Pumpkin Crisp is basically a pumpkin crumble pie without the crust – it’s got a creamy pumpkin pie filling with a crunchy thick crumble topping. It’s the perfect fall dessert with pumpkin spices and cinnamon and will become a favorite for sure.

I have so many pumpkin recipes and sometimes I struggle to come up with new ideas, but this is one I hadn’t tried before. Basically I married my easy pumpkin pie recipe with my favorite crumble topping and made Pumpkin Crisp – like a crustless pumpkin pie. The crumbly crunchy topping is super thick and pairs amazingly well with the creamy pumpkin filling. I love this recipe even more that traditional pumpkin pie, and you can bet it’s going to be on repeat for Thanksgiving and every fall to come!

Dorothy’s Expert Tips

• Pumpkin Crisp is done when the topping is golden brown and the pumpkin layer doesn’t roll when the pan is tapped.
• For pumpkin lovers that don’t love pie crust – this is the perfect recipe!
• Since we’re using melted butter for the crumble, you don’t need a pastry cutter.
• If the top starts to get too brown before the pie mixture is done, tent it with foil or parchment paper and/or reduce the oven temperature to 325°F.

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Pumpkin Crisp Recipe

This easy Pumpkin Crisp Recipe is like pumpkin pie without the crust but with a crunchy brown sugar crumble topping. It’s the perfect fall dessert and great for Thanksgiving too!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 259kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup (200g) packed brown sugar
• 2 cups (248g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 12 tablespoons (170g) unsalted butter, melted

Instructions

• Preheat oven to 350°F. Spray a 10-inch deep dish pie plate (or 9×9-inch pan with 3-inch sides or 9×13-inch pan) with nonstick baking spray.
• Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pan.
• Whisk together brown sugar, flour, salt, and cinnamon. Mix in melted butter (use a hand mixer or your hands to get it nice and crumbly if needed).
• Sprinkle topping evenly over pumpkin mixture.
• Bake for 45-55 minutes or until it’s dark golden brown, the edges are puffed, and it no longer rolls in the center.
• Cool at least 30 minutes before serving. Serve with ice cream.
• Store covered in the fridge for several days or freeze for up to a month.

Video

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 212mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 404IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

Step by Step Photos 

1. Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pan.
2. Whisk together brown sugar, flour, salt, and cinnamon. Mix in melted butter (use a hand mixer or your hands to get it nice and crumbly if needed).
3. Sprinkle topping evenly over pumpkin mixture.
4. Bake for 45-55 minutes or until it’s dark golden brown and it’s puffed and no longer rolls in the center.

Favorite Pumpkin Recipes

Fall

Pumpkin Spice Snowballs

Fall

No Bake Pumpkin Pie

Holidays

Pumpkin Magic Bars

Brownies & Bars

Toffee Pumpkin Gooey Bars

Mini Pecan Pies are the perfect bite size pie recipe! This is the same classic pecan pie recipe you love but made in a mini muffin pan. Crunch crust, gooey filling and loads of pecans – a holiday favorite.

Pecan Pie is THE dessert we love to make for Thanksgiving. My mom’s pecan pie recipe, one we’ve been making my whole life, came from the side of the Corn Syrup bottle. We look forward to her pie every year!

There’s nothing like biting into a gooey sweet pecan pie and remembering every Thanksgiving and Christmas celebration from years past. And pecan pie isn’t just for the holidays; my daughter loves it so much it’s been her birthday cake for the last several years.

I’ve turned my easy pecan pie recipe into MINI pecan pies in TWO sizes using a mini muffin pan and a regular size muffin pan!

How to make Mini Pecan Pies

1. You can use my homemade all-butter pie crust or a refrigerated pack of two.
2. Decide if you want small pies (regular size muffin pan) or mini pies (mini muffin pans). Use a cookie cutter or glass to cut your pie crusts. Mini muffin pan pies: about 2-inches diameter (about 24-28) Cupcake pan pies: about 3-inches in diameter (about 12-14)
3. You just need all the regular pecan pie ingredients: granulated sugar, corn syrup (light OR dark), eggs, melted unsalted butter, vanilla, and pecans.
4. Because we’re making mini pies, it’s best to chop the pecans small so they fit in the pies.

Dorothy’s Expert Tips

• Spray your measuring cup with nonstick cooking spray before measuring out your Karo and the corn syrup will pour right out!
• When I make traditional pecan pie, I leave the pecan halves whole. But when you’re making a mini pie, you want them chopped because the surface area of the top of the pies are so small.
• Grease the pans with nonstick cooking spray that has flour in it OR grease the pans with butter or shortening.
• Don’t overfill the pies to avoid sticking.
• Cool pies COMPLETELY before removing from the pan.

