Crimey Limey Pie

This is a twist on a classic…with a homemade graham cracker crust, and extra zest for lime *pop* flavors in your mouth. And maybe I’ve watched too many police movies, but “crimey” is your homie, your best friend, and this pie is big enough to share, so please do. It would be a crime if you kept it all to yourself…

Crimey Limey Pie
You’ll need:
Large pie pan, sprayed with nonstick spray
1 large bowl
Large spoon
Ziploc bag (quart or gallon)

Ingredients for crust:
1 package of graham crackers (8 full crackers)
6 TB melted margarine or unsalted butter
Zest of 1 lime 

Ingredients for pie filling:
Zest and juice of 2 limes
1 12 oz. can of frozen limeade or lime juice, thawed OR juice of 6 limes + 1/3 cup water
1 cans fat free sweetened condensed milk
3 egg whites + 1 yolk

For crust: In a ziploc bag, crush graham crackers. Pour into large bowl, along with melted margarine and zest of 1 lime. Combine. Using hands, form crust in bottom of large pie pan and mold until it covers entire pan’s bottom and sides.

If you look closely, you can see the lime zest right in the crust!

For filling: Rinse and dry large bowl for reuse. Stir lime juice and zest, limeade, milk and eggs. Stir until all ingredients are combined. Pour into pie pan. Bake at 350 for 35 minutes, or until pie is slightly firm and crust begins to brown. Allow to cool for at least 45 minutes, refrigerating afterward. Top with whipped cream for fun.

This pie is not exactly healthy, but using egg whites allows the filling to be a little fluffier than usual without the added cholesterol from most recipes that use only yolks. Enjoy with your friends.


Strawreo Pie

Matt came up with the word STRAWREO–it’s strawberry and oreo together, magic on a plate. We walked into the grocery, picked out a crust (I was too tired to make one), and grabbed a few other ingredients. Here’s what happened:

strawreo pie 
)aka strawberry speckled savoriness(

1 oreo pie crust (or graham cracker, if you wish)
1 3/4  + 1/4 cup skim milk (or dairy free variety)
1 regular size package of strawberry pudding mix
10 strawberries, rinsed, tops off
1/2 cup chocolate chips
Dash cinnamon

step one: in a plastic container with a lid, pour 1 3/4 cups milk and pudding mix. Cover and shake for 30 seconds. set aside.

step two: slice strawberries in half, lengthwise, so they look like little hearts. layer oreo crust with half of strawberries.

step three: in a small saucepan on medium-high heat, mix together 1/4 cup milk, chocolate chips and cinnamon. keep stirring until completely melted. set aside, off of the burner.

step four: check on pudding in container. if it’s firm, use a spoon and pour into oreo crust.

step five: then, take the melted chocolate and drizzle on top of the pudding. splatter it, make designs, or whatever you like. layer with the rest of the strawberry halves.

step six: chill pie in freezer for 45 minutes, then eat, eat, eat.

There’s my ode to my favorite character as a kid…

Well, it’s officially Sunday…pie day! Relax, enjoy, and spend time with your favorite people (and critters)!


Easy as Cherry Pie

My sweet husband asked for cherry pie. He doesn’t ask for much, so why not? Unfortunately, Susie Homemaker I am not, so I don’t have 8 hours to piece together a delectable, gourmet cherry pie. But I do have a thinking cap and can simplify it…

Oatmeal Crumble Cherry Pie
8 slices

1/2 cup water
1 large sweet apple
8 cherries, chopped in half and deseeded
1 can cherry pie filling 
1 teaspoon cinnamon
3 Dashes of nutmeg
Zest of an orange (optional) 
1 cup old-fashioned oats
1/2 cup cereal (I used honey-nut cheerios)
1/2 cup packed brown sugar
4 TB margarine or butter, softened
Pie crust–homemade or store-bought

Knife + Cutting board
Small pot + Lid
Medium bowl
1 gallon Ziploc bag
Pie pan + Cookie sheet


  1. Preheat oven to 375 degrees. Heat water in pot on high. Chop apple into small bits using knife, and toss apples into pot. Cover with lid and let apples boil.
  2. In the meantime, in the Ziploc bag, add in oats, cereal, 1/2 teaspoon cinnamon, and last dash of nutmeg. Remove the air and seal the bag. Using your fist or the back of a measuring spoon, crush the oats mixture for 30 seconds. (Don’t overcrush to crumbs.) Add margarine and seal bag. Using hands on outside of bag, coat oat mixture with margarine.  Set aside.
  3. Pour can of cherry filling into medium bowl, using spatula. Add 1/2 teaspoon of cinnamon, 2 dashes of nutmeg, and the orange zest. Add cooked apples to cherry filling and stir. Using spatula, pour filling into pie pan. Using hands, open the bag of oat mixture and sprinkle crumble on top of pie filling.
  4. Put pie pan on a cookie sheet to catch possible drips. Bake for 25 to 30 minutes, or until crumble has browned and bottom of crust feels baked with a knife tapping the bottom. Eat! Top with whipped cream or vanilla ice cream, and serve with coffee or tea.

 All of this cherry talk reminds me of a quote:

“I never see that prettiest thing, 
A cherry bough gone white with Spring,
But what I think,
‘How gay ‘twould be,
To hang me from a flowering tree.'”

Let’s just hope Dorothy Parker was talking about innocently swinging from a tree and not hanging. Have you ever seen the cherry blossoms in D.C. in the spring? Marvelous!

When I lived in Boston, the street that my apartment was on had incredible cherry blossoms bloom in the spring (which really started in May there). Here’s an old pic and a fun memory:

But back to pie. Enjoy, eat, be merry.


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