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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

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

Easy Key Lime Pie
Dessert American

Easy Key Lime Pie

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Combine sweetened condensed milk, key lime juice, and egg yolks in a large bowl; mix well.
  4. 4 Pour mixture into unbaked graham cracker crust.
  5. 5 Bake in the preheated oven until filling is set, about 15 minutes.
  6. 6 Allow to cool completely before slicing.

By DINNER2

Traditional Key Lime Pie
Dessert American

Traditional Key Lime Pie

4.9

Prep
15 min
Cook
15 min
Total
330 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
  3. 3 Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
  4. 4 Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

By JetsonRING

No-Bake Cherry Cheese Pie
Dessert American

No-Bake Cherry Cheese Pie

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.

By SNOWPOET

Vegan Chocolate Pie
Dessert American

Vegan Chocolate Pie

4.3

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Combine almond milk and pudding mix in a saucepan. Bring to a boil over medium heat, stirring constantly. When pudding boils, reduce heat to low and continue stirring until pudding thickens, about 5 minutes.
  2. 2 Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
  3. 3 Top with vegan whipped cream.

By Yoly

Easy Key Lime Pie II
Dessert American

Easy Key Lime Pie II

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 250 degrees F (125 degrees C).
  2. 2 In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside.
  3. 3 In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust.
  4. 4 Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.

By Carolyn

The Easiest Butterscotch Pie
Dessert American

The Easiest Butterscotch Pie

4.3

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
  2. 2 Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

By Heather

Lemon Meringue Icebox Pie
Dessert American

Lemon Meringue Icebox Pie

4.7

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Gather the ingredients. Preheat the broiler to 500 degrees F (260 degrees C).
  2. 2 Beat condensed milk, egg yolks, and lemon juice together in a medium mixing bowl; pour mixture into graham cracker crust.
  3. 3 Beat egg whites with sugar in a separate glass or metal mixing bowl until stiff peaks form. Spread evenly on top of lemon filling.
  4. 4 Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

By Linda

Watermelon Pie
Dessert American

Watermelon Pie

4.7

Prep
5 min
Cook
Total
195 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine Jell-O and hot water in a large bowl; stir until dissolved and cool, 10 to 15 minutes.
  3. 3 Fold dessert topping and diced watermelon into gelatin mixture.
  4. 4 Pour mixture into the prepared crust. Cool in the refrigerator until set, about 3 to 4 hours.

By JJOHN32

Key Lime Pie
Dessert American

Key Lime Pie

4.8

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
  3. 3 Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
  4. 4 Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.
  5. 5 Serve and enjoy!

By ANNRICHARDSON

Mini Key Lime Pies
Dessert American

Mini Key Lime Pies

4.9

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place crusts on a baking sheet.
  2. 2 Whisk sweetened condensed milk, sour cream, Key lime juice, and Key lime zest together in a bow until smooth; divide and pour into crusts, filling to the top.
  3. 3 Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. Garnish each pie with a Key lime slice and dollop of whipped cream.

By Lisawas

Easy Cream Cheese Pie
Dessert American

Easy Cream Cheese Pie

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Beat sweetened condensed milk and cream cheese in a bowl until smooth. Beat in lemon juice until well blended.
  2. 2 Pour cream cheese mixture into graham cracker crust. Spread cherry pie filling evenly over top.
  3. 3 Refrigerate pie until set, at least 2 hours.

By Bea Ramirez

Creamy Cheesecake
Dessert American

Creamy Cheesecake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
  3. 3 Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

By Karin Christian

5-Ingredient No-Bake Cheesecake
Dessert American

5-Ingredient No-Bake Cheesecake

4.5

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine condensed milk, whipped topping, and cream cheese in a large mixing bowl. Add lemon juice and blend on low speed until all ingredients are incorporated and mixture is creamy, about 2 minutes.
  3. 3 Pour into graham cracker crust and refrigerate until firm, 1 to 1 1/2 hours.

By Mary-Helen Matthews

No-Bake Lemon Pie
Dessert American

No-Bake Lemon Pie

4.9

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
  2. 2 Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
  3. 3 Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

By Sheila Motley Stokley

Lemon Icebox Pie
Dessert American

Lemon Icebox Pie

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat cream cheese in a medium mixing bowl until fluffy. Add condensed milk, lemon juice, and lemon rind; mix until smooth.
  3. 3 Pour lemon mixture into crust. Refrigerate at least 2 hours before serving.
  4. 4 Garnish with whipped cream and mint leaves if desired.
  5. 5 Slice and serve.

By Heather Simpson

No-Bake Peanut Butter/Chocolate Pie
Dessert American

No-Bake Peanut Butter/Chocolate Pie

4.9

Prep
15 min
Cook
Total
285 min

Instructions

  1. 1 Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
  2. 2 Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
  3. 3 Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.

By dan4th1

Becky's Strawberry Pie
Dessert American

Becky's Strawberry Pie

4.5

Prep
10 min
Cook
Total
150 min

Instructions

  1. 1 In a medium bowl, combine gelatin and boiling water. Stir until gelatin dissolves, about 3 minutes. Add ice and stir until gelatin thickens and cools. Fold in whipped topping and strawberries. Chill until mixture will mound, 20 to 30 minutes, then spoon into crust. Refrigerate for at least 2 hours before serving.

By Becky