There’s nothing quite like the velvety, rich taste of chocolate cream pie. My Easy Chocolate Cream Pie is creamy, chocolaty goodness with a buttery crust and homemade whipped cream topping. While this pie is perfect for any chocolate lover, it’s also versatile enough to suit any season. Serve it chilled for a refreshing summer dessert, or pair it with a hot drink in the cold months for a cozy indulgence.  For holidays, consider decorating the top with seasonal garnishes. Add chocolate curls for a Christmas twist, or sprinkle with colorful candies for a festive touch. The creamy, rich chocolate filling is always in season, making it a great dessert for any special occasion. I love to serve it at Thanksgiving, Christmas, and any time of year, really!

EASY CHOCOLATE CREAM PIE

Its smooth and rich filling is perfectly complemented by a light, fluffy whipped cream topping. With just a handful of ingredients, you’ll create a dessert that looks elegant and tastes like it took hours to prepare. And thanks to some helpful shortcuts, like using a premade pie crust, it’s easier than ever. This pie offers the best of both worlds: simplicity and decadence. It’s an ideal dessert for busy cooks who want a homemade treat without hours in the kitchen. With minimal ingredients and straightforward instructions, you’ll have a pie that looks and tastes like a bakery-quality masterpiece. Each slice is a delightful blend of creamy chocolate, fluffy whipped topping, and buttery crust: the perfect end to any meal!

Find my expert tips on how to make homemade chocolate cream pie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Chocolate Cream Pie Recipe:

• Rich, Creamy Pie Layers: The combination of cream cheese, cocoa powder, melted chocolate, and whipped cream creates a smooth, mousse-like filling that’s irresistible.
• Simple To Make: With a premade deep-dish crust and a no-bake filling, this pie comes together quickly without any complicated steps.
• Homemade Whipped Cream: Freshly whipped cream adds a light, fluffy finish that makes the pie taste extra special.
• Make-Ahead Friendly Dessert: The pie chills in the fridge until set, making it ideal for holidays, parties, or busy days when you need dessert done in advance.
• Nostalgic Chocolate Flavor: With its silky chocolate filling and cloud-like whipped topping, this pie is guaranteed to be a hit with chocolate lovers of all ages and works for any event!

Ingredients

Pie Crust

• 1 deep dish pie crust (9 inches)

*Whipped Cream

• 3 cups heavy whipping cream
• 1/3 cup powdered sugar

Chocolate Cream Pie Filling

• 1 package (8 ounces) cream cheese, softened
• 1 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 4 Tablespoons salted butter
• ½ cup semi-sweet chocolate chips
• 3 cups of the above prepared whipped cream (or thawed Cool Whip)

Notes

*Can substitute the whipped cream ingredients with 2 containers (8 ounces, each) Cool Whip, thawed

Instructions

For The Pie Crust

Bake pie crust according to package directions. Poke several holes in the crust with a fork before baking. Bake, then allow the the crust to cool completely.

*For The Whipped Topping

In a medium bowl using an electric mixer, whip 3 cups heavy whipping cream and powdered sugar on high until stiff peaks form about 5 minutes. chill until ready to use. (This should make around 5 cups whipped cream).

For The Chocolate Cream Pie Filling

In a large bowl, using an electric hand mixer, beat the softened cream cheese, powdered sugar and cocoa powder until smooth. Set aside.

In a small microwave-safe bowl, add the butter and chocolate chips, microwave for 30 seconds. Stir until all the chips are melted. If needed, microwave again for 10-second increments until melted.

Slowly beat in the melted chocolate, and 3 cups of the whipped cream (or Cool Whip), into the cream cheese mixture until combined.

Spread the chocolate filling evenly into the pie crust. Refrigerate for at least 4 hours. Spread the remaining whipped cream on top. Garnish with chocolate shavings, if desired. Serve and enjoy!

Servings

This pie is perfectly portioned for serving 6 people, making it an ideal dessert for family dinners or small gatherings. With a generous filling of rich chocolate cream and a fluffy whipped topping, each slice is indulgent and satisfying.

Storage

If you have leftovers (though it’s rare with this pie!), store them in the refrigerator for up to three days. Be sure to keep the pie covered or in an airtight container to prevent the whipped cream from drying out. To freeze, wrap individual slices or the whole pie in freezer safe bags or dishes and tightly cover. Freeze and enjoy within a month or two. When you’re ready to enjoy, allow it to thaw overnight in the fridge. The whipped cream may lose some of its structure, so consider adding a fresh layer on top before serving.

Holly’s Tips for The Best Chocolate Cream Pie:

• Choose Quality Pie Ingredients: With so few ingredients, each one matters. Using high-quality chocolate, real cream, and fresh cream cheese will make a noticeable difference in taste.
• Beat the Cream Cheese Thoroughly: It’s essential to ensure a smooth filling, so take your time beating the cream cheese to remove any lumps.
• Let the Pie Set: Allow at least 3 hours for the pie to chill in the fridge. This helps the flavors meld together and makes slicing easier.
• Customize The Topping: Whipped cream is classic, but chocolate shavings, mini chocolate chips, crushed Oreos, or Candy Canes, with a drizzle of chocolate syrup all make great additions!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Caramel Cream Pie.

In the mood for something fruity? Give my Raspberry Cream Pie a try!

Wanting something different? My Easy Cherry Cobbler features a cherry pie filling and a golden cake-like crust.

Looking for a no-bake dessert? My Easy No Bake Cheesecake is just as good as New York cheesecake, and the best part is that there’s no travel!

Can’t get enough of chocolate desserts? My Easy Chocolate Molten Lava Cakes are mini cakes with a warm hot fudge center, topped with vanilla ice cream, drenched in chocolate magic shell.

Searching for more pie recipes? Find more highly-rated recipes here.

Have you made this Chocolate Cream Pie recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChocolateCreamPie #ThanksgivingPieRecipe #LifeInTheLofthouse

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Easy Chocolate Cream Pie

This pie is the perfect balance of creamy, chocolate goodness with a buttery crust and homemade whipped cream. It’s sure to impress all chocolate lovers!

Prep Time 4 hours hours

Servings 6

Ingredients

Pie Crust

• 1 deep dish pie crust (9 inches)

*Whipped Cream

• 3 cups heavy whipping cream
• 1/3 cup powdered sugar

Chocolate Cream Pie Filling

• 1 package (8 ounces) cream cheese softened
• 1 ½ cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 4 Tablespoons salted butter
• ½ cup semi-sweet chocolate chips
• 3 cups of the above prepared whipped cream (or thawed Cool Whip)

Instructions

For The Pie Crust

• Bake pie crust according to package directions. Poke several holes in the crust with a fork before baking. Bake, then allow the crust to cool completely.

* For The Whipped Cream

• In a medium bowl using an electric mixer, whip 3 cups heavy whipping cream and powdered sugar on high speed until stiff peaks form about 5 minutes. Cover and chill whipped cream in fridge until ready to use. (This should make around 5 cups of whipped cream).

For The Chocolate Cream Pie Filling

• In a large bowl, using an electric hand mixer, beat the softened cream cheese, powdered sugar and cocoa powder until smooth. Set aside.
• In a small microwave-safe bowl, add the butter and chocolate chips, microwave for 30 seconds. Stir until all the chips are melted. If needed, microwave again for 10-second increments until melted.
• Slowly beat in the melted chocolate, and 3 cups of the whipped cream (or Cool Whip), into the cream cheese mixture until combined.
• Spread the chocolate filling evenly into the pie crust. Refrigerate for at least 4 hours. Spread the remaining whipped cream on top. Garnish with chocolate shavings, if desired. Serve and enjoy!

Notes

*Can substitute the whipped cream ingredients with 2 containers (8 ounces, each) Cool Whip, thawed

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Summer means that it’s time for cool, no bake treats. Especially here in Southern Utah. It is common in the peak months that we hit triple digits on the daily! How do we combat the heat? With something that is guaranteed to cool us down. My Frozen Pink Lemonade Pie is as refreshing as it is chilled. It is both deliciously sweet and tart, and so easy to make that you won’t believe it.

FROZEN PINK LEMONADE PIE

Nothing hits the spot quite like a glass of lemonade on a hot day. There is something about the sweet and tart combination that always quenches your thirst. But what about your sweet tooth? This recipe takes the frosty beverage and turns it into something that rivals any other summertime dessert. Cool Whip is mixed together with sweetened condensed milk, and pink lemonade concentrate. This mixture is then poured inside a ready-made graham cracker pie crust. Place it in the freezer for 6 hours and it’s ready to go. One slice of this is sure to turn any frown upside down when it is scorching outside!

INGREDIENTS

• 1 (10-inch) prepared Graham cracker pie crust
• 1 can (14 ounces) sweetened condensed milk
• 1 container (8 ounces) Cool Whip, thawed 
• 1 can (6 ounces) frozen pink lemonade concentrate, thawed
• red food coloring (optional)

INSTRUCTIONS

In a large bowl, add the sweetened condensed milk and cool whip. Fold together gently until combined. Stir in the pink lemonade concentrate until combined. (If you want the pie a vibrant pink color add a few drops of red food coloring.) Pour mixture into the prepared pie crust and spread out evenly. Place pie in the freezer for 6 hours or overnight. Cut into slices and serve!

FREEZING PINK LEMONADE PIE

Good things come to those that wait, and this recipe is a testament of that. Now, it only takes 5 minutes to make this treat, but it takes proper time for it to set in the freezer. No less than 6 hours in the freezer for a perfect frozen pie. I highly recommend that you make this and freeze it the night before you serve it so that it’s solid. Check the weather beforehand to see if it’s going to be a hot one the next day. If so, make this pie! Believe me, you’ll thank me later.

SERVINGS

This pie yields 8 slices. It really is so simple to make, that making an extra pie or two is no hassle at all. I like to make a few and just let them sit in the freezer throughout the summer season. This way we can have a slice whenever the temperature gets to be too much. My kids love it when they get this frozen and frosty surprise!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE FROZEN TREATS!

Frozen Mint Oreo Pie – Minty ice cream is in the center of a chocolate pie crust and infused with bits of Oreo cookies.

Lemon Berry Slush – A great summertime drink! Fresh, frozen fruit goes into the blender, and then chilled for a refreshing and satisfying beverage.

Frosted Lemonade – Time to get the lemonade stand ready! This frozen version of traditional lemonade will sell out glass by glass on the sidewalk this summer.

Easy Fudge Ripple Ice Cream – This three ingredients dessert is outstanding, and is super simple to make. You’ll be enjoying this one all summer long!

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Frozen Pink Lemonade Pie

Frozen Pink Lemonade Pie is a delicious chilled dessert filled with pink lemonade flavor. It’s the perfect summertime treat!

