No-Bake Oreo Pie

It’s been a while since we had something sweet around here. Would you like a slice of pie?

This was actually our pi day pie. Made in the middle of the Nor’easter. I knew we’d be stuck in the house, so I picked a pie that Jake could help with.

We all really enjoyed this and while a frozen pie wasn’t necessarily the best choice for a snowstorm, it’s going to be perfect for summer barbecues!


No-Bake Oreo Pie
(adapted from The First Year)
Serves 8

1 premade Oreo crust
1 8 oz. package cream cheese, softened
1/2 cup powdered sugar
1/2 tsp. vanilla extract
10 Oreos chopped, divided
1 8 oz. container Cool Whip, thawed, divided
3/4 cup chocolate chips
1/4 cup heavy whipping cream

Using a stand mixer or hand mixer, beat together the cream cheese, powdered sugar, and vanilla until well combined and smooth. Stir in half the container of Cool Whip. Stir in 6 chopped Oreos. Spread mixture in the premade crust and freeze for 3 minutes.

Place chocolate chips in a heat-proof bowl. In a microwave-safe container, microwave heavy cream until just starting to bubble. Pour over the chocolate chips and let stand for 1 minute. Whisk together until smooth.  Let cook to room temperature. Pour over the top of the pie and smooth out.

Spread remaining Cool Whip over the pie and then sprinkle remaining chopped Oreos over. Cover and return to the freezer for 1-2 hours. Remove a few minutes before serving.


No-Bake Chocolate Peanut Butter Pie

This pie, you guys, this pie.

I whipped this up for my husband’s birthday and I’m pretty sure it was more well-received than any cake I’ve made him. It’s hard to argue with creamy peanut butter, chocolate and an Oreo crust. If you’re a chocolate-peanut butter lover like me, you need to make this ASAP. It’s really just that good.


No-Bake Chocolate Peanut Butter Pie
(from Kevin & Amanda)
Makes 1 pie

1 package Oreos
1 cup butter, divided
1 1/2 cups + 2 Tbsp. creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream

Crush the Oreos in a food processor or with a rolling pin. Stir together with 1/2 cup melted butter. Press into a pie pan or spring form pan. Freeze for 10 minutes or until set.

While the crust is in the freezer, beat together the remaining butter, 1 1/2 cups peanut butter and 1 cup of powdered sugar, until smooth and creamy. Spoon into the crust and gently smooth. Place back in the freezer.

In a heat-proof bowl, add the chocolate chips and remaining peanut butter.

In a saucepan, bring the whipping cream to a rolling simmer over medium-high heat. Pour the hot cream over the chocolate chips and peanut butter. Let stand for 5 minutes and then whisk until smooth. Pour over the peanut butter layer and smooth out. Refrigerate, covered, for at least an hour before serving.


Baked Apple Roses

I’ve been taking a step back from blogging lately. This has always been a hobby for me and when it starts to feel like a chore, I know it’s time to take a breather and wait until I feel excited about it again. This time, inspiration struck in the form of a Facebook post. My friend, Caitlyn, posted the video for these and since I had everything in the house already, I just had to try them out.

These came together easier than I was anticipating and they looked awesome. I made them in cupcake tins, but I think if you doubled the recipe and put them in round cake pans they would work great as a pull-apart dessert. They were also good reheated in the oven. If you’re looking for a different take on apple pie for Thanksgiving, this is a great option!


Baked Apple Roses
(adapted from Tip Hero)
Makes 6

1 large red apple, cored, halved and thinly sliced
1 Tbsp. lemon juice
3 Tbsp. peach preserves
1 sheet puff pastry
Cinnamon sugar, to taste

Preheat the oven to 375F degrees. Spray a cupcake pan with nonstick spray.

Place the apple slices in a bowl and cover with water. Add lemon juice, toss to coat. Microwave on high for 3 minutes then set aside.

In a small bowl, whisk together the peach preserves and 2 Tbsp. water. Set aside.

Roll out puff pastry until it’s a 12″ x 12″ square. Using a pizza wheel, slice the puff pastry into 6 2″ x 12″ strips.

