Below you will find tips and tricks to help achieve the best results possible!
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How to make Key Lime Cookies
The trick to making this easy Key lime cookies recipe is the make an indent in the cookie to hold the filling (same concept as a thumbprint cookie). The indent is made before the cookies are baked. However, the cookies will puff up during baking so you have to make the indent a second time before the baking is completed. It sounds complicated, but it is really easy. I find that a measuring spoon works well to make the indent. Fill cooled cookies with pie filling and chill.
The pie filling for this cookie does not contain eggs therefore the filling does not have to be baked. It does have some cornstarch added to the filling and that helps the filling to set and not be too runny.
Ingredients
Margarine – I like to use margarine in this recipe because it prevents the cookies from spreading too much while baking and helps keep the cookies thick and soft. You can use butter if you prefer.
Graham cracker crumbs – for this recipe, you can use the store-bought crumbs or you can crush graham crackers yourself. Either one will work fine. I like to use the traditional honey graham cracker flavor. I would avoid the cinnamon-flavored crackers.
Limes – actual Key limes are hard to find so I use regular limes (Persian limes). These limes are larger than Key limes but work great in the filling. Do not use bottled lime juice of any kind. In my opinion, if you can’t find whole limes then don’t even bother. I know bottled Key lime juice is available but use it for other things. Nothing can replace the tart and bright flavor of freshly squeezed juice.
Lime Zest – zest is the green outside portion of a lime. You just want to grate the green peel of the fruit and not the bitter white pith underneath.
Supplies Needed
Stand mixer or hand mixer
Cookie scoop (optional)
Mixing bowl and whisk
Grater or microplane
Citrus juicer (optional)
Tips and Tricks
Juice limes with a juicer or by hand. Make sure to remove any seeds. The amount of juice per lime is highly variable so purchase a few extra limes to make sure you get enough juice.
There is no food coloring used in this recipe as authentic Key lime pie is yellow, not green. I do not recommend adding food coloring as it may affect the taste.
Storing Your Key Lime Cookies
Cookies need to be stored in the refrigerator due to the filling. You can serve the cookies chilled or set them out at room temperature for ~10 minutes before serving.
Due to the filling, these cookies do not stack well. Store cookies in a single layer in a plastic storage container.
Variations
You can also make smaller cookies by rolling dough into 1-inch balls. Reduce total baking time to 11 minutes.
You can use this graham cracker cookie base to make other pie variations. Filling the cookies with lemon meringue pie filling would also work well.
You can also top the cookies with a dollop of whipped cream and candied lime for garnish if you want to elevate the presentation.
Below you will find tips and tricks to help achieve the best results possible!
If you are seeing this post anywhere besides vosshomebakery.com then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.
Ingredients
Pie Crust – I use traditional pastry pie crust for this recipe. Refrigerated pie crust dough is easy to work with and provides a nice flakey base for this pie.
Orange juice – use concentrated orange juice found in the frozen section of the grocery store. Thaw concentrate, measure, and add to the filling. Do not use fresh orange juice in this case as the filling will be too runny and the pie will not set.
Limes – the lime juice helps to thicken the filling and give the pie an extra punch of flavor. The tart lime juice compliments the sweet orange flavor. Freshly squeezed lime juice is recommended.
Zest – zest is the orange outside portion of the fruit. You just want to grate the orange peel and not the bitter white pith underneath.
Topping – I topped this pie with meringue around the edge of the crust. You could also top with whipped cream or whipped topping (such as Cool Whip).
Supplies Needed
9-inch pie plate
Mixing bowl and whisk
Grater or microplane
Citrus juicer (optional)
Tips and Tricks
Blind bake your pie crust. This means partially baking your pie crust before adding the filling. That is because the bake time on this pie is fairly short and you want to make sure your crust is completely cooked. Therefore, you bake it empty (also called blind baking) and then add your filling and bake further.
Juice limes with a juicer or by hand. Make sure to remove any seeds.
One of the most important tips is to chill the pie. The pie needs to be cooled and then chilled for a least 4 hours. Refrigerating overnight is better. Loosely cover the pie in foil or plastic wrap to avoid sticking and ruining the top of the pie.
I like to chill the pie without the topping. Add topping when getting ready to serve. It also makes for easier transport when sharing the pie at a BBQ or party when you add the topping after it has chilled. You can also serve the topping on the side.
