Easy Peach Dumplings

I have always made apple dumplings in the fall, and they are delicious. I wanted to find a summer equivalent and this was it. Make this recipe for any summer night when you want a nice, sweet treat. I prefer these to peach cobbler or peach crisp!

These dumplings have canned peaches wrapped in fluffy crescent dough. Using canned peaches is a way to make this recipe easier, but if you want to use fresh peaches (or thawed frozen) you can! Top this recipe with a scoop of vanilla ice cream and this golden brown peach dumpling recipe will have you asking for more!

Ingredients Needed

• Butter: You will need to melt butter when mixed with the brown sugar.
• Brown Sugar: Don’t forget to pack your brown sugar when you measure it.
• Sliced Peaches: Use canned or fresh peaches!
• Lemon-Lime Soda: I used 7-up, but you can use any lemon-lime soda, like Sprite.
• Crescent Roll Dough: I prefer Pillsbury, but any brand will do.
• Cinnamon: Adds a nice sweet spice to the recipe

How to make Peach Dumplings

• Drain peaches and pat dry. Place one peach slice on each crescent roll and sprinkle with a pinch of brown sugar. Wrap up the crescent roll.
• Heat butter and brown sugar in a saucepan until mixture comes to a boil. Remove from heat and stir in cinnamon, vanilla and salt.
• Pour mixture over crescent rolls in pan along with soda. Bake until golden and bubbly.

Expert Tips

• It is super important to pat dry the peaches because any extra liquid will soak into the crescent roll dough, which can make it soggy.
• Add a scoop of ice cream or whipped cream on top.
• Know that the mixture will be still wet when you remove from the oven but will thicken as it cools.
• Serve warm or room temperature, plain or with ice cream.

Storage

• These are best served fresh and still warm from the oven.
• Store dumplings tightly covered in the refrigerator for just a few days.
• You can freeze leftovers in the freezer in an airtight container.

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Peach Dumpling Recipe

Peach Dumplings are the recipe of your dreams! It has canned peaches mixed in crescent roll dough. It can be topped with delicious cool ice cream. It truly is the perfect summer dessert you will ever make!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 332kcal

Author Dorothy Kern

Cost $9

Ingredients

• 1 can I can peaches
• 2 cans crescent rolls (8 rolls each)
• 1 cup (200g) packed brown sugar
• 1½ cups (170g) unsalted butter
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch salt
• 8 ounces lemon lime soda i.e. Mountain Dew or 7up

Instructions

• Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
• Drain peaches and pat dry.
• Unroll crescent rolls. Place one peach slice on each crescent roll and sprinkle with a pinch of brown sugar (rest of brown sugar will go in sauce). Wrap up the peach slice in the crescent roll. Place in prepared pan.
• Heat butter and brown sugar until butter melts and mixture just comes to a boil. Remove from heat and stir in cinnamon, vanilla and salt.
• Pour mixture over crescent rolls in pan along with soda. Bake until golden and bubbly, approximately 20-30 minutes. Mixture will be still wet when you remove from the oven but will thicken as it cools.
• Serve warm or room temperature, plain or with ice cream. Store leftovers in refrigerator for up to 3 days.

Notes

• The mixture will still be wet when you remove them from the oven but will become thicker as they cool.
• These are best fresh but you can freeze leftovers.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 30g | Protein: 1g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 233mg | Potassium: 59mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Other Peach Recipes

Recipes

THE BEST Homemade Peach Pie

Recipes

Easy Peach Crisp Recipe

Cake

Blueberry Peach Dump Cake

Drinks

Peach Sangria

The post Peach Dumplings appeared first on Crazy for Crust.

Why You’ll Love This Recipe

If you love key lime pie you’re in the right place! Traditional Key Lime Pie is baked and has a filling that is a bit like lime curd. While it’s delicious, I love the creamy no bake version even more for so many reasons:

• You don’t need to heat up you house by turning on the oven.
• This pie filling has the creamiest texture with the best key lime flavor from zest and juice.
• You can start with a store-bought crust or make mine from scratch.

