Crazy for Crust https://www.crazyforcrust.com/ Easy Dessert Recipes that Work (and taste delicious) Fri, 01 May 2026 19:23:32 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.crazyforcrust.com/wp-content/uploads/2022/06/cropped-favicon-32x32.png Crazy for Crust https://www.crazyforcrust.com/ 32 32 Over 20 Slow Cooker Desserts you MUST make! https://www.crazyforcrust.com/slow-cooker-desserts/ https://www.crazyforcrust.com/slow-cooker-desserts/#comments Fri, 01 May 2026 19:23:29 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=13288 Did you know you can use your slow cooker to make dessert? It’s the best way to make dessert, in my opinion, especially when the oven is full of other things or when it’s hot outside and you don’t want to use the oven. From cakes to brownies to candy and fudge, the crockpot is an…]]>

Did you know you can use your slow cooker to make dessert? It’s the best way to make dessert, in my opinion, especially when the oven is full of other things or when it’s hot outside and you don’t want to use the oven. From cakes to brownies to candy and fudge, the crockpot is an easy way to make a sweet treat.

Tips for Using a Crockpot to Make Dessert

  • It’s important to know how your crockpot cooks before baking in it. All slow cookers cook differently, and some have hot spots in one area or another. Knowing this ahead of time will help you bake with success.
  • Condensation always forms on the lid while the crock pot is on. To avoid all that wetness dropping onto your dessert and making it soggy, place a paper towel on the insert and place the lid on top. This way the towel catches the condensation, not your cake.
  • Bake times in a slow cooker can vary. This is due to whether you’re using low or high heat and, like mentioned above, that all cookers have hot spots or can run hotter or cooler. Think of bake time like a range, where you need to check on your dessert.

Desserts Baked in a Slow Cooker

Crockpot Cake Recipe
This cake is like a chocolate lava cake but made in a slow cooker – a fluffy homemade chocolate cake that makes it's own chocolate pudding frosting!
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chocolate cake on a white plate with white ice cream on top.
S’mores Crockpot Candy Recipe
Easy gooey Nutty S’mores Crockpot Candy – this candy recipe is made in a crockpot with chocolate, graham cereal, peanuts, and marshmallows!
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Gooey S'mores Crockpot Candy
Crockpot Apple Dump Cake Recipe
A crockpot cake is a low-fuss and easy-clean-up recipe that you will want to make all fall when apples are in season. You only need a handful of ingredients to make it!
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orange dump cake on a white plate with white ice cream on top.
Crock Pot Cinnamon Rolls Monkey Bread Recipe
Make your favorite Monkey Bread…in a slow cooker! Use Grands! Cinnamon Rolls instead of biscuits for a new twist on an old favorite, then set it in the crockpot and forget it!
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monkey bread covered in icing on a white plate
Slow Cooker Caramel Cake
This Slow Cooker Caramel Cake is one of my favorites!! It’s easy to make, smells like fall, and tastes like the perfect cake!
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Slow Cooker Caramel Cake on a white plate
Slow Cooker Brownie Pudding Recipe
This Slow Cooker Brownie Pudding is so chocolatey and rich! It’s easy to make with just a few ingredients you probably already have in your pantry!
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A bowl of rich chocolate cobbler, reminiscent of crockpot lava cake, is topped with a scoop of vanilla ice cream on a white plate with a vintage spoon, with another serving and extra ice cream in the background.
Slow Cooker Peanut Butter Brownie Pudding
Slow Cooker Peanut Butter Brownie Pudding – chocolate brownie mix and pudding mix cooked in the crockpot with peanut butter and peanut butter cups! This easy indulgent dessert recipe is one everyone loves!
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Slow Cooker Peanut Butter Brownie Pudding on a blue plate
Slow Cooker Coffee Cake
Slow Cooker Coffee Cake is an easy coffee cake made in a crockpot! This foolproof recipe is the best for breakfast or brunch.
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Slice of slow cooker coffee cake on white plate with strawberries and blueberries
Slow Cooker Berry Crumble
This Slow Cooker Berry Crumble is crunchy, sweet, and gooey AND it’s made in the Crockpot! It’s got less sugar but tastes better than any other crumble I’ve ever made!
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This slow cooker berry crumble is an easy dish that can be made and left to cook.
Crockpot Applesauce Recipe
Crockpot Applesauce is an easy homemade applesauce recipe with cinnamon. The kids LOVE this recipe and it's fun to make right in the slow cooker.
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crockpot applesauce in a white bowl.
Apple Butter Recipe
Easy apple butter is made in the crockpot and is delicious on toast or added to recipes. Slow Cooker Apple Butter is the perfect recipe for fall and makes your house smell amazing.
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Apple butter in a mason jar and spread on a piece of toast
Dulce de Leche Recipe
Make homemade dulce de leche in the slow cooker! Crockpot dulce de leche is so easy to make with just ONE ingredient – it's a rich caramel that goes in so many recipes.
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One spoon inside jar of dulce de leche with more jars in background
Pumpkin Spice Chex Mix Recipe
Easy Pumpkin Spice Chex Mix is made in the crockpot! This Slow Cooker Chex Mix Recipe is perfect for fall with pumpkin spice, chex cereal, pretzels, nuts and candy corn.
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Overhead shot of pumpkin spice chex mix
Slow Cooker Peppermint Mocha Snugglers
Slow Cooker Peppermint Mocha Snugglers are great for kids or adults! Make a Crockpot hot chocolate recipe with peppermint coffee creamer for the kids, then add espresso and schnapps for the adults. This drink will keep you warm all season long!
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Slow Cooker Peppermint Mocha Snugglers
Crockpot Apple Cider Recipe
Spiked Crockpot Caramel Apple Cider – Make caramel apple cider in the slow cooker for a warm drink that is perfect for a crowd. Then spike it with vanilla vodka for the adults! This is everyone’s favorite fall cocktail recipe.
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apple cider in a clear glass with a handle and a cinnamon stick and whipped cream on the top.

FAQs

What is the tea towel trick when using a slow cooker?

Condensation forms on the lid of the crockpot and to avoid it dropping on your dessert, you can place a tea towel or paper towel on top the insert under the lid to catch the wetness.

]]> https://www.crazyforcrust.com/slow-cooker-desserts/feed/ 15 Triple Berry Pie with Crumble Topping https://www.crazyforcrust.com/berry-pie-with-crumble-topping-recipe/ https://www.crazyforcrust.com/berry-pie-with-crumble-topping-recipe/#comments Thu, 30 Apr 2026 11:42:21 +0000 https://www.crazyforcrust.com/?p=71260 This Mixed Berry Pie is the ultimate dessert, whether you are using fresh summer berries or a bag of frozen fruit from the freezer. This pie always results in a thick, jammy filling and a buttery, golden-brown crumble topping. It is a Triple Berry Pie featuring raspberries, blueberries, and blackberries (or your favorite blend) that…]]>

This Mixed Berry Pie is the ultimate dessert, whether you are using fresh summer berries or a bag of frozen fruit from the freezer. This pie always results in a thick, jammy filling and a buttery, golden-brown crumble topping. It is a Triple Berry Pie featuring raspberries, blueberries, and blackberries (or your favorite blend) that stay perfectly set and never runny. If you’ve been looking for a reliable berry pie recipe that balances tart fruit with a sweet, crunchy topping, this is the only one you need!

One slice of mixed berry pie on a plate with fork

This easy mixed berry pie yields one 9-inch pie and can be made using 5 cups of fresh or frozen berries. The recipe features a thick, non-runny filling flavored with lemon and cinnamon, and is topped with a buttery brown sugar crumble. It uses a dual-temperature baking method (start at 425°F then drop to 350°F) and requires at least 4 hours of cooling time to solidify the juices before slicing.

I’ve been making berry pies for years (blackberry pie is my dad’s favorite!) I also love to make it year round, so I created this recipe where you can use fresh OR frozen berries! It’s so simple, bursting with fruit, and has the best brown sugar crumble topping, although you could make this a double crust or lattice top pie too.

What makes this the best mixed berry pie is the attention to texture. Unlike some fruit pies that turn into a berry soup the moment you slice them, my recipe uses a specific cornstarch-to-fruit ratio and a thaw-and-drain technique for frozen berries to ensure a perfectly set slice every time. Topped with a signature brown sugar crumble made with grated cold butter, this pie offers a satisfying crunch that beautifully complements the soft, juicy fruit underneath.

ingredients in berry pie

Ingredients in Triple Berry Pie

  • You can use fresh berries or frozen in this pie. You’ll need about 5-6 cups of berries (a combination of blueberries, raspberries, and blackberries or any combo you like).
  • If you are making this mixed berry pie with frozen fruit, you must thaw the berries completely and drain them in a colander for at least 30 minutes before mixing your filling. Frozen berries release significantly more water than fresh ones; skipping this step will dilute the cornstarch thickener, leading to a weepy filling and a soggy bottom crust.
  • The brown sugar crumble topping uses loads of brown sugar for added flavor and color, along with all-purpose flour, cold unsalted butter, and salt.
  • For the most consistent streusel texture, grate your cold unsalted butter directly into the flour and brown sugar mixture using a box grater. This creates tiny, uniform shards of fat that are easier to incorporate than cubed butter. This method ensures that the crumble stays crisp and distinct rather than melting into a flat, greasy layer during baking.
  • Just before adding them to the pie, you’ll toss your berries in a mixture of granulated sugar, cornstarch, ground cinnamon for flavor, and lemon juice.
  • Lemon juice doesn’t flavor your pie, instead it’s there to give the fruit filling a bright flavor and temper any sweetness from the fruit.
  • Cornstarch is the best thickener for pie filling. I find it thickens better than flour and doesn’t require gelatin. For best results you must allow the berry pie filling to boil in the pie to activate the cornstarch.
  • Pie Crust: I love my all butter pie crust recipe but you can also use a semi-homemade version.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

