I have been making this strawberry pie recipe for ages.  It is so good, so so good.

Slab Pies are all over the magazines and pinterest and thought that it is the best idea ever, especially for holidays summer cookouts.  I made a quick shortbread crust that didn’t require any rolling like regular pie dough. I will be definitely using this shortbread crust for other pies.

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•  Peach Slab Pie is another simple version of this recipe and I am not sure which is my favorite! If you try them let me know which one you like best!
• Mixed Berry Slab Pie is filled with strawberries, blueberries and blackberries with a flaky crust.
• Caramel Apple Slab Pie is always a crowd favorite with tart apples, crumb topping and sweet caramel drizzle.

Strawberries have always been my favorite. This pie makes me think of the times my grandma would take us to the big strawberry fields near her house.  I am sure we would eat just as many strawberries as we put in the basket.

One time my cousin Stacy was with us for strawberry picking and we spotted a snake in the field. We screamed and ran like heck. I’m sure our screaming scared the snake and as it slithered away, Stacy was running right after the snake without realizing it.

The rest of us were calling after her but she just kept going. Eventually the snake took off in a different direction.  We laughed and laughed afterwards. We had such fun times picking peaches and strawberries.  I’m sure we were way more trouble than we were worth though.  Grandma’s really are the best.

Don’t miss the video to see how simple this dessert comes together!

Strawberry Slab Pie is everything you love about classic strawberry pie, made easier for serving a crowd. It’s the kind of dessert that disappears fast—bright, fresh, and totally irresistible. Add it to your summer baking list and be ready to share the recipe—everyone will be asking for it!

Have you tried this Strawberry Pie Recipe? Please leave a comment and a rating below and let us know how it turned out!

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Strawberry Slab Pie

Perfect for feeding a crowd! This strawberry slab pie is a twist on my grandma’s strawberry pie with a shortbread crust.

Course Desserts

Cuisine American

Keyword fresh strawberry pie, Pie, slab pie, strawberry pie, strawberry slab pie

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 servings

Calories 305kcal

Author Milisa

Ingredients

for the crust:

• 2 ¼ cup all purpose flour
• ¼ cup sugar
• ¼ teaspoon kosher salt
• 1 cup cold butter cut into cubes

for the pie:

• 6 oz strawberry jello
• 1 ½ cups sugar
• ⅓ cup cornstarch
• ½ tsp salt
• 20 oz sprite 2 1/2 cups
• 32 oz strawberries washed and tops removed
• Whipped topping or whipped cream for garnish.

Instructions

• Preheat oven to 325°.
• Mix flour, sugar, salt and butter together until crumbly.
• Press into a 18 x 12 inch sheet pan and prick all over with a fork.
• Bake 22-25 minutes or until light brown.
• Remove from oven and cool on a wire rack.
• Add a jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat.
• Bring to a boil and whisk until stir thickened.
• Remove from heat and cool to room temperature.
• Slice strawberries.
• Arrange over crust.
• Pour filling over strawberries Refrigerate 2 hours or until set.
• Garnish with whipped topping.

Video

Notes

• Sugar Substitute: Readers have made this with sugar substitute such as splenda with good results. 
• Sugar-Free Jello: Sugar- Free Jello works in this recipe.
• Sprite Substitute: Sprite Zero or Water can be used in place of the sprite.
• Pie Crust: Use 2 refrigerated pie crusts in place of the shortbread crust if desired. Bake before filling.
• Make into Round Pies: Use 2, 9-inch pie plates instead of the cookie sheet pan if desired.
• Frozen Berries: Frozen berries are not recommended for this recipe, fresh strawberries or raspberries work best.

Storage: Pie can be stored in the refrigerator, covered with plastic wrap up to 3 days.

Nutrition

Serving: 1g | Calories: 305kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 212mg | Fiber: 2g | Sugar: 31g

 Recipe originally shared in 2016, updated with recipe substitutions and notes.

The post Strawberry Slab Pie appeared first on Miss in the Kitchen.

If you are looking for an easy apple pie recipe, this caramel apple slab pie is the perfect recipe. Best served up with a big scoop of vanilla ice cream or try our homemade cinnamon ice cream.

Why You’ll Love this Apple Slab Pie

• A delicious recipe using fresh apples, store bought or homemade pie crust and the easiest crumb topping that I use for my apple crisp recipe.
• Great for fall with tons of flavor from the cinnamon and brown sugar and tart apples. Paired with the streusel topping and caramel drizzle, this is even better than a traditional apple pie.
• Sheet pan pies are an easy way to make a dessert for a large group for the holiday season.

Ingredients for Caramel Apple Slab Pie

• Granny Smith Apples are the best apples for apple pie recipes but you can substitute gala apples, fuji apples or honey crisp.
• Brown Sugar – To sweeten the tart apples.
• Corn Starch – Thickens the pie.
• Ground Cinnamon – to flavor the apples.
• Pie Crust for Double Crust – This is my go-to pie crust recipe, use store bought to make it even easier.
• Crumble Topping: All purpose flour, brown sugar, old fashioned oats, butter, cinnamon.
• Caramel Sauce – Adds amazing flavor to the finished pie.
• Vanilla Ice Cream for Serving.

