Key Ingredients & Substitutions

• Graham Cracker Crust - Homemade or a 9-inch premade crust can be substituted.
• Sweetened Condensed Milk - This adds sweetness and that signature silky texture. Don't substitute it with evaporated milk, they're not the same.
• Lemons - Fresh lemons are needed for their juice and zest. Don't substitute with bottled juice.
• Whipped Cream - To top the finished pie. Premade whipped cream can be substituted.

👉 Tips

• Use a food processor or rolling pin to turn the graham cracker sheets into crumbs.
• Let the icebox pie chill completely before slicing. This helps the filling set up and gives you clean slices.

This Lemon Icebox Pie recipe is one of my favorite pies to make and share with my family! While it's perfect for a cool summer dessert, it also makes a great Thanksgiving pie to add to your dessert table!

I hope you give this recipe a try soon!

-Sky 🩷

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👉 Tips

• Use a metal 9x13 pan for the best results; it helps the brownies bake evenly.
• Don't be alarmed, this brownie batter is very thick!
• If lining with parchment paper, hold it into place while spreading out the thick brownie batter.
• Unsweetened coconut is my preference for balance, but sweetened coconut works too.
• Pecans can be toasted before adding to the filling for extra flavor.

These German Chocolate Brownies are one of my favorite holiday treats to bake. They're fudgy, rich, and loaded with that gooey coconut-pecan topping we all love! I hope you love them as much as my family does!

-Sky🩷

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👉 Tips

• Use a food processor to make light work of crushing the graham crackers. Don't have a food processor? No worries, use a rolling pin.
• If using store-bought graham cracker crumbs you will need about 1 ½ cups of crumbs.
• Press the crumbs up against the sides first, then across the bottom.
• The amount of crust you need may vary depending on how thick you like your graham cracker crust to be.
• For additional flavor add a pinch of ground cinnamon to the crust. I love adding it when I am making cheesecake!

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Key Ingredients & Substitutions

• Graham Cracker Crust: 9-inch graham cracker crust, storebought or a homemade graham cracker crust.
• Cream Cheese: Use full-fat cream cheese for the creamiest texture.
• Pumpkin Purée: Be sure to use pure pumpkin purée, not pumpkin pie filling.
• Spices: Cinnamon, nutmeg, ginger, cloves, and allspice. Substitute with your favorite pumpkin pie spice blend if needed.
• Whipped Cream: I like to make stabilized whipped cream for this recipe because it helps give the filling that light, mousee-like texture. Store bought whipped cream can be substituted if needed.

👉 Quick Tips

• This no bake cheesecake must be chilled for at least 6 hours to fully set. I usually let it chill overnight in the refrigerator.
• Use premade mini graham cracker crusts for individual mini cheesecakes.

I hope you enjoy this recipe!

-Sky🩷

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Key Ingredients & Substitutions

• Pie Crust - I love a flaky, homemade pie dough, but a store-bought crust works too. For a fun twist, a graham cracker crust is a great substitute.
• Corn Starch & Eggs - Helps thicken the coconut custard for a smooth, creamy texture.
• Milk - I use a combination of whole milk and full-fat coconut milk for the best flavor. If you don't have coconut milk, substitute with an extra cup of whole milk.
• Shredded Coconut - Unsweetened works best because the custard is already sweet but sweetened can be used.
• Whipped Cream - I have provided a homemade whipped cream recipe in the recipe card. Substitute with store-bought if desired.

How To Blind Bake Pie Crust for Coconut Cream Pie

For a Coconut Cream Pie, the crust needs to be fully baked before adding the filling. Here's how I do it for the best results:

1. Roll out the chilled pie dough and place it in your pie dish. Flute or crimp the edges, then line the crust with parchment paper. (A quick tip: crumble the parchment first, then flatten it out again, it fits into the pie shell much easier!)
2. Add the pie weights to keep the sides from shrinking and the bottom from puffing up. If you don't have pie weights, dried beans, rice or even granulated sugar will work just fine.
3. Freeze for 20 minutes. This helps the dough hold its shape when it hits the oven. Don't freeze longer than 20 minutes.
4. Bake for 15-16 minutes. Carefully remove the parchment and weights, then dock the bottom of the crust with a fork.
5. Return to the oven and bake for another 14-16 minutes, until the bottom is golden brown and fully baked. Using a clear glass pie dish really helps here to see the bottom.

This Coconut Cream Pie is one of those desserts that never fails to impress, but it's truly simple to make from scratch. I hope it becomes one of your go-to pie recipes too!

-Sky🩷

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Fully Blind Baked vs. Partially Baked Pie Crust

There are two main types of blind baking: fully baked and partially baked (also called par baked).

• A fully blind baked pie crust is baked until it's completely cooked and golden brown. You'll use this type of crust for no-bake pies like Coconut Cream Pie and Chocolate Meringue Pie, where the filling is added after fully baking the crust.
• A partially baked pie crust is baked just long enough to set the crust before adding the filling. This method works beautifully for pies that bake for a long time, like Apple Pie or Pecan Pie, where you want to make sure the bottom of the crust gets done without overbaking the filling.

The key to blind baking is using pie weights to prevent the sides from shrinking and the bottom from puffing up, which would make the crust unusable. You can use dry rice or beans, which I used successfully for years, but I recently purchased actual ceramic pie weights and found them much easier to use.

👉 Tips

• Use a glass pie dish: It's easy to check if the bottom is browned and fully baked. I like to be able to see the bottom for reassurance!
• Keep your pie dough cold: Cold dough helps prevent shrinking. Placing it in the freezer for 20 minutes after filling the crust with the weights helps it hold its shape better. Do not freezer longer than 20 minutes or your risk cracking the pie dish when placed in the hot oven.
• Don't skip the weights: Store bought, dried rice or dried beans, any of these will work.

When to Fill Blind Baked Pie Crust

When you add the filling really depends on the type of pie you're making. For no-bake pies, you typically wait for the crust to cool completely, unless the filling is hot like a cream pie filling, or if the filling is getting a meringue.

For pies that bake again, like pumpkin pie, you can pour the filling in while the crust is still warm.

I hope that this post has been helpful! Happy Baking!

-Sky🩷

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Key Ingredients & Substitutions

• Pie Dough - I use my favorite Flaky Pie Dough recipe, but any homemade crust or store-bought dough works.
• Dark Corn Syrup - Gives the filling that classic pecan pie sweetness and a rich deep flavor. You can substitute light corn syrup or use ½ cup each for a milder taste.
• Granulated and Brown Sugar - I like the mix because it adds extra depth and a caramel like richness. All of either sugar can be used.
• Pecans - Use halved or chopped, your choice!
• Chocolate Chips - I prefer dark chocolate chips to balance the sweetness, but semi-sweet or even milk chocolate chips can be substituted.

Tips

• I like to place to place strips of foil around the edges of the pie dough to keep it from browning too quickly.
• Pre-shaping the foil pieces to fit the pie before baking makes it so much easier to place them on after the first 10 minutes of baking.
• Let the pie cool completely before slicing so the filling can set up properly.
• The pie is done baking when the edges are set, and the center has a slight jiggle.

This Chocolate Chip Pecan Pie is always a crowd-pleaser! I hope you enjoy making (and eating) it as much as my family does.

-Sky🩷

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