Tag Archives: Pastries & Pies

Creamy Peach Pie (bunnyswarmoven)

1 9″ graham cracker crust, homemade or prepackaged
4 oz cream cheese, softened
1/2 c powdered sugar
1/2 c Cool Whip, thawed
1, 3 oz package peach gelatin
1, 3 oz package cook and serve vanilla pudding
1 1/4 c water
29 oz can sliced peaches, drained (2 c)

Place cream cheese and confectioners sugar in a medium bowl, beat with a mixer until thoroughly blended.  Fold Cool Whip into the mix until well combined. Spread into the bottom of the graham cracker crust. Place the gelatin and cook and serve pudding into a small saucepan, add the water, stir to mix thoroughly. Heat the mix under medium to low heat, stirring constantly until it just comes to a boil. Remove from the heat, let cool 5 min. Arrange the drained peach slices on top of the cream cheese layer. Spoon the gelatin/pudding mix over the peaches. Refrigerate the pie until well chilled.

Fresh Strawberry Pie Bites (sugarapron)

Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
4 – 6 c fresh strawberries, chopped and hulled
1 c water
1 c sugar
1 3 oz box Strawberry Jell-O
3 T cornstarch
whipped cream

Preheat oven to 350 F. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside. Roll the dough or pie crust out on a floured surface with a floured rolling pin. Using a round cookie or biscuit cutter (approx 3″ diameter) cut at least 24 rounds out (or 12 rounds of each pie crust, if using store bought). Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie. Bake for 15 – 20 min or until golden around the edges. Remove from oven and let the crust cool while you make the filling. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups, but keep them in the pan. Put the water, sugar and cornstarch in a saucepan and bring to a boil. Whisk constantly until it become thick, about 3 min. Whisk in the Jell-O and cook for a minute longer. Remove from heat and let cool for about 10 – 15 min. As the glaze cools, place strawberries straight into the mini pie crusts. Pour the glaze over the strawberries. Refrigerate until set. Decorate with whipped cream before serving. Keep refrigerated. Yield: 24.

Easy Eclair Pie (reallifedinners)

1 9″ frozen pie crust, baked according to package instructions and cooled (poke all over with a fork before baking to prevent bubbling)
1 3.4 oz instant vanilla pudding mix
3/4 c heavy whipping cream
1/3 c milk
1/4 c sour cream or plain greek yogurt
1/4 t vanilla
1 c whipped topping
chocolate syrup for garnish

In a medium sized mixing bowl, combine pudding mix, heavy cream, milk, sour cream or greek yogurt and vanilla. Whisk for 2 min or until everything is completely combined and smooth. Evenly spread mix into the bottom of the cooked and cooled pie crust. Spread a thin layer of whipped topping over pudding layer. Using the chocolate syrup make a back and forth pattern across the pie, starting at one end and going to the other. Next drag a knife through the syrup one direction and then the other every inch or so to get the desired zebra-esk pattern.

Sour Cream Peach Pie (allrecipes)

9″ unbaked pie crust
3/4 c sour cream
1/2 c sugar
1/3 c & 1 T flour, divided
1/4 t almond extract
4 c sliced fresh or frozen peaches (can use canned, drained)
1/4 c brown sugar

Preheat the oven to 425 F. In a medium bowl, stir together the sour cream, white sugar, 1/3 c flour and almond extract until smooth. Sprinkle 1 T flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mix, beginning with a layer of peaches and ending with a layer of sour cream. Bake for 20 min in the preheated oven. Reduce the heat to 350 F. Continue baking for an additional 35 min. Remove pie from oven and sprinkle brown sugar over the top. Set the oven to broil, and broil for 2 – 3 min, until caramelized.

Grandma’s Perfect Pie Crust (therecipecritic)

Single Pie Crust

1 1/4 c flour
1/4 t salt
1/3 c shortening
4 – 5 T cold water

In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea sized. Sprinkle water on 1 T at a time tossing with fork. Push moistened dough to the side. Mix till all flour is moistened. Don’t mix too much or crust will be hard. Form into a ball and roll out on floured surface. Turn and flour dough a few times till its the size you need.