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Step-by-Step Directions for Apple Slab Pie Recipe

1. For the Apple Filling: Peel and core apples and slice into 1/4-inch slices. I use a mandoline slicer to make uniform slices.
2. Place sliced apples in a large bowl and mix with brown sugar, corn starch and cinnamon. Set aside.

3. Crust: Roll the pie dough out on a lightly floured surface into a large rectangle, about 14 x 20 inches. Press the pie crust into a rimmed sheet pan, I used a 13 x 18 x 1 inch pan. Place the pie crust into the refrigerator while you make the crumb topping.

4. Crumble Topping: Add flour, brown sugar, oats and cinnamon to a large bowl. Slice cold butter into the flour mixture. Mix with a fork, pastry cutter or use your hands until butter is the size of small peas and oat and flour becomes coarse crumbs.

5. Make the Pie: Remove pie crust from the refrigerator. Stir the apples. Spoon apples over the top of the crust, leaving excess liquid in the bowl. Sprinkle crumble mixture over the top of the filling in an even layer.
6. Bake: Place in a pre-heated oven for 40- 45 minutes or until crust and crumble are golden brown.
7. Cool: Remove from oven to a wire rack. Cool 15 minutes.
8. Caramel: Drizzle the top of the pie with caramel sauce.

9. Serving: Slice and serve with a big scoop of vanilla ice cream and additional caramel sauce.

Caramel Apple Pie Notes and Tips

• Storage: Cover pie with foil and keep in the refrigerator up to 3 days.
• Crust Tips: Keep the dough chilled until ready to make the pie. Add more flour as you are rolling the dough to keep it from sticking.
• Caramel: Make homemade caramel sauce or use your favorite caramel ice cream topping or syrup.
• Occasions: Apple pie is one of those desserts that doesn’t require an occasion and this recipe is easy enough for any day of the week. It is a large pie so it’s great for family gatherings and holidays like 4th of July, Thanksgiving and Christmas.

More Apple Desserts You’ll Love

• Apple Upside Down Cake is one of the easiest cake recipes and a delicious fall dessert.
• Fresh Apple Cake is from my mom’s recipe box. It’s an easy recipe that everyone will love.
• Apple Fritters are a homemade version of the donut shop favorite and totally irresistible.
• This Apple Fritter Cake is one of our favorite things to bake and a must-try for fall.

This decadent apple slab pie is made with a flaky crust, tart Granny Smith apples and cinnamon and brown sugar crumble topping. It’s the perfect treat for any occasion, from a weeknight family dinner to a holiday feast.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Caramel Apple Slab Pie

Caramel Apple Slab Pie is a delicious dessert to feed a crowd. Made with thin sliced cinnamon apples topped with a crumble topping and caramel sauce.

Course Apple Desserts

Cuisine American

Keyword apple pie with crumb topping, caramel apple pie, slab pie

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 16 Servings

Calories 324kcal

Author Milisa

Ingredients

• 8 Granny Smith Apples
• ¾ cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon cinnamon
• Pie Crust for 2 Pies homemade or store bought
• 1 cup all purpose flour
• 1 cup brown sugar
• 1 cup old fashioned oats
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• ½ cup butter
• ¼ cup caramel sauce plus more for serving
• Vanilla Ice Cream for Serving optional

Instructions

• Preheat oven to 375°.
• Peel, core apples and slice into 1/4-inch slices. I use a mandoline to make uniform slices.
• Place sliced apples in a large bowl and mix with brown sugar, corn starch and cinnamon. Set aside.
• Lightly flour a clean surface. Roll the crust out to about 14 x 20 inches. Press the pie crust into a rimmed sheet pan, I used a 13 x 18 x 1 inch pan. Place the pie crust into the refrigerator while you make the crumb topping.
•  Add flour, brown sugar, oats and cinnamon to a large bowl. Slice cold butter into the flour mixture. Mix with a fork, pastry cutter or use your hands to create a crumbly mixture.
• Remove pie crust from the refrigerator. Stir the apples. Spoon apples over the pie crust, leaving excess juice in the bowl. Sprinkle crumble mixture over the top in an even layer.
• Bake for 40- 45 minutes or until crust and crumble are golden brown.
•  Remove from oven to a wire rack. Cool 15 minutes.
• Drizzle with caramel sauce.
• Slice and serve with a scoop of vanilla ice cream and additional caramel sauce.

Notes

Storage: Cover pie with foil and keep in the refrigerator up to 3 days.

Crust Tips: Keep the dough chilled until ready to make the pie. Add more flour as you are rolling the dough to keep it from sticking.

Caramel: Make homemade caramel sauce or use your favorite caramel ice cream topping or syrup.

Occasions: Apple pie is one of those desserts that doesn’t require an occasion and this recipe is easy enough for any day of the week. It is a large pie and will feed a crowd so it’s perfect for holidays like 4th of July, Thanksgiving and Christmas plus cookouts and potlucks.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 53g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 172mg | Fiber: 3g | Sugar: 32g

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We love picking wild blackberries on the ranch to make every kind of blackberry dessert including this Easy Blackberry Crisp and No Bake Blackberry Cheesecake.

This easy blackberry hand pies recipe can be made with fresh or frozen blackberries and it’s so simple to make with homemade or pre-made pie crusts.

