Raspberry Cheesecake Galette

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Even though it is far from raspberry season and they were kinda pricey …..I had a hanker’n for something raspberry. Raspberry Cheesecake Galette. Kinda like pie, kinda like cheesecake, and totally delicious!

Raspberry Cheesecake Galette

My idea with these was to make them small……..individual size, but I had a huge fail with that.

They fell apart and were like little pancakes…….it really was a sight.

See I told you!!!

So plan B…….. make it big. Not that its a huge dessert, but it is not the cute little baby galettes I had visions of.

Making it plan B size was easier and in the long run I think a more show stopping dessert, especially if you are trying to impress. And really isn’t that what all food bloggers want to do….impress you, our loyal fans?


As I alway say, I can not make a pie crust, I wish my Mom was still here to show me, her’s were the bomb. So, I do what every self respecting non pie making gal does…….I bought the pre-made!

The raspberries are gently mixed with sugar, lemon juice, cornstarch, a pinch of salt and a touch of almond extract. Cream cheese, egg, and sugar make up the filling.


A little cheesecake filing on the bottom, raspberries, fold over the pie crust, no certain way, just so the raspberries can’t get out. Then top with the rest of the cheesecake filling. Make sure to let some of the berries show.

My favorite finishing touch to a pie is and egg wash (1 egg beaten with about 1 tablespoon water), then brushed over the crust and for an extra crunch of sugar use turbinado sugar, its just perfect.


Bake for 20 to 25 minutes and allow to cool. Some of my pictures have powdered sugar and some don’t. It’s pretty either way and I wanted to show versatility.

For a pretty, easy, fanciful dessert try Raspberry Cheesecake Galette.

Raspberry Cheesecake Galette Collage

Raspberry Cheesecake Galette
Serves: 6
  • 1 refrigerated pie crust
  • 1½ cups raspberries
  • ⅓ cup plus 2 tablespoons granulated
  • 1 tablespoon fresh lemon juice
  • 4 teaspoons cornstarch
  • Pinch of kosher salt
  • ⅛ teaspoon almond extract
  • 1 8-ounce package cream cheese
  • 1 egg yolk
  • 1 large egg, beaten with a splash of water
  • Turbinado sugar*, for sprinkling
  1. Unroll the refrigerated pie crust and place on a parchment lined baking sheet. Refrigerate until ready to use.
  2. For the raspberry filling, in a medium bowl, toss together the raspberries, ⅓ cup sugar, lemon juice, cornstarch,salt and almond extract.
  3. For cheesecake filling: with a hand mixer beat together cream cheese, egg yolk, and remaining 2 tablespoons of sugar.
  4. Spread half of the cheesecake mixture over the top of each pie crust, leaving about a 1 ½ inch border. Top with raspberries mixture, and fold the edges of the crust over the raspberry filling. Scoop the rest of the cheesecake mixture over the top of the berries and spread slightly. Refrigerate for 30 minutes.
  5. Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425. Brush the edges of the crust with a beaten egg and sprinkle with turbindao sugar. Place baking sheet with the raspberry cheesecake galette on it directly on top of the inverted cookie sheet. Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing. Sprinkle with powdered for a pretty effect.
  6. * Turbinado sugar is a coarse raw sugar perfect for a sugary crunch.


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Kit Kat Pie

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Kit Kat Pie

Kit Kat Pie 1
 Kit Kat candy bars are the star of this Kit Kat Pie. With a rich, sweet, dense, and chewy filling, in a flaky pie crust. Garnished with whipped topping ……and more candy!!!!!!

If you have been following us here at What the “Forks for Dinner”? you know Tim and I love desserts……….it’s the point of the whole meal…..just saying.

Kit Kat Pie

We also love candy bars! One of my favorite desserts is my Butterfinger Pie. I have made this pie for years and always gotten rave reviews. After we posted it I actually had a local person contact me and ask if I would make him some of the pies for an event at work. I did and they loved it!

So, how do you improve on what you think is perfection…..you try another candy bar. Kit Kat Bars were the perfect candy switch up for the Butterfinger Pie.

Kit Kat Pie Slice
We tried it…..we loved it…….so break yourself off a piece of that Kit Kat Pie for your next dessert!!!!

