Pies Archives - The Slow Roasted Italian

Lemon Meringue Pie

Donna Elick — Sat, 24 Jan 2026 10:00:00 +0000

This is classic Lemon Meringue Pie done the right way… bright, silky lemon filling tucked into a crisp crust and topped with a cloud of toasted meringue. It’s sweet, tangy, creamy, and airy all at once. Nothing fussy here, either! Each step needs just a little bit of patience, and before you know it, the dessert is done. Perfect for any springtime occasion or holiday.

WHY YOU’LL LOVE THIS LEMON MERINGUE PIE RECIPE

Classic lemon meringue flavor and texture
Smooth, sliceable filling that sets properly
Light, fluffy meringue with golden peaks
Straightforward process with reliable results
A true bakery-style pie at home

Lemon Meringue Pie

This is one of those pies that everyone recognizes the second it hits the table. It doesn’t need an introduction.

Lemon meringue has a reputation for being fussy, but when you understand the timing, it’s actually very calm.

You cook the filling until it’s glossy and thick, you whip the whites until they behave, and you put everything together while it’s still warm. That part matters.

The result is that perfect contrast: cool, tangy filling under a soft, lightly toasted meringue.

Sweet, bright, creamy, airy. This lemon and meringue pie recipe is the kind of dessert that feels special without being trendy, and it never goes out of style. That’s why it still works. Every time.

If you love lemon as much as I do, you’re in good company around here. We have over 50 lemon recipes, both savory and sweet, so you’re covered from breakfast to dessert.

Fair warning… once you start browsing, it’s hard to stop!

INGREDIENT NOTES

Lemon Juice & Zest: Fresh is non-negotiable here. This is where the flavor lives.
Cornstarch: Thickens the filling cleanly and gives it a smooth, sliceable texture.
Egg Yolks: Add richness and structure to the lemon filling.
Egg Whites: Whip into a stable foam for that classic meringue topping.
Cream of Tartar: Helps stabilize the egg whites so the meringue holds its shape.
Pre-Baked Pie Crust: Any kind will do! Frozen, refrigerated sheets, or a homemade recipe. It just needs to be baked, cooled, and ready to go.

VARIATIONS

Extra Tangy: Increase the amount of lemon zest (just slightly!).

Torched Top: Use a kitchen torch instead of the oven for browning.

Mini Pies: Create individual portions using tart pans.

Graham Crust: Swap the traditional crust for a graham cracker base.

Meringue Style: Go rustic with swoops and peaks, or keep it smooth and clean.

SERVING SUGGESTIONS

Perfect for spring gatherings and holidays like Easter or Mother’s Day.
Cool completely for clean slices. Don’t try to rush it with the fridge, or the meringue will weep!
Lemon meringue pie is best enjoyed the day it’s made.
A slice is just lovely with coffee, tea, or a sparkling wine.

LEMON AND MERINGUE PIE RECIPE FAQ

Why does the filling need to be hot?

The heat helps set the meringue from the bottom up, prevents weeping, and keeps it from sliding off when sliced.

Can I make this ahead of time?

The texture of this pie is best the day it’s made, though it will keep for up to 2 days in the refrigerator.

How do you keep meringue from shrinking?

After topping lemon meringue pie with meringue, spread it all the way to the edges so it meets the crust. This seals it and prevents it from pulling back when baked.

Can I use bottled lemon juice?

I don’t recommend it. Freshly squeezed juice gives better flavor and acidity balance.

This lemon meringue pie recipe works because each component is built on controlled protein and starch reactions.

Cornstarch thickens the lemon filling as it reaches a boil, creating a gel that traps liquid and allows the pie to set cleanly once cooled.

Egg yolks add fat and emulsifiers, which smooth the filling and round out the acidity from the lemon juice.

Cooking the filling fully activates the starch and denatures the egg proteins, preventing a loose or runny center.

Meringue for lemon meringue pie relies on whipped egg white proteins forming a stable foam. Cream of tartar lowers the pH, helping those proteins stretch and trap air more effectively.

Adding sugar gradually stabilizes the foam and gives the meringue its glossy structure.

Spreading the meringue over hot filling allows the bottom layer to cook immediately, reducing moisture release and keeping the topping intact.

When these steps line up, you get a pie that slices cleanly, holds its shape, and delivers that classic contrast of textures.

DONNA’S PRO TIPS

Bake the pie crust ahead of time. It’ll be cool by the time the filling and meringue are done.
Separate eggs while cold. It’s easier this way!
Then, let them warm on the counter. Room temp egg whites = maximum volume.
Whisk constantly while cooking the lemon filling. No shortcuts.
Bring the filling to a full, gentle boil to activate the cornstarch.
Add sugar slowly when whipping the meringue.
Cool lemon meringue pie completely before slicing for the best texture.

TOOLS NEEDED

Medium Saucepan: For cooking the lemon filling evenly.
Whisk: Constant movement keeps the filling smooth.
Stand Mixer or Hand Mixer: Necessary for proper meringue structure.
Rubber Spatula or Spoon: For spreading and shaping the meringue on the lemon meringue pie.
9-inch Pie Dish: With a pre-baked crust ready to go!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Lemon Dessert Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Lemon Cake Mix Cookies

Lemon Cream Cheese Dump Cake

Easy Bursting Lemon Pound Cake

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Classic lemon meringue pie
Smooth, tangy lemon filling
Fluffy, toasted meringue topping
Cornstarch ensures clean slices
Fresh lemon makes the difference
Best served fully cooled
Timeless dessert that always works

Lemon Meringue Pie

Make a classic Lemon Meringue Pie with this easy recipe, pairing bright lemon filling with a buttery crust and a cloud of toasted meringue.

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 20

Total Time 40

Servings (1 slice)

Calories 301cal

Author Donna Elick

Ingredients

Pie Filling

1 9-inch pre-baked pie crust
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 large egg yolks
1 teaspoon lemon zest
1/4 cup lemon juice
1 tablespoon salted butter

Meringue

4 large egg whites, room temperature
1/2 cup granulated sugar
1/4 teaspoon cream of tartar

Instructions

PREPARE OVEN: Preheat the oven to 350°F.
MIX FILLING BASE: In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch. Gradually whisk in 1 1/2 cups cold water until smooth.
ADD YOLKS: Whisk 3 large egg yolks lightly, then add them to the saucepan. Stir until fully combined. Set aside.
PREP LEMON: Measure 1/4 cup lemon juice and 1 teaspoon lemon zest and set aside.
START MERINGUE: In a large, clean mixing bowl or stand mixer fitted with the whisk attachment, beat 4 large egg whites, room temperature until foamy. Add 1/4 teaspoon cream of tartar and continue beating on high speed.
ADD SUGAR TO MERINGUE: With the mixer running, gradually add the 1/2 cup granulated sugar. Beat until stiff, glossy peaks form.
COOK FILLING: While the meringue whips, place the saucepan over medium heat. Whisk constantly until the mixture comes to a low boil. Continue whisking and boil gently for 1 minute.
FINISH FILLING: Remove from heat and whisk in the lemon juice, lemon zest, and 1 tablespoon salted butteruntil smooth.
ASSEMBLE PIE: Immediately pour the hot filling into 1 9-inch pre-baked pie crust. Spoon the meringue over the hot filling, spreading it all the way to the crust edges to seal. Create swirls and peaks with a spoon or spatula.
BAKE: Bake for about 15 minutes, until the meringue is lightly browned.
COOL: Remove from the oven and allow the pie to cool completely before slicing and serving.

Notes

Crust Tip: The pie crust must be fully baked before adding the filling. Follow blind-baking instructions on the crust packaging or recipe.

Meringue Tip: Always spread meringue onto hot filling and seal it to the crust edge to help prevent weeping or shrinking.

Egg White Tip: Room-temperature egg whites whip best. Make sure the bowl and whisk are completely clean and free of any yolk.

Cooling: Allow the pie to cool completely before slicing so the filling sets properly.

Storage: Cover loosely with foil and refrigerate for up to 2 days.

Nutrition

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Lemon Meringue Pie appeared first on The Slow Roasted Italian.

Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe)

Donna Elick — Fri, 14 Nov 2025 22:05:00 +0000

These fried apple pies taste just like the ones that McDonald’s used to sell – the REAL Mcdonald’s apple pie from your childhood! These golden brown little pies are better than fast food desserts! Certain to be one of your new favorite apple desserts! Your taste buds will immediately remember the flavor of these old-fashioned fried apple pies.

Enjoy delicious bites filled with nostalgia when you make this fried apple pie recipe! Every single time I make it, I kick myself for taking so long to have done it in the first place.

It’s the perfect quick dessert and the entire time it’s cooking, the house fills with the perfect fall scent.

There’s nothing quite like homemade fried apple pies. I’ve made simple step-by-step instructions for you so that you can whip them up the next time that the craving hits.

Forget about a traditional pie. This mini apple pies recipe with gooey apple pie filling is the best!

Mini pies prove that you can grab your pie and eat it on the go.

Fried Apple Pies

While we didn’t actually eat out much when I was growing up, I did develop a love for McDonald’s™ fried apple pie on vacations or special occasions.

Crisp, flaky crust oozing with a thick spiced filling and tender chunks of tart fruit — my mouth is watering just thinking about it!

Now you can devour fried apple pies whenever you want, without ever having to leave your kitchen. Simply cook up the filling, add it to puff pastry sheets, seal, and fry.

Even better, this fried apple pie recipe uses mostly pantry staples. As long as you have a package of puff pastry in the freezer and a couple of apples, you’re ready to go!

Love making McDonald’s copycats at home? Our Big Mac Recipe is the essential, iconic recipe you won’t want to forget!

