This one goes out to all the Mothers out there. Sure, we’re a few days early, but I know enough good women to know that moms deserve more than a day of celebration. So whether you love your mother, are a mother, or even find yourself looking out for a small flock of friends, coworkers, or neightbors, this creamy key lime pie is for you. Really, Mother’s Day is about celebrating the people who are nurturing us in rich, meaningful ways, so be sure to love on those people a little extra this week.
A couple of weeks ago, Brett and I celebrated our 10-year wedding anniversary. Hitting that kind of landmark makes me feel as though I’ve arrived in some ways. The newlywed phase is officially over, and with that comes a level of comfort I probably wouldn’t have acted on early in our marriage. Example? I bought my own Mother’s Day gift this year. No, this isn’t the kind of thing of thing I do often, but I saw the rug, I knew it was perfect, and I figured my husband would appreciate the thrown bone of a pre-purchased gift. Hopefully you don’t all think I’m crazy now.
A Treat Yourself Mother’s Day Gift Guide
After I bought the rug, I figured some of you may be in similar boats- looking to treat yourself or someone you love to a little happy in honor of Mother’s Day. So today, in addition to a seriously delightful and fresh creamy key lime pie, I have a mini gift guide. A treat yourself Mother’s Day gift guide, if you will. Take a peek below!
1. Printed Linen Napkins Soft cloth napkins in beautiful J.Crew prints? Yes, pls. 2. Brass Frames Frame those special memories in these timeless frames. 3. Her Daily Bread I might be biased, but this devotion/cookbook is a winning gift. 4. Cloud X Shoes My favorite shoes, in a brand new beautiful hue! 5. Floral Tablecloth These block print cloths have a one-of-a-kind feel! 6. Mineral Powder Sunscreen Powder (and protect!) your skin with this lightweight mineral screen! 7. Aesop Handwash This soap gently exfoliates and smells great too. 8. Stoneware Casserole Dish I love having pretty versions of very practical things. This casserole dish is just the thing. 9. Short Sleeve Cardigan Hot? Cold? Somewhere in-between? This sweater works for it all. 10. Lululemon Hi-Rise Shorts Proof that exercise clothes can be cute too. 11. Clare V. Charm Bracelet Pick charms to attach to these gold plated bracelets for a personalized gift. 12. Leather Crossbody This buttery-soft leather purse comes at the best price point. 13. Morris & Co. Art Print Timeless yet affordable? I love prints like this for an office or powder room.
Creamy Key Lime Pie
Coincidentally, I got to share a slice of this creamy key lime pie with my own mom a few weeks ago. There were a few lone slices in my fridge a few days after I photographed the recipe, and mom was in the right place a the right time. We ate up the last pieces together, and it was lovely. This pie is all of the things: a buttery, slightly salty and crisp crust with a creamy and tart key lime filling, all topped with a cloud of whipped cream. It’s refreshing, balanced, and perfect for the warmer weather we’re seeing this season.
How to Make Key Lime Pie
Traditional key lime pie features more of a custardy filling made with whipped egg yolks and sugar. While I love traditional key lime pie (and have even bruleed ones here!), I wanted something that wasn’t so tart. I took a note from my lemon icebox pie and opted to make a no-bake filling with cream cheese and sweetened condensed milk. The end result is a fluffy cream pie with the bright, nostalgic flavor you know and love.
To make this creamy key lime pie, we start with the crust. Graham crackers, butter, brown sugar, and salt come together and press into a pie dish. Although we don’t HAVE to bake this kind of crust, I opted for a short stint in the oven so that the crust would have some texture to it. Allow the crust to cool before making the filling.
For the filling, cream cheese and sweetened condensed milk stir together in a bowl. Add the zest of a few key limes and the juice of even more to the mix along with sour cream. Stir and spoon the mixture into the prepared crust. Allow the filling to set up before topping it with dollops of whipped cream.
Can I Use Regular Lime Juice Instead of Key Limes?
In short, absolutely. I am rarely able to get my hands on key limes in my grocery story, so I know it’s tricky. Try regular limes if your budget or grocery store selection prevents your from key limes. While there is a small flavor difference, I don’t think it’s much to notice. I do, however, recommend using FRESH lime juice. Avoid the bottled juice at all cost.
What About a No-Bake Crust for This Key Lime Pie?
You want an even easier pie? I don’t blame you! You can use the recipe below and omit baking if desired. Alternatively, you can try out this no-bake crust too.
This creamy key lime pie is a simple, make-ahead dessert with a fluffy filling, salted graham cracker crust, and a whipped cream topping!
Author:Kate Wood
Prep Time:15
Cook Time:15
Total Time:30 minutes
Yield:9 Servings
Category:Pie
Ingredients
For the crust:
1 ½ cups graham cracker crumbs (from about 11 full graham crackers)
½ cup unsalted butter, melted
½ teaspoon salt
¼ cup light brown sugar, packed
For the pie:
8 ounces cream cheese, at room temperature
14 ounces sweetened condensed milk
1 ½ teaspoons key lime zest
½ cup key lime juice
1 cup sour cream
1 cup heavy whipping cream
3 tablespoons sugar
Instructions
To make the crust:
Preheat the oven to 350 degrees.
Pulse graham crackers in a food processor to crumbs. Add the remaining ingredients and pulse to combine. Press the mixture into the bottom of a deep-dish pie pan using your fingers. Bake in the oven for 10-12 minutes, or until the crust is set. Set aside to cool slightly.
To make the pie filling:
In a large bowl, combine the softened cream cheese and sweetened condensed milk using a hand mixer set at medium speed, beating until smooth. Add in the zest, juice, and sour cream, stirring on low to combine. Spoon the filling into the prepared cooled crust. Cover the pan with a sheet of plastic wrap and place in the fridge to firm up, about 4 hours or overnight. When ready to serve, prepare the whipped cream topping. In a large bowl or the bowl of a stand mixer, whisk the heavy whipping cream on medium speed until frothy and slightly thickened. Add the sugar and continue whisking until thickened to a fluffy cloudlike consistency. Spoon on top of the pie and serve.
I couldn’t get too deep into November without a pie recipe. Here in America, pie might as well have its own corner of the food pyramid wherever Thanksgiving holidays are concerned. Luckily, I have my all-time FAVORITE apple pie recipe to share today: Dutch Apple Pie. This recipe is an excerpt from my first book, Her Daily Bread, and I’ve basically been waiting all year to share it. Let’s get started!
First of all, who died and made apple pie reign supreme? Is there any dessert more quintessentially fall? While pumpkin is divisive and chocolate is more of an annual offering, if you ask me, apple is just right this time of year. My rendition features a homemade pie crust, a generously spiced apple filling, and a buttery brown sugar crumble on top. The end result is a pie with loads of flavor and texture- the perfect treat to serve to the masses.
