Layered on the baked pastry crust is a layer of melted chocolate, creating the perfect base before adding fresh-sliced bananas, strawberries, crushed pineapple, and a light vanilla cream filling made with cream cheese and pudding.

After chilling, the pie is finished with fluffy whipped cream, fresh banana slices, maraschino cherries, and chocolate shavings for the ultimate banana split-inspired dessert.

Whether you're making dessert for summer parties, birthdays, potlucks, or simply want an easy make-ahead treat, this creamy fruit pie is sure to become a favorite.

All Image Credits ©2026 Theresa Huse DearCreatives.com

Disclosure: I created this Banana Split Pie as my entry in the Wick's Recipe Contest. The Wick's pie pastry products used in this recipe were provided for the contest. #BakeWithWicks, #WicksPieCreations, #WicksRecipeChallenge As always, all opinions and recipe development are my own.

Why You'll Love This Banana Split Pie

• A fun twist on a classic dessert – It takes all the flavors of a banana split and turns them into a creamy sliceable pie.
• Easy to assemble – Once the pastry crust is baked and cooled, the layers come together quickly with simple ingredients.
• A make-ahead dessert and perfect for gatherings– Prepare it in advance and chill until you're ready to add the toppings and serve.
• Fresh fruit in every bite – Bananas, strawberries, and pineapple- and bright flavors with a classic banana split feel. It's creamy and delicious.
• A bakery-style pie without the fuss – The pastry crust gives this dessert an extra special touch while keeping the recipe simple.

Ingredients You'll Need

• 2 premade pie pastry baked and cooled
• 1 large dark chocolate bar, melted (for the bottom layer, optional)
• 3 bananas, sliced
• 3 cups of fresh strawberries, sliced
• small can of crushed pineapple (drained well)
• 1 (5.1-ounce) instant vanilla pudding mix
• 3 cups of cold milk
• 1 (8-ounce) cream cheese, softened
• Whipped cream (canned whipped cream, homemade whipped cream, or whipped topping)
• Maraschino cherries, for topping
• Chocolate shavings, for topping

This recipe makes 2 (9-inch) pies.

Instructions

Bake the pastry shells:

Prebake the pastry shells according to package directions until golden brown. To help prevent the crust from puffing, prick the bottom of the dough and weigh it down with parchment paper and pie weights or dry rice. Allow the shells to cool completely before assembling the pies.

Prepare the pudding mixture:

Prepare the instant vanilla pudding according to the package directions using 3 cups of milk. Let the pudding set while preparing the other ingredients. Soften the cream cheese while the pudding chills.

Melt the chocolate layer:

Reserve a small portion of the chocolate bar for making chocolate shavings. Melt the remaining chocolate in a microwave-safe bowl for 30 seconds, stir, then continue heating in 15–30-second intervals until smooth. Spread the melted chocolate over the bottom of the cooled pastry crust.

Prepare the fruit:

Slice the bananas and strawberries. Drain the crushed pineapple well. If using banana slices as a topping, reserve one banana or keep an additional banana on hand.

Make the vanilla cream filling:

Once the pudding has set, mix the softened cream cheese with the prepared vanilla pudding until smooth and creamy.

Chill and decorate:

Loosely cover and refrigerate the pies for 3–4 hours or overnight until the filling is set. Before serving, top with whipped cream, cherries, sliced bananas, and chocolate shavings.

Layer the pie:

Add the fruit layers over the chocolate layer, starting with bananas, followed by strawberries, and finishing with the drained pineapple. Spread the vanilla cream cheese mixture evenly over the top.

Enjoy!

Recipe Notes:

• Chill the pie for 3–4 hours before serving to allow the creamy filling to fully set. For best results, you can also chill it overnight.
• Drain the crushed pineapple well and pat the fruit dry if needed to help prevent excess moisture in the filling.
• Pat the strawberries dry before slicing.
• This recipe makes two 9-inch pies. I tested this recipe with and without a chocolate layer on the bottom of the pastry crust to compare variations. For a taller pastry crust edge, I used an additional pastry shell to build up the sides of the pie crust (Don't worry what they look like unfilled, no need for perfection, you are adding filling and it doesn't show).
• Have additional bananas on hand for garnishing, if needed.

Variations

• Add chopped peanuts for garnishing.
• Use chocolate pudding.
• Add toasted coconut.
• Drizzle with chocolate sauce, strawberry sauce, or caramel.
• Use blueberries or raspberries.
• Make mini pies.

Recipe Testing Notes

While developing this Banana Split Pie recipe, I tested two versions to see which one I liked best. One version included a melted chocolate layer on the bottom of the pastry crust for a richer banana split flavor, while the other let the creamy vanilla filling and fresh fruit shine without the chocolate layer. Both versions were delicious, but the chocolate layer added a fun twist inspired by the classic banana split and was so good!

