Dessert Recipes & Sweet Treats | I Heart Recipes

Easy Homemade Apple Pie

Rosie — Fri, 01 Nov 2024 17:39:56 +0000

Homemade apple pie is perfect for every occasion! This classic recipe is an oldie but a goodie, made with simple ingredients, fresh apples, and a ready-made pie crust.

Welcome back, Cousins! I thought it was about time to add an easy apple pie recipe, don’t you think?! Not only is homemade apple pie the perfect starter recipe for beginner bakers, but it’s also a must-have pie for the Fall season and the holidays. If you don’t have a classic apple pie recipe that’s been passed down through the generations, this will fill that spot with honor!

Where Did Apple Pie Come From?

Apple pie may be an American classic, but you might be surprised to learn it didn’t originate in America! You can find apple pie listed in just about every American Classic Food list. Like many favorite foods, apple pie came from England but became distinctly American during the peak of World War 2.

You can find apple pie-like pastries in bakeries across the world, from Europe and Asia to Northern Africa. In the good ol’ U.S. of A., apple varieties are grown coast to coast from New York and Virginia to Michigan, Ohio, Washington, and California.

So, what makes a warm apple pie so perfectly American? Tart apples sweetened with a cinnamon sugar mixture baked to tender perfection between flaky pie crusts. The apple juices thicken into a sweet syrup, the buttery crust melts in your mouth. The only way to make a slice of apple pie even more American is to top it with a scoop of vanilla ice cream!

Supplies and Ingredients for Homemade Apple Pie

So, what do y’all need to make your very own homemade apple pie recipe? You’d be surprised at how few ingredients you need to make this simple recipe! Below is a list of ingredients and supplies, but you can find the complete ingredient measurements and directions in the recipe card at the end of the post. Here’s what to grab from the grocery store:

Store-Bought Crust: the crust is the hardest part, so let’s keep things simple! You’ll need 2 total.
Raw Apples: 6 to 7 apples of your choice; I typically use Granny Smith.
Sugar: you’ll need both white and brown sugar.
Fresh Lemon Juice: nothing brightens and balances the flavors in apple pie like freshly squeezed lemon juice!
Spices: cinnamon and nutmeg for warmth, flavor, and aromatics.
Egg: to make the egg wash that gives the top of the pie that perfect golden brown sheen.

Supplies to Make Apple Pie:

Measuring cups
Measuring spoons
Deep dish pie pan
Mixing bowls
Strainer or colander
Cutting board
Fondant cutters
Paring knife
Basting/pastry brush

What Are the Best Apples to Use for Apple Pie?

Now, if y’all ever walked into a grocery store, you’ve probably been overwhelmed by the sheer variety of apples filling the produce section. Different kinds of apples are available and at their best flavor depending on the time of year.

But which apples are best for baking remains a topic of great debate. Different types of apples are great for different recipes. The top pick is Granny Smith apples—they’re tart and firm and don’t get mushy when baking. It may not be your favorite apple to eat raw, but it should be your go-to baking apple.

Here are some apples to try in homemade apple pie:

Granny Smith Apples have a tart flavor to balance the sweetness of the sugar and are firm, so they don’t get mushy. These apples are easy to find year-round.
Honeycrisp Apples: honeycrisps are more seasonal and give apple pie a distinct flavor. They stay firm when baking, but you can usually only find them at their peak from September through October.
Northern Spy Apples: another seasonal variety that is one of the sweetest apples you can find. It’s firm, bakes well, and is only available in October and November.
Golden Delicious Apples: these apples are a balanced mix of sweet and tart. They’re naturally soft, so they’ll soften even more when baking and won’t give that crisp bite. They are fairly easy to find year-round.
Jonagold Apples: similar to Golden Delicious in flavor, but not as soft. They’re also relatively easy to find year-round.
Pink Lady Apples: if you want a sweet apple that still has that classic apple pie tartness, pink lady apples are your gal. They’re delicious in pie, have a nice, firm texture, and are easy to find year-round.
Gala Apples: a multipurpose apple with a mild flavor and medium texture. Another one that’s easy to find year-round.
Braeburn Apples: a bit citrusy in aroma and flavor; the taste and texture are a bit like a pear when baked, so maybe not the best apples for apple pie but, but still a good baking apple!

What about classic red apples? Classic red apples like the Red Delicious apples are a favorite for eating raw, but they are very soft and don’t hold up well when baked. Ain’t no one wants mushy apples in their apple pie!

If you’re not sure which type of apple to use, try making a homemade apple pie with a different kind of apple each time to pick your favorite!

How to Make the Perfect Apple Pie

Let’s talk about how to make the best apple pie recipe ever. Because we’re using a store-bought crust, we’ve already saved ourselves a lot of work! However, if you’re feeling ambitious, you can always make your own homemade crust! I have a delicious buttery pie crust recipe you can use.

So, let’s break down how to make a semi-homemade apple pie. Even with a store-bought crust, that sweet and juicy filling is all the homemade flavor you need!

Par-bake the bottom crust. This helps keep the bottom of the pie from getting soggy from the juicy apple filling.
Peel and slice your apples. Cut them into small, uniform pieces so they bake equally, and you have a perfectly tender, crisp apple bite.
Make the homemade apple pie filling. Combine the apples, sugar, lemon juice, spices, and flour together in a large bowl and stir until everything is well combined.
Pour the apple mixture into the bottom crust, then set the pie aside for a moment.
Prepare the top crust by using a fondant cutter or cookie cutter to cut shapes from the second pie crust. Set those shapes aside.
Place the top pie crust (with the cutouts) over the filled pie dish. Then, place the pie dough cutouts across the top of the pie, just offset with the space from where they were cut.
Brush the top of the pie crust with the egg wash (just beat one egg in a small bowl – if it’s too thick, you can thin it with a touch of water).
Place the pie on a baking sheet (to catch any sticky overflow while baking) and bake the pie for 35 minutes at 375 degrees F.

There you have it, fam! Doesn’t that sound easy as pie?! Sorry, sorry… I couldn’t help myself 😉

Homemade Apple Pie FAQs and Pro-Tips

Ready for some Cousin Rosie tips and tricks for making the perfect apple pie? I gotchu covered with storage tips and tricks to make a pretty pie.

Wrapping some aluminum foil around the outer edges of the pie will prevent the edges from burning during baking.
Using a store-bought crust saves you time and the stress of making a flaky homemade pie crust. Besides, making crust is messy!
Select the right kind of apple! While I often tell y’all to use what you have on hand, if you don’t have a flavorful or firm apple, your pie will be bland and soft.
Don’t stress about the design. It’s OK if your fondant-cut pie crust leaves aren’t perfectly cut or arranged, as they will be beautiful once baked.
Don’t skip the egg wash. It might not sound like much, but the wash makes that crust golden brown.
What’s the best way to serve a slice of apple pie? Serve it plain or top with whipped cream, cool whip, or caramel drizzle. Also, consider a scoop of vanilla, cinnamon, or butter pecan ice cream.

What if I don’t have a fondant cutter?

If you don’t have a fondant cutter, use a flower or leaf cookie cutter, or any other medium-sized cookie cutter. Have fun with it! You can also use the full crust without cutting it into pieces, but I enjoy the decorative look of this design. If you use a full crust, be sure to prick holes in the top crust layer to allow the steam to rise. Or place a ceramic pie bird in the center. Feeling expert level? Make a lattice crust!

Can I make this homemade apple pie ahead of time?

Yes, you can! Pie is always best when served warm and fresh out of the oven, but if you are making your dessert in advance—bake it 2 to 4 days before. I personally think holiday pies are one of the easiest things to make ahead of time, relieving time and stress during any big holiday cooking!

How to Store Leftover Apple Pie

Unless there’s only a slice or two left, there’s no need to transfer your pie to a different container. If your pie dish doesn’t have a lid, place plastic wrap or aluminum foil over the top.

Countertop: if it’s not hot or humid in your kitchen, you can store your apple pie at room temperature for up to 2 days. Then, transfer it to the fridge for up to 2 days.
Fridge: you can store your cooled apple pie for up to 4 days in your refrigerator.
Freezer: let it cool for at least 4 hours, then double wrap it in aluminum foil and place it in the freezer. Freeze for up to 3 months.
Reheating: you can serve your pie cold, room temperature, or warm. Warm it in the microwave in 20-second intervals or place it in a preheated oven at 350 degrees for 10 to 15 minutes. If you reheat the entire pie, it will take 15 to 20 minutes in the oven.

More Apple Desserts from I Heart Recipes

Fall is the perfect time for apple treats. Below are a few other apple desserts and sweet treat recipes that are perfect for the holidays. Try them all!

Share a photo of your Thanksgiving spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

Homemade Apple Pie Recipe

This easy homemade apple pie may use a store-bought crust, but doesn't cut any of that warm, sweet from-scratch flavor of cinnamon apples!

Course Dessert

Cuisine American

Keyword apple pie, homemade apple pie, pie, semi-homemade apple pie

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Ingredients

2 9-inch store-bought pie crusts or homemade
8 granny Smith apples cored, peeled, and sliced
½ cup brown sugar
½ cup sugar
1 tbsp flour
1 1/2 tbsp fresh lemon juice
2 tsp ground cinnamon
½ tsp ground nutmeg
1 medium egg

Instructions

Preheat the oven to 400 F.
Roll out one of the store-bought pie doughs, and place it in a greased deep dish pie pan.
2 9-inch store-bought pie crusts
Place in the oven for about 5-8 minutes.
Remove the deep dish pie shell from the oven, and set to the side.
Peel, core, and slice the apples into small, equal pieces. Set aside in a large bowl.
8 granny Smith apples
Combine the sliced apples, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to evenly coat the apple slices.
½ cup brown sugar, ½ cup sugar, 1 tbsp flour, 1 1/2 tbsp fresh lemon juice, 2 tsp ground cinnamon, ½ tsp ground nutmeg
Pour the spiced apple mixture into the bottom pie crust and spread into an even layer.
Lay the second pie crust flat on a lightly floured cutting board. Use the flower fondant cutters to cut a design throughout the crust.
Set the flower-shaped pie crust to the side.
Lay the second pie crust over the top of the filled apple pie, trim the excess pie dough around the edges, then lay the flower/leaf cutouts across the top crust in any layout you desire.
In a small bowl, add your egg and whisk it for 1 minute.
1 medium egg
Lightly brush the top crust with the egg wash.
Reduce the oven to 375 F.
Place the pie on a large baking sheet and place in the center of the oven. Bake the pie for 35 minutes.
Remove the pie from the oven, and let it cool to room temperature.
Serve & enjoy!

10 Make-Ahead Thanksgiving Recipes

Rosie — Fri, 25 Oct 2024 16:24:56 +0000

Want to live like royalty this Thanksgiving? These make-ahead Thanksgiving recipes ensure a stress-free holiday. With a solid game plan and some expert-level prep work, you’ll be sipping and smiling with guests rather than stressing in the kitchen on Thanksgiving Day!

Hello, my Cousins! Today, we’re digging into the sweet subject of make-ahead Thanksgiving dishes. The hustle and bustle of the holiday season has nothing on a well-planned Thanksgiving meal that takes all the stress out of the big day. Want to put together a feast that’s fit for all the kings and queens in your crazy family? I gotchu!

