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.
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.
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.
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.
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.
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.
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.
As we say goodbye to peaches in the summertime, I stay positive and look forward to the next season… pear season! Pears are one of my favorite fall fruits, and this perfectly fall-festive Pear Galette with caramel sauce is a delicious way to showcase them. This free-form pie is one of the easiest desserts you’ll EVER make, and the filling is deliciously simple. Spiced pears and tangy dried cranberries are wrapped in a flaky, buttery crust to create the best beginner-friendly dessert on a budget!
What is a Galette?
Originating from France, a galette is the answer to all your pie needs this busy holiday season! It’s essentially a rustic, free-form pie made with a single crust and folded-up edges over a simple filling. They differ from traditional pies because you don’t bake them in a pie pan (a baking tray is all you need!), and they’re often quicker to make. They also don’t have a top crust, so there’s no messing around with latticework or fancy pastry techniques. All you need is a pre-made pie crust and your filling! I use sliced pears, dried cranberries, cinnamon, ground ginger, sugar, and lemon juice for a sweet-tart pear galette perfect for fall.
Ingredients
Here’s what you’ll need to make this simple pear galette recipe:
Pears: You can use any type of pear you like. I used a green Bartlett pear and a red Anjou pear for beautiful color contrast in my filling. I recommend choosing a pear that feels firm but not too hard (it should give a little when you press on it).
Granulated Sugar & Light Brown Sugar: Mix these sugars with lemon juice and spices to create a sweet and slightly tangy marinade.
Lemon Juice: Stops the pears from browning and adds a bright flavor to the filling.
Spices: Ground cinnamon and ginger add a warm, fall flavor.
Salt: Just a pinch for flavor.
Dried Cranberries: These add a chewy texture and tart flavor to every bite. They might be labeled “craisins” in your local grocery store.
Pre-Made Pie Dough: This is a shortcut I’m always willing to take when I’ve got a lot going on around the holidays! I use a pre-made pie crust to save myself time and effort. They often come in packs of two, so you could freeze the other and make our peach galette come summertime. For homemade, try our pie crust recipe.
Milk: Brush a little milk over your pie crust to help it brown in the oven.
Turbinado Sugar: A coarse, raw sugar that adds a crunchy texture and sweet flavor to the crust. Coconut sugar, demerara sugar, or brown sugar would all differ slightly, but would still work if you can’t find turbinado sugar.
Caramel Sauce: I use salted butter, room temperature heavy cream, vanilla extract, and brown sugar to make an easy caramel sauce for serving!
Variations to try
This easy pear galette recipe is just that—easy! But don’t let it’s simplicity fool you. The flavors and textures in this dessert are anything but basic. However, if you want to use this recipe as a base and switch up the flavor, here are some variations I think you’ll love:
Swap out one of the pears for an apple (make sure it’s sliced thin).
Try raisins or dried cherries in place of the craisins.
Drizzle melted dark chocolate over the top.
Use different spices like cardamom, allspice or nutmeg instead of cinnamon/ginger.
What About the Leftover Spiced Pear Juice?
If you want to do something creative with any leftover pear juice after step 8, you can make a cocktail with it or briefly simmer it on the stovetop to make a pear simple syrup. Delicious and no-waste—win-win!
Serving Suggestions
I took our caramel sauce recipe and reduced the heavy cream used ever so slightly to make it thicker for this pear galette. Drizzle it over the top of the warm slices and enjoy every last bite! A scoop of vanilla ice cream or a dollop of freshly whipped cream would take this elegant dessert to the next level!
Storing Leftovers
This homemade pear galette recipe is best served fresh, but it’ll keep in the fridge for 2-3 days if covered with foil or plastic wrap. Just note the crust may lose some of its crispness.
You can also try freezing individual slices for up to 3 months, but let them thaw completely before serving. And like any fresh fruit dessert, the texture may be slightly softer after being frozen. I’d reheat slices in the oven at about 350F for a few minutes until warmed through.
In a medium mixing bowl, stir together sugar, brown sugar, lemon juice, cinnamon, ground ginger, and salt.
Pour the mixture over sliced pears and set aside.
Unroll pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)
Then, add craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.
In a small saucepan, melt salted butter over medium-low heat. Then, add brown sugar and whisk together until a smooth caramel forms.
Remove caramel from heat and stream in room temperature heavy cream and vanilla, whisking until smooth.
Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.
Dot the pears with hydrated cranberries.
Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.
Brush the crust with milk.
Sprinkle turbinado sugar over the crust and on top of your galette.
Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***
*I chose a red Anjou pear and a green bartlett pear. Any variety of pear will work for this galette. You can choose to peel your pears or leave the skin on. I left the skin on.**I sliced my quartered pears, keeping them organized and together so they would be easier to fan out when filling my tart for aesthetic reasons.***The pears will not turn to mush but should be tender and maintain their signature texture. If you find your crust is beginning to burn, you can lightly place a piece of tinfoil on top of your galette to help dodge the heat. This is a very flat “pie alternative” and doesn’t take as long to cook.
Preheat oven to 450F. Slice 2 cored and quartered pears ¼ inch thin.
In a medium mixing bowl, stir together 2 Tbsp sugar, 2 Tbsp brown sugar, 2 tsp lemon juice, ½ tsp cinnamon, ½ tsp ground ginger, and a pinch of salt.
Pour the mixture over sliced pears and set aside.
Unroll 1 pre-made pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)
Then, add 1 Tbsp craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.
In a small saucepan, melt ¼ cup salted butter over medium-low heat. Then, add ½ cup brown sugar and whisk together until a smooth caramel forms.
Remove caramel from heat and stream in ¼ cup room temperature heavy cream and ½ tsp vanilla, whisking until smooth.
Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.
Dot the pears with hydrated cranberries.
Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.
Brush the crust with 1 Tbsp milk.
Sprinkle 1 Tbsp turbinado sugar over the crust and on top of your galette.
Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***
This easy dessert recipe is one to keep in your back pocket for those last-minute fall gatherings! It’s quick, delicious, and sure to impress anyone who takes a bite.
Butter Tarts are up there with poutine and maple syrup when it comes to Canadiana for me. The flaky pastry, gooey filling, and sweet buttery flavor all come together to create the perfect bite-sized dessert. I especially love making them around this time of year—when I’m dreaming about fall foliage and seeing my family for the holidays. Most of the ingredients needed are pantry staples, and the tarts themselves are easy to make, so it’s the perfect recipe for any home baker. Make them to celebrate Canadian Thanksgiving or to enjoy with a hot cup of coffee on a chilly autumn day!
One of my fondest memories of living in Canada was when I had my first butter tart from The Nutty Bean in Lakefield, Ontario. The Nutty Bean is the cutest locally-owned café (in the most picturesque Canadian town ever) owned by the loveliest person of all time. (Shout out to Sherry! I hope you read this!) Sherry just has this magical, cheerful personality that’s so warm and genuine… she’s like a butter tart personified!
What Are Butter Tarts?
Butter tarts are a quintessentially Canadian dessert with a delicious pastry crust filled with a rich mixture of butter, sugar, eggs, and syrup. They’re often enjoyed as a sweet treat during Canadian Thanksgiving, which falls on the second Monday of October each year. But, honestly, these delectable little tarts can be enjoyed all year round (not just during the holidays!)
Some recipes also add nuts and raisins to the filling… but this is quite the controversial topic among butter tart enthusiasts. Traditionalists believe they should be simple and unadorned, while others enjoy the added texture and flavor nuts and raisins bring. As for me? I like to make some with raisins, some with a sprinkle of pecans, and then I leave the rest plain—meaning I get the best of all worlds! You do you, butter tart lovers.
Ingredients
Here’s what you’ll need to make my Canadian butter tarts recipe:
Brown & White Sugar: Equal parts white and brown sugar create a gooey filling with a delicious caramel flavor.
Salt: Just a pinch to enhance the flavors.
Light Corn Syrup: Helps to create a smooth filling by stopping the sugar from crystallizing.
Salted Butter: Using salted butter creates a salty-sweet flavor profile and adds a buttery richness.
Eggs: Gives structure to the filling.
White Vinegar: I know it might seem odd to use vinegar in a dessert recipe, but trust me, it helps balance the sweetness and adds a subtle tanginess. The acidity also helps to prevent the sugar from crystallizing.
Vanilla Extract: Adds a warm, sweet flavor.
Premade Pie Crust: If you can only find the premade pie crusts in packs of 2, I recommend freezing the spare (for more tart making in the future!) or using it for a different recipe like these mini dark chocolate pecan pies. Alternatively, our 3-ingredient pie crust is a great choice if you prefer homemade!
Cooking Spray: For greasing the muffin tin.
Raisins & Pecans: Add-ins that taste amazing in this recipe.
What’s The Difference Between Pecan Pie and Butter Tarts?