To Double the Crust Add:

1 c flour
1/2 t salt
double the shortening
double the cold water

Chocolate Delight (southyourmouth)

1 c flour
1/2 c butter, softened
1 1/2 c finely chopped pecans, divided
pinch of salt
8 oz cream cheese, softened
1 c powdered sugar
16 oz Cool Whip, divided
2 3.9 oz boxes instant chocolate pudding
3 c milk

Combine flour, butter, 1 heaping c pecans and salt and press into the bottom of a 13 x 9 baking dish. Bake at 325 F for 25 min. Cool completely. Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mix evenly onto crust. Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for 2 min. Spread chocolate mix evenly onto cream cheese layer. Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.

Easy Pecan Pie

1 single pie crust
1 c brown sugar
1/4 c sugar
1/2 c butter, melted
2 eggs
1 1/2 T flour
1 T milk
1 t vanilla
1 1/4 c chopped pecans

Preheat oven to 400 F. Whisk eggs in a large bowl and stir in butter. Add in remaining ingredients and stir well. Pour into prepared pie shell and cover edges of pie crust with tinfoil to prevent them from over browning. Bake for 15 min, reduce heat to 350 F and bake for an additional 35 min. Cake is done when middle of cake does not jiggle when you wiggle it. Cool completely.

Best Ever Gluten Free Pie Crust (mamagourmand)

2 1/2 T ice water
1 1/2 T sour cream
1 1/2 t apple cider vinegar
3/4 & 2/3 c gluten free flour (recommended using Cup 4 Cup for best taste)
1 1/2 t sugar
1/2 t salt
8 T unsalted butter, cut into small cubes and frozen for 10 min

Combine water, sour cream and vinegar in a small bowl. In a food processor process flour, sugar and salt together for a few seconds. Throw in butter and pulse about 10 times, until butter is about size of peas. Pour half of liquid mix in and pulse about 3 times until incorporated. Pour in rest and pulse until dough just comes together, about 6 times. Turn dough onto sheet of plastic wrap and flatten into a thick disk. Wrap tightly and refrigerate for at least 1 hour. Before rolling out let sit on counter 15 min so it is easier to work with. Place unwrapped disk between 2 large sheets of plastic wrap and roll out slightly larger than pie dish. Remove top paper and invert onto pie dish. Remove second paper. Tuck overhang dough under to meet edge of pie dish. Using both forefingers, flute edges by pressing one down and one up next to each other. Wrap loosely with plastic wrap and place in freezer 15 min to 1 hour until chilled and firm. Fill and bake according to directions. Makes 1 single pie crust.

Black Forest Pie (acookienameddesire)

Chocolate Pie Crust

1 1/4 c flour
3 T cocoa powder (can use Dutch processed)
1/4 c sugar
1/4 t salt
1/2 c unsalted butter, cut in cubes and frozen
1 egg yolk, chilled
1/4 c ice cold water (+/- 1 T as needed)

In a food processor, mix together flour, cocoa powder, sugar and salt together. Pulse until combined. Add butter and pulse until the mix resembles coarse crumbs. Run the food processor and add the yolk, then slowly add the water. Stop at 1/4 c and test the mix. It should look like wet sand, but come together when pressed. Add another T as needed. Turn the pie crust dough onto plastic wrap and form into a disc. Chill in the refrigerator for at least 2 hours, preferably overnight. Take out the dough and roll out into a circle 1/4″ thick. Place in a pie pan fold in the edges under the dough so it is flush with the lip of the pan. Decorate as desired. Cover and freeze for 30 min to an hour. Preheat the oven to 350 F. Remove the pie crust and cover with parchment paper then fill with pie weights or dried beans or rice. Bake for 25 min. Remove and discard parchment and weights. Bake for another 5 – 8 min. Set aside to cool to room temp. Brush the bottom of the pie with the ganache. Pour the cherries into the pie crust. Chill in the refrigerator. Top the pie with the whipped cream, then top with the shaved chocolate and fresh cherries. Best stored chilled in an air tight container.

Chocolate Ganache (opt)

4 oz dark chocolate
2 T heavy cream

Melt chocolate. Stir in heavy cream until it is well combined. Set aside until needed.