If you’re new to pie baking or just really want to take you skills to the next level, be sure to check out my tutorial on how to make pie dough. Here, I share the ins and outs of making, rolling, braiding, crimping, baking, and storing pie crust. For example, did you know it’s not too early to make and freeze your doughs?! TRUE STORY! I highly recommend the tutorial for anyone wanting a home run pie.
Once you know how to make a crust, you can start by making one! This Dutch apple pie calls for a single crust because the topping is 100% streusel. No par-baking required here, just roll out and crimp the dough, freezing it briefly while you prepare the filling.
The filling is apples, sugar, spice, and lemon juice. I like to use golden delicious apples, but you can opt for any of your faves! Braeburns and jonagolds are also very popular- just make sure you have plenty to fill this pie to the brim. Once your filling is made, finish it off with the crumble. Melted butter, flour, brown sugar, cinnamon and salt make up the streusel. It comes together in a bowl before topping the pie. More crumble is more better, IMO.
After an hour bake, the pie needs a little time to set up. I usually give it 4 hours, but you can also let it rest overnight. Slice and serve warm pieces with scoops of vanilla or no-churn cinnamon maple ice cream. It’s a super comforting and cozy pie, perfect for this time of year. And even though this is pie szn, this is the only pie I’ll be sharing for the rest of the year! If you need a few more pie recipes to round out your repertoire, be sure to check out the archives of this site or pick up a copy of my book! Her Daily Bread is nearing its first birthday, and I couldn’t be happier to celebrate with you all. In the meantime, happy baking and happy fall!
This Dutch apple pie features a homemade pie crust, a cinnamon apple filling, and a brown sugar and butter streusel topping.
Author:Kate wood
Prep Time:25
Cook Time:60
Total Time:1 hour 25 minutes
Yield:9 Servings
Category:Dessert
Ingredients
For the filling:
1 recipe for homemade pie dough (see below) or 1 refrigerated deep-dish single pie crust
8 cups peeled, ¼” thick apple slices (I use Golden Delicious apples)
2 tablespoons fresh-squeeze lemon juice
¼ cup light brown sugar
¼ cup sugar
¼ cup all-purpose flour
2 teaspoons apple pie spice
For the crumble:
1 cup all-purpose flour
2/3 cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, at room temperature
Instructions
Move one rack to the bottom third of the oven and preheat to 400 degrees Farenheit. If possible, preheat a baking steel or heavy bottomed sheet pan on that lower rack.
Use a lightly floured rolling pin to roll the dough out on a well-floured surface into a 1/8-1/4” thick circle about an inch larger than your deep-dish pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Place the dish in the freezer while you mix up your remaining elements.
In a large bowl, toss to combine the apple slices, brown sugar, sugar, flour, and apple pie spice. Pour the mixture evenly into your prepared pie crust and place in the fridge while you prepare your crumble.
In the same bowl that you tossed together your filling, combine the crumble flour, brown sugar, cinnamon, and salt. Use a pastry cutter or the backs of two forks to cut the butter into the flour until the butter is integrated a sandy mixture with pea-sized clumps for. Sprinkle the topping onto the apple filling. Bake the pie on the preheated baking steel or sheet pan until the crust is brown and the filling in the center of the pie is bubbling, about 60-70 minutes. If you notice your crust gets too brown before the filling is bubbling, you can use a pie crust shield or a ring of aluminum foil to careful cover that outer edge to prevent burning. Allow the pie to cool completely, at least 4 hours, prior to cutting and serving with ice cream, if desired.
What’s that saying? You can take the girl out of Kentucky, but you can’t take the Kentucky out of the girl? Well, today’s recipe is case in point. This brown butter bourbon chess pie is all of my favorite flavors. Sweet and salty, with subtle caramel and nutty undertones, this Southern pie is RICH and seriously delicious. If you’re looking for the perfect fall-flavored pie, you’re in luck! Let’s dive in.
Chess Pie
So what is a chess pie? Similar to a custard pie, chess pies bake up with eggs, sugar, cornmeal, milk, and vinegar. Sounds weird? Yeah, I kinda agree. But somehow, it totally works. Some add lemon, others add cocoa powder, and some just choose a simple buttermilk filling; all are delicious, if you ask me.
Chess pies are wildly popular here in the South and usually find a home in old timey recipe boxes and cookbooks. Usually made with a buttery pastry pie crust, chess pies have gooey centers that are somewhat reminiscent of gooey butter cake bars, and today’s pie is no exception. If you’re salivating, let me tell you about this bourbon situation.
Brown Butter Bourbon Chess Pie
Brown butter is king on this blog. If you’re unfamiliar with how to brown butter, please check out my in-depth tutorial here! It’s the perfect underlying flavor for this pie’s other components which include bourbon and brown sugar. For the bourbon, I like to use a high quality spirit that I enjoy sipping on, because the flavor really comes out. Rule number one: Bottom barrel whiskeys need not apply here.
How to Make Bourbon Chess Pie
To make this bourbon chess pie, we start with a perfect pie crust. I opt for my all-time favorite recipe which you can find here. Once par-baked, the filling ingredients come together: brown butter, sugar, cornmeal, milk, eggs, and bourbon. The mixtures stirs together until smooth and then is poured into the crust. The pie bakes for about 45 minutes or until the center of the pie barely wiggles. Allow the whole thing to cool completely prior to serving.
I’d recommend serving this pie with a cup of coffee or at least a glass of water- it is RICH. Like most Southern desserts, this bourbon chess pie will definitely satisfy a hungry sweet tooth. If you get a chance to make it, let me know what you think! In the meantime, happy Thursday and happy baking!
If you like this recipe for Brown Butter Bourbon Chess Pie you should try:
This brown butter bourbon chess pie is a gooey, sweet and salty pie with warm hints of whiskey.
Author:Kate Wood
Prep Time:30
Cook Time:60
Total Time:1 hour 30 minutes
Yield:9 Servings
Category:Dessert
Ingredients
For the crust:
1–3/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
5 tablespons chilled solid vegetable shortening, cut into pieces
6 tablespoons chilled unsalted butter, cut into pieces
5 tablespoons (approximately) ice water
1 large egg whisked with 1 teaspoon water
For the pie:
½ cup unsalted butter, cubed
1 cup granulated sugar
1 cup light brown sugar, packed
2 tablespoons cornmeal
1 tablespoon all-purpose flour
½ teaspoon salt
¼ cup milk
2 tablespoons quality bourbon
1 white tablespoon vinegar
4 large eggs, beaten
Instructions
To prepare the crust:
Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 400 degrees.
When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 20 minutes. Low the oven temp to 350 degrees and set the pie aside to cool while you prepare your filling.
