Juicy, sweet-tart cherry pie filling is topped with a crunchy, buttery lid and baked until bubbling and golden brown, and it is SO good! Though, I have to say, Cherry Crumble is even better when served with a scoop of vanilla ice cream or a dollop of whipped cream.

Cherry Crumble is so easy to make and super portable – perfect to bring to potlucks, BBQs, and parties. Just beware, because this might be all people request from here on out!

Table of Contents

• The Story Behind the Recipe
• Cherry Crumble Ingredients
• Adaptations/Variations
• How to Make Cherry Crumble
• Tips for Success
• More Cherry Recipes
• More Easy Dessert Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I don’t know what it is about cherry desserts, but they’re SO good! Especially recipes with canned cherry pie filling. I admit, I go back and forth on ingredients like canned cherry pie filling because I have sort of been conditioned to use “whole foods,” and store-bought canned cherry pie filling often contains a couple of ingredients that don’t necessarily fit into that category.

But canned cherry pie filling is, frankly, absolutely delicious. And I now believe in more of an “everything in moderation” mindset. Plus, it’s such an easy shortcut for when you need a fast and easy dessert. So, I say, embrace the canned pie filling! (If you’d still rather go homemade, I suggest this homemade cherry pie filling recipe which uses frozen cherries. Brilliant!)

This cherry crumble could just as easily be called a cherry crisp, but because there aren’t a ton of oats in the topping and there is more filling than the crisps I’m used to, I decided to call it a crumble.

Cherry Crumble Ingredients

The list of ingredients for this cherry crumble is really simple! Here’s what we’ve got:

For the cherry filling:

• Cherry pie filling – The canned stuff you find in the baking section at your local grocery store. This recipe calls for two cans – lots of cherries! Yum!
• Sugar – Plain old white granulated sugar.
• Cornstarch – This helps thicken the filling so it stays together a bit better.
• Lemon juice & zest – Bright lemon flavor helps to balance the sweetness of the pie filling.
• Vanilla – Pure vanilla extract adds an extra note of flavor. You can leave this ingredient out if you like.

For the crumble topping:

• Flour – All-purpose flour is used here, though whole wheat flour would work.
• Rolled oats – I use thick rolled oats, not quick cooking, though I’d imagine quick oats would be fine too.
• Brown sugar – I prefer light brown sugar in this cherry crumble.
• Cinnamon – This perks up the flavors in the crumble and pairs so well with the cherries.
• Salt – Helps enhance the flavors and counteract the sweetness.
• Butter – Make sure it’s cold!

Adaptations/Variations

• Vegan option: All you need to make this vegan is to swap out the butter for vegan butter or coconut oil.
• Gluten-free option: Replace the flour in the topping with oat flour or a one-for-one gluten-free flour substitute.

How to Make Cherry Crumble

First, add the cherry filling ingredients to a bowl and combine. If you have a few little lumps of cornstarch, it’s okay – they’ll dissolve when you cook your cherry crumble.

Then, pour the cherry filling into a casserole dish.

Mix together the crumble topping by tossing together all of the ingredients except the butter. Then, cut the butter into small cubes and distribute it into the dry ingredients with a pastry blender or your fingers.

Spread it evenly over the top of the cherry filling.

Now, it’s time to bake!

It takes a bit to bake, but it’s worth it. Cook for nearly an hour, until the cherry filling is deliciously bubbly and the top is browned.

Tips for Success

• Start with cold butter, straight from the fridge. Room-temp butter won’t develop into crumbs for the crumbly topping, resulting in a soggier topping.
• Serve with vanilla ice cream or whipping cream. The cool, creamy counterpoint goes perfectly with the sweet cherry crisp.

