The Fluffiest Key Lime Pie with a Gingersnap Crust

Fluffy? Isn’t key lime pie supposed to be creamy, custardy, silken? Yes! And this recipe is all of those things but with a special touch of fluffiness, thanks to our friends the egg whites. Whipped egg whites. It’s magical. And with Easter just around the corner, this is the perfect dessert to celebrate with! I even gave you two weeks time to plan ahead, aren't I nice?

I don’t know why I always want to make citrus desserts for Easter, maybe because it’s always in the spring. And in the spring everything is coming alive, the rebirth of nature, and calls for bright, happy citrus flavors. You can’t call citrus sad. And what is Easter but the celebration of the resurrection of Jesus, giving those who believe on Him new life? The celebration of rebirth. It all fits. Not to mention if you observe Lent, getting to eat what you gave up for 6 weeks is lovely.

Savoring America: Recipes and Reflections on American Cooking (The Savoring Series)

And whether you have a big Easter meal planned or not, you’re going to want to make this pie. And if you’ve never made key lime pie before? This is not a bad place to start. Just be warned that other key lime pies after this one might be…tame.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from the Williams-Sonoma cookbook Savoring America

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The Fluffiest Key Lime Pie with a Gingersnap Crust

Serves 8-12

Ingredients:

For the Gingersnap Crust

• 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)

• 1/2 cup / 60g chopped pecans

• 1 Tbsp / 15g chopped crystallized ginger

• 1/8 tsp ground cinnamon

• 1/4 cup / 57g butter, melted and cooled

For the Filling

• 4 eggs, separated

• 1/4 cup / 30g cornstarch

• 1/2 cup / 100g sugar

• 1 14oz can / 440g sweetened condensed milk, make it homemade here

• 1/2 cup / 118g key lime juice

• 2 Tbsp / 12g freshly grated key lime zest

• 1/2 tsp cream of tartar

• 1 tsp vanilla extract

For the Topping and Garnish

• 1 cup / 237g heavy whipping cream

• 1/3 cup / 42g confectioner’s sugar

• 1/8 tsp almond extract

• thin key lime slices or lime zest, optional

Directions:

Oven 350°F / 177°C. Lightly grease a 9in / 23cm pie dish.

Make the Gingersnap Crust

1. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.

2. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.

Make the Filling

1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form and can hold their shape, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.

2. In the bowl of the stand mixer (no need to clean it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add lime juice and zest and beat until smooth.

3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.

4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.

5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.

Make the Topping

1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until firm peaks form, about 2-4 minutes total.

2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

Jenny’s Notes:

• The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things!

• Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice.

• If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest.

• No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

Yield 8-12 servings

Author Jennyblogs

Prep time

50 Min

Cook time

30 Min

Total time

1 H & 20 M

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The Fluffiest Key Lime Pie with a Gingersnap Crust

Classic key lime pie with a twist. Tart filling made extra light and fluffy by whipping the egg whites, a spicy gingersnap crust, and fresh whipped cream.

Cook modePrevent screen from turning off

Ingredients

For the Gingersnap Crust

• 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)
• 1/2 cup / 60g chopped pecans
• 1 Tbsp / 15g chopped crystallized ginger
• 1/8 tsp ground cinnamon
• 1/4 cup / 57g butter, melted and cooled

For the Filling

• 4 eggs, separated
• 1/4 cup / 30g cornstarch
• 1/2 cup / 100g sugar
• 1 14oz can / 440g sweetened condensed milk, make it homemade here
• 1/2 cup / 118g key lime juice
• 2 Tbsp / 12g freshly grated key lime zest
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract

For the Topping and Garnish

• 1 cup / 237g heavy whipping cream
• 1/3 cup / 42g confectioner’s sugar
• 1/8 tsp almond extract
• thin key lime slices or lime zest, optional

Instructions

Make the Gingersnap Crust

1. Oven 350°F / 177°C. Lightly greased 9in / 23cm pie dish.
2. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.
3. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.

Make the Filling

1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.
2. In the bowl of the stand mixer (don’t worry about cleaning it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add the lime juice and zest and beat until smooth.
3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.
4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.
5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.

Make the Topping

1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until stiff peaks form, about 2-4 minutes total.
2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

Notes

The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things! Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice. If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest. No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

Nutrition Facts

Calories

590.80

Fat

29.69 g

Sat. Fat

14.77 g

Carbs

76.33 g

Fiber

1.88 g

Net carbs

74.45 g

Sugar

55.81 g

Protein

8.28 g

Sodium

256.68 mg

Cholesterol

90.75 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2019/4/4/the-fluffiest-key-lime-pie

key lime pie, gingersnap crust, fluffy pie, whipped cream

Dessert, Pie

American

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Hershey's Chewy Brownie Pie

Hershey’s Chewy Brownie Pie is like a chewy, slightly cakey blondie with bits of Oreo and smothered in a sweetened condensed milk glaze with melty chocolate chips.