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Mini Pecan Pies Recipe

Learn how to make Mini Pecan Pies in a muffin tin! This is an easy recipe that's perfect for the holidays. Make bite sized pecan pies in a mini muffin pan or a cupcake pan.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 28 mini pies

Calories 132kcal

Author Dorothy Kern

Cost $5-8

Ingredients

• 2 pie crusts from scratch or a pack of two
• ⅔ cup (158 ml) Light OR Dark Corn Syrup
• 2 large eggs
• ⅔ cup (134g) granulated sugar
• 1 tablespoon (14g) melted butter
• ½ teaspoon vanilla extract
• 1 cup (120g) chopped pecans

Instructions

• Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
• Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
• Press each circle in the bottom of the prepared muffin pan.
• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
• Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
• As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.

Video

Notes

Tips for removing from the pan:

First, once the pies are baked, immediately check if any mixture spilled over to the pan. This sometimes happens, and it’s totally fine, but the mixture dries sticky, so make sure and carefully scrape it away from the pan if you notice it.

Second, let them cool completely before removing. Use a butter knife to help loosen the pies and they’ll pop right out.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Favorite Pecan Pie Recipes

Cookies

Pecan Pie Cookies

Pie

Pecan Pie Cobbler

Cupcakes

Pecan Pie Cupcakes

Brownies & Bars

Pecan Pie Brownies

These Mini Apple Pies are bite sized apple pies with crumb topping – they’re so easy to make from scratch and so good. With a buttery crust, perfectly cooked apples, and crumble topping, they’re the perfect apple pie recipe.

I love making mini food because they’re easier to serve (no messy cutting) and they’re easier to eat (bite size!) Plus, if there are a few small dessert options people feel like they can eat a little bit of each one.

There is one recipe that I’ve made more times than I can count: Crumb Apple Pie. That pie is my thing; my specialty. It’s the pie that everyone expects at holidays (especially my husband). That pie is the reason I started blogging! I took that recipe and turned it into MINI apple pies – one of the best easy desserts ever!

How to make Mini Apple Pies

1. Pie Crust – You can make my homemade pie crust recipe or use a refrigerated pack of two. I tend to go semi-homemade because it’s easier! Just don’t use a frozen crust since we need to cut small pieces for the mini muffin pans.
2. Apples – I love using Granny Smith apples but you can use your favorite apple (just not red apples; they’ll get mushy.)
3. Butter – for the crumble topping. You can dice it or shred it for easier combining.
4. Flour – Just regular all-purpose flour. Be sure to measure it correctly!
5. Instead of lining a 9-inch pie plate with a pie crust, instead I cut them into small circles to fill a mini muffin pan. Grease your muffin pans and press the crust into them. Re-roll the crust as needed on a lightly floured surface.
6. The secret to my apple pie is to pre-cook the apples: I boil my apples in a little water before adding them to the pie crust. They continue baking in the oven and turn out soft and not crunchy.

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Mini Apple Pies Recipe

Make an easy mini apple pie with a crumble topping instead of a full size apple pie! Easier to serve, easier to eat, mini apple pies are the same as my favorite apple pie recipe in bite size form!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 36 pies

Calories 65kcal

Author Dorothy Kern

Cost $7

Ingredients

For the pie:

• 2 recipes all butter pie crust or use a refrigerated pack of 2 pie crusts, readymade
• 5 medium Granny Smith Apples
• ¼ cup (50g) sugar
• ½ teaspoon cinnamon

For the crumb

• ½ cup (100g) sugar
• 1 cup (124g) flour
• 8 tablespoons (113g) butter slightly softened

Instructions

• Preheat oven to 400°F. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. Otherwise, grease them with butter or shortening.
• Unroll your pie crusts and use a 2.5” circle cutter to cut rounds of crust. A cookie cutter is perfect, but a glass or a jar lid will work too. Press one crust into the bottom of each muffin tin cavity. With re-rolling your dough, you will get about 36. Chill until filling is ready.
• Peel and slice apples to a small dice. Place one inch of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
• Stir 1/4 cup sugar and cinnamon in a small bowl. Set aside.
• While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
• Drain apples very well and divide among crusts, about 1 tablespoon each. Sprinkle 1/4 teaspoon of the cinnamon sugar mixture over the apples in each pie. Add your crumb mixture evenly on top of each, about 1 tablespoon per mini pie. Place muffin tins on a cookie sheet to avoid mess in the oven.
• Bake for about 12 minutes, until the edges of the crust are browned. Cool at least 10 minutes in pan and remove carefully using a knife to help you lift out each pie.

Video

Notes

If you want, you can use a regular size muffin tin and get about 12 pies from two crusts.

Nutrition

Serving: 1pie | Calories: 65kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 31mg | Fiber: 1g | Sugar: 7g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

1. Be sure to peel and dice the apples small. Cook the apples in a bit of water just until they slightly soften.
2. Line your mini muffin pans with crust circles.
3. Make your crumble topping using a pastry cutter.
4. Fill your pie crusts with a bit of apples and crumble.

