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Easy & Creamy Lemon Pie

February 1, 2016 by Amanda 58 Comments

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Sweet, tart, creamy lemon pie – the filling needs only 3 ingredients! Rich & delicious – no one would guess how easy it is to make!

Sweet, creamy & tart lemon pie - the filling needs only 3 ingredients | Soo easy to make | Rich & delicious | www.craftycookingmama.com

This Creamy Lemon Pie is of those desserts that tastes far more complex than it it is.  It’s a tart, creamy custard – almost cheesecake reminiscent.

Impressive it is, intricate it is not.  It takes only three ingredients to make the filling of this pie.  Lemon juice, egg yolks and a can of sweetened condensed milk.  Yup, that’s it.  Mix them up, pour that goodness into a graham cracker crust and bake.  How easy was that?

Sweet, creamy & tart lemon pie - the filling needs only 3 ingredients | Soo easy to make | Rich & delicious | www.craftycookingmama.com

One more mention of what this pie is not.  It is not a “no bake lemon icebox pie”.  Why would I mention this?  I  shared this recipe a few years back on a recipe sharing site.  I had not one, but a few people, comment that this was a lemon icebox pie.  The pie they were referring to was a “no bake” pie – the lemon “cooked” the eggs.

Funny enough (or not), in that same comment, a person complained that the pie did not set up for them.  Really?  They decided to totally not follow the recipe and then complained that it didn’t work.  Ugh.  Does lemon juice “cook” raw eggs?  Although I have never tried it, my understanding is that it would take a day or two for the eggs to properly set.

Moral of the story – this Lemon Pie here gets baked 🙂

Sweet, creamy & tart lemon pie - the filling needs only 3 ingredients | Soo easy to make | Rich & delicious | www.craftycookingmama.com

This pie is best with a homemade graham cracker crust.  I’m all for cutting corners whenever possible – but this just isn’t one of those times.  A simple homemade graham cracker crust with it’s sweet, brown buttery and just a hint of salt goodness totally completes this pie.

Lemons juice best at room temperature, so if they’re in the fridge, pull them out a few hours before go time.  5 – 7 average sized lemons will give you 3/4 cup of juice.

This lemon pie is easy to mix up and bake.  It’s served best plain or with a dollop of whipped cream.  I love this pie during the winter months – the bright, tart, sweetness of lemons makes me think of warmer months past and warmer months to come.

If you’re a lemon head, this pie is for you!  It’s lush, creamy and tart – but not too tart.  This pie is always enjoyed by all!

Thanks so much for stopping by!  Happy Baking 🙂

-Amanda-

Sweet, creamy & tart lemon pie - the filling needs only 3 ingredients | Soo easy to make | Rich & delicious | www.craftycookingmama.com

Sweet, creamy & tart lemon pie - the filling needs only 3 ingredients | Soo easy to make | Rich & delicious | www.craftycookingmama.com

Sweet, Tart & Creamy Lemon Pie

Amanda
Sweet, tart & creamy lemon pie - the filling needs only 3 ingredients! Rich & delicious - no one would guess how easy it is to make!
4.5 from 18 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Desserts
Servings 8 servings

Ingredients
  

  • For crust:
  • 1 1/2 cups fine graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoon salted butter melted
  • For Pie Filling:
  • 3/4 cup fresh squeezed lemon juice 5-7 average sized lemons at room temp
  • 4 egg yolks
  • 14 oz can sweetened condensed milk

Instructions
 

  • Preheat oven to 350°F
  • Combine graham cracker crumbs, sugar and melted butter until thoroughly combined.
  • Press firmly into a 8" or 9" pie plate.
  • Bake for 7-9 minutes.
  • Cool on wire rack.
  • Juice lemons. Set aside.
  • In a mixing bowl, beat yolks and condensed milk with an electric mixer for 2-3 minutes until mixture lightens up.
  • Slowly mix in lemon juice - mix well.
  • Pour mixture into prepared crust.
  • Bake for 22 - 25 minutes or until pie is set.
  • Transfer to wire rack.
  • Cool until pie reaches room temperature. Chill and store in refrigerator. Pie should be served chilled.
  • Top with whipped cream if desired. Enjoy 🙂