How to Plan the Perfect Make-Ahead Thanksgiving Menu

If the thought of beginning your Thanksgiving prep days ahead of time stresses you out, I encourage you to take a breath and chill out. I’ve got some insights, tricks, and some might say clever Cousin Rosie tips that will take the stress out of planning the perfect Thanksgiving meal.

Fam, it’s all about the planning, prepping, and careful execution of a fool-proof recipe rotation. Ain’t nobody got time for a lot of stress, chaos in the kitchen, and an overflowing oven. With this make-ahead Thanksgiving plan, Great Aunt so-and-so won’t be popping into the kitchen constantly asking, “Can I help with something?!” No ma’am! This plan will easily make Thanksgiving your favorite holiday – and then you can take all these lessons learned and roll them on over for every holiday you host.

First things first, what equipment do you have to free up oven space? I’m talking about slow cookers, air fryers, and microwaves. Next, focus on side dishes and desserts – these are the easiest Thanksgiving dishes to make ahead of time. Finally, it all comes down to cooking time and priority. Start early on Thanksgiving morning, getting those easily reheatable dishes cooked right away so the main event can have its time in the oven without rushing.

Now, without any more yabbering from the Cousins Rosie gallery, let’s dive into the world of make-ahead Thanksgiving recipes that will turn your Turkey Day into a smooth operation!

7 Make-Ahead Thanksgiving Sides

Let’s start with side dishes. A casserole dish is a powerful vessel that’s easily stored in the fridge or freezer and can be popped in the oven while the turkey rests. Prepare these make-ahead recipes a day or two in advance to get off to a great start!

1. Roasted Vegetables

Roasted vegetables never go out of style, especially on a holiday menu. Bust out the roasting pan a day ahead of time and get cooking with some herbs and olive oil. Anything from sweet potatoes to Brussels sprouts, carrots, and parsnips can be roasted the day before, stored in a casserole dish or airtight container, and reheated quickly in the oven on Thanksgiving Day. Here are some roasted vegetable recipes to make ahead of time:

2. Candied Yams

Here’s where we’re putting our alternative cooking methods to work! Candied yams can be prepped up to 2-3 days ahead of time. Follow the recipe directions up until cooking, then pop the prepared dishes into the freezer. The night before, put the dishes in the fridge to thaw and get them cooking in the morning or early afternoon so they’re ready right on time for dinner. Here are the sweet Southern candied yams I recommend making ahead of time:

3. Cranberry Sauce

Sweet and tangy cranberry sauce really is THAT GIRL on Thanksgiving day. Nothing hits quite like a homemade cranberry sauce… especially that canned nonsense. Now, I know it’s tempting to take one item off your list and just grab a few cans of jellied cranberry sauce. But once you try this homemade recipe, you’ll think twice. Fresh cranberries are mixed with sugar and citrus… it’s giving FLAVOR! Let it bubble until the cranberries burst and the sauce thickens up. Let it cool completely, and then store it in the fridge until the big day. It can be made up to 2 days ahead of time, and there she is, waiting in the wings for her time to shine! You can find my deliciously zingy, sweet, homemade cranberry sauce recipe here.

4. Dressing Casserole

Dressing is definitely a make-ahead dish you can play around with. You can make it with bread or cornbread, sausage, or turkey. It’s all up to you! Prep it ahead, combine the ingredients in a baking dish, and freeze that beauty until it’s ready to bake. On Turkey Day, it can be one of the first things in the oven. It’ll be fluffy on the inside, crispy on the outside, and perfectly warm and comforting – a favorite holiday dish! Browse these dressing recipes and pick your fave to make ahead:

5. Green Beans

Green beans are another one of those Thanksgiving sides that often gets downgraded to canned ingredients because it’s quick and convenient when you’re overwhelmed with cooking. No more of that in this house, Cousins! Fresh green beans can be prepped the day before Thanksgiving. Blanch them, chop them up, and store them in the fridge with other prepped ingredients. The next day, toss everything together. Most green bean recipes are quick in the oven, so they’re the perfect dish to bake while the turkey rests right before show time.

Another easy make-ahead Thanksgiving side is green bean casserole. This one can be made up to a week ahead of time and stored in the freezer until Thanksgiving Day. Take your pick from these recipes for flavorful green beans:

6. Collard Greens

Sticking with the greens theme – you may not think collard greens are the best make-ahead Thanksgiving recipe, but I am here to prove you wrong! Cabbage and collard greens are both Southern holiday staples. The best part is they cook up quick in most cases, so a little prep ahead of time will save stress on the big day. These collard greens recipes can be prepped a day or two in advance, then sauteed up day-of to refresh all that flavor. They store beautifully, so even if you fully make them the day before, they will still be a flavorful, comforting Thanksgiving side dish you can’t pass up.

7. Dinner Rolls

Dare I say that dinner rolls are the unsung heroes of holiday meals? No matter what kind of rolls you serve, they’re perfect for making a little everything sandwich, scooping up extra gravy, and picking apart to keep your mouth full when that holiday dinner discourse gets a little too heated for your liking. They’re also the perfect make-ahead Thanksgiving recipe. Homemade dinner rolls can be prepped days ahead of time, frozen, and then baked on Thanksgiving Day. Choose from classic dinner rolls to something with a little more flavor with these go-to recipes:

3 Make-Ahead Thanksgiving Desserts

Okay, fam. Now that we’ve exhausted the make-ahead Thanksgiving side dishes list, it’s time to move on to the other make-ahead moment: desserts. Most of these dishes can be fully prepped days ahead of time, made the day before, first-thing on Thanksgiving morning, or baked in the oven while you’re at the table enjoying your stress-free Thanksgiving dinner.

1. Holiday Pies & Cheesecakes

No holiday dinner is complete without pie. Whether it’s pumpkin or peach, apple or sweet potato, pies and cheesecakes can always be made ahead of time and frozen. Reheat or bake on the day of, and dessert is served. You can even make and freeze homemade pie crusts or graham cracker crusts up to a week ahead of time, so you have everything you need ready to go. Here are my best make-ahead Thanksgiving pies:

2. No-Bake Desserts

This might be a no-brainer, but any no-bake dessert is the perfect make-ahead Thanksgiving dish. It requires no oven time or reheating – you can simply make these sweet treats a day ahead and store them in the fridge until you’re ready to serve. If your crew isn’t full of pie people, these dessert options are smart to have on hand:

3. Bars, Cookies, & Holiday Fudge

An assortment of desserts is always a good idea for a Thanksgiving feast. If you’re hosting a big crowd, providing a little bit of everything means everyone will find a sweet treat they love. These recipes can all be made a few days ahead of time and stored perfectly fine at room temperature, in airtight containers, in resealable plastic bags, or in a covered baking dish. Better yet? Assign these desserts to the fam! If anyone wants to contribute to and take some stress off your shoulders, a dessert is the perfect way to help.

So, there you have it, Cousins! Ten easy make-ahead Thanksgiving dishes and 50 recipes to choose from that will have you hosting like a superstar. With a little bit of planning and some dedicated prep time, you can actually have a great Thanksgiving with your guests rather than stressing out in a hot kitchen all day long.

Thanksgiving is about so much more than the food. It’s the love, laughter, and memories you share with family and friends. Don’t get bogged down in the mess and stress of non-stop timers and an overworked oven. Now go on and get planning, and have a happy Thanksgiving!

Pecan Pumpkin Pie Recipe

Rosie — Fri, 18 Oct 2024 18:01:30 +0000

This perfect pecan pumpkin pie combines the creamy texture of classic pumpkin pie with the crunchy sweetness of pecan pie. It’s the ideal mix of two classic Fall desserts in one tasty slice!

Hey, Cousins! Today, we’re making the BOSS of Thanksgiving desserts. What’s more reminiscent of Thanksgiving than the sweet smell of cinnamon, the creamy texture of pumpkin, and sweet, crunchy pecans? These flavors mean the holidays are coming, y’all.

Our holiday tables have been filled with traditional pies for years – apple pie, classic pumpkin pie, Southern pecan pie, you name it. Why settle for just one flavor during this special time of year? This pecan pumpkin pie recipe is really the ultimate Thanksgiving pie, combining two of the most classic holiday pie flavors into one unforgettable dessert. Seriously, fam, you’ll get rave reviews!

A homemade pecan pumpkin pie will be the centerpiece of your Thanksgiving dinner, and guests will be waiting impatiently to slice into this delicious dessert! But before we dive into the recipe, let’s get you prepared with everything you need to make this tasty pie a reality!

Baking Essentials for the Perfect Pecan Pumpkin Pie

So, first things first—what bakeware and tools do you need to make a homemade pumpkin pecan pie? You really don’t need any special equipment. If you’ve made a homemade pie before, you already have what you need.

9-Inch Deep Dish Pie Dish: why a deep dish pie pan? Cause the double layer of pie filling makes this one tall pie!
Cookie Sheet: baking the pumpkin pie portion of this dessert on a baking sheet will keep the pumpkin layer perfectly level and avoid any spillage.
Mixing bowls: you’ll need one large bowl of the pumpkin pie filling mixture and a second medium bowl for the pecan filling.
Medium Saucepan: the caramelly base of the pecan layer is made by melting all the ingredients together.
Mixing Tools: you’ll need a whisk, spatula, or hand mixer to create the two pie fillings in this sweet dessert. Whatever you prefer to use will work!
Aluminum Foil: if the edges of your pie crust get a little too golden brown before the pumpkin layer is done baking, you’ll need some tin foil to prevent burning. This is a baking pro tip you should always remember!

Pecan Pumpkin Pie Shopping List and Ingredients

Now, y’all wanna know what’s so wonderful about this homemade pecan pumpkin pie? This is NOT a double-baked pie. The pumpkin layer follows a traditional pumpkin pie recipe. The pecan layer is a simple no-bake mixture spread on top of the set pumpkin pie. It’s the perfect make-ahead Thanksgiving dish to take some pressure off your plate on the big day.

Your shopping list will be exactly what you think you need to make a pumpkin-pecan pie combo. Be sure to check out the recipe card below for the exact ingredient measurements. Let’s get into it!

Pumpkin Layer Ingredients:

Pie Crust: you’ll want a 9-inch pie crust; deep-dish is best. You can use store-bought, or if you’re feeling fancy, make a homemade pie crust!
Eggs: eggs give the pumpkin pie structure while it bakes.
Canned Pumpkin Puree: listen to me, Cousins, and listen good: you do not want to buy pumpkin pie filling. No, no, no! Put that can BACK! Grab regular ol’ pumpkin puree.
Evaporated Milk & Sweetened Condensed Milk: the combination of these two ingredients gives the pumpkin pie a sweet and creamy texture.
Salt: helps to enhance and balance all the sweetness in the pie.
Cinnamon, Ginger, Cloves: a classic combination of warm Fall spices. You can swap in pumpkin pie spice if you have it on hand!

Pecan Pie Filling Ingredients:

White & Brown Sugar: a combination of both kinds of sugar adds a different depth of flavor to the pecan filling.
Cornstarch & Light Corn Syrup: these two ingredients help to thicken the pecan mixture as it simmers on the stovetop.
Butter: I use unsalted sweet cream butter in this recipe for a touch of sweetness. You can use salted butter – if you do, I recommend cutting the salt.
Salt: like I said, leave this ingredient out if you opt to use salted butter.
Eggs: just like in our pumpkin pie, eggs help give the pecan pie filling some structure as it sets.
Vanilla Extract: I say it every time, but if I catch y’all with that imitation nonsense!!! Pure vanilla only for that warm, sweet flavor.
Pecans: I prefer using chopped pecans for a less chunky filling, but feel free to use whole pecans or even pecan halves if you like larger bites of nuts in your pie.