Overhead shot of mixed berry pie next to a bowl full of raspberries and blueberries

Expert Tips

  • To ensure the bottom of your berry pie is golden and flaky, start the bake at 425°F for the first 10 minutes. This high initial heat sears the pastry before the fruit juices begin to bubble. After 10 minutes, lower the temperature to 350°F to allow the berries to break down and the cornstarch to fully activate without burning the delicate crumble on top.
  • To activate the cornstarch and ensure a solid pie filling, make sure the fruit filling is bubbling in the pie under the topping before removing it from the oven. Boiling activates the cornstarch and will allow it to thicken the filling.
  • The pie might look wet when you remove it from the oven. It will thicken as it cools!
  • Once you’ve baked the pie, allow it to cool to room temperature before chilling.
  • Do not slice the pie until it is fully cool (best yet, chill it first).
  • The pie is delicious plain, but adding a scoop of vanilla ice cream or a spoonful of whipped cream is a nice finishing touch.
One slice of mixed berry pie on a plate with fork
Print

Berry Crumble Pie Recipe

Mixed Berry Pie with crumb topping is the best pie recipe for summer or all year. Use fresh or frozen fruit to make this pie with my favorite crumble on top.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 436kcal
Author Dorothy Kern
Cost $8

Ingredients

Crumble Topping

  • ½ cup (100g) packed brown sugar
  • 1 cup (124g) all-purpose flour
  • 8 tablespoons (113g) cold unsalted butter

Pie Filling

  • 1 recipe All Butter Pie Crust
  • ⅔ cup (133g) granulated sugar
  • ¼ cup (32g) cornstarch
  • ½ teaspoon ground cinnamon
  • 5 cups (682g) frozen mixed berries, thawed and drained or use fresh
  • 1 tablespoon (15ml) lemon juice

Instructions

  • Preheat oven to 425°F.
  • Prepare pie crust as directed for a single crust pie; add to a 9-inch pie plate and chill for at least 30 minutes before filling.
  • Whisk brown sugar and flour in a large bowl. Grate cold butter into the flour mixture using a box grater. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
  • Whisk sugar, cornstarch and cinnamon in a small bowl.
  • Place berries in a large bowl, toss with lemon and sprinkle with cornstarch mixture. Gently toss to coat. Place in prepared pie dish.
  • Sprinkle the crumble evenly over the filling. Place the pie on a cookie sheet and cover with a pie crust shield.
  • Bake at 425°F for 10 minutes, then lower the oven temperature to 350°F and bake until crust is light golden and the filling is bubbly, about 35-45 minutes.

Video

Notes

  • You can use a refrigerated crust or a frozen crust if you prefer.
  • Cool the pie completely before slicing to allow the juices to settle and the pie to solidify.
  • Fresh OR frozen fruit may be used.

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 68g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 94mg | Potassium: 114mg | Fiber: 4g | Sugar: 38g | Vitamin A: 395IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg

How to Make Triple Berry Pie

  1. Prepare the pie crust and fit it into a 9” pie pan. Chill it for 30 minutes while you prepare the topping and filling.
  2. Whisk the brown sugar and flour in a mixing bowl. Grate the cold butter into the bowl, and then use a pastry cutter to cut the butter into the dry ingredients. Once the mixture resembles coarse crumbs, set the bowl aside.
  3. Whisk the granulated sugar, cornstarch, and cinnamon in a small bowl. Place the mixed berry pie filling in a large bowl and sprinkle the cornstarch mixture over the top. Gently toss to combine.
  4. Transfer the berry filling to the chilled pie crust. Sprinkle the brown sugar topping over the top.
  5. Bake the berry crumble pie for 10 minutes at 425°F, then lower the temperature to 350°F and finish baking the pie until the crust is golden and the filling is bubbling.

How to Store Mixed Berry Pie

  • Storing in Refrigerator: Loosely cover it with plastic wrap and store it in the fridge for 2-3 days.
  • How to freeze berry pie: You can freeze the baked pie, too. Once it’s cool, wrap it tightly with plastic wrap. It will keep in the freezer for up to three months.

Variations

  • Lattice: Instead of a crumb topping, use a second pie crust to create a lattice top for your pie with strips of a second pie dough.
  • Double crust: Or cover the whole pie with a second crust. Just remember to cut slits so the steam can vent while the pie bakes.
  • Did you know Grape Pie was a thing? It’s so good!

FAQ

How do you keep a berry pie from being runny?

To keep a berry pie from being runny, you need to use cornstarch in the filling. Cornstarch is a thickening agent, and it thickens the juices from the fruit. It’s also important to let the pie cool before slicing it. The filling will thicken as it cools – if you slice it too soon, the warm filling will ooze out.

Can you use frozen fruit to make pie?

Yes! Just be sure to thaw and drain them thoroughly before tossing them with the cornstarch mixture to prevent a runny pie.

How do you thicken berry pie filling?

I prefer using cornstarch, but you can also use all-purpose flour.

What kind of berries are best?

A “Triple Berry” blend of blueberries, raspberries, and blackberries is classic, but you can use any combination, including strawberries or cherries.

Why is my berry pie soupy?

This usually happens if the filling didn’t reach a boil to activate the cornstarch, or if frozen berries weren’t drained well enough.

How do I prevent the crumble from burning?

Use a pie crust shield or a piece of aluminum foil to cover the edges of the crust. If the crumble itself is browning too fast, you can loosely tent the entire pie with foil for the last 15 minutes of baking.

Favorite Fruit Pies

]]> https://www.crazyforcrust.com/berry-pie-with-crumble-topping-recipe/feed/ 36 Cinnamon Roll Cobbler https://www.crazyforcrust.com/cinnamon-roll-cobbler-recipe/ https://www.crazyforcrust.com/cinnamon-roll-cobbler-recipe/#comments Tue, 28 Apr 2026 11:25:37 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=14697 Did you know you can use cinnamon rolls as the biscuit style cobbler topping on top of fruit? Cinnamon Roll Cobbler is a 2-ingredient recipe using semi-homemade hacks to make the most delicious dessert with ice cream (or breakfast) you’ll ever eat. When I realized making cobbler out of cinnamon rolls was a thing I…]]>

Did you know you can use cinnamon rolls as the biscuit style cobbler topping on top of fruit? Cinnamon Roll Cobbler is a 2-ingredient recipe using semi-homemade hacks to make the most delicious dessert with ice cream (or breakfast) you’ll ever eat.

A round glass baking dish filled with golden-brown cinnamon rolls topped with white icing, sitting on a red fruit filling. A gold spoon, white bowl, and light blue napkin are nearby on a white surface.

Cinnamon Roll Cobbler uses 2 ingredients and semi-homemade help to make a dessert breakfast mashup using canned cinnamon rolls and your favorite pie filling. Baked in a pie dish or 9×9-inch pan for under 20 minutes, you get the perfect easy recipe served with or without ice cream.

When I realized making cobbler out of cinnamon rolls was a thing I started making this all the time. The best part about it is that it has 2 ingredients and you can use ANY flavors you want, either canned pie filling or homemade. Drizzled with the cinnamon roll icing it’s perfect for breakfast OR dessert!

Two open cans of pie filling and a tube of cinnamon rolls are placed on a white surface. The cans are labeled Any Flavor Pie Filling and the tube is labeled Cinnamon Rolls.

Ingredients in Easy Cobbler

  • Pie Filling is the fruit in this cobbler recipe. You need two (20-ounce) cans of any flavor pie filling, or make your own! I have recipes for cherry pie filling, blueberry pie filling, and apple pie filling from scratch.
  • Cinnamon Rolls in a can! I usually use Pillsbury (regular can that comes with 8 rolls) but any brand works. The cinnamon rolls bake on top the pie filling like cobbler would on top of fruit.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

A white bowl filled with cherry pie filling and a golden-brown biscuit topped with white icing. Another plate with more biscuits and cherries is partially visible in the background.

Dorothy’s Expert Cobbler Tips

  • Want some fresh fruit in there? Use one can of pie filling and about 2 cups of fresh or thawed frozen fruit (or canned).
  • This is like a dump cake with cinnamon rolls instead!
  • You know Cinnamon roll cobbler is done baking when the cinnamon rolls are golden brown and the filling is bubbling.
  • Serve warm with ice cream! Or drizzle the icing all over the top.
A white bowl filled with cherry pie filling and a golden-brown biscuit topped with white icing. Another plate with more biscuits and cherries is partially visible in the background.
Print

Cinnamon Roll Cobbler Recipe

Cinnamon Roll Cobbler – an easy brunch recipe that’s also dessert! Only 2 ingredients and so easy the kids can make it! Dump and bake, that’s it!
Course Dessert
Cuisine American
Total Time 20 minutes
Servings 8 servings
Calories 160kcal
Author Dorothy Kern

Ingredients

  • 2 (20 ounces each) cans Pie Filling (any flavor)
  • 1 tube refrigerated Cinnamon Rolls (8 roll size)

Instructions

  • Preheat oven to 375°F. Lightly spray a 10-inch pie plate, 9×9-inch pan, or 11×7-inch pan with nonstick cooking spray.
  • Dump both pie fillings in the bottom of the pan. Unroll the cinnamon rolls and place over the top, reserving the icing for after baking.
  • Bake for 14-18 minutes, until cinnamon rolls are cooked through and filling is bubbly. Frost with icing and serve warm for brunch, breakfast, or dessert.