Sweet, creamy & tart lemon pie - the filling needs only 3 ingredients | Soo easy to make | Rich & delicious | www.craftycookingmama.com

Filed Under: Baked Goods, Desserts, Fruit, Recipes

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Reader Interactions

Comments

  1. Thao @ In Good Flavor

    February 1, 2016 at 10:15 pm

    My mouth is watering, Amanda! I love the 3-ingredient filling! Doesn’t get much easier than that!

    Reply
    • Amanda

      February 1, 2016 at 11:22 pm

      Thanks so much, Thao. Easy peasy indeed 🙂 I’ve been meaning to try to substitute out the sweetened condensed milk to make a “less processed” version for quite some time, but the simplicity factor of the canned stuff always wins lol.

      Reply
    • Shelby

      June 6, 2017 at 4:19 pm

      5 stars
      Can anyone tell me what the raw egg yolks do,are they helping thicken or what???

      Reply
      • Amanda

        June 14, 2017 at 10:31 pm

        Hi Shelby.
        Using just the yolks not only help thicken the pie but will add richness and creaminess.
        Hope this helps 🙂

        Reply
        • Jane

          March 8, 2018 at 6:04 pm

          I use the 4 egg whites with 1/2 t cream of tartar & sugar to taste (about 1/4 c for me, she used 1/3 c) to make a meringue for my pie. This is my Mom’s old timey recipe (60+ years). Some of my earliest memories are of my dad beating egg whites with a fork, before the hand-held mixer became a staple in her kitchen.

          Reply
  2. Anu - My Ginger Garlic Kitchen

    February 2, 2016 at 10:54 am

    Mmmmm, this pie look fabulous, Amanda. I am drooling the name! So citrusy and creamy. YUM!

    Reply
    • Amanda

      February 2, 2016 at 3:49 pm

      Thanks so much, Anu! I love this pie! I only had one slice so I’m baking it again very soon lol 🙂

      Reply
  3. kushigalu

    February 3, 2016 at 10:52 pm

    5 stars
    Mouth watering and gorgeous pie dear!

    Reply
    • Amanda

      February 3, 2016 at 11:18 pm

      Thanks so much Kushi 🙂

      Reply
  4. theoldfatguy

    March 11, 2016 at 5:13 pm

    I love lemon desserts with that sharp taste. I have pinned this for later! Thanks!

    The Old Fat Guy

    Reply
    • Amanda

      March 14, 2016 at 9:30 am

      Thanks! Hope you love it 🙂

      Reply
  5. Larry b

    May 17, 2016 at 7:15 pm

    Didn’t work for me and followed it to a T. Sometimes good Yummly recipes and sometimes it just doesn’t work. I’ll diffently skip this one in the future…

    Reply
    • Amanda

      May 19, 2016 at 9:48 am

      Hi Larry. Sorry this didn’t work for you and I’d love to help you figure out where it went wrong. It’s a solid recipe – I’ve been making this pie for years & years and have had shared it on numerous recipe/cooking sites. It’s received over 20 positive reviews here: https://cookpad.com/us/recipes/332131-easy-creamy-lemon-pie?ref=recipe

      Reply
  6. JuanD

    December 4, 2016 at 4:30 pm

    Please put this on all recipes:
    Are you using farenheit degrees or celsius degrees?

    Reply
    • Amanda

      December 12, 2016 at 10:05 pm

      This is Fahrenheit. I apologize for the confusion.

      Reply
  7. Shirley

    December 17, 2016 at 1:21 pm

    I make these in a square dish and cut them out like cookies.

    Reply
    • Amanda

      December 18, 2016 at 10:52 pm

      Awesome idea! I make this recipe fairly often, I’ll have to try cutting it into squares sometime. Thanks for stopping by Shirley 🙂

      Reply
      • Judy Seekins

        January 19, 2017 at 11:00 am

        Amada, can I increase the ingredients by 50% and make this in a Springform pan? I need to serve 10-12 people.

