Shortcut Key Lime Pie

Looking for an easy desire to put on the table which doesn’t require much stovetop or cooktop time? Well, here you go.  In fact, if you heat the water in the microwave, you needn’t touch the stove or oven.   This recipe is handy year-round, but especially so in the warm weather of summer.

Total Time

  • 2 hours, 20 minutes

Preparation Time

  • Twenty minutes

Refrigeration Time

  • Two Hours

Ingredients

  • 1 carton (8 ounces) fat-free whipped topping
  • 1 purchased or prepared graham cracker crust
  • 1/4 cup boiling water
  • 2 cartons (6 ounces each) Key lime yogurt
  • 1 package (0.3 ounces) sugar-free lime gelatin

Directions

  • In a large bowl, combine the gelatin and boiling water to gelatin.
  • Stir gelatin about two minutes until gelatin is completely dissolved.
  •  Whisk in yogurt.
  • Gently fold in whipped topping.
  • Pour into crust.
  • Level and smooth out filling.
  • Refrigerate, covered, until set, about 2 hours.
  • Garnish, if desire
  • Cut and serve cold.

Servings

  • This recipe makes eight servings

How to Freeze Bake Ahead Homemade Pies

Some traditions are passed on to you, and then there are traditions you create. A tradition I have created is organizing a Thanksgiving dinner each year for my closest friends and relatives. I have done this for the last 18 years, and I have enjoyed every Thanksgiving dinner more than the one before. It is because I have become something of an expert over the years. I understand the importance of planning and organizing things in advance.

The holiday season is around the corner, and most of you will be welcoming guests into your house. No holidays are complete without a good pie. This blog is dedicated to all those house chefs who are worried about how they will manage to make a pie while entertaining all the guests. Read on to know how you can make your life easier by freezing and baking pies in advance.

How to Freeze a Homemade Pie

If you are planning to make a homemade pie in advance and freeze it, follow these simple steps.

Pick a Fruit-Based Pie Recipe

If you are going to make and freeze pie weeks or months in advance, I recommend you to pick a fruit-based pie recipe. While fruit-based pie recipes freeze well and retain the texture and flavor of the ingredients used, custard pies become soggy and lose their flavor if frozen and stored for long. Apart from fresh fruit pies, chocolate and mince pies also freeze well. Another thing that you must remember is: always use quality ingredients if you plan to freeze the cake you are making as excellent quality ingredients do not lose their flavor over time.

Assemble and Wrap The Pie

Once you have decided on the recipe and have all the ingredients, it’s time to assemble the pie and make it ready for freezing. Take a pie pan (aluminum or disposable are recommend) and cover it with the pie crust dough. Once done, add the filling and the thickener to the bottom crust of the pie. Next, place another layer of the dough and top it with another layer of the filling. Fold the edges of the pie into whatever shape you want to give it. Once your pie is assembled, you must wrap it properly. This is the area where many people make mistakes. Before freezing, the pie must be wrapped in at least two layers of plastic wrap, and any air present between the pie and wrapping must be diffused out. Add another layer of aluminum foil wrap on top. Creating a double-layered wrapping is vital to protect your pie from any moisture present. Freeze the pie. Your frozen pie will stay good for up to three months.

Tips on How to Freeze Homemade Pie and Mistakes to Avoid

If you are planning to host a large gathering, it is a good idea to make a pie in advance and freeze it. Here are a few tips to make your pie taste good and the mistakes to avoid while freezing it.

  • It is possible to freeze both baked as well as unbaked pies. While unbaked pies stay good for up to three months, baked pies can be used for up to four months. However, pies that are first baked and frozen often lose their authentic taste. Thus, it is always a better idea to freeze an unbaked pie.
  • Remove the pie from the freezer, take off all the wrappings, and place the pie directly into the preheated oven. For best taste, line the baking dish with some egg wash and sprinkle raw sugar on the top of the pie. The egg wash will give your pie a beautiful brownish golden color, and the sugar will add to its rich flavor.
  • Depending on the kind of pie you are making, add 20 to 25 minutes to the baking time given in the recipe. Since the pie is frozen, you will have to provide it with some extra time to bake.
  • Sometimes people freeze their pie with the icing on top. If you are planning to add any icing or decorations, do not add them while freezing. The best time to add these is right before you bake your pie.

Freezing pie and storing it is any day a good idea. Many chefs do it. If you are going to freeze your pie, be careful about the ingredients you are using. Also, make sure you have wrapped your pie well, and it is guarded well against any moisture in the surrounding air.