The one with the chocolate layer is perfect for cutting slices. The other is great for adding to a bowl with a spoon. Either way, I can't guarantee you won't be eating more than one slice!

Recipe testing: Banana Split Pie made without the chocolate layer.

Yield: 2 Pies: 16 slices (8 slices per pie)

Easy Banana Split Pie With Pastry Crust

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This Easy Banana Split Pie is a delicious twist on the classic banana split. Made with a flaky pastry crust, chocolate layer, fresh bananas, strawberries, pineapple, and a creamy vanilla cream cheese filling, this chilled dessert is perfect for summer gatherings, holidays, and family celebrations.

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 3 hours 30 minutes

Total Time 4 hours 15 minutes

Ingredients

• 2 premade pie pastry baked and cooled
• 1 large dark chocolate bar, melted (for the bottom layer, optional)
• 3 bananas, sliced
• 3 cups of fresh strawberries, sliced
• small can of crushed pineapple (drained well)
• 1 (5.1-ounce) instant vanilla pudding mix
• 3 cups of cold milk
• 1 (8-ounce) cream cheese, softened
• Whipped cream (canned whipped cream, homemade whipped cream, or whipped topping)
• Maraschino cherries, for topping
• Chocolate shavings, for topping

Instructions

1. Bake the pastry shells: Prebake the pastry shells according to package directions until golden brown. To help prevent the crust from puffing, prick the bottom of the dough and weigh it down with parchment paper and pie weights or dry rice. Allow the shells to cool completely before assembling the pies.
2. Prepare the pudding mixture: Prepare the instant vanilla pudding according to the package directions using 3 cups of milk. Let the pudding set while preparing the other ingredients. Soften the cream cheese while the pudding chills.
3. Melt the chocolate layer: Reserve a small portion of the chocolate bar for making chocolate shavings. Melt the remaining chocolate in a microwave-safe bowl for 30 seconds, stir, and continue heating in 15–30 second intervals until smooth. Spread the melted chocolate over the bottom of the cooled pastry crust.
4. Prepare the fruit: Slice the bananas and strawberries. Drain the crushed pineapple well. If using banana slices as a topping, reserve one banana or have an additional banana available.
5. Make the vanilla cream filling: Once the pudding has set, mix the softened cream cheese with the prepared vanilla pudding until smooth and creamy.
6. Layer the pie: Add the fruit layers over the chocolate layer, starting with bananas, followed by strawberries, and finishing with the drained pineapple. Spread the vanilla cream cheese mixture evenly over the top.
7. Chill and decorate: Loosely cover and refrigerate the pies for 3–4 hours or overnight until the filling is set. Before serving, top with whipped cream, cherries, sliced bananas, and chocolate shavings.

Notes

This recipe makes two 9-inch pies.

Chill the pies for 3–4 hours before serving to allow the creamy filling to set. For best results, you can also chill overnight.

Drain the crushed pineapple well and pat the fruit dry if needed to help prevent excess moisture.

For a taller pastry crust edge, I used an additional pastry shell to build up the sides of the crust.

Add whipped cream, banana slices, cherries, and chocolate shavings just before serving for the freshest presentation.

Recommended Products

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  Ceramic Pie Pan for Baking, 10 Inches Round Baking Dish, Non-Stick Pie Plate (White)

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 121Total Fat 4gSaturated Fat 2gUnsaturated Fat 2gCholesterol 11mgSodium 78mgCarbohydrates 18gFiber 2gSugar 9gProtein 3g

Not all nutritional information is always 100% accurate.

Storage Suggestions

Refrigerate: Store Banana Split Pie covered in the refrigerator for up to 3 days. For the best texture and appearance, enjoy within the first 1–2 days because the bananas and fresh fruit will soften over time.

How to store: Cover the pie loosely with plastic wrap or foil, or place it in an airtight pie container. If possible, wait to add the whipped cream, banana slices, cherries, and chocolate shavings until just before serving for the freshest presentation.

Can You Make It Ahead?

Make ahead: This pie is a great make-ahead dessert. Prepare and chill the pie several hours before serving, or make it the day before. Add the final toppings shortly before serving.

Frequently Asked Questions

Why does this pie use a pastry crust instead of a graham cracker crust?

Using a baked pastry shell gives the pie a flaky, buttery texture that pairs perfectly with the creamy filling and fresh fruit while making it feel like a bakery-style dessert.

Can I make Banana Split Pie ahead of time?

Yes. Prepare the pie one day in advance and keep it refrigerated. Add the whipped cream, banana slices, cherries, and chocolate shavings just before serving for the freshest presentation.

Do I have to bake the pie?

Only the pastry shell is baked. Once cooled, the remaining layers are assembled without baking and chilled until set.

Can I use homemade whipped cream?

Absolutely. Homemade whipped cream gives the pie a fresh, light finish, but thawed whipped topping also works well.

How long does Banana Split Pie last?

