No-Bake Peanut Butter Pie

 No-Bake Peanut Butter PieMemorial Day is coming up and I’ve got your long weekend dessert needs covered.No-Bake Peanut Butter PieNo-Bake Peanut Butter Pie, y’all! It’s a great way to ring in the unofficial start of summer.No-Bake Peanut Butter PieAnd since it doesn’t require cranking the oven, it’s the ideal dessert to make on a searing hot summer day. Lord knows we have plenty of those coming our way. (Even if it currently feels like it will just be cool and rainy forever.)No-Bake Peanut Butter PieThis pie has it all. Seriously. There’s the Oreo crust…No-Bake Peanut Butter Piea puddle of ganache (aka a “black bottom”)…No-Bake Peanut Butter Piecrunchy chopped peanuts and miniature peanut butter cups.No-Bake Peanut Butter PieThen there’s the creamy peanut butter filling…No-Bake Peanut Butter PieNo-Bake Peanut Butter Piewhipped cream…No-Bake Peanut Butter Pieand more chopped peanuts and miniature peanut butter cups. Also, chocolate sprinkles.No-Bake Peanut Butter PieYaaaaaaas.No-Bake Peanut Butter PieYou and your friends won’t be able to get enough of this No-Bake Peanut Butter Pie. Make it for the holiday weekend or your beach trip or any summer birthdays. Heck, make it for all of those occasions.No-Bake Peanut Butter PieIt doesn’t get much better than this.No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Ganache Layer:
4 ounces dark chocolate, chopped
1/4 cup heavy cream
1/4 cup salted peanuts, finely chopped
6 miniature peanut butter cups, quartered

Peanut Butter Filling:
3/4 cup heavy cream, cold
1 cup creamy-style peanut butter (I used Skippy)
1 8-ounce brick full-fat cream cheese, room temperature
1 cup confectioner’s sugar
1 tablespoon pure vanilla extract

Whipped Cream Topping:
1 cup heavy cream, cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract

Garnish (optional):
miniature peanut butter cups, quartered
salted peanuts, finely chopped
chocolate sprinkles

Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate. Refrigerate for 15 minutes to set.

Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Scatter with chopped salted peanuts and quartered miniature peanut butter cups. Refrigerate crust and ganache while you prepare the filling.

In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.

In a separate arge mixing bowl, use an electric mixer to beat peanut butter, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust. Chill for 3 hours or overnight.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Scatter with quartered miniature peanut butter cups, chopped salted peanuts, and/or chocolate sprinkles, if desired.

Slice and serve. Leftover pie will keep covered in the refrigerator for a few days.No-Bake Peanut Butter Pie

Banana Cream Pie

Banana Cream PieOutdoor entertaining season is so close, I can taste it…and it tastes like Banana Cream Pie.Banana Cream PieCold and creamy, with a soft banana-scented filling and a crumbly, buttery Nilla Wafer crust—it’s basically everything that’s good about banana pudding, made from scratch and layered into a pie plate.Banana Cream PieThis pie is a little kitschy and very retro—the sort of dessert that everyone forgets they love until they are presented with it…and then they fall in love all over again.Banana Cream PieBanana Cream PieI defy you to find a warm weather occasion that can’t be improved by Banana Cream Pie.Banana Cream PieBanana Cream PieRooftop cookout? Banana Cream Pie for dessert. (Pro Tip: this is especially good on nights that involve fireworks.)

Birthday? Banana Cream Pie > cake. Well, most cake.Banana Cream PieBanana Cream PieBeach weekend? Don’t forget a box of Nilla Wafers.

Picnic in the park? If you can find a way to keep it cold, absolutely.Banana Cream PieBanana Cream PieNetflix and chill…and Banana Cream Pie.Banana Cream PieTrust me. This is a pie capable of winning you new friends.Banana Cream PieBanana Cream PieI mean, I don’t know about you, but if I come to a gathering and someone has made Banana Cream Pie, I want to find that person and make them my friend.

