Peanut Butter Cup Pumpkin Pie Cake

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

This Peanut Butter Cup Pumpkin Pie Cake is such a fun combination between creamy pumpkin pie and fluffy cake with delightful peanut butter cup flavor!

So if you’re on Facebook, you may have noticed a bunch of videos floating around for Pumpkin Pie Crunch Cake. Essentially, it’s a pumpkin pie base sprinkled with cake mix and melted butter and topped with crunchy pecans.

And it looks fabulous.

All these videos are going crazytown on Facebook right now because it’s fall and everyone’s going bonkers for pumpkin. (I mean, who doesn’t go bonkers for pumpkin?) Plus, the promising idea of pumpkin pie and cake worlds colliding? Simply beautiful.

So I figured I wanted a piece of the pie – er, cake – by making my own version of this infamous cake. Except my version is loaded with peanut butter candy goodness.

I’ll let that ruminate for a sec.

Back with me? Good. Because you’ll want to give this cake a try. If, ya know, you’re bonkers for pumpkin and peanut butter.

Now, before you naysayers come in and say pumpkin and peanut butter don’t go together, I implore you to please give it a try. Trust me, it is good stuff.

So this cake is really a cinch to make and I have a feeling you’ll be making it all fall-long. Well, you should be making it all fall-long, but that’s only because I’m right about everything. Natch.

For the base of the cake, you’ll whisk together some pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice – just like you were making a pie. But instead of pouring it into a pie crust, you pour it into a greased 13×9″ baking pan.

Then you sprinkle the yellow cake mix all over the top of that goodness. Yup, you read it right – just the cake mix. Plain ol’ powdery cake mix. Nothing else, ‘kay? After you sprinkle all that stuff on top, top it with melted butter. Lots of melted butter, preferably. And then you’ll add a handful (or two. or five) of miniature Reese’s Peanut Butter Cups, mini Reese’s Pieces, and peanut butter chips for good measure.

Bake it up and you’ll have this.

And trust me, it’s glorious.

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

5.0 from 1 reviews
Peanut Butter Cup Pumpkin Pie Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Peanut Butter Cup Pumpkin Pie Cake: when two dessert staples collide, awesome things happen!
Ingredients
  • 1 (15 oz) can pumpkin puree (just the puree, NOT the pie filling)
  • 1 (12 oz) can evaporated milk
  • 2 tsp pumpkin pie spice
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 box yellow cake mix (just the dry powder mix)
  • 1 cup (2 sticks) melted butter
  • 2 cups chopped Reese's Peanut Butter Mini Cups
  • ¾ cup miniature Reese's Pieces candies
  • ¾ cup peanut butter chips
  • Whipped cream and additional Reese's Pieces candies for garnishing, if desired
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, sugar, eggs and vanilla with a whisk until smooth. Pour into the prepared pan. Top with the dry yellow cake mix, sprinkling evenly over and entirely covering the top of the pumpkin pie layer. Drizzle the yellow cake mix layer with the melted butter. Top with scattered handfuls of the mini chopped peanut butter cups, miniature Reese's Pieces, and peanut butter chips.
  3. Bake uncovered for approximately 50-55 minutes or until the center is mostly set - it may wiggle slightly but you do not want to overbake it. Cool it completely, then refrigerate for at least 2 hours to set before cutting into slices. Just before serving, garnish with whipped cream and additional Reese's Pieces candies, if desired.

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Sweet, spicy and packed with peanut butter cup goodness! You won’t find another awesome cake mash-up like this!

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Have a super sweet day!

xo, Hayley

 

Pumpkin Crumb Pie Cookies

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! If you love pumpkin pie but can’t be trusted around a whole one, these Pumpkin Crumb Pie Cookies are the perfect solution! Bite-sized pumpkin pie cookies topped with a buttery, cinnamon-spiced crumb topping!

So lately on my Facebook page, people are coming out of the woodwork with CRAZINESS.

I feel like it’s a perpetual full moon out. Or maybe this new Zodiac sign is messing with everyone now that no one is what they’ve been since the dawn of time. (Whatever, NASA. I’m an #AquariusForLife. Ain’t no rocket scientists gonna convince me no how!)

But like, dude. Where are these people coming from and why are they saying such mean things on Facebook?

