Easy Iced Coffee and Cream Pie?
You really have to make this! A pie that tastes like an iced cappuccino and is a cool, yummy summertime treat – one Iced Coffee and Cream Pie just won’t be enough! Do you like chocolate, vanilla, coffee,and toffee? Then you will love this wickedly delicious ice cream pie with a crunchy oreo style crust that will disappear in minutes. It really did!
Yesterday was our annual Golf Tournament at the Double M, and we were all asked to take a dish to contribute to the buffet. Of course I was making another Pies of Summer creation – this time a confection of frosty chocolate, coffee and toffee flavours… Iced Coffee and Cream.
Yum Yum! I started to cut it on the buffet table, and honestly people were lining up to get a piece! So here it is – just for you, so easy to put together, I made it while my husband was barbecuing dinner!
Iced Coffee and Cream Pie? A pie that tastes like an iced cappuccino and is a cool, yummy treat - one slice just won't be enough!
chocolate cream filled sandwich cookies
1 litre chocolate ice cream
250 ml coffee liqueur
1 litre whipped cream – sweetened with sugar** (see below for tip!)
1 litre vanilla ice cream
500 ml crushed Heath Bars (Skor in Canada)I used 6 bars in total
Mixed crush cookies use your food processor with melted butter and press into 9” pie plate
Chill while preparing the filling
Stir chocolate ice cream to soften and blend in ¼ c of the coffee liqueur
Spoon into pie shell
Sprinkle with crushed Heath bars and put in the freezer for 30 minutes
(NB: the chocolate ice cream layer must be solid before the vanilla layer is added)
Soften vanilla ice cream and ¼ c of coffee liqueur
Spoon over the chocolate mixture
Garnish by piping whipped cream around the pie - I went around the pie twice
Sprinkle another crushed Heath bar in the centre
Cut into wedges and drizzle some coffee liqueur over the top
A coffee lover’s dream!! What a wonderful dessert to serve when friends pop in and so easy.
Cook time is freezing overnight.
**I substituted piping the fresh whipped cream for the real whipped cream that comes in a can. Just personal preference, whipping cream really doesn’t take much time – and you need to have a piping sleeve to do the job. Using the real whipped cream in the can took literally seconds!
What a beautiful presentation….
Homemade Butter Tarts.
This post was originally published in November 2015 and updated on June 24, 2018.
An awesome family favorite, the Butter Tart is the number 1 tart in our family! Did you know that Butter Tarts are uniquely Canadian and this gooey confection is often judged by its syrup factor. If the the syrup runs up your arm as you try to eat it, you know you have a winner!
For those of you who love butter tarts and syrupy desserts, be sure to visit our Easy Chocolate Pecan Pie – just like a huge Pecan Butter Tart!
Why there are even Butter Tart Tours so that you can do a day trip and eat your way through dozens of butter tart bakeries! Check out the Kawartha Butter Tart Tour , even a Butter Tart Festival! Wowser!
Our Cranberry Cherry Tarts With Almond Glaze is another favorite from Grandma’s recipe files. It’s just so perfect, especially around the holidays!
Homemade Butter Tarts come with raisin or without, with pecans, walnuts. I prefer the classics, no fruit or nuts for me! And you can get them just about anywhere – at the grocer, convenience store, restaurants, diners and now even coffee stores. I must admit I can rarely resist just having one. They are quite calorie friendly too – about 300 calories per tart for the regular sized ones – and loaded with – you guessed it! Sugar.
There are lots of great recipes out there and its fun to try new ones, like this one I found on food.com – it’s kind of cool and gives a really good history of the butter tart and its Canadian roots!
Homemade Butter tarts are a Canadian tradition. In my family the Butter Tart is known as a Honey Tart and such a rare treat that it was always coveted and one just wouldn’t do. My Grandma would always have a dozen or so freshly baked tarts on hand and would laugh out loud at the expressions on our faces.
The combination of the sweet sticky filling and the melt in your mouth flaky pie crust
far surpassed any of the store bought treats consumers load up on today. All by using a simple pastry recipe and being creative with eggs, brown sugar and vanilla.
