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This section is divided between Ketogenic and Traditional Sweet Recipes. Whatever your dietary needs are, please enjoy the recipes. There is a small page menu on the left so please feel free to jump around as needed. 

Keto Sweets

Sweets: Sugar-free, Grain Free

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Chocolate Cake
(with cassava flour)

Preheat Oven: 320 degrees          Bake 40-50 minutes.          Bake in 2 - 8" cake pans (powdered)

  • 125 grams butter

  • 125 grams sugar free dark chocolate bar

  • 1/4 cup milk

  • 1 tbsp lemon juice

  • 3/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 35 grams cocoa powder

  • 1 cup stevia

  • 3 large eggs (room temp)

  • 3/4 cup warm water
     

  1. In a small sauce pan, melt butter and chocolate bar over low heat until well incorporated

  2. Add remaining ingredients into mixing bowl and mix until combined, then add chocolate/butter mixture until well combined

  3. Bake for 40-50 minutes in greased & powdered pans; let cool completely before removing from 2 - 8"pans.

    ​

Ganache de chocolate

  • 1 cup chocolate bar, chopped

  • 1 cup milk

Heat in small saucepan over low ​low heat until well incorporated.
 

Chocolate Frosting.  (Refrigerating thickens the icing)

  • 1/4 cup cocoa powder

  • 4 oz. cream cheese

  • 1/8 cup butter

  • 1-1/2 - 3 cups keto powdered sugar

  • 1-1/2 tsp vanilla

I am amazed at how well this turned out. I don't like to taste the flavor of stevia, so I tend to add a little less than more. I use a very thin layer of frosting, just enough to keep it mist, then add the chocolate ganache on top. This cake is very rich and does not taste sugar-free or grain free. Joe approved... awesome! This cake freezes very well. 

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Vanilla Cake (w/Almond Flour)

Preheat Oven: 350 degrees          Bake 22-25 minutes.          Bake in 2 - 8" cake pans (powdered)

  • 1/2 cup coconut flour

  • 1-1/2 cup almond flour

  • 2 tsp. baking powder

  • 1/4 tsp. salt

  • 3/4 cup butter (170g)

  • 1/2 cup milk

  • 1 cup stevia

  • 4 eggs

  • 1 tsp. vanilla

  • OPTION: a few drops of Almond flavor

  1. Mix dry ingredients and set aside

  2. Whip butter, stevia and eggs until fluffy, ~8 minutes

  3. Add remaining ingredients and mix until combined.

  4. Bake for 22-25 minutes and let cool completely before removing from 2 - 8"pans.
    You may need to add parchment paper to the bottom of the cake pan to prevent sticking.

KETO Chocolate Frosting.  (Refrigerating thickens the icing)

  • 1/4 cup cocoa powder

  • 4 oz. cream cheese

  • 1/8 cup butter

  • 1-1/2 - 3 cups keto powdered sugar (see below)

  • 1-1/2 tsp vanilla

I am amazed at how well this turned out. I don't like to taste the flavor of stevia, so I tend to add a little less than more. Even on a vanilla cake, I opted to use a chocolate icing as the vanilla icing had that stevia aftertaste. This cake freezes very well and really does not harden in the freezer so it makes for a great treat when you need it. 

KETO Powdered Sugar

I did not realize this was possible, but it really turns out great. Put your stevia (or other keto friendly sweetner) in a coffee grinder or small blender with corn starch or arrow root powder and blend to a fine powder. You do not need much as this is very rich on the cake. It is best to only make what you need to keep it fresh.

  • 1 tsp corn starch / arrowroot powder

  • 1 cup stevia

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Chocolate Cake (w/Almond Flour)

Preheat Oven: 350 degrees          Bake 15-20+ minutes

NOTE: this cake does not really rise much so if you are looking for a layer cake, please double the recipe. 

  • 1-1/2 cup almond flour

  • 1/3 cup. cocoa powder

  • 2-1/4 tsp. baking powder

  • 1/2 tsp. salt

  • 1/3 cup coconut milk

  • 1/3 cup stevia

  • 3 eggs

  • 1-1/2 tsp. vanilla

  1. Combine all ingredients and pour into 8" silicon pan.

  2. Bake for 15-20 minutes (little to no giggle) and let cool completely before eating.
    You may need to add parchment paper to the bottom of the silicon pan to prevent sticking.

