Red White and Blue Fruit Salad

This red white and blue fruit salad is packed with fresh fruits, crunchy walnuts, and chewy marshmallows– perfect for Fourth of July!

The post Red White and Blue Fruit Salad appeared first on Budget Bytes.

My Red White and Blue Salad is Summer in a bowl. Christmas and Thanksgiving are great holidays, but I’m a summer gal through and through. There’s just something magical about the smell of sunscreen and fresh cut grass mingling with drool-worthy scents wafting from the grill. Are you with me? Now, all you need is an ice cold beverage, some sunshine, and this Red White and Blue Fruit Salad! You’re going to want to save this recipe, because it’s perfect for Memorial Day and the Fourth of July.

overhead view of a bowl of red white and blue fruit salad.

The only thing I love more than celebrating ‘Merica and honoring our veterans is berries being in season! I pretty much refuse to buy berries when they aren’t in season because the quality is never as good and they are never quite as budget-friendly. I’m also a sucker for nostalgia and I feel like there was always a whipped cream fruit salad variation at all of my family gatherings growing up, probably because fruit salads require almost zero prep and they are always a crowd pleaser! This one is extra special because it brings the patriotic vibes, too.

What is Red, White, and Blue Fruit Salad?

This patriotic fruit salad utilizes red, white, and blue fruits to create a colorful display fit for Independence Day or Memorial Day (or anytime I’m craving a refreshing and fun fruit salad). Strawberries represent the red, bananas and apples represent the white, and blueberries represent the blue. I added a little bit of crunch with some walnuts for texture. Topped off with some classic Cool Whip, this is one refreshing salad that’s a great BBQ side dish or dessert.

Ingredients

Here’s what you’ll need to make this red white and blue fruit salad:

  • Fruit: I used a combination of bananas, strawberries, apples, and blueberries to create this patriotic salad.
  • Sugar: A little bit of granulated sugar makes the berries glisten and helps prevents the apples from browning.
  • Walnuts: Crushed walnut pieces add a bit of savory nuttiness and crunch.
  • Marshmallows: Add pops of sweetness. Mini marshmallows are the perfect size, but you can also quarter full-sized marshmallows.
  • Cool Whip: The perfect garnish for this fresh and fruity salad. You can also make your own whipped cream if you prefer!

What Else Can I Add?

  • Fruits: If you’re not needing this to be particularly red, white, and blue, you can add any fruits your heart desires. Blackberries, raspberries, pitted cherries, concord grapes, pomegranate arils, or chopped pineapple would all keep the red white and blue theme going! Just be careful to avoid smushing the fruit when tossing the ingredients so you can see the distinct red, white, and blue colors throughout.
  • Crunch: Pecans, cashews, sunflower seeds, or homemade granola are all great sources of crunch.

How To Store Leftovers

This fruit salad can be prepared up to 24 hours before you plan to serve it, although the tender berries may shed some juices as they sit and the bananas and apples may brown a bit. To achieve true fireworks, prepare just before your company arrives! It will keep for up to 3 days in the refrigerator.

overhead view of servings of red white and blue fruit salad in stemless wine glasses.
overhead view of a bowl of red white and blue fruit salad.
Print

Red White and Blue Fruit Salad

This red white and blue fruit salad is packed with fresh fruits, crunchy walnuts, and chewy marshmallows– perfect for Fourth of July!
Course Salad
Cuisine American
Total Cost ($11.74 recipe / $1.46 serving)
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8 people (about 1 cups each)
Calories

Ingredients

  • 2 bananas $0.46
  • 2 cups quartered strawberries $2.50
  • 1 diced apple $1.00
  • 2 cups blueberries (1 pint) $2.99
  • 2 tsp. sugar $0.01
  • ½ cup walnut pieces $2.64
  • 1 cup mini marshmallows $1.00
  • 1 cup Cool Whip $1.14

Instructions

  • Dice bananas into ¼ inch pieces, quarter strawberries, core and dice the apple, gather walnut pieces, blueberries and mini marshmellows.
  • Toss bananas, strawberries, apple, and blueberries in a big mixing bowl with sugar.*
  • Fold in walnut pieces and mini marshmallows to sugared fruits and toss to combine.
  • Top each serving with a generous dollop of Cool Whip or homemade whipped cream and extra walnut pieces.