After that description, you might agree with me that the name of this doesn’t really prepare you for what you’re about to eat. Hershey’s I associate with chocolate. Chewy, sure. Brownies are usually, well, brown. And pie? Pies usually have a crust. This does not have a crust and I don’t know what makes it a brownie pie other than it being round? Whatever category this best fits in, what we do know is that it’s a dessert, and it’s delicious. It’s also easy to make, unless you like to make things complicated like me, then you can make your own homemade sweetened condensed milk. Which is not hard, but does add in one more step. Whatever you call and however you make it, I love this Hershey’s Brownie Pie Thing.

The base is made with a Hershey’s Cookies ‘N’ Cream bar. This is a specialty product I’ve never seen in Europe. If you’ve never had one, it’s just a white chocolate Hershey chocolate bar with bits of Oreo cookie in it. They remind of me my childhood.  I probably only had one a handful of times, but I have a couple very fond memories of my mom letting my brother and me have one. For my European friends, you could try substituting white chocolate with some Oreo cookies crushed into small chunks, or even using just white chocolate.

The original recipe uses a can of sweetened condensed milk, but I made my own for the first time this week, and I like it so much better!  Not to mention no BPA from the can, and you can use organic milk and sugar.  Win win.  Plus you can nonchalantly throw out that the sweetened condensed milk is made from scratch when people ask you what it is or what's in it.  Win win win.

I tweaked a couple other small details in the recipe to make it a little less rich, but it's pretty delicious.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Fahrenheit 350

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Hershey's Chewy Brownie Pie

Serves 8-12

Ingredients

For the brownie:

• 6.5 oz / 184g Hershey's Cookies 'N' Cream Candy Bar (that’s 1 giant bar)

• 1/2 cup / 100g sugar

• 1/2 cup / 113g salted butter

• 2 eggs, lightly beaten

• 1 tsp / 5g vanilla

• 1 cup / 120g all-purpose flour

• 1/2 tsp baking powder

For the topping:

• 7 oz / 199g sweetened condensed milk, store bought or click here for the homemade recipe

• 1/2 cup / 88g mini chocolate chips

Directions

Preheat oven to 350°F / 177°C.  Grease a 9in / 23cm spring-form pan.

Make the brownie:

1. In a small saucepan, combine Cookies 'N' Cream bar, sugar, and butter over low heat just until melted, stirring occasionally. 

2. Remove from heat and whisk in eggs and vanilla.

3. Stir in flour and baking powder just until combined. 

4. Pour into prepared pan and bake for 15-18 minutes or until edges are lightly golden brown and toothpick inserted near the center comes out clean. 

Add the topping:

1. Immediately pour sweetened condensed milk over brownie, spreading to the edges.  Sprinkle on the chocolate chips.  Allow to cool before removing outer ring of spring-form pan and cutting. 

Jenny's Notes:

• Want it denser and richer?  Omit the baking powder from the brownie and layer more mini chocolate chips on top.  Want it less rich?  Simply reduce the sugar in the brownie! Keep in mind that reducing sugar may result in a less chewy and more cakey brownie.

• If you don’t have a springform pan, you could use a cake pan in its stead.

Yield 8-12

Author Jennyblogs

Prep time

15 Min

Cook time

18 Min

Total time

33 Min

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Hershey's Chewy Brownie Pie

A chewy, white chocolate brownie flecked with Oreo chunks, topped with a sweetened condensed milk glaze and melty chocolate chips.

Cook modePrevent screen from turning off

Ingredients

For the Brownie

• 6.5 oz / 184g Hershey's Cookies 'N' Cream Candy Bar (that’s 1 giant bar)
• 1/2 cup / 100g sugar
• 1/2 cup / 113g salted butter
• 2 eggs, lightly beaten
• 1 tsp / 5g vanilla
• 1 cup / 120g all-purpose flour
• 1/2 tsp baking powder

For the Topping

• 7 oz / 199g sweetened condensed milk, store bought or click here for the homemade recipe
• 1/2 cup / 88g mini chocolate chips

Instructions

Make the Brownie

1. Preheat oven to 350°F / 177°C. Grease a 9in / 23cm spring-form pan.
2. In a small saucepan, combine Cookies 'N' Cream bar, sugar, and butter over low heat just until melted, stirring occasionally.
3. Remove from heat and whisk in eggs and vanilla.
4. Stir in flour and baking powder just until combined.
5. Pour into prepared pan and bake for 15-18 minutes or until edges are lightly golden brown and toothpick inserted near the center comes out clean.