Looking for more dupes of your drive-thru favorites? Try a homemade Wendys™ Frosty or brew up an Iced Cinnamon Dolce Latte just like the one from Starbucks™.

Tips for Making McDonald’s Apple Pie

Thaw the puff pastry. Before you start anything else, remove the package from the freezer and roll out the sheets on a lightly floured surface. It will soften while you make the filling.
Which apples to use? This recipe for homemade fried apple pie is very forgiving, so feel free to use your favorite varieties.

I like the sweet and tart combination of Gala and Granny Smith. If you have a local apple orchard, support them and just use whatever options they have there.
Chop small. Cut the apples into chunks about ½-inch in length. Smaller pieces will soften faster and more consistently when cooking them in a large saute pan.
Tip for sealing the outside edge: Have a small bowl of water nearby, then dip your finger and run it along the edge of the dough.

The moisture will hold the edges of each homemade McDonald’s apple pie together until you seal them with a fork.

You could also use a small pastry brush instead of your finger if desired. Either option work well and help you from having a hard time with this step.

Adding a cinnamon sugar mixture on top once they’ve cooked is a great way to add a pop of flavor. it’s not a must – but it’s fun to do!

Storing and Reheating McDonald’s Fried Apple Pie

This fried apple pie recipe is best prepared fresh, but it’s easy to save leftovers as well.

Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.

To reheat, place your fried apple pie in the air fryer and cook for 4 to 5 minutes at 400°F — it’s the best way to get the crust nice and crispy again!

Easy Fried Apple Pies FAQ

Which apples are in a McDonald’s fried apple pie?

According to the restaurant’s website, McDonald’s now uses a blend of American grown apples including Golden Delicious, Granny Smith apples, Jonagold, Rome, Gala, Idared, and Fuji in their fried apple pies.

If you want to change the flavor, you can use different varieties of fresh apples. You can even use tart apples to make these homemade apple pies less sweet. Any kind of apple will work for these old fashioned fried apple pies.

If you have apple orchards near you, you can get some of the best apples there! You can also prep and slice the apples ahead of time. Just add a little lemon juice to the apples to stop them from browning.

What is the best oil for frying desserts?

Neutral oils with a high smoke point such as vegetable or canola are great for any type of deep frying.

For dessert recipes, you could also use coconut oil since the natural sweetness will blend into the food. Be sure to use a refined oil (not virgin or expeller-pressed), because it can withstand higher temperatures.

Do you cook apples before putting them in pie?

For the traditional baked version, slices are often left raw since they will soften during the extended time in the oven.

When making handheld fried apple pies, there isn’t enough time for the fruit to become tender, so it should be cooked first.

Can you make apple pie filling ahead of time?

Yes! Once cooked, you can store the apple filling in the refrigerator for 2 to 3 days, or in the freezer for up to 2 months.

Can I use a homemade crust?

Sure – I just like to use a pastry puff because it cuts down on the prep time and I like the texture of it for these warm pies. You could also use a store-bought pie crust as well or use your favorite pie dough recipe. Just know that using homemade pie dough will affect the texture in different ways and you’ll want to pay attention to the cooking time as well.

Can I use other types of fresh fruit to make these desserts?

While I’m a fan of the simple apple hand pies recipe, you can use other types of fruit like strawberries, pears, and even blueberries as well. Fried pies offer versatility in how you can make them.

Don’t use dried fruit with these sweet treats. The best results are with fresh fruit!

Should I add any toppings to this delicious apple dessert?

Since they’re hand pies, I typically don’t – but that doesn’t mean you can’t! Some vanilla ice cream would be super yummy with this fried pie recipe – whipped cream would be awesome, too.

How do I store leftovers of these delicious fried apple pies?

These apple turnovers are still great the next day! Be sure to let them cool to room temperature and then store them in an airtight container. The remaining pies can be eaten cool, or warm, whatever you prefer.

You can also wrap them with plastic wrap or parchment paper to keep them fresh.

If you want to reheat them to make them warm for your own personal consumption, pop them in the microwave for a short amount of time.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Copycat Desserts

Dole Whip Copycat

Cinnabon Cinnamon Rolls

McDonald’s Shamrock Shake

Disney Butterfinger Cupcakes Copycat

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe)

These fried apple pies taste just like the ones that McDonald’s used to sell – the REAL Mcdonald's apple pie from your childhood!

Course Dessert

Cuisine American

Method Stovetop

Prep Time 30

Cook Time 20

Total Time 50

Servings pies

Calories 550cal

Author Donna Elick

Equipment

Ingredients

2 cups 1/2” diced apples
1/2 tablespoon fresh lemon juice
1/4 cup granulated sugar
1/4 cup light brown sugar packed
1/2 teaspoon cinnamon
pinch nutmeg
1/2 cup water
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
neutral oil vegetable, canola or coconut oil
2 sheets puff pastry 1 package

Instructions

Remove puff pastry from freezer, unwrap pastry and place on a floured work surface to thaw.
Meanwhile; in a large saucepan over medium heat combine apples, lemon juice, sugars, cinnamon and nutmeg. Mix well. Stir occasionally until mixture begins to bubble.
Meanwhile combine water and flour in a mason jar or container. Shake to combine. Add to pot. Continue boiling, stirring constantly until apples are softened, approximately 5 minutes. Remove from the heat, stir in vanilla. Set aside to cool.
In a heavy-bottomed pan with deep sides, heat about 1-2” oil to 350 degrees.
Meanwhile, using a sharp knife cut each pasty sheet into 3 equal long pieces. Lay pasty sheet strips out horizontally on a floured work surface.
Place 1/4 cup apple pie filling on the left half of each dough strip. Moisten your clean fingers and wet the edge of the pastry. Gently pick up the right side of the dough and fold the dough on top of the left side, encasing the filling (if any filling seeps out push it back in).
Gently press along the edge with the tines of a fork.
Once all pies are assembled fry them 1-2 at a time. Cook for 3-4 minutes total, carefully flipping them over halfway through.
Remove pies from oil when they are a nice golden brown. Place pies on a stack of paper towels. Sprinkle them with sugar and cinnamon. Repeat until all pies are cooked.
Serve and enjoy!

Notes

Pies are best fresh out of the fry oil, however the puff pastry maintains its soft flakey texture and the hand pies are still quite delicious stored on the countertop for up to a day. These maintain their flavor and texture more than traditional fried food.

When deep frying, work with a heavy-bottomed saucepan – cast iron pots or deep skillets work well because they hold the heat more evenly. Nevertheless, maintaining the oil’s temperature between 350°F and 375°F is important.

The temperature will drop when a cold pie is added to the oil and will heat quickly when the pie has finished cooking or there is nothing in the oil. Check the temperature of the oil between every batch of pies and adjust accordingly. If the oil is to hot, the pies will turn too dark quickly and won’t have a chance to heat through to the middle. If the oil is too cool, the pies will soak up excess oil and it will take longer to brown them.

Be very careful flipping the pies, especially if you are working in a shallow skillet, Turn then so that if the oil splashes, it splashes away from you. A large slotted spatula works well to lift the pies from the oil.

For the apples – approximately 2-3 medium apples (I used 1 gala and 1 granny smith apple), peeled, cored and diced.

Nutrition

Originally published November 2011, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe) appeared first on The Slow Roasted Italian.

Copycat Costco Key Lime Pie

Donna Elick — Mon, 25 Aug 2025 10:00:00 +0000

Costco Key Lime Pie is loaded with bright citrus flavor and tucked inside a crisp graham cracker crust, then finished with clouds of real whipped cream. Sweetened condensed milk brings that classic silky texture, while sour cream adds depth and tang. It’s smooth. It’s tart. It’s sweet. It’s sunshine in a slice. And it’s so easy to make this show-stopping dessert from scratch, there’s no reason to keep buying key lime pie at Costco at all!!

Costco Key Lime Pie

As a Florida girl, let me tell you… Key Lime Pie isn’t just dessert. It’s a rite of passage.

I grew up on the real-deal stuff. Tart, creamy, and piled high with whipped cream. And let’s just say… I’ve had my fair share of bad imitations.

So when I set out to copycat the Costco version, I wasn’t messing around. This one has that classic Florida flavor… zingy citrus, buttery graham crust, and a filling so smooth it practically hums.

I’ve brought copycat Costco key lime pie to BBQs, birthdays, and yes, even breakfast… and it always disappears. One bite and you’ll see why it’s a sunshine state legend.

After I finish a meal of Orzo pasta salad, this pie really puts the cherry on top!

Can’t get enough of that Florida-famous flavor? Try key lime cheesecake or these thick, pie-inspired cookies next!

And don’t miss another Costco dessert favorite: chocolate muffins!

INGREDIENT NOTES

Sweetened Condensed Milk: Use full-fat for the best texture and richness. In a pinch, coconut condensed milk will work, but note the smaller can size and slight flavor change.
Key Lime Juice: Key limes are smaller (and sweeter) than the typical limes you find at the store, so you’ll need at least a dozen for this recipe.

Freshly squeezed juice gives the most authentic flavor, but Nellie and Joe’s bottled key lime juice is a close second.
Sour Cream: Adds smooth tang and helps the pie filling set up creamy and thick. Greek yogurt works in a pinch.
Egg Yolks: These make the filling extra dreamy and luxuriously smooth. Use room temperature yolks to help things emulsify evenly.
Graham Cracker Crust: Homemade tastes the best and holds together a bit better than store-bought crusts, but take the shortcut if you need it!
Whipped Cream: Skip the canned stuff and make it from scratch! Add some powdered sugar and vanilla extract when whipping heavy cream for a sweet and stable topping.

VARIATIONS

Tropical Twist: Add a splash of coconut extract or shredded toasted coconut to the filling.