        Reply
        • Amanda

          January 23, 2017 at 10:23 pm

          Hi Judy. I say go for it – I can’t see you having any problems. I would probably keep the crust amounts the same, increase the pie filling ingredients as needed and bake until set.

          Hope it turns out great for you! Thanks for stopping by 🙂

          Reply
  8. Jeff S.

    December 17, 2016 at 7:26 pm

    5 stars
    amanda… this recipe was absolutely perfect! i had a slice of this type of pie for the first time a few months back at a fancy french bistro and turned to google looking for the recipe. thankfully that search led me to your site! your recipe was SPOT ON and yielded the same result of said expensive restaurant! now i can enjoy this (my new favorite pie, may i add) in the comfort of my own home. THANK YOU!

    Reply
    • Amanda

      December 18, 2016 at 11:02 pm

      AWESOME! I’m sooo happy to hear this! Crazy how easy it is to make, right!? So glad you enjoy the recipe – yay! Thanks for stopping by Jeff. Happy Baking 🙂

      Reply
  9. Judy Seekins

    January 19, 2017 at 10:58 am

    Can I increase the ingredients by 50% and make this in a Springform pan? I need to serve 10-12 people.

    Reply
  10. Don Carroll

    January 21, 2017 at 10:29 pm

    5 stars
    We loved this pie! Too bad we have to chill it first. I am thinking about adding one of the egg whites next time to see what happens,

    Reply
    • Amanda

      January 23, 2017 at 10:37 pm

      Glad you enjoyed it! I’d love to hear how it turns out for you with said changes. Thanks for stopping by Don 🙂

      Reply
  11. Laura

    February 19, 2017 at 7:46 pm

    3 stars
    Followed this to a t….first time making any kind of lemon pie however it is way too sweet for my taste…does have some zest to it but the lemon is overwhelming..but it turned out perfect.

    Reply
  12. Christa

    March 20, 2017 at 8:10 pm

    We had a snow day recently and I wanted to make pie with just the ingredients I had on hand. I always have lemon juice in the fridge, so this seemed like a good idea. Unfortunately, I only had Evaporated Milk, not Sweetened Condensed. I read that you could add sugar to the evaporated milk, so I did that and simmered it just a bit, but sadly the pie did not set. We ate it with spoons, and it was still good. But, I made it again with the Sweetened Condensed milk and it worked great. So, don’t sub out the milk and you should be fine! Delicious! Thanks for posting!

    Reply
    • Amanda

      March 26, 2017 at 10:22 pm

      Hi Christa! I’m glad you made the best out of the “boo-boo” pie! I have too many kitchen mishaps to mention, lol, and many of them aren’t so tasty 🙂
      Happy to hear that you made the pie again and it turned out great for you!
      For future reference – you can easily make Sweetened Condensed Milk at home with milk, sugar, butter and vanilla extract. I’ll have to share my recipe soon – but there are a bunch of good recipes online. I often make it myself – just because it’s one of those ingredients I’ll use and forget to restock.
      Thanks for stopping by! Happy Baking ♥

      Reply
  13. Nancy

    April 7, 2017 at 5:00 pm

    Can I bake ahead and freeze it?

    Reply
    • Amanda

      April 12, 2017 at 11:35 pm

      Hi Nancy. Honestly, I’ve never tried. Would love to hear how it works out for you!

      Reply
      • Nancy

        April 18, 2017 at 6:21 am

        5 stars
        It worked beautifully! The pie was delicious and the texture was not not changed because of a few days in the freezer. It is a delicious pie!

        Reply
        • Amanda

          April 20, 2017 at 11:17 pm

          Wonderful! So glad to hear it worked out for you Nancy 🙂

          Reply
  14. Alexis

    April 29, 2017 at 9:24 pm

    4 stars
    wonderful recipe. Thank you for sharing.
    Is it possible to put meringue on top? If so, would I put it on with the first baking of the pie or put it on after and then bake again? I like meringue and hate to waste the egg whites.

