Is it a strawberry pie? Is it a cheesecake? The truth is, this Strawberry Cream Cheese Pie is probably more of a hybrid between the two, but categorization aside, all we really need to talk about is how delicious it is!

The pie has a beautiful balance of all the different layers, beginning with the sweet and salty crumb crust, the baked cheesecake layer, the juicy and bright strawberry topping and of course, the whipped cream tying it all together. I can almost guarantee, everyone is going to love this pie.

And if you've ever been intimidated to make a cheesecake before (the stress about making sure it doesn't crack, and you don't overwhip it, and all the other possibly fails!)...let this be your stepping stone into cheesecake. This has very similar ingredients but is so much less complicated to make.

So, let's get to making it, shall we? The article below details all the information you need to know to make these successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).

• ripe strawberries
• pretzels + graham crackers (this is for the pie crust, see the section below for swapping them out with another crust)
• cream cheese (use the Philadelphia brand if you can)
• sour cream
• butter
• granulated sugar
• salt
• eggs
• vanilla extract + almond extract (the almond is optional, but helps the strawberry flavor pop)
• cornstarch
• whipped cream (for serving, optional)

Pie Crust Options

Crumb crusts are great because they require less work. They’re also an excellent way to add contrasting texture to a pie, especially with a fruity cheesecake filling like this one. While some crumb crusts need to be parbaked, this recipe doesn’t since the crust bakes right along with the cheesecake.

Using graham crackers for the crust felt like an obvious choice with this cheesecake-esque recipe, but I also love the flavor of pretzels with strawberries (see here) so I combined the two and made a pretzel graham crust!

Step 1: Use a food processor to grind up the pretzels and crackers.

Step 2: Once finely ground, combine with the melted butter and sugar. The mixture should resemble wet sand and easily hold together when squeezed.

Step 3: Transfer the butter crumb mixture to a pie plate. Form the edges of the crust first.

Step 4: Then smooth out the middle into an even layer and compact it down with a measuring cup, or something similar.

Here are some other crumb crust options for that will go well with a strawberry cheesecake pie:

• Biscoff Pie Crust
• Pretzel Pie Crust Recipe
• Graham Cracker Crumb Crust
• Vanilla Wafer Crust

How to Make It

This pie comes together in a few simple steps: mix up the crust, bake the creamy filling, top it with fresh strawberries, and let it chill until set. It’s easy to make, totally doable, and so worth the effort. Here is a visual overview (and scroll down to the bottom for the full recipe):

Step 1: Beat cream cheese and sugar until smooth. Add remaining ingredients and mix until combined.

Step 2: Transfer the filling to the prepared pie crust.

Step 3: Bake the cheesecake pie, then let it cool while the topping is made.

Step 4: Puree strawberries, combine with the sugar and thickener and heat on the stove.

Step 5: Add the sliced strawberries and cook until simmering.

Step 6: Transfer the filling to the pie, and cool at room temperature before transferring to the refrigerator.

More Strawberry Recipes

• Strawberry Ice Cream
• Fresh Strawberry Pie
• Strawberry Cobbler
• Strawberry Icebox Cake

More Fruit Desserts

I am so honored when you make a recipe from my site! If you make this Strawberry Cheese Pie recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!

Full Recipe

Strawberry Cream Cheese Pie

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5 from 2 reviews

This Strawberry Cream Cheese Pie, with a salty sweet pretzel graham cracker crust, a creamy rich cheesecake filling and a beautiful homemade strawberry topping, is an amazing and delicious (make-ahead) dessert everyone will love.

• Author: Kelli Avila
• Prep Time: 00:20
• Chilling Time: 04:00
• Cook Time: 00:55
• Total Time: 5 hours 15 minutes
• Yield: Serves 8-10
• Method: Bake

Ingredients

Graham Cracker Pretzel Crust:

• 6 ounces ground graham cracker crumbs (about 1-½ cups)
• 2 ounces ground pretzels crumbs (about ½ cup)
• 8 tablespoons unsalted butter, melted (more as needed)
• ¼ cup (50 grams) granulated sugar
• Pinch of salt

For Cream Cheese Filling:

• 12 ounces (340 grams; 1-½ blocks) cream cheese, softened
• ¾ cup (150 grams) granulated sugar
• ½ cup (113 grams) sour cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

For Strawberry Topping:

• 16 ounces (1 quart) ripe strawberries, washed, hulled and sliced, divided
• 1 tablespoon lemon juice
• ⅓ to ½ cup (70 -100 grams) sugar (depends on how sweet the strawberries are)
• 1 tablespoon (10 grams) cornstarch
• Pinch salt

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Instructions

Make the Pie Crust:

1. In a bowl, mix together the pretzel crumbs, graham cracker crumbs, melted butter, sugar, and salt. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more graham cracker crumbs until it’s the correct consistency.
2. Pour the crumbs into a 9-inch pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup.

Prepare the Cream Cheese Filling:

1. Preheat the oven to 350ºF and place a rack in the center of the oven.
2. Using an electric mixer with the paddle attachment, mix the cream cheese and sugar until smooth, about 3 minutes.
3. Add in the sour cream, egg, vanilla extract, and almond extract and beat until smooth, about 1 minute.
4. Transfer the filling into the prepared crust. 
5. Bake for 45 to 55 minutes, or until the outer 2-½ inches of the filling is slightly puffed and the filling doesn’t wiggle.
6. Transfer to a wire rack to cool while preparing the topping, at least 15 minutes.

Make Strawberry Topping and Assemble Pie:

1. To a blender, add ½ cup (3 ounces) of the sliced strawberries and lemon juice and blend until completely smooth.
2. In a medium pot, stir together the sugar, cornstarch, and salt. Add in the strawberry puree and stir to combine. Cook over medium low until the filling is bubbling, about 3-5 minutes.
3. Add in the remaining strawberries and continue to cook, stirring frequently, until the mixture comes back to a simmer. Remove from the heat and allow the filling to cool slightly, about 5 minutes.
4. Gently transfer the warm topping to the top of the warm pie and smooth over the top.
5. Let the pie continue to cool at room temperature, then transfer to the refrigerator to set up for 4 to 6 hours.
6. Serve chilled with whipped cream, if desired.

Notes

Fresh, in-season strawberries work best for this pie. While I often use frozen fruit in other recipes, fresh is the way to go here. Since strawberry sweetness can vary, taste them first and adjust the sugar accordingly using the range provided.

 

A few other options for pie crusts that work with this pie are a Graham Cracker Crumb Crust, a Vanilla Wafer Crust or even a Biscoff Cookie Crust.

 

If you don’t have a scale, process the pretzels and graham crackers separately, then measure them. Different brands can affect texture—add melted butter if it’s too dry, or more crumbs if it’s too wet, until it feels like wet sand.

 

I don’t recommend making the components ahead. For the best texture, add the warm strawberry topping directly to the cheesecake so they set up together into a more cohesive pie. The entire pie can be assembled a day ahead of time.

The post Strawberry Cream Cheese Pie appeared first on Everyday Pie.

This Raspberry Coconut Pie is simple but bold. Raspberries and coconut come together to make a jammy, tart-sweet filling, and then a little magic happens in the oven: the streusel topping, made with coconut, butter, sugar, and a bit of flour, bakes into two textures, with some of it melting into the berries and the rest crisping up to form a chewy golden shell. It’s like a coconut macaroon and a fruit pie had a baby and it's delightful.

I first made this pie on a whim many years ago when I was very pregnant with my first kid. It was one of 18 pies I baked for my best friend’s wedding. At that time, I wasn’t yet a recipe developer, just a baker on maternity leave before becoming a mom, so creating a recipe for a wedding without knowing how it would turn out was a risk. But one that paid off because this pie ended up being the most beloved at the reception. However, I didn't write the recipe down when I was making it, and I ended up spending years trying to recreate it. But, that effort was totally worth it. Now it’s not only written down for myself, but it also brings me great joy to share it here with all of you. It was one of the very first recipes I published on this website, and I recently re-made it a few times (it's still as a good as I remember) and took some fresh photos of it and simplified the instructions a bit.

Here is a quick visual overview of the steps needed to make this Raspberry Coconut Pie. If you are looking for the full recipe, keep scrolling!

Step 1: In a large bowl, combine the raspberries, shredded coconut, sugar, cornstarch, almond extract, and salt.

Step 2: Let the mixture sit until the sugar has mostly dissolved.

