No Bake Chocolate Peanut Butter Tart

This No-Bake Chocolate Peanut Butter Tart is incredible! Smooth, creamy, chocolaty with that sweet and salty peanut butter filling. Tastes like a giant peanut butter cup and is SO easy to make! Anyone out there like peanut butter cups?

I can’t see you, but I can imagine you’re all raising your hands. Because who doesn’t like peanut butter cups?!

If you’re sitting there with your hands in the air, facing the computer like a weirdo (KIDDING!), then you’ll probably love this No Bake Chocolate Peanut Butter Tart. It tastes like a gigantic peanut butter cup but with an Oreo cookie crust.

I meeeeaaaannn…

Let me break this madness down for you.

So let’s start with the Oreo crust. Grind up (or smash up) a whole package of Oreo cookies. I used regular ol’ Oreos because there’s less filling to gob up on ya in the food processor, but if you have Double Stuf at home, by all means, use that. Anywho, pulverize it until it’s a fine crumb and toss in some melted butter until it’s moistened and combined.

Press that into a greased 9-or-10″ tart pan with a removable bottom. If you don’t have a tart pan, press it into a greased 9″ pie plate – simple! You’ll just have a pie instead of a tart. No one will judge you – promise!

Pop that crust into the fridge to chill for at least 30 minutes. This will let everything set up nicely and eliminates the need to bake the crust. Can I get a collective “YAY” for not having to turn on your oven?!

Once that’s chilled sufficiently, make your filling. Mix together some peanut butter, butter and a teensy bit of cream cheese which really makes it creamy and rich. Once that’s combined, add in powdered sugar, a smidgen of corn syrup (which helps hold everything together) and a splash of vanilla. The mixture will be thick, glossy and pourable… so pour it up into the crust and chill that filling for at least 30 minutes.

After that goodness is nice and set, you can make your ganache, aka, my favorite part. Who doesn’t enjoy ganache? I would like to meet them and quiz them on their bizarre upbringing which led to this unfortunate personality flaw.

This No-Bake Chocolate Peanut Butter Tart is incredible! Smooth, creamy, chocolaty with that sweet and salty peanut butter filling. Tastes like a giant peanut butter cup and is SO easy to make! I used dark chocolate chips for a really pure chocolate flavor, but you can absolutely use milk or semi-sweet chocolate chips. Use what you’ve got on hand! Melt together the chocolate chips and some heavy cream until smooth, glossy and rich, then pour it on and spread it evenly on top of the filling layer. Chill that mishegas for about 20-30 minutes to set the ganache.

And I promise, that’s it. I know it’s a lot of chilling, but that’s what ya gotta do to avoid baking during the summer. It’s a sacrifice I think you’ll be willing to make 🙂

So. Who wants a gigantic peanut butter cup to kick off the weekend?! (Psst- this would make a great Memorial Day BBQ dessert!)

This No-Bake Chocolate Peanut Butter Tart is incredible! Smooth, creamy, chocolaty with that sweet and salty peanut butter filling. Tastes like a giant peanut butter cup and is SO easy to make! *filling adapted from here

5.0 from 1 reviews
No Bake Chocolate Peanut Butter Tart
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 16-20
 
This Chocolate Peanut Butter Tart is AWESOME. It tastes just like a giant, gooey peanut butter cup but without all the hassle. And it's NO-BAKE, making it perfect for any time of year!
Ingredients
  • 1 pkg Oreo cookies, finely ground
  • 1 stick (1/2 cup) butter, melted
  • FOR FILLING:
  • 1 cup smooth peanut butter
  • ½ cup butter, softened
  • 4 oz (1/2 pkg) cream cheese, softened
  • 1 cup powdered sugar
  • ¼ cup light corn syrup
  • 1 tsp vanilla extract
  • FOR GANACHE:
  • 2 cups dark chocolate chips (about 1 package)
  • ⅔ cup heavy cream
Instructions
  1. Liberally grease a 9" or 10" tart pan with a removable bottom with cooking spray. Place the tart pan onto a baking sheet. Set aside.
  2. In a large bowl, combine the Oreo crumbs with the melted butter until moistened and coated. Press the crumbs into the prepared pan and up the sides in an even layer. Chill in the fridge for about 30 minutes, or freeze for about 15 minutes.
  3. While the crust chills, make your filling. In a large bowl, beat together the peanut butter, butter and cream cheese until smooth, about 1 minute. Beat in the powdered sugar, corn syrup and vanilla until mixture is thick and smooth. Pour the mixture into the chilled crust, smooth out the top and chill for about 30 minutes in the fridge.
  4. Once the filling has chilled, make your ganache. In another large microwaveable bowl, add in the chocolate chips and heavy cream. Microwave on HIGH power for about 35 seconds. Stir, then microwave again for about 35 seconds. Stir again until the chips are melted completely and the mixture is smooth and glossy. Pour the mixture over the tart and spread evenly. Refrigerate for at least 20-30 minutes or until set before cutting into wedges.

This No-Bake Chocolate Peanut Butter Tart is incredible! Smooth, creamy, chocolaty with that sweet and salty peanut butter filling. Tastes like a giant peanut butter cup and is SO easy to make! Smooth, creamy, chocolaty and bursting with sweet-and-salty peanut butter filling, everyone will love this delectable no-bake tart!