For decoration garnish the pie with extra orange zest, slices of orange, or candied orange peels.
Variations
You can use frozen pie crusts or your favorite from-scratch pie crust recipe. Experiment by using a cookie crust or graham cracker crust, if you prefer. A chocolate cookie crust would go well with the orange filling.
Top pie with whipped cream, meringue, or a tub of whipped topping. You can decorate the edge of the pie only and leave some of the filling visible or you can cover the entire pie with topping.
Below you will find tips and tricks to help achieve the best chai sugar cookies.
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What is Chai?
Chai is a traditional spiced tea from India known for its rich, aromatic flavor. While “chai” simply means “tea,” many people associate it with spiced black tea prepared with milk and a blend of spices. Common spices include cinnamon, cardamom, ginger, cloves, and black pepper, creating a warm, comforting taste. Chai tea can be enjoyed hot or iced, but a hot dirty chai latte (with a shot of espresso) is my go-to coffee shop drink!
What Do Chai Sugar Cookies Taste Like?
Chai sugar cookies offer a delightful balance of sweet and spicy flavors. The buttery cookie base is complemented by warm chai spices, creating a rich, comforting profile with hints of sweetness and warmth. The texture is soft and tender. These cookies are like a warm embrace on a chilly day!
What Do These Cookies Have to Do with Taylor Swift?
These cookies are inspired by Taylor Swift’s chai sugar cookies, originally shared on Tumblr, where she adapted a vanilla sugar cookie from the Joy the Baker blog. Taylor’s version incorporated chai spices from a tea bag and was made as a drop cookie. In my version, I’ve transformed them into rolled cookies and added baking chips that melt into the dough while baking, creating a nod to Taylor’s original with a fresh twist.
How to Make Chai Sugar Cookies?
To make chai sugar cookies, start by preparing a spiced flour mixture and gradually incorporate it into the creamed butter and sugar. For an extra twist, fold in chopped cinnamon chips for added flavor and color. Wrap the dough in plastic wrap and chill it in the refrigerator before rolling it out and cutting shapes with a cookie cutter. Once baked and cooled, finish the cookies with a powdered sugar glaze.
Ingredients
Baking Soda – This recipe uses baking soda instead of baking powder. Accidentally swapping them isn’t a big deal, but baking powder may cause the cookies to rise more than desired.
Room Temperature Ingredients – Use room-temperature butter and eggs to ensure a smooth, even texture.
Chai Spices – You’ll need common chai spices, though cardamom can be more expensive. Specialty stores often sell bulk spices by weight, making it easier to buy just what you need.
Cinnamon Chips (Optional) – These add a flavorful twist but can be hard to find whole. Try chopping them into smaller pieces, which will make the dough easier to cut with cookie cutters. I was able to find them at my local Walmart, but you might be able to find them online as well.
Supplies Needed
Stand mixer or hand mixer. I prefer to use a stand mixer for this recipe as the dough is stiff and hard to mix by hand. Mix the dough using the paddle attachment.
Rolling pin and flour for dusting
Cookie cutters
Cookie sheet lined with parchment paper. I absolutely love parchment paper. It is an awesome invention. You can use the parchment paper multiple times while baking batches of cookies and they will come off the cookie sheet with ease. I like the Kirkland brand from Costco, but there are other options you can find online or in the grocery store.
Oven thermometer (highly recommended)
Chai spices purchased in jars and small amounts purchased in bulk (bags)
Tips and Tricks
Doubling the Recipe: You can double the recipe if you have a large mixer or want to add in the last of the dry ingredients by hand. When making cookies I prefer to make two separate batches of dough. I find that the ingredients get incorporated better than trying to make a double sugar cookie recipe. That is too much dough for my stand mixer to hold. You can also half the recipe if you wish.
Creaming Ingredients: Don’t worry if the butter and sugar mixture appears chunky or curdled after adding the eggs. Just keep going and the cookies will still turn out fine. This can happen if the eggs are added too quickly (all at once) or if the eggs are too cold.
Chilling the Dough: Chill dough for at least an hour. The dough can also be refrigerated overnight or even frozen for a later date.
Roll out the Dough: I do not roll out all the dough at one time. Roll out in batches and try not to reuse the scrapes too many times. Dough that has been rolled out over and over will make for a tougher cookie. Another alternative is to roll out the dough, wrap it in plastic wrap, and chill or freeze it in sheets. Shapes are easier to cut out and transfer when the dough is cold.