More Cherry Recipes

• Cherry Hazelnut Orzo Salad
• Chocolate Cherry Scones
• Pitting a Cherry without a Pitter
• Cherry Mojitos
• Cherry Ice Cream

More Easy Dessert Recipes

• Raspberry Lemon Icebox Cake
• Chocolate Wacky Cake
• Easy Raspberry Tart
• Mango Sorbet
• Cranberry Apple Crisp

Print

Easy Cherry Crumble Recipe (with Canned Cherries)

Sweet, juicy cherry pie filling covered with a golden buttery brown lid. The ultimate easy fruit dessert! Best served with a generous scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword canned cherry pie filing recipe, cherry crisp, cherry crumble, cherry crumble recipe, recipe for cherry crisp, recipes with canned cherry pie filling

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Kare

Equipment

• 1 9-inch casserole dish

Ingredients

For the cherry filling:

• 2 cans cherry pie filling 21 ounce cans [for a total of 42 ounces filling]
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract

For the crumble topping:

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup light brown sugar packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine-grain salt or table salt
• 1/2 cup unsalted butter cold; cut into cubes

Instructions

• Preheat oven to 375°F and have an 8-inch or 9-inch square or round baking pan ready.
• In a large mixing bowl, combine the cherry pie filling, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix until well combined. If there are a few cornstarch lumps, that's okay! They'll dissolve when baking.
• Transfer the pie filling mixture to your 8- or 9-inch baking dish, pie dish, or small casserole dish. Spread it out evenly.
• In another mixing bowl, prepare the crumble topping. Combine the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to incorporate the butter into the dry ingredients until the mixture is well incorporated and the consistency of coarse crumbs (the butter can be pea-sized all the way to large blueberry-sized).
• Sprinkle the crumble topping evenly over the cherry pie filling.
• Bake until the filling is bubbling and the topping is golden brown, 50-60 minutes.
• Remove the cherry crumble from the oven and let it cool for a few minutes before serving. Serve warm or cold with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Storage:

Cool cherry crumble and cover with plastic wrap or foil. Refrigerate for up to 4 days. 

Vegan/dairy-free option:

Substitute a vegan butter or coconut oil for the butter in the topping.

Gluten-free option:

Substitute oat flour or a one-for-one GF flour substitute for the all-purpose flour in the topping. 

The post Easy Cherry Crumble Recipe (with Canned Cherries) appeared first on Kitchen Treaty.

What is a Galette?

Galettes are sort of a free-form pie, cooked on a baking sheet instead of in a pie tin. You roll out a disk of dough, fill it with good stuff, and then just fold over the edges to keep it all contained and bake.

This Vegan Cinnamon Honeycrisp Apple Galette looks impressive yet is extremely easy to make. Total win.

First, you make your crust. I tried a couple of vegan crust recipes (like this coconut oil version from Minimalist Baker which is delicious and ultra-tender yet I found it to be a bit too fragile for this recipe, and this vegan pie crust from It Doesn’t Taste Like Chicken). With great tips from both of those recipes, I finally landing on my own version of vegan pie crust that results in a dough that is really easy to work with yet yields a tender and tasty crust.

First, you make that delicious crust, rolling it out into a 14-inch circle, trimming the rough edges, and transferring to a large cookie sheet.

And then we have the apples. Honeycrisps here. Such a delicious all-around apple, just tart enough to play well with a nice heap of cinnamon and sugar. I keep the peel on, because I like how it looks. Plus: Easier.

To cut the apple, I slice four large pieces off the apple, leaving a square core. Then I slice the apple pieces really thin – about 1/8 inch – holding the pieces of apple together so I can keep them in a group when I arrange them on the galette.

Leave about a two-inch border around the edge.

And then fold over the edge, sort of crimping and folding as you go. Again, rustic is the name of the game – and thank goodness for that. I can do rustic. Neat pie crimps and incredible lattice tops? Notsomuch.

Then, brush the edges with pure maple syrup. This helps the obscene amount of cinnamon sugar you’re about to sprinkle on adhere to the crust and gives you that delectable crunchy edge. And then bake until bubbly and golden brown.

Garnish with homemade sugared cranberries and serve up with a nice scoop of vanilla ice cream (vegan if you want) and YUM! Dessert is served.