Mango Key Lime Pie: Fold ¼ cup mango purée into the filling before baking.

Extra Tangy: Add 1 tablespoon of lime zest to the filling for a citrus-loaded bite.

Mini Pies: Divide the filling into mini tart pans or cupcake liners with graham cracker crust.

Lower Sugar: Use low-sugar sweetened condensed milk and skip the sugar in the crust.

KEY LIME PIE COSTCO FAQ

Can I use regular limes instead of key limes?

Yes, but the flavor will be a little less floral and a little sharper. Still yummy though!

How do I know when the pie is done baking?

The key lime filling will be just set, especially around the edges, but still jiggly in the center. Don’t worry, it’ll finish setting once it’s been cooled and chilled.

Does the key lime pie from Costco need to be refrigerated?

Yes, as does the homemade version. Wrap tightly in plastic and enjoy within 3 days. It’s best to add the whipped cream just before serving so it doesn’t deflate or weep.

Want to freeze it instead? After wrapping in plastic, add a layer of foil. Freeze for up to 2 months and thaw in the fridge before serving. Again, wait to add the whipped cream until it’s time to serve.

After testing this recipe side-by-side with the key lime pie at Costco, I focused on building the same silky texture and bold citrus flavor but with fresher ingredients and more balance.

The key to a luscious, creamy filling is emulsifying the egg yolks with the sweetened condensed milk and sour cream. When gently baked, the proteins slowly set without curdling, giving you that custard-like texture that holds its shape but melts in your mouth.

Letting it chill fully is non-negotiable. That cold set transforms the filling from soft to sliceable, and the whipped cream? Total harmony.

This Costco key lime pie recipe is foolproof, fresh, and always a crowd-pleaser.

DONNA’S PRO TIPS

Use room temp ingredients. It helps the filling blend smoothly without lumps.
Don’t overbake. The pie should jiggle slightly in the center. It’ll finish setting in the fridge.
Let it chill completely. Three hours minimum. More is even better!
Whip the cream cold. A cold bowl and beaters make the fluffiest whipped cream.
Add some flair. Pipe the whipped cream with a star tip, then sprinkle with lime zest. You can even add lime slices or sugared peels.
Make it ahead. This pie is even better the next day. It’s a party trick that keeps on giving!

TOOLS NEEDED

9-inch pie plate
Mixing bowls
Whisk or silicone spatula
Hand or stand mixer
Measuring cups and spoons
Citrus juicer and zester
Offset spatula or spoon for spreading
Cooling rack

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Costco Recipes

Copycat Costco Chicken Salad

Vanilla Sheet Cake Recipe (Costco Copycat!)

Homemade Costco Chicken Bake

Copycat Costco Mac and Cheese

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Copycat Costco Key Lime Pie

Costco Key Lime Pie is zesty, creamy, and outrageously refreshing. Once you taste it, you’ll wonder why you ever bought one from the store!

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 25

chill time 3

Total Time 3 45

Servings

Calories 326cal

Author Donna Elick

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
5 tablespoons granulated sugar
6 tablespoons unsalted butter melted

For the Filling:

2 14-ounce cans sweetened condensed milk
3/4 cup fresh key lime juice about 15 key limes or bottled key lime juice
1/2 cup sour cream room temperature
2 large egg yolks room temperature

For the Whipped Topping:

1 cup heavy whipping cream chilled
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat the Oven: Preheat oven to 350°F. Set aside a 9-inch pie plate.
Make the Crust: In a medium mixing bowl, combine 1 1/2 cups graham cracker crumbs, 5 tablespoons granulated sugar, and 6 tablespoons unsalted butter. Stir until the texture resembles wet sand.
Press the Crust: Press the mixture into the pie dish, covering the bottom and sides evenly. Use the back of a spoon or measuring cup to press it firmly.
Bake the Crust: Bake for 8 minutes. Remove from the oven and set aside to cool completely.
Make the Filling: In a large mixing bowl, whisk together 2 14-ounce cans sweetened condensed milk, 3/4 cup fresh key lime juice, 1/2 cup sour cream, and 2 large egg yolks until smooth and fully combined.
Add the Filling to the Crust: Pour the filling into the cooled crust. Use a spatula to smooth the top.
Bake the Pie: Bake for 15 to 20 minutes, just until the filling is set but still slightly jiggly in the center. Do not allow the top to brown.
Cool the Pie: Place the pie on a cooling rack and let it cool at room temperature for 30 minutes.
Chill the Pie: Cover with plastic wrap and refrigerate for at least 3 hours, or until fully set and chilled.
Make the Whipped Topping: Using a stand or hand mixer, beat the cold 1 cup heavy whipping cream on high speed until soft peaks form. Add 1 tablespoon powdered sugar and 1 teaspoon pure vanilla extract. Continue whipping until stiff peaks form.
Top the Pie: Spread or pipe the whipped cream over the chilled pie. Garnish with lime zest or crushed graham crackers, if desired.
Serve: Serve cold. Store leftovers in the refrigerator.

Notes

Make-Ahead Tips: This pie is perfect for prepping ahead. It needs at least 3 hours to chill, but you can make it a day in advance with no loss of texture or flavor.

Storage: Cover tightly with plastic wrap and refrigerate for up to 3 days. Add fresh whipped cream just before serving for the best texture.

Freezing Instructions: Wrap the pie tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Do not freeze with whipped topping, add it fresh after thawing.

Ingredient Swaps: Use Greek yogurt instead of sour cream for a tangier flavor. If you can’t find key lime juice, fresh regular lime juice will still give you a delicious pie with a slightly different flavor.

Presentation Tips: Pipe whipped cream in swirls and top with lime slices or sugared peels for a polished look.

Crust Shortcut: In a pinch, use a store-bought graham cracker crust.

Nutrition

Originally published August 2025

The post Copycat Costco Key Lime Pie appeared first on The Slow Roasted Italian.

Best Buttermilk Pie with Streusel Topping Recipe

Donna Elick — Wed, 06 Aug 2025 10:05:00 +0000

Buttermilk Pie with streusel topping is sweet, creamy, and irresistibly delicious. Featuring a premade crust and simple ingredients, it comes together quickly and with little effort. Make this buttermilk pie recipe for an easy but impressive dessert! This classic Southern dessert is a must-make!

There are times when the craving for that buttermilk pie taste just hit me! I still remember the first time that I had a bite of an actual buttermilk pie – I was hooked!

And trust me when I say that this delicious recipe doesn’t disappoint. I love making this as dessert for our Sunday supper and it quickly became a family favorite because of the tangy flavor and look.

I cut a few corners like using a store-bought pie crust, but if you have the time, make your own flaky pastry crust to add even more depth and flavor. Use your favorite homemade pie crust recipe!

The creamy custard filling paired with the golden brown crust and topping make this one of my favorite pies, ever.

Sometimes, I’ll add a dollop of homemade whipped cream, and sometimes, I’ll just enjoy the flavor of this old-fashioned buttermilk pie just like it is. That’s the beauty of this Southern classic.

You could also add some fresh berries as a fun way to add a little bit of flavor.

Now is the perfect time to make this classic buttermilk pie. All the key ingredients are listed below on the recipe card – I can’t wait to hear what you and your family members think!

Easy Buttermilk Pie

This recipe for buttermilk pie is so simple to make, and you may already have everything you need in your pantry!

If you want something a little more decadent to impress your guests, try my Caramel Pecan Buttermilk Pie. It’s the perfect combination of two classic Southern desserts.

Then, use up leftover buttermilk to make light and fluffy waffles for breakfast! The outside gets a nice crispy layer, and they freeze and reheat beautifully.

Or, go savory with a simple ranch salad dressing for side salads, as a dip for veggies, or as a marinade for pork chops.

Need more homemade pies in your life? My sour cream raisin pie brings back nostalgic memories in smooth flavor!

And if you’re still looking for another perfectly sweet pie, try my Easy Maple Pie!

What Is Buttermilk Pie?

It started as a Southern dessert made from simple, inexpensive ingredients. Over time, the flavors and toppings have changed, but the base recipe remains largely the same.

The filling has a similar texture to a custard pie, but adding buttermilk means there’s no need to temper the eggs.

Because of this, buttermilk pie filling is nearly foolproof to make and doesn’t require as much effort either!

That’s why this old-fashioned Buttermilk pie recipe has stood the test of time. It has a simple, fresh flavor, without a ton of work.

Ingredient Notes and Substitutions

Pie Crust – I like to use a premade deep-dish pie shell, but feel free to use your favorite homemade crust recipe for buttermilk pie if you prefer.
Buttermilk – While this is an essential ingredient, there are 3 easy ways to make buttermilk if you don’t have any on hand.

Just mix regular milk with an acidic ingredient, which will cause it to curdle. Then, use that as an equal replacement!
Fresh Lemon Juice – Fresh squeezed is best!

There’s already plenty of acidity in this recipe for buttermilk pie, so this is simply to lighten the richer flavors in the dessert.

You could always adda tad bit of lemon zest on top of the pie for a fun flavor, too.
Streusel Topping – A simple mixture of butter, flour, brown sugar, cinnamon, and chopped walnuts is just one reason why this is the best buttermilk pie recipe.

Go ahead and play around with other spices like nutmeg and ground cloves, or swap the walnuts for pecans instead! There are so many different ways to add flavor!

Best Buttermilk Pie Recipe Tips and Tricks

Use room temperature ingredients.

This is the only way to guarantee a smooth pie filling. Allow buttermilk, eggs, and butter to sit out on the counter for about 30 minutes before starting this recipe for buttermilk pie.

