Tart Cherry Pie

Last updated July 31, 2024

Nothing speaks summer in Traverse City like cherry pie.

Or January, because of the beauty of things like frozen fruit. This recipe actually originally called for frozen cherries, but it all turns out about the same whether you use fresh or frozen, so feel free to use whichever you have available.

How do you know when you find the best cherry pie? Or the best anything? I don’t know, and I don’t love recipes that boast to be the best, but this one is delicious. This is my go-to cherry pie recipe, until such a time as I should come across a better one!

The beauty of fruit pies is that they don’t need much. A good recipe lets the fruit shine. This recipe does exactly that. It’s perfectly cherry; tart, sweet, and one of my favorite flavor combinations: cherry / almond.

It features a crumble topping and this recipe has an extra: amaretto. It takes it up a notch, but if you don’t happen to have any on hand, this recipe is still divine.

Here’s to July, or summer in January!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to mall businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Ambitious Kitchen

---

Tart Cherry Pie

Serves about 8

Ingredients:

For the Crust

• 1 bottom pie crust, homemade or store-bought, find an all butter pie crust recipe here, OR an oil crust recipe here

For the Filling

• 6 cups / roughly 24oz fresh or frozen tart cherries, pitted

• 1 cup / 200g sugar

• 2 Tbsp / 15g cornstarch

• 2 Tbsp / 16g flour

• 1/2 tsp almond extract

• 1 Tbsp / 14g butter

• 1 Tbsp amaretto liqueur, optional

For the Crumble Topping

• 1 cup / 120g flour

• 1/2 cup / 100g brown sugar

• 1/4 cup / 20g rolled oats

• 6 Tbsp / 84g butter, melted

Directions:

Oven preheated to 350°F / 177°C.

Make the crust

1. Prepare pie crust; refrigerate until filling is ready

Make the Filling

1. In a medium large pot, combine cherries, sugar, cornstarch, flour, and almond extract over medium heat. Stir frequently until sugar has melted and cherries begin to break down.

2. Add butter and amaretto. Continue to stir occasionally until mixture begins to bubble and thickens enough to coat the back of a spoon.

3. Remove from heat and allow to cool while you prepare topping

Make the Crumble Topping

1. In a medium bowl, combine flour, brown sugar, and oats.

2. Add melted butter and stir until mixture resembles clumpy wet sand.

Assemble and Bake

1. Pour filling into prepared crust. Evenly sprinkle crumble topping over filling.

2. Bake pie in preheated oven for 50-60 minutes, until edges are bubbling and crumble is golden brown. Place a cookie sheet lined with tinfoil under the pie plate to catch any filling that bubbles over.

3. Allow to cool completely before slicing and serving. Serve with vanilla ice cream, if desired.

Jenny’s Notes:

• For crumble topping, I use rolled oats and quick oats interchangeably.

• If not using the amaretto, I recommend increasing the almond extract to 1 tsp

• Check the pie halfway through baking to ensure it’s not browning too quickly. If it is, place some tinfoil on top to prevent it browning too quickly.

• Fruit pies like this are best made in the morning or the day before you need them, since they need to cool completely before being sliced into. If it’s not completely cool, it won’t be completely set, and the filling will ooze out.

Yield 8

Author Jennyblogs

Prep time

40 Min

Cook time

1 Hour

Inactive time

8 Hour

Total time

9 H & 40 M

Print

With ImageWithout Image

Tart Cherry Pie

A classic summer pie bursting with juicy sour cherries, a touch of almond extract and amaretto liqueur, topped with a buttery oat crumble

Cook modePrevent screen from turning off

Ingredients

For the Crust

• 1 bottom pie crust, homemade or store-bought, find an all butter pie crust recipe here, OR an oil crust recipe here

For the Filling

• 6 cups / roughly 24oz fresh or frozen tart cherries, pitted
• 1 cup / 200g sugar
• 2 Tbsp / 15g cornstarch
• 2 Tbsp / 16g flour
• 1/2 tsp almond extract
• 1 Tbsp / 14g butter
• 1 Tbsp amaretto liqueur, optional

For the Crumble Topping

• 1 cup / 120g flour
• 1/2 cup / 100g brown sugar
• 1/4 cup / 20g rolled oats
• 6 Tbsp / 84g butter, melted

Instructions

Make the crust

1. Prepare pie crust; refrigerate until filling is ready

Make the Filling

1. Oven preheated to 350°F / 177°C.
2. In a medium large pot, combine cherries, sugar, cornstarch, flour, and almond extract over medium heat. Stir frequently until sugar has melted and cherries begin to break down.
3. Add butter and amaretto. Continue to stir occasionally until mixture begins to bubble and thickens enough to coat the back of a spoon.
4. Remove from heat and allow to cool while you prepare topping

Make the Crumble Topping

1. In a medium bowl, combine flour, brown sugar, and oats.
2. Add melted butter and stir until mixture resembles clumpy wet sand.

