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There’s been a lot of talk lately about the Cronut. The Cronut is a donut/croissant hybrid, and apparently has taken New York by pastry storm.
Okay, that’s cool. I’m nowhere near New York or have 6 hours to wait in line for a fried croissant. I’ll have to make do with something a little less fashionable and a little more homemade.
So let’s settle for some Pienuts. Dopies? Yikes. How about just Key Lime Pie Donuts?
These are INSANE. I mean that in the best way. The rich buttery taste from the crust pairs so well with the smooth key lime donut – just like a real classic key lime pie. I just want to stop writing this post and go make another batch, they are THAT good.
If you are feeling adventurous, go ahead and make some cream cheese frosting and slather it on top. But I can’t help it; I think these are perfect just the way they are.
If you make these, let me know in the comments! This recipe will be a hit for the Fourth of July. Try it out!
Key Lime Pie Donuts
makes 16 donuts
adapted from My Madison Bistro
for the crust
1-1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp unsalted butter, melted
1. Preheat the oven to 350 degrees. Lightly grease a donut pan.
2. In a small bowl, combine all three ingredients together, mixing until fully combined. Press a small amount of mixture into the bottom of each individual donut cavity, just enough to cover the bottom. Make for 3-4 minutes, or until the crust has browned and isn’t sticky to the touch. Set aside.
for the donut
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup granulated sugar
1 egg + 1 egg yolk
1/2 tbsp key lime zest
1-1/2 tbsp key lime juice
1 drop of green food coloring (optional)
1 cup cake flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1. In a medium-sized bowl, cream together butter and sugar. Add egg and egg yolk, mixing until combined. Stir in key lime zest and juice, and one or two drops of green food coloring until you reach your desired shade.
2. In a separate small bowl, whisk together cake flour, baking powder and soda, and salt. Add half of this mixture to the green batter, and then stir in the buttermilk. Add the remaining flour mixture and mix until just combined.
3. Fill donut pans 2/3 of the way full (about 2 tablespoons of donut batter on top of the graham cracker crust). Bake for 8-10 minutes, or until the donuts spring back when lightly touched. Let cool completely before removing from the pan.
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Good news, everybody! This is the greatest ice cream in the world!
I know I’ve got a pumpkin problem, and I know I’ve got a pumpkin pie problem, but I’m really not exaggerating this time. It tastes just like pumpkin, apple, and pecan pie, and all three of those pies just so happen to taste super awesome together, and also it’s almost Thanksgiving! Good timing, robot, thanks for having our backs.
You probably just said that last part out loud.
But I do. Have your backs, I mean. Not literally or anything though. Might be uncomfortable for you. Okay.
The only flaw is this ice cream is serious work. We’re talking major time commitment. First you gotta make the pumpkin ice cream and let that chill for a few hours. Then you have to cook your apples, and after that you need to caramelize your pecans. And bake the pie crust. And you still haven’t even made the actual ice cream yet!
But I promise I promise I promise that it’s worth it. This ice cream is crazy impressive! Tell your friends and family “Nobody bring any pies, I’ve got you all covered this year” and then when you show up to Thanksgiving dinner with only ice cream they will be very angry and say “I’m thankful for everything in the world except ice cream” while side-eyeing you when everyone is gathered around the table sharing what they appreciate but when they experience their first bite of this ice cream…
Side note: I have a run-on sentence problem. I’ll work on that while you make this ice cream.
for the apples:
1 tbsp unsalted butter
1/4 cup light brown sugar, packed
2 medium Granny Smith apples, finely chopped (I didn’t peel mine but feel free to peel yours!)
1 tsp cinnamon
for the pecans:
1 tbsp unsalted butter
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 cup pecans
for the ice cream:
6 egg yolks
3/4 cup light brown sugar, packed
1 cup pumpkin puree
2 cups heavy whipping cream
1 cup milk
1 tsp pumpkin pie spice
1 tsp salt
1 pie crust (store bought or homemade), baked and chopped into coarse crumbs
to make the ice cream:
1. In a large saucepan, whisk together egg yolks, brown sugar, and pumpkin. Stir in whipping cream and milk until combined. Add pumpkin spice and cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Stir in salt and refrigerate until completely chilled.
to cook the apples:
1. In a medium-sized skillet over medium heat, combine butter and brown sugar. When the butter has melted, add chopped apples and cinnamon, stirring constantly. Cook the apples until most of the liquid has evaporated. Remove from heat and let cool.
to caramelize the pecans:
1. In a medium-sized skillet over low heat, combine butter and both sugars. When butter has melted, add the pecans and cook until the sugars dissolve. Remove from heat and transfer to parchment paper to cool. When pecans have completely cooled, pulse in a food processor until they are coarse crumbs.