Print

Vegan Cinnamon Honeycrisp Apple Galette

An easy yet impressive freeform tart with a tender crust, delicious thin-sliced honeycrisps, and a generous dousing of cinnamon-sugar. Don’t forget the vegan vanilla ice cream!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 1 galette – serves about 6

Author Kare

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour + a bit more for rolling
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon fine-grain sea salt
• 5 tablespoons Earth Balance vegan butter cut into 1/2-inch cubes
• 1/4 cup vegetable shortening
• 4-6 tablespoons ice water

For the remainder of the galette:

• 2-3 large honey crisp apples cored, cut into thin slices
• 2 tablespoons pure maple syrup
• 1/3 cup granulated sugar*
• 1 teaspoon ground cinnamon

For serving:

• Vegan vanilla ice cream
• Vegan whipped cream
• Sugared cranberries optional, for decoration*
•  

Instructions

• Chill the bowl. 30 minutes before starting, place a medium mixing bowl into the refrigerator. This will help keep the crust dough cold as you prepare it.
• Get the oven ready. Preheat oven to 375 degrees Fahrenheit. Set out a large baking sheet.
• Make the crust. Fill a small bowl with ice and add cold water. Set aside. Remove bowl from the fridge and add the flour. Add the sugar and salt and mix to combine (I just toss with my hands). Add the cubed butter. Toss in the shortening in walnut-sized clumps. Using your hands, mix the dough, flattening the shortening and the butter into discs, stopping when the pieces are between dime and quarter size. Create a well in the middle of your ingredients. Add three tablespoons of ice water (leave the ice behind!) Toss the flour mixture into the water and continue until all of the flour is moistened. Try not to work the flour too much – you don’t want the gluten to develop too much because that will result in a tough crust. Continue adding more water, a tablespoon at a time, until your dough sticks together in a ball.
• Roll the crust. Lay a sheet of parchment paper the size of your baking sheet on your countertop and sprinkle with flour. Place the ball of dough on top and sprinkle with a bit more flour. Use a rolling pin to roll the dough into a 14-inch circle, adding more flour if necessary to keep the rolling pin from sticking. Trim off the jagged edges of dough.
• Transfer crust to baking sheet. Lift the parchment paper, dough and all, and transfer the paper and dough to your baking sheet.
• Add apples. Arrange apple slices in groups on the dough, leaving a two-inch border around the edge.
• Fold dough. Moving around the edges, fold the dough over the apples, crimping as needed.
• Brush with syrup. Use a pastry brush to brush the perimeter of the galette – all the exposed crust –  with pure maple syrup.
• Add cinnamon-sugar. In a small bowl, mix together the cinnamon and sugar. Sprinkle over the top of the entire galette. It may seem like an obscene amount but it bakes up perfectly.
• Bake. Bake until the apples are tender and the crust golden around the edges and cooked through, 25-35 minutes.
• Cool. Let cool for at least 20 minutes before serving. Alternatively, wait until it’s cool and transfer to a serving plate (it’s easier to transfer when cool). To transfer, use a thin but wide spatula or even a pastry scraper. There may be some crisp bits around the outside of the galette; just break those off.
• Serve.

  Delicious with vegan vanilla ice cream and/or vegan whipping cream. Also pretty with sugared cranberries*!

Notes

* Here’s how to make sugared cranberrieshttps://www.kitchentreaty.com/sugared-cranberries!

The post Vegan Cinnamon Honeycrisp Apple Galette appeared first on Kitchen Treaty.

I have to admit that pie, in general, is not my forte. It’s a crust thing. I love to eat it, but as far as making it goes, I have never mastered that supremely tender flaky crust situation. And the fact that I have to eat dairy-free just throws another monkey wrench into the whole deal.

That’s why the concept of impossible pumpkin pie intrigued me. The idea is that you don’t have to make a crust; it magically makes its own crust right in the pan while it bakes! Say what now? I’m in!

Well, the truth is, impossible pumpkin pie comes across more like a crustless pumpkin pie than one with a crust. But it’s still a bit magic. It slices and comes out of the pie pan just like a pie with crust, in perfect pie wedges.

Plus, it’s just about the tastiest pumpkin pie around.