Prep Time 6 hours hours 10 minutes minutes

Servings 8

Ingredients

• 1 large (10-inch) prepared Graham cracker pie crust
• 1 can (14 ounces) sweetened condensed milk
• 1 container (8 ounces) Cool Whip thawed
• 1 can (6 ounces) frozen pink lemonade concentrate thawed
• red food coloring optional

Instructions

• In a large bowl, add the sweetened condensed milk and cool whip. Fold together gently until combined. Stir in the pink lemonade concentrate until combined. (If you want the pie a vibrant pink color add a few drops of red food coloring)
• Pour mixture into the prepared pie crust. Spread out evenly. Place pie in freezer for 6 hours or overnight.
• Cut into slices and serve!

Notes

Nutrition Info: 1 slice (1/8 of pie) = 494 calories / 16 fat / 79 carbs / 5 protein 

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Here in Southern Utah, there’s a famous roadside pie shop in the small town of Veyo called Veyo Pies. If you blink, you might miss it, but trust me, their Banana Cream Pie is unforgettable! It’s so rich, creamy, and full of banana flavor that I had to recreate it at home. This Banana Cream Pie Dessert is inspired by their legendary pie, featuring layers of creamy banana pudding, cheesecake filling, and a vanilla wafer crust. It’s the perfect easy, no-bake dessert for any banana lover!

BANANA CREAM PIE DESSERT

This no-bake banana dessert is pure perfection and so simple to make! It starts with a buttery vanilla wafer crust, followed by a sweet cheesecake layer and creamy banana pudding. A fluffy whipped topping finishes it off beautifully! I used Cool Whip for ease, but homemade whipped cream would be just as delicious. No matter which you choose, this dessert is a guaranteed hit for any party or event. I love to make it for Thanksgiving!

Find my expert tips on how to make banana cream pie dessert from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Homemade Banana Cream Pie Dessert Recipe:

• No-Bake & Easy-To-Make: No oven required! This dessert comes together quickly with simple, pantry-friendly ingredients.
• Creamy, Dreamy Layers: From the buttery vanilla wafer crust to the rich cheesecake filling and smooth banana pudding, every bite is pure bliss.
• Perfect For Any Occasion: Whether it’s a family gathering, summer BBQ, or holiday dinner, this no-bake dessert always disappears fast.
• Make-Ahead Friendly: Chill it in advance and let the flavors meld together—it’s even better the next day!

Ingredients

Crust

• 5 cups vanilla wafer cookies
• 1/2 cup salted butter, melted

Cheesecake Layer

• 2 blocks (8 ounces, each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup cool whip OR fresh sweetened whipped cream

Banana Pudding Layer

• 2 boxes (3.4 ounces, each) instant banana pudding mix
• 2 ½ cups milk (I use 2%)
• 1 cup cool whip OR fresh sweetened whipped cream

Whipped Topping

• 3 cups cool whip OR fresh sweetened whipped cream
• freshly sliced bananas (optional)

Instructions

For The Crust (First Layer)

Mix crushed wafers and melted butter; press evenly into the bottom of a 9 x 13-inch baking dish. Refrigerate for 20 minutes.

For The Cheesecake (Second Layer)

Beat cream cheese, sugar, and 1 cup cool whip (or freshly sweetened whipped cream) together until combined. Spread over the crust.

For The Banana Pudding (Third Layer)

Whisk the instant pudding mix and milk together until thickened; fold in 1 cup Cool Whip. Spread evenly over the second layer.

For The Whipped Topping

Spread the remaining Cool Whip evenly all over the top. Refrigerate at least 4 hours before serving.

Servings

One pan serves 12. You can cut each serving in half for 24 smaller sizes, but I advise against it. These are too good to cut in half. Everyone deserves a full piece! If you need to serve more than just prepare a second pan.

Storage

This Banana Cream Pie Dessert is perfect for making ahead. Once fully assembled, cover it tightly with plastic wrap or an airtight lid and store it in the refrigerator. It will stay fresh and creamy for up to 4 days. Serve it chilled for the best experience.

Holly’s Tips for The Best Banana Cream Pie Dessert:

• Use Cold Milk: When mixing the instant pudding, make sure the milk is cold. This will help the pudding thicken faster and create a smoother texture to work with.
• Room Temperature Is Best: Let your cream cheese sit at room temperature before mixing. This ensures a lump-free, velvety cheesecake layer.
• Chill The Crust: Refrigerate the crust for at least 20 minutes before adding the filling. This step helps the butter firm up and gives your dessert a sturdy base.
• Fold Gently: When adding Cool Whip or whipped cream, fold it in slowly and gently to keep the layers light, airy, and fluffy.
• Chill Before Serving: Allow the dessert to chill for at least 4 hours, or overnight, for the best flavor and texture. The layers will set beautifully!
• Add Bananas Last: Top with freshly sliced bananas right before serving to prevent browning. For extra insurance, brush them lightly with lemon juice.
• Make It Your Own: Drizzle caramel or chocolate sauce over the top or sprinkle crushed vanilla wafers for added sweetness and texture

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Banana Cream Pie Cheesecake next!

Can’t get enough of bananas? My Banana Split Ice Cream Sandwich Cake is just as delicious.

Wanting something different? My Oreo Ice Cream Cake is loaded with cookies ‘n cream ice cream, gooey hot fudge, and Oreo cookies.

In the mood for another no-bake dessert? My Heavenly Oreo Dessert contains layers of chocolate pudding, sweetened cream cheese, and Cool Whip.

Huge cheesecake fan? My Cheesecake Chocolate Chip Cookie Bars combine both chocolate chip cookies and decadent cheesecake into one irresistible dessert bar.

Have you made this Banana Cream Pie Dessert recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BananaCreamPieDessert #NoBakeTreat #LifeInTheLofthouse

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Banana Cream Pie Dessert

Banana Cream Pie Dessert is an amazing twist on the classic cream pie. A buttery vanilla wafer crust is layered with cheesecake filling and creamy banana pudding for the ultimate no-bake treat!

Prep Time 4 hours hours 40 minutes minutes

Servings 12

Calories 435kcal

Ingredients

Crust

• 5 cups vanilla wafer cookies
• 1/2 cup salted butter, melted

Cheesecake Layer

• 2 blocks (8 ounces, each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup cool whip OR fresh sweetened whipped cream

Banana Pudding Layer

• 2 boxes (3.4 ounces, each) instant banana pudding mix
• 2 ½ cups milk (I use 2%)
• 1 cup cool whip OR fresh sweetened whipped cream

Whipped Topping

• 3 cups cool whip OR fresh sweetened whipped cream
• freshly sliced bananas (optional)

Instructions

For The Crust (First Layer)

• Crush the vanilla wafer cookies in a food processor or blender until crumbs. Mix wafer crumbs and melted butter together; press evenly into the bottom of a 9×13-inch baking dish. Refrigerate for 20 minutes.

For The Cheesecake (Second Layer)

• Beat cream cheese, sugar and 1 cup cool whip (or freshly sweetened whipped cream) together until combined. Spread evenly over the crust. Place back in fridge while you make the banana pudding layer.

For The Banana Pudding (Third Layer)

• Whisk the instant pudding mix and milk together until thickened; fold in 1 cup Cool Whip. Spread evenly over the cheesecake layer.

For The Whipped Topping

• Spread 3 cups cool whip all over the top. Cover then place in refrigerator to chill for at least 4 hours before serving. Cut into 12 squares and enjoy with freshly sliced bananas, if desired.

Notes

Recipe adapted from: Like Mother Like Daughter

Nutrition

Serving: 1 piece | Calories: 435kcal | Carbohydrates: 51g | Protein: 5g | Fat: 27g

Recipe Adapted From: Like Mother Like Daughter.

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This dessert is one to be marveled at. A slice of this Raspberry Cream Pie on a plate looks like a work of art, so stunning you might hesitate to eat it! But once it touches your lips, you’ll savor every single bite. This homemade raspberry pie is perfect for special occasions like anniversaries, Thanksgiving, or Valentine’s Day. This creamy, fruity pie is sure to impress and delight everyone at the table. The creamy filling topped with vibrant raspberry and the deep-dish crust creates a dessert that’s as visually stunning as it is delicious.

RASPBERRY CREAM PIE

This tart and creamy dessert starts with a homemade graham cracker crust. A smooth layer of cream cheese filling sits on top, perfectly balancing the bright, tangy raspberry flavor. It’s topped with a generous helping of raspberry topping, neither jam nor marmalade, but a unique, flavorful layer all its own. Delicate piped whipped cream around the edges adds the finishing touch, making this dessert as beautiful as it is irresistible. I love making this fruity pie for Thanksgiving and Christmas to add a bright, refreshing contrast to all the rich chocolate and festive flavors. Add fresh raspberries or piped whipped cream around the edges for the perfect finishing touch.

Find my expert tips on how to make raspberry cream pie from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Raspberry Cream Pie Recipe:

• Buttery Graham Cracker Crust: A deep-dish graham cracker crust adds a rich, slightly sweet base that complements the tart raspberry topping.
• Homemade Raspberry Topping: Not quite jam, not quite sauce—this unique, thickened raspberry layer is full of flavor and naturally sweetened with a touch of lemon juice.
• Easy Party Dessert: With just a few simple steps: baking the crust, mixing the filling, and preparing the raspberry topping, you’ll have a delicious party-ready dessert with low effort.
• Make-Ahead Friendly: Chill the pie for at least 3 hours before serving, making it a perfect choice for holidays, dinner parties, or any special occasion.

Ingredients

Homemade Pie Crust

• 1 1/2 cups graham cracker crumbs
• 3 Tablespoons granulated sugar
• 1 Tablespoon all-purpose flour
• 6 Tablespoons butter melted

Raspberry Topping

• 1 1/3 cups granulated sugar
• 6 Tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups water (2 cups if using fresh berries)
• 4 Tablespoons corn syrup
• 1 bag (12-ounces) frozen raspberries, thawed OR 1 pint fresh raspberries
• 1 Tablespoon fresh lemon juice

Cream Cheese Filling

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 4 ounces (1/2 a container) Cool Whip or frozen whipped topping, thawed

Instructions

For The Homemade Pie Crust

Preheat oven to 350° F. Mix together graham cracker crumbs, sugar, flour and melted butter. Press evenly into the bottom and up the sides of a DEEP-DISH 9-inch pie plate. (*Important that it is deep dish) Bake crust for 8 to 10 minutes. Remove from oven, set aside.