Assemble and Bake

1. Pour filling into prepared crust. Evenly sprinkle crumble topping over filling.
2. Bake pie in preheated oven for 50-60 minutes, until edges are bubbling and crumble is golden brown. Place a cookie sheet lined with tinfoil under the pie plate to catch any filling that bubbles over.
3. Allow to cool completely before slicing and serving. Serve with vanilla ice cream, if desired.

Notes

• For crumble topping, I use rolled oats and quick oats interchangeably.
• If not using the amaretto, I recommend increasing the almond extract to 1 tsp
• Check the pie halfway through baking to ensure it’s not browning too quickly. If it is, place some tinfoil on top to prevent it browning too quickly.
• Fruit pies like this are best made in the morning or the day before you need them, since they need to cool completely before being sliced into. If it’s not completely cool, it won’t be completely set, and the filling will ooze out.

Nutrition Facts

Calories

487.73

Fat

16.18 g

Sat. Fat

8.2 g

Carbs

73.55 g

Fiber

3.45 g

Net carbs

70.09 g

Sugar

27.3 g

Protein

4.67 g

Sodium

171.5 mg

Cholesterol

26.72 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2023/7/15/sour-cherry-pie

Cherry Pie, Best Tart Cherry Pie, Oat Crumble Topping, Sour Cherry Pie

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

The Fluffiest Key Lime Pie with a Gingersnap Crust

Fluffy? Isn’t key lime pie supposed to be creamy, custardy, silken? Yes! And this recipe is all of those things but with a special touch of fluffiness, thanks to our friends the egg whites. Whipped egg whites. It’s magical. And with Easter just around the corner, this is the perfect dessert to celebrate with! I even gave you two weeks time to plan ahead, aren't I nice?

I don’t know why I always want to make citrus desserts for Easter, maybe because it’s always in the spring. And in the spring everything is coming alive, the rebirth of nature, and calls for bright, happy citrus flavors. You can’t call citrus sad. And what is Easter but the celebration of the resurrection of Jesus, giving those who believe on Him new life? The celebration of rebirth. It all fits. Not to mention if you observe Lent, getting to eat what you gave up for 6 weeks is lovely.

Savoring America: Recipes and Reflections on American Cooking (The Savoring Series)

And whether you have a big Easter meal planned or not, you’re going to want to make this pie. And if you’ve never made key lime pie before? This is not a bad place to start. Just be warned that other key lime pies after this one might be…tame.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from the Williams-Sonoma cookbook Savoring America

---

The Fluffiest Key Lime Pie with a Gingersnap Crust

Serves 8-12

Ingredients:

For the Gingersnap Crust

• 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)

• 1/2 cup / 60g chopped pecans

• 1 Tbsp / 15g chopped crystallized ginger

• 1/8 tsp ground cinnamon

• 1/4 cup / 57g butter, melted and cooled

For the Filling

• 4 eggs, separated

• 1/4 cup / 30g cornstarch

• 1/2 cup / 100g sugar

• 1 14oz can / 440g sweetened condensed milk, make it homemade here

• 1/2 cup / 118g key lime juice

• 2 Tbsp / 12g freshly grated key lime zest

• 1/2 tsp cream of tartar

• 1 tsp vanilla extract

For the Topping and Garnish

• 1 cup / 237g heavy whipping cream

• 1/3 cup / 42g confectioner’s sugar

• 1/8 tsp almond extract

• thin key lime slices or lime zest, optional

Directions:

Oven 350°F / 177°C. Lightly grease a 9in / 23cm pie dish.

Make the Gingersnap Crust

1. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.

2. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.

Make the Filling

1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form and can hold their shape, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.

2. In the bowl of the stand mixer (no need to clean it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add lime juice and zest and beat until smooth.

3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.

4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.

5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.

Make the Topping

1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until firm peaks form, about 2-4 minutes total.

2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

Jenny’s Notes:

• The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things!

• Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice.

• If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest.

• No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

Yield 8-12 servings

Author Jennyblogs

Prep time

50 Min

Cook time

30 Min

Total time

1 H & 20 M

Print

With ImageWithout Image

The Fluffiest Key Lime Pie with a Gingersnap Crust

Classic key lime pie with a twist. Tart filling made extra light and fluffy by whipping the egg whites, a spicy gingersnap crust, and fresh whipped cream.