Ingredients Needed

• Graham Cracker Crust: Make mine or buy yours from the store! My graham cracker pie crust starts with graham cracker crumbs, sugar, and melted butter and tastes amazing.
• Key Lime Juice: The acidity of the lime juice helps to set the pie – and because this is a key lime pie, you’ll want to use key lime juice.
• Lime Zest: Check out my How to Zest a Lemon tutorial for tips. Lime zest gives SO much flavor, so don’t skip it.
• Cream Cheese: Make sure it’s softened to avoid lumps in the creamy filling.
• Whipped Cream: Make my delicious homemade recipe! This light and fluffy whipped cream will be pipped around the edges.

How to make Key Lime Pie

• Beat cream cheese until smooth in a large bowl using an electric mixer.
• Stir in sweetened condensed milk, key lime juice, and zest. Mix until smooth.
• Pour into prepared crust. Chill until set.
• Before serving, garnish with whipped cream and lime slices.

Expert Tips

• With cream cheese, it is so important to let the cream cheese be at room temperature when you start using it to avoid a lumpy pie.
• When making fresh whipped cream, be sure to use heavy whipping cream (also called heavy cream) and beat it until stiff peaks form. You can also substitute cool whip for garnish if you prefer.
• Make my homemade graham cracker crust, or buy one from the store, but use a 9-inch pie plate so the filling fills it up. You could also use a Golden Oreo cookie crust or shortbread crust.
• Store the pie in the fridge or place leftovers in the freezer.

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No Bake Key Lime Pie Recipe

This Key Lime Pie recipe is the perfect summer pie. It has key lime throughout every bite and it is the easiest no bake pie recipe ever!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 12 servings

Calories 173kcal

Author Dorothy Kern

Cost $9

Ingredients

• 1 9-inch graham cracker crust
• 12 ounces (339g) cream cheese, softened
• 1 14 ounce can sweetened condensed milk
• ½ cup (118ml) key lime juice
• Zest from one lime or 2 key limes
• Whipped Cream for garnish

Instructions

• If making crust, prepare as directed and chill until ready to fill.
• Beat cream cheese until smooth in a large bowl using a mixer.
• Stir in sweetened condensed milk, lime juice, and zest. Mix until smooth.
• Pour into prepared crust. Chill at least 2 hours, or until set.
• Before serving, garnish with whipped cream and lime slices.

Notes

• Only use block cream cheese
• Make sure cream cheese is room temperature to avoid lumps
• You can use bottled key lime juice or juice your own.
• Regular limes may be substituted for zest, but be sure to use key lime juice.
• Make sure to use the exact amount of juice, the pie needs the acid in the citrus to
  help it set up.
• Store in refrigerator loosely covered. Pie can also be frozen.

Nutrition

Serving: 1serving | Calories: 173kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 156mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 0.4mg

Other No Bake Desserts

Pie

No Bake Dulce de Leche Pie

Pie

No Bake Lemon Cream Pie

Fall

No Bake Pumpkin Pie

Pie

No Bake Oreo Pie

The post No Bake Key Lime Pie appeared first on Crazy for Crust.

What is Millionaire Pie?

Millionaire Pie is a classic that is kind of like fluff married ambrosia salad. It has super simple ingredients and the pie filling has a fluffy and creamy texture that tastes good with any crust. Originating in the south, it got it’s name because it’s so rich tasting (a rich million dollar pie)!

For this recipe I used a store-bought graham cracker crust. Store-bought crusts are a great option, but feel free to make my homemade graham cracker crust! It’s better than the ones from the store. Graham cracker pie crust is a perfect option for these flavors in the filling because it is tasty, while not being overwhelming. This pie will be a huge hit with your family!

Ingredients Needed

• Sweetened Condensed Milk: This is required for the filling to set up – use only full fat, not fat free.
• Fruit: Pineapple and Maraschino Cherries both need to be drained before going to this pie recipe. Maraschino cherry juice can water down the pies.
• Lemon Juice: Works with the condensed milk to help it set – no substitutions!
• Coconut: Sweetened shredded coconut that you find in the baking aisle.