For The Raspberry Topping

Mix sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup water and stir with a whisk until smooth. Add remaining water, corn syrup, raspberries and lemon juice. Cook over medium heat until thick. (This can take awhile so be patient. See note below.) Stir constantly. Once thickened, strain the seeds out with a fine mesh strainer.

Note: Do not let this mixture boil. It takes a while for it to thicken, but once it does, it is quick to boil. Watch it closely and stir constantly.

For The Cream Cheese Filling

With an electric hand-mixer, beat together cream cheese, powdered sugar and cool whip until smooth and combined. Spread evenly over the cooled graham cracker crust.

Spoon cooled raspberry topping over cream cheese filling. Place pie in fridge to chill and set for at least 3 hours. Serve and enjoy!

Servings

Each pie yields 8 servings. Cut the pie into even slices by cutting directly from one end to the other evenly. This will be an easier way to get all similarly sized slices. When you start by cutting in the middle and working your way to the edge, each piece can get a little wonky. This dessert deserves to be cut and presented most finely.

Storage

If you have some slices leftover in the baking dish, keep them in there, and this will eliminate the need to dirty another dish or Tupperware. Cover with Saran Wrap and place in the fridge. The pie should stay good for up to 3 days. I do not recommend freezing this pie.

Holly’s Tips for The Best Raspberry Cream Pie:

• Use A Deep-Dish Pie Plate: A 9-inch deep-dish pie plate ensures enough room for the cream cheese filling and generous raspberry topping.
• Press Crust Evenly: Press graham cracker crumbs firmly and evenly along the bottom and sides for a sturdy, buttery base.
• Bake The Crust Lightly: Bake just until lightly golden (8–10 minutes) to avoid a hard or overly crunchy crust.
• Raspberry Topping Tip: Be patient with the raspberry topping. The topping thickens slowly. I recommend stirring constantly, and don’t let it boil to prevent burning or separating.
• Strain For Smooth Texture: Strain the raspberry topping through a fine mesh sieve to remove seeds and create a silky, glossy finish.
• Cool Before Layering: Ensure the crust and raspberry topping are fully cooled before assembling the pie to avoid melting the cream cheese filling.
• Chill Thoroughly: Refrigerate for at least 3 hours to let the layers set and the flavors meld together.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Caramel Cream Pie next.

Looking for more fruit pie recipes? Save my Shredded Apple Pie and Banana Cream Pie Dessert.

In the mood for something different? Chocolate Chip Cookie Pie is everyone’s favorite chocolate chip cookie in pie form.

Looking for something festive for fall? This Maple Pie features a thin and crispy crust filled with a rich maple filling that is inspired by Canada’s popular dessert.

Have you made this Raspberry Cream Pie recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RaspberryCreamPie #ThanksgivingPieRecipes #LifeInTheLofthouse

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Raspberry Cream Pie

Gorgeous Raspberry Pie with cream cheese filling and a buttery graham cracker crust!

Prep Time 4 hours hours

Servings 8

Calories 487kcal

Ingredients

Homemade Pie Crust

• 1 ½ cups graham cracker crumbs
• 3 Tablespoons granulated sugar
• 1 Tablespoon all-purpose flour
• 6 Tablespoons salted butter melted

Raspberry Topping

• 1 ⅓ cups granulated sugar
• 6 Tablespoons cornstarch
• 1/8 teaspoon salt
• 1 ½ cups water (use 2 cups water if using fresh berries)
• 4 Tablespoons corn syrup
• 1 bag (12 ounces) frozen raspberries, thawed OR 1 pint fresh raspberries
• 1 Tablespoon fresh lemon juice

Cream Cheese Filling

• 4 ounces cream cheese softened
• 1/2 cup powdered sugar
• 4 ounces (1/2 a container) Cool Whip or frozen whipped topping thawed

Instructions

For The Homemade Pie Crust

• Preheat oven to 350° F. Mix together graham cracker crumbs, sugar, flour and melted butter. Press evenly into the bottom and up the sides of a DEEP-DISH 9-inch pie plate. (*Important that it is deep dish) Bake crust for 8 to 10 minutes. Remove from oven, set aside.

For The Raspberry Topping

• Mix sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup water and stir with a whisk until smooth. Add remaining water, corn syrup, raspberries and lemon juice. Cook over medium heat until thick. (This can take awhile so be patient. See note below.) Stir constantly. Once thickened, strain the seeds out with a fine mesh strainer.
• Note: Do not let this mixture boil. It takes a while for it to thicken, but once it does, it is quick to boil. Watch it closely and stir constantly.

For The Cream Cheese Filling

• With an electric hand-mixer, beat together cream cheese, powdered sugar and cool whip until smooth and combined. Spread evenly over the cooled graham cracker crust.
• Spoon cooled raspberry topping over cream cheese filling. Place pie in fridge to chill and set for at least 3 hours. Serve and enjoy!

Nutrition

Serving: 1 slice | Calories: 487kcal | Carbohydrates: 80g | Protein: 3g | Fat: 22g

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Growing up I loved eating desserts like the Little Debbie Cream Pies or a yummy Whoopie Pie. Indulging in not only one cookie, but two with a creamy and flavorful filling was awesome. Two is always better than one, especially when it comes to sweet treats. My Oatmeal Cream Pies are all that and more. These soft cinnamon oatmeal cookies with a cream cheese filling in between are sensational.

CREAM PIES

We all can admit that when there is a fresh batch of warm cookies sitting on the counter, it’s hard to just eat one. I will fully admit I eat at least two. Sometimes three if they’re extra delicious. The best part of this recipe is that you’re meant to have two! Take one oatmeal cookie and spread a healthy layer of cream cheese filling over the bottom. Sandwich another oatmeal cookie on top, and suddenly your cookies have become a cream pie. This recipe couldn’t get any easier.

CREAM CHEESE FILLING

All you need to whip together this airy and decadent filling is cream cheese, heavy cream or milk, powdered sugar, and vanilla extract. Be sure to let your cream cheese sit on the counter to come to room temperature before mixing. This will save you a lot of strain, and everything will come together much smoothly.

SERVINGS

This cream pie recipe yields 16 cream pies. It is very simple to double up the batch to make an extra sixteen if need be. These personal desserts are so popular to serve at parties that I usually double the recipe! If your family and guests aren’t able to finish them all in one day, then keep them stored and refrigerated for up to 5 days. We will pop them in the microwave for just a few seconds and eat them a little warm. It’s so good!

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS DESSERTS!

Oreo Truffles – An elegant bite sized dessert inspired and infused with America’s favorite cookie.

Oatmeal Carmelitas – Layered cookies with a creamy caramel center and an oatmeal brown sugar crust.

Cheesecake Chocolate Chip Cookie Bars – Creamy and soft cheesecake bars filled with chocolate chips.

Twix Cookies – Shortbread thumb cookies with caramel dollops and a chocolate drizzle.

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Oatmeal Cream Pies

Two cinnamon oatmeal cookies with a lovely cream cheese filling. They are soft, full of flavor, and so delicious!

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Servings 16 cream pies

Ingredients

Cookies:

• 1 cup salted butter softened
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 cups quick or old-fashioned oats

Cream Cheese Filling:

• 8 ounces cream cheese softened
• 2 Tablespoons heavy cream or whole milk
• 1 teaspoon vanilla
• 3 cups powdered sugar

Instructions

• For Cookies: Preheat oven to 350° F. Line two large baking sheets with parchment paper. Set aside.
• Beat together butter and both sugars until creamy. Add in eggs and vanilla. Beat until just combined. Add flour, baking soda, cinnamon and salt. Mix until just combined. Stir in the oats.
• Drop by rounded tablespoons onto the prepared baking sheets. Make sure to space apart at least 2 inches. (You will have 32 cookies total to create 16 cream pies.)

  Bake for 10 to 12 minutes only. Don't over bake! Cool 5 minutes on cookie sheet, then transfer to a wire rack.
• For Cream Cheese Filling: Beat cream cheese with an electric hand-mixer until creamy. Add the heavy cream and vanilla. Slowly add the powdered sugar, one cup at a time, until frosting is creamy and lump-free.
• To Assemble Pies: Place filling in a large zip-lock bag, and snip one corner off. Pipe a circle of 2 Tablespoons of filling onto the bottom of one cookie. Top with another cookie. Gently squeeze to allow filling to come to the edges. Repeat with remaining cookies and frosting. Serve and enjoy!

Notes

Store any leftover cookies in the refrigerator for up to 5 days. (You can warm them in the microwave for a few seconds to soften them before eating.)

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Who says you can have too much chocolate? I love testing the limits of dessert perfection, and this Brownie Pie is proof that more can definitely be better. Rich, fudgy chocolate brownie batter layered over a buttery, flaky pie crust creates the ultimate chocolate pie experience. This indulgent brownie dessert is sinfully delicious, perfect for chocolate lovers, and makes an impressive treat for any occasion. The buttery crust adds a surprising crunch and depth to the fudgy center, you might never go back to regular brownies after trying this easy dessert recipe!

BROWNIE PIE

The rich chocolate brownie filling of this pie is decadence at its finest: fudgy, chocolatey, and utterly irresistible. Nestled atop a buttery, flaky pie crust, it adds an addicting crunch that takes your brownies to the next level. Once you try this combination, your classic brownie recipe will never look the same! This homemade pie recipe is perfect for birthdays, potlucks, holiday gatherings, or any celebration. If you’re not a pumpkin pie lover, serve this at your next Friendsgiving and Thanksgiving gathering. A slice of this homemade brownie pie with a scoop of vanilla ice cream is pure dessert bliss, the kind where you close your eyes and savor every bite, knowing you’ve found your happy place. If you’re a brownie lover, this recipe will not disappoint!

Find my expert tips on how to make brownie pie from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Brownie Pie Recipe:

• Easy-To-Make: Simple one-bowl filling and straightforward instructions make this classic brownie pie recipe beginner-friendly.
• Decadent Chocolate Flavor: Rich, fudgy chocolate filling made with semi-sweet chocolate and cocoa for the ultimate indulgence.
• Buttery, Flaky Crust: A pre-made or homemade pie crust adds the perfect layer of crunch and flavor.
• Versatile Serving Options: Delicious on its own or topped with vanilla ice cream and hot fudge for an extra treat.
• Perfect For Any Occasion: Ideal for birthdays, potlucks, holiday gatherings like Thanksgiving, or anytime you want to impress with a decadent chocolate dessert.

Ingredients

• 1 (9 inch) refrigerated pie crust/dough, unbaked (I use the Pillsbury brand of crust) OR use a homemade pie crust to fit a 9-inch deep dish pie plate.
• 1 cup half and half (OR use 1/2 cup whole milk and 1/2 cup heavy whipping cream mixed together)
• 1/4 cup salted butter
• 8 ounces semi-sweet baking chocolate
• 1 ⅓ cups granulated sugar
• 1/4 cup brown sugar
• 2 large whole eggs
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt

Instructions

Preheat oven to 350 degrees F. Press and form the refrigerated pie dough (or homemade pie dough) into the deep dish pie plate. Set aside.