Other pie recipes to make into mini pies:

• Blueberry Pie
• Peach Pie
• Raspberry Pie
• Mini Lemon Chess Pies
• Brownie Pies
• Mini Berry Pies
• Check out all my pie recipes!
• These would also be great made with apple pie filling if you don’t want to deal with cooking apples!

You can easily make a mini apple pie from my favorite pie recipe! A crumble topping is the perfect way to finish off these bite sized pies.

Apple Slab Pie is my favorite kind of pie: it’s baked in a sheet pan so there is more crust and crumble ratio to apples. This recipe is completely from scratch – I’ve done all the math for you to convert my favorite dutch apple pie to a slab pie!

Do you love pie? I do. Obviously. You know what I love even more? Slab apple pie! They’re like pie bars, but it makes more. More pie = win. Apple slab pie? Totally #pieforthewin.

I really, really love apple pie. In fact, it’s why I started this blog. I loved it so much that I re-did the photos because the others sucked. Then I made them into mini apple pies last Thanksgiving. And now I’m turning into an easy-to-serve SLAB pie that feeds a crowd.

How to make Apple Slab Pie

• Pie Crust – This is basically one and a half times my all butter pie crust recipe. You’ll need butter, salt, all-purpose flour, and ice water to make it.
• Apples – I use Granny Smith Apples for my pies because I like the combination of the tart apple with sweet crumble.
• Sugar – Granulated sugar for the apples and the crumble.
• Cinnamon – It wouldn’t be an apple pie without cinnamon!
• Salt – a pinch for the crust and topping.
• Flour – You’ll need all-purpose flour to make the crumble
• Oats – Also for the crumble topping. This is different than my all purpose crumble recipe, but I love the texture oats add (not pictured above).
• This pie is baked in a 10×15-inch Jelly Roll pan. (For those of you who have made one of my cake rolls, you already have this pan!)

Dorothy’s Expert Tips

• You can adapt your pie recipes to fit almost any rectangular pan, but this one is written expressly for a 10×15-inch pan with 1-inch sides.
• I always cook my apples when I make pie. It is SO MUCH BETTER!
• Make sure you peel, core and slice your apples the same size (I use my handy dandy apple peeler and it takes all the time out of it).
• How to serve apple slab pie: Serve this with whipped cream or ice cream. I love serving it warm – reheat in a 200°F oven until warm, or heat slices in the microwave. It’s also great topped with caramel sauce!

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Apple Slab Pie Recipe

An apple pie in bar form – eat it with a fork or your hands! Perfect for easy serving at parties.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Calories 372kcal

Author Dorothy Kern

Cost $10

Ingredients

Crust:

• 1 ¾ cups + 2 tablespoons (233g) all-purpose flour
• ¾ teaspoon salt
• 1 ½ cups (339g) unsalted butter diced and cold
• 2-3 tablespoons (30-45ml) ice water

Filling:

• 3 pounds Granny Smith Apples
• ¼ cup (50g) granulated sugar
• ½ teaspoon ground cinnamon

Crumble

• ½ cup (113g) unsalted butter softened
• ½ cup (100g) granulated sugar
• ¼ teaspoon salt
• 1 cup (124g) all-purpose flour
• ½ cup (44g) oats (quick or old fashioned)

Instructions

• Make your crust: Pulse flour and salt in a food processor for a second. Add butter and pulse until butter has been worked through the flour. Add water, 1 tablespoon at a time, until the dough comes together (I used 2 1/2 tablespoons water).
• Carefully roll out dough on a lightly floured nonstick surface (like a silicone mat). Roll into a large rectangle. Spray a jelly roll pan (10×15”) with cooking spray. Press into the bottoms and up the sides of your pan. Chill until apples are ready, or cover with plastic wrap and chill for as long as overnight.
• Preheat oven to 350°F.
• Peel, core, and slice apples to a small dice. Place 1-2 inches of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
• Mix 1/4 cup sugar and cinnamon in a small bowl and set aside.
• Using a hand mixer, mix crumble ingredients in a large bowl. You may need to use your hands or a pastry cutter to break up the large bits of butter.
• Once apples are cooked, drain them well. Spread apples evenly over the crust and then sprinkle the apples with the cinnamon sugar.
• Sprinkle the crumble over the top of the apples and press to compact.
• Bake for 40-50 minutes until topping begins to brown. Cool before cutting. Serve with ice cream or whipped cream.
• Store covered in the refrigerator for up to 4 days, or wrap slices with plastic and seal in a ziploc bag, and freeze for up to one month.