The pie is best enjoyed within 2–3 days when stored covered in the refrigerator.

Can I freeze it?

You can freeze the pie before adding the fresh banana garnish. Thaw overnight in the refrigerator and decorate before serving.

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Easy No-Bake Desserts

• No-Bake Key Lime Pie
• No-Bake Strawberry Cheesecake Minis
• Lemon Icebox Pie
• Pumpkin Mousse Recipe
• Dessert Hub

Find out more about Wicks Pies

• Website: Wick's Pies https://www.wickspies.com/
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• Instagram: Wick's Pies https://www.instagram.com/wickspies/

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The post Banana Split Pie With Pastry Crust (Easy Dessert Recipe) appeared first on Dear Creatives.

For this recipe, I used leftover tri-tip steak, but it's delicious with roast beef, leftover steak, or even cooked chicken. Ready-made pastry shells keep this recipe quick and easy. Using fresh vegetables and homemade gravy gives it that classic homemade flavor. It's a simple, satisfying meal your whole family will enjoy any time of the year.

Disclosure: #BakeWithWicks #WicksPieCreations #WicksRecipeChallenge Wick's Pies provided the pastry shells and pastry tops used in this recipe for their Blogger Pie Recipe Contest. This is my entry for the Pot Pie category. All thoughts, opinions, and this recipe are entirely my own.

Why You'll Love This Homemade Beef Pot Pie

• Uses leftover tri-tip steak, roast beef, or cooked chicken
• Individual servings baked in flaky pastry shells.
• Store-bought pastry shells save time and effort.
• Individual servings baked in a flaky pastry shell
• Homemade gravy with an easy shortcut option.
• A great way to reduce food waste.
• Family-friendly comfort food everyone enjoys.
• Perfect for cozy dinners or chilly nights.

Steak (or Beef) Pot Pies

Makes 4 individual pot pies

Ingredients for Beef Pot Pie

I used Wick’s frozen pie shells for the bottom crust and Wick’s pastry rounds for the tops, but you can substitute your favorite store-bought or homemade pie crust.

• 1 1/4 cups of cooked steak or tri-tip chopped
• 1 package frozen pastry shells (such as Wick’s Pie Shells) for the bottom crusts
• 1 package round pastry crusts (such as Wick’s) for the top crusts
• 2 cups russet potatoes, peeled and diced
• 1/2 cup carrots, diced
• 1/4 cup onion, chopped
• 1 zucchini (optional)
• 1 canned corn drained
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• salt and pepper to taste

For the Gravy

• 1 tablespoon butter
• 3 tablespoons of flour (or 1 tablespoon of cornstarch)
• 2 cups of chicken or beef broth
• 1 tablespoon Worcestershire sauce
• Optional: store-bought gravy may be used instead

How to Make Homemade Beef Pot Pie

Instructions

1. Pre-bake the pastry shells

Preheat oven to 400°F. Prick the bottom of each pastry shell with a fork. Bake for 8–10 minutes, or until lightly golden inside. (Ovens may vary.) Remove and set aside.

2. Sauté the vegetables

Wash and prep all vegetables. Heat olive oil and butter in a skillet over medium heat. Add carrots, onion, and zucchini (if using). Sauté for a few minutes until slightly softened. Season with salt and pepper.

3. Add potatoes, corn, and steak

Add drained corn, diced potatoes, and cooked steak to the skillet. Continue sautéing for a few more minutes until heated through and well combined.

4. Make the gravy

Transfer the mixture to a large bowl. In the same skillet, melt butter and whisk in flour (or cornstarch). Slowly add broth and Worcestershire sauce, stirring until thickened.

5. Combine and assemble

Pour gravy over the beef and vegetable mixture and stir to combine. Spoon filling into pre-baked pastry shells.

6. Top and bake

Cover with unbaked round pastry tops. Press edges to seal and crimp. Cut small vents in the top. Bake at 400°F for 15 minutes, or until golden brown and bubbling.

7. Serve

Let cool slightly before serving. Enjoy warm.

Ingredient Notes and Substitutions

1. Optionally, you can use store-bought gravy to save time.
2. On this day, I used chicken broth since I was out of beef broth.
3. You can make the gravy using flour instead of cornstarch. If doing so, start with 3 Tablespoons of flour and adjust as needed while cooking.
4. Feel free to increase the gravy to your liking, but keep in mind that too much liquid may make the crust soggy.
5. Use your favorite vegetables—fresh or frozen; both work well in this recipe.
6. To keep this recipe egg-free, brush the pastry tops with melted butter instead of egg wash. It still gives a beautiful golden finish and adds extra flavor.

