Pie – FoodWatcher

Chocolate Mousse Cheesecake

This incredible Chocolate Mousse Cheesecake has layers of creamy cheesecake, chocolate mousse, and chocolate ganache topping all on an Oreo cookie crust. You can impress anyone with this decadent and sophisticated dessert! Want more pie recipes? I recommend Grasshopper Pie, Lemon Meringue Pie, Coconut Cream Pie, Peanut Butter Pie, or Apple Pie! How to make…

This incredible Chocolate Mousse Cheesecake has layers of creamy cheesecake, chocolate mousse, and chocolate ganache topping all on an Oreo cookie crust. You can impress anyone with this decadent and sophisticated dessert!

Want more pie recipes? I recommend Grasshopper Pie, Lemon Meringue Pie, Coconut Cream Pie, Peanut Butter Pie, or Apple Pie!

Chocolate Mousse Cheesecake Steals the Show.

This is one of my favorite desserts to make for a special occasion because I can make it in advance, and everyone raves about it! It’s as beautiful as it is delicious and I can’t wait for you to try it! Talk about a triple threat with three layers of decadence in every bite.

I first shared this recipe in 2017, adapted from Mel’s Kitchen Cafe’s cheesecake “pie” version. As we’ve enjoyed it over the years I’ve adapted it to bake as a traditional cheesecake in a springform pan, which we prefer, with higher cheesecake to mousse ratio.

How to make Chocolate Mousse Cheesecake:

Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.

Two images showing how to make an oreo crust by combining the ingredients then pressing it into a springform pan.

Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Blend in the sour cream. Spread the filling over the Oreo cookie crust in an even layer.

Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly). Remove from oven and allow to cool completely. (No need to bake in a water-bath, since we will add a mousse and ganache on top).

Two images showing a cheesecake filling mixed in a bowl then after it's baked in a springform pan with an oreo crust.

Mousse: Add chocolate chips to a heatproof bowl. Heat ½ cup cream in a microwave safe bowl until hot. Pour over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.

Add remaining ½ cream to a bowl and whisk until stiff peaks. Gently fold in to chocolate mixtureSpread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.

Two images showing a chocolate cheesecake mousse made in a bowl then spread on top of the cheesecake.

Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat, Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake. Refrigerate for at least an hour before serving

Two images showing the best chocolate mousse cheesecake recipe on a cake stand then after one pice is on a plate with a bite on a fork.

Make Ahead and Storage Instructions:

To Make Ahead: his cheesecake has a few different steps, so consider making some ahead. The Oreo crust can be made days in advance, stored in the fridge. Bake the cheesecake layer one day, cover, and refrigerate then continue with the mousse and ganache the next day.

To Store: Keep any leftovers covered in the refrigerator for 1-3 days.

More Cheesecake Recipes:

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Chocolate Mousse Cheesecake

Delicious Chocolate Mousse Cheesecake with an Oreo Crust is the most decadent desert that will impress anyone.

Course Dessert

Cuisine American, Pie

Prep Time 45

Cook Time 1

Chill: 6

Total Time 7 45

Servings

Calories 446kcal

Author Lauren Allen

Cost $15

Equipment

Springform Pan optional

Ingredients

Oreo Crust

30 Oreo cookies
5 Tablespoons butter , melted

Cheesecake Layer:

12 ounces cream cheese , softened
3/4 cup granulated sugar
2 large egg
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup sour cream or plain Greek yogurt

Chocolate Mousse

1 cup heavy whipping cream , divided
8 oz semi-sweet chocolate chips (high quality, like Ghirardelli or Guittard)
1/2 teaspoon Vanilla extract

Ganache

1/2 cup semi-sweet chocolate chips
4 Tablespoons butter
1/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 Tablespoon powdered sugar

US Customary – Metric

Instructions

Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
Preheat the oven to 325 degrees F.
Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Mix in the sour cream. Spread the filling over the Oreo cookie crust into an even layer.
Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly).Remove from oven and allow to cool completely. (No need to use a water-bath, since we will add a mousse and ganache on top).
Mousse: Add chocolate chips to a heatproof bowl. In a separate microwave safe bowl (or in a saucepan on the stove), heat ½ cup cream until hot (not boiling). Pour hot cream over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
Add remaining ½ cup cream to a mixing bowl and whisk until stiff peaks. Gently fold in to cooled melted chocolate mixture. Spread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat. Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake.
Refrigerate again for at least an hour before serving

Notes

Make Ahead Instructions: This cheesecake has a few different steps, so consider making some ahead. The Oreo crust can be made days in advance, stored in the fridge. Bake the cheesecake layer one day, cover, and refrigerate then continue with the mousse and ganache the next day.

I don’t recommend freezing this cheesecake, because the texture of the mousse will change too much.

Storage Instructions: Store leftovers in the fridge for 1-3 days, for best quality.

Nutrition

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I originally shared this recipe December 2017. Updated November 2024.

Original recipe adapted from Mel’s Kitchen Cafe.

Apple Cranberry Pie

sliced pie with cranberries on the inside on a white plate. This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust. This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall…

This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust.

This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall pie recipe! The top of the pie is a double crust – but yo could also make it with a lattice top or with crumble topping – your choice. Apple Cranberry filling is sweet and tart with notes of orange – perfect served with a scoop of vanilla ice cream.

ingredients in apple cranberry pie laid out on a white counter.