Video

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 39g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 150mg | Potassium: 128mg | Fiber: 3g | Sugar: 18g | Vitamin A: 755IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

How to Make Slab Pie Crust

1. For this recipe I made 1 1/2 times the amount of my all butter pie crust. That was perfect for this size pan.
2. Make your crust in the food processor (see my ultimate guide to making pie crust) and then roll it into a rectangle instead of a circle. Then fit and press it into the bottom and up the sides of your pan. Chill until it’s ready to fill.
3. Semi-homemade option: You can also use two refrigerated Pillsbury pie crusts (one box). Bring them to room temperature, place one on top the other and roll them together until they’re the size that will fit the pan.

How to make Crumble for Pie

1. Mix the sugar and room temperature butter until crumbly.
2. Add the flour and salt and mix.
3. Then mix in the oats until it’s nice and crumbly. Sometimes I use my pastry cutter too instead of the mixer.
4. You’ll end up with a crumbly mixture!

How to cook apples and assemble slab pie

1. Add the apples to a pot with about 2-inches of water, then boil and stir occasionally until the apples just start to get translucent. Drain well before adding to the pie.
2. Add your apples to your pie crust.
3. Sprinkle with cinnamon and sugar.
4. Top with your crumble topping.
5. Bake until the crust and crumble are golden. The crust will fully cook through because it is thinner than a traditional pie crust in a 9-inch pie, and because the apples are in a thinner layer. No soggy bottom pie crust!

Other Apple Recipes

• Salted Caramel Apple Pie
• Apple Cider Pie
• Apple Crumble Bars
• Apple Strudel

My Mom’s Classic Easy Pecan Pie Recipe is one of our favorite traditional pies. It really is easy as pie – just a few ingredients and 10 minutes prep time. It has a rich creamy pecan pie filling with crunchy pecans and the perfect easy crust!

Ingredients in Pecan Pie

• Melted Butter: I use unsalted butter – omit the salt if you’re using salted butter.
• Dark or light corn syrup: I consider this an old fashioned pecan pie because it’s made with Karo. If you don’t like using corn syrup, try my other favorite pecan pie: Elmer’s Brown Sugar Pecan Pie. That one is to die for also!
• Eggs: The eggs help set the pie filling. There is no substitution for the eggs.
• Pecans: I always use pecan halves but you can also use chopped pecans.
• Cornstarch: My secret ingredient for a creamy pecan pie filling that’s not like gelatin.
• My mom’s recipe doesn’t add vanilla, but you could add a teaspoon vanilla extract as well.
• What’s the best crust for pecan pie? I love using my homemade pie crust (you can see the thick buttery crust in the photos) but I grew up using a refrigerated crust (like Pillsbury) and frozen pie crusts. If you’re going the semi-homemade route, I recommend the refrigerated Pillsbury ones.

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Pecan Pie Recipe

This Classic Pecan Pie is as easy as they come. A handful of ingredients makes the perfect pie!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 401kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 all butter pie crust (homemade or from a pack of two)
• 3 large eggs
• 1 cup (237ml) dark corn syrup (light may be substituted)
• ⅓ cup (67g) granulated sugar
• ¼ cup (57g) unsalted butter melted
• ¼ teaspoon salt
• 1 teaspoon (4g) cornstarch
• 2 cups (210g) pecan halves

Instructions

• Preheat oven to 425°F. Line your pie plate with your pie crust, crimp edges as desired, and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie!
• Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
• Place the pecans in a single layer in the bottom of your pie crust. Pour the filling over the top. The pecans will rise to the top of the pie.
• Place the pie on a cookie sheet. Tear off 4” long strips of aluminum foil (about 1 1/2” wide) and wrap the edges of the pie crust so it doesn’t brown too quickly. (Or you can use a pie crust shield.)
• Bake for 10 minutes at 425°F. Then lower the temperature to 350°F and bake for 20 minutes. At that time, carefully remove the foil strips or pie crust shield, then bake for another 12-16 minutes until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.) Store covered in the refrigerator for up to 3 days, or freeze (whole or slices) for up to one month.

Video

Nutrition

Serving: 1slice | Calories: 401kcal | Carbohydrates: 44g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 202mg | Potassium: 133mg | Fiber: 2g | Sugar: 33g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 1.3mg

A French Silk Pie is the perfect easy chocolate cream pie recipe! The filling is rich, smooth, creamy, and super chocolatey with fresh whipped cream on top and no eggs. I call it a heavenly pie recipe!

I love this recipe because there are only five ingredients and it is easy to quickly make! This chocolate cream pie is easier to make than a normal cream pie because there are no eggs but the filling is just as silky smooth as a custard or pudding pie.

With an all butter pie crust and a chocolate cheesecake filling, this pie is rich and deep chocolate in flavor which pairs great with the pastry crust and whipped cream topping.

How to make French Silk Pie

• All butter Pie Crust: Make my homemade all butter pie crust recipe or buy one from the store. Or use an Oreo crust instead!
• Cream Cheese: This is the body of the pie since we’re not making custard.
• Semi-sweet Baking Chocolate: Gives all the chocolate flavor. Buy baking chocolate in the baking aisle – buy good quality like Baker’s or Ghirardelli.
• Cool Whip: Adds on top for a super fluffy pie! You could also use whipped cream!