To prepare the filling:
In a saucepan over medium heat, begin browning the butter. Slowly melt the butter, stirring regularly. The butter will begin to fizz and foam- stir constantly and do not let the butter burn. You’ll notice amber flecks showing up on the bottom of your pan- keep stirring until you notice a nutty aroma and the butter mixture is mostly golden. Remove from heat to a separate bowl immediately, being sure to scrape any of the browned bits from the bottom of the pan. Set it aside.
In a large bowl, stir to combine the sugar, brown sugar, cornmeal flour, and salt. Add the eggs, milk, bourbon, and vinegar, whisking to combine. Stir in the eggs thoroughly and finally add in the butter. Pour the mixture into your par-baked pie shell. Bake in the 350 degree oven for about 45-50 minutes or until the edges are well set and the innermost circle of pie is still just a bit jiggly. Allow to cool completely prior to slicing. Serve slices with a sprinkle of flaked fleur de sel.
It’s finally starting to feel like summer. Sure, the weather is warmer and the days are getting longer, but I can feel the energy in our house changing too. With the school year and extracurricular activities coming to a close, my heart is ready to settle into a summer pace. Today, I want to share a yummy recipe that features my favorite bit of warm weather produce: strawberries. This strawberries and cream pie is a unique way to share summer’s best fruit, so let’s dive in.
Remember that blueberry sour cream pie I made a few years ago? I absolutely LOVED that one. Including sour cream in a custardy dessert was such a new concept for me, and I loved the balance of flavors it brought to the pie. Well, it turns out that the sour cream method can extend into other desserts, too, because this strawberries and cream pie is the bomb. Although it didn’t turn out as polished looking as I would have hoped, it was one of those bakes that I couldn’t keep my hands off of it. After photographing the pie for this post, I found myself picking at the cut slices, nibbling at bits of crumb and enjoying bites of berry and cream. It was perfectly imperfect, and I was altogether thrilled.
Making the Pie
This strawberries and cream pie has a sweet and salty graham cracker crust that features finely chopped pecans, both for flavor and texture. If you’re in a rush, you can skip the homemade crust and opt for a store-bought graham cracker crust instead, but don’t hesitate to try making one from scratch if you haven’t before. Homemade crusts like this one have way more texture, and the addition of the pecans makes it really special.
The filling for this pie is beyond simple. Sour cream, milk, eggs, sugar, and flour get blended together until frothy. After being mixed, the filling is poured into the prepared crust before being topped with sliced strawberries. Here, I used fresh berries, but you could also thaw and rinse frozen sliced ones as well! After a bake in the oven, the pie is topped with even more crumble and baked a bit more until set. The final product is a pie with loads of flavor, crunch, and creamy filling to boot.
Whatever your coming summer months look like, I hope you’ll consider making this strawberries and cream pie! It’s just the thing to get you in the mood for the warmer days ahead. Happy Thursday to y’all and happy baking!
If you like this strawberries and cream pie you should try:
This strawberries and cream pie features and creamy custard filling, a salted graham cracker pecan crust, and fresh summer berries!
Author:Kate Wood
Prep Time:25
Cook Time:45
Total Time:1 hour 10 minutes
Yield:9 Servings
Category:Dessert
Ingredients
For the crust:
1 cup graham cracker crumbs
¾ cup finely chopped pecans
¼ cup sugar
½ teaspoon salt
½ cup Unsalted Butter, melted
For the pie filling:
¾ cup sour cream
¼ cup milk
1 large egg
1 egg yolk
¾ cup sugar
3 tablespoons flour
1–1/2 teaspoons vanilla
¼ teaspoon salt
2 cups chopped strawberries, stemmed
For the crumb topping:
1 tablespoon flour
1–1/2 tablespoons sugar
2 tablespoons graham cracker crumbs
1–1/2 tablespoons salted butter, at room temperature
2 tablespoons finely chopped pecans
Instructions
To prepare the pie crust:
Preheat the oven to 350 degrees. Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set.
To prepare the pie:
Place the prepared pie crust on a sheet pan. In the bowl of a stand mixer, combined the sour cream, milk, egg, egg yolk, sugar, flour, vanilla, and salt. Beat on medium speed for 4 minutes. Pour the batter into the prepared crust and scatter the strawberries on top. Bake in the preheated oven for 30 minutes or until the top of the pie feels kind of set but is still a little jiggly in the center. In the meantime, prepare the crumb by combining the flour, sugar, graham cracker crumbs, and butter with the back of a fork. Toss in the pecans and set aside. Once the top of the pie feels kinda set, remove the pie from the oven and sprinkle on the crumb topping. Bake for an additional 15 minutes or until the crumb is golden and the pie is completely set. Allow to cool prior to serving!
I gotta tell you- these apple crumb bars have been one of the most rewarding parts of my week. Before you think I’m entirely lame, let me just explain.
You ever go through one of those ruts where you feel out of sorts? Days when it seems like you’re out of step and nothing is working out the way you planned? This is me, as of late, in the kitchen. I’ve spent the past couple of weeks testing recipes and attempting to stock up goodies to share with you all in the coming months. With other big work projects just around the corner, I knew I would need to use this time to ready myself and this site for the days to come. Unfortunately, it’s just not happening. Everything I’ve been making has left me wanting, and, honestly, it just gets to be a bummer. There’s only so many failed loaves of bread and crumbly cookies you can shrug at before you never want to see a bag of flour again, okay?
So when these apple crumb bars turned out to be straight-up BOMB, I was thrilled. It’s amazing how a single victory, albeit small, can give you a little extra kick in your step, you know? These apple crumb bars, with their buttery shortbread crust, spiced and slightly tart apple filling, and crumbly brown sugar and oat topping, are seriously textured, rich, and altogether wonderful- just the kind of treat you want to make this time of year. They were such a knock-out in my kitchen, I’m sure you’re going to love them too. Let me tell you how to make them.
Make the Recipe:
To make these apple crumb bars, we start with the shortbread crust. Butter, sugar, and just enough flour come together to make a crumbly, doughy mixture that gets pat into an 8″ square pan. The crust gets baked briefly while we prep the filling. Here, sliced baking apples, brown sugar, and cinnamon add moisture, tang, and just enough spice, while the oat crumble adds texture and richness. Both get spread onto the semi-baked shortbread before being popped back into the oven for a second bake. Once the topping is golden brown, the bars are done and ready to cool.
These apple crumb bars make for an excellent sharing dessert and can even be made ahead and frozen! Just be sure to pop them back in the oven to crisp up the crumble and crust again. Give them a try and let me know what you think. If you happen to find yourself in a baking rut, these apple crumb bars are the simple and rewarding dish you need in your life. Happy Baking!
If you like these apple crumb bars you should try:
With a buttery shortbread crust and a brown sugar oat crumble, these apple crumb bars are the layered fall treat you’ve been waiting for!
