Key Lime

General whole pie orders. Each whole pie or cake order serves 10-12 people.

Whole Pies

Peanut Butter Magic

Olive Oil Cake

Cookies n Cream

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand.

Prepare the crust

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until lightly golden. Remove from the oven and let it cool.

Form the crust

In a mixing bowl, combine the sweetened condensed milk, key lime juice, egg yolks, and lime zest. Whisk together until smooth and fully incorporated.

Make the filling

Pour the lime filling into the cooled graham cracker crust, spreading it evenly.

Fill the crust

Return the pie to the oven and bake for an additional 15-20 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and allow to cool at room temperature.

Bake the pie

Once cooled, refrigerate the pie for at least 2 hours to set completely.

Chill the pie

Slice the pie and serve with whipped cream on top, if desired.

Serve

Graham cracker crumbs

Granulated sugar

Unsalted butter

Key lime juice

Sweetened condensed milk

Egg yolks

Lime zest

Whipped cream

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut the unsalted butter into small cubes and add it to the flour mixture.

Prepare the Dough

Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

Mix the Ingredients

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough holds together. Do not overmix.

Add Ice Water

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour before rolling out.

Chill the Dough

All-purpose flour

Salt

Ice water

In a medium-sized mixing bowl, combine the creamy peanut butter, honey, and vanilla extract. Stir until the mixture is smooth and well combined.

Prepare the Mixture

Gradually add the rolled oats and a pinch of salt to the peanut butter mixture. Stir until all the oats are evenly coated with the peanut butter mixture.

Add the Dry Ingredients

Fold in the dark chocolate chips into the oat mixture until evenly distributed.

Incorporate the Chocolate Chips

Line a square baking dish (8x8 inches) with parchment paper. Pour the mixture into the dish and press it down firmly to create an even layer.

Form the Bars

Place the baking dish in the refrigerator for at least 1 hour to allow the mixture to set.

Chill and Set

Once set, remove the mixture from the baking dish using the parchment paper. Cut into squares or bars and serve immediately or store in an airtight container.

Slice and Serve

Creamy Peanut Butter

Honey

Vanilla Extract

Rolled Oats

Dark Chocolate Chips

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Preheat the Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

Mix Dry Ingredients

In another bowl, whisk together the eggs, olive oil, milk, vanilla extract, and lemon zest until smooth.

Mix Wet Ingredients

Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Combine Mixtures

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Cool the Cake

Baking powder

Large eggs

Olive oil

Whole milk

Vanilla extract

Lemon zest

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Mix the Dry Ingredients

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Cream the Butters and Sugars

Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.

Add Eggs and Vanilla

Gradually add the flour mixture to the butter mixture, mixing until just combined.

Combine Wet and Dry Ingredients

Gently fold in the crushed chocolate sandwich cookies and chocolate chips until evenly distributed throughout the dough.

Fold in Cookies and Chocolate Chips

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Scoop the Dough

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.

Bake the Cookies

Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Key Lime

Whole Pies

Peanut Butter Magic

Olive Oil Cake

Cookies N Cream