Take one puff pastry strip and brush it with the peach preserves mixture. Place one apple slice along the top of the strip, with the rounded side overlapping the top. Place another slice overlapping the previous slice. Repeat until the end of the strip is reached – the top should look like a scalloped edge. Sprinkle with cinnamon sugar. Carefully fold up the bottom of the puff pasty strip to form a pocket for the apple slice. Starting from one end, gently roll the puff pastry to create the look of a rose. Press the end together and place in the prepared cupcake pan. Repeat 5 more times, until all the strips are used up. Sprinkle again with cinnamon sugar.

Bake for 35 – 45 minutes, until golden.

Strawberry Pop Tart Pie

Happy Pi Day!

I’m surrounded by nerdy love. My cousin was posting Pi Day memes on Facebook yesterday. My Mother-in-law owns a Pi pie plate I couldn’t let the most epic Pi Day this century pass without some acknowledgement in the form of pie. I just wouldn’t fit in this family if I didn’t!

I love Pop Tarts so this pie was just begging to be made. It’s basically an awesome strawberry pie with an almond-icing glaze. Such a fun pie! We really enjoyed it and I can’t wait to try making it again with fresh berries when the garden starts overflowing.

And what’s better than pie on Pi Day? Well, lots of pie – so I’ve joined up with some of my blogging friends to bring you even more pie! Check out what they made to celebrate the most epic Pi Day of the century below.


Strawberry Pop Tart Pie
(from Willow Bird Baking)
Makes 1 9″ Pie

2 sheets of refrigerated pie dough
6 cups frozen whole strawberries
1 Granny Smith apple, peeled and grated
3 Tbsp. sugar
2 Tbsp. quick-cooking tapioca, ground in a spice or coffee grinder
Pinch of salt
2 Tbsp. unsalted butter, cut into 1/4-inch pieces
1 cup powdered sugar
1/4 tsp. almond extract
2 Tbsp. milk
Colored sanding sugar

Preheat your oven to 400F degrees.

Squeeze out the grated apple, removing as much liquid as possible. Set aside.

In a saucepan over medium heat, cook 3 cups of the frozen strawberries, stirring often, until the berries have become jam-like and reduced by half, about 15 minutes. Remove from heat and stir in the grated apple, remaining berries, sugar, tapioca and salt. Stir to combine.

Roll out one pie crust and lay in a 9″ pie pan. Spoon strawberry filling into the pie dough and dot the top with the cut up butter. Cover with remaining pie crust sheet and crimp edges with a fork to seal.

Place the pie on a baking sheet and bake 30 minutes. Reduce oven temperature to 350 and bake for an additional 30 minutes, or until the crust is golden brown. Let cool on a cooling rack for several hours.

When room temperature, whisk together the powdered sugar, almond extract and milk and drizzle over the pie. Decorate with sanding sugar and serve!


But the pie doesn’t stop there! Check out these other great pies bloggers cooked up for Pi Day!Pies for Pi Day

Strawberry Pop Tart Pie from Kate’s Recipe Box

Indiana Sugar Cream Pie from Eva Bakes

Coconut Cream Pie from Relish

Individual Pepperoni Pizza Pot Pies from Cheese Curd in Paradise

Lemon Cheesecake Pie from Hezzi-D’s Books and Cooks

Chocolate Pecan Pie from Cookaholic Wife

Sweet Potato Pie from Kosher Kitchen

Cherry Sour Cream Pie

This strawberry sour cream pie is probably my favorite pie – I make it during strawberry season every year. A few weeks ago when we ended up with a ton of cherries, I decided to try the pie in a cherry version and it was just as good.

It’s a tiny tweak to the recipe but definitely worth sharing!


Cherry Sour Cream Pie
(adapted from this recipe)
Makes 1 Pie

1 prepared pie crust
2 cups fresh cherries, pitted and halved
1 c. flour
1 1/4 c. sugar, reserve 1 tablespoon
Dash salt
1 c. sour cream (not fat-free)

Preheat oven to 450F degrees.