Author:Kate Wood
Prep Time:20
Cook Time:45
Total Time:1 hour 5 minutes
Yield:16
Category:Dessert
Ingredients
For the shortbread crust:
¾ cup unsalted butter at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1–1/2 cups all-purpose flour
1/4 teaspoon salt
For the filling:
4 cups of peeled, cored, and sliced baking apples (I used granny smith)
1/3 cup light brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
Pinch of salt
For the topping:
¾ cup all-purpose flour
¾ cup rolled oats
½ cup light brown sugar
¼ teaspoon salt
6 tablespoons unsalted butter, melted
Instructions
To prepare the crust:
Preheat the oven to 350 degrees and line an 8 “square baking pan with foil. Lightly grease with cooking spray and set aside.
Begin by preparing the crust. In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar until smooth. Stir in the vanilla. Add the flour and salt and stir just until combined to crumbs. Gently press the mixture down flat into the bottom of the prepared pan and bake in the preheated oven for 15 minutes. In the meantime, begin making the filling.
To prepare the bars:
Toss all of the filling ingredients together in a bowl. Set aside. In a separate bowl, toss all the flour, oats, brown sugar, and salt together. Stir in the butter to form a clumpy mixture and set aside. When the shortbread crust has finished baking, remove from oven and evenly layer in the apple filling. Sprinkle the crumble topping evenly over the apples and bake an additional 35 minutes, or until the topping is turning golden brown. Allow to cool completely prior to cutting into 16 squares.
Notes
These apple crumb bars make for an excellent sharing dessert and can even be made ahead and frozen! Just be sure to pop them back in the oven to crisp up the crumble and crust again.
The transition from summer to fall always feels like a controversial topic. Just because Labor Day, white denim, and summer break is behind us doesn’t mean we’re all jumping head-first into a vat of pumpkin spice lattes and fuzzy scarfs, right? Even so, many of us (*raises both hands*) are eagerly awaiting fall, cooler weather, and the change of flavors, sights, and textures it promises to bring. Today’s recipe teeters somewhere between the two seasons at hand. This peanut butter coconut pie, with its chilled, fluffy filling and coconut-scented layers, is reminiscent of the things I love about summer, but it’s presented with a hefty portion of peanut butter that adds a ton of rich warmth. It’s cool yet comforting, equal parts summer and fall. Let’s dive in.
When Brett and I were dating, he took me on a trip to Hawaii. Truly, if ever there was a moment in time that I knew he was a keeper, it was the moment he presented me with a Delta voucher and a picture of a North Shore beach. (Brett, if you’re reading this, this is a call to action. DO THIS AGAIN!) Our 6 or so days on the island of Oahu consisted of hiking, sunbathing, and even a sunset luau, but the lingering flavor I brought home with me were a few jars of peanut butter I picked up in a gift shop. There were a number of flavored options to choose from, but the ones I chose contained chocolate, macadamia nuts, and coconut, and for months after our trip, I enjoyed spoonfuls of coconut peanut butter as an after-dinner treat.
The Recipe
I made today’s peanut butter coconut pie as an ode to that memory. With a lightly salted graham cracker and flaked coconut pie crust, this fluffy no-bake peanut butter pie is to die for. It finishes off with whipped cream and extra toasted coconut after a firming chill in the fridge. If you, like me, are still living out sweltering summery days, you can even pop this pie in the fridge for a slightly frozen twist on the original recipe! Both ways are seriously divine and will make for a seasonally appropriate treat to enjoy before we go full-on fall.
To make this peanut butter coconut pie, we start with the press-in crust. Graham cracker crumbs, flaked coconut, salt, sugar, and butter combine and press into a standard pie plate. After a quick bake and cool, we can begin making the filling. Peanut butter, cream cheese, and whipped cream come together with coconut extract and smooth into the baked crust. After chilling, you can add additional whipped cream and toasted coconut for flavor or decoration. additional. This heaping peanut butter coconut pie is intensely satisfying and is sure to be a hit with the peanut butter lovers in your life.
Happy Summer, Happy Fall, Happy Whatever, just make sure you give this peanut butter coconut pie a try. I really hope you enjoy! xo, kate
If you like this peanut butter coconut pie you should try:
This peanut butter coconut pie features a salted graham cracker crust and a fluffy peanut butter and coconut no-bake filling!
Author:Kate Wood
Prep Time:15
Cook Time:10
Total Time:360
Yield:9 Servings
Category:Dessert
Ingredients
For the crust:
185 gm graham cracker crumbs (vanilla wafers can also be used!)
¾ cup (65 gm) sweetened coconut flakes
2 tablespoons sugar
Pinch of salt
6 tablespoons (85 gm) unsalted butter, melted
For the filling:
1–1/2 cups (360 ml) heavy cream
1 block / 8 ounces (225 gm) of cream cheese, room temperature
1 cup (255 gm) peanut butter
½ teaspoon coconut extract
1–1/4 cups (155 gm) confectioner’s sugar
For the topping:
1 cup (240 ml) heavy cream
1-/4 cup (50 gm) sugar
¼ cup (20 gm) sweetened coconut flakes, toasted
Instructions
To prepare the crust:
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the graham cracker crumbs, coconut flakes, sugar, salt, and butter, stirring to combine. Press the crust into the sides and bottom of a standard pie pan and bake in the preheated oven, about 8 minutes or until set. Allow to cool.
To prepare the filling:
In a large bowl, beat the heavy cream on medium speed until thickened to a fluffy, cloud-like consistency. Set aside. In that same bowl, beat to combine the cream cheese, peanut butter, and coconut extract until smooth and no lumps remain. Stir in the confectioner’s sugar just until smooth. Fold in the prepared whipped cream and spread the filling into the cooled pie crust. Cover with a sheet of plastic wrap and allow the pie to set up in the fridge for about 4-6 hours, or overnight.
To prepare the topping:
When ready to serve the pie, whip the topping’s heavy cream and sugar in a large bowl on medium speed until thickened to a fluffy, cloud-like consistency. Dollop on top of the pie and sprinkle with the toasted coconut flakes. Serve chilled!
After last week’s *lengthy* discussion on pie dough, I had no choice but to deliver you a pie this week. What say we put our newfound how-to skills to work? This blueberry maple pie is a delightfully delicious way to experiment with pie dough: the filling contains only simple, approachable ingredients, so the fruit and crust really shine. If you are looking for a great recipe to segue from summer to fall, this pie is definitely it.
In writing the description for this pie, I had to boast that is was naturally sweetened with maple syrup- not because I’m particularly invested in natural sweeteners (I’m not), but because I know that’s really important for some of you guys, right? So yes, this blueberry maple pie is naturally sweetened, but that benefits even those of us who aren’t necessarily baking for health. The maple syrup in this pie lends interesting flavor and subtle nuance, complementing both the fruit and the added lemon zest and cinnamon. Truly, it’s a win-win for everyone.