​

KETO Chocolate Frosting.

I did not realize this was possible, but it really turns out great. Put your stevia in a coffee grinder or small blender with corn starch or arrow root powder and blend until a find powder. You do not need much as this is very rich on the cake. It is best to only make what you need to keep it fresh.

  • 1 tsp corn starch / arrowroot powder

  • 1 cup stevia

Cheesecake (Keto)

CRUST

  • 2 cups almond flour

  • 1 cup butter, softened

  • 3 tbsp. stevia

  • 1 tsp. vanilla

FILLING

  • 1 large tub (32 oz.) cream cheese

  • 1 cup stevia

  • 3 large eggs

  • 2 tbsp. lemon juice

  • 1 tsp. vanilla
     

  1. Mix the crust and press into springform pan. BAKE for about 15 minutes or until golden, then remove from the oven. NOTE: MUST LEAVE A PAN UNDER THE SPRINGFORM PAN WHILE BAKING TO COLLECT LIQUIDS.

  2. Add filling and return to the oven to bake for an additional 45-55 minutes. Cheesecake should be set, but still a little giggly in the center. Turn the oven off, crack the door open and let cool in the oven.

  3. COOL after baking for about 4 hours, then refrigerate. overnight before removing from the springform pan.
     

FOR PUMPKIN CHEESECAKE:

  • 24 oz. cream cheese

  • 1 can pumpkin puree

  • 1/2 tsp. cinnamon

  • 1 tsp. pumpkin pie spice

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Cheesecake Brownies (Keto)

Preheat Oven: 350 degrees          Bake 33 minutes

​

  • 1/2 cup butter, softened

  • 1/3 cup. cocoa powder

  • 1 tsp. baking powder

  • 1 cup stevia

  • 4 eggs

  • 1 cup butter at room temp.

  • 1/2 tsp. vanilla

  • OPTIONAL: walnuts / stevia chocolate chips / natural peanut butter
     

  1. Combine all ingredients and pour into 8x8 silicon pan.

  2. Bake for 33 minutes and let cool completely before eating.
     

To add a cheesecake layer to your brownies....
Bake an additional 20 minutes

  • 8 oz. cream cheese, softened

  • 1/2 tsp. lemon juice

  • 1/4 cup stevia

  • 1 large egg

  • 1/2 tsp. vanilla
     

  1. Combine all ingredients and pour over the top of the brownie mixture. Then use a knife to gently swirl into the chocolate layer just a little for a marbled look.

  2. When adding the cheesecake layer, you will need to cook 20 minutes longer that brownie layer alone.

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Magic Bars (Keto)

PREHEAT OVEN AT 350 DEGREES           BAKE for 33 minutes

CRUST

  • 1-1/2 cup almond flour

  • 2 tbsp. stevia

  • 3 tbsp. coconut oil

  • 1/4 tsp salt

TOPPING

  • 1/2 cup butter, softened

  • 5 tbsp. cocoa powder

  • 1/2 tsp. vanilla extract

  • 1 tbsp. MCT oil

  • 2 tbsp. collagen

  • pinch of salt
     

  1. Mix all ingredients except chocolate glaze for 1-2 minutes.

  2. Scoop into silicon molds, then freeze until set.

  3. Pour chocolate glaze over each cheesecake, then freeze until set.

  4. Store in freezer until needed.

Snickerdoodle Cookie (Keto)

Preheat Oven: 350 degrees         Bake 12-15 minutes
 

  • 2 cups almond flour

  • 1/4 cup coconut oil

  • 1/4 cup maple syrup

  • 1 tsp. vanilla

  • 1/4 tsp. baking soda

  • 1/4 tsp. salt

  • OPTIONS: cinnamon and stevia sprinkled over the top;
                          pecans and/or chocolate chips
     

  1. Combine ingredients, then scoop out in cookie balls onto a cookie sheet.

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Brownie Brittle (Keto)

Preheat Oven: 350 degrees         Bake 15 minutes

​

  • 1-1/2 cups Stevia

  • 1/3 cup cocoa powder

  • 1 tsp. salt

  • 2 large egg whites

  • OPTIONAL: 1/2 cup chocolate chips and or walnuts
     

  1. Combine all ingredients and spoon out onto a lined cookie sheet. Note that this is not doughy, the chocolate will run and caramelize so don't put it too close to the edges.

