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Mini Pumpkin Pies

What’s better than pumpkin pie? An entire pumpkin pie in ONE bite! All the classic spices and glorious pumpkin in a mini shortbread crust for poppable Fall flavor.

The post Mini Pumpkin Pies appeared first on My Baking Addiction.

These simple and delicious mini pumpkin pies are just about the only thing better than a traditional pumpkin pie. These bite-size beauties will amaze your holiday guests!

Three mini pumpkin pies garnished with whipped cream on a white plate.

You guys all know that my FAVORITE season of the year is fall. If it’s pumpkin and spice and everything nice, I’m all in.

I mean, in case you hadn’t noticed by the number of pumpkin recipes I’ve made over the years.

These bite-size mini pumpkin pies have been a fan favorite for years. This year, I decided to spruce up the post with new photos to show you just how simple and delicious they are.

What could be better than my favorite kind of fall pie? My favorite kind of fall pie in bite-size form.

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The post Mini Pumpkin Pies appeared first on My Baking Addiction.


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Mango Lime Tart

A classic key lime pie with a mango twist, tart and tangy and velvety smooth, nestled in a sweet and salty graham cracker crust (with a surprise kick of spice). Topped with a squiggle of fresh whipped cream and gorgeous edible mango flowers, it makes for a truly stunning presentation. Talk about gorgeous: this mango […]

The post Mango Lime Tart first appeared on Love and Olive Oil.

A classic key lime pie with a mango twist, tart and tangy and velvety smooth, nestled in a sweet and salty graham cracker crust (with a surprise kick of spice). Topped with a squiggle of fresh whipped cream and gorgeous edible mango flowers, it makes for a truly stunning presentation.

Talk about gorgeous: this mango lime tart is dressed to impress, but you’ll be surprised how easy it is to prepare. Make it a day ahead of time to be sure it has plenty of time to set before slicing and serving.

Slice of Mango Lime Tart showing the creamy texture and bright yellow color of the filling, decorated with whipped cream and edible flowers.

Imagine, if you will a key lime tart… bright and tangy and perfectly sweet, rich and creamy and melt-in-your-mouth smooth. Now add mango and prepare to swoon.

This tart and tangy mango lime tart (you could say it’s a… tart tart.) features an ultra creamy mango lime custard filling nestled in a sweet and salty graham cracker crust with a pinch of cayenne that makes for a spicy surprise. Top that with a touch of freshly whipped cream and you have yourself one tasty tropical treat your tastebuds (not to mention your eyes) will treasure.

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Strawberry Meyer Lemon Tart

The taste of springtime in one show-stopping tart: a velvety smooth Meyer lemon curd and a layer of bright strawberry jam nestled inside a lemon-scented shortbread crust, and topped with fresh strawberries and edible flowers. Lemon and strawberry come together in a tart that’s as bright in flavor as it is in color. Using Meyer […]

The post Strawberry Meyer Lemon Tart first appeared on Love and Olive Oil.

The taste of springtime in one show-stopping tart: a velvety smooth Meyer lemon curd and a layer of bright strawberry jam nestled inside a lemon-scented shortbread crust, and topped with fresh strawberries and edible flowers.

Lemon and strawberry come together in a tart that’s as bright in flavor as it is in color. Using Meyer lemons gives the curd filling a well-balanced sweetness with a vibrant lemon flavor, paired with fresh strawberries and a layer of strawberry jam for a perfect finish.

Rectangular Strawberry Meyer Lemon Tart topped with fresh strawberries, lemon twists and edible flowers.

Technically lemon season is at its end, but, thanks to an over-eager tree trimmer, my aunt had a surplus of lemons that needed to be used immediately. Three days later (the postal service is an amazing thing) I found myself with yet another box full of gorgeous Meyer lemons.

After having already made a lemon loaf cake and lemon mousse cakes and a double batch of homemade limoncello, I decided to revisit an old lemon tart recipe to update and rephotograph.

Well, one thing led to another and I ended up making something entirely different (are you surprised? You shouldn’t be).

