Making a freshly baked apple pie doesn't have to mean spending all day peeling, chopping, and fussing with homemade pie crust. 

When you're pressed for time and energy, you can absolutely make a perfect apple pie with cozy, homemade flavors and a glossy, golden brown crust with canned pie filling, store-bought crust, and a few simple hacks. 

This canned apple pie recipe is easy, delicious, and one you'll be proud to serve to family and friends.

Try these easy apple recipes next!

• Apple Cobbler with Yellow Cake Mix
• Easy Apple Pie Coffee Cake
• Mini Apple Pies with Puff Pastry

Why You're Going to Love This

Easy recipe for apple pie -- no need to peel, chop, or make pie crust

Easy way to elevate the flavor of canned pie filling with a few simple ingredients

Perfect canned apple pie recipe for first time bakers! 

Freshly baked apple pie with all the cozy homemade apple pie flavors

Easy Tricks to Dress Up Canned Apple Pie Filling & Store Bought Pie Crust

Yes, you can make a delicious dessert made from convenience items. These are my favorite hacks for doctoring up a can of apple pie filling and a box of pie dough. 

Apple Pie Filling

Add apple pie spices. Grocery store apple pie filling is very lightly spiced with cinnamon. I add cinnamon, nutmeg, cardamom, ginger, and allspice to give it more of the homemade apple pie flavor we're after. Taste as you go to adjust the flavors to your liking.

Thicken the filling with cornstarch. There's a lot of goo in those cans of apple pie filling, and it doesn't thicken up when baked or even refrigerated. Cornstarch helps thicken the filling so it doesn't run out of the pie crust. 

Enhance the flavor with brown sugar, lemon juice, vanilla, and butter. 

• Brown sugar enriches the flavors in the pie filling and a little bit of lemon juice brightens it up. 
• A splash of vanilla extract is a great way to add homemade flavor. 
• Small pats of butter over the pie filling make the flavor a bit richer. Some also think it helps the filling set up or keeps the juices from bubbling over. 

Slice fresh apples, optional (not included in this recipe). To add variety to the texture of the apples in the canned filling, throw in one cup of fresh apple slices. They will soften as they bake and provide additional flavor and texture. Granny Smith apples are a great option for adding tart flavor. 

For all my tips and tricks to make apple pie filling taste better, read this blog post. 

Refrigerated Pie Dough

Blind bake the crust. Blind baking just means pre-baking the bottom pie crust before adding the filling. If you want to avoid a gummy, doughy bottom crust, blind baking is the way to prevent that.

I tested this pie without blind baking and even after baking it for an hour and 40 minutes, the bottom crust was doughy.

And don't worry -- I'll show you how to seamlessly incorporate the unbaked top crust with the par-baked bottom crust.

Weave a lattice crust. A beautiful lattice crust only looks complicated. It's really easy to do and will make your pie look so pretty and homespun.

Use an egg wash. Brushing the top crust with beaten egg and milk gives the baked pie a pretty glossy -- and homemade-looking -- finish.

Sprinkle with turbinado sugar. A sprinkle of raw sugar adds a little crunchy texture and sweetness to the pie crust. You can also use granulated sugar.

Ready to start baking?

Keep scrolling for easy instructions to use simple grocery store items to make deliciously spiced apple filling in a perfectly flaky crust (not gummy!) for a holiday dessert table-worthy apple pie. 

Ingredients

Please see the recipe card for the full list of ingredients. 

Pre-made pie crust. Refrigerated pie dough from the grocery store is a great time saver. I always use Pillsbury. Of course, you can make your own pie dough, too. 

Apple pie filling. I use cans of store-bought apple pie filling, but you can absolutely use homemade apple pie filling. Click here for my easy apple pie filling recipe! 

Apple pie spices. Cinnamon, nutmeg, cardamom, ginger, and allspice make a can of apple pie filling taste more like homemade. 

Cayenne pepper. A tiny dash of cayenne or even black pepper adds interesting flavor. 

Cornstarch. The goo in cans of apple pie filling is quite runny and doesn't thicken when baked. Cornstarch helps thicken the filling. 

Fresh apple, optional. If desired, add one cup of fresh apple slices to the filling. I didn't include it in this recipe, but I've done it and it's a great way to add texture to canned apple pie filling. 

How to Make Canned Apple Pie: Step-by-Step

1. Blind bake the pie crust. 

Press pie dough into a 9" pie plate and tuck the edges under. Chill for 30 minutes. 

Line the crust with foil and fill it with pie weights, dried beans, or uncooked rice. Bake at 375 for 25 minutes. 

Carefully remove the foil. Poke holes in the crust with a fork. 

Bake for 8-10 more minutes or until the crust is light golden brown. Set aside to cool.  

Turn the oven temperature up to 425. 

2. Make the pie filling. 

In a large bowl, combine the apple pie filling, spices, and salt. 

Stir the cornstarch and brown sugar together in a small bowl. Add it to the apple mixture and stir until combined. 

Add the lemon juice and vanilla. 

Spoon pie filling into the crust. Cut the butter into small pieces and place it on top of the apple pie filling.

3. Make the lattice crust. 

Unroll the other pie dough round onto a lightly floured cutting board. Cut the dough into eight equally sized strips. A pizza cutter and a ruler make this really easy!

Use the 6 middle strips for the lattice with the longer strips in the center and the shorter pieces on the ends. 

• Vertical columns: Evenly space three strips vertically over the pie. 

• Top row: Fold the middle strip back, lay one strip down horizontally, then replace the middle vertical strip. 

• Middle row: Fold the first and third strips back, lay one strip down in the center, and unfold the first and third strips. 

• Bottom row: Repeat step 2. 

Tuck the ends of the strips under the bottom crust and around the edges.

Crimp the dough with a fork around the circumference of the pie.  

4. Make the pie crust cutouts. 

Roll out the outer edge pieces of pie dough. Cut the dough into small shapes with a knife or cookie cutter.

Arrange cutouts on top of the pie. 

5. Brush with egg wash. 

In a small bowl, beat the egg with milk. Evenly brush the egg wash over the pie crust. Sprinkle the top crust with sugar, if desired. 

6. Bake and cool the pie. 

Place the pie plate on a baking sheet. Bake at 425 for 20 minutes. 

Turn the oven down to 375 and bake for 60-70 more minutes or until the filling is bubbly, the top crust is evenly dark golden brown, and the bottom crust is well-browned. 

Cover the edges of the crust with foil after 30 minutes, or as needed, to keep from burning. 

Cool the pie completely on a wire rack for about 4 hours, up to overnight. This will allow the filling to set up so it won't ooze out of the pie when cut. 

Serve cold, room temperature, or warmed up with a scoop of vanilla ice cream. 

Pie Crust Variations

Keep it simple. Place the top crust over the filling, tuck the edges under the bottom crust, crimp the edges, and use a sharp knife to slit vents in the top crust to allow steam to escape while it bakes. 

Make cutout designs. Use a cookie cutter or knife to cut out shapes in the top pie crust. Lay the crust on top of the pie filling and tuck the ends under the bottom crust. Use your fingers or a fork to crimp the edges together. Place the shapes on top of the pie crust. Cut additional slits to vent the crust. 

Make a plaid lattice crust. Cut ⅔ of the pie dough into thick and thin strips. Weave them together into a plaid pattern. Tuck the ends under the bottom crust.

Roll out the remaining dough, cut it into various-sized shapes, and place them on top of the plaid lattice. 

How to Store Apple Pie

Store cooled apple pie tightly covered in the refrigerator for about a week.  

How to Reheat Apple Pie

To reheat, cover the pie with foil and place it on a baking sheet. Heat in a 350-degree oven for 15-20 minutes or until warmed to your liking. 

Freezing Instructions

To freeze baked apple pie, wrap the completely cooled pie in a double layer of plastic wrap. Place in a freezer-safe container, freezer bag, or double layer of foil. Thaw overnight in the refrigerator. 

Expert Tips

• Add one cup of sliced apples to the filling (optional, not included in the recipe). The apples will soften as they bake and add flavor and texture to the pie filling. If you do, you'll have some filling left over. 
• Enjoy leftover pie filling as a dessert topping. But first, activate and cook the cornstarch by warming it in a saucepan over medium heat with a tablespoon or two of water until bubbly and translucent. 
• Use a clear glass pie dish so you can see when the bottom crust is golden brown. 

