Easy Banana Cream Pie


This is the perfect summer dessert! Who doesn’t love bananas and pudding? And pie crust and cool whip? Just 4 ingredients (plus milk) come together in this simple banana cream pie. So go to the store, buy the goods and get to makin’!

What you will need:

1 (9 inch) pie crust, baked and cooled
2 or 3 bananas
1 (3.4 oz) box of banana cream pudding mix
8 oz. cool whip
1 3/4 cups milk


After your pie crust is completely cooled (but no judging if you just have a store bought one), slice one of the bananas and evenly place on the bottom of the pie. Slice another banana if needed.

Set that aside. In a bowl, whisk together the banana cream pudding and the milk until there are no lumps. Add in 1/3 of the cool whip. Pour mixture into the pie crust, over the bananas. Refrigerate for at least 2 hours.

Before serving, spread the rest of the cool whip evenly over the pie. Top with sliced bananas. Slice and serve!

Cherry Pie Bars

Or squares. I didn’t know what to call these. I love cherry pie but suck at making pie crusts so… This is a super easy, quick and equally delicious way of satisfying that crave. These are great for summer gatherings like picnics and bbq’s. Not a lot of ingredients but still feeds quite a few people. And you can use any pie filling you want! Blueberry, apple, peach, you want it? Use it! So let’s go! Start those ovens…

What you will need:

9 x 13 inch baking dish, greased

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temp
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
(1) 21 ounce can of cherry pie filling

For the drizzle: 

1 cup powdered sugar
1 tablespoon milk

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together flour, baking powder and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Slowly add in flour mixture until combined.

Take about 1 1/2 cups of the dough out and set aside. Press the rest evenly into the prepared pan.

Evenly spread the pie filling on top.

Then dollop the rest of the dough over the filling. Bake for about 32-35 minutes and let cool completely before making the drizzle.

To make the drizzle, stir both ingredients until smooth. Drizzle over the top of the cooled pie. Slice into squares and enjoy! Serve warm with vanilla ice cream and you definitely have the perfect dessert!

French Silk Pie

My favorite pie. I could eat this pie every day, twice a day, until the end of time and I would still love it. The chocolate middle is so soft and smooth and rich. The whipped cream topping is also so delicious, and I make my own! The recipe is in this post and I highly recommend making your own if you make this pie. It’s super easy so do not be discouraged. Every week I like to try new recipes and I just had a craving for pie. Plus, it’s perfect for Valentine’s Day! So come on! Let’s go make a pie…

Note: There are raw eggs in this recipe!

What you will need:

1 baked 9 inch pie crust (I just used the refrigerated Pillsbury pie crust)
4 oz. unsweetened chocolate
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 eggs

For the whipped cream:

2 cups heavy whipping cream
1/3 cup powdered sugar
Chocolate curls for garnish (optional)

In a microwave safe bowl, melt the chocolate in 30 second increments, stirring well until smooth. Set aside.

In a large bowl (or bowl of your electric mixer), beat the butter and sugar until fluffy. Add melted chocolate and vanilla and beat until incorporated. Continue beating the mixture, adding the eggs one at a time and beating for 3-5 minutes after each addition. I know! Lots of beating. You want the mixture to be very airy and creamy and look like this:

Pour into baked pie crust. Make the sure the pie crust has cooled to room temperature! Cover pie and place in refrigerator for at least 2 hours.

Before serving, make the whipped cream. It works best when all utensils are cold. I place my bowl and whisk in freezer for a few minutes. Also make sure the whipping cream is cold.

In a large bowl, whisk whipping cream and sugar until stiff peaks form. I use an electric hand mixer but you could so just whisk it by hand.

Pipe or spread the whipped cream over the refrigerated pie. Decorate with shaved chocolate if desired. I piped my whipped cream with a Wilton 1M tip.

Slice, serve and enjoy!

Store in refrigerator for up to 5 days.


The BEST Chocolate Fudge Pie

Happy 2015 everyone! I hope this year brings you much peace and happiness. A new year (for me) means lots and lots of new recipes! I wanted to start off right by making a pie. This pie has a graham cracker crust and a brownie-like center. Sophisticated and decadent. Just what I want my 2015 to look like 😉 So, let’s go make a pie…

What you will need: 

9 inch springform pan

For the crust:

1 1/2 cups crushed graham crackers
1/2 teaspoon salt
6 tablespoons unsalted butter, melted

For the filling:

1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 oz semi sweet chocolate, melted
2 teaspoons vanilla extract
2 eggs
1/2 cup all-purpose flour

Preheat oven to 325 degrees fahrenheit. Spray the pan with a non-stick spray.

To make the crust, combine the graham cracker crumbs and salt in a bowl. Pour in the melted butter and stir until moistened. Press the crumbs firmly against the bottom and sides of the pan. Set aside.

For the filling, combine sugar, cocoa powder and salt in a bowl. Pour in the melted butter and chocolate and stir with a wooden spoon until combined. Beat in the vanilla and eggs, one at a time. Stir in flour until just moistened. Batter will be thick.

Carefully spread the batter over the crust and smooth out with a spatula or back of a spoon.

Bake for 25 minutes. Allow to cool completely on a wire rack before releasing the sides of the pan. Top with powdered sugar, whipped cream, or even toasted marshmallows to make it a s’more pie! Slice and enjoy!