Ingredients Needed

• Blackberries ~ Fresh or frozen.
• Granulated Sugar
• Lemon Juice
• Corn Starch
• Pie Crust ~ Homemade or store bought.
• Ground Cinnamon

Step By Step Directions

Top each with another pie crust circle.

Crimp the edges of each pie together with a fork.

Beat an egg with a tablespoon of water and brush over the pies.

Mix sugar and cinnamon together in a small bowl. Sprinkle over the pies.

Brush egg wash over both sides of star cut-outs and place on the side of each pie. Sprinkle with cinnamon sugar.

Bake 17-20 minutes or until golden brown.

Remove to a wire rack to cool.

Serve warm or at room temperature.

More Delicious Hand Pie Recipes to Try

Fried Apple Hand Pies are one of the most amazing desserts that I’ve ever made. The crust is so flaky that it literally melts in you mouth.

Fried Lemon Hand Pies are the perfect balance of sweet and tart making them totally irresistible.

If you are looking for a great make ahead dessert these Blackberry Hand Pies are a sure to please for any occasion.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Blackberry Hand Pies

Blackberry Hand Pies are a super simple dessert perfect for summer. These mini fruit pies are made with fresh blackberries inside flaky pie crust for the best hand-held treat.

Course Desserts

Cuisine American

Keyword baked hand pies, blackberry desserts, fruit pies, hand pies, mini blackberry pies, mini pies

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 14 Pies

Calories 119kcal

Author Milisa

Ingredients

• 2 cups blackberries fresh or frozen
• ⅓ cup + 1 tablespoon granulated sugar divided
• 1 tablespoon lemon juice
• 1 ½ tablespoons corn starch
• pie crust for 2 pies homemade or pre-made
• 1 egg
• 1 tablespoon water
• ½ teaspoon ground cinnamon

Instructions

• Add blackberries to a saucepan with 1/3 cup sugar, lemon juice and corn starch.
• Stir together and cook over medium heat. Cook, stirring occasionally until pie filling comes to a low boil and is thickened. Remove from heat.
• Preheat oven to 375°.
• Roll out the pie crust and cut into 3 inch circles using a cookie cutter. We made 28 circles by pressing the scraps together and re-rolling the pie dough.
• Place 14 of the circles onto parchment lined, rimmed baking sheets.
• Use a small cookie cutter to cut the centers out of the remaining pie crusts. We used a small star cutter.
• Spoon about 1 tablespoon of blackberry pie filling onto each pie crust.
• Top each with another pie crust circle.
• Crimp the edges of each pie together with a fork.
• Beat an egg with a tablespoon of water and brush over the pies.
• Mix 1 tablespoon sugar and cinnamon together in a small bowl. Sprinkle over the pies.
• Brush egg wash over both sides of star cut-outs and place on the side of each pie. Sprinkle with cinnamon sugar.
• Bake 17-20 minutes or until golden brown.
• Remove to a wire rack to cool.
• Serve warm or at room temperature.

Notes

Storage: Store hand pies in a zip top baggie at room temperature up to 2 days or refrigerate up to 5 days.

Freeze: Freeze baked pies in a single layer in a freezer bag up to 3 months.

Serving Suggestions: Serve with sweetened whipped cream or vanilla ice cream if desired.

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 93mg | Fiber: 2g | Sugar: 5g

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Frozen desserts like Frozen Strawberry Cheesecake and Blackberries and Cream Ice Cream are just the ticket for hot summer days. These desserts can be put together in just minutes.

We love all things pineapple and this pie is so creamy and delicious. It is easy to make with just 3 ingredients. A favorite to have on hand for a weeknight dessert or perfect for company. I also love this Key Lime Pie!

Ingredients Needed

• Cream Cheese
• Sweetened Condensed Milk
• Canned Crushed Pineapple
• Graham Cracker Crust – get the 10″, larger one.
• Cool Whip – or sweetened whipped cream
• Fresh Pineapple – Optional for garnish
• Fresh Mint – Optional for garnish

Step By Step Directions

Add softened cream cheese to a mixer bowl and beat until smooth.

Next, add sweetened condensed milk, mixing at low speed until combined, then raising to medium speed about 2 minutes.

Fold in 1 cup crushed pineapple, with the juice. Reserve the remaining pineapple for garnish or another use.

Pour into a 10-inch pre-made graham cracker crust.

Cover and freeze 6-8 hours or over night.

Remove from freezer when you are ready to serve and top with Cool Whip.

Garnish with drained crushed pineapple or chunks of fresh pineapple and mint leaves if desired.

Allow the pie to sit at room temperature about 10- 15 minutes before slicing and serving for a cool and refreshing dessert.

Cover and return pie to the freezer immediately after serving.

Recipe Notes

Store Frozen Pineapple Pie in a covered dish in the freezer up to 3 days.

For longer storage, wrap tightly in 2 layers of plastic wrap and place in a freezer bag or add a layer of aluminum foil. Store in the freezer up to 6 weeks.

Occasions: Make a frozen pineapple pie for summer cookouts, 4th of July celebrations, holidays, birthdays and dinners with friends.

More Pineapple Desserts to Try

• Pineapple Dump Cake is one of the easiest recipes you will ever make and it’s always a huge hit.
• Pineapple Sweet Rolls are great for a weekend brunch or sweet treat any time of day.
• No Bake Pineapple Cheesecake is light and fluffy and filled with delicious pineapple flavor.
• Easy Pineapple Upside Down Cake is the classic dessert that everyone will love and it’s a super simple from scratch recipe.
• Dole Whip from BellyFull will instantly transport you to Disney!

