pie

Frozen Lemonade Pie

Jun 26, 2020

Frozen Lemonade Pie – only 4 ingredients and no bake! Graham cracker crust with a sweet creamy lemonade filling. The perfect summer dessert!

Originally published August 10, 2011. Updated June 26, 2020.

I love a no bake pie in the summer. You know, the ones with only 3 or 4 ingredients and you just mix everything together and spread it out in a store-bought graham cracker crust. Those are my favorite.

This pie and my peanut butter pie are a couple recipes I make every single summer without fail. This one is especially good for the really hot days because it’s served right out of the freezer. It’s cold and creamy and delicious.

And it’s only 4 ingredients (including the graham cracker crust!) so it can’t be any easier.

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Chocolate Pudding Pie

May 13, 2020

Chocolate Pudding Pie – creamy chocolate pudding pie topped with homemade whipped cream. Easy and delicious!

Originally published March 13, 2015, updated May 13, 2020.

I love desserts like this Chocolate Pudding Pie. It’s almost no bake (only the crust needs to be baked!) and the whole recipe is so simple and you probably even have all the ingredients already on hand.

Plus, is there anything better than a chilled dessert during the summer?

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Peach Blueberry Crisp

May 01, 2017

Hiiii guys, happy Monday!

How was the weekend? Mine was fantastic. The boys were gone with their dad and I had every intention of working all weekend and taking the husky for a forever long hike buuuuut that didn’t work out. I did, however, have this Peach Blueberry Crisp to pick at while I caught up on everything last night so it wasn’t too bad.

(Keep scrolling for a giveaway!)

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Banana Cream Pie

Apr 19, 2016

Banana Cream Pie – this no bake pie is the perfect summer dessert! Layers of vanilla custard, sliced bananas, and whipped cream in a graham cracker crust. So delicious!

I had a dream about Banana Cream Pie last week.

Seriously, pie.

I had a dream about pie.

This is my life.

Clearly, I had to make a banana cream pie after that. Because once the idea was in my head, it wasn’t leaving.

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Apple Cranberry Streusel Pie

Nov 17, 2015

Apple Cranberry Streusel Pie – your new favorite Thanksgiving pie! Apples and cranberries topped with a crunchy streusel topping!

This is probably my favorite post I do all year.

I love giving away a couple Butterball turkey checks every year before Thanksgiving.I really have no idea why but I look forward to this post all year.

I think the turkey represents Thanksgiving for me and I love feeling like I can be a part of your Thanksgiving meal. It’s pretty cool. So whoever wins, send me pictures of your Thanksgiving meal!

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Streusel-Topped Sweet Potato Pie (with Whole Grain Oats)

Nov 17, 2014

This shop has been compensated by #CollectiveBias, Inc. and Quaker. All opinions are mine alone.

There are few things in life that I love more than a pie with a streusel topping made of rolled oats.

I feel like I mention at least once a week that I really, really hate making pie. The crust. It’s just too fussy for me. And then there are those stressful moments where I’m positioned in front of the oven trying to catch it between when it’s undercooked and too jiggly and overcooked with burnt crust.

Pie is just too stressful for me.

But pie is SO GOOD and you can’t do the holidays without it, right? Plus that list of pies my husband wants gets longer everyday.

I picked up the special winter packaging of Quaker Oats Old Fashioned Oats that’s exclusive to Target (it’s limited edition so keep an eye out!) and wanted to make a fabulous and easy pie with them.

I’m super traditional when it comes to pie for the holidays. I like pecan, pumpkin, and sweet potato. That’s it. So I made a super simple, but absolutely delicious sweet potato pie.

The pie starts with a store-bought crust and I don’t care what anyone says, I think they’re just as good as anything I’d make from scratch. Then a simple sweet potato mixture (I just diced my sweet potatoes and boiled them like I was making mashed potatoes – beat them with my stand mixer until they were smooth and added the rest of the ingredients) and then topped with the oat mixture.