Cherry Filling

2 lbs pitted cherries
1/2 c sugar
3 T fresh lemon juice
1/3 c kirsch
1/3 t salt
1 t almond extract
1 t vanilla
2 – 3 T cornstarch

Mix together all the ingredients into a pan and heat on medium high. Cook until the cherries soften and juices have thickened considerably. Set aside to cool to room temp.

Pie Topping

3/4 c heavy cream
2 T powdered sugar
1 t kirsch
shaved chocolate
fresh cherries

Beat the heavy cream, powdered sugar and kirsch until it forms stiff peaks.

Chocolate Strawberry Cream Pie (togetherasafamily)

1 frozen deep-dish pie crust, cooked and cooled
1 c heavy whipping cream
1/4 c powdered sugar
8 oz cream cheese, softened
1/3 c sugar
1/2 t vanilla
1 lb strawberries, cut
1 T shortening or canola/vegetable oil
1/2 c milk chocolate chips

Cook pie crust according to package instructions. Let cool completely. Beat heavy whipping cream and powdered sugar until stiff peaks form. This will take several min. To speed up this process place the bowl and beaters in the freezer for about 15 min. In a separate bowl, beat cream cheese until fluffy (to avoid lumps, place cream cheese in microwave for 15 seconds). Add in sugar and vanilla. Blend together well. Using a rubber spatula pour the heavy whipped cream into the cream cheese/sugar mix. Mix well with the spatula to combine together. Pour into the cooled pie crust. Arrange strawberries, cut side down, on top. In microwaveable bowl, combine shortening or oil and chocolate chips, cook for 2 min (may need less time) stirring every 30 seconds until silky and melted together. Drizzle over the strawberries. Keep pie in the fridge for 2 – 3 hours prior to serving. Note: The milk chocolate drizzle will harden up once in the fridge so if you want the smooth, silky milk chocolate drizzle then you need to wait and do it right before serving. Make sure the pie crust is cooked and completely cooled before filling it. You can cut the strawberries any way that you want. Cut them in half (vertically), slice them or cut into chunks.

Perfect Peach Pie (bunnyswarmoven)

two crusts for a 9″ pie
5 c sliced peaches
1 egg beaten
1 T lemon juice
1/4 c flour
1/4 c cornstarch
3/4 c sugar
1/4 c brown sugar
1/2 t cinnamon
1/4 t salt
2 T cold butter

Preheat oven to 450 F. In a large bowl combine the sliced peaches and lemon juice, gently toss together. Place the sliced peaches in a colander to drain. Don’t skip this step, this eliminates some of the juice so your pie won’t be soupy after it’s cut. Drain peaches about 10 – 15 min. Place drained peaches in a large bowl. Place 1 homemade or pre-made pie crust in the bottom of a 9″ pie pan. Brush the pie crust (bottom and sides) with a little of the beaten egg. This keeps the crust from getting soggy. Keep the rest of the beaten egg to brush on the top crust. In a medium size bowl combine the flour, cornstarch, sugars, cinnamon and salt. Stir to combine. Pour the flour mix over the drained peaches and gently fold them together. Pour peaches into the bottom pie crust and dot with butter. Place the top crust over the peaches and flute edges. Brush with the rest of the beaten egg and cut 4 slits in the top crust to vent steam. You can sprinkle sugar on top of the crust for decoration if you like. Place pie on a baking sheet, so there’s no chance of spills in the oven. Bake for 10 min at 450 F then reduce heat to 350 F. Bake an additional 30 – 35 min until crust is brown and juices bubble up through the slits. If your pie edges brown to quickly, cover the edges with strips of aluminum foil and continue baking.

Pineapple Pie (motherthyme)

1 20 oz can crushed pineapple (don’t drain)
1 c sour cream
2 3.4 oz pkgs vanilla instant pudding mix
1 graham cracker pie crust
Cool Whip

In a large bowl mix crushed pineapple, sour cream and vanilla pudding mix (dry). Pour into pie crust and spread evenly. Chill. Before serving ,top pie with cool whip.

No Corn Syrup Pecan Pie

1 pie crust
1 c brown sugar
1/4 c sugar
1/2 c butter, melted
2 eggs
1 1/2 T flour
1 T milk
1 t vanilla
1 1/4 c chopped pecans

Preheat oven to 400 F. In a large bowl whisk eggs and stir in butter. Add remaining ingredients and stir well. Pour into prepared pie shell and cover edges of pie crust with tin foil to prevent over browning. Bake in a 400 F for 15 min, then reduce temp to 350 F and bake another 35 min. Cool.