Video

Nutrition

Calories: 160kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0.5g | Sodium: 330mg | Potassium: 0.3mg | Fiber: 0.001g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 0.03mg | Iron: 1mg

How to make Cinnamon Roll Cobbler

A clear glass bowl filled with bright red cherry pie filling, showing whole cherries and glossy syrup, sits on a white marble surface.
A glass pie dish filled with bright red cherry filling, topped with nine round, golden-brown biscuit pieces arranged in a circular pattern. The dish is on a white surface.
A round baking dish filled with golden-brown cinnamon rolls topped with white icing, arranged on a white surface. Some of the rolls show hints of red filling peeking through.
  1. Add pie filling to baking dish.
  2. Top with cinnamon rolls.
  3. Bake until golden; top with icing.

Favorite Pie Filling Recipes

]]> https://www.crazyforcrust.com/cinnamon-roll-cobbler-recipe/feed/ 24 Easy Key Lime Cookies with Lime Glaze https://www.crazyforcrust.com/key-lime-cookies-recipe/ https://www.crazyforcrust.com/key-lime-cookies-recipe/#respond Mon, 27 Apr 2026 09:09:00 +0000 https://www.crazyforcrust.com/?p=112477 If you love the tart, refreshing flavor of Key Lime Pie but want it in cookie form, these Key Lime Cookies are for you. They are a classic, soft sugar cookie with simple ingredients that has been kicked up a notch with plenty of lime zest and juice. Key Lime Pie Cookies are rolled in sugar for…]]>

If you love the tart, refreshing flavor of Key Lime Pie but want it in cookie form, these Key Lime Cookies are for you. They are a classic, soft sugar cookie with simple ingredients that has been kicked up a notch with plenty of lime zest and juice. Key Lime Pie Cookies are rolled in sugar for a slight crunch and topped with a bright, tangy lime glaze that makes them absolutely irresistible.

A plate of five cookies with white icing and lime zest, arranged around a sliced lime. More cookies and whole limes are in the background.

I first had key lime pie several years ago and immediately fell in love with all things lime flavor. Key Limes are smaller with seeds and have a more tart, stronger flavor than regular (Persian) limes and when turned into dessert they’re amazing! Between key lime pie and key lime cheesecake, you’re going to love this flavor as much as I do.

What makes these cookies stand out is the texture. By using a combination of granulated and packed brown sugar, we get a cookie that is soft in the center with slightly crisp, sugary edges. The dough itself isn’t overly sweet, which allows the tartness of the key lime glaze to really shine. It is the ultimate refreshing dessert for spring and summer, and they come together much faster than a traditional pie!

To make soft Key Lime Cookies, cream together butter and sugars, then mix in an egg, key lime zest, and juice. Combine with flour, baking soda, and salt before rolling the dough into balls and coating them in granulated sugar. Bake at 350°F until set. Once cool, top with a glaze made from powdered sugar, lime zest, lime juice, and a splash of heavy cream for a tart, bakery-style finish.

Top-down view of ingredients for baking, including key limes, key lime zest and juice, egg, cream, butter, brown sugar, sugar, powdered sugar, flour, baking soda, and salt, each labeled with text on the image.

Basic Ingredients in Key Lime Cookies

  • Key Lime Juice and Key Lime Zest are the backbone of the flavor in this recipe. Since key limes are much smaller, it will take several to make the amount of juice needed. For this recipe it’s 100% okay to use bottled key lime juice, but do not skip the zest: that’s where all the flavor is.
  • What is the difference between Key Limes and Persian Limes? Key limes are much smaller, seedier, and have a more floral, higher-acid aroma than standard Persian (grocery store) limes. While key limes are traditional for this recipe, you can substitute regular lime juice and zest in a 1:1 ratio if you cannot find fresh key limes; the flavor will be slightly less intense but still delicious.
  • To maximize the citrus aroma and flavor, always rub the lime zest into the granulated sugar with your fingertips until the sugar is fragrant and moist. This releases the essential oils from the zest into the sugar, ensuring that the lime flavor is baked into every single bite of the cookie rather than just sitting on top.
  • Besides granulated sugar, I add brown sugar to keep the cookies a little bit softer and more moist. The molasses in the brown sugar is integral to the tenderness of this cookie recipe.
  • You can use salted butter instead of the unsalted butter called for by reducing added salt by 1/4 tsp.
  • I do not add vanilla extract to this recipe because I want the lime to be the star flavor, however you can add 1 teaspoon vanilla.
  • The key lime frosting is such a flavor boost to this key lime cookie recipe. You just need a bit more juice and zest, along with powdered sugar and heavy cream.
  • Using heavy cream or whole milk in the lime glaze creates a richer, more opaque icing that holds its shape better than a glaze made with just water or juice. The fat in the cream also helps cut through the sharp acidity of the lime juice, creating a more balanced creamy finish on the cookie.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

A stack of glazed cookies with one cookie on top that has a bite taken out of it. More cookies and halved limes are visible in the background.
  • You can use a hand mixer on medium speed or a stand mixer fitted with the paddle attachment.
  • Be sure to bake cookies on parchment paper or silicone mats.
  • These cookies do spread a bit so I prefer a 1-tablespoon cookie scoop.
  • Remember that swapping regular lime zest (and/or juice) will not make a big difference in overall flavor. That way you can have cookies any time of year!
  • Delicate key lime cookies are done baking when they’ve just lost their glossy sheen and are light golden brown around the edges.
A plate of five cookies with white icing and lime zest, arranged around a sliced lime. More cookies and whole limes are in the background.
Print

Key Lime Cookies Recipe

Key Lime Cookies are soft and chewy with tons of lime flavor. Lime sugar cookie with a key lime glaze – the perfect spring and summer cookie recipe.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 25 cookies
Calories 117kcal
Author Dorothy Kern
Cost $7

Ingredients

Cookies:

  • ⅔ cup (134g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • Zest of 2 key limes
  • ½ cup (113g) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon Key Lime Juice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • ¼ cup (50g) granulated sugar, for rolling

Glaze:

  • ¾ cup (85g) powdered sugar
  • Zest from 1 key lime
  • 1 tablespoon key lime juice
  • 2-3 teaspoons milk or heavy cream
  • Key Lime Zest, for garnish (optional)

Instructions

  • Add granulated sugar and brown sugar to a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add key lime zest and whisk to combine. Let sit 5 minutes.
  • Add butter to the lime sugar and cream for 2-3 minutes, or until creamed and fluffy.
  • Mix in egg, key lime juice, baking soda and salt, then mix in flour until cookie dough forms.
  • Place remaining ¼ cup granulated sugar in a small bowl. Scoop 1 tablespoon sized cookie dough balls and roll in sugar, then place on a cookie sheet covered with parchment paper or a silicone baking mat. No need to space; we are chilling the dough.
  • Chill the dough for at least 30 minutes.
  • Preheat oven to 350°F. Line another cookie sheet then spread cookies at least 2-inches apart. Bake for 11-14 minutes or until they just lose their glossy sheen. Cool before frosting, if using.
  • To frost: whisk powdered sugar key lime zest, then add key lime juice and 2 teaspoons milk, adding more milk as needed for consistency. Drizzle over cookies and let set (it semi-sets, so hard on top but drippy underneath the top layer of icing). Sprinkle with more zest, if desired.
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 117kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 101mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.5mg

How to make Key Lime Cookies

A small glass bowl filled with white sugar and scattered green zest, placed on a white marble surface.
A glass mixing bowl with creamed butter and sugar, a cracked egg, and a pile of flour on a white countertop, ready to be mixed for baking.
A glass mixing bowl containing creamed butter and sugar with a mound of flour on top, set on a white countertop, ready to be mixed for baking.
A glass bowl containing a rough, beige cookie dough mixture sits on a white marble surface.
  1. Always mix fresh lime zest with sugar to infuse the lime flavor into every bite.
  2. Cream softened butter and sugars for 2-3 minutes, until creamed and fluffy.
  3. Mix in the large egg, baking soda, salt, and key lime juice until smooth, then mix in all-purpose flour.
A small ball of cookie dough sits in a bowl of white sugar, next to a baking sheet with a silicone mat and another dough ball, with a mixing bowl partially visible at the top left.
A baking sheet lined with a silicone mat holds twelve evenly spaced balls of cookie dough, ready to be baked.
A glass bowl filled with creamy white sauce, speckled with green herbs, sits on a white marble surface.
A baking sheet with round cookies on a silicone mat; two cookies have white frosting spread on top, and a glass bowl with a metal whisk and more frosting is in the upper left corner.
  1. Scoop 1-inch balls onto prepared cookie sheets and bake until a tiny bit golden around the edges.
  2. To make the glaze, whisk confectioners’ sugar with lime zest, juice, and cream. Drizzle onto the tops of the cookies once they’re cooled.

Storing and Freezing Key Lime Cookies

  • Store baked and cooled cookies (with or without frosting) in an airtight container for up to 4 days. They can be left at room temperature or kept in the fridge.
  • Freeze for up to 3 months.
  • Frosting will semi-harden after an hour or so, so wait to stack until then, or place layers between wax paper sheets.
  • Freeze unbaked cookie dough balls for up to 3 months; to bake from frozen just add 1-2 min to the bake time.

FAQs

Do I have to use fresh key limes?