See how we calculate recipe costs here.

Notes

*The sugar will make your berries glisten and will slow down the apples from browning!

Nutrition

Serving: 1cup
scooping a bite from a serving of red white and blue fruit salad in a stemless wine glass.

how to make Red, White, and Blue Fruit Salad – step by step photos

ingredients for red white and blue fruit salad on a cutting board.

Dice 2 bananas into ¼ inch pieces; quarter 2 cups of strawberries; core and dice 1 apple; and gather ½ cup walnut pieces, 2 cups of blueberries and 1 cup of mini marshmallows.

cut fruits tossed with sugar in a white bowl.

Toss the 2 diced bananas, 2 cups of quartered strawberries, 1 diced apple, and 2 cups of blueberries in a big mixing bowl with 2 tsp sugar.

red white and blue fruit salad mixed up in a white bowl with a side of cool whip.

Fold in ½ cup walnut pieces and 1 cup mini marshmallows to sugared fruits and toss to combine.

overhead view of servings of red white and blue fruit salad in stemless wine glasses with cool whip.

Top each serving with about 1 Tbsp of Cool Whip and extra walnut pieces.

close-up side view of a serving of red white and blue fruit salad in a stemless wine glass with cool whip.

This easy-to-make red white and blue fruit salad will be the star of your July 4th BBQ!

I would like to express my endless gratitude for the veterans who have sacrificed their lives while defending our country and their families.

The post Red White and Blue Fruit Salad appeared first on Budget Bytes.

Irish Coffee

This classic Irish coffee recipe is easy to make with 4 ingredients in just a few minutes. Always so warm and cozy! Let’s warm up with a hot mug of Irish coffee! ♡ This classic 4-ingredient cocktail is always such a fun and cozy drink to serve during the wintertime — especially if you’re making […]

This classic Irish coffee recipe is easy to make with 4 ingredients in just a few minutes. Always so warm and cozy!

Let’s warm up with a hot mug of Irish coffee! ♡

This classic 4-ingredient cocktail is always such a fun and cozy drink to serve during the wintertime — especially if you’re making a big round of drinks for a group — and it’s very simple and straightforward to make as well. Simply brew up your favorite coffee, mix it with a shot of Irish whiskey, add in your desired amount of sweetener, and top with a generous dollop of whipped cream. (I also highly recommend adding some chocolate or nutmeg shavings on top too!)

If you happen to be sensitive to caffeine in the evenings like I am, you’re more than welcome to brew a pot of decaf to make these cocktails caffeine-free. And if you’re looking for a fun twist on the classic, it can also be fun to swap whipped cream for a scoop of melty vanilla ice cream and serve these as floats instead.

Let’s make some Irish coffee! (more…)

Nutella Hot Chocolate

A cozy mug of Nutella hot chocolate is quick and easy to make with 3 ingredients, full of the classic chocolate-hazelnut flavor we all love. Who else is ready to cozy up with a warm mug of Nutella hot chocolate? ♡ We’re settling in for a cold and rainy weekend ahead here in Kansas City, […]

A cozy mug of Nutella hot chocolate is quick and easy to make with 3 ingredients, full of the classic chocolate-hazelnut flavor we all love.

Who else is ready to cozy up with a warm mug of Nutella hot chocolate? ♡

We’re settling in for a cold and rainy weekend ahead here in Kansas City, so warm drinks of all kinds are on the agenda, including a round of this delicious chocolate-hazelnut hot chocolate. I actually first shared this recipe here on Gimme Some Oven over a decade ago, and all of these years later, it continues to be a favorite winter tradition here in our home.

