Keep Your Eyes on the Pies

Tips to Simplify Holiday Baking, Plus My Top-Secret Super Easy Pie Recipe

Resident submission by Brette Hawks

My husband and toddler wait groaning impatiently by the stairs. “Just five more minutes!” is my call as I put finishing touches on my holiday dessert masterpiece. A legion of dishes are dripping dirty in the sink. My feet are sore and aching. I’m wiping powdered sugar from my brow. I’ve spent most of the special occasion slaving in the kitchen, and now we’re late for the party. Again.

Has that ever been you? Please tell me I’m not the only one!

It always starts with good intentions. Nothing gets culinary creativity flowing like the alluring magic of holiday desserts. It’s Pinterest board after Pinterest board of decadent treats. It’s the season that will have you standing googly-eyed in the Macey’s baking aisle, daydreaming of sweet new recipes you’ll try out for upcoming family dinners and parties. There’s no denying the magical nostalgia in homebaked holiday goodies!

But one too many times I’ve let my holiday kitchen ambition take my eyes off the real prize of the day: time with loved ones. Sugar-high baking plans can quickly turn into sugar-lows when you realize with regret that you spent the whole day distracted, busy and separated from everyone while trying to whip up your most splendid dessert.

A friendly reminder from the universe: It’s okay to keep it simple! Take it easy on yourself in the kitchen in order to truly enjoy the day.

Here are my top tips for easing your holiday baking load this year:

Bake and make things ahead of time. Most cakes, cookies, and pastries can be baked days in advance, wrapped up air-tight, frozen, and then thawed without a problem when you’re ready to use them. The freezer keeps them as fresh as possible and prevents baked goods from drying out!

Buy ready-made components for your desserts. It’s not illegal to use a store bought pie crust instead of making one from scratch! I buy pre-made caramel sauce, lemon curd, and pie fillings in order to save on stress and baking time.

Be clever about the dessert recipes you choose. This might not be the time to experiment with French macarons for the first time, or to try out making croissants from scratch. Plan on recipes that are tried-and-true, quick-made, crowd pleasers!

Which leads me to share my favorite top secret holiday recipe to save the day: My Mom’s Cheesecake Pie!

From the same easy no-bake cheesecake batter base, you can create unlimited variations of pie deliciousness and no one will ever even realize it was all the same pie! From a cherry topped masterpiece to a decadent chocolate peanut butter number, to a fun cookies n’ cream ensemble - it is the easiest dang thing in the world to dress up! It is the perfect recipe to knock the socks off friends and family and still capitalize on the fun creativity of holiday baking without sacrificing your day to the kitchen. Bon appétit and happy holidays!

CHEESECAKE PIE RECIPE

Ingredients:

1 premade Graham Cracker Crust

8 oz cream cheese

1 1/4 cup powdered sugar

1 tsp vanilla extract

1 tsp lemon juice

1 8 oz tub cool whip

INSTRUCTIONS:

Beat the cream cheese on medium speed until smooth, about 1 minute. Scrape down the bowl well. Add the powdered sugar, vanilla extract, lemon juice and beat again until combined - about 30 seconds. Scrape down the bowl to fully incorporate hidden cream cheese streaks into the batter and mix again for about 30 seconds. Using a spatula, fold in the cool whip by hand until fully combined with the cream cheese mixture. Pour batter into the graham cracker crust and chill in the fridge for about 30 minutes before serving.

VARIATIONS

Cherry Cream Cheese Pie:

Follow the same instructions. Add cherry pie filling on top of the chilled cheesecake pie before serving. You can also use strawberry pie filling (I like to add in fresh sliced strawberries), blueberries, lemon filling, huckleberries - the sky’s the limit!

Chocolate Peanut Butter Pie:

Follow the same instructions, but add ¼ cup of peanut butter when you add the sugar, vanilla, and lemon juice. Make a chocolate peanut butter ganache topping by heating ½ cup of heavy whipping cream in the microwave and pouring it over 6 tablespoons of semi-sweet chocolate chips. Add 1 tablespoon of peanut butter and mix until a smooth, creamy ganache comes together. Pour on top of the chilled pie and spread to the edges to cover the top. (You can even add some mini Reese’s Peanut Butter Cups chopped on the top for a little extra touch.) Chill for another 10 minutes to allow the chocolate to set.

Cookies n’ Cream Pie:

Follow the same general instructions, but fold in ½ cup of crushed Oreo cookie pieces when folding in the Cool Whip. I don’t crush the Oreos too finely - I like to have big chunks of Oreo throughout the pie. Follow the instructions for a chocolate ganache topping like above but omit the peanut butter.