Add the Topping

1. Immediately pour sweetened condensed milk over brownie, spreading to the edges. Sprinkle on the chocolate chips. Allow to cool before removing outer ring of spring-form pan and cutting.

Notes

• Want it denser and richer?  Omit the baking powder from the brownie and layer more mini chocolate chips on top.  Want it less rich?  Simply reduce the sugar in the brownie! Keep in mind that reducing sugar may result in a less chewy and more cakey brownie.
• If you don’t have a springform pan, you could use a cake pan in its stead.

Nutrition Facts

Calories

484.70

Fat

24.51 g

Sat. Fat

14.74 g

Carbs

58.68 g

Fiber

1.33 g

Net carbs

47.85 g

Sugar

42.43 g

Protein

7.55 g

Sodium

204.36 mg

Cholesterol

88.45 mg

Nutritional information is approximate. Based on 1 serving if the pie is cut into 8 servings.

https://jennyblogs.com/blog/2016/6/7/jennys-hersheys-chewy-brownie-pie

Blondie, White chocolate brownie, Oreo brownie, sweetened condensed milk brownie

Dessert, Bars

American

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Homemade Sweetened Condensed Milk

Making your own homemade sweetened condensed milk is as easy as simmering two ingredients on the stove.

As long as you have an extra hour or so or plan ahead, you’ll no longer need sweetened condensed milk from a can! Not to mention, it can actually be quicker to make than a trip to the store if you’re out, plus no BPA from a can! Overall it’s just a really lovely idea.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Homemade Sweetened Condensed Milk

Makes the equivalent to a 14 oz can

Ingredients

• 3 cups / 711g milk

• 1 cup / 200g sugar

Directions

1. In a medium-small sauce pan, combine milk and sugar over lowest heat. Take a toothpick or food-safe wooden rod or dowel, insert into pan until it touches the bottom, then make a mark where the milk reaches. Each time you check the milk you can insert this toothpick to get an idea how far the milk is reduced without having to measure.

2. Simmer for about an hour, checking occasionally, especially toward the end. Depending on your burner this time can vary. It can go very quickly from the perfect thickness to burnt. 

3. When it's reduced by just more than half (60% is how much a can of sweetened condensed milk is generally condensed) and thick, it's done! 

Jenny's Notes:

• While whole milk would be the choice closest to the canned version of sweetened condensed milk, you can use whichever you prefer, knowing that the fat content or varying plant-based milks will give slightly different flavors and textures.

• Some recipes only call for 1/2 a can of sweetened condensed milk, which would normally leave you with an open half can in the fridge for forever until you find another recipe that calls for just half.  With this recipe, you can just make half and simmer for about 30-45 minutes instead of an hour. No waste!

• If you're careful, you can slightly over-reduce this, to where the milk solids turn golden.  Immediately remove from heat and whisk to keep the milk solids from burning to the bottom of the pan.  It gives it a wonderful toasty, nutty flavor.  This is to sweetened condensed milk what browned butter is to normal butter.  If you followed me on that, you are following me to a very happy place. 

• Accidentally over-reduced and now your sweetened condensed milk is too thick?  No worries, as long as it’s not burnt, just add a dash of milk and whisk, repeat until the desired consistency is reached. 

Yield 10 servings

Author Jennyblogs

Prep time

2 Min

Cook time

60 Min

Total time

1 H & 2 M

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Homemade Sweetened Condensed Milk

Homemade sweetened condensed milk as good as or better than the can!

Cook modePrevent screen from turning off

Ingredients

• 3 cups / 711g whole milk
• 1 cup / 200g sugar

Instructions

1. In a medium-small sauce pan, combine milk and sugar over lowest heat. Take a toothpick or food-safe wooden rod or dowel, insert into pan until it touches the bottom, then make a mark where the milk reaches. Each time you check the milk you can insert this toothpick to get an idea how far the milk is reduced without having to measure.
2. Simmer for about an hour, checking occasionally, especially toward the end. Depending on your burner this time can vary. It can go very quickly from the perfect thickness to burnt.
3. When it's reduced by just more than half (60% is how much a can of sweetened condensed milk is generally condensed) and thick, it's done!