If you are looking for a super easy make ahead dessert, this Frozen Pineapple Pie is a refreshing treat to enjoy for any occasion.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Frozen Pineapple Pie

Frozen Pineapple Pie is an easy make ahead dessert perfect for summer parties and cookouts. A creamy and delicious dessert perfect for pineapple lovers.

Course Ice Cream and Frozen Desserts

Cuisine American

Keyword frozen pie, Pie, pineapple ice cream pie, pineapple pie, summer desserts

Prep Time 5 minutes minutes

Additional Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 8 Servings

Calories 388kcal

Author Milisa

Ingredients

• 1 10 inch graham cracker crust
• 8 oz softened cream cheese
• 14 oz can sweetened condensed milk
• 1 cup crushed pineapple with juice
• 4 ounces Cool Whip or sweetened whipped cream optional for garnish
• remaining crushed pineapple drained or fresh pineapple for optional garnish
• fresh mint leaves optional for garnish

Instructions

• Add softened cream cheese to a mixer bowl and beat at medium speed until smooth.
• Add sweetened condensed milk and continue beating at medium speed, about 2 minutes.
• Fold in 1 cup of crushed pineapple with the juice.
• Pour into graham cracker pie crust.
• Cover and freeze for 4 to 6 hours or until frozen solid..
• Remove pie from freezer and garnish with Cool Whip, reserved drained pineapple or fresh diced pineapple and mint leaves.
• Let the pie stand at room temperature for about 10 minutes before slicing.
• Return covered pie to the freezer immediately.

Notes

Store Frozen Pineapple Pie in a covered dish in the freezer up to 3 days.

For longer storage, wrap tightly in 2 layers of plastic wrap and place in a freezer bag or add a layer of aluminum foil. Store in the freezer up to 6 weeks.

Occasions: Make a frozen pineapple pie for summer cookouts, 4th of July celebrations, holidays, birthdays and dinners with friends.

Nutrition

Serving: 1g | Calories: 388kcal | Carbohydrates: 48g | Protein: 8g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 182mg | Fiber: 1g | Sugar: 46g

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No Bake Cherry Cheesecake is my go to dessert for special occasions and this holiday version is sure to be a hit for Christmas this year.

Eggnog no bake cheesecake is a super simple pie that can be made ahead for any holiday gathering. It comes together in less than 10 minutes and is sure to be a crowd favorite.

Ingredients Needed

• Cream Cheese ~ Softened.
• Cheesecake Instant Pudding ~ Vanilla will work if you can’t find cheesecake flavor.
• Eggnog
• Cool Whip ~ Substitute sweetened whipped cream if preferred.
• Pre-made Graham Cracker Crust
• Fresh Grated Nutmeg for garnish

Step By Step Directions

• Add cream cheese, instant pudding, eggnog and nutmeg to a mixer bowl.

Beat at low speed until the mixture comes together. Raise to medium-high speed and mix about 2 minutes, until whipped and smooth.

• Fold in Cool Whip. 

• Spoon into graham cracker crust and smooth evenly.
• Refrigerate 4 hours or until ready to serve.

• Garnish with additional Cool Whip and fresh grated nutmeg if desired.

Storage

Store no bake cheesecake, covered in the refrigerator up to 4 days. 

More No Bake Cheesecake Recipes to Try

No Bake Blackberry Cheesecake is cool and creamy and loaded with fresh blackberries. Served up in individual cups with chocolate graham crackers. 

Peanut Butter Whatchamacallit Pie is made with my favorite Whatchamcallit candy bars and no bake peanut butter cheesecake in a graham cracker crust. A great make ahead dessert for any occasion.

No Bake Oreo Cheesecake is always on the most requested desserts list. It’s perfect for cookies and cream lovers, served up in individual glasses for parties and entertaining.

See all of our No Bake Desserts for more inspiration. 

Add this No Bake Eggnog Cheesecake to your holiday desserts list. A cool and creamy holiday flavored pie to make for any Christmas celebration. 

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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No Bake Eggnog Cheesecake

No Bake Eggnog Cheesecake is a quick and easy dessert to make for the holidays. Rich and creamy and loaded with eggnog flavor made with just 6 ingredients.

Course No Bake Desserts

Cuisine American

Keyword easy Christmas pie, eggnog cheesecake, Eggnog dessert, eggnog pie, no bake eggnog pie

Prep Time 10 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 Servings

Calories 241kcal

Author Milisa

Ingredients

• 8 ounces cream cheese softened
• 3.4 ounce instant pudding cheesecake or vanilla flavor
• 1 ½ cups eggnog
• ½ teaspoon ground nutmeg plus more for garnish
• 1 cup Cool Whip or sweetened whipped cream plus more for garnish

Instructions

• Add cream cheese, instant pudding, eggnog and nutmeg to a mixer bowl. Beat at low speed until mixture comes together. Raise to medium-high speed and beat until thickened and smooth, about 2 minutes.
• Fold in Cool whip or sweetened whipped cream.
• Pour into graham cracker crust and smooth evenly.
• Refrigerate 4 hours or overnight.
• Garnish with additional Cool Whip and nutmeg if desired.

