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Cherry Cream Pie
Dessert

Cherry Cream Pie

4.2

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
  2. 2 Refrigerate until set and chilled completely, about 2 hours.

By Melinda

Pumpkin Delight
Dessert

Pumpkin Delight

4.0

Prep
Cook
Total

Instructions

  1. 1 In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
  2. 2 Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

By Annette Clark

Lime Meringue Pie
Dessert

Lime Meringue Pie

4.2

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
  3. 3 Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
  4. 4 In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
  5. 5 Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.

By ANN MACGREGOR

Mom's 5-Star Lemon Meringue Pie
Dessert

Mom's 5-Star Lemon Meringue Pie

5.0

Prep
20 min
Cook
3 min
Total
23 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Beat sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl until smooth; pour into pie crust.
  3. 3 Beat egg whites with an electric mixer in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; spoon onto the pie to cover completely.
  4. 4 Bake pie in preheated oven until the tips of the topping begin to brown, about 3 minutes.

By freteluco

Quick and Easy Chocolate Pie
Snack

Quick and Easy Chocolate Pie

4.2

Prep
Cook
Total
375 min

Instructions

  1. 1 Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
  2. 2 Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
  3. 3 Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

By Reddi-wip

Red Fruity Pie
Dessert

Red Fruity Pie

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 In a saucepan, combine the raspberries, cherries and sugar. Cook over medium heat until soft. Remove from the heat and set aside. In a separate bowl, mix together the oats, brown sugar, cinnamon and melted butter.
  3. 3 Use a slotted spoon to spoon the fruit into the pie crust. Try not to add too much juice. Sprinkle the oat mixture over the top.
  4. 4 Bake for 10 minutes in the preheated oven, or until oats are toasted and crisp.

By Debbie Yu

Quick and Easy Banoffee Pie
Dessert European

Quick and Easy Banoffee Pie

Prep
20 min
Cook
Total
45 min

Instructions

  1. 1 Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
  2. 2 Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
  3. 3 Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners' sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
  4. 4 Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.

By Seth Stockmeister

Lemon Cheesecake
Dessert American

Lemon Cheesecake

4.6

Prep
15 min
Cook
50 min
Total
305 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a a baking sheet.
  2. 2 Beat cream cheese and sugar in a large bowl with an electric mixer until smooth; beat in flour, then egg substitute and lemon juice. Stir in lemon yogurt until combined; pour mixture into crust.
  3. 3 Bake in the preheated oven until filling is set, about 50 to 60 minutes. Allow pie to cool, then refrigerate at least 4 hours before serving.

By Rebekah

Summery Strawberry Pie
Dessert American

Summery Strawberry Pie

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bake pie crust in the preheated oven until lightly browned, about 5 minutes. Cool completely.
  3. 3 Beat Neufchâtel cheese, sugar, milk, and vanilla extract together in a bowl until smooth; spread into pie crust with a spatula.
  4. 4 Arrange strawberries on top Neufchâtel mixture, cut-sides down, pushing slightly into filling; pour glaze over top.
  5. 5 Refrigerate before serving, at least 1 hour.

By Ilene Warfield

Green Tea Cheesecake
Dessert Asian

Green Tea Cheesecake

4.6

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until smooth. Beat in eggs, green tea powder, and vanilla extract until light and creamy; pour into the prepared crust.
  3. 3 Bake in the preheated oven until center jiggles evenly when cake is lightly shaken, about 25 minutes. Refrigerate before serving, 1 hour.

By SARAHMURRAY

No Bake Peach Pie
Dessert American

No Bake Peach Pie

3.8

Prep
10 min
Cook
10 min
Total
200 min

Instructions

  1. 1 Stir sugar, water, cornstarch, and butter together in a small saucepan over medium-high heat. Bring mixture to a boil, add a few peach slices; lower heat to medium-low. Simmer until thick and smooth, about 5 minutes. Remove heat, and cool completely.
  2. 2 Place remaining peaches in pie crust. Cover with sauce. Refrigerate until firm, at least 3 hours before serving.

By jwilkey

White Chocolate and Matcha Cheesecake Tart
Dessert

White Chocolate and Matcha Cheesecake Tart

1.0

Prep
10 min
Cook
30 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt 1 bar white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
  3. 3 Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Mix in the melted white chocolate, egg, green tea powder, and vanilla extract until creamy. Pour into the graham cracker pie crust.
  4. 4 Bake in the preheated oven until center jiggles evenly when cake is lightly shaken, about 25 minutes. Let tart cool, about 30 minutes.
  5. 5 Bring heavy cream to a boil in a saucepan. Stir in 1/2 bar white chocolate until smooth. Stir in corn syrup and water, in that order. Pour glaze onto the tart; tilt and rotate so glaze coats top evenly. Let rest until glaze is set, at least 15 minutes. Refrigerate until chilled, about 1 hour.