Yes that’s all it takes. And the secret ingredient? Well that’s easy – love. In the case of my siblings and I – from our Mom and Grandmother – because Mom would make these deliciously sweet mini pies for special occasions too!
So here it is – passed down by four generations….to you!
Homemade Butter Tarts
12 small tart shells using my pastry recipe –Tip: I grease the tin with shortening, as this will help to ease the tarts out of the tart tin. (You can use a small muffin tin as well)
- 1 egg
- one cup Brown sugar
- 1 tsp Vanilla
Pour the filling into the tart shells about 2/3 full. Bake in the bottom third of an oven at 350F for 20 – 30 minutes. Let cool and enjoy!
The sweetest and the best homemade butter tart minis. A family recipe!
Calories: 80 kcal
ready made, or use my pie crust recipe!
Mix all 3 ingredients in a small bowl.
Using a tablespoon, pour into each tart shell, filling 2/3 full.
Bake at 350F for 10 to 12 minutes.
prep time includes using frozen ready made tart shells. If you use my pie crust recipe you will need to add another 60 minutes (which includes 30 minutes to chill the pastry)
Homemade Butter Tarts
Amount Per Serving
% Daily Value*
Total Carbohydrates 18g
* Percent Daily Values are based on a 2000 calorie diet.
I’m Apple Pie Crazy!
Apple Pie is the ultimate comfort food and this homemade apple pie recipe is no exception. My mom used to say “apple pie without cheese, is like a kiss without a squeeze”. I loved to hear her say that more than anything! Fall is just around the corner and that’s means apple picking season is too! You won’t believe how easy it is to make this pie! Just thinking about the amazing aromas from a pie baking in my kitchen evokes strong memories of cozy family suppers,and the comforts of home.
What’s your favorite topping on apple pie? Whipping cream, ice cream, sprinkles, cinnamon, brown sugar, caramel sauce, chocolate sauce, funfetti?
Or are you like me, prefer your homemade apple pie straight up, slightly warm, those fragrant aromas of cinnamon, nutmeg, butter and brown sugar….hmmmm, getting hungry? Then let’s bake a pie!
In addition to the ingredients list below you will need:
- a rolling pin
- pastry mat
- pastry cutter
- apple peeler
- sharp knife
- measuring cups
- measuring spoons
- a large wooden spoon to mix the filling
- mixing bowls – large and a medium one
Recently I traveled to visit friends and on my way decided my best contribution to dinner would be an apple pie. My friend Jon loves to bake and has all of the tools, so I knew that wouldn’t be a problem, and that he would have lots of flour to work with!.
I popped in to the local grocery store before my arrival and picked up:
- 5 lb bag of apples
- Dark brown sugar
- Corn starch
- Butter (for the pastry)
What I didn’t have nor had I used before was an old-fashioned apple peeler – you know the kind that you crank by hand? Well I must say I was a bit skeptical, but Jon convinced me and we were off. Enough apples peeled in minutes!
Once the pastry dough is made – and this is really an easy recipe and process to follow, all you need to do is mix up the apples while the dough is chilling (usually about 30 minutes).
Rolling out pastry dough is so relaxing to me – yes I know a real pie geek! I just love to bake pies. I like to use a pastry mat – that shows the measurements or keep the pie plate nearby – to help guide you with the size. You can finish your pastry once you have the pie crust in the bottom of the pie plate, by holding the plate by the bottom and cut the pastry along the edge of the pie plate with a knife, and then flute the edges using your fingers.
EASY VERSION: Purchase frozen pastry dough and prepare it according to the package directions – no one will ever know and I won’t tell!
To help soak up the juice and also mix a little into the apples, I brush the bottom pie crust with cornstarch. Mound the apples in the centre and place the top crust on. Here is where you can really let your creativity run wild! You can see I fun making a design with the pastry cutter and a fork.
And the end result? A beautiful golden, mouth-watering apple pie. The perfect gift for your host and hostess!
Baking tip: My students have asked why their top crusts puff up so high when baking and the fruit sinks – leaving a huge cavity. Here’s why. The top pie crust cooks and becomes hard – but the apples cook down much more slowly. The solution? Par cook your apples (before mixing in the spices and sugar) in the microwave at 3 minute intervals – just to soften them. Then mix in the sugar and spices, add some lemon juice and I always mix in cornstarch and I’ve included that in my recipe.