In a large, microwave-safe bowl, heat the half and half, butter and semi-sweet chocolate until melted. Stir to combine. Let cool for 5 minutes.

Add both sugars, eggs, egg yolks and vanilla extract to the chocolate mixture. Beat until combined.

Add the cocoa, flour and salt. Beat again until combined and smooth. Don’t over mix. Pour mixture into the prepared pie plate. Spread out evenly.

Bake pie for 55 to 60 minutes, or until toothpick inserted in center comes out clean. (*The filling will rise higher than the pie plate as it bakes. This is okay. It will deflate and fill the pan as it cools.) Cool pie then slice. Serve with vanilla ice cream and hot fudge, if desired.

Servings

This pie makes 8 servings. If you have a family of 8 this dessert is perfect to make. If your family is larger, perhaps you could cut each piece slightly smaller. I should really emphasize the word rich when I talk about this pie. A little piece of pie can go a long way!

Storage and Reheating

Store the cooled leftover pie in the refrigerator, covered, for 3-4 days. A fully baked pie isn’t ideal for freezing, but you can freeze the crust or unbaked filling for 1-2 months and bake later. Reheat slices in the microwave for 15–20 seconds or in a 300°F oven for 5-10 minutes, and serve with ice cream or hot fudge.

Holly’s Tips for The Best Brownie Pie:

• Use Quality Chocolate: Semi-sweet baking chocolate makes a huge difference in flavor. Avoid chips labeled “baking” with fillers. They won’t give the same rich, fudgy taste.
• Don’t Overmix: Once you add the cocoa, flour, and salt to the batter, mix just until smooth. Overmixing can make the pie too dense.
• Microwave Carefully: Heat the half-and-half, butter, and chocolate in short bursts, stirring in between, to prevent burning.
• Watch the Bake Time: The filling will rise above the pie plate while baking and settle as it cools. A toothpick should come out mostly clean with a few moist crumbs.
• Switch It Up: For a little added texture, try adding chopped nuts. If you have a big sweet tooth, mix in chocolate chips or pieces of toffee bits.
• Serve It Warm: For the best results, serve warm with vanilla ice cream or a drizzle of hot fudge for a decadent dessert experience.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Brownie Trifle next.

Looking for more delicious pie recipes? My Caramel Cream Pie and Shredded Apple Pie are great places to start.

In the mood for something different? My S’mores Cookie Bars contain marshmallow and chocolate filling sandwiched between graham cookie bars.

Can’t get enough of chocolate? My Oreo Pudding Poke Cake is a chocolate cake soaked in Oreo pudding with a fluffy whipped cream frosting and crushed Oreos.

Have you made this Brownie Pie recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BrowniePie #ThanksgivingPieRecipes #LifeInTheLofthouse

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Brownie Pie

This incredible Brownie Pie is overflowing with a chocolate brownie filling over a buttery flaky crust.

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Servings 8

Ingredients

• 1 (9 inch) refrigerated pie crust/dough, unbaked (I use the Pillsbury brand of crust) OR use a homemade pie crust to fit a 9-inch deep dish pie plate.
• 1 cup half and half (OR use 1/2 cup whole milk and 1/2 cup heavy whipping cream mixed together)
• 1/4 cup salted butter
• 8 ounces semi-sweet baking chocolate
• 1 ⅓ cups granulated sugar
• 1/4 cup brown sugar
• 2 large whole eggs
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt

Instructions

• Preheat oven to 350 degrees F. Press and form the refrigerated pie dough (or homemade pie dough) into the deep dish pie plate. Set aside.
• In a large, microwave-safe bowl, heat the half and half, butter and semi-sweet chocolate until melted. Stir to combine. Let cool for 5 minutes.
• Add both sugars, eggs, egg yolks and vanilla extract to the chocolate mixture. Beat until combined.

  Add the cocoa, flour and salt. Beat again until combined and smooth. Don't over mix. Pour mixture into the prepared pie plate. Spread out evenly.
• Bake pie for 55 to 60 minutes, or until toothpick inserted in center comes out clean. (*The filling will rise higher than the pie plate as it bakes. This is okay. It will deflate and fill the pan as it cools.)

  Cool pie then slice. Serve with vanilla ice cream and hot fudge, if desired.

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There are two kinds of dessert lovers: those who prefer chocolate and those who prefer caramel. If you fall into the caramel camp, this Caramel Cream Pie is pure dessert heaven. It’s become such a favorite in my family that we’ve even started swapping out birthday cakes for this rich, creamy caramel dessert. This chilled caramel pie is perfect for fall and makes a delicious addition to any Thanksgiving dessert table, but it’s so good you’ll want to enjoy it all year long whenever a caramel craving strikes.

CARAMEL CREAM PIE

This homemade caramel pie recipe is like two desserts in one! The base of this pie, the crust itself, is made from Pillsbury sugar cookie dough. Believe me when I say, this special ingredient truly takes this homemade pie recipe to the next level, creating a sweet, chewy base that perfectly complements the caramel filling. Each bite is loaded with smooth caramel sauce, creamy filling, and crunchy toffee bits, making this caramel pie an irresistible treat for any occasion. It’s so light and airy, but also bold and rich on the palate. Serve this pie at Thanksgiving or at your next family party, and watch even the chocolate lovers swoon over it!

Find my expert tips on how to make homemade caramel cream pie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy Caramel Cream Pie Recipe:

• Easy-To-Make: With Pillsbury refrigerated sugar cookie dough as the crust, you can skip the fuss of a homemade pie crust and still get bakery-quality results.
• Trending Fall Flavors: Every bite combines silky caramel filling, smooth cream cheese, and the crunch of toffee bits for the perfect balance of sweet and salty.
• Make-Ahead Friendly: It needs time to chill, which makes it the ideal dessert to make in advance.
• Perfect For Parties & Potlucks: Topped with whipped cream, caramel drizzle, and toffee bits, this caramel cream pie looks as impressive as it tastes. Whether it’s a birthday, holiday, or family gathering, this chilled caramel dessert is sure to be a hit.

Ingredients

• 1 roll (16.5 ounces) Pillsbury refrigerated sugar cookie dough
• 3/4 cup toffee bits divided
• 12 ounces cream cheese softened
• 2 cups heavy whipping cream
• 1/2 cup granulated sugar
• 3/4 cup caramel sauce divided (I use the Ghirardelli brand of caramel sauce)

Instructions

Preheat oven to 350 degrees F. Allow the cooke dough to sit out at room temperature for about 15 minutes to slightly soften. Once dough is soft, press evenly into a 9-inch deep dish pie pan.

Press 1/2 cup of the toffee bits evenly onto the dough. Bake for 16 to 18 minutes or until golden brown. Remove from oven and let crust cool completely.

In a large mixing bowl, beat the cream cheese with an electric hand-mixer. Add 1/2 cup of the caramel sauce, and beat until combined.

In a medium bowl, beat the whipping cream with an electric hand-mixer while gradually adding the granulated sugar. Continue to beat until soft peaks form. Divide the whipped cream in half. Fold one half of the whipped cream into the cream cheese/caramel mixture. (Save the other half of whipped cream for the top of the pie.)

Pour the cream cheese mixture into the cooled sugar cookie crust; spreading out evenly. Spread remaining whipped cream over the top. Sprinkle with remaining toffee bits and drizzle with the rest of the caramel. Place in refrigerator to chill at least 3 hours before serving. Enjoy!

Servings

This pie recipe yields 8 servings.

Storage

Store leftover caramel pie in the refrigerator, covered tightly, for 3-4 days. Freezing the fully assembled pie isn’t recommended, but you can freeze the crust or caramel filling separately for 1-2 months and assemble before serving.

Holly’s Tips for The Best Caramel Cream Pie:

• Use Quality Caramel: A rich, buttery brand like Ghirardelli caramel gives this pie a decadent flavor. Homemade caramel sauce also works beautifully.
• Soften The Dough: Let your Pillsbury sugar cookie dough sit at room temperature for about 15 minutes, soft enough to press into the pan easily, but not too warm or it may bake unevenly.
• Cool The Crust: Trust me on this. Don’t skip this step, as a warm crust will melt your filling and ruin the creamy texture. You can pop it in the fridge for faster cooling if you’d like!
• Fold Gently: When combining the whipped cream with the caramel filling, use a slow folding motion to keep it light and fluffy.
• Make It Your Own: Try a drizzle of chocolate, a sprinkle of sea salt, or even a few chopped nuts: peanuts, cashews, or almonds as a garnish, for a twist on classic caramel cream pie.
• Chill Before Serving: Let the pie refrigerate for a few hours, or overnight, so it sets properly. The flavors meld beautifully, and the texture becomes rich and creamy.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Salted Caramel Banana Pudding is a delicious no-bake treat.

Looking for another chilled dessert? My Asphalt Pie is a frozen mint chocolate chip ice cream pie with an Oreo cookie crust.

In the mood for something different? My Chocolate Chip Cookie Pie is a warm, soft, gooey chocolate chip cookie in pie form.

Craving something specific to fall? My Maple Pie is a creamy and luscious pie that serves a rich, sweet maple flavor inspired by Canada.

Big candy lover? My Butterfinger Pie is a no-bake pie recipe that serves up delicious Butterfingers in a creamy and decadent pie.

Have you made this Caramel Cream Pie recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CaramelCreamPie #ThanksgivingPieRecipes #LifeInTheLofthouse

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Caramel Cream Pie

Caramel Cream Pie is a sweet and creamy pie that is perfect for any caramel lover.

Prep Time 3 hours hours 30 minutes minutes

Cook Time 16 minutes minutes

Servings 8

Ingredients

• 1 roll (16.5 ounces) Pillsbury refrigerated sugar cookie dough
• 3/4 cup toffee bits divided
• 12 ounces cream cheese softened
• 2 cups heavy whipping cream
• 1/2 cup granulated sugar
• 3/4 cup caramel sauce divided (I use the Ghirardelli brand of caramel sauce)

Instructions

• Preheat oven to 350 degrees F. Allow the cooke dough to sit out at room temperature for about 15 minutes to slightly soften. Once dough is soft, press evenly into a 9-inch deep dish pie pan.
• Press 1/2 cup of the toffee bits evenly onto the dough. Bake for 16 to 18 minutes or until golden brown. Remove from oven and let crust cool completely.
• In a large mixing bowl, beat the cream cheese with an electric hand-mixer. Add 1/2 cup of the caramel sauce, and beat until combined.
• In a medium bowl, beat the whipping cream with an electric hand-mixer; while gradually adding the granulated sugar. Continue to beat until soft peaks form. Divide the whipped cream in half. Fold one half of the whipped cream into the cream cheese/caramel mixture. (Save the other half of whipped cream for the top of the pie.)
• Pour the cream cheese mixture into the cooled sugar cookie crust; spreading out evenly. Spread remaining whipped cream over the top. Sprinkle with remaining toffee bits and drizzle with the rest of the caramel. Place in refrigerator to chill at least 3 hours before serving. Enjoy!