This recipe is probably the quickest and easiest version of homemade hot chocolate that you can make, simply stirring a big dollop of Nutella into a warm mug of milk along with a sprinkle of sea salt to bring out the best of the chocolate and hazelnut flavors. It comes together in just a few minutes (and is definitely easy enough for kids to DIY their own mugs). And it always tastes wonderfully nostalgic and indulgent and perfectly Nutella-y.

On a cold winter’s night, there’s nothing better. So grab a jar of Nutella and let’s make some hot chocolate together.

(more…)

Bourbon-Ginger Pecan Pie

I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold. Cafés and restaurants that I knew, and areas that I frequent, were…

Pecan Pie with Bourbon and Ginger

I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold.

Pecan Pie with Bourbon and Ginger

Cafés and restaurants that I knew, and areas that I frequent, were targets, as was the area around the theatre where my outdoor market is, which suffered the worst of it. Everyone I know is okay, but others were not so fortunate. It’s a crazy world we are living in and often we just see it on television and switch the channels to something more entertaining, so we don’t have to think about it. But when it happens right outside your door, or in a city that you love so much (whether you live there or are just an occasional visitor), you can’t avoid the shock and the grief. In addition to some introspection, my hope is that this will bring a conversation and dialogue that will somehow address why – and how – this happened, and where to go from here.

Continue Reading Bourbon-Ginger Pecan Pie...

Chocolate Cream Pie

This chocolate cream pie recipe features a silky chocolate cream filling, flakey pie crust, and a fluffy whipped cream topping.

The post Chocolate Cream Pie appeared first on Budget Bytes.

Get the chocolate fix of your dreams with this luscious and easy-to-make Chocolate Cream Pie! What’s not to love about velvety smooth chocolate cream filling encased in a crispy pie dough shell and topped with sweetened whipped cream!?!? P.S. Use store-bought pie crust and whipped cream topping to make this one of the easiest pies ever. Or try our 3-Ingredient Pie Crust and Homemade Whipped Cream for more of a challenge!

Close up overhead view of a chocolate cream pie topped with whipped cream.

What Is Chocolate Cream Pie?

Chocolate cream pie is a chocolate-based custard that’s thickened with eggs. The custard can be layered in a cookie crust (like the one in our Coconut Cream Pie Bars) or a traditional pie crust that’s baked ahead of time to prevent the dreaded soggy bottom. Chocolate Cream Pie is topped with whipped cream or meringue and can be garnished with fresh raspberries, mint, or a sprinkle of chocolate shavings.

Ingredients For Chocolate Cream Pie

  • Pie Crust: Use a store-bought deep dish 9-inch pie crust or half a recipe of our 3-Ingredient Pie Crust. Either way, you’ll have to blind-bake it, i.e., thoroughly bake it, before you fill it. Another option is to skip the baking altogether and make a cookie crust, like the one we use in our Coconut Cream Pie Bars.
  • Whole Milk: Milk helps thin out the chocolate and creates a pudding-like consistency. If you are plant-based, substitute with full-fat coconut milk.
  • Sugar: Sweetens the filling. You can substitute with brown sugar for deeper caramel notes.
  • Eggs: Create the custard base. They thicken the filling and give it a luxurious mouthfeel. 
  • Cornstarch: Helps thicken the custard and gives it a glossy finish.
  • Cocoa Powder: Deepens the chocolate notes in the filling. 
  • Semi-Sweet Baking Chocolate: This is the flavor base of our chocolate filling. It also helps to thicken the filling. For a pie with less sweetness, use bittersweet chocolate. Milk chocolate is not recommended for this recipe. Do not use chocolate chips, as these are designed not to melt. 
  • Salted Butter: Adds a glossy finish to the filling. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the filling mixture. If you’re dairy-free, substitute with plant-based butter.
  • Whipped Cream Topping: Use store-bought whipped topping in a pressurized can for a stabilized cream that can take a little heat. Otherwise, make our Homemade Whipped Cream topping.