Step 3: Melt the butter and stir together the coconut macaroon streusel.

Step 4: Roll out the pie crust and transfer the fruit filling to it.

Step 5: Sprinkle the streusel over the top.

Step 6: Bake until until the crust is golden and the filling is bubbling. The middle temperature should reach 200ºF.

More Fruit Pie Recipes

I am so honored when you make a recipe from Everyday Pie! If you make this Raspberry Coconut Macaroon Pie recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe outside of what is covered in the article, please comment below and I'll respond as soon as I'm able.

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Raspberry Coconut Macaroon Pie

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5 from 3 reviews

A pie that combines the magic of raspberry and coconut! This Raspberry Coconut Macaroon Pie starts with a flaky pie crust, filled with fresh or frozen raspberries and shredded coconut, then topped with a streusel that’s reminiscent of a coconut macaroon. Don’t skip the almond extract—it’s key to the flavor. 

• Author: Kelli Avila
• Prep Time: 00:30
• Cook Time: 00:55
• Total Time: 1 hour 25 minutes
• Yield: Serves 8-10
• Category: Fruit Pie

Ingredients

For Pastry and Filling:

• ½ batch of butter pie crust
• 5 cups (600 grams) frozen raspberries (see note on fresh)
• 1 cup (80 grams) unsweetened shredded coconut (see note)
• ⅔ cup (135 grams) granulated sugar 
• 3 tablespoons (30 grams) cornstarch 
• ½ teaspoon almond extract
• ½ teaspoon coarse kosher salt

For Topping:

• 6 tablespoons (85 grams) unsalted butter
• 1 cup (100 grams) unsweetened finely shredded coconut
• ½ cup (100 grams) granulated sugar
• ¾ cup (90 grams) all-purpose flour
• ¼ teaspoon almond extract
• Pinch coarse kosher salt

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Instructions

1. Prepare the pie dough and let it rest overnight, if possible.
2. Preheat the oven to 400ºF and place an oven rack in the lowest part of the oven.
3. For the dough: Roll out the pie dough disk to an 11-inch circle. Fit the dough into a 9-inch pie plate, making sure to press the dough into the sides and the bottom. Trim and crimp the edges as desired to form a pie shell. Transfer to the refrigerator until ready to use.
4. For the filling: In a large bowl, mix together the raspberries, shredded coconut, sugar, cornstarch, almond extract, and salt until combined. Let stand at room temperature, stirring occasionally, until the sugar is mostly dissolved, 10 to 15 minutes. The raspberries should still be semi-frozen.
5. For the topping: Melt the butter in a medium pot, then turn off the heat. Add the coconut, sugar, flour, almond extract, and salt and mix until well combined.
6. Add the raspberry filling to the chilled pie shell, pressing down gently on the filling to eliminate space between the fruit pieces. Sprinkle the crumble mixture on top of the pie.
7. Bake the pie in the preheated oven on a rimmed baking sheet on the lowest rack for 20 minutes. Lower the oven temperature to 375ºF and bake until the pie filling is bubbling and it reaches an internal temperature above 200ºF, 35 to 45 minutes. If the crust or streusel is browning too quickly, loosely cover with aluminum foil.
8. Remove the pie from the oven and transfer to a wire rack to cool. Let cool for at least 4 hours, or preferably overnight. Serve at room temperature.

Notes

Shredded coconut can vary in texture, from finely shredded to large flakes. A medium shred works best in the filling for a bit of texture, and either finely or medium shredded coconut (I like this version from Wegman's, and Trader Joe's has a version that is similar) will work in the streusel. The recipe calls for unsweetened coconut, but sweetened can be used—it’ll just make the pie a little sweeter.

This recipe works with either fresh or frozen raspberries, but frozen ones are easier to work with, given the delicate nature of raspberries. If using fresh, choose firm berries if you can, and stir gently to avoid crushing them.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

The pie can be made one day ahead, and lightly covered and left at room temperature. If keeping the pie longer than one day, cover and refrigerate. When ready to serve reheat at 350ºF until the chill has been taken off the pie and the crust is crisp again.

The post Raspberry Coconut Macaroon Pie appeared first on Everyday Pie.

There is nothing like freshly made whipped cream on a favorite dessert. The downside to it though, is that it must be used immediately, as once it's finished whipping, it begins to deflate since there is nothing keeping those trapped air bubbles suspended in the cream. That is where stabilized whipped cream comes in: it's regular whipped cream that’s been given structure so it can holds its shape. There are a few ways to add that stabilization, with most methods calling for the addition of a thickening agent (such as gelatin). My favorite ingredient to use is cream cheese. It's simple to add, it creates a silky smooth texture with a nice mouthfeel nearly identical to whipped cream, and adds a very slight tang to it that only improves flavor to anything it's served with.

How to Make It

While it is possible to make this by hand, it's much easier to make it in a stand mixer or with an electric handheld mixer. Here is a quick visual overview of the process:

Step 1: Add the softened cream cheese, sugar and vanilla extract to a bowl. Please note, this photo shows a scaled up recipe of stabilized whipped cream.

Step 2: Whip on medium speed, scraping down the sides of the bowl halfway through for 2 minutes until the mixture is fully combined and lightened.

Step 3: Add heavy cream and whip on medium speed until the cream has reached soft stiff peaks, about 2 minutes.

Step 4: Use immediately or store for 1-2 days in the refrigerator.

How Long Will it Last?

Typically, cream cheese stabilized whipped cream will keep for about 2 days in the refrigerator. The cream may stay perfectly whipped for longer, but it can start to feel thick after 2 days. A remedy for this is to stir it with a spatula. A second trick is to stir in some unwhipped heavy cream, but just a little at a time.

It can keep its shape outside of the refrigerator for a few hours, but the longer the whipped cream sits out the softer it gets.

More Baking and Cooking Tutorials

I am so honored when you make a recipe from Everyday Pie! If you use this stabilized whipped cream recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe outside of what is covered in the article, please comment below and I'll respond as soon as I'm able.

Full Recipe

Stabilized Whipped Cream

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This simple stabilized whipped cream, made with heavy cream and cream cheese, is perfect for make-ahead desserts and holds its shape without deflating for at least a full day and often longer.

• Author: Kelli Avila
• Prep Time: 00:05
• Total Time: 5 minutes
• Yield: about 3 cups
• Category: Tutorial
• Method: Electric Mixer

Ingredients

• 4 tablespoons (60 grams) cream cheese, softened
• 2 tablespoons (25 grams) granulated sugar (optional)
• 1 teaspoon vanilla extract (optional)
• 1-½ cup (340 grams) cold heavy cream or whipping cream

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Instructions

1. In the bowl of an electric mixer fitted with a whisk attachment, combine the cream cheese, sugar, and vanilla. Beat on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.
2. Add the cold heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more. Watch closely during this process because it can go from perfectly whipped to over-whipped in a matter of seconds.
3. Use immediately or keep refrigerated for up to 2 days until read to use.

Notes

The cream cheese sold as a block provides the most stability. Whipped or spreadable versions are less effective and won't add as much structure.

Heavy cream or whipping cream both work well, but don't use light cream or half and half.

Be careful not to overwhip, or the texture will become grainy, and "break". If it happens, it sometimes can be saved by gently folding in a splash of fresh cream, though not always.

The whipped cream holds its shape for at least 2 days in the fridge and a few hours at room temperature, though it will soften the longer it sits out.

The post Stabilized Whipped Cream appeared first on Everyday Pie.

The first pie I ever remember baking was a Strawberry Rhubarb Pie. The recipe came from a Bon Appetit magazine, I was a new baker without much rhubarb baking experience (or any?) and had in my possession the most perfect strawberries picked up at the farmers market. I don't want to get all over-the-top-nostalgic on you, but baking and eating that pie was a transcendant moment for this eventual professional pie maker.

Since then, I try to make at least one Strawberry Rhubarb Pie (or crisp) a year for myself, especially during that magical period here in Boston when the end of rhubarb season overlaps with the start of local strawberry season. That flavor combination, with tart, almost floral rhubarb paired with perfectly sweet strawberries, actually creates an entirely new flavor, which makes it one of the best pies ever.

This recipe was one of the very first recipes I published on this website, back in 2018, and it felt like the perfect time to give it a little update. What’s different from the original version is that I removed the inclusion of ground ginger, not because I didn’t like it, but because I really wanted the strawberry rhubarb flavor to be the clear star here. As always, if you’d like the original recipe, feel free to reach out, I keep all versions and would be happy to share it. But I truly believe this version is the very best of what a Strawberry Rhubarb Pie should be. Let me tell you how to make it!

