This post contains affiliate links. We will be compensated for purchases made through these links at no additional expense to you. All views expressed are our own. Thank you for your support! I've really enjoyed the Avocado Key Lime Pie that I shared with you again, just recently. I was just making one the other day when I noticed the bananas sitting in my fruit basket. I wondered to myself if the same method that I was using for the Key Lime Pie wouldn't work for a Banana Pie. The way I usually make a banana cream pie is to slice bananas into the bottom of a crust and then pour pudding on top of that and add whipped cream. But, what I don't like is that if the pie isn't eaten quickly, the bananas might get brown and mushy and the pudding gets stiffer. (It didn't used to last that long around my house, but now that I don't have little kids at home, I have seen it happen.) The idea of the velvety smooth texture of the Key Lime Pie in the form of a banana pie just really appealed to me. It worked! It was easy to make. I didn't have to cook up any pudding. I used a store crust instead of making it myself. (You totally could make it yourself though, I was just being lazy.) I added the cherries for color and a pop of extra flavor since this banana pie doesn't have the same pop of green color as the Key Lime. 1 caveat though. You need to let it set a little longer. You will notice that my slices could have set a little longer before I took pictures. But, we were in a hurry to try this out. The next day, everything was set perfectly! Easter dinner is going to look a little different for most of us because of social distancing. This pie will be a simple little cheery dessert to add to your stay at home menu! I hope you enjoy it! Here are some similar simple pies you might enjoy: For more pie deliciousness, check out our eBook, For The Love of Pie, in our Etsy shop!
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I am pleased to announce that in Phoenix we are beginning to have moments that dip below 100 degrees. (Mainly those moments are in the mornings and in the evenings.) Therefore, my ban on turning on my oven has ended! I made a pan of brownies to take to choir practice on Sunday and everyone was pleased! I am kind of in the mood to bake my husband some oatmeal cookies, which are his favorite. But, for today, I am going to share with you one last no-bake dessert that is surprisingly amazing and creamy. I found the recipe at Life, Love and Sugar and I had to try it. (I must confess, that this time I did toast my graham cracker crust for a few minutes, as she suggested, but you don't have to do that. I just like it better that way.) Here is how mine turned out!
There are people in my family who do not love avocado. They were afraid to try this dish. But, bravely, they did and they were amazed that you can't even taste the avocado, but it makes the pie so creamy and the lime flavor is perfect! Paired with the coconut, it is a real hit! So, head on over, get the recipe and enjoy!
Avocado "Key Lime" Pie (My tweaked version-2020)
1-8oz package softened cream cheese 1 large slightly soft avocado 2/3 c. sugar 1 large lime, zested and juiced 1 c. heavy cream 6 T. powdered sugar 2 T. toasted coconut 1 c. whipped cream 1 graham cracker crust In a food processor, blend the cream cheese, sugar, avocado and lime juice until smooth. In a stand mixer, whip the cream with the powdered sugar until peaks form. Fold in the zest of the lime and the avocado mixture gently but until well blended. Pour into the crust and chill until set. Garnish with whipped cream and toasted coconut and a little more zest if you have it. YUM!
Hey guys, it's not too late to keep posting recipes that include pumpkin is it? I mean, I eat it all year round so... IT'S NOT! Ever since my PH went gluten free I've been exploring the world in gluten free baking. The one thing I've been holding off on trying is a gluten free pie crust. Our pie crust recipe is so easy! Plus it is always flakey and perfect. So the idea of trying out a gluten free crust which would likely turn out very poorly the first few times around worried me quite a bit. (Fun fact, the first few I tried out were terrible) However, we had a big family party yesterday and I was bringing the pumpkin pie. PH loves pumpkin pie and I was determined to make a crust he could eat. I tried almond flour but my crust was greasy and crumbly. Then, I decided to try to use pecans. I felt like it'd be a great marriage of pecan pie and pumpkin pie. What sounds bad about that? (Nothing!) This crust really came together so easily. Everyone who had a piece at the party told me they thought it was really good. I felt like it did work well together. I'm really happy with this foray into gluten free pie crust, and I think you will be too! If you want to keep it vegan you could easily replace the honey for maple syrup, or even agave nectar! One warning I will give is that my crust didn't come up as far around the plate. When I poured my pumpkin filling in it overflowed a bit. To remedy this you'll want to use a little less filling, or try to get the crust further up the plate. Or use a deeper pie plate. I forgot to take a picture of my finished pie. So here is a photo of one of my regular pumpkin pies. I am also attaching the link to my favorite pumpkin pie recipe. This pie is perfectly spiced, and I love the depth of flavor from adding brown sugar instead of just using white sugar. Happy holidays everybody! I hope you enjoy your gluten free pies as much as your regular ones!
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I have been entranced by the idea of charcuterie boards for some time now. I see them all over the place on different blogs and I've really wanted to try my hand at doing one. The ones that are mostly shown online are meat and cheese boards, which really look delicious. Holly, from Spend With Pennies teaches how to make one very inexpensively with ingredients purchased from Walmart. I think you could go even less expensive with some ingredients from Dollar Tree as well.
When Lindsey decided to host a Pie Party this year, I knew that I had to try a pie version of the charcuterie board. I found a couple of ideas that I loved:
We thought that it would be a great idea to give away mini pies for people to take home after feasting on pie at the party. So, I decided to make a Pie Party Charcuterie Board to hold the give-away pies! The Reluctant Entertainer purchased her pies, which is an option. But, since we know that our homemade pies taste better than purchased ones, and since people especially requested pecan and apple pies, those are the pies I made.
I loved the idea of tying plaid around the pies! They look so cute! I had some coordinating plaid flannel prints that I cut into strips to use. Here is how I put everything together:
I loved that the Reluctant Entertainer used maple leaf cookies from Trader Joe's, I just didn't have time to go pick any up. But, I loved the Knott's Berry Farm raspberry cookies that I found at the 99 cent store! I mean, you just need to use your imagination and see how things will fit into your board.
I think that you could easily make hand pies to work on a tray like this as well. If you need recipes and ideas for pies, check out our book, For the Love of Pie, available in our Etsy shop.
The fun thing about this board is it will fit into so many situations. I was afraid that using the plaid would make it look to much like a Christmas Board. It could have with a few more touches, but as it was, it fit well into the Pie/Fall theme of the party. So, if you are thinking of doing something like this for the holidays, which I think would be awesome, you might want to look at an idea like this one on Whipperberry! I may have to try that method next!
These charcuterie boards remind me a little bit of Sheet Pan Meals, like these that I talked about a couple of weeks ago. I guess I'm all about the communal eating lately! The Pie Charcuterie Tray was a big success. If you don't have a large microwave platter hanging around, I'll post some options below! If you have other ideas for presenting charcuterie, drop me a line in the comments! |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
June 2024
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