How to make No Bake Millionaire Pie

• Add sweetened condensed milk, drained pineapple, and lemon juice to a large mixing bowl. Stir until smooth.
• Fold in coconut, pecans, and cherries.
• Pour mixture into prepared pie plate. Chill at least 4 hours.
• Before serving, garnish with additional pecans and/or cherries, cool whip or fresh whipped cream.

Expert Tips

• I typically cut my cherries into quarters so they are easy to eat with every bite!
• It may seem like you can omit lemon juice, but this recipe cannot work without the lemon juice, so do not forget it!
• Homemade crusts need to chill, so if that is something you want to make, then plan ahead so you can have a little extra time.

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Millionaire Pie Recipe

This pie combines deliciously sweet pineapple and pecans in the classic millionaire pie recipe. It is then topped with a great whipped topping!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 299kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 9-inch graham cracker crust
• 1 14 ounce can sweetened condensed milk
• 1 cup (173g) crushed pineapple, well drained
• ⅓ cup (79ml) lemon juice
• 1 cup (90g) shredded sweetened coconut
• ½ cup (55g) chopped pecans
• ½ cup (80g) chopped maraschino cherries, drained and patted dry

Instructions

• If making the crust from scratch, make it and chill until ready to fill.
• Add sweetened condensed milk, drained pineapple, and lemon juice to a large bowl. Stir until smooth.
• Fold in coconut, pecans, and cherries.
• Pour mixture into prepared pie plate. Chill in the refrigerator at least 4 hours.
• Before serving, garnish with additional pecans and/or cherries

Notes

• Be sure to only use regular sweetened condensed milk (not fat free) for best results.
• Use fresh lemon juice and do not omit or substitute – the lemon juice is needed to help the pie set up.
• Be sure to drain your pineapple well before adding to the mixture.
• Buy maraschino cherries without stems for easy chopping.
• If you’re making a graham cracker crust from scratch you’ll need 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 7 tablespoons melted butter.

Nutrition

Serving: 1servings | Calories: 299kcal | Carbohydrates: 23g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 0.03mg | Sodium: 75mg | Potassium: 197mg | Fiber: 5g | Sugar: 11g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

Other No Bake Pies

Pie

No Bake Pistachio Pie

Pie

No Bake Dulce de Leche Pie

Pie

No Bake Chocolate Chip Cookie Pudding Pie

Pie

No Bake Lemon Cream Pie

The post Millionaire Pie appeared first on Crazy for Crust.

Classic Alligator Pie Song

If you have had a young kid, you know the song. It has been passed on forever and this Dennis Lee song is sure to get stuck in your head:

Alligator pie,
Alligator pie…
If I don’t get some…
I think I’m gonna cry!
Give away the green grass,
Give away the sky,
But don’t you give away my Alligator pie!

I figured that turning alligator pie into an actual recipe could be a great way to make some memories with your kid, but also use it as a way to teach them about baking in a way they find interesting! My daughter loved making this pie when she was young and she could almost do it all by herself!

This pie starts with an easy store-bought or homemade graham cracker crust, and then topped with the yummy pistachio flavor of pudding mixes. I then added the face to make the cutest little alligator!

Ingredients Needed

• Graham Cracker Crust: Store-bought or homemade!
• Pistachio Instant Pudding Mix (or vanilla pudding mix and green food coloring)
• Milk: Dairy milk is needed for the pudding to set up
• Decorations: Chocolate chips, or any other type of baking chip.

How to make Pudding Pie

• Pour milk and pudding mix into a large bowl. Whisk for 30 seconds. Pour into pie crust. Let set 5 minutes, then chill for at least 1 hour.
• When you are ready to serve, gather your decorations and remove pie from fridge. Slice and decorate with chocolate chip eyes, peanut butter chip nostrils, and white chocolate chip teeth.
• Eat the alligator before he eats you!

Expert Tips

• If pistachio instant pudding mix isn’t your thing; grab a box of vanilla instant pudding mix and some green food coloring. It all works the same! (remember with food coloring, a little goes a long way)
• You ca. switch out the crust for a store-bought or homemade Oreo Crust or All-Butter Crust.
• Store the pie in the refrigerator loosely covered with plastic wrap. I don’t recommend freezing this pie.