Let's Talk About Rhubarb!

Rhubarb is a very seasonal product (mostly available in May and early June). It’s technically a vegetable, but almost always treated like a fruit. The flavor is slightly floral and very tart so it is usually balanced with a lot of sugar and that is why it’s so often paired with sweet fruits like strawberries. When cooked, it breaks down into a soft, jammy texture, which makes it perfect for crisps, pies, and compotes.

Rhubarb stalks can range in color from green to pink to deep ruby red. They share some similarities with celery, having long fibrous stalks and large, leafy green tops. Those leaves are toxic though (to people and our animals), so take care to remove and discard them. Available locally in the North East, the best place to buy rhubarb is a farmer's market, as this will be the best quality. If you are purchasing it in a grocery store, look for rhubarb that is very firm and dry without any bruising.

How to Make It

To let the sweet and tart combination of strawberry and rhubarb shine, very little is added to the rest of the recipe. Just a touch of orange zest and juice smooths the sharp edge of the rhubarb. A bit of white sugar balances the tartness, and a few small knobs of butter dot the top of the filling before baking to make it feel a little more luxe.

Here is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!

Step 1: In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, orange zest, orange juice, and salt.

Step 2: Let the mixture sit until the sugar has dissolved and the tapioca is hydrated (it will start to look more transparent).

Step 3: Add the fruit filling and all the juices to the prepared pastry-lined pie dish. Dot the filling with cold bits of butter.

Step 4: Top the pie with a tight lattice or a full pastry, with a few vent holes.

Step 5: Brush the top crust with an egg wash and sprinkle with turbinado sugar, if desired.

Step 6: Bake until until the crust is golden and the filling is bubbling. The middle temperature should reach 200ºF.

How to Tell When It's Done

There are a few ways to tell when the Strawberry Rhubarb Pie is done.

• The most foolproof way to ensure your pie is baked properly is to use an instant-read thermometer. I always use one to check the temperature of each and every pie that I bake. You want the internal temperature to be above 200ºF for a peach pie.
• The first is by visual: look for the pastry to be golden and the pie to be puffed up nearly all the way through. It puffs up because the fruit has reached the temperature needed for it to "boil." As it cools, it will deflate.
• Look for the filling to be bubbling from the middle of the pie. The bubbling doesn't need to be rapid; look for at least one bubble in the center while checking the pie.

More Strawberry Recipes

I am so honored when you make a recipe from Everyday Pie! If you make this Strawberry Rhubarb Pie recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe outside of what is covered in the article, please comment below and I'll respond as soon as I'm able.

Full Recipe

Classic Strawberry Rhubarb Pie

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5 from 5 reviews

This Strawberry Rhubarb Pie is the best dessert to make in the magical period of time in late spring when rhubarb season overlaps with strawberry season. This pie is perfectly balanced with sweetness from the strawberries, tartness from the rhubarb, and subtle citrus nuance from an orange.

• Author: Kelli Avila
• Prep Time: 00:30
• Cook Time: 01:00
• Total Time: 1:30 plus chilling time
• Yield: 8-10 slices
• Category: Fruit Pie
• Method: Bake

Ingredients

• 1 batch butter pie dough (double crust)
• 3-4 cups (453 grams) quartered strawberries
• 3-½ cups (450 grams) ½-pieces chopped rhubarb
• ¾ cup (100 grams) granulated sugar
• 3 tablespoons quick-cooking tapioca pearls
• 2 teaspoons orange zest
• 2 tablespoons (30 grams) orange juice
• ¼ coarse kosher salt (see note)
• 2 tablespoons unsalted butter, cut into 8 pieces and chilled
• Egg wash (optional)
• Turbinado sugar, for garnish (optional)

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Instructions

1. Prepare the pie dough, preferably 1 day ahead.
2. In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, orange zest, orange juice, and salt. Let the mixture sit until the sugar has dissolved and the tapioca is hydrated (it will start to look more transparent).
3. Preheat the oven to 425°F and place oven racks in the upper-middle and lower-middle parts of 
4. the oven.
5. Roll out the two disks of pie dough to 11-inch circles. Fit one pastry round into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Add the filling and press down gently to eliminate any gaps between the pieces of fruit. Scatter the chilled butter pieces on top of the filling.
6. Top the pie with the remaining pastry round with a few slits or small shapes stamped out of it, or shape the top pastry into a tight lattice. Crimp the edges of the top and bottom crusts together as desired.
7. Brush the top crust with an egg wash and sprinkle with turbinado sugar, if desired.
8. Bake the pie in the preheated oven on the lower-middle rack for 25 minutes.
9. Lower the oven temperature to 400ºF. If the crust is browning, cover the outer edges with aluminum foil, leaving the middle of the crust exposed. Bake for another 25 minutes.
10. Move the pie to the upper-middle rack and bake until the crust is golden and the filling is bubbling, another 10 to 15 minutes.
11. Transfer to a wire rack to cool. Let the pie cool for  at least 1 hour, and preferably about 6 hours to let the filling set. Slice and serve.

Notes

To prepare rhubarb: trim off any dried-out bits from the bottom of the stalks and cut away the leafy green tops (they’re not edible). Wash the stalks well, then slice them just like you would celery—into ¼- to ½-inch pieces. Make sure to wash and dry your strawberries and rhubarb well before prepping them and measuring the amount of cut pieces that you need.

Strawberries can vary quite a bit in sweetness, so it’s a good idea to taste them before mixing the filling. If they’re especially sweet and you like a more balanced dessert, you can reduce the sugar in the filling by ¼ to ½ cup. This recipe was developed using mildly sweet strawberries. Once they’re washed and hulled, cut them in halves or quarters, depending on their size.

You can substitute the quick cooking tapioca with ¼ cup cornstarch or flour.

Store the pie covered, at room temperature for 1 day, and after that store in the refrigerator.

The post Classic Strawberry Rhubarb Pie appeared first on Everyday Pie.

I hosted a brunch a few weeks back, and on a whim, the night before, when all the cooking plans had already been finalized, I decided to add one more dish to the menu: an asparagus tart. The one I made that day was a hit, and it was modeled after my Puff Pastry Zucchini Tart, except, of course, with asparagus. It was such a success that I decided to turn that simple brunch bake into a recipe and set about tailoring it to fit a very spring vibe. I paired the lemony asparagus with a creamy whipped ricotta filling and switched the shape from a rectangle to a circle that is baked inside a tart pan. That part isn’t necessary, but it helps keep the tart as circular as possible. The result is this flaky, creamy, bright, spring-forward Asparagus Tart that’s simple to put together and just big enough to serve a small group on a perfect spring day.

Could it made larger? Yes. Could it be made with a different vegetable? Definitely yes. Is it perfect as is, yes, but don't let that stop you from taking this recipe and making it your own! I love when you do that. Ok, let me tell you how to make it!

How to Make It

There are a few nit-picky instructions in this recipe, like separating some of the ingredients (in particular the eggs and lemon), that might make it feel more complicated than it is. Just read through the instructions carefully once before you start to ensure a smooth process. I promise the recipe is actually very simple.

The asparagus is the star of the show. Look for fresh, dry thin spears that are a similar thickness. To clean them, submerge them in a large bowl of cool water to remove any dirt or grit. Drain them, then trim the "woody" ends. The easiest way to do this is to hold one spear and gently bend it...it will naturally snap where the tough part ends. Continue on with each spear, or use that piece as a guide to cut the rest with a knife. You may also need to trim some other pieces further to fit the asparagus to the tart.

The recipe calls for the ricotta to be whipped in a small food chopper or food processor to create a smooth, creamy texture. A small food processor is the quickest tool for the job, but if you don’t have one, you can whisk it by hand in a small bowl with a balloon whisk.

Here is a brief visual overview of the recipe (the full recipe is at the bottom of the article).

Step 1: Prepare the puff pastry.

Step 2: Prepare the asparagus and toss with salt, oil, and lemon.

Step 3: Divide the egg and add half to a food processor with the rest of the filling ingredients, and turn the other half into an egg wash.

Step 4: Whip the ricotta mixture until smooth and creamy.

Step 5: Egg wash the entire tart.

Step 6: Spread the ricotta mixture in an even layer in the center, leaving that ½" border.