Seeing that strawberry season is upon us, combining strawberries and lemons seemed like an obvious choice. While I toyed with the idea of mixing the strawberries into the lemon curd, or even adding a layer of strawberry gelée on top, I ultimately decided to keep it simple and spread a layer of fresh strawberry jam in the bottom of the crust. I was a bit worried the jam would mix with the curd or even migrate to the top in the oven, but, to my surprise, it came out as a beautifully defined layer of strawberry jam beneath a vibrant yellow lemon curd.

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Persimmon Pie

This stunning persimmon pie would be a great alternative to the traditional pumpkin pie for the holidays. It’s smooth and creamy, lightly spiced with flavor notes of honey, pumpkin, and apricot. Serve with a dollop of freshly whipped cream for the perfect bite! If pumpkin pie is the official pie of Thanksgiving, I’m declaring persimmon […]

The post Persimmon Pie first appeared on Love and Olive Oil.

This stunning persimmon pie would be a great alternative to the traditional pumpkin pie for the holidays. It’s smooth and creamy, lightly spiced with flavor notes of honey, pumpkin, and apricot. Serve with a dollop of freshly whipped cream for the perfect bite!

If pumpkin pie is the official pie of Thanksgiving, I’m declaring persimmon pie the official pie of Christmas (because as much as I love cookies, Christmas is sadly lacking in pies.) Pumpkin is so last month… this persimmon pie is it.

Slices of Persimmon Pie on white plates, what's left of the full pie in the background along with a few Fuyu persimmons.

What looks like a pumpkin pie, tastes kind of like a pumpkin pie, but definitely isn’t a pumpkin pie?

Persimmon pie! Yes, I said persimmon! The fruit!

If you’ve never had a persimmon before, it’s one of my favorite fall/winter fruits. I’d describe their flavor as sweet and slightly tangy, somewhere between a peach or apricot and a pumpkin, with subtle notes of honey and even caramel that pairs beautifully with fall spices.

The pie itself is laced with seasonal spices, which does fool the brain a bit: upon first bite you may think you’re eating a pumpkin pie (and if I hadn’t told you it wasn’t pumpkin you may never know). Except, it’s not quite pumpkin like you’re used to. Maybe a little bit fruitier, perhaps? Like someone snuck a peach into the can of pumpkin puree (which sounds weird but also kind of wonderful?)

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Chocolate Pecan Pie Bars

When I asked what kind of pie is on your holiday tables in December, you had so many delicious suggestions. Chocolate and pecan, in their many different variations, were the most mentioned. So that’s where I found inspiration for these bars, whic…

chocolate pecan pie bars on white parchment paper

When I asked what kind of pie is on your holiday tables in December, you had so many delicious suggestions. Chocolate and pecan, in their many different variations, were the most mentioned. So that’s where I found inspiration for these bars, which are easy to make and everything you love about pecan pie, with the addition of a rich chocolate layer, and sweetened condensed milk (no corn syrup) poured over the top before baking. The simple pat-in-the-pan crust has pecans in it as well for depth of flavor, and lard makes it very flaky. I find pie bars to be less intimidating than making pie, and the results are just as delicious. I decided to streamline a typical pecan pie by making a pat-in-the-pan pie crust, using sweetened condensed milk for rich flavor, and adding a single egg to help bind the filling and slightly lightening the rich condensed milk. Bourbon is optional, but also helps cut the sweetness and adds great flavor. Additionally, these bars pack well for holiday cookie boxes. Lard Makes Great Pie Crusts Lard has a lot of advantages in pastry making. It’s ideal for pie crusts (sweet or savory), as it makes a great non-hydrogenated alternative […]

The post Chocolate Pecan Pie Bars appeared first on The Vanilla Bean Blog.

Caramel Apple & Almond Cream Entremet Tart

This dazzling fall dessert features flavor-packed layers of spiced salted caramel, tart apple, sultry vanilla and elegant almond; topped with a mascarpone whipped cream and gorgeous roses made from thinly sliced apple. With distinct layers of spiced apple caramel, vanilla almond crémeux, and mascarpone whipped cream all in a sweet and salty almond shortcrust, this […]

The post Caramel Apple & Almond Cream Entremet Tart first appeared on Love and Olive Oil.

