Category: Pies & Pastries

Chocolate Meringue Pie with a rich, creamy filling and fluffy homemade meringue. Delicious dessert recipe perfect for your inner chocolate lover!

Chocolate Meringue Pie has always been one of my favorite desserts. Maybe it’s my chocoholic tendencies, or maybe it’s the rich creamy filling that knocks me for a loop.

And it’s not just any chocolate pie that will do either, because there’s a difference. It has to have that old-fashioned, rich, chocolatey flavor, like the flavor of a good, old-fashioned, cooked chocolate pudding.

There is a bit of stovetop prep involved in this recipe, and I’ll be honest… Waiting for something to boil while constantly stirring is not my cup of tea. But it’s so worth it! And it really doesn’t take that long, especially if you’ve got some great music playing in the background (so you can sing as you stir).

While a chocolate pie can seem a bit intimidating, don’t let it scare you off from creating this beauty of a treat. Both your taste buds and your family will thank you for making this oh so scrumptious dessert.

Tips for how to make Chocolate Meringue Pie

• Make and bake a traditional roll-out pie crust or an easy shortcut no-roll pie crust. If you like nuts, you will love this pecan nut pie crust.
• Pre-heat the oven to 350°.
• In a medium to large (somewhat deeper) saucepan, mix together the sugar, corn starch, and salt.
• Separate your egg yolks out (but save back 3 of your whites for the meringue pie topping).
• Beat the egg yolks.
• Beat together the egg yolks and heavy whipping cream.
• Add the egg/cream mixture to the sugar mixture in your saucepan, and whisk everything together well.
• Bring this mixture to a boil over medium heat, constantly stirring so the mixture doesn’t scorch.
• Once it comes to a boil, reduce the heat just a bit, and let it boil for maybe half a minute, constantly stirring.
• Note: You don’t want to boil it too long because if you do, an oil will start to form and separate from your mixture. If this happens, don’t despair; it’s totally fixable. Just pour as much of the oil off as possible without losing your filling, and your pie filling will be right as rain… No need to make a whole new filling.)
• Remove the mixture from the heat.
• Immediately whisk in the butter, vanilla, and cocoa powder. Mix well.
• Pour the pie filling into your prepared and baked pie crust. You may also want to learn how to keep pie crust from burning before baking.
• Top with meringue and bake at 350° for about 15 minutes, maybe a little longer until the meringue begins to turn a warm golden color.
• Remove the pie from the oven, and cool for 1 hour, preferably on a wire rack.
• Then refrigerate for at least a couple of hours before serving. Also keep any leftover pie refrigerated.
• Slice, serve, and enjoy!

Looking for more delicious pie recipes?

• Caramel Custard Pie
• Apple Crumb Pie
• Classic Pumpkin Pie from Scratch
• Sweet Potato Pie
• Classic Pecan Pie

I’m definitely adding this recipe to my list of The Best Christmas Recipes for Your Holiday Celebrations.

Tools you may need to make Chocolate Meringue Pie

Medium to Large Saucepan – You’ll need a saucepan to mix together and cook your pie filling.
Egg Separator – This handy tool allows you to easily separate your egg yolk from the white.
Whisk – A whisk will help you avoid any lumps in your filling.
Spatula – You’ll use a spatula to stir your pie filling and spread it in your pie crust.
Wire Rack – for cooling your pie.
Glass Measuring Cup – for measuring out liquids.
Pie Plate – Can’t bake a pie without this.
Pie Shield or Aluminum Foil – to keep the edges of your crust from burning.
Pie Server – for serving your pie.

Print the recipe for Chocolate Meringue Pie

Chocolate Meringue Pie

Chocolate Meringue Pie with a rich, creamy filling and fluffy homemade meringue. Delicious dessert recipe perfect for your inner chocolate lover!

