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.

Banana Split Pie

My friend, Tara, made a pie like this for a Christmas party years ago. I loved it, and bookmarked a similar recipe when I ran across it. Tara got married a few weeks ago, so when I was looking for a dessert a few days later, I must still have been thinking about her – this was the first thing that popped into my mind.

This is an easy, no-bake dessert that’s a great for these hot days we’ve been having. There’s no actual ice cream in it, but it still tastes just like a banana split!

There is a raw egg in the cream layer. I suggest just using very fresh eggs, but if that makes you uneasy, an egg substitute, like Egg Beaters, would work too.

Banana Split Pie
(adapted from Natalie’s Killer Cuisine)
Makes 1 8×8″ pan

1 c. Graham Crackers, crushed
2 oz. (1/2 stick) Butter, melted
4 oz. (1 stick) Butter, room temperature
1 c. Powdered Sugar
1 Egg
1/2 t. Vanilla Extract
1/2 c. Pineapple, diced
2 Bananas
1 (8 oz) container Cool Whip
Walnuts, Maraschino Cherries, Chocolate Sauce, Sprinkles (or any other toppings you want)

Combine the graham cracker crumbs with the melted butter and toss until the graham crackers are fully coated. Press into the bottom of an 8×8″ pan.

Next add the butter and powdered sugar to an electric mixer and cream until smooth. Add the egg and vanilla and beat for at least 6 minutes until the mixture is thick and smooth.

Gently spread the buttercream mixture over the graham cracker crust.

Completely drain the diced pineapple and coin slice your bananas. Gently press the bananas into the butter cream, and top with the diced pineapple.

Spread the whipped cream over the fruit and top with chocolate sauce, sprinkles, nuts and cherries.

Refrigerate for at least 3 hours before serving.

Strawberry Apple Pie

For me, there are dishes that seem to define each season. Fall is dedicated to soup and pies. I’m not sure what it is about a warm, fresh-from-the oven pie, but it makes me feel like I should be raking leaves and carving pumpkins.

This pie usually gets made at the beginning of fall – when summer strawberries are finishing up and apples are just starting to be ready – but last week I walked into the grocery store and noticed they had beautiful strawberries. We still have quite a few apples from when we went picking so I took that as a sign I should make this pie.

It’s really lovely and not overly sweet. It can be served warm or cooled and is best with a dollop of whipped cream on top!

One Minute Pie Dough
(from The Italian Dish)
Makes enough for a Single-crust pie

1 3/4 c. flour
1 t. sugar
12 T. butter, cut into pieces
1/4 c. ice water

Place flour and sugar in a food processor. Pulse. Add about half of the butter. Pulse. Add the rest of the butter. Pulse until the mixture turns into coarse crumbs. Through the feed tube, slowly add the ice water and pulse until the dough gathers up into a ball. If it doesn’t after a few seconds, add a few more drops of ice water until it does. Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap. Refrigerate for about 30 minutes.

Strawberry Apple Pie
(from Simple & Delicious)

3-1/2 c.thinly sliced peeled tart apples
1-1/4 c. sliced fresh strawberries
1 T. lemon juice
1/2 c. sugar
3 to 4 T. flour
Pastry for double-crust pie
1/2 t. sugar
1/8 t. cinnamon

In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly.

Line a 9-in. pie place with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil.

Bake at 450F degrees for 10 minutes. Reduce heat to 350F degrees; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Mini Key Lime Pies

The latest recipe swap is highlighting desserts. I received a very summery recipe for Key Lime Pie from Krystal at Mrs. Reguerio’s Plate. Since it’s just Mark and I and we had no entertaining plans this week, I knew we’d never eat a whole pie so I scaled this down to make a few mini pies.

I used store-bought mini graham cracker crusts but you could use the crust recipe in Krystal’s recipe in cupcake tins if you wanted to do it yourself.

These were a great, fun summer dessert.

Mini Key Lime Pies
(adapted from Mrs. Reguerio’s Plate)
Makes 6 mini pies

6 mini graham cracker pie crusts
1 (14-oz.) can condensed milk
1/2 c. key lime or regular lime juice
1 eggs
1/2 c. sour cream
1 T. powdered sugar
1 t. lime zest

Preheat oven to 325F degrees.

Combine the condensed milk, lime juice and eggs. Whisk until well blended and divide the filling between the pie shells. Place all on a cookie sheet and bake in the oven for 15 minutes. Transfer to refrigerator and chill for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.