Expert Tips

• I prefer using cool whip as my filling and topping, but you could use whipped cream as well. Make my homemade whipped cream recipe. Be very careful when you’re folding in fresh whipped cream so you don’t break it. Cool whip will make this a foolproof pie.
• The pre-made Pillsbury crusts are the best store-bought ones. Or use a no-bake crust if you prefer.
• Tips to make sure your pie sets: make sure your chocolate is cooled and do not mix in the cool whip – fold it in. Pies made with whipped cream will be less stable.

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French Silk Pie Recipe

This easy French Silk Pie recipe is egg-free! No eggs makes it simple to make. It's the perfect chocolate cream pie recipe!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 289kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 recipe All butter Pie Crust or from the store
• 8 ounces (226g) cream cheese , softened
• 4 ounces (57g) semi-sweet baking chocolate plus more for garnish
• 1 teaspoon vanilla extract
• 16 ounces Cool Whip or about 6 cups freshly whipped cream, see note

Instructions

• Blind Bake your pie crust according to my tips. (SEE NOTE)
• Place baking chocolate in a small bowl and microwave according to package directions until melted and smooth. Let cool for 5 minutes.
• Beat cream cheese with a hand mixer until smooth, then mix in melted chocolate until smooth. Add vanilla and mix until combined, then stir in half of the Cool Whip (8 ounces).
• Place mixture in pie. Cover and chill for at least 4 hours before slicing and serving. Before serving, top with the rest of the whipped topping or whipped cream and chocolate shavings or a dusting of cocoa powder. Store loosely covered in refrigerator.

Video

Notes

• Blind Baking Pie Crust instructions HERE.
• I prefer to make the pie with cool whip (add 8 ounces as instructed in step 2). However, I like topping my pie with fresh whipped cream. Use my perfect whipped cream recipe and 1 (8 ounce) container Cool Whip do make the pie this way.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 26g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 176mg | Potassium: 161mg | Fiber: 1g | Sugar: 12g | Vitamin A: 390IU | Calcium: 81mg | Iron: 1.2mg

How to make Chocolate Cream Pie

1. Blind Bake your pie crust according to my tips.
2. Place baking chocolate in a small bowl and microwave according to package directions until melted and smooth. Let cool for 5 minutes.
3. Beat cream cheese with a hand mixer until smooth, then mix in melted chocolate until smooth. Add vanilla and mix until combined, then stir in half of the Cool Whip (8 ounces).
4. Place mixture in pie. Cover and chill for at least 4 hours before slicing and serving. Before serving, top with the rest of the whipped topping or whipped cream and chocolate shavings or a dusting of cocoa powder. Store loosely covered in refrigerator.

Other Pie Recipes

Cookies

S’mores Sugar Cookie Pie

Pie

Peanut Butter Candy Bar Pie

Recipes

Chocolate Macaroon Pie

Pie

Peanut Butter Chess Pie

No Bake Pistachio Pie is an easy no-bake pie full of Watergate Salad! It’s got a graham cracker crust and a creamy pudding filling with pineapple, nuts and marshmallows. It’s the perfect pistachio flavored recipe!

If you remember this pineapple pistachio fluff from the 70s, you’ll recognize this recipe. Except I took it one further and turned it into a pie!

Watergate Salad Pie is a pistachio pudding pie filled with pistachio pudding and marshmallows, all in a graham cracker crust. The crunchy pistachios and the creamy pie filling are so, so good!

Pistachio is having a moment – finally. Pistachio flavor is probably my favorite – I love eating pistachios but I love pistachio flavored treats even more! This easy pistachio pie recipe is full of delicious flavor – if you’re like me you’re going to love it!r in marshmallows and nuts. The flavor is actually really good!

How to make Pistachio Pudding Pie

1. The star of this pie is instant pistachio pudding mix. There are no substitutions for this.
2. A can of crushed pineapple is the liquid that helps make the pudding. Can you substitute milk? Yes you can – see the recipe notes.
3. Cool Whip is the body of the pie. You could use freshly whipped cream if you prefer, but whipped topping holds up so much better.
4. I love adding Mini Marshmallows into the pie filling for fluff and body, and chopped pistachios for even more texture and flavor.
5. Want even more flavor? Add 1/8 teaspoon almond extract!
6. Traditionally I’ve used a graham cracker crust. You can use my homemade recipe or just buy a store bought one (I won’t judge). You could also make a Nilla Wafer Crust or a shortbread crust. This recipe is written for a 9-inch pie pan.
7. I love to decorate the top of the pie with whipped cream or cool whip and sprinkle with nuts, but you could also add maraschino cherries on top.