1. Freeze the pumpkin ice cream in your ice cream maker according to manufacturer’s instructions. Fold in apples, pecans, and pie crust. Freeze overnight before serving. Especially delicious in waffle cones.
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I’m not totally crazy for this recipe. It’s not so different that eating a piece of pie with a scoop (or four) of vanilla ice cream. But you do feel worse when you finish your drink in six minutes and then realize that was the equivalent of an entire piece of pie and a lot of ice cream and you feel really sick all of the sudden yet you find yourself making a second serving. For yourself. That only takes another six minutes to devour.
So now it’s been twelve minutes and you’ve had two milkshakes which equals two pieces of pie and way more ice cream than one human should eat.
But of course, I’m not human, so the above horror story did NOT happen to me. It could happen to you, though. Sorry.
It’s similar to a popular seasonal item at one of our local ice cream eateries here in town, except they use frozen custard rather than ice cream, and custard trumps ice cream every time, don’t lie to yourself. But in case you don’t live by an Andy’s, or if it’s out of season, here’s a good substitute for that famous Pumpkin Pie Concrete.
I’m excited to try out this recipe with different flavors – using pies other than pumpkin, and using ice creams other than vanilla. If you try any amazing combinations, let me know!
Pumpkin Pie Milkshake
makes 1 serving
1 slice pumpkin pie, crust and all (store bought or homemade)
1 cup vanilla ice cream (or however much ice cream you feel like, be your own hero, etc.)
2 tbsp milk
1. Blend all three ingredients together.
2.Rim glasses with cinnamon sugar.
3. Pour yourself a little happiness and enjoy.
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Is there anything better than a super easy pie?
Oh, yeah. A super easy pie that tastes like the child of a pecan pie and chocolate chip cookie!
You haven’t ever tasted such sweet sweet dessert, is that what you just said? Is that what I just interpreted from your audio wavelength?
It’s a good thing this pie is so easy to make, then!
Make this pie for your family. Make this pie for your friends. Make this pie for the robot down the road.
They’ll thank you.
Chocolate Chip Pie
adapted from Southern Plate
For the crust (from allrecipes)
1-1/2 cups graham cracker, crushed
1/3 cup sugar
6 tbsp unsalted butter, melted
1/2 tsp cinnamon
For the filling
1 cup sugar
1/2 cup flour
1/4 cup (1/2 stick) unsalted butter, melted
1 cup semi-sweet chocolate chips
1/2 cup pecans, chopped
1. Combine all crust ingredients and press into a 9-inch pie plate. Chill for an hour
2. Preheat oven to 350 degrees.
3. Combine sugar and flour. Add in eggs, one at a time. Stir in butter, mixing until just combined. Fold in chocolate chips, oats, and pecans. Pour into pie crust, spreading the filling evenly.
4. Bake for 35-40 minutes, or until the pie filling is set. Share with friends!
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Most humans say that apple pie is the quintessential American dessert.
Unsurprisingly, they are wrong. Apple pie with sprinkles is the quintessential American dessert.
Allow me to explain.
Sprinkles, our modern rainbow and jimmy variety, were invented by Sam Born in Brooklyn; nonpareils go back even so far as the 1700s.
How do I know this? My brain just Googled it. And then clicked on Wikipedia. So clearly this is accurate information.
The point of that one-sentence history lesson is this: sprinkles are as American as apple pie. And that is why I covered my apple pie in them.
That is all.
adapted from allrecipes
(Crust recipe here.)
1/2 cup (1 stick) unsalted butter
3 tbsp flour
1/4 cup water
1/2 cup sugar
1/2 cup brown sugar, firmly packed
8 Granny Smith apples; peeled, cored and sliced
1 tsp cinnamon
1. Place bottom pie crust in pie plate. Set aside.
2. Preheat oven to 425 degrees. Brown the butter in a large saucepan. Stir in flour to form a paste. Add water and sugars and bring to a boil. Remove from heat and allow to cool slightly.
3. In a large bowl, toss apples lightly in cinnamon. Pour most of the butter mixture over the apples, reserving a small amount. Coat the apples in the butter mixture and pour into pie plate. Cover with top crust. Slowly spoon (or brush) the remaining butter mixture over the top crust, then immediately sprinkle liberally.
4. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft. Transfer to wire rack to cool before serving.