Here are 20 of the best easy pie recipes all in one place! They’re quick and easy and they’re all super delicious! Great for parties and get-togethers! The hardest part will be choosing which one to make first!
Easy Pie Recipes That Are Super Delicious!
In this post, you’ll find a bunch of super yummy and easy to make pies, along with easy tips to make sure you get the perfect pie! These pies are great for family desserts, holiday parties and all kinds of get-togethers! Browser through them all, choose one and get baking!
These homemade pie baking tips will help you make yummy pies just like Grandma’s with less difficulty, whether you’re a beginner or more experienced baker!
Pie Baking Tips For Easy Pies!
If you love baking homemade pies from scratch and have the time to do so, then go for it, but don’t feel guilty if you can’t. There are many ways to get that homemade taste without as much work. For example, say your family loves homemade pumpkin pie but every year you notice that they only eat the filling and leave most of the crust. Then, this year, don’t put your pumpkin pie filling in a crust. Just pour it into a well greased baking dish or pan to bake. This will save you time and calories.
If your family loves homemade apple pie but you don’t have time to make a pie crust then make an apple crisp instead.
For homemade cinnamon rolls: Use frozen dough — most people can’t tell the difference. I’ve told this story before but it is a perfect example of what I mean. My grandmother-in-law made the best “homemade” noodles that everyone fought over and raved about at every family get-together. No one made noodles like grandma’s. One day I decided to ask grandma what her secret was and she took me to her freezer and laughingly, pulled out a bag of frozen egg noodles. Everyone assumed that she had made them from scratch.
Make your life easy and take shortcuts when you can. It is much less expensive to use convenience foods sometimes than to go out to eat.
Here are some more homemade pie baking tips for experienced bakers and beginning bakers:
- For something different, try serving your apple pie with butter pecan ice cream instead of the usual vanilla and/or top it with a little caramel ice cream topping.
- Replace 1/4 of the white sugar in your apple pie recipe with brown sugar and/or replace your regular spices with pumpkin pie spice *(recipe below).
- You can give canned apple pie filling more of a homemade flavor by adding apple pie or pumpkin pie spice* to it.
- Lime juice works much better than lemon juice to prevent fruits like apples from turning brown.
- When making fruit pies, microwave the filling for 5-7 minutes before pouring it into the crust. This prevents the crust from becoming overly brown before the filling is completely cooked. In the case of an apple pie, you won’t have to worry about partially cooked apples.
- When making pumpkin pie: Before you pour in the filling, bake the crust for 2-3 minutes just until it starts puffing a little on the bottom. Watch it carefully because it only takes a minute and you don’t want to totally cook it. This really helps prevent those sometimes very soggy pie crusts.
- If you like cheese with your apple pie, mix 1 cup of grated cheddar cheese into your pie crust and then layer the apple filling with another cup of grated cheese.
- If your homemade pies are too runny, add 1 Tbsp. of tapioca to your filling.
- When making pecan pie, melt the butter in a saucepan until it turns golden brown. Watch it so it doesn’t burn. This adds the most wonderful caramel like flavor to your pie. For my favorite pecan pie recipe, check out the one in volume 1 of our Dining On A Dime Cookbook. I received this recipe many years ago from my sister-in-law Mary and have yet to taste one that comes close to it for flavor.
- When making a graham cracker crust, add a little cinnamon to the mix.
- When you need to make a graham cracker crust, crush enough crumbs to fill a large container or coffee can. The next time you make a graham cracker crust, you can just scoop out the amount you need.
The Very Best Pie Crust Recipe
Here’s mom’s famous homemade pie crust recipe which really is the VERY BEST! Super light and flaky, this pie crust is melt in your mouth delicious! Everyone raves about it! Make some extra to freeze and use later and you’ll cut your preparation time for your next pie!
- Yield: 3 pie crusts
Ingredients
3 cups all purpose flour
1/2 tsp. salt
2 Tbsp. sugar
1 1/4 cups shortening, cold
1 egg, cold
1 Tbsp. vinegar, cold
5 Tbsp. cold water
sugar
Instructions
- Mix flour, salt and 2 Tbsp. sugar in a bowl.
- Cut in shortening with a pastry blender or 2 knives.
- Add egg, vinegar and 3 tablespoons water.
- Mix lightly with your hands. Don’t over mix. If the dough is too dry, add more water. Mix just until the dough sticks together.