How to store Easy Pistachio Cream Pie

• Because it’s made with cool whip, you can freeze this pie.
• This keeps in the fridge for a few days so you can make it ahead.

Tips for making a Watergate salad Pie

• If you want a deeper green color, add a few drops of food coloring.
• Mix the pineapple with the pudding mix before adding the rest of the ingredients so it has time to soft set.
• Chill the pie at least 2-4 hours before slicing.
• If you don’t like pineapple you can use milk for the filling (whole milk or nonfat work best) – see recipe notes.

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Pistachio Pie Recipe

Watergate Salad Pie is your favorite pineapple pistachio fluff recipe in a pie crust! Watergate Fluff in a graham cracker pie crust – the best no bake pie for summer!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 10 servings

Calories 283kcal

Author Dorothy Kern

Cost $6

Ingredients

• 1 (3.4 ounce) box instant pistachio pudding mix
• 1 (20 ounce) can crushed pineapple in juice (you'll drain some of it)
• 1 (8 ounce) container Cool Whip
• 2 cups (109g) mini marshmallows
• 1 cup (131g) chopped pistachios
• 1 9-inch Graham Cracker Pie Crust (from scratch or store bought)

Instructions

• Drain about ¼ cup of the juice from the can of pineapple.
• Add pudding mix, pineapple and remaining juice to a large bowl. Stir to combine. Fold in Cool whip, then stir in marshmallows and nuts.
• Place filling in prepared pie crust. Chill at least 2 hours before serving. Serve garnished with whipped cream, more nuts, and/or cherries.
• Store in refrigerator for up to 3 days. You can also freeze the whole pie.

Video

Notes

• To make the pie with milk, use 1 cup nonfat or whole milk in place of the pineapple.
• You can swap pecans for the pistachios inside the pie.

Nutrition

Serving: 1slice | Calories: 283kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Sodium: 236mg | Fiber: 2g | Sugar: 25g

Step-by-Step Photos

1. Making a homemade crust? Crush your graham crackers and stir with melted butter until they resemble wet sand. Press into a pie plate.
2. Stir the pineapple with the instant pudding mix in a large mixing bowl, then stir in the cool whip, marshmallows, and nuts.
3. Add the filling to the prepared pie crust and decorate with more whipped topping and chopped or ground pistachios.

Other Recipes We Love

• Check out the The Complete List of No Bake Pies!
• No Bake Oreo Fluff Pie is Oreo Fluff in an Oreo crust!
• Don’t miss my collection of No Bake Pies!
• Holly’s No Bake Rainbow Pie is like a fluff pie too!
• No Bake Coconut Pie has a Golden Oreo Crust!
• No Bake Chocolate Peanut Butter Cream Pie is everyones favorite!

Berry Crisp is so much better when it has an Oatmeal Cookie Crumble on top! This easy mixed berry filling has a combination of strawberries and blueberries and has a delicious crumble on top. It’s so easy to make and so delicious!

Expert tips

• Use a pastry cutter to make cutting in the butter super easy
• Serve warm with whipped cream or vanilla ice cream.
• If you’re using frozen fruit, be sure to thaw it or at least make sure it’s not got chunks of ice crystals on it.
• Use any combination of fruit: berries or peaches work fabulously.
• You can make this with your favorite pie filling instead of the fruit.

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Mixed Berry Crisp Recipe

The topping on this Berry Crisp tastes just like an oatmeal cookie! Use your favorite berries to make a fabulous summer dessert.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 225kcal

Author Dorothy Kern

Cost $10

Ingredients

• ¾ cup (93g) all purpose flour
• ¾ cup (64g) quick cook oats
• ¾ cup (150g) packed brown sugar
• 1 teaspoon cinnamon
• 6 tablespoons (78g) cold unsalted butter diced
• ¼ teaspoon salt
• 1 pound strawberries hulled and sliced (may substitute frozen)
• 2 cups blueberries frozen or fresh
• ½ cup (50g) granulated sugar
• 1 tablespoon lemon juice
• 3 tablespoons (24g) cornstarch

Instructions

• Preheat oven to 350°F.
• Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. You may need to use your hands to help it along. Set aside.
• Place strawberries and blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch Place in the bottom of a 8” square pan.
• Pour the crumble over the top and press down slightly to compact.
• Bake for 30-33 minutes. It’s done when the crust is browned and the topping looks crunchy. Serve warm (or room temperature) with whipped or ice cream. Note: if you serve it before it cools and has time to gel, the filling will spill in the pan.

Video

Notes

• Aim for about 5-6 cups of fruit.
• If you’re using frozen fruit, be sure to thaw it or at least make sure it’s not got chunks of ice crystals on it.
• Use any combination of fruit: berries or peaches work fabulous.

Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 54g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 154mg | Fiber: 2g | Sugar: 37g | Vitamin A: 110IU | Vitamin C: 35.9mg | Calcium: 48mg | Iron: 2.3mg

Other Berry Recipes

Pie

Raspberry Tartlets

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Peach Blueberry Pie

Brownies & Bars

Copycat Cranberry Bliss Bars

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Mini Berry Pies

This is the BEST Chocolate Cream Pie recipe with an Oreo crust and a creamy, rich chocolate pie filling then topped with whipped cream. It’s an easy decadent chocolate cream pie recipe made without eggs! This pie is a hit every time I make it – and it’s really the perfect no bake chocolate pie!

How to make Chocolate Cream Pie

1. Crust: This recipe starts with my Oreo Crust. Feel free to use a store-bought crust if you want. Or, if you want a pastry crust, pre-bake my all butter crust recipe and use it instead or use a graham cracker crust.
2. This pie is a cross between pudding and mousse and made with unsweetened baking chocolate and Sweetened Condensed Milk. Unsweetened chocolate makes this a dark chocolate pie – but you can use semisweet chocolate for a more milk chocolate flavor. The sweetened condensed milk gives the filling body and sweetness. Do not use chocolate chips!
3. The body of the pie will be fluffed up with fresh whipped cream made with heavy whipping cream, vanilla extract, and powdered sugar. It’s easiest to make whipped cream with an electric mixer.
4. Be sure to melt your chocolate in the microwave in 30-second increments, stirring between each, until melted and smooth. It MUST cool for at least 5-10 minutes before making the pie filling.
5. Once you’ve stirred together the sweetened condensed milk and chocolate, you’re going to gently fold in 1 cup of the fresh whipped cream. Do not use more than one cup – don’t eyeball it – measure it out or the pie won’t set up.
6. The rest of the whipped cream goes on top of the pie in an even layer, along with some chocolate shavings or chopped chocolate on top of the whipped cream. You could also top it with crushed Oreo cookies.

Expert Tips

• Make sure you mix the melted chocolate and sweetened condensed milk before making the whipped cream. This allows the chocolate mixture to cool. Otherwise, wait at least 5 minutes before folding in the whipped cream.
• Make sure to only use 1 cup of whipped cream for the filling. The rest is for the topping.
• FOLD the whipped cream into the chocolate mixture. DO NOT STIR. Watch the video for tips on how to fold in the thick chocolate mixture. It will seem like it won’t mix in but it will.
• For garnish, you can dust it with cocoa or add chocolate shavings or curls.

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No Bake Chocolate Cream Pie

This is the BEST No Bake Chocolate Cream Pie recipe! An Oreo crust is filled with a thick eggless chocolate filling and topped with whipped cream!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 30 minutes minutes

Servings 8 servings

Calories 293kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 9-inch Oreo Crust (or store bought)
• 4 ounces (113g) unsweetened chocolate , plus more for topping
• 1 (14 ounce/396g) can sweetened condensed milk (NOT fat free)
• 2 cups (474ml) heavy whipping cream
• ¼ cup (28g) powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Chop chocolate and place in a medium-sized microwave-safe bowl. Heat on 50% power in the microwave in 30-second increments, stirring between each, until melted and smooth.
• Stir sweetened condensed milk into chocolate. Set aside. Doing this before making the whipped cream ensures the chocolate cools enough. Otherwise, let it sit about 5-10 minutes before using.
• Place heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks (whipped cream) forms, slowly adding powdered sugar and vanilla during mixing.
• Carefully FOLD 1 cup of the whipped cream mixture into the chocolate mixture. Do not stir or you will break the whipped cream. Place in prepared pan. Top with remaining whipped cream. Shave extra chocolate on top, for garnish, optional.
• Chill pie at least 2 hours before slicing and serving. Store loosely covered in refrigerator.

Video

Notes

The pie SHOULD set just fine. If it doesn’t, here are some possible reasons why:

• Did you use low-fat or fat-free sweetened condensed milk? That will affect the recipe; use regular only.
• Did you whip your heavy whipping cream to stiff peaks? Did you use HEAVY whipping cream as the recipe calls for? (They sell heavy whipping cream and whipping cream at the store; it’s confusing, so buy the correct one.)
• If you stir the chocolate into the sweetened condensed milk and then make the whipped cream it should be cool enough. If it’s hot to the touch still you should wait until it cools.
• Did you fold the chocolate into the whipped cream carefully? Do NOT stir or beat – fold it slowly. If you stir it too fast it will break the whipped cream.
• Make sure to only use 1 cup of whipped cream in the filling; the rest is for topping.

 

To substitute cool whip: use one (8-ounce) container for the filling. Use about half a second container for the topping (or more if you want lots).

Nutrition

Serving: 1slice | Calories: 293kcal | Carbohydrates: 9g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 81mg | Sodium: 26mg | Potassium: 162mg | Fiber: 2g | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 2.5mg

Step-by-Step Photos

BEST No Bake Pies

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From scratch Coconut Cream Pies in jars or single servings – the perfect easy way to serve pie! These have a graham cracker crust and delicious creamy pudding with tons of coconut and whipped cream.