This No-Bake Chocolate Peanut Butter Tart is incredible! Smooth, creamy, chocolaty with that sweet and salty peanut butter filling. Tastes like a giant peanut butter cup and is SO easy to make!

Love Chocolate & Peanut Butter? Check out my other recipes!

This creamy, dreamy No Bake Peanut Butter Cup Cheesecake is divine! It comes together in minutes, is easy to prepare and tastes like the inside of a peanut butter cup!No-Bake Peanut Butter Cup Cheesecake

Reese's Peanut Butter Cup FudgeReese’s Peanut Butter Cup Fudge

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress!Reese’s Peanut Butter Gooey Bars

Have a super sweet day!

xo, Hayley

 

The Easiest French Silk Pie

This French Silk Pie is the EASIEST recipe you'll find! With a no-bake option, this pie is super versatile, creamy, chocolaty and light. The perfect anytime dessert! Can you believe I have only had French Silk Pie once before making this?!

I know. Disgraceful on so many levels.

But I have remedied that with this So Easy French Silk Pie recipe. Y’all don’t even know how simple this is. It practically makes itself!

And because I still have some in the fridge, I’m going to keep this short & oh-so sweet.

So this recipe is very adaptable to your different preferences and tastes – one of the reasons why I love it so much. For one, this recipe uses a pre-baked pastry pie crust for that flaky texture and buttery flavor. However, you can totally substitute with a premade graham cracker or Oreo cookie crust to keep it entirely no-bake. In the summertime when it’s scorching outside, you bet your booty I’m making this in a graham crust!

Second – this recipe uses a combination of German chocolate and unsweetened chocolate. I like that mixture because the German chocolate is extra sweet and the unsweetened chocolate really ramps up that cocoa flavor. Combined, it’s just the right amount of sweetness. If you’d like, substitute it with all bittersweet chocolate, all semi-sweet chocolate, or all unsweetened chocolate. I don’t suggest using all German chocolate because I think it’d be too sweet, especially since you add in powdered sugar to the chocolate mixture.

Traditional French Silk Pie has eggs in it, but I was lazy and used cream cheese. This totally replaces that same texture without the fear of eating raw eggs. Score!!

And lastly, please y’all – splurge for real whipped cream. I love Cool Whip, but this tastes so much better with real deal, freshly whipped cream. #Trust. You make up your whipped cream and divide it into two – 3 cups of it goes into the pie filling with the chocolate and cream cheese, and 2 cups of it goes into the whipped cream topping, because duh.

This French Silk Pie is the EASIEST recipe you'll find! With a no-bake option, this pie is super versatile, creamy, chocolaty and light. The perfect anytime dessert! To finish it off and make it look extra divine, I shaved some chocolate onto the top. Likewise, you could always sprinkle it with miniature chocolate chips or dust it lightly with cocoa powder – either one would be super pretty!

Now, if you’ll excuse me, I have a pie to stick my face into!

This French Silk Pie is the EASIEST recipe you'll find! With a no-bake option, this pie is super versatile, creamy, chocolaty and light. The perfect anytime dessert! *adapted from here

5.0 from 2 reviews
The Easiest French Silk Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This French Silk Pie couldn't be easier! It has a no-bake option, isn't made with eggs like the traditional recipe, and comes together quickly. A must-make for sure!
Ingredients
  • FOR WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • FOR CHOCOLATE SILK FILLING:
  • 2 oz German chocolate, finely chopped
  • 2 oz unsweetened chocolate, finely chopped
  • 4 Tbsp butter, cubed
  • 1 (8 oz) pkg cream cheese, at room temperature
  • 2 cups powdered sugar
  • 3 cups prepared whipped cream
  • FOR TOPPING & CRUST:
  • 1 9" deep dish pie crust, pre-baked according to package directions & cooled (to make this no-bake, use a prepared graham cracker or cookie crust)
  • 2 cups prepared whipped cream
  • Chocolate curls or shavings for garnish
Instructions
  1. First, make your whipped cream. In a large bowl, whip the heavy cream and sugar together on HIGH speed for about 5-7 minutes or until stiff peaks form. You should have roughly 5 cups of whipped cream. Divide 2 cups into a pastry bag fixed with a large open star tip or set aside to spread onto the final pie. Set aside.
  2. In a large microwaveable bowl, add the chopped chocolate and the butter. Microwave on HIGH for about 30 seconds. Stir, then microwave again for another 15-20 seconds or until melted and smooth. Cool for about 5 minutes.
  3. In a large bowl, beat the cream cheese until fluffy and smooth, about 1 minute. Add in the powdered sugar and beat until combined. Lastly, add in the chocolate, whipping until combined. Fold in 3 cups of the fresh whipped cream.
  4. Spread the chocolate silk filling into the pie crust evenly and carefully. Pipe or spread the remaining whipped cream onto the pie's surface and garnish with chocolate curls or shavings. Refrigerate for at least 3 hours before serving.

This French Silk Pie is the EASIEST recipe you'll find! With a no-bake option, this pie is super versatile, creamy, chocolaty and light. The perfect anytime dessert! Creamy, chocolaty, rich and light, this French Silk Pie is my new favorite – and will be yours, too!

This French Silk Pie is the EASIEST recipe you'll find! With a no-bake option, this pie is super versatile, creamy, chocolaty and light. The perfect anytime dessert! Have a super sweet day!

xo, Hayley

No Bake Key Lime Pie Parfaits

These EASY No-Bake Key Lime Pie Parfaits couldn't be any simpler! Tart, bright, juicy and sweet homemade lime curd tops a sugary graham cracker crust and is garnished with fresh whipped cream. Save this for those key lime cravings! So you guys know how much I hate House Hunters, right?