- Divide into thirds.
- Roll out to make 3 pie crusts.
- When using the crust for the top of the pie, sprinkle sugar on top.
The crust can be frozen in slightly flattened balls and then defrosted and rolled out when ready to use. Makes 3 crusts.
Easy Graham Cracker Pie Crust Recipe
This easy graham cracker crust recipe makes a sweet and buttery graham cracker pie crust perfect for homemade no-bake cheesecake, no bake pies and other tasty desserts!
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
Instructions
- Combine all ingredients.
- Press into a pie pan.
Use a spring form pan if you have one to make it easier. If you don’t have one, a 9-inch pie pan will work well, too.
Notes
Other options:
- You can use chocolate wafer cookies in place of the graham crackers or save cookie crumbs in a container in the freezer to use for this too.
- I also like to crush many graham crackers at once and store them in an air-tight container. Then all I need to do when I want a crust is to measure out what I need.
- You can use a little cinnamon in the crust too or use cinnamon graham crackers (cutting back on some of the sugar).
The Best Homemade Apple Pie Recipe
This homemade apple pie recipe has been in our family for 75 years or more and still takes the #1 spot at any meal when served. It is our family’s favorite of these easy pie recipes and we make it for Thanksgiving, Christmas and all of our biggest family gatherings!
My mom bakes unbelievably good pies. Even her crust is delicious and this is her apple pie recipe. I have made it for years and now Tawra makes it, too. I used to tease my daughter about her cooking at times, but she has certainly learned how to make a mean apple pie with this easy apple pie recipe!
Here are a couple of apple pie tips before you start:
- No pie recipe is set in stone. You can make some modifications to the ingredients in this apple pie recipe to adjust to your tastes. For example, you might add more or less cinnamon or you might use all white sugar or less sugar. For your first try, though, I suggest that you make this apple pie recipe exactly as it is written and then adjust to your tastes the next time you make one. When people adjust things before making the apple pie recipe the way it is, I often hear, “My pie didn’t turn out well but I made it just like you said. I only changed this and this and this…” and by the time she has finished explaining, I discover that she has only used one of the original ingredients from my recipe. : )
- What kind of apples do I use? Some people are dogmatic about what kind of apples they use and will only use baking apples for pies. I’m not so fussy and I use whatever apples are on sale or that I happen to have on hand. I personally don’t like the super tart taste from baking apples and I always needed to add more sugar when I used them. It also seems to take longer to bake using baking apples. My favorite thing to do with this homemade apple pie recipe is to use a couple of different kinds of apples. Don’t have a heart attack but, yes, I have used Delicious apples before.
- One of the best things I have discovered after years of baking pies is to cook my fruit pie filling in the microwave for 2-3 minutes and then pour it into the crust. Two of my pet peeves about pies are soggy crusts and partially cooked apples in a pie. If you don’t partially cook the pie filling ahead of time, the crust will sometimes start turning too brown before the apples are done cooking. Pre-cooking the pie filling prevents overbrowning the crust.
- Here is another post that can help you with your pie baking, along with a recipe for a delicious homemade pie crust: Homemade Pie Crust
Here is my best apple pie recipe and as a bonus, you’ll also find a recipe for an easy French apple pie topping. You use the French apple pie when you have only 1 crust for the bottom and need something to top it with. It is a cross between a pie and apple crisp.
PrintGrandma’s Easy Apple Pie Recipe
Ingredients
6–7 cups of medium apples, cored, peeled and thinly sliced
1/2 cup sugar
1/4 cup brown sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. all purpose flour
2 Tbsp. butter
2 pie crusts
Instructions
- Preheat oven to 450°.
- Mix all of the ingredients in a large bowl except the butter.
- Microwave this filling mixture 2-3 minutes.
- Pour into the pie crust.
- Dot with chunks of the butter.
- Top with the other crust.
- Cut steam slits in the top crust.
- Sprinkle the top with sugar.
- Bake at 450° for 15 minutes.
- Then turn down to 350° and bake for 35-45 minutes, until apples are tender and juices are bubbling nicely out of the steam slits.
Easy French Apple Pie Topping
Ingredients
1/2 cup butter
1/2 cup brown sugar
1 cup flour
Instructions
- Mix ingredients in a small bowl until crumble-like.
- Sprinkle over the top of the apples.
- Bake as usual.
