5 Ingredient Pumpkin Pie!

Wether you are novice pie maker or an experienced baker this no fuss pie is an absolute dream! It takes such minimal effort but makes a perfectly impressive homemade pumpkin pie!

The beneficial ingredients here are sweetened condensed milk and a pumpkin pie spice blend. These slim down the ingredient count, plus who doesn't love sweetened condensed milk anyway? It's such a treat.

It starts with a store-bought pie crust but if you'd prefer you could always swap that out for homemade. If doing so I'd just recommend partially blind baking first so crust doesn't end up soggy, store-bought crusts tend to bake up nicely without this extra step.

This traditionally flavored pie is perfectly pumpkin-y, deliciously spiced, has just enough sweetness, and includes a nice flakey crust to enclose it.

It's worthy of a holiday celebration and no one needs to know just how easy it was for you to prepare.

Just don't forget the billowy, sweetened whipped cream for topping. I'd say that's an absolute must for a pumpkin pie garnish it adds that creamy crowning finish that pairs beautifully with the pie.

Easy S'mores Pie Recipe

Are you ready for a new favorite pie? With this dessert, you get all the classic s'mores flavors blended into a three-layered incredibly decadent pie that's served perfectly chilled and refreshing!

Usually, we all think of s'mores as a summer dessert, but thanks to this pie you can have a s'mores dessert any day of the year when the craving strikes. I love taking it to Thanksgiving dinner, because you definitely need some chocolate to compliment the pumpkin pie. Plus, this is an easy pie to make ahead of time and doesn't require the oven!

It begins with a simple homemade graham cracker base (I include a hint of salt to balance out the sweetness of the pie), then it's layered with a silky smooth chocolate filling that melts in your mouth, and topped with a meringue (the kind that will remind you of fluffy marshmallows).

And last but not least—it's toasted to a stunning golden brown finish with a culinary torch!

The only difficult part of making this pie is waiting to dive in. There may just be a slice missing when you take it to the party, it's just too irresistible!

It's supremely delicious and destined to be a highlight of any dinner or celebration!

Upgraded Old Fashioned Chocolate Cream Pie

This is one of the dreamiest pies with its trio of layering, its silky smooth texture, and its abundant decadence of chocolate flavor. You’ll find it’s even a step up from the traditional old classic since chopped chocolate is included as well rather than just cocoa powder.

It tastes just like chocolate pudding but in pie form!

Sure during the holidays we all love our fruity pies but some sort of chocolate pie is always a welcome change and definitely deserves a place in the line up. Chocolate lovers will thank you.

It will be savored down to the last creamy topped crumb and may likely become a repeatedly requested tradition each holiday season!

There are a few steps to it, especially if you prepare the homemade pie crust but it's worth every bit of effort and overall it is a straightforward easy method to follow. A critical step is just that you ensure the filling is thickened well over the stovetop so you're pie will be firm enough to hold up when sliced.

If you find you are short on time to make this completely from scratch pie you could try my easy chocolate mousse pie instead (then save this recipe for when time allows). It's super fluffy and equally as tempting!

It's an old fashioned, made by hand recipe (with a food processor option as well) that's a million times better than store-bought and worth every ounce of effort.

My Idea of the VERY BEST Homemade Pie Crust

Ah the humble pie crust made with the most basic ingredients yet it's always something (when done right) that leaves people smitten.

I've made countless pie crusts over the years and it wasn't until this past year (after I made 15 or more crusts in a few weeks, I've been annoyingly obsessive about it) that I finally felt I could make the best pie crust we've had.

Just how good were they? They tasted incredibly delicious bare without the need of a filling. Many of them we were breaking off generously sized, super flaky pieces before they had a chance to be filled.

My mom finally gave me the " this is better than mom and grandma made" approval so I knew I'd finally gotten in right.

I hope you love it as much as we do in all it's glorious, golden brown, tender, buttery deliciousness!

It is one of those things that takes some practice but to get a great head start I've listed a step-by-step photo guide and have shared many tips for success so you can have a picture perfect pie crust you'll be proud of this holiday season!

There are also directions included for making the pie dough in the food processor as well if you're interested (personally I favor the handmade option, but let us know which you like best!).