While fresh is best for the zest, you can use bottled Nellie & Joe’s Key Lime Juice in a pinch. However, make sure to use regular lime zest if you can’t find fresh key limes to ensure you still get those citrus oils.

Can I freeze the dough?

Yes! Roll the balls in sugar and freeze them on a tray. Once solid, transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.

How do I keep the glaze from soaking into the cookie?

Make sure the cookies are completely cool before glazing. If they are even slightly warm, the glaze will melt and disappear.

Why did my cookies spread?

Ensure your butter is softened but still cool to the touch. If the butter is too warm or melty, the cookies will spread too much in the oven. That said, these do spread a bit by design.

Favorite Key Lime Recipes

]]> https://www.crazyforcrust.com/key-lime-cookies-recipe/feed/ 0 No Bake Lemon Pie https://www.crazyforcrust.com/lemon-cream-pie/ https://www.crazyforcrust.com/lemon-cream-pie/#comments Thu, 23 Apr 2026 11:11:48 +0000 http://66.147.244.75/~crazyfp4/2011/04/lemon-cream-pie/ This No Bake Lemon Pie is the ultimate creamy, dreamy summer dessert! If you need a little sunshine in a dish, this easy lemon icebox pie is exactly what you’re looking for. It features a bright, fresh lemon flavor that tastes just like a Girl Scout Lemonade cookie but in a silky-smooth, no-bake filling. With…]]>

This No Bake Lemon Pie is the ultimate creamy, dreamy summer dessert! If you need a little sunshine in a dish, this easy lemon icebox pie is exactly what you’re looking for. It features a bright, fresh lemon flavor that tastes just like a Girl Scout Lemonade cookie but in a silky-smooth, no-bake filling. With a buttery graham cracker crust and only a handful of ingredients, it is a no-fail favorite that is perfect for any time you need a sweet treat without turning on the oven.

A lemon cream pie with whipped topping, decorated with sliced lemons around the edge and two lemon slices in the center, sits on a gray surface with whole and sliced lemons nearby.

This easy no-bake lemon pie recipe yields 8 servings and features a creamy filling made from sweetened condensed milk, fresh lemon juice, and heavy whipping cream. The recipe uses a 9-inch graham cracker crust and takes approximately 15 minutes of active prep time. It must be chilled thoroughly in the refrigerator to set properly.

Need a little sunshine? This easy Lemon Pie is such an easy dessert that is sure to bring all the feel-good feelings of a bright sunny day. The pie is creamy and lemony and tastes, amazingly, like a Girl Scout Lemonade cookie but with a crumbly, buttery graham cracker crust. 

What I love about this no bake lemon icebox pie is the bright and fresh lemon flavor in the creamy smooth filling made with sweetened condensed milk. There’s just the right amount of crust, too. I love a graham cracker crust for this pie, but you can easily switch it up and use a Golden Oreo Crust or make a shortbread crust. This pie is one of my favorite no bake desserts and you’re going to be obsessed with it.

The secret to the best no-bake lemon pie is the combination of fresh lemon juice and sweetened condensed milk. Unlike other recipes that rely on gelatin or pudding mixes, this pie sets up naturally thanks to the chemical reaction between the citric acid in the lemons and the protein in the milk. By folding in freshly whipped cream instead of store-bought whipped topping, we achieve a luxurious, icebox texture that is incredibly light and refreshing.

ingredients in lemon pie laid out on a white marble counter.

Lemon Icebox Pie Ingredients

  • Graham Cracker Crust: You can make my recipe or buy one from the store.
  • Whipped Cream: You’ll need this for the filling and topping.
  • For the best results and a reliable set, use full-fat sweetened condensed milk. Low-fat or fat-free versions often have a higher water content and lower protein density, which can result in a weepy pie that doesn’t hold its shape. The fat content in the milk provides the richness and body that characterizes a classic lemon icebox pie.
  • To ensure your pie sets up with a sliceable consistency, you must use fresh lemon juice. Bottled lemon juice has a different acidity level and often contains preservatives that can interfere with the thickening process. Freshly squeezed juice contains the active citric acid necessary to react with the proteins in the sweetened condensed milk, allowing the pie to firm up properly in the refrigerator without the need for baking or gelatin.
  • Lemon Extract: Optional but really, not. It gives tons of lemon flavor!

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

A slice of creamy lemon pie with a graham cracker crust, topped with whipped cream and fresh lemon slices, sits on a white plate with a fork. The rest of the pie is visible in the background.

Expert Tips

  • Do not skip the fresh lemon juice and do not use fat free sweetened condensed milk or your pie won’t set up properly.
  • When making your homemade whipped cream, it is critical to beat the heavy cream until stiff peaks form. If the cream is too soft or floppy, the pie will lack the structural integrity to hold its shape when sliced. Once whipped, gently fold the cream into the lemon mixture using a spatula. This folding technique preserves the air bubbles in the whipped cream, resulting in a billowy, cloud-like texture rather than a dense filling.
  • You can pipe the whipped cream using a star tip (I use a #22 star tip with a pastry bag).
  • To create the lemon curl in the middle, take a whole slice of lemon and cut a single slit to the middle. Give it a twist and place in on the pie. Sprinkle lemon zest over the top and that’s it!
  • Prefer lemon cheesecake? Try my No Bake Lemon Cheesecake or my baked lemon cheesecake!
lemon pie in a tin with sliced lemons on top.
Print

No Bake Lemon Cream Pie Recipe

This easy No Bake Lemon Pie is creamy and perfect with a graham cracker crust. You can even freeze it!
Course Dessert
Cuisine American
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 10 servings
Calories 181kcal
Author Dorothy Kern
Cost $8

Ingredients

For the Crust:

For the Whipped Cream:

For the Lemon Cream:

Instructions

  • Make the crust and chill until the filling is ready.
  • Make whipped cream. Add cream and sugar to the bowl of an electric mixer and beat on high speed until it doubles in size, then add vanilla. Continue beating on high speed until stiff peaks form. Chill until ready to use.
  • Stir sweetened condensed milk, ½ teaspoon lemon zest, lemon juice, and lemon extract in a large bowl until combined. Add half of your whipped cream and stir carefully until completely incorporated. Pour into crust.
  • Decorate the top of your pie with the rest of your whipped cream. You can spread it in an even layer or pipe it on using a star tip. (I used star tip #22 in a disposable pastry bag.) Sprinkle with remaining lemon zest. Chill until ready to use. Refrigerate leftovers. The pie is also good frozen for a cool summer treat.

Video

Notes

To make the graham cracker crust, mix 1 1/2 cups graham cracker crumbs with 7 tablespoons melted butter and 1/4 cup granulated sugar. Press into a 9-inch pie pan.
You must use full fat sweetened condensed milk and the full amount of lemon juice (FRESH) listed for the recipe to set up properly. You need to use fresh lemon juice for best results.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 89mg | Potassium: 50mg | Fiber: 1g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

How to Make Lemon Pie Step by Step

process shot of lemon pie.
process shot of lemon pie.
process shot of lemon pie.
process shot of lemon pie.
process shot of lemon pie.
  1. Make the whipped cream. I like to chill the bowl beforehand – a cold bowl keeps the fat in the cream cold so it’s much easier to whip. Your whipped cream will be even lighter and fluffier if you start with a cold bowl.
  2. Combine the sweetened condensed milk, lemon zest, lemon juice and the extract.
  3. Add half of the whipped cream and carefully stir to combine it with the other ingredients.
  4. Pour the mixture into your crust.
  5. Top with additional whipped cream.

Variations

  • Use a shortbread crust or a Golden Oreo Crust or buy a store bought crust, but homemade is so much better!
  • You can swap a container of cool whip for the whipped cream.

FAQs

How to store the pie?

Store the pie in the refrigerator until ready to serve and afterwards. It will keep for a few days

Can I freeze this pie?

Yes you can! And it’s even good frozen.

Can I substitute Cool Whip?

Yes, by substituting one (8-ounce) container for the whipped cream.

Why is my no-bake lemon pie runny?

This usually happens if you used bottled lemon juice instead of fresh, or if you didn’t whip the heavy cream to stiff peaks before folding it in.

Can I use an Oreo crust instead?

Absolutely! While a graham cracker crust is classic, a Golden Oreo crust or a shortbread crust is a delicious way to vary the flavor.

How long does it take for the pie to set?

For the cleanest slices, the pie should chill in the refrigerator for at least 4 hours, though overnight is ideal.

Do I have to use heavy whipping cream?

This recipe is designed for fresh whipped cream to provide a gourmet flavor. If you must substitute, you can use one 8oz container of Cool Whip, but the flavor will be sweeter and less fresh.

Other No Bake Pies

]]> https://www.crazyforcrust.com/lemon-cream-pie/feed/ 28 S’mores Blondies https://www.crazyforcrust.com/smores-blondies/ https://www.crazyforcrust.com/smores-blondies/#comments Wed, 22 Apr 2026 11:03:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=11579 S’mores Blondies are a rich and fudgy blondie cookie bar with a s’mores topping fit for a campfire. Make indoor s’mores with these easy bars topped with Nutella and roasted marshmallows; they’re a gooey, sweet, chocolatey way to bring summer inside! Because it’s well established that I don’t do outdoor s’mores, I make indoor oven…]]>

S’mores Blondies are a rich and fudgy blondie cookie bar with a s’mores topping fit for a campfire. Make indoor s’mores with these easy bars topped with Nutella and roasted marshmallows; they’re a gooey, sweet, chocolatey way to bring summer inside!

