Tag Archives: pie

Happy 100th To Me :)

It’s my 100th post! Hooray!

Thanks to everyone that has supported me, tried out my recipes, started following me, etc. etc. It means so much to me that you guys are enjoying my recipes and blog! Hope you’ve learned a thing or two, and found at least a few new favorite recipes along the way 🙂

I had a lot of recipes in front of this one to be posted, but what’s more appropriate for a celebration than a little cake pie? Not just any ordinary pie. Peanut Butter Mousse Pie! Yum.

The original recipe is from bon appetit. I changed a couple things, added a couple things, and as I don’t have a pie plate (I know, I know) I used a spring form pan (think cheesecake pan). I didn’t think it was enough graham cracker crust to go around a pie plate anyway! So it worked out perfectly. The fun surprise is that between the peanut butter mousse and graham cracker crust is … *drum roll please* a thick and luscious layer of chocolate!

So please make this soon. I promise it’s easy. It can be made a day in advance (I actually made the crust and chocolate layer two days in advance and did the mousse layer the night before) for your convenience.

Yes, I also realize this isn’t the healthiest thing in the world. BUT like my Salted Caramel Pretzel Tart, it’s best for special occasions 🙂


Peanut Butter Mousse Pie
(Serves 8-10…depending how you slice it)

For the Crust:

7 graham crackers, coarsely broken
1/2 stick butter, melted
2 tbsp. sugar

For the Chocolate Layer:

1 1/3 c. semisweet chocolate chips
2/3 c. heavy whipping cream
1 tbsp. honey
1 tsp. vanilla extract

For the Peanut Butter Mousse:

1 c. peanut butter chips
3/4 c. heavy whipping cream plus 1 c. for whipping
2 tbsp. creamy peanut butter
1 tsp. vanilla extract
2 tbsp. sugar

For Garnish (optional):

1/4 c. semisweet chocolate chips
1/4 c. peanut butter chips

Preheat your oven to 350 degrees. Spray the bottom of a spring form pan with cooking spray.

Combine graham crackers, melted butter and 2 tablespoons of sugar in a blender or food processor. Blend until the mixture resembles wet sand. Press into the bottom of your prepared pan. Bake the crust for 10 minutes or until the crust is fragrant and lightly browned. Set aside.

Meanwhile, combine chocolate chips, whipping cream, honey and vanilla in a microwave safe bowl. Microwave in 30 second intervals on high until the chocolate softens (shouldn’t take more than 1-2 minutes total). Then stir until the mixture resembles a smooth glossy sauce. Pour over crust and spread out evenly. Freeze for 10 minutes if using right away or refrigerate at this point for up to 24 hours.

To make the mousse, combine peanut butter chips, and 3/4 cup heavy whipping cream in a microwave safe bowl. Heat in the microwave at 30 second intervals (should only take about a minute total) until the chips soften. Whisk until smooth. Whisk in peanut butter and vanilla. Cool until lukewarm.

While the chips are cooling, beat 1 cup of cream with an electric mixer with 2 tablespoons of sugar until soft peaks form (if you take the whisk attachment and stick it in the cream and flip it over, the peak top will fold over a bit; stiff peaks hold their shape). In three additions, carefully fold the peanut butter mixture into the cream. Spoon mousse over chocolate/crust and spread out until even. Chill for at least 1 hour and up to 24 hours in the fridge.

To garnish (optional), melt the chips in separate bowls in the microwave, about 30 seconds. When they soften, stir to create a smooth mixture. Dip a fork slightly in the mixture and splatter on the top! Repeat until you like the look of it. (I bet kids would like this step!) Serve and enjoy!

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Mini Key Lime Pies

So there was actually quite a few recipes I had planned to post before this one since I just made them Saturday! But I’ve had a couple of requests for the recipe, so I let it jump the line.

I made these mini key lime bites for a surprise party on Saturday – they were a hit! Now I’ve said before I’m not a great baker (I hate to measure), but these were so easy to make. Anytime I bake a dessert I get nervous, so when people give me a lot of compliments it’s definitely a win for me!