Make the Recipe
To make this blueberry maple pie, we start with perfect pie crust. My recipe utilizes all-purpose flour, butter (for flavor), and shortening (for flake), as well as sugar and salt. All of the ingredients can come together in a food processor or a large bowl of your choosing. The dough does need to chill briefly, so feel free to prep the dough the night (or week!) before. The filling here is simple: fresh berries, maple syrup, cinnamon, and the zest and juice of a single lemon. Together, they combine to make a pie filling that is juicy, sweet, and layered with flavor.
Once the pie dough has been prepared, roll it out into a standard pie plate of your choosing and fill it with the blueberry mixture. The top here can be done according to your preferences: you can take this opportunity to braid or lattice, or you can just not. Either way, this pie will bake up in the bottom third of your oven to a golden brown that is actually worth writing home about.
With summer fruit on the way out and fall flavors coming to town, this blueberry maple pie is fitting and delicious for the times. Give it a try this week and let me know what you think! Happy Saturday to you, and Happy Baking!
If you like this blueberry maple pie you should try:
This yummy summer pie is naturally sweetened with maple syrup and scented with fresh lemon zest and a sprinkle of cinnamon!
Author:Kate Wood
Prep Time:15
Cook Time:75
Total Time:1 hour 30 minutes
Yield:9 Servings
Category:Dessert
Ingredients
For the crust:
3 ½ cups (420 gm) all-purpose flour
3 teaspoons (12 gm) sugar
3/4 teaspoon (4 gm) salt
2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
3/4 cup (1–1/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
10 tablespoons (approximately) ice water
For the filling:
4 cups fresh or frozen blueberries
1 cup pure maple syrup
1 tsp lemon zest (from about 1 lemon)
1–1/2 tablespoons lemon juice (from about 1 lemon)
¼ cup cornstarch
¼ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon salt
For the egg wash:
1 egg
2 teaspoons sugar
Instructions
To prepare the crust:
Give the dry ingredients a whiz in the food processor to combine.
Pulse in the shortening and butter, just until barely evenly dispersed.
Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
Remove dough from food processor and separate in two flat round disks. Wrap in Saran wrap and chill for at least two hours prior to use.
To prepare the pie:
Preheat the oven to 375 degrees. I also like to preheat a baking steel or heavy-duty sheet pan on the bottom third of the oven- this is recommended for a crisp-bottomed crust.
In a large bowl, combine the filling ingredients. Set aside while you roll out your pie dough.
On a floured surface, roll out one half of the chilled pie dough to a 1/8-1/4” thick round approximately 1” wider on all sides than the lip of your standard pie pan. Roll the dough onto a floured rolling pin and unroll into the pan. Gently work the dough into the bottom and sides of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
Pour the fruit mixture into the pie dish. Place in the fridge while you prepare you pie top. Latticing is optional here; if you plan to leave a plain single sheet of dough on top of the filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
In a small both, whisk together the egg and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Sprinkle with the sugar. Place the pie on the preheated baking sheet and bake for 45 minutes. At that time, check the crust; if the edges are looking too done, make a pie collar out of aluminum foil to gently drape the edges of the pie. degrees. Continue baking for an additional 20-30 minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream if desired!
I’ll be honest: I’ve spent the last 10 minutes debating on whether to save this post until early-Novemberish when Thanksgiving dinners and holiday soirees have us all scrambling to make photo-worthy pies filled with canned pumpkin and toasty pecans. In the end, I considered my fridge full of summer berries, Chilton County peaches, and the first of this season’s cherries and decided now was as good of time as any to teach y’all how to make and bake a beautiful (and delicious!) pie dough. If you’re looking for tips on press-in crusts or store-bought varieties, this is not the post for you, but if it’s braided double crusts and flaky pastry you’re after, you’ve come to the right place. Let’s dive in on how to make pie dough.
What Is It?
Any homemade pie crust starts with a plain pastry dough. Pie dough is typically made with three simple ingredients: flour, fat, and water. That’s it! Other ingredients can be added like eggs, sugar, and salt. These manipulate the flavor, color, and texture of your final pastry.
Flour
The right amount and type of flour can make all the difference in a homemade pie dough. Unbleached all-purpose flour is typically chosen for standard pie crusts. It must be handled appropriately to yield a crust that is both tender and flaky. Too much flour can create a tough or dry crust; not enough may flour may lead to a wet crust that shrinks upon baking. Proportions are everything to a great pie crust recipe. Even perfect pastry dough will ruin with over-manipulation. Because all-purpose flour is prone to increased gluten formation, overworked pie dough may wind up being tough and dense.
Fat
I would argue that fat is the single most important aspect of learning how to make pie dough. Fat contributes flakiness and flavor to pie dough, and different types of fat offer their own myriad of benefits. It’s widely known that shortening and lard produce the flakiest pastries thanks to its ability to coat the flour more easily than butter. Butter is often chosen for flavor, although margarine yields similar textures. Oil is a final alternative for pie makers (I made one once here!), although it’s used less frequently and often yields a grainy crust. The amount, temperature, and method of dispersing fat into the flour makes all the difference as we’ll see in a couple paragraphs.
Water
The addition of liquid to a pie dough enables leavening. As the dough heats in the oven, steam generated from the water leavens the pastry and enhances its flakiness. Water also hydrates the dough which is helpful for gluten production, although many people add vinegar, lemon juice, or even alcohol to prevent too much gluten formation. Without enough water or liquid, pie doughs are dry or too crumbly to work with, but if too much liquid is added, crusts make shrink or become too tough.
How to Make Pie Dough
First, combine the flour with salt, sugar, and any other dry ingredients. Once combined, cut the fat into the dry ingredients using a pastry cutter, a food processor, or even just your hands. Continue cutting in the fat until it is evenly incorporated in pea or marble-sized pieces. Keeping the fat cold and working quickly helps to ensure that the pastry will remain flaky and prevent gluten formation. Once the fat is thoroughly integrated, stir in ice water or another cold liquid until the flour comes together into a shaggy dough.
Quite often, chilled dough is easier to handle and enhances the final baked product. Keep in mind it may need to sit at room temperature for 5-10 minutes to rolling to make the job easier.
Pastry Cutter vs. Food Processor, vs. Hands
99% of the time, I opt for my pastry cutter when it comes to preparing pie dough. The reason is simple: I don’t trust my fingers to do the job well but I also don’t love the clean-up involved with my food processor. A great pastry cutter can make the job quick and the clean-up simple, so, for me, it’s a win-win. Even so, don’t sleep on those other methods. If you’re new to pie dough, a food processor might help distribute the fat into the flour more evenly, but there are some benefits to working in the fat by hand too; as your fingers flatten the fat into the flour, those chunky pieces will create holes in your crust that enhance its overall flakiness. The bottom line is, this is a choose-your-own adventure kind of deal. Do what works best for you.