It turned out perfectly. Super soft filling with a crunchy topping. Just how I like my pie!

Make sure you print the Quaker Oats coupons on the Target website and then head to Target to #QuakerUp with the limited edition winter packaging of Quaker Oats and let me know what you think of #MyOatsCreation.

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Apple Crisp

Sep 29, 2014

I’m such a slacker.

I really had no intention of taking 2 weeks off the blog. If you follow me on Instagram, you know that my aunt was visiting and even though I really planned on getting posts up, it just didn’t happen. I even had recipes photographed and ready to go. I’m sorry, I’m a slacker.

If it helps, I didn’t even do laundry while she was here.

I did 7 loads of laundry yesterday.

Seven.

My aunt and I spent the whole week eating doughnuts, tracking down food trucks I’ve always wanted to try, and eating more doughnuts.

#LivingTheDream

Anyway, remember how the kids and I went to that apple farm a couple weeks ago? Well, it turns out my children threw a bunch of rurnt (ruined, bad, disgusting for those that don’t speak Alabama) apples into their bags.

What is wrong with my children?

Why would you pick an apple filled with holes?

I don’t understand.

The littlest’s bag was so bad that he had to have been taking bites of each apple before putting them in his bag.

I mean.

What.

But I somehow salvaged enough to make this Apple Crisp. I think I tell you guys every year around this time about how I hate making pies. I just hate it. Crust is just too fussy for me. So when I have apples, I always make crisps or crumbles.

What’s the difference, you ask? You should ask someone smarter. I have no clue.

But this particular crisp is special because it’s got a bottom crust! But not a fussy crust like a pie crust. It’s just the crumb topping pressed into the bottom of your dish!

It was absolutely delicious. And since it’s made with oatmeal, you can totally call it breakfast.

Right?

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No Bake Peanut Butter Pie

Apr 30, 2013

Creamy and delicious No Bake Peanut Butter Pie with a graham cracker crust. Only 6 ingredients, so easy, and everyone will be begging for the recipe!

If you could have one dessert for the rest of your life, what would it be? Mine would definitely be something with peanut butter, maybe this No Bake Peanut Butter Pie.

It is the most perfect creamy peanut butter pie on a graham cracker crust. There’s only a few ingredients and it takes only a few minutes to put together. I even use a store-bought graham cracker crust to make it that much easier.

If you need a last minute dessert for a summer barbecue or pool party, this is definitely it.

I also have a No Bake Cheesecake that’s made with just 4 ingredients and it is so delicious!…

Pecan Pie Ice Cream

Aug 19, 2012

Pecan Pie Ice Cream – rich and creamy homemade ice cream that tastes just like pecan pie! Brown sugar, a little bit of butter, gooey pecan filling, and topped with crisp pie crust!

Happy Sunday! I hope y’all are enjoying the weekend so far!

My friend Brandy is hosting an Ice Cream Social on her blog and I’m here to invite you to the party! I was in a mood for fall (I switched all my wallflowers over to fall scents this week! Leaves is my favorite!) so I made some Pecan Pie Ice Cream!

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Chocolate Truffle Pie

Jun 20, 2012

This is the pie I made for my birthday. I had it for lunch and dinner yesterday. And it was awesome.

It’s so not something I’d normally choose to make for myself. I’m a big fan of the grocery store cakes with the thick white buttercream but I’ve been dreaming about this pie for weeks now. It was time to make the dang pie.

I thought this was going to be very labor intensive – I mean, a name like Chocolate Truffle Pie just sounds intimidating, right? But it wasn’t at all. If you can melt chocolate in the microwave, you can make this pie. There is a lot of waiting around but the best things in life have to sit in the fridge overnight. Or something like that.

The pie is fantastic, as I’m sure you can imagine. It’s a graham cracker crust (my favorite!) with a chocolate truffle layer and then a chocolate mousse-ish layer. With whipped cream on top! It’sÂ super rich but it’s perfect for anyone with a deep love of chocolate. I do recommend using a chocolate you absolutely adore since it’s, well, pretty much the only ingredient.