Just FYI, if you landed on this page by mistake or you’re seeing this from the Apple store where I infiltrate all the iPads and put my site up, this is a recipe blog. I post dessert recipes for FREE. Always have, always will. I make the recipes myself, unless otherwise specified, and I do everything on here. I write every word & every comment, take every picture, do everything. When you see me interacting on apps like Instagram and Twitter, it’s me – not a virtual assistant, a robot, or a genie. I work my booty off to make sure this site is running smoothly and that y’all get the dessert recipes you’ve come to know and love for 5 – almost 6 – years.

So WHERE and WHY do people say such mean things? I’m posting recipes. For cake. I’m not stirring the pot politically, or preaching an agenda (other than the agenda to make these darn cookies now). I’m Switzerland, baby.

And I get it: there are the internet trolls. I know, I’ve experienced them, with all their greasiness & such. But I’m talking about regular adults who don’t live in their grandma’s basement playing Sims until 4am. I’m talking about elderly folks who comment “Gross” and “Yuck” and “Disgusting” on my recipes.

Um. Last time I checked, my site was pretty much free of anything “disgusting.” It’s all desserts, not deep-fried crickets or road-kill quesadillas. Y’ALL. IT’S CUPCAKES AND COOKIES AND ICE CREAM. If you think that’s “yucky” or “ewwww” as some GROWN ADULTS TELL ME, you are in the wrong place and the rice cakes can be found on aisle 5. Get out.

Can we all agree that when I start posting opossum chili that we’ll keep the “icky” comments to ourselves? Okay, so you don’t like pumpkin pie. That is fine. Just bypass my pumpkin pie recipe and continue on with your life. It’s that simple. Trust me, the whole world doesn’t need to know your every opinion, and you come off looking a *little* bit silly saying “eww” when you have probably been able to vote in the last 15 elections. We are adults. Let’s please for the love of sprinkles act like them.

And that has been my friendly PSA.

Now, let’s talk COOKIES.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! These taste just like pumpkin pie because, well, they’re made with pie crust and pumpkin pie mix for starters. They are SO easy and wonderful if you’re looking for a change of recipe than your regular ol’ pumpkin pie. This would also be a great recipe to save for the holidays for cookie exchanges!

Make ’em, eat ’em, LOVE THEM.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make!

5.0 from 2 reviews
Pumpkin Crumb Pie Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
These Pumpkin Crumb Pie Cookies taste just like miniature pumpkin pies but in COOKIE form! Delicious bites of heaven made easy with shortcut ingredients.
Ingredients
  • 1 pkg (2-count) refrigerated pie crust, at room temperature
  • 2 cups pumpkin pie mix (not plain puree; you want the premade mix in a can)
  • 1 tsp pumpkin pie spice
  • 1 Tbsp maple syrup
  • FOR CRUMB:
  • 1 & ½ cups all-purpose flour
  • ¾ cup old-fashioned oats
  • ¾ cup brown sugar
  • ½ cup butter, melted
  • 1 tsp pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 12-cavity standard muffin pans with cooking spray. Set aside.
  2. On a clean, flat work surface, unroll one of the pie crusts. Using a 2" or 3" round biscuit cutter, cut out circles - as many as you can. You may yield less circles if using a larger cutter. I used a 2" cutter. Repeat with the second pie crust and re-roll crusts to cut more if needed. You should get about 36 circles.
  3. Gently flatten a pie crust circle in the palm of your hand to stretch it out slightly. Place into the bottom of a muffin cup and up the sides slightly. Repeat with remaining pie crust circles. Meanwhile, in a medium bowl, whisk together the pumpkin pie mix, pumpkin pie spice and maple syrup. Drop heaping Tablespoonfuls of pumpkin pie mix on top of each pie crust.
  4. To make the crumble, in a medium bowl, whisk together the flour, oats, brown sugar, pumpkin pie spice and melted butter until crumbs form. Drop heaping Tablespoonfuls of crumble on top of each cookie. You will pretty much want to make the muffin cavity flush with the rest of the pan by filling it with crumb.
  5. Bake for approximately 20-25 minutes or until the cookies are golden brown and slightly bubbly. Cool in the pans for about 20 minutes before gently running a butter knife around the edges of the cookie and releasing.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Buttery, spicy, sweet and topped with that glorious crumble, these Pumpkin Crumb Pie Cookies are such a fun twist on pumpkin pie and cookies!

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Want more pumpkin goodness? Check out these pumpkin recipes from the archives!