How to make homemade apple pie filling
My mom makes the best apple pie. We have always loved it. I was talking to her and asked her how she makes it taste so good. She said “I used canned apples.” HA! All this time we thought it was some great secret and it was just canned apples!
If you are like me and have fresh apples piling up everywhere, here is a recipe I love that tastes amazing and freezes really well. I keep bags of it in the freezer to pop into a pie crust when I need it. Make this now and have it ready for those more hectic days during the holidays when you need a quick dessert or apple pie.
Part of the reason canned apples sometimes taste better is because the apples are fully cooked and nice and tender so make sure your apples are well cooked.
This apple pie filling recipe can be slow cooked in a crockpot on low until apples are tender or cooked as the recipe says in a Dutch oven.
Apple Pie Filling Recipe
- Yield: Filling for two 9 inch pies
Ingredients
9 cups baking apples (I use what I have for apples), peeled, cored & sliced
1 1/2 Tbsp. lemon juice
2 1/4 cups sugar
1/2 cup cornstarch
5 cups water
1 tsp. ground cinnamon
1/2 tsp. salt
1/8 tsp. nutmeg
Instructions
- Toss apples with lemon juice and set aside.
- Combine the rest of the ingredients in a Dutch oven.
- Bring to a boil for 2 minutes, stirring constantly.
- Add apples and return to boil.
- Reduce heat, cover and simmer until apples are tender (6-10 minutes).
- Cool for 30 minutes.
- Then ladle into freezer containers or bake in pies. Makes enough for two 9 inch pies.
Alternatively, you can cook in the crockpot on low for 4 hours or until apples are tender.
The Best Homemade Pumpkin Pie
- Yield: 1 Pumpkin Pie
Ingredients
1 pie crust
2 eggs
1 (15 oz.) can pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (12 oz.) can evaporated milk
Instructions
- Preheat oven to 350°.
- Bake pie crust for 1-2 minutes until crust starts to puff with small bubbles. Watch carefully.
- Then remove from the oven.
- Increase oven temperature to 425°
- Blend all remaining ingredients together in a bowl.
- Pour into pie crust.
- Bake at 425° for 15 minutes.
- Then turn the oven down to 350° for 45 minutes.
When a knife is inserted into the center of the pie and comes out clean, it is done. Makes one pumpkin pie.
The BEST Coconut Cream Pie Recipe
This recipe is from volume 1 of our Dining On A Dime Cookbook.
- Yield: 1 Coconut Cream Pie
Ingredients
1 1/2 cups milk
1/4 cup sugar
1/4 tsp. salt
3 Tbsp. all purpose flour
1 egg yolk
1 Tbsp. butter
1/2 tsp. vanilla
1 1/2 cups coconut
1 baked pie crust
whipped cream
Instructions
- Scald 1 cup milk in a double boiler.
- Mix sugar, salt, flour, and remaining milk together.
- Stir into hot milk.
- Cook slowly until thickened, stirring constantly.
- Cover and cook over boiling water for 5 minutes.
- Add mixture slowly to egg yolk.
- Return to pan and cook 1 minute longer.
- Add butter and vanilla.
- Stir in coconut.
- Cool.
-
Pour into baked pie crust and chill. Top with whipped cream if desired. Makes one pie.
Super Easy Chocolate Cream Pie Recipe
This recipe is from volume 1 of our Dining On A Dime Cookbook.
- Yield: 1 Chocolate Cream Pie
Ingredients
1 1/2 cups sugar
1/3 cup cornstarch
1/2 tsp. salt
1/3 cup cocoa
2 Tbsp. butter or margarine
3 cups milk
4 egg yolks
2 tsp. vanilla
1 9-inch, baked pie crust
whipped topping
Instructions
- In a saucepan, combine sugar, cornstarch, salt, cocoa and butter.
- Blend milk and eggs yolks.
- Add to the cornstarch mixture.
- Cook over medium heat to boiling, stirring constantly.
- Boil 1 minute.
- Add vanilla.
- Pour into baked pie crust. Chill.
- Top with whipped topping. Makes one pie.
The BEST Easy Cherry Pie Recipe
- Yield: 1 Cherry Pie
Ingredients
1 1/4 cups sugar
2 1/2 Tbsp. all purpose flour
1/4 tsp. salt
1 qt. tart red cherries, pitted
2 Tbsp. butter or margarine
2 pie crusts
Instructions
- Preheat oven to 425°.