My fascination with the idea of impossible pumpkin pie joined up with my desire to create a dairy-free pumpkin pie with coconut milk. And so I started with this recipe, which apparently hails from a 1980’s LA Times cookbook. I experimented a lot (a LOT) with this one, ultimately replacing the milk and butter with a can of coconut milk; replacing the Bisquick with flour and baking powder; and adding some vanilla.

You literally throw it all in the blender, mix it all up, then pour it into your pie pan and bake. That’s it.

Seriously, the easiest pumpkin pie you might ever make.

I also experimented with a gluten-free flour blend instead of the all-purpose flour, and it turned out great! Ultimately the result may depend on the blend you use (I’d steer clear of bean-based blends, personally). More about the brand I used in the recipe.

I’m actually really proud of this pie recipe. While I have yet to master crust, I’ve at least mastered a dairy-free pumpkin pie without crust. So that’s something!

Print

Dairy-Free Impossible Pumpkin Pie

This crustless pumpkin pie might just be the easiest you’ll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!

Course Dessert

Cuisine American

Keyword pie

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 231kcal

Author Kare

Ingredients

• 1 (15-ounce) can coconut milk I recommend full-fat for a richer pie, but lite also works
• 1 cup pumpkin puree canned or homemade
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/2 cup all-purpose flour or your favorite cup-for-cup gluten-free flour blend*
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon fine-grain sea salt or table salt
• Coconut whipped cream for serving**

Instructions

• Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
• Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
• Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
• Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it’s no longer liquid, I’ll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean – no runny pie filling – it’s done!
• Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
• If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
• Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.

Notes

* I have tested this pie recipe with only one gluten-free flour blend, and it turned out great! I used Pamela’s Gluten-Free Artisan Flour Blend.

** To make coconut whipped cream, refrigerate 1-2 cans of full-fat coconut milk. Skim the coconut cream off the top and place in a bowl. Whip with a hand mixer until the consistency of whipped cream. Add a bit of powdered sugar or pure maple syrup to sweeten, to taste, and/or a bit of vanilla extract if desired.

Freezer Friendly

To freeze, let cool completely then wrap well in plastic wrap and transfer to freezer. To thaw, transfer to refrigerator 24-48 hours before serving or let sit at room temperature for 2-3 hours.

Adapted from LA Times via Cookistry.

Nutrition

Calories: 231kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 239mg | Potassium: 224mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4885IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg

The post Dairy-Free Impossible Pumpkin Pie appeared first on Kitchen Treaty.

Just a refresher – I don’t eat meat and I can’t eat dairy, but I do eat eggs. I still cook meat for my husband and daughter. So basically, we’re all over the place.

I have been wanting to expand my culinary horizons for quite awhile, but traditional culinary school didn’t make sense for me at this point in my life. So I opted for this online program, and I’m so glad I did. I’ve learned a ton – not just about plant-based cooking, but about cooking in general. And I’m so excited to take this knowledge and apply it to past and future recipes – both plant-based and omnivore-friendly. Plus, I am so inspired! I have so many recipe ideas swirling around that my head is spinning.

But back to the party!

I developed and served five “small bite” recipes that I was really proud of. Like, really really proud of. My wonderful friends and family – most carnivores (one may or may not have eaten a steak before coming over – hi Megan! Love you!) enthusiastically dove in to watermelon and tofu feta skewers, cucumber slices with raw sunflower seed pate, Bloody Mary gazpacho shooters, a basil-oil-drizzled summer risotto, and, finally, these vegan key lime pies.

(Note I barely had time to take photos of each recipe for my course, and didn’t take ANY pics of the party itself – a bit of a fail but, I guess, ultimate proof I was having too much fun.)

I adore every single one of these recipes, and of course I am looking forward to sharing some with you. And, so, we’re going with dessert first. Because why not?

These Frozen Mini Blueberry Key Lime Pies start with an unusual base. I loved telling my friends that they have avocado and cashews in them – not something most people would expect in a dessert, but oh, the glorious outcome.