Easy Oatmeal Pie Crust (tastesoflizzyt)

1 c quick cooking oats
1/3 c sifted flour
1/3 c dark or light brown sugar
1/2 t salt
1/3 c cold butter

Combine oats, flour, sugar and salt. Using a pastry cutter, cut in the butter until the mix is crumbly. Press it firmly on the bottom and sides of lightly greased 9″ pie plate. Bake at 375 F for 13 – 15 min or until the crust is lightly browned. If the crust has slid at all, as the crust cools slightly, gently push the crust back up the sides of the pie plate. Once the crust has cooled completely, fill it with desired cream filling.

Easy Chocolate Pie Crust

1 1/4 c flour
2 T unsweetened cocoa powder
2 T sugar
1/4 t salt
1/2 c cold unsalted butter, diced small
ice water

Mix together flour, cocoa, sugar and salt in a food processor or by hand to combine. Add butter and mix until the butter is worked into the flour mix. Add 1 T ice water. Mix together until the dough becomes crumbly. If the dough seems too dry, add 1/2 t water mix a few more times. You can add another 1/2 t water as needed, make sure it’s not too wet. You should be able to pinch the dough together and it should not be too dry or too wet. Transfer crumbly dough into a 9” pie plate. Using your fingers, press dough along the bottom and up the sides. Chill for at least 1 hour (can freeze for 10 – 15 min) before baking. Makes 1 9″ pie crust.

For an Unbaked Filling: Pierce the cold crust with the tines of a fork all over the bottom and sides. Bake at 400° F for about 8 – 10 min. Cool.

For a Baked Pie: Fill chilled pie crust and bake according to the recipe directions.

Perfect Pie Crust

2 1/2 c flour
1/2 c butter
1/2 c shortening
pinch of salt
ice cold water, add 1 T at a time
1 egg white, for egg wash
Turbinado sugar for sprinkling on top of egg wash for crunch and sparkle

Place all ingredients in a bowl and cut shortening with a pastry cutter or 2 knives, until the size of small peas. Add 2 T water and use a fork to mix dough until crumbly. Cut the dough rather than stirring it and keep adding 1 T water at a time until you can form a ball with your hands. Just don’t want to add too much water. Divide dough in half and form 2 balls. Take 1 dough ball and place it between 2 large pieces of parchment paper. Using a rolling pin, flatten into a large circle. Remove top layer of parchment paper and with the bottom of the parchment paper still on, gently flip the pie crust into your pie pan. Peel off parchment paper and press pie crust into pan. Yield: 2 9″ pie crusts.

Lemonade Squares (themidnightbaker)


2 1/4 c graham cracker crumbs
1/2 c melted unsalted butter
1/3 c sugar

Preheat oven to 350 F. Mix all crust ingredients in a small bowl; press into a 9 x 9″ pan. Bake for 10 – 15 min or until crust begins to brown. Remove from oven and cool completely. Pour filling onto cooled crust. Cover and chill at least 4 hours, overnight is best. Makes 9 servings.


2 8 oz cream cheese pkgs at room temp
5 oz evaporated milk
1 pkg (4 serving size) instant lemon pudding mix
3/4 c thawed and undiluted lemonade concentrate
1 t grated lemon zest

In a small bowl, whisk pudding mix and evaporated milk for 2 min; let stand 2 min. Meanwhile, beat cream cheese until light and fluffy. Gradually beat in the lemonade concentrate; stir in the lemon zest. Gradually beat in the pudding mix, beating well.

Magnolia’s Lemon Pie (thegirlwhoateeverything)


1 1/2 c crushed graham crackers
6 T butter, melted
1/3 c sugar

Preheat oven to 350 F. Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter and sugar. Press into prepared pie plate. Bake for 8 min.

Pie Filling

2 14 oz cans Eagle Brand sweetened condensed milk (about 2¾ cup)
3 egg yolks
2/3 c lemon juice
dash salt

Using a mixer, mix the condensed milk, egg yolks, lemon juice and salt together. Beat on medium speed for 4 – 5 mins. Pour into pie crust and bake for 10 min. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end. Chill in the refrigerator for at least an hour before serving.

