Frozen Key Lime Pie

Frozen Key Lime Pie is an amazingly delicious dessert.  Tangy, sweet and almost like an ice cream cake, it is sure to impress all your guests.

Frozen Key Lime Pie

There are desserts that I find to be synonymous with summer.  Fruit pies, lemon meringues and key limes.  They are amazing on their own but when you add in the frozen factor, you are taking it to a whole new level.

This dessert was made for our 4th of July barbecue as well, and got rave reviews.  It is so yummy, cold and creamy and perfect for a hot summer day.

Again, this is another recipe from Taste of Home so be sure to go on over and give them a look, you are sure to find a plethora of mouth watering dishes to make.

Now before you go and make it and enjoy it, let me warn you, it is NOT a low calorie dessert, like at all, but some days you have to throw caution to the wind and go for it.

Other Pies you may enjoy

Mincemeat Pies
Banana Cream Pie
Lemon Meringue Pie
Tippy Top Peanut Butter Pies in Jars
Lemon Pie by the Yard
Red, White and Blueberry Pie

Frozen Key Lime Pie

Source:  Taste of Home

Yield: 8 servings (I got 12 out of mine with smaller slices)

1 piece:  672 calories

1 cup all-purpose flour
1/2 cup salted cashews, chopped
1/2 cup sweetened shredded coconut
1/4 cup packed light brown sugar
1/2 cup butter, melted
2 cups heavy whipping cream
1-1/2 cups sweetened condensed milk
1 cup Key lime juice
3 teaspoons grated Key lime zest
1 teaspoon vanilla extract


Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack.

Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.

Sprinkle half the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm.

Star Spangled Lemon Slab Pie

For the Fourth of July this year, I made two desserts.  One of them being the Red, White and Blueberry Pie, and the other was this Slab Pie which I had bookmarked for a while and ready to try.

It didn't take long to put together, especially since you make use of store bought pie crusts, but you can certainly make your own, which is what I did.

If you like cheesecake, and lemon pie, this is pretty much a combination of those two in one delicious and beautiful dessert.

Adapted from: Pillsbury.com

Star Spangled Lemon Slab Pie

3 refrigerated pie crusts, softened as directed on box (from 2 boxes)

2 packages (8 oz each) cream cheese, softened (I used Neufchâtel)

1 (10 oz) jar lemon curd

6 cups assorted berries (sliced strawberries, blueberries and blackberries)

Sugar for dusting
star cookie cutters



Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.

Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.

Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using cookie cutters. Place 1 inch apart on large ungreased or parchment lined cookie sheet. Brush with water; sprinkle with sugar.

Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.

In medium bowl, beat cream cheese and lemon curd with electric mixer until smooth. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.

Add berries evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.

Homemade Mincemeat Pies!!!

Mincemeat Pies, for me one of the staples of Christmas food.  For others, gag worthy.  Truly, I've met people who think they are absolutely vile to eat.  I however love them and grew up with them in South Africa, thing is, here in the States they are not very well known and you can't find them as easily available as back home, or in England for instance.

Another thing that seems to turn people off these little pies, is that they seem to think that they are very hard to make at home, but I'm here to tell you that it really is not and they taste so much better than store bought.

You can also make the filling at home, though I usually buy the big jar.  I'm pretty certain that homemade is way tastier too but I haven't had the chance to try that yet, maybe next year.

Anyway, I got the recipe for the pastry from one of my favorite Youtubers, Rebecca from Percy and Grace.  This is such a quick and easy recipe and the result is a buttery tasty flaky dough, perfect for these pies.

The recipe IS in grams and I'll see if I can convert it for you all, but I would highly suggest getting a kitchen scale that uses both grams/kilos and ounces/pounds, they are a life saver, really.

Homemade Mincemeat Pies

Source:  Percy and Grace

This recipe makes 12 mince pies but you could just increase or decrease the quantities to make more or less mince pies.

280g plain flour (about 2 and a 1/3 cups)
195g softened unsalted butter (about 3/4 cups)
95g caster sugar (white sugar)
2 medium eggs
1 large jar of mincemeat
Icing sugar for dusting (powdered sugar)



In a bowl, add the flour and the butter, mix with your fingertips or a knife to get a crumbly mixture. Add in one egg and mix well, dump onto a floured surface and fold the pasty dough over itself a few times, knead a little until it comes together well, try not to overmix though.

Wrap in plastic wrap and place in the refrigerator for 10 minutes.

Preheat your oven to 200 Celsius/425 Farenheit.

Roll out your dough to about 3mm about an 1/8th of an inch. Using a big cookie cutter, cut out 12 circles. Butter a muffin pan, and pop one circle in each, then press and mold to size. Drop in 1 and a half tablespoons of mincemeat filling.

Beat the other egg, and using a pastry brush, brush the edges of the pies. Roll out the dough again, cut out another 12 circles, top each pie with a circle, pressing down to seal. Glaze with the rest of the egg, sprinkle on some sugar and make a cut in the middle of each pie.

Bake for 15 to 20 minutes until nice and golden. Let cool and then pop them out of the pan and dust with icing sugar.

To store, place them in an airtight container, they will keep for about a week, but you can also freeze them for up to 3 months.

Enjoy!!!

Miss Kay's Honey Pecan Pie

Folks, do I have the perfect Pecan Pie for your Thanksgiving .

Usually I stick with the same recipe, which is the one you can find on the back of the Pecan bags, and truth be told, I've made that one every year.  It worked, it never failed and it was good.

And then I started watching Duck Dynasty a few months ago and I became enthralled by Miss Kay's cooking.  I noticed she had a Honey Pecan Pie and since I do love a good Pecan Pie I decided that I had to try it.  It's SO good guys and it's the recipe I'll use from now on.

Seeing that it's Thanksgiving tomorrow, I always bake the pies the day before so that I'm not so overwhelmed with everything else on the day of.

So, I'm here to share the recipe with you and to encourage you to get your hands on Miss Kay's Duck Commander Kitchen Cookbook.  It will make a great gift for the cook in your family :)

Miss Kay's Honey Pecan Pie

Source:  Kay Robertson

3 large eggs
¾ cup sugar
½ stick (4 Tbsp) butter, softened
½ tsp salt
1 tsp vanilla extract
½ cup light corn syrup (I use Karo)
½ cup maple syrup (I use Johnnie Fair) or honey
1½ cups pecan halves
1 (9-inch) unbaked pie crust, homemade or store bought


Heat the oven to 350ºF. Beat the eggs with the mixer until fluffy, about 8 minutes.

In another mixing bowl, stir together the sugar, butter, salt, vanilla, and syrups. Gently fold this into the eggs. Gently fold in the pecans. Pour the filling into the piecrust.

Bake for 40 to 50 minutes, until the filling is set and no longer wobbly in the center.

Let cool completely before cutting.

RED, WHITE AND BLUEBERRY PIE!!!

This pie is just delicious, and it may look difficult to make, but it really is not. It's perfect for today's celebrations, so if you want a beautiful dessert to show off, this is the one :)

It's from one of my Pampered Chef books, so you'll notice that it will tell you to use their products, but you can easily adapt to the utensils you have in your own kitchen.