• 1 single pie crust
• 4 egg yolks (beaten)
• 1 1/4 cups sugar
• 1/3 cup corn starch
• 1/2 teaspoon salt
• 3 cups heavy whipping cream
• 1 tablespoon salted butter
• 1 teaspoon vanilla extract
• 6 tablespoons cocoa powder
• 1 meringue pie topping

1. Make and bake a traditional roll-out pie crust, an easy shortcut no-roll pie crust, or a pecan nut pie crust.
2. Pre-heat the oven to 350°.
3. In a large (somewhat deeper) saucepan, mix together the sugar, corn starch, and salt. 
4. Separate your egg yolks out (but save back 3 of your whites for the meringue pie topping).
5. Beat the egg yolks.
6. Beat together the egg yolks and heavy whipping cream.
7. Add the egg/cream mixture to the sugar mixture in your saucepan, and whisk everything together well.
8. Bring this mixture to a boil over medium heat, constantly stirring so the mixture doesn’t scorch.
9. Once it comes to a boil, reduce the heat just a bit, and let it boil for maybe half a minute, constantly stirring.
10. Note: You don’t want to boil it too long because if you do, an oil will form and start to separate from your mixture. If this happens, don’t despair; it’s totally fixable. Just pour as much of the oil off as much as possible without losing your filling, and your pie filling will be right as rain… No need to make a whole new filling.)
11. Remove the mixture from the heat. 
12. Immediately whisk in the butter, vanilla, and cocoa powder. Mix well.
13. Pour the pie filling into your prepared and baked pie crust.
14. Top with meringue and bake at 350° for about 15 minutes, maybe a little longer, or until the meringue begins to turn a warm golden color.
15. Remove the pie from the oven, and cool for 1 hour, preferably on a wire rack.
16. Then refrigerate for at least a couple of hours before serving. Also keep any leftover pie refrigerated.
17. Slice, serve, and enjoy!

Pies & Pastries

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chocolate meringue pie, chocolate pie

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Meringue Pie Topping doesn’t have to be so intimidating. This recipe makes a beautiful meringue that’s light, fluffy, and melt-in-your-mouth scrumptious!

Meringue Pie Topping is a little bit like pie crust in that it seems intimidating; when actually, meringue for pies is so easy to make. Not to mention, this recipe only requires 4 simple ingredients.

Now this is not my recipe… It actually belonged to my grandmother, and she copied it down from a friend. I knew the friend she got this recipe from, and I imagine back to the day when they must have swapped recipes at a church potluck at our little country church.

I can actually feel the tone of Grandma’s voice as I read the recipe card, and I can tell that she was awfully excited to get this recipe. She specifically mentioned this meringue “does not weep.” She also called it beautiful.

Grandma was right. This meringue doesn’t weep. And it is really beautiful, very fluffy, very light, and melt-in-your-mouth good. It pairs deliciously well with homemade chocolate meringue pie, which is the reason I needed meringue in the first place.

Tips for how to make Meringue Pie Topping

• First gather your ingredients… You’ll need sugar, corn starch, water, and egg whites.
• In a small saucepan, whisk together the sugar corn starch, and water.
• Place the saucepan on medium heat and bring to a boil, constantly stirring the mixture.
• Boil the mixture until it thickens.
• Remove the saucepan from the heat, and allow the mixture to cool.
• Meanwhile, separate your eggs; you’ll need 3 egg whites.
• Beat those egg whites in a mixing bowl until they begin to form peaks.
• Add the cooled sugar mixture to the stiffly beaten egg whites, and beat some more, until your meringue begins to form stiff peaks.
• Spread the meringue all over the top of your pie, making sure to spread it all the way up to the edges of your pie.
• At this point, you can form curls with a spoon if you want… I just used my spatula to kinda form a few little curls and left it with a somewhat wavy appearance.
• Bake your pie for at least 15 minutes at 350°, maybe a little longer to ensure that your meringue is cooked through. It will start to turn golden.
• Remove from the oven and allow to cool on a wire rack for about an hour. Then refrigerate for at least 2 to 3 hours before serving.

Looking for more topping recipes?

• Quick and Easy Homemade Whipped Cream
• Peppermint Whipped Cream

Tools you may need to make Meringue Pie Topping

Small Saucepan – You’ll need this to cook your sugar mixture for the meringue.
Whisk – A whisk will help you avoid any lumps in your sugar mixture.
Spatula – You’ll use a spatula to both stir your sugar mixture and spread the meringue over the top of your pie.
Egg Separator – This handy tool allows you to easily separate your egg yolk from the white.
Hand Mixer – You’ll need a mixer to beat the eggs stiff enough for meringue.
Mixing Bowl – for mixing the meringue.
Wire Rack – for cooling your pie.