Close-up of gooey, golden-brown smores bars topped with toasted marshmallows, melted chocolate, and pieces of graham crackers, stacked on top of each other.

S’mores Blondies are an easy cookie bar full of 2 eggs, 2 cups brown sugar, and using baking powder for leavening to keep them soft and moist and almost fudgy. The baked and cooled bars are topped with Nutella hazelnut chocolate spread and marshmallows toasted under the broiler.

Because it’s well established that I don’t do outdoor s’mores, I make indoor oven s’mores. I don’t even like making s’mores in my backyard, so the oven is it for me. Me and s’mores are friends, when I can broil the marshmallows in my oven. Oh, and when the s’mores are on top of a blondie and instead of regular chocolate you use Nutella.

The secret to this recipe is the blondie base, which stems from my best blondie recipe. It has 2 full cups of brown sugar that keeps the cookie bars super soft and adds so much flavor. No dry blondies here – these are gooey and rich even without the s’more topping of Nutella and toasted marshmallows.

Top-down view of baking ingredients on a white surface, labeled: flour, salt, vanilla, butter, brown sugar, Nutella, baking powder, eggs, and marshmallows, each in bowls or their original containers.

Ingredients in S’mores Blondies

  1. The blondie is full of unsalted butter creamed with 2 cups brown sugar. The 2extra brown sugar makes these stay soft for days and keeps them fudgy, almost like brownies. You can make the bars a few days ahead of when you’re going to make the s’mores without any issue.
  2. 2 large eggs are super important for cookie bars too – egg yolks lend moisture to the batter adding to the fudgy center (and chewiness) of the blondies and the egg whites add structure.
  3. While I don’t leaven brownies, cookie bars need a little help rising, which is why we add baking powder. Otherwise with all that sugar and those eggs, the batter would be too wet.
  4. To make these into s’mores, simply add Nutella (or any other chocolate spread or melted chocolate) and then sprinkle the top with mini marshmallows. Broil them for just a few minutes. Don’t walk away from the stove; You don’t want them to burn. You can also use a kitchen torch if you have one.
Smores bars cut into squares, topped with toasted marshmallows and chocolate chunks, arranged closely together on a parchment-lined surface.

Dorothy’s Expert Blondie Tips

  • Bake the blondies in a metal pan for best results. Metal conducts heat better than glass or porcelain.
  • Take them out when they just lose their glossy sheen – they’ll firm up as they cool.
  • These are meant to be gooey in the center but baked through.
  • You can broil the marshmallows on top or use a kitchen torch to toast them.
  • Once you add the marshmallows and toast them, it’s best to eat the brownies within the day or the marshmallows will go stale.
  • The blondie base is my favorite blondie recipe. It’s a basic recipe that you can do so many things with. In fact, I’ve use this same exact recipe to make Loaded Chocolate Chip Bars, Caramel Crunch Blondies, Toffee Blondies, Butterscotch Gooey Bars…and so on.
Close-up of gooey, golden-brown smores bars topped with toasted marshmallows, melted chocolate, and pieces of graham crackers, stacked on top of each other.
Print

S’mores Blondies Recipe

The best basic blondie recipe is topped with chocolate spread (Nutella) and toasted mini marshmallows for an ooey gooey indoor s’more!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 bars
Calories 242kcal
Author Dorothy Kern
Cost $5

Ingredients

  • ½ cup (113g) unsalted butter , softened
  • 2 cups (400g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups (248g) all-purpose flour
  • 1 (13-ounce) jar Nutella or other chocolate spread
  • 8 ounces mini marshmallows

Instructions

  • Preheat oven to 350°F. Line a 9×13” metal pan with foil and spray well with cooking spray.
  • Mix butter and brown sugar with a stand or a hand mixer until crumbly. Mix in eggs and vanilla until smooth. Mix in salt, baking powder, then flour. The mixture will be wet.
  • Spread in prepared pan. The mixture is wet so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer.
  • Bake for about 22-25 minutes until they start to turn golden. Err on the side of under baked with these – they’ll finish baking as the cool and you don’t want them over baked. Cool completely before continuing.
  • Frost with chocolate spread and top with marshmallows. Broil on high for about 1-2 minutes, watching them closely to make sure the marshmallows don’t burn. Once you add the marshmallows, these are best eaten the same day.

Video

Notes

Use a metal pan for best results.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 72mg | Potassium: 111mg | Fiber: 1g | Sugar: 29g | Vitamin A: 141IU | Calcium: 41mg | Iron: 1mg

How to make S’mores Blondies

process shot of lemon blondies being made.
brown sugar and butter creamed in bowl with egg, vanilla, salt, and baking powder
cookie dough in bowl without flour.
A rectangular baking pan lined with foil holds a dessert topped with a smooth, glossy layer of chocolate. The pan is placed on a white surface.
A rectangular baking pan lined with foil contains a chocolate dessert topped with a layer of mini marshmallows, viewed from above on a light countertop.
  1. Cream butter and brown sugar until crumbly (it won’t be creamed like a normal cookie dough).
  2. Add eggs, vanilla, salt, and baking powder and mix.
  3. Beat in flour until smooth (mixture will be wet). Bake in a 9×13-inch pan at 350°F until no longer glossy on top. They might not be totally done in the middle but they will set as they cool.
  4. Once cool, spread Nutella over the bars, add marshmallows, and broil until toasted.

FAQs

How long do s’mores blondies last?

You can make the blondies up to 2 days ahead. Store at room temperature well wrapped with plastic. Do not add marshmallows until the day of serving; once toasted the blondies won’t last more than 24 hours.

Can you freeze s’mores blondies?

Only freeze the cooled blondies with or without Nutella. Do not freeze once marshmallows are added and toasted.

Why didn’t my blondie bake through?

These are meant to be gooey on the inside, but not raw. The texture is a cross between a cookie bar and a brownie, so they may look a little wet. Make sure to use a metal pan for best results.

Favorite S'more Recipes

]]> https://www.crazyforcrust.com/smores-blondies/feed/ 57 Banana Pudding Pie (No Bake) https://www.crazyforcrust.com/old-fashioned-banana-pudding-pie/ https://www.crazyforcrust.com/old-fashioned-banana-pudding-pie/#comments Tue, 21 Apr 2026 10:45:50 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=14715 This easy banana pudding pie is a no-bake homemade banana pudding that’s a popular Southern delight! It’s got homemade pudding, cream cheese whipped cream, and bananas in every bite! It’s a refreshing banana cream pie for the Summer full of fresh banana slices and an incredible graham cracker crust.  A homemade banana pudding is one…]]>

This easy banana pudding pie is a no-bake homemade banana pudding that’s a popular Southern delight! It’s got homemade pudding, cream cheese whipped cream, and bananas in every bite! It’s a refreshing banana cream pie for the Summer full of fresh banana slices and an incredible graham cracker crust. 

A slice of banana cream pie with whipped topping and banana slices on a blue and white patterned plate, with a fork beside it and the rest of the pie in the background.

A homemade banana pudding is one of the most comforting desserts yet. Creamy, cool, and not too sweet! I love making this classic banana pudding pie just as much as I love eating it! It’s such a joy and makes me feel like I time-traveled back to the 50s. 

I don’t like dealing with the oven in the Summer, so I turned this traditional Southern dessert into a no-bake banana pie with an easy cookie pie crust. I used my Shortbread Crust recipe, but you could also use a graham cracker crust, Oreo crust, or any kind of cookie or crackers you like. It’s heaven on a plate. And it’s easy to eat too – like swallowing clouds of heaven, that is.

ingredients in banana pudding pie.

Ingredients Needed in Banana Pie

  • Graham Cracker: Shortbread Graham, or Golden Oreo Crust or nilla wafers. I’m using vanilla wafers since it goes great with bananas and the homemade pudding we will make. 
  • Cornstarch: this is to thicken up the pudding texture. I find cornstarch better than flour for thickening pudding – you just have to make sure that the mixture boils to activate the cornstarch.
  • Milk, traditionally whole milk, is best for making pudding. You can use 2% or fat free milk but your pudding will be thinner (when making pie whole milk is recommended so the pie sets up). Nondairy milk can also be used, but it will be a bit thinner than whole milk.
  • Bananas: I used fresh just under-ripe bananas. You want them to not be too soft but don’t use green bananas or they’ll be sour.
  • Cream cheese: to make the fluffy frosting on top!

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

A creamy pie topped with a banana slice and crumbled crumbs sits on a white counter. Nearby are bananas, a blue-and-white towel, a cup of milk, a bowl of crumbs, and a sugar jar.