Whipped Cream

1 c heavy cream
1/3 c powdered sugar
1 t vanilla

Mix cream, sugar and vanilla. Whip until fluffy and add to cooled lemon pie.

Blueberry Crumble Pie (savingroomfordessert)


1 1/4 c flour
4 T cold unsalted butter, cut into 1/2″ chunks
3 T vegetable shortening
1/2 t salt
3 T ice water

In the bowl of a food processor, pulse the flour and salt to combine. Add the shortening and butter and process by pulsing until the mix resembles coarse meal. Add ice cold water and pulse a few more times until it starts to come together. Do not over process. If the mix holds together when you pinch a few pieces, then it is done. Gather all the dough together and press into a disc. Wrap in plastic wrap and refrigerate for 1 hour or longer. (Don’t wash the food processor – we will use it to prepare the topping below.) Remove dough from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll into an 11 or 12″ circle. Gently place the dough into a 9″ metal or glass pie plate. Fold the extra dough under to form an edge and crimp decoratively. Pierce the bottom the crust a few times with a fork. Refrigerate the crust for 30 min or until well chilled. Preheat oven to 375 F. Line a baking sheet with foil and place in the oven to preheat as well. Remove the pie crust from the refrigerator and line with parchment paper and pie weights or dried beans. Bake the crust for about 20 min. Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 min or until it starts to brown lightly. Remove from oven and set aside to cool while preparing the filling. To assemble the pie, pour the blueberry mix into the blind baked pie crust. Top with the crumble mix spreading evenly. Bake on the foil lined baking sheet for 1 hour. After 30 min, cover the pie with foil if starts to brown too quickly. Once the filling bubbles and the pie is golden brown, remove and allow to cool to room temp. Store leftovers in the refrigerator. Note: The apple helps thicken the filling so it stays together when sliced. Use your favorite pie crust or make it super simple and use a pre-made crust.

Blueberry Filling

2/3 c sugar
2 1/2 T cornstarch
1 t lemon zest (about 1 lemon)
2 T fresh lemon juice
5 c fresh blueberries, rinsed and dried
1/2 small apple, peeled, cored and grated

Whisk together the sugar, cornstarch and lemon zest. Place the clean blueberries in a large mixing bowl. Add grated apple, lemon juice and sugar/cornstarch mix. Gently toss blueberries to combine or use a rubber spatula and gently turn to coat. Set aside until the berries start to release their juices, 20 – 30 min.

Crumble Topping

2/3 c flour
1/3 c light brown sugar
1/3 c cold butter, cut into chunks
1 T sugar

In the bowl of the food processor, combine the flour, brown sugar, butter and sugar. Pulse until combined. Remove to a small mixing bowl and using the back of a large spoon, press some of the topping together to form large chunks. Refrigerate until ready to use.

Lemon Sour Cream Pie (tastesbetterfromscratch)


1 9” pie shell, baked and cooled
1 c sugar
3 T & 1 1/2 t cornstarch
1 c milk
1/2 c freshly squeezed lemon juice (about 2 – 3 lemons)
3 egg yolks, lightly beaten
1/4 c butter, softened
zest of one lemon (about 1/2 T)
1 c sour cream

Crack eggs in a small bowl, beat slightly with a fork and set aside. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly until mixture is thick and bubbling. Reduce heat to low and cook for 2 more minutes. Add a spoonful of the hot mix into the egg yolks and stir well. Repeat this process with 2 or 3 more spoonfuls of the hot mix added to the egg yolks. (The goal is to temper the egg yolks so they don’t cook when added to the hot saucepan.) Poor egg mix into the saucepan and stir well. Bring mix to a gentle boil and cook for 2 more min. Remove from heat. Add softened butter and lemon zest and stir until butter melts completely. Allow mix to cool and then stir in sour cream. Add filling to your pie shell. Spread whipped cream over pie filling. Refrigerate for at least 2 – 3 hours before serving. Enjoy the best lemon sour cream pie ever!

Whipped Cream

1 cup heavy whipping cream
2 Tbsp sugar

In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form.