Dessert

What's the best part of a meal, that usually comes at the end? Dessert, of course. After a second tough pandemic year in a row, what else but dessert should come at the end of the year?

Today's desserts include Easy Key Lime Pie and Blackout Cake. Enjoy!

NO-BAKE YOGURT AND COOL WHIP PIE

This is from Jolinda Hackett on The Spruce Eats. She wrote, "If you're looking for an easy no-bake dessert, this Cool Whip pie recipe is the one to try. It will be a welcome treat on a hot summer evening and can be the prettiest dessert at the next cookout; it's also the perfect recipe to get the kids involved as there is no stovetop or oven required. This pie is completely customizable since you can choose the yogurt flavor, matching it to whatever fruit happens to be in season. Consider strawberry or peach slices, cherry halves, mandarin orange segments, or whole blueberries, raspberries, or blackberries. It's also a healthier dessert option so you can enjoy a piece of pie without all of the guilt.

"This recipe comes together quickly, calling for just a container of Cool Whip, flavored yogurt, a ready-made graham cracker crust, and some fresh fruit. Just keep in mind the pie will have to firm up in the freezer for about 2 hours before serving."

Prep Time: 5 minutes; Cook Time: 0 minutes; Freeze Time: 2 hours; Total Time: 2 hours 5 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/cool-whip-pie-recipe-3376704.

Ingredients

8 ounces whipped topping

18 ounces yogurt, any flavor

1 prepared graham cracker crust

Fresh fruit (e.g., berries, peaches, oranges), for garnish

Directions

Gather the ingredients.

In a mixing bowl, thoroughly combine the Cool Whip and yogurt until smooth.

Pour the yogurt and Cool Whip mixture into the pie crust. Freeze until firm, about 2 hours.

Remove the pie from the freezer approximately 20 minutes before serving.

Slice the fruit if necessary and top the pie with the fruit.

Cover and refrigerate any leftover pie, or freeze for later.

Tips

Cool Whip is sold frozen and will need to be defrosted beforehand. This can be done in the refrigerator, microwave, or in cold water. Thawing in the refrigerator will take some planning as it needs to sit in the fridge for about 5 hours (or overnight). The microwave method is simple, but you will need to pay close attention; remove the lid and microwave on the defrost setting for 30 seconds, stir, and repeat until smooth. A third method is to place the tub in a bowl filled with cold water and let it sit for 30 to 40 minutes.

To give the pie a more sophisticated look, arrange the fruit slices on top before you fully freeze the pie. Depending on the weight of the fruit, you might want to freeze the pie for an hour before adding the slices or whole fruit so they don't sink into the yogurt mixture.

What Is Cool Whip Made Of?

Cool Whip is made from water, hydrogenated vegetable oil, corn syrup, skimmed milk, and natural and artificial flavors, as well as other additives. If you'd rather not use this whipped topping, you can substitute with whipped cream.

Recipe Variations

Although a store-bought graham cracker crust is convenient, it is easy to make your own graham cracker crust or a sugar-free graham cracker crust.

Instead of a graham cracker crust, you can use a cookie crust. Vanilla cookies go nicely with a lemon yogurt filling, or a chocolate cookie crust pairs well with coconut flavored yogurt topped with coconut flakes.

This light pie is fairly low in calories for a dessert, but if you'd like to reduce the fat and calories, this recipe can be made with reduced-fat or no-sugar varieties of Cool Whip, yogurt, and graham crackers.

CLASSIC LEMON MERINGUE PIE

This comes from Diana Rattray on The Spruce Eats. She wrote, “Here's a delicious lemon meringue pie, made with fresh lemon juice, eggs, and other ingredients. Use a homemade or purchased pie shell for this pie.”

To view this online, go to https://www.thespruceeats.com/classic-lemon-meringue-pie-3058029.

Ingredients:

1 baked pie pastry, 9-inch

1-1/2 cups granulated sugar

3 tablespoons cornstarch

3 tablespoons all-purpose flour

dash salt

1-1/2 cups hot water

3 egg yolks, slightly beaten

2 tablespoons butter

1 scant teaspoon grated lemon peel

1/3 cup fresh lemon juice

3 egg whites

1 teaspoon lemon juice, optional

6 tablespoons granulated sugar

Preparation:

In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; whisk to blend well. Gradually stir in hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell.

Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over the hot filling, covering completely. Bake at 350° for 12 to 15 minutes, until golden brown. Cool pie completely before serving.

EASY NO-BAKE PINEAPPLE CHEESECAKE

This is from Diana Rattray on The Spruce Eats. She wrote, "This easy pineapple cheesecake is prepared in a graham cracker crust in a springform pan. Even the crust is no-bake, which is perfect for hot summer days when you want to avoid the oven.

"The luscious pineapple cheesecake is a mixture of cream cheese, crushed pineapple, and whipped topping, and it is super easy to mix and chill in the graham cracker crust. Take this cheesecake to a cookout or potluck or make it for a weekend dessert. It will be an instant hit!"

Prep Time: 12 minutes; Cook Time: 0 minutes; Chill Time: 2 hours; Total Time: 2 hours 12 minutes; Makes 8 servings; Yield: 1 cheese cake

To view this yumminess online, go to https://www.thespruceeats.com/easy-no-bake-pineapple-cheesecake-3052567.

Ingredients

1/2 cup graham cracker crumbs

2 teaspoons granulated sugar

2 tablespoons melted butter

1 (8-ounce) package cream cheese, softened

1/2 cup confectioners' sugar, sifted

1 (20-ounce) can crushed pineapple, well-drained

16 ounces whipped topping

Directions

Gather the ingredients.