Notes

Recipe adapted from: Chef in Training

Recipe Has Been Adapted From: Chef In Training.

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The weekend is almost here, and I couldn’t wait to share this amazing recipe with you. This Deep Dish Apple Crisp was born completely by accident. I was craving my favorite Apple Crisp Pizza, only to discover my pizza pan had mysteriously disappeared. So, I improvised with a 9-inch deep dish pie plate… and honestly, I might never go back! Who doesn’t love a happy accident?

This dessert is pure comfort, with a thick layer of tender cinnamon apples topped with a buttery oat crumble, all baked in a flaky pie crust. Every bite is warm, comforting, and absolutely irresistible. Drizzle it with caramel sauce, add a scoop of vanilla ice cream, and you’ve got delicious autumn dessert perfection. This is the ultimate fall dessert recipe, but I love to make it anytime my family is craving a warm, classic apple dessert on the weekends! If you love old-fashioned apple cobbler or warm apple pie, you have to try this!

DEEP DISH APPLE CRISP

This homemade deep dish apple crisp dessert is the perfect balance of cozy, sweet, and buttery comfort. Each bite combines warm cinnamon-spiced apples with a flaky pie crust and a crunchy oat crumble topping, creating layers of texture and flavor that melt together beautifully. The Red Delicious apples bring natural sweetness, while the brown sugar and cinnamon add depth and warmth. A drizzle of gooey caramel sauce enhances it and adds a hint of indulgence to every slice. Served warm with vanilla ice cream, this homemade apple crisp tastes like fall in every bite. It’s truly a must-make apple dessert recipe for holidays, family gatherings, or family nights.

Find my expert tips on how to make deep dish apple crisp from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Deep Dish Apple Crisp Recipe:

• Simple & Satisfying: With easy ingredients and minimal prep, this homemade apple dessert is perfect for weeknight baking, holiday dinners, or family gatherings.
• The Best Fall Dessert: This deep dish apple crisp combines the rich, buttery crust of an apple pie with the sweet, crunchy topping of a classic apple crisp.
• Trending Warm Fall Flavors: Made with tender baked apples, sugar, and cinnamon, every bite delivers cozy, homemade flavor that tastes just like fall.
• Perfect For Caramel Apple Lovers: The drizzle of caramel sauce adds the perfect touch of sweetness and makes this caramel apple crisp absolutely irresistible.
• Comforting Dish: Top your deep dish apple crisp with vanilla ice cream or whipped cream for the most comforting dessert to enjoy on chilly nights.

Ingredients

Apple Crisp

• 1 (9 inch) pastry for a single crust pie
• 2/3 cup granulated sugar
• 3 Tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 4 medium red delicious apples, peeled then chopped (You can use any type of apple you prefer. We love the flavor of the red delicious apples.)

Topping

• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/3 cup old fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/4 cup salted butter, softened
• 1/4 cup caramel sauce

Instructions

For The Apple Crisp

Roll pastry to fit a 9-inch deep dish pie plate; fold under or flute the edges. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples over the pie crust spreading out evenly.

For The Topping

Combine the first 5 topping ingredients in a bowl and then sprinkle evenly over the apples.

Bake at 350 degrees F. for 35 to 40 minutes or until apples are tender. (I lay a piece of foil over the top the last 10 minutes to prevent crust from burning.) Remove from oven and immediately drizzle with caramel topping. Let stand 15 minutes before slicing and serving.

Serve with extra caramel sauce and vanilla ice cream.

Servings

Yields: 6 servings.

Storage and Reheating

Store leftover Deep Dish Apple Crisp covered at room temperature for up to 2 days or in the refrigerator for 4–5 days. For longer storage, freeze for up to 3 months. Reheat in a 350°F oven for 10–15 minutes to keep the crust crisp, or warm individual slices in the microwave for 20–30 seconds. Top with caramel sauce and vanilla ice cream for an ever yummier treat!

Holly’s Tips for The Best Deep Dish Apple Crisp:

• Don’t Skip The Flour: Mixing flour with the apples helps thicken the filling so it’s not runny after baking.
• Chill The Butter: For a crisp, crumbly topping, use slightly chilled butter and gently mix it into the oats and sugar instead of over-blending.
• Prevent Over-Browning: Cover loosely with foil during the last 10 minutes of baking to keep the crust and topping golden, not burnt.
• Add Caramel After Baking: Drizzle caramel sauce over the warm crisp to keep the topping crunchy while adding rich, gooey flavor.
• Best Served Warm: Let the crisp rest 10–15 minutes before slicing and serving with vanilla ice cream or whipped cream. It’s worth the wait, trust me!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Apple Crisp Pizza next.

Looking for something to make with the kids? These Caramel Apple Slices are easy-to-make and toddler-friendly!

Looking for a party-ready treat? My Caramel Apple Dip and Apple Cookie Snacks both work as the perfect party appetizers/desserts.

Searching for more apple desserts? My Shredded Apple Pie is another delicious dessert, ideal for Thanksgiving, Fourth of July, and just about any family gatherings.

Have you made this Deep Dish Apple Crisp recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #DeepDishAppleCrisp #FallDessertRecipes #LifeInTheLofthouse

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Deep Dish Apple Crisp

A classic apple crisp baked in a deep dish pie plate. Serving it with caramel sauce and vanilla ice cream is a must!

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Author Holly

Ingredients

Apple Crisp

• 1 (9 inch) pastry for a single crust pie
• 2/3 cup granulated sugar
• 3 Tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 4 medium red delicious apples, peeled then chopped (You can use any type of apple you prefer. We love the flavor of the red delicious apples.)

Topping

• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/3 cup old fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/4 cup salted butter softened
• 1/4 cup caramel sauce

Instructions

For The Apple Crisp

• Roll pastry to fit a 9-inch deep dish pie plate; fold under or flute the edges. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples over the pie crust spreading out evenly.

For The Topping

• Combine the first 5 topping ingredients in a bowl and then sprinkle evenly over the apples.
• Bake at 350 degrees F. for 35 to 40 minutes or until apples are tender. (I lay a piece of foil over the top the last 10 minutes to prevent crust from burning.) Remove from oven and immediately drizzle with caramel topping. Let stand 15 minutes before slicing and serving.
• Serve with extra caramel sauce and vanilla ice cream.

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Comfort is the first word that comes to mind when someone says Chicken Pot Pie. You can’t get much more comforting than a flaky pie crust that encases a creamy filling of chicken and veggies. Mmmm, just typing that makes my mouth water! Chicken Pot Pie sounds like it could be a complicated recipe, but mine is not. I use a few teaks that helps save on time, but does not lack in flavor! 

Not in the mood to make, roll out, and assemble a homemade pie crust? Just use a pre-made one! There’s no shame in doing so. While I don’t mind making a homemade pie crust every now and then, sometimes I can’t help but yearn for simplicity. You know what I mean? Sometimes I use Pillsbury’s help by using one of their yummy refrigerated pie crusts, but if you’re in the mood to make your own then definitely do!

To make it even easier I use a bag of frozen veggies. No need to wash and spend time cutting up a bunch of veggies. I also sometimes use a Rotisserie chicken OR just cook my chicken in advance. I just store it in the fridge until I’m ready to make this yummy pie.

This recipe also makes for a great post-holiday meal! Use that leftover turkey after Thanksgiving to replace the chicken for one scrumptious turkey pot pie! I’ve done that plenty of times and it is pretty amazing!

Now go get this pie in the oven, then grab your family to sit down at the dinner table to enjoy this divine Chicken Pot Pie! 

MORE DELICIOUS RECIPES YOU MAY ALSO LIKE:

Chicken Pot Pie Baked Potato

Crock Pot Turkey and Gravy

Chicken & Stuffing Bake

Stuffing-Topped Pork Chops

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Chicken Pot Pie

Chicken Pot Pie is a savory pie filled with a delicious chicken and vegetable filling. With a buttery, flaky pie crust you can’t help but be reminded of home with every bite.

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 1 pound cooked boneless chicken breasts OR use a Rotisserie chicken
• 1/3 cup salted butter
• 1/4 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/4 cup all-purpose flour
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 teaspoon chicken bouillon granules (OR one chicken bouillon cube)
• 1 ½ cups chicken broth
• 1 cup milk
• 1 ½ cups frozen veggies mix (carrots, peas, green beans and corn)
• 2 (9-inch) pie crusts (I use Pillsbury's refrigerated pie crusts)

Instructions

• Preheat oven to 400 degrees F. Season the cooked chicken breasts with salt and pepper to taste. Chop chicken into bite size pieces. Set aside.
• In a large saucepan, add butter, chopped onion and celery. Over medium-high heat, cook onion and celery in the butter until soft. Stir in flour, salt, pepper, dried thyme, garlic powder and chicken bouillon. Stir until all combined.
• Slowly stir in chicken broth and milk. Bring mixture to a boil then reduce heat to medium-low heat. Let simmer until mixture thickens. Once thickened, add the chopped chicken and frozen veggies. (No need to thaw veggies first.) Gently stir to combine everything.
• Place one pie crust in the bottom of a 9-inch deep dish pie plate. Pour the filling mixture over the bottom crust. Cover with top crust and seal the edges. Cut a couple slits in the top to let the heat escape while baking.
• Bake 30 minutes or until pie crust is golden brown and filling is bubbling. (You may need to place a sheet of tin foil over the top during the last 10 minutes to prevent from browning too fast.)

  Remove pie from oven and let stand about 15 minutes before slicing and serving. Serve warm and enjoy!

Notes

*This recipe calls for pre-cooked chicken. I like to use a Rotisserie chicken OR I just bake chicken breasts in advance in a 375 degree F. oven for 35 minutes or until chicken is cooked thoroughly.  

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I received special permission to post this recipe on my blog, so you all should feel pretty special right now! This is, without a doubt, the best apple pie you will ever eat. Period. This delicious Shredded Apple Pie was served at the best restaurant here in Southern Utah, Rococo’s Steakhouse. I’m sure you’ve heard me talk about it before. I worked there throughout high school, and the owners, the Sullivan family, are my family’s long-time friends.