FAQs

Easy Homemade Apple Pie Filling

Ready to break out the apple peeler and make your own apple pie filling?

This pre-cooked apple pie filling is gooey and caramelly and cooks in about 15 minutes.

It's the best apple pie filling for apple pie, apple crisp, and apple coffee cake, and a delicious topping for pancakes, ice cream, and cake. 

Click here for the recipe. 

More Easy Apple Recipes

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Apple Pie with Canned Apple Pie Filling

With just a few pantry ingredients and simple tricks, you can make a beautiful, delicious Apple Pie with Canned Apple Pie Filling and store-bought crust you'll be proud to share with friends and family. 

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Chill Time 30 minutes minutes

Servings 8

Calories 392kcal

Author Cara Lanz

Ingredients

Pie Crust

• 2 premade refrigerated pie dough rounds I use Pillsbury
• 1 beaten egg
• 1 tablespoon milk
• 1 tablespoon turbinado sugar, optional

Canned Apple Pie Filling

• 2 cans apple pie filling
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cardamom
• ¼ teaspoon ginger
• ⅛ teaspoon allspice
• 1 pinch cayenne pepper, optional
• ¼ teaspoon salt
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon butter

Instructions

• Press one pie dough round into a 9" pie plate. Tuck the edges of the crust under. Chill in the refrigerator for 30 minutes.
• Move an oven rack to the bottom position. Preheat the oven to 375 degrees.
• Line the crust with foil and fill it with pie weights, dried beans, or uncooked rice. Bake for 25 minutes.

  Carefully remove the foil. Poke holes in the crust with a fork. Bake for 8-10 more minutes or until the crust is light golden brown. Set aside to cool.

  Turn the oven up to 425.
• In a large bowl, combine the apple pie filling, spices, and salt

  Combine cornstarch and brown sugar in a small bowl. Stir into the apple mixture.

  Stir in the lemon juice and vanilla.
• Spoon the pie filling into the crust. Do not overfill, you might have some left over.

  Cut the butter into small pieces and place it on top of the apple filling.
• Unroll the other pie dough round onto a lightly floured cutting board. With a knife or pizza cutter and clean ruler, cut the dough into eight equally sized strips.

  Set the 2 outer edge pieces aside.
• Make the lattice crust with the 6 middle strips. Use the longer strips in the center and the shorter pieces on the ends. 

  Vertical columns: Evenly space three strips vertically over the pie.

  Top row: Fold the middle strip back, lay one strip down horizontally, then replace the middle vertical strip.

  Middle row: Fold the first and third strips back, lay one strip down in the center, and unfold the first and third strips.

  Bottom row: Repeat step 2.

  Tuck the lattice strips under the bottom crust and around the edges. Use a fork to crimp around the circumference.
• Roll out outer edge pieces of dough on a lightly floured surface. Cut dough into small shapes with a knife or cookie cutter. Arrange cutouts on top of the pie.
• In a small bowl, beat the egg with milk. Evenly brush the egg wash over the pie crust. Sprinkle with sugar, if desired.
• Place the pie plate on a baking sheet to catch any juices that bubble over.

  Bake at 425 for 20 minutes. Turn the oven down to 375 and bake for 60-70 more minutes or until the filling is bubbly, the top crust is evenly dark golden brown, and the bottom crust is well-browned.

  Cover the edges of the crust with foil after 30 minutes, or as needed, to keep from burning.
• Cool the pie completely on a wire rack for about 4 hours before cutting.

Notes

Optional step (not included in this recipe): Add fresh apple slices to the pie filling. They'll add flavor and texture and soften as they bake. 

If you have leftover pie filling, cook it to activate the cornstarch. Warm it in a saucepan over medium heat with a tablespoon or two of water until bubbly and translucent. 

Use a clear glass pie dish so you can see when the bottom crust is golden brown. 

Store cooled apple pie tightly covered in the refrigerator for about a week.  

Nutrition

Calories: 392kcal | Carbohydrates: 66g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 337mg | Potassium: 128mg | Fiber: 3g | Sugar: 25g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg

The post Apple Pie with Canned Apple Pie Filling appeared first on Midwestern HomeLife.

From the moment the first autumn leaf twirls to the ground, it's apple dessert season. Apple crisp, apple coffee cake, apple cobbler ... we love them all. 

But if you're craving warm apple pie, but don't feel like making a whole dang pie -- or, let's face it: pie crust -- these individual puff pastry apple pies are the perfect treat. 

These mini puff pastry Dutch apple pies have a not-too-sweet apple filling and buttery crumb topping in easy store-bought puff pastry pie crusts.  

Best part? They bake in a fraction of the time of regular homemade apple pie.

And anytime we can speed up getting warm apple pie on our plates is a very good thing. 

Why You're Going to Love This Recipe

Delicious mini pies filled with classic apple pie flavors

Simple recipe with store-bought puff pastry, so you don't have to make pie crust!

Individual pies are perfect for Thanksgiving or special occasions -- everyone gets their own apple pie!

Ingredients

Puff pastry dough. Flaky puff pastry makes the perfect pie crust for these mini apple crumble tarts. I use frozen Pepperidge Farms puff pastry sheets, but you can also use homemade puff pastry dough.   

Fresh apples. I use Gala apples and Granny Smith apples for a mixture of sweet and tart flavors. I also like to bake with Pink Lady and Honeycrisp apples. 

Brown sugar. The caramelly molasses flavor of brown sugar adds rich flavor to the pie filling and crumb topping. You can also use half brown sugar and half white sugar or all white sugar -- it just won't have as deep of flavor. 

Spices. Cinnamon and nutmeg are classics in apple pie. You can also add a little allspice or substitute with apple pie spice. 

Cold butter. Cold butter helps create the wonderfully craggy textures in the crumb topping. 

Tips for Working with Puff Pastry

• Thaw one sheet of puff pastry in the refrigerator for about 4 hours or at room temperature for about 40 minutes. 
• Wrap the unused pastry sheet in aluminum foil or plastic wrap and return it to the freezer.
• When thawed, puff pastry should feel cold and unfold easily.    
• Don't try to work with puff pastry that is still frozen, as it could easily tear. 
• It is best to work with puff pastry when it is cold. 
• If the puff pastry becomes warm or sticky, return it to the refrigerator to chill it.  
• Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin. Using gentle pressure, start from the center and roll outward. 
• Seal any cracks or tears with a little bit of water. 
• Cut puff pastry with a sharp knife or pizza cutter.

How to Make Puff Pastry Mini Apple Pies

1. Prep the oven and muffin tin. 

Preheat the oven to 350 and spray a 12-cup muffin pan with nonstick spray. 

2. Make the apple pie filling. 

Peel, core, and chop the apples into small, thin slices, about ¼" by ¾". This will ensure they fit into the small cups, cook evenly, and become tender in a short baking time. 

In a large bowl, toss the apple slices with brown sugar, flour, cinnamon, nutmeg, and a little salt. Set aside to allow the apples to release some of their juices (macerate).

3. Make the streusel topping.

In a small bowl, stir the flour, brown sugar, and cinnamon together. Cut in the butter with a pastry blender, fork, two knives, or clean hands until the mixture is combined and clumps together like wet sand. Set aside. 

4. Make the mini apple tartlet shells. 

Roll the puff pastry sheet on a lightly floured surface into an approximately 9 x 12" rectangle. Use a sharp knife to cut the pastry into 12 small squares. 

Slightly flatten and stretch each pasty square with your hands before placing it into a muffin cup. 

5. Assemble the pies. 

Strain the liquid from the apples or use a slotted spoon to fill each puff pastry cup with the apple mixture.

Sprinkle the streusel on top of each pie.  

6. Bake, cool, serve, enjoy!

Bake for 30-35 minutes or until the puff pastry and topping is golden brown and the apples are tender. 

Cool in the muffin pan on a cooling rack for 10 minutes. Use a thin spatula or plastic knife to gently loosen and remove the pies from the pan. 

Dust the tops with a little powdered sugar. Serve warm with a scoop of vanilla ice cream and a drizzle of homemade caramel sauce. 

Puff pastry apple pies are best enjoyed the day they are made. 

Storage, Freezing, and Reheating

Store leftover mini apple pies with puff pastry in an airtight container in the refrigerator for 2-3 days. 

Freeze apple pies individually wrapped in a double layer of plastic wrap and place in a freezer bag, freezer-safe container, or double layer of foil for up to 2 months. Thaw overnight in the refrigerator.  