Rolling Tip: Roll out dough on a floured surface or you can also roll between two sheets of parchment paper. You may need to add more flour to the surface as you are working with the dough and the dough becomes warmer. You can also put the dough back in the fridge.
The trick to cookies with uniform thickness is your rolling pin. A rolling pin with guides is a game-changer for sure! It prevents you from pressing or rolling too hard and you can adjust the thickness. I have the Joseph Joseph rolling pin which is popular for a reason. I love mine and would highly recommend it.
Baking Time: Baking time may vary depending on the size of your cookie cutter. I bake test batches to figure out the baking time since I often bake a variety of sizes and shapes. Try to bake similar-sized cookies on the same baking sheet.
Set up an assembly line process when cutting out and baking cookies. I typically have three stages: rolling out dough with the rolling pin, chilling cut-out shapes in the fridge, and baking a batch of cookies in the oven. Chilling the cut-outs before baking will help them keep their shape and minimize spread.
Oven Temperature: Using an oven thermometer is essential, as oven temperatures can vary. Ensuring the correct temperature will help you achieve the best cookie results. If you overbake these cookies, they will be dry and tough.
Variations
Flavor Twist: Substitute cinnamon chips with espresso chips, or add 1 tablespoon of espresso powder to the glaze for a hint of coffee flavor.
Spice Swap: Try apple pie or pumpkin pie spice in place of chai spices for a seasonal variation.
Sugar Topping: For a pretty touch, especially if you are going to serve them unfrosted, sprinkle the tops of the cookies lightly with granulated sugar before baking (like Taylor Swift chai cookies).
Frosting Options for Chai Spiced Cookies
These chai spice cookies are delicious on their own, but a glaze or icing adds presentation and extra sweetness. To keep them similar to Taylor’s, I use a powdered sugar glaze, though royal icing works well for a firmer finish. If using royal icing, skip the sugar coating to balance the sweetness. Here is my Royal Icing recipe.
Can You Freeze Chai Sugar Cookies?
Yes! You can freeze both the cookie dough and the baked cookies (without glaze). Simply glaze after defrosting for best results.
Related Recipes You’ll Love
If you like these spiced cookies and are looking for another cozy fall recipe, try my Cake Mix Pumpkin Muffins or Chewy Chocolate Chip Cookies.
Below you will find tips and tricks to help achieve the best results possible.
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How to Make Pineapple Fluff Dessert
This easy crushed pineapple dessert begins with preparing a buttery graham cracker crust and baking it. While the crust cools, melt marshmallows in a saucepan with reserved pineapple juice and milk. Once the mixture cools, fold in crushed pineapple and whipped cream to create a light, fluffy filling. Spread the filling over the crust, chill for at least eight hours, and then cut into squares to serve.
I hope you’re inspired to try making this refreshing easy pineapple dessert recipe. With its light and fluffy texture, it’s a delightful treat that’s incredibly easy to prepare. Serve it at your next gathering, and watch it disappear—your friends and family will love it! Don’t wait—gather your ingredients and whip up this delightful dessert today. I can’t wait to hear how yours turns out!
Photos showing how to make the crust for this easy pineapple dessert
Ingredients
Graham Crackers – I used honey-flavored graham crackers for this recipe, as their slight sweetness pairs perfectly with the tropical pineapple filling. If you prefer, you can crush whole graham crackers using a food processor or a rolling pin and a resealable bag for a fresher flavor. Pre-made graham cracker crumbs are a convenient alternative, but freshly crushed crackers tend to give a better texture and flavor. Avoid using cinnamon-flavored crackers, as their spiced notes can clash with the pineapple’s bright, tropical taste.
Marshmallows – Mini marshmallows are my go-to for this dessert because they melt more quickly and evenly than larger marshmallows. If you only have large marshmallows on hand, you can substitute about 10 large marshmallows for every cup of mini marshmallows required. Whichever size you use, ensure they’re fresh, as older marshmallows don’t melt as smoothly.
Milk – Whole milk works best for this recipe because it adds a creamy richness to the filling. However, if you prefer, you can use 2% milk. I have not tried making this recipe with a non-dairy alternative like almond milk.