If you don’t, here & here. You’re welcome.

If regular ol’ House Hunters wasn’t enough for me to pick up a binge drinking habit, House Hunters International makes me want to dive headfirst into a shallow pool. It’s my number one hate-watch show and it is always on.

First of all, they pick the most idiot couples to be on the show. If they aren’t stupid, they’re just weird. Like, has a gaggle of kids weird and wants them all to sleep in the same room weird, or husband has an unmentionable business weird. My creep-o-meter is always on overdrive on this show, and Charlie Sheen isn’t even on it!

ANYWAY. So these weirdo Americans travel to some foreign land to buy a house or an apartment on said foreign soil. Okay, fine. But what angers me is how nit-picky and unreasonable they all are. It’s one thing if the house is completely dilapidated and next door to a meth cooking school, but most of the time the places are perfectly fine and the people are just so ridiculously picky that I seriously want to start screaming involuntarily every time they complain about a paint color.

And the Americans on the show ALWAYS give other Americans a bad rep. They arrive at a beautiful little countryside villa in the middle of wine country, Italy, and are looking for an apartment on a cobblestone street in a vintage 16th century-era building and then complain when it isn’t 4000 square feet, doesn’t have a freaking Viking 8-burner range and enough space for their caravan of whiny kids. Newsflash: Europeans don’t need sprawling McMansions to taint their gorgeous neighborhoods. And if 16th century folk could deal without a professional-kitchen-grade oven range, I’m pretty sure the other Italian folk are managing just fine. Looks like you can’t make 18 batches of kale chips in that tiny European oven, DAMMIT.

Or, conversely, the couple is really weird and decide to fit all of their 8 children into one bedroom of the three-bedroom house because the creepy dad needs an office space. If I had to share a bed with 7 other farty children I’d probably just go rogue and live in a vineyard. Like, come on. My office was on our dining room table for 5 years. My family survived. It can be done, creepy dad. You don’t need your own office for your weird secret business.

And then there’s the couples who complain when they’re only shown a one-bedroom apartment in the heart of downtown Paris because “we won’t have room for all of our guests.” Who are you planning on schlepping to Paris, the freaking Brady Bunch? I’m pretty sure not every single one of your American pals will arrive in Paris at onetime to hang out with you. Also, is it just me, or does anyone else feel it’s a bit presumptuous for the supposed “friends” to assume they can just stay at their friend’s place? Personally, I’d always plan to book a hotel because I’m a courteous person and don’t want to assume that just because we were friends in that high school math class doesn’t mean I can sleep in their bed for a week. Or maybe I’m just a crappy friend.

ANYWAY. To all those European, Asian, South American, Caribbean, African, Australian, Central American, Eastern European and anyone else I forgot realtors out there, on behalf of the idiots on House Hunters International, I’m sorry. I promise we’re not all like that – demanding, with creepy husbands and more kids than The Waltons.

Some of us, like *cough* me *cough* would die for a chance to live in a Parisian apartment or a Tuscan village with a tiny stove and a cobblestone street.

As long as I have at least a microwave to make these No Bake Key Lime Pie ParfaitsI’m golden!

So let’s talk these parfaits, shall we? They are SO EASY to make and oh my gosh, are they good. Super tart and sweet, puckery goodness. It starts with a homemade lime curd, which is based off of my homemade lemon curd recipe. This is SO easy to make because it’s all done in the microwave (!!) and comes together so quickly!

My grocery store didn’t have key limes, so I opted to use this key lime juice concentrate which I found on the non-perishable juice aisle. If you can’t find authentic key limes or key lime juice, feel free to sub lime juice. No one will know the difference, except if you’re a Key Wester. Key Westian?

These EASY No-Bake Key Lime Pie Parfaits couldn't be any simpler! Tart, bright, juicy and sweet homemade lime curd tops a sugary graham cracker crust and is garnished with fresh whipped cream. Save this for those key lime cravings! Zap your curd ingredients together and once it’s thick and glossy, strain it into a bowl or pitcher. Let it cool for a hot minute (well, like 60 minutes) and then portion them into glasses. I made 4 glasses with this, using about 1/2 cup in each glass, but you could obviously do this in shot glasses for more (great for a party!) or in a couple of larger parfait glasses to make two parfaits.

Layer it with sweetened graham cracker crumbs and fresh whipped cream and voila! It cannot be simpler than this, y’all.

Enjoy!!

These EASY No-Bake Key Lime Pie Parfaits couldn't be any simpler! Tart, bright, juicy and sweet homemade lime curd tops a sugary graham cracker crust and is garnished with fresh whipped cream. Save this for those key lime cravings!