Ingredients Needed

Pie Dough: You can make it homemade or buy a refrigerated pack of two.
Apples: Granny Smith and Honey Crisp are my favorite for baking.
Orange Juice and Zest: Orange flavors pair so nicely with cranberry.
Cornstarch: Helps firm up the center of the pie.
Spices: Make a perfectly spiced pie with cinnamon and nutmeg.
Cranberries: This recipe was tested with fresh cranberries. I don’t recommend dried cranberries – save those for white chocolate cranberry cookies.

process shot of apple cranberry pie being made.

How to make Apple Cranberry Pie

Place crust in your pie pan and decide if you want to do a lattice crust on top, a double crust, or crumble topping.
Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
Pour sugar mixture over apples and add cranberries. Toss to combine.
Pour filling into prepared pie dish. It will be piled high.
Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional). Place pie on a baking sheet and top with a pie shield (or strips of foil).
Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook until the crust is light golden and filling is bubbly.

sliced pie with cranberries on the inside in a clear pan.

Storing Pie

Apple pies like this are perfect to make ahead because they need to cool completely and chill before serving. You can make this pie up to 2 days ahead. Wrap well with plastic wrap and store in the refrigerator. You can also freeze the entire cooled pie or freeze leftover slices.

Expert Tips

I always bake my pies at a high temperature for 10-15 minutes to avoid a soggy bottom crust.
Let the pie cool completely before cutting. It will cut easiest if you chill the pie first.
Serve with ice cream or whipped cream.
Have leftover fresh cranberries? Use them to make cranberry orange punch or cranberry quick bread.

FAQs

Why are my apples not cooked?

Make sure your apples are very thinly sliced and equal in size. That way they’ll break down and all cook evenly and get cooked through – this will avoid a crunchy apple. I prefer slices to chunks for this reason.

Can I use frozen or dried cranberries?

Dried cranberries won’t work in this pie. However, frozen cranberries can be thawed, drained, and added to the apples just like fresh can.

Apple Cranberry Pie Recipe

A classic combination – Apple Cranberry Pie is a cran apple pie with orange flavor in a homemade pie crust – the perfect thanksgiving apple pie recipe.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 234kcal

Author Dorothy Kern

Cost $10

Ingredients

2 recipes pie crust from scratch or a refrigerated pack of 2
4 cups apples peeled and sliced (about 2.5 pounds)
1 tablespoon orange juice
¾ cup (150g) granulated sugar
¼ cup cornstarch 32g
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
1 tablespoon orange zest
1 ½ cups (150g) cranberries (see note)

Instructions

Preheat oven to 425°F.
Prepare pie crust as directed (see note). Place one pie crust in a 9-inch pie plate (let the edges hang over). Roll the second pie crust flat to use as a double crust. Set aside while preparing pie.
Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
Pour sugar mixture over apples and add cranberries. Toss to combine.
Pour filling into prepared pie crust. It will be piled high.
Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional).
Place pie on a cookie sheet and top with a pie shield (or strips of foil).
Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook an additional 40-50 minutes, or until the crust is light golden and filling is bubbly.
Cool completely before cutting. It will cut easiest if you chill the pie first. Serve with ice cream or whipped cream.

Notes

Pie Crust: If you use my all butter pie crust, you can make it up to 24 hours ahead. You can either chill the crust before rolling, then roll and put in pie shell when ready to make the pie or you can roll and place one in pie plate and chill both up to 24 hours, but remove from the refrigerator before making filling so it has a few minutes to warm up. If using a store bought refrigerated crust, thaw according to package directions and place in pie plate just before making filling.
Apples: I used Granny Smith. You can also use Honeycrisp apples.
Cranberries: If you have frozen cranberries, thaw and drain all liquid before adding to the apple mixture.
Store pie in the refrigerator, loosely covered. Pie can also be frozen for several months.

Nutrition

Other Cranberry Recipes

Oatmeal Cranberry Cookies

Breakfast Recipes

Cranberry Cinnamon Roll Bake

White Chocolate Cranberry Cookies

Bread Recipes

Cranberry Orange Bread

8 Thanksgiving Pies We Love That Aren’t Pumpkin

If you’re in charge of dessert this Thanksgiving—arguably one of the most important responsibilities—and are feeling the pressure to make something memorable, we’ve got you covered. We’ve rounded up some of our favorite Thanksgiving pie recipes, from timeless classics to unexpected new favorites, that will have everyone asking for seconds. Whether you’re looking for an elevated pecan pie, a fresh take on apple, or a new spin on sweet potato, these recipes are sure to wow your guests and leave them wishing they had saved more room for dessert.

Plus, the best part about pie is that you can prep it in advance—we recommend our fool-proof pie crust recipe, or for even fewer dishes, our stand-mixer pie dough. And, if you do run into any pie problems on the big day, check out our expert tips for all the quick fixes.

No Bake Butterscotch Pie

Slice of butterscotch pie on a white plate with recipe title on top of photo This is the best Butterscotch Pie recipe that is easy to make completely from scratch. It has a creamy butterscotch pudding filling, a delicious graham cracker crust, and a pillowy-soft topping. You haven’t lived until you’ve tasted butterscotch pudding from scratch! Butterscotch pie is an old-fashioned pie recipe that is irresistible! It takes like a…

This is the best Butterscotch Pie recipe that is easy to make completely from scratch. It has a creamy butterscotch pudding filling, a delicious graham cracker crust, and a pillowy-soft topping. You haven’t lived until you’ve tasted butterscotch pudding from scratch!

A slice of butterscotch pie with pecans on top on a white plate with rest of pie in background

Butterscotch pie is an old-fashioned pie recipe that is irresistible! It takes like a butterscotch candy but served up as a no-bake pie. If you love the rich, caramel flavor of butterscotch you are going to love this easy homemade pie recipe.