- Mix together sugar, flour, salt and cherries.
- Line pie pan with pie crust.
- Add cherry mixture.
- Dot with butter.
- Cover with top crust.
- Bake at 425° for 10 minutes.
- Then reduce heat to 350° and bake 25 minutes longer. Makes one pie.
Peach Pie Recipe
- Yield: 1 Peach Pie
Ingredients
2 pie crusts
2/3 cup sugar
1/3 cup all purpose flour
1/4 tsp. cinnamon
1 Tbsp. butter or margarine
6 cups sliced peaches (fresh, frozen or canned, drained)
1 tsp. lemon juice
Instructions
- Preheat oven to 425°.
- Prepare pie crust.
- Mix the rest of the ingredients in a large microwave safe bowl. Microwave 2-3 minutes if using fresh peaches.
- Place pie crust in a 9-inch pie plate.
- Add peach mixture and dot with butter or margarine.
- Cover with top crust and cut a few slits in it (I cut my initial in the top).
- Seal and flute the edges.
- Cover edges with a 2-inch strip of aluminum foil to prevent them from burning.
- Bake at 425° for 30 minutes.
- Remove foil and continue to bake for an additional 15 minutes.
- Remove from oven and cool slightly before serving. Makes one pie.
Pumpkin Frosting Pie Recipe
- Yield: 1 Pie
Ingredients
1 can vanilla frosting
1 (15oz.) can pumpkin
1 cup sour cream
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 small carton of whipped topping
1 graham cracker crust that has a little cinnamon and nutmeg added to it
Instructions
- Mix everything but whipped topping and crust.
- Fold in topping.
- Pour it all into the crust.
- Chill.
Easy Pecan Pie Recipe
- Yield: 1 Pecan Pie
Ingredients
1 stick butter
1 cup light corn syrup
1 cup sugar
3 large eggs
1/2 tsp. lemon juice
1 tsp. vanilla
dash of salt
1 1/4 cups pecans, chopped
1 (8–9 inch) unbaked pie crust
Instructions
- Brown butter in a pan until golden brown. Do not burn. Cool.
- Preheat oven to 425°.
- In a separate bowl add other ingredients in the order given.
- Mix well.
- Add cooled butter and blend well.
- Pour into pie crust.
- Bake 10 minutes at 425°.
- Then turn down oven to 325° and continue baking 40 minutes at 325°. Makes one pie.
Pecan Cheesecake Pie Recipe
This Pecan cheesecake pie recipe makes a rich and delicious dessert with the gooey sweetness of pecans and the richness of cheesecake! You’ll be surprised how easy it is to make a restaurant-quality dessert like this at home!
Ingredients
Cheesecake layer:
1 refrigerated pie crust (you can make your own if you want)
1 (8 oz.) pkg. cream cheese
1/4 cup sugar
1 egg
Pecan layer:
2/3 cup dark corn syrup
2 eggs
2/3 cup sugar
1 1/2 Tbsp. butter, melted
1/2 tsp. vanilla
1 cup pecans, roughly broken
Instructions
- Preheat oven to 350°.
- Spray a 9 inch pie pan with non stick baking spray.
- Press the pie crust into the pie plate and crimp the edges. Set aside. (Do not bake.)
- Beat cream cheese and sugar until creamy.
- Add the egg and beat again.
- Spread in the bottom of the unbaked pie crust.
- Whisk together dark corn syrup, eggs, sugar, butter, and vanilla.
- Stir in pecans.
- Gently spoon the mixture over the cheesecake layer.
- Cover the edges of the pie crust with strips of foil so it doesn’t burn.
- Bake at 350° for 50 minutes.
- Remove the pie from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.
If you are afraid of pie crusts, here is a way to get your homemade pecan pie without the regular pie crust. These pecan pie tarts are also nice because you don’t have the mess of cutting and serving, which makes them great for a large get-together. This means you get to spend time with your guests and not in the kitchen trying to cut and dig out a pecan pie from its pan.
Place these pecan tarts in a muffin paper to serve and save on a napkin or dirty dish.
Pecan Pie Tarts Recipe
- Yield: 3 dozen pecan pie tartlets
Ingredients
Crust:
1/2 cup sugar
1/4 cup butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 large egg
1 3/4 cups all purpose flour
Filling:
1/3 cup light corn syrup
1/3 cup dark corn syrup
1/2 cup sugar
2 Tbsp. butter, melted
2 large eggs
1 tsp. vanilla
3/4 cup pecans
Instructions
- Mix sugar, butter and cream cheese until smooth.