How to Make Pecan Pumpkin Pie

Okay, Cousins. We’ve reached the good part – making this delicious pumpkin pecan pie recipe! You need this pie to round out your holiday dinner. A perfect slice paired with some fresh whipped cream… what could be better than that?!

The key to this dessert is allowing yourself enough time to make the pie. The pumpkin layer needs some time to set, so it’s best if you can make everything a day ahead of time. Below in the recipe card are the detailed instructions, but here’s a little overview of how to make an easy, tasty pecan pumpkin pie.

Preheat the oven and prep the pie shell.
In a large bowl, combine the pumpkin pie ingredients.
Pour the pumpkin filling into the pie crust. Bake at 425 degrees F for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for another 50-55 minutes until done.
Let the pumpkin pie cool to room temperature.
While the pie bakes, make the pecan pie filling. In a saucepan, combine all the pecan pie ingredients, leaving out the pecans and vanilla. Bring the mixture to a boil.
Cut the heat, then mix in the pecans and vanilla. Pour the sweet pecan mixture into a separate bowl and let it cool to room temperature. Then, refrigerate it for an hour.
Once the pumpkin pie has completely set, spread the pecan pie mixture in a nice, even layer over the pumpkin layer.

Everyone knows that pecan pie’s best feature is the crunchy pecan topping. If you want that same crunch, sprinkle some crushed pecans over top of the pie before serving. Finish it off with fresh whipped cream or a drizzle of caramel for some extra indulgence… you simply cannot go wrong with this perfect combination of two classic pies!

Cousin Rosie Tip and Tricks for Making the Best Pumpkin Pecan Pie

New to making homemade pies? Worried about the logistics of combining two kinds of pie into one super-pie? I gotchu covered, fam. Here are some tips and tricks to make sure your delicious pie comes out with the best flavor.

Always use fresh ingredients! The flavor of the pie, from the flaky crust to the creamy, sweet filling, depends on the quality of the ingredients. It’s worth it to use high-quality ingredients for the best results!
Patience is a virtue, especially in this recipe, y’all. Don’t rush; let the pumpkin pie set completely to get those perfect, even layers of pumpkin and pecan goodness.
Whether you’re making your own homemade crust or going the store-bought route, the key to avoiding a soggy bottom is to chill the pie shell before adding the filling. Ain’t no one got time for soggy bottoms!
Did y’all know oven position matters? Bake the pie on the top rack, and the heat is uneven. Baking it on the bottom rack, and the crust can easily burn. To achieve the perfect even bake, move the oven racks to the lower third of the oven, where the temperature is more consistent.
How do you know when that pumpkin layer is done? The knife test is a classic. If it comes out clean, the pie is done. It should have a slight jiggle in the middle, which means it’s fully cooked but still moist and creamy.
I know some of y’all have had those spices in your cabinet since before your kids were born! No judgment from Cousin Rosie, but I do not want age-old spices in my pie! Fresh is best for flavor. You won’t believe the flavor that comes with some freshly ground cinnamon sticks and nutmeg!

How to Store Leftover Pie

After putting in all that effort for a tasty holiday dinner, I sure as heck hope you won’t have any leftover pie. But believe me, sometimes people just can’t fit that extra slice anywhere. So, here’s how to keep this tasty pie as fresh as possible to enjoy later.

Airtight Container or Wrap: Place the pie in an airtight container or wrap it tightly in plastic wrap or aluminum foil.
Refrigerate: Store it in the fridge for up to 4 days.
For Longer Storage: Consider freezing the pie. When ready to eat, defrost it in the refrigerator and then reheat at a low temperature in the oven. You can also store it in individual slices for when you’re craving a lil’ snacky.

This delicious pecan pumpkin pie is more than just a dessert. It’s the finishing touch on a tasty holiday meal and the perfect combination of two classic Fall treats. It’s sweet and warm, and the flavors will remind you of the magic of the holiday season, bringing family together, and enjoying a delicious meal. Happy baking, Cousins!

More Holiday Pies from I Heart Recipes

Homemade Pecan Pumpkin Pie Recipe

This delicious holiday pie combines two classic flavors — pecan pie and pumpkin pie — into the ultimate holiday dessert!

Course Dessert

Cuisine American, holiday

Keyword holiday pies, Pecan Pie, pecan pumpkin pie, Pumpkin Pie, thanksgiving pies

Prep Time 25

Cook Time 1 15

Refrigeration Time 9

Total Time 10 40

Servings servings

Author I Heart Recipes

Ingredients

For the Pumpkin Pie Base:

1 9-inch deep dish pie crust
2 large eggs
1` 15 oz. can pumpkin puree
1 cup evaporated milk
1 14 oz. can sweetened condensed milk
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves

For the Pecan Topping:

1/4 cup sugar
1/4 cup brown sugar
2 tbsp cornstarch
3/4 cup light corn syrup
4 tbsp unsalted sweet cream butter melted
1/2 tsp kosher salt
2 large eggs lightly beaten
1 1/2 cup chopped pecans
1 tsp pure vanilla extract

Instructions

Make the Pumpkin Base:

Preheat oven to 425 F and place the pie dish on a cookie sheet.
1 9-inch deep dish pie crust
In a large bowl, combine the eggs, pumpkin puree, evaporated and sweetened condensed milks, salt, and spices. Mix until everything is smooth and creamy.
2 large eggs, 1` 15 oz. can pumpkin puree, 1 cup evaporated milk, 1 14 oz. can sweetened condensed milk, 1/2 tsp kosher salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves
Pour the mixture into the pie crust. Bake for 15 mins at 425 F, then reduce the heat to 350F and bake for 50-60 mins.
Allow the pie to cool to room temperature, then refrigerate overnight to let it set completely.

Make the Pecan Topping:

In your saucepan, combine the white and brown sugar, cornstarch, corn syrup, butter, salt, and eggs. Bring the mixture to a boil over medium to medium-high heat.
1/4 cup sugar, 1/4 cup brown sugar, 2 tbsp cornstarch, 3/4 cup light corn syrup, 4 tbsp unsalted sweet cream butter, 1/2 tsp kosher salt, 2 large eggs
Remove the mixture from the heat and stir in the pecans and vanilla. Transfer the mixture to a heat-safe bowl and let it cool for 10 minutes at room temperature. Then, refrigerate for an hour.
1 tsp pure vanilla extract, 1 1/2 cup chopped pecans
Once the pumpkin base has set, carefully spread the pecan mix on top (allow the pecan topping to sit out at room temperature for 15-30 minutes to become spreadable if it's too cold). Top with additional pecans if desired.

Apple Cider Bundt Cake

Rosie — Fri, 04 Oct 2024 16:02:06 +0000

This easy homemade apple cider cake combines the favorite flavors of Fall – warmly spiced, tangy apple cider, and sweet caramel – creating a moist and flavorful treat that steals the spotlight at any Fall gathering!

Hey, Cousins! Happy Fall, y’all! So, slide in close and listen up because I’m about to spill the tea (or…, should I say the cider? 😉) on a recipe that’s about to change your Fall dessert game: a caramel apple cider bundt cake! This is the kind of cake that makes your whole family go, “You made this?! For real?!” Yep, this is the one!

Fresh Apple Cider Cake is the MVP of Autumn

So, why will this caramel apple cider cake make you the family favorite? Well, it’s like that cozy sweater you’ve been waiting to wear. That favorite Fall candle you’ve been dying to light. A trip to the apple orchard for a family day out. Comforting, familiar, and downright snuggly. It’s packed with iconic Fall flavors that make you feel warm and cozy, watching the leaves fall with a mug of hot apple cider in your hand.

If you’ve ever grabbed freshly made apple cider donuts from your local farmers’ market, this delicious bundt cake is like a giant apple cider donut. It’s a super moist cake, thanks to the addition of fresh apple cider to the cake batter. The glaze is a sweet combination of apple cider and caramel drizzle for flavors that taste exactly like those one-of-a-kind county fair caramel apples.

We’ve all seen an apple cider bundt cake recipe on Pinterest and drooled at the thought of making our own version of the perfect Fall dessert. But with THIS recipe, you won’t suffer a Pinterest Fail. Not gonna happen, Cousins – I won’t allow it!

So, if you’re ready to be the talk of the family (for good reason, this time 😉), let’s get our bake on. With this homemade caramel apple cider cake, you’re not just serving dessert – you’re serving up a whole Fall MOOD. Let’s do this, fam!

Ingredients for Homemade Apple Cider Cake

This is the perfect time of year to make this delicious cake, y’all. It has all the right warm spices, a sweet and slightly tart glaze, and the perfect caramel finish. And best yet – you don’t need any wild ingredients to make it! For the complete ingredient list and measurements, scroll on down to the recipe card. Here’s your shopping list:

Your Basic Cake Ingredients: white sugar, butter, eggs, all-purpose flour, salt, and baking powder are some of the most basic baking ingredients you’ll need for this homemade cake.
Spices: ground cinnamon, nutmeg, and cloves are the trifecta of Fall flavor.
Apple Cider: the key ingredient in this cake to give it that delicious apple flavor and unbeatable moisture.
Vanilla Extract: just like the spices, vanilla adds that touch of warmth to the cake batter.
Powdered Sugar: the base of the apple cider glaze that tops this tasty cake.
Caramel Sauce: just a drizzle of store-bought caramel sauce is the perfect finishing touch.

Simple Ingredient Substitutes for Apple Cider Cake:

Butter: Out of unsalted butter? Use salted, but go easy on the added salt.
Eggs: Allergic? A mix of ground flaxseed and water can work wonders.
Apple Cider: Apple juice can step in, but maybe add a splash of apple cider vinegar for that tang.
Flour: Got gluten issues? Grab a gluten-free blend or alternative like oat flour or almond flour, and watch for consistency.

Can I swap in or add apple sauce to this apple cider cake recipe?

If you have allergies or health problems, unsweetened apple sauce is an acceptable swap for ingredients like melted butter or vegetable oil. However, it’s not an ideal swap, so I’d recommend leaving it out of this recipe for the best results. The apple cider provides plenty of delicious apple flavor to cover the bases.

How to Make Homemade Caramel Apple Cider Bundt Cake

Making this delicious Fall treat isn’t much different than a typical cake, so rest assured that it’s a stupid simple recipe! In no time, you’ll be sittin’ on the porch swing with a cup of coffee and a slice of this sweet caramel apple spice cake!

Prep your bundt pan! I love a good non-stick spray, but the classic butter-then-flour move works, too (be sure to get into all those nooks and crannies).
In a large bowl, cream together the butter and sugar. Slowly add the eggs one at a time. Use a hand mixer or stand mixer to make it easier on your hands.
In a separate bowl, mix your dry ingredients – flour, salt, baking powder, and spices.
In another small bowl, combine the apple cider and vanilla.
Slowly alternate, adding the dry ingredients and the wet ingredients a little at a time to the bowl with the creamed sugar mixture until all the ingredients are added and combined well.
Pour the cake batter into your prepared bundt pan, then bake the cake at 325 degrees F for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
When done baking, let the cake cool enough to touch, remove it from the pan, and cool completely on a wire cooling rack.
While the cake bakes, make the apple cider glaze. Bring the apple cider to a boil in a small saucepan and reduce by half.
Turn the heat to low and add the butter, cinnamon, salt, and powdered sugar. Add more powdered sugar until it reaches your desired thickness.
Pour the glaze over the top of the cake (pro-tip: stick a sheet pan under the wire rack to catch any drippage). Let the cake sit for 30 minutes to an hour before serving.