Whisk together the flour, sugar and salt in a large mixing bowl. Add sour cream, blending until creamy. Gently fold in the berries without over-mixing. Pour mixture into pie shell and spread to edges without packing down — there should be spaces throughout the filling. Sprinkle the top with the last 1 tablespoon sugar.

Bake the pie for 10 minutes, then reduce the heat to 350F degrees (leave the oven door open a minute to let the temperature drop a little) and bake an additional 30 minutes or until crust is golden brown.

Broil the pie for 2-3 minutes to brown up the top. Allow to cool completely before cutting.

Peanut Butter Fudge Pie

I made this because I knew my husband would love it.

He generally gets the short end of the stick when it comes to meal planning – I do the cooking and make the shopping list so I get final say about what’s on the menu. It’s not that I disregard what he likes or doesn’t like – it’s just that I’m sure the meal plan would look a lot different if he was the one making it up. He’s a really good sport about it all, so periodically I’ll make something I know will be completely up his alley. Like, this pie.

This is creamy, peanut-buttery goodness. We happily devoured every bite.


Peanut Butter Fudge Pie
(slightly adapted from Taste of Home)
Makes 1 pie

8 oz. cream cheese, softened
1 cup peanut butter
1/2 cup sugar
12 oz. frozen whipped topping, thawed
1 chocolate crumb crust
2/3 cup hot fudge ice cream topping

In a large bowl, beat the cream cheese until smooth. Beat in the peanut butter and sugar until well combined and then fold in the whipped topping.

Transfer the peanut butter mixture to the crust and spread evenly.

Using the microwave, heat the hot fudge sauce until spreadable. Pour over the peanut butter layer and  spread to cover. Refrigerate for at least two hours before serving.

Mini Chocolate Thin Mint Cookie Pies

It’s Girl Scout Cookie season. They’ve had booths set up at the grocery stores and the mall and I seem to buy a box every time I walk by. You have to stock up while you have the chance!

I made these for a causal dinner party because they seemed so seasonally appropriate. They’re super quick and easy to put together and are a great combination of chocolate and mint. If you like Thin Mints, you’ll love these.

Don’t have a box of Thin Mints handy? You can search for a Girl Scout Cookie sale in your area here.


Mini Chocolate Thin Mint Cookie Pies
(adapted from foodie crush)
Makes 12 mini pies

2 packages mini graham cracker pie crusts
1 (3.4 oz.) package chocolate instant pudding and pie filling
2 c. frozen whipped topping
18-20 Thin Mint cookies, about 1 1/2 sleeves or 1 1/4 cup, crumbled, plus more for topping

Prepare pudding according to package directions and set in the refrigerator for 5 minutes to set up.

Mix the prepared pudding and 1 1/2 cups whipped topping together. Fold in the crumbled cookies. Divide pudding mix between pie shells. Top with remaining whipped topping and addtional cookies.

Refrigerate for at least a half hour before serving.

Caramel Apple Cheesecake Pie

This was my contribution for Thanksgiving dessert. I bookmarked the recipe years ago (literally) and have drooled over the pictures repeatedly, so I was super excited to finally make it myself.

There are a lot of steps here. None of it is particularly difficult – it’s just time-consuming. I made this the day before Thanksgiving, with a million other things going on. While cooking, the mail carrier brought some packages and we got our new living room furniture delivered. Everyone asked what I was making and said it smelled awesome.

I think that’s how you know you’ve got a winning recipe – just the smell draws praise. This was a huge hit on Thanksgiving – I just wish I could have shared with all the delivery guys too!


Caramel Apple Cheesecake Pie
(from Annie’s Eats)

1 1/2 c. graham cracker crumbs
3 T. sugar
1/2 t. cinnamon
5 1/3 T. unsalted butter, melted
1/2 c. caramel
1 c. chopped pecans
5 T. unsalted butter
1/2 c. light brown sugar, tightly packed
1/4 t. salt
1 t. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced
8 oz. cream cheese
1/4 c. sugar
1 t. vanilla extract
1 large egg
1 T. freshly squeezed lemon juice
3/4 c. heavy cream
3-4 T. confectioners’ sugar
1/4 c.caramel
Chopped pecans

Make the crust: Preheat the oven to 375F degrees. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
Make the apple filling: Melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.