Notes

No Bake Eggnog Cheesecake can be stored covered, in the refrigerator up to 4 days.

Nutrition

Serving: 1g | Calories: 241kcal | Carbohydrates: 15g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 229mg | Sugar: 11g

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Our homemade Cinnamon Ice Cream is the perfect topping for warm apple pie, Apple Crisp or Fresh Apple Cake.

The smell of warm apple pie is just about impossible to beat and who can resist a slice of apple pie topped with ice cream? This simple recipe is easy enough for any day of the week and delicious enough for holidays and special occasions.

The old saying goes, “as easy as pie” but I always take exception when it comes to the pie crust. I’ve been using this pie dough recipe for ages and it’s pretty simple to make in the food processor and easy to roll out and shape. If I’m pinched for time, I like to use a store bought crust.

🟢 Ingredients Needed

• Pie Dough – homemade or store bought for double crust
• Apples ~ Use your favorite variety: Honey Crisp, Granny Smith, Gala or Fuji are great options.
• Brown Sugar
• Cornstarch
• Ground Cinnamon
• Kosher Salt
• Egg
• Granulated Sugar

🟢 Step by Step Directions

1. Peel and core apples and cut into quarters.
2. Thinly slice the apples and place in a large bowl.
3. In another bowl, combine brown sugar, cinnamon, cornstarch and salt.
4. Pour over the sliced apples and toss to coat.
5. Place one pie crust into the skillet.
6. Add the cinnamon apple filling, spreading evenly.
7. Roll out the top pie dough and place over the top of the apples.
8. Trim and crimp the edges to seal.
9. Cut a few slits in the top to vent.
10. Beat the egg and brush over the pie crust and sprinkle with sugar.
11. Place the skillet onto a rimmed baking sheet and bake the pie for 45 minutes or until filling is bubbly, crust is golden brown and the apples are cooked through.
12. Cool on a baking rack for about 30 minutes before slicing.
13. Slice the pie and serve warm or at room temperature.
14. Top with a scoop of homemade Cinnamon Ice Cream for a decadent and delicious dessert that everyone will love.

🟢 Recipe Notes

Storage: Store pie covered at room temperature up to 2 days or refrigerate up to 4 days.

Pie Pan: If you don’t have a cast iron skillet, a 9 inch pie dish works too.

If you love fall baking and apple desserts, you will also love this Caramel Apple Slab Pie and these Fried Apple Hand Pies that are out of this world delicious.

Skillet Apple Pie with cinnamon ice cream is a comforting and delicious dessert for any occasion. A flaky double crust pie with tender and juicy cinnamon apples is a surefire winner every single time.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

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Skillet Apple Pie

Skillet Apple is a classic American dessert that is perfect for any occasion. This double crust apple pie bakes in a cast iron skillet for a delicious flaky crust filled with cinnamon apples.

Course Apple Desserts

Cuisine American

Keyword cast iron apple pie, double crust apple pie, homemade apple pie

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Additional Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Calories 337kcal

Author Milisa

Ingredients

• prepared pie dough for double crust
• 8 apples peeled, cored, and sliced (about 6 cups) Honey Crisp, Granny Smith or Fuji
• ¾ cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• pinch of kosher salt
• 1 egg beaten
• 1 teaspoon sugar
• Cinnamon Ice Cream for Serving

Instructions

• Preheat oven to 375°.
• Place apples slices into a large bowl.
• In a small bowl, combine brown sugar, cornstarch, cinnamon and salt.  
• Pour over apple slices and toss to coat.  
• Place one pie dough in a 10 inch cast iron skillet or a 9 inch pie plate.
• Pour apple mixture into crust and top with top pie dough. Trim and press edges to seal.  
• Using a sharp knife, cut several slits to vent.  
• Brush top with egg and sprinkle with sugar.  
• Place on a rimmed baking sheet and bake for 45 minutes or until crust is golden brown and apples are cooked through.
• Cool 30 minutes or to room temperature before slicing.
• Serve with cinnamon ice cream if desired.

Notes

Store pie covered with foil at room temperature up to 2 days or in the refrigerator up to 4 days,.

Nutrition

Serving: 1g | Calories: 337kcal | Carbohydrates: 62g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 162mg | Fiber: 5g | Sugar: 40g

The post Skillet Apple Pie appeared first on Miss in the Kitchen.

Lemon desserts are always a hit at our house. We love Lemon Bars with Cream Cheese Icing, Lemon Pound Cake and Lemon Blueberry Tiramisu. 

No Bake Lemon Pie ~ Easy Dessert Recipe

A cool and creamy no bake lemon pie is just the ticket for any dessert occasion like summer cookouts, potlucks and holiday gatherings. It’s so simple to mix together with a few staple ingredients and is sure to be a crowd favorite. 

Ingredients Needed:

• Cream Cheese
• Powdered Sugar
• Lemon Instant Pudding 
• Milk
• Lemon Juice
• Cool Whip
• Graham Cracker Crust
• Optional Garnishes:
• Cool Whip or Sweetened Whip Cream
• Lemon Slices

How to Make No Bake Lemon Pie:

• Add cream cheese to a mixing bowl with powdered sugar and beat at medium speed, 2 minutes.
• Add pudding mix, milk and lemon juice to the mixer bowl and beat at low speed until mixture comes together. Raise to medium speed and continue to beat until light and fluffy.
• Fold in cool whip. 