It’s always good to have friends that make pie.Banana Cream PieBanana Cream Pie
makes one 9-inch standard pie

Crust:
60 Nilla Wafers*
1/4 cup light brown sugar, packed
pinch of Kosher or sea salt
6 tablespoons unsalted butter, melted

Filling:
2 medium bananas, thinly sliced, divided
2 teaspoons lemon juice (or apple cider vinegar), divided
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon Kosher or sea salt
3 cups whole milk
4 large egg yolks
1 tablespoon pure vanilla extract
2 tablespoons unsalted butter

Topping:
1 1/2 cups heavy cream
2-3 tablespoons confectioners sugar
1 teaspoon pure vanilla extract
Nilla Wafers (optional)
banana slices (optional)

Preheat the oven to 350F.

Make the crust. Place Nilla Wafers in the bowl of a food processor and process until no large pieces remain. Add light brown sugar, melted butter, and salt. Process until the mixture resembles wet sand, scraping down the sides of the bowl as necessary. Transfer the mixture to a 9-inch standard pie plate and use clean hands to press the mixture onto the bottom and up the sides of the pan. Bake crust for 10 minutes. Cool it on a rack while you prepare the filling.

Thinly slice 1 banana and toss it in 1 teaspoon lemon juice. Line the cooled crust with banana slices. Set aside.

In a medium-large saucepan, whisk together sugar, cornstarch, and salt. Place the pan over medium-high heat. Whisking constantly, pour the milk into the dry ingredients. Continue to whisk until the mixture boils for 1 minute. Reduce the heat to low.

Whisk egg yolks with a fork. Remove 1/3 of the warm milk mixture from the pot. Whisking constantly, slowly pour milk mixture into the egg yolks until completely combined. Add egg yolk mixture to the pot and turn heat back up to medium-high. Continue to whisk until mixture boils for 2 minutes. Remove from heat. Whisk in vanilla extract and butter. Pour filling into prepared crust.

Slice remaining banana and toss in remaining teaspoon of lemon juice. Arrange slices over the top of the filling. Cover the pie with plastic wrap, pressing so it adheres to the surface, and chill for at least four hours or overnight. Bananas will brown a bit.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Remove pie from refrigerator and top with whipped cream. Slice and serve pie, topping individual slices with Nilla Wafers and banana slices immediately before serving, if desired.

Pie will keep covered in the refrigerator for 2-3 days.

Note:

I use boxed Nilla Wafers for this recipe and recommend that you do, too. I have not tested this recipe with my homemade Vanilla Wafers. If you do, please let me know how it works out.

Black Bottom Key Lime Pie

Black Bottom Key Lime PieIn my short but very intense baking career, I’ve come to think that whoever coined “Easy as pie,” was making a very cruel joke.Black Bottom Key Lime Pie

Pie takes time and energy and the patience to scrape up the layer of flour that’s adhered itself to your best rolling surface, and unless you make it all the time (those late-November pies are always the easiest ones, aren’t they?), it can seem like a culinary Mount Everest. It’s not—anyone can make a pie—but I understand why it can be perceived as intimidating. Pie is simple, straightforward stuff, but it definitely isn’t easy.Black Bottom Key Lime Pie

Except for this Black Bottom Key Lime Pie, that is. It’s very easy and guaranteed to impress. I mean, look at those delicious layers!

Black Bottom Key Lime PieBlack Bottom Key Lime PieIf you want to make one of these magnificent pies for yourself, start by blitzing Oreos and butter together until they are sandy. Press the mixture into a pie plate to make a crust. Bake that for 8 minutes, just to set.Black Bottom Key Lime PieBlack Bottom Key Lime Pie

Warm some chopped dark chocolate and heavy cream together and stir to make a ganache. Carefully spread it onto the crust, and then give it a brief chill to set the layer. This magical puddle of ganache is the titular “Black Bottom.”

Black Bottom Key Lime PieBlack Bottom Key Lime PieWhisk together the key lime filling. This iconic pie filling is one of the easiest to make. Just whisk together a can of sweetened condensed milk, some egg yolks, some lime zest and key lime juice. I like to add 1/4 cup of sour cream, just to keep everything extra dreamy. If you’re a key lime pie purist, you can leave it out.Black Bottom Key Lime Pie

Pour the filling over the ganache layer and bake the pie for 20 minutes. It should be ever-so-slightly jiggly when it’s done. It’ll firm up as it cools.Black Bottom Key Lime Pie