Notes

• While whole milk would be the choice closest to the canned version of sweetened condensed milk, you can use whichever you prefer, knowing that the fat content or varying plant-based milks will give slightly different flavors and textures.
• Some recipes only call for 1/2 a can of sweetened condensed milk, which would normally leave you with an open half can in the fridge for forever until you find another recipe that calls for just half.  With this recipe, you can just make half and simmer for about 30-45 minutes instead of an hour. No waste!
• If you're careful, you can slightly over-reduce this, to where the milk solids turn golden.  Immediately remove from heat and whisk to keep the milk solids from burning to the bottom of the pan.  It gives it a wonderful toasty, nutty flavor.  This is to sweetened condensed milk what browned butter is to normal butter.  The photo on this post are of this golden nutty version!
• Accidentally over-reduced and now your sweetened condensed milk is too thick?  No worries, as long as it’s not burnt, just add a dash of milk and whisk, repeat until the desired consistency is reached. 

Nutrition Facts

Calories

120.77

Fat

2.31 g

Sat. Fat

1.33 g

Carbs

23.41 g

Fiber

0.00 g

Net carbs

23.41 g

Sugar

23.55 g

Protein

2.24 g

Sodium

30.77 mg

Cholesterol

7.11 mg

Nutritional info is approximate. Based on 1 serving of 2 Tbsp made with whole milk.

https://jennyblogs.com/blog/2016/6/7/homemade-sweetened-condensed-milk

homemade sweetened condensed milk

miscellaneous, toppings

American

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Biscoff Oreo Layer Bars

Bucca di Beppo, using the proper snaaaack hand.

You had me at Biscoff.  Then you had me again at Oreo.  These bars are decadent and disappear quickly.  I had barely pulled them out of the oven when my nieces and nephews appeared at the door looking to see if we had any "snacks." (To be said, "snaaaaaacks," with the Italian hand gesture.)  Normally these bars should be cooled and chilled before slicing, but in this instance we used bowls and spoons to scoop up the warm, melty, ooey-gooey, Biscoff Oreo-ness with a hint of peanut butter atop a shortbread crust.  I practically had to put caution tape around the remaining few bars so I could get a picture of them before they all disappeared.  I don't own caution tape, but I think it would be a very handy thing to have around. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Call Me PMc

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Biscoff Oreo Layer Bars

Ingredients:

For the Crust

• 1 1/3 cup / 160g all-purpose flour

• 3/4 cup / 150g brown sugar

• 6 Tbsp / 85g salted butter, cold, cut into cubes (3/4 of a stick)

For the Layers

• 1/3 cup / 59g peanut butter chips

• 12 Oreo cookies, crushed (You could always use more, my Oreo loving friends)

• 14 oz can / 398g sweetened condensed milk

• 1/2 cup Biscoff spread

Directions:

Oven preheated to 350° / 177°C

Make the Crust

1. Lightly grease an 8x8inch / 20x20cm pan. 

2. In a food processor pulse together flour and sugar.  Add butter, one cube at a time.  Continue to pulse until mixture looks like wet sand and will hold together when pressed between your fingers.  Press evenly into prepared pan.

Make the Layers

1. Sprinkle peanut butter chips evenly over crust, then the Oreos. 

2. In a small bowl whisk together sweetened condensed milk and Biscoff until smooth.  Pour over crust and spread to evenly cover Oreos.

3. Bake for 20-22 minutes or until edges are lightly golden and center is just set.  The filling will go from shiny to matte, forming a sort of skin over the top. 

4. Place in the fridge until completely cool.  Cut and serve.  Store covered in the fridge.

Jenny's Notes:

• Don't sweat if you only have unsalted butter.  To interchange unsalted for salted butter, just add 1/4 tsp salt for every 1 stick of unsalted butter.  And vice versa, if you only have salted butter and a recipe calls for 1 stick of unsalted butter and salt, just omit the salt and replace unsalted butter with salted.  I just stared at the word "salt" for too long and now it looks very strange.  Salt.  Huh.