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays!No-Bake Pumpkin Marshmallow Pie

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd!Pumpkin Spice Sheet Cake

These Pumpkin Spice Candied Nuts are easy, foolproof and taste like fall! You don't want to miss this delicious recipe!Slow Cooker Pumpkin Spice Candied Nuts

Have a super sweet day!

xo, Hayley

White Chocolate Velvet Pie

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious! This White Chocolate Velvet Pie is so silky-smooth, creamy and utterly white chocolaty! Perfect for any white chocolate lover.

So, confession: this isn’t my recipe.

It’s actually my friend Joan’s recipe, from her site, Chocolate, Chocolate & More.

Joan was a dear friend of mine in real life and in this crazy big, crazy weird world of blogging. She lit up every room she walked into. I know that’s totally cliche and like, everyone says that about their friend/mom/dog, but Joan truly was a beaming light with an effervescence about her that was so intoxicating and charming.

She had an infectious Southern accent and attitude about her that was so appealing to Miss California over here. She was as sweet as sugar and would make you feel your very best whenever you were around her, but if you done goofed, she’d be the first to call you out on it but from more of a, “I know you did this – what were you thinking?” good-natured place rather than a judgey place.

She was quick-witted, sharp-tongued and laser-focused on her blog, her business, her brand, and most importantly, her three kids, whom she just adored. Every time I was around her, she’d beam whenever she spoke of them, so proud to be their mom and champion in life.

She was a mogul when it came to her business. She had over 1 million Facebook fans and counting and was never stingy or shy about her practices, her successes, her failures… hell, she was like, the least shy person in the world. If you asked her a straight-forward question about anything: personal life, business tactics, you name it – she’d give you a no-bullshit answer. She was real, she was tough, but that’s why her business was such a screaming success – because people connected with that authenticity of the person behind the blog. People felt like they knew Joan, even if they’d only ever seen her Facebook page avatar. She had the uncanny ability to make anyone feel welcome, even if she barely knew your name.

She was 49 when she died suddenly last year of a heart attack, and would have celebrated her 50th birthday this Saturday, September 24.

I’ve kept this inside for so long – almost a year now, in October – and finally I feel like I can say it. I was mad at her before and when she died. Very mad, and confused, and saddened. And looking back now, it was so trivial, but at the time, it really upset me.

What happened was, we had attended the IFBC Food Conference in Seattle last September. She knew I was coming as we’d talked about it and she and I had even planned to do a chocolate-tasting tour through Seattle with some other blogger friends before one of the sessions started. I was so excited to see her, as I hadn’t seen her since that April.

The next night after our chocolate tour, a blogger asked me if I was going to a brand dinner that night – one Joan had orchestrated. Confused, I said no – I wasn’t invited. The blogger also looked confused and a little awkward, like oh shit, what did I just say? And I felt the same way, like oh shit, why was I not invited to this?

Turns out, almost every blogger Joan was friends with went to this dinner… except me. I was not invited. I was not invited. I repeated that phrase throughout my head the entire night as I ate dinner alone. At first, I was fuming mad – what the hell had I done to her? And then I was confused – what had happened to cause her to overlook me? I mean, I’m not exactly the shy imp in the corner – I’m easily memorable – right? And then annoyed – fine, they can all have their fun without me. It’s whatever. Seeing the photos of all my blogger friends laughing and smiling and having a helluva time at dinner – at a dinner Joan didn’t invite me to – made it even worse.

Later that night, I saw Joan and some blogger friends (ones who actually were invited to dinner, I bitterly thought to myself) in the hotel lobby. They were laughing and drinking wine and called me over. I protested and said I wanted to go to bed – it was maybe 8 or 9pm. Joan chuckled and said, “come hang out with us!” But I was too angry at her to want to hang out. Oh, now you want to hang out with me?, I thought. I went to my room that night and cried.

Joan would die not a month later.

I remember Dorothy texting me and asking me if I knew what had happened to Joan. I said I didn’t, and when she told me, I was shocked. The air literally left my lungs and I was stunned into silence. I got that weird ball of emotions stuck in the back of my throat – the one that feels like you’re regurgitating a ball of yarn. I couldn’t believe it. She was literally here one day and gone the next. How could this happen?

Unbeknownst to me, other bloggers were planning on posting a recipe dedicated to #ChocolateForJoan the week after she died. I wasn’t invited until about a day before it was set to post. I didn’t have time to post that next day.