Cousin Rosie Tips and Tricks for the Perfect Apple Cider Bundt Cake

Bundt Pan Prep: This is essential! Due to the intricate designs of bundt pans, it’s crucial to prep it properly with a baking spray. This ensures your cake will slide out seamlessly after baking.
Checking Doneness: The toothpick method is your best friend. Inserting a toothpick in the center should come out clean or with a few crumbs.
Cooling is Key: Allow the cake to cool in the pan for about 20 minutes. This lets it firm up a bit and minimizes the risk of breaking when transferring.
Avoid Overmixing: When you alternate between dry ingredients and apple cider, make sure you mix just until combined to keep the cake tender.
Add Depth of Flavor: If you want deeper, more rich flavor, swap out white sugar for light brown sugar and use brown butter. These are simple ingredient tweaks that kick the flavor up outta this world.
Add Cinnamon Sugar: If you want to make this more like an apple cider donut cake with that classic cinnamon sugar mixture, create a simple mix of ground cinnamon and granulated sugar and sprinkle it over the apple cider glaze while it’s still wet.
Homemade Caramel: Instead of buying a store-bought caramel sauce, make your own! Try my recipe for homemade salted caramel sauce!

Got Leftovers of This Delicious Caramel Apple Cider Cake? Say What?!

If by some miracle there’s cake left (because we know how we eat), pop that beauty in an airtight container or wrap it up tightly with plastic wrap. It’s good at room temperature for up to 3 days, but if you’re saving it for the next family gossip session, keep it in the fridge. If you want to freeze any cake, wrap it up and freeze it in individual slices.

More Tasty Homemade Cakes from I Heart Recipes

Caramel Apple Cider Cake Recipe

A moist and tasty fall delicacy that steals the show at any party is this Caramel Apple Cider Bundt Cake, which combines the rich warmth of caramel with the tart freshness of apple cider.

Course Dessert

Cuisine American

Keyword Caramel Apple Cider Cake

Prep Time 40

Cook Time 1 20

Cool Time 20

Total Time 1 30

Servings servings

Author I Heart Recipes

Ingredients

Cake Ingredients:

3 cups sugar
1 1/2 cups unsalted butter softened
6 large eggs
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1 cup apple cider
1 tsp vanilla

Glaze

1 cup apple cider
1/2 – 3/4 cup powdered sugar
2 TBSP butter
1 tsp cinnamon
½ tsp salt
1/2 cup store-bought caramel sauce

Instructions

Cake Directions:

Preheat oven to 325°F. Prep bundt pan with baking spray.
Use an electric mixer to combine sugar and butter, beating until light and fluffy.
3 cups sugar, 1 1/2 cups unsalted butter
Slowly add eggs, one at a time, beating after each addition.
6 large eggs
Whisk together flour, salt, baking powder, cinnamon, nutmeg, and cloves in a medium bowl.
3 cups flour, 1/2 tsp salt, 1/2 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/8 tsp ground cloves
In a small bowl, mix apple cider and vanilla.
1 cup apple cider, 1 tsp vanilla
Alternately add the dry ingredients and cider-vanilla mixture to the butter-sugar-egg mixture, blending as you go.
Pour batter into the prepped bundt pan.
Bake for 70 minutes. Check with a toothpick to ensure cake is done.
Allow to cool in the pan for 20 minutes, then transfer to a plate or cake stand.

Glaze Directions:

Bring apple cider to a boil in a saucepan over medium heat. Reduce to low, simmer for 10 minutes or until reduced by half.
1 cup apple cider
Slowly add butter, cinnamon, salt, and 1/2 cup of powdered sugar, stirring to combine.
2 TBSP butter, 1 tsp cinnamon, ½ tsp salt, 1/2 – 3/4 cup powdered sugar
Add additional powdered sugar as needed to reach your desired glaze thickness.
Pour glaze over the cake, then drizzle with caramel sauce.
1/2 cup store-bought caramel sauce
Let the cake sit for 1 hour.
Serve and enjoy!

Southern Pecan Pie

Rosie — Fri, 13 Sep 2024 16:25:15 +0000

This classic Southern pecan pie recipe has nutty toasted pecans, a sweet and gooey filling, and a buttery crust. It’s a Southern classic that belongs on your holiday dessert table!

Hey Cousins! Today, we’re making a truly classic Southern dessert: pecan pie! I love a good old-fashioned pecan pie during the holidays, so I’m going to share my tried-and-true Southern-style pecan pie recipe with you all step-by-step!

I hate to brag, but I do believe this is the best Southern pecan pie recipe in the world. Seriously, I do! Every time I make this pie for a special occasion, it comes out amazing, and I get rave reviews. What makes this simple pie so good? The ingredients! I’m not stingy with pecans or spices. I use the perfect amount of eggs (because we don’t do the runny custard texture around here, Boo-boo!) and a warm and flavorful bourbon vanilla extract.

Pecan Pie’s Deep Southern History

Now, everyone knows that pecan pie is a classic dessert – one of America’s favorite pies right next to pumpkin and apple! But why is it such an icon of the South?

Well, aside from the fact that pecan trees are abundant in places like Georgia and Texas, its southern popularity is thanks to one of the key ingredients in pecan pie: Karo syrup! Karo Corn Syrup published a pecan pie recipe on their bottles in the early 1930s, which spread the dessert like wildfire around the homes of wives and homemakers in the South.

It’s a delicious pie known for its simple ingredients, nutty flavor, and sweet, gooey filling. Topped with a scoop of vanilla ice cream, it’s the perfect finishing touch after a filling Thanksgiving dinner.

And if this is your first time making a homemade pecan pie recipe – don’t you worry your pretty little head! We’ll walk through this easy recipe step-by-step so you can make the most delicious, beautiful pie for your holiday table.

Ingredients for Classic Southern Pecan Pie

Now, one reason why pecan pie is one of my favorite desserts is because it doesn’t call for a ton of complicated ingredients. You just need the basics! You can find the full ingredient list and measurements in the recipe card below. Here’s everything you need to make the best pecan pie recipe.

Pie Crust: I do like to take a shortcut and use a premade crust in this recipe to save time, but you can make homemade pie crust if you want!
Pecans: can’t have a pecan pie without ‘em! I use chopped pecans in this recipe, but you can use whole pecans or even pecan halves if you like more crunch.
Eggs: using four whole eggs in this recipe gives us the perfect texture in the filling.
Light Corn Syrup: for sweetness and texture in the filling.
Sugar: also for sweetness – yes, this pie is sweet as… well, pie!
Melted Butter: makes the filling taste rich and smooth.
Nutmeg: adds the perfect warm, nutty flavor to the pie.
Vanilla Extract: you want to use good quality vanilla. My secret ingredient is Trader Joe’s bourbon vanilla extract – it’s got a deep, warm, nutty flavor that is perfection in pecan pie!

Is light or dark corn syrup better for pecan pie?

Honestly, either can be used in this recipe! Light corn syrup has a milder flavor. Dark Karo syrup will make your pecan pie filling a bit darker and really bring out that nutty flavor. Using dark brown sugar instead of white sugar would have the same result – so if that’s what you have on hand, feel free to use it.

What is a substitute for Karo syrup in pecan pie?

If you don’t have it on hand, there are a few things you can swap with corn syrup for a similar result. Maple sugar is a good swap, but it will (obviously) give your pecan pie that sweet maple flavor. Honey is another good option. But again, if you want that classic pecan pie flavor, stick with corn syrup for the best results.

Classic Pecan Pie Recipe Steps + Video Tutorial

Okay, fam, now it’s on to the good stuff – making this super simple Southern pecan pie recipe! Y’all already know I have a video tutorial that walks you through exactly how to make this perfect pie, and you can watch it below!

Don’t forget to subscribe to I Heart Recipes on YouTube, where I’ve shared tons of recipe videos. You can find all your holiday recipes, sweet desserts, and Southern classics all in one place!

<< embed YT video >>

How to Make Southern Pecan Pie Step by Step

Cream Eggs, Sugar, Corn Syrup, and Butter: In a large bowl, mix the eggs, granulated sugar, and melted butter together. It’s best to work with room-temperature ingredients so everything combines smoothly.
Add Vanilla and Nutmeg: Next, add in the bourbon vanilla extract (you can use regular if that’s all you have) and nutmeg. If you don’t love the flavor of nutmeg, leave it out or swap it out for some ground cinnamon (I promise, the flavor boost is worth it!).
Add Pecan Pieces: Place the crushed pecans in the bottom of the unbaked pie crust. While the pie bakes, those pecans will rise to the top of the pie, giving you that iconic pecan pie top!
Pour the Filling: Pour the filling over the pecans, filling the pie shell. Since I’m using store-bought pie dough, it comes in its own pan. If you’re making homemade, you’ll want to use an 8- or 9-inch pie dish.
Bake: Place the pie on a baking sheet to avoid any sticky spillage in the oven, and bake the pecan pie at 350 degrees for 45-50 minutes. If the edges or top of the pie start to become too brown, cover the pie with aluminum foil for the remaining baking time.
Rest: Allow the pie to cool completely before serving. In fact, if you have time, let the pie sit overnight! You need to allow plenty of time for the gooey pecan pie filling to set into the perfect texture.

Tips and Tricks for the Perfect Pecan Pie Recipe

There’s a reason pecan pie is one of America’s favorite desserts – it’s simple, sweet, and has a classic, iconic flavor everyone loves. Now, you know I’d be outta my mind not to give you some Cousin Rosie tips to make this already easy recipe even more simple for y’all.

You don’t have to pre-bake the pie crust before adding the filling. However, you can if you want, but it’s not necessary. I think the flakey, buttery crust bakes up perfectly enough without pre-baking, and it saves me some time.
If you’re using store-bought crust like I am, let it thaw a bit before preparing the pie. Otherwise, it might be underdone.
Corn syrup too sticky? Spray your measuring cup with a quick burst of cooking spray. The corn syrup will slide right on out, mess-free!
When shopping for corn syrup, be careful not to accidentally grab high fructose corn syrup. It’s much sweeter than regular corn syrup and much more unhealthy to consume.

Can you make Southern pecan pie ahead of time?

Yes! In fact, it’s the perfect Thanksgiving dish to make ahead of time. It will last for a day or two in the fridge, have plenty of time to set, and still taste delicious on the big day. So, if you need to save some time and start your holiday baking early, pecan pie should be first on your list.

How do you tell when pecan pie is done baking?

Your pecan pie will be a little jiggly when it comes out of the oven, but that cooling time is what really makes the difference! The filling should not be too liquidy or loose. If it still is, it needs to bake longer. You can always wrap foil around the edges and over the top of the pie to prevent burning.

How do you properly store pecan pie?

Like most pies with custard-like egg fillings, pecan pie should always be stored in the fridge. Let your pie cool at room temperature for up to two hours, then wrap it up with plastic wrap or store it in an airtight container, and it will last in the fridge for up to 4 days. It’s also freezer-friendly!

How do I get a decorative pecan pattern on top of my Southern pecan pie?