Cook modePrevent screen from turning off

Ingredients

For the Gingersnap Crust

• 28 gingersnaps broken into pieces, about 1 1/2in / 4cm in diameter (homemade or storebought)
• 1/2 cup / 60g chopped pecans
• 1 Tbsp / 15g chopped crystallized ginger
• 1/8 tsp ground cinnamon
• 1/4 cup / 57g butter, melted and cooled

For the Filling

• 4 eggs, separated
• 1/4 cup / 30g cornstarch
• 1/2 cup / 100g sugar
• 1 14oz can / 440g sweetened condensed milk, make it homemade here
• 1/2 cup / 118g key lime juice
• 2 Tbsp / 12g freshly grated key lime zest
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract

For the Topping and Garnish

• 1 cup / 237g heavy whipping cream
• 1/3 cup / 42g confectioner’s sugar
• 1/8 tsp almond extract
• thin key lime slices or lime zest, optional

Instructions

Make the Gingersnap Crust

1. Oven 350°F / 177°C. Lightly greased 9in / 23cm pie dish.
2. In a food processor, combine the gingersnaps, pecans, ginger, and cinnamon. Pulse until everything is finely ground in crumbs. Add the butter and pulse briefly until the crumbs are evenly moistened.
3. Press evenly into the bottom and up the sides of the prepared pie dish. Bake in the preheated oven for 10 minutes or until fragrant and lightly browned. (This can be hard to see because of the dark color of the gingersnaps.) Allow to cool.

Make the Filling

1. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 egg whites and the cream of tartar on high speed until soft peaks form, about 1-2 minutes. Beat in the vanilla and scrape the egg whites into a small bowl; set aside.
2. In the bowl of the stand mixer (don’t worry about cleaning it), beat on medium-high speed the egg yolks, 2 remaining egg whites, cornstarch, sugar, and sweetened condensed milk until light and fluffy, about 5 minutes. Add the lime juice and zest and beat until smooth.
3. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined.
4. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes. To test for firmness, jiggle the dish slightly. When the center jiggles just slightly, it’s ready.
5. Cool completely, then cover and refrigerate for at least 4 hours or overnight.

Make the Topping

1. In the bowl of a stand mixer, beat the heavy whipping cream on medium speed. As it starts to thicken (and will no longer splatter) increase the speed to high. Add the powdered sugar and almond extract. Continue beating until stiff peaks form, about 2-4 minutes total.
2. Spoon whipped cream over pie or use a piping bag and tips to decorate. Garnish with lime slices/and or zest. Serve immediately or refrigerate.

Notes

The crust can be made without the pecans and/or ginger, if you’re like me and sometimes feel too lazy to chop things! Freshly squeezed key lime juice is best, but if you’ve ever used real key limes you’ll know that getting half a cup can be a real labor of love. Those things can be tiny! Hand cramp hand cramp hand cramp. And just when you think you’re there, you realize you’ve only squeezed 1 Tbsp worth. So, I gladly buy bottled key lime juice. If you can’t find fresh key limes or juice, use limes! And I suppose, lemons if you’re in a pinch. Lemon pies are good too! Same goes for the zest. No food processor handy? Do it the old fashioned way and stick the cookies in a resealable plastic bag and whack and roll with a rolling pin. The pecans and ginger can be finely chopped by hand.

Nutrition Facts

Calories

590.80

Fat

29.69 g

Sat. Fat

14.77 g

Carbs

76.33 g

Fiber

1.88 g

Net carbs

74.45 g

Sugar

55.81 g

Protein

8.28 g

Sodium

256.68 mg

Cholesterol

90.75 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2019/4/4/the-fluffiest-key-lime-pie

key lime pie, gingersnap crust, fluffy pie, whipped cream

Dessert, Pie

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Caramel Cream Pie

Last Updated August 13, 2024

Caramel cream pie is a pie that you should be adding to your pie repertoire ASAP. A homemade buttery pie crust, with a light, creamy, caramel-y filling, topped with more whipped cream and more caramel. Decadent and oh so worth it.

Homemade pies can sometimes feel intimidating, but this one really is not hard to make! You can make your own homemade caramel (I have a recipe for that here, also linked below), or you can rely on a good ol’ can of dulce de leche for absolute ease. I’ve made this pie with both options and it’s absolutely delicious either way.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Shugary Sweets

---

Caramel Cream Pie

Serves 8-12

Ingredients:

For the Crust

• 1 1/3 cup / 160g all-purpose flour

• 1/2 tsp / 2.5g salt

• 4 Tbsp / 56g butter, cold, cut into small pieces

• 4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

• 1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce

• 8 oz / 225g cream cheese, room temperature

• 2 1/2 cups / 605g heavy whipping cream

• 1/4 cup / 50g sugar

Directions:

Make the Crust

Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish. 

1. In a medium bowl whisk together flour and salt.  Blend in cold butter using a pastry cutter, fork, or your hands.  You want the butter to end up in small pieces, like peas. 

2. Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible.  The dough should be able to hold together in a ball, without being too dry and shaggy or too wet.  Add more water if necessary, 1 tablespoon at a time.  

3. Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly.  Place in the fridge for 1 - 48 hours.  

4. After the crust has rested, roll into a circle on a lightly floured surface or silpat.  Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls.  Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.  

5. Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork.  Prick the bottom of the crust with a fork.  The crust can also be refrigerated at this point, if needed.  

6. Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown.  Cool completely.  

Make the Caramel Cream filling and topping

1. In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel.  Set aside.

2. In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form.  Reserve 1/2 cup for the topping.  Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.  

3. Reserve 1-2 tablespoons of the remaining caramel for the topping.  Spread the rest into the bottom of the crust.  Spread cream cheese mixture over caramel.  

4. Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Jenny's Notes:

• For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency.  Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough.  You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be.  The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax.  

• If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking.  

• I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter.  If you live in a really dry climate, you might need up to 7.  Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.   

Yield 8-12 servings

Author Jennyblogs

Prep time

1 Hour

Cook time

12 Min

Total time

1 H & 12 M

Print

With ImageWithout Image

Caramel Cream Pie

Flaky, buttery crust, whipped caramel filling, and fresh whipped cream with caramel drizzled on top.

Cook modePrevent screen from turning off

Ingredients

For the Crust

• 1 1/3 cup / 160g all-purpose flour
• 1/2 tsp / 2.5g salt
• 4 Tbsp / 56g butter, cold, cut into small pieces
• 4-6 Tbsp / 59 - 89g ice water

For the Caramel Cream filling and topping

• 1 14oz can / 380g dulche de leche, your favorite caramel, or 1/2 recipe of this Caramel Sauce
• 8 oz / 225g cream cheese, room temperature
• 2 1/2 cups / 605g heavy whipping cream
• 1/4 cup / 50g sugar

Instructions

Make the Crust

1. Oven 425°F / 220°C. Ungreased 8 - 9in / 20 - 23cm pie dish.
2. In a medium bowl whisk together flour and salt. Blend in cold butter using a pastry cutter, fork, or your hands. You want the butter to end up in small pieces, like peas.
3. Add the ice water, starting with 4 Tbsp / 59g, mixing as little as possible. The dough should be able to hold together in a ball, without being too dry and shaggy or too wet. Add more water if necessary, 1 tablespoon at a time.
4. Place dough on a piece of plastic wrap, shape into a disc, and wrap tightly. Place in the fridge for 1 - 48 hours.
5. After the crust has rested, roll into a circle on a lightly floured surface or silpat. Roll a few times with your rolling pin in one direction before turning the crust 45° (quarter turn) and continuing with a few more rolls. Periodically check under the crust to make sure it isn’t sticking and sprinkling more flour if needed. Continue like this until your crust is nicely round and roughly 2in / 5cm larger than your pie dish.
6. Carefully transfer crust to pie dish (this is easier if using a silpat), trim the excess overhang if necessary, and fold the ends under. Crimp as desired, or press with a fork. Prick the bottom of the crust with a fork. The crust can also be refrigerated at this point, if needed.
7. Bake in preheated oven for 10-12 minutes, or until crust is lightly golden-brown. Cool completely.

Make the Caramel Cream filling and topping

1. In the bowl of a stand mixer, beat cream cheese with 1/2 cup / 120g caramel. Set aside.
2. In the clean bowl of a stand mixer, beat whipping cream and sugar until stiff peaks form. Reserve 1/2 cup for the topping. Fold the remaining whipped cream into cream cheese mixture, about a quarter at a time.
3. Reserve 1-2 tablespoons of the remaining caramel for the topping. Spread the rest into the bottom of the crust. Spread cream cheese mixture over caramel.
4. Top pie with reserved 1/2 cup whipped cream and caramel, using a spoon or piping desired.

Notes

For the crust, you can also use a food processor, pulsing in the butter until it has the desired consistency. Just be sure to remove the dough from the food processor and mix in the water with a fork or pastry cutter so you don't overwork the dough. You want to work it as little as possible once you add the water. The liquid helps to awaken the gluten, and the more you work it and the gluten strands develop, the tougher your crust will be. The minimum of 1 hour rest in the fridge allows what gluten inevitably developed to relax. If you are having problems with a shrinking crust, try using a metal or ceramic pie dish and allowing the crust more time to rest before baking. I have made this pie several times over the past year, and have always needed all 6 tablespoons of water, possibly because it was always during the dry winter. If you live in a really dry climate, you might need up to 7. Just be aware, an overly wet crust is more likely to glue itself to the pan during baking.