If you’re short on time, you can quickly soften the butter and use the other ingredients cold. Just know that the filling mixture will likely appear curdled.

Make a big batch of topping.

While you have everything out, double or triple the streusel recipe and freeze the extra for future desserts.

You can even use it straight out of the freezer — perfect for a sweet, crunchy ice cream topping!

Patience is key — allow plenty of time to set.

If you try to slice into this easy buttermilk pie before it has cooled completely, the center will be too soft and simply run all over your plate.

30 minutes is the minimum amount of cooling time, but longer is even better!

Kitchen Tools You Will Need

Mixing Bowls – I like a variety of mixing bowls and prep bowls, and this set has them all.
Electric Hand Mixer – You’ll need this to effectively cream the butter and sugar and create a smooth filling for the pie. I’ve had this one in my kitchen forever, and it still works beautifully.
Baking Sheet (with sides) – Not only does this help prevent oven spills, but it makes it much easier to get the pie in and out of the oven.
Wire Rack – Great for cooling all kinds of baked goods.

Storing and Freezing Leftovers

Once it is completely cool, keep the leftover buttermilk pie in the refrigerator and use within 3 days.

To freeze, wrap this easy buttermilk pie tightly in a layer of plastic wrap, then in another layer of foil. Store in the freezer for up to 2 months and thaw in the refrigerator before serving.

Buttermilk Pie Recipe FAQ

What is streusel topping?

Simply put, it’s a mixture of flour, butter, and sugar that’s used to add a sweet, crunchy layer to many desserts.

However, many American streusel recipes are closer to a crumb than the traditional German topping.

The main difference between crumb and streusel topping is the ratio used for the ingredients.

While a traditional streusel uses a higher ratio of flour to create a cookie-like texture, modern takes on crumb toppings are more sandy and crispy.

Does the pie crust need to be pre-baked?

Premade crust is ready to go, though it should be thawed first if it’s frozen.

If you plan on making your own crust for this buttermilk pie recipe, you will need to blind bake it and allow it to cool before adding the filling.

How do you know when buttermilk pie is done?

It should have a slight jiggle in the center while being more solid around the outside. The center will continue to set as it cools.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pie Recipes

Reese’s Peanut Butter Pie (No Bake)

Sour Cream Raisin Pie

Pumpkin Pie with Chocolate Ganache

Apple Hand Pies Air Fryer

Best Buttermilk Pie with Streusel Topping Recipe

Buttermilk Pie with streusel topping is sweet, creamy, and irresistibly delicious. Make this easy recipe for a simple but impressive dessert!

Course Dessert

Cuisine American

Method Oven

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 644cal

Author Donna Elick

Equipment

Ingredients

Pie

1 9-inch pre-made deep dish pie shell
1/2 cup unsalted butter room temperature
1 1/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs room temperature
1 cup buttermilk
1 tablespoon lemon juice fresh is best
1 teaspoon vanilla extract

Walnut Streusel

1/4 cup light brown sugar packed
2 tablespoons all-purpose flour
2 tablespoons unsalted butter room temperature
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts

Instructions

For the pie
Preheat oven to 350°F.
Beat butter and sugar in a large mixing bowl till creamy, about 2 minutes
Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled if you use cool butter or eggs.)
Pour filling into a 9″ pie crust. I like to use a deep dish.
Place pie pan on a cookie sheet and bake for 30 minutes.

Walnut Streusel

Using a medium bowl and fingers, pinch together all streusel ingredients to create a crumble.
Remove pie from oven and top the walnut streusel on top.
Place back into the oven and continue to bake for 20 minutes.
Allow to cool on a cooling rack for 30 minutes before serving.

Nutrition

Originally published November 2020, updated and republished August 2025

The post Best Buttermilk Pie with Streusel Topping Recipe appeared first on The Slow Roasted Italian.

No Bake Reese’s Peanut Butter Cheesecake Recipe

Donna Elick — Thu, 10 Jul 2025 22:00:00 +0000

This no bake Reeses Cheesecake recipe can be enjoyed year round, but it’s especially nice for summer! Assemble this peanut butter no bake cheesecake in 15 minutes, then freeze for a fantastic chocolate peanut butter dessert! This creamy cheesecake is perfect for any sweet tooth! The recipe card below has all the details!

This just might be the perfect dessert. It tastes just like it came from the Cheesecake Factory, and for this reason, you’ll be instantly obsessed with this creamy peanut butter cheesecake.

The smooth peanut butter paired with your favorite candy makes this perfect for any cheesecake lover.

The next time that you’re craving a great recipe that peanut butter lovers will enjoy, don’t forget about this Reese’s peanut butter cup cheesecake.

The first time that I made this cheesecake, I thought about how yummy it was for a long time! This decadent dessert is a peanut butter lover’s dream!

Reeses Cheesecake

No bake desserts are a favorite of ours in the summer months, especially because they help to keep the kitchen cool.

Plus, they’re perfect for taking to picnics and potlucks!

Our perfectly creamy Reese’s no bake cheesecake is loaded with crunchy candies and flavored morsels, then topped with crushed peanut butter cups for a mouthful of flavor!

Before you dress up your cheesecake with toppings, save our 3 Ingredient No Bake Cheesecake! It’s the easiest cheesecake recipe you’ll reach for every single time and it’s highly customizable!

And don’t miss more of our easy cheesecakes like this rich chocolate swirl!

Looking for more no bake cheesecake recipes? I have a lemon blueberry version that’s light and refreshing, or try this jarred version with fresh strawberries that’s perfect for a large cookout.

There’s even a recipe that is similar to this one, but it tastes exactly like a Monster cookie!

Want more chocolate peanut butter desserts? Try our Chocolate Peanut Butter Graham Cracker Bars for a fun s’mores twist on the classic combo!

Ingredient Notes and Substitutions

All you need are a few simple ingredients to make this delicious recipe. You’ll love the creamy peanut butter cheesecake filling!

Graham Cracker Crust – Grab a premade crust from the store to save on prep time, or make your own if you prefer!

(and if you want to use chocolate graham crackers as a fun twist – I think that’s a good idea, too!)

Crushing up graham crackers to make graham cracker crumbs is not a lot of hard work! You just need to crush them into fine crumbs, and I use a food processor typically for that.

Homemade graham cracker crust needs time to chill until firm, so plan accordingly.

You could also make a buttery Oreo crust to hold the cheesecake batter as well! A crunchy Oreo crust sounds yummy! Make this the best cheesecake for your cravings!
Sour Cream – Plain Greek yogurt is a good replacement in this Reeses peanut butter cheesecake if you want something a little less tangy. It also has fewer calories and is lower in fat.
Peanut Butter – You’ll need no-stir PB to create the best peanut butter mixture for your Reeses cheesecake filling.

More natural varieties can have a slightly gritty texture that won’t blend as smoothly.
Candies – This no bake peanut butter cheesecake is loaded with peanut butter chips, Reese’s Pieces, and chopped Reese’s peanut butter cups!

You can even add mini Reeses, white chocolate Reeses peanut butter cups, or rich chocolate ganache on the top of the cheesecake.

A chocolate drizzle, chocolate ganache topping, or a chocolate sauce made from melted milk chocolate chips sounds like the perfect way to change this to a type of Reeses chocolate cheesecake recipe!

You could also drizzle some hot fudge on top of the peanut butter layer to make this the ultimate dessert.

Tips for Making Peanut Butter No Bake Cheesecake

Soften the cream cheese.

Allow the blocks to sit on the counter for at least 30 minutes.

Or, place fully unwrapped blocks on a heat-safe plate and microwave for 20-30 seconds at 50% power.

This is an essential step to make life easier when prepping no-bake cheesecake. We even do it in our no-bake cheesecake that only has 3 ingredients (and it helps oh-so much!)

Balance the flavors.

If you prefer a more even chocolate to PB ratio, you can use an Oreo cookie crust instead — either store-bought or homemade.

Or, simply drizzle some chocolate syrup over the Reeses cheesecake once set!

Make it fancy.

For a more decorated finish, replace the candy topping with swirls of whipped cream around the outside.

Then, gently press a mini Reese’s cup into each swirl so there’s one with every slice of Reese’s cheesecake.

Short on time?

Pop the dessert in the freezer for 3 hours so it will set up faster! Leave off the candy topping, then add it just before serving instead.

Storing and Freezing Reeses Peanut Butter Cheesecake

Once set, Reeses cheesecake will keep for 3 to 4 days in the refrigerator before the texture starts to change. Be sure to store the leftovers in an airtight container for the best results.

If you plan on freezing no bake peanut butter cheesecake, leave off the Reese’s cups and add them just before you are ready to serve.

Wrap the dessert tightly in a layer of plastic and foil, then store in the freezer for up to 3 months. Place in the refrigerator overnight so it thaws slowly and evenly.

No Bake Peanut Butter Cheesecake FAQ

Why did my no bake cheesecake not set?

There’s a good chance that your cream cheese wasn’t softened enough, or that you didn’t beat the ingredients together for a long enough amount of time. You also need to give it plenty of time in the refrigerator — the longer, the better! If you try to serve this peanut butter no bake cheesecake too soon, the texture will be more like a mousse or cream pie.

Can I make Reese’s no bake cheesecake ahead of time?

Yes. In fact, it’s best to prepare this recipe the night before you need it so it has plenty of time to set up! Reese’s peanut butter cheesecake will also last for several days in the refrigerator, but be sure to keep it well covered so it doesn’t absorb any smells or flavors from surrounding foods.

I can’t find peanut butter morsels. What can I use instead?

Feel free to use regular milk or semi-sweet chocolate chips since they will blend in with the candy pieces. Just know that the overall peanut butter flavor in your Reeses cheesecake won’t be quite as strong.