If you want those perfectly arranged pecans on the top of your pie, it’s easier than you think! Simply prepare the pecan pie as directed in the recipe. Once you’ve poured the filling into the crust, the pie is ready to decorate! Place whole pecans carefully on top of the unbaked pecan pie filling in whatever pattern you like, then bake as directed. You’ll have a beautiful pecan pie topped with nutty roasted pecans that look almost too good to eat!

More Holiday-Worthy Desserts from I Heart Recipes

Well, Cousins – that’s it! That’s how you make the most perfect Southern pecan pie recipe! This easy recipe is perfect any time of year, but I know it’s a holiday staple, which is exactly why I’m sharing it now.

Before you go, be sure to check out these other holiday dessert recipes to round out your dessert table!

Loved this semi-homemade Southern pecan pie recipe? Leave a comment below! Share a photo of your Thanksgiving spread by tagging me on Pinterest, Facebook, and Instagram. Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

Southern Pecan Pie Recipe

A true southern classic, you can't beat a pecan pie! This semi-homemade recipe is super simple and so delicious, it's the perfect holiday pie recipe.

Course Dessert

Cuisine holiday, Southern

Keyword Pecan Pie

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Author I Heart Recipes

Ingredients

1 1/4 cup pecans chopped
4 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
2 tbsp salted butter melted
1/4 tsp ground nutmeg
1 tablespoon bourbon vanilla extract
1 9-inch deep dish pie shell store-bought or homemade

Instructions

Preheat the oven to 350 F.
In a large bowl, add the eggs and mix until everything is one color.
4 large eggs
Next, add in the sugar, corn syrup, melted butter, vanilla, and nutmeg. Mix until well combined.
1 cup light corn syrup, 1/2 cup granulated sugar, 2 tbsp salted butter, 1/4 tsp ground nutmeg, 1 tablespoon bourbon vanilla extract
Grab the pie shell and sprinkle the chopped pecans into the center.
1 1/4 cup pecans, 1 9-inch deep dish pie shell
Next, pour the pecan pie filling over the pecans.
Place the pie on a cookie sheet and place in a preheated oven. Bake the pie for 45-50 minutes.
Remove and let cool completely before serving. Refrigerate the pie after 2 hours.
Serve, and enjoy!

Video

Vegan Southern Sweet Potato Pie

Rosie — Sun, 18 Aug 2024 12:00:00 +0000

This Vegan Southern Sweet Potato Pie features a flaky coconut oil crust and a rich, spiced sweet potato filling made with coconut milk and warm spices, offering all the comfort and flavor of a classic Southern dessert. It’s a dairy-free and egg-free treat that’s just as delicious as the one Grandma used to make.

Y’all know there’s something special about a Southern sweet potato pie. It’s the kind of dessert that warms your soul and makes you feel like you’re back in Grandma’s kitchen. But let me tell you, this ain’t just any sweet potato pie—this is a vegan sweet potato pie, and honey, it’s every bit as delicious as the one your grandma used to make!

Now, before you start worrying that vegan means sacrificing flavor, let me assure you—this pie is rich, creamy, and packed with all those comforting spices that make Southern desserts so irresistible. And the best part? You won’t even miss the eggs or dairy. Whether you’re vegan, dairy-free, or just looking to try something new, this pie will have you wondering why you didn’t make the switch sooner.

How to Make Vegan Southern Sweet Potato Pie

Ingredients

Before we dive into baking, let’s get that shopping list ready. Here’s everything you’ll need to create this Southern masterpiece:

For the Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup coconut oil, solid
3-4 tablespoons ice water

For the Filling

2 large orange sweet potatoes (about 2 cups mashed)
1 cup full-fat coconut milk
3/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup cornstarch
2 tablespoons melted coconut oil
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt

Optional Extras

Bourbon or rum (1 tablespoon, for a flavor boost)
Coconut whipped cream or dairy-free vanilla ice cream for serving

Got everything? Perfect. Let’s get baking!

Instructions

1. Making the Crust

Combine Dry Ingredients: In a large bowl, mix together the 1 1/2 cups of all-purpose flour and 1/2 teaspoon of salt.
Add Coconut Oil: Cut the 1/2 cup of solid coconut oil into the flour mixture until it resembles coarse crumbs.
Add Water: Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough: Once chilled, roll the dough out on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.

2. Making the Filling

Prepare Sweet Potatoes: Preheat your oven to 375°F (190°C). Wash and scrub the 2 large sweet potatoes, then pierce them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are very tender. Allow them to cool slightly, then peel and mash until smooth (you’ll need about 2 cups of mashed sweet potatoes).
Combine Filling Ingredients: In a large bowl, combine the 2 cups of mashed sweet potatoes, 1 cup of full-fat coconut milk, 3/4 cup of brown sugar, 1/4 cup of granulated sugar, 1/4 cup of cornstarch, 2 tablespoons of melted coconut oil, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground allspice, and 1/4 teaspoon of salt. Mix until smooth and well combined.
Assemble the Pie: Pour the filling into the prepared pie crust and smooth the top.

3. Baking the Pie

Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
Cool the Pie: Remove the pie from the oven and let it cool completely on a wire rack before slicing. This will help the filling set properly.

When it’s time to serve, go ahead and add a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. The combination of that cool, creamy topping with the warm spices of the pie is pure heaven.

Why You’ll Love This Vegan Southern Sweet Potato Pie

This Vegan Southern Sweet Potato Pie isn’t just for vegans—it’s for anyone who loves a good, old-fashioned, homemade pie. It’s rich, flavorful, and full of Southern charm, just like Grandma used to make. So go ahead, give this recipe a try, and see if it doesn’t become a new favorite in your kitchen. Because sometimes, the best recipes are the ones that surprise you.

And who knows? Maybe this pie will become a new family tradition, just like the one Grandma used to bake—with a little extra love from your kitchen.

Pin This Recipe For Later

If you enjoyed this Vegan Southern Sweet Potato Pie, check out some of my other vegan recipes!

Vegan Southern Cornbread Dressing

Vegan Baked Macaroni & Cheese

Southern Style Vegetarian Meatloaf

Vegan Southern Sweet Potato Pie

This Vegan Southern Sweet Potato Pie combines a flaky coconut oil crust with a creamy, spiced sweet potato filling made with coconut milk, delivering all the traditional Southern flavors in a dairy-free and egg-free version. It's a plant-based dessert that's just as satisfying as the classic recipe Grandma used to bake.

Course Dessert

Cuisine Southern

Keyword Vegan Southern Sweet Potato Pie

Prep Time 30

Cook Time 2

Refrigerate Time 30

Total Time 3

Servings servings

Author I Heart Recipes

Ingredients

For the Crust:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup coconut oil solid
3-4 tablespoons ice water

For the Filling:

2 large orange sweet potatoes about 2 cups mashed
1 cup full-fat coconut milk
3/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup cornstarch
2 tablespoons melted coconut oil
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt

Instructions

Making the Crust:

Combine Dry Ingredients: In a large bowl, mix together the flour and salt.
Add Coconut Oil: Cut the solid coconut oil into the flour mixture until it resembles coarse crumbs.
Add Water: Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough: Once chilled, roll the dough out on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.

Making the Filling:

Preheat your oven to 375°F (190°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are very tender. Allow them to cool slightly, then peel and mash until smooth.
In a large bowl, combine the mashed sweet potatoes, coconut milk, coconut sugar, granulated sugar, cornstarch, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, allspice, and salt. Mix until smooth and well combined.
Pour the filling into the prepared pie crust and smooth the top.

Baking:

Preheat your oven to 350°F (175°C). Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
Remove the pie from the oven and let it cool completely on a wire rack before slicing. This will help the filling set properly.

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

Sweet Potato Pie Fudge

Rosie — Fri, 09 Aug 2024 23:42:46 +0000

This must-try recipe for sweet potato pie fudge is the perfect dessert for any occasion! Learn how to make easy homemade fudge with all the flavors of your favorite holiday pie.

Hey Cousins! Today, I’m sharing a recipe you’d expect to see around the holidays – sweet potato pie fudge! Now, y’all know an I Heart Recipes sweet potato pie is a legend. Between good ol’ soul food sweet potato pie and sweet, sticky Southern candied yams, some of my most popular recipes include sweet potatoes.

I don’t know what it is, but whenever the holiday season hits, I crave fudge. It’s not truly a holiday season if I can’t have an assortment of homemade fudge! I’m talking vanilla fudge, chocolate fudge, and even my new favorite – this sweet potato pie fudge!

Homemade Fudge: The Perfect Dessert

Once I realized how easy it was to make homemade fudge, it was game over at the Mayes Household – especially around the holidays! Homemade fudge is the perfect holiday dessert. You can make fudge with so many flavors. Aside from this sweet potato pie fudge recipe, I’ve dabbled in other flavors, like champagne strawberry fudge and red velvet fudge.

I came up with the idea of sweet potato fudge a few years ago. I was browsing through several magazines and came across a recipe for pumpkin fudge. Loved the idea, but knew I’d love it even more if I used sweet potato puree instead of pumpkin puree. After a few test runs, I had a perfect creamy sweet potato pie fudge recipe. My family and I fell in love with this recipe, and I know y’all will, too!

Once you know how to make homemade fudge, it will be your go-to dessert – around the holiday season, as a gift, or just because you’re craving something sweet! No more stops at specialty candy stores for that rich, creamy fudge of all flavors. No, fam – that candy store is your kitchen now! Let’s get started.

How to Make Sweet Potato Pie Fudge

Ingredients

Now, you only need a few main ingredients to make homemade fudge, and most of these ingredients are the same you’d use in a classic sweet potato pie filling. I’m telling y’all, this really is sweet potato pie in fudge form! You can find the full recipe ingredient measurements and directions in the recipe card below. Here we go!

Sweet Potato Puree: you need about ½ cup, which can be made with one medium sweet potato.
Evaporated Milk: a key ingredient in homemade fudge, evaporated milk helps set the fudge without adding too much sweetness.
White & Brown Sugar: you need both sugars for this recipe. It doesn’t matter if you use light or dark brown sugar.
White Chocolate Chips: if you can find baking chips, use those! This ingredient helps with that fudgy texture.
Salted Butter: yes, we want salted! It balances the sweetness and gives the fudge a buttery smooth texture.
Ground Cinnamon & Ginger: classic spices found in sweet potato pie.
Vanilla Extract: adds a hint of sweetness and warmth.
Chopped Nuts: I use walnuts, but you could also use pecans or leave out the nuts altogether.

Can I use canned sweet potatoes in this fudge recipe?

Yes, you absolutely can use canned sweet potato! Be sure to use plain, unsweetened sweet potato puree instead of the canned pie filling or cubed sweet potatoes in syrup. Since this fudge is already pretty sweet, we don’t want to add extra sugar.

If you want to make your own sweet potato puree, you only need one medium-sized sweet potato to get the job done. You can prepare it in the oven, microwave, or stovetop – however you usually prepare them.

Sweetened condensed milk vs. evaporated milk: which do I use in homemade fudge?

Traditional fudge recipes use sweetened condensed milk, which is thick and sweet. Classic recipes like chocolate fudge don’t use a lot of added sweeteners, so the extra sweetness from condensed milk is welcomed for texture and flavor. In this recipe, however, we add plenty of sugar, so I use evaporated milk. This way, the sweetness comes from the sugar and white chocolate. For best results, follow the recipe! Swapping condensed milk for evaporated milk will make this sweet potato fudge way too sweet.