Mom’s Apple Pie
After many years of testing, this is by far the best apple pie ever. The flour and cornstarch give the apple filling just the right consistency. Sprinkle the pastry with white sugar before you pop it into the oven!
- 6 medium apples
- ½ c white sugar
- ½ c brown sugar
- 1 tbsp. cornstarch
- 1 tbsp. flour
- 1 tsp Cinnamon
- ¼ c Butter
- ½ fresh lemon squeezed
- 1 tsp lemon zest
- 1 whole egg and 1 tbsp. water – for the egg wash at the end
- Pastry dough for a two crust pie – use frozen or make it from scratch! (recipe is here)
Mix the apples, white and brown sugar, cornstarch, flour and cinnamon until the apples are fully coated.
Add lemon juice and lemon zest
Place the apple filling into the bottom pie crust and spread evenly – I like to pile it up in the center too!
Dot with the butter
Cover with the top pie crust. I like to use a floating crust as shown in the lecture, but feel free to experiment here!
Cut vents in the top pie crust for even cooking and flaky pastry.
Beat the egg in a small cup and a Tbsp. of water. This is the egg wash that you brush on the top of the piecrust and edges to give it a lovely golden colour.
Bake in the bottom third of a 350F/180C degree oven for 45-55 minutes
Follow me on Pinterest!
(this post originally appeared in Sprinkles and Sprouts as a guest post)
Over the next few weeks I’m going to share yummy recipes with you – easy, no bake or very little bake pies that will add deliciousness to your summertime meals, keep you out of the kitchen (mostly) and delight your family and friends. Pies like Classic Blueberry, Blueberry Refrigerator Pie, from A Year of Pies by Ashley English – thanks Ashley for permission!! And delectable no bakes that include Grasshopper Pie, Iced Coffee and Cream Pie, and Chocolate Salted Caramel Mousse in Puff Pastry Are you with me? Then let’s get this party started!
Week # 1 – Classic Blueberry
Summertime means blueberry pie doesn’t it? Long hot days and cool evenings, more time outside and less time in the kitchen!
And for my family, lots of time spent at the trailer. Having just sold our house to begin our new adventure of life on the open road in our RV, my challenge was to learn how to bake a pie in my RV oven. I tweeted about it just recently when I made Classic Blueberry from Ashley’s wonderful A Year of Pies – this is a great cookbook and I highly recommend it.
Classic Blueberry is a double crust pie, so that’s where we start. This is the pie I baked in my RV Oven!! Not picture perfect but trust me it was delicious!!!
For the Classic Blueberry Pie you will need a recipe for a two crust pie. My Best Homemade Pie Crust Recipe is absolutely perfect and one you use again and again. It’s Easy as Pie!
Roll out the pastry for the base and centre it on your 9” pie plate, and return to the refrigerator while you make the pie filling.
6 cups (2 pounds) blueberries
2/3 cup granulated sugar
1/3 cup cornstarch
1 tbsp. grated lemon zest
1 tsp ground cinnamon
½ tsp ground nutmeg
Pinch of sea salt
2 tbsps. lemon juice
3 tbsps. unsalted butter (diced) for dotting the pie filling
Egg Wash: one large egg yolk and 1 tbsp. whole milk
Combine the blueberries, sugar and cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and sea salt in a large bowl and mix well. Lightly press down on the blueberries to release their juices. Cover the bowl with a tea towel and let sit for 15 minutes.
Building the pie: Preheat the oven to 375F
Building the Blueberry Pie – hearts & stars!
Roll out the remaining pastry dough for the top – Ashley’s recipe calls for using a pie cutter to make designs, but I didn’t have one (note to self). Instead I cut out a heart shape free hand with a sharp knife and then sliced a number of stars. These vents let the steam out while the pie is cooking.
Pour the filling into the bottom crust and spread evenly, and dot the pie with the diced butter.
Roll the top crust around your rolling pin – like in the picture shown here and then centre it on your pie. Gently turn the edges under – you may need to do some trimming and then flute the edges.
Brush it with the egg wash and return to the refrigerator for another 20 minutes.