Easy Peasy Pumpkin Pie

I hope you all had a great Thanksgiving with friends and family! I definitely did and of course ate way too much. But oh well! Last year I made pumpkin pie from scratch. And I mean, everything! From the pumpkin filling to the crust, nothing was pre-made. Too. Much. Stress! So, this year, I just wanted to have fun and make sure I had a good night’s sleep before my Thanksgiving morning pie making! This crust from Pillsbury is my life right now…

I will be purchasing this all the time! My local Target has it so, expect to see more pie recipes in the future. Pie crust is hard, people. If you haven’t tried it, skip it. It’ll just take a couple years off your life. So here we go… easy peasy pumpkin pie…

What you will need:

One 9 inch pie plate (glass is best)
Baking sheet (for any spills and easy in/out of the oven)
1 can (15 oz.) pumpkin
1 can (14 oz.) sweetened condensed milk
2 eggs
1 tablespoon pumpkin pie spice
1 box rolled pie crust (I used Pillsbury like the one pictured)

Preheat oven to 375 degrees fahrenheit. Unroll and press pie crust into pie plate (directions should be on the package). Create a decorative edge however you like. Here is what I did…

Place pie on a baking sheet and set aside.

In a large bowl, mix together pumpkin, sweetened condensed milk, eggs and spice. Pour into prepared pie crust. Bake for 45-55 minutes. The crust will be brown and pie will be set. Let cool completely before slicing and serving. Enjoy!

Our dessert table! Everything was delicious 🙂

For the mini pies, I used the same ingredients, and the same dough, just used a 4 inch circle cookie cutter and cut out little dough circles to press inside a mini muffin tin. Bake at same temperature for about 35-40 minutes.







Key Lime Pie Recipe

It is summer. I love it. There is so much going on and so many things to do. This weekend we are going to my brother-in-law’s lake house again, and this time, no children! It’s the annual crazy cousin party! My parents will be watching Liam and I am bringing them a homemade Key Lime Pie. Yum! This Key Lime Pie has a graham cracker crust that is so easy to make. No rolling! And instead of the traditional meringue, I made a whipped cream topping. So, let’s get to making this summery delight…

What you will need:

One 9 inch pie pan lightly buttered

For the crust:

1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

3 large egg yolks at room temperature
One 14 ounce can sweetened condensed milk
1/2 cup key lime juice (I squeezed 26 key limes!)
2 teaspoons lime zest

For the topping:

1 cup cold heavy whipping cream
2 tablespoons granulated sugar

To make the crust:

Preheat oven to 350 degrees fahrenheit. Mix together all 3 ingredients until combined. With your fingers, press evenly onto the bottom and sides of the prepared pan. Bake for about 10 minutes and then cool on wire rack while you make the filling.


Don’t you just love this cobalt blue pie pan?! Thanks Mom! 😉

To make the filling:

In a large bowl (or bowl of your electric mixer), beat egg yolks until fluffy. Add the condensed milk and beat until light and fluffy. Beat in the lime juice and zest.

Pour the filling over the crust and bake for 10-15 minutes, or until the filling is set. Let cool on a wire rack. Once it has completely cooled, refrigerate for several hours or even overnight before making the topping.

To make the topping:

In a large bowl (or bowl of your electric mixer), beat the whipping cream and sugar until stiff peaks form. Pipe or spread on top of the cooled pie. I used a Wilton 1M tip. Slice and enjoy!

Store in the refrigerator.

Cheesecake Recipe



AH! My first post. So exciting. And what better way to start than to explain how I make cheesecake. The latest dessert I made and my favorite thus far. And let me tell you, I have made quite a few desserts in my 29 (almost 30) years of life. Cheesecake is actually very easy to make, it is just a bit time consuming. The crust is so simple and buttery, and the filling is creamy and rich- so delicious! Cheesecake is also a great dessert for any occasion, as you can serve it plain, or spruce it up with fruit or chocolate.

What you will need…

9 in. springform pan

For the crust:
2 cups of graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:
32 oz. full fat cream cheese at room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract

What to do: (Tips: I used an electric hand mixer as I do not have a regular electric mixer. I know, right?! One day…. one day. Also, make the day before you want to serve because cheesecake needs to chill for several hours or even overnight which is what I did.)

Spray or butter a 9 in. springform pan. Place the pan on a larger baking sheet to catch any leakage while the cheesecake is baking. Set aside. Preheat oven to 350 degrees fahrenheit.

To make the crust:
In a medium sized bowl, combine the graham cracker crumbs, sugar and melted butter until mixed well. Pour into prepared pan and press (with back of spoon or your fingers) evenly on bottom and about 1 in. up the sides. Cover with plastic wrap and place in refrigerator while you make the filling.

To make the filling:
In a large bowl (or bowl of your electric mixer) place the cream cheese, sugar and flour. Beat on medium speed until smooth, scraping down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Add the whipping cream, lemon zest and vanilla and beat until everything is incorporated. Remove the crust from the refrigerator and pour in the filling. Smooth the top with the back of a spoon or spatula and put in the oven. Bake for 15 minutes and then lower the oven temperature to 250 degrees fahrenheit and continue to bake for another 60-90 minutes. I had to bake mine for another 65 minutes.

The cheesecake is done when only the center looks wet and wobbly and the sides are firm. As soon as you remove it from the oven, place on a wire rack and slide a knife around the edges. This will help loosen the cheesecake from the pan and prevent cracking. Let cool completely, about an hour. Then, cover with plastic wrap and refrigerate at least 6 hours or overnight. Serve plain, with fruit, or drizzle with chocolate or fruit sauce. Enjoy!