Print the recipe for Beautiful Meringue Pie Topping

Beautiful Meringue Pie Topping

Meringue Pie Topping doesn’t have to be so intimidating. This recipe makes a beautiful meringue that’s light, fluffy, and melt-in-your-mouth scrumptious!

• 6 teaspoons cane sugar
• 1 tablespoon corn starch
• 1/2 cup water
• 3 large egg whites
• 1/4 teaspoon cream of tartar (heaping)

1. In a small saucepan, whisk together the sugar, corn starch, and water.

2. Place the saucepan on medium heat and bring to a boil, constantly stirring the mixture.
3. Boil the mixture, constantly stirring, until it thickens.
4. Remove the saucepan from the heat, and allow the mixture to cool.
5. Meanwhile, separate your eggs; you’ll need 3 egg whites.

6. Beat those egg whites in a mixing bowl until they begin to form peaks.

7. Add the cooled sugar mixture and the cream of tartar to the stiffly beaten egg whites, and beat some more, until your meringue begins to form stiff peaks.

8. Spread the meringue all over the top of your pie, making sure to spread it all the way up to the edges of your pie.
9. At this point, you can form curls with a spoon if you want… I just used my spatula to kinda form a few little curls and left it with a somewhat wavy appearance.
10. Bake your pie for at least 15 minutes at 350°, maybe a little longer to ensure that your meringue is cooked through. It will start to turn golden.
11. Remove from the oven and allow to cool on a wire rack for about an hour. Then refrigerate for at least 2 to 3 hours before serving.

 

Pies & Pastries

American

meringue pie topping, meringue topping

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No-Roll Pie Crust recipe perfect for fruit pies, custard pie, and more. Made with oil, mix and press into a pie plate for a delicious homemade crust.

No Roll Pie Crust… Now that’s my kind of crust. This particular crust is perfect for fruit cobblers, but I also like it for all sorts of pie.

This is another pie crust straight out of Grandma’s recipe box. I haven’t really changed a thing.

It’s an oil-based crust, so the texture is somewhat different. I would say it almost melts in your mouth, and it definitely has a flakiness about it.

What I really love about it, is that it’s really a no-fail pie crust. Anyone can make it. There’s no rolling or fluting required. Just mix it up and press it into a pie plate. And presto! You’ve got a pretty tasty pie crust. Game changer!

You can make a similar crust with butter and pecans. This pecan nut pie crust is another favorite, especially for no bake desserts, like this no bake pumpkin dessert and no bake blueberry dessert.

Tips for how to make an Easy Shortcut No-Roll Pie Crust

1. Mix together the flour, sugar, and salt.
2. In a separate bowl (or glass measuring cup), whip together the oil and milk with a fork.
3. Add the oil mixture to the dry ingredients, and stir together with a fork until the flour is all moistened.
4. If you’re making a fruit cobbler, save back about a third of the mixture to crumble on top of the pie.
5. Press the remaining dough evenly in a pie plate, covering the bottom and the sides.
6. If you want to crimp the edges, go right ahead. But there’s no need if you don’t want to.
7. And that’s it, your no-roll pie crust is ready for filling. Bake according to the instructions for whatever type of pie or cobbler you’re making. Before baking, you may want to learn how to keep a pie crust from burning.

Want to make a pie with this crust? Here are a few scrumptious ideas.

Small Batch Blueberry Pie Filling

Chocolate Meringue Pie

Caramel Custard Pie

Sweet Potato Pie

Apple Crumb Pie

Classic Pumpkin Pie

Strawberry Cream Pie

Looking for more crust recipes for your favorite desserts?

Chocolate Cookie Crust

No Fail Pie Crust

Leftover Pie Crust – Cinnamon Crust Bunches

Graham Cracker Crust

If you’d love more holiday recipe inspiration, you may enjoy my lists of The Best Thanksgiving Recipes for Your Holiday Menu and The Best Christmas Recipes for Your Holiday Celebrations.

Want to actually see how to make this pie crust recipe? Watch our video!

Tools you may need to make a No-Roll Pie Crust

Mixing Bowl – I love a bowl with a handle; this one’s pretty similar to mine.