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Alligator Pie Recipe

Alligator Pie – this easy no-bake pie recipe is from the popular kids poem! The kids can make this themselves and it’s a fun way to teach the song!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 slices

Calories 42kcal

Author Dorothy Kern

Cost $6

Ingredients

• 1 (9-inch) Graham Cracker Crust
• 2 (3.4-3.9 ounce) boxes pistachio instant pudding mix
• 2 ¾ cups milk
• Chocolate chips, peanut butter chips, etc (for decorating)

Instructions

• Pour milk and pudding mix into a large bowl. Whisk for 30 seconds. Pour into pie crust. Let set 5 minutes, then chill for at least 1 hour.
• When you are ready to serve, gather your decorations and remove pie from fridge. Slice and decorate with chocolate chip eyes, peanut butter chip nostrils, and white chocolate chip teeth.
• Eat the alligator before he eats you!

Video

Notes

• You can also use vanilla pudding mix, or cheesecake pudding mix, and add a few drops green food coloring.

Nutrition

Serving: 1full pie | Calories: 42kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 8mg | Sodium: 29mg | Potassium: 101mg | Fiber: 0.002g | Sugar: 3g | Vitamin A: 109IU | Calcium: 83mg | Iron: 0.003mg

Other Pudding Pies

Pie

Coconut Chocolate Pudding Pie

Pie

Pretzel Peanut Butter Pudding Pie

Pie

Old Fashioned Banana Pudding Pie

Pie

No Bake Chocolate Chip Cookie Pudding Pie

The post Alligator Pie appeared first on Crazy for Crust.

How to Make Lemon Pie

• Make the whipped cream. I like to chill the bowl beforehand – a cold bowl keeps the fat in the cream cold so it’s much easier to whip. Your whipped cream will be even lighter and fluffier if you start with a cold bowl.
• Combine the sweetened condensed milk, lemon zest, lemon juice and the extract.
• Add half of the whipped cream and carefully stir to combine it with the other ingredients.
• Pour the mixture into your crust.
• Top with additional whipped cream.

Expert Tips

• Do not skip the lemon juice and do not use fat free sweetened condensed milk or your pie won’t set up properly.
• You can pipe the whipped cream using a star tip (I use a #22 star tip with a pastry bag).
• To create the lemon curl in the middle, take a whole slice of lemon and cut a single slit to the middle. Give it a twist and place in on the pie. Sprinkle lemon zest over the top and that’s it!

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No Bake Lemon Cream Pie Recipe

This easy No Bake Lemon Pie is creamy and perfect with a graham cracker crust. You can even freeze it!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 10 servings

Calories 181kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Crust:

• 1 graham cracker crust (or Golden Oreo or shortbread crust), from scratch or from the store

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

For the Lemon Cream:

• 1 14-ounce can sweetened condensed milk
• ¾ teaspoon lemon zest
• ½ cup fresh lemon juice (about 3-4 lemons)
• ¼ teaspoon pure lemon extract

Instructions

• Make the crust and chill until the filling is ready.
• Make whipped cream. Add cream and sugar to the bowl of an electric mixer and beat on high speed until it doubles in size, then add vanilla. Continue beating on high speed until stiff peaks form. Chill until ready to use.
• Stir sweetened condensed milk, ½ teaspoon lemon zest, lemon juice, and lemon extract in a large bowl until combined. Add half of your whipped cream and stir carefully until completely incorporated. Pour into crust.
• Decorate the top of your pie with the rest of your whipped cream. You can spread it in an even layer or pipe it on using a star tip. (I used star tip #22 in a disposable pastry bag.) Sprinkle with remaining lemon zest. Chill until ready to use. Refrigerate leftovers. The pie is also good frozen for a cool summer treat.

Video

Notes

To make the graham cracker crust, mix 1 1/2 cups graham cracker crumbs with 7 tablespoons melted butter and 1/4 cup granulated sugar. Press into a 9-inch pie pan.