What equipment is needed to make Sweet Potato Pie Fudge?

Ready for the good stuff? Time to make this tasty holiday-worthy fudge recipe! First, let’s talk equipment – what kitchen equipment do you need to make homemade fudge? Here’s what I used:

Candy Thermometer: you want to use one to get the sweet potato fudge mixture to the precise temperature – about 240 degrees F – for the perfect texture.
Square Pan or Casserole Dish: the size of the dish will determine how big/thick your fudge pieces are. A square pan will make thicker pieces, and a classic baking dish will make thinner pieces of fudge.
Parchment Paper: line your pan with parchment paper to prevent sticking. You can easily remove and cut the fudge without a mess!
Sharp Knife or Bench Scraper: makes cutting the fudge so effortless.

Instructions

Step 1: Make the Fudge Mixture

In a large pot, combine all the ingredients – butter, white and brown sugar, evaporated milk, vanilla, sweet potato puree, white chocolate chips, cinnamon, and ginger.
Mix everything over medium heat until the butter melts and everything is combined.
Insert the candy thermometer and raise the heat to medium-high. Stir the mixture continuously until it reaches the soft ball temperature – between 235 and 240 degrees F.

Step 2: Pour and Set the Sweet Potato Pie Fudge

When the fudge mixture comes to temperature, remove it from the heat.
Mix in the nuts, then pour the mixture into a parchment-lined pan.
Let the fudge sit at room temperature until it cools and sets. It will have a firm fudge texture but be soft enough to cut easily with a sharp knife or bench scraper.

There you have it – an easy recipe for sweet potato fudge that tastes just like its pie counterpart! It’s sweet, packed with warm flavors of vanilla and cinnamon, and the perfect treat! A piece of fudge this delicious will cure any sweet tooth craving and then some.

Tips and Tricks for the BEST Homemade Sweet Potato Pie Fudge

This easy homemade fudge recipe takes less than 20 minutes from start to finish, making it one of the easiest dessert recipes you can make any time! Whether you’re serving it alongside other sweet potato recipes or making it as a sweet treat to give to loved ones, here are some Cousin Rosie-approved tricks to make this sweet potato pie fudge even more delicious.

Use maple syrup instead of vanilla extract for a similarly warm Fall flavor. You’ll get that same deep flavor and a little added sweetness.
This is a sticky mixture, so use a rubber spatula or spoon to cook it and spread the fudge mixture to avoid mess.
Top the fudge with extras, like mini chocolate chips, sea salt, crushed nuts, or a drizzle of melted caramel or chocolate sauce.
Want this sweet potato fudge to taste even more like a pie? Make a simple, no-bake graham cracker crust with crushed graham crackers, sugar, and butter. Spread it on the bottom of your baking pan, pour the fudge mixture over the pie crust, and let it set. Little fudgy sweet potato pie bites!
Store leftover fudge in an airtight container or wrapped with plastic wrap. It can be stored at room temperature for up to one week or in the fridge for up to two.

More Sweet Dessert Treats from I Heart Recipes

If you loved this sweet potato pie fudge recipe, here are more to try! These desserts are perfect for holidays, birthdays, or family get-togethers – where dessert is always a must.

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.

Sweet Potato Pie Fudge

This creamy homemade sweet potato pie fudge is the perfect dessert – whether it's the holiday season or any other special occasion!

Course Dessert / Treat

Cuisine American

Keyword Sweet Potato Pie Fudge

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Author I Heart Recipes

Ingredients

12 ounces white chocolate baking chips
2/3 cup evaporated milk
1 cup granulated sugar
1/2 cup dark brown sugar
12 tbsp salted butter
2 tsp vanilla extract
1/2 cup mashed sweet potatoes
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 cup chopped walnuts

Instructions

Line a 9×13 bake dish with parchment paper.
Combine all of the ingredients (except the walnuts) in a large pot and place over medium heat.
12 ounces white chocolate baking chips, 2/3 cup evaporated milk, 1 cup granulated sugar, 1/2 cup dark brown sugar, 12 tbsp salted butter, 2 tsp vanilla extract, 1/2 cup mashed sweet potatoes, 1 tsp ground cinnamon, 1/4 tsp ground ginger
Let the ingredients melt, stirring continuously.
Once the mixture is nice and smooth, turn the heat up to medium high.
Stir, and let the candy mixture get up to 240 F. Use a candy thermometer for accuracy.
Remove the fudge mixture from the stovetop, add it the walnuts, and stir.
1/2 cup chopped walnuts
Pour the mixture into the parchment paper-lined bake dish and let cool.
Once completely cool, cut the fudge into desired shapes.
Enjoy!

The Ultimate Carrot Cake Recipe

Rosie — Fri, 02 Aug 2024 20:38:54 +0000

You’ll love this sweet, moist homemade carrot cake with pineapple, raisins, and coconut, and finished with a tangy cream cheese frosting. This loaded carrot cake recipe is perfect for any occasion and will be the star of the dessert table!

Hey cousins! Whether the holidays are right around the corner or you’re searching for the perfect cake recipe for the carrot cake lover in your life, it wouldn’t be right if I didn’t share one of my favorite cake recipes – a good old fashioned carrot cake recipe!

Now, I am one of those people who love a nice slice of moist carrot cake with lots – and I mean LOTS – of cream cheese icing. I also like my carrot cake fully loaded. I mean, I love it ALL in my carrot cake. Get outta here with just carrots and spice and think it’s all nice. I need carrot cake with pineapple, raisins, and coconut too! If you’re looking for a basic carrot cake recipe, might I point you to my classic layered carrot cake recipe? But if you like a little “extra, ” this is the cake for you!

Why You’ll Love This Easy Carrot Cake Recipe

So, why exactly should you make this tasty homemade carrot cake? Aside from being downright delicious, here are a few other reasons to convince you.

It’s EASY. Homemade cake doesn’t have to always be a task. This homemade carrot cake is a simple combination of wet ingredients, dry ingredients, and an easy cream cheese frosting.
It’s CLASSIC. Who doesn’t love the warm spices, moist crumb, and sweet bites of carrot and coconut in a carrot cake?!
It’s FULLY LOADED, yet super moist and packed with flavor. Key ingredients in this carrot cake recipe give it the perfect texture and taste, so whatever you do, DON’T substitute anything!

Ingredients for Homemade Carrot Cake with Pineapple

Okay, fam, let’s get into the carrot cake ingredients – what do you need to make the ultimate carrot cake recipe? As always, the exact measurements are included in the recipe card at the end of the post. Here’s what you need:

Shredded Carrots: you can’t have carrot cake without the carrots!
Raisins: these may be controversial, but they’re a must in this recipe. Feel free to use regular or golden raisins.
Shredded Coconut: I prefer sweetened shredded coconut for a little bit of added sweetness in my carrot cake.
Crushed Pineapple: the sweet, tangy pineapple adds the perfect flavor and texture to carrot cake.
Eggs: gives structure to the cake, which we need with all these tasty add-ins!
Buttermilk and Vegetable Oil: add moisture to the cake. I use canola oil.
Salt: you only need a little bit, but it helps to enhance all the delicious flavors in this cake recipe.
Flour, Sugar, and Baking Powder: these three ingredients are the trifecta of any homemade cake recipe.
Vanilla Extract and Cinnamon: work together for that sweet, warm, spicy flavor.

To make the from-scratch cream cheese icing, you need the following ingredients:

Softened Cream Cheese: using room temperature cream cheese makes mixing a smooth, creamy frosting so much easier.
Butter: you can use salted or unsalted butter. I prefer unsalted to control the sweetness of the frosting.
Powdered Sugar: also called confectioners sugar, it helps to make the frosting velvety smooth.
Vanilla Extract: the finishing touch for that warm, sweet flavor.

How do you prepare carrots for this homemade carrot cake recipe?

So, what’s the best way to prepare fresh carrots for carrot cake? That depends on whether you want the carrots to melt into the cake or like nice defined bits of carrot. It’s all about the texture!

Use a box grater if you want classic shredded carrots in your carrot cake batter. Most box graters have different sizes on each side, so you can choose your texture.
Use a food processor if you want more finely grated carrots. They’ll melt into the batter, so you’ll get that classic carrot cake flavor without the added texture.
Use pre-shredded carrots from the grocery store. I think these are a bit dry, but it’s a great backup plan if you’re short on time or don’t want to shred your own carrots.

What kind of pineapple should I use in carrot cake?

Again, what texture do you want? Crushed pineapple, like grated carrots, blends into the cake batter so you get all the flavor without a chunky texture. Pineapple chunks give an extra pop of tangy, juicy pineapple flavor. Can fresh pineapple be used in carrot cake? Of course! A food processor comes in handy for that perfect crushed pineapple texture. I prefer to use canned pineapple for ease.

How to Make the BEST Carrot Cake Recipe

When I tell y’all that this is the easiest homemade carrot cake recipe, I mean it. It doesn’t earn the “ultimate carrot cake” title without being the best! Here’s how to make a delicious homemade, moist carrot cake recipe in just a few steps:

In a large bowl, combine the wet ingredients: eggs, oil, buttermilk, vanilla extract, and sugar.
In a separate bowl, combine the dry ingredients: all purpose flour, salt, baking powder, and cinnamon. For a smooth mixture, sift the ingredients.
Gently pour the dry ingredients into the wet ingredients and mix to combine. Don’t overmix the batter!
Toss the crushed pineapple, shredded carrots, and shredded coconut into the cake batter and fold to combine everything together.
Divide the carrot cake batter into two prepared 9-inch cake pans and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

How to Make Homemade Cream Cheese Icing

While the carrot cake cools, whip together the homemade cream cheese frosting. Combine room temperature cream cheese with powdered sugar, softened butter, and vanilla extract. It’s easiest to make the frosting using an electric mixer, like a hand mixer or a stand mixer. Mix the ingredients until you have a smooth, velvety cream cheese frosting.

How to Decorate Your Carrot Cake

You don’t need to do much to assemble this delicious, moist cake. First and foremost, let the cake cool completely before frosting it, or else the frosting will melt, and you’ll have a whole big mess on your hands!

Once sufficiently cooled, place the first cake layer down and spread a nice layer of frosting on the top and sides. Place the second cake layer on top, then carefully frost the top and down the sides of the cake. If you want to get truly fancy, bust out a piping bag to make small, decorative dollops of frosting on the top of the cake.

And there you have it! The ultimate homemade carrot cake recipe – packed with sweet pineapple, coconut, and raisins and finished off with my favorite cream cheese frosting. It’s decadent, moist, and FULLY LOADED with so much delicious flavor! Whether you’re making it for a holiday, birthday party, or just because you love carrot cake, you’ll be hard-pressed to share with anyone!

Tips and Tricks for the Ultimate Carrot Cake with Pineapple

A classic carrot cake is packed with warm spices. This recipe only uses cinnamon, but feel free to add extras like ground nutmeg, cloves, and ginger.
Ginger is another classic carrot cake ingredient. If you love ginger, feel free to add some chopped up candied ginger as an extra add-in!
Drain the crushed pineapple before adding it to your cake batter – we don’t need that extra liquid!
Some carrot cake lovers prefer nuts in their cake. I use walnuts as a garnish in this recipe but feel free to mix them into the batter. Pecans are another great option.
There are so many different ways to use this carrot cake recipe! Follow the same recipe to make a carrot cake sheet cake in a 9 x 13 pan, carrot cake cupcakes, or even a bundt cake!
Carrot cake can be stored at room temperature for 2-3 days or in the fridge for up to 5 days. Keep it covered in an airtight container to retain that perfectly moist crumb.