The best way to reheat individual apple pies is in the oven. Place on a baking sheet and reheat at 350 degrees for 5-8 minutes until warm. You can also reheat in the microwave in 15-second intervals, but the crust will be softer. 

Make Ahead

Baked mini apple crumble tarts may be individually wrapped and frozen for up to 2 months. Thaw overnight in the refrigerator. Before serving, reheat in a 350-degree oven until warm. 

Expert Tips

Keep the thawed puff pastry cold until you're ready to start cutting it. 

Macerating the apples helps keep the pie filling from becoming watery. Strain off the liquid or use a slotted spoon to portion the apples (without liquid) into the cups. 

Cut the apples into small, thin slices so they easily fit into the mini pie shells, bake evenly, and get tender during the short baking time.  

FAQs

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Mini Apple Pies with Puff Pastry (Muffin Tin Recipe)

Mini Puff Pastry Apple Pies are the most adorable and delicious little muffin tin apple pies that bake in about 30 minutes. Made with easy homemade apple pie filling and cinnamon crumble topping, they have all the flavors of warm Dutch apple pie in a perfectly flaky crust. 

Course Dessert, Snack

Cuisine American

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 12

Calories 230kcal

Author Cara Lanz

Ingredients

Mini Apple Pies

• 1 sheet puff pastry dough I use Pepperidge Farm
• 3 ½ cups chopped apples 4-5 medium apples, such as Gala, Granny Smith, Pink Lady, Honeycrisp
• ¼ cup packed brown sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 pinch salt

Crumb Topping

• ½ cup flour
• ⅓ cup packed brown sugar
• 1 teaspoon cinnamon
• ¼ cup cold butter
• powdered sugar, optional for dusting

Instructions

• Preheat oven to 350. Spray a 12-cup muffin tin with nonstick spray.
• Make the apple pie filling. Peel and core the apples. Chop into small thin pieces, about ¼" by ¾".

  Toss apples with ¼ cup brown sugar, 2 T flour, 1 t cinnamon, ⅛ t nutmeg, and a pinch of salt. Set aside to allow the apples to release some of their juices (macerate).
• Make the crumb topping. Combine ½ cup flour, ⅓ cup brown sugar, and 1 t cinnamon. Cut in ¼ cup butter with a fork, pastry blender, two knives, or clean hands until the mixture is the consistency of wet sand. Set aside.
• With a rolling pin, roll the puff pastry on a lightly floured surface into a 9 x 12" rectangle. Cut the puff pastry into 12 squares.
• Use your hands to slightly flatten and stretch each piece of dough, then place it into a muffin cup.
• Strain the liquid from the apples or use a slotted spoon to fill each puff pastry cup with the apple mixture. Sprinkle the crumb topping over the apples.
• Bake for 30-35 minutes or until the crumb topping and puff pastry are golden brown.

  Cool on a wire rack for 10 minutes. Use a thin spatula or knife to gently loosen and remove the mini apple pies from the muffin tin.
• Lightly dust the tops with powdered sugar. Serve warm.

Video

Notes

Storage, Freezing, and Reheating

Store leftover mini apple pies with puff pastry in an airtight container in the refrigerator for 2-3 days. 

Freeze apple pies individually wrapped in a double layer of plastic wrap and place in a freezer bag, freezer-safe container, or double layer of foil for up to 2 months. Thaw overnight in the refrigerator.  

The best way to reheat individual apple pies is in the oven. Place on a baking sheet and reheat at 350 degrees for 5-8 minutes until warm. You can also reheat in the microwave in 15-second intervals, but the crust will be softer.

Nutrition

Calories: 230kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 88mg | Potassium: 75mg | Fiber: 2g | Sugar: 14g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

The post Mini Apple Pies with Puff Pastry (Muffin Tin Recipe) appeared first on Midwestern HomeLife.

This Pre Cooked Apple Pie Filling recipe is a gooey and caramelly homemade pie filling you can make in about 15 minutes. Perfect filling for apple pies, apple crisp, and all your favorite apple desserts. Or serve warm over ice cream, cake, or pancakes. 

Ingredients

Fresh apples. I recommend using a mixture of tart and sweet apples like Granny Smith apples (tart), Honeycrisp apples (sweet), and Pink Lady (tart and sweet). You'll need 8-10 medium apples to get 8 cups of apple slices. 

Dark brown sugar. Dark brown sugar adds rich, molasses flavor. You can also use light brown sugar or white  sugar. 

Flour AND cornstarch. Both flour and cornstarch are used as thickeners. On their own, flour can get too "floury," and cornstarch can get gummy -- and doesn't freeze well. A little of each create the right consistency, flavor, and freezability. 

Spices. Cinnamon, nutmeg, allspice, and ginger give that classic apple pie flavor. You can substitute with apple pie spice. 

Cayenne pepper. A pinch of cayenne is lovely in apple pie filling. Skip it if you like. 

Fresh lemon juice. A little bit of fresh lemon juice right at the end brightens up the flavors. 

How to Make Pre Cooked Apple Pie Filling

Step 1: Core, peel, and chop apples into ¼" slices. 

Step 2: Melt butter in a large skillet or large pot over medium-high heat. Add the raw apples. Cook and stir for 2-3 minutes.

Add the brown sugar, flour, spices, and salt to the sliced apples. Reduce to medium heat. Cook and stir for 5-7 minutes or until the apples are fork-tender. 

Step 3: While the apples are cooking, mix the cornstarch and granulated sugar in a small bowl. Add the cornstarch mixture to the apples. Stir for 2-3 minutes or until the apple mixture has thickened. 

Step 4: Remove from heat. Add the vanilla extract and lemon juice. Stir to combine. 

Serve warm over ice cream or cake or cool completely and bake in your favorite apple pie recipe. The pie filling will thicken as it cools.  

Best Apple Pie Recipe

When I have an abundance of apples, I make this easy stovetop apple pie filling for Apple Pie with Graham Cracker Crust. 

The crispy cinnamon graham cracker crust is sturdy enough to stand up to the gooey apple pie filling without getting soggy. And the golden brown buttery pretzel streusel adds the perfect amount of sweet salty crunchiness to the top of the pie. 

It's the perfect apple pie for fall baking or your Thanksgiving dinner table. 

Get the recipe here. 

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Pre-Cooked Apple Pie Filling

Pre-Cooked Apple Pie Filling is a gooey and caramelly homemade pie filling, perfect for pies, apple crisp, and all your favorite apple desserts. Or serve warm over cake, pancakes, or a scoop of vanilla ice cream. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 267kcal

Author Cara Lanz

Ingredients

• 4 tablespoons butter
• 8 cups apple slices 8-10 medium apples peeled, and cored. I use a mix of tart and sweet, such as Pink Lady, Granny Smith, and Honeycrisp.
• 1 tablespoon flour
• ½ cup brown sugar
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon ginger
• 1 pinch cayenne pepper ⅛ teaspoon or less, optional
• ½ teaspoon salt
• 1 tablespoon cornstarch
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice

Instructions

• Melt 4 tablespoons butter in a large skillet over medium high heat. Add the apples. Stir and cook for 2-3 minutes.

  Add the flour, brown sugar, spices, and salt. Reduce heat to medium. Stir and cook 5-7 minutes* or until the apples are fork-tender.
• While the apples are cooking, mix the cornstarch and granulated sugar together in a small bowl.

  Sprinkle cornstarch mixture over the apples. Stir for about 3 minutes or until the mixture is bubbly and thickened.
• Remove from heat and stir in the vanilla and lemon juice.
• Serve warm over ice cream, cake, or pancakes. Or cool completely and bake in a pie shell.

Notes

This recipe yields about 4 cups of apple pie filling and enough filling for one 9" pie. 

Cook time of apples may vary depending on the variety. 

You can substitute apple pie spice for the cinnamon,  nutmeg, allspice, and ginger. 

Cool the apple pie filling completely before baking in a pie crust. 

To quickly cool the cooked filling, spread it in an even layer on a baking sheet and pop it in the fridge. 

Nutrition

Calories: 267kcal | Carbohydrates: 56g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 197mg | Potassium: 323mg | Fiber: 3g | Sugar: 50g | Vitamin A: 301IU | Vitamin C: 24mg | Calcium: 57mg | Iron: 1mg

The post Pre-Cooked Apple Pie Filling Recipe appeared first on Midwestern HomeLife.