Bake in a 375F oven for 55 to 60 minutes on a baking sheet lined with parchment paper or foil – this will catch the juices that are sure to run over. Your pie is done when the juices are bubbling in the centre and the crust is golden.
#2 – Blueberry Pie – No Bake
Looks pretty good!
This is so easy – no bake blueberry pie, and I even cheated just a little and bought a prepared graham cracker pie crust!
But I’ve included the recipe as well, it’s very easy. Makes one 9” deep dish pie.
Graham cracker pie crust
9” deep dish pie plate
2 cups graham cracker crumbs
8 tbsp. unsalted butter melted
2 tbsp. granulated sugar
½ tsp sea salt
Preheat the oven to 350F. Combine all of the ingredients until fully mixed. Press into the deep dish pie plate, completely covering bottom evenly and halfway up the sides. Bake the crust 10 minutes and let cool before filling.
1 tbsp unsalted butter
1 pint blueberries* you really need to buy 2 pints of blueberries since you need a ½ pint for decorating the top of the pie
½ c granulated sugar
Cooking the blueberries to release their juices
2 tablespoons of cornstarch
1 tablespoon lemon juice
Grated zest of one lemon
8 ounces cream cheese at room temperature
2 c ricotta cheese at room temperature
Melt the butter in a medium sized saucepan. Add the blueberries (1 pint) and cook over medium heat for 5 minutes or until the berries begin to release their juices.
Mix together the sugar and starch in a small bowl. Stir into the blueberry mixture, add the lemon juice and zest and cook for 5 minutes longer until it thickens and becomes like jam.
Remove from heat and stir in the cream cheese and ricotta.
Transfer the mixture to your food processor and puree for about one minute until it is smooth and creamy.
Pour the blueberry cheese mixture into the graham cracker pie crust. Arrange the ½ pint of blueberries on the surface of the pie and then refrigerate overnight for at least 8 hours.
Note: My ready made pie crust was a 9″ so I had enough left over filling to fill mini graham cracker pies! Aren’t they cute! And a big hit with our friends here at the Double M.
You can see the blueberry pie recipe in A Year of Pies by Ashley English right here.
Next week: Grasshopper Pie
Strawberry Pie is a dessert that is often popular during strawberry growing season which in our neck of the woods is during the summer. But you can buy strawberries all year long now, and even those berries that travel long distances taste pretty darn good! Making the strawberry pie filling is pretty easy, kind of like making strawberry jam! Now if making a pie crust is a little scary, we’ve got your back. And your pie crust will be super buttery and flaky with the step by step video and I’m here to help you every step of the way! Our instructional perfect flaky pie crust article is here for you!
Check out our Tips for making a perfect strawberry pie below. I’m sure it will become your new favourite too.
This post was originally published February 28, 2016 and updated June 22, 2018.
You will need: one pie crust recipe (see below) or frozen pie crust, sugar, maple syrup, powdered sugar, cornstarch, six cups of washed and hulled strawberries.
STRAWBERRY PIE BACKSTORY
I just won’t eat fresh strawberries any more without maple syrup. The sweet tang of freshly sliced berries dripping with the rich golden silky flavour of real maple syrup, well just try it. I guarantee you will give it a second glance.
My sweetie and I are RV travellers, and two summer ago, after a lovely long trek through the US south and out to the Maritimes, we stopped just outside of Quebec City to stay for what was supposed to be one night.
We’d had some mechanical difficulties with the RV – (that’s a whole other blog post) and I just wasn’t ready to head for home. So we decided to stop, following a random campground sign about 30 miles west of Quebec City.
What we found was a little slice of heaven, wonderful campers who were so helpful and welcoming.
Once we were settled and had shared some wine with our new neighbours who had helped us back in, we received a bowl of fresh strawberries and Quebec Maple Syrup, with instructions.
I was a bit overcome, I must say, probably because we were just so darn tired, but that was it for me. Strawberries must now have maple syrup. But what would it taste like in a strawberry pie?
Well, remember that slice of heaven? I found it once again.
TIP FOR MAKING A PERFECT STRAWBERRY PIE
- Once the strawberries are washed and hulled, let them dry on paper towel for ten minutes.
