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Banoffee (Banana Toffee) Pie
Dessert European

Banoffee (Banana Toffee) Pie

5.0

Prep
10 min
Cook
180 min
Total
260 min

Instructions

  1. 1 Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
  2. 2 Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
  3. 3 Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
  4. 4 Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

By Tara

Cookie Pie
Dessert

Cookie Pie

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Spread a 1 inch layer of whipped topping into bottom of graham cracker crust. Cover whipped topping with a layer of cookies. Cover cookies with another layer of whipped topping. Continue to alternate layers until cookies and whipped topping are gone. Refrigerate for at least 24 hours to allow cookies to soften. Top with sprinkles just before serving.

By Betsy Chadbourne

Chocolate Peanut Butter Pie II
Dessert

Chocolate Peanut Butter Pie II

4.7

Prep
Cook
Total

Instructions

  1. 1 In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
  2. 2 Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.

By Sharon Baetcke

Caramel Pie
Dessert American

Caramel Pie

4.5

Prep
10 min
Cook
245 min
Total
435 min

Instructions

  1. 1 Remove the label from the condensed milk can. Place the can into a large pot and add enough water to cover by 2 to 3 inches. Bring to a boil over high heat. Reduce the heat to medium-high and boil for 4 hours, adding water as necessary to keep the can fully covered.
  2. 2 Use tongs to remove the can from the pot and let cool for about 1 hour. Carefully open the can and pour caramel into graham cracker crust. Refrigerate until caramel is firm, 2 to 4 hours. Top with whipped topping before serving.

By Patti Hood

Magic Lemon Pie
Dessert

Magic Lemon Pie

4.4

Prep
Cook
Total

Instructions

  1. 1 Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
  2. 2 In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
  3. 3 Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

By JANE HUEY

Snackasnicker Pie
Dessert

Snackasnicker Pie

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium mixing bowl, beat softened cream cheese until fluffy. Mix in sugar until well combined. Add eggs and vanilla. Beat until smooth. Fold in all but 1/2 cup of chopped candy bars.
  3. 3 Sprinkle reserved 1/2 cup of chopped candy bars onto bottom of graham cracker crust. Pour cream cheese mixture into crust.
  4. 4 Bake in preheated oven for 20 to 25 minutes; do not brown on top. Will be soft in middle. Chill before serving.

By Sue Roth

Joey's Cheesecake
Dessert

Joey's Cheesecake

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C.)
  2. 2 In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time. Stir in yogurt. Pour filling into crust.
  3. 3 Bake in the preheated oven for 30 to 40 minutes, or until filling is set. Refrigerate at least 4 hours before serving.

By Jennifer

Strawberry Yogurt Pie I
Dessert

Strawberry Yogurt Pie I

4.2

Prep
Cook
Total

Instructions

  1. 1 Mix yogurt with 3 and 1/2 cups of the dessert topping until blended. Sweeten the strawberries, if necessary. Mix in strawberries and spoon into crust.
  2. 2 Freeze for at least 3 hours or overnight, if possible, until it's firm.
  3. 3 Remove from freezer and top with remainder of dessert topping. Store in freezer.

By Donna

Mini Raspberry Swirl Cheesecakes
Dessert

Mini Raspberry Swirl Cheesecakes

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
  2. 2 Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
  3. 3 Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
  4. 4 Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
  5. 5 Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
  6. 6 Refrigerate before serving.

By Angela

Peanut Butter Pie 2000
Dessert

Peanut Butter Pie 2000

4.8

Prep
Cook
Total

Instructions

  1. 1 In a large mixing bowl, whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly pour in milk, beating mixture until smooth.
  2. 2 Fold whipped topping into mixture. Stir in nuts if desired. Pour mixture into graham cracker crust and freeze until firm. Store any leftovers in freezer.

By Martin

Easy No-Bake Nutella Pie
Dessert American

Easy No-Bake Nutella Pie

4.8

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
  2. 2 Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
  3. 3 Refrigerate until well chilled, 4 hours to overnight.

By Christina

Banana Cream Pie IV
Dessert

Banana Cream Pie IV

4.4

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Place banana slices in bottom of pie crust.
  2. 2 In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
  3. 3 Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
  4. 4 Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

By Filomena

5-Ingredient S'mores Pie
Dessert

5-Ingredient S'mores Pie

3.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whisk 1 box pudding mix with 1/2 of the milk in a bowl until smooth, about 2 minutes. Repeat with second box of pudding mix and remaining milk in another bowl.
  2. 2 Pour 1 bowl pudding into graham cracker crust. Put 1/2 of the marshmallows on the pudding. Top with remaining pudding, then layer with marshmallows. Put whipped topping over the marshmallows and level it out with a spatula.
  3. 3 Chill in the refrigerator before serving, 1 to 2 hours.

By Olivia Liando

Kool-Aid Pie
Drink American

Kool-Aid Pie

4.8

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk sweetened condensed milk and fruit-flavored drink mix together in a bowl until thoroughly combined and thick.
  3. 3 Gently fold in whipped topping until light and fluffy.
  4. 4 Pour filling into pie crust and refrigerate at least 1 hour before serving.
  5. 5 Enjoy!

By blue

Milk Chocolate Pie
Dessert

Milk Chocolate Pie

4.0

Prep
10 min
Cook
5 min
Total
255 min

Instructions

  1. 1 Melt marshmallows with milk in a microwave-safe container in a microwave in 30-second increments, stirring between each, until smooth. Slowly add chocolate and stir until completely melted.
  2. 2 Beat whipping cream in a separate bowl using a mixer until thick. Stir into chocolate mixture. Pour into pie crust.
  3. 3 Cover and refrigerate for 4 hours.

By Jill