Measuring Spoons – I mean, measuring spoons. Every kitchen needs them.

Measuring Cups – Another kitchen staple.

Glass Measuring Cup – I use mine all the time, not just for measuring, but also for mixing up small quantity recipes.

Glass Pie Plates – This pie plate is my old faithful pie plate. I’ve had it forever, probably since we got married. Mine actually has the fluted edge sorta built in too, so you can press it in and get somewhat of a decorative edge without a lot of handiwork on your part.

Adjustable Pie Shield – Protects your pie crust from burning.

Print the recipe for an Easy Shortcut No-Roll Pie Crust

Easy No-Roll Pie Crust

No-roll pie crust recipe perfect for fruit pies, custard pie, and more. Made with oil, mix and press into a pie plate for a delicious homemade crust.

• 2 cups all-purpose flour
• 2 teaspoons cane sugar
• 1 1/4 teaspoon salt
• 2/3 cup canola oil
• 3 tablespoons whole milk

1. Pre-heat the oven to 350° F.

2. In a large mixing bowl, whisk together the flour, sugar, and salt. 

3. In a separate bowl (or glass measuring cup), whisk together the oil and milk.

4. Add the oil mixture to the dry ingredients, and stir together with a fork until the flour is all moistened.

5. Press the dough evenly in an un-greased pie plate, covering the bottom and sides. If you're making a fruit cobbler, save back about a third of the mixture to crumble on top of the cobbler.

6. If you want to crimp the edges, go right ahead.

7. Bake at 350° F for about 20 minutes, or until the crust begins to turn a golden brown.

8. Let the crust cool before adding any filling.

If you are making this crust with a recipe where you bake the crust with the filling, just bake it according to the instructions for that particular recipe.

Desserts, Pies & Pastries

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easy pie crust, no-roll pie crust, pie crust, pie crust recipe, press-in pie crust

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Every time I make this cobbler, it just seems to get better and better. When I made this particular one to share as a recipe, I kid you not, my guys pretty much devoured it in a day.

I really do need to be more strategic about when I make this and make it when we’re about to have company, so we don’t eat it all ourselves. I did get a little bit… just a li’l.

And I must say that you can’t have peach cobbler without a scoop of vanilla ice cream. It just wouldn’t be the same.

So, if you plan to make this, get to the store and get yourself a carton of ice cream to go with it; or better yet, make homemade vanilla ice cream.

Wanna make dessert over the campfire too? Here’s an easy peach cobbler recipe! I also make a campfire cherry cobbler, and with just 2 ingredients, you can make cast iron blueberry cobbler.

If you love peaches, you’ll love this peaches and cream Instant Pot oatmeal recipe.

Peach cobbler is probably the easiest recipe, besides chocolate chip cookies, you could ever make. Ingredients are simple and the crust is a press-in crust, my favorite type of pie crust.

The more tedious part is peeling and slicing the peaches, but even that isn’t bad. Fair warning, though… If you don’t watch it, you may not have as many peaches in your cobbler as you first started out with… They’re hard to resist.

You can use a regular baking dish. I’ve made this in a round glass casserole dish for years, but while I was pregnant and more prone to anemia, we really started using more cast iron for cooking. So, I decided to give Dan’s favorite skillet a try.

A cast iron skillet makes a super delicious cobbler.

Looking for more pie recipes?

• Blueberry Cobbler
• Apple Crumb Pie
• Caramel Custard Pie
• Sweet Potato Pie
• Classic Pumpkin Pie from Scratch
• Classic Pecan Pie
• Strawberry Cream Pie

If you prefer a traditional roll-out crust, you may enjoy this pie crust. If you wanna keep it easy, you may enjoy my Easy Shortcut No-Roll Pie Crust.

Below is a printable recipe. If you decide to make it, you’ll have to let me know how long it lasted in your house. Enjoy!

The Best Peach Cobbler Ever, Made in a Cast Iron Skillet

Peach cobbler is probably the easiest dessert recipe you could ever make. Ingredients are simple, with a press-in crust! Bake it up in your favorite cast iron skillet, serve with vanilla ice cream, and watch it disappear.