I first made this recipe too many years ago to count – but it desperately needed a facelift (and recipe update) and it finally got it!

This easy coconut cream pie recipe makes single serving pies, which, honestly, are more fun to eat and way easier to serve! PLUS the pudding is totally from scratch (semi-homemade options listed in the recipe) with a graham cracker crust and fresh whipped cream. The toasted coconut on top (and in the pudding) add tons of texture and flavor.

If you’re a coconut lover beware – you won’t be able to stop eating this!!

How to make Coconut Pudding

1. From scratch coconut pudding is beyond easy to make – it’s like making a regular pudding for pie but, well, with coconut.
2. This recipe uses coconut milk that comes in a can – make sure it’s unsweetened and that it’s milk not coconut cream. That, mixed with whole milk or half and half makes a super rich and thick pudding.
3. This is a traditional pudding recipe made with egg yolks – you have to temper the eggs. That means you cook the pudding until it’s thickening, then add a bit to the eggs while whisking, then add the egg mixture back into the hot pudding over the stove. Why do this? So that the eggs don’t scramble.
4. The eggs add a silkiness and richness to the pudding, but I also add cornstarch so that it thickens up enough for the pie.
5. I prefer stirring regular unsweetened coconut (shredded or flaked) into the pudding and topping the pies with toasted coconut.
6. To avoid getting a skin on the pudding, cover it with plastic wrap or wax paper touching the top while it cools so no air can get into the bowl.

How to Assemble Pies in JarsSaveSave

• Graham cracker crust is much easier to put into single serve jars (or containers) than regular pie crust. You can also make these with Golden Oreo Crust or Shortbread crust.
• It’s easiest to pipe the pudding into the container if it’s in a pastry bag.
• Make your fresh whipped cream and pipe it on top.
• Cover with tons of toasted coconut.
• Store jars (or containers) covered in the refrigerator – they’ll last up to 3 days.

Expert Tips

• I recommend using coconut extract to add even more flavor – you can also add it to your whipped cream.
• I always strain my pudding after I make it (when it’s made with eggs). Even with tempering and whisking you can still get little bits of egg in there and you do not want that in your pie.
• I don’t recommend freezing these.
• You can make these in small 6- or 8-ounce jars or use little trifle dishes.
• Want to make this semi-homemade? Use the pudding from my easy coconut cream pie instead of making it from scratch.

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Coconut Cream Pies in Jars

Easy coconut pudding in a jar with graham cracker crust, fresh whipped cream, and toasted coconut!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 3 hours hours

Servings 8 servings

Calories 580kcal

Author Dorothy Kern

Cost 6

Ingredients

For the Pudding

• 2 cups shredded sweetened coconut , divided
• 4 large egg yolks
• ¾ cup 150g granulated sugar
• ¼ cup cornstarch
• 1 14 ounce can unsweetened coconut milk
• ¾ cup whole milk or half and half
• 1 tablespoon unsalted butter , softened
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract

For the Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup (50g) granulated sugar
• 6 tablespoons (84g) unsalted butter, melted
• Whipped Cream for assembling

Instructions

Make the Pudding:

• Place 1 cup coconut in a small skillet and cook over medium low heat, stirring constantly, until toasted. Set aside to cool then store in an airtight container until ready to assemble the pies.
• Place egg yolks in a small bowl and whisk until smooth.
• Whisk sugar and cornstarch in a medium saucepan. Whisk in the coconut milk and other milk and cook over medium-high heat until thickened and bubbly. Gradually whisk about 1 cup of the coconut pudding mixture into the beaten egg yolks while continuously whisking the yolks, then pour the yolk mixture back into the saucepan. Bring to a gentle boil and reduce heat to low. Cook, stirring constantly, for an additional 2 minutes and then remove from heat. Stir in butter and both extracts.
• Strain pudding mixture into a medium size bowl and then fold in remaining 1 cup coconut. Place a piece of wax or parchment paper or plastic wrap directly on top of the pudding and chill for at least 2 hours or overnight before assembling pies.

Make the crust and assemble:

• Stir together graham cracker crumbs and sugar. Add melted butter and stir with a fork until sandy. Evenly divide crust amongst 6-8 (6-8 ounce) jars or dishes.
• Divide cooled pudding evenly into the jars.
• Top with whipped cream and toasted coconut.
• Cover and store in refrigerator for up to 3 days.

Video

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 50g | Protein: 6g | Fat: 42g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 135mg | Potassium: 335mg | Fiber: 5g | Sugar: 33g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg

Favorite Coconut Recipes

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Coconut Chess Pie

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Coconut Cookies

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Triple Coconut Cupcakes

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Coconut Sugar Cookie Bars