Crushed Pineapple – Make sure to use crushed pineapple, as the smaller pieces blend seamlessly into the filling, adding flavor without creating chunks. If you only have pineapple chunks or rings, you can pulse them in a food processor to achieve the right consistency. Be sure to drain the pineapple thoroughly, as excess juice can make the filling runny. Save the juice for the recipe—it’s a key ingredient for flavor and texture. I share a tip below on best to drain a can of crushed pineapple.
Whipping Cream – Heavy whipping cream is essential for creating the fluffy texture of the filling. You’ll want to use liquid heavy cream, not canned whipped cream or whipped topping, as these won’t hold their shape or fold into the filling properly. If you’re in a pinch, you can substitute with about half of an 8-ounce container of Cool Whip, but the homemade whipped cream gives a fresher taste and lighter texture.
Vanilla Extract – A touch of vanilla extract enhances the sweetness of the dessert and balances the tanginess of the pineapple. Use pure vanilla extract if possible, for the best flavor.
My aunt’s original handwritten Pineapple Soufflé recipe
Supplies Needed
Mixing bowl
9 x 13 inch baking pan
Saucepan
Mixer (stand mixer or hand-held mixer)
Tips and Tricks
Making the Graham Cracker Crust: There are a few ways to press the moistened graham cracker mixture into a crust. You can easily press down with your fingers, but I find it helpful to use the flat bottom of a small measuring cup to create an even layer. Be careful not to press too hard; while you want to compact the crumbs, overly compacting them can lead to a hard and crunchy crust that’s difficult to eat.
Draining Crushed Pineapple: I find it difficult to drain the liquid out of a can of crushed pineapple just by tilting the can. It is easier to empty the pineapple can into a colander or sieve with a bowl underneath to capture all the juice. That way you have enough juice to add to the marshmallows.
Cooling the Crust: Make sure the graham cracker crust has cooled completely before adding the filling. This helps prevent the filling from becoming too runny or soggy. If you’re in a rush, you can pop it in the fridge for a quicker cool-down.
Folding the Filling: When mixing the pineapple marshmallow mixture and whipped cream, fold gently to maintain the airy texture. Avoid stirring too vigorously, as it can deflate the light fluffiness of the filling.
Chilling for Best Results: After spreading the filling over the cooled crust, let the dessert chill for at least 8 hours (overnight is best). This allows the flavors to meld and gives the filling time to set to the perfect, fluffy texture.
Serving: For neat, clean squares, use a sharp knife to cut through the bars. If you prefer, top each bar with a sprinkle of extra graham cracker crumbs or shredded coconut for added texture and flavor.
Photos showing how to prepare the pineapple filling
Variations
Make It in a Pie Pan: If you prefer a pie format, you can easily adapt this recipe by using a pie pan instead of a 9×13-inch dish. Keep in mind that you might have extra filling—consider making a few mini desserts in smaller dishes or individual serving cups!
Add Coconut: For a more tropical twist, sprinkle shredded coconut over the filling before chilling or mix some into the filling for added texture and flavor. You can also top individual servings with coconut for an extra touch.
Related Recipes You’ll Love
Looking for more tropical inspiration? Try my Florida Key Lime Pie recipe—it’s a perfect companion to this pineapple dessert and equally refreshing!
Below you will find tips and tricks to help achieve the best results possible!
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What is an Ombré Cake?
Ombré is a French word that means “shaded.” An ombre style cake is a cake where the cake layers or frosting (or both) have colors or tones that shade into each other.
How to Make an Ombre Cake
Making an ombre cake may seem like a daunting task, but it’s quite simple! To start, you’ll need to bake several layers of cake in varying shades of the same color. You can achieve this by splitting your cake batter into three bowls and adding different amounts of the same color food coloring.
Once your cakes are baked and cooled, it’s time to assemble your ombre masterpiece. Start by spreading a layer of frosting on your cake stand or plate, then place your darkest cake layer on top. Spread a layer of frosting on the cake, top with strawberry jam, then repeat with the remaining cake layers, going from darkest to lightest. Once your cake is assembled, cover the entire thing in a generous layer of frosting, smoothing it out as you go.
You now have a beautiful ombre cake that’s sure to impress your guests. With a little patience and creativity, you can create a stunning layer cake that looks as good as it tastes.
Ingredients
Food coloring – I recommend using gel food coloring that you can find at your local craft store or online. One step better is to use powdered food coloring. I love the powder food coloring as you only need a small amount and the colors are very vibrate. One popular brand that I use is from The Sugar Art. It may seem a little expensive, but it will last a long time.