  2. Bake for 15 minutes and let cool completely before eating.

  3. Cool to touch, then flip the liner upside-down to release the brittle from the liner. 

** NOTE: Cooked cookies can be frozen until needed.
** The  brittle crumbs can be added to other dessert recipes like a topping for the brownies or a topping for ice cream, etc.

Thin Mint Cookies (Keto)

Preheat Oven: 350 degrees        Bake 7-10 minutes
 

  • 2 tbsp. cocoa powder

  • 1/2 cup almond flour

  • 1/8 cup coconut flour

  • 1/8 tsp. salt

  • 1 tsp. vanilla

  • 1/8 tsp. peppermint extract

  • 1/8 tsp stevia

  • 3 tbsp. water

  • Chocolate coating: Stevia chocolate + peppermint extract
     

  1. Combine all ingredients, the roll and put in the refrigerator for about an hour.

  2. Remove from fridge and slice into small thin cookies. Place on a lined cookie sheet.

  3. Bake at 350 degrees for 7-10 minutes.

  4. Remove from oven and cool completely.

  5. Heat chocolate for coating and add peppermint extract. Coat each cookie with the mint chocolate, then cool again. 

** NOTE: Cooked cookies can be frozen until needed.

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PeanutButter Cookies (Keto)

Preheat Oven: 350 degrees         Bake 10 -15 minutes
 

  • 1 cup crushed nuts

  • 1/2 cup smoothe peanut butter

  • 1 egg

  • 1/4 cup stevia

  • 1 tsp. baking powder

  • 1 tsp. vanilla

  • OPTIONAL: keto chocolate chips
     

  1. Combine all ingredients, then form into small cookie balls. 

  2. Sprinkle with a little salt on top of each cookie prior to cooking.

  3. Bake for 10-15 minutes and let cool completely before eating.

** NOTE: Cooked cookies can be frozen until needed.

​

These are absolutely wonderful cookies. I keep the cookie balls small because you only need a little to get satisfy your sweet tooth.

Breakfast Cookie (Keto)

Preheat Oven: 350 degrees        Bake 12-15 minutes
 

  • 2 egg whites

  • 2 cups coconut, shredded

  • 1/2 cup butter + 2 tbsp. stevia

  • 1/2 cup almonds, chopped

  • 1/2 tsp. vanilla extract
     

  1. Run almonds and coconut shreds through the food processor.

  2. Combine all ingredients in mixing bowl, then scoop out onto a lined cookie sheet.

  3. Bake at 350 degrees for 12 - 15 minutes. 

  4. Remove from oven and cool.

** NOTE: Cooked cookies can be frozen until needed.

Chocolate Cookies (Keto)

I just made these after quite a bit of time, but this time added a chocolate peanut butter glaze. This change made all the difference in the world. Just a little bit of a peanut butter flavor in the chocolate glaze tipped this cookie over into one of my all time favorite cookies. 

 

Preheat Oven: 350 degrees          Bake 15 minutes

  • 1/2 cup butter, softened  (113g)

  • 3 oz. cocoa powder

  • 3 eggs

  • 1 tsp. vanilla extract

  • 1/2 tsp. almond extract 

  • 2/3 cup stevia

  • 1/2 tsp salt

  • 1 tsp. baking powder

  • 1 1/2 cup almond flour

  • 1/2 cup coconut flour

  • 1 cup chopped walnuts

  1. Combine all ingredients and mix well, THEN add to a parchment paper and form into a roll, THEN CHILL for 2 hours minimum before slicing off pieces to cook.

  2. Place 1/4 inch slices onto a lined cookie sheet.

  3. Bake for 10-15 minutes and let cool completely.

GLAZE: 

  • 1/3 cup peanut butter (76g)

  • 3 tbsp. butter

  • 1 tsp vanilla

  • 1/4 tsp salt

  • 3 tbsp. cocoa powder

  • 1 tsp. stevia

  1. Heat ingredients over medium heat.

  2. Remove from heat then dip cookies into the peanut butter chocolate and place on a cooling rack.

  3. Once all are coated, move them to the freezer to set up. The chocolate will melt so they should be stored in either the refrigerator or the freezer until ready to eat them.

NOTE: for this recipe, instead of buying the expensive almond flour, I purchased a bag of almonds, gave them a quick roast in the oven. Then I put them in the food processor to break them down. Though they are not a finely ground as the almond flour you buy in the store, for these types of baked goods it just gives a bit more nutty crunch to the cookie.