Crust:

• 2 cups flour
• 3-4 tbsp. sugar
• 1/2 tsp. salt
• 3/4 cup unsalted butter (softened)
• 3-4 tbsp. milk

Filling:

• 8-12 peaches
• 1/2-2/3 cup sugar
• Pinch of salt
• 1/2 tbsp. corn starch
• 1/4 cup salted butter
• 1/2 tbsp. cinnamon

1. Preheat oven to 425 degrees. Bring down to 375 degrees.
2. For the crust, combine dry ingredients and set aside.
3. Combine softened butter and milk in smaller bowl.
4. Add to dry ingredients, stirring with a fork.
5. Set aside 1/4 of dough for topping.
6. Press the rest of the dough into a baking dish or large cast iron skillet. Press up the sides until the crust covers the dish or skillet.
7. Wash, peel, and slice peaches.
8. Add in sugar, salt, corn starch, and cinnamon. Mix well.
9. Pour peach mixture into crust, and top with sliced butter.
10. Finally, crumble your saved crust topping over the peach mixture.
11. Bake for 40 minutes to 1 hour, until crust is golden brown.
12. Serve with a scoop of vanilla ice cream and enjoy!

Pies & Pastries

American

best peach cobbler, cast iron peach cobbler, peach cobbler, skillet peach cobbler

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Lately I’ve felt the need to do more with my Jaden to both spend more time with him and keep him busy through the day. Since Baby Zeke was born, we’ve been pretty consumed with everything baby. If I let Jaden, he would stay on electronics or watch tv all day long. Sure, he loves to go outside, go swimming, and play with his army men; but he can get sucked into electronics like nobody’s business. This week we’ve made a couple of treats together, including these yummy Fruit Pizza Bites. Made with Puff Pastry Cups, they’re the perfect summery bite-sized treat, and they’re so easy to make.

Fruit Pizza is one of my kids’ favorite desserts, especially Jacob. He usually asks for it every birthday. These bite-sized fruit pizzas are a spin-off of our favorite dessert, made with berries. They’re perfectly kid-friendly to make, and you can whip up a batch in hardly any time at all.

Baking the Puff Pastry Cups according to package directions is your first step. When they come out of the oven, use the tip of a wooden spoon to smash down the middle of each cup. Once they’ve cooled, add a tiny dollop of the cream cheese mixture. Then top with a berry… …or in true Jaden fashion, a pyramid of berries. Yum! That’s all there is to it. They’re so fun to make and eat.

Below you’ll find the printable recipe. Enjoy!

Looking for more no bake pastry and pie recipes?

• Blueberry Cream Cheese Mini Tarts
• Strawberry Cream Pie
• Easiest Strawberry Pie You’ll Ever Make
• Creamy No Bake Blueberry Dessert
• Fruit Pizza with Puff Pastry

Fruit Pizza Bites with Puff Pastry Cups

Fruit Pizza Bites, made with strawberries, blueberries, and blackberries, is a spin-off made with Puff Pastry Cups, and it’s so kid-friendly to make, perfect for summer. Grab the printable recipe!

• 1 box Puff Pastry Cups
• 1 8 oz. box cream cheese
• 1/2 cup powdered sugar
• Strawberries
• Blueberries
• Blackberries

1. Bake the Puff Pastry Cups according to package directions.
2. When they come out of the oven, use the tip of a wooden spoon to smash down the middle of each cup.
3. Once they’ve cooled, add a tiny dollop of the cream cheese mixture to the center of each Puff Pastry Cup.
4. Wash all berries.
5. Prep strawberries by stemming and slicing.
6. Top each cup with a berry, or if desired, a pyramid of berries.
7. Serve and enjoy!

Desserts

American

fruit pizza, fruit pizza bites, puff pastry recipes

How do you keep your kids busy and active? Share your best tips in the comments below!

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With February being national cherry month, I thought it the perfect time to celebrate with a homemade fruit cobbler. I make a killer campfire cherry cobbler when we’re out camping, but it’s been a long time since I’ve made a cherry cobbler at home. This recipe is very similar to my homemade peach cobbler and homemade blueberry cobbler recipes.

How to Make a Dark Cherry Cobbler

Making a fruit cobbler is really not as hard as it sounds; in fact, a cobbler is probably the easiest type of pie/pastry you could ever endeavor to make. It’s perfect for a beginning baker, and kids might like to get involved, as well.

