I am still trying to calm myself over the U.S. Election, then came the news that Leonard Cohen passed away…

As if our hearts weren’t already broken…

Just a simple variation of the other cream pies I’ve made. From strawberry, banana, coconut, chocolate, blueberry to LEMON! My lemon cream pie is a simple one that doesn’t require the making of lemon curd and dealing with egg yolks. Well, almost no baking too if the crust doesn’t count.

Fall and pumpkin pie are always friends. And who doesn’t love a good pumpkin pie?! But haven’t you been to a point when you get very excited about that pumpkin pie in the fridge before the big Thanksgiving feast, and realize that you’ve eaten too much and all you want for dessert is something a little lighter than a pumpkin pie?

I am the kind of baker who goes with real butter, full fat milk and heavy cream because I truly believe that full fat dairy makes the best desserts. Being said that, I never go crazy with sugar. I love my desserts with the right amount of sweetness. And I do always try to adjust the amount of sugar in my baked goods. Except it doesn’t work all the time. For example, buttercream frosting can be notoriously sweet thanks to the crazy amount of powdered sugar. Cutting down the sugar will only compromise the buttercream flavour and all you can taste is butter in your frosting!