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Macaroon Cookies (Keto)

Preheat Oven: 350 degrees          Bake 12-15 minutes
 

  • 2 egg whites

  • 2 cups coconut, shredded

  • 1/2 cup butter + 2 tbsp. stevia

  • 1/2 cup almonds, chopped

  • 1/2 tsp. vanilla extract
     

  1. Run almonds and coconut shreds through the food processor.

  2. Combine all ingredients in mixing bowl, then scoop out onto a lined cookie sheet.

  3. Bake at 350 degrees for 12 - 15 minutes. 

  4. Remove from oven and cool.

** NOTE: Cooked cookies can be frozen until needed, HOWEVER, these are best eaten fresh.

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Ice Cream (Keto)

  • 1 can of coconut milk

  • 1/4 tsp. salt

  • 1 tsp. vanilla extract

  • 2 tbsp. stevia

  • OPTIONS:  favorite ice cream flavors. (mint extract, nuts, cocoa powder, etc.) 
    can also add stevia chocolate chips, nuts, cookies, etc. Just keep the ingredients keto friendly
     

  1. Combine all ingredients pour into a silicone dish for freezing, then place into the freezer.  It takes about 1-2 hours to freeze. It will freeze hard so checking frequently and stirring will help to pull it out while still a little soft. 

  2. if left in the freezer longer, break out and run through the food processor to soften it up again.

Reese's Bites (Keto)

CHOCOLATE LAYER

  • 2 tbsp. coconut oil or butter

  • 4 tbsp. natural peanut butter (no sugars added)

  • 4 tbsp. cocoa powder

  • 1/4 tsp. vanilla

  • 1/4 tsp. stevia

PEANUT BUTTER LAYER

  • 2 tbsp. coconut oil or butter

  • 4 tbsp. natural peanut butter (no sugars added)

  • 1/4 tsp. vanilla

  • 1/4 tsp. stevia
     

  1. layer in silicon mold:
    chocolate layer - freeze 15-20 minutes
    nut butter layer - freeze 15-20 minutes
    chocolate layer = freeze 30 minutes

  2. remove from silicon molds and store in the freezer.

Quick Lava Cake (Keto)

  • 2 tbsp. cocoa powder

  • 2 tbsp. monk fruit

  • 1 medium egg

  • 1 tbsp. heavy cream

  • 1/2 tsp. vanilla extract

  • 1/4 tsp. baking powder

  • pinch of salt

  • OPTIONS: be creative... peanut butter pieces, keto ice cream...
     

  1. Mix all ingredients together.

  2. Microwave for 90 seconds.

Traditional Sweets

Traditional Sweets

Chocolate Chip Cookies

Preheat Oven: 350 degrees         Bake 15 minutes

  • 1 cup flour

  • 1/4 tsp. salt

  • 1/4 tsp. baking soda

  • 1/2 tsp vanilla extract

  • 1 egg

  • 3/4 cup panela

  • 1/3 cup butter, softened

  • 3/4 cup chocolate chips

  • OPTIONS:  nuts
     

  1. Combine all ingredients, then spoon out cookies onto lined cookie sheet.

  2. Bake at 350 degrees for 15 minutes

Vanilla Cake

Preheat Oven: 350 degrees          Bake 35 minutes

  • 2 cup sugar

  • 1 cup butter, softened

  • 3 eggs

  • 1 tsp. vanilla

  • 1/4 tsp almond extract

  • 3 cups flour

  • 1-1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 1 cup milk
     

  1. Combine wet ingredients, then fold in the dry ingredients. Do not overmix, just blend until well combined. Then pour into two greased and floured cake pans

  2. Bake at 350 degrees for 35 minutes. Toothpick test middle to make sure it is done.
     

FROSTING:

  • 1 cup butter, softened

  • 4-1/2 cups powdered sugar

  • 1-1/4 cup cocoa powder

  • 1/2 tsp. vanilla

  • 1/2 cup milk
     

Mix frosting ingredients well, then apply to the cooled cake.