I feverishly rushed to the store to get ingredients for my post while everyone else shared their stories of Joan and each other’s recipes on their blogs. I was making my recipe when people were mourning together. I felt so alone while everyone found solace in each other during this confusing time. Especially since I was still dealing with unresolved feelings from a month prior, feelings, I felt, that no one would understand.

My mom had told me to reach out to Joan – “maybe it was an oversight? Or maybe she only could invite a number of people? Or maybe she did forget – we’re human,” she said. “Reach out to her and let her know that it hurt your feelings and to see if you two are okay.”

I never sent that email, because Joan died before I could compose my thoughts and write it.

Were we okay? Was the last memory she had of me the one where I stormed off to my room at the hotel? Were the last feelings she felt when she thought of me tension and annoyance?

The thoughts troubled me for a long time. They only recently faded away when I became so preoccupied with my own life: writing my cookbook in 2 months, managing my blog, becoming a “new mom” to a new dog and a mom to Mannie, everything else. Until recently, when a blogger mentioned we all make one of Joan’s recipes for a post this week in tribute of her birthday. Until I realized it’s been almost a year since Joan died, almost a year since I felt these same feelings of shame, confusion, misunderstanding, disappointment… in myself. It’s a pretty big pill to swallow, but one I have to. One I have to because life goes on and I cannot remain stuck in the past, and one I have to because Joan would want me to.

It only made me realize now that she would want me to move on. Joan didn’t dwell, and she didn’t do dwelling with others. She was a, “fuck that and let’s go eat chocolate” kinda person. And now I am going to pull myself up and swallow that pill and know that for whatever reason, things happened. I don’t know why she didn’t invite me to that dinner and I don’t care. What she did know – because I told her many times before – was that I found her to be an amazing, resilient, compassionate, whip-smart inspiration of a woman and someone I looked up to. And I know now that if I had written that email to her, she would have apologized and suggested we move on because she loved me and always would and everything would be right again.

So Joan, I am so sorry. I’m sorry I was mad at you, I’m sorry I doubted our friendship for one second. I’m sorry that I chose to pout and cry alone rather than accept your invite to hang out. I’m sorry I allowed there to be a thick fog of tension in our friendship, and I’m sorry I didn’t say sorry sooner.

So here we are, present day. I know Joan would be thrilled that her friends were making her recipes. And I was thrilled to make it. After all, this recipe came from a dessert genius and a woman who knew her chocolate, so anything less than perfect wouldn’t have made the cut.

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious! This White Chocolate Velvet Pie is now one of my favorites; One, because I love white chocolate-anything, and two, because it’s so easy to make, and it makes me happy knowing that Joan concocted it in her crazy-wonderful brain. Also, it’s no-bake, which is always a winner in my book.

Joan, thanks for the memories, recipes, and laughter. You’re sorely missed.

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious! *recipe from Chocolate, Chocolate & More 

4.8 from 5 reviews
White Chocolate Velvet Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8-10
 
This easy, no-bake White Chocolate Velvet Pie is my new favorite go-to pie recipe! Silky, smooth, creamy and filled to the brim with chocolaty goodness!
Ingredients
  • 1 prepared Oreo crust
  • 1 & ½ cups white chocolate chips
  • 1 (8 oz) pkg cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1 cup heavy cream, plus ⅓ cup
Instructions
  1. In a large microwaveable bowl, melt the white chocolate chips and the ⅓ cup of heavy cream on HIGH power for about 25 seconds. Stir, then heat again for about 10 seconds. Stir until melted and smooth. Cool slightly.
  2. Add the cream cheese and vanilla to the melted and cooled white chocolate mixture and beat with an electric mixer on medium speed for about 1-2 minutes or until fluffy and incorporated. Set aside.
  3. In the bowl of a stand mixer, cream the remaining 1 cup of heavy cream with the whisk attachment on HIGH speed for about 4-6 minutes or until stiff peaks form. Fold the whipped cream into the cream cheese mixture until incorporated.
  4. Spread the pie filling into the prepared pie crust and refrigerate for at least 3-4 hours or until set. Just before serving, cut into wedges and garnish with fresh fruit, if desired.

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious! Creamy, ultra silky & smooth and just loaded with chocolaty goodness, this is one pie recipe you don’t want to skip out on!