    Reply
    • Amanda

      May 13, 2017 at 5:41 pm

      Hi Alexis!
      You could definitely put meringue on top!
      I don’t like meringue (gasp) so I’m not super familiar with baking times. I think it may brown before the pie sets up – so I think you’d be best adding it during or after. Hope this helps!

      Reply
    • MissMimi

      November 29, 2017 at 7:56 pm

      My Momma made this for me when I was young and she always made meringue with the egg whites, cream of tarter, sugar and vanilla. Whip until peaks are stiff and high. After pie is done, spoon meringue on, using bowl of spoon to “pull up” peaks. Be sure to seal it to crust so it doesn’t separate. Bake until peaks are golden brown. Cool. Enjoy!!

      Um. I may have to give this a shot for my grandkids!

      Reply
  15. Malynda Pixler

    July 27, 2017 at 8:30 pm

    I have a bottle of REAL lemon juice. Cam I use that instead?

    Reply
    • Amanda

      August 7, 2017 at 11:00 pm

      Hi Malynda.
      Honestly, I’ve never tried, but if it’s real lemon juice it should be good. I’ve made a key lime pie with bottled key lime juice and it turned out well.
      Hope this helps – thanks for stopping by!

      Reply
  16. Glenda

    August 15, 2017 at 7:51 pm

    5 stars
    I have made this pie several times using fresh or frozen lemon juice, squeezed from fresh lemons. I have also used a fresh baked pie crust with whip cream on top of lemon mixture. A regular pie crust isn’t as sweet as the graham cracker crust. It is also very tasty. Love this recipe.

    Reply
    • Amanda

      August 29, 2017 at 11:09 pm

      Hello Glenda!
      So glad you enjoy the recipe – it’s on of my favorites!
      I’ve never thought of freezing fresh lemon juice – such a great idea! I’ll have to juice, measure & freeze for this pie the next time I find a good sale on lemons.
      Thanks so much for stopping by! Happy baking ♥

      Reply
  17. Cristina Loayza

    November 16, 2017 at 9:15 am

    Love your recipe but I am so bad at calculating ingredients – would you help me calculate for a. Giver lie for 40 persons? Thanks

    Reply
    • Amanda

      November 20, 2017 at 11:37 pm

      Hi Cristina. 40 people – that’s a whole lotta pie 🙂
      I would make 5-6 pies, depending on how big you want the slices/servings to be. I calculate this pie to be 8 servings – but I do like a big slice of pie.

      Reply
      • Sarah Hill

        November 23, 2017 at 12:36 pm

        Help! I’m baking it now but idk when to take it out…how is it suppose to look? It’s giggly, it’s been in 25 minutes on 350F….i stuck a knife it and it didn’t come out clean…i don’t know what I’m doing

        Reply
  18. Daisy

    November 21, 2017 at 12:12 pm

    Hi there, love your recipe I had lost the one that my mother-in-law made all the time and forgot about what to put in it. The only thing that she did different and really put a great taste it was to make the crust from the Nila wafers. Thanks again for your recipe and you might want to try the vanilla wafer crust

    Reply
  19. kimberlee Decker

    November 23, 2017 at 4:47 pm

    3 stars
    I followed directions but had a problem with the cooking stage … it was soupy especially in the middle so I added 10 minutes , then checked and it was super soupy still so ten more minutes .. This went on for maybe a total of 30-40 minutes extra time in oven . Is it suppose to be soupy and then it sets during the cooling ? Any help would be appreciated . .. I can’t really rate this recipe since I’m not sure if I made a mistake.

    Reply
    • Amanda

      February 4, 2018 at 12:38 am

      Hi Kimberlee. It definitely shouldn’t be soupy. This pie will be set (jiggly) after 25 minutes in the oven.
      I’m guessing the mistake was in your ingredients. You need sweetened condensed milk – sometimes people accidentally use evaporated milk. They’re both canned and usually right next to each other in the grocery store 🙁

      Reply
    • Trinette Terry

      January 23, 2021 at 12:23 am

      5 stars
      This is a delicious light tasting pie. It should be jiggly in the center when removing from oven. If this pie is overbaked the texture is not as creamy. It will firm up once refrigerated. I have also made this pie using non fat condensed milk and 1/2 of an 8oz block of low fat cream cheese. That good, too. Thanks for the recipe.