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Apple Skillet Blonde

Preheat Oven: 350 degrees          Bake 35-40 minutes
 

  • 6 tbsp. butter

  • 3/4 cup brown sugar

  • 1-1/2 tsp. vanilla

  • 1 egg

  • 3/4 cup flour

  • 1/4 tsp. cinnamon

  • 1/2 tsp. apple pie spice **

  • 1/2 tsp. baking powder

  • 1/8 tsp. baking soda

  • 1/2 apple, chopped

APPLE TOPPING:

  • 1/2 apple, chopped

  • 1/2 tsp. cinnamon

  • 1 tbsp. panela

APPLE PIE SPICE: 

  • 1 tbsp. cinnamon

  • 1-1/2 tsp. nutmeg

  • 3/4 tsp. allspice

  • 1/4 tsp cardamom
     

  1. Combine all ingredients, then bake in a cast iron skillet for 35-40 minutes.

Fig Newtons

Preheat Oven: 350 degrees

FILLING

  • 16 fresh figs, quartered

  • 1/2 cup brown sugar

  • 1 tbsp. fresh lemon zest

  • 1/4 tsp. salt

  • 1 tsp. vanilla

CRUST

  • 2 1/2 cups flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 3/4 cup softened butter

  • 1 1/2 cup brown sugar

  • 1 tbsp. orange zest

  • 2 eggs

  • 4 tsp vanilla

​

  1. bring filling ingredients to a boil, then summer for ~40-50 minutes

  2. combine crust dry ingredients, then wet, combine slowly.

  3. split crust dough in half, then roll out 1/2 for the top and 1/2 for the bottom and freeze until firm.

  4. Put to bottom on a cookie sheet and bake for 20 minutes.

  5. remove from the oven and cover with the filling. Pull the top from the freezer and add to the top of the filling. Cook for another 20-25 minutes.

  6. Cool completely then cut into individual pieces.

​

French Apple Cake

Preheat Oven: 350 degrees          Bake ~40 minutes 9" springform pan lined and greased

  • 1 cup flour

  • 1 tsp. baking powder

  • 1/4 tsp. salt

  • 1/2 cup butter at room temperature

  • 2/3 cup sugar

  • 2 large eggs

  • 1 tsp. vanilla

  • 3 tbsp. dark rum

  • 2 large apples, peeled and cut into 1/2" pieces

  • Powdered sugar to sprinkle over the top
     

  1. Combine dry ingredients

  2. With mixer, mix in butter and sugar. Then add eggs one at a time, then add vanilla and then rum.

  3. Combine the flour mixture on low speed a little at a time.

  4. Using a spatula, fold in apple pieces.

  5. Scrape batter into prepared pan. Sprinkle top evenly with 1 tbsp. granulated sugar.

  6. Bake for 40 minutes - toothpick test.

  7. Cool completely

  8. gently dust with powdered sugar.

NOTE: FREEZER FRIENDLY

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Standard Pie Crust

PIE CRUST

  • 2-1/2 cup flour

  • 4 tsp sugar

  • 1 tsp salt

  • 270g butter

  • 5 tbsp. cold ACV

  1. Pulse ingredients (except ACV) in food processor until combined. Dough should be a little flaky but not sticky. Slowly add a little ACV at a time until damp but not too wet.

  2. Remove from the processor and form a disc, wrap in plastic wrap and refrigerate for about an hour.

  3. After an hour, dust with flour and roll out to meet pie tin size. Do not stretch or pull as this will cause shrinkage when baking. Note that using a silicon mat does make moving it around a bit easer when rolling out the dough. 

  4. Move to pie tin and gently form around the tin. Cut off any excess pie crust dough as it may be needed later. Then return to the refrigerator.

NOTE: You can pre-make pie crust. Form into a disc, wrap in cling wrap, then place in freezer bag. 

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Blueberry Pie

Preheat Oven: 350 degrees             Bake ~1 hour  -  11" pie pan 

* Use standard pie crust.

​

BLUEBERRY PIE FILLING

  • 7 cups fresh blueberries

  • 1 cup granulated sugar

  • 2 tsp. corn starch

  • 4 tbsp. water

  • 2 tbsp. lemon juice

  1. In a saucepan combine ingredients and stir together. 

  2. Cook on medium-low heat for about 10-15 minutes or until mixture begins to thicken. I like to mash about 1/2 of the blueberries to thicken a little more. Remove from heat and allow to cool down before moving to the pie dish.

  3. Once cool, remove the pie crust from the refrigerator and add the blueberry mixture. Go ahead and mash the blueberries into place to ensure there are no air pockets. 