Ingredients laid out on a white surface include a stick of butter, heavy whipping cream, chopped pecans, cornstarch, vanilla, egg yolks, brown sugar, milk, and graham cracker crumbs, with a blue and white checkered cloth nearby.

Ingredients Needed

A simple graham cracker crust with graham cracker crumbs and melted butter
Large egg yolks for the pudding custard
Light brown sugar gives that rich butterscotch flavor
Whole milk but you can also use low-fat or nonfat
Cornstarch helps to thicken the pudding
A soft whipped cream goes on top.

A round baking pan with a graham cracker crust is surrounded by a small pitcher of milk, three white eggs in a bowl, a bowl of brown sugar, and a wrapped stick of butter on a white and blue checked cloth, all on a white surface.

A bowl of creamy caramel sauce sits on a white surface with a blue-striped cloth beneath. Nearby are eggs, a bowl of brown sugar, a stick of butter, and a small pitcher of cream, indicating ingredients for a recipe.

How to make Butterscotch Pie

Combine graham cracker crumbs with the melted butter in a bowl until there are no dry crumbs left. Pour the crumbs into a prepared 9” springform pan and firmly press it in the bottom and up the sides of the pan to create a thick crust.
Make the homemade pudding: Melt the butter in a saucepan over medium-low heat. Add the egg yolks and whisk until they are well combined with the butter. Add the brown sugar and whisk until smooth and then add the milk and cream and keep whisking. Add the cornstarch a little bit at a time. Then stir until the pudding thickens.
I like to strain the filling into the crust so it’s really smooth, but this is optional. The nice thing about straining it is that it removes any small lumps.
Get a piece of plastic wrap and cover the filling so that the wrap is touching the surface of the pudding. This will prevent a skin from forming on top while it cools. Poke a few small holes in the plastic – this will allow steam to escape as the filling cools. Cool the filling in the crust then store it in the refrigerator for four to six hours or overnight.
Top the pie with whipped cream before serving. You can also make a more traditional meringue topping, if you prefer.

Close up shot of butterscotch pie with one slice missing

Recipe Tips for the Best Butterscotch Pie

Why use a 9-inch springform pan? It makes for an easy release – no worries about sticking. If you don’t have a springform pan you can use a 10-inch pie plate or deep dish 9-inch pie plate.

Crust Tips: If you want lots of tips for making the crust be sure to check out my post all about graham cracker crusts.

Measure ahead: When you make the filling be sure to measure all of your ingredients first so they are ready. Cooking the filling is a fast process and having everything premeasured will make it much easier.

For a Creamy Filling: For the creamiest, smoothest filling strain the filling when you pour it into the crust. You can use a fine-mesh strainer to make this easy.

Whipped Cream Tip: The easiest (and fastest) way to make whipped cream is to use cold cream and chill the bowl and beaters first. When everything is cold it will whip up faster!

Make Ahead: You can make the crust and filling the night before you want to serve it. Just wait to add the topping until the next day.

Slice of no bake butterscotch pie on white plate

No Bake Butterscotch Pudding Pie Recipe

This No-Bake Butterscotch Pudding Pie is completely from scratch with the BEST butterscotch pudding EVER and a graham cracker crust!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 414kcal

Author Dorothy Kern

Cost $10-12

Ingredients

For the crust:

2 ¼ cups graham cracker crumbs
8 tablespoons (113g) unsalted butter melted

For the pudding:

2 tablespoons (28g) unsalted butter
3 large egg yolks
¾ cup (150g) packed light brown sugar
1 ½ cups whole milk
½ cup heavy whipping cream
3 tablespoons (24g) cornstarch
1 teaspoon vanilla extract

For the topping:

¾ cup heavy whipping cream
¼ cup (27g) powdered sugar
1 tablespoon vanilla extract
Pecans crushed, optional

Instructions

Lightly spray a 9-inch springform pan with nonstick cooking spray. The springform pan helps with ease of cutting, but you can use a 9” pie plate if you prefer.
Stir the graham cracker crumbs with the melted butter until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.
Measure out all of the pudding ingredients before starting. Pudding cooks fast and you don’t want your eggs to scramble! In a medium-sized saucepan, melt the butter over medium-low heat. Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar to the egg mixture and whisk until smooth. Quickly add the milk and heavy whipping cream, continuing to whisk over medium-low heat. Add the cornstarch 1 tablespoon at a time and whisk until dissolved. Switch to a wooden spoon and stir constantly. Once the pudding starts to thicken, continue cooking for another couple of minutes until it is bubbling slightly.
Remove from heat and stir in the vanilla extract. Strain the pudding through a fine sieve into the pie crust. This is optional, but helps strain out any lumps. Immediately cover the top of the pie with plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate for 4-6 hours or until the filling is firm before adding the topping. (Overnight is fine.)
Make the topping by beating the heavy whipping cream on high speed with the whisk attachment until it’s bubbly, then add the powdered sugar and vanilla and beat until stiff peaks form. It’s best to start with a cold bowl and beater for faster whipped cream. Spread the whipped cream over the pie and garnish with chopped pecans.

Video

Nutrition

Other Pudding Pies We Love

Have you guys ever read my friend Julianne’s blog, Beyond Frosting? She’s one of the sweetest people I’ve met through blogging. She just wrote her first cookbook and it’s out now!

