This no-bake Salted Caramel Toffee Pie is a delightful dessert that offers a combination of sweet, salty, creamy, and crunchy in every bite. The rich chocolate ganache layer is complemented by the smooth caramel filling and the buttery crunch of the gr…
This no-bake Salted Caramel Toffee Pie is a delightful dessert that offers a combination of sweet, salty, creamy, and crunchy in every bite. The rich chocolate ganache layer is complemented by the smooth caramel filling and the buttery crunch of the graham cracker crust. It’s topped with a drizzle of chocolate, caramel, and toffee. This…
If you are a peanut butter lover, like me, you are going to LOVE this Peanut Butter Pie. It is easy to make and impressive to serve. Your friends and family will ooh and aah over this dreamy dessert! The pie combines the rich, creamy indulgence of pean…
If you are a peanut butter lover, like me, you are going to LOVE this Peanut Butter Pie. It is easy to make and impressive to serve. Your friends and family will ooh and aah over this dreamy dessert! The pie combines the rich, creamy indulgence of peanut butter with the crunch and sweetness of…
We love when fall rolls around because we can officially bring back our Pumpkin Pie Recipe! We love this pie so much! Not only is the pumpkin filling smooth, delicious and packed with pumpkin goodness, but our variation with the chocolate cookie crust is just the BEST! Seriously, pumpkin and chocolate go surprisingly well together and we can’t get enough of it! Our pumpkin pie is so easy to make and can be made up…
We love when fall rolls around because we can officially bring back our Pumpkin Pie Recipe! We love this pie so much! Not only is the pumpkin filling smooth, delicious and packed with pumpkin goodness, but our variation with the chocolate cookie crust is just the BEST! Seriously, pumpkin and chocolate go surprisingly well together and we can’t get enough of it!
Our pumpkin pie is so easy to make and can be made up to 3 days in advance. So if you plan on making this for thanksgiving, you can whip it up days ahead of time and focus on other dishes the day of the big dinner!
How to Make Pumpkin Pie
Ingredients
Crust Process
In a large bowl mix combine chocolate wafer crumbs and melted butter until fully mixed together.
Place a 9” pie dish or tart shell onto a baking sheet and pour in wafer mixture. Press mixture both evenly and firmly on the bottom and up the sides. Refrigerate crust until ready to use.
Filling Process
Combine all filling ingredients into a large bowl.
Whisk together until fully incorporated and no lumps remain.
Pour the filling into the prepared crust and carefully transfer into the lowest rack of the oven. Bake for 55 to 70 minutes or until the filling has set, but is slightly loose in the middle. Remove from oven and allow pie to cool completely, about 2 hours.
Topping and Assembly Process
Pour cream, sugar and vanilla extract into a mixing bowl.
Beat together using an electric hand mixer until stiff peaks form.
Generously top pie with whipped cream and finish with chocolate shavings.
Why This is the BEST Pumpkin Pie Recipe
The chocolate cookie crust really takes this amazing pie over the top in the best way possible. The combination of pumpkin and chocolate is truly delicious.
The pumpkin filling is silky smooth, has a strong pumpkin flavor and isn’t overwhelmed with spices.
It’s so easy to make! All the filling ingredients just get mixed up together and the chocolate cookie crust is much more low maintenance than a dough crust.
It can be made up to 3 days ahead of time and stored in the refrigerator until ready to enjoy!
It freezes very well and can be frozen for up to 2 months (either whole or in individual pieces)!
We use canned pumpkin puree which makes this recipe super easy! The quality of pumpkin puree is wonderful and you don’t really miss out on much vs using a fresh pumpkin, except for the labor.
Our Best Pumpkin Pie Recipe Tips
Remove the pie when the center is still wobbly. This will ensure a silky smooth and moist pie that isn’t over baked. You can tell if the pie has been over baked because the top with will crack as it cools.
Refrigerate the crust for at least 30 minutes before filling to help prevent crumbs from getting into the filling.
Definitely bake the pie with a rimmed sheet pan underneath it, especially if using a tart shell with a removable bottom. The removable bottom will allow some of the butter from the crust to leak through shell (which is perfectly fine!), so you want to make sure you have something to catch any excess butter. If you don’t have a “safety net” in place you will run the risk of things dripping and burning onto the bottom of your oven.