SHREDDED APPLE PIE

Instead of diced apples, like most apple pies have in them, the apples in this pie are shredded with a cheese grater. It makes every bite so soft, and almost melts in your mouth. We would warm up each piece and drizzle the tops with caramel sauce and have a scoop of vanilla ice cream on the side. It is incredible!

Shredded Apple Pie was one of the most requested desserts up there. I say ‘up there’ because Rococo sat on top of the black hill, overlooking our beautiful city. The view was amazing, especially at night when all the city lights were on. Customers would always request window tables so they could enjoy the view while they ate. There are so many reasons I miss that place and am still so sad it closed its doors.

For that reason, I am SO happy I wrote down the recipe one night at work. I made this at home the first Thanksgiving Kale and I were married, and have made it every year since. It’s become a Thanksgiving tradition at our house. This is the kind of recipe I will pass on to my kids, and I hope that they will pass it on to their children. It is that good! Enjoy it at Thanksgiving, celebrate with it on the Fourth of July, or serve it for any special occasion; this pie is a classic that never gets old.

Find my expert tips on how to make a homemade apple pie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Shredded Apple Pie Recipe:

• Unique Twist On A Classic: Instead of sliced apples, this pie uses grated apples, creating a soft, tender filling with incredible texture in every bite. This elevates the traditional apple pie in every way!
• Perfectly Spiced: A blend of cinnamon, vanilla, and just a pinch of salt brings out the natural sweetness of the apples without overpowering them.
• Rich & Comforting: With butter, sugar, and eggs baked into the filling, the pie develops a custard-like richness that pairs beautifully with the shredded fruit.
• Simple Ingredients: Made with pantry staples and fresh apples, this recipe comes together easily without complicated steps.
• Crowd-pleasing Finish: Served warm with ice cream and a drizzle of caramel, it’s a cozy, fall-inspired dessert that feels both rustic and indulgent.
• Holiday-Ready Dessert: This apple pie recipe is perfect for fall gatherings, Thanksgiving, or any time of year you are craving this comforting favorite.

Ingredients

• 1 cup granulated sugar
• 1/2 cup salted butter softened
• 2 Tablespoons all-purpose flour
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• tiny pinch of salt
• 2 large eggs
• 3 large Red Delicious Apples, peeled then grated with a cheese grater (about 3 cups of grated apple)
• 1 Unbaked frozen deep-dish pie shell (I like to use Marie Callender’s frozen deep dish pie shells)

Instructions

Preheat oven to 350 degrees F. (*After you grate the apples, squeeze out any excess liquid they create).

In a large bowl, beat together the sugar, butter, flour, vanilla, cinnamon, salt and eggs with an electric hand mixer on medium speed. Beat until combined.

Fold in the shredded apples. Pour mixture into the unbaked pie shell and spread out evenly. Place pie on a large cookie sheet.

Bake pie for 50 minutes to 1 hour, or until center is set. (Start to check it at the 50 minute mark.)

Carefully remove from oven. Let pie cool and rest 1 hour before serving. Serve each slice of pie warm with a scoop of vanilla ice cream and caramel sauce. Enjoy!

Servings

Serves 8 total.

Storage and Reheating

Store leftover shredded apple pie covered in the refrigerator for up to 4 days. To keep it fresh, wrap the pie tightly with plastic wrap or place slices in an airtight container. For longer storage, you can freeze the pie (whole or sliced) for up to 2 months. Just be sure to wrap it well in foil and place it in a freezer-safe bag or container. When ready to enjoy, thaw in the refrigerator overnight. To reheat, warm individual slices in the microwave for 20–30 seconds or place the whole pie in a 300°F oven for 10–15 minutes until heated through. Serve warm with ice cream or caramel for that fresh-baked taste.

Holly’s Tips for The Best Apple Pie:

• Soften The Butter First: Make sure your butter is softened (not melted) so it creams smoothly with the sugar and eggs, giving the filling its rich, custardy texture.
• Grate Apples Evenly: Use the large holes on a box grater for consistent shreds. This helps the apples bake evenly into the filling.
• Squeeze Out Excess Liquid: After shredding, press the apples gently with paper towels or a clean kitchen towel to remove extra juice—this keeps the pie from being watery.
• Don’t Overmix: Fold the grated apples in gently so they keep their texture and don’t turn mushy.
• Use A Quality Pie Shell: A sturdy deep-dish shell (like Marie Callender’s) holds the custard filling well and bakes up golden without collapsing.
• Bake On A Cookie Sheet: It prevents oven messes in case of overflow and makes moving the pie easier.
• Cool Before Serving: Resting for at least an hour allows the custard to firm up, giving you clean, beautiful slices.

Frequently Asked Questions:

Similar Recipes

Craving more apple recipes? Give my Apple Crumble Bars and Caramel Apple Poke Cake a try next.

Big fan of chocolate? My Chocolate Chip Cookie Pie is everything you love about a warm, soft chocolate chip cookie in pie form.

In the mood for something different? My Butterfinger Pie is creamy and delicious with loads of crushed Butterfinger candy bar.

Wanting another classic fruit pie? My Raspberry Cream Pie features a graham cracker crust topped with layers of cheesecake and raspberry filling!

Looking for something you can serve chilled? My Asphalt Pie (Winger’s Copycat) is a frozen mint ice cream treat with crushed Oreo cookies, caramel sauce, and mint ice cream. It is out of this world delicious!

Have you made this Shredded Apple Pie recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ApplePie #ThanksgivingPie #LifeInTheLofthouse

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Shredded Apple Pie

This melt-in-your-mouth pie is made with shredded apples. Serve with vanilla ice cream and caramel sauce for the ultimate treat!

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 8

Ingredients

• 1 cup granulated sugar
• 1/2 cup salted butter softened
• 2 Tablespoons all-purpose flour
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• tiny pinch of salt
• 2 large eggs
• 3 large Red Delicious Apples, peeled then grated with a cheese grater (about 3 cups of grated apple)
• 1 Unbaked frozen deep-dish pie shell I like to use Marie Callenders frozen deep dish pie shells

Instructions

• Preheat oven to 350 degrees F. (*After you grate the apples, squeeze out any excess liquid they create.)
• In a large bowl, beat together the sugar, butter, flour, vanilla, cinnamon, salt and eggs with an electric hand mixer on medium speed. Beat until combined.
• Fold in the shredded apples. Pour mixture into the unbaked pie shell and spread out evenly. Place pie on a large cookie sheet.
• Bake pie for 50 minutes to 1 hour, or until center is set. (Start to check it at the 50 minute mark.)
• Carefully remove from oven. Let pie cool and rest 1 hour before serving. Serve each slice of pie warm with a scoop of vanilla ice cream and caramel sauce. Enjoy!

Notes

Nutrition Info: 1 serving = 348 calories / 25 fat / 41 carbs / 3 protein

*Nutrition info does not include ice cream or caramel sauce.*

Pie yields 8 servings total. 

 

*Recipe updated 7/10/25: Please note, I increased sugar to 1 cup and grated apple to 3 cups. The previous recipe had 3/4 cups of sugar and 2 1/2 cups of grated apple.

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If you love warm, soft chocolate chip cookies, you’re going to adore this Chocolate Chip Cookie Pie! This easy dessert recipe takes just minutes to prepare and delivers all the gooey, chocolatey goodness of your favorite cookies, without the hassle of baking cookies. It’s a quick and simple chocolate dessert that’s perfect for weeknights, holidays, or any special occasion when you want a sweet treat!

CHOCOLATE CHIP COOKIE PIE

Whenever I ask my husband, Kale, what kind of treat he wants, he always requests his favorite Chocolate Chip Pudding Cookies. Last time I wanted to make a dessert, I decided to make this amazing pie instead, and I was so pleased with how simple it is to make. Instead of scooping out dozens of cookies, you can pour the batter into a pre-made frozen pie crust and bake. Serve a slice with vanilla ice cream, whipped cream, or a drizzle of chocolate sauce for a wonderful treat.

Find my expert tips on how to make chocolate chip cookie pie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Chocolate Chip Cookie Pie Recipe:

• Classic Chocolate Chip Cookie Flavors: Enjoy the gooey, chocolatey taste of your favorite homemade cookies without the hassle of baking them individually.
• Easy & Quick Dessert: With simple ingredients and minimal prep, this chocolate chip cookie pie comes together fast, perfect for weeknights, holidays, or last-minute gatherings.
• Soft & Chewy Pie (Just Like Your Favorite Cookie): The combination of butter, brown sugar, and chocolate chips creates a soft, chewy filling that everyone will love.
• Convenient Pre-Made Pie Crust: Using a frozen or store-bought crust saves time and makes this dessert simple enough for beginner bakers.
• Make It Year-Round: Whether it’s a cozy weeknight treat, a holiday dessert, or a fun addition to a potluck, this chocolate cookie pie recipe is a hit any time of the year.

Ingredients

• 1 unbaked 9-inch pie crust (I use a Marie Callender frozen deep-dish crust)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup real butter softened
• 1 cup semi-sweet chocolate chips (I personally love to use milk chocolate baking chips)

Instructions

Preheat oven to 325 degrees F.

Beat eggs in a large bowl on high speed until foamy (about 1 minute).

On low speed, beat in flour and both sugars. Then add in butter, and mix until just combined. Stir in chocolate chips.

Carefully spoon batter into unbaked pie crust. Spread batter out evenly.

Bake for 55 minutes. (Check for doneness by inserting a knife halfway between center and edge, and it comes out clean).

Let cool at least 30 minutes to an hour before slicing! Serve with whipped cream, ice cream or both and enjoy!

Servings

Yields: 8 servings.

Storage and Reheating

Allow the cookie pie to cool completely, then store it covered in the refrigerator for up to 4–5 days. For longer storage, wrap tightly in plastic wrap and foil and freeze for up to 2 months, thawing in the fridge before serving. To enjoy warm, reheat individual slices in the microwave for 15–20 seconds or the whole pie in a 325°F oven for 10–15 minutes, and serve with ice cream or whipped cream for the ultimate dessert.

Holly’s Tips for The Best Chocolate Chip Cookie Pie:

• Room Temperature Is Best: Softened butter and room-temperature eggs mix more easily with the sugars, creating a smooth, creamy batter and a soft, chewy pie texture.
• Don’t Overmix: Once the flour and butter are combined, mix the batter just until incorporated to avoid a dense or tough pie.
• Cool Before Slicing: Let the pie rest for at least 30 minutes to an hour after baking so it sets properly and slices cleanly.
• Serve With Your Favorite Toppings: Add a scoop of ice cream, a drizzle of chocolate sauce, or whipped cream to elevate this chocolate cookie pie.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my Brownie Pie next.