4.0 from 1 reviews
No Bake Key Lime Pie Parfaits
Author: 
Recipe type: No Bake Desserts
Prep time: 
Total time: 
Serves: 4-6
 
These No-Bake Key Lime Pie Parfaits are out of this world-amazing! Tart, sweet with that puckery flavor and SO easy to whip up!
Ingredients
  • FOR CRUST:
  • 1 - 1 & ¼ cups graham cracker crumbs (depending on how thick you'd like your crust)
  • ⅓ cup sugar
  • 1 stick (1/2 cup) butter, melted
  • FOR CURD:
  • 1 stick (1/2 cup) butter, melted & slightly cooled
  • 1 cup sugar
  • 3 eggs
  • 1 cup key lime juice (or substitute regular lime juice if you cannot find key limes)
  • Zest of 3 limes
  • Whipped cream, for garnish
Instructions
  1. First, prepare your curd. In a large microwaveable bowl, whisk together the melted butter, sugar and eggs. Add in the key lime juice and lime zest. Microwave on HIGH power for 1 minute. Stir, then continue microwaving on HIGH power for 1 minute intervals, stirring after each interval, up to 6-7 minutes. At the 6-7 minute mark, the curd should be thick and coat the back of a spoon.
  2. Strain the curd through a fine mesh sieve into a bowl or pitcher - I like using a bowl with a spout for easy pouring. Cool to room temperature for about 1 hour.
  3. While the curd cools, make your crusts. In a large bowl, toss together the graham cracker crumbs, sugar and melted butter until moistened. Portion the crumbs evenly among your glasses and use a Tablespoon measurement to gently compact it. Top with about ½ cup of the lime curd - this is for about 4 small parfaits. Adjust accordingly to your choice of glassware.
  4. Refrigerate until cool, about 2 hours. Just before serving, garnish with fresh whipped cream.

These EASY No-Bake Key Lime Pie Parfaits couldn't be any simpler! Tart, bright, juicy and sweet homemade lime curd tops a sugary graham cracker crust and is garnished with fresh whipped cream. Save this for those key lime cravings! Bookmark this recipe for when it’s super hot – I guarantee it’ll cool ya down if you can’t make it to the beaches of Key West! 🙂

These EASY No-Bake Key Lime Pie Parfaits couldn't be any simpler! Tart, bright, juicy and sweet homemade lime curd tops a sugary graham cracker crust and is garnished with fresh whipped cream. Save this for those key lime cravings! Have a super sweet day!

xo, Hayley

 

 

Chocolate Peppermint Ganache Pie with Back to Nature

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! I am sooo excited about this Chocolate Peppermint Ganache Pie, you guys.

It is divine.

Crunchy chocolate cookie base. Smooth-as-silk chocolate ganache filling. Crisp and minty peppermint pieces adorn the top. And all together? It’s pure bliss, y’all.

This Chocolate Peppermint Ganache Pie is extra special, too. It’s made with real ingredients (well, except for the candy canes) and the chocolate cookie crust is made with Back to Nature Classic Creme Cookies.

Have you heard of Back to Nature before? For over 50 years they’ve created foods with ingredients inspired by nature to create great-tasting products that are simply delicious, simply good. I know what you’re thinking – cookies? But these cookies are made without high-fructose corn syrup making them a better choice when it comes to cookies, and the perfect choice in making this crust!

Back to Nature Cookies

Chocolate Peppermint Dipped Shortbread CookiesBack to Nature also has a lineup of crackers, nuts, granola and more, including these delicious Shortbread Cookies which contain no high fructose corn syrup or hydrogenated oils and they’re made with organic wheat flour and organic butter, so you can feel good about eating them 🙂 I decided to dip the shortbread cookies in chocolate almond bark and sprinkle them with candy cane pieces for a festive accompaniment to this ultra rich chocolate ganache pie. Cookies and pie? Always a smart choice. Hey, it’s the holidays. I’ve already busted out my fat pants and made amends with elastic waistbands until January 1.

Now can we talk about this pie?! It’s outrageous, people. Made with twelve ounces of semi-sweet chocolate, heavy cream, a splash of vanilla and some butter, it’s pure deliciousness. The candy cane pieces add such a festive pop of color and crunch to this rich and smooth pie, so don’t think about leaving them out! And if you want more peppermint flavor, feel free to add a splash of peppermint extract into the chocolate mixture before pouring it over the crust.

Now who’s hungry?!

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! *adapted from my Double Chocolate Ganache Pie recipe

5.0 from 1 reviews
Chocolate Peppermint Ganache Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 12-16
 
This Chocolate Peppermint Ganache Pie is outrageous! Smooth as silk, rich and decadent, it's the perfect holiday dessert to finish any meal.
Ingredients
  • 1 box (12 oz) Back to Nature Classic Creme Cookies
  • 5 Tbsp butter, melted
  • 12 oz (3 pkgs) Baker's Semi-Sweet Chocolate, roughly chopped into small pieces
  • 4 Tbsp butter, cubed
  • 1 cup heavy whipping cream
  • 3 Tbsp sugar
  • 1 tsp vanilla
  • About ½ cup crushed candy cane pieces
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a tart pan with a removable bottom with cooking spray and place it on a baking sheet. Set aside.
  2. Combine the cookie crumbs and the melted butter and gently stir to combine. Press evenly into the prepared tart pan and bake for approx. 8-10 minutes or until set. Cool completely.
  3. Once tart crust has cooled, make your ganache. In a large bowl, add the chopped chocolate and butter; set aside. Meanwhile, in a small saucepan, heat together the heavy cream, sugar and vanilla over medium heat or until mixture begins to simmer. Pour the cream mixture over the chocolate and set aside for about 5 minutes. Once five minutes is up, stir or whisk to combine until ganache is creamy and smooth.
  4. Spread the ganache into the prepared pan and even out the top. Sprinkle with candy cane pieces. Refrigerate for approx. 2-3 hours or until set before cutting into slices.