This book is one of my favorite new cookbook additions because it’s a topic I love dearly (and so do all of you): No Bake Desserts. The book is full of completely no-bake cheesecakes, pies, mousse, parfaits, bars and lots of other goodies that will keep your kitchen cool all year long. No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer is one of those books you MUST get yourself before the holidays. And then buy it for everyone on your Christmas list!

Graham Cracker Crust

With only 3-ingredients, our homemade Graham Cracker Crust is a no brainer replacement to the taste-less store-bought alternatives. It takes minutes to make and tastes amazing. There’s no secret I love pie recipes, and a pie is only good as its crust, so be sure to try my Easy Pie Crust and Oreo Pie Crust.…

With only 3-ingredients, our homemade Graham Cracker Crust is a no brainer replacement to the taste-less store-bought alternatives. It takes minutes to make and tastes amazing.

There’s no secret I love pie recipes, and a pie is only good as its crust, so be sure to try my Easy Pie Crust and Oreo Pie Crust.

Homemade Graham Cracker Crust is a no-brainer.

If you have 15 extra minutes, you have time to use a homemade graham cracker crust in your favorite pie recipe. Homemade makes such a difference in taste and texture and the store bought versions are packed with corn syrup and taste like cardboard. You will thank yourself for spending a few extra minutes, with just 3 ingredients!

How to make a Graham Cracker Crust:

Combine: Mix graham cracker crumbs and sugar in a bowl then pour in the melted butter, stirring well to incorporate.

Two images showing graham cracker crumbs then after melted butter and sugar are added to make a graham cracker pie crust.

Press the graham cracker mixture into a pie pan, pressing firmly to the bottom and up the sides–I like to use the back of a measuring cup.

Bake: I recommend baking this crust because it binds the butter and sugar together so it stays together. Bake at 350°F for 10 minutes then let cool before adding your favorite pie filling.

For a No-Bake option, place it in the fridge for several hours so the butter can harden and hold together This option works for our no-bake cheesecake, for example.

Two images showing how to make a graham cracker crust by pressing the mixture into a glass pie pan with the flat part of the measuring cup, then after it's done and ready to be filled.

Make Ahead and Freezing Instructions:

To Make Ahead: homemade graham cracker crust will keep in the fridge or at room temperature, 1-2 days in advance.

To Freeze: Freeze baked or unbaked for up to 3 months Thaw completely before using or baking.

Recipe Variations:

No Graham Crackers: Swap out the graham crackers for vanilla wafers, gingersnaps, wafer cookies, digestive biscuits, crushed cereal (Chex or Cornflakes), or even crushed ice cream cones.
Vegan Graham Cracker Crust: Buy vegan graham crackers (most brands are) then swap out the butter for a vegan butter or margarine substitute.
Brown Sugar: The granulated sugar can be swapped for brown sugar. You can use honey, but I recommend using a combination of honey and granulated sugar.
Other Graham Crackers: Try using cinnamon or chocolate graham crackers.
Gluten Free: Use gluten free graham cracker crumbs.

Easy Desserts With Graham Cracker Crust:

Banana Cream Pie
Key Lime Pie
No-Bake Cheesecake
Lemon Cream Pie
Coconut Cream Pie
Magic Bars
Strawberry Cheesecake Ice Cream – Spread the ice cream into the graham cracker pie crust and freeze it and serve it as an ice cream pie, or break up the crust to stir into the ice cream.
Chocolate Cream Pie

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Graham Cracker Crust

Our easy homemade Graham Cracker Crust is just 3-ingredients and takes less than 15 minutes to make. You can also make it gluten-free or vegan.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 116kcal

Author Lauren Allen

Cost 3

Equipment

Pie Pan

Ingredients

1 1/2 cups graham cracker crumbs , about 12 full sheets, crushed
1/3 cup granulated sugar
6 Tablespoons butter , melted

US Customary – Metric

Instructions

Preheat oven to 350F.
Mix graham cracker crumbs, sugar, and melted butter in a small bowl.
Press into Pan: Pour crumb mixture into an 8" – 9.5" pie pan and use the back of a measuring spoon to press it firmly in the bottom and up the sides of the pan.
Bake for 10 minutes. Remove from oven and allow to cool completely before filling with your favorite pie.

Video

Notes

Make Ahead Instructions: homemade graham cracker crust will keep in the fridge or at room temperature, 1-2 days in advance.

Freezing Instructions: Freeze baked or unbaked for up to 3 months Thaw completely before using or baking.

Vegan adaptation: Buy vegan graham crackers (most brands are) then swap out the butter for a vegan butter or margarine substitute.

Gluten Free: Use gluten free graham cracker crumbs.

Brown Sugar: The granulated sugar can be swapped for brown sugar. You can use honey, but I recommend using a combination of honey and granulated sugar.

Other Graham Cracker Flavors: Try using cinnamon or chocolate graham crackers.

Nutrition

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I originally shared this recipe July 2018. Updated November 2020 and November 2024.

Apple Pie

Our delicious Apple Pie recipe is like the red carpet of desserts – it’s flavorful, classic, and always a crowd pleaser, from summer BBQ’s to holidays feasts. Do you love pie recipes as much as I do? Try my Lemon Sour Cream Pie, Triple Berry Pie, or Pumpkin Cheesecake! How to make Apple Pie Filling:…

Our delicious Apple Pie recipe is like the red carpet of desserts – it’s flavorful, classic, and always a crowd pleaser, from summer BBQ’s to holidays feasts.

Do you love pie recipes as much as I do? Try my Lemon Sour Cream Pie, Triple Berry Pie, or Pumpkin Cheesecake!

Apple Pie is an American classic that’s gotta be done right!