Wanting something different? Try my warm and delicious Chocolate Chip Skillet Cookie.

Are you a cookie lover? Check out my Chocolate Chip Pudding Cookies and Bisquick Chocolate Chip Cookies.

Looking for more chocolate pie recipes? My S’mores Pie, Butterfinger Pie, and Easy Chocolate Cream Pie are all great places to start.

Have you made this Chocolate Chip Cookie Pie recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChocolateChipCookiePie #PieRecipes #LifeInTheLofthouse

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Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie is everything you love about a warm, soft chocolate chip cookie but in pie form! This delicious dessert only takes minutes to prepare.

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Servings 8

Ingredients

• 1 unbaked 9-inch pie crust ( I use a Marie Callender frozen deep-dish crust)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup real butter softened
• 1 cup semi-sweet chocolate chips (I personally love to use milk chocolate baking chips)

Instructions

• Preheat oven to 325 degrees F.
• Beat eggs in a large bowl on high speed until foamy ( about 1 minute).
• On low speed, beat in flour and both sugars. Then add in butter, and mix until just combined. Stir in chocolate chips.
• Carefully spoon batter into unbaked pie crust. Spread batter out evenly.
• Bake for 55 minutes. (check for doneness by inserting a knife halfway between center and edge and it comes out clean)
• Let cool at least 30 minutes to an hour before slicing! Serve with whipped cream, ice cream or both and enjoy!

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Hey everyone, Jodi here from 5 Boys Baker sharing one of my favorite spring/summer treats with you. This Key Lime Slab Pie is what my dessert dreams are made of! I love all things lemon and/or lime and can’t wait to start baking away when spring rolls around.

Of course, living in Utah you never know when that might be. I could mow my lawn one day and must snow blow the next. Utah weather is so bi-polar.

Now, I have a bit of a confession to make. I am a cookbook/cooking magazine junkie. I own more cookbooks and cooking magazines than I can count. I can’t seem to walk out of Costco or Sam’s Club without a cooking magazine. It’s a bit of a problem because I’m running out of space for them all. I’ve resorted to my upstairs linen closet to store some of them.

If it wasn’t for this little addiction I have, I never would have discovered this Key Lime Slab Pie because it’s from one of those cooking magazines I bought (Taste of the South Southern Pie & Icebox Desserts 2015).

This Key Lime Slab Pie is so, so good! It has the perfect balance of tartness and sweetness, and the graham cracker crust is a winner here, its thick, buttery, and seriously makes this pie even all the more delicious.

This is the perfect dessert for the spring and summer months ahead. It’s simple to make, but make sure you plan because it does need to chill for several hours. I sent some of this into work with my husband and when he got home that night, he told me his business partner said this one was a keeper. Hopefully you’ll agree.

MORE PIE RECIPES YOU MAY ALSO LIKE:

Shredded Apple Pie

Butterfinger Pie

Chocolate Chip Cookie Pie

Raspberry Cream Pie

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Key Lime Slab Pie

This Key Lime Slab Pie is creamy, luscious, refreshing, and delicious. It’s the perfect dessert to make when you need to feed a crowd and will become a favorite.

Author Holly

Ingredients

Crust:

• 3 ½ cups graham cracker crumbs (about 25 whole graham crackers)
• 3/4 cup plus 2 Tablespoons melted butter
• 1/2 cup granulated sugar

Filling:

• 1 cup granulated sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 2 cups whole milk
• 4 large egg yolks
• 1 tablespoon lime zest
• 1/2 cup fresh lime juice
• 2 tablespoons butter

Topping:

• 2 cups heavy whipping cream
• 3/4 cup powdered sugar
• 1/4 cup fresh lime juice

Instructions

• Preheat over to 350 degrees F. Spray a 15×10-inch jelly roll pan with cooking spray. Set aside.
• For Crust: In a large bowl mix together the graham cracker crumbs, melted butter and sugar. Pour crumb mixture into prepared pan and evenly spread. Use the bottom of a measuring cup to press the mixture firmly down and up the sides of the pan. Bake 10 minutes. Let cool on a wire rack.
• Filling: In a large saucepan whisk together the sugar, cornstarch and salt. Whisk in the milk and bring to a boil over medium heat, stirring constantly, continue cooking 2 minutes. Remove from heat. Put the egg yolks into a medium bowl and slowly whisk some of the hot milk mixture into the egg yolks (I whisk in about 1 cup). Pour the egg yolk mixture back into the pan with the remaining milk mixture. Cook, whisking constantly, until thick and bubbly, about 3 to 4 minutes. Remove from heat and stir in lime zest, lime juice and butter. Pour into a large bowl and place a piece of saran wrap right up against the top of the mixture. Put in refrigerator and cool completely.
• Once mixture is cool, pour into prepared crust and spread evenly.
• Topping: In a large bowl, beat whipping cream, powdered sugar and lime juice on high until still peaks form. Spread topping over lime filling and refrigerate at least 4 hours. Cut into desired size bars and serve. Store in refrigerator.
• *Notes: The original recipe calls for bottled key lime juice, but I always just use fresh lime juice (not key limes, they’re so small and take way too many to get enough juice out of). Feel free to use the bottled key lime juice or just use regular limes.
• Also, I don’t usually buy whole milk, but I always half & half in my fridge so to save me a trip to the store, I use 1 cup half & half and 1 cup milk (1%) for the filling.

Recipe by: 5 Boys Baker.com

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Hi friends! I have another delicious post from my contributor Allison Sklar. This is her amazing MAPLE PIE! I can’t believe how gorgeous this pie is. Please read her story below about Maple Season, where she lives in Canada!

Living in Montreal is a food-lover’s heaven. Authentic international cuisine from hundreds of different countries can be found a stone’s throw away from each other. If you crave it, we have it. We also have our own cuisine – known incorrectly to many as “Canadian” food. The rest of Canada loves to take credit for foods born in the beautiful province of Québec – because, no wonder! – it’s absolutely delicious.

MAPLE PIE

March is known as le Temps des Érables, or Maple Season. It is tradition to drive just outside of the city to one of the neighbouring maple farms to go eat at a Cabane à Sucre (Sugar Shack). Most elementary-aged children make a yearly visit with their school. After eating a large family-style meal, you get to go on a hay ride through the forest, see budding trees, and watch Maples be tapped for their sweet sappy goodness.

Sugar Shack meals consist of various pork dishes, baked beans, pea soup & pancakes, all doused in the world’s tastiest maple syrup. My absolute favourite part of sugaring off (yes, that is the verb we use!) is getting to eat the maple sugar pie at the end of the meal. Unbelievably creamy and luscious, traditional târte-au-sucre is made from very simple ingredients: maple, eggs & heavy cream.

Last year, I was sadly diagnosed with an intolerance to eggs, and I had to give up some of my favourite foods. I am not a person who gives up easily. I took this intolerance as a challenge and began to develop eggless versions of my favorite dishes. In an effort to bring back my favorite pie, I developed a very simple, no-bake, eggless version that is arguably creamier and possibly even tastier than the ones I’ve had in the past.

A pre-made crust would make this pie entirely no-bake and a complete cinch to put together. If you’re in the mood for making it entirely from scratch, my simple food-processor crust recipe is a real winner and only takes 5 minutes to put together!

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Maple Pie

This beautiful Maple Pie is popular during Maple Season in Canada! It’s unbelievably creamy and luscious, using only simple ingredients.

Course Dessert

Author Holly

Ingredients

• For Crust:
• ½ cup room temp butter cut into cubes
• 1 ¼ cups all purpose flour
• 3 tbsp cold water
• 1 tsp baking soda
• Maple Pie Ingredients:
• 1 cup 35% cream
• ¾ cup real maple syrup
• ¾ cup brown sugar
• 4 tbsp cornstarch
• 4 tbsp cold water
• 1 vanilla bean pod or 1 tsp vanilla extract
• 1 tbsp butter

Instructions

• For Crust: Add all crust ingredients to food processor. Pulse until mixture holds together and pulls away from sides, about one minute. Flour a large surface and roll out about ¼ inch thick. Place into pie dish and cut away excess edges. Place a circle of foil or parchment inside and fill with pie weights or dried beans. This step is CRUCIAL when you are blind baking (baking without a filling) as your pie crust will shrink down into nothing otherwise!
• For Maple Pie: Bring cream, maple syrup, brown sugar and vanilla bean to a boil over medium heat.
• Mix together cornstarch and water until dissolved. Add to maple mixture, whisking CONSTANTLY. Continue whisking until mixture thickens, about 2 minutes. Remove from heat. Stir in vanilla extract (if using) and butter. Allow to cool 10 minutes before pouring into pie crust.
• Refrigerate overnight to allow pie to set.
• Serve with vanilla ice cream or whipped cream, if desired.

Recipe from: Allison Sklar.

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Hey there! It’s Mandy from Mandy’s Recipe Box filling in for Holly today. I am super jealous that she is off relaxing in Hawaii and she better be enjoying some amazing fresh pineapple for me! I have known Holly for at least 6 years now. She is one of the very first friends I made through blogging and now we are BFFs. We are foodie twins to the max. I love every single recipe Holly posts and that is saying a LOT. I hope you all come visit me over at Mandy’s Recipe Box once you see the amazing Berry Galette I have for you today.

A galette is basically a free form pie or cake. This is a pie made on a sheet cake pan. Add pie filling to the center and then the edges are folded over themselves to make a flat rustic looking pie. Add an egg wash and sprinkling of sugar and you’re done. It’s really hard to mess it up. Try it and see!

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Berry Galette

This Berry Galette is basically a pie without a pie plate. It's really easy to make and everyone will eat it up!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Author Mandy’s Recipe Box

Ingredients

• 1 uncooked pie crust store bought or homemade
• 16 ounces fresh strawberries cut into small pieces
• 11 ounces fresh blueberries
• 1/4 cup granulated sugar
• 1 Tablespoon cornstarch
• 1 large egg
• extra granulated sugar for crust

Instructions

• Preheat oven to 350 degrees F.
• Allow store bought pie crust to sit on the counter while you prepare the filling. If using homemade dough, roll into a circle and place onto greased jelly roll pan or one that is lined with a silicone baking mat. For store bought crust, unroll and place onto jelly roll pan as you would the homemade crust.
• In a large mixing bowl, combine the strawberries and blueberries with the cornstarch and sugar. Stir to coat.
• Place in the center of the pie crust leaving room around the edges to fold.
• Bring the edges up over part of the fruit filling, overlapping them as needed until all the edges have been brought up around the fruit. Gently press together the areas where the crust overlaps to help ensure that they stay up around the fruit.
• In a small bowl, beat the egg with a fork. Using a pastry brush, brush the edges with egg.
• Sprinkle some sugar over the egg and filling. Bake 30 minutes or until golden brown.
• Top with whipped cream or vanilla ice cream before serving, if desired. Enjoy!