Dreamy, creamy, zingy, refreshing, decadent. These aren’t just my favorite vegan dessert ever, I think I have to say they’re my favorite dessert ever.

I was inspired by this absolutely freaking stunning key lime pie from Yummy Mummy Kitchen. I followed her lead by using soaked cashews, avocado, loads of lime juice, lime zest, and agave nectar. I also added a good dose of coconut cream – you know, that delicious stuff skimmed off the top of cans of coconut milk.

Puree, puree, puree.

Glorious.

I poured most of the key lime pie base over little graham cracker crusts in muffin tins, but reserved a bit to blend with a handful of blueberries from the garden. Then I swirled it on the top. So pretty! And a little messy. Because I’m me.

After these babies have been frozen, you simply pull them out of the freezer for a few minutes, peel off the wrapper, garnish if desired, and serve.

You can eat ’em with a fork, you can eat ’em with your hands, you can eat ’em … I don’t know, I thought I was going to have a Dr. Seuss moment but I lost it. Probably a good thing.

Garnish with fresh blueberries and even a bit of candied lime peel if you like (I did for the party, because I felt like being extra fancy and stuff).

Seriously, these vegan key lime pies are the perfect party dessert, because all you have to do is pull them out of the freezer, garnish, serve, and get back to drinking wine with your guests. Which is exactly what I did – the school said I had to, after all, and I am nothing if not an obedient student.

The post Frozen Mini Blueberry Key Lime Pies appeared first on Kitchen Treaty.

As much as I am a total freak for pumpkin almost-everything, I was never much of a pumpkin pie fan. It just … almost always has seemed a little mushy and, honestly, unremarkable to me. And with so many other pie options out there, why bother?

But thanks to this pie, that statement is past-tense. Was never a fan. Totally am now. Of this pumpkin pie.

This vanilla praline pumpkin pie, with its little specks of vanilla beans everywhere. This pumpkin pie with its rich filling and its perfectly sweet, wonderfully crunchy pecan topping.

Two things in particular make this recipe stand out. First, it makes use of both canned pumpkin and fresh pureed pumpkin. By using both, you get all the best qualities of each. This isn’t a discovery I happened across in my own kitchen; it’s a bit of wisdom from Leslie Mackie, author of the Macrina Bakery & Cafe Cookbook.

I have, however, made the pie with only canned and only fresh, and while it was still good, there really is something extra special that happens when you combine the two.

The second thing – the clincher – in this recipe is without a doubt all that sweet, heady vanilla. I use vanilla bean paste (such an awesome product) but you could easily substitute seeds scraped from a vanilla bean and vanilla extract in lieu of the paste.

So, so good. Pumpkin pie perfection. Consider me a convert.

I’m joining TidyMom and Whirlpool for the 4th Annual Love the Pie Party and entered to win a new Whirlpool Gold® Induction Range. How cool is that prize?! I can’t wait to see all the amazing pie recipes the participants have come up with. Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range.

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Vanilla Praline Pumpkin Pie

Full of vanilla flavor and topped with a perfectly sweet, wonderfully crunchy pecan topping, this pumpkin pie is out-of-this-world. It even won over a pumpkin pie hater!

Prep Time 30 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Author Kare

Ingredients

• 1 pre-baked pie crust cooled

Pie filling:

• 1 cup canned pumpkin puree not pumpkin pie mix
• 1 cup fresh pumpkin puree note: you can also use 2 cups canned pumpkin or 2 cups fresh pumpkin puree instead of a combination of both.
• 2 tablespoons sour cream
• 5 tablespoons lightly packed light brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 tablespoons all-purpose flour
• 3 eggs
• 1/2 cup buttermilk
• 1/4 cup half and half
• 1 tablespoon vanilla bean paste or 1 vanilla bean, seeds scraped plus 1 teaspoon vanilla extract

Topping:

• 1 egg
• 1/4 cup light brown sugar lightly packed
• 2 tablespoons pure maple syrup
• 2 teaspoons vanilla bean paste or 1/2 vanilla bean, seeds scraped plus 1/2 teaspoon vanilla extract
• 1 tablespoon unsalted butter melted
• 1 cup coarsely chopped pecans