- The secret to baking fruit pies is to manage the liquid, so make sure the cornstarch is mixed in well.
- Follow the recipe instructions exactly.
- Mound the strawberry filling into the chilled pie crust shell.
- Before you decorate the pie however, pour 1/4 cup of maple syrup over the entire pie.
- Have decorating your pie!
- Brush with egg wash
- Bake in the bottom third of a 400F oven. What does that mean? It’s important to make sure the pie cooks evenly and thoroughly on the bottom.
STRAWBERRY PIE RECIPE
I can’t wait to see your freshly baked strawberry pie! The first time you bake a pie, I don’t know, it gives you such a feeling of accomplishment. Rolling out the pie crust, all of the tips you need are here on this blog. You will love the combination of maple syrup and strawberries and I’m pretty sure you will always put maple syrup on your strawberries from now on! The ruby red strawberry filling is thick and rich and the pie holds together really well. No soggy bottoms here!
If you like this recipe please give it a 5 star rating.
Strawberry Pie is the perfect pie for Spring! An easy recipe, and look at those beautiful pie crust techniques. We add a special ingredient to our homemade strawberry pie. Delicious anytime at all.
Calories: 393 kcal
9" and enough pastry dough to trim the top
Cook the mashed strawberries in the water, bring to a boil then strain into a measuring cup. Add enough water to make one cup.
Combine the sugar, cornstarch, and juice and stir quickly, bring to a boil and then cook for about 2 minutes.
Remove from heat and stir in the strawberries.
Put the strawberry mixture into the pie crust shell. Roll out the scraps of pastry dough you have to decorate the top of the pie, as shown.
Before you decorate the pie however, pour 1/4 cup of maple syrup over the entire pie.
Decorate with pastry strips
Brush with egg wash
Bake in the bottom third of a 400F oven for 45 minutes.
I serve the pie with warm maple syrup and freshly whipped cream. Might as well go all the way!
Strawberry Pie Recipe
Amount Per Serving
Calories from Fat 99
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Total Carbohydrates 70g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.
Easy Chocolate Pecan Pie
Pecan pie is a great recipe for beginner pie bakers. I was once a beginner pastry chef too! But as I have gained more experience, my creativity has resulted in many different recipes – straying from the traditional tried and true – to venturing out on my own. As any good pie baker will tell you, we all love to take a basic recipe and add our own awesomeness to it!
This post was originally published on September 27, 2016 and updated on June 8, 2018.
Pecan pie has been around forever and is often on the dessert menu in restaurants and available at the supermarket. It has always, to me, left a little bit to be desired. What I mean by that is that some recipes are very bland. You would think that it would turn out to be just one big butter tart with nuts in it wouldn’t you? Or as delicious as a handful of pralines? I just haven’t found that to be the case. I like to use all sugar or honey in my pecan pie – not the over-processed corn syrup that is often recommended.
So over the years, I’ve been experimenting with different ingredients, trying to create a pie that could truly be called awesome. I think you’ll agree that this recipe is exactly that. And the awesomeness? Real semi-sweet chocolate chips. Served warm – this pie is like one big chocolate pecan cookie!
This recipe uses my Insanely Easy Piecrust Recipe.
Enjoy this pecan pie post?
Be sure to sign up below for my newsletter and to make sure you get all of the latest posts and as a welcome bonus – you will receive my e-cookbook absolutely free!
We also love Sallys Baking Addiction for delicious pies and pie crust recipes!
baked shortcrust pastry deep dish pie shell
of packed dark brown sugar
of liquid honey
semi-sweet chocolate chips
pure vanilla extract
Mix the sugar, honey, molasses, butter and salt in a saucepan and bring to a boil on medium to low heat, stirring constantly.
Remove the saucepan from the heat, and then add the nuts and the chocolate chips.
Beat the eggs in a separate bowl with a whisk and then add them to the filling.
Let the filling cool slightly, before putting it into the warm pie shell.
You might need to put the pie shell back into the oven to warm it up before adding the pecan filling.
Bake in the lower third of an oven at 350F for 35 to 45 minutes.
This pie is amazing served warm with a scoop of French Vanilla Ice Cream.