Make Ahead and Freezing Instructions
Make Ahead
Our pumpkin pie recipe can be made up to 3 days ahead of time and stored in the refrigerator until ready to serve. Just cool the pie completely before placing in the refrigerator loosely covered with plastic wrap or foil.
Freezing and Thawing
To freeze the pie whole, just cool completely before placing in the freezer, uncovered. Once the pie is frozen (about 1 to 2 hours) tightly wrap in plastic wrap followed by foil and return to the freezer for up to 2 months. If freezing individual pieces, use the same instructions, but tightly wrap each individual piece separately before transferring to a large, resealable bag and then back into the freezer.
To thaw the pumpkin pie, just transfer it to the refrigerator and thaw overnight, unwrap and enjoy. Alternatively, you can unwrap the pie completely and thaw on the counter for a few hours before serving.
A simple and delicious Pumpkin Pie Recipe with a chocolate crust! he pumpkin pie filling has the perfect amount of spice that still allows the pumpkin flavor to come through and pairs extremely well with the chocolate cookie crumb crust!
In a large bowl mix combine chocolate wafer crumbs and melted butter until fully mixed together.
Place a 9” pie dish or tart shell onto a baking sheet and pour in wafer mixture. Press mixture both evenly and firmly on the bottom and up the sides. Refrigerate crust until ready to use.
Filling
Combine all filling ingredients into a large bowl.
Whisk together until fully incorporated and no lumps remain.
Pour the filling into the prepared crust and carefully transfer into the lowest rack of the oven.
Bake for 55 to 70 minutes or until the filling has set, but is slightly loose in the middle. Remove from oven and allow pie to cool completely, about 2 hours.
Topping
Pour cream, sugar and vanilla extract into a mixing bowl and beat together using an electric hand mixer until stiff peaks form.
Generously top pie with whipped cream and finish with chocolate shavings.
Notes
**Makes 1 (9 inch) pie**Our Best Pumpkin Pie Recipe Tips
Remove the pie when the center is still wobbly. This will ensure a silky smooth and moist pie that isn’t over baked. You can tell if the pie has been over baked because the top with will crack as it cools.
Refrigerate the crust for at least 30 minutes before filling to help prevent crumbs from getting into the filling.
Definitely bake the pie with a rimmed sheet pan underneath it, especially if using a tart shell with a removable bottom. The removable bottom will allow some of the butter from the crust to leak through shell (which is perfectly fine!), so you want to make sure you have something to catch any excess butter.
Make Ahead and Freezing InstructionsMake AheadOur pumpkin pie recipe can be made up to 3 days ahead of time and stored in the refrigerator until ready to serve. Just cool the pie completely before placing in the refrigerator loosely covered with plastic wrap or foil.Freezing and ThawingTo freeze the pie whole, just cool completely before placing in the freezer, uncovered. Once the pie is frozen (about 1 to 2 hours) tightly wrap in plastic wrap followed by foil and return to the freezer for up to 2 months. If freezing individual pieces, use the same instructions, but tightly wrap each individual piece separately before transferring to a large, resealable bag and then back into the freezer.To thaw the pumpkin pie, just transfer it to the refrigerator and thaw overnight, unwrap and enjoy. Alternatively, you can unwrap the pie completely and thaw on the counter for a few hours before serving.
There’s a reason apple pie is an American classic—it’s comforting, beautiful, and so delicious. With an easy-to-make filling and a no-fail pie crust, this recipe brings the best of buttery crusts and warmly spiced apples into the perf…
There’s a reason apple pie is an American classic—it’s comforting, beautiful, and so delicious. With an easy-to-make filling and a no-fail pie crust, this recipe brings the best of buttery crusts and warmly spiced apples into the perfect dessert. Made in a 9-inch pie pan, there’s no shortage of apples begging to be served a…
Apple pie is a classic dessert. I even love a good apple galette. But whenever I need an EASY apple dessert, I like to make this Puff Pastry Apple Tart. It is made with store-bought puff pastry but looks like a gorgeous dessert from a French bakery! Yo…
Apple pie is a classic dessert. I even love a good apple galette. But whenever I need an EASY apple dessert, I like to make this Puff Pastry Apple Tart. It is made with store-bought puff pastry but looks like a gorgeous dessert from a French bakery! Your friends and family will never know now…
Pumpkin pecan pie bars are made with a homemade sugar-cookie crust, pumpkin filling and a pecan streusel topping for one fantastic Thanksgiving dessert. Recipe includes a gluten-free option.