Delicious pineapple pie with cream cheese pie is a delicious dessert bursting with pineapple flavor. 

And it's the easiest dessert ever to make.

It comes together with creamy pineapple pie filling made from cream cheese, pudding mix, canned pineapple, and whipped topping in a buttery graham cracker crust. 

The whole pie takes about 10 minutes to whip together, then needs a few hours to chill (don't we all?). 

It's the perfect no bake dessert for picnics, potlucks, and special occasion entertaining, or just a delicious treat to keep in the fridge during the warm summer months. 

For more easy no-bake pie recipes, try Banana Pudding Pie, Strawberry Cool Whip Pie, and Chocolate Pudding Pie next! 

Why You're Going to Love This Recipe

• Quick and easy dessert recipe you can make in about 10 minutes
• Light and airy with refreshing tropical flavors, the perfect summer dessert
• Easy no bake pie recipe you can make ahead of time

Ingredients

Cream cheese. Let the cream cheese soften at room temperature so it whips up to a smooth, fluffy consistency. 

Crushed pineapple, drained. Drain the can of pineapple as well as you can. Too much liquid will keep the pie from setting up properly. 

Instant vanilla pudding mix. You'll need one 4-serving size box. Ignore the directions on the box, you won't be preparing it with milk. 

Cool Whip. Some of the whipped topping goes in the pie and the rest goes on the pie. If you're not a fan of Cool Whip, I recommend Truwhip as an alternative. 

Graham cracker pie crust. You can use a pre-made graham cracker crust or make your own. You can get my recipe for homemade graham cracker crust right here. 

Toasted coconut, optional. A little coconut on top adds crunch and even more tropical flavor.  

Variations

Instant pudding mix. Try different flavors of instant pudding mix like vanilla, French vanilla, white chocolate, cheesecake, butterscotch, banana, or pistachio. 

Graham cracker crust. Try a premade shortbread crust or make your own crust with Nilla wafers, gingersnaps, or pretzels. 

How to Make Pineapple Cream Cheese Pie

Drain pineapple with a strainer. Use the back of a wooden spoon to press out as much juice as you can. 

In a large mixing bowl, whip the cream cheese with an electric mixer until light and fluffy. 

Add the drained crushed pineapple and dry vanilla pudding mix to the softened cream cheese. Mix for 2-3 minutes. 

Use a rubber spatula to fold in 2 cups of the Cool Whip.

Spoon the pineapple pie filling into the prepared graham cracker crust. 

Cover with plastic wrap and chill for 4 hours or overnight. 

To serve, spread the remaining Cool Whip on top of the pie. If desired, sprinkle with toasted coconut. Serve with fresh fruit. 

Storage

Store leftover no bake pineapple cream pie in an airtight container or wrapped in plastic wrap for 3-4 days. I insert toothpicks into the pie then cover it with plastic wrap to protect the topping. 

Freezing Instructions

To freeze a whole or partial pie or individual servings, place them in the freezer on a plate or baking sheet until firm.

Once frozen, wrap in two layers of plastic wrap pressed onto the surface of the pie and a layer of aluminum foil.

To thaw, remove the aluminum foil and plastic wrap and cover loosely with plastic wrap to protect the top layer. Thaw in the refrigerator. 

Store thawed pineapple cream cheese pie covered in the refrigerator for 3-4 days.

Make Ahead

No Bake Pineapple Cream Cheese Pie is a wonderful dessert to make in advance. Prepare the pie 4 to 24 hours ahead of time and keep it covered in the refrigerator until you're ready to serve. 

How to Toast Coconut

Toasted coconut is a delicious topping or stir-in for creamy pies, fruit salads, cakes, cookies, candies, ice cream, pancakes -- pretty much everything! And it's really easy to make. 

• Warm a dry skillet over medium heat. 
• Add the coconut and reduce the heat to medium-low. 
• Stir for 3-4 minutes until the coconut is lightly toasted. 
• Once it starts to brown, immediately remove it from the heat and place it on a cool plate to stop the cooking process.

Success Tips

Drain the pineapple juice from the drained pineapple. Too much liquid will keep the pie from setting up properly.  

Use room-temperature cream cheese so it will whip up smoothly and mix well with the pudding and pineapple. 

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Easy Pineapple Cream Cheese Pie (No-Bake)

No Bake Pineapple Cream Cheese Pie is a delicious dessert you can make in about 10 minutes with 5 simple ingredients. Super easy recipe and the perfect dessert for a hot summer day. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 357kcal

Author Cara Lanz

Ingredients

• 8 ounces cream cheese, softened
• 20 ounces crushed pineapple, well drained
• 3.4 ounces instant vanilla pudding mix 4-serving size box
• 8 ounces Cool Whip, divided or TruWhip
• 1 9" graham cracker crust
• toasted coconut or chopped nuts for serving, optional

Instructions

• In a large bowl, whip the cream cheese with a hand mixer until smooth. Add the drained crushed pineapple and vanilla pudding mix. Mix for 2-3 minutes.
• Use a rubber spatula to fold in 2 cups of the Cool Whip. Spoon the pie filling into the graham cracker crust.
• Chill for 4 hours or overnight. To serve, spread the remaining Cool Whip on top of the pie.

  If desired, sprinkle with toasted coconut or chopped nuts. Serve with fresh fruit.

Notes

Drain the pineapple really well to ensure the pie sets up firmly. 

Use room temperature cream cheese so it will whip up smoothly and mix well with the pudding and pineapple. 

Experiment with your favorite flavor of pudding, like vanilla, French vanilla, white chocolate, cheesecake, butterscotch, banana, or pistachio. 

How to Toast Coconut

Toasted coconut is a delicious topping for this pie, and really easy to make. 

• Warm a dry skillet over medium heat. 
• Add the coconut and reduce the heat to medium-low. 
• Stir for 3-4 minutes until the coconut is lightly toasted. 
• Once it starts to brown, immediately remove it from the heat and place it on a cool plate to stop the cooking process. 

Nutrition

Calories: 357kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 287mg | Potassium: 180mg | Fiber: 1g | Sugar: 31g | Vitamin A: 437IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg

The post No Bake Pineapple Cream Cheese Pie appeared first on Midwestern HomeLife.

No bake Jello pie with a graham cracker crust is a light and fluffy 4-ingredient pie recipe made with Jello, pudding, and Cool Whip. It's an incredibly easy recipe and the perfect dessert for Easter and spring and summer parties.

Ingredients

This easy Jello pie comes together with simple ingredients you can find in any grocery store.

Lemon Jell-o. Two 3 oz. boxes of lemon Jello (4-serving size) give this easy no bake lemon pie plenty of puckery lemon flavor. You can also make this with any flavor of Jello you like. Orange Jello, cherry Jello, peach Jello, or strawberry Jell-o mix would all be delicious!

Instant vanilla pudding. One 3.4 ounce box of instant vanilla or French vanilla pudding. Even though the mixture is cooked, instant pudding gives this pie the perfect smooth consistency. Do not use cook-and-serve pudding - it'll come out clumpy and weird.

Cool Whip. One 8 oz. container of Cool Whip makes this pie super light and fluffy. If you're not into Cool Whip, I suggest giving Truwhip a try.

Graham cracker crust. You can use a premade graham cracker crust or make your own crust with this recipe.

How to Make No Bake Jello Pie

Step 1: Place the pudding mix and gelatin mix in a medium saucepan with 1 cup of water. Bring to a boil. Simmer and whisk frequently for 5 minutes. Remove from heat.

Add enough ice cubes to ½ cup of cold water to get 1 ¼ cups of ice water. Add the ice water to the pudding and gelatin mix, stirring until the ice melts.

Step 2: Pour the gelatin mixture into a heat-proof bowl.

Chill in the refrigerator for about 10 minutes, until the mixture has cooled and slightly thickened. Whisk the mixture to break up any clumps of Jello.

Step 3: Fold the Cool Whip into the lemon Jello mixture until it is completely combined. Chill for 30 minutes or until the mixture is thick enough to mound into the pie crust. 

Step 4: Spoon the lemon Cool Whip mixture into the prepared pie shell. Cover and chill the pie for at least 4 hours or overnight to set.

Step 5: Spread more whipped topping on top of the pie and, if desired, sprinkle with fresh lemon zest.

Serve with fresh berries or fresh fruit. This pie is best enjoyed within 24 hours.