      Reply
  20. Kim

    December 24, 2017 at 10:45 am

    5 stars
    I’d baked this for the 1st time last night, it was divine & I love the sweetness from the crust balanced out by the tartness of the filling. I will be making this in the very near future, thank you for the recipe.

    Reply
    • Amanda

      February 3, 2018 at 11:58 pm

      So glad you enjoy the pie!
      Thanks so much for stopping by Kim ♥

      Reply
  21. Darlene

    January 27, 2018 at 12:17 pm

    5 stars
    What does it mean when the pie is set… What does that look like?

    Reply
    • Amanda

      February 3, 2018 at 10:47 pm

      Hi Darlene.
      The center of the pie should match the color, firmness & jiggle of the outer surface of the pie. This pie is pretty easy to eyeball – if it’s not done the center will be “too jiggly”.
      Hope this helps. I promise – when you see it in the oven it will make sense. Plus – the baking time is pretty precise in this recipe so there is not much room for error.
      Enjoy ♥

      Reply
  22. Debbie

    March 14, 2018 at 11:39 pm

    5 stars
    Wow, this is the best pie I’ve ever made and really easy! It’s delicious

    Reply
  23. allegra35

    March 31, 2018 at 9:22 am

    Made this for Easter – easiest ever! I used Meyer lemons from my tree with two tsp. minced rind. I made the filling in my blender. Only baked the pie for 20 minutes, until just set on top – my oven bakes a little hot. Came out beautiful! Thanks for the lovely recipe.

    Reply
  24. Cathy R

    April 6, 2018 at 8:20 pm

    5 stars
    I had a partial box of graham crackers I needed to use up, and a can of condensed milk in the pantry. I did a web search for recipes using those two ingredients. Yours came up and sounded deliciously easy, so I picked up some lemons (I already had the eggs, sugar, and butter). It’s in the oven now and I’m debating whether to save it for my guests coming over in two days, or eat it myself for breakfast tomorrow! 😀

    Reply
  25. Shie

    April 19, 2018 at 11:06 pm

    Hi, I’m currently making this pie, but i did add some grated lemon peel and I’m planning to serve it with meringue, from the left over egg whites!

    Reply
  26. Jackie R

    September 24, 2018 at 3:26 pm

    1 star
    Hi am so sorry but want never make this again it was so bad wasn’t lemone are sweet in know kind of way !!!!

    Reply
  27. Michael Parsons

    November 14, 2018 at 4:50 pm

    5 stars
    i cook it and it was good. Good job on it.!!!!!!!!!!!!!

    Marlon in 5th grade

    Reply
  28. Barbara

    July 4, 2019 at 10:31 pm

    5 stars
    I made this yesterday for today 4th of july 2019, so delicious! A big hit and a keeper!! I cut back on the sugar for the crust, used about a quarter cup. I also made whipped cream with a bit of fresh lemon juice and a bit of confectioners sugar. I piped the whipped cream on top and added lemon zest and a small slice of lemon to decorate the pie…was delicious!!

    Reply
  29. dan reisinger

    August 16, 2019 at 12:54 am

    jm 82 years old and my mom made this during the second world war when sugar was rationed it was nice to have something sweet

    Reply
  30. Laura

    January 14, 2021 at 8:53 am

    5 stars
    This pie is absolutely delicious! It’s become a family favorite. My daughter requested it instead of a cake for her birthday this year! Question: do you know if it would freeze well? Thanks!