Enjoy!

With love, from our simple kitchen to yours.

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Other No Bake Dessert Recipes

Strawberry Icebox Cake

No Bake Peanut Butter Bars

No Bake Avalanche Cookies

Chocolate Icebox Pie

No Bake Reese’s Peanut Butter Cheesecake Recipe

Reeses Cheesecake is the ultimate creamy and crunchy dessert. Prep no bake peanut butter cheesecake in minutes, then chill until set!

Course Dessert

Cuisine American

Method No Bake

Prep Time 15

Total Time 6 15

Servings 1 9inch pie

Calories 393cal

Author Donna Elick

Ingredients

1 9-inch graham cracker pie crust
12 ounces cream cheese softened
1 cup powdered sugar
2/3 cup sour cream
1/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
1/2 cup peanut butter morsels
1/2 cup Reese’s Pieces
12 Reese’s peanut butter cups smashed

Instructions

Beat cream cheese and powdered sugar together.
Add sour cream, peanut butter, and vanilla and beat well until smooth.
Stir in peanut butter morsels and Reese’s Pieces.
Pour batter into graham cracker crust and top with smashed peanut butter cups.
Refrigerate 6-12 hours before serving.

Notes

For a quicker option, freeze pie for 3 hours without the Reese’s peanut butter cups on top and then add them before serving.

Nutrition

Originally published August 2021, updated and republished July 2025

The post No Bake Reese’s Peanut Butter Cheesecake Recipe appeared first on The Slow Roasted Italian.

Easy Fresh Strawberry Pie Recipe + Video (No Jello)

Donna Elick — Wed, 07 May 2025 22:00:00 +0000

Fresh Strawberry Pie bursts with natural flavor and is so easy to make from scratch! This simple but so delicious fruit pie is always a hit, especially when served with a big dollop of whipped cream on top! Perfect for strawberry season!

The flaky crust paired with the sweet strawberry filling creates the perfect dessert. I’ve been sharing this with my family members for years, and they always tell me that it’s the perfect summer dessert!

It’s my favorite way to use ripe strawberries when they’re in season.

This fresh strawberry pie recipe can be made with a frozen pie crust or a homemade crust, so you can use whatever method works best.

This is one of those strawberry desserts that prove why cooking with fresh fruit is the best!

If you’re on the hunt for the best strawberry pie recipe, the simple ingredients of this delicious homemade strawberry pie are worth your time.

You can then add a scoop of vanilla ice cream on top or even some homemade whipped cream, too!

Fresh strawberries at their peak? Our Strawberry Recipes roundup is full of ideas to put every last berry to delicious use — from pies and cakes to salads and cocktails.

Strawberry Pie

This recipe for strawberry pie is perfect for summer because it can be made without turning the oven on.

You can use a store-bought pie crust or a no-bake graham cracker crust as a base. Or, go the fancy route and make your own pie crust if you really want to!

My strawberry pie filling is loaded with juicy, fresh strawberries and a homemade strawberry glaze — no gelatin needed!

This way, the natural flavor of the berries is the star.

Looking for other fresh strawberry recipes? Find everything from no bake strawberry cheesecake to decadent chocolate covered strawberry brownie cupcakes!

In the mood for more pie? Try my Easy Maple Pie!

Ingredient Notes and Substitutions

Strawberries – For the best flavor, use fresh, high-quality strawberries.

Since they are the star of the show, look for the freshest berries you can find without any bruises or discoloration.
Cornstarch – The secret ingredient in this recipe for strawberry pie! It helps thicken the filling so it doesn’t spill out everywhere when sliced.
Sugar – You’ll need just enough to enhance the natural sweetness of the berries and help them release pectin!
Pie Crust – What makes this an especially easy strawberry pie is a no-bake crust!

Find premade shells in the freezer section of the grocery store, or use a graham cracker crust from the baking aisle.

Otherwise, use your favorite homemade pie crust recipe. Be sure to have it baked and cooled before assembling.

You can add a little bit of lemon zest or lemon juice to the top of the pie, or in the filling as you’re making it for a pop of yummy citrus flavoring!

Pie recipes like this have a bit of wiggle room in some of the fun flavor options.

Strawberry Pie Filling Recipe Tips

Combine the ingredients well.

Make sure to stir the cornstarch mixture continuously for 2-3 minutes until it is thick and translucent. You don’t want it to be clumpy.

Avoid a soggy crust.

This pie tastes best on the same day. The longer it sits, the higher the risk of the juicy berries making the crust soggy.

As an added layer of protection, you can seal the crust by painting melted chocolate along the inside once cooled.

Then, place the crust in the freezer to set the chocolate before adding the berries.

Keep it cool.

This strawberry pie won’t be extra sturdy because it is made without Jello, but it will not ooze all over after cutting if you keep it refrigerated and serve it straight from the fridge.

How To Make Strawberry Pie Filling Without Gelatin

The secret to our success is cornstarch — something most everyone already has in their pantry.

Mash 1 cup of strawberries and set aside.
Combine sugar and cornstarch in a saucepan, then whisk in the water and mashed berries.
Bring to a boil and cook for 3 minutes, stirring constantly, until thickened. Set aside to cool for at least 10 minutes.

If you’re looking for a make-ahead option, you can prepare the strawberry pie filling recipe as directed above, then transfer the cooled mixture to a sealed jar.

Refrigerate for up to 2 weeks, then let it warm on the counter for a bit before assembling your strawberry pie.

Easy Strawberry Pie FAQ

What crust goes best with strawberry pie filling?

You could pair this strawberry pie filling recipe with whatever crust your heart desires!

I’m partial to frozen (and thawed) or graham cracker crust, but an Oreo cookie crust would be tasty too.

Why is my strawberry pie runny?

Because this recipe for strawberry pie doesn’t contain any gelatin, it’s crucial that you use the correct amount of water and cornstarch for the filling.

Strawberries also release pectin when cooked, which helps the thickening process, but the cornstarch is what really helps it set up just right.

You must also bring the filling to a boil (and keep it boiling) until the mixture thickens and allow it to cool for the full 10 minutes before adding it to the crust.

Can you freeze fresh strawberry pie?

I wouldn’t recommend it. The strawberries may turn brown and mushy, and the filling will definitely become watery once thawed. If you have any leftovers, just cover them with aluminum foil or plastic wrap and store them in the fridge. You can then choose the next perfect time to eat it when the only thing that you can think about is having more of that pie!

Since it’s such an easy strawberry pie recipe, it’s best to make and eat it on the same day.

Can I use other fruit for this simple strawberry pie?

I don’t see why not! When making a pie for your own personal consumption, make any type of fruit pies that you want! Fresh berries would be delicious as the strawberry mixture, and you’d still be able to follow the directions for the pie dough the same.

Fill your pie dish with any type of fruit filling that you’re craving, and enjoy that baked golden brown crust! While I do prefer juicy strawberries, I do think that blueberries would be yummy, too. Fill that pie shell with whatever fruit you’re craving! A fresh blueberry pie sounds amazing, too! And don’t forget to top with fresh whipped cream! It takes the flavors to next level yummy!

How do I store leftover pie?

The best way to store the pie that is remaining is to let it cool and add it to an airtight container. I keep it in the fridge so that it stays fresh for 2-3 days. Keep in mind that the juicy strawberry filling sitting on the bottom of the crust will cause it to get soggy after a day or two. It’s still fine to eat, it just will lost its crisp over time.

To enjoy another slice of this sweet berry pie, you can pop it into the microwave for a little bit (literally just a few seconds) or enjoy it cooled. Ever since I was a little girl, I’ve enjoyed eating chilled leftover pie – but maybe that’s just me!

Add a thin layer of whipped cream to pair with the fresh strawberry pie filling – and you’re set! The best thing about having leftovers is that you get to enjoy it again the next day!

Enjoy!
With love, from our simple kitchen to yours.

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Other Favorite Strawberry Recipes

No Bake Strawberry Icebox Cake

Summer Berry Cheesecake Salad

Soft Strawberry Banana Ice Cream

Strawberry Glaze (Cookie Icing)

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Easy Fresh Strawberry Pie Recipe + Video (No Jello)

Strawberry Pie bursts with fresh berries and natural flavor — no gelatin needed! This fruit pie recipe easy to make from scratch.

Course Dessert

Cuisine American

Method Oven, Stovetop

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 432cal

Author Donna Elick

Ingredients

6 cups whole strawberries hulled
3/4 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 9-inch pie crust baked
1 cup heavy whipping cream
2 tablespoons powdered sugar

Instructions

Mash 1 cup strawberries with a fork or in a food processor and set aside.
In a small saucepan, whisk together sugar and cornstarch. Stir in water and mashed strawberries.
Bring to a boil over medium temperature, stirring constantly. Let the mixture boil and stir for 3 more minutes until thick and translucent. Set aside and let cool for 10 minutes.
In the meantime, arrange remaining strawberries in the pie crust. Cut some of the berries in half to make them fit better.
Pour cooled glaze over the strawberries. Make sure that all the berries are coated with the glaze and no dry spots remain. Chill pie for 2-3 hours until set.

Whipped Cream

Combine heavy whipping cream and powdered sugar. Whip at medium-high speed until soft peaks form. Serve pie with whipped cream.

Video

Nutrition

Originally published May 2018. Updated and republished May 2025

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The post Easy Fresh Strawberry Pie Recipe + Video (No Jello) appeared first on The Slow Roasted Italian.

Air Fryer S’mores Hand Pies

Donna Elick — Sun, 04 May 2025 10:00:00 +0000

S’mores Hand Pies are cooked to perfection in minutes and are so much easier to eat! Plus, you can make them ahead of time and warm when you’re ready, or freeze a batch for sudden cravings. Recreate your favorite campfire treat with all of the flavor and none of the mess!