How Is It Used?
Once prepared and chilled, homemade pie dough makes any number of treats. Although it’s typically used for dessert pies, you’ll find it’s delicious for quiche, hand pies, and more! For today’s post, I’m going to spend time talking about the areas I get the most questions about: storing pie dough, rolling, crimping, and braiding pie dough, and baking pie dough.
Storing Pie Dough
Once prepared, most pie dough need some chill time. This isn’t a Netflix and chill kind of situation: this is a temperature situation. I like to ready my pie dough for the fridge by patting it into a flat round disk and wrapping it in plastic wrap. The wrap will protect it from drying out in the fridge. If you plan to make a slab pie or any kind of squared-off pastry, you may find it easier to chill it in a flat rectangle shape that will be easier to roll out after chilling.
If you don’t plan to use your pie dough right away, you can typically store it in the fridge up to a week in advance. Any longer, and you’re better off leaving it in the freezer. Simply wrap your plastic-wrapped dough in a sheet of heavy duty aluminum foil and freeze on a flat surface. Once frozen, pie doughs keep in the freezer up to 6 months. When you’re ready to use it, just thaw out overnight in the fridge and allow it to rest at room temperature about 10 minutes or until it’s pliable for rolling.
Rolling Pie Dough
As with most pastry dough, rolling pie dough works best on a cool, lightly-floured surface. My marble counters make an excellent place for rolling, but pastry mats and other flat surfaces will work brilliantly as well. Using a lightly floured rolling pin, begin rolling from the center of the dough to the outer edges, using short, firm strokes. Every few rolls or so, gently slide your hand under the dough to ensure the work surface is thoroughly floured. If more flour is needed, roll the dough onto the floured pin and sprinkle additional flour. Most recipes call for pie doughs rolled out to 1/8″-1/4″ thickness. Check to make sure your dough is large enough by holding your pie plate over the rolled-out round of dough; the dough should be an inch wider on all sides, larger if you’re working with a deep-dish pie plate.
To transfer your pie dough to a pie plate, gently roll the pie dough onto your rolling pin and unroll into the pie plate! If this method doesn’t suit you, you can try folding the dough into quarters, picking it up, and unfolding it into the pie plate. Once in the pan, tuck the dough into the edges of the pan and begin crimping or braiding your dough as desired. If you are making a double-crust pie, you can transfer your pie dough top the same way you did the bottom crust: simply roll the dough onto your rolling pin, unroll it centered on the pie, and begin crimping your edges together as desired.
Latticed Pie
A latticed pie is one of those things many people aspire to. In fact, there are tons of Instagram accounts, Pinterest boards, and more dedicated to intricately woven pie tops. Below, you’ll see a few of my favorite simple lattices. In my own kitchen, I love to use a pizza cutter and a clear sewing ruler to keep my trimmed strips the exact size I want them to be. I don’t have the patience for much beyond this, but if you do, know the principles are the same: keep your dough cold and work quickly!
Crimping Pie Dough
Again, nothing fancy here, just a few of my favorite crimps! When in doubt, the back of a fork is your friend. Just pinch your edges together and crimp away!
Preparing Pie Dough for Baking
At some point in your baking career, you’ll stumble upon a recipe that calls for an egg wash. More often than not, this is solely for aesthetic purposes. An egg wash combines all or part of an egg with some kind of liquid (water, milk, or cream) which you then brush in a thin layer on a prepared pie dough crust prior to baking. The protein, fat, and water in the wash adds color or gloss to the finished pie crust. Below, you’ll see a sampling of a few different wash varieties. Choose whichever works best for you or go for my favorite: whole egg whisked together.
Blind/ Par-Baking
A blind baked (or par-baked) crust is one that has been partially or fully baked prior to adding the filling. Usually done only on single crust pies, blind baking can help prevent soggy bottoms and ensure that crusts are cooked thoroughly and evenly. To blind bake, start by docking (or poking holes with a fork) the bottom and sides of your chilled pie dough that has been rolled into a pan. Fit a crumpled sheet of parchment paper into the bottom and sides of the dough and fill it with pie weight, dried rice, or dried beans. The weight will prevent steam from bubbling underneath the dough and ensure that the crust remains flat in the pan.
More Help on How to Make Pie Dough
We’re nearing the end of this lengthy (but hopefully helpful?) tutorial, so I wanted to wrap things up with a few frequently asked questions. Most of these are internal questions that blaze across my brain when a failed pie attempt has me searching Google for answers or help, but some of these are questions that have been posed me to by readers like you! We’ll end on this note, but be sure to see below for my favorite double crust pie recipe. It’s been tried and true for me for years, the combination of shortening and butter yielding a flaky yet flavorful crust. Give it a try and let me know what you think! Without further ado, here’s some FAQ!
Why is my pie dough sticky?
Two possible situations: either it’s not cold enough or you added too much water. Pop it in the fridge for 30 minutes or so to see if that helps!
Why did my pie crust shrink in my pan?
Again, it’s probably a hydration issue. Next time, add a little less water and chill the pie crust prior to baking it. I even like to pop crusts in the freezer sometimes!
What kind of rolling pin is best?
This is a personal preference thing. I prefer a wooden rolling pin with traditional handles, but you may opt for a French pin or one that is made with marble or plastic! The important thing is keeping that pin floured the whole time you roll out your dough!
Can I use different flours in my pie crust?
Sure. The internet is loaded with recipes for people looking to use alternative flours. I don’t have a recipe here that I’d recommend, but I’m sure you’ll find something on the interwebs.
Is a deep-dish pie the same as a standard one?
Not typically. On this site, I always specify where a deep-dish pie pan is needed, because they always hold more volume. If you attempt to make a deep-dish pie recipe in a standard pie plate, you’ll wind up with too many ingredients and not enough room. Tread lightly.
So what kind of pie plate is best?
Again, this is a preference thing. I live and die by my William-Sonoma Goldtouch Pan, but many other people swear by glass or even ceramic. I will say that glass is helpful when you’re wanting the ensure a crisp, golden bottom- after all, you can look under the pie and see how the cooking is coming!
Do I have to flour or grease my pie plate?
Nope, not unless the recipe you’re following specifies to do so.
How can I get a crisp-bottomed pie?
Par-baking is a great option for single pie crusts, but I also love to bake my pies closer to the bottom third of the oven. Other recipes may specify to add an egg wash to the bottom of the pie.
How do I know my fruit pie is done?
I always look for bubbling fruit in the middle of the pie.
What do I do if my pie crust is too brown before the filling is bubbling?
Use a sheet of aluminum foil to gently cover the top. If it’s just the edges getting too dark, make a foil collar to rest around the edge of the pie like a crown.
Where can I learn more about your favorite pie crust?
A pie crust equal parts buttery and flaky, lightly golden, and perfectly baked- this is the only recipe for a double pie crust that you’ll ever need.