No Bake White Chocolate Velvet Pie: a creamy, silky-smooth no-bake pie that's packed with white chocolate. So easy, impressive and utterly delicious! Have a super sweet day!

xo, Hayley

 

 

No-Bake Pumpkin Marshmallow Pie

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays! It may not be close to Thanksgiving, but save this No-Bake Pumpkin Marshmallow Pie just in case – it’ll come in handy when your oven is full!

 

So I need to work on my assertiveness.

Specifically, when out shopping and the salespeople can smell my passiveness from a mile away.

But first, a little lesson in Hayley: I dislike authority, and I really dislike being told what to do. Well, okay – it depends on the person and what they’re asking me to do. If it’s my Mom telling me to do the dishes, I’ll do it without so much as an exasperated sigh. If it’s some random person telling me I “need” to do something, I’ll roll my eyes internally and start clenching my fists because nobody tells me what I do.

I don’t really know where this came from – my parents are both pretty obedient, and they’ve obviously kept their jobs for years and years. Then there’s me: fired from several jobs because I question authority and hate having my creativity and expression stifled. Thank god I am my own boss now!

And when someone tells me I should do something, I instantly put up my defenses. It’s not pretty.

Anyway, I was out shopping a couple days ago for pet food. Normally I love the place I go – everyone’s super friendly and chill, and they are always quick to help me out when I need it. But there are two people there who just live by their title as salesperson through and through and are so pushy with whatever they’re trying to sell. It got to the point where I literally felt backed into a corner while they berated me about flea and tick preventative, which my pets are on diligently since bugs will institutionalize me if I see them in my home.

That’s where I need Assertive Woman (like Super Woman, but more assertive… duh) to swoop in and metaphorically kick some ass and take some names. To politely but firmly squash any doubt on my part, and to politely but firmly let the pushy salespeople that they can hit the road because I’ve got this.

Sooo… anyone have an Assertive Woman they want to lend me for a little bit?

Anyways, the only time I’m assertive is when it comes to food. Sometimes I’m not fun to be around if I’m hungry and people are lolligagging, because I will always be the one tapping my foot and huffing and puffing about getting food. DON’T MESS WITH MY STOMACH, PEOPLE.

Thankfully, I was home alone when this pie was made, so I had plenty of time with me, myself, and pie.

I actually made a video on Instagram Stories about how to make this pie. It’s only 5 simple ingredients and it’s a guaranteed crowd-pleaser. Easy, fabulous and no-bake for days when it’s too hectic to turn on the oven.

NOW EAT IT. 🙂

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays!

5.0 from 1 reviews
No-Bake Pumpkin Marshmallow Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This No-Bake Pumpkin Marshmallow Pie is a cinch to make - only 5 ingredients! - and comes together quickly. Though it needs time in the fridge to set, make it in the morning or the night before and it'll be ready in about 6 hours!
Ingredients
  • 1 prepared 9" graham cracker pie crust
  • 1 (15 oz) can pumpkin puree (NOT pumpkin pie mix)
  • 1-2 tsp pumpkin pie spice (depending on how spicy you want it)
  • 1 (7 oz) jar marshmallow fluff/creme
  • 1 (8 oz) tub Cool Whip, thawed
  • Additional whipped cream for topping just before serving
Instructions
  1. In a large bowl, beat together the pumpkin puree, pumpkin pie spice and marshmallow fluff until the mixture is pale orange and has combined. Fold in the Cool Whip until uniform in color and fully incorporated, making sure to get the bottom of the bowl folded in.
  2. Spread the mixture into the prepared pie. Refrigerate, covered, for at least 6 hours or overnight, or until set.
  3. Just before serving, cut into wedges and serve with additional whipped cream and/or cinnamon sugar.

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays! Fluffy, light and totally pumpkin-packed, this pie is a cinch to make and will make your holidays way easier!

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays! Have a super sweet day!

Want more pumpkin goodness? Check out these other pumpkin recipes!

This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand!The Best Pumpkin Bread

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd!Pumpkin Spice Sheet Cake

Chewy Pumpkin Chip CookiesChewy Pumpkin Chip Cookies

xo, Hayley

 

Easy Cold Brew Coffee Pie

This Cold Brew Coffee Pie is fantastic! Creamy, smooth and chilly with a chocolate cookie crust, a dreamy no-bake coffee filling and whipped cream. Easy, impressive and delicious! This Cold Brew Coffee Pie is so easy, smooth, creamy & addictive!