Recipe Tips for the Best Homemade Beef Pot Pie

• Pre-bake the pastry shells (blind bake) until lightly golden before adding the filling. This helps keep the bottom crust crisp and prevents sogginess.
• Let the filling cool slightly before adding it to the shells so it doesn’t soften the pastry.
• Don’t overfill the pies—leave a little space so the gravy can bubble without spilling over.
• Adjust the gravy thickness before filling. It should be thick enough to coat the meat and vegetables without being runny.
• Cut small vents in the top pastry so steam can escape while baking.
• Place pies on a baking sheet to catch any bubbling overflow and make them easier to handle.
• Brush the top pastry with egg wash (or butter) for a golden, bakery-style finish (optional but recommended).
• Use a mix of vegetables such as carrots, onions, potatoes, corn, and zucchini for flavor and texture.

Tips for Blind Baking Pastry Shells

• Prick the bottom of the pastry shells with a fork before baking. This helps prevent air bubbles and keeps the crust from puffing up too much.
• Preheat the oven fully before baking so the pastry sets quickly and evenly.
• This recipe includes a 10-minute blind bake for the pastry shells and a 20-minute final bake once filled.
• Bake just until lightly golden inside, not fully browned. The shells will finish baking once filled and topped.
• Watch closely near the end of baking time, since smaller shells can brown quickly depending on your oven.
• Let the shells cool slightly before filling so they stay crisp and don’t soften from steam.
• Place shells on a baking sheet for easier handling and even heat distribution.
• Do not overfill after blind baking, as too much filling can cause soggy bottoms.

Time Summary

Prep Time: 25–30 minutes
(chopping vegetables, cooking/gravy prep, assembling filling, prepping steak)

Cook Time: 30–35 minutes

• Blind bake pastry shells: 10 minutes
• Final bake (filled + topped): 20 minutes

Total Time: 55–65 minutes

Yield: 4 individual pot pies

Homemade Beef Pot Pie

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A comforting homemade beef pot pie made with tender beef, fresh vegetables, rich gravy, and flaky pastry shells. Perfect for using leftover steak, roast beef, or chicken.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 1/4 cups of cooked steak or tri-tip chopped
• 1 package frozen pastry shells (such as Wick’s Pie Shells) for the bottom crusts
• 1 package round pastry crusts (such as Wick’s) for the top crusts
• 2 cups russet potatoes, peeled and diced
• 1/2 cup carrots, diced
• 1/4 cup onion, chopped
• 1 zucchini (optional)
• 1 canned corn drained
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• salt and pepper to taste

For the Gravy

Toggle ingredient group

• 1 tablespoon butter
• 3 tablespoons of flour (or 1 tablespoon of cornstarch)
• 2 cups of chicken or beef broth
• 1 tablespoon Worcestershire sauce
• Optional: store-bought gravy may be used instead

Instructions

1. Pre-bake the pastry shells

Preheat oven to 400°F. Prick the bottom of each pastry shell with a fork. Bake for 8–10 minutes, or until lightly golden inside. (Ovens may vary.) Remove and set aside.

2. Sauté the vegetables

Wash and prep all vegetables. Heat olive oil and butter in a skillet over medium heat. Add carrots, onion, and zucchini (if using). Sauté for a few minutes until slightly softened. Season with salt and pepper.

3. Add potatoes, corn, and steak

Add drained corn, diced potatoes, and cooked steak to the skillet. Continue sautéing for a few more minutes until heated through and well combined.

4. Make the gravy

Transfer the mixture to a large bowl. In the same skillet, melt butter and whisk in flour (or cornstarch). Slowly add broth and Worcestershire sauce, stirring until thickened.

5. Combine and assemble

Pour gravy over the beef and vegetable mixture and stir to combine. Spoon filling into pre-baked pastry shells.

6. Top and bake

Cover with unbaked round pastry tops. Press edges to seal and crimp. Cut small vents in the top. Bake at 400°F for 15 minutes, or until golden brown and bubbling.

7. Serve

Let cool slightly before serving. Enjoy warm.

Notes

• You can use leftover steak, roast beef, or cooked chicken in this recipe.
• I used Wick’s frozen pie shells and pastry rounds, but any store-bought or homemade pie crust can be substituted. You will need four pastry bottoms and four pastry tops.
• Store-bought gravy can be used as a shortcut instead of homemade gravy.
• To make the gravy, you can use flour (3 tablespoons) or cornstarch (1 tablespoon).
• Brush pastry tops with melted butter instead of egg wash for an egg-free option.
• Blind baking the pastry shells helps keep the crust crisp and prevents sogginess.
• Do not overfill the shells, or the crust may become soggy.
• Filling can also be baked in a standard 9-inch pie dish instead of an individual shell.

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Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 524Total Fat 25gSaturated Fat 10gUnsaturated Fat 15gCholesterol 90mgSodium 624mgCarbohydrates 48gFiber 6gSugar 6gProtein 28g

Not all nutritional information is always 100% accurate.

Frequently Asked Questions

Can I use leftover steak for beef pot pie?