Expert Tips

  • This pie is best assembled and eaten on the same day.
  • It’s very important you let the pudding mixture boil to activate the cornstarch. This ensures your pudding will thicken and set in your pie.
  • The pudding and crust can be made the day before, but don’t make and assemble the whipped cream and pie until the day it’s to be served.
  • You can use an instant vanilla pudding mix for this recipe.
  • You can use some extra crushed cookies from the pie crust to use as topping.
Slice of old fashioned banana pudding on white and blue flowered plate
Print

Old Fashioned Banana Pudding Pie

This Old Fashioned Banana Pudding Pie Recipe starts with a cookie crust and has homemade pudding, cream cheese whipped cream and lots of bananas and it’s totally no bake!
Course Dessert
Cuisine American
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 10 servings
Calories 216kcal
Author Dorothy Kern
Cost 5

Ingredients

  • Shortbread Crust
  • ⅔ cup (133g) plus ¼ cup (50g) granulated sugar divided
  • ¼ cup (32g) cornstarch
  • ½ teaspoon salt
  • 2 cups (474ml) milk
  • 2 teaspoons vanilla extract , divided
  • 3 ripe bananas
  • 4 ounces (113g) cream cheese
  • 1 cup (237ml) cold heavy whipping cream
  • Optional: extra cookies from the crust crumbled, for topping

Instructions

  • Prepare crust according to recipe directions. Chill until filling is ready. (You can also use a store bought crust.)
  • Place ⅔ cup sugar, cornstarch, and salt in a medium saucepan. Whisk in milk. Place over medium-low heat and stir constantly with a wooden spoon until the mixture thickens and just starts to boil, about 5-7 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Transfer to a heat safe bowl and cool to room temperature, then chill for at least 4 hours.
  • Make the whipped cream: beat remaining ¼ cup granulated sugar with the cream cheese until smooth, scraping the sides of the mixing bowl often. Slowly add the heavy whipping cream and 1 teaspoon vanilla and beat on high speed until stiff peaks form. This will take a minute or two in a stand mixer, longer time with a hand mixer.
  • Fold ¾ cup of the whipped cream into the pudding.
  • Slice the bananas. Place a single layer of sliced banana in the bottom of the prepared crust. Top with half the pudding, then another layer of bananas, then another layer of pudding. Top with remaining whipped cream, a banana slice and crumbled cookies. Chill at least 1-2 hours before serving.
  • This pie is best assembled and eaten the same day. The pudding and crust can be made the day before, but don’t make and assemble the whipped cream and pie until the day it’s to be served. Store in refrigerator.

Video

Notes

  • You can use any kind of no bake crust (Graham Cracker, Oreo, etc)

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 177mg | Potassium: 113mg | Fiber: 0.04g | Sugar: 17g | Vitamin A: 581IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 0.1mg
process shot of banana pudding pie.
process shot of banana pudding pie.
process shot of banana pudding pie.
process shot of banana pudding pie.

How to make Banana Pudding Pie

  1. Prepare crust according to recipe directions. Chill the crust until the filling is ready. 
  2. Create the mixture by adding sugar, cornstarch, and salt in a medium saucepan. Whisk in milk. Place over medium-low heat and stir constantly with a wooden spoon until the mixture thickens and just starts to boil. Remove from heatand stir in vanilla extract.
  3. Transfer the hot mixture to a heat-safe bowl and cool down to room temperature. Chill the pudding for at least 4 hours.
  4. Make the whipped cream:beat the remaining sugar with the cream cheese until smooth, scraping the sides of the mixing bowl often. Slowly add the heavy whipping cream and vanilla and beat until stiff peaks form. Fold the whipped creaminto the chilled pudding.
  5. Slice the bananas. Place a single layer of sliced banana in the bottom of the prepared crust. Top the sliced bananas with half the pudding. Add more layersof bananas then pudding. Chillfor at least 1-2 hours before serving and enjoy!

FAQs

How long does banana pudding pie last?

Should keep up for 1 week if stored properly. 

Does banana pie need to be refrigerated?

Yes. Store in an airtight container. 

Other Banana Pudding Recipes

]]> https://www.crazyforcrust.com/old-fashioned-banana-pudding-pie/feed/ 21 Fudgy Vegan Brownies (Applesauce Brownies) https://www.crazyforcrust.com/vegan-brownies/ https://www.crazyforcrust.com/vegan-brownies/#comments Mon, 20 Apr 2026 10:40:18 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=2598 These are the absolute BEST Vegan Brownies you will ever taste, and I promise, no one will even know they are vegan! If you’ve been looking for a rich, decadent brownie that doesn’t rely on black beans or expensive egg replacers, this applesauce-based recipe is a total game-changer. They are incredibly fudgy, intensely chocolatey, and…]]>

These are the absolute BEST Vegan Brownies you will ever taste, and I promise, no one will even know they are vegan! If you’ve been looking for a rich, decadent brownie that doesn’t rely on black beans or expensive egg replacers, this applesauce-based recipe is a total game-changer. They are incredibly fudgy, intensely chocolatey, and made in just one bowl without a mixer. It’s the perfect crowd-pleaser dessert for everyone, regardless of their diet!

A close-up of three rich, gooey chocolate brownies stacked on top of each other, with melted chocolate visible inside and a light dusting of powdered sugar on top.

This easy, one-bowl vegan brownie recipe yields 16 servings and is made without eggs, using applesauce as a binder. The recipe features a rich, fudgy texture achieved with a blend of oil, melted chocolate, and cocoa powder. Baked in a 9×9-inch pan for 25–28 minutes, these brownies can also be made gluten-free.

I like to keep a few vegan dessert recipes up my sleeve because you never know when you might be making dessert for someone following a vegan diet. The first time I made this applesauce brownies without eggs was several years ago for a school cookie exchange I organized for the teachers. I wanted to make sure everyone would enjoy the exchange so made a batch of these fudgy brownies. Since then, they’ve been my go-to when I need a chocolatey vegan treat!

The secret to the perfect vegan brownie is all about the moisture-to-fat ratio. While many plant-based recipes can be dry or crumbly, using unsweetened applesauce provides a natural binding agent and a level of moistness that mimics a traditional egg-heavy brownie. By combining high-quality melted chocolate with cocoa powder, we create a deep, complex flavor profile that satisfies even the most hardcore chocolate lovers.

Top-down view of baking ingredients in bowls labeled: chocolate chips, applesauce, vanilla, flour, salt, cocoa, sugar, oil, and baking chocolate, all arranged on a white surface.

Ingredients in Vegan Brownies

  • Vegetable oil – This is the fat needed to make nice and fudgy brownies. While traditional brownies use melted butter, that’s not vegan, so we’re using vegetable oil. You can also use coconut oil.
  • In vegan baking, applesauce acts as a structural substitute for eggs because of its high pectin content. Pectin is a natural fiber that helps bind the flour and fats together, preventing the brownies from falling apart. For the best fudgy texture, use 4 ounces (about 1/2 cup) of unsweetened applesauce; the lack of added sugar in the sauce allows the natural cocoa flavors to remain the focal point of the recipe.
  • Another vote for applesauce: no expensive ingredients, and I always have it in my pantry.
  • This recipe utilizes a double chocolate approach by using both cocoa powder and melted unsweetened chocolate. The melted chocolate provides the fatty mouthfeel that is often missing in dairy-free desserts, while the chocolate chips added at the end provide pockets of gooey sweetness. Ensure your chocolate chips are certified vegan to maintain the integrity of the recipe.
  • You can use regular unsweetened cocoa powder or Dutch process cocoa.
  • All-purpose flour is what is called for in this recipe, but it’s easy to make these gluten free flour. I like to use Bob’s Red Mill Gluten-Free 1:1 AP Flour (in the light-blue bag!). 

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

A close-up of several chocolate brownies topped with powdered sugar, with one brownie slightly tilted to reveal a gooey, melted chocolate center.

Dorothy’s Expert Applesauce Brownie Tips

  • If you’re not used to vegan baking like me, be sure the ingredients you purchase are actually vegan. Things like chocolate chips and baking chocolate might not be – so check the labels.
  • Because vegan brownies lack the protein structure of eggs, they can easily be over baked, resulting in a dry crumb. To achieve a professional fudgy result, pull the brownies from the oven the moment they lose their glossy sheen and the center no longer looks wet. They will appear slightly underdone, but they will continue to firm up as they cool in the pan, locking in that signature dense texture.
  • I often line my pan with foil but you can also use parchment paper.
  • Make Cosmic Brownies vegan by using this brownie recipe.
Close-up of rich, fudgy chocolate brownies topped with a light dusting of powdered sugar. The brownies are cut into squares and stacked, showing a moist and gooey texture with chunks of chocolate inside.
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Vegan Brownies Recipe

You will never know these are egg free brownies! These are still rich and fudgy, but made with applesauce instead of egg – the perfect vegan dessert recipe.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 brownies
Calories 477kcal
Author Dorothy Kern
Cost $5

Ingredients

  • ½ cup (118ml) vegetable oil
  • 1 ½ cups (300g) granulated sugar
  • 1 tablespoon vanilla
  • ½ cup (20g) unsweetened cocoa powder
  • 4 ounces (113g) unsweetened applesauce (about ½ cup)
  • 2 ounces (57g) unsweetened chocolate , melted
  • 1 teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • 1 cup (170g) semi-sweet chocolate chips (Vegan ones, to keep it vegan)

Instructions

  • Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
  • Stir together oil and sugar. Stir in vanilla, cocoa, and applesauce. Add melted chocolate and salt, stir until smooth. Slowly stir in flour. Add chocolate chips.
  • Pour into prepared pan and bake 25-28 minutes. Cool before cutting.
  • Top with a sprinkling of powdered sugar for a pretty presentation!

Video

Notes

  • If you’re not used to vegan baking like me, be sure the ingredients you purchase are actually vegan. Things like chocolate chips and baking chocolate might not be – so check the labels.
  • Don’t over bake the brownies – you want a rich fudgy texture. They should just lose their glossy sheen and not look wet in the center when they’re done.
  • I often line my pan with foil but you can also use parchment paper.

Nutrition

Serving: 1brownie | Calories: 477kcal | Carbohydrates: 66g | Protein: 5g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 1mg | Sodium: 264mg | Potassium: 270mg | Fiber: 5g | Sugar: 42g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 4mg
A glass mixing bowl on a white countertop containing creamed butter and sugar, partially mixed together. A small bowl with liquid is partially visible at the bottom right corner.
A glass mixing bowl containing white granulated substances, applesauce, dark syrup or molasses, and cocoa powder on a white countertop.
A glass bowl containing brownie batter with a pile of white flour on top, placed on a white countertop.
A glass bowl filled with chocolate brownie batter and topped with a pile of chocolate chips, viewed from above on a white surface.
A square baking pan lined with crinkled aluminum foil, filled with unbaked chocolate brownie batter, is shown from above on a white background.