So I’m a cream-with-my-coffee kinda girl. Always have been, always will be.

It’s to the point where I actually carry mini coffee creamers with me when I travel. What? I love my coffee creamer! I dare Wayne Brady from Let’s Make A Deal to make a game out of what’s in my purse. I would so own him with my thimbles, spare change, hand sanitizer and coffee creamer. (Okay, maybe not a thimble… but if I ever went on the show, you bet your booty I’d be stocking up on thimbles).

So this pie is totally my bag. Not literally of course, but figuratively. Rather: this pie is my jam. No wait. This pie is my life? That’s more like it.

It’s so unapologetically creamy and dreamy and brimming with amazing coffee flavor. It tastes like a latte almost, with that slight milky undertone with that warm, aromatic coffee flavor. And of course, there’s a chocolate crust because chocolate + coffee = BFFs. Like the Rachel and Ryan of the food world (and yes, I’m still holding out for Ryan Gosling and Rachel McAdams to rekindle their love. I’LL WAIT FOREVER FOR YOU, RYRA.)

Making this pie is a cinch. Just whisk together some cold brew coffee, a little milk and some instant pudding mix into a bowl until it’s nice and thick. I also added in some Nielsen-Massey Pure Coffee Extract because I really wanted to drive home the coffee flavor. This extract is a total must-have if you want a delicious coffee flavor in your baked goods, and it really ramps up the flavor here.

Once the mixture is good and thick, fold in some Cool Whip. I know, some of you detest the stuff but man, there’s no substitute for it. It’s more stable than whipped cream so I like it for no-bake pies like this. Once it’s good and combined, pour it into the prepared Oreo pie crust.

This Cold Brew Coffee Pie is fantastic! Creamy, smooth and chilly with a chocolate cookie crust, a dreamy no-bake coffee filling and whipped cream. Easy, impressive and delicious! Then you must wait for it to chill. It’s excruciating, I know, but if you don’t let it chill, it will be a disastrous mess. Trust.

Once it’s sufficiently chilled, it’s time for EATING, Y’ALL. Pipe on some whipped cream if ya fancy, and add some dark chocolate-coated espresso beans for a fancy schmancy garnish. Voila!

Coffee lovahs, this one’s for you!

This Cold Brew Coffee Pie is fantastic! Creamy, smooth and chilly with a chocolate cookie crust, a dreamy no-bake coffee filling and whipped cream. Easy, impressive and delicious! *adapted from my Root Beer Float Pie recipe

5.0 from 3 reviews
Easy Cold Brew Coffee Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This frozen, no-bake Cold Brew Coffee Pie is PHENOMENAL. Creamy, smooth and packed with coffee flavor, it's perfect for a hot day and for any coffee fanatic!
Ingredients
  • 1 (3.4 oz) box INSTANT vanilla pudding mix
  • ¾ cup cold brew coffee (any brand is fine; I used sweetened cold brew coffee but unsweetened will work)
  • ½ cup milk or cream
  • 1 Tbsp pure coffee extract (or less if you want a less strong coffee flavor)
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 prepared Oreo cookie crust
  • Whipped cream, for garnish
  • Dark chocolate-covered espresso beans, for garnish
Instructions
  1. In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!
  2. Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
  3. Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve!

This Cold Brew Coffee Pie is fantastic! Creamy, smooth and chilly with a chocolate cookie crust, a dreamy no-bake coffee filling and whipped cream. Easy, impressive and delicious! I think you guys are going to love this Cold Brew Coffee Pie! Serve it up with a glass of iced coffee, natch. 🙂

This Cold Brew Coffee Pie is fantastic! Creamy, smooth and chilly with a chocolate cookie crust, a dreamy no-bake coffee filling and whipped cream. Easy, impressive and delicious! Have a super sweet day!

xo, Hayley

*Note: the above Amazon link is not an affiliate link

 

 

No Bake Grasshopper Pie

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! This No Bake Grasshopper Pie is phenomenal! Creamy, light & fluffy and packed with delectable mint flavor and rich chocolate!

So I’m in a rut.

I used to love cooking dinner for my family every night. I would spend hours researching recipes on different websites and poring through cookbooks and cooking magazines just to find the perfect recipes to add to my weekly dinner plans.