S’mores Hand Pies

Make these easy hand pies with refrigerated pie crust or your favorite homemade dough recipe.

Load up the centers with chocolate pieces and mini marshmallows, then sprinkle crushed graham crackers over the top.

Not only are they perfectly portable, but you won’t need to build a fire every time you’re in the mood for a gooey dessert.

Looking for more delicious s’mores flavor? Try this easy crockpot candy or my 5-ingredient dip that’s perfect for sharing!

Ingredient Notes and Substitutions

Pie Crust – I usually grab a couple of refrigerated tubes from the store to make this s’mores hand pie recipe quick and easy. If you’d rather make your dough from scratch, go for it!
Mini Marshmallows – The smaller size makes these easy to tuck into the dough, and they’ll melt more evenly too. If all you have are jumbo size cut them into smaller pieces.
Hershey’s Chocolate Bars – These are perfectly sweet and melt down easily inside s’mores hand pies. Feel free to swap in a different type of chocolate — even a dairy-free one!
Graham Crackers – Instead of going inside the dough, you’ll want to crush these into crumbs to sprinkle on top. It adds that signature flavor and crunch!

Sometimes, you can find packages of graham cracker crumbs ready to go, and that’ll work too.
Egg & Water – Combine these to make a wash for the tops of the pies. It helps them brown and holds the graham cracker crumbs in place.

Tips and Tricks to Make the Perfect S’mores Hand Pie

Use a round biscuit cutter.

This will make quick and easy work of cutting the sheets of dough. A 3 ½-inch cutter will yield about 7 total pies, while a 4-inch one will yield about 6 total.

Seal the edges well.

Press down around the edges with the tines of a fork so nothing leaks out as each air fryer s’mores hand pie cooks.

You can also pinch them closed with your fingers, it just won’t look as neat and pretty.

I have seen special cutters or stamps for making homemade Uncrustables, so I can’t imagine that wouldn’t work too — as long as it’s big enough.

Want a half moon shape?

Use a 5-inch cutter and fold the circle in half instead of placing a second piece of dough over the top.

You may also need to break up the chocolate more to help it all fit.

Check your appliance size.

Since mine has a large capacity, I’m able to cook 4 of these at a time. You may need to air fry s’mores hand pies in smaller batches depending on the size of your basket.

Prep Ahead

Make crust (if using a homemade recipe)
Break apart Hershey bars
Crush graham crackers

Kitchen Tools You Will Need

Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
Round Biscuit or Cookie cutter – It should be at least 3 ½ inches in diameter
Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
Basting Brush – Useful for everything from greasing pans to basting food.

Serving Suggestions

While these are ooey-gooey delicious on their own, a little something extra is sure to put them over the top!

Drizzle melted chocolate over the top of each s’mores hand pie, or arrange them on a platter surrounding bowls of chocolate sauce and caramel for dipping.

Have a pot of hot chocolate available for parties and sleepovers, or enjoy a creamy milkshake on blistering summer nights.

S’mores Hand Pie Recipe FAQ

Why are my hand pies leaking?

It’s possible you overfilled them or didn’t cut the crust pieces large enough. But leaking usually happens when your hand pies are sealed all the way.

Take your time crimping the edges all the way around, and place each s’mores hand pie carefully in the air fryer basket so it doesn’t come apart.

Don’t forget to cut vents in the top of the pies also. This helps the steam escape so they don’t burst open.

Can I make air fryer hand pies ahead of time?

Absolutely! Store them in an airtight container at room temperature for up to 3 days and pop them right back in the fryer to re-melt the center.

You can also make a double batch of this s’mores hand pie recipe and freeze some for an easy treat!

Place them inside a freezer-safe storage container lined with wax paper, adding another sheet between each layer to prevent them from sticking together.

Reheat straight from the freezer at a low temperature until warmed through in the center, and enjoy within 2 months for best results.

What else can I add to an air fryer s’mores hand pie?

Spoon a little bit of peanut butter, hazelnut spread, or cookie butter onto the center of the dough round before placing the chocolate on top.

Or, add a slice of banana with a dollop of marshmallow fluff instead of the mini marshmallows.

Chopped nuts or pretzels will add an extra bit of crunch to s’mores hand pies. You could also replace the candy bar pieces with a Reese’s peanut butter cup instead.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Dessert Recipes

Easy Classic Air Fryer Churros (23-Minute Recipe)

Chewy Air Fryer Chocolate Chip Cookies Recipe

How to Make Air Fryer Donuts (Easy 4 Ingredient Recipe)

Air Fryer Cinnamon Rolls (Pillsbury Cinnamon Rolls)

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Air Fryer S’mores Hand Pies

S'mores Hand Pies are ready in minutes with the air fryer. Recreate your favorite campfire treat with all of the flavor and none of the mess!

Course Dessert

Cuisine American

Method Air Fryer

Prep Time 15

Cook Time 6

Total Time 21

Servings

Calories 316cal

Author Donna Elick

Ingredients

2 pie crusts premade or homemade double pie crust recipe
63 mini marshmallows
2 Hershey’s chocolate bars
2 graham crackers
1 large egg
1 teaspoon water

Instructions

Preheat the air fryer at 350 degrees F for 5 minutes.
Carefully roll out the pie crusts on a flat surface and use a 3½-inch round biscuit cutter, cut 14 round circles out of pie crusts.
Spread out 7 circles of crust on a flat surface and place 3 pieces of chocolate on the pie crust.
Place 9 mini marshmallows on top of each piece of chocolate.
Place another layer of dough on top of each pie and use a fork to seal the sides of the crust then slice 4 small slits in the top of the pie crust.
In a small bowl, whisk together egg and water and brush the egg wash on top of the pies.
Crush graham crackers in a bag or food processor until fine then sprinkle crumbs on the tops of the pies.
Cook the pies for 6 minutes or until golden brown.

Nutrition

Originally published May 2021, updated and republished May 2025

The post Air Fryer S’mores Hand Pies appeared first on The Slow Roasted Italian.

Easy Maple Pie Recipe with Grade A Syrup (Vermont Inspired)

Donna Elick — Fri, 02 May 2025 10:05:00 +0000

Maple Pie is naturally sweetened with Grade A maple syrup, vanilla extract, and a healthy helping of brown sugar! Indulgent and full of molasses-like flavor, it’s a unique dessert option that’s sure to please. Serve with maple whipped cream and some ice cream for a decadent dessert option at your next party! New recipes like this are fun and delicious!

Pie baking is one of my favorite things to do! You can make this maple cream pie during the holiday season or any time the craving hits.

Since it doesn’t take a lot of time to make, I keep the printable recipe card handy for when I get a request from the family.

I love topping this maple custard pie with homemade whipped cream! You can add a little bit or cover the entire top – totally up to you!

The good news is that you won’t have a hard time making this maple sugar pie – it’s easy, fast, and delicious. Make this pie today!

Maple Pie

I love maple syrup and I love pie, so naturally I had to try my hand at maple syrup pie!

After some experimentation, I came up with what I believe is the best maple pie recipe you’ll ever taste!!

As you may have guessed, maple pie is really popular in Canada and the Northeast.

It makes sense… most of the maple syrup that we have comes from that area of the world.

I imagine someone had a bunch of maple syrup they needed to use up, and this pie recipe was born. Whoever came up with it, I’m glad they did!

While everyone else is out there serving up peach cobbler and blueberry desserts (which are both amazing in their own right, don’t get me wrong!), bring this maple pie recipe to your next potluck, cookout, or holiday party.

Everyone will be so impressed with how unique — and tasty — it is!

Plus, my version is full of tons of shortcuts. Use a store-bought pie crust, and no blind baking is involved. Score!!

Ingredient Notes and Substitutions

Pie Dough – Make things easier for yourself and opt for a store-bought pie crust — don’t worry, I won’t tell!

Choose a pie dough that’s big enough for a 9-inch pie. Since this pie only has a bottom crust, keep it simple and use a premade or frozen crust.
Real Maple Syrup – The most important ingredient in your maple syrup pie recipe! I recommend you use Grade A syrup for its pure, sweet flavor.

If you prefer a deeper maple taste, use Grade B. As a note, Grade A isn’t better quality than Grade B, they’re simply different in color and flavor.

You can use dark maple syrup as well. Don’t skimp on the quality is this is super important for the maple syrup mixture.
Heavy Cream – Also needed for the maple filling, heavy cream will give you the best texture. You could also use half-and-half as a substitute.
Brown Sugar – I’m using light brown sugar — if you don’t have any dark brown sugar works too. It will also give you a deeper, more molasses-like flavor!
Unsalted Butter – You’ll have a lot more control over the alt level if you use unsalted butter for your maple pie.

That said, if you do want to use salted, simply reduce the extra salt the recipe calls for by about half.
Vanilla Extract – For more deep, warm, and earthy flavor. Vanilla complements the maple syrup and brown sugar wonderfully!

Tips and Tricks to Make Perfect Maple Syrup Pie

No blind baking needed!

Some pie recipes require you to pre-bake the pie dough, or “blind bake” it. You won’t need to worry about that with my easy maple syrup pie recipe.

Simply add the filling to the uncooked crust and then bake.

They both bake together perfectly!

Bake low and slow.

I bake this pie recipe at 350°F for close to 50 minutes. I find that the filling and crust bake best at a lower temperature for a longer amount of time.

You’ll get a perfectly smooth and creamy texture without overcooking or curdling the eggs — plus the filling will set gradually and evenly, resulting in a truly luscious taste and feel!

Remember to keep an eye on the pie (ha!) after around 30 minutes. You can place some foil over the crust to prevent burning if needed.

