no bake pie

Quick and Easy 7 Ingredient No Bake Cream Cheese Pie Recipe Duck Dynasty.

Duck Dynasty-Cream Cheese Pie-Video

vanilla wafers (vanilla wafers)

pecans (chopped)

TBS butter

cream cheese

lemon juice

Preheat the oven to 350 degrees.

CRUST LAYER:

Crush vanilla wafers to equal 2 cups.

Add the melted stick of butter.

Mix in 1 cup of chopped pecans.

Save about eight tablespoons of the crust mixture to top the dessert.

Add the pie crust mixture in the bottom of a 9-inch pie pan OR 8 individual ramekins. (see my video)

Bake the crust 10 to 15 minutes and allow to completely cool.

CREAM CHEESE MIXTURE:

Mix the lemon juice, condensed milk, and the cream cheese.

Once the crust has completely cooled, add the cream cheese mixture evenly on the pie or divide evenly between the eight ramekins.

Place the layered crust with the cream cheese mixture in the refrigerator for 6 or more hours.

When you are ready to eat this dessert, add your favorite pie filling to the top.

Garnish with a little Cool Whip and about 1 Tablespoon of reserved crust to the ramekins.

Fluffy No-Bake Strawberry Cream Pie - Homemade strawberry pudding, cream cheese, and whipped cream are combined to create a silky, light and fluffy no-bake strawberry pie recipe that&#039;s perfect for spring and summer.

Fluffy No-Bake Strawberry Cream Pie

graham graham

butter

sugar

salt

strawberries

milk

cream cheese (softened)

granulated sugar (+ 3 Tb for the whipped cream)

cornstarch

vanilla extract

heavy cream

Place the graham crackers in a large food processor. Pulse into fine crumbs. (If you don’t have a food processor, you can place the graham crackers in a large zip bag and use a rolling pin to smash them into crumbs.)

Add the melted butter, sugar, and salt to the food processor. Pulse again to combine. Once the mixture is smooth, pour it into a 9 inch deep-dish pie pan.

Use your fingers to press the crumb mixture up the sides of the pan, and flat on the bottom. Try to make the crust as even and smooth as possible. Then refrigerate until ready to fill.

For the Crust:

Wash the food processor bowl to reuse. (Or use an electric stand mixer with a whip attachment.) Pour the heavy cream into the food processor and add 3 tablespoons sugar. Turn on high to whip the cream into firm peaks. Scoop the firm whipped cream into a separate bowl. Refrigerate.

Next add the strawberries in syrup, whole milk, sugar, cornstarch and salt to the food processor. Puree until very smooth.

Pour the pudding mixture into a small sauce pan. Heat over medium heat. Stir and simmer for 3-5 minutes to thicken the pudding. It’s ready when it coats a spoon with thin opaque layer that stays separate when you run your finger through it.

Then pour the pudding back into the food processor and add the cream cheese and vanilla extract. Puree until smooth. (Adding the cream cheese later helps to bring down the pudding temperature.)

Place the mixture in the refrigerator for 10-15 minutes to bring the pudding temperature down to room temperature.

Once the pudding has cooled to room temperature, scoop HALF the whipped cream into the pudding mixture and gently fold it in with a spatula. Once the whipped cream is fully combined and the filling is smooth, scoop the mixture into the graham cracker crust. Spread the filling to the sides of the crust.

Scoop the remaining whipped cream on top of the pie filling. Use a spatula to spread it into a visually pleasing mound.

Refrigerate for 4+ hours, before serving.

For the Strawberry Pudding Filling:

Old fashioned coconut cream pie has a creamy, homemade custard base and is topped with easy sweetened whipped cream.&nbsp;

Coconut Cream PIe

9" pre-baked pie crust

milk ((divided))

all-purpose flour

coconut flavoring

coconut

heavy whipping cream

coconut (for topping)

Using a double boiler, heat 1 ¾ cup milk to boiling over medium heat.

While the milk is heating, mix together the sugar, salt, cornstarch, and flour. Add the remaining ½ cup of milk and whisk until smooth.

Drizzle the milk/sugar mixture into the hot milk, whisking as you drizzle it in.