You must use full fat sweetened condensed milk and the full amount of lemon juice (FRESH) listed for the recipe to set up properly. You need to use fresh lemon juice for best results.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 89mg | Potassium: 50mg | Fiber: 1g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

This No Bake Lemon Pie Recipe with sweetened condensed milk is an easy icebox pie with tons of lemon flavor. Make a homemade graham cracker crust with this easy lemon filling – this pie is a favorite!

Other No Bake Pies

Pie

No Bake Peanut Butter Pie

Pie

Easy No Bake Coconut Cream Pie

Cheesecake

No Bake Lemon Cheesecake

Pie

No-Bake Peanut Butter Chocolate Cream Pie

The post No Bake Lemon Pie appeared first on Crazy for Crust.

Peach Blueberry Dump Cake

Dump cake recipes are some of my favorites because they have the best crisp and soft texture and so much flavor. If you do not know, they are basically a cake meets cobbler kind of recipe. This blueberry peach cake is even better when served warm and with some ice cream on top!

Peach and blueberry are two fruits that taste so incredible together and this cake recipe is no exception. Make this dump cake for a pot luck or any occasion when you need an fruit cobbler that tastes like cake!

Ingredients Needed

• Butter: Unsalted butter works best, but salted may be used. Freeze the butter or chill it well so that it slices (or grates) easier.
• Peach Pie Filling: Pie filling helps give the cobbler that gooey center without extra ingredients.
• Peach Slices: Canned drained or use thawed frozen (or fresh).
• Blueberries: They can be fresh or frozen – but make sure they’re thawed and drained.
• Yellow Cake Mix: Use a box that is approximately 15-16 ounces, any brand.

How to make Blueberry Peach Cobbler

• Pour pie filling, peaches, and blueberries in the bottom of a 9×13-inch baking pan. Top with powdered cake mix. Sprinkle brown sugar and nuts over the top.
• Grate the frozen butter evenly over the top of the cake mix. Alternately, chop small pieces and spread them evenly.
• Bake until the butter is all incorporated and the top is light golden.

Expert Tips

• If you use frozen blueberries, make sure to let them thaw and dry them before putting them into the recipe. Any excess water could make the cake soggy.
• You can use slices of butter but cut them thin and place them evenly over the top. Grate frozen butter and do the same thing. The butter needs to melt evenly over the top of the cake mix for the magic to happen.
• Serve warm or room temperature with ice cream.
• Store in refrigerator for up to 3 days.

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Blueberry Peach Dump Cake Recipe

Make a Blueberry Peach Dump Cake for your next party – this EASY cake has just 5 ingredients and everyone loves it! This cake has blueberries and peach pie filling and is topped with a cake mix. It’s the easiest ever party dessert!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 371kcal

Author Dorothy Kern

Cost $8

Ingredients

• 12 tablespoons unsalted butter (see note)
• 1 21 ounce can peach pie filling
• 1 15 ounce can peach slices, drained
• 1 cup fresh blueberries (or frozen, thawed)
• 1 (15-16 ounce) box yellow cake mix
• 1 tablespoon brown sugar
• ½ cup chopped pecans optional

Instructions

• Tip: place sticks of butter in the freezer for at least 15 minutes. Then use a grater grate the butter so that it spreads easily over the top of the cake.
• Preheat oven to 350°F.
• Pour pie filling, peaches, and blueberries in the bottom of a 9×13-inch pan. Top with powdered cake mix. Sprinkle brown sugar and nuts, if using, over the top.
• Grate the frozen butter evenly over the top of the cake mix. Alternately, chop small pieces and spread them evenly. (Grating the butter gives easier and better coverage.)
• Bake for 45-50 minutes. Serve warm or room temperature with ice cream. Store in refrigerator for up to 3 days.

Video

Notes

Start with cold butter – slice thin slices and lay them evenly over the top of the cake mix. Or freeze your butter and then grate it to spread evenly. It’s important for the butter to be evenly over the powder because the melting butter as the dish cooks is what creates the cobbler/crisp like texture.

Nutrition

Serving: 1/12 recipe | Calories: 371kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 323mg | Fiber: 2g | Sugar: 12g

Other Dump Cake Recipes

Cake

Cherry Berry Dump Cake

Cake

Pumpkin Apple Dump Cake

Cake

Cherry Peach Dump Cake

Cake

Pineapple Upside Down Dump Cake

The post Blueberry Peach Dump Cake appeared first on Crazy for Crust.