How To Serve Chocolate Cream Pie

If serving on a hot day, the whipped cream topping tends to melt and pool all over your chocolate custard. At these times, it’s best to top the pie with Meringue or Stabilized Whipped Cream. Whipped cream in a pressurized can holds up well, too. If you’re using Homemade Whipped Cream, top each slice with whipped cream as you serve. Or pipe the cream and freeze the pie. It will thaw quickly as you serve. Shaved chocolate is a wonderful and economical choice for garnish. If it’s in your budget, fresh raspberries and mint also make an incredible garnish. 

How To Store Chocolate Cream Pie

Because this pie refrigerates and freezes beautifully, it’s a perfect make-ahead dessert. Fill the crust with the custard, place plastic wrap or parchment paper directly on the surface, wrap in aluminum, and refrigerate until set. Then, freeze for up to 3 months. If making ahead, it’s best to freeze the pie and thaw just before serving. It will keep in the fridge for up to 2 days; then, the crust begins to get soggy.

Side view of a chocolate cream pie with a slice removed.
Overhead view of a chocolate cream pie with whipped cream on top and a slice removed.
Print

Chocolate Cream Pie

This chocolate cream pie recipe features a silky chocolate cream filling, flakey pie crust, and a fluffy whipped cream topping. 
Course Dessert
Cuisine American
Total Cost $10.57 recipe / $1.32 serving
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Servings 8 slices
Calories 552kcal

Ingredients

  • 3 cups whole milk $0.75
  • 1 cup granulated sugar $0.36
  • 3 large eggs, beaten $0.40
  • 3 Tbsp cornstarch $0.15
  • 1/3 cup unsweetened cocoa powder $0.38
  • 3 Tbsp salted butter $0.37
  • 2 4oz. bars semi-sweet baking chocolate, finely chopped $4.98
  • 1 deep dish pie crust $1.40
  • 2 cups whipped cream $0.89

Instructions

  • Preheat the oven according to the pie crust directions. Poke the bottom of your pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with foil or pie ring so it doesn't scorch.
  • Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.
  • While the crust blind bakes set a large saucepan over medium heat. Add the milk and 2 cups of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.
  • In the meantime, in a small bowl, mix the remaining 1 cup of sugar, the beaten eggs, cornstarch, and cocoa powder until smooth.
  • Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir.
  • Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.
  • Once the mixture thickens, take it off the heat and whisk in the finely chopped semi-sweet chocolate.
  • Add the butter and whisk until smooth. Pass the chocolate filling through a fine mesh sieve into a large bowl.
  • Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool.
  • Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.
  • Top the chocolate cream pie with whipped cream topping, slice, serve, and enjoy.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 552kcal | Carbohydrates: 63g | Protein: 10g | Fat: 30g | Sodium: 203mg | Fiber: 4g
Side view of a slice of chocolate cream pie on a plate.

How to Make Chocolate Cream Pie – Step by Step Photos

Pie crust being pricked with a fork.

Preheat the oven according to the pie crust directions. Poke the bottom of a deep dish pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with a foil ring or pie ring so it doesn’t scorch. Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.

Milk pouring into a sauce pan with sugar.

While the crust blind bakes set a large saucepan over medium heat. Add 2 cups milk and 1 cup of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.

sugar, egg, and chocolate in a bowl.

In the meantime, in a small bowl, mix the remaining 1 cup of sugar, 3 large beaten eggs, 3 tablespoons of cornstarch, and 1/3 cup cocoa powder until smooth.

Milk being added to the chocolate mixture.

Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir. 

Chocolate mixture being poured into hot milk.

Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.

Thickened milk chocolate mixture.

The thickened chocolate mixture should look like this.

Chopped chocolate added to the saucepot.

Once the mixture thickens, take it off the heat and whisk in the 2 bars of finely chopped semi-sweet chocolate.