More Delicious Cakes from I Heart Recipes

The Ultimate Carrot Cake Recipe

Any special occasion calls for this decadent, loaded homemade carrot cake! Packed with sweet pineapple, carrots, raisins, and coconut and topped with a from-scratch cream cheese frosting, this is THE ultimate carrot cake recipe.

Course Dessert

Cuisine American, Southern

Keyword Carrot Cake, holiday recipe

Prep Time 20

Cook Time 40

Total Time 1 20

Servings servings

Author I Heart Recipes

Ingredients

Carrot Cake:

3 eggs
3/4 cup buttermilk
3/4 vegetable oil
1 tbsp vanilla
1 1/2 cup granulated sugar
2 cups all purpose flour
1/2 tsp salt
1 tbsp baking powder
1 tbsp ground cinnamon
2 cups shredded carrots
1 cup raisins
1 cup sweetened shredded coconut
1/3 cup crushed pineapple

Cream Cheese Frosting:

8 oz cream cheese
1/2 cup butter
4 cups confectioners sugar
1 tbsp vanilla extract

Instructions

Preheat the oven to 350.
In a large bowl, combine the eggs, buttermilk, oil, vanilla, and sugar.
3 eggs, 3/4 cup buttermilk, 3/4 vegetable oil, 1 tbsp vanilla, 1 1/2 cup granulated sugar
In a separate bowl, sift together the flour, salt, baking powder, and cinnamon.
2 cups all purpose flour, 1/2 tsp salt, 1 tbsp baking powder, 1 tbsp ground cinnamon
Slowly add the dry ingredients with the wet ingredients until fully mixed together.
Next, fold in the shredded carrots, raisins, coconut, and pineapple until well combined.
2 cups shredded carrots, 1 cup raisins, 1 cup sweetened shredded coconut, 1/3 cup crushed pineapple
Divide the batter into two 9-inch pans. Be sure to grease and flour them, or use parchment paper.
Bake the cakes at 350 degrees for 40 minutes or until done.

How to Make Cream Cheese Frosting:

Cream together the softened butter, cream cheese, and vanilla extract using a stand mixer or hand mixer.
8 oz cream cheese, 1/2 cup butter, 1 tbsp vanilla extract
Slowly add the sifted powdered sugar to avoid lumpy frosting. Mix until smooth.
4 cups confectioners sugar

To Decorate the Cake:

Allow the two cake layers to cool completely before frosting. Remove the cakes from the pans and cool on a wire rack.
Place a small dollop of frosting on a cake platter, then place the bottom layer of cake. Cover the top and sides of the cake with the cream cheese icing. Place the top layer, then finish frosting the cake.

Easy Blackberry Lavender Mini Cheesecakes

Rosie — Mon, 22 Jul 2024 11:00:00 +0000

Easy Blackberry Lavender Mini Cheesecakes combines the sweetness of blackberries with the subtle aroma of lavender, creating a perfect dessert for any occasion.

If you’re looking for a show-stopping dessert that’s easy to make, you’re in the right place. These Easy Blackberry Lavender Mini Cheesecakes are not only delicious but also beautiful and fun for any occasion.

These mini cheesecakes have become one of my favorite desserts to share at get-togethers and potlucks. The combination of fresh blackberries and fragrant lavender is absolutely incredible. The blackberries add a burst of juicy sweetness, while the lavender provides a subtle, floral note that elevates the entire dessert. It’s a match made in heaven!

One of the things I love most about this recipe is how simple it is to prepare. The crust is made from finely crushed vanilla wafer cookies, which adds a lovely buttery crunch to the base of each cheesecake. The filling is rich and creamy, thanks to the perfect blend of cream cheese, Greek yogurt, and fresh blackberry puree. And let’s not forget the lavender – those tiny petals pack a touch of flavor that makes these mini cheesecakes one of a kind.

These cheesecakes are perfect for entertaining because they look so elegant, but they’re actually relatively easy to make. You can prepare them ahead of time, which means less stress when you’re getting ready for your gathering. Plus, since they’re individual servings, they’re super convenient for guests to enjoy.

If you’ve never baked with lavender before, you’re in for a treat. It adds a unique and sophisticated flavor that pairs beautifully with the blackberries. Just be sure to use edible lavender, which is usually found at specialty grocery stores or online. A little goes a long way, so don’t overdo it!

Are you ready to make these little cheesecakes? Here’s what you’ll need and how to make the crust and filling. They may look difficult but you’ll be amazed at how easy they are to prepare.

How to Make Blackberry Lavender Mini Cheesecakes

Ingredients

Vanilla Wafer Crust:

1 ½ cups finely crushed vanilla wafer cookies (about 35-40 cookies)
¼ cup granulated sugar
⅓ cup melted unsalted butter

Lavender Blackberry Cheesecake Filling:

16 oz cream cheese at room temperature
½ cup granulated sugar
⅓ cup Greek yogurt
Pinch of fine sea salt
2 large eggs
1 ½ tbsp dried edible lavender flowers, finely chopped
½ cup fresh blackberry puree

Instructions

Prepare the Crust:

Preheat your oven to 325°F and line a 12-cup cupcake or muffin tin with paper liners.
In a food processor, grind the vanilla wafer cookies into fine crumbs.
In a medium bowl, combine the cookie crumbs, powdered sugar, and melted butter until well-mixed.
Place about a tablespoon of the vanilla wafer crumb mixture into each liner and press it firmly using the back of a spoon or a small flat-bottomed glass.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Add the Greek yogurt and sea salt, mixing until well blended.
Incorporate the eggs one at a time, beating well after each addition.
Gently fold in the fresh blackberry puree and finely chopped lavender flowers until evenly mixed.
Divide the cheesecake batter between the cups in the pan. The cups should be mostly full.
Sprinkle a few additional lavender flowers on top of each cheesecake for garnish.

Bake and Chill:

Bake in the oven for about 18-20 minutes or until the centers are just set.
Allow the cheesecakes to cool for about an hour at room temperature.
Refrigerate the cheesecakes for at least 4 hours or overnight for best results.

Garnish and Serve:

Prepare homemade whipped cream and transfer it to a piping bag fitted with a star tip, or you can use store-bought whipped cream.
Give a swirl of whipped cream onto each cheesecake and garnish with a few extra lavender petals.

Why You’ll Love This Easy Blackberry Lavender Mini Cheesecakes Recipe

These Blackberry Lavender Mini Cheesecakes are a unique and wonderful treat for many reasons.

Perfectly Portioned: Mini cheesecakes are great for portion control and are perfect for parties or gatherings.
Floral and Fruity Flavor: The combination of blackberry and lavender offers a unique and sophisticated flavor everyone will enjoy.
Easy to Make: With simple ingredients and straightforward steps, you’ll have these delightful desserts ready in no time.
Elegant Presentation: These cheesecakes are visually stunning and can be garnished beautifully with whipped cream and lavender petals.

How to Save and Store These Blackberry Lavender Mini Cheesecakes

Once you’ve made these fun Blackberry Lavender Mini Cheesecakes, you’ll want to make sure they stay fresh and delicious. Here are some tips on how to properly save and store them.

Refrigeration:

Cool Completely: Before storing, make sure the mini cheesecakes have cooled completely at room temperature. This helps prevent condensation from forming, which can make the cheesecakes soggy.
Store in an Airtight Container: Place the cooled cheesecakes in an airtight container. This will keep them fresh and prevent them from absorbing any odors from the fridge.
Refrigerate: Store the container in the refrigerator. These mini cheesecakes will stay fresh for up to 5 days.

Freezing:

Freeze Individually: If you want to store the cheesecakes for a longer period, you can freeze them. Place the cooled cheesecakes on a baking sheet lined with parchment paper and freeze until solid, about 2 hours.
Wrap and Store: Once frozen, wrap each cheesecake individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped cheesecakes in a freezer-safe airtight container or a zip-top freezer bag.
Label and Freeze: Label the container or bag with the date to keep track of how long the cheesecakes have been stored. Frozen cheesecakes can be kept in the freezer for up to 3 months.

Thawing:

Refrigerator Thawing: To thaw, simply transfer the cheesecakes from the freezer to the refrigerator. Allow them to thaw overnight or for at least 6-8 hours.
Room Temperature Thawing: If you’re short on time, you can also thaw the cheesecakes at room temperature for about 1-2 hours. Just be sure to remove the plastic wrap or aluminum foil so they don’t become too moist.

Serving Tips

Whipped Cream Swirls:

Homemade Whipped Cream: Top each mini cheesecake with a swirl of freshly whipped cream. Add a hint of vanilla or almond extract to the whipped cream to make them extra special.
Lavender-Infused Cream: For an extra touch of lavender, infuse the cream with a small amount of dried lavender before whipping. Strain out the lavender before whipping to avoid a gritty texture.

Fresh Berries:

Blackberries: Garnish each cheesecake with a fresh blackberry or two. This adds a pop of color and enhances the fruity flavor.
Mixed Berries: Create a berry medley with blueberries, raspberries, and blackberries for a colorful and vibrant topping.

Edible Flowers:

Lavender Petals: Sprinkle a few extra edible lavender petals on top of the whipped cream for a delicate and elegant look.
Other Edible Flowers: Add other edible flowers, such as pansies or violets, to enhance the presentation and add a subtle flavor variation.

Fruit Compote:

Blackberry Compote: Drizzle a small amount of homemade blackberry compote over each cheesecake. To make the compote, simmer fresh blackberries with a bit of sugar and lemon juice until thickened.
Mixed Fruit Compote: Combine various fruits like strawberries, blueberries, and raspberries in the compote for a rich, fruity sauce.

Mint Leaves:

Fresh Mint: Garnish each mini cheesecake with a small sprig of fresh mint. The green color contrasts beautifully with the purple and adds a refreshing aroma.

Chocolate Drizzle:

White or Dark Chocolate: For a decadent touch, drizzle melted white or dark chocolate over the cheesecakes. You can also use flavored chocolate, like lavender or blackberry-infused chocolate, for an extra layer of flavor.

Citrus Zest:

Lemon or Orange Zest: Sprinkle lemon or orange zest on top of the cheesecakes for a burst of citrusy freshness that complements the blackberry and lavender flavors.

I hope you love my Blackberry Lavender Mini Cheesecakes as much as we do. They’re a fabulous blend of fresh, fruity blackberries with the perfect touch of lavender, making them an exquisite treat for any occasion. Whether you’re planning a dinner party, a family gathering, or just want to indulge yourself, these mini cheesecakes are impressive. I can’t wait to hear how yours turn out—please tell me how you like them and any creative twists you might add. Happy baking, and enjoy every delicious bite!

If you liked these Blackberry Lavender Mini Cheesecakes, try some of my other desserts!

Orange Creamsicle Dessert Bars

Sweet Potato Pie Fudge

Easy Lemon Ice Cream Cake

The Ultimate Carrot Cake Recipe

Easy Blackberry Lavender Mini Cheesecakes

These Blackberry Lavender Mini Cheesecakes feature a vanilla wafer crust, creamy blackberry lavender filling, and are topped with whipped cream and lavender petals. Perfect for any occasion!