Yes! Leftover steak works perfectly in this recipe. I used leftover tri-tip, but roast beef, sirloin, or any cooked steak will work well.

Can I make beef pot pie with chicken instead?

Absolutely. This recipe is very flexible and can also be made with cooked chicken for a classic chicken pot pie version.

Can I use store-bought gravy?

Yes, store-bought gravy is a great shortcut if you want to save time. Homemade gravy adds more flavor, but both work well.

How do I keep the bottom crust from getting soggy?

Blind baking the pastry shells until lightly golden helps keep the crust crisp. Also, avoid adding overly thin or watery gravy.

Can I make beef pot pie ahead of time?

Yes. You can prepare the filling ahead of time and assemble it before baking. For best results, bake just before serving so the pastry stays crisp.

Can I freeze homemade beef pot pie?

Yes, but it’s best frozen before baking. Assemble the pies, wrap tightly, and freeze. Bake from frozen, adding extra time as needed.

What vegetables work best in pot pie?

Carrots, onions, potatoes, peas, corn, and zucchini all work well. You can use fresh or frozen vegetables depending on what you have.

Serving Suggestions

These individual beef pot pies are hearty on their own, but they pair well with simple sides like:

• Fresh green salad with a light vinaigrette
• Warm bread rolls or dinner rolls
• Slices of crusty French bread or baguette
• Roasted green beans or asparagus
• Simple steamed vegetables like broccoli or peas
• Cranberry sauce or chutney for a cozy, holiday-style twist

This homemade beef pot pie is the perfect comfort food for busy weeknights, Sunday dinners, or cold-weather cravings. It’s an easy way to turn leftover meat and fresh or frozen vegetables into a hearty homemade meal.

• New here? Be sure to Subscribe. Grab our bonus printable recipe binder and cooking resources. Plus, never miss a post with our newsletter!
• Don't forget to Pin it for Later
• Follow us on Pinterest
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Learn more about Wick's Pies

• Website: Wick's Pies https://www.wickspies.com/
• Facebook: Wick's Pies Bakery https://www.facebook.com/wickspiesbakery
• Instagram: Wick's Pies https://www.instagram.com/wickspies/

More Beef Recipes You'll Love

If you enjoyed this homemade beef pot pie, try these other easy beef dinner recipes:

• Cast Iron Tri-Tip Recipe
• Grilled Tri-Tip with Chimichurri
• Easy Grilled Steak Recipe
• Strip Steak Recipe
• Instant Pot Beef Stew
• Classic Instant Pot Beef Stew

The post Homemade Beef Pot Pie appeared first on Dear Creatives.

Serve it with baked potatoes cooked alongside the roast and a simple green salad for a complete meal with very little extra work.

After months (almost a year) of remodeling, my kitchen is almost finished, and having a working stove again has me excited to get back to cooking and baking! I can't wait to share more easy homemade recipes like this cast iron tri-tip with you.

Image Credits ©2026 Theresa Huse

Why You'll Love This Cast Iron Tri-Tip

• Easy oven or gas grill cooking method
• Simple ingredients, big flavor
• Quick to prep with minimal hands-on time
• Cast iron sear for a perfect crust
• Perfectly cooked, tender slices every time
• Great for leftovers like steak tacos, sandwiches, or pot pie

Ingredients You'll Need

• 3-pound tri-tip
• 1 tablespoon of olive oil
• garlic powder to taste
• salt and pepper to taste
• 2 garlic cloves
• 1-2 Italian peppers
• 2 green onions (optional)
• fresh oregano and rosemary
• 2 tablespoons butter

Equipment Needed

You will need a cast iron skillet and a meat thermometer for this recipe.

How to make Cast Iron Tri-Tip

Follow these simple steps to make juicy cast iron tri-tip in the oven or on the grill.

1. Trim the tri-tip and season generously on all sides.
2. Heat a cast iron skillet over medium-high heat with olive oil. Add the tri-tip and sear on both sides for several minutes until well browned.
3. Loosely cover the skillet with foil and transfer it to the oven (preheated and already baking potatoes).
4. Roast for about 15-20 minutes per pound, then carefully flip the tri-tip halfway through cooking. Add the butter, garlic, chopped green onions, and sliced Italian peppers to the skillet. Sprinkle with fresh oregano and a sprig of fresh rosemary.
5. Continue cooking until the tri-tip reaches your desired internal temperature.
6. Remove from the oven, fully cover with foil, and let the roast rest for 10-15 minutes before slicing.
7. Slice against the grain and serve with baked potatoes, salad, or your favorite side dishes.

Pin it for later or print the recipe below.