Use the jiggle test to check for doneness.

You’ll be able to tell your pie is done baking when the edges are set but the center jiggles slightly when gently shaken. Use oven mitts to shake it to double-check!

It will continue to set when it cools, so a little jiggle is perfectly fine.

Prep Ahead

Preheat the oven to 350°F
Melt and cool the butter
Roll out the pie crust
Place the crust in a 9-inch pie dish

Kitchen Tools You Will Need

Pie Dish – This is my everyday pie dish, but it’s pretty enough to use for guests too.
Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. From a large bowl to a small bowl, and a medium bowl, too.
Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!

Serving Suggestions

I always top a slice with Maple Whipped Cream or vanilla ice cream… or both when I’m feeling indulgent!

To keep things lighter, some fresh fruit like strawberries or apples contrasts the sweetness of the pie really nicely.

Chopped nuts like pecans or walnuts would also pair well!

If you’re craving a maple-themed dessert spread, why not serve my No-Churn Maple Bacon Ice Cream or Cranberry Maple Donut Bread Pudding too?

Wash it all down with a Maple Latte for a full-fledged maple syrup extravaganza!

As a note, you can enjoy my maple pie hot or cold! It’s delicious either way, so it’s really all about personal preference.

Storing, Freezing, and Reheating

Store leftover pie in an airtight container or tightly wrapped in plastic in the refrigerator for up to 3 or 4 days.

To reheat, use your microwave or place in the oven at 350°F for about 10-15 minutes until warmed through.

Maple syrup pie can also be made ahead of time — store it in the fridge, covered, for up to 3 days. Let it come to room temperature or warm it before serving.

If you made a double batch or don’t want larger portions to go to waste, you can also freeze this dessert!

Wrap it tightly in several layers of plastic wrap and foil and freeze for up to 1-2 months. Let it thaw in the fridge overnight before serving or reheating.

Maple Pie Recipe FAQ

Can I use pancake syrup instead of maple syrup?

No, I don’t recommend it! Pancake syrup often contains artificial flavorings, corn syrup, and other nasties which could mess with the texture and taste of the maple pie.

For the best results, always opt for Grade A or B maple syrup to get that authentic maple flavor!

Why did my maple syrup pie filling come out runny?

There are a few possible reasons! The most common is that you likely undercooked the pie, preventing the filling from setting properly. Make sure to leave it in the oven until the center is just set and jiggles when gently shaken.

Another culprit is using too many liquid ingredients and not enough thickening agents. Make sure to follow the quantities on the recipe card closely!

How do I keep the crust from burning during baking?

Check on your pie after around 30 minutes of baking. If it looks like the crust is a nice, golden-brown color already, add some foil to protect it from burning.

You may also want to bake the pie on the lower rack in your oven to help shield it from the direct heat.

Why did my pie bubble over?

It shouldn’t – but sometimes things happen. You may have simply overfilled the pie shell! If you’re worried, you can also put the pie plate on top of a baking sheet before placing it in the oven. That way, as the pie is baking to that perfect golden brown color, the baking sheet underneath the pie dish will catch anything that spills over.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pie Recipes

Sour Cream Raisin Pie (Old-Fashioned Iowa Recipe)

Best Buttermilk Pie with Streusel Topping Recipe

Easy Fresh Strawberry Pie Recipe + Video (No Jello)

No Bake Reese’s Peanut Butter Pie Recipe + Video

Easy Maple Pie Recipe with Grade A Syrup (Vermont Inspired)

Whip up my Maple Pie the next time you’re craving sweet, pure maple syrup! Made with a handful of simple ingredients, it’s so easy to make!!

Course Dessert

Cuisine American

Method Oven

Prep Time 10

Cook Time 50

cooling time 2

Total Time 3

Servings

Calories 387cal

Author Donna Elick

Equipment

Ingredients

1 pre-bought pie dough for a 9-inch pie

For the filling:

1 cup maple syrup Grade A
3/4 cup heavy cream
1/2 cup light brown sugar packed
3 large eggs at room temperature
2 tablespoons unsalted butter melted and cooled
1 teaspoon vanilla extract
1/4 teaspoon salt

Topping (optional):

Maple whipped cream or vanilla ice cream

Instructions

Preheat the oven to 350°F (175°C). Unroll the pre-bought dough and press it into a 9-inch pie dish. Trim any excess dough from the edges. Crimp the edges of the dough around the edge of the pie plate. Set aside.
In a large bowl, whisk together the maple syrup, heavy cream, light brown sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and combined.
Pour the filling into the prepared pie crust. Bake in the preheated oven for 45-50 minutes or until filling is set, checking the crust at the 30 minute mark and covering the edges with foil to prevent burning.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. The filling will continue to set as it cools.
Once cooled, slice the pie and serve. The pie can be served as is, or top with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

Notes

When baked, the pie will be a golden brown color and set around the edges, but still slightly jiggly in the center, but not liquid.

Allow the pie to cool completely before serving. This helps the filling set properly and makes slicing easier. If after cooling, the filling still seems too soft, chilling the pie in the refrigerator for a few hours or overnight can help it set further.

Opt for high-quality syrup for a rich flavor.

Nutrition

Originally published May 2024, updated and republished May 2025

The post Easy Maple Pie Recipe with Grade A Syrup (Vermont Inspired) appeared first on The Slow Roasted Italian.

Mini S’mores Pie (Air Fryer Recipe)

Donna Elick — Sat, 15 Mar 2025 10:00:00 +0000

This S’mores Pie recipe couldn’t get any simpler! Melt chocolate and marshmallows into tiny graham cracker crusts for a mess-free version of this popular treat. Everything gets ultra gooey in the air fryer, and the marshmallows come out perfectly toasted — no flame needed!

S’mores Pie

If you’re anything like me, a s’more craving will hit suddenly — and usually when there’s no campfire to be found.

That’s where this air fryer mini s’mores pie recipe comes in! It’s got everything you love about the nostalgic treat, but it’s so much easier to make and mess-free too.

Get in the spirit of summer with even more of my chocolatey marshmallow desserts!

Use your air fryer to make a classic version or try mini s’mores pies you can eat with your hands.

You can also toss some campfire cones around the fire pit, whip up a gooey poke cake for a backyard celebration, or bake these cookies for an amazing treat!

Want a big batch of poppable bites instead?

This make-ahead crock pot candy yields dozens of treats, and you can keep them in the freezer for whenever you’re craving something sweet.

Ingredient Notes and Substitutions

Mini Pie Crusts – Find these in the baking aisle with the other pre-made crusts.

If they aren’t available at your store, you can make your own in mini baking tins with my graham cracker crust recipe.
Hershey Bars – The classic choice for any s’mores dessert, but feel free to use your favorite chocolate bar or chocolate chips in a pinch.

You can even swap in dairy-free chocolate if you’d like!

This recipe for s’mores pie is also a great way to use up Halloween candy leftovers.

I don’t know about you, but the mini Hershey’s bars are always left at the bottom of the bucket here.
Mini Marshmallows – These melt a lot more evenly than larger marshmallows and will create a more even topping on your s’mores pie.

To make this dessert more fun, try the colorful ones.

Tips and Tricks to Make Perfect Mini S’mores Pies

Take an extra minute to assemble each pie.

Arrange and nestle the chocolate bar pieces into the bottom of the crust instead of mounding them all in the center.

This helps them melt more evenly into the bottom and makes room for the marshmallows so they don’t fall off the top.

Gently press down on the tops.

This helps everything settle into any gaps and helps keep the chocolate and marshmallow layers separate.

Don’t press too hard, though, or you’ll crack the mini s’mores pie crust!

If you happen to have a ‘Bake’ setting on your air fryer, use that instead.

It reduces the amount of air circulated in the basket, which will help keep the mini marshmallows from blowing off of each s’mores pie.

Though, I didn’t have too much of an issue when making mine — so I wouldn’t worry too much about that!

Prep Ahead

Break apart chocolate bars

Kitchen Tools You Will Need

Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
Heat-Safe Spatula for transferring each air fryer mini s’mores pie in and out of the basket.

S’mores Pie Flavor Variations

There are dozens of ways to put your own twist on this dessert.

Mix and match to see what you like best, or set up a toppings station so guests can create their own unique mini s’mores pie!

Something extra: Spread a little peanut butter, hazelnut spread, or cookie butter on the bottom of the crust, or simply add a drizzle of caramel or chocolate sauce before you dig in.
Try different candy: Replace Hershey’s bars with your favorite type of chocolate candy like mini Reeses cups, crushed toffee, Rolos, or even chopped-up Snickers.

For something cool and refreshing, try Andes mints or peppermint patties instead.
Add some fruit: Banana slices will enhance the gooey texture of your s’mores pie, while fresh berries will add a surprising burst of flavor.

Recipe for S’mores Pie FAQ

Can I make mini s’mores pies in the oven?

Sure! Arrange the mini pies on a rimmed baking sheet, then bake for about 8 minutes at 350°F until the marshmallows are golden brown.

Will this work with larger marshmallows?

Technically yes, but you would need to cut them into halves or quarters.

Stick with the minis if you can — not only will it be less work, but you’re guaranteed a more even spread across the top.

Can I make this recipe for s’mores pie with a large graham cracker crust?

Yes, but you will need to double both the cooking time as well as the amount of chocolate and marshmallows.

Be sure the larger crust will fit inside your air fryer before getting started. Otherwise, you will need to use the oven or a toaster oven.

Storing and Reheating Air Fryer Mini S’mores Pie

You can certainly prep these in advance, but I wouldn’t recommend cooking them until you are ready to eat.