By Elis Hackmann Pereira

Eagle Brand Lemon Cream Pie
Dessert American

Eagle Brand Lemon Cream Pie

4.7

Prep
15 min
Cook
30 min
Total
285 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Add sweetened condensed milk and lemon juice; beat until combined. Pour filling into prepared crust.
  2. 2 Bake in the preheated oven until set, 30 to 35 minutes. Remove from oven and cool at room temperature for 1 hour. Transfer pie to the refrigerator and chill for at least 3 hours.
  3. 3 Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

By Eagle brand

Joe's Incredible Bacon Pumpkin Pie
Dessert

Joe's Incredible Bacon Pumpkin Pie

4.1

Prep
30 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Bring a small pot of salted water to a boil; add the pumpkin and cook until soft enough to easily pierce with a fork, about 10 minutes. Drain.
  3. 3 Mash the cooked pumpkin with a potato masher in your favorite large bowl. Mix the cream cheese and brown sugar with the mashed pumpkin. Whisk in the eggs one at a time. Add the vanilla, half-and-half, cinnamon, ginger, allspice, and cloves; stir until you have a thin batter. The batter should be slightly thinner than pancake batter. Pour the batter into the pie crusts.
  4. 4 Place bacon in a large skillet over medium heat until evenly brown. Trim soft, fatty bits from strips. Press 7 pieces of bacon into the batter of each pie with a fork.
  5. 5 Bake the pies in the preheated oven for 15 minutes. Decrease the heat to 375 degrees F (190 degrees C). Top each pie with 2 pieces of cooked bacon and bake another 30 minutes, or until a knife inserted in the center comes out clean. Allow pies to cool completely before serving.

By Crawford

Strawberry Pie without Jell-O
Dessert American

Strawberry Pie without Jell-O

5.0

Prep
10 min
Cook
10 min
Total
200 min

Instructions

  1. 1 Slice 3/4 of the strawberries and place in a large bowl.
  2. 2 Purée remaining strawberries in a food processor until smooth and transfer to a medium saucepan over medium heat. Add sugar, water, cornstarch, and lemon juice; bring to a boil, stirring often, for about 5 minutes. Stir continuously until as thick as jam, about 5 minutes more. Pour mixture over sliced strawberries in the bowl and stir to combine filling.
  3. 3 Pour filling into graham crust and refrigerate until set, about 3 hours. Slice and serve with a dollop of whipped topping.

By Brandi Rose

Chocolate-Covered Strawberry Pie
Dessert American

Chocolate-Covered Strawberry Pie

5.0

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Place 2 ounces chocolate and 2 tablespoons butter in a microwave-safe bowl. Microwave on 30% power for 2 ½ minutes, stirring occasionally, until melted. Spread chocolate mixture over bottom and up sides of pie crust; place crust in the freezer.
  2. 2 Beat cream cheese in a large bowl using an electric mixer until smooth; beat in sour cream, sugar, and vanilla bean paste. Pour cream cheese filling into chilled crust.
  3. 3 Combine strawberries and jam in a bowl; spread over cream cheese filling.
  4. 4 Combine remaining 1 ounce chocolate and remaining 1 tablespoon butter in a microwave-safe bowl. Microwave on 30% power, about 1 minute, until melted. Drizzle chocolate mixture over pie with a spoon. Refrigerate before serving, about 30 minutes.

By Erica Brown

Mini Lemon Meringue Pies
Dessert American

Mini Lemon Meringue Pies

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat 3 yolks together in a bowl until smooth; set aside.
  3. 3 Whisk ¾ cup sugar, cornstarch, and flour together in a saucepan until thoroughly combined; whisk in water, lemon zest, and lemon juice. Bring to a boil over medium heat; reduce heat to a simmer. Add egg yolks and butter; whisk until filling is smooth and thickened. Divide hot lemon filling among crusts.
  4. 4 Beat egg whites, remaining ¼ cup sugar, and almond extract together in a glass or metal bowl with an electric mixer until meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each pie with about 1-inch meringue; spread into decorative swirls and peaks with a spatula, completely covering filling with meringue.
  5. 5 Bake in the preheated oven until meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Cool before serving.

By Lisawas

Banana Coconut Cream Pie
Dessert American

Banana Coconut Cream Pie

4.6

Prep
25 min
Cook
10 min
Total
275 min

Instructions

  1. 1 Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
  2. 2 Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas.
  3. 3 Cover and chill pie for 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

By Eagle brand

Mini Sweet Potato Pumpkin Pies
Dessert American

Mini Sweet Potato Pumpkin Pies

4.7

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place the white of the separated egg in a small bowl and the yolk in a large bowl.
  3. 3 Beat egg white and brush the edges of each pie crust with egg white.
  4. 4 Add the second whole egg to the egg yolk; whisk together.
  5. 5 Stir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the egg and yolk.
  6. 6 Spoon mixture evenly into the pie crusts. Place pies on a baking sheet.
  7. 7 Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes.
  8. 8 Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.

By Lisawas

Mini Pumpkin Cheesecake
Dessert American

Mini Pumpkin Cheesecake

4.7

Prep
30 min
Cook
30 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine sugar, flour, ½ teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice in a small bowl; set aside.
  3. 3 Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in pumpkin purée, eggs, sour cream, vanilla extract, almond extract, and sugar-spice mixture; beat until smooth and thoroughly combined. Divide evenly among pie crusts.
  4. 4 Bake in the preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate before serving, 90 minutes.
  5. 5 Top cheesecakes with whipped cream and a pinch of cinnamon.

By Lisawas