Nutrition Facts

Calories

652.74

Fat

42.84 g

Sat. Fat

26.73 g

Carbs

56.39 g

Fiber

0.54 g

Net carbs

55.85 g

Sugar

40.81 g

Protein

6.75 g

Sodium

437.41 mg

Cholesterol

128.91 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2018/1/2/caramel-cream-pie

caramel cream pie, butter crust, fresh whipped cream, dulche de leche

Dessert, Pie

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

And yet, for as many times as I've made this pie, I've yet to get a photo of it sliced. Oh well, there's butter, caramel, and whipped cream, what more do you need to know?

---

Healthy Chocolate Chip Cookie Pie

Last Updated August 5, 2024

Some people are adverse to the word healthy when it comes to desserts.  This recipe today is to help you see you don't need to be one of those people. 

Oh, but what I would give to have a little slice of this pie right now, healthy or not!  Actually, I wouldn't give much.  But that doesn't mean I don't want it.  Yes, Whole30January is still happening.  It has gotten easier in recent days...but you can ask my mom, who is doing it with me, if that's a true statement.  So here is yet another recipe you can make and eat in my stead.  Please, for my sanity.  Just don't tell me how delicious it is.  I like to ask the people around me who are eating delicious nonWhole30food to tell me how disgusting it is.  It almost makes me feel better.  Won't you be glad when Whole30January is over so you won't have to hear any more of my sardonic complaining? 

What do I mean when I say healthy? I mean, aside from the chocolate chips (which have some health benefits in and of themselves aside from the sugar), that you could eat this for breakfast, lunch, or dinner.

This recipe is naturally gluten-free, vegan, dairy-free, and nut free. Just keep in mind you may need to use certified ingredients, i.e. certified GF oats (even though oats are a gluten-free food, they are almost always processed in facilities that also process foods that contain gluten, and there is a high risk of cross-contamination) and check your other ingredients for stowaway unwanted allergens! Chocolate chips, as long as they are semi-sweet or dark chocolate, should not contain any dairy, yet I’ve seen brands that do contain dairy. Reading labels is very important for so many reasons!

Yes ok, on to this nutritious pie that somehow tastes like dessert!

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Chocolate Covered Katie

---

Healthy Chocolate Chip Cookie Pie

12-16 servings

Ingredients:

• 2 15oz cans / 500g cooked white beans (navy, great northern, cannellini) or garbanzo beans, drained and rinsed

• 1 cup / 90g oats or 180g ground flax seeds

• 1/4 cup / 63g applesauce

• 3 Tbsp / 42g oil

• 2 tsp vanilla extract

• 1/2 tsp baking soda

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup / 100g brown sugar

• 3 tsp stevia powder

• 1 cup / 170g chocolate chips or chunks, plus more for sprinkling

Directions:

Oven 350°F / 177°C.  Greased 8 - 9in / 20 - 23cm pie dish.

1. Combine all ingredients except chocolate chips in a food processor and blend until smooth.  Stir in chocolate chips. 

2. Scrape dough into prepared pan and sprinkle with additional chocolate chips. 

3. Bake in oven for 30-35 minutes.  Allow to cool before slicing and serving. 

Jenny's Notes:

• If you don’t have applesauce, you can use oil instead. That means you would be adding a total of 7 Tbsp / 98g oil, or a scant half cup.

• I adapted this recipe from Chocolate Covered Katie.  She is very good about giving lots of options if you are gluten-free, vegan, have a nut allergy, etc.  I simply narrowed it down to my favorite combination of ingredients from her options, and preferred amount of sweetener so that it tastes like dessert without giving in to your sugar dragon too much. 

• Feel free to add more sugar if you feel the need! 

• If for whatever reason your batter comes out too thick or thin, (didn't drain the beans as much, the applesauce brand you use is soupier, etc.) you can add more oats or flax to thicken, or applesauce, maple syrup, or milk to thin. 

Yield 12-16

Author Jennyblogs

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

Print

With ImageWithout Image

Healthy Chocolate Chip Cookie Pie

A healthy and somehow still delicious cookie pie that is gluten-free, dairy-free, nut-free, and vegan.

Cook modePrevent screen from turning off

Ingredients

• 2 15oz cans / 500g cooked white beans (navy, great northern, cannellini) or garbanzo beans, drained and rinsed
• 1 cup / 90g oats or 180g ground flax seeds
• 1/4 cup / 63g applesauce
• 3 Tbsp / 42g oil
• 2 tsp vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup / 100g brown sugar
• 3 tsp stevia powder
• 1 cup / 170g chocolate chips or chunks, plus more for sprinkling

Instructions

1. Oven 350°F / 177°C. Greased 8 - 9in / 20 - 23cm pie dish.
2. Combine all ingredients except chocolate chips in a food processor and blend until smooth. Stir in chocolate chips.
3. Scrape dough into prepared pan and sprinkle with additional chocolate chips.
4. Bake in oven for 30-35 minutes. Allow to cool before slicing and serving.

