Key Lime Pie

Temperatures are starting to heat up in Texas! 

Strawberry Whipped Sensation Pie

It's a beautiful day today, with temperatures in the 80's. 

Easy Red White and Blue Ice Cream Pie

It's too hot to bake! 

Raspberry Pie

I'm easing into Fall because it's still so hot here! 

Impossible Lemon Pie

What a beautiful day it is to enjoy some lemon pie and tea! 

French Bread and Log Cabin Chicken PIe

I have the easiest French Bread recipe to share!  

Easy and Dreamy Peanut Butter Pie

It's a beautiful Fall day in Texas! 

Sunflower Seed Pie

Have you ever had a sunflower seed pie?? 

Strawberry Cream Pie

 

 

Did you know that May 21st was National Strawberries and Cream Day? 

Grasshopper Pie and Stuffed Peppers

It's back to been downright cold here in Texas. 

Cherry Pie

 

 

Let's enjoy some delicious cherry pie today. 

Strawberry Dream Pie

We've had so many over 100 degree days so far this summer; I'm betting it'll be a record.

No-Bake Raspberry Cream Pie

 

We've had so much rain here, that I quickly had to enjoy a tea outside while the rain subsided.  I have plenty of this luscious pie left to share with you.  

Coconut Cream Pie with Coconut Crust

I was lucky to set up a tea before all the rain came down upon us for the next days.  Bigelow's Toasted Coconut tea is perfect with this pie.

 

Blueberry Streusel Pie

I've made us some favorite Blueberry pie for today and serving it with some blueberry tea that a friend brought from Canada last year.  The lime hydrangea in  my vase is from a plant that my daughter bought for me.  

I love scenes on teacups and this was from a teacup exchange. The teacup is called Lakeview, and it's from Nasco, made in Japan.

Isn't this a pretty setting?

 

 

I crocheted two granny squares from leftover yarn that I had made a baby blanket from to make this tea cozy.

 

Yield: 6-8 slices

Author: Kitty, but adapted from How To Bake, by Nick Malgieri

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Blueberry Streusel Pie

This is a family favorite, and I hope you try it!

Ingredients:

• 1 unbaked pie crust
• 2 pints blueberries, rinsed & drained
• 3/4 c. sugar
• 3 T. cornstarch
• 3 T. water
• 1 t. finely grated lemon zest
• 1/2 t. cinnamon
• 1/4 t. freshly grated nutmeg
• 2 T. unsalted butter
• Crumb Topping:
• 1/3 c. brown sugar
• 1 c. flour
• 6 T. unsalted butter, melted

Instructions:

• For Filling:
• Combine 1 cup of the blueberries with the sugar in a saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted & the mixture is very liquid, about 5 minutes.
• Combine the cornstarch & water in a small bowl & stir into the blueberry & sugar mixture. Cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens, & becomes clear. Add the lemon zest & the spices & stir. Now add the remaining 3 cups of blueberries. Cool.
• For the Topping:
• Combine the sugar & flour in a bowl; add the butter & stir evenly. Set the mixture aside for 5 minutes, then use your fingertips to break into 1/4"-1/2" crumbs.
• Preheat oven to 400 degrees.
• Pour the cooled filling into the the unbaked pie crust. Sprinkle the crumb topping over the blueberry mixture.
• Place the pie in the oven & immediately turn the oven down to 375 degrees. Bake for 40 minutes or until golden brown.
• Cool the pie on a rack.

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 Thank you for your visit!  xo  

 

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Key Lime Pie with Pretzel Crust

 How about taking a little vacation by eating some Key Lime Pie?  This one is a little different because of the pretzel crust, which complements the sweet/tart flavor of the filling. My little frog planter has been with me since 1985, when neighbors gave it to me when we left Ohio.  My shamrock plant survived being outside for over a year. 

 This pretty teacup was another one of my beloved Mom's.  The saucer has the same pretty bouquet underneath the cup.  

This teacup is Cissy's favorite, and was a gifted to me in a teacup exchange.  One day, Cissy will be gifted it.

You only need a small slice of this pie to satsify your sweet tooth.

My grandson, Caiden, celebrated his 15th birthday this week.  He's taller than my daughter and I now!

Just look at this cake that Riley, Cissy, and my daughter, Molly, made for him!!  Isn't it clever with the candy pouring down on top of the cake?  Caiden LOVES candy!  When he cut into it, candy poured out of it! 

My granddaughter, Avery, turned 13, and I was able to pick her up for a birthday dinner date. We did takeout from Chick Fil A (her choice).   Avery loves cannolis, so I made her a cannoli cake.

Here we are with her little sister, Ella, who joined us.

Yield: Depends on how big the slices are cut

Author: Made in Kitty's Kitchen, recipe is from King Arthur Flour

Key Lime Pie with Pretzel Crust

This pretzel crust goes perfect with the sweet/tart flavor of the filling.

Ingredients:

• Crust
• 1 cup + 2 tablespoons  very finely ground salted pretzel crumbs
• 3 tablespoons  sugar
• 7 tablespoons  butter, melted
• Filling
• 4 large egg yolks
• two 14-ounce cans sweetened
• 3/4 cup Key Lime juice
• 3 tablespoons  fresh-squeezed lime juice (from standard limes)
• zest of 1 lime (about 2 teaspoons), optional

Instructions:

1. Preheat the oven to 350°F. Lightly grease a 9" pie pan with non-stick baking spray.
2. Crush the pretzels until very fine; processing in a food processor for about 30 seconds works well. 
3. Add the sugar and melted butter, mixing to combine; you can do this right in the food processor. Press the mixture into the bottom and up the sides of the prepared pan.
4. Bake for 8 to 10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling.
5. Whisk together the egg yolks and condensed milk.
6. Add the lime juice (and zest, if you're using it). The mixture will thicken almost immediately.
7. Pour into the crust and smooth with a spatula.
8. Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft-looking. Cool for several hours (or overnight) before serving.
9. To serve, top with slightly sweetened whipped cream and a garnish of crumbled pretzels.