- Add egg and flour. Mix.
- Dough will be sticky. Cover and chill 1 hour.
- Roll chilled dough into 1 inch balls.
- Press into the bottom and 2/3 of the way up the sides of each muffin space in a mini muffin tin.
- Preheat oven to 350°.
- Mix filling ingredients except pecans.
- Spoon into crusts.
- Top with pecans.
- Bake 18-20 minutes or until lightly brown. Makes 3 dozen pecan pie tarts.
Lemon Meringue Pie Recipe
Ingredients
Pie:
5 Tbsp. cornstarch
1 1/2 cups sugar
1/2 tsp. salt
2 cups boiling water
3 egg yolks (save whites for meringue)
4 Tbsp. lemon juice
2 Tbsp. butter
2 Tbsp. grated lemon rind
1 pie crust, baked
Meringue:
1 Tbsp. cornstarch
1/2 Tbsp. cold water
1/2 cup boiling water
3 egg whites
6 Tbsp. sugar
1 tsp. vanilla
Instructions
- Preheat oven to 325°.
- Combine dry ingredients in a saucepan.
- Add water.
- Cook until thick, stirring constantly.
- Place egg yolks in a small bowl.
- Beat slightly.
- Add 1/4 cup of the hot cornstarch mixture to the eggs in the bowl 1 Tbsp. at a time, mixing after each addition to the eggs. (This keeps the eggs from scrambling when added to the saucepan.)
- Add egg mixture to the saucepan.
- Simmer 2 minutes, stirring occasionally.
- Add the rest of the pie ingredients.
- Stir until mixed.
- Pour into the pie crust.
- In a saucepan, mix the cornstarch with cold water.
- Add boiling water and cook until thick on medium heat.
- Set aside to cool.
- Beat the egg whites to soft peaks.
- Add the cornstarch mixture.
- Beat until stiff.
- Add sugar, 1 Tbsp at a time, until it is all incorporated.
- Then add the vanilla.
- Cover the top of the pie with the meringue.
- Bake at 325° for 15 minutes.
- Turn off the oven and leave the pie in the oven. Let it cool with the door open. DO NOT cut until completely cooled.
Easy No Bake Millionaire Pie Recipe
- Yield: 1 Millionaire Pie
Ingredients
Pie:
1 cup coconut flakes (sweetened)
1 (15 oz.) can crushed pineapple or fruit cocktail, well drained
1 cup maraschino cherries, drained & chopped
1/2 cup chopped pecans or walnuts
1 (14 oz.) can sweetened condensed milk (Make sure it’s NOT evaporated milk.)
1/3 cup lemon juice
1 Tbsp. maraschino cherry juice
1 1/2 cups whipped topping (Cool Whip)
1 graham cracker crust or regular pie crust
Garnish
1/2 cup whipped topping (Cool Whip**)
2 Tbsp maraschino cherries, chopped (optional)
1/4 cup pecans or walnuts (optional)
Instructions
- Combine the coconut, pineapple, cherries, nuts, sweetened condensed milk, lemon juice and cherry juice.
- Mix well.
- Fold in the whipped topping.
- Place in the pie crust.
- Garnish the top of the millionaire pie with garnish ingredients as desired. Makes one pie.
Notes
Here are a couple of tips for making this easy pie recipe:
- Make sure you use actual Cool Whip and not just whipped cream. The pie won’t set up as well with whipped cream.
- Be sure to use the lemon juice. It’s what sets the pie and there really isn’t any other substitute for it.
- If you don’t like coconut, you can use marshmallows.
- You don’t have to garnish the top with extra whipped cream, cherries and nuts but it does make a pretty presentation.
- This recipe literally takes 5 minutes to make if you are using a pre-made pie crust. If you make your own graham cracker crust, you need to add about 5 more minutes.
No Bake Peanut Butter Pie Recipe
- Yield: 1 pie
Ingredients
Crust*:
20 Oreo cookies, crushed
1/4 cup (1/2 stick) butter or margarine
Filling:
1 (8 oz.) package cream cheese, softened
3/4 cup peanut butter
1 1/2 cups powdered sugar
1 (8 oz.) container whipped topping
Instructions
- Mix crust ingredients.
- Press into a 9×13 inch pan or deep dish pie plate.