Author:Kate Wood
Prep Time:10
Total Time:10 minutes
Yield:1 Double Crust
Category:Pastry
Ingredients
3 ½ cups (420 gm) all purpose flour
3 teaspoons (12 gm) sugar
3/4 teaspoon (4 gm) salt
2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
3/4 cup (1–1/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
10 tablespoons (approximately) ice water
Instructions
Give the dry ingredients a whiz in the food processor to combine.
Pulse in the shortening and butter, just until barely evenly dispersed.
Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least two hours prior to use.
When ready to use, roll out to 1/4″ thickness and line the bottom of a 9″ pie pan. This is enough dough to fill a deep dish pan as well. Prior to baking, brush with an egg wash, if desired. This is done by whisking 1 egg with 1 tablespoon of water and lightly brushing crust prior to use.
Notes
This recipe makes a double crust. If you want extra dough for decorating the top, I recommend doubling the recipe and saving leftover crust for a future pie! The dough freezes nicely when wrapped well.
Chilling the dough is essential. If your dough gets too warm while you are rolling it out or decorating the top, you may not get as flakey of a crust as you might desire. So work swiftly!
Patch up holes or tears in the crust with leftover dough. Even small holes on the bottom of the pie plate can make a burned and sticky mess of your pie and you’re not going to want to waste a drop of this deliciousness!
You can easily substitute the shortening for butter and visa versa, however I cannot vouch for any other substitutions. Unless you’re super anti-shortening or anti-butter, I strongly recommend this combination for a buttery, flaky crust.
We talk an awful lot about mothers here on this site, but today, I want to take time to love on the dads. With Father’s Day just around the corner, I wanted to offer up a few gift ideas for any ladies who may be trying to shop for the special fellas in their life- the parents, husbands, friends, and sons who bring so much wonderful (as well as, in my case at least, a lot of weird body expulsions and sports talk radio) to our worlds. This list contains 100% of things I bought for the men in my life this year, and I feel confident there may be something to be found for yours too! Let’s check it out (in order from top left to clockwise):
For the few dads who may have stumbled onto this page: happy father’s day. Fathering is important work, equal parts challenging and rewarding, and I reminded daily just how much the love of a good father can make in a person’s life. I hope you receive all of the love and affection you are due this coming Father’s Day…and maybe even an awesome gift too!
No-churn strawberry pretzel pie ice cream
Do you guys remember when Jeni’s Ice Cream came out with their special edition Strawberry Pretzel Pie Ice Cream a month or so ago? It literally almost broke the internet- it was that popular. Although I didn’t get my hands on a pint of my own before it sold out, I was lucky enough to snag a scoop at one of their shops, and it didn’t disappoint. It really was as good as the hype led me to believe it would be, but I was so bummed that I wouldn’t be able to bring any home to enjoy later. Cue this no-churn strawberry pretzel ice cream.
I set out to remake Jeni’s ice cream on my own, with a few small modifications in mind. First, I wanted the ice cream to be no-churn so that literally ANYONE could make it if their wanted. Second, I wanted the pretzel crunch to actually be crunchy. Although Jeni’s original flavor was delish, I found the pretzel pieces to be slightly chewy and not so reminiscent of the strawberry pretzel pie I had come to love. I’m happy to say that I totally nailed it. This no-churn strawberry pretzel pie ice cream is incredible- creamy, smooth, and balanced both in flavor and texture. The strawberry sauce swirled throughout adds tang and brightness to the rich cream cheese ice cream base and the pretzel crunch is, without question, the best ice cream mix-in I’ve ever made. Truly.
The directions for this ice cream are simple, and I do hope you’ll give it a try. Maybe make it for the special guys in your life this upcoming Father’s Day and just see how loved and special they feel. Happy Baking!
If you like this no-churn strawberry pretzel ice cream you should try:
This no-churn strawberry pretzel pie ice cream features a cream cheese ice cream base, a strawberry sauce swirled throughout, and bits of pretzel crunch!
Author:Kate
Prep Time:30
Cook Time:20
Total Time:360
Yield:1 Quart
Category:Ice Cream
Ingredients
For the pretzel crunch:
2 cups of crushed mini pretzel twists (crushed to pea gravel consistency)
¼ cup brown sugar
3 tablespoons sugar
½ cup unsalted butter melted
For the strawberry sauce:
2 cups sliced strawberries
1/3 cup sugar
Pinch of salt
For the cream cheese ice cream:
6 ounces cream cheese, softened to room temperature
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract or vanilla bean paste
2 cups heavy whipping cream
Instructions
To prepare the pretzel crunch:
Preheat the oven to 400 degrees Fahrenheit. Combine all of the ingredients in a medium-sized bowl. Pat the mixture out into a thin layer on a rimmed baking sheet and bake in the preheated oven for about 10 minutes, tossing once about halfway through. Remove from oven to cool completely and break the cooled mixture into 1/4″-1/2” sized chunks. Set aside until ready to use.
To prepare the strawberry sauce:
Combine all the ingredients in a medium-sized saucepan over medium-low heat. Mash the berries and cook, stirring frequently, until the mixture begins to bubble. Cook stirring often for 5-6 minutes and allow to cool completely prior to use.
To prepare the ice cream:
In a medium-sized bowl, use a hand mixer to cream the cream cheese on medium speed until smooth and no lumps remain. Add the condensed milk and vanilla, stirring to combine. In a separate bowl, use a mixer fitted with a whisk attachment to whip the heavy cream on medium speed until thickened to a cloud-like consistency. Fold in the cream cheese mixture until smooth. Fold a cup or so of the pretzel crunch into the ice cream- you can add more as desired, but you may not end up using all of it.
Spread a thin layer of ice cream into the bottom of an 8”x4” loaf pan or other freezer-safe container to store the ice cream. Drizzle a couple of tablespoons of the strawberry sauce on top and add a sprinkle of extra pretzel crumbs, if desired. Repeat this process with the remaining ice cream, swirling in as much of the strawberry sauce as you desire. I typically use it all. Once all of the ice cream as been spooned into the loaf pan, cover with a piece of aluminum foil and allow the ice cream to freeze until solid, about 6 hours or overnight. Enjoy!
Y’all, I have been absent from the kitchen as of late. With dance recitals and t-ball games and end of school year programs upon us, it’s been a mental practice (and breath of fresh air) to release myself from the constant need to be bustling about the kitchen. Unsurprisingly, my kids love it; apparently, dinners comprised of carry-out and frozen pizzas are more desirable than the quinoa salads and roasted veggies they’ve grown up on so far. And no, my feelings aren’t hurt, why do you ask?
