Category Archives: PIES

Pumpkin Pie with Whipped Cream Topping

Prep: 10 minutes | Cook: 40-50 mins | Yield: 8 servings

Pumpkin pie with graham cracker crust? Yes, you read it right. We’ve been craving this dessert lately, so the other day, I made one myself, and this time, I wanted to give it a little twist by using different pie crust. And it worked.


Graham Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons Splenda
  • ½ teaspoon vanilla extract
  • ½ stick unsalted butter, cubes
Pie Filling:
  • 1 (8oz) package cream cheese, softened
  • 1 (140z) can pumpkin, smashed
  • 1 cup sugar, or Splenda
  • 2 eggs, room temperature
  • 1 cup 2% reduced fat cold milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ⅛ teaspoon salt
  • Whipped cream, for topping


Preheat the oven to 350º F.

For Crust: Place all ingredients in a food processor, and process until moist and well incorporated. Transfer the crust mixture into a 9-inch round baking pan. Using hand, press the mixture onto the bottom-center of the pan. Bake the crust 5 to 8 minutes. Set aside.

For Pie Filling: In a large mixing bowl, beat the cream cheese, pumpkin and sugar with a hand mixer until well blended. Add the eggs, milk, vanilla, cinnamon, cloves, ginger and salt, and beat until well incorporated. Pour the filling into the baked graham crust and bake for 40 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.

Slice into wedges and top each piece with a dollop of whipped cream. Pinch crumbs off from the crust and sprinkle on top of the pie. Serve. Enjoy!



Ultimate Key Lime Pie

Bake Time: 35 mins | Yield: 8 servings | Level: Easy



  • 1 1/2 cups (regular or flavored) graham cracker crumbs
  • 1/2 cup granulated sugar
  • 4 tablespoons (1/2 stick butter) melted
  • 2 (14-ounce) cans sweetened condensed milk
  • 1 cup fresh key lime or regular lime juice
  • 2 extra-large eggs
  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon lime zest, for toppings


Preheat the oven to 375º F.

In a large bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan and bake until brown, about 20 minutes. Remove from the oven and allow to cool completely before filling, then lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake for 15 minutes and allow to chill in the refrigerator for at least 3-5 hours before serving. Note:Making the pie one day ahead is even better. 

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve while chilled.


French Silk Pie

Prep: 40 minutes | Cook: 20 mins | Yield: 8 servings


1 1/2 cups graham crackers crumbs
1/2 cup granulated sugar
4 tablespoons (or 1/2 stick) unsalted butter, melted
1/2 cup unsalted butter, in room temperature
3/4 cup granulated sugar
3-4 ounces unsweetened baking chocolate, melted and cooled
1 teaspoon pure vanilla extract
2 large (pasteurized) eggs
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar (of your choice)
curled / shaved chcolate


Preheat the oven to 375˚ F.

Crust: In a bowl, mix the graham cracker crumbs, sugar and butter with your hands. Press the mixture firmly into a 8-inch pie pan and bake until brown, about 20 minutes. Remove from the oven and allow to completely cool before filling.

FillingIn another bowl using electric mixer, cream the butter and gradually beat in the sugar until well blended. Stir in the melted and cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie crust.

ToppingFreeze the bowl and whisks for about 30 minutes prior to preparation. This way the cream reaches maximum volume during preparation.  Pour the heavy cream into the bowl, add the vanilla and sugar and whip using the electric mixer until peaks form. Decorate the pie with cream.

Refrigerate for at least 1 – 2 hours before serving.


Strawberry & Rhubarb Pie


2 cups all-purpose flour, plus more if/as needed
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.

Filling Preparation:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let chill before serving.

Crunchy Top Apple Pie


Dough and Filling:
Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
3/4 cup sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
Dash salt
4 cups peeled, chopped green apples
1 (16oz) jar apple sauce
1 tbsp lemon juice
2 tbsp butter, chopped into small pieces
Crunch Topping:
3 tbsp all-purpose flour
1 tbsp sugar
Dash salt
1 tbsp butter, at room temperature


Preheat oven to 425º F.

Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.

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