This Chocolate Peppermint Ganache Pie is rich, smooth, ultra decadent and SO EASY to make! Impress all your guests this holiday season with this simple, gorgeous pie! For more information about Back to Nature products, be sure to visit them on Facebook!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I was generously provided with Back to Nature products to create this recipe. All opinions are 100% my own and I was compensated for this post.

 

Butterscotch Pie

This Butterscotch Pie is perfect for any occasion! Made in minutes, super easy and tastes like rich and buttery butterscotch, it's the ideal dessert!So if you can believe it, I’m all done with my Christmas shopping.

This happens every year. I get so excited about Christmas coming up that I freak out and snap and buy ALL THE THINGS for Christmas.

Aaaaaand now I’m done shopping. Like, totally forreals done.

But you know what will inevitably happen? I’ll forget all the stuff I bought, even after writing it down, and will continue to buy more things for my family and friends until Christmas Eve. It happens every year and it’s like a disease I can’t heal from. MUST BUY ALL THE THINGS.

Is anyone else like me and has all their shopping done?

And meanwhile I’m over here begging my family to let me decorate for Christmas, but they’re all, “it’s too early.. wait until after Thanksgiving” and I’m all “you’re crushing my dreams and will to live!” It’s like they just don’t comprehend the fact that Christmas is coming and I have to decorate my entire house like a freakin’ winter wonderland.

Yes, I have mental issues. You don’t need to tell me.

First, I suppose, we should acknowledge Thanksgiving and for that I’ve decided I’m making this Butterscotch Pie. It’s perfect for the upcoming holiday because it’s no-bake (yay for oven space!), it can be prepared a day in advance, and it’s so light and luscious and bursting with that rich, sweet butterscotch flavor.

Be warned, however, that this is only for serious butterscotch lovers! It’s made with a butterscotch base, topped with whipped cream, and is loaded with butterscotch sauce and chips surrounding the top of the pie for the ultimate butterscotch experience. Butterscotch, butterscotch, butterscotch… say that five times fast 🙂

Now make this pie! And convince my family to let me decorate, please?

This Butterscotch Pie is perfect for any occasion! Made in minutes, super easy and tastes like rich and buttery butterscotch, it's the ideal dessert!

5.0 from 1 reviews
Butterscotch Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This Butterscotch Pie is perfect for any holiday meal! Buttery, rich and loaded with butterscotch flavor, it's a great no-bake option for hectic days.
Ingredients
  • 1 graham cracker pie crust
  • 2 boxes butterscotch instant pudding mix
  • 2 cups milk
  • 1 (8 oz) tub Cool Whip, thawed
  • ¼ cup butterscotch sundae sauce
  • ½ cup butterscotch chips
Instructions
  1. In a large bowl, whisk together the two boxes of butterscotch pudding mix and the 2 cups of milk until blended. Let stand for five minutes, then add HALF of the Cool Whip and fold into the pudding mixture until combined. Pour into the prepared pie crust.
  2. Gently spread the remaining Cool Whip over the top of the pie and garnish the trim with the butterscotch chips. Refrigerate for at least 1 hour before serving.
  3. Just before serving, drizzle with butterscotch sundae sauce. Store leftovers in the fridge.

This Butterscotch Pie is perfect for any occasion! Made in minutes, super easy and tastes like rich and buttery butterscotch, it's the ideal dessert!Easy, made in minutes and totally scrumptious, this Butterscotch Pie will steal the show at Thanksgiving, I guarantee it!

Have a super sweet day!

xo, Hayley

Mini Chocolate Chip Pecan Pies

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!If you’re looking for a delicious Thanksgiving end-cap, this is your dessert!

Buttery, flaky crust. Gooey pecan pie filling studded with crunchy pecans and a special ingredient: chocolate chips! These bad boys are AWESOME.

But don’t overfill them like I did the first time. Major fail, people. Learn from my mistakes: chiseling caked-on pecan pie filling from a muffin tin is not my favorite pasttime, believe it or not. I mean, I can think of a couple other things I’d rather be doing.

Before these, I hadn’t made pecan pie before except for these bars. I was worried about the corn syrupy/sugar mixture and it not setting up properly in a giant pie. That, and other irrational pie-making fears. Mini pies help quell those fears because they’re perfectly poppable and not as dramatic as a large pie.

Or maybe I’m overthinking this a bit too much. Dramatic pies? What am I even talking about anymore?

But wait – before you leave and chalk it up to my insanity, stay for the pie recipe. I promise you, it’s worth it!

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!These little beauties couldn’t be easier to whip up, have a gooey interior that’s so quintessential for a pecan pie recipe, and would make any holiday dessert spread look fantastic and fun. If you want an extra chocolate dosage, drizzle some melted chocolate chips over the top for a finishing touch. Voila! Easy, delicious, and non-dramatic.

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!

