There is almost no dessert in the world that I like better than Key Lime Pie. I discovered this recipe a few years back and love using it as a go-to for a cool summer dessert. In these days of heat domes and sweltering conditions, it is the perfect no-bake option. The addition of the white chocolate adds just a little bit of smoothness to offset the tart lime flavor.
White Chocolate Key Lime Pie
1 C whipping cream
1 12 oz bag white chocolate morsels
1 TBSP sour cream
1/3 C key lime juice
Zest of one lime
one pre-packaged graham cracker crust
sliced limes and canned whipped cream for garnish
On the stove, heat whipping cream and morsels on medium heat, stirring continuously until melted, about 5 minutes. Remove from heat and add sour cream, key lime juice and lime zest. Stir well until smooth. Pour mixture into pie crust, cover and refrigerate for 6 hours or overnight. Garnish with dollops of whipped cream and lime slices.
*Note from pictures: apparently whipped cream melts when it is 100 degrees outside.
This blueberry pie recipe was passed down from my grandmother. It is such a simple, basic recipe that creates the most delicious pie. I make it every year when blueberries are in season and it is always gone within days at my house. Many people believe that making a pie is so complicated, but this recipe proves that it really is simple as…well…pie!
4 cups fresh blueberries
1-2 tsp freshly squeezed lemon juice
1 cup sugar
5-6 Tbsp flour
top and bottom pie crust – either store bought or homemade
Wash your blueberries and lay them out to dry. You want them to be dry before you start your pie so you don’t add too much unnecessary moisture.
Place your blueberries in a large bowl and coat with lemon juice. In a small bowl, mix the sugar and flour. Pour the flour mixture over the blueberries and gently mix, being careful not to mash up any blueberries. (For the best results, let the blueberries sit like this for about an hour to give the sugar some time to work its magic)
Preheat oven to 425. Place bottom crust in a pie plate, add blueberry mixture and cover with top crust. Crimp the edges and cut slits to vent.
Cook the pie for 25-35 minutes or until the crust is golden brown and the blueberries are bubbling.
Let cool slightly before cutting. Serve with vanilla ice cream or homemade whipped cream.