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Strawberry Cream Pie

 How about we cut into this luscious Strawberry Cream Pie?  I have never made this pie, but it comes from my Better Homes and Gardens Desserts Cookbook, 6th printing 1967.  I have been sewing so much during this quarantine time, but I really LOVE baking, and decided to check through some of my old cookbooks that I have collected over the years. Would you like to use my snack set that my friend, Linda, gave me, or would you like to use my Roy Kirkham Strawberry Fields teacup?

 I was asked to make 40 masks for nurses who wear the cloth masks over their N-95 masks to make the N95's last longer.  I did all these in one day and didn't think I'd ever want to see another mask again.  The best part, however, was a friend cut all of these and even basted in the elastic, and brought them to me.  That was a gift!

To add some joy to my life,  I wanted to make hooded towels for Harper and Hayden.  Harper chose the bunny design and Hayden wanted the monkey.  The designs are Animal Peekers 5  from Designs by Juju. I've been making hooded towels for over 40 years, but this video shows how to make a self-lined one, which is wonderful!  You can see it here.  

Yield: 6-8

Author: Made in Kitty's Kitchen, recipe is from Better Homes and Gardens Dessert Cookbook

Strawberry Cream Pie

If you have the time to make this, it is well worth it!

Ingredients:

• 1 pastry shell (9 inches), baked
• 1/2 cup slivered almonds, toasted
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• GLAZE:
• 1/2 cup crushed strawberries
• 1/2 cup water
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 3 cups fresh strawberries, halved
• Whipped cream, optional

Instructions:

How to cook Strawberry Cream Pie

1. Cover bottom of pie shell with nuts if desired; set aside.
2. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours.
3. About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes; sieve. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Cool for 20 minutes.
4. Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.

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Raspberry White Chocolate Pie

 I had this pie at a friend's house and had to share the recipe with all of you.  It is so creamy and good!  My flowers are still looking so pretty that I used for my tea party last week.  The little cottage teapot belonged to my beloved mom, but it's missing a lid, which makes it perfect for holding flowers.

 I don't have a teacup with raspberries, but this Strawberry Fair from Johnson Brothers will do.

My youngest son, DIL, granddaughter, and dog came to my house from Dallas this past week.  They lost power for several days from a storm that happened a week ago Sunday.  The little granddaughters always enjoy being at my house, and they add so much joy!

Raspberry White Chocolate Pie

Yield: 8

Author: Kitty, and adapted from The Norske Nook Book of Pies

I cut the original recipe in half to fit into a regular pie pan. The Norske Nook makes their pies in 11" pie pan.

ingredients:

• 1 baked single crust pie
• 1 (6-ounce) bag of white chocolate chips
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 and 1/4 cups sour cream
• 2 cups raspberries
• See Note:
• 1/4 cup mini semi-sweet chocolate chips
• 1/2 tablespoon butter, melted

instructions:

How to cook Raspberry White Chocolate Pie

1. Place half the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between intervals until fully melted.  Spread the melted  chocolate evenly on the bottom of the baked crust.
2. To make the filling, in a saucepan over low heat, melt the remaining white chocolate chips.  Let cool briefly and then stir together with half of the whipped topping.  Refrigerate until thick.
3. When the mixture is cooled and thick, transfer the chocolate mixture to a large bowl, add the sour cream, and mix well.  Lightly fold the remaining  half of the whipped topping into the mixture.
4. Spread a small amount of filling into the crust.  Add 1 cup of the raspberries, avoiding the sides of the crust and keeping the raspberries in the center of  the filling.
5. Add about half of the remaining filling, covering all the raspberries.  Add the rest of the raspberries, still not touching  the crust.  Finish with the rest of the filling and smooth with a rubber spatula. 
6. In a microwave, melt the mini chocolate chips with the butter, stir, and drizzle over the top of the pie.

NOTES:

Instead of using the mini chocolate chips and butter, I drizzled some melted chocolate fudge sauce over the top of the pie.

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Strawberry Tartlets

 I am having one of my all-time favorite desserts that I've been making for over 48 years, only this time I made the Strawberry Pie  into tartlets.  When you slice into a strawberry pie, it doesn't keep very well, and starts to get watery very quickly.  Making individual tartlets kept the filling fresher, and stayed for several days.  The daisies in my lady vase are from my garden.  I started with three plants years ago, and now I have a whole row of them on the side of my house.

 Isn't this strawberry snack set so pretty?  My sweet friend,  Linda, gave it to me for my birthday one year.  I love it for eating my breakfast from, for lunchtime, or snack time.  

 Linda also gave me the pedestal plate, which also has a larger one that goes underneath, to form a tiered pedestal.   It comes in handy for so many things.  If you'd like the recipe for the strawberry pie, check it out here.  I've made that recipe more times than you can imagine!  This time, the filling made enough for 9 little graham cracker tartlets.  I was able to take some to my neighbor for a birthday treat.  

 Look at my cutie pie littlest grand!  Isn't she sweet?

My youngest son, Kevin, took Harper and me to the Crayola Experience.  My oh my, and what an experience it was.  We spent almost 5 hours there!!  I am grateful and most appreciative for whenever I am invited to share joy in the lives of my family.  

 

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Thank you for your visit!  xo