Mini Chocolate Chip Pecan Pies
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
These mini Chocolate Chip Pecan Pies are fabulous and will make any holiday dessert spread look fantastic and fun.
Ingredients
  • 1 pkg refrigerated pie crusts, at room temperature
  • ½ cup dark corn syrup
  • ½ cup sugar
  • 1 egg
  • 1 Tbsp butter, melted
  • 1 tsp vanilla extract
  • ¾ cup chopped pecans
  • ½ cup chocolate chips
  • 12-14 pecan halves, optional, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Spray a 12-cavity muffin tin with cooking spray liberally. Set aside.
  2. Unroll the refrigerated pie crusts and, using a 3" cookie cutter, cut circles from the dough. Gently stretch the dough a little, then push down and up the sides in each muffin cup. Repeat with remaining muffin cups.
  3. Meanwhile, in a large bowl, whisk together the corn syrup, sugar, egg, butter and vanilla until combined. Stir in the chopped pecans and chocolate chips until combined.
  4. Portion Tablespoons of the filling among each pie crust, careful not to over-fill. You may have extra filling, so make more pies with another pie tin. Top each filled cup with a pecan half.
  5. Bake for approx. 25-30 minutes or until pies are bubbly and crust is golden brown. Cool for about 5 minutes in the pan, then gently remove with a knife or spoon and place on a wire rack to cool completely.

These Mini Chocolate Chip Pecan Pies are gooey, chewy treasures that are perfect for any dessert tray. Easy, foolproof and delicious!Gooey, chewy, crisp and chocolaty, these Mini Chocolate Chip Pecan Pies are one for the books! Who knew chocolate chips could perk up a classic Thanksgiving pie so awesomely!?

Have a sweet day!

xo, Hayley

Double Chocolate Ganache Pie

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion! This post is dedicated to my sweet friend, Joan Hayes, who passed away suddenly and unexpectedly last week from a heart attack.

Joan ran the blog Chocolate, Chocolate & More and she was great at what she did. Her blog is filled to the brim with delectable desserts – most of which feature chocolate – and she was so proud of that blog!

I first met Joan years ago at an online blogging conference. She ran the Facebook page for the conference and I would talk to her all day long. We became fast friends, and in those early days I was so excited to know her. She was rich with knowledge about blogging and Facebook in particular, and she was always willing to dole out sage advice whenever someone needed it.

Luckily, I had the opportunity to meet Joan earlier this January at the Click Retreat cruise to the Caribbean. Joan and I instantly became attached at the hip, drinking pina coladas on the boat while we sailed and sticking together during excursions. (And sneaking in way too many Coconut Ranger Cookies from the cafeteria).

Spending a week nonstop with someone allows such wonderful opportunities to really get to know them on an intimate level. Joan and I talked about our families, our dreams, our goals and our careers with brutal honesty and advice to lend one another. Joan and I had similar goals in mind, both of us wanting a cookbook that we could proudly show the world was ours. Joan also wanted hers for bragging rights to her small town in Georgia 🙂

I remember touring St. Thomas with Joan and going into a small Belgian chocolate shop, picking out all the different types of chocolates to try. She bought a big ol’ package that day to share with her family back home. The woman loved her chocolate!

I would later hang out with Joan at a retreat in Santa Barbara where she crashed my site by sharing one of my recipes on her 2.5 million-fan Facebook page (and for that, I was eternally grateful!). We had a fabulous time drinking wine and Kahlua & creams (her favorite!) and chatting the days away.

And lastly, I saw her most recently in Seattle for IFBC. Joan, myself, and a couple of our blogging friends went on a chocolate tasting tour around the city. It seems like just yesterday we were sampling some of Seattle’s best chocolate together, laughing and hanging out in the rainy afternoon. And now she’s gone. The feeling has left a void inside that I’m not sure will ever heal properly. Losing a friend is something people don’t prepare you for, especially at such a young age (she was only 49). And I’m most definitely not prepared to say goodbye.

If I’d known the last time I’d see her would be in Seattle, I would have hugged her a lot longer and refused to let go. I would have told her what a huge inspiration she was to me, and what a ginormous pillar she is in our wonderful, wacky community of bloggers. I would have asked her if we could grab another Kahlua & cream one last time as a toast to her awesomeness. Aaaaand here come the tears…

The moral of the story? Hug your loved ones a little tighter tonight, because you never really know what tomorrow will bring. Or even tonight, for that matter. Joan leaves behind three children whom she loved fiercely, and her legacy will live on through her blog and Facebook page.

A bunch of bloggers and I have teamed together with the hashtag #chocolateforjoan to celebrate Joan’s life and legacy as we are trying to keep her blog alive as a source of income to her family back in Byron, Georgia. If you don’t mind, would you pay her site a visit? I know she’d love if you stopped by with a big cup of coffee and stayed awhile… she has some amazing recipes on there!

In the meantime, as a tribute to my dear friend, I made you this Double Chocolate Ganache Pie. It’s absolutely incredible – smooooooth and creamy as butter, rich and sweet and packed to the brim with chocolate. Joan would have adored this, and I know you will, too!

Miss you, friend.

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion!

Double Chocolate Ganache Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
This Chocolate Ganache Pie is incredible. Smooth, creamy, and bursting with chocolate flavor, you don't want to miss this easy, show-stopping treat.
Ingredients
  • FOR CRUST:
  • 1 pkg. Oreo cookies, finely crushed
  • 6 Tbsp butter, melted
  • FOR PIE:
  • 12 oz semi-sweet chocolate, chopped (I used 3 boxes of Baker's Semi-Sweet Chocolate)
  • 4 Tbsp butter, cubed
  • 1 cup heavy whipping cream
  • 3 Tbsp sugar
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a tart pan with a removable bottom with cooking spray and place it on a baking sheet. Set aside.
  2. Combine the Oreo crumbs and the melted butter and gently stir to combine. Press evenly into the prepared tart pan and bake for approx. 8-10 minutes or until set. Cool completely.
  3. Once tart crust has cooled, make your ganache. In a large bowl, add the chopped chocolate and butter; set aside. Meanwhile, in a small saucepan, heat together the heavy cream, sugar and vanilla over medium heat or until mixture begins to simmer. Pour the cream mixture over the chocolate and set aside for about 5 minutes. Once five minutes is up, stir or whisk to combine until ganache is creamy and smooth.
  4. Spread the ganache into the prepared pan and even out the top. Refrigerate for approx. 2-3 hours or until set before cutting into slices. I served mine on a bed of chocolate and caramel sauce, but this would be great with whipped cream, raspberries, and/or ice cream, too!