I see many people comparing these tarts to the American pecan pie, and I can understand why. Both are sweet and delicious and usually made with similar ingredients. The main difference is that pecan pie has a firmer filling with chopped pecans on top, while butter tarts have a softer filling, which can be left plain with no toppings. Pecan pies are also traditionally larger and served in slices, while the tarts are smaller and eaten in individual portions. Both are delicious in their own way, but they’re not the same!
Should the filling be runny, soft, or firm?
Again, this is another topic that sparks a lot of debate! Different families have their own preferences regarding the texture of the filling. Some like a runnier filling, while others prefer a firmer consistency. Personally, I think the perfect butter tart has a soft, custard-like filling that’s just starting to set—not too runny and definitely not too firm. Avoid overcooking them if you also prefer a softer filling.
Storage Instructions
Let your tarts cool before storing them in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. For longer storage, you can freeze them for up to 3 months. Let them thaw in the fridge before enjoying. You can also reheat them in the oven at 300 degrees to help bring back that freshly baked taste.
Combine brown sugar, white sugar, and salt in a large mixing bowl and whisk to combine.
In a separate mixing bowl, combine corn syrup, melted salted butter, eggs, white vinegar, and vanilla extract. Whisk to combine.
Pour liquid mixture into the sugar mixture and whisk to combine. Set aside.
Roll out the premade pie crust on parchment so it is flat and even. You’re not really rolling it out to make it much thinner, just to make it all consistently the same. Sometimes, I find the premade dough has thicker edges.
Using a large cookie cutter or the jar of a large mason jar (that’s what I did!) cut out mini crusts. You can use all of the dough scraps, so keep them to make more tart crusts!
Lightly grease a cupcake tin with cooking spray. Gently press the tart crusts into each cup and gather the raisins and pecans. Add a few raisins and/or pecan pieces to each crust. I like to leave some plain, prepare some with raisins, and some with pecans. Then, fill each tart with the liquid filling mix. Leave about ¼ of the inch at the top of each tart crust when filling, if possible. I overfilled a few, which caused them to overflow during baking. Oops!
Before popping them in the oven, add a few more raisins and/or pecan pieces to each tart.
Bake for 20 minutes. They may still be a little jiggly when you take them out of the oven, but they will firm up. They are best when the center is custard-like, so don’t overcook.
Combine ½ cup brown sugar, ½ cup white sugar, and ½ tsp salt in a large mixing bowl and whisk to combine.
In a separate mixing bowl, combine ½ cup corn syrup, ¼ cup melted salted butter, 2 eggs, 1 tsp white vinegar, and 1 tsp vanilla extract. Whisk to combine.
Pour liquid mixture into the sugar mixture and whisk to combine. Set aside.
Roll out 1 pre-made pie crust on parchment so it is flat and even. You’re not really rolling it out to make it much thinner, just to make it all consistently the same. Sometimes, I find the premade dough has thicker edges.
Using a large cookie cutter or the jar of a large mason jar (that’s what I did!) cut out mini crusts. You can use all of the dough scraps, so keep them to make more tart crusts!
Lightly grease a cupcake tin with cooking spray. Gently press the tart crusts into each cup and gather 3 Tbsp raisins and 2 Tbsp pecans. Add a few raisins and/or pecan pieces to each crust. I like to leave some plain, prepare some with raisins, and some with pecans. Then, fill each tart with the liquid filling mix. Leave about ¼ of the inch at the top of each tart crust when filling, if possible. I overfilled a few, which caused them to overflow during baking. Oops!
Before popping them in the oven, add a few more raisins and/or pecan pieces to each tart.
Bake for 20 minutes. They may still be a little jiggly when you take them out of the oven, but they will firm up. They are best when the center is custard-like, so don’t overcook.
These Canadian butter tarts couldn’t be easier to make and are always a hit with anyone who tries them!
This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!
Looking for a standout quiche recipe to make mornings more delicious? Try this easy Breakfast Quiche! We’ve become positive quiche experts over here, trying every different flavor. This one has come out on top! Hearty hashbrowns, bell peppers, and feta cheese for a perfectly-seasoned savory filling. Encase it all in a flaky pastry crust, and it’s simple to bake up as a make-ahead breakfast or fancy brunch. Here’s how to do it!