Recipe – Lemon Icebox Pie

This recipe is a taste summertime recipe and makes a nice addition to any meal meals. This recipe has the benefits of:

  • This Lemon Icebox Pie uses no gelatin
  • This Lemon Icebox Pie uses no Cool Whip
  • No baking required.

Ingredients

  • ½ to ¾ cup of lemon juice, according to taste
  • 1 ½ cups granulated sugar, Splenda, or your favorite powdered sweetener equivalent
  • 1 ½ teaspoons vanilla extract
  • 1 can (12 ounces) condensed milk
  • 1 tablespoon melted butter (if using a prepared graham cracker crust)
  • 8 ounces cream cheese, softened and cubed
  • 9 inch, prepared, graham cracker crust or blind-baked pie crust (fully cooked)

Directions

  • Put softened cream cheese cubes in a large bowl and beat until soft and has no large lumps.
  • Add milk and sweetener and beat until thoroughly combined.
  • Add vanilla and lemon juice, then beat until light and fluffy.
  • If using a prepared graham cracker crust, with a small cooking brush, coat the prepared graham cracker crust with melted butter to soften it.
  • Gently, Pour Lemon filling mixture into prepared pie crust.
  • Refrigerate the Lemon pie 4 hours or more before slicing.
  • Plate the sliced Lemon pie, garnish with whip cream, if desired, and serve.

Serving

  • Makes about 6-8 servings

How to Freeze a Homemade Pie: A Guide on Freezing Homemade Pies

One of the frequently asked questions is, “Can homemade pies be frozen? Well, the appropriate answer is Yes! Pies made at home can freeze wonderfully. There are several reasons to freeze your pies; for instance, you could be preparing pies in advance for a family dinner, an upcoming holiday, or looking to store some to eat later on. Regardless of the reason, the guide below is a recipe for enthralling freezing results.

we use the same baking method and ingredients most people use at home to roast our pies. Therefore, the steps below can apply for all our pies, and those baked similarly.

Freezing

  • Make and bake your pie in using disposal/recyclable pies pans.
  • After baking the until the pie is completely done, remove the pie from the oven and cool on a rack. Please ensure that the pie cools completely before proceeding.
  • Using an airtight freezer bag or plastic wrap, wrap and seal the cooled pie.
  • Place the wrapped pie in a freezer. To freeze thoroughly may take 24 hours or a little longer to freeze the pie fully.

Cook’s Note:

  • Pies take approximately 8 hours to cool fully. Checking on cool time guidelines is essential for the best results.

Storage Half-Life

When it comes to the storage half-life, you will get different estimates on how long the frozen pies can last. However, from our vast experience, we recommend the following time limits. Note that we have estimated the shortest period. Therefore, you can leave it for quite a little longer without worrying about its safety for consumption.

  • Frozen fruit pies are best served within six months.
  • Custard based pies should be served within three months once frozen.

Defrosting and Serving

If you check various sources, two main methods can be used to defrost and serve frozen homemade pies. Both methods work exceptionally well, but we like one of the methods since it is relatively convenient.

First Defrosting Method

  • Pre-warm the oven to more than 300.
  • Remove the pie from the freezer and unwrap the pie.
  • Remove any accumulated frost common on the top side of the pie.
  • Place the frozen pie in a baking sheet and place it in the preheated oven.

The baking times vary, so verifying doneness is essential. An easy way to check whether or not a pie is ready is to insert a knife to the center, remove and feel the temperature of the knife tip using your finger. If the knife is warm, your pie is ready for consumption. That said, the various baking times include;

  • 5” pie takes between 15 to 30 minutes
  • 7” pie takes between 30 to 50 minutes
  • 10” pie takes between 40 to 70 minutes.

Let the pie cool then serve.

Second Defrosting Method

This method takes much more time compared to the first method.

  • As usual, take out the frozen pie from the freezer and leave it for at least 5 to 6 hours
  • Unlike the first method, don’t remove the plastic wraps or airtight freezer bag. Defrost the pie with the wraps on it for approximately 4 to 5 hours or to room temperature. Doing this allows condensation to occur outside the plastic wrap instead of forming on the pie’s crust.
  • Once condensed, unwrap the pie and put it on a baking sheet.
  • Place the pie to heat in the oven for 30 minutes at 300. Note that the timing applies to all pies regardless of the size.
  • Remove the pie from the oven, place on a rack, and let the pie cool and serve.

Pie Freezing Do’s and Don’ts

Freezing pies can be as simple as the guide outlines above. However, there are some things to note when freezing your pie. Below are common dos and don’ts when freezing a pie.