Cook, stirring constantly until it starts to boil slightly and thicken, then reduce heat to low, cover the pan and cook for an additional 5 minutes, stirring often.&nbsp;

Place the egg yolks in a small bowl and whisk them to break up the yolks.

Remove 3 tablespoons of hot cream and add it to the eggs, whisking as you add it to temper the eggs.

Add the egg mixture into the hot cream. Whisk and cook for an additional 2 minutes or until thick.

Remove the pan from the heat.

Add in the butter, coconut flavor and shredded coconut. Stir well.

Pour the cream into the pie crust. Smooth the top.

Allow it to cool for 10 minutes, then cover the pie and refrigerate.

Once the pie is cool, prepare the whipped cream.

Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and coconut flavor until stiff peaks form.

Spread the whipped cream over the cooled pie.

Sprinkle the remaining coconut flakes over the top of the pie.

Refrigerate until serving and refrigerate any leftovers.

https://content.jwplatform.com/videos/w2EECYhx.mp4

Old fashioned coconut cream pie has a creamy, homemade custard base and is topped with easy sweetened whipped cream. Use your favorite baked crust or a graham cracker crust.

COCONUT CREAM PIE RECIPE

No Bake Peanut Butter pie is a rich and decadent masterpiece, especially when loaded up with peanut butter cups, chopped peanuts and mini chocolate chips. Absolutely sinful and hard to resist!

No Bake Peanut Butter Pie

9 inch prepared graham cracker crust

Magic Shell® Chocolate Flavored Topping

8 oz package cream cheese, softened

peanut butter

8 oz package frozen whipped topping, thawed

peanuts

mini chocolate chocolate chips

peanut butter cups (cut in half and quarters)

Using the back of a spoon, spread magic shell over bottom of graham cracker crust. Use enough to cover the bottom fully (or more if desired).

In large bowl, beat softened cream cheese and powdered sugar until well combined. Mix in peanut butter and milk. Fold in whipped topping. Pour into graham cracker crust and spread evenly.

Refrigerate several hours until firm or freeze for at least two hours. Top with salted peanuts, chopped miniature peanut butter cups and mini chocolate chips once firm or before serving.

Store covered in refrigerator.

There is no simpler dessert then lemon cool whip pie. Only 4 ingredients and NO BAKING! Cool and creamy, this pie is the perfect finish to a summer BBQ. Make it when you're short on time but heading to a potluck. Truly a simple "anytime" dessert.&nbsp;

No Bake Lemon Cool Whip Pie

graham crackers

margarine (melted)

1-9 inch graham cracker crust

1-14 oz can sweetened condensed milk

c. fresh squeezed lemon juice

1-12 oz container frozen whipped topping (thawed)

Grind crackers in a food processor to create crumbs

Pour the crumbs into a bowl and add the sugar and melted margarine. Stir well.

Pour the mix into a 9-inch pie pan and press the mixture into the bottom and sides of the pie pan.

Bake for 8 minutes at 375 degrees.

Cool completely

to make your own crust

Stir together condensed milk, lemon juice and whipped topping until well combined.

Pour into pie crust.

Chill in the refrigerator until set, at least one hour

to make the pie

https://embed.mediavine.com/videos/kdwojxyunfz10au0b7ln

There is no simpler dessert then lemon cool whip pie. Only 4 ingredients and NO BAKING! Cool and creamy, this pie is the perfect finish to a summer BBQ. Make it when you're short on time but heading to a potluck. Truly a simple "anytime" dessert.

No Bake Lemon Cool Whip Pie (Only 4 Ingredients!)

No Bake Coconut Cream Pie is so easy to make thanks to the coconut cream pudding mix and ready to use graham cracker crust. It&#039;s a no bake pie so it&#039;s perfect to make the day ahead to save time! We love this pie for Easter or Thanksgiving.

Coconut Cream Pie

graham cracker crust

boxes (3.4 oz each) coconut cream instant pudding

half & half milk

bar (8 oz) cream cheese (softened)

carton (8 oz) Cool Whip (thawed)

In a bowl combine the dry pudding mix powder with the half &amp; half. Stir with a wire whisk until completely combined and creamy.Let it sit for about 5 minutes so it can thicken up. Evenly spread 1½ cups of the pudding into the prepared pie crust (this is the 1st layer). Set aside the remaining pudding.