The crust comes first. You mix up the ingredients for the crust, per the recipe below. Then save back about 1/4 of the dough to use as topping. Press the rest of the crust into a baking dish. Personally, I love ceramic bakeware, and just a hint… Wayfair has an excellent selection of bakeware. You can also use an oven-friendly glass baking dish or a pie plate. The choice is totally up to you. But press that crust all along the bottom of your dish and up the sides just a bit, enough to hold the cobbler filling.

Next, you’ll mix up the filling, per the recipe below. You can use fresh cherries or frozen; I used frozen organic dark sweet cherries since fresh are a bit out of season in our neck of the woods right now.

Once you’ve poured your filling into the crust, just crumble the rest of the crust that you saved back on top of your cobbler and bake! It’s as simple as that.

We love our cobbler with a scoop or two of vanilla ice cream. The cream just adds even more flavor to the fruity cobbler. It’s so delicious!

Below you’ll find the printable recipe. Enjoy!

Looking for more fruit pie recipes?

• Easiest Strawberry Pie You’ll Ever Make
• Apple Crumb Pie
• The Best Peach Cobbler Ever
• Blueberry Cobbler
• Scrumptious Strawberry Cream Pie

Sweet and Tart Dark Cherry Cobbler

Served with a scoop of vanilla ice cream, dark cherry cobbler is mouthwateringly scrumptious and easy to make too.

Crust:

• 2 cups flour
• 3-4 tbsp sugar
• 1/2 tsp salt
• 3/4 cup oil
• 3-4 tbsp milk

Filling:

• 20 oz. frozen dark cherries (without pits, thawed)
• 1/2-2/3 cup sugar
• Pinch of salt
• 1/2 tbsp corn starch
• 1/2 tbsp cinnamon
• 1/2 stick salted butter

1. Preheat oven to 425°. Bring down to 375°.
2. For the crust, combine dry ingredients.
3. Combine oil and milk; then add to dry ingredients, stirring with a fork.
4. Save back about 1/4 of dough for topping.
5. Press the rest of the crust into a baking dish. Press up the sides until crust is high enough to hold the filling.
6. Once thawed, you can chop the cherries if you wish or leave them whole.
7. Combine cherries with sugar, salt, corn starch, and cinnamon. Mix well.
8. Pour cherry mixture into crust, and top with sliced butter.
9. Finally, crumble your crust topping over the cherry mixture.
10. Bake for 40 minutes to 1 hour, until crust and topping are a nice golden brown.
11. Serve with a scoop of vanilla ice cream and enjoy!

Pies & Pastries

American

cherry cobbler, cherry cobbler recipe, dark cherry cobbler

When I was growing up and still to this day, my parents wasted nothing; they learned how to be quite sustainable growing up with my grandparents who’d lived through the Great Depression. Mom would use every single little leftover scrap of food, and honestly, it inspires and motivates me to this day. When she’d make pies, she’d use the leftover pie crust that was trimmed off the edge to make the most delectable cinnamon treat. I like to call it a Cinnamon Crust Bunch. While this isn’t your typical printable recipe, it’s still something I wanted to share.

Anyone can make this. Instead of throwing away that scrap of pie crust dough, make a treat for your kids. I’m not sure exactly how Mom made it, but this is my most educated guess, based on what I can remember. All you need is the dough, a little melted butter, and cinnamon/sugar mixture.

– Take the dough and roll it out just a bit.
– Brush with butter, and sprinkle the cinnamon/sugar mixture on.
– Then roll or fold up your crust and bake alongside your pie, in a separate pan, of course, for about 20-25 minutes.

Serve while warm and enjoy this simple treat!

Looking for more crust recipes for your favorite desserts?

• Easy Shortcut No-Roll Pie Crust
• Pie Crust Recipe
• Chocolate Cookie Crust

Ever since I was a little girl, my mom would make the simplest and easiest strawberry pie recipe. It’s so easy and requires hardly any ingredients.

When Dan and I were first married and lived in California, we’d go to Marie Callender’s and get a strawberry pie every so often. It reminded me of Mom’s.