I’m so proud of this recipe and feel like it is the absolute perfect apple pie! It has the delicious flavor we love with tender cinnamon sugar apples and it also stays together when you serve it, ensuring everyone gets their share of filling and flaky crust. A truly perfect pie recipe is only as good as the crust, so be sure to start this one with our easy homemade pie crust! You wont regret making this all from scratch.

How to make Apple Pie Filling:

Prep Apples and : Peel, slice, and core each apple. (I use my johnny apple peeler, which does all three at once).

Cinnamon sugar: In a small bowl, combine cinnamon, cloves, salt, nutmeg, and sugar.

Two images showing cinnamon, sugar, cloves, salt, and nutmeg combined in a bowl then a glass bowl filled with sliced apples that have been peeled and cored.

Make Filling: Melt butter in a large pan then add apple slices and lemon juice. Sprinkle cinnamon sugar mixture on top and stir to coat. Cook over medium heat for 3-5 minutes, stirring often. Sprinkle cornstarch and flour over the apples and stir well. Remove from heat and allow to cool to room temperature (optional: pour mixture onto a baking sheet to cool quicker).

Two images showing an apple pie filling recipe with sliced apples in a pot and the cinnamon sugar mixture dumped on top, then after it is cooked and all the apples are coated.

Assemble Apple Pie: Prepare a 9-inch deep-dish pie pan with an unbaked pie crust. Add cooled apple pie filling. Cut the top crust into strips for a lattice crust, or place the whole pie crust on top and cut slits to let the steam escape. Seal top and bottom pie dough edges together.

Two images showing homemade apple pie filling inside a bottom pie crust, then another pie crust on top in a lattice design to show how to make apple pie.

Bake: Make an egg wash and lightly brush it over the apple pie and add a sprinkle of sugar. Bake at 425°F for 20 minutes then reduce the temperature to 375°F, leaving the pie in the oven. Continue baking for 30-40 minutes longer, until the filling is bubbly and the crust is golden brown. Remove from oven and allow to cool completely, at least 2-3 hours.

Serve the best apple pie with a scoop of vanilla ice cream!

Two images showing the best apple pie recipe cooked until golden, then after one slice is removed and served on a plate with a scoop of vanilla ice cream on top.

Make Ahead, Storing, and Freezing Instructions:

To Make Ahead: You can make the pie crust dough several days in advance, or freeze for months. The apple pie filling can also be made ahead, stored in the fridge before assembling and baking.

To Store: Store at room temperature for up to several hours, or keep covered in the refrigerator for 2-3 days.

To Freeze: The pie crust and apple pie filling can be made and frozen in separate freezer safe containers for up to 3 months. Thaw completely before assembling. Baked apple pie can also be frozen once it has cooled completely. Cover the pie with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the fridge (about 1.5 days) before serving.

More Apple Recipes:

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Homemade Apple Pie

Anyone can master the best Apple Pie recipe, with all the clasic flavors we love from tender apples and a perfect flakey pie crust.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 10

Cool baked pie 2

Total Time 3 40

Servings

Calories 329kcal

Author Lauren Allen

Cost 11

Equipment

Ingredients

3 lbs apples (I use 3 large Granny Smith and 3 large Honeycrisp)
1 teaspoon lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
¾ cup + 1 tablespoon granulated sugar , divided
3 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
2 teaspoons cornstarch
1 recipe homemade pie dough (2 crusts) (My recipe makes enough for the 2 crusts needed)
Egg wash: 1 egg beaten with 1 Tablespoon milk

US Customary – Metric

Instructions

Peel, core, and thinly slice apples. I use a johnny apple peeler which does all three at once. Make sure the apple slices are relatively thinly.
Apple Pie Filling: Whisk together the cinnamon, cloves, nutmeg, salt and ¾ cup sugar, and set aside. Melt butter in a large skillet over medium heat. Once melted, add the apples and lemon juice. Sprinkle the sugar mixture over the top and gently stir to coat. Cook the apple mixture for 3-5 minutes, until the apples are slightly tender. Sprinkle the flour and cornstarch over the apples and toss until well combined.
Remove from heat and allow to cool to room temperature. Optional: Pour the apple pie filling out onto a baking sheet to cool faster.
Preheat oven: Place a large baking sheet on the middle rack of oven and preheat the oven (with the pan inside) to 425 degrees F. (Cooking the pie on a hot baking sheet will help the bottom crust crisp and not get soggy.)
Roll out pie crusts: Remove one disc of pie dough from the refrigerator and roll it out to about 12 inches in diameter. Place crust inside a 9-inch pie plate. Refrigerate while you roll out the second, top pie crust.
Assemble: Remove the pie pan from the fridge and pour the apple pie filling into it. Cover with the second, top layer of dough. You can either place the entire circle of pie dough over the filling and cut a few slits in it to allow steam to escape, or make a simple lattice crust. Pinch the pie dough edges together to seal. Crimp pie edge.
Brush with egg wash: Mix 1 egg with 1 Tablespoon milk or water. Lightly brush the top of the pie with egg wash and sprinkle with remaining Tablespoon of sugar.
Bake: Place pie in oven on top of hot baking sheet and bake for 20 minutes. Leave the pie in the oven and reduce temperature to 375 degrees F. Continue to cook until the filling is bubbling and the crust is golden, about 30 to 40 more minutes. If the crust is getting too browned, Tent a piece of aluminum foil over the top.
Cool: Remove the pie from the oven and allow it to cool completely, at least 2-3 hours. This allows the filling to set up so it wont fall apart when slicing.