Step 5: Arrange the prepared asparagus on the ricotta layer.

Step 6: Bake until the asparagus is tender and the pastry is golden.

More Savory Pies

I am so honored when you make a recipe from my site! If you make this Lemon Ricotta Asparagus Tart recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe outside of what is covered in the article, please comment below and I'll respond as soon as I'm able.

Full Recipe

Lemon Ricotta Asparagus Tart

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This Lemon Ricotta Asparagus Tart, made with puff pastry, is a beautiful bake layered with creamy ricotta and tender, bright asparagus on a crisp, flaky crust.

• Author: Kelli Avila
• Prep Time: 00:15
• Cook Time: 00:20
• Total Time: 35 minutes
• Yield: Serves 6
• Category: Tart
• Method: Bake

Ingredients

• All-purpose flour, for work surface
• ½ recipe rough puff pastry or 1 (14- or 16-ounce) box prepared puff pastry
• ½ small bunch asparagus, trimmed (see note)
• 1 tablespoon olive oil
• 2 teaspoons lemon zest, divided
• 1 tablespoon fresh lemon juice
• 1 teaspoon coarse kosher salt, divided (see note)
• pinch fresh ground black pepper
• ½ cup (125 grams) whole-milk ricotta cheese
• ¼ cup grated Pecorino or Parmesan cheese
• 1 large egg, divided
• 1 teaspoon water
• ¼ cup chopped fresh chives or basil

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Instructions

1. Thaw or prepare your puff pastry.
2. Preheat the oven to 400°F.  Line a baking sheet with parchment paper.
3. On a lightly floured surface, unroll the thawed puff pastry (or roll out if homemade puff pastry sheet to ¼” thickness). Cut it into a 9-inch circle or square and place it on the parchment-lined baking sheet. 
4. Use a fork to “dock” the middle part of the puff pastry, leaving a ½-inch border around the edges.
5. Transfer the baking sheet to the refrigerator until ready to use.
6. In a medium bowl, combine the asparagus, olive oil, 1 teaspoon lemon zest, lemon juice, and ½ teaspoon salt and a pinch of ground black pepper. Toss to coat and set aside.
7. Add the ricotta, grated cheese, and remaining 1 teaspoon lemon zest to the bowl of a small food processor or food chopper (see note about alternative). Process until the mixture is smooth and fluffy, about 1 minute.
8. In a small bowl, lightly beat the egg. Pour half of the egg into the ricotta mixture and stir to combine.
9. Add the water to the remaining egg and whisk together to make an egg wash.
10. Brush the top of the puff pastry with the egg wash. Transfer the ricotta mixture to the center of the puff pastry. Using a small offset spatula, spread the ricotta mixture into an even layer in the center, leaving the ½-inch border exposed.
11. Arrange the asparagus spears on top as desired.
12. Bake in the preheated oven until the puff pastry is golden brown and the asparagus is tender, about 20 minutes.
13. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature with a sprinkle of fresh herbs on top. A clean pair of kitchen shears is a great way to cut this tart while keeping its beautiful look intact.

Equipment

9-Inch Tart Pan

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Kitchen Shears

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Mini Food Chopper

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Pre-Made Puff Pastry

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Notes

Purchased puff pastry usually comes in one 14-ounce sheet or two 8-ounce sheets. I haven’t tested all brands, so yours may vary. This recipe makes a 9-inch asparagus tart using about one 8-ounce sheet, with some left over. It can be doubled if needed, making two tarts or one large one. You don’t have to make it round—use a square sheet if that’s what you have. Just be sure the pastry is thawed overnight in the fridge and kept cold during prep.

To prepare the asparagus, submerge the spears in a large bowl of cool water to cleanse them of any dirt or grit. Drain them, then trim the woody ends. The best way to do this is to hold one spear and bend it gently—it’ll naturally snap where the tough part ends. Either snap all the ends this way, or use it as a guide to cut the rest with a knife.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

The ricotta should be whipped together with the remaining tart filling ingredients. This creates a smooth, silky filling. A small food chopper or food processor works best for this step. If you don’t have one, you can whisk it by hand in a small bowl using a balloon whisk.

The post Lemon Ricotta Asparagus Tart appeared first on Everyday Pie.

Looking for a dessert that takes under 15 minutes to make, can be made ahead, and doesn’t require turning on the oven? This Coconut Milk Pudding checks all the boxes and it's so uniquely delicious. This stovetop coconut pudding is made with so many different types of coconut (some you may be familiar with, and some that may be new to you!) for a dessert that's full of that indulgent tropical flavor. It's naturally dairy-free, and without the heaviness of cream or milk, the pudding manages to be both super creamy yet light.

This recipe came about while I was re-testing my Coconut Cream Pie a few weeks ago. My goal with any recipe is to let the core flavor shine—whether it’s something simple like Vanilla Bean Panna Cotta or more (surprisingly) complex like real Strawberry Ice Cream. So I tested the pie filling using all coconut milk, and the result was incredible. But it felt like just a bit too much of a departure from what I envisioned a classic coconut pie to be. Much like what happened with my Strawberry Cream Pie and Strawberry Pudding, I decided to pull this wonderful coconut recipe out from the pie, and publish it as a stand-alone pudding recipe.

Ingredients Needed and Substitutions

With growing awareness around food allergies, there’s been an explosion of alternative products on the market—and coconut milk products are one category that’s really expanded. I took advantage of that range in this full-spectrum coconut pudding. Some of the ingredients might be familiar, while others could be new, so be sure to read the notes below to help you pick the right ones for this recipe. This is just an overview and the recipe card lists the full recipe with quantities and detailed instructions (located below this article).

• canned coconut milk (use the full-fat with no extra added ingredients, if possible)
• sweetened condensed coconut milk (this is essentially a dairy-free version of traditional sweetened condensed milk. It’s made by simmering coconut milk with sugar until thick and syrupy and it has a strong coconut flavor...if you really can't find this ingredient, sweetened condensed milk can be substituted in it's place but the final pudding will have less coconut flavor)
• canned coconut cream (coconut cream is the thick, solid layer you’ll often see settled at the top of full-fat coconut milk...it has a higher fat content and a more concentrated coconut flavor...it’s commonly sold in its own in cans labeled “coconut cream,” usually found right next to the coconut milk at most grocery stores....just be sure not to confuse it with cream of coconut, which is a sweetened product used in cocktails and desserts...if you can't find this, an additional can of coconut milk will work fine)
• virgin coconut oil (this is an unrefined coconut oil that has a prominent coconut flavor....refined coconut oil has a neutral taste
• coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume)
• cornstarch (this has just enough cornstarch to thicken the pudding to a cream texture, but not so much that it's going to set firm)
• eggs
• vanilla extract
• unsweetened shredded coconut (see more below)

Do Not Use Cream of Coconut

Don’t confuse cream of coconut with any of the ingredients listed in this coconut pudding recipe. Cream of coconut is a sweetened product often used in cocktails (with brands like Coco Lopez) and typically contains added ingredients beyond just coconut and sugar. I haven’t tested this recipe with it, and it would likely affect both the texture and sweetness of the pudding—so I don’t recommend using it here.

How to Make It

While many other pudding recipes call for tempering the eggs, my method skips that outdated and unnecessary step. The pudding comes together easily in one pot without any extra fuss.

Here is a quick visual overview of the steps needed to make this recipe. This is not the actual recipe, which is located at the end of this article and has much greater detail to ensure success.

Step 1: Add the three coconut milks, eggs, and cornstarch and salt to a medium pot and whisk together.

Step 2: Cook until the pudding has thickened completely and large bubbles are forming and popping throughout and in the center.

Step 3: Strain the pudding, then stir in the coconut, coconut oil and extract.

Step 4: Let chill to set up before serving.

Serving + Storing

Coconut pudding needs about 4 hours to chill and finish setting up. Though, if you want to eat it warm, go for it! Do note: the pudding will taste sweeter when served warm vs. chilled.

To prevent a skin from forming on top of the pudding, cover its surface with plastic wrap while it's still warm. Or don't. Some people like that textural element on top of the pudding (and that some people is me).

Coconut Pudding is best eaten within 1-2 days of being made, but it will last up to 3 days. As the days go on, the pudding might release some moisture. This is fine to consume, just stir it back into the pudding before serving.

A dollop of whipped cream adds a nice contrast to the all-coconut milk pudding, but skip it to keep the dessert dairy-free. Toasted coconut flakes on top are also a perfect finishing touch.

More Coconut Recipes:

• Coconut Lime Tart
• Raspberry Coconut Macaroon Pie
• Ultimate Coconut Cream Pie

More Pudding Recipes

I am so honored when you make a recipe from my site! If you make this Coconut Milk Pudding, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!

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Coconut Pudding (Made with Coconut Milk)

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This easy Coconut Milk Pudding is rich, silky, and full of coconut flavor. It’s a simple dessert that also happens to be dairy-free, thanks to its coconut base—but that’s really just a bonus. The real appeal is in the texture and flavor: thickened with eggs and cornstarch, it’s smooth and luscious, with a bit of shredded coconut stirred in at the end for subtle texture and chew.

• Author: Kelli Avila
• Prep Time: 00:05
• Cook Time: 00:10
• Total Time: 15 minutes
• Yield: 00:15, plus chilling time
• Category: Dessert

Ingredients

• 1 (11.2-ounce) can sweetened condensed coconut milk
• 2 large eggs
• ¼ cup (40 grams) cornstarch
• Big pinch coarse kosher salt
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 (13.5-ounce) can coconut cream (see note)
• ⅓ cup (30 grams) unsweetened shredded coconut (see note)
• 2 tablespoons (30 grams) unrefined coconut oil
• 1 teaspoon vanilla extract

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Instructions

1. Set a fine-mesh strainer over a medium bowl and set aside.
2. Add the sweetened condensed coconut milk, eggs, cornstarch, and salt to a medium pot and whisk together until no lumps remain. Add in the coconut milk and coconut cream and stir to combine.
3. Turn on the heat to medium. Cook the mixture, whisking constantly and occasionally using a rubber spatula to scrape up any thickened pudding in the edges of the pan, until the pudding has fully thickened and large bubbles are forming and popping, about 8 minutes.
4. Remove from the heat and immediately pour the coconut pudding through the fine-mesh strainer into the bowl, using the spatula to push all the pudding through the strainer while leaving behind any bits of egg.
5. Whisk the shredded coconut, coconut oil, and vanilla into the pudding until fully combined.
6. Pour the pudding into individual serving vessels, if desired, or one large serving bowl. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming (or if you don’t care about the thickened crust forming, skip this). Let cool to room temperature before chilling in the refrigerator for at least 4 hours, but preferably overnight.

Notes

Have some questions about any of the ingredients listed? See the above section titled “Ingredients Needed” in the article about the recipe.

There are many types of dried coconut, but unsweetened fine shredded coconut is best for controlling sweetness and keeping the ingredient list simple. However, sweetened coconut can be used if a sweeter result is preferred.

Cream of coconut is a sweetened product often used in cocktails, and it's not the same as the coconut cream called for in this recipe. Using cream of coconut will alter both the texture and sweetness of the pudding, so it's not recommended here.

Can this pudding be used as the filling for a coconut cream pie? Yes, it can! Because so many coconut milk products are used here, in order for it to set fully as a pie, increase the eggs from 2 to 3. Directly after making the pudding, transfer it to a prepared pie crust and let it cool and set up. See this recipe for a more traditional Coconut Cream Pie recipe.

The post Coconut Pudding (Made with Coconut Milk) appeared first on Everyday Pie.

With spring comes warmer days and budding trees—but also the anticipation of that short, magical window when late rhubarb season overlaps with early strawberries. Tart, vibrant rhubarb and sweet, fragrant strawberries are a classic, but kind of unexpected pairing: one’s a fruit, the other technically a vegetable, but together they create something pretty incredible. Of course there is always the option to make a pie (and you should if you can), but a crisp is an unfussy, easier route to celebrate this seasonal match.

This Strawberry Rhubarb Crisp, with it's sweet-tart fruit baked until jammy, topped with a buttery streusel comes together quickly, doesn't require much equipment. This version leans classic and is easy enough to pull together on a weeknight but still feels special enough to serve to guests.

New to Rhubarb?

Rhubarb is a very seasonal product (mostly available in May and early June), and if you’re new to it, you’re about to find out why it’s so beloved. It’s one of my favorite “non-fruit” fruits—technically a vegetable, but almost always treated like a fruit in baking. It’s a perennial plant that thrives in colder climates (I’m lucky enough to have a "bush" of it growing in my Boston backyard).

Rhubarb stalks can range in color from green to pink to deep ruby red and resemble celery, with long fibrous stalks and large, leafy green tops. The leaves are toxic to people and pets so should always be removed and discarded. The flavor is slightly floral and very tart which is why it’s so often paired with sweet fruits like strawberries.

When cooked, it breaks down into a soft, jammy texture, which makes it perfect for crisps, pies, and compotes. Because it’s so tart it needs a hefty amount of sugar to balance things out.

How to Make It

If you’ve never worked with rhubarb before, this crisp is a great recipe to start with. To prep it, trim off any dried-out bits from the bottom of the stalks and cut away the leafy green tops (they’re not edible). Wash the stalks well, then slice them just like you would celery—into ¼- to ½-inch pieces.

Strawberries can vary quite a bit in sweetness, so it’s a good idea to taste them before mixing the filling. If they’re especially sweet and you like a more balanced dessert, you can reduce the sugar in the filling by ¼ to ½ cup. This recipe was developed using mildly sweet strawberries. Once they’re washed and hulled, cut them in halves or quarters, depending on their size.

A crisp is kind of like a crustless pie topped with a layer of buttery streusel. Fortunately, that also makes it a very user-friendly, easy recipe. The strawberry rhubarb filling is thickened with cornstarch, which needs to be heated above 200ºF to fully "activate" and set the juices. You’ll know it’s ready when the streusel is golden brown and, more importantly, the filling is bubbling. Bubbling is a good visual cue, but if you want to be extra sure, you can also check the center of the crisp with instant-read thermometer as a more accurate way to see if it's done.

Here is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!

Step 1: In a large bowl, mix together the fruit, sugars, cornstarch, salt, lemon juice and vanilla extract. Let it macerate just until the sugar dissolves.

Step 2: Stir together the flour, oats, brown sugar, granulated sugar, baking powder, salt, and melted butter until fully combined.

Step 3: Let the crumble sit for 5 minutes (to allow the flour to hydrate and the butter to cool).

Step 4: Transfer the fruit filling and all the juices to a 9-inch square baking dish (or another similar baking dish).

Step 5: Evenly sprinkle the crumble on top of the fruit filling.

Step 6: Bake until the crumble topping is golden and the middle of the filling is bubbling.

Serving + Storing

When the crisp is pulled from the oven and very hot, the strawberry rhubarb mixture will still be very liquidy. As it cools, it will thicken up. You'll want to dive right in, but let it rest for a little bit.

Serve it slightly warm or at room temperature as is, with whipped cream, or with a big scoop (or two) of vanilla or strawberry ice cream. Trust me, you won't be disappointed with this!

This crisp is best eaten on the day it is made, or within 24 hours. If there are leftovers, you can keep them covered at room temperature for up to 1 day. Reheat in the oven at 350ºF, if desired.

More Strawberry Recipes

I am so honored when you make a recipe from Everyday Pie! If you make this Strawberry Rhubarb Crisp recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe outside of what is covered in the article, please comment below and I'll respond as soon as I'm able.

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Strawberry Rhubarb Crisp

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5 from 5 reviews

A simple strawberry rhubarb crisp with a butter brown sugar crumble top and a balanced juicy filling. It’s easy to prep and delightful to enjoy as an unfussy, yet impressive dessert.

• Author: Kelli Avila
• Prep Time: 00:20
• Cook Time: 00:50
• Total Time: 1 hour 10 minutes
• Yield: 8 Servings
• Category: Dessert
• Method: Bake

Ingredients

For Strawberry Rhubarb Filling:

• 4 cups (453 grams) quartered strawberries
• 3 cups (383 grams) ½-inch pieces chopped rhubarb
• ½ cup (100 grams) granulated sugar
• ¼ cup (55 grams) lightly packed brown sugar
• Pinch of coarse kosher salt
• 3 tablespoons (30 grams) cornstarch
• 2 tablespoons (30 grams) lemon juice
• 2 teaspoons vanilla extract

For Crisp Topping:

• 1-¼ cups (150 grams) all-purpose flour
• 1 cup (80 grams) old-fashioned rolled oats
• ¾ cup (165 grams) lightly packed brown sugar
• ¼ cup (50 grams) granulated sugar
• 1 teaspoon baking powder
• Pinch coarse kosher salt
• 12 tablespoons (155 grams) unsalted butter, melted

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Instructions

1. Preheat the oven to 350°F and place an oven rack in the middle part of the oven.
2. Make the filling: In a large bowl, mix together the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, and salt until combined. Mix in the lemon juice and vanilla and let the mixture sit until the sugar has dissolved.
3. Transfer the mixture to a 9-inch square (or similar size) baking dish. 
4. Make the topping: In a separate large bowl, combine the flour, oats, brown sugar, granulated sugar, baking powder, and salt and mix together. Pour over the melted butter and mix until fully combined. Let the mixture sit for 5 minutes (to allow the flour to hydrate and the butter to cool).
5. Sprinkle the crumb topping evenly onto the strawberry-rhubarb filling.
6. Bake in the preheated oven until the juices are bubbling throughout and the crisp topping is evenly browned, 50 to 55 minutes.
7. Transfer to a wire rack and let cool for at least 15 minutes.
8. Serve it slightly warm or at room temperature as is, with whipped cream, or with ice cream.

Notes

Strawberries naturally vary in sweetness. Taste them before mixing the filling. If the berries are especially sweet and you like a more balanced dessert, the sugar can be reduced by up to ½ cup. The recipe as written is for mildly sweet strawberries.

Make sure to wash and dry your strawberries and rhubarb well before prepping them and measuring the amount of cut pieces that you need.

The strawberry rhubarb filling is thickened with cornstarch, which needs to be heated above 200ºF to fully set. You’ll know it’s ready when the filling is bubbling—a good visual cue—but for the most accuracy, you can check the center with an instant-read thermometer.

To make this gluten-free, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Originally published in 2019, this crisp recipe has been regularly re-tested and periodically updated to ensure it continues to deliver great results for readers. The original version included orange juice, but this updated version swaps in lemon juice to let the strawberry rhubarb flavor shine a little brighter.

The post Strawberry Rhubarb Crisp appeared first on Everyday Pie.

Putting together your Easter menu? I may be biased, but I think a pie (or two, or three) deserves a spot at the table! Whether you're looking for a breakfast or brunch option or a sweet, festive treat, this roundup of 27 Easter pie recipes has something for everyone. From traditional classics to creative twists, these pies will add a delicious touch to your Easter holiday spread.

Sweet Easter Pies

From timeless classics like Italian Easter pies to lesser-known yet equally lovely variations, these pie recipes are perfect for adding an extra touch of sweetness to your Easter celebrations!

Sweet Italian Ricotta Pie

A creamy ricotta filling with a hint of lemon and almond is baked inside of a sweet Italian pie pastry.

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Pistachio and Mascarpone Pie

This Pistachio Pie with Mascarpone features a tangy baked custard with pistachio crumbs inside of a crunch salty pretzel crumb crust.

Get the Recipe

Coconut Lime Tart

This fresh, bright creamy lime coconut curd is baked inside of a toasted coconut pastry shell to make for a bright tropical tart.

Get the Recipe

Cherry and Strawberry Slab Pie

This is perfect for feeding a crowd. It has a juicy fruit filling in the most delicious, flaky pie pastry.

Get the Recipe

Raspberry Coconut Macaroon Pie

This pie starts with a flaky pie crust that encases fresh or frozen raspberries with coconut and then baked off with a streusel that is reminiscent of a coconut macaroon.

Get the Recipe

Lemon Meringue Pie

This classic pie has a lemon-scented shortbread pastry, a balanced and bright lemon filling and the fluffiest swiss meringue top

Get the Recipe

Classic Chocolate Cream Pie

Homemade dark chocolate pudding is topped with silky whipped cream and chocolate shavings and tucked inside of a sweet pie pastry.

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Orange Creamsicle Pie

This no-bake pie features a creamy, vibrant vanilla orange filling with a sweet, crunchy shortbread crust.

Get the Recipe

Sweet Cherry Pie

Sweet cherries are paired with lemon and tart cherry juice to balance it out, accented with almond extract, and tucked inside a flaky lattice crust.

Get the Recipe

Strawberry Cream Pie

Made with fresh strawberries and real cream, this Strawberry Cream Pie recipe can be your new summertime pie tradition. It has bright berry flavor, the perfect creamy texture, and a thick graham cracker crumb crust.

Get the Recipe

Classic Custard Pie

An absolute classic, this Custard Pie has a silky smooth egg custard filling made from eggs, milk, and cream that is baked up in a buttery sweet crumbly pie crust.

Get the Recipe

Creamy Lemon Pie

This no-bake lemon pie is packed with a bright creamy lemon flavor, with a vanilla wafer crust.

Get the Recipe

Cherry Cream Cheese Pie

This pie brings together a homemade cherry pie filling with the American classic: cheesecake. The flavors and textures hit all the right notes and make for one of the most delicious desserts ever.

Get the Recipe

Almond Apple Rose Pie

As pretty as it is delicious, this pie features thinly sliced apples arranged to look like a rose, on top of a layer of almond frangipane, which bakes beautifully in a flaky buttery crust.

Get the Recipe

Savory Easter Pie Recipes

Whether you're looking for a classic Pizza Rustica recipe steeped in Italian-American tradition, a brunch pie or quiche to satisfy a hungry crowd, or a selection of quick and delicious pie or tart appetizers to kick off your gathering, this list has so many options!

Italian Easter Pie (Pizza Rustica)

This savory Italian Easter Pie recipe has a creamy ricotta filling studded with Italian deli meat and cheese all baked inside of a crumbly Italian pastry.

Get the Recipe

Ham and Cheese Quiche

This quiche is made up of a handful of simple ingredients and is easy to put together with a classic flavor.

Get the Recipe

Breakfast Pie with Hashbrown Crust

This breakfast pie features a crispy hash brown crust and is filled with bacon, peppers, eggs, and cheese.

Get the Recipe

Quiche Lorraine

A classic French dish, Quiche Lorraine is a rich and flavorful custard featuring cheese and bacon in a crisp and buttery pastry.

Get the Recipe

Mushroom and Lentil Pot Pie

A hearty vegetarian main course, this savory pie features mushrooms, sweet potatoes and lentils baked in a double flaky butter crust.

Get the Recipe

Breakfast Slab Pie

Meant to serve a small crowd, this double-crust Breakfast Slab Pie is filled with scrambled eggs, cheese, meat, and veggies and baked in a buttery flaky crust.

Get the Recipe

Spinach Artichoke Quiche

If you love hot spinach and artichoke dip, you are going to love this cheesy quiche

Get the Recipe

Caramelized Onion Quiche

Made with eggs, gruyere and jammy sweet onions, this quiche is a rich and flavorful savory pie perfect for any meal in the day.

Get the Recipe

Cheddar Broccoli Quiche

This classic quiche is made up of a handful of simple ingredients, including the classic pairing of broccoli and cheese, and is easy to put together.

Get the Recipe

The post 27 Perfect Pie Recipes for Your Easter Celebration appeared first on Everyday Pie.

As a child, if a Coconut Cream Pie was on the dessert menu, it's the option I'd choose every time. To me, it was the epitome of what a pie should be—nostalgic and full of flavor (not unlike Chocolate Cream Pie or Banana Cream Pie). This version is all about the coconut, as it should be, with elements of it threaded throughout. The pudding uses real coconut milk and shredded coconut. The crust uses unrefined coconut oil and shredded coconut, creating a super light, delicate crumb that pairs perfectly with the robust pudding. It’s all finished off with pillowy whipped cream and a generous blanket of toasted coconut flakes.

This Coconut Cream Pie recipe was one of the first I published on the site back in 2019. Recently, I had a craving for it—and as it happens, it felt like the right time to tweak the recipe, just slightly. I adjusted the amount of coconut milk in the pudding, made a few changes to the crust, and adjusted the instructions to simplify the process.. As always, if you are looking for my original recipe, just shoot me an email and I'm happy to forward it to you, but if you liked that recipe, I promise you'll like the slightly updated version too!

This is a great make-ahead pie, and perfect for holidays when oven space is limited. The layers set up beautifully in the fridge, and the whole thing holds its shape well once sliced.

So, let's get to making it, shall we? The article below details all the information you need to know to make this successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).

• vanilla wafer cookies ( for the crumb crust)
• unrefined coconut oil (virgin or unrefined coconut oil has strong coconut flavor which is the primary reason this ingredient is called for--use butter if you don't have access to unrefined coconut oil)
• cornstarch + granulated sugar
• eggs + whole milk + heavy cream
• coconut milk (or coconut cream---I've used both and there isn't a significant change for either option)
• unsalted butter (butter is used to "finish" the cooked pudding, adding a lovely richness to the flavor--I did test it with the refined coconut oil used in the crust, but found that the rich, milky flavor of finishing butter was better. That said, for the sake of continuity, it can be swapped with coconut oil if you prefer)
• cream cheese (this is used to stabilize the whipped cream)
• coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume)
• vanilla extract
• unsweetened coconut flakes + shredded coconut (see more below)

Let's Talk Shredded Coconut

There are a lot of options when it comes to dried coconut—from sweetened shredded to reduced-fat finely shredded varieties. This recipe has some flexibility in the type of coconut that can be used, but specifically it calls for two types: unsweetened fine shredded (full-fat) coconut for the pudding and the crust, and unsweetened coconut flakes for topping the pie. Both are usually easy to find at most grocery stores. Wegman's and Trader Joe's also have an unsweetened larger flaked coconut that is similar in shape to the sweetened version that I like using as well.

Why unsweetened coconut? The first is that it generally contains one ingredient: coconut. And, unsweetened means the baker gets to control the sweetness. That said, if you truly love sweetened coconut, go for it! You can use it in the same amount called for in the recipe—just keep in mind your pie will be sweeter with a different texture.

Keep in mind, especially for the crust, that the size of the shredded coconut can affect the measurement if you're using volume (cups). So if you’re swapping one type of coconut for another, it may change the outcome of the recipe. The quantity and shape of the flaked coconut is less important when it comes to the pudding and mostly comes down to personal preference.

Step-By-Step Recipe Overview

When broken down, this recipe has three main components: the vanilla wafer crust, the coconut pudding, and the stabilized whipped cream. Below is a quick visual overview of the steps involved. This is not the full recipe—those detailed instructions are located at the end of the article to help ensure success.

Step 1: Process the vanilla wafers and coconut, then add in the sugar, salt and melted coconut oil.

Step 2: Pour the crumbs into a 9-inch pie plate, press them up the sides first, then pack the bottom into an even layer.

Step 3: Whisk together all coconut pudding ingredients, minus the shredded coconut, butter and extract in a medium pot.

Step 4: Cook until thickened, and bubbling throughout.

Step 5: Strain the pudding, whisk in the butter, extract and coconut.

Step 6: Transfer the coconut pudding to the prepared crust and chill until set.

Step 7: Prepare the whipped cream until stiff peaks form.

Step 8: Add the whipped cream to the pie as desired and sprinkle with toasted coconut.

How to Decorate It

It’s perfectly fine to leave the pie unadorned—it already has that beautiful creamy top. But it’s always fun to decorate it as a little “sneak peek” of what’s underneath, and additional coconut is the obvious choice. You can sprinkle it on as is, or toast it for added texture and flavor.

To toast coconut: spread it in an even layer on a baking sheet and bake at 350°F for 5 to 10 minutes, stirring occasionally, until golden brown. Keep a close eye on it—it can go from toasted to burnt quickly. To avoid heating up the oven, use a toaster oven.

Also, feel free to toast any or all of the dried coconut used in this recipe; it changes the flavor, but if you like the toasted effect, you'll like the change!

More Coconut Recipes:

• Coconut Lime Tart
• Raspberry Coconut Macaroon Pie
• Coconut Pudding

More Cream Pie Recipes

I am so honored when you make a recipe from my site! If you make this Coconut Cream Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!

Full Recipe

Ultimate Coconut Cream Pie

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

As nostalgic as it gets, this Coconut Cream Pie recipe has a creamy coconut pudding filling, a vanilla wafer crust, and a topping of silky whipped cream and toasted coconut. It's the perfect pie to make any time of year.

• Author: Kelli Avila
• Prep Time: 00:35
• Cook Time: 00:05
• Total Time: 40 minutes
• Yield: 8-10 Servings
• Category: Sweet Pie

Ingredients

For Crust:

• About 40 vanilla wafer cookies (170 grams), more as needed (see note)
• ¼ cup (25 grams) finely shredded coconut
• 2 tablespoons (25 grams) granulated sugar
• ½ teaspoon coarse kosher salt (see note)
• 5 tablespoons (75 grams) melted unrefined coconut oil, more as needed

For Coconut Pudding:

• ⅔ cup (135 grams) granulated sugar
• ¼ cup (40 grams) cornstarch
• Big pinch coarse kosher salt
• 3 large eggs
• 1-½ cups (342 grams) whole milk
• 1 (13.5-ounce) can coconut milk
• ½ cup (50 grams) finely shredded unsweetened coconut flakes
• 2 tablespoons (30 grams) cold unsalted butter
• 1 teaspoon vanilla extract

For Stabilized Whipped Cream and Garnish:

• 2 tablespoons (30 grams) cream cheese, softened
• 2 tablespoons (25 grams) granulated sugar
• 1 cup (227 grams) cold heavy cream
• 1 cup unsweetened coconut flakes or shredded coconut, toasted

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Instructions

Make the Crust:

1. Preheat the oven to 350ºF (see recipe note for a no-bake option).
2. Place the vanilla wafers and shredded coconut in a food processor and process until fine crumbs form.
3. In a medium bowl, combine the cookie crumbs, sugar, and salt.
4. Melt the coconut oil in a medium pot over medium heat. Add 4 tablespoons of the melted coconut oil  to the crumb mixture. Mix together until completely combined. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted coconut oil, a tablespoon at a time. If it’s too wet, add more crumbs, a tablespoon at a time, until it’s the correct consistency.
5. Pour the crumbs into a 9-inch pie plate and press the ingredients up the sides to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute into the bottom of the pie plate and pack them down into an even layer.
6. Bake in the preheated oven until lightly golden and fragrant, about 10 minutes (or see notes for a no-bake option).

Make the Pudding:

1. Set a fine-mesh strainer over a medium bowl and set aside.
2. Add the sugar, cornstarch, and salt to a medium pot and whisk together. Whisk in the eggs until 
3. well combined. Whisk in the milk and coconut milk.
4. Cook over medium heat, whisking constantly and occasionally using a spatula to scrape up any thickened pudding from the edges of the pan. Cook until the pudding has thickened completely and large bubbles are forming and popping throughout and in the center, about 8 minutes.
5. Remove from the heat and immediately pour the pudding through the fine-mesh strainer into the bowl, using the spatula to push all the pudding through the strainer while leaving behind any bits of egg.
6. Whisk in the shredded coconut, cold butter,  and vanilla into the pudding until fully combined.
7. Pour the pudding into the prepared pie crust and smooth over the top. Place plastic wrap directly on the surface of the pudding to prevent skin from forming (or, if you don’t care about the thickened crust forming, skip this). Let cool to room temperature before chilling in the refrigerator for at least 4 hours, but preferably overnight.

Assemble the Pie:

1. Make the whipped cream: In the bowl of an electric mixer fitted with a whisk attachment, combine the softened cream cheese, sugar, and vanilla. Beat on medium speed for 2 minutes, scraping down the sides of the bowl halfway through. Add the cold heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more.
2. Dollop the whipped cream on top of the chilled pie. Using an offset spatula, spread the cream evenly over the top of the pie, or as desired. Garnish the pie with toasted coconut flakes.
3. Serve immediately or keep chilled until ready to serve, up to 1 day.

Equipment

Ceramic Pie Plate

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Electric Mixer

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Fine Mesh Strainer

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Food Processor

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Notes

The easiest and most accurate way to measure the amount of vanilla wafer cookies is via scale. The consistency, size and weight of vanilla wafer cookies varies by brand. You’ll need about 40 cookies, or 6 ounces/170 grams. The total amount of cookie crumbs needed is 1-½ cups, plus the ¼ cup shredded coconut. Crumb crusts can be tricky because the amount of oil needed to add can vary based on the consistency of the cookie used. Start with 4 tablespoons of coconut oil for the crumb crust, adding more (or additional crumbs) as needed until the mixture resembles wet sand and holds its shape when squeezed without being soggy. See this post about Making a Crumb Crust for troubleshooting tips.

The best and most stable way to make a crumb crust is to parbake it, though it can be annoying to have to turn on the oven for a quick 10 minute bake for a no-bake filling. The other option is to freeze it. Freezing is easier, but the crust won’t be as sturdy and will be lacking a toasty flavor.

This pie is best served within 24 hours after preparing, but can last up to 2-3 days in the refrigerator. 

Unrefined coconut oil has a more pronounced coconut flavor, which is preferable in this recipe. Do not use liquid coconut oil. 

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

This Coconut Cream Pie was one of the first recipes I published back in 2019. I recently revisited it, made a few small tweaks to the pudding and crust, and simplified the instructions. If you're looking for the original, feel free to email me—though I think you’ll love this updated version just as much!

The post Ultimate Coconut Cream Pie appeared first on Everyday Pie.

As if Oreo cookies weren’t already great enough on their own, this no-bake Oreo pie takes them to the next level. With a crisp chocolate cookie crust, a light and creamy filling packed with Oreos, and the option to finish it off with whipped cream or ganache, this pie is a total crowd-pleaser.

It’s perfect for summer when you want to skip the oven or during the holidays when oven space is tight. Like many of my other no-bake pie recipes (such as Easy Chocolate Pie , Orange Creamsicle Pie and Nutella Pie with Potato Chip Crust), this dessert is perfect for making ahead and keeping in the freezer until you’re ready to serve.

You can keep it classic or add a twist—like espresso or mint—for something extra. This is the kind of dessert that’s good to have in your back pocket for whenever you need something sweet without much effort. This is one of the easiest pie recipes I have on my website, so if you are new to pies, this one is especially for you.

Ingredients Needed

As one of the easiest pies to make on my website, it is also one with the fewest ingredients. Oreos are already pretty perfect on their own, so we're just adding in a few structural ingredients to bring the pie together. The chocolate ganache and the whipped cream are optional additions to this pie, so they're not included on the ingredient overview here, but I have included exact ingredients and instructions for making them in the recipe below if that is of interest to you.

• Oreos (use the name brand or store brand, or gluten-free!)
• granulated sugar
• unsalted butter
• heavy cream
• cream cheese
• vanilla extract
• coarse kosher salt
• whipped cream
• chocolate ganache

How to Make It

This recipe calls for an Oreo crumb crust (because, of course!). There’s a bit of nuance to getting a crumb crust just right, so if you’re new to it, check out my dedicated recipe for Making an Oreo Crumb Crust or read through How to Make a Crumb Crust for general tips. The instructions below include everything you need, but if you’re still getting comfortable with pie-making, those guides will walk you through the finer points.

The filling is a super simple no-bake cheesecake style filling that comes together quickly in an electric mixer. It can also be made with a hand mixer. spatula--by hand--until it is completely combined.

Here is an overview of how to make this Oreo Pie (with the full recipe written below this article in the recipe card):

Step 1: Assemble and shape the Oreo crust and either parbake it or freeze it while preparing the filling.

Step 2: Add the softened cream cheese, sugar, vanilla extract, and salt to the bowl of a stand mixer.

Step 3: Whip until completely smooth, scraping down the sides as needed.

Step 4: With the mixer running on low, slowly add in the cream. Whip on medium speed until the cream is thickened.

Step 5: Add the crushed Oreos to the cream cheese mixture.

Step 6: Fold in until combined.

Step 7: Transfer the filling to the pie shell and smooth over the top.

Step 8: Chill the pie to finish setting up.

Garnish Options

Once the pie is fully chilled, it’s ready to serve as-is—or you can dress it up with a few simple garnishes. The easiest option is to sprinkle some chopped or crushed Oreos on top. For a little more flair, pipe a border of whipped cream around the edges. The pie doesn’t need a full layer of whipped cream since the filling is already rich and creamy, but a little goes a long way to make it feel special.

Want to really go for it? Top it with a layer of chocolate ganache, especially one made with a splash of vanilla and a good pinch of salt. It adds a welcome contrast to the sweet Oreo filling and, in my opinion, is well worth the extra effort. And to gild the lily, as they say? Add all three garnishes—ganache, whipped cream, and crushed Oreos—and take this pie from really good to extraordinary.

More Chocolate Recipes

• Dark Chocolate Pudding
• Chocolate Covered Strawberry Pie
• No-Bake Peanut Butter Pie
• Nutella Pie with Potato Chip Crust

More No-Bake Recipes

I am so honored when you make a recipe from my site! If you make this Oreo Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!

Full Recipe

No-Bake Oreo Pie

Print Recipe

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5 from 1 review

This No-Bake Oreo Pie is a creamy, icebox-style dessert made with a handful of ingredients. It is super easy to make and perfect for making ahead.

• Author: Kelli Avila
• Prep Time: 00:20
• Total Time: 00:20 plus chilling time
• Yield: Serves 8-10
• Category: Sweet Pie
• Method: No Bake

Ingredients

For Oreo Crumb Crust:

• 2 cups (290 grams) Oreo cookie crumbs (from about 19 cookies), more as needed
• 3 tablespoons (40 grams) unsalted butter, melted, more as needed
• 2 tablespoons (25 grams) granulated sugar

For Oreo Filling:

• 8 ounces (227 grams) cream cheese, softened
• ⅓ cup (65 grams) granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon coarse kosher salt (see note)
• 1 cup (227 grams) heavy cream
• 15 Oreo cookies, crushed

For Optional Garnish:

• ¾ cup (113 grams) chopped chocolate or high-quality chocolate chips
• ¼ teaspoon coarse kosher salt
• ½ cup (113 grams) heavy cream

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Instructions

Prepare the Oreo Crumb Crust:

1. In a bowl, mix together the Oreo crumbs, melted butter, and sugar. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more Oreo crumbs until it’s the correct consistency.
2. Pour the crumbs into a 9-inch pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup.
3. If baking: Bake in a preheated 350ºF oven for 10 minutes. If freezing: freeze for 30 minutes for a no-bake pie option. 

Prepare the Filling and Assemble:

1. Using an electric mixer with the whisk attachment, whip the softened cream cheese, sugar, vanilla extract, and salt on medium speed until completely smooth, about 2 minutes, scraping down the sides of the bowl halfway through.
2. With the mixer running, slowly add in the cream. Once added, stop and scrape down the sides of the bowl to ensure no cream cheese is stuck to the bottom of the bowl. Whip on medium speed until the cream is thickened and the whisk leaves visible trails behind as it drags through the mixture.
3. Use a rubber spatula to fold in the crushed Oreos to the cream cheese mixture.
4. Transfer the  filling to the prepared pie crust and smooth over the top.
5. Chill the pie in the refrigerator for at least 4 hours to set up. The pie will keep, without garnish, in the refrigerator for 2-3 days or in the freezer for up to 3 months.
6.  

Add the Garnish (optional):

1. Garnish the pie when ready to serve, or up to 24 hours before.
2. In a heatproof bowl, combine the chopped chocolate and salt.
3. Heat the cream in a small saucepan on the stovetop until just simmering around the edges.
4. Pour the hot cream over the chocolate, making sure the chocolate is completely submerged. Let the mixture sit, undisturbed, for 2 minutes.
5. Gently stir the cream into the chocolate until the chocolate is melted and fully combined.
6. Immediately pour the warm chocolate ganache on top of the pie. For a beautiful smooth finish, pick up the pie plate and tilt it to use gravity to send the chocolate ganache to the edges of the crust. Alternatively, use an offset spatula to glide the chocolate ganache to the edges.
7. Pipe or spoon whipped cream on top, and decorate with additional Oreos, if desired.

Equipment

Food Processor

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Ceramic Pie Plate

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Electric Mixer

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Offset Spatula

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Notes

A food processor is the best way to make Oreo crumbs. If you choose to do it by hand instead, make sure to get the Oreos smashed into very fine pieces. Big chunks of Oreo can make the crust too crumbly. You can use any type of chocolate sandwich cookie you like, including gluten-free. Just know that the amount of butter the crust will require will vary depending on the brand you use!

Baking a crumb crust makes it more stable and introduces additional flavor. However, the pie crust can be frozen instead of baked for a truly no-bake pie. It won’t be as stable or crisp, but it will still work if need be. Freeze the shaped pie shell while making filling, then once cold, add the filling to it.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

This pie tastes delicious as it is, but an Oreo pie is a great canvas for other flavors as well. If you wanted to mix things up feel free to add in some other flavor elements like mint extract or espresso powder. See the section in the article above labeled “Optional Flavors” for more ideas and suggested quantities.

The post Super Easy No-Bake Oreo Pie appeared first on Everyday Pie.