Notes

If you don’t have applesauce, you can use oil instead. That means you would be adding a total of 7 Tbsp / 98g oil, or a scant half cup. I adapted this recipe from Chocolate Covered Katie. She is very good about giving lots of options if you are gluten-free, vegan, have a nut allergy, etc. I simply narrowed it down to my favorite combination of ingredients from her options, and preferred amount of sweetener so that it tastes like dessert without giving in to your sugar dragon too much. Feel free to add more sugar if you feel the need! If for whatever reason your batter comes out too thick or thin, (didn't drain the beans as much, the applesauce brand you use is soupier, etc.) you can add more oats or flax to thicken, or applesauce, maple syrup, or milk to thin.

Nutrition Facts

Calories

280.72

Fat

10.08 g

Sat. Fat

3.02 g

Carbs

44.03 g

Fiber

7.02 g

Net carbs

37.01 g

Sugar

20.13 g

Protein

7.85 g

Sodium

533.19 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2017/1/21/healthy-chocolate-chip-cookie-pie

vegan, dairy-free, gluten-free, nut-free, healthy, cookie pie,

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Peanut Butter Pie with Chocolate Whipped Cream

Shortbread crust.  A layer of creamy peanut butter filling.  Topped with a mountain of chocolate whipped cream.  And chocolate shavings.  Because, we're so fancy, you already know.  Did I mention No-Bake?

I first made this pie with a pretzel crust.  The salty sweetness really off-set the creamy full-bodied mouth feel of the layers well.  Yes, sometimes I describe dessert and food like wine.  It just works so well.  But if you ever catch me saying "I prefer the '98 vintage of this cheesecake" or something along that line, I might have taken it too far.  Ew, rancid cheesecake.  Anyway...

The next time I made this pie was in Italy.  Pretzels do exist here, but they have a very strange texture.  Think pretzels that went stale and chewy and then got so stale they got crispy again, almost. But still a little chewy.  And don't chop well in a food processor. It took over 8 minutes to get them partly broken up.  The crust was still good, but it looked more like a bird's nest of pretzel sticks than a uniform crust.  

Oh hey, Thanksgiving pie. And there is Lucia the poinsettia in the background. Good times, good times.

Regardless, all the Americans in Italy are so peanut butter deprived that everyone loved it.  In fact, two days later was Thanksgiving and it was requested of me to make and bring this pie to Thanksgiving dinner.  Not pecan pie.  Not pumpkin pie.  Peanut Butter Pie with Chocolate Whipped Cream.  With a delicious but slightly strange looking crust.  

When I made the pie this time, I used shortbread cookies with great success.  The Italian supermarkets have practically a whole aisle devoted to all their different kinds of shortbread cookies, called frollini.  A nice big 800g bag for 1.5-2.5 euros?  Hehe don't mind if I do.  Shortbread with cream, or chocolate and stars, buckwheat, almond, almond and chocolate, hazelnut, stuffed with apricot, stuffed with chocolate, coarse sugar-topped, made with egg, chocolate drops...the varieties go on. 

Someday I will share with you the pretzel crust, but when I have access again to pretzels that behave in a food processor and I can get some decent photos.  But until then, get your hands on some shortbread cookies.  You could make some homemade (classic shortbread consists of just 3 ingredients: flour, butter, sugar) or if you're in the States buy some Sandie's shortbread cookies or something similar. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from the Cooking Channel

---

Peanut Butter Pie with Chocolate Whipped Cream

Makes 1 9in / 23cm pie - 8-12 servings

Ingredients:

For the Shortbread Crust

• about 15 / 150g shortbread cookies

• 4 Tbsp / 56g butter, melted

For the Peanut Butter Filling

• 1/2 cup / 119g heavy whipping cream

• 1/2 cup / 113g mascarpone or cream cheese, room temperature

• 1/3 cup / 87g creamy peanut butter

• 1/4 cup / 50g brown sugar

For the Chocolate Whipped Cream

• 3-4 oz / 100g good quality dark chocolate, chopped

• 2 cups / 474g heavy whipping cream

• Extra chocolate in bar form, for chocolate shavings, optional

Directions:

Make the Chocolate Whipped Cream First

1. Place chocolate and cream in a double boiler or a glass or metal bowl over a pan of simmering water.  The bottom of the bowl shouldn’t touch the water.

2. Gently stir until chocolate is mostly melted.  Remove from heat and continue stirring until chocolate has completely melted.  Place in the refrigerator for 2 hours. 

Make the Shortbread Crust

1. In a food processor, pulse cookies until they become crumbly.  Add butter and pulse until smooth and can be pressed into a crust.  Depending on the type of cookies you use, you may need to add a touch more melted butter to ensure the crust will stay together.  Press into a 9in / 23cm pie dish and refrigerate.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, whip heavy cream until stiff peaks form.  Transfer to another bowl. 