Reduce the heat of the oven to 350F degrees.

Make the cheesecake layer: Combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.

To serve: Carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat). Spread gently over the top of the chilled cheesecake layer. Drizzle with caramel. Sprinkle with a handful of chopped pecans if desired.

Buttermilk Custard Apple Pie

Hello, November! With Halloween now behind us, I’m officially working on Thanksgiving plans. (I’ve been “unofficially working on them for a few weeks, though I don’t want to admit to it!) Mark and I will be hosting both of our families for Thanksgiving Dinner this year. While we’ve hosted other big dinners and other holidays before, our first hosted Thanksgiving feels different. I’m ridiculously excited about it.

When I saw Lindsay make this pie for the latest recipe swap, I knew immediately it was a contender for the Thanksgiving menu. It’s gorgeous and delicious and everything an apple pie should be. The original recipe calls for two green apples and one red – I just used three baking apples (I’m not even sure of the variety – just whatever the orchard had labeled as “baking apples”!) and it came out beautifully.


Buttermilk Custard Apple Pie
(from Life and Kitchen)
Makes 1 – 9″ pie

For the apple filling:
1/4 c. butter
3 baking apples, peeled, cored and sliced
1/2 c. brown sugar
1/2 t. ground cinnamon

For the buttermilk custard:
1/4 c. butter, softened
1 1/3 c. sugar
4 eggs
1 t. vanilla
1/2 t. salt
2 T. all-purpose flour
3/4 c. buttermilk

For the crumb topping:
1/4 c. sugar
1/4 c. packed brown sugar
1/2 c. all-purpose flour
1/4 t. ground cinnamon
3 T. butter

1 pie crust (homemade or store bought)

Preheat the oven to 300 degrees.

Make the apple filling: Melt the 1/4 c. butter in a skillet over medium heat.  Stir in sugar and cinnamon until all combined and then add the apples.  Cook 3 to 5 minutes, until tender.  Set aside.

Make the custard: Beat together the softened butter and sugar until creamy.  Add the eggs, one at a time, beating until they are no longer yellow.  Add the vanilla, salt, and flour, and combine well.  Pour in the buttermilk and beat until smooth.  Set aside.

To make the crumb topping: Whisk together the sugar, brown sugar, flour, and cinnamon in a small bowl until well combined.  Cut in the butter until the mixture is crumbly.

Put the crust in a pie pan.  Spoon the apple filling into the crust and then pour the custard over the filling.  Top the custard with the crumb topping.

Place the pie in a preheated oven and bake for 70 to 80 minutes, until a knife inserted in center comes out clean. Let it stand for 1 hour before serving warm.

Fruit Cookie Pie

I have a love/hate relationship with this time of year. I love fall. I can’t wait to dive into apple season. I can’t wait to start planning my Halloween costume. I can’t wait to change all my decorations into pumpkins and leaves.

But, the weather would have you believe it’s still mid-summer. So all of those perfectly fall desserts that I’ve been drooling over don’t seem appropriate yet.

This pie is ridiculously easy. It’s your standard fruit pizza, made into a pie (because, really, who eats it like pizza anyway? I always end up busting out a fork). You can use any in-season fruit for this. I chose the very last of the summer berries.

1 tube refrigerated sugar cookie dough
8 oz. light cream cheese, softened
1/3 c. sugar
1 t. vanilla
1 kiwi, peeled and sliced
1/2 c. strawberries, sliced
1/4 c. blueberries
1/2 c. apple jelly

Preheat oven to 350F degrees.

Grease a pie pan very well and then press sugar cookie dough in as evenly as possible to create a crust. Bake for about 30 minutes or until golden brown and cooked through. Let cool completely.

Beat together cream cheese, sugar and vanilla. Spread over cookie crust. Top with fruit. Stir jelly until smooth. Brush over fruit.

Refrigerate until chilled.