With some newly freed up time (Sayonara, dishes!), I’ve enjoyed diving head-first into all the Mom activities, specifically the animal formally known as Little League Baseball. It’s our first year with a kid in organized sports, but I can already tell- I’ve drunk the Kool-Aid and am all in. Years ago, I rolled my eyes as my friends described their weeknight schedules- “THREE night games per week? Pfft. That’s for the birds.” Little did I know all that I was missing out on: Cheese fries, sticky bleachers, and the comedic gold that is 5-year-olds dog-piling their teammates to grab the baseball.
Is being a baseball mom a sport too?
Already, I can see how parents get so into their kid’s sports. It’s thrilling to watch them learn and improve and do things you didn’t even know they could do, like slide into the plate or nail a triple, and at the same time, it’s equally fun to watch them do all sorts of stuff you did know they could do: draw pictures in the dirt of the outfield, trip over their shoelaces on the way to the dugout, or scream, “I GOTTA PEE!” as they cross home plate. And while the kids are learning and getting better with each game, we Moms are too. We’re yelling louder, cheering for the other kids by name, and even participating in passive aggressive banter with the umpire who is clearly friends with the Dads coaching the other team. What could be better than that?
Of course, it’s not all sunshine and rainbows. It’s always a tiny bit painful to watch your kid on days when everything seems to fall apart. It’s uncomfortable to hear the other parents be hard on their kids (or others parents, for that matter). And don’t even get me started on my new seasonal allergy regimen; between the pollen and the dirt, I don’t even know what’s in my eyes anymore. But all these things, hard days and messy relationships and runny noses included, are stretching points for my kid and me, and I think, ultimately, it’s really healthy to learn to work through those things.
Homemade Double Chocolate Pop-Tarts!
Before we move on to the double chocolate pop-tarts, I’ll leave you with this *adorable* picture of George. He’s the youngest and second smallest kid on the team, but I can also say he’s the most happy and smiliest kid too, win or lose. Watching him play makes me so proud to be his parent, not because he’s the best player, but because I can see how big his heart is… even from my nosebleed seat on the sticky bleachers.
So why these double chocolate pop-tarts? Well, for one, my kids LOVE pop-tarts. I’ve been making them homemade ones for years, but more recently, they tried the OG store-bought ones, and they went nuts. Apparently all those preservatives and articifical flavors really add something special. But when I made these chocoetely homemade ones for the first time, the kids were all in. “Are those for us, Mom? Cant we eat them… for breakfast?!?” True story: any breakfast food that looks suspiciously like dessert is bound to be a winner in any toddler’s book.
How to Make Homemade Pop-Tarts
To make these double chocolate pop-tarts we start with a homemade pie dough. I altered my favorite pie dough recipe, adding a smidge of cocoa powder to create a chocolate pie dough. It’s the perfect offset for the sweetened filling and icing that is to come. After a quick chill in the fridge, we are ready to roll out the pie dough and prepare the filling. The filling for these double chocolate pop-tarts is a melted concoction of butter, chocolate chips, cocoa powder, and powdered sugar. Small dollops of the cooled filling is added to the rolled out pastry squares before they’re topped with more dough, crimped, and popped in the freezer for a final chill. After baking, the pop-tarts are frosted with a simple powdered sugar and cocoa powder frosting. Bon Appetit!
Give these double chocolate pop-tarts a try in the coming days and let me know what you think! And feel free to try out your own alternatives fillings: Nutella, marshmallow fluff, peanut butter, or even homemade jam! Happy Thursday and Happy Baking!
If you like these double chocolate pop-tarts you should try:
These double chocolate pop-tarts feature a cocoa powder pie dough, a double chocolate filling, and a simple chocolate sugar glaze!
Author:Kate Wood
Prep Time:30
Cook Time:25
Total Time:240
Yield:6 Large Pop-tarts
Category:Dessert
Ingredients
For the dough:
1–2/3 cups (230 gm) all-purpose flour
3 tablespoons cocoa powder
1 tablespoon granulated sugar
¼ cup (50 gm) vegetable shortening
6 tablespoons (85 gm) unsalted butter, cold
Approximately 6 tablespoons ice water
For the filling:
½ cup (85 gm) semisweet chocolate chips
½ cup (113 gm) unsalted butter, chopped
¼ cup (30 gm) powdered sugar
3 tablespoons cocoa powder
For the icing:
½ cup (60 gm) powdered sugar
3 tablespoons cocoa powder (regular or dark is fine. See notes)
½ teaspoon vanilla extract
1–1/2 tablespoons water
Instructions
To prepare the pop-tarts, begin with the dough. In a large bowl, stir to combine the flour, cocoa powder, and sugar. Using a pastry cutter or the backs of two forks, cut the shortening and butter into the dry ingredients until integrated evenly with pea-sized clumps throughout. Spoon in about 5 tablespoons of ice cold water and begin to gently stir the mixture into a shaggy dough. I usually end up adding about 7 tablespoons of ice water, but add as you go until the dough can be worked together into a ball. Pat out into a flat round disk and wrap in plastic wrap. Refrigerate for at least 2 hours until chilled.
In the meantime, make the filling. In a small saucepan over low heat, combine the chocolate chips and butter. Stir regularly until the chips and butter have melted down into a smooth mixture. Do not overheat or the chocolate will seize. Whisk in the powdered sugar and cocoa powder and place in the fridge to cool to a thick, spreadable peanut butter consistency. If it gets too thick you can gently reheat. We basically just need it thick enough to dollop into the pop-tarts. Don’t let it firm up completely though or you may break your dough.
When ready to assemble your pop-tarts, use a lightly floured rolling pin to roll the dough out on a lightly floured surface into an 8” wide rectangle that is about 1/8” thick. Use a ruler and a sharp knife to trim out pieces that are 3-1/2” x 4-1/2”. Place them on a baking sheet lined with parchment. Gather up dough scraps and work them into a ball to roll out again. Trim any additional pieces if you can. You should wind up with about 12 rectangles of dough. Dollop 2 tablespoons of the thickened filling into the center of half of the pieces and then use the back of a spoon to spread it out slightly, leaving a 1” border around the perimeter of the tarts. Use a pastry brush or a wet finger to trace an outline of water around the edges of those pieces- this will help the second piece of dough to stick well. Place a second piece of dough on top of each of the filled pieces and use the back of a floured fork to crimp the edges. Place the pan in the freezer to firm up for at least an hour.
When ready to bake, preheat the oven to 375 degrees and use your crimping fork to vent the tarts on top. Bake in the preheated oven for about 20 minutes or until the top and edges of the pastries are set. Set aside to cool completely while you make your glaze.
To prepare the glaze, combine all of the ingredients and whisk together. The icing should be thick enough to stay on top of the pop-tart. Add additional sugar to thicken or water to thin. Pipe or spoon the glaze on top.
Notes
I used dark cocoa powder for my glaze and made a second batch of lighter glaze with regularly cocoa powder for the drizzle. Both work great and this is totally optional!