If there’s one thing we love about Thanksgiving, it’s all of the desserts.
This recipe for pumpkin pecan pie bars is one that comes from my friend Erin over at Texanerin Baking. She shared the recipe with us several years ago and I was recently reminded at how much I love these bars.
I mean, combining two classic Thanksgiving pies into one delicious bar dessert? That’s a hard combo to beat.
Made with a sheet of puff pastry, a crisp apple, and just the right amount of spices, this puff pastry apple tart is an easy autumn dessert that’s delicious and elegant enough to serve to guests.
I know we’re only a few days into September and still have Halloween ahead of us, but I’m already thinking about the fact that the holiday season is coming up fast.
Even if you want to ignore that it’ll be Thanksgiving before we know it, there are lots of fall get-togethers and game days and all kinds of times when you’ll probably be entertaining guests.
Make these quick and easy homemade pop tarts in your own kitchen with just a handful of ingredients! Top them with colorful sprinkles to make them extra fun and extra adorable.
Every once in a while I get into a real nostalgic mood and just wanna remake childhood treats.
For such a simple recipe, I tested this one a whole bunch of times because I wanted to get it just right for you. I wanted to make sure you could get 8 pop tarts, that they wouldn’t leak while baking, and that they had just the right amount of filling.
My youngest was really happy about all of these tests because she was obsessed with these little pastries. I think she would be happy if I made them for her every single week – and honestly, they’re so easy that I totally could!
Think of these as pop tarts but better. The pastry is a little bit flakier, the filling is yummier, and I even think they’re cuter. They’re like the grown-up version of the boxed ones we ate as kids!
I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off! I also love this recipe so much because we use a no-bake, crushed Nilla wafers crust instead of a typical butter dough. The crust really gives the whole pie major banana pudding vibes and helps to cut on…
I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off!
I also love this recipe so much because we use a no-bake, crushed Nilla wafers crust instead of a typical butter dough. The crust really gives the whole pie major banana pudding vibes and helps to cut on cooking time, which we’re all about it! We think this is the perfect spring and summer dessert, exploding with so much flavor!
How to Make Our Banana Cream Pie Recipe
Process
CRUST
Combine Nilla wafer crumbs and melted butter into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9-inch pie plate and evenly press mixture into the bottom and sides of the dish.
Chill in fridge until pie crust is firm. Line bottom of chilled crust with a layer of banana slices and set aside.
FILLING
Place milk, sugar, some of the cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon.
In a small bowl, whisk together remaining cornstarch and egg yolks until mixture is smooth.
Remove some hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat and pour tempered egg yolk mixture back into the pot and stir together until smooth.
Cook the mixture for a few minutes before removing from heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pie filling. Mixture should be very thick.
Place pot directly into an ice bath (to stop the cooking process), stirring occasionally until banana cream pie filling is slightly cooled.
Pour pudding into prepared crust and spread into an even layer. Refrigerate until filling has set and pie is cold.
TOPPING
In a large mixing bowl combine heavy whipping cream, sugar, vanilla, and salt.
Beat mixture until stiff peaks just form, being careful not to over whip.
Pile fresh whipped cream over pie in large dollops.
Finish with sliced bananas, shaved chocolate and mini Nilla wafers (if using). Slice banana cream pie and serve.
Why is My Custard Runny?
The custard for our banana cream pie recipe sets pretty stiff (and should already be quite thick when pulled off the stovetop), making it easily sliceable! If you find your custard is runny the most likely culprit is either over-mixing or not cooking the yolks long enough.
To prevent over-mixing we like using a wooden spoon instead of a whisk. The only time we may use a whisk for the custard is when we temper the egg yolks and when we pour the tempered yolk mixture back into the pot (to help prevent scrambling).
If you’re not over-mixing, but the custard is still thin, your egg yolks are probably undercooked. The proteins in the yolks need enough time to cross link and disrupt the flow of water, or thicken. Just give your custard a few more minutes on the stovetop and it should begin to thicken nicely.
Tips and Tricks for Success
Our banana cream pie recipe is EASY, but there are a few useful tips we wanted to highlight to ensure the most successful pie making experience!
As we mentioned above it’simportant not to over-mix the filling as it cooks and to cook the yolks long enoughto prevent the filling from being runny.
Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!