Freeze dried strawberries – you can find freeze-dried strawberries in the section of your grocery store that has nuts and trail mix. You can also find it online. I have even seen freeze-dried fruit at the Dollar Store as well.
Jam or fruit spread – I used Bonne Maman Intense Strawberry Fruit Spread that was on sale at my grocery store. You can use any seedless jam, jelly, or spread.
Supplies Needed
Mixer (stand mixer or a hand-held mixer)
Cake pans
Offset spatula (optional)
Bench scraper (optional)
Tips and Tricks
I used 2 boxes of Duncan Hines white cake mix for this recipe. I made the cake batter in my stand mixer according to the directions on the box. I then divided the batter into three bowls and added varying amounts of food coloring to get the desired shade. Each shade of cake batter was added to an 8-inch cake pan. My cake pans are 2 inches deep. Depending on your cake pan, don’t fill the pan too full or it will overflow while baking.
You can make and bake the cake layers in advance. Once the cake is cooled, wrap each cake layer individually in plastic wrap and then place freezer safe storage bag. You can assemble your cake with frozen cake layers or let them defrost for about 10 minutes before assembly.
I made one large batch of frosting for this cake. I then divided it in half and turned one half into strawberry frosting. The strawberry frosting went on the inside of the cake and the plain white frosting was used to decorate the outside of the cake.
This frosting can get soft depending on the temperature of your kitchen. You can always store it in the refrigerator temporality to help solidify the frosting if needed.
Variations
This is the fun part! The cake layers can be customized with any color palette you desire. I think green ombre cake, purple ombre cake, and blue ombre cake would all look incredible.
You can also switch up the jam filling flavor to your liking, or omit it altogether.
This cake has the ombre effect with the cake layers on the inside. You could also choose to decorate the outside with ombre frosting.
This moist apple cake is packed with warm spices and fresh apples – a simple, crowd-pleasing dessert that’s perfect for fall or holiday gatherings
Prep:
30
minutes
Cook:
60
minutes
TOtal:
90
minutes
Cake
4 cups of diced apples (3-4 apples depending on the size, 480g)
2 cups granulated sugar (400g)
1/3 cup vegetable oil (2.3 ounces or ~66g)
5 tablespoons butter, melted (76g)
2 teaspoons vanilla
2 eggs
2 ½ cups all purpose flour (300g)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
Glaze
1 cup powdered sugar (115g)
2-3 tablespoons of milk
1/2 teaspoon of vanilla
Prepare the pan: Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal. Preheat oven to 325°F.
Dice the apples: Peel, core, and dice apples into small pieces. Set aside.
Mix wet ingredients: In a large mixing bowl, whisk together the sugar, oil, melted butter, vanilla, and eggs until well combined.
Add apples: Stir the diced apples into the wet mixture.
Add dry ingredients: Sift the flour, baking soda, salt, cinnamon, allspice, and nutmeg directly into the bowl. Mix until just combined. The batter will be thick.
Bake: Spoon the batter into the prepared pan and spread it out evenly. Bake at 325°F for 1 hour, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool completely in the pan at room temperature.
Glaze and serve: Mix together glaze ingredients to the desired consistency and drizzle over cake. You can also serve it plain, or top it with frosting (see variations below).
Below you will find tips and tricks to help achieve the best results possible!
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What Does Apple Cake Taste Like?
This easy apple cake recipe is full of fresh apples that bake down into a sweet, moist, spice cake. The texture is soft and tender, with little bites of apple in every slice. Warm spices like cinnamon, allspice, and nutmeg give it a cozy, fall-inspired flavor. It is similar to an old-fashioned spice cake but with the added sweetness and texture of baked apples.
It’s not overly sweet, which makes it perfect for pairing with a glaze, cream cheese frosting, or just a dusting of powdered sugar. Think of it as a cross between a spice cake and a coffee cake with a rustic, homemade feel.
What I Love About This Apple Cake Recipe?
What I love about this apple cake is how easy and versatile it is. The recipe is very forgiving as you can adjust the spices to your taste, use whatever apples you have on hand, and top the cake however you like. It’s just as delicious served plain as it is with a glaze or cream cheese frosting. I also like that this cake does not require a mixer. This simple apple cake recipe lets you get that homemade, comforting flavor without the hassle.