Tips for Making the Best Pie Crust

The butter:

• Be generous with the butter! It gives the pie crust a delicious rich flavor. Having the right ratio keeps the crust from tasting floury.
• Use very cold butter, it will keep it from melting right into the dough and creates wonderfully flaky layers.
• Stick with unsalted butter. It doesn't melt as quickly as salted butter, plus by using unsalted you can control exactly how much salt goes into the recipe.
• In warmer climates you may find freezing the butter for 20 minutes beforehand works better.
• Work quickly. If you find butter is softening then chill intermittently through process as needed.
• Cut butter into flour just until you see pea size and double pea size clumps, this equals more air pockets and some slightly higher flakier layers. Less butter clumps throughout makes a denser dough.
• Bake with the pie pan set one a baking sheet so it catches buttery drips over the edges so they don't end up at the bottom of the oven.

The water:

• Only use very cold ice water. Fill the water with plenty of ice about 10 minutes before you plan on using it. Again it's all about a cold dough.
• Be sure there's no ice cubes in the water you measure out or you'll end up with a pocket of water in the crust once it melts.
• Water amount needed can vary based on altitude, brand of flour used, and climate, among other things.
• So with that said just be mindful when adding the water that you add just barely enough to moisten the dough so your crust doesn't end up oversaturated and soggy (we want crisp and flaky crust right?). It should just hold together when you clump up a portion of it in your hand.

The process:

• Don't over-work the dough so it's more tender. You'll have to compress it together but you don't want to knead like a pizza dough or bread dough. Just turn it enough to bring it together.
• Pinch and seal any cracks you see before chilling. They spread a lot when rolling and it's just easier to deal with them beforehand. Even still there will likely be some smaller ones when rolling so pinch them back together.
• Rest the pie crust dough in the fridge. It allows time for the water time to hydrate the dough and evenly distribute throughout, it also allows time for the gluten to relax making it easier to roll.
• Use a fair amount of flour when you roll out your dough (both below and sprinkling over it) or those buttery streaks can stick to the surface. Some people like to lift the dough and turn as they roll it out which is another option as well but I skip this.
• Work quickly when rolling, and when shaping the pie crust into the pie dish. Again it's all about keeping it cold and not over-working it.
• Pie crust should be rolled out to about 1/4-inch thick and usually a few inches wider than your pie dish you're using.
• I like to allow a generous overhang of dough along the edges of dish, then tuck that under creating a nice flaky rim with lots of layers.

Perfect Pumpkin Cheesecake Recipe

So what makes this dessert so special? It tastes like a classic cheesecake meets a warmly spiced pumpkin pie both blended into one irresistible and ultra decadent dessert.

In other words move over pumpkin pie, there's a new competitor at the holiday table that's sure to get rave reviews!

And after many years of making this dessert I've perfected it!

Plus it's actually easier to make than you'd think. Just follow this simple guide and the step-by-step photos while keeping to the tips, such as drying the pumpkin, using a water bath and softening the cream cheese well for a lump-free cheesecake.

Then the hardest part is waiting for it to set in the fridge, patience pays off once you're savoring every last bite.

Serve well chilled and top it to your hearts content.

Looking for another super simple pie to make? Try my popular Chocolate Mousse Pie too!

Easy Peanut Butter Pie

A dreamy, luscious pie that has an overload of peanut butter flavor and a chocolatey Oreo crust to pair with it. It almost taste like eating a Reese's but in pie form!

This pie is great for those times when you want in impressive dessert but you only want to put in bare minimal effort.

The crust is already made so all you need to do is whip the cream, mix the remaining ingredients then fold it all together and spread over the crust.

Then of course can decorate as you wish - using things such as sweetened whipped cream, warmed peanut butter, fudge sauce, chocolate ganache, mini Reese's or Reese's Pieces, or chopped roasted peanuts.

Or leave it topping free and no one will be complaining. This pie is temptingly tasty!

What is Chess Pie?

Chess pie is a popular dessert in the American South that originated from England. It is a custard style pie with a crisp browned topping.

It is generally made up of a traditional pie crust while the filling consists of eggs, milk or buttermilk, flour, sugar and often vinegar or lemon.

You'll love this pie not only for it's irresistible sweet flavor but also because it's one of the easier pies to make.