Did I use key limes for this? No, I didn’t. Have you ever seen key limes? The thought of zesting and juicing about 10 of those little guys just didn’t do it for me.

I found the original recipe on foodgawker here. I’m only making a couple changes based on how the recipe went for me. I’m decreasing the amount of graham cracker sheers from 18 to 14 (there was a TON of leftover!) so I’m also decreasing the amount of butter and sugar.

I also made my own concoction for the whipped cream topping – I used the zest of a couple of my limes and some honey to sweeten it. YUM!

While these take minutes to whip up, it’s the baking that is slightly time consuming. You have to wait for the crusts to cool before filling them. I popped mine in the freezer for about 10 minutes to speed the process along because I only had 2 mini muffin tins and you need 3 to complete these in one shot.

So please make this soon! They’re super impressive and delicious!

Mini Key Lime Pies
(Makes 3 dozen)

For the crust:

14 sheets of graham crackers (I used low fat)
6 tbsp. unsalted butter, melted
3 tbsp. sugar

For the filling:

4 egg yolks
Zest of 2 limes
1/2 c. lime juice (about 4 limes)
1 14 oz. can sweetened condensed milk

For the whipped cream:

1 c. heavy cream
Zest of 2 limes
2 tbsp. honey

Optional toppings: Toasted coconut, sugared lime pieces

Preheat the oven to 325 degrees.

You know those 4 limes you’re going to juice for the filling? Zest them all first. Divide in half.

In a mixing bowl, whip together the yolks and half of your lime zest for about a minute. Then add the lime juice and sweetened condensed milk. Mix well for about 1-2 minutes. Let sit for 10 minutes.

In a blender or a food processor, crush graham crackers until fine. Mix in the melted butter and sugar.

Grease 3 mini muffin tins with cooking spray. Put a spoonful of graham cracker mixture into each hole. It should come right up to the top.


Then press around with your fingers to create the crust. Press down firmly and push up the sides.


Bake for about 10 minutes until the crusts are lightly browned and fragrant.

Cool at room temperature or if you’re impatient like me, pop in the freezer for about 10-15 minutes.

Now it’s time to fill! Put the muffin tins on a baking sheet (it makes it easier to transfer). Fill each hole with about a tablespoon of filling. It should reach almost to the top. (Note: still have left over graham cracker mixture? Save it to top the bites with it after the whipped cream)


Put the muffin tins in the oven. Bake for about 10 minutes. The filling should be set and just slightly jiggly. Allow to cool COMPLETELY before trying to get them out. Again, you can pop in the freezer (or refrigerator) until they’re cool to touch.

When you’re ready to get them out, run a paring knife along the edges of each key lime bite. Gently slide a spoon or the edge of the knife under an edge of the bite, and slip out. It’s ok if some graham cracker doesn’t make it! Check out what happens when you don’t push down firmly enough.


But hey, that one still tasted good!

To make the whipped cream before serving, pop your metal mixing bowl along with the whisk or whisk attachment into the freezer for about 10 minutes. See how awesomely cold it is? It helps the whip cream beat up faster!


Add in your 1 cup of cream. Beat until you have soft peaks. Then add the honey and your remaining lime zest. Beat until you have stiff peaks. Stiff peaks are when you put the whisk in the whipped cream, pull it out, turn it over and the peak stays up in the air. Soft peaks, the peak would just gently curl over. Just don’t beat it past the stiff peak phase – we’re not trying to make butter 🙂

To top the key lime bites, you can spread whipped cream around with a spoon, or just put the cream in a ziploc bag and cut about 1/4″ off the corner. Use a swirl motion while pressing on the bag. Sprinkle with leftover graham cracker if desired. Top with toasted coconut and/or sugared lime slices.

Sugared Lime Slices

6 lime slices, sliced very thin
1/4 c. sugar

Cut up your lime very thin. Like this.


Then slice into 8 pieces like a pizza.


Dry with a paper towel. Toss with sugar. Spread them out separately and let them sit for about an hour (they’ll kind of liquefy and turn slightly gummy – they’re delish).

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