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No Bake Jello Pie

No bake Jello pie in a graham cracker crust is a light and fluffy 4-ingredient pie. It's an incredibly easy recipe and the perfect dessert for Easter and spring and summer parties.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Chill Time 4 hours hours 40 minutes minutes

Total Time 4 hours hours 55 minutes minutes

Servings 8

Calories 296kcal

Author Cara Lanz

Ingredients

• 2 3 oz. boxes lemon Jello
• 1 3.4 oz. box instant vanilla pudding
• 1 ½ cups water, divided
• ¾ cup ice cubes
• 8 ounces Cool Whip or whipped cream
• 1 9" graham cracker crust store-bought or homemade
• Optional: more Cool Whip (or whipped cream) lemon zest, and fresh berries, for serving

Instructions

• Place the pudding mix and both boxes of gelatin mix in a saucepan.

  Add 1 cup of water. Whisk and bring to a boil. Simmer and whisk frequently for 5 minutes. Remove from heat.
• Add enough ice cubes to ½ cup of cold water to get 1 ¼ cups of ice water.

  Add the ice water to the pudding and gelatin mix, stirring until the ice melts.

  Pour the mixture into a heat-proof bowl. Chill in the refrigerator for 10 minutes or until the mixture has cooled and slightly thickened.
• Fold 8 ounces of Cool Whip into the lemon pudding and gelatin mixture until it is completely combined.

  Chill for 30 minutes or until the mixture is thick enough to mound.
• Spoon the mixture into the graham cracker crust. Cover and chill at least 4 hours or overnight to set.
• If desired, add more Cool Whip and lemon zest on top of the lemon Jello pie. Serve with fresh strawberries or fruit.
• This pie is best enjoyed within 24 hours.

  It's also delicious frozen and slightly thawed :).

Video

Notes

Use instant pudding (even though you're cooking it -- odd, I know). 

Feel free to swap out lemon Jello for your favorite Jello flavor (orange Jello is like a creamsicle!)

You can use freshly whipped cream instead of Cool Whip. 

STORAGE & FREEZING

Store leftover pie covered in plastic wrap in the refrigerator for 3-4 days.

To freeze, wrap in a double layer of plastic wrap and again in foil. Thaw in the refrigerator overnight, or enjoy it frozen (slightly thawed is best!).

Nutrition

Calories: 296kcal | Carbohydrates: 51g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 299mg | Potassium: 57mg | Fiber: 0.5g | Sugar: 38g | Vitamin A: 21IU | Calcium: 30mg | Iron: 1mg

The post Easy Jello Pie (No Bake) appeared first on Midwestern HomeLife.

Ingredients

Sugar. Just a little bit of sugar adds even more sweetness to the fresh berries.

Cornstarch. The cornstarch helps thicken the gelatin mixture and hold the filling together.

Strawberry Jell-o. Use one 3 oz. box of strawberry gelatin, the 4-serving size one.

Fresh strawberries. You'll need about 1 quart of strawberries for 4 cups of sliced strawberries.

Graham cracker crust. You can use a premade graham cracker crust or make a homemade graham cracker crust.

How to Make No Bake Strawberry Jello Pie

Step 1: Whisk water, sugar, and cornstarch together in a medium saucepan. Heat over medium heat to a boil. Stir for one minute.

Remove the saucepan from the heat.

Step 2: Stir in the strawberry gelatin until dissolved, about 2 minutes.

Let the Jello mixture cool slightly, about 10 minutes.

Step 3: Add the sliced strawberries and gently stir until completely coated in the gelatin mixture.

Step 4: Pour the strawberries into the graham cracker crust.

Chill the pie in the refrigerator for about 2 hours or until set.

Serve with whipped topping or homemade whipped cream and more fresh berries. For best results, serve within 24 hours.

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No Bake Strawberry Pie with Jello

Easy Strawberry Jello Pie with graham cracker crust is loaded with fresh strawberries and bright fresh flavor. Delicious no bake pie recipe you can make with just 5 simple ingredients.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8

Calories 202kcal

Author Cara Lanz

Ingredients

• 1 cup water
• ¼ cup sugar
• 2 tablespoons cornstarch
• 1 3 oz. box strawberry Jello
• 4 cups sliced strawberries plus more for serving, optional
• 1 9" graham cracker crust
• Whipped cream, for serving -- optional

Instructions

• Mix water, sugar, and cornstarch together in a saucepan. Heat to a boil over medium heat. Stir for one minute. Remove from the heat.

  Add the strawberry gelatin and stir until it has dissolved, about 2 minutes.

  Let the mixture cool at room temperature for about 10 minutes.
• Stir in the strawberries. Pour the mixture into the graham cracker crust.
• Chill in the refrigerator until set, about 2 hours.
• Serve with whipped cream and fresh strawberries.

Video

Notes

Store leftover strawberry Jello pie covered in the refrigerator. 

Look for strawberries that are uniformly bright red and firm with the green cap still in place. Try to avoid ones with white around the stem -- that means they weren't picked when they were ripe.

If desired, pre-bake the store-bought or homemade graham cracker crust to make it a little bit crispier and keep it from softening.

Nutrition

Calories: 202kcal | Carbohydrates: 37g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Sodium: 152mg | Potassium: 135mg | Fiber: 2g | Sugar: 23g | Vitamin A: 9IU | Vitamin C: 42mg | Calcium: 19mg | Iron: 1mg

Recipe inspired by Betty Crocker.

The post No Bake Strawberry Pie with Jello appeared first on Midwestern HomeLife.

Topped with drizzles of chocolate and peanut butter and chopped peanut butter cups, it's the most delicious dessert there ever was.

Want to get on the good side of all the peanut butter lovers in your life? Make this amazing peanut butter pie recipe for them.

It's a really easy peanut butter dessert that starts with an Oreo cookie crust, luscious hot fudge sauce, and a seriously fluffy, creamy peanut butter filling.

A drizzle of melted peanut butter and melted chocolate chips and chopped peanut butter cups takes it over the top and back again.

So let's take a look at these layers for a second.

Oreo pie crust. I'll show you how to make an Oreo crust -- it's really easy and a homemade crust is so much better than store-bought. But the store-bought ones work, too.

Hot fudge sauce. I took the shortcut and used store-bought, but you can absolutely use your favorite recipe for hot fudge sauce.

Peanut butter pie filling. The creamy peanut butter pie filling comes together with instant pudding mix, creamy peanut butter, milk, and Cool Whip --- no cream cheese.

Toppings. Go crazy here. Right before serving, drizzle melted peanut butter and melted chocolate chips over the top of the pie and add peanut butter cups for even more chocolate-peanut butter flavor.

It's a rich, decadent dessert so start with a small piece. Then have 3 of those :).

Why You're Going to Love This Recipe

Fluffy peanut butter filling and hot fudge sauce in a chocolate crust -- what's not to love?

Easy peanut butter pie recipe with simple ingredients

Perfect dessert for holidays or any special occasion

Ingredients

For the homemade Oreo cookie crust

Oreo cookies. Two cups of Oreo crumbs make a thick and sturdy crust. Use regular Oreos, not Double-Stuf.

Butter. Melted butter holds the cookie crust together.

Salt. A pinch of salt enhances the chocolate flavor.

If you prefer a homemade graham cracker crust, use my Easy Graham Cracker Crust recipe and use regular graham crackers or chocolate graham crackers.

For the No Bake Peanut Butter Pie Filling

Hot fudge sauce. You can use store-bought or homemade hot fudge sauce.

Instant vanilla pudding mix. Two 3.4 ounce boxes (4-serving size) of vanilla or French vanilla pudding make the pie filling super creamy.

Milk. Use less milk than the box calls for -- just 1 ½ cups. Whole or 2% milk both work well.

Creamy peanut butter. Use your favorite brand of creamy peanut butter.

Whipped topping. If you're not into Cool Whip, Truwhip works great!

Fun Toppings

Top your peanut butter pie with more chocolate peanut butter goodness, like:

• Melted peanut butter
• Melted chocolate
• Chopped peanut butter cups
• Chocolate chips
• Peanut butter chips
• Warm hot fudge sauce
• Chocolate sauce
• Chocolate shavings

Step-by-Step Instructions

1. Make the Oreo crust, if using a homemade crust.

Grind Oreos in a food processor or blender. Or place them in a ziploc bag and crush them with a rolling pin.

Mix the Oreo crumbs, melted butter, and salt in a medium bowl.

