These fun pies are the perfect make-ahead treat for backyard barbecues and cookouts.
There’s no need to wrangle with a rolling pin – just pat the crust in the pan. Fold together a creamy cheesecake filling, stir
up a speedy custard, or grab a muffin pan and bake off a batch of cupcake tarts. Then sit back and chill. Homemade has never
been so simple.
A summery mix of fresh-picked berries adds a sweet burst of flavor to this versatile cheesecake pie. Create a new twist by
pairing the filling with a Chocolate Butter Cookie Crust or a salty Pretzel Crust. Substitute mascarpone cheese for cream cheese or top with sliced peaches and pitted cherries. Any choice is a good one!
When you’re ready to serve, use a sharp, thin-bladed knife to cut through the filling and crust, then insert a pie server
underneath each slice and lift from the pan.
The perfect summer dessert, this easy-to-make pie is loaded with sweet-tart citrus flavor. Frozen lemonade concentrate is
one of the secrets to its fast and creamy filling.
Whether you’re serving a large crowd or a small family, ice cream pies make it easy to dish up everyone’s favorite frozen
treat. To quickly soften ice cream let stand at room temperature for 10 minutes, then scoop it into the bowl of a heavy-duty
electric stand mixer. Beat at low speed, using the paddle attachment, 5 to 10 seconds or until just smooth enough to spread.
(To prevent crystallization when refrozen, ice cream should be softened just enough to spread easily into the crust – not
so warm that it begins to melt.)
We lightened up one our favorite cheesecake recipes for a totally delicious (and guilt-free) summer indulgence. Instead of
baking the batter in a spring-form pan, we used a set of 4-inch tart pans with removable bottoms. Fresh nectarines and a colorful
medley of berries add the finishing touch.
Pie just doesn’t get much easier or better than this tasty twist on banana pudding. In fact, once you try our speedy version
of homemade custard, you’ll never be tempted to make instant pudding again. If you’re a big fan of vanilla wafers like we
are, pick up an extra box and tuck a few into the meringue before baking. For party-pretty slices, dip the knife blade in
cold water or lightly coat with vegetable cooking spray.
This orange and lemon tart combines the bright citrus flavor of lemon and orange in a crisp gingersnap crust. You can make
the orange and lemon tart up to 1 month ahead, so it’s perfect for a party. Just omit the whipped cream and garnish, and chill
as directed. Remove the metal rim of the tart pan; cover with plastic wrap, and freeze in a zip-top plastic freezer bag. Thaw
overnight in the refrigerator, and add the whipped cream and garnish up to 4 hours before serving.
Topped with toasted coconut, this creamy pineapple pie is one sweet slice of down-home delicious. Pecan shortbread cookies
add a double dose of richness to the buttery crust. Pulsing cookies in a food processor is a quick way to create crumbs. If
you don’t have a processor, place the cookies in a large zip-top plastic bag; partially close the bag, leaving a small opening
in the top of the bag to allow air to escape. Gently crush cookies with a rolling pin or mallet.
This is the banana split of icebox pies – the ultimate soda fountain treat folded into a creamy filling and frozen in a graham
cracker crust. One recipe makes 2 large pies – so it’s perfect for feeding a crowd.
A dark chocolate cookie-crumb crust and “Jumbo” foil baking cups give these easy-to-make tarts a chic twist. They’re baked
in muffin pans just like cupcakes. Pour the filling all the way to the top of the extra-tall cups – it doesn’t rise during
Save room for pie! If you think healthy eating means giving up the foods you love, grab a fork and taste what you’ve been
missing. A slice of this rich and creamy pie has less than 4 grams of fat!
A deliciously sweet filling made with chocolate, peanut butter, and caramel is the perfect match for the salty crunch of an
over-the-rim pretzel crust. Pottery pie plates, like this pretty blue dish, vary in size and shape, so we don’t often use
them for baking – but they do make colorful serving pieces and most are large enough to hold a 9-inch glass pie plate.
A simple twist in the traditional recipe plus a buttery shortbread crust give this Southern favorite a whole new look. The
filling separates when baked, creating a thin golden brown cake layer on top of a delicious lemon custard.
Fresh strawberries team up with blueberries and bananas for a triple-layered ice cream treat. The big surprise? Crushed waffle
cones are the secret ingredient in this fun crust. For super-sharp slices, remove the frozen pie from the spring-form pan,
and place on a cutting board. Using a large chef’s knife, cut the pie in half; cut each half into the desired number of slices,
and serve immediately.
You’ll have to move pretty fast to get the last piece of this luscious pie. Like the classic version of lemon icebox pie,
our rich chocolate filling is made with sweetened condensed milk.
Impress your guests or family with the goodness of classic lemon icebox pie. This recipe features from-scratch buttery crust,
lemony-rich baked filling, and homemade whipped cream.
With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever.
This chilled, creamy pie is the dessert equivalent of a swimming hole—so refreshing you can't help but dive in.
You would think this tart and creamy Key Lime pie couldn't get any better, until you find an irresistible layer of caramel
and pecans between the crust and lime filling.
Not only is this a gorgeous dessert, but the combination of salt from the crushed pretzels and sweetness from the strawberries
makes this recipe irresistible.
These chilled, creamy pies are the dessert equivalent of a swimming hole--so refreshing you can't help but dive in.