Frozen Coconut Lime Pie

I’ve got another yummy dessert for y’all! I made my Frozen Coconut Lime Pie on ABC4’s Good Things Utah on Monday and had a blast. We were singing “You put the lime in the coconut…” all day! Ha! You can watch me make it here with the adorable Ali Monsen.

My mother-in-law made a version of this years ago and I fell in love! It quickly became my go-to summer dessert. One of my favorite flavor combos is coconut and lime so I started thinking of a way to incorporate coconut into the recipe. The crust! I decided to add coconut to the crust and it took this pie to another level! The coconut gets nice and toasty with the graham cracker crust in the oven. It adds the perfect amount of coconut!

The filling only has 3 ingredients! Three! Lime, sweetened condensed milk, and heavy whipping cream. This pie is incredibly easy but full of flavor. It will quickly become a favorite I promise!

Frozen Coconut Lime Pie

  • Servings: 8
  • Difficulty: easy
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Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup sweetened coconut flakes
2 tablespoons brown sugar
6 tablespoons butter, melted
5 limes
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream, divided
1/4 cup confectioners sugar

Directions

Preheat oven to 375. Prepare pie crust by combining graham cracker crumbs, coconut, sugar, and butter in a bowl. Stir until moistened. Pour mixture into 9-inch pie plate and firmly press into bottom and up the sides. Bake crust 10 minutes. Cool completely on a wire rack.

Zest limes to make 1 tablespoon of zest. Juice limes to make 1/2 cup juice. In a large bowl, whisk together sweetened condensed milk, zest, and juice. Set aside.

In a separate bowl, beat 1 cup of whipping cream until stiff peaks form. Gently fold cream into lime mixture. Pour filling into cooled crust. Freeze at least 3 hours or until firm.

Beat remaining 1 cup whipping cream with 1/4 cup confectioners sugar until stiff peaks form. Use to garnish individual pie servings.

On the set of ABC4’s Good Things Utah!

Root Beer Float Brownies

Need some inspiration for a Father’s Day dessert this weekend? Or just looking for a fun dessert to take to a BBQ? Look no further because these Root Beer Float Brownies are unique and delicious! I have been making them for years and have adapted them from a recipe I found on the Cookies and Cups blog.

I recently made this for my fun collaboration with Lee’s Marketplace and have gotten some comments like, “What? Chocolate and root beer?!? That sounds weird.” Trust me, the flavor combo is perfect! The root beer in the brownie batter gives them a rich, deep flavor. They turn out so thick and fudgy! The creamy root beer frosting is so ridiculously good too. Have I ever steered you wrong? Just. Trust. Me.

Because they turn out so thick, I cut them pretty small for serving. They also freeze really well! My husband is a huge root beer fan and absolutely loves these brownies! They are the perfect Father’s Day dessert and I hope you all love them as much as my family does!

Root Beer Float Brownies

  • Servings: 24
  • Difficulty: moderate
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Ingredients

For the brownies:
1 1/3 cup flour
1 cup cocoa powder
1 teaspoon salt
12 oz semi sweet chocolate
6 oz white chocolate
8 tablespoons butter
1 cup white sugar
1 cup brown sugar
6 eggs
16 oz root beer
4 teaspoons vanilla

For the frosting:
1/2 cup butter, room temperature
1/3 cup root beer
5 cups powdered sugar
1/2 teaspoon root beer extract

Directions

Preheat oven to 375. Grease a 9×13 pan with baking spray.
Combine flour, cocoa powder and salt in a bowl by whisking slightly, set aside.
Add butter, semi sweet and white chocolate to a microwave safe bowl. Microwave in 20-30 second increments until melted then stir to combine, set aside.
Using a mixer, mix eggs, white sugar, brown sugar, and vanilla. Slowly add chocolate mixture.
Add the flour mixture and root beer alternately to the mixer. Mix until just combined. Pour batter into prepared pan and bake for 30-40 minutes or until center is just set. Let cool completely before frosting.

To make frosting, beat butter and 1 cup of sugar at a time on medium speed until combined. Mix in root beer (slowly) and extract and continue mixing until frosting is smooth.

Raspberry Cream Pie

Berry season is here! I don’t know about y’all but I’ve never been more excited for summer. We planted raspberries last summer and it looks like we are going to have tons this year! I have already started experimenting with recipes in anticipation of all of the fresh raspberries coming my way.
Recently, I was in my favorite kitchen supply store, Kitchen Kneads, and saw that they had something called Red Berry Pie Tone. I asked what it was and found out that it was a pie thickener. They said that it was better than the Danish Dessert stuff that is usually used for fresh berry pies. It was also WAY less expensive. I had to give it a try and it was a great excuse to make this delicious dessert!
Now, you’re probably thinking, “I don’t live near Kitchen Kneads so where can I get this pie tone stuff?” Well, you’re in luck because you can order it from them online! This store is such a GEM! They’ve been in business for 46 years! They have so many specialty items and it’s where I go to find unique things like Red Berry Pie Tone. You can order it here!
I adapted this recipe from one that I got from my mother-in-law, who got it from her sister, who got it from who knows where. Ha! I hope you love it because it is a family favorite in my house!

Raspberry Cream Pie

  • Servings: 16 (2 pies)
  • Difficulty: easy
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Ingredients

2 pie shells (9”)
¾ cup Red Berry Pie Tone
1 (8 oz) package cream cheese, room temperature
2 ¼ cups sugar, divided
16 oz Cool Whip, divided
3 cups fresh raspberries

Directions

Bake pie shells according to package instructions and set aside to cool.
Whisk pie tone with 1 cup water. In a medium saucepan, bring 3 cups water and 1 ¾ cup sugar to a boil. Let boil until sugar is dissolved. Add red berry mixture and bring to a boil again. Remove from heat and set aside to cool.
Using an electric hand mixer, mix cream cheese and sugar for 2-3 minutes. Fold in 1 cup Cool Whip and 3 tablespoons of pie tone mixture. Spread in bottom of pie shells.
Fold raspberries into the remaining pie tone mixture then spoon on top of cream cheese mixture. Refrigerate for at least 4 hours. Top with remaining Cool Whip when serving.