No peeling and chopping loads of fruit or making a tricky curd or meringue. Rather here you just blend some standard baking ingredients and pour into a pie crust and bake.

Why is it called chess pie?

There are actually several beliefs as to where the name originally came from. You can read about three of them here.

What makes this the best chess pie?

I like this version best because of the browned butter. This secret ingredient is the ultimate upgrade to chess pie.

It adds a slightly caramel-like, even nutty flavor to the pie.

And once you try it this way I have the feeling it's the only way you'll make it from here on out!

Watch the Video!

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Then you have your choice to top with sweetened whipped cream or a toasted homemade marshmallow topping! This is how we celebrate the holidays!

Sweet Potato Pie

If you like pumpkin pie you'll love sweet potato pie. They're very similar in taste but this recipe is made with fresh, baked sweet potatoes (instead of canned pumpkin) and it includes browned butter so you know it's going to be good!

There are a few steps to the process of making it but it's worth every step once you get to taste this luscious pie.

So What Makes the Best Sweet Potato Pie Recipe?

So I learned a few things in testing and creating this recipe:

• Blind baking the crust will keep you from ending up with a soft and gooey pie crust.
• Using baked sweet potatoes instead of boiled sweet potatoes concentrates their flavor rather then ending up with water logged boiled sweet potatoes.
• Browning the salted butter adds adds some depth of flavor to the pie filling. Salted browned butter and sweet potato were made to go together (have you tried my browned butter mashed sweet potatoes yet?)
• Keeping it light on the spices lets the sweet potato flavor shine.
• I personally preferred the classic texture of using mashed by hand sweet potatoes vs. those pureed in a food processor.
• The lightly caramelized flavor of evaporated milk was preferred to the flavor of milk or cream.
• Tent pie crust edges with foil to prevent over-browning.
• And being careful not to over-bake the pie prevented deep cracks from happening (but if they do no big deal, just cover with the topping).

This is easily my favorite sweet potato pie recipe! And I prefer the marshmallow topping for that nostalgic flavor combination, plus I feel that's what will really set it apart from pumpkin pie but feel free to use either whipped cream or marshmallow topping.

What's Different about Dutch Apple Pie?

So what's the difference between a Dutch, French or American style apple pie? The typical American apple pies are all flakey, butter or shortening crust based, with a crust enclosing the apple filling both above and beneath. While Dutch apple pie is typically covered in a sweet crumb topping or covered in a lattice, and a French apple pie comes in several variations made with an egg based cookie-like pastry dough, a puff pastry dough or a crumb topping. French apple pie also commonly contains raisins in the filling.

Fun History About Apple Pie

Did you know the first apple pie dates back to a recipe recorded in England in 1381 (source)? It included apples, pears, raisins, figs and saffron. Looks like this dessert has evolved quite a bit, coming in many variations around the globe. But I think it's a timeless dessert that will stick around for many more centuries to come. It's just that good!

And the first authentic Dutch apple pie dates back to a cookbook from the year 1514 (source). It was baked in a Dutch oven pan, made with a standard pie crust, soft apples and lots of spices. It also included what we would now view as an odd method: removing top pie crust partway through baking and pressing the baked pie filling through a sieve, then stirring the pie with a wooden spoon and adding cream and baking to dry. How pie has changed!

My modern Dutch apple pie obviously is not the same as that very first recipe but it is easily one of the best pies I've ever tasted! Every time I serve it it gets so many compliments. Perfection in every layer!

Watch the Video!

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The BEST Coconut Cream Pie Recipe

After many attempts, I finally came up with my idea of the perfect cream pie. From top to bottom, you'll love everything about it!

This homemade coconut cream pie turns out perfect every time. It's thickened with both cornstarch and egg yolks so you won't end up with a droopy, soupy pie. The key is to just be sure to cook the custard long enough to get it to that nice and thick state.

Then in this recipe you'll use a little cream cheese to balance out the sweetness of the pie and to and a nice faint tang (reminiscent of cheesecake) which pairs perfectly with the coconut.

And if we are going to make a coconut cream pie it better have plenty of coconut flavor so here we use shredded coconut, coconut milk and coconut extract. No one will be left wondering what type of pie this is, it has an abundance of real coconut flavor.

It's one of those desserts that will have people fighting for the last slice. Soon enough people will be requesting this for the next holiday celebration!