Also, buy a massive container of heavy cream. I had to make two trips to the grocery store just for heavy cream the day I made this. And that, my friends, is not fun with 3 little people in tow.

Two years ago: Birthday Cake Ice Cream

Chocolate Truffle Pie

from Handle the Heat

Ingredients

For the crust:

20 graham crackers I used about 1¼ cup crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter melted

For the truffle filling:

2/3 cup heavy cream
6 ounces bittersweet chocolate chopped

For the whipped chocolate filling:

6 ounces bittersweet chocolate chopped
1½ cups heavy cream divided
½ teaspoon vanilla extract

For the whipped cream:

1 cup heavy cream
¼ cup powdered sugar

Garnish:

Shaved chocolate

Instructions

To make the crust:

Preheat oven to 375F.
Grind graham crackers in a food processor until fine. Add butter and continue pulsing until the mixture is moistened. Press into bottom and up the sides about halfway of a 9-inch pie pan. Bake for 7 minutes. Cool completely before moving on to the next step.

To make the truffle filling:

Put chocolate in a medium-sized heat-proof bowl. In a small saucepan, bring the heavy cream just to a simmer. Pour over the chocolate. Let sit for about 1 minute then stir until smooth. Spread into the cooled crust. Freeze until firm, 20-30 minutes.

To make the whipped chocolate filling:

Heat chocolate, ½ cup of the cream, and vanilla in microwave for 20 second bursts, stirring between each one, until chocolate is melted and mixture is smooth. Be careful not to overheat! Let cool before proceeding.
Beat the remaining cup of cream on until thick. Add the chocolate mixture and continue to beat until soft peaks. Spread this over the truffle filing and refrigerate overnight.

To make the whipped cream:

Beat cream and powdered sugar together until stiff peaks form. Spread or dollop over pie as you wish. Use a grater or vegetable peeler to make chocolate shavings for garnish (optional). Store in refrigerator until serving.

Chocolate-Covered Strawberry Pie

Feb 23, 2012

Fact: I am having the worst time with pastry these days. I don’t know if it’s the dry winter air or what but everything’s falling apart on me.

Another fact: This pie is not going to cut nicely for you. But no one will care because it’s delicious.

One more fact: I really intended to have a week of Mardi Gras food but I dropped the moonpie on that one. Get it?! No? Moving on…

I took all my kids to Costco last week. Always a bad idea. Not as bad as taking all the kids AND the husband but still a bad idea. We ended up with 4 pounds of strawberries in our cart and even though they love strawberries, they just couldn’t eat them quickly enough. So I made a pie. Because there is never a bad time for pie!

I wasn’t going to post this pie because I was so disappointed that it didn’t cut smoothly but then my husband went absolutely nuts over it. The man loves strawberries but I definitely didn’t expect this pie to get such a strong reaction out of him. I swear he ate half of it in one sitting and then talked about it for a week after that.

It’s an easy pie too. You bake the pie crust alone and then you just have to refrigerate it once the filling is in. It took no time at all and the hardest part was waiting for it to chill!

And that lovely pink color? All strawberries! No food coloring needed. :)

5 from 1 vote

Chocolate-Covered Strawberry Pie

adapted from Blue Ribbon Recipes

Ingredients

1 pie crust store-bought or homemade

For the filling:

2 cups fresh strawberries thinly sliced
¼ cup sugar
4 teaspoons cornstarch
1 cup white chocolate chips
8 ounces cream cheese softened
1/3 cup powdered sugar

For the topping:

1/3 cup heavy whipping cream
½ cup semisweet chocolate chips

For the garnish:

sweetened whipped cream
chocolate-covered strawberries

Instructions

Bake pie crust in a 9-inch pie plate according to the instructions on the box or the recipe you are using. Set aside to cool.