Yield: 4-6 Servings

Cast Iron Tri-Tip

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Sear this cast iron tri-tip on the stovetop, then finish it in the oven with butter, garlic, and sweet Italian peppers for a tender, juicy roast. It's an easy dinner recipe that's perfect served with baked potatoes and a fresh salad.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

• 3-pound tri-tip
• 1 tablespoon of olive oil
• garlic powder to taste
• salt and pepper to taste
• 2 garlic cloves
• 1-2 Italian peppers
• fresh oregano and rosemary
• 2 tablespoons butter

Instructions

1. Trim the tri-tip and season generously on all sides.
2. Heat a cast iron skillet over medium-high heat with olive oil. Add the tri-tip and sear on both sides for several minutes until well browned.
3. Loosely cover the skillet with foil and transfer it to the oven (preheated and already baking potatoes).

Add the butter, garlic, chopped green onions, and sliced Italian peppers to the skillet. Sprinkle with fresh oregano and a sprig of fresh rosemary.

4. Continue cooking until the tri-tip reaches your desired internal temperature.
5. Remove from the oven, fully cover with foil, and let the roast rest for 10-15 minutes before slicing.
6. Slice against the grain and serve with baked potatoes, salad, or your favorite side dishes.

Notes

• For best flavor, let the tri-tip sit at room temperature for 20–30 minutes before cooking.
  
• Always use a meat thermometer for accuracy—cook to your preferred doneness.
  
• Searing in a hot cast iron skillet helps lock in flavor and creates a rich crust.
  
• Add butter, garlic, and peppers after searing so they don’t burn in the pan.
  
• Let the tri-tip rest for 10–15 minutes before slicing to keep it juicy.
  
• Slice against the grain for the most tender results.
  
• Oven temperatures may vary slightly, so check early if your oven runs hot.

Great for leftovers—use in sandwiches, tacos, salads, or beef pot pie.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 56Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 10mgSodium 30mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

Not all nutritional information is always 100% accurate.

Recipe Tips

• Pat the tri-tip dry before seasoning for the best sear.
• Let the meat sit at room temperature for 20-30 minutes before cooking.
• Use a heavy cast iron skillet that can go directly into the oven.
• Add the butter and garlic after flipping the roast so they don't burn during the initial sear.
• Always let the meat rest before slicing.
• Slice against the grain for the most tender bites.
• Spoon some of the melted butter over the roast before serving.

What Temperature Should Tri-Tip Be?

Remove the tri-tip from the oven about 5–10°F before your desired final temperature to account for carryover cooking.

For the juiciest tri-tip, most people prefer medium-rare to medium.

Cook until the thickest part of the roast reaches your preferred temperature (see the doneness chart). For medium, remove the roast around 135–140°F and let it rest under foil for 10–15 minutes before slicing.

I'm still getting used to my new oven; it seems to run hot. All ovens vary slightly. Removing it at 150°F will generally result in medium-well.

Serve with:

• Baked potatoes
• Mashed potatoes
• Roasted vegetables
• Garden salad
• Caesar salad
• Pasta salad
• Dinner rolls
• Garlic bread

Storage & Reheating

Storage

Store leftover tri-tip in an airtight container in the refrigerator for up to 3–4 days. For best results, slice the meat before storing so it reheats more evenly.

Reheating

Reheat gently in a skillet over low heat with a splash of broth or butter to keep the meat juicy. You can also warm it in the oven, covered with foil, at 300°F until heated through.

Freezing

Freeze sliced or whole tri-tip in a freezer-safe bag or container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Leftover Ideas

Leftover tri-tip is perfect for:

• Beef pot pie (link this here when it’s live)
• Sandwiches or sliders
• Tacos or burrito bowls
• Steak salads
• Fried rice or pasta dishes

Frequently Asked Questions

Do I have to sear the tri-tip first?

Yes. Searing creates a flavorful crust and helps lock in juices before finishing the roast in the oven.

Why should I let tri-tip rest?

Resting allows the juices to redistribute throughout the meat, making every slice more tender and juicy.

Should I cover the tri-tip while baking?

Loosely tenting the skillet with foil helps prevent excessive browning while allowing the roast to cook evenly.

How do I know when tri-tip is done?

The most accurate way is to use an instant-read meat thermometer inserted into the thickest part of the roast.

Which way do I slice tri-tip?

Always slice against the grain. Because the grain changes direction in a tri-tip, you may need to rotate the roast before finishing the slices.

Can I make this recipe on the grill?

Yes. Grill over indirect heat after searing, or follow your favorite grilled tri-tip method. You can grill tri-tip using my grilled tri-tip recipe here.

More Beef Recipes You'll Love

If you enjoyed this Cast Iron Tri-Tip, try these other beef favorites from my kitchen:

• Grilled Tri-Tip with Chimichurri
• Easy Grilled Steak Recipe
• Instant Pot Beef Stew
• Herb Roast Beef
• Beef Pot Pie (perfect for leftovers) recipe coming soon! Subscribe so you don't miss out.
• Find more recipes here: Beef Recipes

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• Follow us on Pinterest
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After all the hard work is done. Our floors are finally done, and we are updating our decor. From a new TV stand with baskets, to island chairs, artwork and soft neutral decor and a touch of boho… Pieces that will bring texture, comfort, and a relaxed coastal vibe to our home.