While this cake makes a cozy dessert for a fall evening, we also love it as a not-too-sweet breakfast cake with a hot cup of coffee. In fact, the flavor gets even better the next day as the spices settle and the apples keep it moist. Just cover the pan tightly and store it at room temperature or in the fridge if you prefer your cake cold.
Ingredients
Apples – You can use any type of apple you like for this cake. I prefer sweeter varieties, but mixing in a tart apple or two works well too. For this batch, I used Honeycrisp apples, which are sweet with a little tang—plus they were on sale at my store! The key is to choose apples with a firm texture so they don’t bake down too soft or mushy in the cake.
Nuts or Raisins – These are totally optional, but they add great texture and flavor. Stir in up to 2 cups of chopped nuts (like walnuts or pecans) and/or raisins when you add the apples to the batter.
Supplies Needed
9 x 13-inch baking pan (the one I use is glass)
Large mixing bowl
A whisk and a large spoon for mixing
Sifter or sieve
Tips and Tricks
Use firm apples: Choose apples with a firm texture (like Honeycrisp, Granny Smith, or Fuji) to prevent them from turning mushy while baking.
Chop apples evenly: Dice the apples into uniform pieces for even distribution throughout the cake. Smaller pieces work better as they bake down into the batter.
Don’t overmix: When adding the dry ingredients, mix just until combined. Overmixing can result in a dense cake.
Doneness test: Keep in mind that toothpicks can sometimes come out clean due to the moisture from the apples. If you’re unsure, gently press on the top of the cake and if it springs back, it is probably done.
Let the cake cool completely: For the best flavor and texture, let the cake cool in the pan at room temperature before slicing. This also makes it easier to frost or glaze, if you choose to.
Customize the spices: Feel free to increase or decrease the spices based on your personal preference. Add extra cinnamon for a more intense flavor or try a pinch of ginger for a subtle twist.
Variations
There are plenty of ways to customize this cinnamon apple cake recipe to suit your taste!
Add a nut topping: If you prefer not to add nuts or raisins to the batter, try this nut topping instead. Pour the batter into the pan, then sprinkle the following mixture over the top before baking:
1 cup brown sugar
1 cup chopped nuts (like walnuts or pecans)
2 teaspoons cinnamon
Frosting option: For a richer finish, top the cake with cream cheese frosting instead of a glaze. Beat together the following ingredients and spread on the cooled cake:
2 cups powdered sugar
1/2 cup butter
4 ounces of cream cheese
1 teaspoon vanilla
Make it a loaf cake: To make a loaf cake version, simply cut the recipe in half and bake in a loaf pan. Adjust the baking time to about 45-48 minutes, or until a toothpick comes out clean.
Can I Freeze Apple Cake?
Yes! You can freeze this apple cake for later enjoyment. It’s best to freeze the cake before frosting or glazing to maintain the best texture. To freeze, cut the cake into individual sections, then wrap each piece tightly in aluminum foil or plastic wrap. Store the wrapped slices in a freezer-safe bag or container. When you’re ready to enjoy, simply thaw at room temperature or heat in the microwave for a warm slice.
Related Recipes You’ll Love
If you love this apple cake, you might also enjoy my Pistachio Bread recipe
Below you will find tips and tricks to help achieve the best results possible!
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Ingredients
Pie Crust – I know almost every other Key lime pie has graham cracker crumbs as the crust, but in my family recipe we use pastry crust. According to my aunt, that is the authentic way Florida Key Lime pie should be made and many Floridians despise graham cracker crust. It is a passionate topic in the state! I love the flaky pie crust with the tart filling. At least give it a try and then you can go back to graham crackers…if you must.
Limes – actual Key limes are hard to find so I use ordinary grocery store limes (Persian limes). These limes are larger than Key limes but work great in the filling. Do not use bottled lime juice of any kind. In my opinion, if you can’t find whole limes then don’t even bother. I know bottled Key lime juice is available but use it for other things. Nothing can replace the tart and bright flavor of fresh squeezed juice.
Lime Zest – zest is the green outside portion of a lime. You just want to grate the green peel of the fruit and not the bitter white pith underneath.
Topping – I topped this pie with a few dollops of whipped cream, but meringue is the traditional topping. For me, this pie is all about the filling and I don’t care for meringue.