In a separate bowl, combine cream cheese and sugar and beat with a handheld mixer until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined.Add half of this mixture to the remaining coconut pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).

Spread the remaining cream cheese mixture on top (for the 3rd layer) OR you can save this layer and pipe it on top of the pie (like what I did in the pictures) before you serve it. Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.

If you saved the 3rd layer pipe that on top of the pie before serving and garnish the pie with toasted coconut.

Heat oven to 325°. Spread 1 cup of shredded sweetened coconut on a cookie sheet and bake for 4 minutes, stir, and bake for another 4 minutes until the coconut is browned and toasted. You may have to cook it for longer until it reaches a light golden brown color. Watch it carefully as it can burn very quickly.

Toasted Coconut

https://content.jwplatform.com/videos/Pz0XRm9j.mp4

Quick & Easy No Bake Coconut Cream Pie Recipe

No Bake Coconut Cream Pie

Lemon Cheesecake Pie is a no bake dessert that is so creamy and bursting with fresh lemon flavor! Lemon pudding, cream cheese, and Cool Whip inside a crumb crust.

No Bake Lemon Cheesecake Pie

(6 oz) ready-to-use Nilla Wafer or Graham Cracker crust

boxes (3.4 oz each) lemon instant pudding mix

half & half

tub (8 oz) cool whip

lemon

In a mixing bowl, combine the dry pudding mix and half &amp; half milk. Whisk together for 1-2 minutes. Let sit for a few minutes so the pudding can get nice and thick. Once thickened, spread 1 1/2 cups of the pudding into the pie crust. Set aside the remaining pudding.&nbsp;

In a separate mixing bowl, using a handheld blender, beat together the softened cream cheese and sugar until it's creamy and combined. Using a spatula, fold the cool whip in and mix until combined. Add half of the mixture into the remaining pudding mix. Spread into the pie crust to form the 2nd layer.&nbsp;

Spread the remaining cool whip/cream cheese mixture on top of the pie, or use a piping tip and bag to pipe it on as wanted.

It's best to let the pie refrigerate overnight OR at least for 6-8 hours so that it can firm up, come together, and get nice &amp; cold.&nbsp;

When ready to serve, garnish with fresh lemon slices if wanted.

Five minutes of your time and just six ingredients. 

No-Cook Coconut Pie

(3.4 vanilla pudding mix

milk,

coconut extract

oz frozen whipped topping, thawed

Toasted coconut,

Add pudding mixes, milk, and coconut extract to a large bowl and whisk for 2 minutes until thickened.

Fold in thawed whipped topping and 1/2 cup coconut.

Pour into crust and use the back of a spoon to spread out.

Sprinkle with toasted coconut and chill until ready to serve, but at least 1 hour. Enjoy!

No Bake Peanut Butter Cup Pie - this easy no bake peanut butter cup cheesecake filling is creamy, fluffy, chocolaty and a peanut butter lovers dream.

No Bake Peanut Butter Cup Pie

Oreo graham cracker crust

peanut butter (creamy)

vanilla

whipped topping (divided)

mini

hot fudge topping

In a stand mixer or with electric beaters beat together cream cheese, peanut butter and powdered sugar until creamy and smooth. Add in vanilla and mix until combined. Fold in 8 ounces whipped topping.

Top with additional whipped topping and chopped up mini Recee's Peanut Butter Cups.

Refrigerate until completely chilled about 4 hours before cutting to serve. Drizzle with hot fudge topping and melted peanut butter, if desired.

Can be refrigerated for 3 days or frozen for 1 month.

Creamy, cool, light &amp; refreshing! This Root Beer Float Pie is the perfect treat on those hot summer days. Only a few minutes of prep and then some freezer time and you have an easy, no bake pie that tastes EXACTLY like a root beer float! 

Root Beer Float Pie

root beer

half & half OR whole milk ()

beer

vanilla pudding mix

(6 oz) ready-to-use graham cracker OR shortbread crumb crust

maraschino cherries

In large mixing bowl combine the root beer, milk, and root beer concentrate. Sprinkle the vanilla pudding mix over it. Whisk together for 1-2 minutes and then let it sit for 5 minutes so it can thicken.