Ingredients in this breakfast quiche
A quiche is a French pastry filled with a custard and savory fillings. Many quiche recipes you can eat for breakfast, brunch, lunch or dinner, making them extremely versatile! You can also eat them warm or cold, making leftovers a great snack or simple dinner. This breakfast quiche we created with ease in mind: the ingredients are simple and evocative of a breakfast casserole. Here’s what you’ll need:
Dried mustard, dried oregano, garlic powder, salt and pepper
Cheddar cheese
Feta cheese
Frozen or refrigerated hashbrowns
Green onions
Red bell pepper
For the crust: purchased is quickest
The best way to make a quiche recipe is with homemade quiche crust! But with a breakfast quiche, you may want to learn towards purchased crust to make preparation simpler. For this recipe, we used a purchased crust! Here are the pros and cons to each method:
Homemade crust holds its shape better and tastes better. This quiche crust tastes so much better than store-bought: it’s more buttery and flaky. It can also hold a crimped crust better.
Purchased crust is faster. Purchased crust works too: especially for this breakfast quiche. We’ve had some issues with refrigerated pie dough holding its shape in a crimped pattern. For refrigerated or frozen crusts, we recommend using the decoration where you press the fork tines into the crust (see the photos).
Tips for blind baking
The biggest key to making this breakfast quiche? Blind bake the crust! This means you bake the pastry crust without the filling first to avoid a soggy bottom. This is essential with quiche because the filling is so liquid (but not required with say, apple pie which has a chunkier filling). Here’s how to blind bake a crust:
Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 12 minutes at 400°F, then reduce the heat to 350°F.
Remove the pie weights. Remove the weights and bake 20 to 25 more minutes until the crust is golden.
For the pie crust shield
For this breakfast quiche recipe, you’ll also need to use a pie crust shield. This prevents the pie crust from burning in the oven by covering just the crust, allowing the filling to bake uncovered. There are two options for a pie crust shield:
Make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust, but allow the filling to bake uncovered. Here’s a video with instructions for more details.
There are lots of ways to make a breakfast quiche! This one is flavored similar to our hashbrown breakfast casserole. But you can swap in different seasonings or filling ingredients to your liking! Here are a few ideas and tips:
Don’t overfill the quiche. Try to keep the approximate volume of vegetables similar to the recipe below.
Try other sauteed vegetables like very small broccoli florets, mushrooms, or onions.
Add fresh vegetables like sundried tomatoes, finely diced bell pepper, or frozen and thawed spinach (with all liquid squeezed out).
Vary the cheese. Try adding smoked gouda or smoked mozzarella in place of the cheddar cheese, or add grated Parmesan.
More quiche recipes
Love a good quiche? Here are a few other recipes you might enjoy:
1 cup (4 ounces) frozen or refrigerated hashbrowns
2 green onions, sliced (white, light and dark green portions)
¼ cup finely diced red pepper
Instructions
Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in the photos; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
Freeze the crust: Freeze the crust in the pan for 15 minutes.
Preheat the oven: Preheat the oven to 400°F.
Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
Make the filling:In a medium bowl, whisk together the eggs, milk, cream, dried mustard, dried oregano, garlic powder, kosher salt, and several grinds black pepper. Place the cheddar cheese in the bottom of the crust, then add the hashbrowns. Pour the egg mixture over the top. Sprinkle the top with green onions and diced red pepper. Add feta and another handful of shredded cheese.
Bake: Add a pie crust shield (purchased or homemade with foil**). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.
Notes
*Typically we recommend a homemade quiche crust, but to keep this breakfast quiche simple we used purchased crust.
**To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details
Friends, let me introduce you to my all-time favorite pie, the incomparable Sweet Potato Pie! Ok, I realize that’s a big statement, but it’s true. This creamy Sweet Potato Pie recipe is made with baked sweet potatoes for a deep, caramelized flavor, warm spices, and a flaky, buttery crust. It comes in at under a dollar per serving and it can be made in advance to free up your oven on Thanksgiving day for all of those delicious side dishes. Sweet Potato Pie is definitely a classic Thanksgiving dessert that will steal the show at this year’s holiday dinner!
Sweet Potato Pie vs. Pumpkin Pie
Growing up in the South, there was always this fun, light-hearted debate over which pie was better – Sweet Potato Pie or Pumpkin Pie. They both are made with a custard filling and with similar ingredients. However one major difference is that pumpkin pie is made from canned pumpkin puree, and sweet potato pie is made by cooking sweet potatoes (no cans involved). So which is better? Well I don’t want to upset any pumpkin pie lovers out there, so I’ll just say they’re both equally delicious!😉
Ingredients For Sweet Potato Pie
Here’s everything you need to make this dreamy Southern-style Sweet Potato Pie:
Baked Sweet Potatoes: Baking your sweet potatoes in the oven will give you a deep, rich flavor. You’ll need about 2 lbs. or roughly 2-3 sweet potatoes, depending on the size.