Press the crumbs into a pie pan. Use enough pressure to make a compact crust, but don't press too hard or the crust can become hard.

Bake the crust for 10-12 minutes at 350 degrees. Cool the crust completely.

You can speed up this process by letting it cool on the counter for 10 minutes then placing it in the freezer for 15 minutes or until the pan and crust are both cool to the touch.

🪄To get all my tips and tricks for making the perfect Oreo cookie crust, read this post.

If you prefer a graham cracker crust instead of a chocolate cookie crust, use this Graham Cracker Crust recipe.

2. Add the hot fudge layer.

Warm 1 cup of hot fudge sauce in the microwave for 20-30 seconds or until warm enough to spread in an even layer.

Spread the hot fudge sauce over the bottom of the crust.

Place the pie pan in the freezer while you prepare the peanut butter pie filling.

3. Make the peanut butter pie filling.

In a large mixing bowl, whisk together the pudding mix, peanut butter, and milk until creamy. It will be a very thick.

Add the Cool Whip and fold it into the peanut butter mixture until it is just combined. It should still be very fluffy.

⭐Pro Tip: Do not vigorously stir or use an electric mixer to combine the Cool Whip and pudding mixture or the filling will become runny and won't set up well.

4. Add the filling to the crust.

Pour or spoon the peanut butter pie filling over the hot fudge layer. Use an offset spatula or knife to spread it evenly into the Oreo pie crust.

5. Chill the pie.

Cover the pie with plastic wrap and place it in the refrigerator for at least 4 hours up to overnight before slicing.

To protect the fluffy topping, place toothpicks into the pie and tent the plastic wrap over them.

6. Add toppings and enjoy!

Before serving, add your favorite toppings. This one has melted peanut butter, melted chocolate, and peanut butter cups.

How to Make the Toppings

Melt 2 tablespoons of peanut butter in the microwave for 30 seconds and drizzle it over the pie.

Melt 2 tablespoons of chocolate chips in the microwave in 15-second intervals, stirring between each one. Add a little bit of vegetable oil until it is thin enough to drizzle over the pie.

Freeze peanut butter cups for a few minutes for easier chopping. Chop mini peanut butter cups into halves and quarters and scatter them over the pie.

Serve, enjoy, repeat!

Storage and Freezing

Store leftover chocolate peanut butter pie covered in the refrigerator for 3-4 days.

To freeze chocolate peanut butter pie, wrap it in a double layer of plastic wrap and a layer of aluminum foil. Thaw in the refrigerator - or enjoy it frozen or slightly frozen.

Expert Tips

Use a homemade or store-bought Oreo cookie crust or graham cracker crust.

Crush the Oreos into fine crumbs. The finer the crumbs, the better the crust will hold together.

Be careful not to press the crust too firmly into the pie pan or it can become hard.

Do not vigorously stir or use an electric mixer to combine the Cool Whip and pudding mixture or the filling will become runny and won't set up well.

FAQs

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Oreo Peanut Butter Pie

Oreo Peanut Butter Pie is a glorious combination of decadent hot fudge sauce and a creamy no bake peanut butter pie filling in a chocolate Oreo cookie crust. Topped with drizzled chocolate and peanut butter and chopped peanut butter cups, it's the most delicious dessert there ever was.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12

Calories 513kcal

Author Cara Lanz

Ingredients

Oreo Crust (you can also use store-bought)

• 22-24 Oreo cookies for 2 cups of crumbs
• 4 tablespoons melted butter
• pinch salt

Peanut Butter Pie Filling

• 1 cup hot fudge sauce
• 2 boxes instant vanilla or French vanilla pudding mix 3.4 ounce boxes (4 servings each)
• ¾ cup creamy peanut butter
• 1 ½ cups milk whole or 2%
• 8 ounces Cool Whip or Truwhip

Toppings, optional

• 2 tablespoons peanut butter
• 2 tablespoons chocolate chips
• ½ teaspoon vegetable oil to thin the melted chocolate chips
• 15 mini peanut butter cups chopped

Instructions

Oreo Crust

• Grind Oreos in a food processor or blender. Or place them in a ziploc bag and crush them with a rolling pin.

  Mix the Oreo crumbs, melted butter, and salt together.

  Press the crumbs into a pie pan. Use enough pressure to make a compact crust, but don't press too hard or the crust can become hard.
• Bake the crust for 10-12 minutes at 350 degrees. Cool the crust completely.

No Bake Peanut Butter Pie Filling

• Warm 1 cup of hot fudge sauce in the microwave for 20-30 seconds or just until warm enough to easily spread.

  Spread the hot fudge sauce over the bottom of the crust.

  Place the pie plate in the freezer while you prepare the peanut butter pie filling.
• Whisk together the pudding mix, peanut butter, and milk until creamy. It will be a very thick.

  Fold in the Cool Whip until just combined. It should be very fluffy.

  Do not vigorously stir or use an electric mixer to combine the Cool Whip and pudding mixture or the filling will become runny and won't set up well.
• Spread the peanut butter pie filling over the hot fudge layer.

  Cover the pie with plastic wrap and chill it for at least 4 hours up to overnight.
• Before serving, add your favorite toppings. This one has melted peanut butter, melted chocolate, and peanut butter cups.

  Melt 2 tablespoons of peanut butter in the microwave for 30 seconds and drizzle it over the pie.

  Melt 2 tablespoons of chocolate chips in the microwave in 15-second intervals, stirring between each one. Add a little bit of vegetable oil until it is thin enough to drizzle over the pie.

  Freeze peanut butter cups for a few minutes for easier chopping. Chop mini peanut butter cups into halves and quarters and scatter them over the pie.

Storage & Freezing

• Store leftover chocolate peanut butter pie covered in the refrigerator for 3-4 days.

  To freeze chocolate peanut butter pie, wrap it in a double layer of plastic wrap and a layer of aluminum foil. Thaw in the refrigerator - or enjoy it frozen or slightly frozen.

Notes

Crush the Oreos into fine crumbs. The finer the crumbs, the better the crust will hold together.

Be careful not to press the crust too firmly into the pie pan or it can become hard.

Do not vigorously stir or use an electric mixer to combine the Cool Whip and pudding mixture or the filling won't set up well.

If you prefer a graham cracker crust instead of a chocolate cookie crust, use this Graham Cracker Crust recipe.

To get all my tips and tricks for making the perfect Oreo cookie crust, read this post.

When storing the pie, to protect the fluffy topping, place toothpicks into the pie and tent plastic wrap over them.

Nutrition

Calories: 513kcal | Carbohydrates: 63g | Protein: 9g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 444mg | Potassium: 331mg | Fiber: 3g | Sugar: 44g | Vitamin A: 167IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 3mg

The post Oreo Peanut Butter Pie appeared first on Midwestern HomeLife.

Elevate your favorite pudding pies, no bake cheesecake, cream pies, ice cream cakes, and other baked and no bake desserts with a decadent homemade Oreo pie crust.

This homemade Oreo crust is rich and chocolatey -- and tastes so much better than those thin, crumbly (and usually broken) ones from the grocery store.

This easy Oreo pie crust recipe is a cinch to make with just 3 simple ingredients: crushed Oreo cookies, melted butter, and just a pinch of salt.

You can use this Oreo crust recipe for all your favorite pie fillings and desserts in an 8 to 10 inch pie dish, cake pan, square pan, or springform pan.

Try These Delicious Desserts In Your Oreo Cookie Crust

• Chocolate Pudding Pie
• Chocolate Peanut Butter Pie
• Banoffee Ice Cream Pie
• No Bake Cheesecake

Why You're Going to Love This Recipe

Elevate your favorite graham cracker crust desserts with a chocolatey Oreo cookie crust

Perfect Oreo pie crust for baked and no bake pie recipes

Easy recipe with 3 simple ingredients

Ingredients

Regular Oreo cookies. I have tested this recipe with original Oreo chocolate sandwich cookies. Flavored Oreos with chocolate wafers and the same ratio of filling as regular Oreos (such as Mint Oreos, Peanut Butter Oreos, etc.) should also work just fine. I don't recommend Golden Oreos or Double-Stuf Oreos.

Butter. A little bit of melted butter holds the chocolate crust together.

Salt. A pinch of salt enhances the chocolate flavor.

How to Make an Oreo Cookie Crust

1. Crush the Oreos.

There is no need to remove the filling from the Oreos.