Butter added to the chocolate.

Add 3 tablespoons of butter. Whisk until smooth.

Chocolate being pushed through a sieve.

Pass the chocolate filling through a fine mesh sieve into a large bowl.

Chocolate in a bowl with plastic on top.

Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool. 

Chocolate cream mixture being poured into the pie crust.

Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.

Whipped cream being piped onto the chocolate cream pie.

Top with whipped cream topping, slice into eight pieces, and enjoy!

Finished chocolate cream pie with a piece being lifted out.

The post Chocolate Cream Pie appeared first on Budget Bytes.

Coconut Cream Pie Bars

Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream.

The post Coconut Cream Pie Bars appeared first on Budget Bytes.

These Coconut Cream Pie Bars are so decadent that I could eat them for breakfast, lunch, and dinner. (And by could, I mean I HAVE.) They’re made with a buttery vanilla cookie crust and a rich and velvety coconut cream filling and topped with dollops of vanilla-scented whipped cream. You get 24 slices from this easy Coconut Cream Pie Bars recipe, so it’s perfect for a school bake sale or a large get-to-gether. I’m obsessed!

Side view of a coconut cream pie bar being lifted out of the casserole dish.

What Are Coconut Cream Pie Bars?

Coconut Cream Pie Bars are basically a simplified Coconut Cream Pie. Instead of making a pie crust and blind baking it, I use a cookie crust that comes together in seconds. I put the most work into the filling, steeping coconut milk with coconut flakes to really punch in on that tropical flavor. The flakes are strained out to create the silkiest texture, and the whole thing is topped with canned whipped cream (which can withstand a hot summer day without liquifying). The final touch is a generous sprinkle of crunchy toasted coconut flakes.

Ingredients For Coconut Cream Pie Bars

This recipe scores a 100 for convenience. You can make the crust and fill it with custard a day ahead, then refrigerate until it’s go time. You can even freeze it up for up to three months. Just leave the whipped cream topping and coconut flake garnish for when you’re ready to serve. Here’s what you need to make Coconut Cream Pie Bars:

  • Unsweetened Flaked Coconut: helps flavor the coconut milk custard and is used as a garnish. I use unsweetened to control the amount of sugar in the recipe. If you want to use sweetened coconut flakes, skip the sugar. You don’t have to strain the coconut flakes out of the custard, but chunky custard isn’t my thing, so I do.
  • Coconut Milk, Condensed Milk, and Evaporated Milk: create our custard base. If two cans of coconut milk are out of your budget, replace one can with a second can of evaporated milk and steep the mixture for an hour instead of 20 minutes. 
  • Brown Sugar and Granulated Sugar: these sweeten the custard, with the brown sugar adding notes of molasses to deepen the flavor. 
  • All-Purpose Flour and Cornstarch: help thicken the custard.
  • Eggs: Egg yolks thicken the custard and help deepen its color. Reserve the white for a different preparation, or use them to make meringue!
  • Salted Butter: adds a velvety finish to the custard.
  • Vanilla Extract: rounds out the flavor of the filling
  • Whipped Cream Topping: I use canned whipped cream because it’s stabilized and tends to hold up on a hot summer day. But if you’re eating this in a controlled and cool environment, and you’re not scared of the cream getting a little soupy, try it with frozen whipped cream or our easy Homemade Whipped Cream.

How To Store Coconut Cream Pie Bars

Place leftover bars in an airtight container, top with a piece of parchment paper, seal, and refrigerate for up to 3 days or freeze for up to 3 months. If you plan on making the bars to freeze for later, skip the whipped cream topping and coconut flake garnish. Pour the custard into the cookie crust and refrigerate it until it sets. Then top it with a sheet of parchment directly on the surface, wrap it in two layers of aluminum, and keep it in an airtight container (or wrap it in plastic.) Thaw the frozen bars in the refrigerator before topping them with whipped cream and garnishing them with coconut flakes. 