This Double Chocolate Ganache Pie is simply stunning and SO EASY to whip together! Rich, decadent, smooth and creamy chocolate sits atop a chocolate cookie crust. It's a must make for any occasion! Rich, decadent, creamy and smooth, this chocolate ganache pie is one for the books! It’s perfect for any chocolate lover… make it today and remember my sweet friend, Joan.

Have a sweet day!

xo, Hayley

Apple Butter Pie

This Apple Butter Pie is a delicious fall-inspired treat that's perfectly spiced and bursting with apple flavor! A great, easy alternative to pumpkin pie too! You guys. This pie. I can’t.

It’s so good.

When it comes to pumpkin pie, I’m on the fence. Give me pumpkin muffins, pumpkin bread, pumpkin cookies, pumpkin shakes. But when it comes to pie, I’m so iffy. There’s just something about it that I don’t quite like. But don’t take that as me not eating it, because with an astronomical amount of whipped cream, I’ll totally polish off a slice.

But this pie? This pie I can get behind. It’s apple-y, creamy, smooth, and absolutely heavenly, especially topped with a mountain of freshly whipped cream and a light dusting of cinnamon sugar for texture and crunch.

It’s a great alternative to those who don’t necessarily like pumpkin pie but want something hearty and delicious for Thanksgiving or harvest season. It has the same gooey, smooth texture but made with straight-up apple butter, which is such a wonderful seasonal ingredient. Use store-bought or homemade apple butter for an unparalleled flavor.

I hope you enjoy!

This Apple Butter Pie is a delicious fall-inspired treat that's perfectly spiced and bursting with apple flavor! A great, easy alternative to pumpkin pie too! *very lightly adapted from Taste of Home

5.0 from 1 reviews
Apple Butter Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Apple Butter Pie is such a warm, comforting dessert for the harvest and fall season! It's a great alternative to pumpkin pie as well.
Ingredients
  • ½ cup apple butter (store bought or homemade; I recommend Musselman's brand)
  • 1 egg, beaten
  • ½ cup white sugar
  • 1 Tbsp flour
  • 2 cups evaporated milk
  • 2 tsp apple pie spice (or substitute ground cinnamon)
  • 1 frozen or refrigerated pie crust
  • Fresh whipped cream
  • Cinnamon sugar, for dusting, optional
Instructions
  1. Preheat your oven to 425 degrees F. Place the pie shell onto a rimmed baking sheet for easy removal from the oven. Set aside.
  2. In a large bowl, whisk together the apple butter, egg, sugar, flour, evaporated milk and spices until blended and smooth. Pour into the prepared pie shell.
  3. Bake for approx. 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. The top still may be jiggly; this is okay as the pie will continue to set up as it cools.
  4. Cool the pie completely before garnishing with fresh whipped cream and dusting with cinnamon sugar, if desired. I like my pie cold, so I keep mine in the fridge but it isn't necessary.

This Apple Butter Pie is a delicious fall-inspired treat that's perfectly spiced and bursting with apple flavor! A great, easy alternative to pumpkin pie too! Rich, creamy, and perfectly seasoned, this apple-scented pie is perfect for fall! You guys are going to love it!

Have a super sweet day!

xo, Hayley

Sugar Cream Pie

This Sugar Cream Pie tastes like creme brulee in pie form! Buttery, creamy, sugary custard fills a flaky pie crust that's topped with sweet cinnamon sugar. Amazingly heavenly and so easy!My microwave and I are on the outs right now.

First, you must know that our microwave is the worst in all the land. Well, maybe the second worst. It still works, so it has that going for it. But just because it works, doesn’t mean it works well. In fact, it kind of sucks at life.

You see, something’s wrong deep inside the microwave. What may have started as a normal microwave is no longer a normal microwave. Something very bad must have happened along the way – a blown fuse, improper treatment, what have you… Because now it only kind of heats up food which is annoying when you’re trying to actually eat hot food.

Which is all the time.

You’ll be zapping something and the timer finishes. When you go to check on the food, it’s stone cold still after being in the microwave for like two minutes. WHY, microwave!? WHY.

You basically have to put something in there and time it for five minutes to get anything lukewarm. Or half of the plate will be piping hot, and the other half is like, room temperature. It’s ridic, folks. And frankly, I’m sick of it.

So with this news in mind, I microwaved my enchiladas for two and a half minutes a couple days ago, thinking that would be ample time to properly heat two chicken enchiladas, right?

Right. They were all warm. Just tepid. Nothing remotely hot. But I was starving, so I figured I’d eat them lukewarm anyway, so I pulled them out and took a bite.

Except my lips touched the HOTTEST THING EVER which was so unexpected since I actually touched the lukewarm enchiladas.