Video

Notes

Make Ahead Instructions: You can make the pie crust dough several days in advance, or freeze for months. The apple pie filling can also be made ahead, stored in the fridge before assembling and baking.

Storing Instructions: Store at room temperature for up to several hours, or keep covered in the refrigerator for 2-3 days.

Freezing Instructions: The pie crust and apple pie filling can be made and frozen in separate freezer safe containers for up to 3 months. Thaw completely before assembling. Baked apple pie can also be frozen once it has cooled completely. Cover the pie with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the fridge (about 1.5 days) before serving.

Nutrition

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I originally shared this recipe September 2019. Updated November 2022 and November 2024.

Recipe adapted from NY Times.

Peanut Butter Pie

If you are a peanut butter lover, like me, you are going to LOVE this Peanut Butter Pie. It is easy to make and impressive to serve. Your friends and family will ooh and aah over this dreamy dessert! The pie combines the rich, creamy indulgence of pean…

Lemon Chess Pie Recipe

lemon chess pie one a white plate with a sliced lemon in the back. This Lemon Chess Pie recipe is so easy and always a hit! The filling is tart and sweet and delicious – it’s creamy and perfectly lemony. If you love chess pie this is the perfect lemon variation and much easier than lemon meringue pie! BEST Lemon Pie Recipe Chess pie has been around for a…

This Lemon Chess Pie recipe is so easy and always a hit! The filling is tart and sweet and delicious – it’s creamy and perfectly lemony. If you love chess pie this is the perfect lemon variation and much easier than lemon meringue pie!

BEST Lemon Pie Recipe

Chess pie has been around for a long time and there’s a reason it’s considered a classic pie: it’s so good! No one can resist a slice of this super easy lemon version! Once you know how to make lemon chess pie you won’t want to stop making it.

Chess pie has a creamy almost custard-like texture and it’s easy to flavor it (like making chocolate chess pie or maple chess pie). They’re the easiest pies to make because you just whisk your ingredients and pour them into your bowl – I love when a recipe is easy AND tastes so good!

Ingredients Needed

Unsalted Butter: You can use salted, just omit the salt in the recipe
Crust: For the crust, you can make my all-butter pie crust or use your favorite refrigerated dough. You will only need one pie dough round.
Eggs: Eggs are what give the custard pie it’s structure – use large eggs
All-Purpose Flour: Helps set the pie. I do not recommend using cornstarch as this pie has not been tested with it.
Cornmeal: It’s not a chess pie without yellow cornmeal!
Lemon Juice and Lemon Zest: Gives the lemon flavor – learn how to zest a lemon! I recommend using fresh lemon juice.
Milk: May use whole or nonfat milk

process shot of lemon chess pie being made.

How To Make Lemon Chess Pie Filling

We’re going to partially bake the pie crust so that it fully bakes in the oven. Partially baking is like blind baking, only you do it half way.
Whisk together melted butter, sugar, and eggs in a large bowl.
Whisk in flour, cornmeal, lemon juice, milk, zest and salt. Pour mixture into crust. Top crust with a pie shield or strips of foil. Place pie on a baking sheet and bake until pie is golden on top and wiggles just a teeny bit in the center.

Expert Tips

Cover the pie with a pie shield to protect the edges and keep them from getting too over baked. Don’t have a shield? Use strips of aluminum foil.
The pie is done when it’s just a little wobbly in the center and golden on top.
You will need to let the pie cool completely before slicing it. This will give it time to fully set up – if you cut it too soon after it comes out of the oven the filling will ooze out.
You can make a lemon buttermilk pie by subbing buttermilk for the milk!
Serve it plain, with whipped cream, or ice cream!

Storing & Freezing

Chess pie will keep at room temperature for up to three days, but I usually keep it in the refrigerator if I’m not planning to serve it right away. You can make it up to 2 days ahead and store in the fridge. Once it’s fully cooled you can wrap it tightly with plastic wrap and freeze it. To thaw, just leave it out at room temperature before you want to serve it.

FAQs

What does a chess pie taste like?

This pie is a creamy custard pie with a slightly crisp top and crunchy crust. It’s flavored with lemon but can be made with so many lemon flavors.

Lemon Chess Pie Recipe

Lemon Chess Pie Recipe is an easy old fashioned chess pie recipe! This southern pie is one of the best pies ever with a creamy lemon filling. You can even make mini pies with this recipe!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 339kcal

Author Dorothy Kern

Cost $10

Ingredients

1 9-inch pie crust
¼ cup (57g) unsalted butter , melted
1 ½ cups (300g) granulated sugar
4 large eggs
1 tablespoon (8g) all purpose flour
1 tablespoon cornmeal
¼ cup (59ml) lemon juice
¼ cup (59ml) milk
1 tablespoon lemon zest
¼ teaspoon salt

Instructions

Place pie crust in a 9-inch pie plate and chill at least 1 hour or freeze at least 30 minutes. Preheat oven to 425°F.
Line the pie crust with parchment paper and fill with pie weights. Bake 10 minutes. Remove from oven, carefully remove pie weights.
While the pie crust is pre-baking, whisk together butter, sugar, and eggs. Whisk in flour, cornmeal, lemon juice, milk, zest and salt.
Pour mixture into prepared crust. Top crust with a pie shield or strips of foil. Place pie on a baking sheet.
Bake at 350° until pie is golden on top and wiggles just a teeny bit in the center, about 35-40 minutes.
Cool completely before slicing. Store in refrigerator. Serve room temperature plain, or with whipped cream or ice cream.