5.0 from 1 reviews
Kit Kat Pie
Serves: 8
  • 2 large eggs
  • ¼ cup water
  • 1 cup sugar
  • ¼ cup flour
  • ¼ teaspoon salt
  • ½ cup butter, melted
  • 2 - 12-ct. packages Kit Kat snack size candy bars coarsely chopped /divided
  • 1 unbaked pie shell ( I buy the pre made but you can make your own)
  1. Beat eggs lightly in a large bowl. Mix in water, sugar, flour, and salt until well combined. Stir melted butter into batter. Cool slightly, mix in 18 of the chopped candy bars.
  2. Meanwhile pre-heat oven to 350*. Pour filling into pie shell. Bake for 45 minutes or until filling barely set. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped topping and remaining 6 candy bars.


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Caramel Pecan Apple Pie Cups

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Caramel Pecan Apple Pie Cups

Caramel Pecan Apple Pie Cups 1

I made Tim and I’s Thanksgiving feast……..the Sunday before Thanksgiving…….but we needed dessert.
I didn’t want to make whole pie ..……Caramel Pecan Apple Pie Cups!

We both are huge fans of dessert, we have it almost every night……..which is why we will be starting a Health page come January 1, 2015.

Although, in the coming year we will be changing some of our dessert ways, it was a Holiday and well, it’s not a Holiday without dessert, and Thanksgiving needs pie……with ice cream……and caramel sauce, with pecans and caramel in the pie, and……well, you get the idea.

Caramel Pecan Apple Pie Cups

I originally was going to wrap the apples with the pie crust and color egg wash red so they looked like apples, but time was running short and I did not have the time to be that crafty…..maybe next year!

Individual pies would be good……..custard cups could hold them and I could cover them with pie crust. I think I have mentioned before that in the world of pie and pie crust, my Mother was the Queen……she made the best pies ever, and her crust was flaky and perfect. I wish I would have had her teach me how she did it.

Since my pie crust is ……well, less than perfect…….I buy my crust. Besides it’s easy to have on hand for an “I need a pie now emergency”!!!!!!!

I peeled and cored the apples, dunked them in lemon juice, rolled them in a sugar, cornstarch, cinnamon mixture, put them custard cups, filled them with a caramel, pecan mixture, covered them with crust, brushed them with cream, sprinkled them with sugar and baked them……..whew!!!!!

Apple Pie Cups

Now, a really cool thing happen to them after I baked them. I wanted to make them slightly fancy, so I cut a cute little leaf in the center of each crust and placed it on the top. When they came out of the oven the little leaf had fallen inside so it looked like a little volcano……..great spot to put the ice cream………I know right! So, the ice cream kind melted into the apple………it was sooooooo good and the caramel sauce on top……….heaven in a custard cup.

This is one of those recipes that you can adjust to the number of people you are serving, so if it’s only two like us you can make just two. It’s nice also that there is no “his piece is bigger than mine” argument if you have kids.

Caramel Pecan Apple Pie Cups make a yummy addition to a Holiday or any meal that begs for an apple pie dessert ……..or if you are just in the mood for pie!

Caramel Pecan Apple Pie Cups Collage

Caramel Pecan Apple Pie Cups
Serves: 4
  • 4 large apples ( your favorite), peeled and cored
  • 1 ready made pie crust
  • Juice of 1 lemon
  • ¼ cup granulated sugar
  • 2 tablespoons corn starch
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup kraft caramel bits
  • ¼ cup toasted pecans, chopped
  • ¼ cup heavy cream
  • ¼ cup turbinado sugar
  • Vanilla Ice Cream and Caramel Sauce for topping
  1. Preheat the oven to 400 degrees F. Mix the granulated sugar, corn starch, apple pie spice and salt in a shallow dish.
  2. Juice the lemon into a small bowl. Dip each apple in the lemon juice and then roll peeled and cored apples in the sugar mixture and set in oven safe custard cups sprayed with nonstick cooking spray. Mix caramel bits and pecans into the remaining sugar mixture. Stuff into the prepared apples, dividing evenly between them.
  3. Cut circles from the pie crust that are about 2 inches larger than the top of your custard cups. If desired you can cut a decorative whole in the center of each circle. Place pie circles over the tops of the apples, covering the apple completely and sealing to the custard cup. Add scrapes of pie crust to form an edge. If you have cut a decorative opening, place the cut out over the opening, do not seal. If you did not cut an opening cut slits for steam to escape.
  4. Brush the heavy cream over each apple cup and sprinkle the the crust with the turbinado sugar.
  5. Place custard cups on a lined cookie sheet and bake for 25-30 minutes until the crust is golden brown and the apple is tender.
  6. Let cool for 10 minutes. Serve topped with ice cream and caramel sauce.


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