More Crust Options
The Nilla wafer crust is our favorite crust for this recipe. If you can’t find Nilla wafers or you just want a different option a couple of our other favorite crusts for this pie are are this graham cracker crust (just double the recipe!) and our cream cheese crust.
Make Ahead and Freezing Instructions
Make Ahead
Our pie can be fully made 2 days in advance. The pie can be stored in the refrigerator until ready to serve. If making pie ahead of time, garnish banana slices should be added just before serving.
Freezing
Banana cream pie freezes very well and can be frozen for up to 2 months. To freeze, place pie in the freezer until frozen. Once frozen, carefully but tightly wrap in plastic wrap, followed by foil and place back in the freezer.
To thaw, unwrap pie from foil and plastic wrap and thaw in the refrigerator for a few hours. Keep garnish banana slices off of the pie until ready to serve.
More Delicious Banana Dessert Recipes You Will Love
Our ultra creamy and delicious Banana Cream Pie Recipe, made with a Nilla wafer crust and finished with a mile high pile of whipped cream! One of the best spring and summer desserts that everyone will love!!
Place ingredients into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish.
Refrigerate for 1 hour, until crust is firm.
filling
Line bottom of chilled crust with a layer of banana slices and set aside.
Place milk, sugar, 3 tablespoons cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon, 5 to 6 minutes.
In a small bowl, whisk together remaining tablespoon cornstarch and egg yolks until mixture is smooth.
Remove 1 cup hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat to medium-low and pour tempered yolk mixture back into the pot and stir together until smooth.
Cook the mixture for 2 to 3 more minutes, before removing from the heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pudding. Mixture should be very thick.
Place pot of pudding directly into an ice bath (to stop the cooking process), stirring occasionally until slightly cooled, 10 to 25 minutes.
Pour pudding into prepared crust and spread into an even layer and refrigerate between 2 hour and 6 hours (until filling has set and pie is cold) and up to 24hours.
topping
In a large mixing bowl combine cream, sugar, vanilla, and salt.
Beat mixture until stiff peaks just form, being careful not to over whip.
optional garnishes
Pile whipped cream over pie in large dollops and finish with sliced bananas and shaved chocolate. Slice and serve.
Video
Notes
**Makes one 9 inch pie** (1.4qt/1.3L)**Nutritional Information Does Not Include Optional Garnishes**Tips and Tricks for Success
It’s important not to over-mix the filling as it cooks and to cook the yolks long enough to prevent the filling from being runny.
Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!
I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off! I also love this recipe so much because we use a no-bake, crushed Nilla wafers crust instead of a typical butter dough. The crust really gives the whole pie major banana pudding vibes and helps to cut on…
I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off!
I also love this recipe so much because we use a no-bake, crushed Nilla wafers crust instead of a typical butter dough. The crust really gives the whole pie major banana pudding vibes and helps to cut on cooking time, which we’re all about it! We think this is the perfect spring and summer dessert, exploding with so much flavor!
How to Make Our Banana Cream Pie Recipe
Process
CRUST
Combine Nilla wafer crumbs and melted butter into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9-inch pie plate and evenly press mixture into the bottom and sides of the dish.
Chill in fridge until pie crust is firm. Line bottom of chilled crust with a layer of banana slices and set aside.
FILLING
Place milk, sugar, some of the cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon.
In a small bowl, whisk together remaining cornstarch and egg yolks until mixture is smooth.
Remove some hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat and pour tempered egg yolk mixture back into the pot and stir together until smooth.
Cook the mixture for a few minutes before removing from heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pie filling. Mixture should be very thick.
Place pot directly into an ice bath (to stop the cooking process), stirring occasionally until banana cream pie filling is slightly cooled.
Pour pudding into prepared crust and spread into an even layer. Refrigerate until filling has set and pie is cold.
TOPPING
In a large mixing bowl combine heavy whipping cream, sugar, vanilla, and salt.
Beat mixture until stiff peaks just form, being careful not to over whip.
Pile fresh whipped cream over pie in large dollops.
Finish with sliced bananas, shaved chocolate and mini Nilla wafers (if using). Slice banana cream pie and serve.
Why is My Custard Runny?
The custard for our banana cream pie recipe sets pretty stiff (and should already be quite thick when pulled off the stovetop), making it easily sliceable! If you find your custard is runny the most likely culprit is either over-mixing or not cooking the yolks long enough.