Hula Pie Recipe

If you’ve ever been to Hawaii you’ve probably heard of and/or tasted Hula Pie. It’s a classic dessert created at Duke’s and it’s EPIC! (Hello, ice cream, Oreos, and hot fudge.) I first had it on Maui and I dreamed of it until I could have it again!

This is the perfect summer ice cream pie recipe with a creamy and crunchy texture thanks to the macadamia nuts – plus it’s got the best flavor from the chocolate cookie crust, hot fudge and whipped cream. Pile that ice cream high because at Duke’s the top of the pie is mile high!

How to make

• Grind cookies in a food processor and mix with melted butter (you don’t need to remove the cream from the Oreo cookies). Chill crust. Let the ice cream sit at room temperature until you’re able to stir it, but it’s not all the way melted.
• Place ice cream in a large bowl. Fold the macadamia nuts into the ice cream.
• Pile the ice cream mixture into the pie pan in a dome shape, then freeze until hardened.
• Spread the hot fudge over the top of the frozen pie. Sprinkle with more macadamia nuts. Freeze for at least 4 hours or overnight.
• To serve, top with whipped cream.

Expert Tips

• It’s easier to slice if you let it sit at room temperature for about 10 minutes.
• To make slicing the pie easier, use a warmed knife: dip your knife in a cup or bowl of hot water between cuts.
• If you want to make fresh whipped cream, beat 1 cup heavy cream to stiff peaks while adding vanilla extract and 2 tablespoons powdered sugar.
• Be sure to cover the pie with plastic wrap in the freezer.

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Hula Pie Recipe

This easy no bake Hula Pie has an Oreo Crust, vanilla macadamia nut ice cream, and hot fudge topping! Everyone loves this pie!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

Calories 309kcal

Author Dorothy Kern

Cost $9

Ingredients

• 1 recipe Oreo Cookie Crust or from the store
• 1 1.5 quart container vanilla ice cream
• 1 cup chopped macadamia nuts plus more for topping
• 2 cups hot fudge ice cream topping
• Whipped Cream for garnish

Instructions

• Make sure your Oreo crust is chilled if you made it from scratch. Let the ice cream sit at room temperature until you’re able to stir it, but it’s not all the way melted (about 10-15 minutes). Stir the macadamia nuts into the ice cream. Pile the ice cream into the pie, then freeze until hardened, at least 1 hour.
• Spread the hot fudge over the top of the frozen pie. Sprinkle with more macadamia nuts. Freeze for at least 4 hours or overnight.
• To serve, top with whipped cream. It’s easier to slice if you let it sit at room temperature for about 10 minutes. The first slice might be messy!

Video

Notes

• Cut with a warmed knife to make cuts easier.
• Be sure to pile the ice cream high into the crust – the original Hula Pie is dome shaped.
• A food processor is the easiest way to chop macadamia nuts.

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Sodium: 211mg | Potassium: 221mg | Fiber: 2g | Sugar: 21g | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 1.3mg

Other Ice Cream Pie Recipes

Pie

Cherry Ice Cream Pie

Pie

Seven Layer Ice Cream Pie

Pie

Butterfinger Ice Cream Pie

Pie

5-Minute Ice Cream Pie

The post Hula Pie appeared first on Crazy for Crust.

5-Minute Ice Cream Pie

This ice cream pie is the easiest pie you will ever make! It only takes 5 minutes and you can use your favorite ice cream flavors. This pie is basically on large layer of ice cream on an Oreo cookies crust!

Ice Cream Pie is so quick and easy to make, is the perfect ice cream dessert for summer, and is so easy to make how YOU like it!

Expert Tips

• Other garnishes that would go great on top are chocolate chips, chocolate syrup, caramel sauce, or chopped nuts, like pecans.
• To make slicing a frozen pie easier, fill a bowl or cup with hot water and dip your knife into it between cuts.