Fold in the thawed cool whip and mix together until it is combined together well. Pour into the prepared crumb crust and evenly spread it out.&nbsp;

Cover with enclosed lid (the plastic lid from graham cracker crust) and place in the freezer for at least 8 hours or overnight.

Before serving prepare the whipped cream topping (if using). Beat together the heavy whipping cream and powdered sugar in a mixing bowl until thick and stiff peaks form. This will take about 5 minutes. Serve a dollop of whipped cream and a maraschino cherry over top of each piece. Or you can spread the whipped cream topping over top the pie and then cut into slices.

Eat &amp; serve straight from the freezer. Store any leftovers in the freezer. 

Here’s an easy-peasy pie like no other. There&#039;s layers of deliciousness in one pie and every forkful is heavenly.

No Bake Chocolate Pudding Pie

graham cracker crust,

tbsp chocolate chips

chocolate

tsp vanilla extract

1.In a small to medium saucepan, place the sweetened condensed milk along with the chocolate chips over low heat. Stir just until the chocolate melts into the milk. Take off the heat. Let cool a few minutes then pour into prepared crust. Place in fridge.2.In the meantime, In a large mixing bowl add milk along with the two boxes of pudding mix. Beat with a sturdy wire whisk until thick or use a hand held mixer This takes about 1-2 minutes. Add the vanilla extract and mix gently.3.Spoon about a cup of the pudding over the bottom layer. Spread evenly. Set back in fridge until your next layer is ready.4.Stir half of the Cool Whip into the remaining pudding. Mix gently. Now take out the pie again and place this layer over the last. Spread evenly.5.Take the remaining Cool whip and spread over the top of the pie and you can now make a pretty design or just smooth nicely.6.Place in fridge for at least 3 hours and then garnish as desired. Enjoy!

This simple no bake orange lemon pie is creamy and luscious. It’s a simple and easy recipe and you don’t need to put the oven on. Comes out creamy and dreamy with a wonderful bright fresh taste. Enjoy!

No Bake Orange Lemon Pie

sugar sugar

tsp orange zest

orange juice

graham cracker crust, I

Redi whip

tbsp each zest of the orange and lemon

In a medium saucepan, combine the milk, Egg Beaters, cornstarch, and salt. Whisk until the cornstarch has dissolved. Stir constantly over medium heat. You want the mixture to come to a quick boil and be thick. As soon as you see it boil. This should take about 5 minutes. Let boil for just a minute and keep stirring! Now, take off the heat. Keep stirring while you are adding the sugar, lemon and orange juice along with the zest of both fruits. When combined, stir in vanilla extract. Pour the mixture through a sieve into a clean bowl. Use a rubber spatula to get all the mixture through and into the bowl. Scrape the bottom of the sieve to get all the yummy filling. This is an important step to ensure there are no lumps in your filling. Place plastic or wax paper onto the surface and let sit to cool to room temperature. When cooled off, spoon filling into the crust. Chill in fridge for at least 2-3 hours. When ready to serve, sprinkle a little zest over the top of the pie and maybe on the plate too. Spray your whipped topping (optional).When serving a slice of pie on your plate, feel free to sprinkle the crumbs from the bottom of the pie on the top if desired for a nice presentation. Hope you enjoy this luscious pie like we do. 

This Vegan Peanut Butter Pie is decadent and dreamy, yet only requires 10 simple ingredients! It’s the definition of the perfect vegan dessert. Nut-free option, Gluten-free option.

Top 16 no bake pie recipes from across the web

The most viewed no bake pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Duck Dynasty-Cream Cheese Pie-Video

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No Bake Lemon Cool Whip Pie

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Top 16 no bake pie recipes from across the web

The most viewed no bake pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Duck Dynasty-Cream Cheese Pie-Video

Fluffy No-Bake Strawberry Cream Pie

Coconut Cream PIe

No Bake Peanut Butter Pie

No Bake Lemon Cool Whip Pie

Coconut Cream Pie

No Bake Lemon Cheesecake Pie

No-Cook Coconut Pie

No Bake Peanut Butter Cup Pie

Root Beer Float Pie

No Bake Chocolate Pudding Pie

The Best Vegan Peanut Butter Cup Pi...

No Bake Light As Air Strawberry Pie

Protein Peanut Butter Pie

No Bake Pumpkin Mousse Pie

The most viewed no bake pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine