Archive of ‘Pies’ category

Classic Pumpkin Pie #7daysofpie

A simple, 7- ingredient classic pumpkin pie that will be a hit at your Thanksgiving table! Use your favorite pie crust recipe, or simply roll out one from the frozen food section of your grocery store.

Easy Classic Pumpkin Pie |

It’s day two of #7daysofpie! So I thought I would drop in with a recipe for pumpkin pie. After all, it’s not Thanksgiving without a pumpkin pie! Yeah, you can go buy one. OR, you can make this incredibly simple, 7 ingredient pie that will take you less than 40 minutes. Your choice.

Easy Classic Pumpkin Pie |

I adapted this recipe from my white chocolate pumpkin pie galettes.  The difference? No white chocolate ganache (although I’m sure it would be excellent drizzled on top!), and it’s baked in a full size pie dish so it’s much simpler. Again, for the crust, you can either make your own, or opt to use store bought. I used Pillsbury once again (And no, I am not sponsored by them, I simply love their products and find that their crust tasted significantly better than store brand.), but would have used homemade if I could. I cut leafs and hearts out of the second crust for decoration; feel free to decorate however you please and get creative!

5.0 from 1 reviews
Classic Pumpkin Pie #7daysofpie
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
A simple, 7- ingredient classic pumpkin pie that will be a hit at your Thanksgiving table! Use your favorite pie crust recipe, or simply roll out one from the frozen food section of your grocery store.
  • 1 pie crust
  • 1 15 oz can pure pumpkin (about 1.5-2 cups of pumpkin puree)
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 large egg
  • ½ cup milk
  1. Preheat oven to 375˚F.
  2. Prepare pie crust if using homemade. Place one crust into a 9-inch pie pan.
  3. In a large bowl, mix together pumpkin, brown sugar, and cinnamon. Stir in egg and milk.
  4. Pour into prepared pie crust.
  5. Bake for 20-30 minutes, or until filling is firm and crust is golden brown. Keep in the refrigerator until ready to serve so the filling has time to "set up."

Easy Classic Pumpkin Pie |

More Pies! 

Chocolate Pear Pie

Chocolate Pear Pie #7daysofpie|

Chocolate Chip Cookie Brownie Pie

Chocolate Chip Brownie Crack Pie. Chocolate chip cookies covered in a buttery brownie filling | Pixiedustkitchen

Peanut Butter Cup Pie

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

Chocolate Pear Pie #7daysofpie

Chocolate Pear Pie #7daysofpie|

THANKSGIVING IS IN A WEEK CAN YOU BELIEVE IT? I certainty can’t.  OMG. November and December are two of my favorite months of the year, and it’s not the weather- I can’t stand cold. HOWEVER I love holidays, gift-giving, and spending time with family. And you know what else? PIE.  I’ve been a pie- baking fiend since I was eight years old and discovered a recipe for apple pie in the back of a book about Colonial Williamsburg.

So, to help us pregame for Thanskgiving, for the next 7 days, I will be sharing a new pie recipe every day. Am I crazy? Yes. Yes I am.  Seven pies to help count down until your Thanksgiving dinner!

Chocolate Pear Pie #7daysofpie|

Chocolate Pear Pie #7daysofpie|

Today’s pie is super duper simple- Pears, some warming spices (cinnamon and nutmeg), and chocolate, topped with a delicious chocolate chip crumb topping. (Similar to the topping on these bagels.)

I have a recipe for homemade, all- butter pie crust, but for this pie I used store-bought, Pillsbury to be exact. I prefer to make my own, but I live and bake out of a dorm room- homemade is too messy to be trying to make on the floor of a 10’x10′ box.

This pie could not be easier, so why not stock up and make this pie for your Thanksgiving dinner?

5.0 from 1 reviews
Chocolate Pear Pie
Recipe type: Dessert
A fun twist on the traditional fruit pie, this pie combines chocolate and pears for a unique and delicious dessert for your next holiday party!
  • 1 pie crust
  • 3-4 medium sized pears
  • ¼ cup flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons sugar
  • 4 tablespoons hot fudge, melted
  • ½ cup (1 stick) butter
  • 1 cup flour
  • ½ cup sugar
  • ¼ cup chocolate chips
  1. Preheat oven to 350˚F.
  2. Place pie crust in pie tin.
  3. Wash and cut pears into thin wedges.
  4. Toss together pears, ¼ cup flour, cinnamon, nutmeg, and two tablespoons sugar.
  5. Place into prepared crust and swirl hot fudge overtop.
  6. In a medium bowl, cut together butter, 1 cup flour, and ½ cup sugar. Mix in chocolate chips and place over prepared pie.
  7. Bake for 20-30 minutes or until pie crust is golden brown and pears are softened.


Mini Pumpkin Pie Galettes with White Chocolate Ganache

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on

It’s September! Which means we can eat pumpkin without people thinking we’re CRAZY. I hope you’re ready for Fall Foods Fever, because we’ve got it BADDD over here.

Our first recipe? A super duper simple version of a pumpkin pie. These may look fancy, but they could not be easier. All you have to do is roll out small discs of dough and put some dollups of pumpkin pie filling. Fold up the edges, and you are good to go!

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on

I used my homemade pie crust recipe that I’ve been using and loving for 12+ years, since I was 8.  (Ahem. Excuse the horrible photos.)  I felt that forming the smaller discs would be easier with homemade pie crust as you don’t have to try to reform a premade one. However, if premade is more your jam, go for it! Simply cut each crust into four pieces, roll them into balls, and re-roll out into smaller circles.

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on

You may have some pie filling left; I added a few tablespoons of flour and baked the rest in a muffin tin.

Surprisingly easy, and amazingly good! You should totally go make these now!

Mini Pumpkin Pie Galettes with White Chocolate Ganache
Mini rustic-style pumpkin pies drizzled with creamy white chocolate.
  • 2 pie crusts (one recipe)
  • 1 15 oz can pure pumpkin
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ milk
  • 1 large egg
  • 1 cup heavy cream
  • ¾ cup white chocolate chips
  1. Prepare pie crust if making homemade.
  2. Mix together pumpkin, brown sugar, cinnamon, and nutmeg.
  3. Mix in milk and egg.
  4. Roll pie crust into eight circles, don't worry about making them perfect.
  5. Place about ¼ cup of pie filling in middle of pie crust. Fold edges over and place onto lined baking sheet, putting four galettes on one sheet. (I put the galettes in the fridge to help firm up the crust a little but, but this is optional.)
  6. Preheat oven to 375˚F.
  7. Place baking sheet in the oven and bake for 5-10 minutes, or until edges are golden brown.
  8. To make ganache, microwave heavy cream and chocolate chips together for 30 seconds. Stir until smooth. If ganache doesn't smooth out, place back in microwave for 15 seconds at a time and stir until smooth. Drizzle over cooled galettes before serving.

More Pumpkin Recipes

Easy Pumpkin Crescent Rollls

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |

Pumpkin Spice Cookies

Pumpkin Spice cookies | PixieDustKitchen

Peanut Butter Cup Crack Pie

Silky peanut butter filling with peanut butter cups and a chocolate ganache.

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

Remember a few weeks ago when I made my chocolate chip cookie brownie pie? That was excellent for chocolate lovers, now it’s time for us peanut butter lovers! I don’t like wasting ingredients I buy for food, and I was really craving peanut butter. Honestly, I’m usually graving the heavenly stuff, but this time was intense. So I stocked up on peanut butter, grabbed a bag of mini peanut butter cups, and whipped up a pie.

It’s incredibly easy, and comes together in one bowl. Simply mix together peanut butter, butter, sugar, an egg, and a touch of flour to create an intensely peanut butter flavor filling and pour it over a crust with some peanut butter cups. Death by peanut butter, anyone? I used those bite size peanut butter cups, but feel free to chop up some full size cups if you have those on hand already.

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

My roommate, not being as much of a fan of peanut butter as I am, requested a chocolate topping, so I also made a quick ganache in the microwave. Honestly, it was kind of an accident that it became a ganache. I intended to have a chocolate drizzle, so I melted chocolate chips and added some milk to thin it out and to keep it from becoming a goopy mess. I ended up with what looked like a glaze, that eventually set up into a nice ganache that you can just eat with a spoon. (We may or may not have actually done that…)

This pie is incredible, and only takes less than 30 minutes to make. It’s perfect for when you need a quick dessert for your family dinner or to take to a potluck. Dress it up with sprinkles for halloween, or make it to change things up from apple and pumpkin pies at your thanksgiving dinner!

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

5.0 from 1 reviews
Peanut Butter Cup Crack Pie
Silky crack pie with a peanut butter cup flair!
  • 1 pie crust
  • 1 cup mini peanut butter cups
  • ¾ cup butter
  • ½ cup peanut butter
  • 1 large egg
  • 2 tablespoons flour
  • 1 cup granulated sugar
  • 1 cup milk chocolate chips
  • ⅓ C milk
  1. Roll out pie crust and fill with peanut butter cups.
  2. Preheat oven to 350˚F.
  3. Melt together butter and peanut butter in the microwave. Add in sugar, flour, and egg.
  4. Pour over peanut butter cups.
  5. bake for 15-20 minutes, until edges are pulling away from crust and a toothpick can be inserted into the middle and come out clean.
  6. While pie is baking, make the ganache. Place chocolate chips and milk in a microwave safe bowl. Heat for 30 seconds and stir until smooth; you may need to heat for another 15-30 seconds. It will be quite thin at first, but will thicken as it sits. Drizzle over cooled pie before serving.

More recipes for peanut butter lovers…

Death By Peanut Butter Cookie Sandwiches


Old-Fashioned Peanut Butter Cookies


Peanut Butter Cheesecake Cookies


Chocolate Chip Cookie Brownie Pie

Cookie Pie with a Buttery brownie filling and chocolate chip cookies. 

Chocolate Chip Brownie Crack Pie. Chocolate chip cookies covered in a buttery brownie filling | Pixiedustkitchen

First of all… excuse the terrible pictures, and the Disney princess plate. I kind of sort of maybe left my ONLY food prop plate at Brian’s house, and didn’t get it until a few days ago- long after this pie had disappeared into our tummies. Improvisation, college style.

Back to the pie. I had some cookies to use up, so I decided to stick them in a pie and pour brownie batter over them. The filling is made of chocolate, butter, sugar, and an egg. No flour, so if you use a gluten free pie crust and cookies, this can easily be made gluten free.

Chocolate Chip Brownie Crack Pie. Chocolate chip cookies covered in a buttery brownie filling | Pixiedustkitchen

The filling is rich and buttery, and tastes like a super fudgy brownie, thanks to the lack of flour. Plus, with a premade crust and cookies, this pie is super easy to make! It will serve quite a few people- with how rich it is, only small slices are needed. 40 minutes, and you’re done. The perfect, quick dessert for the chocoholic in your life!

5.0 from 1 reviews
Chocolate Chip Cookie Brownie Pie
Buttery and fudgy brownies filled with chocolate chip cookies and baked in a pie crust!
  • 1 cup (2 sticks) butter
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup cocoa powder
  • 2 C chopped Chips Ahoy style cookies (about 16)
  1. Preheat oven to 350˚F.
  2. Roll out pie crust and place in 9-inch pie tin.
  3. Melt butter and mix in sugar and cocoa powder. Add eggs.
  4. Place cookies in pie crust. Pour over chocolate mixture.
  5. Bake for 15-20 minutes, or until filling is pulling away from crust.

Related Recipes…

Chocolate Oreo Rolled Cookies


Colonial Apple Pie


Cake Batter Pie


Apple Biscoff Rustic Pie

Biscoff/Cookie Butter spread topped with apples and cinnamon, all on a pie crust.

Apple Biscoff Rustic Pie. Biscoff Spread (cookie butter) on a pie crust with apples and cinnamon. Simple and delicious!

If you thought the combination of peanut butter was mind blowing, just wait until you try apples and Biscoff (cookie butter.) A match made in heaven, indeed. Actually, I think chocolate and biscoff might top them all. But that’s a different post, for a different day. (Note to self, try said combination.)

Anyway, “What’s a Rustic Pie?!?!?” You may be asking. A rustic pie, or a Galette, is a freeform pie. So, you roll out your crust, top with cookie butter and apples, fold over the edges, and bake. it’s easier and less fussy than a pie, and my lazy self LOVES it. So easy, and so good. This takes so little time Ray Ban outlet and is SO SO easy. If you have a ready made pie crust (I make my favorite homemade and keep disks in the freezer for easy access), then it’s less than 10 minutes of prep time and 25 minutes baking.

Apple Biscoff Rustic Pie. Biscoff Spread (cookie butter) on a pie crust with apples and cinnamon. Simple and delicious!

I can’t wait to make this pie again- and I don’t repeat recipes often.

Apple Biscoff Rustic Pie
Recipe type: Dessert
Apple Biscoff Rustic Pie
  • 1
  • Pie Crust
  • ¼ C Biscoff or Cookie Butter Spread
  • 2 small apples
  • Cinnamon, to taste
  1. Preheat oven to 375˚F. Core and thinly slice apples.
  2. Roll out pie crust to about 10'-12' diameter. Top with Biscoff and apples, leaving 1-2 inch edge.
  3. fold edges over toppings. Bake for 25-30 minutes, or until crust is golden brown.
  4. Galette is best day made, but will keep for up to 7-5 days.

Cake Batter Pie

A few months ago I made a Chocolate Chip pie for date night at Brian’s house, and we both agreed it was one of the best things I’ve made. Three days later, he returned an empty pie tin to my house- his family polished off everything we didn’t eat.


But I wanted to make it better. I wanted to make this recipe my own. And so I thought- What makes things better? What is something food bloggers love? What can I do to change this recipe? Then it hit me- Cake batter. Cake batter posts are everywhere. Round-ups, cookies, puppy chow, popcorn, cinnamon rolls… the recipes you can find with cake batter flavor are nearly endless. So I’m throwing one out there into the mix, combining three of my favorite things- cake batter, cookies, and pies. And the best part is, no actual cake mix is used! Instead, I used a combination of butter, almond, and vanilla extracts to create the cake batter taste. Butter extract and flavor can be bought at craft stores, specialty baking stores, or online. I used Wilton brand that I got from AC Moore. Almond extract can also be bought at craft stores and and in the baking aisle of most grocery stores.


The base recipe is from a cookbook I got for Christmas a few years ago from a friend of mine called Your Favorite Brand Name Chocolate Cookbook for a chocolate chip pie. I simply removed the chocolate chips, and added sprinkles and a mixture of extracts to give it a cake batter taste… without using any cake mix.

Ray Ban outlet

  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  •  1/4 tsp butter flavor.
  • 1/2 c flour
  • 1/2 scant c sugar
  • 1/2 c brown sugar
  • 1 c (2 sticks) butter, softened to room temperature
  • 1/4 c sprinkles
  • 1 pie crust for a 9-inch pie pan. (I use my perfect pie crust that has served me well for 12 years. Store bought or your own favorite recipe will work just as well.)
  1. Preparation: Preheat oven to 325˚ F. Spray 9-inch pie pan. Roll out pie crust and place in pan.
  2. Beat eggs in mixer on high until foamy. Mix in extracts.
  3. In a small bowl, mix together flour, sugars, and salt. Mix into egg mixture.
  4. Beat in butter and stir in sprinkles. Bake for 45-55 minutes or until a knife inserted in the middle comes out clean. Let cool for a few minutes for the filling to firm up. Serve warm.

Leftovers can be kept in the refrigerator for 3-5 days. When reheating, heat slice in microwave for 15-30 seconds.

Apple Pie Tarts

I know, I know. So much apple pie right now. (Okay, like three pie recipes, including this one. Whatever. On my blog, that’s a lot.) I promise you, there’s a reason.


See, when I bake pies, I ususally have some pie crust leftover from trimming the edges of the pie, and there’s often some filling leftover as well. So what do I do with the leftovers? I make mini pies, of course! Before the days of me having a mini pie maker, I baked them in muffin tins. I occasionally do that now, too. I’m missing my pie crust cutter that goes with the pie maker, so I went back to my good old standby of baking them in muffin tins.

Which honestly, is more convenient for a blog, since not everyone has mini pie makers. I just happen to bake a lot of pies, so my parents bought me one for christmas. Anyhow, these are Ray Ban outlet great to make for get togethers, or when you made a pie but have leftover crust and/or filling. You can forgo making a full pie and just make these tarts, but you will be putting in a lot of effort if you do.

Let’s break down the process:

First you’ll roll out the dough. You’ll want to make it a bit thicker than your average pie crust, because once you cut the crusts you’ll be rolling them out further.


Next you cut out circles in the dough. I do this one at a time; you could do them all at once or one at a time- it’s your choice. I used a biscuit cutter that was just under three inches; it was 2 3/4 to be exact. Use a cookie cutter; round glass; whatever is best for you.


Next, you’ll take that circle, and roll it out bigger so it can fill up the muffin tin.


Place it in the muffin tin…


And fill with filling!

piecruststep5 Yield varies depending on how much filling and crust you have leftover. With the leftovers from my Colonial Apple Pie (baked in a 9-inch pie tin), I made 6 mini pie tarts; 2 of them had tops.

Bake at 400 for 5-10 minutes, or until crusts are golden brown.

Chef In Training

Colonial Apple Pie


A few weeks ago, I shared with you all my perfect pie crust recipe. Only the crust- I never shared with you a filling to go with that pie! I figured I should share an amazing filling to go with the perfect crust.

This apple pie filling is from the same source as the crust- the book I bought when I was eight years old in Colonial Williamsburg. It’s just as amazing as the crust and has my friends and family asking me constantly for apple pie. If a pie is needed at a family gathering, I get asked to make it. Some people bake cookies. I bake pies.


Anyway, about the apples. I use a mixture of sweet and tart apples; usually granny smith and pink lady. They get sprinkled with lemon juice, which does two things- it brings out the apple flavor, and keeps them from browning while you’re working on everything else. I slice cheap oakley sunglasses them, and then dice them into smaller pieces. I don’t peel them- ain’t nobody got time for dat! Also my mother SWEARS that it makes the pie seem more homemade.

After the lemon juice bath, you mix together sugar and some spices (cinnamon, nutmeg, sage, etc.) to taste and toss them into the apples; throw them in the pie crust, and bake at 400 for one hour. As far as the spices go, I just sprinkle them in to taste, but I’ve included suggestions for measurements if you would prefer to use those.

You will have people coming back asking for more when you make this!

Here’s how to do it:

For the crust

  • 3 cups all-purpose flour
  • 1 cup (2 sticks) butter, thawed
  • 1 teaspoon salt
  • 1 eggs, lightly beaten
  • 1/2 cup very cold water; dived in half (two 1/4 cup)

For the apple filling

  • 5-7 medium sized apples
  • 3/4-1 cup sugar
  • cinnamon to taste (around 1/2 teaspoon)
  • nutmeg to taste (around 1/4 teaspoon)
  • ground cloves to taste (around 1/4 teaspoon)
  • 1/8 teaspoon mace
  • 1-2 tablespoons butter

for the pie crust:

  1. Combine the flour and salt. Add the butter and cut the mixture with a knife or pastry blender until it is mealy.
  2. Add the egg and 1/4 cup of water. Gradually add the remaining water to make a soft pastry.
  3. chill well, at least 45 minutes and up to 3 days. (I usually chill around 2 hours)
  4. On a floured surface roll out two round crusts around 1/8 inch thick.

For the filling:

  1. Preheat the oven to 400 degrees or 375 on convection.
  2. Core, slice, and dice the apples. Place them in a large bowl and sprinkle with lemon juice. 
  3. In a separate bowl, mix 3/4 cups of the sugar and spice and gradually mix into the apples. Add the rest of the sugar if needed.
  4. Add filling to a pastry-lined pie plate and dot with butter.
  5. Add the top crust; pitch edges together and slash vents into the top. Bake for 50-60- minutes or until crust is golden brown or apples or done.

The Perfect Pie Crust.

That title doesn’t lie. I have been using this same recipe since I was eight years old- that’s over half my life! (Twelve years, to be exact.) You will never need another pie crust recipe after this.


Of course, I’ve changed bits and pieces of it here and there over the years, but essentially, it remains the same. It’s not my own recipe- if I was developing recipes at eight years old Moncler outlet I can assure you I would not be a music major and in fact, be at pastry school. (Or already working full time at Disney, whatever.)

A bit of background: Every year as a child my family would take a fall trip to Colonial Williamsburg. Colonial Williamsburg is best in the fall because everyone else is trying to take last-minute beach trips and then there are the weird, slightly nerdy families like mine that go to a living history museum. I highly recommend it.

On one of those such trips, I purchased a book told from the perspective of a (real) eight year old girl at the time of the American Revolution. This book included a pie recipe, and as eight year old me often did, I dreamed of this recipe until I could go home and make it.

And now I am sharing it with all of you.

This pie crust has it all- flaky layers, golden brown edges, and goes perfectly with apple pie, a la mode.


Or just apple pie in general. Or just plain crust; pre-baked. I mean what. I don’t eat unbaked pie crusts, what are you talking about?

It stars your basic cast of pie crust characters: Flour, salt, an egg, and some sort of fat. Butter is my fat of choice.  It makes the crust flakier, fluffier, and melt-in-your-mouthier. Simply mix your flour and salt, and cut in your fat. I start with a pastry cutter (or two knives here in Florida) and then I mix with my hands. Once that’s all crumbly and mixed, I drop in water until it’s all together and mixed well.  I chill the dough to congeal the fat and make the dough easier to use, then I roll it and fill it and bake it.
Make this recipe, and ditch the frozen crusts.
3 cups all purpose flour
1 teaspoon salt
1 cup (2 sticks) butter
1 egg lightly beaten
1/2 cup very cold water
Combine flour and salt.  Add the shortening and cut the mixture with a knife or a pastry blender until it is mealy.  Add the beaten egg and 1/4 of the water.  Gradually add the remaining water, if necessary, to make a soft pastry.  Chill well.  On a floured surface, roll out two round crusts about 1/8 inch thick.