  • Do label the pies with descriptions and dates of placing them in the freezer.
  • Do store the pies together and with other similar foods in the freezer.
  • Do freeze pies in individual portions, which makes it easy to thaw only what you need and shortens thawing time.
  • Do leave some air between the wrapped pies, which allows air to circulate freely.
  • Don’t freeze the pies while hot. Make sure that they cool before putting them in a freezer.
  • Don’t use extra-large containers.
  • Do squeeze all the extra air from freezer bags used to wrap the pie before sealing.

There you have it. We hope this guide will help you achieve better-frozen homemade pies. Observe the dos and don’ts for better results.

What is a Soda float?

What is an ice cream soda float?

Soda float or Ice cream soda float is a dessert-type or recreational-type drink made using ice cream and soda, carbonated water or soft drink such as root beer (hence the alternative name; root beer float). The drink may contain other ingredients such as candy, syrup, milk, and whipped cream.

Ice cream soda originates from the US. It was first created by Robert McCay Green, a flavored drink seller back in 1874 in Philadelphia, PA. The idea came to him on a hot day after he ran out of the ice he was using to make flavored drinks and decided to use vanilla ice cream instead. It’s worth noting there are other people who claim to have invented the ice cream float, including Green’s own employee, George Guy, Fred Sanders, and Philip Mohr.

Besides having a great taste, ice cream soda works because the carbon dioxide inside the soda is displaced from the resulting solution to form a small fountain of foam and bubbles that isn’t messy.

What are the most common flavors of ice cream soda floats?

There are many flavors based mainly on the ingredients. The most common include vanilla, chocolate, strawberry, coke, root beer;

1. Vanilla ice cream soda float

This drink is made using several scoops of vanilla ice cream and unflavored carbonated water. The ice cream is put first in a glass before pouring in carbonated water until the resulting foam rises to the top. Some whipped cream is added and a cherry.

When Sprite soda or 7 Up is used instead of unflavored carbonated water, the resulting drink is known as snow white. 

2. Chocolate ice cream soda float

This drink is made like the vanilla ice cream soda float. The only difference is the ingredients used, i.e., chocolate ice cream or vanilla ice cream with chocolate syrup.

3. Strawberry ice cream soda float

This drink is made in a similar manner to vanilla float ice cream soda float but using strawberry flavored ingredients like strawberry soda, strawberry syrup, and strawberry or vanilla ice cream.

4. Coke ice cream float

As the name suggests, this ice cream float is made with any cola/coke drink and vanilla ice cream.

5. Root beer float

Root beer float or brown cow or black cow is made using root beer and vanilla ice cream. However, some variations use other ice cream flavors. Beer may also be substituted, making variations like black cow different in some region in the US. While root beer float contains only root beer and vanilla ice cream in some places, some areas use chocolate ice cream to make a brown cow or chocolate cow. Some areas also substitute beer with cola and call it a black cow such as Northern Illinois and Northeastern Wisconsin.

Raspberry Charlotte Recipe For Two

Recently, I was in a bookstore and saw a picture of a Raspberry Charlotte and I was intrigued. However, the version of this recipe that I saw was quite large and far more than two people would need. So, I thought it would be nice to have a smaller version, which would feed two people a nice great looking dessert. Hopefully, you will find this recipe as appealing and tasty as I do.

Raspberry Charlotte Ingredients

For cake  

United States                           Metrics:

2/3 cup cake flour                                        85 gr cake flour

6 tablespoons sugar                                     72 gr sugar

3/4 teaspoon baking powder                        3 gr baking powder                           

1/4 cup canola oil                                        60 ml vegetable oil

1 large egg                                                  1 large egg

2 tablespoons water                                     30 ml. water

1 teaspoon vanilla extract                             5 ml vanilla extract

3 large egg whites                                       3 large egg whites

1/4 teaspoon cream of tartar                         1 gr cream of tartar

Raspberries for garnish                                Raspberry for garnish

Pinch of salt                                                pinch of salt

For raspberry mousse

3/4 tsp unflavored gelatin                             3 gr unflavored gelatin

1 large egg yolks                                         1 large egg yolk

1 tsp cornstarch                                           4 gr cornstarch

0.5 lb. frozen raspberries                             225 gr frozen raspberries

1/3 cup sugar                                              43 gr sugar

1 tbsp unsalted butter                                   14 gr unsalted butter

Pinch of salt                                                Pinch of salt

3/4 cup heavy cream                                    177 ml heavy cream

2 tbsp water                                                30 ml. water

For jam

1/4 teaspoon unflavored gelatin                    1 gr unflavored gelatin

1 tsp fresh lemon juice                                 5 ml fresh lemon juice

1/4 cup seedless raspberry jam                     57 gr seedless raspberry jam

1 tbsp sugar                                                 14 gr sugar

Raspberry Charlotte Directions

For Cake

  • Preheat the oven to 350 degrees F. Grease a 6″ square and 8″ round cake pan.
  • Combine flour, sugar, baking powder, and salt together in medium bowl stir until well-combined. Add oil, egg, water and vanilla extract, continue mixing until smooth.
  • Using a stand mixer, whisk egg whites and cream of tartar on medium speed until soft peaks
  • Add egg whites to batter, fold gently until there are no white streaks anymore.
  • Pour 3/4 cup of the batter into the round cake pan, gently tap the pan to the counter to release air bubbles. Pour remaining batter into the square pan and do the same. Bake for 8-10 minutes. Remove from oven and set aside.
  • Once the cake cooled, place around the cake on a serving dish. Add 1 tbsp of jam on top. Spread it evenly with an offset spatula. Place a 7-inch ring pan around the cake, leaving equal space on all sides.
  • Cut the cake in the square pan into 3 equal-sized long strips. Place each strip vertically around the round cake. Put the ends together neatly inside the ring.

For raspberry mousse

  • Combine water and gelatin in a small bowl and let it bloom.
  • Whisk together egg yolks and cornstarch. Set aside.
  • Cook raspberries, sugar, butter and salt to a saucepan over medium heat. Whisk about 6 minutes until they turn to liquid
  • Slowly add 1/4 cup of the hot raspberry mixture to the egg yolk mixture. Whisk really good so the egg won’t be cooked. Return the tempered mixture back into the saucepan and cook until the mixture thickens
  • Pour the raspberry mixture through a strainer over the bowl with gelatin. Press until all that remains are the seeds. Discard the seeds. Fold raspberry + gelatin mixture until well-combined and set aside to cool.
  • When the raspberry is cooled, whisk heavy cream in a stand mixer until soft peaks form. Add whipped cream to raspberry curd, fold really gently until the mixture is lightened.

For Jam

  • Mix gelatin and lemon juice in a bowl and set aside.
  • Heat the raspberry jam in another bowl in the microwave until the jam is nice fluid.
  • Add the softened gelatin to the warm jam and whisk until well-combined. Set aside.

To assemble the cake

  • Pour raspberry mousse into the center of the cake ring, fill it until ½ inch taller than the cake. Spread out evenly with a spatula
  • Decorate the cake with the jam in any way you like it. Place fresh raspberries around the edge. Refrigerate for at least 6 hours
  • When unmolding, run a paring knife around the edge of the ring

Servings

  • Makes two or three serving

Southern Style Icebox Strawberry Pie

With the hot weather of summer and early fall and icebox pie is always a nice way to put dessert.  When strawberries are in bountiful, this strawberry icebox pie is an easy way to put some fruit on the table, which will be appreciated by all.

Cook’s Note

  • You need to finish with two cups of filling.
  • Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
  • However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
  • This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer.  However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.

Icebox Strawberry Pie Filling Ingredients

  • 1 (0.6-ounce) package sugar-free strawberry flavored gelatin
  • 1 (9-inch) pie shell, blind-baked and cooled
  • 1-1/2 cups cold water
  • 2 pints fresh strawberries, hulled and diced
  • 2 tablespoons cornstarch
  • 3 tablespoons sugar (optional)

Icebox Strawberry Pie Filling Directions

  • Blind-bake pie crust and cool.
  • Wash, hull and dice strawberries and set aside.
  • In a small bowl, mix gelatin in 1/2 cups cold water and allow to bloom
  •  In a large saucepan, combine 1 cup water and cornstarch until smooth.
  • Bring mixture to a boil stirring constantly on medium; continue cooking and stirring for 2 minutes or until thickened.
  • Remove mixture from the heat; stir in bloomed gelatin and sugar (if desired) until dissolved.
  • Transfer to a bowl and cool to room temperature, about 30 minutes.
  • Stir in diced strawberries.
  • Pour strawberry pie filling into blind-baked crust and level filling.
  • Put the filled pie in refrigerate and chill for 2 hours or until gelatin has set.
  • Slice pie and garnish each serving with whipped topping and, perhaps, a fresh strawberry half.

Related References