Notes

The baking instructions as written are for my homemade crust recipe. The all butter crust takes a bit longer to pre-bake (or bake in general) than a store bought crust.
If you’re using a Pillsbury or similar store bought crust, you can start the oven at 425°F and just fill your pie, bake it 10 minutes at the high temperature and lower the oven temp to 350°F. If the pie starts to get too brown on top, tent it with foil.
You know the pie is done baking when it’s light golden on top, slightly puffed, and only wiggles a little when the pie plate is tapped (if it rolls when tapped it’s not done in the center).

Nutrition

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Pie

Mini Lemon Chess Pies

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No Bake Lemon Cream Pie

Pie

Lemon Blueberry Pie

Grasshopper Pie

This easy Grasshopper Pie recipe has a delicious and creamy mint filling on top of an Oreo cookie crust. It’s a delicious no-bake dessert that can be made with or without alcohol. I have dozens of pie recipes (I’m obsessed!) like our favorite German Chocolate Pie, Banana Cream Pie, Oreo Cheesecake, or Peanut Butter Pie!…

This easy Grasshopper Pie recipe has a delicious and creamy mint filling on top of an Oreo cookie crust. It’s a delicious no-bake dessert that can be made with or without alcohol.

I have dozens of pie recipes (I’m obsessed!) like our favorite German Chocolate Pie, Banana Cream Pie, Oreo Cheesecake, or Peanut Butter Pie!

Who could pass up mint and Oreo, in pie form?

That’s what you get with this mint Grasshopper Pie and it may become your favorite no bake recipe! It’s got a pillowy marshmallow texture and the light green color makes it particularly festive for Christmas time or St. Patrick’s Day. The alcohol addition is traditional, but the liqueur doesn’t get cooked out, so use the alcohol free version I created if you’re serving kids, or adults who don’t consume alcohol. The version with extracts tastes just as good!

And, if you love the chocolate mint combination as much as I do, here’s a shameless plug to try our Mint Brownies or Chocolate Mint Cookies!

Ingredients Needed:

How to make Grasshopper Pie:

Make Oreo Crust: Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter until well combined. Press mixture firmly into pie dish and bake at 350 degrees F for 10-12 minutes. Set aside to cool.

Two images showing how to make an oreo crust by adding melted butter to oreo crumbs then pressing into a pie dish.

Make Filling: In a large saucepan, add marshmallows, ⅓ cup milk and ⅓ cup heavy cream, over medium low heat. Stir constantly until marshmallows are melted. Remove from heat. Stir in creme de Menth, creme de cacao, vanilla and a drop or two of green food coloring. Allow to cool completely.

Fold in whipped cream: Add remaining 1 cup heavy cream to a mixing bowl and mix with electric whisk beaters until stiff peaks. Spoon whipped cream over to one side of the bowl, and add cooled marshmallow mixture to the open side. Fold gently together, and pour into cooled pie crust.

Two images showing how to make Grasshopper Pie by melting the marshmallows in a saucepan then adding the green food coloring when it's melted and creamy.

Refrigerate: Refrigerate pie for several hours (once the top is set, cover with a piece of parchment).

Serve with Oreo crumbs sprinkled on top, and extra piped whipped cream, if desired.

Two images of the best grasshopper pie recipe with the filling being poured in an Oreo crust then after the pie is decorated with a whipped cream border and cookie crumbs sprinkled on top.

Make Ahead and Freezing Instructions:

To Make Ahead: The Oreo crust will keep at room temperature for a few days, or covered well in the freezer for months.

To Freeze: Wrap prepared pie in plastic wrap and aluminum foil then freeze for up to 3 months. Place pie in the refrigerator for 2-3 hours before serving to allow it to soften a little.

More Desserts:

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Grasshopper Pie

This easy Grasshopper Pie recipe has a delicious and creamy mint filling on top of an Oreo cookie crust. It's one of my favorite no-bake desserts and can be made with or without alcohol.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 10

Total Time 2 10

Servings people

Calories 429kcal

Author Lauren Allen

Cost $9

Equipment

Ingredients

Oreo Crust:

30 Oreo cookies*
6 Tablespoons butter , melted

Grasshopper Pie:

30 large marshmallows*
1/3 cup milk
1 1/3 cup heavy cream , divided
2 Tablespoons Creme de Menthe Liqueur (more to taste)
2 Tablespoons Creme de Cacao Liqueur
1 teaspoon vanilla extract
1-3 drops green food coloring

Topping:

Crushed Oreos or chocolate curls , for garnish
Whipped Cream , optional

US Customary – Metric

Instructions

Oreo Crust: Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter. Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake at 350 degrees F for 10-12 minutes. Set aside to cool.
Grasshopper Pie Filling: In a large saucepan, add marshmallows, ⅓ cup milk and ⅓ cup heavy cream, over medium low heat. Stir constantly until marshmallows are melted. Remove from heat. Stir in creme de Menth, creme de cacao, vanilla and a drop or two of green food coloring. Allow to cool completely.
Fold in Whipped Cream: Add remaining 1 cup heavy cream to a mixing bowl and mix with electric whisk beaters until stiff peaks. Spoon whipped cream over to one side of the bowl, and add cooled marshmallow mixture to the open side. Fold gently together, and pour into cooled pie crust.
Refrigerate pie for several hours (once the top is set, cover with a piece of parchment).
Serve with Oreo crumbs sprinkled on top, and extra piped whipped cream, if desired.

Video

Notes

Oreos: Use whole Oreo cookies (don’t scrape the cream out.) For extra minty flavor, use Mint Oreos!

Marshmallows: You could substitute 7.5 oz container of marshmallow fluff.