Once the cooked marshmallows sit for a while, they will start to harden. If needed, remove each s’mores pie from the tin and microwave for about 30 seconds to get them soft again.

If you do need to store leftovers, keep them at room temperature in an airtight container for up to a few days.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Easy Classic Air Fryer Churros (23-Minute Recipe)

Chewy Air Fryer Chocolate Chip Cookies Recipe

How to Make Air Fryer Donuts (Easy 4 Ingredient Recipe)

Air Fryer Oatmeal Cookies w/Apple (16 Minute Recipe)

Mini S’mores Pie (Air Fryer Recipe)

Make S'mores Pie in the air fryer with 3 simple ingredients. Just as rich and gooey but a mess-free version of the popular treat!

Course Dessert

Cuisine American

Method Air Fryer

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 1016cal

Author Donna Elick

Ingredients

3 mini graham cracker pie crust
2 Hershey bars
1 cup mini marshmallows

Instructions

Break apart 5 pieces of the chocolate into each pie crust.
Cover the chocolate with the mini marshmallows.
Place them into the basket of your air fryer at 390°F for 5 minutes. At the four-minute mark, check on the pies to make sure they are not getting too brown.
Place one extra piece of chocolate on the top of each pie.

Nutrition

Originally published June 2021, updated and republished March 2025

The post Mini S’mores Pie (Air Fryer Recipe) appeared first on The Slow Roasted Italian.

Peppermint Cheesecake (No Bake Recipe!)

Donna Elick — Thu, 14 Nov 2024 10:00:00 +0000

Peppermint Cheesecake is rich, creamy, and incredibly refreshing. With an Oreo cookie crust and white chocolate mixed into the batter, it’s an indulgent treat worthy of any holiday. Make this no bake peppermint cheesecake recipe for an easy dessert that’s sure to become a favorite!

Peppermint Cheesecake

With all of the cooking and baking that typically happens during the fall and winter months, it’s great to have a few dessert options that don’t require the oven.

It’s especially helpful when they can be made ahead of time, leaving you more time to work on other things… or spend time with loved ones!

So many holiday desserts are super rich and super heavy, but this white chocolate peppermint cheesecake is delightfully refreshing.

There’s Cool Whip in the batter to create a fluffy, creamy effect, plus plenty of peppermint flavor throughout!

My Reese’s Peanut Butter Pie and Chocolate Icebox Pie are two more no bake recipes that are perfect for any holiday dessert table.

Or, if you’re looking for more peppermint desserts, try this scrumptious crockpot candy or a batch of Oreo candy bark.

And don’t forget more lush peppermint dessert recipes like Candy Cane Lush Dessert & homemade York peppermint patties!

Ingredient Notes and Substitutions

Oreo Cookies – Just the classic kind will do! Double Stuf has too much filling and will affect the structure of the crust.

You can, however, use Mint Oreos for even more minty flavor!
Cream Cheese & Cool Whip – This combo creates a creamy, fluffy filling that is to die for! Be sure to use full-fat versions of both for this peppermint cheesecake recipe.
Powdered Sugar – Helps thicken and stabilize the creamy filling. If you don’t have any, add 1/3 cup of granulated sugar and 1 teaspoon of cornstarch to a food processor or high-speed blender and blend until powdery, about 2-3 minutes.
White Chocolate Chips – Adds richness to the peppermint cheesecake filling.

Vanilla candy melts are the best substitute, though you may want to reduce the amount of vanilla extract if you use those.
Peppermint Hard Candies – Stock up for the holiday season! Or, make this cheesecake recipe with peppermint candy canes if needed.

Tips and Tricks to Make This Cheesecake Recipe with Peppermint

Plan ahead so ingredients are at the right temperature.

The cream cheese needs to be softened at room temperature so it’s creamy when mixed.

You’ll also need to thaw the Cool Whip — ideally, in the refrigerator overnight.

If you’re short on time, float the tub in a bowl of cold water for 30-40 minutes, and it should be good to go!

Scoop the filling into the pan and smooth it over the crust.

Because the whipped topping is so light and fluffy, use a rubber or silicone spatula to transfer it gradually into the pan.

Then, gently press the mixture into the crust so there aren’t any pockets of air, and smooth out the top when you’re done.

Add extract for a more intense flavor.

Peppermint flavoring is optional since having crushed candies in the filling adds a good amount of flavor already.

However, you can enhance this cheesecake recipe with peppermint extract or flavoring (as much as 1 teaspoon) for an extra burst of minty freshness.

Brighten it up with food coloring.

This is optional as well. I think the pink color makes this peppermint cheesecake a little more festive, but it can be left white or even darkened to red if you prefer.

Prep Ahead

Thaw Cool Whip
Soften cream cheese
Crush Oreos and peppermint candies

Kitchen Tools You Will Need

Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the dessert easy and clean.
Food Processor – Guarantees a perfect crumb for the cookie crust and crushed peppermint candies in seconds.
Stand Mixer or large mixing bowl with Hand Mixer for making the filling.
Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!

Serving Suggestions

There are so many ways to decorate this beauty! I love to sprinkle extra crushed peppermints and white chocolate chips around the border and in the middle (as shown in the photos), but you can use crushed Oreos if you’d like.

Keep in mind that the candies will dissolve in the refrigerator, so add them just before serving.

You could also make a fresh batch of whipped cream and pipe swirls on top of the peppermint cheesecake instead. Or, come up with your favorite combination of all of the above!

Slicing can be a bit messy, but I’ve got the best trick: run a large knife under hot water, then dry it off.

It’ll glide cleanly through the dessert and give you perfect edges — just be sure to wipe it clean between each slice.

Peppermint Cheesecake Recipe FAQ

Can I substitute whipped cream for Cool Whip?

Yes and no. Regular homemade whipped cream doesn’t stay whipped for very long, and that’s what is needed to give this dessert its stability.

The best option is to make a stabilized whipped cream with pudding mix and use that in place of the Cool Whip.

Or, chill a can of full-fat coconut milk and skim the solid cream off the top. Then, whip it with 1 teaspoon vanilla extract and 1 tablespoon powdered sugar until it’s light and fluffy.

Is it possible to double this peppermint cheesecake recipe?

You can certainly make two or three pies at a time, but you may need to make the crust in batches depending on the size of your food processor.

Or, I have a separate recipe for no bake peppermint cheesecake bars if you need to feed a crowd. It uses a graham cracker crust, but you could easily replace it with the Oreo crust from this recipe if you’d like.

Why is my no bake cheesecake not firm?

First, make sure you chill it for at least 2 hours before serving to help it set. Overnight is even better!

You’ll also need to pay careful attention to the temperature of your ingredients. The cream cheese needs to be softened but not too soft — 30 minutes on the counter is plenty.

You should be able to press easily into the block, but the cheese shouldn’t be spreading by itself.

Storing and Freezing No Bake Peppermint Cheesecake

This dessert takes about 2 hours to fully set, so it may be helpful to make it a day or two before you need it.

Keep covered in the refrigerator and enjoy within 3 to 4 days for best results.

Or, wrap white chocolate peppermint cheesecake in a layer of plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before serving.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Bake Cheesecake Recipes

No Bake Reese’s Peanut Butter Cheesecake Recipe

Raspberry Swirl Cheesecake (Easy No Bake Recipe)

Easy No Bake Pumpkin Cheesecake Dessert Recipe

Best Monster Cheesecake (Easy No-Bake Recipe)

Peppermint Cheesecake (No Bake Recipe!)

Peppermint Cheesecake is rich, creamy, and utterly refreshing. Make this no bake recipe for an easy holiday dessert that's gorgeous too!

Course Dessert

Cuisine American

Method No Bake

Prep Time 15

Total Time 2 15

Servings servings

Calories 433cal

Author Donna Elick

Equipment

Ingredients

14.3 ounces Oreos
1/2 cup butter melted
8 oz cream cheese softened
2 tsp vanilla extract
12 ounces Cool Whip
1/3 cup powdered sugar
1/3 cup candy cane or peppermint candies, smashed
3/4 cup white chocolate chips
1/4 tsp peppermint extract
Optional: Two drops of pink food coloring

Instructions

Using a food processor, process cookies into crumbs. Transfer crumbs to a large bowl, add melted butter and stir to combine.
Press crumbs into the bottom of a springform pan. Refrigerate the crust while preparing the filling.
In a large bowl, beat the cream cheese with vanilla and peppermint extracts, and powdered sugar.
Add in whipped cream and two or three drops of pink food coloring (if using). Whisk or stir until batter is thick and smooth, and color is evenly mixed.
Melt the white chocolate chips on high power in the microwave in 30 second increments, stirring between increments. (Mine took about 60 seconds to completely melt)
Quickly add and stir to combine melted chocolate into the batter so it doesn’t harden in the cool cream cheese mixture. Stir in crushed peppermint candies until evenly combined.
Pour the cheesecake filling over the prepared crust and place in the refrigerator for at least two hours so filling can set.
Garnish with chocolate chips, cookie crumbs, or crushed peppermints if desired.

Notes

Peppermint flavoring is optional, and I have put in as much as 1 teaspoon, because we like the coolness of the peppermint. But having the crushed peppermint in the filling is nice by itself. I just like the “extra.”
Food coloring is optional as well. I like the pink color, but it can be left white, or even made to be red.
Make sure cream cheese is at room temperature so it is creamy when mixed. And with whipped cream, be sure to use a rubber spatula to press down into the crust so there aren’t air holes.
If using peppermint to garnish, keep in mind, it will slowly dissolve in the refrigerator, so garnish just before serving.

Nutrition

Originally published November 2020, updated and republished November 2024

The post Peppermint Cheesecake (No Bake Recipe!) appeared first on The Slow Roasted Italian.