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Meet the dessert mashup of your dreams: Banana Cream Pie Cheesecake. Starting with a buttery graham cracker crust and sliced bananas, it builds up with a rich cheesecake layer and is crowned with a smooth banana cream pie filling. This homemade banana dessert is hands down one of my favorite dessert recipes I always come back to over the years; the only downside is that it’s hard to stop eating it. A little goes a long way when it comes to this banana cream pie, Cheesecake Factory-inspired dessert. Don’t forget to try my Banana Cream Pie Dessert next!

BANANA CREAM PIE CHEESECAKE

This banana cream pie cheesecake recipe is smooth, dreamy, and indulgent, all thanks to the dreamy combination of banana pudding, cream cheese, and fresh bananas. The best part about this easy dessert recipe is that the only baking time is for the crust. Garnish with fresh banana slices, whipped cream, or a drizzle of caramel for a gorgeous finish. This easy banana dessert stays fresh in the fridge for up to 3 days, making it the perfect make-ahead treat for Thanksgiving, holidays, or any special occasion. It’s truly delicious year-round. This recipe is a must-save for all banana lovers.

Find all my expert tips on how to make banana cream pie cheesecake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Banana Cream Pie Cheesecake Recipe:

• Easy-To-Make: No complicated steps; just simple layers and chill time.
• 2-in-1 Dessert: This dessert blends the rich, creamy texture of classic cheesecake with the nostalgic sweetness of banana cream pie.
• Homemade Pie Crust: The buttery graham cracker crust adds a delicious crunch and balance to every bite. 
• Make-Ahead Friendly: Ideal for preparing up to 3 days in advance; just refrigerate until ready to serve.
• Party-Ready Dessert: A stunning dessert for holidays, potlucks, or any time you’re craving bananas.

Ingredients

Graham Cracker Crust

• 1 ¾ cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted

Banana Pie Filling

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup powdered sugar
• 1 container (8 ounces) Cool Whip, thawed
• 3 medium firm bananas sliced
• 1 ¾ cups cold milk
• 1 box (3.4 ounces) instant banana cream pudding mix

Instructions

For The Graham Cracker Crust

Preheat oven to 350° F. Grease a 9-inch springform pan with cooking spray. Set aside.

In a small bowl, combine graham cracker crumbs, sugar, and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture evenly into the bottom and 1/2 inch up sides of prepared pan. Bake 5 to 7 minutes. Remove from oven and let cool completely.

For The Banana Pie Filling

In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in 2 cups of Cool Whip. Arrange half of the banana slices over the cooled crust. Top bananas with half of the cream cheese mixture. Repeat layers one more time.

In a small bowl, whisk milk and pudding mix together for 2 minutes. Let it stand a minute or two until it slightly sets. Fold in the remaining Cool Whip. Pour and spread evenly over the cream cheese layer.

Sprinkle the reserved crumb mixture all over the top. Refrigerate 2 to 3 hours or until set.

Serve and enjoy!

Servings

Yields: 1 banana cream pie cheesecake.

Storage

Store the leftover banana cream cheesecake pie in an airtight container and place it in the refrigerator for up to 3 days. For the best texture and flavor, wait to add any additional banana slices for garnish until just before serving, as bananas tend to brown over time.

If you need to make it ahead, you can prepare the crust and cream cheese layers up to 3 days in advance, then add the pudding and topping layer the day you plan on serving it. This dessert does not freeze well due to the fresh bananas and whipped topping. They will become watery once thawed.

Holly’s Tips for The Best Banana Cream Pie Cheesecake:

• Choose Quality Produce: Pick firm, just-ripe bananas for the best banana cream pie cheesecake possible. Overripe ones can make the filling too soggy and watery.
• Smooth Filling: Use room-temperature cream cheese to avoid lumps and create a silky texture.
• Layer Evenly: Arrange bananas evenly and alternate with the cream cheese mixture for a balanced bite.
• Pudding Consistency: Use instant banana pudding with cold milk for thick, creamy layers.
• Get Creative: Mash half a banana into the pudding layer, or add a teaspoon of vanilla to make the flavors even richer.
• Chill Before Serving: Refrigerate at least 2–3 hours or overnight to set layers. This also makes slicing the cheesecake pie easier.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Banana Cream Pie Dessert next.

In the mood for something classic and comforting? Whip up The Best Banana Bread.

Looking for something more bite-sized? My Banana Blondies are a hit at potlucks and parties.

Craving a festive treat? My Salted Caramel Banana Pudding is the perfect dessert for fall celebrations, Halloween parties, and Thanksgiving gatherings.

Looking for another fun dessert fusion? You’ll love my Banana Split Ice Cream Sandwich Cake layered with ice cream sandwiches, chocolate, and Cool Whip.

Have you made this Banana Cream Pie Cheesecake recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BananaCreamPieCheesecake #LifeInTheLofthouse

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Banana Cream Pie Cheesecake

A lovely banana cream pie with a layer of cheesecake!

Author Holly

Ingredients

Graham Cracker Crust

• 1 ¾ cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter melted

Banana Pie Filling

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup powdered sugar
• 1 container (8 ounces) cool whip, thawed
• 3 medium firm bananas sliced
• 1 ¾ cups cold milk
• 1 box (3.4 ounces) instant banana cream pudding mix

Instructions

For The Graham Cracker Crust

• Preheat oven to 350° F. Grease a 9-inch springform pan with cooking spray. Set aside.
• In a small bowl, combine graham cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture evenly into the bottom and 1/2 inch up sides of prepared pan. Bake 5 to 7 minues. Remove from oven and let cool completely.

For The Banana Pie Filling

• In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in 2 cups of cool whip. Arrange half of the banana slices over the cooled crust. Top bananas with half of the cream cheese mixture. Repeat layers one more time.
• In a small bowl, whisk milk and pudding mix together for 2 minutes. Let stand a minute or two until it slightly sets. Fold in remaining cool whip. Pour and spread evenly over cream cheese layer.
• Sprinkle the reserved crumb mixture all over the top. Refrigerate 2 to 3 hours or until set.
• Serve and enjoy!

Notes

Prep Time: 25 minutes + chilling time.

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Enjoy the nostalgic taste of s’mores in a convenient, oven-baked pie form with gooey marshmallow and melty chocolate in every bite. This S’mores Pie recipe is one that my kids love, and I’m so excited for you to try it! It contains the holy trinity of ingredients for s’mores that everyone loves: melted Hershey’s chocolate, fluffy marshmallows, and graham cracker crust. Serve this easy s’mores pie dessert for birthdays, holidays, and casual get-togethers for a yummy, comforting party dessert.

S’MORES PIE

This s’mores pie features a buttery graham cracker crust as its firm base, adding a subtle toasty sweetness, much like the iconic graham cracker crunch we all love with s’mores. The marshmallow creme provides a soft, pillowy-like layer that melts into your mouth, combined with the chocolate pieces that balance it out with their slightly bitter cocoa flavor. It contrasts beautifully with the sugary marshmallow and buttery crust. Sprinkle crushed graham crackers or a few mini chocolate chips on top, and you have yourself a mouthwatering s’mores pie dessert.

Find my expert tips on how to make a homemade s’mores pie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Ingredients

• 1/2 cup salted butter
• 3/4 cup white sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup all purpose flour
• 1 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1 (7-ounce) jar Marshmallow Creme (don’t use regular marshmallows)
• 4 Regular sized Hersheys Bars, broken into pieces
• wax or parchment paper

Instructions

Preheat oven to 350 degrees. Spray a 9-inch glass pie pan with baking spray.

Beat butter and sugar together until fluffy and combined. Add egg and vanilla until incorporated.

On low speed, add in flour, graham cracker crumbs, and baking powder. Divide the dough in half.

Press half of the dough into the bottom and sides of the prepared pie pan. Evenly spread the Marshmallow Creme over the bottom of the crust. Spread the broken chocolate pieces over the Marshmallow Creme.

Form the remaining dough into a ball and place it on a piece of wax or parchment paper. Top with another piece of wax or parchment paper and flatten into a 9-inch circle with a rolling pin. Carefully peel off the top piece of wax paper.

Flip the crust onto the top of the pie and peel off the other piece of paper. Pinch the dough together to form the crust. Bake for 20 minutes or until lightly browned. Cool completely and then slice and serve. When I serve mine, I heat the slices in the microwave for a few seconds and serve them with vanilla ice cream. Yum!

Servings

Yields: 1 s’mores pie.

Storage and Reheating

Place leftover s’mores pie into an airtight container and keep it in the refrigerator for up to 3–4 days. For longer storage, you can wrap it securely and freeze it for up to 1 month. To enjoy warm, gooey slices, reheat individual portions in the microwave for 10-15 seconds, or heat the whole pie in a 350°F oven for 5-10 minutes until slightly melted; just be careful not to overheat, as the marshmallow layer can brown quickly.

Holly’s Tips for The Best S’mores Pie Recipe:

• Use High-Quality Chocolate: If you love the traditional s’mores taste, I highly recommend you use Hershey’s Chocolate Bars for this homemade s’mores pie.
• Let Ingredients Sit At Room Temperature: Make sure butter and egg are at room temperature for easier mixing and a fluffier, more cohesive dough.
• Divide The Dough: Splitting the dough in half ensures a sturdy bottom crust and a neat top layer that holds the chocolate and marshmallow filling securely.
• Handle Top Crust Delicately: Use wax or parchment paper to roll out the top dough and flip it gently over the pie. This prevents tearing and looks better.
• Pinch Crust Edges: Seal the top and bottom dough together by gently pinching the edges. This prevents the filling from leaking during baking.
• Keep An Eye On Pie As It Bakes: Bake until lightly golden; overbaking can dry out the pie or cause the marshmallow layer to bubble over.
• Serve Warm: Heat slices in the microwave for a few seconds before serving. Pairing with vanilla ice cream creates that classic gooey s’mores experience.

Frequently Asked Questions:

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Craving something similar? Bake my S’mores Cookie Bars.

Wanting something smaller? Try my S’mores Cups and Peanut Butter S’mores Bites.

Searching for something more filling? My No-Bake S’mores Pudding Cake is perfect for parties and holiday gatherings.

Can’t get enough of s’mores desserts? Try these highly-rated recipes: S’mores Cookies, Pumpkin S’mores Cookies, and S’mores Crescent Rolls.

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The recipe has been adapted from: Cookies and Cups.

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