Grind the whole Oreos into finely crushed cookie crumbs in a food processor or blender. You can also place them in a ziploc bag and crush them with a rolling pin.

2. Mix it up.

Stir the Oreo crumbs, melted butter, and salt together in a medium bowl until completely combined.

3. Form the crust.

Pour the Oreo mixture into the pie plate, then use your hands to press the mixture into the pan.

Start at the bottom of pan and work your way up the sides.

Apply firm enough pressure to make a compact crust, but be careful not to use too much pressure or the crust can become hard. Use the bottom of a glass or measuring cup to help pack the crust into the pie plate.

4. Even out the edges.

Work your way around the crust using one thumb to gently press down on the top of the crust and the other hand or a glass or measuring cup to press the crust into the side of the pan.

5. Bake.

No Bake Desserts. For no-bake fillings, I bake the crust at 350 for 10-12 minutes and let the crust cool completely. Be sure to follow the instructions on the no-bake filling recipe, which may instruct otherwise.

Baked Desserts. If you're making this Oreo crust for cheesecake or another baked dessert, follow the filling recipe's instructions for whether you should pre-bake the crust first.

Storage & Freezing

You can make this Oreo cookie pie crust recipe ahead of time and store it in the refrigerator for a few days.

You can also freeze it in the pan up to 3 months; thaw in the refrigerator.

Expert Tips

Crush the Oreos into fine crumbs, filling and all. There is no need to scrape the filing out of the Oreos before making this pie crust.

Be careful not to pack the crust too tight or the crust can become hard.

For best results, bake your Oreo cookie pie crust unless the filling recipe states otherwise.

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Oreo Cookie Crust

A homemade Oreo Cookie Crust recipe takes any no bake dessert to the next level. Easy recipe with 3 simple ingredients -- perfect base for your favorite no bake pies, ice cream cake, and cheesecake recipes.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 8

Calories 203kcal

Author Cara Lanz

Ingredients

• 2 cups Oreo cookie crumbs about 22 Oreos
• 4 tablespoons melted butter
• pinch salt

Instructions

• Grind Oreos in a food processor or blender into fine crumbs. You can also crush them in a ziploc bag with a rolling pin.
• Stir the crushed Oreos, melted butter, and pinch of salt together in a small bowl until the mixture is completely combined.
• Use your hands to press the buttery crumbs into a pie plate until there are no loose crumbs. Press firmly enough to make a compact crust but don't press too hard or the crust can become hard.

  Use a the bottom of a glass or measuring cup to pack the crumbs into the pie plate. Work your way around the pan using one thumb to gently even out the top of the crust and the other hand or a measuring cup to press the crust into the side of the pan.
• Bake at 350 for 10-12 minutes or just until fragrant.
• Cool and fill the crust according to the filling recipe's instructions. For most no-bake recipes, you'll cool the crust completely before adding the filling.

Notes

Cush the Oreos into fine crumbs, filling and all. There is no need to scrape the filing out of the Oreos before making this pie crust.

Be careful not to pack the crust too tight or the crust can become hard.

For best results, bake your Oreo cookie pie crust unless the frozen or no bake pie filling recipe states otherwise.

Nutrition

Calories: 203kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 173mg | Potassium: 79mg | Fiber: 1g | Sugar: 13g | Vitamin A: 176IU | Calcium: 9mg | Iron: 4mg

The post Easy Oreo Cookie Crust Recipe appeared first on Midwestern HomeLife.

Ingredients

Homemade graham cracker crust.

Graham cracker crumbs. You can buy store-bought graham cracker crumbs or make your own. Use any flavor of graham crackers you love -- honey, cinnamon, or chocolate. 

Melted butter. Melted butter holds the graham cracker crust together.

Brown sugar. Brown sugar sweetens the crust and helps it keep its shape.

Cinnamon. A little bit of cinnamon is absolutely delicious with chocolate, but it's totally optional.

Easy Chocolate Pie Filling

Instant chocolate pudding mix. Instant Jello pudding mix makes the easy chocolate cream pie filling come together in a snap. You can also use Jello instant chocolate fudge pudding mix.

Cold milk. Whole milk or 2% milk turn instant pudding into a thick and creamy pudding pie filling.

Brown sugar. Just a little bit of brown sugar adds rich flavor to the chocolate pudding. 

Espresso powder. Espresso powder amps up the chocolate flavor without tasting like coffee. As a substitute, dissolve up to twice the amount of instant coffee crystals in the milk. You can also omit it.

Chocolate chips. Melted chocolate chips take the pie filling to the next level of chocolatiness and creaminess. I like Ghirardelli 60% bittersweet chocolate chips because they melt smoothly and the bittersweet flavor doesn't make the pie filling too sweet. You can also use a chopped chocolate bar. 

Cool Whip. If you're not into Cool Whip, I get it. You can also use Truwhip or whipped cream.

Chocolate shavings. Sprinkle the top with super easy to make chocolate shavings. Get the instructions to make them right here.

Step-by-step Instructions

Step 1: Make the graham cracker crust. Grind the graham crackers into fine crumbs with a food processor or ziptop bag and rolling pin.

Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon together in a medium bowl.

Step 2: Use a glass or measuring cup with a flat bottom to press the mixture into the pie plate. Be careful not to press too hard or the crust can become hard or stick to the pan.

Chill the crust in the refrigerator for at least 30 minutes or the freezer for 15 minutes.

Step 3: Melt chocolate chips in the microwave in 15-second increments, stirring in between. Set aside.

Stir pudding mix, brown sugar, espresso powder, and salt in large bowl. Add milk and vanilla. Beat with electric mixer on low until incorporated, then medium for 2 minutes until smooth. Add melted chocolate to the pudding mixture, beat for another minute.

Step 4: Pour or spoon ½ of the pudding pie filling into the graham cracker crust.

Spread the filling evenly with an offset spatula or knife.

Step 5: Fold ½ of the Cool Whip into the remaining chocolate pudding with a sturdy spatula until completely combined.

Do not use the mixer or stir too vigorously or the mixture can become runny.

Evenly spread the chocolate Cool Whip mixture over the pudding layer. 

Step 6: Spread the rest of the Cool Whip on top. If desired, use a vegetable peeler to make chocolate shavings with a bar of chocolate and sprinkle on top of the pie.

Chill at least 4 hours up to overnight to allow the pudding filling to completely set.

You can also freeze the pie and enjoy it as a frozen dessert. We love it that way!

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Easy Chocolate Pudding Pie with Graham Cracker Crust

Chocolate Pudding Pie with Graham Cracker Crust is an easy no bake dessert that will satisfy even the most serious chocolate cravings.

Simple ingredients transform instant chocolate pudding mix and Cool Whip into luscious layers of rich, decadent chocolate pudding pie filling in a homemade graham cracker pie crust.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12

Calories 331kcal

Author Cara Lanz

Ingredients

Homemade Graham Cracker Crust

• 2 cups graham cracker crumbs
• 8 tablespoons melted butter 1 stick
• ⅓ cup brown sugar light or dark
• ½ teaspoon cinnamon optional

Chocolate Pudding Pie Filling

• ⅔ cup chocolate chips bittersweet, dark, or semi-sweet chocolate
• 2 boxes instant chocolate pudding mix 3.9 ounce boxes (4 servings)
• 2 cups milk whole or 2%
• 2 tablespoons brown sugar light or dark
• 1 teaspoon instant espresso powder
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• 8 ounces Cool Whip or Truwhip

Instructions

Homemade Graham Cracker Crust

• Grind the graham crackers into fine crumbs in a food processor. You can also place them in a ziptop bag and crush them with a rolling pin.
• Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon together and press into a pie pan.

  Use enough pressure to create a compact crust. Be careful not to press too hard or the crust can become hard or stick to the pan.

  Use a glass or the bottom of a measuring cup to pack the crumbs into the pie pan.

  Click here for more tips and instructions to make the perfect graham cracker crust.
• Chill the crust in the refrigerator for at least 30 minutes or the freezer for 15 minutes.

  If you prefer a firmer, crispier crust, bake the crust for 10 minutes at 350 and cool completely.

Chocolate Pudding Pie Filling

• Melt the chocolate chips in the microwave in 15-second increments, stirring in between, until the chocolate is completely melted and creamy. Set aside.
• Stir the pudding mix, brown sugar, espresso powder, and salt together a large bowl to break up the brown sugar.
• Add the milk and vanilla and mix on low until just incorporated, then on medium for about 2 minutes until smooth and creamy.