• Pour into graham cracker crust and spread evenly. 
• Refrigerate 8 hours.

• Garnish with additional cool whip or whipped cream and lemon slices.

Frozen Lemon Pie:

Cover and freeze pie before garnishing. Pie can be frozen up to 3 months. Place in refrigerator about 30 minutes before slicing and serving. 

More Delicious No Bake Pie Recipes:

• Peanut Butter Whatchamacallit Pie
• Cherry Cream Cheese Pie Shooters
• Frozen Strawberry Cheesecake
• Peanut Butter Pie

If you are looking for an easy dessert this No Bake Lemon Pie is the perfect make ahead treat that is cool and refreshing. Made with just a few ingredients and it comes together in about 10 minutes.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK & PINTEREST!

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No Bake Lemon Pie

No Bake Lemon Pie is a quick and easy dessert perfect for any occasion. Made with cream cheese and lemon instant pudding for a refreshing and delicious pie that also makes a great frozen treat.

Course Pies

Cuisine American

Keyword lemon icebox pie, lemon pie, lemon pie with instant pudding and cream cheese, no bake pie

Prep Time 10 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 1 Pie

Calories 332kcal

Author Milisa

Ingredients

• 8 ounces cream cheese softened
• ½ cup powdered sugar
• 3.4 ounce box lemon instant pudding mix
• ½ cup milk
• 1 tablespoon lemon juice
• 2 cups Cool Whip or sweetened whipped cream plus more for garnish
• 1 prepared graham cracker crust
• lemon slices for garnish

Instructions

• Beat softened cream cheese with powdered sugar with an electric mixer until smooth, about 2 minutes.
• Add lemon pudding mix, milk and lemon juice. Beat at low speed until milk is combined, raise to medium speed and beat 2 minutes.
• Fold in cool whip until no white streaks remain.
• Pour into prepared graham cracker crust.
• Cover and refrigerate 8 hours or overnight.
• Garnish with additional Cool Whip or Whipped Cream and slices of lemon if desired.

Notes

For Frozen Lemon Pie:

Cover and freeze before garnishing. To freeze for an extended period, up to 3 months, cover with 2 layers of plastic wrap plus a layer of aluminum foil. Remove from freezer into the refrigerator for about 30 minutes before slicing and serving.

Store pie in refrigerator up to 4 days.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 33g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 260mg | Fiber: 1g | Sugar: 17g

The post No Bake Lemon Pie appeared first on Miss in the Kitchen.

Pies are the most requested dessert for holidays and celebrations in our family. My kids always prefer pie to birthday cake and I have to say I totally agree that pie is always the answer. If you are a cake lover, you’ll have to try these Kahlua Cupcakes for a decadent dessert.

There’s no such thing as too much chocolate in my book. This chocolate pie is the perfect dessert for any occasion and easy enough for any day of the week. The hardest part is waiting on it to chill!

Ingredients Needed:

• Baked Pie Crust ~ Homemade or store bought. Graham cracker crust or Oreo crust works too.
• Sugar
• Cornstarch
• Milk
• Butter
• Egg Yolks
• Bittersweet Chocolate
• Espresso Powder ~ optional
• Vanilla Extract
• Sweetened Whipped Cream or Cool Whip for garnish

Step-by-Step Instructions:

• Prepare and bake the pie crust and allow to cool to room temperature before you make the pie filling.

• Separate the eggs placing egg yolks in a medium size bowl. Beat the egg yolks and set aside.
• Coarsely chop the chocolate. Set aside.

• In a heavy bottom saucepan, add sugar and cornstarch, whisking to combine.
• Whisk in about half of the milk.
• Place over medium heat and cook, whisking often about 2 minutes.
• Add remaining milk and whisk continually until mixture comes to a boil. Cook 2 minutes.

• Remove from heat.
• Pour about 1 cup of filling into egg yolks, whisking quickly to combine.
• Add egg yolk mixture into filling in the pan and return to medium heat.
• Bring filling to a boil and cook 2 minutes, whisking continually.
• Remove from heat.
• Whisk in butter, chocolate and vanilla extract.

• Pour into prepared pie crust.
• Cool to room temperature, about 2 hours.
• Refrigerate until completely chilled about 4 hours.

• Top with sweetened whipped cream and shaved chocolate if desired.

Recipe Notes and Variations:

• Crust:  I used a homemade pie crust and baked it the day before. After it cooled, I covered it with plastic wrap and stored in on the counter top. A graham cracker crust or Oreo crust works great with this pie.
• Chocolate: I have made this pie with semi-sweet chocolate (I’ve even used chocolate chips) and cocoa powder. If using cocoa powder, use 3 tablespoons cocoa powder, mixing it in with the sugar and cornstarch.
• Extra Filling: This recipe fills a deep dish crust. If you have filling leftover, just pour into small bowls and chill.
• Store: Chocolate pie can be covered and refrigerated up to 3 days.
• Occasions: Chocolate pie is perfect for any holiday including Thanksgiving, Christmas, Valentine’s Day, Easter and 4th of July celebrations. It also makes a great birthday dessert for pie lovers.