If you're looking for coastal decor ideas for a kitchen, dining area, or living room, these are some of the furniture and decor finds inspiring our makeover. Whether you're planning a complete renovation or simply refreshing your space, I hope these ideas help you create a home you love.

Modern Coastal Decor Inspiration for a Kitchen and Living Room Makeover

After our kitchen flooded. My goals for my renovation of the kitchen, dining, and living room makeover is a modern, casual, coastal style. And possibly a mix of boho accents and colors from nature.

I’m using the new wood cabinets driftwood tones and island with wood painted cabinets in bonsai (a blue/green color) and white marble style granite countertops as the starting base. We used off white walls painted through the entire space. To lighten our space and mimic sand tones.

The decor will be a mix of neutrals, beach colors, blues, greens, and florals. Artwork and accents with natural textures. I can’t wait to share the entire process of this year long journey.

We are excited about getting to this point, and finally be on the home stretch.

Coastal Dining and Living Room Decor Finds

1. TV stand
2. Coffee Bar Cabinet (with mini fridge)
3. Area rug
4. Barrel Round Chair in white.
5. Barrel Round Chair as shown in sage green.
6. Curtains
7. Lamps
8. Artwork/Art Prints
9. Throw Pillows
10. Decorative baskets for throw blankets
11. Plants
12. Large Sea Shell Decorations

Coastal Kitchen Decor Finds

1. Counter Stools
2. Dining table set
3. Round Jute Rug
4. Pots for plants
5. Decorative Tray (Mother of Pearl)

Right now, find sales on home decor and decorative accents for your home.

4 Simple Tips for Creating a Relaxed Coastal Home

1. Add Pops of Color to a Neutral Foundation

Start with timeless neutrals like white, cream, tan, and light wood tones, then add pops of coastal-inspired color through artwork, pillows, or decor accents. Soft blues, greens, and lemon yellow can brighten a space without overwhelming it.

2. Layer Natural Textures

Bring warmth to your home with natural materials such as woven baskets, linen curtains, jute rugs, and wood furniture. Layering textures creates a cozy, lived-in coastal feel.

3. Let Natural Light Be the Star

Choose light-filtering curtains and keep window treatments simple to maximize natural light. Bright, airy spaces are a hallmark of relaxed coastal design.

4. Keep Decor Simple and Intentional

Avoid overcrowding surfaces. Instead, display a few meaningful pieces like coastal artwork, ceramics, greenery, or decorative trays to create a calm and inviting atmosphere.

More Home Decor Inspiration

• Home Decor Ideas
• Italian Lemon Coastal Decor Ideas
• Living Room Decor & Decorating Ideas
• Home Organization
• Furniture Upcycles
• DIY Home Decor Projects

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• Pin it for Later
• Follow us on Pinterest
• Shop our favorites on Amazon

The post Coastal Decor Finds for a Kitchen and Living Room Makeover (Modern Coastal Style) appeared first on Dear Creatives.

Honestly, this recipe can be made any night of the week. It has easy toppings (which can be customized to your preference) the prep is quick as is the bake time of about 15 minutes.

Image Credits ©2026 Theresa Huse DearCreatives.com

Why You Will Love These Cod Fish Tacos

• easy sheet pan dinner
• quick weeknight recipe
• easy to customize the toppings
• lighter taco recipe
• flavorful but simple

Ingredients for Cod Fish Tacos

• cod fillets (1 pound)
• olive oil
• paprika
• chili powder
• cumin
• garlic powder
• salt and pepper
• corn tortillas
• shredded lettuce
• tomatoes (diced)
• onion (white)
• lime wedges

Ingredients for Easy Guacamole

• avocados (1 extra large or 2 regular sized)
• lime juice
• tomato
• white onion (optional)
• garlic powder
• salt

How To Make Sheet Pan Cod Fish Tacos

Image steps and instructions:

Instructions

1. Preheat the oven to 400°F and prepare the baking sheet.
   Cover the baking sheet with aluminum foil and drizzle olive oil onto the sheet pan.
2. Season the cod generously with paprika, chili powder, garlic powder, cumin, salt and pepper.
3. Bake until flaky and tender.
   Until the fish has reached 145°F internal temperature, about 15 minutes.
4. Prepare the guacamole while the fish bakes.
5. Lightly fry corn torillas OR wam them in the micowave.
6. Flake or cut cod into pieces.

Make the Easy Guacamole

1. Mash the avocado
2. Stir in the lime juice, salt and pepper.
3. Add diced tomatoes and minced white onions if you like.
   Make adjustments to your preference.