Salted Butter: Adds to the richness, flavor, and texture of the pie.
Brown sugar & Granulated sugar: A combination of brown sugar and granulated white sugar sweetens the pie filling. If you’re in a pinch you can use all white sugar, however brown sugar adds a richer flavor.
Spices: A simple mix of warm spices like ground cinnamon and nutmeg adds amazing flavor to the sweet potatoes.
Vanilla Extract: A touch of vanilla to further enhance the flavor of the pie.
Evaporated Milk: Gives the sweet potato pie a creamy and smooth texture.
Eggs: Eggs help the custard pie filling bind together and set.
Pie Crust: I like to use a store-bought 9-inch deep dish pie crust to keep things simple, or you can make our 3-Ingredient Pie Crust from scratch.
Tips For The Best Sweet Potato Pie
Baking vs. Boiling. It may be tempting to peel, chop, and boil the sweet potatoes in the interest of time, but I recommend you bake them instead. Baked sweet potatoes have a richer, caramelized flavor that you just can’t get with boiled sweet potatoes.
To get a head start on making this pie, you can bake your sweet potatoes a day or two in advance. Then once the sweet potatoes are completely cool, just wrap them tightly with foil or store them in an air-tight container in the fridge. They’ll be already cooked and ready to go the next day!
If you want a velvety smooth texture to your sweet potato pie, add the baked sweet potato flesh to a food processor and pulse for a few seconds until the sweet potatoes are pureed and smooth.
Although not required, if you prefer a crisp, lightly golden brown crust, I recommend you blind-bake (or at least par-bake) the crust prior to adding the wet custard filling.
To keep the edges of your crust from over-browning, loosely cover the edge with an aluminum foil pie ring as it bakes.
If you really want to get ahead of your holiday cooking, you can make the entire pie a day or two in advance. Let the pie completely cool at room temperature (for about an hour), then cover the pie with plastic wrap or place it in an air-tight container and store in the fridge. Now that’s one less dish you have to worry about on the big day!
Storing Leftovers
If you’re lucky enough to have any leftovers, this pie stores well in the fridge for 3-4 days. I like to store mine by placing plastic wrap around the entire pie, then I simply slide the pie in a storage bag and place in the refrigerator. Of course if you only have a couple slices left, you can easily just store those in an air-tight container. If you are making the pie in advance, make sure to let the pie completely cool first at room temperature (about an hour) before storing in the fridge.
Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
Lower oven temperature to 350°F. Next blind-bake the pie crust. Prick the bottom and sides of the crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top.
Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove crust from the oven and let cool.
Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
Add the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
Add the eggs and evaporated milk to the sweet potato mixture and blend until smooth.
Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
Remove the pie from the oven. It will be slightly domed and puffed around the edges. Let the pie cool at room temperature for at least 1 hour. Serve at room temperature or cover and refrigerate to serve later.
How to Make Sweet Potato Pie – Step by Step Photos
Preheat the oven to 400°F. Wash and dry roughly 2 lbs. of sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
Lower oven temperature to 350°F. Next, blind-bake the pie crust. Prick the bottom and sides of 1 deep dish pie crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top. Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove the crust from the oven and let it cool.
Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
Add the 6 Tbsp of melted butter, 1/2 cup brown sugar, 1/3 cup granulated white sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
Add the 2 large eggs and 1/3 cup of evaporated milk to the sweet potato mixture and blend until smooth.
Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
Remove the pie from the oven. It will be slightly domed and puffed around the edges. As the pie sets it will start to sink back down into a flat surface. Let the pie cool at room temperature for at least 1 hour.
For an extra sweet finish, add a dollop of fluffy Homemade Whipped Cream on the top of each slice. Then all that’s left to do is serve and enjoy!
Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and per…
Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and perfectly sweet and spiced!
Bonus? It’s undetectably vegan, naturally sweetened, and (optionally) gluten-free! Just 9 ingredients stand in your way. Preheat your ovens, it’s pie time!
Get the chocolate fix of your dreams with this luscious and easy-to-make Chocolate Cream Pie! What’s not to love about velvety smooth chocolate cream filling encased in a crispy pie dough shell and topped with sweetened whipped cream!?!? P.S. Use store-bought pie crust and whipped cream topping to make this one of the easiest pies ever. Or try our 3-Ingredient Pie Crust and Homemade Whipped Cream for more of a challenge!