    Reply

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Sausage, Sweet Potato & Apple Schnitz Stew

Pork and Sauerkraut Goulash / Szekelygulyas Hungarian

Pork and Sauerkraut Goulash / Szekelygulyas / Hungarian Goulash

Latin Crockpot Sofrito Chicken

Crockpot Sofrito Chicken

More Soup & Stew Recipes

Baked Goods

Butter Dipped Biscuits | Drop biscuits baked in a layer of buttery goodness | Every biscuit & butter lovers delight | Quick, easy and delicious | craftycookingmama.com

Butter Dipped Biscuits

Healthy Breakfast & Snack Muffins | Made with whole wheat flour, bananas, peanut butter & honey | Filling, delicious & nutritious muffins | www.craftycookingmama.com

Peanut Butter Banana Muffins | Whole Wheat Breakfast Muffins

five banana banana nut bread

“5 Banana” Banana Bread

Santa’s White Christmas® from Barnie’s Coffee & Chocolate Chip Mint Cookies | www.craftycookingmama.com

Santa’s White Christmas® & Chocolate Chip Mint Cookies

Cake Made with Baby Food ~ Here's a great way to use up leftover baby food ~ A simple yet delicious cake made with baby fruits & veggies ~ Soft, fluffy, moist and loaded with flavor ~ craftycookingmama.com

Fluffy & Moist Cake Made With Baby Food

Simple, delicious, all purpose rye bread | www.craftycookingmama.com

Rye Bread

Moist Layered Chocolate Chip Banana Bars - craftycookingmama.com

Layered Chocolate Banana Bars

Pumpkin Molasses Quick Bread | Moist & Flavorful | Fabulous Fall Baking | www.craftycookingmama.com

Pumpkin Molasses Bread

Soft & Chewy Sugar Cookie Bars with Buttercream Frosting | www.craftycookingmama.com

Frosted Soft & Chewy Sugar Cookie Bars

A chewy, different & delicious chocolate chip cookie bar / blondie made with graham cracker crumbs | Quick to make with only 6 ingredients | Kid friendly baking | craftycookingmama.com

Chewy Chocolate Chip Graham Cracker Cookie Bars

No Knead Bread | Artisan Bread | Simple & Perfect Crusty Bread | www.craftycookingmama.com

Artisan Bread | No Knead Bread

Pumpkin Custard w/ Whipped Cream

Pumpkin Custard

Mexican Chocolate Cake & Ganache Made with Abuelita | Chocolate, Coffee, Cinnamon & Vanilla | Rich, Moist, Flavorful & Delicious | www.craftycookingmama.com | #nestleholiday

Mexican Chocolate Cake & Ganache

Ricotta Layer Cake | Easy Yellow Ricotta Cake | www.craftycookingmama.com

Layered Ricotta Cake

Chocolate Ricotta Cheesecake - Light, Creamy & The Perfect Amount of Cacao Sweetness

Chocolate Ricotta Cheesecake

Palmiers - A French Pastry that's fancy but not fussy. Buttery, flaky, delicate & delicious | www.craftycookingmama.com

French Palmiers

Monster Lizard Snake Eyes Candy Decorations for Halloween or any other creepy occasion | Fun on cupcakes & cookies | DIY How to make candy eyes - cheap | craftycookingmama.com

Monster & Lizard Eye Candy Decorations

Cranberry Chocolate Chip Oat Bars

Cranberry Chocolate Chip Oat Bars

Frosted Root Beer Cookies | www.craftycookingmama.com

Frosted Root Beer Cookies

Sweet and salty peanut butter cheesecake pie in a pretzel crust | Rich & creamy with a crunch | So easy - pie filling is no bake | craftycookingmama.com

Peanut Butter Pie With Pretzel Crust

More Baked Goods Recipes

Pork

Sausage and Cheese Grit Cakes

Sausage & Cheese Grit Cakes

Sausage and Peppers for the Balsamic Lover - Simple Classic Italian Meal - craftycookingmama.com

Balsamic Sausage & Peppers

BBQ Smoked Pulled Pork

Smokey Pulled Pork without the Smoker

Tender, juicy, delicious, perfectly Smoked St Louis Pork BBQ Ribs - done simply. Smoking doesn't have to be so intimidating | www.craftycookingmama.com