Chill the pie well (nobody likes warm Key Lime Pie!) and then top it with some whipped cream. You can pipe this layer if you are so inclined. I am not, mostly because I would like to eat pie sooner rather than later.Black Bottom Key Lime Pie

Oh, y’all. This is the way to get your key lime fix. The tartness of the filling pairs beautifully and deliciously with the dark chocolate and the whipped cream, and the crunchy Oreo crust…well, it’ll keep you coming back for more.Black Bottom Key Lime Pie

Make this pie this weekend, or next Wednesday, 3/14. It’s Pi(e) Day, after all ❤Black Bottom Key Lime Pie

Black Bottom Key Lime Pie
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Ganache:
4 ounces dark chocolate, chopped
1/4 cup heavy cream

Key Lime Pie Filling:
1 14-ounce can sweetened condensed milk
1/4 cup full-fat sour cream
4 large egg yolks, room temperature
1 tablespoon lime zest (or key lime zest)
1/2 cup key lime juice

Whipped Cream Topping:
1 cup heavy cream, cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
chocolate shavings (optional)
lime zest (optional)

Preheat oven to 350F. Lightly grease a 9-inch pie plate.

Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate (I find that a 1/4 cup measuring cup works wonders for this). Bake the crust for 8 minutes and then let it cool for 20 (or until you can handle the pie plate).

Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Freeze crust and ganache while you prepare the key lime pie filling.

In a medium-large mixing bowl, whisk together sweetened condensed milk and sour cream. Whisk in eggs, followed by lime zest and key lime juice. Remove pie plate from freezer and pour filling mixture over the ganache. Pop any air bubbles with a toothpick or the tines of a fork. Bake pie 20 minutes, or until just barely jiggly. It will set as it cools.

Let pie cool on a rack before chilling in the refrigerator for at least 4 hours.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Scatter with chocolate shavings and lime zest, if desired.

Serve immediately. Leftover pie will keep covered in the refrigerator for a few days.

Black Bottom Key Lime Pie

Silky Smooth Sweet Potato Pie

Silky Smooth Sweet Potato PieWith Thanksgiving just six days away, I hope you’re all narrowing down your menus. Don’t worry, there’s still time. If you’ve forgotten to order a turkey, don’t fret–my family hasn’t eaten a traditional Thanksgiving meal in years and we’ve all turned out alright 😉

Silky Smooth Sweet Potato PieTraditional or not though, you should add this Silky Smooth Sweet Potato Pie to your menu. It’s so simple and so good that I was honestly a little sad to give the last two slices to my friends David and Francis on Wednesday night. I have had more than my fair share of pie while recipe testing the last few weeks, but I really loved this one, even though I didn’t know if I would.

Silky Smooth Sweet Potato PieI remember the first time I heard about Sweet Potato Pie–I recoiled in horror just like I did when my mother first offered me Zucchini Bread. I have always liked sweet potatoes, but as far as I was concerned they were not suitable for dessert. Never mind that every holiday sweet potato dish I’d had up to that point was made with eggs, butter, and more brown sugar than any side dish really should have 🙄 

Thank goodness I grew up. I’d hate to miss out on this smooth, spiced sweet potato masterpiece.

Silky Smooth Sweet Potato PieSweet Potato Pie is super easy to make. Start by making some sweet potato purée. Scrub a couple of whole sweet potatoes and put them in a pot with some cold water.

Silky Smooth Sweet Potato PieBoil them until they’re nice and soft. Run them under cold water until you can handle them and then remove their skins and slice them into manageable pieces.

Silky Smooth Sweet Potato PiePush them through a sieve to remove any fibrous bits. This will take a few minutes.

Silky Smooth Sweet Potato PieWhisk the purée together with some melted butter and 3/4 cup light brown sugar. Oh, and some cinnamon, ginger, nutmeg, and salt. The spices really make the sweet potatoes sing.

Silky Smooth Sweet Potato PieAdd in three eggs and some vanilla.

Silky Smooth Sweet Potato PieAnd throw some sour cream in for good measure.

Silky Smooth Sweet Potato PieThen push it all through the sieve again. This pie is called “silky smooth” for a reason.

Silky Smooth Sweet Potato PiePour the filling into a prepared crust, brush the exposed pie dough with egg wash, and loosely wrap the entire pan in foil (or use a pie protector). This will keep the crust from burning while it bakes.