2. Again, in the bowl of the stand mixer beat mascarpone, peanut butter, and brown sugar together until smooth.  Gently fold in the whipped cream with a spatula.  Pour filling over crust and return to the refrigerator. 

Assembly

1. Once the chocolate cream is cooled, beat with a stand mixer or handheld mixer until stiff peaks form.  Remove pie from the refrigerator and spread or pipe chocolate whipped cream over the top. 

2. Use a vegetable peeler or knife to shave a chocolate bar over the pie for the finishing touch. 

Jenny's Notes:

• Try using Nutella or Biscoff spread instead of peanut butter.  YUM.

Yield 8-12

Author Jennyblogs

Prep time

50 Min

Inactive time

2 Hour

Total time

2 H & 50 M

Print

With ImageWithout Image

Peanut Butter Pie with Chocolate Whipped Cream

No-bake pie with shortbread crust, mascarpone peanut butter filling, chocolate whipped cream and topped with chocolate shavings.

Cook modePrevent screen from turning off

Ingredients

For the Shortbread Crust

• about 15 shortbread cookies / 150g
• 4 Tbsp / 56g butter, melted

For the Peanut Butter Filling

• 1/2 cup / 119g heavy whipping cream
• 1/2 cup / 113g mascarpone or cream cheese, room temperature
• 1/3 cup / 87g creamy peanut butter
• 1/4 cup / 50g brown sugar

For the Chocolate Whipped Cream

• 3-4 oz / 100g good quality dark chocolate, chopped
• 2 cups / 474g heavy whipping cream
• Extra chocolate in bar form, for chocolate shavings, optional

Instructions

Make the Chocolate Whipped Cream (first)

1. Place chocolate and cream in a double boiler or a glass or metal bowl over a pan of simmering water. The bottom of the bowl shouldn’t touch the water.
2. Gently stir until chocolate is mostly melted. Remove from heat and continue stirring until chocolate has completely melted. Place in the refrigerator for 2 hours.

Make the Shortbread Crust

1. In a food processor, pulse cookies until they become crumbly. Add butter and pulse until smooth and can be pressed into a crust. Depending on the type of cookies you use, you may need to add a touch more melted butter to ensure the crust will stay together. Press into a 9in / 23cm pie dish and refrigerate.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, whip heavy cream until stiff peaks form. Transfer to another bowl.
2. Again, in the bowl of the stand mixer beat mascarpone, peanut butter, and brown sugar together until smooth. Gently fold in the whipped cream with a spatula. Pour filling over crust and return to the refrigerator.

Assembly

1. Once the chocolate cream is cooled, beat with a stand mixer or handheld mixer until stiff peaks form. Remove pie from the refrigerator and spread or pipe chocolate whipped cream over the top.
2. Use a vegetable peeler or knife to shave a chocolate bar over the pie for the finishing touch.

Notes

Try using Nutella or Biscoff spread instead of peanut butter. YUM.

Nutrition Facts

Calories

636.86

Fat

54.27 g

Sat. Fat

29.83 g

Carbs

27.35 g

Fiber

1.81 g

Net carbs

25.54 g

Sugar

20.45 g

Protein

7.07 g

Sodium

259.95 mg

Cholesterol

119.26 mg

Nutritional information is approximate. Based on the pie cut into 8 servings; includes chocolate shavings.

https://jennyblogs.com/blog/2016/8/9/peanut-butter-pie-with-chocolate-whipped-cream

peanut butter pie, no bake pie, summer dessert, chocolate whipped cream, mascarpone, shortbread crust

dessert, pie

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Hershey's Chewy Brownie Pie

Hershey’s Chewy Brownie Pie is like a chewy, slightly cakey blondie with bits of Oreo and smothered in a sweetened condensed milk glaze with melty chocolate chips.

After that description, you might agree with me that the name of this doesn’t really prepare you for what you’re about to eat. Hershey’s I associate with chocolate. Chewy, sure. Brownies are usually, well, brown. And pie? Pies usually have a crust. This does not have a crust and I don’t know what makes it a brownie pie other than it being round? Whatever category this best fits in, what we do know is that it’s a dessert, and it’s delicious. It’s also easy to make, unless you like to make things complicated like me, then you can make your own homemade sweetened condensed milk. Which is not hard, but does add in one more step. Whatever you call and however you make it, I love this Hershey’s Brownie Pie Thing.

The base is made with a Hershey’s Cookies ‘N’ Cream bar. This is a specialty product I’ve never seen in Europe. If you’ve never had one, it’s just a white chocolate Hershey chocolate bar with bits of Oreo cookie in it. They remind of me my childhood.  I probably only had one a handful of times, but I have a couple very fond memories of my mom letting my brother and me have one. For my European friends, you could try substituting white chocolate with some Oreo cookies crushed into small chunks, or even using just white chocolate.