• ALSO.  You could use the crunchy Biscoff spread in this and I think that would be amaze-za-zing.  I haven't gotten a chance to try it yet but if you do let me know and invite me over.  :)

Yield 12-16

Author Jennyblogs

Prep time

25 Min

Cook time

22 Min

Inactive time

1 Hour

Total time

1 H & 47 M

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Biscoff Oreo Layer Bars

Shortbread crust with Oreos, Biscoff caramel, and peanut butter chips

Cook modePrevent screen from turning off

Ingredients

For the Crust

• 1 1/3 cup / 160g all-purpose flour
• 3/4 cup / 150g brown sugar
• 6 Tbsp / 85g salted butter, cold, cut into cubes (3/4 of a stick)

For the Layers

• 1/3 cup / 59g peanut butter chips
• 12 Oreo cookies, crushed (You could always use more, my Oreo loving friends)
• 14 oz can / 398g sweetened condensed milk
• 1/2 cup Biscoff spread

Instructions

Make the Crust

1. Oven preheated to 350° / 177°C
2. Lightly grease an 8x8inch / 20x20cm pan.
3. In a food processor pulse together flour and sugar. Add butter, one cube at a time. Continue to pulse until mixture looks like wet sand and will hold together when pressed between your fingers. Press evenly into prepared pan.

Make the Layers

1. Sprinkle peanut butter chips evenly over crust, then the Oreos.
2. In a small bowl whisk together sweetened condensed milk and Biscoff until smooth. Pour over crust and spread to evenly cover Oreos.
3. Bake for 20-22 minutes or until edges are lightly golden and center is just set. The filling will go from shiny to matte, forming a sort of skin over the top.
4. Place in the fridge until completely cool. Cut and serve. Store covered in the fridge.

Notes

Don't sweat if you only have unsalted butter.  To interchange unsalted for salted butter, just add 1/4 tsp salt for every 1 stick of unsalted butter.  And vice versa, if you only have salted butter and a recipe calls for 1 stick of unsalted butter and salt, just omit the salt and replace unsalted butter with salted.

ALSO.  You could use the crunchy Biscoff spread in this and I think that would be amaze-za-zing.

Nutrition Facts

Calories

393.06

Fat

16.94 g

Sat. Fat

7.20 g

Carbs

56.29 g

Fiber

1.07 g

Net carbs

55.22 g

Sugar

39.04 g

Protein

5.59 g

Sodium

174.15 mg

Cholesterol

26.55 mg

Nutritional info is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2016/5/31/biscoff-oreo-layer-bars

Biscoff bars, biscoff caramel, shortbread bars, oreo caramel bars

dessert

American

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Blueberry Icebox Pie

Serves 10-12

A day late and a dollar short on pi day, I know.  But hear me out! If 3/14 is pi day, do you know what comes after the .14? That's right.  .1415.  Emphasis on the 15, because that's today.  Pie the food is so great it should get two days of recognition anyway. There, there, pie, I didn't forget about you.  But you didn't come here to listen to me ramble, you're probably here because you love pie, or blueberries, or math, or all of the above.  Moving on, before this post accidentally ends up on 3/16.

This is a simple recipe, fairly quick and delicious to eat!  The only baking required is for the crust.  Great for summer time, especially when blueberries are in season.

Blueberry Icebox Pie

Ingredients:

• 1 sleeve graham crackers

• 4 Tbsp butter, melted

• 2 cups fresh blueberries (or frozen and thawed)

• 2 Tbsp lemon juice

• 2 tsp unflavored powdered gelatin, or 1 1/4-oz packet

• 16 oz. cream cheese (2 blocks), room temperature

• 14 oz can sweetened condensed milk

Directions:

Preheat oven to 350 F.

In a food processor, process graham crackers until fine.  Alternately, you can always crush them with a rolling pin on a cutting board or in a seal-able plastic bag. Add melted butter and pulse until graham cracker crumbs hold together some.  Press into a 9 in. spring form pan or pie plate.

Bake for 10 minutes.

Purée 1 1/2 cups of the blueberries in a food processor or blender.  Add lemon juice. 

Transfer to a small saucepan and sprinkle gelatin over the surface.  Let sit for 10 minutes.

Place blueberry mixture on the stove over medium-low, heating until gelatin has just dissolved. Remove from heat.

In a bowl with electric beaters or with a stand mixer, beat cream cheese for about a minute.  Add condensed milk.  On low speed, slowly add blueberry mixture.  Increase speed and beat until smooth.

Pour over baked crust, top with remaining blueberries, and chill until set. 

To serve, garnish with fresh mint, if desired.

Jenny's Note:  This can also be frozen, perfect for the hottest of summer days.  Just let set at room temperature for about 10 minutes before slicing.

Disclaimer on the ahem, er, photography.  It can only get better from here, right?

And do you know what number comes after 3.1415? Yep. 926.  And guess what? I was writing this post at 9:26.  Oh yes, I went there.  Enjoy your pi. I mean, pie.

And here is a pie chart to go with your pie on the day after pi.  Sincerely, Jenny Leslie Knope Morris.

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Recipe adapted from Self