- Beat cream cheese, peanut butter and powdered sugar.
- Fold in whipped topping.
- Pour into crust and spread.
- Chill for at least 3 hours. You can freeze, but thaw before serving.
Notes
*You can use store bought crust if you prefer (but the homemade tastes better).
Variations:
- You can add less peanut butter if the flavor is overpowering.
- Use a graham cracker crust for a less rich dessert.
- Try making a pretzel crust for a sweet-and-salty twist.
- Add a Layer of Chocolate: For an extra decadent treat, consider adding a layer of melted chocolate over the crust before adding the peanut butter filling. Simply melt some chocolate chips and spread them over the crust, then refrigerate until set before adding the filling.
- Add chopped peanuts or walnuts to the filling.
- Spread more whipped cream over the top of the peanut butter filling.
- Sprinkle mini chocolate chips or chocolate shavings on top.
- If desired, add chopped peanuts, walnuts or peanut butter cups for extra garnish.
- Drizzle with chocolate ice cream topping.
- Leave out the peanut butter altogether and add a couple tablespoons of cocoa. Then serve with fresh fruit like strawberries, raspberries or bananas.
- Add chocolate chips along with the peanut butter.
- Leave out the peanut butter and just use chocolate chips, sprinkles or crushed candies.
- Peanut Butter Banana Pie: Layer sliced bananas over the crust before adding the peanut butter filling. The bananas add a fresh, fruity contrast to the rich peanut butter.
- Nutella Swirl Peanut Butter Pie: Swirl in 1/2 cup of Nutella into the peanut butter filling for a delightful chocolate-hazelnut twist.
- Salted Caramel Peanut Butter Pie: Drizzle salted caramel sauce over the top of the pie before chilling. Sprinkle with a pinch of sea salt for an irresistible sweet-and-salty combination.
Easy No Bake Cheesecake Recipe
Ingredients
1 (8 oz) pkg. cream cheese
1/3 cup sugar
2 Tbsp. lemon juice
1 (8 oz.) container whipped topping
Instructions
- Beat the first 3 ingredients together.
- Fold in whipped topping.
- Spoon into a graham cracker crust.
- Chill.
Royal Banana Cream Pie Recipe
This Royal Banana Cream Pie Recipe is a tasty and easy recipe that your family and friends are sure to love! It’s easy to make the day before you need it and just serve! Super yummy!
- Yield: 1 Pie
Ingredients
1 (3 oz.) pkg. instant vanilla pudding (You might also try banana pudding.)
1 cup milk
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container whipped topping
1 graham cracker or regular pie crust*
Bananas
Coconut (optional)
Instructions
- Beat milk and pudding and set aside.
- Beat cream cheese.
- Beat sweetened condensed milk into cream cheese.
- Stir into pudding mixture.
- Fold in half of the whipped topping.
- Spread half of this mixture onto the crust and top with sliced bananas.
- Spread with the rest of the filling.
- Top with the rest of the whipped topping.
- Chill at least 1 hour or overnight.
- If desired, top with toasted coconut.
Notes
*This would be so good with a chocolate pie crust, especially if you use chocolate shavings in place of the coconut to garnish.
Black Forest Fluff Recipe
This black forest fluff recipe makes a tasty dessert that is perfect for holidays like Christmas and Valentine’s Day! Even though I mentioned holidays and parties, chocolate and cherries are good anytime for anything.
Ingredients
2 cups chocolate graham cracker crumbs
1 1/4 cups water, divided
1 (3 oz.) pkg. cherry gelatin
1/4 cup lemon juice
1 (8 oz.) container whipped topping
10 maraschino cherries, chopped
1/2 cup pecan pieces (Walnuts also work well.)
Instructions
- Spread graham cracker crumbs in a 9×13 inch pan.
- Bring 1 cup of the water to a boil.
- Dissolve gelatin in the boiling water.
- Stir the remaining water and lemon juice into gelatin.
- Refrigerate until partially set.
- Fold in whipped topping, cherries, and pecans.
- Spread over the graham cracker crumbs.
- Refrigerate until ready to serve.
- If desired, garnish with whipped topping, maraschino cherries, chocolate shavings or chocolate chips.
Love your simple recipes.. Question Why do you prefer cornstarch in your Meringue instead of cream of tarter?
I really don’t know Brenda. This is about a 100 yr old recipe and I have used it for almost 50 yrs myself. I love it. It is the only meringue I have ever made or even known anyone else to make that does not “weep” at all. Even on a hot humid Aug. day in Kansas. It might be the cornstarch that makes the difference but don’t know for sure. It always makes perfect meringue.
I was making a graham cracker crumb crust for a pie this past weekend and didn’t have enough graham crackers. I had about 1/2 of what was called for. I did have Nilla wafer cookies, so I crushed those for the rest of the amount needed and my crust turned out great. Everyone loved it and kept trying to guess what I had done differently.
Yes Brenda that is so good that you were using what you had on hand. You can use any kind of cookie in place of graham crackers. Also if your family eats the same kind of cookie and there is sometimes one or two left in the bag (I know it is hard to imagine a cookie being left :):) ) then keep a bag or container in the freezer of those odds and ends ones and when you have enough you can use them to either make a crust or to sprinkle on top of desserts, ice cream, puddings etc.
Are the recipes you have in your cookbook good for diabetics? I am a type 2 diabetic so must be careful with a lot of sugar and carbs. I like a lot of your recipes but must check on the sugar and carbs first.
Charlotte our book is not a diabetic cookbook but we have a ton of diabetics who love using our cookbook because there are many recipes diabetics can use and what they like even more is that the recipes are so easy and simple that they can easily make adjustments to them for their own needs.
Oh My! These fab recipes are so quick and easy to make. Plus, I believe they’re all super delicious! I’m seriously salivating as I’m writing this comment. I’m definitely saving this post for later. Thank you A LOT for sharing this treasure and all of your precious tips! I really appreciate all of your hard work and effort. Look forward to your new awesome ideas.
Best wishes,
Ann
Thank you Ann. I love making pies so I am glad you are enjoying these recipes too.
Jill try adding half pint heavy whipping cream to your cherry pie no top crust.
I have a large quantity of dried apples and I would like a recipe for apple pie or crisp.
Any ideas would be appreciated.
Kathy I love dried apple pies and crisps. There is something about them that is so good. You can use any regular apple pie or crisp just rehydrate the apples and then use as regular apples in the recipe. To rehydrate apples pour boiling water over them – enough water to cover them (about 1 cup water to 1 cup apples) and let them sit from about 30 mins to 1 hr until apples are soft. Then use as usual.
I think dried apple pie tastes better because the sugar is concentrated in them that they seem sweeter and tastier. Here is my favorite apple crisp recipe it is about 100 yrs old and was my grandmas Apple Crisp also the apple pie recipe on this post is my favorite and was my moms. Once again just soften the apples and use the same amount as what it calls for apples in the recipe. One thing too the amount of apples in any pie recipe really doesn’t need to be exact. I have known some people to pile the apples super high or just slightly higher that the pie pan. Doesn’t need to be exact.
I should tell you folks that last Thanksgiving, I flew down to my BFF’s house in Alabama. My BFF was very sick then, so I took over Thanksgiving dinner for her and her brother. (Neither ever married or had children.) I’d never made some of the southern favorites, but I tried, including your recipe for pecan pie. Well, BFF raved about it and after the holiday, had it for breakfast with sliced bananas on top. She loved it. Sadly, she died Christmas Eve of cancer. Just thought you’d like to know you made the last weeks of someone’s life a little brighter.
Oh Harriet I am so sorry to hear about your friend. Thank you so much for letting us know how much it meant to her. Thank you again I understand how hard that was. My dad died on Christmas Eve too about 2 1/2 yrs ago. Bunches of hugs, Jill
When it comes to pumpkin pie i only make my own.
I put extra spice in mine every year my neighbor begs me to make him one. My dad only ate my pumpkin pie.
Hmm i guess i make good pies? lol
What a great first newsletter! I’m so glad I signed up. Thank you for my free copy of your Dining on a Dime E book! Years ago, a friend shared an easy pumpkin pie recipe with me that I think is as good as any I’ve ever had: 2 beaten eggs, 1 15 oz. can pumpkin puree, 1 14 oz. can sweetened condensed milk and 2 to 3 teaspoons pumpkin pie spice, according to taste!
I have a question about the Black Forest Fluff Recipe. I did not see any chocolate or cocoa in the main recipe. Is that a typo? I will be making 4 of these pies, 2 for Thanksgiving and 2 for Christmas. All of the recipes look so good, and I am sure they will delicious. Thanks for sharing