The original recipe uses a can of sweetened condensed milk, but I made my own for the first time this week, and I like it so much better!  Not to mention no BPA from the can, and you can use organic milk and sugar.  Win win.  Plus you can nonchalantly throw out that the sweetened condensed milk is made from scratch when people ask you what it is or what's in it.  Win win win.

I tweaked a couple other small details in the recipe to make it a little less rich, but it's pretty delicious.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Fahrenheit 350

---

Hershey's Chewy Brownie Pie

Serves 8-12

Ingredients

For the brownie:

• 6.5 oz / 184g Hershey's Cookies 'N' Cream Candy Bar (that’s 1 giant bar)

• 1/2 cup / 100g sugar

• 1/2 cup / 113g salted butter

• 2 eggs, lightly beaten

• 1 tsp / 5g vanilla

• 1 cup / 120g all-purpose flour

• 1/2 tsp baking powder

For the topping:

• 7 oz / 199g sweetened condensed milk, store bought or click here for the homemade recipe

• 1/2 cup / 88g mini chocolate chips

Directions

Preheat oven to 350°F / 177°C.  Grease a 9in / 23cm spring-form pan.

Make the brownie:

1. In a small saucepan, combine Cookies 'N' Cream bar, sugar, and butter over low heat just until melted, stirring occasionally. 

2. Remove from heat and whisk in eggs and vanilla.

3. Stir in flour and baking powder just until combined. 

4. Pour into prepared pan and bake for 15-18 minutes or until edges are lightly golden brown and toothpick inserted near the center comes out clean. 

Add the topping:

1. Immediately pour sweetened condensed milk over brownie, spreading to the edges.  Sprinkle on the chocolate chips.  Allow to cool before removing outer ring of spring-form pan and cutting. 

Jenny's Notes:

• Want it denser and richer?  Omit the baking powder from the brownie and layer more mini chocolate chips on top.  Want it less rich?  Simply reduce the sugar in the brownie! Keep in mind that reducing sugar may result in a less chewy and more cakey brownie.

• If you don’t have a springform pan, you could use a cake pan in its stead.

Yield 8-12

Author Jennyblogs

Prep time

15 Min

Cook time

18 Min

Total time

33 Min

Print

With ImageWithout Image

Hershey's Chewy Brownie Pie

A chewy, white chocolate brownie flecked with Oreo chunks, topped with a sweetened condensed milk glaze and melty chocolate chips.

Cook modePrevent screen from turning off

Ingredients

For the Brownie

• 6.5 oz / 184g Hershey's Cookies 'N' Cream Candy Bar (that’s 1 giant bar)
• 1/2 cup / 100g sugar
• 1/2 cup / 113g salted butter
• 2 eggs, lightly beaten
• 1 tsp / 5g vanilla
• 1 cup / 120g all-purpose flour
• 1/2 tsp baking powder

For the Topping

• 7 oz / 199g sweetened condensed milk, store bought or click here for the homemade recipe
• 1/2 cup / 88g mini chocolate chips

Instructions

Make the Brownie

1. Preheat oven to 350°F / 177°C. Grease a 9in / 23cm spring-form pan.
2. In a small saucepan, combine Cookies 'N' Cream bar, sugar, and butter over low heat just until melted, stirring occasionally.
3. Remove from heat and whisk in eggs and vanilla.
4. Stir in flour and baking powder just until combined.
5. Pour into prepared pan and bake for 15-18 minutes or until edges are lightly golden brown and toothpick inserted near the center comes out clean.

Add the Topping

1. Immediately pour sweetened condensed milk over brownie, spreading to the edges. Sprinkle on the chocolate chips. Allow to cool before removing outer ring of spring-form pan and cutting.

Notes

• Want it denser and richer?  Omit the baking powder from the brownie and layer more mini chocolate chips on top.  Want it less rich?  Simply reduce the sugar in the brownie! Keep in mind that reducing sugar may result in a less chewy and more cakey brownie.
• If you don’t have a springform pan, you could use a cake pan in its stead.

Nutrition Facts

Calories

484.70

Fat

24.51 g

Sat. Fat

14.74 g

Carbs

58.68 g

Fiber

1.33 g

Net carbs

47.85 g

Sugar

42.43 g

Protein

7.55 g

Sodium

204.36 mg

Cholesterol

88.45 mg

Nutritional information is approximate. Based on 1 serving if the pie is cut into 8 servings.

https://jennyblogs.com/blog/2016/6/7/jennys-hersheys-chewy-brownie-pie

Blondie, White chocolate brownie, Oreo brownie, sweetened condensed milk brownie

Dessert, Bars

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---