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5-Minute Ice Cream Pie Recipe

This ice cream pie recipe takes only 5 minutes to make!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 368kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1.5 quarts Ice Cream (any flavor)
• 1 no bake cookie crust (any kind)
• Hot fudge, candy, or whipped cream for garnish

Instructions

• Place ice cream in prepared pie crust. Smush to fit. If the ice cream is too hard let it sit out for a few minutes before putting into pie crust. Refreeze before serving.
• Serve with hot fudge, peanut butter, whipped cream, or other garnish.

Video

Notes

• Use any flavor ice cream!
• Use any no bake crust from the store: Oreo, graham cracker, pretzel – or make your own with one of my crust recipes.

Nutrition

Serving: 1slice | Calories: 368kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 143mg | Potassium: 353mg | Fiber: 1g | Sugar: 38g | Vitamin A: 745IU | Vitamin C: 1.1mg | Calcium: 227mg | Iron: 0.2mg

Other Ice Cream Recipes

Ice Cream

Ice Cream Sandwich Cake

Cupcakes

Ice Cream Cupcakes

Pie

Seven Layer Ice Cream Pie

Cake

Brownie Ice Cream Cake

The post 5-Minute Ice Cream Pie appeared first on Crazy for Crust.

Ingredients Needed

• Chocolate Pudding: Use Instant chocolate pudding mix!
• Milk: Nonfat or regular – it must be cows milk for the pudding to set up.
• Peanut Butter: No-stir peanut butter works best (not natural peanut butter), I like Skippy or Jif.
• Cool Whip: You can use regular, light, sugar-free, or any brand. Using whipped topping makes this so easy.
• Oreo Crust: Use my homemade one or buy one at the store.

How to Make Chocolate Peanut Butter Pie

• Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half a container of Cool Whip.
• Pour and spread mixture in prepared chocolate cookie crust. Cover and chill 4 hours or overnight. Before serving, spoon remaining Cool Whip over the top of the peanut butter mixture and sprinkle with chopped peanut butter cups.

Expert Tips

• If you find your pie didn’t set properly, this is typically due to mixing it too much and the cool whip/whipped cream breaks. Therefore, make sure to fold it slowly. Usually I do not have this issue with cool whip!
• I like to garnish this pie with broken peanut butter cups or chocolate chips. You can use Reese’s Pieces, but they’ll bleed into the topping.
• How to make this with freshly whipped cream: beat 1 1/2 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Gently fold half into the chocolate layer – if the whipped cream isn’t stiff enough or breaks your pie will be loose.

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The BEST No Bake Chocolate Peanut Butter Pie Recipe

The PERFECT recipe with only five ingredients! It's the easiest pie recipe you'll ever make and everyone will devour it.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 305kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 9-inch Oreo Crust (store bought or my Oreo Crust Recipe)
• 1 3.9-ounces box (110g) instant chocolate pudding mix
• 1 ¼ cups (294ml) nonfat milk
• ¾ cup (204g) creamy peanut butter
• 1 8 ounce container (226g) Cool Whip
• Peanut butter cups for garnish, optional

Instructions

• Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half the container (4 ounces/113g) Cool Whip.
• Spread mixture in prepared pie crust. Cover and chill 4 hours or overnight. Before serving, top with remaining Cool Whip and chopped peanut butter cups.

Notes

• I don’t recommend substituting freshly whipped cream because it’s easier for the pie to be too loose, but you can whip 1 1/2 cups heavy whipping cream with 2 tablespoons powdered sugar and a teaspoon of vanilla extract.
• Store pie loosely covered in the refrigerator or you can even freeze the pie.

Nutrition

Serving: 1slice | Calories: 305kcal | Carbohydrates: 29g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 349mg | Fiber: 2g | Sugar: 21g

Other No-Bake Pies

Pie

No Bake Lemon Pie

Fall

No Bake Pumpkin Pie

Pie

No Bake Oreo Pie

Pie

Easy No Bake Coconut Cream Pie

The post No Bake Chocolate Peanut Butter Pie appeared first on Crazy for Crust.