A fork cutting into a coconut cream pie bar on a plate.
Side view of coconut cream pie bar being lifted out of the casserole dish.
Print

Coconut Cream Pie Bars

Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream.
Course Dessert
Cuisine American
Total Cost $16.96 recipe / $0.71 serving
Prep Time 20 minutes
Cook Time 45 minutes
Rest 2 hours
Servings 24 slices
Calories 234kcal

Ingredients

Crust

  • 8 oz. vanilla wafers $1.91
  • 8 Tbsp salted butter, melted $1.00
  • 1 pinch salt $0.01

Filling & Topping

  • 1.5 cups unsweetened flaked coconut, divided $1.19
  • 1 14oz. can sweetened condensed milk $2.19
  • 1 12oz. can evaporated milk $1.50
  • 2 13.5oz. cans coconut milk $5.98
  • 1/4 tsp salt $0.02
  • 1/4 cup brown sugar $0.11
  • 2 Tbsp granulated sugar $0.05
  • 3/4 cup all-purpose flour $0.11
  • 1/4 cup cornstarch $0.12
  • 2 Tbsp water $0.00
  • 3 large eggs yolks, beaten $0.27
  • 4 Tbsp salted butter $0.50
  • 1 tsp vanilla extract $0.72
  • 2 cups whipped cream $1.28

Instructions

Crust

  • In a blender or food processor, blend the vanilla wafers into a sandy consistency.
  • Mix in the melted butter and salt until the cookie crumbs are completely saturated and have deepened in color.
  • Press the cookie crust into an 11×7-inch baking dish in an even layer and freeze. If you don't have an 11×7-inch dish, use any square or rectangle dish with a 10-cup (2.5 qt) volume.

Filling

  • Add the unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don't burn. Remove them from the pan when they are golden brown.
  • Add 1 cup of the toasted coconut flakes, the condensed milk, evaporated milk, coconut milk, salt, and flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.
  • Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.
  • In a small bowl, add the water to the egg yolks. Mix in the cornstarch to create a slurry, then add it to the milk mixture in the pan. Cook over medium heat, stirring constantly until the custard bubbles in spurts.
  • Take the pan off the heat and add the butter and vanilla extract. Mix until the butter dissolves.
  • Strain the mixture through a fine-mesh sieve directly into the chilled crust. Refrigerate until set, about 2 to 3 hours.
  • Top with whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.

See how we calculate recipe costs here.

Nutrition

Serving: 1bar | Calories: 234kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Sodium: 134mg | Fiber: 1g
Overhead view of coconut cream pie bars in the casserole dish.

How to Make Coconut Cream Pie Bars – Step by Step Photos

Melted butter added to crushed vanilla wafers in a bowl.

In a blender or food processor, blend the 8 ounces of vanilla wafers into a sandy consistency. Mix in 1/2 cup of melted butter and a pinch of salt until the cookie crumbs are completely saturated and have deepened in color.

Vanilla wafer crust being pressed into a baking dish.

Press the cookie crust into an 11×7-inch baking dish in an even layer and freeze. If you don’t have an 11×7-inch dish, use any square or rectangle dish with a 10-cup volume. 

Toasted coconut in a skillet.

Add the 1 1/2 cups of unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don’t burn. Remove them from the pan when they are golden brown.

Coconut and canned milk in a saucepot.

Add 1 cup of toasted coconut flakes, one 14oz. can of condensed milk, one 12oz. can of evaporated milk, two 13.5oz. cans of coconut milk, 1/4 teaspoon of salt, and 3/4 cup of flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.

Coconut and milk mixture being strained through a sieve.

Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.

Add egg yolk slurry to custard.

In a small bowl, add 2 tablespoons of water to the 3 egg yolks. Mix in the 1/4 cup of cornstarch to create a slurry, then add it to the milk mixture. Cook over medium heat, stirring constantly until the custard bubbles in spurts. 