Course Dessert

Cuisine American

Keyword Blackberry Lavender Mini Cheesecakes

Prep Time 25

Cook Time 20

Refrigeration Time 4

Total Time 4 45

Servings

Author I Heart Recipes

Ingredients

Vanilla Wafer Crust

1 ½ cups finely crushed vanilla wafer cookies about 35-40 cookies
¼ cup granulated sugar
⅓ cup melted unsalted butter

Lavender Blackberry Cheesecake Filling

16 oz cream cheese at room temperature
½ cup granulated sugar
⅓ cup Greek yogurt
Pinch of fine sea salt
2 large eggs
1 ½ tbsp dried edible lavender flowers finely chopped
½ cup fresh blackberry puree

Instructions

Crust

Preheat your oven to 325°F and line a 12-cup cupcake or muffin tin with paper liners.
In a food processor, grind the vanilla wafer cookies into fine crumbs.
In a medium bowl, combine the cookie crumbs, powdered sugar, and melted butter until well-mixed.
Place about a tablespoon of the vanilla wafer crumb mixture into each liner and press it firmly using the back of a spoon or a small flat-bottomed glass.

Cheesecake Filling

In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Add the Greek yogurt and sea salt, mixing until well blended.
Incorporate the eggs one at a time, beating well after each addition.
Gently fold in the fresh blackberry puree and finely chopped lavender flowers until evenly mixed.
Divide the cheesecake batter between the cups in the pan. The cups should be mostly full.
Sprinkle a few additional lavender flowers on top of each cheesecake for garnish.

Bake, Chill, and Serve

Bake in the oven for about 18-20 minutes or until the centers are just set.
Allow the cheesecakes to cool for about an hour at room temperature.
Refrigerate the cheesecakes for at least 4 hours or overnight for best results.
Prepare homemade whipped cream and transfer it to a piping bag fitted with a star tip, or you can use store-bought whipped cream.
Give a swirl of whipped cream onto each cheesecake and garnish with a few extra lavender petals.

From-Scratch Southern Lemon Pound Cake

Rosie — Fri, 12 Jul 2024 19:07:08 +0000

This Southern lemon pound cake recipe is super moist and packed with fresh lemon flavor! Learn how to make this old-fashioned lemon cake completely from scratch – you’re going to love it!

I love a good old-fashioned pound cake – especially when it’s an easy lemon pound cake recipe made from scratch! Don’t get me wrong, I love a semi-homemade lemon dessert (like my lemon loaf made with cake mix). But a from-scratch pound cake recipe, backed with bright lemon flavor and topped with a sweet, tangy lemon glaze?! That’s my favorite!

This real Southern lemon pound cake is made with fresh lemons, real butter, buttermilk, and sour cream. It’s got a super moist crumb and tangy, fresh flavor that really hits the spot any time of year!

Homemade Lemon Pound Cake is Perfect for Summer

Now, we all know that summertime is the best time for lemons. Their bright and citrusy flavor is perfect in homemade lemonade or a no-bake lemon cheesecake. In this homemade pound cake recipe, the flavor of lemon is everywhere, from the cake batter to the sweet and tart icing on top.

But you may ask, what exactly is pound cake? It’s a dense, moist cake made with simple ingredients. The first pound cake recipes date back to the 1700s in Britain! Pound cake got its name from the oldest known recipe that called for a pound of each ingredient – sugar, eggs, butter, and flour. Of course, most pound cake recipes don’t include four pounds of ingredients. But they’re still the perfect easy treat to make, with tons of variations!

I’ve made plenty of versions of pound cake – a classic Southern vanilla pound cake, tangy cream cheese pound cake, key lime pound cake, and even a cherry 7-Up pound cake. This from-scratch version is the best lemon pound cake I’ve tried, so it’s about time I shared it with you!

Ingredients for Southern Lemon Pound Cake from Scratch

You only need a handful of simple ingredients to make this super moist lemon pound cake, 100% homemade! If you’re a regular baker like me, you’ll have most of these on hand already! Be sure to check out the recipe card below for complete ingredient measurements before you get started. Here’s everything you need:

All-Purpose Flour: I use AP flour instead of cake flour because it’s what I usually have on hand.
Baking Powder: helps the pound cake to rise while baking.
Unsalted Butter: this sweet and tangy cake doesn’t need salted butter since we add a touch of salt to the dry ingredients. If you only have salted butter, omit the extra salt.
Granulated Sugar: classic white sugar is all you need to sweeten this pound cake right up!
Eggs: I use 3 large eggs to give the pound cake that perfect tender crumb.
Sour Cream & Buttermilk: these ingredients add flavor and fat to the cake, which makes it extra moist and flavorful!
Fresh Lemon Juice: don’t skimp out and use bottled lemon juice, cousins!! That fresh, tangy flavor can’t be beat. Plus, you need fresh lemon zest as well.
Vanilla Extract: y’all know I use only the real thing in this house… away with imitation!
Confectioner’s Sugar: also called powdered sugar, it’s used to make the sweet lemon glaze.

Can I use cake flour instead of all-purpose flour in this pound cake recipe?

The difference between cake flour and all-purpose flour comes down to protein content. More protein in your flour means more gluten-forming potential, which affects the texture and crumb of your baked goods. Cake four has a lower protein content, making it best for cakes. AP flour has a slightly higher protein content.

So, what do you do if you don’t have cake flour but want to use it for this lemon pound cake recipe? A simple substitution! For every cup of AP flour, take out 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch. This recipe calls for 3 cups of flour, so you’d remove 6 tablespoons of AP flour and add 6 tablespoons of cornstarch. (Pro-tip: you should always sift your flour to prevent lumps, but especially if you make this swap, since cornstarch tends to get pretty clumpy.)

Other Simple Ingredient Substitutions

Now, y’all know I always say follow the recipe for best results, but I understand that not everyone can run out to the store on a whim for a recipe. I’m a big believer in using what you have, so here are a few simple ingredient swaps in case you need some ideas.

Sugar: if you’re watching your sugar intake, you can swap out granulated sugar for a sugar substitute. Just check on the measurements!
Sour Cream: if you don’t have sour cream, you can use plain Greek yogurt as a swap. You could also use cream cheese!
Buttermilk: make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice (or vinegar) and letting it sit for 10 minutes.

How to Make Southern Lemon Pound Cake

Now we’ve come to the good part – making this dang good lemon pound cake! I’m telling y’all, lemon lovers will die over how deliciously tangy and moist this easy homemade cake is. It’s the perfect cake for special occasions – especially on those sunny summer days when lemons are bountiful!

Step 1: Prep Your Pan

This seems like a no-brainer, but how many times have you seen a perfect cake ruined because it stuck to the pan?! You want to grease your bundt pan so well that the baked cake will slide right out.

I use Pam baking spray to grease my pan. You can also use the classic butter and flour method. Just make sure you get all the nooks and crannies if you’re using an elaborate bundt pan.

Step 2: Wet and Dry Ingredients

First, combine your dry ingredients – flour, baking soda, and salt. Set that bowl aside.

In a separate bowl, cream together the butter and sugar until creamy. Then add the rest of the wet ingredients – eggs, buttermilk, sour cream, lemon juice and zest, and vanilla extract. Mix everything until well combined.

Finally, fold in the flour mixture and mix until everything is combined. You can mix the cake batter by hand or with an electric mixer but don’t use higher than medium speed. We don’t want to overmix the batter!

Step 3: Bake the Cake

Pour the lemon pound cake batter into the greased bundt pan and toss that baby in the oven for about 60-70 minutes, or until a toothpick or cake tester comes out clean.

You want to let the cake cool until the pan is safe to touch, then remove it from the pan and let it cool the rest of the way on a wire rack. If you leave the lemon bundt cake in the pan for too long, it will stick, and you’ll be fighting for your life to get that thang out!

Step 4: Make the Icing

While the cake is baking, make the sweet lemon glaze by mixing powdered sugar and lemon juice together in a small bowl. Once the cake is completely cooled, drizzle that sweet and tangy icing over the top of the cake.

And that’s that, cousins! A classic pound cake made from scratch, packed with great lemon flavor! This cake is love at first bite thanks to its super moist texture and bright and tangy flavor.

Tips and Tricks for the BEST Homemade Southern Lemon Pound Cake

Make sure all your ingredients are at room temperature so everything mixes smoothly without any lumps.
Be sure to wash your lemons! We’re using a good amount of fresh lemon zest in this recipe, so you want to make sure the outside of the lemons are nice and clean.
If you can find them, use Meyer lemons. They’re much sweeter and a bit less tangy than regular lemons. However, if you really love that sour kick, regular lemons do just fine.
Some people add pudding mix to their pound cake recipes, but this version doesn’t need it! If you want a recipe that does use lemon pudding mix, check out my copycat Starbucks Lemon Loaf recipe!
Lemon pound cake does not need to be refrigerated and can be stored at room temperature (covered) for up to 5 days. It will store in the fridge for up to a week, and in the freezer for up to 3 months.

Can I make this lemon pound cake in loaf pans instead of a bundt pan?

Yes, you can make this lemon cake in loaf pans! The batter should be enough to fill one large loaf pan or two medium loaf pans. However, I personally think pound cake is made for bundt pans, so I highly recommend sticking to tradition on this one!

What can I serve with homemade lemon pound cake?

While a slice of this delicious cake tastes amazing just as-is, you can dress it up by serving it with vanilla ice cream, a dollop of whipped cream, or with fresh fruit – raspberries, strawberries, and blueberries pair well with lemon.

More Lemon Desserts from I Heart Recipes

Give this moist Southern lemon pound cake a try and let me know what you think in the comments below! If you’re a lemon lover like me, here are some more tried-and-true lemon recipes to try:

Southern Lemon Pound Cake Recipe

This is a must-try, easy, moist southern lemon pound cake made from scratch. A deliciously sweet treat!

Course Dessert / Treat

Cuisine American, Southern

Keyword Lemon Pound Cake

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Author I Heart Recipes

Ingredients

Cake

3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter at room temperature
2 1/4 cups granulated sugar
3 large eggs
1/2 cup sour cream
1/2 cup buttermilk
4 tbsp lemon juice
zest from 2 large lemons
1 tbsp vanilla extract

Glaze

1 1/2 cup powdered sugar
3-4 tbsp lemon juice

Instructions

Preheat the oven to 325 degrees.
Generously grease and flour a bundt pan.
Combine the flour, baking powder, salt and set aside.
3 cups all purpose flour, 1/4 tsp salt, 1 tsp baking powder
Cream together the softened butter, sugar, eggs, buttermilk, sour cream, lemon juice, lemon zest and vanilla extract.
1 cup unsalted butter, 2 1/4 cups granulated sugar, 3 large eggs, 1/2 cup sour cream, 1/2 cup buttermilk, 4 tbsp lemon juice, zest from 2 large lemons, 1 tbsp vanilla extract
Slowly fold in the flour mixture.
Pour the batter into the prepared bundt pan.
Bake for 1 hour 10 minutes, or until completely done.
While the lemon pound cake is baking, combine the ingredients for the glaze.
1 1/2 cup powdered sugar, 3-4 tbsp lemon juice
Once the cake is done baking, move from oven and let cool a few minutes.
Gently turn the bundt pan upside down to carefully remove the cake from the pan. Set aside.
Drizzle the glaze over the cake while it's still warm.
Let sit until cool.
Serve & enjoy!