More Pie Recipes You Will Love:

• Peanut Butter Whatchamacallit Pie is so good and if you love the candy bar, this pie will be your new favorite.
• Brownie Pudding Pie is so decadent with a brownie bottom, chocolate pudding and whipped topping for an epic chocolate dessert.
• Coconut Cream Pie comes straight from my mama’s recipe box and this recipe has been in our family for generations, it’s so good!
• Peanut Butter Pie is a classic just like your favorite diner and a must-try for peanut butter lovers.
• If you are looking for an old-fashioned chocolate pie recipe with meringue, this one from Back to My Southern Roots is so delicious.

This Chocolate Cream Pie is rich and dreamy without being overly sweet. It is always the first pie to disappear from our holiday desserts table.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

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Chocolate Pie

Chocolate Pie is so simple to make from scratch with just a few ingredients. It's decadent and delicious and my absolute favorite to satisfy chocolate cravings. 

Course Pies

Cuisine American

Keyword best chocolate pie, chocolate cream pie, easy chocolate pie, homemade chocolate pie, Pie

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Additional Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8 servings

Calories 418kcal

Author Milisa

Ingredients

• 1 baked pie crust
• 1 cup sugar
• ¼ cup cornstarch
• 3 ¼ cups whole milk
• 5 egg yolks
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder optional
• 4 oz bittersweet chocolate coarsely chopped
• sweetened whipped cream for garnish
• shaved chocolate optional garnish

Instructions

• Separate the eggs placing egg yolks in a medium size bowl. Beat the egg yolks and set aside.
• In a heavy bottom saucepan, add sugar and cornstarch, whisking to combine.
• Whisk in about half of the milk. 
• Place over medium heat and cook, whisking often about 2 minutes.
• Add remaining milk and whisk continually until mixture comes to a boil. Cook 2 minutes. Remove from heat.
• Pour about 1 cup of filling into egg yolks, whisking quickly to combine. Add egg yolk mixture into filling in the pan and return to medium heat. Bring filling to a boil and cook 2 minutes, whisking continually. Remove from heat.
• Whisk in butter, chocolate and vanilla extract.
• Pour into prepared pie crust.
• Cool to room temperature, about 2 hours.
• Refrigerate until completely chilled about 4 hours.
• Top with sweetened whipped cream and shaved chocolate if desired.

Notes

• Crust:  I used a homemade pie crust and baked it the day before. After it cooled, I covered it with plastic wrap and stored in on the counter top. A graham cracker crust or Oreo crust works great with this pie.
• Chocolate: I have made this pie with semi-sweet chocolate (I've even used chocolate chips) and cocoa powder. If using cocoa powder, use 3 tablespoons cocoa powder, mixing it in with the sugar and cornstarch.
• Extra Filling: This recipe fills a deep dish crust. If you have filling leftover, just pour into small bowls and chill. 
• Store: Chocolate pie can be covered and refrigerated up to 3 days. 
• Occasions: Chocolate pie is perfect for any holiday including Thanksgiving, Christmas, Valentine's Day, Easter and 4th of July celebrations. It also makes a great birthday dessert for pie lovers.

Nutrition

Serving: 1g | Calories: 418kcal | Carbohydrates: 49g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 130mg | Sodium: 154mg | Fiber: 3g | Sugar: 32g

The post Chocolate Pie appeared first on Miss in the Kitchen.

Pecan pie is a staple for all of our holiday get togethers along with my favorite Southern Sweet Potato Pie. You will also like these Chocolate Pecan Pie Bars with a shortbread crust and these no bake Pecan Cheesecake Cannolis.

Brown Sugar Pecan Pie ~ Easy Recipe Without Corn Syrup

Do you want to love pecan pie but can’t get past it being overly sweet? That’s how I have always felt about pecan pie but since I’ve been making it with brown sugar, it’s one of my favorites.

Ingredients Needed:

• Pie Crust
• Brown Sugar
• All Purpose Flour
• Baking Soda
• Kosher Salt
• Large Eggs
• Vanilla Extract
• Butter
• Pecans ~ halves or pieces

How to Make Brown Sugar Pecan Pie:

• Butter a 9-inch pie plate and place pie dough into pie plate, trim the edges. Set aside.

• In a bowl, add brown sugar, flour, baking soda and salt with eggs, vanilla and melted butter. Mix well with a wooden spoon.

• Fold in pecans.

• Pour into prepared pie shell and bake for 35-40 minutes.

• Remove from oven to a wire rack to cool to room temperature.

• Slice and serve with sweetened whipped cream if desired.

How to Store Pecan Pie:

• Cool pie completely. Cover with plastic wrap and refrigerate up to 4 days.
• To freeze pecan pie, wrap in 2 layers of plastic wrap and a layer of aluminum foil. Freeze up to 3 months.

More Delicious Pie Recipes You Will Love:

• Easy Pumpkin Pie
• Peanut Butter Whatchamcallit Pie
• Brownie Pudding Pie
• Apple Crumb Pie
• Coconut Cream Pie

This Brown Sugar Pecan Pie is just the ticket for an easy Thanksgiving dessert or any holiday gathering with family and friends. It is so delicious that you might want to double the recipe and make two pies!

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

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Brown Sugar Pecan Pie

Brown Sugar Pecan Pie is a southern classic dessert perfect for any holiday occasion. This is the absolute best pecan pie made without corn syrup. A super easy filling made in one bowl with no mixer.

