Happy Pie Day {3.14.16} everyone! Yesterday we celebrated St. Patricks Day and ‘Pie Day’ with our traditional Irish Dinner of Corned Beef, Cooked Cabbage and Carrots and Colcannon Mashed Potatoes. It’s not too late to prep a Irish feast for your family (if you like that) and it’s a great time to buy all of the ingredients because they are all on sale this week 🙂 Bonus!


(All of these delicious Irish recipes are on our Website’s Weekly Meal Plan–

Besides the Irish dinner, we also decided to celebrate St. Patricks Day with a delicious Key Lime Cheesecake. I used my friend Ellen’s recipe and it was awesome because she happened to stop in right as we were making the recipe. She shared with us some of her tips and this cheesecake turned out as delicious as it was beautiful. If you want a fun, St. Patty’s Day recipe, these are some family favorites from our kitchen, to yours! Hope you enjoy.


Triple Layer Lime Cheesecake
Lime Curd
  1. 6 egg yolks
  2. 3/4 cup sugar
  3. 6 tbsp key lime juice
  4. 1 tsp grated lime peel
  5. Green food coloring (or add blue to the yellow custard to make green)
  1. 2 cups finely crushed graham crackers
  2. 1/2 cup melted butter
  3. 1/4 cup sugar
  4. 1/2 tsp salt
  1. 3 8 oz packages of softened cream cheese
  2. 3 eggs, room temperature
  3. 1 cup sugar
  4. 1/4 cup key lime juice
  5. 1 tbsp finely grated key lime peel
  1. 2 cups sour cream
  2. 1/4 cup sugar
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  1. Preheat oven to 350
  2. wrap the bottoms and sides of a 9 inch spring form pan with foil. spray the inside with cooking spray and set aside.
  3. Make lime curd by stirring all the curd ingredients over medium heat until they begin to boil. Boil for one minute then take off heat and let cool to room temperature. If you want to be really particular you can strain the curd to remove any clumps. I have some serious issues with the white stringy thingy attached to egg yolks so I strain them out, but most people are not as crazy as me:)
  4. Prepare the crust by mixing the graham cracker crumbs, sugar and salt and then moistening it with the melted butter. Press into the bottom of prepared spring form and up the sides a bit and then bake for 5 minutes to set. Set aside until filling is ready.
  5. For the filling, beat sugar and cream cheese until smooth. add eggs one at a time then add lime juice and peel until completely combined. To assemble, carefully spread lime curd on the graham cracker crust. Carefully spread the cream cheese mixture over the curd careful not to mix the two. Place the foil covered spring form pan into a large baking pan and pour enough hot water in the baking pan to come up the sides of the pan one inch. This is called a water bath and will ensure that your cheesecake does not crack when baked. Bake for 45-60 minutes or until center is set and the center only wobbles slightly when shaken.
  6. While cake is baking mix together the topping ingredients. When the cake is done, remove from the oven carefully spoon the topping over the top and return it to the oven for 10 more minutes. Remove from oven and let cool completely. Refrigerate for at least 6 hours or overnight before serving.
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Ellen–you’re the best! Thanks for saving the day 😉