Smoked St. Louis BBQ Ribs

Bacon Wrapped Asparagus Bundles Topped with Sunnyside-up Quail Eggs | www.craftycookingmama.com

Bacon Wrapped Asparagus with Quail Eggs

#VivaLaMorena | Fall Apart Pulled Pork Roast Sandwiches with Homemade Chipotle Pepper Barbeque Sauce | craftycookingmama.com

Pulled Pork Roast with Homemade Chipotle Barbeque Sauce

Hungarian Pork Paprikash | Tender Pork Chunks in a Rich, Creamy, Flavorful Sauce | www.craftycookingmama.com

Hungarian Style Pork Paprikash

Kale Salad with Roasted Pork Belly | www.craftycookingmama.com

Kale Salad with Crispy Pork Belly

More Pork Recipes

Chicken & Poultry

Sazon Chicken Breasts Puerto Rican Style in crcokpot

Lazy Day Spanish Style Chicken Breasts in the Crockpot

This quick, delicious & hearty one pot pasta & meatball recipe is perfect for all your busy nights!  Get dinner on the table in less than half an hour | www.craftycookingmama.com

One Pot Pasta & Meatballs

Filipino Chicken Adobo - craftycookingmama.com

Filipino Chicken Adobo

Bowl of Buffalo Chicken Chili with Hot Sauce & Shredded Cheese

Buffalo Chicken Chili

Bay Chicken | 8 Bay Leaf Chicken | Bold & Exotic Flavor Made with Basic On Hand Ingredients | Simple & Quick | craftycookingmama.com

Bay Chicken – 8 Bay Leaf Chicken

Rustic Italian Chicken and Green Olive Stew - Hunter Stew - craftycookingmama.com

Chicken and Olive Stew

Chicken Parmesan Pizza & Cheesy Chicken Quesadillas using Flatout® Flatbreads. Quick, delicious & better for you | www.craftycookingmama.com

Flatbread Pizza & Quesadillas

Braised Tomatillo Chicken

Tomatillo Chicken

More Chicken & Poultry Recipes

Vegan

Summer Yellow Crookneck Squash With Big, Bold & Bright Flavor | Roasted in Olive Oil & Lemon Juice | Easy & Delicious | craftycookingmama.com

Summer Yellow Squash Roasted in Lemon & Olive Oil

How to sweeten under ripe or sour strawberries - Macerated strawberries - craftycookingmama.com

How to Sweeten Under Ripe or Sour Strawberries

Chocolate Fudge Brownie Black Bean Protein Bar - Vegan - craftycookingmama.com

Homemade DIY Chocolate Fudge Brownie Black Bean Protein Bars (Vegan)

Molasses Pie - a simple PA Dutch Amish pie | Similar to a shoofly pie | Chewy, sweet, unique - delicious | www.craftycookingmama.com

Old Fashioned Molasses Pie

You won't believe how quick, easy and perfectly delicious these Copycat Thin Mint Cookies are to make! 3 ingredients & 15 minutes is all you need. Vegan, no bake, perfect - craftycookingmama.com

Ridiculously Easy Copycat Thin Mint Cookies

Delicious, healthy, fiber rich chocolate coconut almond bites inspired by Almond Joys. Made with coconut flour - vegan, gluten free, paleo friendly | craftycookingmama.com

Chocolate Coconut Almond Bites (Healthy-ish)

Creamy Coconut Milk Vegan Couscous Pudding - Lazy Day Rice Pudding - Warm Creamy Vegan Couscous Coconut Raisin Cinnamon Pudding - craftycookingmama.com

Warm Creamy Couscous Pudding (Vegan)

Japanese Ginger Cucumber Salad | www.craftycookingmama.com

Ginger Cucumber Salad

More Vegan Recipes

Healthy(ish)

Whole Wheat Cottage Cheese Pancakes - Sugar Free & No All-Purpose Flour | www.craftycookingmama.com