  Add the melted chocolate chips to the pudding mixture and beat for another minute.
• Spoon about ½ of the pudding pie filling into the graham cracker crust. Spread the filling evenly with an offset spatula or knife.
• Add ½ of the Cool Whip to the remaining chocolate pudding and fold it in until completely combined. Do not use the mixer or stir too vigorously or the mixture can become runny.

  Spoon the chocolate Cool Whip mixture over the pudding layer and spread it evenly.
• Spread the rest of the Cool Whip on top of the pie. If desired, add chocolate shavings.
• Place the chocolate pudding pie in the refrigerator for at least 4 hours up to overnight to allow the pudding filling to completely set.

  You can also freeze the pie and enjoy it as a frozen dessert. We love it that way!

Video

Notes

If the no bake graham cracker crust sticks to the pan, dip the pan in hot water for a few seconds and it will easily release.

Fold in the Cool Whip until it is completely combined -- do not use the mixer or stir too vigorously or the mixture can become runny.

Nutrition

Calories: 331kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 512mg | Potassium: 182mg | Fiber: 1g | Sugar: 34g | Vitamin A: 288IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 1mg

The post Easy Chocolate Pudding Pie with Graham Cracker Crust appeared first on Midwestern HomeLife.

Instantly level up your desserts with this sweet, buttery graham cracker crust recipe made with brown sugar and a hint of cinnamon.

This homemade baked or no bake graham cracker crust recipe is nice and thick to provide a sturdy base for your favorite cream pies, cheesecake recipe, or any dessert with a graham cracker crust.

It's the perfect no bake graham cracker pie crust recipe for any no bake dessert recipe, no bake cheesecake, and no bake pies, like this Easy Chocolate Pudding Pie.

You can also use this recipe to make a baked graham cracker crust if you want a firmer crust for a no bake recipe or in baked dessert recipes like Pumpkin Pie with Graham Cracker Crust.

It's so delicious and easy to make, you may never buy store-bought pie crusts again.

Why You're Going to Love This Recipe

Easy graham cracker crust recipe with simple ingredients

Perfect base for baked and no bake desserts

Rich and buttery with brown sugar and cinnamon

Perfect graham cracker crust recipe for a 9 to 10 inch pie dish or springform pan

Ingredients

Graham crackers. 2 cups of graham cracker crumbs make a thick and sturdy crust.

Use store-bought graham cracker crumbs or make your own crushed graham crackers. Choose any flavor of graham crackers you love -- honey, cinnamon, chocolate graham crackers ... no wrong answers here!

Melted butter. Melted butter helps bind the crust together.

Brown sugar. Brown sugar adds a rich toffee flavor and helps the crust hold its shape. You can also use granulated sugar.

Cinnamon. A little bit of cinnamon levels up this homemade graham cracker crust. It's totally optional, but I highly recommend it in any recipe that works with cinnamon.

Should You Bake a Graham Cracker Crust?

This graham cracker crust recipe is great for baked and no bake desserts.

Whether or not you should bake it will depend on the filling recipe you're using and your preference.

Baked crust. Usually, when a graham cracker crumb crust is used in a baked recipe like this Pumpkin Pie, it needs to be pre-baked first. I pre-bake the crust for 10 minutes at 350 before adding the pumpkin pie filling.

You can also pre-bake a graham cracker crust for no bake desserts, which will make the crust firmer and a little more sturdy -- and maybe a little easier to remove clean slices from the pan.

No bake crust. This easy no bake crust is perfect for chilled no bake pie recipes like this Chocolate Pudding Pie and other desserts with no bake filling.

A no bake graham cracker crust will be a little more crumbly and softer than a baked crust, but you can see below that it holds together well.

Chill the graham cracker crust in the refrigerator for 30 minutes or the freezer for 15 minutes before adding the filling. After filling the crust, chill the dessert for another 4 hours.

Step-by-Step Instructions

1. Make graham cracker crumbs.

Grind the graham crackers into fine crumbs in a food processor. You can also place the graham crackers in a zip lock bag and crush them with a rolling pin.

2. Mix the crust together.

Stir the graham cracker crumbs, brown sugar, and cinnamon together in a medium bowl to break up any clumps in the brown sugar and distribute it evenly throughout the graham cracker mixture.

Add the melted butter and stir until completely combined. It should be the consistency of wet sand.

3. Press the mixture into the pie plate.

Pour the crust mixture into the pie plate and use your hands to press the crumbs into the pan.

Start at the bottom of the pan and work your way up the sides. Use the bottom of a measuring cup or the bottom of a glass to pack the crumbs into the pie plate.

⭐Pro Tip: Use firm pressure but don't press too hard or the crust can become hard in a baked crust and cause a no bake crust to stick to the pan.

4. Even out the edges of the crust.

Work your way around the crust using one thumb to lightly even out the top of the crust and your other hand or a measuring cup to press the crust into the side of the plate.

5. Bake. Or not.

If you are baking the crust, bake it at 350 degrees for 10 minutes, or according to the filling recipe instructions.

For a no bake graham cracker crust, chill the crust in the refrigerator for 30 minutes or freeze it for 15 minutes before adding your filling. Chill the dessert for 4 more hours before slicing.

Tips to Make the Best Graham Cracker Crust, No Bake or Baked

Set yourself up for success by keeping a few things in mind before you make your homemade graham cracker crust.

Use fine crumbs. Use store-bought graham cracker crumbs or make your own. The finer the crumbs, the better they'll hold together.

Mix well. Before adding the butter, stir the graham cracker crumbs, brown sugar, and cinnamon together to break up any clumps of brown sugar.

Press firmly, but not too hard. Press the crumb mixture into the pan with enough pressure to pack the crumbs into a compact crust. Be careful not to use too much pressure or the crust can become hard or stick to the pan.

Check for an even crust. If your pie plate is clear, hold it up to the light to see if there are any thin spots in your crust.

⭐Pro Tip: If the no bake crust sticks to the pan, dip the bottom of the pie plate in hot water for a few seconds and the crust should easily release.

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Graham Cracker Crust (No Bake & Baked)

This homemade Graham Cracker Crust is thick and buttery and so easy to make with 4 ingredients. Perfect baked or no bake pie crust for all your favorite pies and desserts.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 225kcal

Author Cara Lanz

Ingredients

• 2 cups graham cracker crumbs about 16 graham cracker sheets
• 8 tablespoons butter 1 stick
• ⅓ cup brown sugar light or dark
• ½ teaspoon cinnamon optional

Instructions

• If you are starting with whole graham crackers, grind them into fine crumbs in a food processor.

  You can also place them in a heavy duty ziptop bag and crush them with a rolling pin.
• Stir the graham cracker crumbs, brown sugar, and cinnamon together in a medium bowl, breaking up any clumps of brown sugar.
• Add the melted butter and stir until completely combined.
• Pour the graham cracker mixture into a pie plate or springform pan.

  Use your hands to press the crumbs into the pan. Start at the center and work your way up the sides of the pan. Use a glass or the bottom of a measuring cup to pack the crumbs into the pan.

  Use firm pressure but don't press too hard or the crust can become hard in a baked crust and cause a no bake crust to stick to the pan.

  Work your way around the crust using one thumb to lightly even out the top of the crust and your other hand or a measuring cup to press the crust into the side of the plate.
• Baked graham cracker crust: Bake at 350 degrees for 10 minutes or according to the filling recipe instructions.
• No bake graham cracker crust: Chill the crust in the refrigerator for 30 minutes or the freezer for 15-20 minutes before filling. Or follow the filling recipe instructions. Chill the filled pie for at least 4 hours before slicing.

Notes

Use fine crumbs. The finer the crumbs, the better the crust will hold together.

Press firmly, but not too hard. Press the crumb mixture into the pan with enough pressure to make a compact crust. Be careful not to use too much pressure or the crust can become hard or stick to the pan.

Check for an even crust. If your pie plate is clear, hold it up to the light to see if there are any thin spots in your crust.

If the no bake crust sticks to the pan, dip the bottom of the pie plate in hot water for a few seconds and the crust should easily release.

Nutrition

Calories: 225kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 231mg | Potassium: 53mg | Fiber: 1g | Sugar: 14g | Vitamin A: 350IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 1mg

The post Easy Graham Cracker Crust (No Bake & Baked) appeared first on Midwestern HomeLife.