I did this since I was fourteen years old. Now I’m 25. So yeah, I’m a little sick of cooking dinner after doing it for a decade.

And I love my family to pieces, but sometimes they can be a tad dramatic when it comes to the whole dinner thing. Like, say, if I don’t have plans for dinner that evening, they’ll pout around the house and sigh audibly and continually ask me, “so we don’t have dinner plans?” phrased in different ways until I finally crack and start cooking Kraft Mac & Cheese for them.

Or when I say it’s “fend for yourself” night which, is pretty self-explanatory if you ask me, they’ll take one look in our pantry, overfloweth with food, and decide that they can’t be bothered to cook anything or even make a bowl of cereal. Or they’ll complain that they’re having cereal for dinner. Um, have y’all HAD cereal? It’s the BEST. I freaking love nights when I have cereal for breakfast. And in case you were wondering, no, our cereal isn’t gross stuff like bran cereal or unsweetened flakes, puffs or pops – it’s the sweet, good stuff like Cap’n Crunch, Fruity Pebbles and Cinnamon Toast Crunch. AKA, all the things a good dinner make.

It’s gotten to the point where I literally dread 3-4pm because that’s when the questions start coming. Most days I just want to scream, make your own dinner!! and then start drinking boxed wine because I’ve reached the point in my life where I’m having a quarter-life crisis. But I suck it up and make them complicated dishes like Lil Smokies with Kraft Mac, or grill bratwursts, or boil pasta because I’m a good person and I’m in denial about my quarter-life crisis. Also because admitting to them that I’m so over cooking dinner every night is something I don’t feel like arguing about. Adulting is hard; I don’t know how you Moms and Dads and husbands and wives do it every day for eternity for your family/kids/etc.

BUT ultimately, I think this is a screaming wake-up call that I need a vacation badly because I’m hot and cranky and want to shove my face in a stack of magazines for a week. So if y’all know of a place where I can have someone else cook me dinner for a week, I’d love to know.

ANYWAY. Let’s talk about this No Bake Grasshopper Pie! It is a classic dessert that I’ve revamped a little so it’s extra delicious, super easy, but still impressive. Definitely something you want to make if you’re in a rut, too!

It’s creamy, light, fluffy and packed with amazing mint flavor and crushed Mint Oreo pieces. Then I topped it with a silky chocolate ganache and more crushed Oreos because, duh. The whole thing is refrigerated until set, so there is some waiting time – plan accordingly! But ultimately, if you’re on the hunt for an easy pie to take to a backyard BBQ or summer pool party, this is it!

Enjoy!

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for!

5.0 from 1 reviews
No Bake Grasshopper Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8-10
 
This easy and classic Grasshopper Pie is wonderful! Creamy, smooth, fluffy and light, it's bursting with mint flavor and Oreo cookie pieces!
Ingredients
  • 1 prepared Oreo cookie pie crust
  • 1 (8 oz) pkg cream cheese, softened to room temperature
  • ½ cup sugar
  • ½ tsp mint extract
  • 3-4 drops green food coloring
  • 1 (8 oz) pkg Cool Whip, thawed
  • 16 Mint Oreos, divided
  • ½ cup semi-sweet chocolate chips
  • 4 Tbsp heavy cream
Instructions
  1. In a large bowl, beat together the cream cheese, sugar and mint extract until smooth, about 1 minute. Beat in the green food coloring until your desired shade of green has been achieved. Fold in the Cool Whip until completely combined. Set aside briefly.
  2. Put 10 of the Mint Oreos into a gallon-size plastic bag, seal out the air, and smash the Oreos until they resemble coarse crumbs. You want itty bitty pieces - nothing huge and chunky. Fold the crushed Oreos into the mint filling.
  3. Spread the filling into the prepared pan gently. Set aside. In another medium size microwaveable bowl, combine the chocolate chips and heavy cream. Heat on HIGH power for about 15 seconds. Stir, then heat again for another 10 seconds. Stir until smooth. Pour the ganache over top of the pie, and spread out to the edges.
  4. Using the same plastic bag, crush the remaining Mint Oreos until they are coarse crumbs. Sprinkle the crumbs on top of the ganache layer. Refrigerate the pie for at least 3 hours or until set.

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! I think you guys are going to love this simple, classic pie!

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! Have a super sweet day!

xo, Hayley

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

4.8 from 5 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.

 

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