Course Pies

Cuisine American

Keyword easy pecan pie, pecan pie without corn syrup, southern pecan pie, Thanksgiving dessert

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 8 servings

Calories 469kcal

Author Milisa

Ingredients

• 1 pie crust homemade or store bought - unbaked
• 1 cup brown sugar
• 2 tablespoons all purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons melted butter plus more to butter the pie plate
• 2 cups pecan halves or pieces
• sweetened whipped cream for serving optional

Instructions

• Preheat oven to 325°.
• Lightly butter the pie plate. Add pie crust to the pie plate and trim the edges. Set aside.
• In a bowl, add brown sugar, flour, baking soda, salt, eggs, vanilla extract and melted butter.
• Stir to combine with a wooden spoon.
• Fold in pecans and pour into pie crust.
• Bake for 35- 40 minutes.
• Remove from oven and cool on a wire rack to room temperature.
• Slice and serve with whipped cream if desired.

Notes

Store cooled pie covered with plastic wrap in the refrigerator up to 4 days.

To freeze pecan pie, wrap in 2 layers of plastic wrap and a layer of aluminum foil up to 3 months.

Nutrition

Serving: 1g | Calories: 469kcal | Carbohydrates: 44g | Protein: 6g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 23g | Cholesterol: 59mg | Sodium: 337mg | Fiber: 3g | Sugar: 27g

The post Brown Sugar Pecan Pie appeared first on Miss in the Kitchen.

The Thanksgiving desserts table is my favorite. We always have a Pumpkin Roll, Pecan Pie and of course pumpkin pie!

Easy Pumpkin Pie ~ 5 Ingredient Dessert

If you are in charge of a Thanksgiving dessert this year, make it this Easy Pumpkin Pie. It’s seriously easy, especially if you use a pre-made crust.

Ingredients Needed:

• Pie Crust ~ homemade or store bought
• Pumpkin Puree ~ not pumpkin pie filling
• Sweetened Condensed Milk ~ the secret ingredient for the absolute best pumpkin pie
• Large Eggs ~ binds the pie together
• Pumpkin Pie Spice ~ adds that signature fall flavor that makes pumpkin pie so delicious

How to Make Easy Pumpkin Pie:

• Roll pie crust out and place in a 9 or 10-inch pie plate.

• In a bowl add pumpkin puree, sweetened condensed milk, eggs and pumpkin pie spice.

• Whisk together until well combined.

• Pour into pie crust.
• Bake at 425° for 15 minutes.
• Lower oven to 350° and bake for another 30 or 40 minutes or until a knife inserted into the center comes out clean.

• Remove from the oven to a wire rack and cool to room temperature.

• Slice and serve with sweetened whipped cream or cool whip.

How to Store Pumpkin Pie:

Cool pumpkin pie completely before refrigerating. Pumpkin pie should be refrigerated if not serving within 2 hours of cooling.

Cover pie loosely with plastic wrap or foil and refrigerate up to 3 days.

There’s a good reason pumpkin pie is the most popular Thanksgiving dessert, it’s just so delicious. We actually love pumpkin pie so much that we don’t wait for Thanksgiving to enjoy it. I am as apt to make it during the summer as fall.

More Delicious Pumpkin Recipes:

• Easy Pumpkin Bread
• No Bake Pumpkin Cheesecake
• Pumpkin Pie Bars
• Easy Pumpkin Cake
• Pumpkin Dumplings

Be sure to add this Easy Pumpkin Pie to your Thanksgiving Dinner menu this year. It’s full of warm pumpkin spice flavor that is impossible to resist.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

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Easy Pumpkin Pie

Easy Pumpkin Pie has just five ingredients is a must-have Thanksgiving dessert that is literally one of the most simple recipes you can make. Top this classic fall dessert off with a big dollop of whipped cream.

Course Pies

Cuisine American

Keyword easiest pumpkin pie, pumpkin dessert, Sweetened condensed milk pumpkin pie, Thanksgiving pie

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 1 Pie

Calories 350kcal

Author Milisa

Ingredients

• 1 pie crust homemade or store bought - unbaked
• 15 ounce pumpkin puree
• 14 ounce can sweetened condensed milk
• 2 large eggs
• 2 teaspoons pumpkin pie spice

Instructions

• Roll pie crust out and place in a 9 to 10-inch pie plate.
• In a bowl add pumpkin puree, sweetened condensed milk, eggs and pumpkin pie spice. Use a whisk to mix together until well combined.
• Pour into pie crust. 
• Bake at 425° for 15 minutes.
• Lower oven to 350° and bake for another 30 or 40 minutes or until a knife inserted into the center comes out clean.
• Remove from the oven to a wire rack and cool to room temperature.
• Slice and serve with sweetened whipped cream or cool whip if desired.

Notes

Cool pumpkin pie completely before refrigerating. Pumpkin pie should be refrigerated if not serving within 2 hours of cooling.

Cover pie loosely with plastic wrap or foil and refrigerate up to 3 days.

Nutrition

Serving: 1g | Calories: 350kcal | Carbohydrates: 52g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 195mg | Fiber: 2g | Sugar: 39g

The post Easy Pumpkin Pie appeared first on Miss in the Kitchen.