  4. Now you can add the lattice crust to the top or any top design you prefer. When finished, you can make an egg wash (1 egg + a little milk) and brush on the top. Make sure you cover all pieces of crust evenly with the egg wash. Another option is to dust the top after the egg wash with some granulated sugar.

  5. Before popping into the oven, make a foil ten to cover lightly cover the edges so they don't cook too fast. You can pull this off about 15 minutes before the pie is done.

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Maple Pecan Pie

Preheat Oven: 350 degrees             Bake ~1 hour -   11" pie pan 

* Use standard pie crust.

Pecan Pie Filling

  • 2 cups pecans

  • 72 grams butter

  • 100 grams brown sugar

  • 1 tbsp flour

  • 2 tsp vanilla

  • 3 eggs

  • 240 ml maple syrup

  • OPTION: 2 tbsp bourbon

  1. Pre-bake your frozen pie crust​ at 350 degrees for about 15 minutes, will need to shield

  2. Add butter to a saucepan over medium heat and cook until golden (3-5 minutes).

  3. Then add sugar, syrup and pecans and whisk until smooth.

  4. Turn off the heat and add bourbon, vanilla and eggs, continue to whisk until smooth.

  5. Move to pre-cooked pie crust and cook in the oven for about an hour.

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Strawberry Pie

Preheat Oven: 350 degrees             Bake ~1 hour -   11" pie pan 

* Use standard pie crust.

Strawberry Pie Filling

  • 1 cup sugar

  • 1 tbsp lemon juice

  • 1 tbsp apple cider vinegar

  • 4 cups strawberries

  • Cornstarch to thicken

 

  1. In a saucepan combine ingredients and stir together. 

  2. Cook on medium-low heat for about 10-15 minutes or until mixture begins to thicken. I like to mash about 1/2 of the strawberries to thicken a little more. Remove from heat and allow to cool down before moving to the pie dish.

  3. Once cool, remove the pie crust from the refrigerator and add the strawberry mixture.  

  4. Now you can add the decorative crust to the top. When finished, you can make an egg wash (1 egg yolk + a little milk) and brush on the top. Make sure you cover all pieces of crust evenly with the egg wash. Another option is to dust the top after the egg wash with some granulated sugar.

  5. Before popping into the oven, add a shield to the edges so they don't cook too fast. You can pull this off about 15 minutes before the pie is done.

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Mango Pie

Preheat Oven: 350 degrees             Bake ~1 hour -   11" pie pan 

* Use standard pie crust.

Strawberry Pie Filling

  • 1/2 cup sugar (may need more depending on the fruit)

  • 4 cups mangos, cubed

  • 1 tsp cinnamon

  • 3 tbsp. cornstarch to thicken

 

  1. In a saucepan combine ingredients and stir together. 

  2. Hold back 1 cup of mangos to add in the cooling process.

  3. Cook on medium-low heat for about 10-15 minutes or until mixture begins to thicken.

  4. Add remaining mangos, then remove from heat and allow to cool down before moving to the pie dish.

  5. Once cool, remove the pie crust from the refrigerator and add the mango mixture.  

  6. Now you can add the decorative crust to the top. When finished, you can make an egg wash (1 egg yolk + a little milk) and brush on the top. Make sure you cover all pieces of crust evenly with the egg wash. Another option is to dust the top after the egg wash with some granulated sugar.

  7. Before popping into the oven, add a shield to the edges so they don't cook too fast. You can pull this off about 15 minutes before the pie is done.

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Lemon Pie

Pie Crust

  • 1-1/2 cups cookie crushed cookies

  • 4 tbsp. butter

Combine butter and crushed cookies and form into pie pan. Bake 10 minutes at 375

 

Pie Filling

  • 2 cans condensed milk

  • 4 fresh lemons, juiced

  • 4 large egg yolks

 

  1. Combine ingredients and whisk until well combined. Bake for about 30 minutes at 350. There should be little to no giggle in the pie when you pull it out. 

  2. Allow the pie to cool completely, the move to the refrigerator.

  3. Make the whipped cream to add decorations to the top.

​

Whipped Cream

  1. Whip the heavy cream in cold bowl for a few minutes, then add a little powdered sugar to help stiffen it up and add flavor. Be careful not to add too much sugar as it will be too

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