Supplies Needed
9-inch pie plate
Mixing bowl and whisk
Grater or microplane
Citrus juicer (optional)
Tips and Tricks
Blind bake your pie crust. This means partially baking your pie crust before adding the filling. That is because the bake time on this pie is fairly short and you want to make sure your crust is completely cooked. Therefore, you bake it empty (also called blind baking) and then add your filling and bake further.
Juice limes with a juicer or by hand. Make sure to remove any seeds. The amount of juice per lime is highly variable so purchase a few extra limes to make sure you get enough juice.
There is no food coloring used in this recipe as authentic Key lime pie is yellow, not green. I do not recommend adding food coloring as it may affect the taste.
One of the most important tips is to chill the pie. The pie needs to be cooled and then chilled for a least 4 hours. Refrigerating overnight is better. Loosely cover the pie in foil or plastic wrap to avoid sticking and ruining the top of the pie.
I like to chill the pie without the topping. Add topping when getting ready to serve. It also makes for easier transport when sharing the pie at a BBQ or party when you add the topping after it has chilled. You can also serve the topping on the side.
Variations
You can use your favorite from-scratch pie crust recipe. You can also use frozen pie crusts.
Top pie with whipped cream, meringue, or a tub of whipped topping.
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Since I have just started this blog, a lot of my recipes have been passed down from family members or inspired by some of my childhood favorite foods. The recipe source or original author is not always known. Also, a lot of recipes can be very similar. For example, there are 90 million search results when you Google “rice cereal treats” and some of the recipe ingredients and proportions are probably identical.
If you have spent any time looking for recipes online, you know that recipe posts are long. One TV actress said “Why do all online recipes have endless pages of the chef’s whole life story about the recipe and then on the 12th page is the actual recipe? I just want the recipe! I don’t need the Modern Love essay on how you came up with it!”Food blogs are long for a reason. All the text leading up to a recipe gives Google information that the recipe author has expertise and the recipe is well tested. It helps to rank the recipe on Google so that it can be seen. If an author is making money on their blog (maybe someday!) they need the reader to spend time on their blog post in order to earn some advertising revenue. It is a small inconvenience for free content and many blogs have a “jump to recipe” button. All that being said, I try to find a happy medium here at Voss Home Bakery. I will post the recipe card near the top of the blog post, with recipe notes and tips and tricks underneath. The recipe notes are provided to point out useful information for the recipe, and I hope you read them, but I also understand some readers just want the recipe itself.
I also find it extremely useful to measure out ingredients by weight, especially dry ingredients. Once you measure this way, you will never go back. It helps to ensure your recipe is the same every time since measurements can differ (especially measuring flour). Therefore, I try to provide weight in grams (g) in my recipe posts, however not all ingredients will have weights listed. There will be some variation from scale to scale (if not well calibrated), therefore it is a good idea to measure by volume and weight before relying solely on the weight measurement. King Arthur Baking Company also has a great ingredient weight chart that is super helpful.
This cream cheese frosting is tangy, smooth, and perfectly balanced. Not too sweet and ideal for cakes, cupcakes, cinnamon rolls, and more
Prep:
15
minutes
Cook:
minutes
TOtal:
15
minutes
Ingredients
8 ounce cream cheese, softened to room temperature (1 block, 226g)
1/2 cup butter, softened to room temperature (1 stick, 113g)
2 teaspoons vanilla extract
4 cups powdered sugar (480g)
Pinch of salt
Beat the cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and butter together at medium speed until smooth and creamy, for about 2 minutes.
Scrape down the bowl and add vanilla: Use a spatula to scrape down the sides of the bowl, then add the vanilla extract. Mix briefly until combined.
Gradually add powdered sugar: With the mixer on low speed, slowly add the powdered sugar, one cup at a time, to avoid a mess.
Whip until fluffy: After adding all the powdered sugar, increase the mixer speed to medium-high and beat the frosting for 2–3 minutes until it’s light, fluffy, and fully combined. Be sure to pause at least once to scrape down the sides of the bowl for even mixing.
This recipe makes approximately 4 cups of frosting, which is enough to frost a two layer cake or a three layer cake with a thinner coating.
Chai spices purchased in jars and small amounts purchased in bulk (bags)
Photos showing how to make the crust for this easy pineapple dessert
My aunt’s original handwritten Pineapple Soufflé recipe
Photos showing how to prepare the pineapple filling