Instructions

• Preheat oven to 325 degrees Fahrenheit. Place pre-baked pie shell on a lined baking sheet to catch any spills.
• In a large bowl, whisk together the pumpkin purees and sour cream. Whisk in the brown sugar, maple syrup, cinnamon, salt, nutmeg, cloves, and flour.
• Add the eggs and whisk until smooth, then whisk in the buttermilk, half and half, and vanilla bean paste.
• Pour filling into pie crust. Bake on the center rack of the oven for 50 - 60 minutes, or until the center of the pie is just set (no longer jiggly).
• Remove the pie from the oven, but leave the oven on.
• In a small bowl, combine all the topping ingredients. Very gently spoon the pecan praline topping over the top of the pie. Do not press.
• Return to the oven and bake for another 20-25 minutes until the top is set and golden.
• Let pie cool to room temperature. Serve with lightly sweetened whipped cream or ice cream.

3.1.09

The post Vanilla Praline Pumpkin Pie appeared first on Kitchen Treaty.

Over the years, this easy recipe has become one of the most popular on Kitchen Treaty. I’ve even had a few readers serve these key lime pie jars at their weddings!

As if creamy, cool key lime pie wasn’t delicious enough in itself – especially during these last hot days of summer – there’s just something about individual servings in jars that send it over the top.

With each bite, the whipped cream mellows the tart, zesty lime filling, and then you reach that buttery graham cracker layer. YUM.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Key Lime Pie Jars
• Ingredients
• Adaptations/Variations
• How to Make Key Lime Pie in a Jar
• Tips for Success
• More Summer Dessert Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

One of my fondest memories is of when I took my niece, 13 at the time, to Florida. (This was nearly nine years ago. Where does the time go?)

We went to Disneyworld. We saw the sweet manatees at Homosassa Springs.

And we picnicked at one of the most gorgeous beaches I’ve ever visited, just north of Clearwater. We took a picnic – a “meal” of exactly one whole key lime pie that we picked up along the way. We dug our toes into the soft sugary sand and scooped bites of pie directly out of the tin with plastic spoons, us rebels us. Quite possibly one of the best dinners ever, if not exactly the healthiest.

I still view key lime pie as perfect picnic fare, but I’ve decided that individual servings in individual-sized jars is totally where it’s at.

Readers say …

“I made this earlier in the week to take to a fancy dinner party. I was in charge of dessert. Yikes! They were a huge hit. Delicious and very fun to eat. Thanks for the recipe my husband is now calling “jar pie.” – Kristine

Why You’ll Love Key Lime Pie Jars

• SO fast and easy to make – They’re so easy to put together – seriously, 10 minutes, if that. Just add the graham cracker “crust” to the base of the jars, followed by the velvety, tangy key lime pie filling. Bake just like you would a traditional key lime pie, then cool. When you’re ready to serve your key lime pie jars, fill ‘em the rest of the way up with whipped cream and decorate with a bit of lime zest and a lime wedge. Then dig in!
• Portable – Perfect for picnics, and a little more classy (if less memorable) than eating your key lime pie with plastic spoons straight from the tin.
• Party-perfect – Mason jars are just about the cutest + easiest vessel for party treats (I have a mason jar sangria recipe, too!)
• Make ahead – These key lime pie jars can be made up to 3 days ahead of time. Just add whipped cream and garnish before serving – easy peasy.

Ingredients

• Graham cracker “crust” – Graham cracker crumbs, granulated sugar, butter, and a pinch of salt to help balance the flavors.
• Key lime pie layer – Sweetened condensed milk, lime zest, freshly squeezed lime juice, and egg yolks.
• Topping – Whipped cream, lime wedges for garnish, and more zest to make it even prettier.

A note on the limes: Yes! You can absolutely use adorable little key limes to make these key lime pie jars. For me, up in Seattle, key limes are hard to come by, so I use standard larger Persian limes, and the result is still delicious!