What Is Chocolate Cream Pie?
Chocolate cream pie is a chocolate-based custard that’s thickened with eggs. The custard can be layered in a cookie crust (like the one in our Coconut Cream Pie Bars) or a traditional pie crust that’s baked ahead of time to prevent the dreaded soggy bottom. Chocolate Cream Pie is topped with whipped cream or meringue and can be garnished with fresh raspberries, mint, or a sprinkle of chocolate shavings.
Ingredients For Chocolate Cream Pie
Pie Crust: Use a store-bought deep dish 9-inch pie crust or half a recipe of our 3-Ingredient Pie Crust. Either way, you’ll have to blind-bake it, i.e., thoroughly bake it, before you fill it. Another option is to skip the baking altogether and make a cookie crust, like the one we use in our Coconut Cream Pie Bars.
Whole Milk: Milk helps thin out the chocolate and creates a pudding-like consistency. If you are plant-based, substitute with full-fat coconut milk.
Sugar: Sweetens the filling. You can substitute with brown sugar for deeper caramel notes.
Eggs: Create the custard base. They thicken the filling and give it a luxurious mouthfeel.
Cornstarch: Helps thicken the custard and gives it a glossy finish.
Cocoa Powder: Deepens the chocolate notes in the filling.
Semi-Sweet Baking Chocolate: This is the flavor base of our chocolate filling. It also helps to thicken the filling. For a pie with less sweetness, use bittersweet chocolate. Milk chocolate is not recommended for this recipe. Do not use chocolate chips, as these are designed not to melt.
Salted Butter: Adds a glossy finish to the filling. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the filling mixture. If you’re dairy-free, substitute with plant-based butter.
Whipped Cream Topping: Use store-bought whipped topping in a pressurized can for a stabilized cream that can take a little heat. Otherwise, make our Homemade Whipped Cream topping.
How To Serve Chocolate Cream Pie
If serving on a hot day, the whipped cream topping tends to melt and pool all over your chocolate custard. At these times, it’s best to top the pie with Meringue or Stabilized Whipped Cream. Whipped cream in a pressurized can holds up well, too. If you’re using Homemade Whipped Cream, top each slice with whipped cream as you serve. Or pipe the cream and freeze the pie. It will thaw quickly as you serve. Shaved chocolate is a wonderful and economical choice for garnish. If it’s in your budget, fresh raspberries and mint also make an incredible garnish.
How To Store Chocolate Cream Pie
Because this pie refrigerates and freezes beautifully, it’s a perfect make-ahead dessert. Fill the crust with the custard, place plastic wrap or parchment paper directly on the surface, wrap in aluminum, and refrigerate until set. Then, freeze for up to 3 months. If making ahead, it’s best to freeze the pie and thaw just before serving. It will keep in the fridge for up to 2 days; then, the crust begins to get soggy.
Preheat the oven according to the pie crust directions. Poke the bottom of your pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with foil or pie ring so it doesn't scorch.
Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.
While the crust blind bakes set a large saucepan over medium heat. Add the milk and 2 cups of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.
In the meantime, in a small bowl, mix the remaining 1 cup of sugar, the beaten eggs, cornstarch, and cocoa powder until smooth.
Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir.
Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.
Once the mixture thickens, take it off the heat and whisk in the finely chopped semi-sweet chocolate.
Add the butter and whisk until smooth. Pass the chocolate filling through a fine mesh sieve into a large bowl.
Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool.
Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.
Top the chocolate cream pie with whipped cream topping, slice, serve, and enjoy.
How to Make Chocolate Cream Pie – Step by Step Photos
Preheat the oven according to the pie crust directions. Poke the bottom of a deep dish pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with a foil ring or pie ring so it doesn’t scorch. Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.
While the crust blind bakes set a large saucepan over medium heat. Add 2 cups milk and 1 cup of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.
In the meantime, in a small bowl, mix the remaining 1 cup of sugar, 3 large beaten eggs, 3 tablespoons of cornstarch, and 1/3 cup cocoa powder until smooth.
Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir.
Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.
The thickened chocolate mixture should look like this.
Once the mixture thickens, take it off the heat and whisk in the 2 bars of finely chopped semi-sweet chocolate.
Add 3 tablespoons of butter. Whisk until smooth.
Pass the chocolate filling through a fine mesh sieve into a large bowl.
Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool.
Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.
Top with whipped cream topping, slice into eight pieces, and enjoy!
Homemade Graham Cracker Crust is a no-brainer.
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