Assemble the Fish Tacos

1. Assemble the tacos with toppings, homemade guacamole, and lime wedges.

Recipe Tips for the Best Fish Tacos

• Don't overcook the cod
  (use a meat thermometer to help gauge when it is done).
• Warm tortillas before serving
• Use fresh lime juice
• Lightly frying tortillas add texture
• Toppings can be customized to your liking
• Feeding a hungry crowd? While 1 pound of cod stretches beautifully for 4 standard servings when loaded with toppings, you might want to bump it up to 1.5 pounds of cod if you have hungry teenagers or want guaranteed leftovers for lunch the next day!

Fish Taco Topping Ideas

• Shredded lettuce
• Tomatoes
• Onions
• Guacamole
• Cilantro
• Cabbage
• Cotija cheese
• Salsa

FAQ

Can I use frozen cod?

Yes, make sure to thaw, and pat dry before seasoning the cod.

What other fish works?

Tilapia, Mahi-Mahi, Salmon. Other options include Snapper, Halibut, or Swordfish.

Are corn torillas gluten-free?

Yes, they are made with corn flour.

Can I make these ahead?

Yes, it is possible. After baking keep them in the refridgerator and heat them to serve in the microwave. Then add to warm tortillas and top them (with the prepped toppings).

Storing Leftover Fish Tacos

Add to a food-safe container with a lid and store them in the refridgerator no longer than 3 days.

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Printable Recipe for Easy Sheet Pan Cod Fish Tacos

Yield: 12 tacos

Easy Sheet Pan Cod Fish Tacos

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Tender baked cod seasoned with paprika, chili powder, garlic powder, and cumin, then tucked into warm corn tortillas with fresh toppings and easy homemade guacamole. These Easy Sheet Pan Cod Fish Tacos are a quick and flavorful dinner recipe perfect for busy weeknights or summer meals.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the Cod Fish Tacos

Toggle ingredient group

• 1 lb. cod fillets
• 2 Tbsp. olive oil
• 1 tsp. paprika
• 1 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp cumin
• Salt and pepper, to taste
• Corn tortillas
• Shredded lettuce
• Diced tomatoes
• Minced onions
• Lime wedges

For the Easy Guacamole

Toggle ingredient group

• 1 avocado (extra large)
• 1 tbsp lime juice
• Pinch of salt
• Diced tomatoes or onions, optional

Instructions

Prepare the Cod

1. Preheat the oven to 400°F and prepare a baking sheet.
   
2. Cover the baking sheet with aluminum foil and drizzle olive oil onto the sheet pan.
   
3. Season the cod generously with paprika, chili powder, garlic powder, cumin, salt, and pepper.
   
4. Bake until flaky and tender, or until the fish reaches an internal temperature of 145°F, about 15 minutes.
   

Make the Easy Guacamole

1. Prepare the guacamole while the fish bakes.
   

Warm the Tortillas

1. Lightly fry the corn tortillas or warm them in the microwave.
   

Assemble the Fish Tacos

1. Flake or cut the cod into pieces.
   
2. Assemble the tacos with toppings and lime wedges.

Notes

• Warm or lightly fry corn tortillas before serving.
• Use pre-shredded lettuce for easy prep.
• Fresh lime wedges add extra flavor.
• Do not overcook the cod or it may become dry.
• For the guacamole you can add 1/4 tsp. garlic powder, or a crushed garlic clove for extra flavor, and a Tbsp. of salsa.

Note on Servings: This recipe serves 4 people (3 tacos each) when loaded with all the toppings. However, if you are feeding hungry teenagers or big eaters, I highly recommend bumping the cod up to 1.5 pounds so everyone gets a bit more fish per taco!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  PriorityChef Granite Mortar and Pestle Set - 6.1 Inch Natural Stone Molcajete Mexicano for Spices, Seasonings, Pastes - Pestle and Mortar Bowl for Fresh Guacamole, Salsa, Pesto, Small, Grey
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  HolaTasty Taco Holders Set of 4 Ceramic, Dual Taco Stand for Dinner Plate - Compact Taco Rack 2-Slot for Hard Shell Tacos, Tuesday Taco Server Mini Taco Holder, Taco Heater for Microwave Oven, White

Nutrition Information

Yield

4

Serving Size

3 tacos
Amount Per Serving Calories 206Total Fat 17gSaturated Fat 2gUnsaturated Fat 14gCholesterol 5mgSodium 77mgCarbohydrates 14gFiber 9gSugar 1gProtein 6g

Not all nutritional information is always 100% accurate.

If you aren't making it now, pin it for later!

More Taco Recipes

• Ground Beef Tacos (under 30-minutes)
• Steak Tacos (quick and easy)
• Chicken Tacos
• Taco Potatoes
• Taco Seasoning Recipe

More Easy Dinner Recipes

• Baked Salmon
• Sheet Pan Shredded Chicken Nachos
• Sheet Pan Chicken Breasts
• Grilled Recipes
• Dinner Recipes
  
  

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