Butter being melted into the coconut custard.

Take the pan off the heat and add the 4 tablespoons of butter and 1 teaspoon of vanilla extract. Mix until the butter dissolves. 

Coconut custard being strained through a sieve into the baking dish.

Strain the mixture through a fine-mesh sieve directly into the chilled crust.

Refrigerated coconut cream pie bars.

Refrigerate until set, about 2 to 3 hours.

Coconut cream pie bars topped with whipped cream and toasted coconut.

Top with 2 cups of whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.

Coconut cream pie bar on a plate being cut into with a fork.

The post Coconut Cream Pie Bars appeared first on Budget Bytes.

Pistachio Blondie Ice Cream Sandwiches

Two layers of tender white chocolate blondie sprinkled with crunchy chopped pistachios, with a layer of creamy no-churn pistachio ice cream sandwiched in between. If you loved last summer’s malted fudge brownie ice cream sandwiches, you’ll love this white chocolate pistachio blondie version! I’m obsessed with all things pistachio and these ice cream sandwiches are […]

The post Pistachio Blondie Ice Cream Sandwiches first appeared on Love and Olive Oil.

Two layers of tender white chocolate blondie sprinkled with crunchy chopped pistachios, with a layer of creamy no-churn pistachio ice cream sandwiched in between.

If you loved last summer’s malted fudge brownie ice cream sandwiches, you’ll love this white chocolate pistachio blondie version! I’m obsessed with all things pistachio and these ice cream sandwiches are everything I’ve been craving.

Cut squares of Pistachio Blondie Ice Cream Sandwiches scattered on a marble background with a bowl of pistachios on the side.

I love ice cream sandwiches… all the goodness of ice cream without the mess.

They satisfy the ice cream craving without dirtying an ice cream scoop or even a bowl or spoon (all you really need is a napkin because yes, they can get drippy if you don’t eat them quickly enough).

Still, it’s so satisfying to reach into the freezer and grab a pre-cut square and dig in.

(more…)

Strawberry Cake

I have always enjoyed strawberries, but lately, I am obsessed. Strawberry season is my favorite. When strawberries are ripe and ready, we buy them like crazy. I love eating strawberries with my yogurt, acai bowls, in salads, and of course I love m…

I have always enjoyed strawberries, but lately, I am obsessed. Strawberry season is my favorite. When strawberries are ripe and ready, we buy them like crazy. I love eating strawberries with my yogurt, acai bowls, in salads, and of course I love making strawberry shortcake. It is a strawberry season classic! I also love making this…

Mini Oreo Cheesecakes

These mini Oreo cheesecakes are made with a delicious mix of cookies and cream, featuring a whole Oreo as the “crust.” I’ve been making these mini Oreo cheesecakes for over a decade now whenever I need a quick and easy treat for a gathering. And I’m telling you — especially when it comes to cheesecake […]

These mini Oreo cheesecakes are made with a delicious mix of cookies and cream, featuring a whole Oreo as the “crust.”

I’ve been making these mini Oreo cheesecakes for over a decade now whenever I need a quick and easy treat for a gathering. And I’m telling you — especially when it comes to cheesecake recipes — it doesn’t get much easier, cuter and tastier than this!

My favorite thing about this mini cheesecake recipe is that there’s no need to spend extra time crumbling, mixing, and pressing down a fancy crust. Simply pop an Oreo in the bottom of each baking cup and you’re good to go! The vanilla cheesecake batter here is also quick and easy to mix with 5 basic ingredients. Then simply bake for about 15 minutes, chill, top with whipped cream and an extra Oreo for garnish, and enjoy, enjoy.

These mini Oreo cheesecakes are the perfect make-ahead dessert for dinner parties, game days, or anytime you’re craving a sweet treat. And while I love making this recipe with classic Oreos, feel free to experiment with whatever Oreo flavors you love best.

Let’s make some Oreo cheesecakes!

(more…)