To prevent over-mixing we like using a wooden spoon instead of a whisk. The only time we may use a whisk for the custard is when we temper the egg yolks and when we pour the tempered yolk mixture back into the pot (to help prevent scrambling).
If you’re not over-mixing, but the custard is still thin, your egg yolks are probably undercooked. The proteins in the yolks need enough time to cross link and disrupt the flow of water, or thicken. Just give your custard a few more minutes on the stovetop and it should begin to thicken nicely.
Tips and Tricks for Success
Our banana cream pie recipe is EASY, but there are a few useful tips we wanted to highlight to ensure the most successful pie making experience!
As we mentioned above it’simportant not to over-mix the filling as it cooks and to cook the yolks long enoughto prevent the filling from being runny.
Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!
More Crust Options
The Nilla wafer crust is our favorite crust for this recipe. If you can’t find Nilla wafers or you just want a different option a couple of our other favorite crusts for this pie are are this graham cracker crust (just double the recipe!) and our cream cheese crust.
Make Ahead and Freezing Instructions
Make Ahead
Our pie can be fully made 2 days in advance. The pie can be stored in the refrigerator until ready to serve. If making pie ahead of time, garnish banana slices should be added just before serving.
Freezing
Banana cream pie freezes very well and can be frozen for up to 2 months. To freeze, place pie in the freezer until frozen. Once frozen, carefully but tightly wrap in plastic wrap, followed by foil and place back in the freezer.
To thaw, unwrap pie from foil and plastic wrap and thaw in the refrigerator for a few hours. Keep garnish banana slices off of the pie until ready to serve.
More Delicious Banana Dessert Recipes You Will Love
Our ultra creamy and delicious Banana Cream Pie Recipe, made with a Nilla wafer crust and finished with a mile high pile of whipped cream! One of the best spring and summer desserts that everyone will love!!
Place ingredients into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish.
Refrigerate for 1 hour, until crust is firm.
filling
Line bottom of chilled crust with a layer of banana slices and set aside.
Place milk, sugar, 3 tablespoons cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon, 5 to 6 minutes.
In a small bowl, whisk together remaining tablespoon cornstarch and egg yolks until mixture is smooth.
Remove 1 cup hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat to medium-low and pour tempered yolk mixture back into the pot and stir together until smooth.
Cook the mixture for 2 to 3 more minutes, before removing from the heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pudding. Mixture should be very thick.
Place pot of pudding directly into an ice bath (to stop the cooking process), stirring occasionally until slightly cooled, 10 to 25 minutes.
Pour pudding into prepared crust and spread into an even layer and refrigerate between 2 hour and 6 hours (until filling has set and pie is cold) and up to 24hours.
topping
In a large mixing bowl combine cream, sugar, vanilla, and salt.
Beat mixture until stiff peaks just form, being careful not to over whip.
optional garnishes
Pile whipped cream over pie in large dollops and finish with sliced bananas and shaved chocolate. Slice and serve.
Video
Notes
**Makes one 9 inch pie** (1.4qt/1.3L)**Nutritional Information Does Not Include Optional Garnishes**Tips and Tricks for Success
It’s important not to over-mix the filling as it cooks and to cook the yolks long enough to prevent the filling from being runny.
Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!
This no-bake Salted Caramel Toffee Pie is a delightful dessert that offers a combination of sweet, salty, creamy, and crunchy in every bite. The rich chocolate ganache layer is complemented by the smooth caramel filling and the buttery crunch of the graham cracker crust. It’s topped with a drizzle of chocolate, caramel, and toffee. This… 
If you are a peanut butter lover, like me, you are going to LOVE this Peanut Butter Pie. It is easy to make and impressive to serve. Your friends and family will ooh and aah over this dreamy dessert! The pie combines the rich, creamy indulgence of peanut butter with the crunch and sweetness of… 
There’s a reason apple pie is an American classic—it’s comforting, beautiful, and so delicious. With an easy-to-make filling and a no-fail pie crust, this recipe brings the best of buttery crusts and warmly spiced apples into the perfect dessert. Made in a 9-inch pie pan, there’s no shortage of apples begging to be served a… 
Apple pie is a classic dessert. I even love a good apple galette. But whenever I need an EASY apple dessert, I like to make this Puff Pastry Apple Tart. It is made with store-bought puff pastry but looks like a gorgeous dessert from a French bakery! Your friends and family will never know now… 