Well, we picked strawberries at McGarrah Farms last weekend, so now I’m going to share the pie recipe with you. Below you’ll find a printable recipe, without photos, for your convenience.

Basically, you need 3 ingredients…. a pie crust, strawberries, and sugar. Maybe a little whipped topping too if you like.

Start by letting your strawberries soak in a vinegar/water bath for about 10 minutes.

While they’re soaking, you can mix up your pie crust, and then separate it into 2 parts. I used a pie crust recipe from Taste of Home for our pie, though I do like to add a teaspoon or so of sugar. Roll out the first crust to desired thickness. I will say, a thinner crust is better.

Place in pie plate and unfold, shaping crust to plate.

Crimp edges of your crust, for a slight decorative touch.

Roll out the second crust, and then roll up the edges to form a “lid” of sorts for the top of your pie. Bake both crusts, according to your recipe directions.

After the crust is fully cooked and while it’s cooling, slice strawberries.

Mix with sugar, until berries are juicy and sugar’s dissolved. Place berries in pie.

Then top with the pie crust topper.

I recommend letting the pie sit for several hours in the fridge, letting the juices soak through the crust. Even overnight, the pie will taste better the next day.

Serve with whipped topping, if desired. Enjoy!

Looking for more fruit pie recipes?

• Scrumptious Strawberry Cream Pie
• Creamy No Bake Blueberry Dessert
• Apple Crumb Pie
• The Best Peach Cobbler Ever
• Dark Cherry Cobbler
• Homemade Blueberry Cobbler
• How to keep pie crust from burning

The Easiest Strawberry Pie Recipe You’ll Ever Make

All you need to make this easy strawberry pie are 3 simple ingredients, a crust, strawberries, and sugar.

• 1 pie crust
• 2 quarts strawberries (pared and sliced)
• 1 1/2 cups sugar
• 1 cup whipped topping (optional)

1. Start by letting your strawberries soak in a vinegar/water bath for about 10 minutes. While they’re soaking, mix up pie crust, and separate crust into 2 parts. I do like to add a teaspoon or so of sugar to my pie crust.
2. Roll out first crust to desired thickness. Place in pie plate, and unfold, shaping crust to plate. Crimp edges of crust, for a slight decorative touch. Roll out second crust, and roll up edges to form a “lid” of sorts for the top of your pie. Bake both crusts, according to your recipe directions.
3. After the crust is fully cooked and while it’s cooling, slice strawberries. Mix with sugar, until berries are juicy and sugar’s dissolved. Place berries in pie, and top with the pie crust topper. I recommend letting the pie sit for several hours in the fridge, letting the juices soak through the crust. Even overnight, the pie will taste better the next day.
4. Serve with whipped topping, if desired. Enjoy!

Pies & Pastries

American

easy strawberry pie

Back when I was in college, I remember going to someone’s house or having a get-together with friends, and someone in the group brought a fruit pizza for everyone to enjoy. It was the first time I’d had such a thing, and it was so delicious! While I don’t have that exact recipe, I’ve kinda come up with my own version, and it’s been a pretty big hit with the guys. Below, you’ll find a printable recipe, without photos, for your convenience.

For this pizza, use a Pepperidge Farm Puff Pastry Sheet. Place pastry sheet on a baking sheet, and bake according to package directions, until golden brown. While that’s baking, wash and prepare all your fruit; I like to let mine soak in a vinegar/water mixture. We use blueberries, strawberries, blackberries, and kiwi. Mix cream cheese and powdered sugar together. Once puff pastry has fully baked and cooled, spread cream cheese mixture onto puff pastry; this is tricky, because the pastry is very flaky. Finally, just add fruit, as desired. Add as much fruit as your family prefers. We like to pile ours up. The more colorful, the better.

Slice into squares, and serve. It’s oh so creamy; the cream cheese really brings out the flavor of the fruit and vice versa. The puff pastry gives the perfect flaky crunch. Enjoy!

Looking for more no bake pastry and pie recipes?

• Mini Fruit Pizza
• Blueberry Cream Cheese Mini Tarts
• Strawberry Cream Pie
• Easiest Strawberry Pie You’ll Ever Make
• Fruit Pizza Bites
• Creamy No Bake Blueberry Dessert