Silky Smooth Sweet Potato PieSilky Smooth Sweet Potato PieBake the pie for thirty minutes with the foil, then for fifteen without. After that, turn off the oven and leave the pie in the oven for another 15 minutes. You might remember this method from last week’s Chocolate Buttermilk Pie.Silky Smooth Sweet Potato Pie

Silky Smooth Sweet Potato PieLet the pie cool a bit. You don’t have to wait until it’s room temperature if you don’t want to–Sweet Potato Pie is good warm, room temp, or cold.

Silky Smooth Sweet Potato PieSlice it up. Try not to send a picture of your pie to everyone in your phone contacts.

(I failed pretty hard on that last part.)

Silky Smooth Sweet Potato PieYou can serve this pie plain, but it’s Thanksgiving, so whipped cream is kind of a must.

Silky Smooth Sweet Potato PieSilky Smooth Sweet Potato PieTake a bite. Practically weep over how delicious and velvety smooth this pie is. Briefly wonder why you ever judged Sweet Potato Pie in the past…but only briefly. You don’t have time for that–you have pie to eat.Silky Smooth Sweet Potato Pie

Looking for more pie? Try my Pumpkin Pie, Cranberry Apple Pie, or Black Bottom Pear & Almond Pie!

Silky Smooth Sweet Potato PieSilky Smooth Sweet Potato Pie
makes one 9-inch pie

1/2 recipe Cream Cheese Pie Dough, or other good pie crust
16 ounces raw sweet potatoes, whole and unpeeled 
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt
3 large eggs, room temperature
2 teaspoons pure vanilla extract 
1/2 cup full-fat sour cream

Egg Wash:
1 large egg
1 teaspoon water

Scrub whole sweet potatoes. Place them in a 4-6 quart pot and cover with cold tap water. Bring to a boil over high heat and let cook 45-50 minutes or until a paring knife slices them easily. Place hot sweet potatoes in a colander and run under cold tap water until you can handle them.

On a floured surface, roll out pie dough to a 12″ diameter. Fit into a 9″ pie plate and trim the overhang to 1/2-inch. Crimp the edges and chill the crust while you prepare the filling.

Place an oven rack in the lowest position and ensure that there is at least 6 inches of space above it. Preheat oven to 375F.

Transfer sweet potatoes on a cutting board. Peel off and discard skins. Cut potatoes into a few large pieces.

Place a sieve (or wire mesh colander) over a mixing bowl. Put the sweet potato pieces in the sieve and use a silicone spatula or wooden spoon to push them through and into the bowl. Set sieve aside.

Add melted butter, light brown sugar, cinnamon, ginger, nutmeg, and salt to the sweet potato purée and whisk together. Whisk in eggs and vanilla, followed by sour cream.

Place sieve back over a large mixing bowl. Pour in filling and use a silicone spatula or wooden spoon push it through.

Remove prepared crust from the refrigerator and place on a sheet pan. Pour filling into crust. Whisk together egg wash ingredients and brush mixture onto exposed crust. Loosely wrap a 4-5 foot piece of aluminum foil around the pie, securing the ends by crumpling them together. Bake pie on the bottom rack of the oven for 30 minutes. Remove foil and bake an additional 15 minutes, until puffed at the edges (it may look underdone in the center–this is normal). Turn off oven and open door slightly. Let pie remain in the oven for 10-15 minutes.

Remove pie from oven and let cool completely on a rack. Pie may be served slightly warm, room temperature, or cold. Slice and serve with whipped cream, if desired.

Leftover pie will keep at room temperature for up to three days or in the refrigerator for up to five.

Chocolate Buttermilk Pie

Chocolate Buttermilk PieThe first time I made this Chocolate Buttermilk Pie, it cracked down the middle just minutes after it came out of the oven. I have a history of making ugly pies (my motor skills leave something to be desired), but a giant crescent-shaped crater was a little much, even for me.