To make the filling:

Combine strawberries, sugar, and cornstarch in a saucepan over medium heat. Cook until thick, stirring constantly. Cool to room temperature.
In a double boiler (or a microwave) melt the white chocolate chips. Set aside to cool slightly.
In a medium-sized mixing bowl, beat the softened cream cheese and powdered sugar until combined. Slowly add the melted white chocolate chips. Add the strawberry mixture and continue beat until well blended. Pour into the baked pie crust. Smooth the top with a rubber spatula.

To make the topping:

Place the semisweet chocolate chips in a medium-sized mixing bowl. Heat the heavy whipping cream in a saucepan over medium heat until it just begins to bubble. Pour the cream over the chocolate chips and stir until melted. Drizzle the topping over the pie. Chill for at least 2 hours and garnish with whipped cream and chocolate-covered strawberries.

Cinnamon Apple Pie with Raisins and Crumb Topping

Dec 12, 2011

Time again for a Secret Recipe Club post!

I hit the jackpot with my secret blog this month: Kristine’s Kitchen. Kristine has healthy food, naughty food, and everything in between. After sorting through her blog, I tweeted:

I got a bunch of replies telling me to let the husband choose and decided to pick the one I knew he would want: apple pie. Because if pie is an option, he’s going for it.

I was intrigued by this recipe because for one, it includes raisins. I have a very recent love for raisins so I knew I would love this. The recipe also calls for you to put the raw apples right into the pie crust instead of cooking them first, which is something I’ve never done when making a pie.

The pie turned out fantastic! And so easy since you literally just toss the ingredients together and throw them in the crust! My husband declared it the best apple pie ever to which I said, “Umm… you said that about the last apple pie I made”. He decided that they are equally good but this one is more of a seasonal apple pie because of the raisins. Men…

This is definitely one I’ll make again and again!

Two years ago: Mint Brownies

5 from 2 votes

Print

Cinnamon Apple Pie with Raisins and Crumb Topping

Ingredients

1 refrigerated pie dough

1 cup packed golden brown sugar

3 tablespoons all purpose flour

2 teaspoons finely grated lemon peel

1 1/4 teaspoons ground cinnamon

2 3/4 pounds Granny Smith apples about 6 medium, peeled, cored, cut into chunks

1 cup raisins

2 teaspoons vanilla extract

For the Crumb Topping:

1 cup all purpose flour

1/2 cup packed golden brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup 1 stick chilled unsalted butter, cut into 1/2-inch cubes

Instructions

For the crust, roll out pie dough to a 14-inch circle. Transfer to a pie dish by gently wrapping the dough around a rolling pin and then carefully unrolling it. Gently press dough down into pie dish and trim excess dough around edges, leaving about a 1-inch overhang. Fold the edges under and crimp to make a decorative edge. Chill unbaked crust in freezer for 20 minutes.

To make the filling:

Position rack in center of oven and preheat to 375F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple chunks, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Meanwhile, prepare crumb topping:

Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours.

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Peanut Butter-Banana Cream Pie with Hot Fudge Sauce

Mar 13, 2011

This week’s Project Pastry Queen recipe was chosen by Josie of Pink Parsley and she chose the amazingly delicious Peanut Butter-Banana Cream Pie with Hot Fudge Sauce. And great timing too since tomorrow is Pi Day!

I am late posting this because I’ve been procrastinating. See, it was quite the undertaking. Crust, custard, chocolate, peanut butter, hot fudge, whipped cream – it took me all day long! But it was so worth it! I think I inhaled that piece up there in less than 2 minutes.

A few notes:

I used White Chocolate Wonderful because why use plain peanut butter when you can use white chocolate peanut butter? Go buy it. Now. (You can find it at Walmart, Target, pretty much anywhere.)

The crust tasted slightly underbaked to me and I left it in for 5 extra minutes or so. Keep an eye on that one.

Do not put hot fudge sauce in a squeeze bottle. It will explode.

If you don’t do gelatin for whatever reason, I think the pie would be fine without it. It won’t cut perfectly but between cooking the eggs and the cornstarch, it should be a-okay. Just don’t forget to add the banana liqueur!