Whole Wheat Cottage Cheese Pancakes

Summer Yellow Crookneck Squash With Big, Bold & Bright Flavor | Roasted in Olive Oil & Lemon Juice | Easy & Delicious | craftycookingmama.com

Summer Yellow Squash Roasted in Lemon & Olive Oil

Honey Vinaigrette Salad Dressing made with raw honey & apple cider vinegar | www.craftycookingmama.com

Honey Vinaigrette

Chicken Parmesan Pizza & Cheesy Chicken Quesadillas using Flatout® Flatbreads. Quick, delicious & better for you | www.craftycookingmama.com

Flatbread Pizza & Quesadillas

White Bean Dip w/ Roasted Garlic, Olive Oil & Lemon | Quick, Easy, Delicious, Healthy, Vegan Snack | www.craftycookingmama.com

Roasted Garlic & Olive Oil White Bean Dip

What to Do With All The Mint That Grows - PA Dutch Meadow Tea - Amish/Mennonite Fresh Mint Iced Tea - Lancaster County - craftycookingmama.com

Meadow Tea – PA Dutch Iced Mint Tea

The Rachel Sandwich - grilled with swiss cheese and topped with turkey & coleslaw | www.craftycookingmama.com

The Rachel Sandwich

Japanese Ginger Cucumber Salad | www.craftycookingmama.com

Ginger Cucumber Salad

Beer-Boiled Shrimp & Corn Boil | www.craftycookingmama.com

Beer-Boiled Shrimp & Corn

Käsekuchen - German Quark Cheesecake - craftycookingmama.com

Käsekuchen – Quark German Style Cheesecake

A nutritious flourless cake made with black beans & nuts | Delicious & moist - you'll love this healthy Chocolate Black Bean Cake | craftycookingmama.com

Chocolate Black Bean Cake Bites

Bacon, Maple, Brown Sugar and Walnut Oats Oatmeal | #BringYourBestBowl | www.craftycookingmama.com

Bacon, Maple, Walnut & Brown Sugar Oats

Moist & Flavorful Alaska Salmon Poached in Soy Sauce, Garlic & Ginger.  Takes less than 15 minutes to make | www.craftycookingmama.com

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger

Low Carb & Diabetic Friendly Flax Pancakes | Fluffy, soft & tender - delicious | www.craftycookingmama.com

Flax Pancakes | Low Carb Keto & Diabetic Friendly

Sardine Fra Diavolo | A Spicy Flavorful Tomato Sauce | www.craftycookingmama.com

Sardine Pasta Fra Diavolo

Chewy Peanut Butter Chocolate Cinnamon Oatmeal Cookie Bites - No Bake - Healthy Sweets | craftycookingmama.com

Chewy Peanut Butter Chocolate Oatmeal Cookie Bites – No Bake

More Healthy(ish) Recipes

Breakfast

Quick & Easy Sausage, Egg & Cheese Breakfast Tacos or Burritos

Hatfield® Sausage, Egg & Cheese Breakfast Tacos

Whole Wheat Cottage Cheese Pancakes - Sugar Free & No All-Purpose Flour | www.craftycookingmama.com

Whole Wheat Cottage Cheese Pancakes

ricotta cheese chocolate chip italian pancakes

Ricotta Chocolate Chip Pancakes

Healthy Breakfast & Snack Muffins | Made with whole wheat flour, bananas, peanut butter & honey | Filling, delicious & nutritious muffins | www.craftycookingmama.com

Peanut Butter Banana Muffins | Whole Wheat Breakfast Muffins

The Perfect Hard Boiled Eggs

Perfectly Cooked and Peeled Hard Boiled Eggs – An Egg Experiment

Chocolate Chip Granola Breakfast Scones | www.craftycookingmama.com

Chocolate Chip Granola Scones

Apple Cider Syrup | DIY Easy to Make Homemade Breakfast Pancake Syrup | Apple Pancake Waffle Syrup | www.craftycookingmama.com

Apple Cider Syrup | Apple Cider Breakfast Syrup

English Muffin Bread - Slice of English Muffin Bread with Butter

English Muffin Bread

More Breakfast Recipes

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