Non Alcoholic Grasshopper Pie: Pie: Omit the liquors, and replace with ¾ teaspoon peppermint extract and ½ teaspoon cocoa powder (added at the same time the liquors were added).

Make Ahead and Freezing Instructions:Cover prepared pie tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before serving. The Oreo crust can be made ahead, stored at room temperature for a day or two or cover well and freeze for up to 2 months.

Nutrition

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I originally published this recipe November 2020. Updated November 2024.

Turtle Pie

turtle pie next to pecans on a blue and white flower plate. Turtle Pie doesn’t get any better than this: It has an Oreo crust, salted caramel pecan layer, and a thick chocolate ganache layer covering it all! This pie will remind you of those Turtle candies – the ones with pecans and caramel and chocolate – it’s an EPIC pie recipe! I’m hitting you with this…

Turtle Pie doesn’t get any better than this: It has an Oreo crust, salted caramel pecan layer, and a thick chocolate ganache layer covering it all! This pie will remind you of those Turtle candies – the ones with pecans and caramel and chocolate – it’s an EPIC pie recipe!

I’m hitting you with this chocolate turtle pie today, and it is beyond insane with so many amazing flavors! It has a layer of pecan caramel topped with a rich and fudgy ganache. It’s finished with just a sprinkling of sea salt, and all of it sits on a no-bake chocolate cookie crust.

It’s part tart, part pie, and downright decadent! The best part is that it’s EASY. It’s got it all – crunchy nuts, gooey caramel, fudgy ganache and it’s completely no bake! Looking for a new pie to try? This is it!

Ingredients Needed

Oreo Cookies: Crush them in a food processor until you get fine crumbs. You don’t need to remove the filling. This is to make the Oreo Cookie Crust.
Butter: Use melted unsalted butter to make the crust.
Caramels: You can use Werther’s Chewy Caramels or Kraft caramel squares. If using Werther’s, be sure to get chewy, not soft, caramels.
Heavy Whipping Cream: You will need some for the caramel filling and the ganache; no substitutions.
Pecans: Chopped toasted pecans are going to be mixed with the caramel.
Chocolate Chips: Dark or semi-sweet chocolate chips work best, but milk chocolate chips may be used.

How to Make a Turtle Pie Recipe

Stir Oreo crumbs and melted butter with a fork, then press into a 10-inch tart pan or 9-10 inch springform pan or pie pan (either can be used).
Add cream to caramels – melt in microwave until smooth.
Fold chopped pecans into the melted caramel.
Place the caramel mixture over the crust in pan. Chill to set a bit.
Add hot heavy cream to chocolate chips. Let sit 30 seconds then whisk until smooth. (I heat the cream over medium heat until just before it bubbles.)
Pour ganache over caramel mixture and chill to set.

turtle pie next to pecans on brown parchment paper.

Expert Tips

I like to use a springform pan for this recipe. The removable sides make it easy to serve and slice the pie, especially if you’re taking it somewhere and don’t want to lose the pie plate. But, if you have a tart pan with a removable base or a regular old 9″ pie plate, they work well, too.
For the caramel filling, look for Werther’s chewy caramels or Kraft caramel squares. Both are great for this recipe but don’t use soft caramels (it won’t set properly).
For the ganache, I recommend using high-quality chocolate chips. They make all the difference!
Feel free to drizzle with more caramel or even whipped cream!

Storing Pie

Store pie loosely covered with plastic wrap in the refrigerator. It will slice and serve easiest room temperature. You can freeze in an airtight container for several months.

Turtle Pie Recipe

Salted Caramel Pecan Chocolate Pie (Turtle Pie) has an Oreo crust, a salted caramel pecan layer, and a thick chocolate ganache layer topped with sea salt! This pie is the epitome of decadence!

Course Dessert

Cuisine American

Prep Time 1 55

Cook Time 5

Total Time 2

Servings servings

Calories 682kcal

Author Dorothy Kern

Cost $8

Ingredients

25 Oreo cookies finely crushed
5 tablespoons (70g) unsalted butter melted
8 ounces chewy caramels , unwrapped (Werther's Chewy or Kraft squares)
1 ¼ cup (288ml) heavy whipping cream divided
½ teaspoon kosher Salt
1 cup chopped pecans toasted (see note)
2 cups (340g) dark or semi-sweet chocolate chips
Sea Salt coarse for finishing

Instructions

Spray bottom and sides of a 9” springform pan with nonstick cooking spray. You can also use a 9” tart pan (with removable bottom) or a 9” pie plate.
Stir Oreo crumbs and melted butter with a fork, then press into the bottom and 1” up the sides of the pan. (If using a tart pan or pie plate, press the crumbs all the way up the sides.) Chill until ready to fill.
Place caramels and 4 tablespoons heavy whipping cream in a medium bowl. Heat on high power for 2-3 minutes, stirring every 30 seconds, until the mixture is smooth. Stir in salt to taste, then pecans, then spread evenly in the bottom of the pan.
Place chocolate chips and remaining 1 cup heavy whipping cream in a large bowl. Heat on high power for about 1 minute 15 seconds, then whisk until the chocolate has melted and the mixture is smooth. Spread evenly on top of the caramel layer.
Sprinkle the top with coarse sea salt and chill until set, about 2 hours. Store in refrigerator. Let sit on the counter for 10 minutes before serving. If you’re using a springform pan or tart pan with removable base, remove the base from the sides while the pie is cold.

Notes

Be sure not to use soft caramels – use either chewy Werthers or Kraft squares or bits.

Nutrition