So happy early Pi Day and make sure you check out Josie’s post for the recipe!

Pear-Cranberry Pie with Oatmeal Streusel

Dec 07, 2009

I know, I know, more cranberries. I just can’t help myself though! The combination of pears and cranberries was too good to pass up.

The pie was very simple and would be perfect on any holiday dessert buffet. The oatmeal streusel topping is a nice change from a double crust fruit pie. The brown sugar and ginger (I know, I hate ginger but a little powdered ginger doesn’t bother me too much) in the topping was a perfect match with the pears and cranberries.

One thing though, if I was to make this again, I’d cook the pears with the cranberries. They were a little too crunchy for me but it could’ve been that my pears just weren’t ripe enough. Also, I used fresh cranberries in the pie but I’m sure dried would be fine. I would just use more water and less sugar.

Pear-Cranberry Pie with Oatmeal Streusel

Ingredients

For the pie:

1/2 cup water
1/2 cup granulated sugar
3/4 cup cranberries
2 teaspoons fresh lemon juice
6 peeled Anjou pears cored and cut into 1/4-inch-thick slices (about 3 pounds)
1/4 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground ginger
your favorite single pie crust recipe or a refrigerated one!
Cooking spray

For the streusel:

1/3 cup all-purpose flour
2 tablespoons unsalted butter melted
2 tablespoons apple juice
1 cup old-fashioned oats
1/3 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Instructions

Position oven rack to lowest third of oven. Preheat oven to 400Â°.
To prepare pie, combine 1/2 cup water and granulated sugar in a small saucepan over medium-high heat; bring to a boil. Add cranberries; return to a boil, stirring until sugar dissolves. Reduce heat to low, and simmer 10 minutes or until liquid is reduced to 2 tablespoons. Remove from heat; cool.
Combine lemon juice and pears in a large bowl; toss. Weigh or lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and 1/3 cup brown sugar. Add flour mixture to pear mixture; toss to coat. Stir in cranberry mixture.
Fit pie crust into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Spoon pear mixture into prepared crust.
To prepare streusel, weigh or lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine butter and apple juice in a bowl, stirring well. Add flour, oats, and remaining ingredients; toss. Sprinkle oat mixture over pear mixture. Cover pie loosely with foil; place pie plate on a baking sheet. Bake, covered, in the lower third of oven at 400Â° for 1 hour. Uncover; bake 15 minutes or until browned. Cool on a wire rack 1 hour.

Apple Custard Pie

Oct 31, 2009

My parents recently brought back some food goodies from their Tennessee vacation, including some big, beautiful apples. I’m usually not a huge fan of fruity desserts, but I really wanted to try these apples in a pie. I didn’t want a typical double-crust pie though and after a lot of searching, I settled on an apple custard pie. My husband’s favorite dessert is flan so anything custard-y is usually a winner around here.

This pie was easy, easy, easy. I had a storebought crust in the fridge that needed to be used and I have to say I’m super impressed with Pillsbury. I love a good crunchy crust and it was perfect. The only element that took any real time was cooking the apples but that just involved stirring them every few minutes.

The pie just tastes like fall. I tend to think of custard pies as warm weather food (probably because we usually have one on my dad’s birthday in April) but the cinnamon in this recipe totally changed that. Well that and the streusel, streusel makes everything feel like fall! It was delicious right out of the oven AND cold.

Apple Custard Pie

adapted from Cooking Light

Ingredients

1/2 15-ounce package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter cut into small pieces
2 cups sliced peeled Granny Smith apple about 1 large
1 cup granulated sugar divided
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs
1 cup fat-free buttermilk
1 teaspoon vanilla extract

Instructions

Preheat oven to 325F.
To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
To prepare the filling, heat a large nonstrick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325F for 30 minutes. Reduce oven temperature to 300F (do not remove pie from oven); sprinkle streusel over pie. Bake at 300F for 40 minutes or until set. Let stand 1 hour before serving.