Adaptations/Variations

• Use low-fat sweetened condensed milk: One reader reported using low-fat condensed milk with success, so if you’re looking to use that ingredients as an alternative, it works!
• Dairy-Free Key Lime Pie in a Jar: Use dairy-free sweetened condensed milk, found in some stores. Or you can try making your own! Also, sub the butter in the graham cracker mixture for dairy-free butter or coconut oil.

Tips for Success

• Don’t press the crumbs in very hard: Press very slightly into the bottom and up the sides, but don’t compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won’t come up easily with a spoon.
• These are NOT canning-friendly! Even though these pies are served up in canning jars, they are not appropriate for actual food storage/canning.

I hope these key lime pie jars become your favorite warm-weather and party treat! They’re just so fun to make and eat.

More Summer Dessert Recipes

• Mango Sorbet
• Cherry Crumble
• Frozen Mini Blueberry Key Lime Pies
• Easy Key Lime Pie
• Summer Fruit Salad
• Frozen Yogurt Pops

Print

Key Lime Pie in a Jar Recipe

With each bite, the whipped cream mellows the tart, zesty lime filling … and then you reach that buttery graham cracker layer. YUM! As if creamy, cool key lime pie wasn't delicious enough in itself – especially during these last hot days of summer – there's just something about individual jars that makes it even better.

Course Dessert

Keyword individual key lime pies recipe, key lime pie in a jar, key lime pie jars, pie in a jar

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 jars

Calories 251kcal

Author Kare

Equipment

• 4 8 ounce (half pint) mason jars including lids and rings
• 1 Baking sheet
• 1 Microplane zester

Ingredients

Crust layer

• 1 cup graham cracker crumbs 18 crackers, or 2/3 of a sleeve
• 3 tablespoons granulated sugar
• Pinch salt
• 3 tablespoons unsalted butter melted

Key lime pie layer

• 1 14-ounce can sweetened condensed milk
• 2 teaspoons fresh lime zest
• 1/2 cup lime juice*
• 3 egg yolks

Topping

• Whipped cream
• Lime wedges for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit. Set jars onto a rimmed baking sheet.
• Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add the crumbs to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture and continue stirring until incorporated.
• Spoon the graham cracker crumb mixture into each of the four jars, dividing it evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
• Use a microplane zester to zest one of the limes. Add the zest, along with the sweetened condensed milk, lime juice, and egg yolks, to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly between the jars.
• Bake until the filling no longer jiggles and is set, about 15 minutes.
• Let jars cool at room temperature for about 30 minutes, then cover them with mason jar lids and bands and refrigerate for at least two hours, until chilled.
• To serve, top with whipped cream and a lime slice. I recommend tall parfait spoons.

Notes

*Lime juice notes: You can use juiced key limes (you will need several), bottled key lime juice, or standard Persian limes (4-5). All will work!

Storage notes:

Individual key lime pies keep for up to three days in the refrigerator. Add whipped cream and garnish right before serving.

Dairy-free option:

Use dairy-free sweetened condensed milk, found in some stores. Or you can try making your own! Also, sub the butter in the graham cracker mixture for dairy-free butter or coconut oil.

Nutrition

Serving: 1jar | Calories: 251kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 168mg | Sodium: 147mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 473IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg

The post Key Lime Pie in a Jar Recipe appeared first on Kitchen Treaty.

Today, though, for one day, I’m okay with favoring pie. It is, after all, National Pie Day. That’s right; a holiday all about pie! According to holidayinsights.com, it’s a day for baking pies, sharing pies and trying new pie recipes. And hey! I’ve got a new recipe for you right here!

I first made this Sweet Potato Pie for Christmas just this year. It’s one of those rare recipes that hit the perfect note the very first time I attempted it, and I doubt I’ll ever stray from this version. I’m just going to put all modesty aside and declare it pretty much perfection.

The post Vanilla Bourbon Sweet Potato Pie appeared first on Kitchen Treaty.

Oh, yes, the crumb topping. The liberal buttery-crisp top blankets the perfectly tender apples and tart cranberries. Served warm with a little vanilla ice cream? Pie nirvana.