How to make Vegan Brownies

  1. Combine the oil and sugar in a large bowl. Add the vanilla, cocoa, applesauce, melted chocolate and salt and stir.
  2. Slowly add the flour and then fold in the chocolate chips.
  3. Bake the brownies in a preheated 350 degree oven for 25 to 28 minutes – cool them in the pan before slicing.
  4. I also like to dust the cooled brownies with some powdered sugar for a pretty presentation.

FAQs

Can you freeze brownies?

Store these in an airtight container for up to 3 days or freeze them for up to 3 months.

Are vegan brownies healthier?

I wouldn’t consider these healthier, with all the sugar, but they do have a better oil and applesauce, so they’re good if you’re following a vegan diet.

Can I taste the applesauce in the brownies?

Not at all! The applesauce is used purely for moisture and binding. Once baked with the cocoa and melted chocolate, the apple flavor completely disappears, leaving you with pure chocolate goodness.

How do I make these gluten-free?

You can easily substitute the all-purpose flour with a 1:1 gluten-free baking flour (like Bob’s Red Mill) to make these brownies gluten-free.

Why didn’t my brownies get a crackly top?

Crackly tops on brownies are usually the result of a specific reaction between eggs and sugar. Since this is an egg-free recipe, the top will be smooth and fudgy rather than papery and crisp.

How should I store vegan brownies?

Keep them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They are actually even fudgier when eaten cold!

Special Diet Recipes

]]> https://www.crazyforcrust.com/vegan-brownies/feed/ 86 Dole Whip Recipe three ways https://www.crazyforcrust.com/dole-whip-recipe-three-ways/ https://www.crazyforcrust.com/dole-whip-recipe-three-ways/#respond Thu, 16 Apr 2026 07:13:00 +0000 https://www.crazyforcrust.com/?p=52133 If you’ve ever stood in a long line at the Enchanted Tiki Room just for a taste of that creamy, pineapple goodness, this recipe is for you. I’m sharing the official Disney Dole Whip recipe that you can make in your own blender! Whether you want the classic soft serve, a refreshing Dole float, or…]]>

If you’ve ever stood in a long line at the Enchanted Tiki Room just for a taste of that creamy, pineapple goodness, this recipe is for you. I’m sharing the official Disney Dole Whip recipe that you can make in your own blender! Whether you want the classic soft serve, a refreshing Dole float, or an adults-only boozy cocktail version, I’ve got you covered. It’s the easiest way to bring a little bit of theme park magic into your kitchen.

small bowl with swirled dole whip.

Want to know something funny? I never had a Dole Whip until about 2 years ago! I’d heard about them sure, and I’d always longed to try one, but the lines were always so long. Now that Disney theme parks offer mobile ordering, it’s much easier to get one when you’re there.

The beauty of the Disney-released recipe is its simplicity: you only need three basic ingredients and a high-powered blender. While the version in the parks is famously dairy-free (using a specific dry mix), the official home version uses a scoop of vanilla ice cream to get that signature creamy texture. It takes less than five minutes to whip up, making it the perfect quick treat for a hot summer day or a Disney-themed movie night.

  1. The classic pineapple Dole Whip recipe
  2. Dole Whip Floats – my favorite way to order!
  3. Boozy Dole Whip with Rum – a classic tropical cocktail that’s better than a piña colada!

To make a Disney Dole Whip at home, blend 2 cups of frozen pineapple, 1/2 cup pineapple juice, and 1 scoop of vanilla ice cream until smooth. For a Dole Float, serve the mixture over chilled pineapple juice. For a Dole Whip Cocktail, blend in 2 ounces of rum. To achieve the signature swirl, pipe the mixture through a star-tipped pastry bag.

ice cream, cup of pineapple and pineapple juice can.

3 Ingredient Pineapple Whips

  • Vanilla Ice Cream is the creamy frozen part of this recipe. You can use nondairy ice cream if you prefer, or frozen yogurt.
  • Using Frozen Pineapple Chunks is what keeps the Dole Whip frozen like soft serve ice cream. I usually just buy frozen pineapple, but you can also drain a can of chunks and freeze it yourself.
  • Pineapple Juice is the liquid that helps blend the soft serve. I prefer buying the small cans so I can make this whip whenever I want!
  • What is the difference between park Dole Whip and the home recipe? In Disney Parks, Dole Whip is made using a vegan, non-dairy dry mix and a commercial soft-serve machine. The official at-home recipe released by Disney uses frozen pineapple, pineapple juice, and vanilla ice cream to replicate that creamy consistency without the need for professional equipment.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

tall glass with dole whip and pineapple juice and cherry.

D

My favorite way to order this at Disneyland is to get a float. I just like the combination of juice and ice cream (like a root beer float).

To make a Dole Whip Float at home, you just add your soft serve to a tall glass and pour the rest of your pineapple juice over it, like you’re making a float. I also love topping it with a cherry!

Boozy Dole Whip

Making these at home means that you can add booze! I’ve heard that in Disney World and on Disney cruises you can get a dole whip with rum, so now we’re making that at home!

To add booze, just add a shot of rum when you’re blending your cocktail, like when you make a Pina Colada. Done!

Dorothy’s Expert Dole Whip Tips

  • Powerful Blender Needed: the basic dole whip recipe doesn’t have a lot of liquid, so be sure to use a powerful blender. Alternately, use a food processor.
  • Variations: use any flavor ice cream or even sorbet or any frozen fruit. You can make a raspberry dole whip by using frozen raspberries, etc.

3 Ways to Serve a Dole Whip

  1. The classic soft serve Dole Whip has an iconic swirl. To serve with the swirl, use a piping bag and an open star tip (Wilton 1M) to pipe into your glass or bowl.
  2. How do you make a Dole Whip Float? To make a classic Dole Whip Float, fill a glass about halfway with chilled pineapple juice. Carefully add your prepared Dole Whip soft serve on top. The soft serve will float on the juice, allowing you to enjoy the creamy pineapple treats and the refreshing juice at the same time.
  3. How to make a Boozy Dole Whip Cocktail? To turn a Dole Whip into an adult cocktail, simply add 1.5 to 2 ounces of white or spiced rum to the blender before mixing. For a floater style (like a mai tai), prepare the soft serve as usual and pour a shot of dark rum directly over the top of the swirl.
small bowl with swirled dole whip.
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Copycat Dole Whip Recipe

You don't need any special mixes to make a Dole Whip at home! Bring this Disney treat to your house as soft serve ice cream, a float or add booze!
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 498kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 2 cups frozen pineapple chunks
  • 1 cup vanilla ice cream
  • 4 ounces pineapple juice

Instructions

  • Add all ingredients to a blender and blend until smooth. Serve immediately.
  • To make the swirl look: place blended mixture in a piping bag with a 1M or star tip; pipe into glass.
  • To make a Dole Whip Float: add blended mixture to a tall glass, top with 2 ounces pineapple juice and a cherry.
  • To make a Boozy Dole Whip Float: add 1 ounce rum and an extra 2 ounces pineapple juice to the blender. Serve garnished with a cherry.

Notes

  • Powerful Blender Needed: the basic dole whip recipe doesn’t have a lot of liquid, so be sure to use a powerful blender. Alternately, use a food processor.
  • For the swirl, use a piping bag and an open star tip (Wilton 1M) to pipe into your glass.
  • Variations: use any flavor ice cream or even sorbet or any frozen fruit. You can make a raspberry dole whip by using frozen raspberries, etc.

Nutrition

Serving: 1serving | Calories: 498kcal | Carbohydrates: 89g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 111mg | Potassium: 770mg | Fiber: 6g | Sugar: 72g | Vitamin A: 747IU | Vitamin C: 169mg | Calcium: 227mg | Iron: 1mg
ingredients in blender.

How to make a Dole Whip

  1. The regular Dole Whip is soft serve pineapple ice cream, and for that you need a blender (or you can use a food processor).
  2. Just add all your ingredients to your blender and blend until smooth.
  3. You can just scoop it into a glass, but if you want the tell-tale soft serve Dole Whip “look” then you need a piping bag and a star (1M) tip to get that swirl.

FAQ

Do I need an ice cream maker to make a dole whip?

No you don’t – just a blender or food processor.

How to serve a dole whip

Serve in a cup like soft serve, or add juice to make a float.

Are dole whips vegan?

The dole whips you get at Disney are vegan and gluten free. This recipe as written isn’t, but you can make it vegan. Ditch the ice cream and chill a can of coconut milk overnight. Discard the coconut water and just use the thick coconut mixture in the can. Reduce the amount of juice (start with no juice and add more as needed for consistency).

How to store leftover Dole Whip

This makes about 2 servings, but if you want to store it, put it in the freezer in an airtight container.

Can I make this ahead of time?

Dole Whip is best served immediately. If you freeze it for later, it will harden into a solid block. If this happens, let it sit on the counter for 10-15 minutes and then re-blend it.

Do I need a special blender?

A high-powered blender (like a Vitamix or Ninja) works best to break down the frozen pineapple quickly, but any standard blender will work if you pulse it carefully.

What is the best rum for a Dole Whip cocktail?

Coconut rum adds extra tropical flavor, while dark rum provides a rich, caramel-like finish.