Ingredients in Banana Cream Pie

• Sugar: The custard is sweetened with granulated sugar
• Cornstarch: I find that using cornstarch to thicken is the easiest and best way to make pudding from scratch.
• Whole Milk: While you can use low-fat or nonfat milk, I don’t recommend it. Whole milk makes a nice creamy pudding.
• Eggs: Eggs make this a rich custard. I use whole eggs instead of just egg yolks (I don’t like wasting the whites).
• Vanilla extract: for flavor
• Unsalted butter: For richness – this is an important ingredient to finish your pudding.
• Bananas: Obviously! Use a just ripe banana – nothing with brown spots.
• Pie Crust: Traditionally banana cream pie is made with a pastry crust, but you can also use a no-bake crust like my Graham Cracker Crust or Oreo Crust.

Expert Tips

• Make it no bake! It’s easy to turn this into a no-bake banana cream pie recipe by switching the crust. Here are some alternate crusts:
  • No Bake Graham Cracker Crust
  • Oreo Crust
  • Shortbread Crust
• Make sure your bananas are just ripe. If they’re too ripe they’ll get brown and soggy too fast.
• Don’t skip straining the pudding. It is important in case there are any bits of egg. Be sure to cover the pudding with plastic wrap while it cools to avoid getting a skin on top.
• If you want to add banana flavor to the vanilla custard itself, add a 1/2 teaspoon banana extract.

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Banana Cream Pie Recipe

Make my easy banana pudding recipe from scratch! This simple pie is easy to make and full of fresh sliced bananas and homemade pudding.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 447kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 pie crust from scratch or from the store
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups whole milk
• 2 large eggs beaten
• 2 teaspoons vanilla extract divided
• 3 tablespoons unsalted butter sliced
• 1 cup cold heavy whipping cream
• 2 tablespoons powdered sugar
• 3-4 bananas ripe but not spotted

Instructions

Blind Bake the Pie Crust:

• NOTE: this blind baking method in step 2 is for my all butter pie crust. If you are using a frozen or refrigerated crust from the store, follow the package directions to blind bake the crust.
• Preheat oven to 425°F. Place pie crust in 9-inch pie plate and chill until firm while oven preheats. Prick the bottom of the pie crust all over with the tines of a fork. Place a piece of parchment paper in the bottom of the pie crust and fill it with pie weights (or beans or similar item) and bake it for 10-15 minutes. Carefully remove the weights and parchment and continue baking for an additional 10-15 minutes or until the crust is browned and cooked through. Let cool while preparing filling.

Make the pudding:

• Whisk sugar, cornstarch, and salt in a medium saucepan. Whisk in milk. Heat over medium-low heat, stirring constantly, until the mixture is thick and bubbly (about 7-8 minutes).
• Place beaten eggs in a medium bowl. Temper the eggs by whisking the eggs constantly while adding a bit of the hot custard mixture, then pour the egg mixture into the custard while whisking the pudding constantly.
• Cook over medium-low heat until it boils (it will boil quickly) then cook, stirring constantly an additional 2 minutes. Remove from the heat and stir in the vanilla and butter.
• Strain the mixture through a mesh strainer to remove any lumps or bits of egg that may have cooked. Cool to room temperature.

Make the whipped cream:

• Make the whipped cream the same day you serve the pie. Beat heavy whipping cream with a hand or stand mixer fitted with the whisk attachment. Beat on high speed, adding the powdered sugar and vanilla during mixing, until stiff peaks form.

Assemble the pie:

• Slice bananas. Layer a single layer of banana slices on the bottom of your pie crust. Top with half the pudding, add more bananas, then the rest of the pudding. Chill until ready to serve, then top with whipped cream.
• Store leftovers loosely covered in the refrigerator for up to 2 days.

Nutrition

Serving: 1serving | Calories: 447kcal | Carbohydrates: 50g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 300mg | Potassium: 337mg | Fiber: 2g | Sugar: 31g | Vitamin A: 804IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 1mg

Other Banana Recipes

Breakfast Recipes

Banana Chocolate Chip Pancakes

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Avocado Banana Bread

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Honey Banana Smoothie

Pie

Coconut Banana Cream Pie

The post Banana Cream Pie Recipe from scratch appeared first on Crazy for Crust.