Chocolate Buttermilk PieOnce that pie cooled though, I cut a sliver for myself and promptly fell in love. What’s not to love about soft, fudgy chocolate filling baked into a flaky pie crust?! Nevertheless, I couldn’t post a cracked pie on here and expect any of you to come back ever again. Lucky for you, I have plenty of pie dough in my fridge this time of year and entirely too much time on my hands 😉

Chocolate Buttermilk PieChocolate Buttermilk PieSo, how do I get my Chocolate Buttermilk Pies to stay in one piece? Well, it’s actually really easy. 

Chocolate Buttermilk PieIt all starts with room temperature ingredients. I recommend using room temperature ingredients in many of the recipes on this site, but it’s especially important in custard pies like this one. Cold ingredients just don’t incorporate and bake the way their room temperature counterparts do.

Chocolate Buttermilk PieEggs, in particular, should almost always be room temperature. They provide tons of structure in baking–in this recipe, they do nearly all the heavy lifting! I bring my eggs to room temperature by letting them sit in a bowl of hot tap water for five minutes before proceeding with the recipe.

Chocolate Buttermilk PieThe buttermilk needs to be room temperature, too. You can measure it out and let it sit on the counter for 30-60 minutes, or you can speed up the process by microwaving it in 15 second increments, stirring in between, until it no longer feels cold to the touch.

Chocolate Buttermilk PieChocolate Buttermilk PieChocolate Buttermilk PieMix your room temperature eggs and buttermilk together with some vanilla and a tiny bit of flour. Whisk that into a chocolaty combination of cocoa, sugar, butter, and salt that’s been bloomed* together on the stove.

*Note: for more on blooming, click here.

Chocolate Buttermilk PieRoll out a (chilled! Not room temperature!) pie crust and fit it in a pie plate. Crimp the edges and dock it with a fork before pouring in the filling. Bake it on the bottom rack of a 375F oven for 50 minutes, until puffed at the edges.

Turn off the oven, crack the door open, and let the pie sit for 10-15 minutes. This allows the pie to finish baking and begin cooling without any major changes in temperature. Don’t skip this step! This is the last step in insuring that your pie stays in one piece. Once time is up, let the pie cool on a rack before slicing and serving. Preferably with ice cream.

Chocolate Buttermilk PieChocolate Buttermilk PieChocolate Buttermilk PieChocolate Buttermilk PieChocolate Buttermilk PieChocolate Buttermilk PieI know Pumpkin Pie is king this time of year, but this Chocolate Buttermilk Pie just might steal the spotlight at your Thanksgiving celebration! I’ve given slices of this pie to fifteen of my friends and every last one of them wanted more. All that’s to say, you might need to make two of these.Chocolate Buttermilk Pie

Looking for more pie? Check out my Salted Butterscotch Pie, Maple Pecan Pie, and Cranberry Crumb Pie! Oh, and this Maple Pear Tart 🍁🍐💙

Chocolate Buttermilk Pie
makes one 9-inch pie 

1/2 recipe Cream Cheese Pie Dough or other good crust
10 tablespoons unsalted butter
1/3 cup cocoa powder (preferably Dutch process)
1 1/2 cups granulated sugar
1/2 teaspoon Kosher or sea salt
4 large eggs, room temperature 
1 cup buttermilk 
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour

Roll out the pie dough, and fit it in the pan. Cut it to 1/2-inch of overhang, then fold the excess under and crimp. Dock the bottom of the crust with a fork. Place the prepared crust in the refrigerator while you make the filling.

Position a rack in the bottom third of your oven. Preheat the oven to 375F.

Combine butter, cocoa powder, sugar, and salt in a small saucepan over medium heat. Once butter is melted, remove from heat–mixture will be thick and grainy. Transfer to a large mixing bowl.

In a small-medium mixing bowl, whisk eggs until frothy, about 2 minutes. Add buttermilk and vanilla, followed by flour. Add the egg mixture to the chocolate mixture in two installments, whisking until combined. 

Place prepared crust on Pour filling into prepared crust.

To make egg wash, use a fork to whisk together egg and water. Paint egg wash over any exposed crust.

Bake 45-50 minutes, or until filling is puffed at the edges. Turn off the oven and open the door slightly. Let pie sit in oven for 10-15 minutes before removing to a rack to cool completely. 

Let pie cool completely on a rack. Pie may be served warm, at room temperature, or cold. Pie will keep covered at room temperature for up to three days, or in the refrigerator for up to five days.Chocolate Buttermilk Pie