Disney Copycat Recipes

]]> https://www.crazyforcrust.com/dole-whip-recipe-three-ways/feed/ 0 Pretzel Peanut Butter Pudding Pie https://www.crazyforcrust.com/pretzel-peanut-butter-pudding-pie-recipe/ https://www.crazyforcrust.com/pretzel-peanut-butter-pudding-pie-recipe/#respond Wed, 15 Apr 2026 07:27:00 +0000 https://www.crazyforcrust.com/?p=70288 There are a whole lot of good things going on in this Pretzel Peanut Butter Pie: a creamy homemade peanut butter pudding filling, a chocolate ganache layer, and a pretzel crust. It’s a sweet and salty, creamy, no-bake pudding pie you will love – and it’s from scratch! If you’re a peanut butter cup fan,…]]>

There are a whole lot of good things going on in this Pretzel Peanut Butter Pie: a creamy homemade peanut butter pudding filling, a chocolate ganache layer, and a pretzel crust. It’s a sweet and salty, creamy, no-bake pudding pie you will love – and it’s from scratch!

Pretzel peanut butter pie in glass pie dish with one slice missing

If you’re a peanut butter cup fan, you will love this recipe! It has a rich peanut butter pudding filling and chocolate ganache on a crunchy pretzel crust.

I love my semi-homemade no bake peanut butter pie but this his old fashioned peanut butter pie is made entirely from scratch, and it’s worth it! I love homemade pudding, and if you’ve never made it, I think you’ll be surprised how easy it is. It’s combined with homemade whipped cream for the best light and creamy filling.

The secret to making a perfect peanut butter pie is making the best homemade peanut butter pudding. This is a pudding thickened with cornstarch (no eggs) and has tons of peanut butter flavor. You can serve this pudding in any pie crust, but adding a salty crunchy crust and chocolate ganache makes it so good.

ingredients of pretzel peanut butter pie laid out on marble counter.
ingredients of pretzel peanut butter pie laid out on marble counter.

Ingredient in Peanut Butter Pie

  • Cornstarch is the thickener of the pudding (it’s a pudding without eggs).
  • Whole Milk is best for pudding when you’re making pie because the extra fat in the milk makes the pudding much thicker, ensuring your pie sets up. You can also use nonfat or low fat milk but the lower the fat the thinner the pudding. This recipe has not been tested with nondairy milk.
  • It’s important to use a no-stir Peanut Butter (shelf stable like Skippy or Jif, even Skippy Naturals is fine). Don’t use one where the oil separates; the extra oil will make the pudding oily.
  • When making the pudding pie, you can use your favorite crust, but I love a pretzel crust with this recipe. I also love adding a chocolate ganache bottom made with heavy whipping cream and chocolate chips.
One slice of pretzel peanut butter pie on a plate next to pretzels

Dorothy’s Expert Pie Making Tips

  • When you cook the pudding, be sure to stir constantly, so you don’t end up with lumps. Also, maintain the heat at medium-low. If it’s too hot, you can scorch the milk.
  • In order to properly activate the cornstarch you MUST let the pudding mixture boil. It will not activate without boiling, and if it doesn’t activate your pudding won’t thicken.
  • Don’t skip the chilling step for the pudding. It needs time to set up – you can make it a day ahead if it makes it easier!
  • When you melt the chocolate and cream, don’t microwave them for more than 30 seconds. If your chocolate is still not melted after you stir, warm them again for 15 to 20 seconds and stir again. If you microwave them for too long, the chocolate will seize.
  • After making the whipped cream, carefully fold it into the pudding, and don’t stir. Stirring will deflate the whipped cream so take your time and gently fold it in.
  • Make Ahead Instructions: To make things easier, you can make and assemble the pretzel crust and the peanut butter pudding a day ahead and then assemble and chill the pie the next day.
One slice of pretzel peanut butter pie on a plate next to pretzels
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Pretzel Peanut Butter Pie Recipe

This Pretzel Peanut Butter Pie is a sweet and salty, creamy, no-bake pudding pie that everyone will love!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 7 minutes
Chill Time 5 hours
Total Time 5 hours 52 minutes
Servings 8 servings
Calories 450kcal
Author Dorothy Kern
Cost $10

Ingredients

For the peanut butter pudding:

  • ⅔ cup (133 g) granulated sugar
  • ¼ cup (32 g) cornstarch
  • ¼ teaspoon salt
  • 2 cups (474ml) whole milk
  • ½ cup (134 g) peanut butter
  • 1 teaspoon vanilla extract

To assemble the pie:

  • 1 recipe Pretzel Pie Crust
  • 2 cups + 2 tablespoons heavy whipping cream divided (474ml + 30ml)
  • ⅓ cup (64g) chocolate chips
  • 2 tablespoons (14g) powdered sugar
  • 1 teaspoon vanilla extract
  • Chopped peanuts and pretzels for garnish

Instructions

Prepare pudding:

  • Whisk sugar, cornstarch, and salt in a medium saucepan. Add milk and whisk a few times. Place the pan over medium-low heat, switch to a wooden spoon for stirring, and cook, stirring constantly, until thickened, about 5-8 minutes. Remove from heat once it is thick and coats the back of a wooden spoon.
  • Add the vanilla and peanut butter and stir until smooth.
  • Pour the pudding into a bowl and cover with plastic wrap (touch the plastic to the pudding, so a skin doesn’t form). Let cool to room temperature then cover with plastic wrap and refrigerate until set, at least 4 hours.

Make and assemble pie:

  • Prepare crust in a 9-inch pie plate. Chill until ready to fill.
  • Place 2 tablespoons (30ml) heavy whipping cream and chocolate chips in a small microwave safe bowl. Heat for 30 seconds, then whisk until smooth. Don’t overheat or you risk seizing the chocolate. Immediately spread the chocolate in the bottom of the crust, while it’s still hot. Chill while preparing filling.
  • Make whipped cream: Once pudding is set and you’re ready to assemble the pie, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Fold half of the whipped cream into the pudding carefully. Place peanut butter mixture in prepared pie crust.
  • Top pie with remaining whipped cream and chopped peanuts and pretzels. Chill at least 1 hour before serving.
  • Store loosely covered in the refrigerator for up to 2 days.

Video

Notes

Want to make this semi-homemade? Whisk a small box of instant vanilla pudding mix with ¾ cups peanut butter and 1 ¼ cups nonfat milk. Use 1 container whipped topping in place of the whipped cream.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 34g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 76mg | Sodium: 183mg | Potassium: 241mg | Fiber: 1g | Sugar: 28g | Vitamin A: 973IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg

How to Store Peanut Butter Pie

Store this in the refrigerator loosely covered for up to 2 days. Because it uses heavy whipping cream it won’t last as long as a Cool Whip Pie.

process shot of pretzel peanut butter pie.
process shot of pretzel peanut butter pie.
process shot of pretzel peanut butter pie.
process shot of pretzel peanut butter pie.
process shot of pretzel peanut butter pie.
process shot of pretzel peanut butter pie.
process shot of pretzel peanut butter pie.
process shot of pretzel peanut butter pie.
process shot of pretzel peanut butter pie.

How to Make Peanut Butter Pie

  1. Place the sugar, cornstarch, and salt in a saucepan. Add the milk and whisk to combine. Warm the mixture over medium-low heat and stir with a wooden spoon until the mixture thickens.
  2. Add the vanilla and peanut butter and stir until smooth.
  3. Pour the pudding into a bowl and cover it with plastic wrap, so the wrap is touching the surface of the pudding. This will prevent a skin from forming on top.
  4. Cool the pudding to room temperature, and then refrigerate for four hours or until it’s set.
  6. Place the chocolate chips and two tablespoons of cream in a microwave-safe bowl. Heat them in the microwave for 30 seconds, and then whisk until the chocolate is smooth.
  7. Spread the melted chocolate on the bottom of the chilled pretzel crust. Chill the crust again while you make the filling.
  8. Once the pudding is set, you can make the filling. Beat the rest of the cream with the powdered sugar and vanilla until the mixture holds stiff peaks.
  9. Fold half of the whipped cream into the pudding. Spoon the filling over the chocolate layer in the chilled crust.
  10. Spread the rest of the whipped cream over the top of the filling. Decorate the top with chopped nuts and pretzels. Chill the pie for at least one hour before serving.

FAQ

How do you make simple pudding without eggs?

You don’t have to add eggs to homemade peanut butter pudding. It’s easy to make it without them! Whisk sugar, cornstarch, and salt in a pan. Add the milk and heat the mixture while constantly stirring. The pudding will thicken, and then you can pour it into a bowl and chill it so it can set.

What peanut butter is best for pudding pie?

Use regular peanut butter, not natural peanut butter.

Can I use Cool Whip?

Yes, you can skip making the whipped cream and fold Cool Whip into the pudding instead.

Why didn’t my pie set up?

Don’t skip the chilling step for the pudding. The pudding needs to set up and be cold when you add the whipped cream. If it’s warm, it can melt the whipped cream. When you fold the whipped cream into the pudding, use a folding motion instead of stirring. Folding takes a little longer, but it prevents the whipped cream from deflating or breaking, which can cause your pie not to set up correctly.

Favorite Crusts for Peanut Butter Pie

Want to switch up the crust? There are quite a few that go great with the peanut butter pudding filling. Here are some you might like to try.

Homemade peanut butter pie with pretzel crust is guaranteed to get rave reviews. The sweet and salty combo with the rich peanut butter filling is seriously the best. Make it soon and let me know what you think!

Favorite No Bake Pies

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