Here’s the recipe!

Print

Apple Cranberry Crumble Pie

Looking for a twist on your typical apple pie recipe? Apple Cranberry Crumble Pie is just different enough to be special - and it may just be the perfect holiday dessert. It's certainly one of our faves.

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Kare

Ingredients

Crumb topping

• 1 cup flour
• 1/2 cup packed brown sugar (I prefer dark but light works too)
• 1/2 cup old-fashioned oats
• 1 teaspoon ground cinnamon
• 1/2 cup 1 stick cold unsalted butter, cut into small pieces

Pie filling

• 4-5 large apples peeled, cored, and cut into 3/4-inch pieces (about 5 cups) (Granny Smith, Golden Delicious, and Gala are all great)
• 2 cups of your favorite homemade cranberry sauce or 1 (16-ounce) can whole-berry cranberry sauce
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon cornstarch
• Also
• 1 pie crust for the bottom your favorite recipe or store-bought refrigerated, no judgment!
• Vanilla ice cream

Instructions

• Preheat the oven to 350° F.
• Make the crumb topping. Mix the flour, brown sugar, oats, and cinnamon in a medium bowl. Add the butter and cut in with your fingers until the mixture resembles large coarse crumbs.
• Make the filling. In a large bowl, mix the apples, cranberry sauce, sugar, vanilla, and cornstarch until well mixed.
• Place the pie crust in a pie dish, and pour the apple filling into the shell. Mound it a little in the middle.
• Sprinkle the crumb topping over the apples. There will be a lot. Pack it down a bit, if necessary.
• Place the pie on a baking sheet, and place in the oven. Bake for about an hour and 10 minutes, or until the apples are tender and the crust and top are golden brown.
• Transfer to a wire rack and cool for at least 15 minutes.
• Serve with vanilla ice cream.

Notes

Adapted from Bon Appétit

The post Apple Cranberry Crumble Pie appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• More About This Easy Key Lime Pie Recipe

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Usually I love going the scratch path when I can, but I look at those little key limes in the produce section, and think, “There is no frickin’ way I will have the time, patience, or grace to squeeze enough of those tiny little things to make a key lime pie.” And luckily, with this recipe, I think I won’t ever have to.

More About This Easy Key Lime Pie Recipe

The filling is from the side of the Nellie & Joe’s Key West Lime Juice bottle. I add a little lime zest, but that’s the only change. What really makes it over-the-top delicious, though, is making the graham cracker crust yourself. Trust me, it’s worth it.

Here’s the recipe for this much-requested key lime pie:

Print

Easy Peasy No-Lime-Squeezy Key Lime Pie

This truly is the easiest key lime pie you’ll ever make, because there’s no tiny key lime squeezing involved!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Author Kare

Ingredients

• Graham cracker crust
• 1 sleeve of graham crackers about 1 1/2 cups
• 5 tablespoons salted butter melted
• 1/4 cup sugar
• Filling
• 1 14 oz. can sweetened condensed milk
• 3 egg yolks
• 1/2 cup Nellie & Joe’s Key West Lime Juice
• Zest from one medium lime
•  

Instructions

•  
• Place the graham crackers in a Ziploc bag, and with a rolling pin or sturdy glass, crush ’em to smithereens.
• In a medium bowl, mix the graham cracker crumbs with the sugar. Add the melted butter, and mix. Press into the bottom of a pie plate (and about up the sides), and chill in the fridge for at least 30 minutes.
• Heat oven to 350 degrees Farenheit.
• In a medium bowl, whisk the sweetened condensed milk, egg yolks, and lime juice. Zest the lime over the mixture, and mix well.
• Pour the filling into the chilled graham cracker crust.
• Bake for 15 minutes. Remove from oven and transfer pan to cooling rack for 10 minutes, then chill pie in the fridge for at least an hour. Best eaten cold!
• Garnish with whipped cream before serving.

The post Easy Peasy No-Lime-Squeezy Key Lime Pie appeared first on Kitchen Treaty.