And that’s the story of how I burnt my lips so bad that they blistered. It is a terrible story, one that ends in tragedy as I am now walking around with a blister on my lip like a weirdo. I feel like I look like I have some terrible disease and children are hiding into their parents when I walk by, frightened by my maimed appearance. All because of the freakin’ microwave.

But thankfully I’m on the mend and I’m learning to forgive the microwave for its lackluster performances in heating food. Hopefully one day we can be reunited again when it decides to do its one job properly.

In the meantime, I used my trusty friend – the stove – for this Sugar Cream Pie recipe. This pie is absolutely delectable and oh so sinful. It’s comprised of a thick, vanilla-scented custard that sits atop a flaky, buttery crust that’s dusted with a thin veil of cinnamon sugar. It’s rich, creamy, and absolutely heavenly. You guys have to give it a try!

I promise that unlike faulty microwaves, it won’t let you down.

This Sugar Cream Pie tastes like creme brulee in pie form! Buttery, creamy, sugary custard fills a flaky pie crust that's topped with sweet cinnamon sugar. Amazingly heavenly and so easy!*adapted from All Recipes

4.5 from 8 reviews
Sugar Cream Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Sugar Cream Pie is so amazing! It has a custard filling that's to die for.
Ingredients
  • 1 pie crust, at room temperature (I used a frozen one, but you can use refrigerated pie crusts too)
  • 4 Tbsp cornstarch
  • ¾ cup white sugar
  • 4 Tbsp butter, melted
  • 2 & ¼ cups heavy cream
  • 1 Tbsp vanilla
  • FOR TOPPING:
  • 4 Tbsp butter, melted
  • ½ cup cinnamon sugar
Instructions
  1. Preheat oven to 325 degrees F. Place the par-baked pie crust onto a baking sheet and set aside.
  2. In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it's thick and creamy. Stir in the vanilla.
  3. Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.

This Sugar Cream Pie tastes like creme brulee in pie form! Buttery, creamy, sugary custard fills a flaky pie crust that's topped with sweet cinnamon sugar. Amazingly heavenly and so easy!This Sugar Cream Pie is fantastic, you guys. So buttery, rich, and creamy – packed with vanilla flavor and with a crispy, crunchy cinnamon sugar shell. Absolute heaven!

Have a sweet day!

xo, Hayley

Boston Cream Pie Poke Cake

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! My brother has an issue with me.

He doesn’t like that I work in silence.

In my defense, I don’t even notice the silence. You know the feeling, right? Where it just feels… right? Where you’ve got your icy cold soda, your comfy chair, your fan going, and all is right in the world? That’s me when I’m working.

But he can’t even do the dishes without having music blasting. I get it – music is nice. Music is fine. I have no qualms with music. It’s just that I rarely listen to it outside of the car and the occasional baking sesh. I like working in quiet – it keeps me focused. Music makes me want to move and do things, like not work. Plus, I get so distracted tapping my fingers along to the beat and singing along that precious minutes of work just roll by while I’m knee-deep in the chorus.

And every time, without fail, he’ll complain that it’s “too quiet.” Too quiet? No comprende, homeboy. Not quiet enough. When everyone’s home, the TV is blaring and people are talking and I can hear the TV shows I want to be watching instead of working and it’s all downhill. And the dogs bark and the phone rings and all this noiiiiiiise. WHY CAN’T I JUST LIVE MY LIFE?!

Anywho. What we don’t bicker over is cake. We love the stuff in this household, and this Boston Cream Pie Poke Cake was a real winner in this house.

It starts with yellow cake mix. Throw it in a pan and bake it up like you normally would. Then, once it’s cooled down some, poke holes alllllll up in that biznass. Then spread some prepared pudding over the top, pop it in the fridge for a beat, then pour on the frosting. It’s so impossibly easy, you could do it in your sleep. But you’ll want to be awake for the eating part – it’s remarkable.

Playing music optional.

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! *from this recipe

4.5 from 2 reviews
Boston Cream Pie Poke Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Boston Cream Pie Poke Cake is a real winner! Layers of yellow cake, vanilla cream filling and chocolate icing come together for this magical spin on a classic dessert.
Ingredients
  • 1 box yellow cake mix, plus ingredients on back of box
  • 2 cups milk
  • 1 (3.4 oz) box instant vanilla pudding
  • 1 can prepared chocolate frosting
Instructions
  1. Prepare the cake batter according to package directions. Pour into a greased 13x9" baking dish and bake at 350 according to package directions, about 30 minutes. Cool completely.
  2. Once cake has cooled, poke holes all over the surface, careful not to penetrate through the bottom, with a handle of a wooden spoon. Set aside. Meanwhile, prepare the pudding by whisking together the pudding mix and milk until combined. Pour the pudding mixture over the cake, taking care to fill the holes in the cake.
  3. Refrigerate for about 30 minutes or until pudding is firm. Then, remove the foil and cap of the frosting and microwave the frosting for about 45 seconds, stirring after about 15 seconds or until the frosting is pourable. Pour the frosting over the cake and spread out to the edges in an even layer. Refrigerate for about 2 hours or longer until set.

This Boston Cream Pie Poke Cake comes together in minutes and tastes AMAZING! It's easy, chocolaty, creamy and extra sweet! Easy, fast and delicious. You’ll be eating this cake in no time!

Have a super sweet day!

xo, Hayley

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