In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter.

Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8- to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.

In a large bowl with an electric mixer, beat the cream cheese with the confectioners' sugar until fluffy.

Add the crushed pineapple and blend well.

Fold the whipped topping into the pineapple mixture.

Spread the filling over the chilled crust and sprinkle with the reserved graham cracker crumbs.

Cover with plastic wrap and chill thoroughly—at least 2 to 3 hours—before serving.

Slice, serve, and enjoy!

Tips

If you prefer a baked graham cracker crust, bake the crust in a preheated 350 F/180 C/Gas 4 oven for about 8 to 10 minutes. Chill before filling.

Add 1 to 2 tablespoons of finely chopped pecans to the graham cracker bottom crust mixture.

Double the crust ingredients for a thicker bottom crust.

Make sure the canned pineapple is well-drained or your filling will be thinner.

You can use fresh pineapple in place of the canned pineapple if you'd like—a 20-ounce can is equal to 10 cored slices.

If the cheesecake is still very soft after being in the fridge for 2 to 3 hours, keep chilling it until set.

EASY KEY LIME PIE

This is from Sarah Epperson on MyRecipes. The recipe begins, "Dessert doesn’t get easier, or more delicious, than a no-bake key lime pie. Requiring just a handful of ingredients, this easy pie is a great recipe for less experienced bakers—especially considering what a crowd-pleaser it is. Perfect for the hot summer months when you’d rather reduce your oven use, the luscious key lime filling sets up to creamy perfection with the help of Cool Whip. Though we provide instructions for a homemade graham cracker crust, you can make this key lime pie recipe all the easier (and skip the oven altogether) by opting for a pre-made, store-bought pie crust instead."

Active Time: 10 minutes; Total Time: 5 hours; Makes 8 servings; Serving Size: 1 slice

To view this online, go to https://www.myrecipes.com/recipe/easy-no-bake-key-lime-pie.

Ingredients

2 cups graham cracker crumbs

1/2 cup granulated sugar

1/2 cup (4 oz.) salted butter, melted, plus more for greasing dish

1 (14-oz.) can sweetened condensed milk

1/2 cup key lime juice

1 tablespoon lime zest (from 2 limes)

1 (8-oz.) container frozen whipped topping (such as Cool Whip), divided

1 lime, thinly sliced

Directions

Preheat oven to 325°F. Stir together graham cracker crumbs, sugar, and butter in a medium bowl to combine. Press crumb mixture firmly into a lightly greased 9-inch pie. Bake in preheated oven until crust is golden brown, 18 to 20 minutes. Remove from oven, and let cool completely on a wire rack, about 30 minutes.

Stir together milk, lime juice, and lime zest in a large bowl until fully combined. Fold in 2 cups of the whipped topping. Transfer mixture to cooled pie crust, and chill at least 4 hours or overnight.

Fill a piping bag with remaining 1 cup whipped cream, and pipe a border along edge of pie. Top with lime slices.

BLUEBERRY CORNMEAL SHORTBREAD TART

This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface allows the fruit to cook down, thickening and getting jammy with just a little bit of flour to help it along. It’s ideal for baking, slicing and bringing to any and all outdoor gatherings, or serving at home with a ridiculous amount of vanilla ice cream."

Yield: 8 to 10 servings; Time: 50 minutes

This was featured in "What to Do With All That Summer Fruit", and can be viewed online at https://cooking.nytimes.com/recipes/1020390-blueberry-cornmeal-shortbread-tart.

Ingredients

For the crust and topping:

1-1/2 cups all-purpose flour

1/3 cup cornmeal

1/3 cup confectioners’ sugar

1/4 cup light brown sugar

1 teaspoon baking powder

3/4 teaspoon kosher salt

3/4 cup unsalted butter (1-1/2 sticks), melted and cooled slightly

For the filling:

1 pound blueberries

1/2 cup light brown sugar

2 tablespoons apple cider vinegar or fresh lemon juice

2 tablespoons all-purpose flour

Small pinch of kosher salt

Preparation

Heat oven to 350 degrees.

Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.

Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.

Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.

Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.

Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.

Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

BLACKOUT CAKE

This recipe, on The New York Times cooking site is from Ebinger's, and adapted by The New York Times. It begins, "This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, 'The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,' that this version got the thumbs-up from 'a panel of twelve Ebingerites.' That's enough for us."

Yield: 1 cake; Time: 3 hours plus chilling

This recipe was featured in "The Cake Box From Heaven (Brooklyn, of Course) is Back" and can be viewed online at https://cooking.nytimes.com/recipes/1018772-blackout-cake.

Ingredients

For the cake:

1/2 cup unsweetened Dutch-process cocoa

1/4 cup boiling water

2 ounces unsweetened chocolate, chopped

3/4 cup milk

2 cups sugar

2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans

4 eggs, separated

2 teaspoons vanilla

2 cups flour, plus 1 tablespoon for the cake pans

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

For the filling:

2 tablespoons unsweetened Dutch-process cocoa

2 cups boiling water

3/4 cup plus 1 tablespoon sugar

1 ounce bittersweet chocolate, chopped

1/4 cup cornstarch

1 tablespoon cold water

1/4 teaspoon salt

1 teaspoon vanilla

2 tablespoons butter

For the frosting:

12 ounces semisweet chocolate, chopped

3/4 cup unsalted butter

1/2 cup hot water

1 tablespoon corn syrup

1 tablespoon vanilla

Preparation

Heat the oven to 375 degrees.

To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.

In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.

Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.

Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.

While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.

Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.

Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.

Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.

Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.