This dazzling fall dessert features flavor-packed layers of spiced salted caramel, tart apple, sultry vanilla and elegant almond; topped with a mascarpone whipped cream and gorgeous roses made from thinly sliced apple.

With distinct layers of spiced apple caramel, vanilla almond crémeux, and mascarpone whipped cream all in a sweet and salty almond shortcrust, this stunning caramel apple mousse tart will surely be the talk of the table!

Caramel Apple Mousse Tart on a ceramic plate, with smaller tartlets and red apples in the background.

Phew. This recipe almost did me in. Turns out adding bits of apple to chewy caramel resulted in a runny, weepy mess every time, no matter how firm the caramel was to begin with. And drying out the apples enough to avoid this wasn’t nearly as pleasant in terms of texture and flavor.

In the end, the answer to this pomme puzzle was, in fact, gelatin. A little bit added to the caramel/apple mixture took care of any excess moisture and resulted in a perfectly soft and chewy caramel texture without any ooze. Success!

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Salted Caramel Pumpkin Pie

Confession, I am really not a pie person when it comes to dessert. I would rather have a cookie or brownie any day. BUT there are a few pies I like and on Thanksgiving we always make this Salted Caramel Pumpkin Pie because it is the BEST! In fact, it i…

Confession, I am really not a pie person when it comes to dessert. I would rather have a cookie or brownie any day. BUT there are a few pies I like and on Thanksgiving we always make this Salted Caramel Pumpkin Pie because it is the BEST! In fact, it is the only pumpkin pie…

Apple Cranberry Pie

This homemade Apple Cranberry Pie is the perfect dessert for the holidays. It always makes an appearance at our dessert table every Thanksgiving and Christmas. It is a showstopper! The pie crust is buttery, flaky, and tender. It is a double crust pie, …

This homemade Apple Cranberry Pie is the perfect dessert for the holidays. It always makes an appearance at our dessert table every Thanksgiving and Christmas. It is a showstopper! The pie crust is buttery, flaky, and tender. It is a double crust pie, so you get pie crust on the bottom and a pretty lattice…

New-Fashioned Chocolate Meringue Pie

I have been a pie connoisseur since my early years, although I will admit my tastes have changed dramatically. My Grandma Ethel was known for her incredible pies and her extra flaky crusts, which were always made with lard. She made every classic kind …

chocolate meringue pie with gold fork in it

I have been a pie connoisseur since my early years, although I will admit my tastes have changed dramatically. My Grandma Ethel was known for her incredible pies and her extra flaky crusts, which were always made with lard. She made every classic kind imaginable: apple, peach, blueberry, cherry, and always my dad’s favorite, lemon meringue. I will admit to never enjoying meringue as a child; it was either baked into the pie (which always tasted too eggy to me) or else looked very similar to giant, beautiful piles of whipped cream. I was always fooled. The overly-sweet, sort of bubbly meringue I was served instead was often disappointing. That was until I discovered Swiss Meringue, an incredible light, smooth, balanced meringue that I am now smitten with. It pairs beautifully with chocolate mousse and a flaky crust, making for an incredible bite of dessert. I have used the base of my Black-bottom Chocolate Pie here, but added even more chocolate, and a flaky, forgiving, pat-in-the-pan lard crust that adds clean flavor. Topping this pie with piles of meringue or meringue ghosts is decadent, but delicious. Lard Makes an Incredibly Flaky Pie Crust Lard has a lot of advantages in […]

The post New-Fashioned Chocolate Meringue Pie appeared first on The Vanilla Bean Blog.


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Pumpkin Pie Recipe (with a Chocolate Crust)

PUMPKIN PIE RECIPE (WITH A CHOCOLATE CRUST)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…

PUMPKIN PIE RECIPE (WITH A CHOCOLATE CRUST)
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!…