pies and tarts

Transform a beloved candy recipe into a remarkable frozen dessert with our Frozen Peanut Butter Turtle Pie recipe. While peanut butter and chocolate are the driving flavors in Frozen Peanut Butter Turtle Pie, the caramel and chopped pecans really set it apart.

Frozen Peanut Butter Turtle Pie

tub (8 oz.) PHILADELPHIA Cream Cheese Spread

peanut butter

sugar

thawed COOL WHIP Whipped Topping

caramel ice cream topping

OREO Pie Crust (6 oz.)

PLANTERS Pecans, toasted

BAKER'S Semi-Sweet Chocolate

Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.

Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.

Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

With 2 types of caramelized onions, this savory twist on the sweet classic packs a punch of sweet and tangy flavors.

Caramelized onion tarte tatin

onions

puff pastry

unsalted butter

Port wine

tbsp balsamic vinegar

chicken stock

rosemary

thyme

tbsp sugar

salt

pepper

crème fraîche (for serving)

Roll out puff pastry on a piece of parchment paper and cut into a circle the size of the pan you will use to make the tarte tatin. Fold the edges over onto themselves so the pastry is now a bit smaller than the pan. Prick all over with a fork and transfer to the fridge while you make the filling.

Peel and trim onions. Slice some of the onions in thin slices, and transfer to a bowl. Slice other onions into thicker rings. Pluck leaves from sprigs of rosemary and thyme, then roughly chop.

Add some butter to a small pot over medium heat and let melt. Once the butter foams up, add the thinly sliced onions and season with salt and pepper. Let cook, stirring often, for approx. 15 min. Deglaze with port wine and balsamic vinegar, scraping any bits from the bottom of the pot. Add chicken stock, rosemary, and thyme and bring to a simmer. Lower heat and let simmer for approx. 15 min., then remove from heat and set aside.

Preheat oven to 200°C/400°F. Add remaining butter to your tarte tatin pan over medium high heat and let melt. Sprinkle evenly with sugar and season with salt and pepper. Add onion halves, cut-side down, to the pan. Let cook, without stirring, until the sugar has caramelized, approx. 10 min.

Reduce heat to medium and cover onion halves with the caramelized onions as evenly as you can. Place the chilled puff pastry, forked side down, onto the onions, making sure the edges of the pastry don’t touch the pan. Bake for 30 min. at 200°C/400°F or until the crust is golden brown.

Let cool on a wire rack for approx. 5 min., then place a large plate over the pan and carefully invert the tart onto the plate. Let cool for another 30 min., then slice and serve with crème fraîche, if desired. Enjoy!

Make these Best-Ever Chocolate Whoopie Pies for a potluck or bake sale. These whoopie pies feature devil's food cake with a creamy marshmallow filling.

Best-Ever Chocolate Whoopie Pies

pkg. (2-layer size) devil's food cake mix

pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding

BAKER'S Bittersweet Chocolate, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

JET-PUFFED Marshmallow Creme

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.

Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.

Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

Fresh fruit tarts are always a dessert sensation, so we decided to create one more variation for you to try. Made with frozen mini tart shells, these bite-size Mini Fruit Tarts may be small in size but they're big in flavour!

Mini Pudding Fruit Tarts

frozen mini tart shells

pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

skim milk

thawed Cool Whip Light Whipped Topping

fruit orange

icing sugar

Bake tart shells as directed on package; cool completely.

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in <i>Cool Whip</i>; spoon into tart shells. Top with fruit.

Wow the crowds with this Hot Apple Pie Dip. This Hot Apple Pie Dip is just as scrumptious as it sounds, especially with bits of cheddar baked right in!

Hot Apple Pie Dip

tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese

Tbsp. brown sugar

pumpkin pie spice

KRAFT 2% Milk Shredded Cheddar Cheese

Tbsp. finely chopped PLANTERS Pecans

Mix reduced-fat cream cheese, sugar and spice in medium bowl until blended. Stir in half the apples.

Spread onto bottom of shallow baking dish; top with remaining apples, cheddar and nuts.

Bake 10 to 12 min. or until heated through.

Put this Easy Shepherd's Pie on the table tonight in just 40 minutes. This Easy Shepherd's Pie includes mashed potatoes, veggies, meat and more.

Easy Shepherd's Pie

lb. lean ground beef

vegetables

HEINZ HomeStyle Savory Beef Gravy

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

garlic,

KRAFT Shredded Cheddar Cheese, divided

Brown meat in large skillet; drain. Return meat to skillet. Add mixed vegetables and gravy; mix well.

Spoon into 9-inch square baking dish sprayed with cooking spray.

Mix potatoes, cream cheese, garlic and 1/2 cup cheddar until blended; spoon over meat mixture. Sprinkle with remaining cheddar.

Ramp up the flavor zing in this Lime Chiffon Pie with lime juice and freshly grated zest. This super-fluffy citrus crowd-pleasing Lime Chiffon Pie can even fit your healthy eating plan.

Lime Chiffon Pie

water

pkg. (0.3 oz.) JELL-O Lime Flavor Sugar Free Gelatin

ice cubes

thawed COOL WHIP FREE Whipped Topping

lime

lime juice

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

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted.

Whisk in COOL WHIP, zest and juice. Refrigerate 15 min. or until mixture is thick enough to mound. Spoon into crust.

When you need a dessert to share that doesn’t require much effort, this chocolate pie fits the bill. It requires no cooking, is a breeze to throw together, and just needs a few hours to chill and set up. You could also easily make it a day or two ahead because the longer it chills, the better. The filling—made with chocolate yogurt, cocoa powder, and light whipped topping—is soft and airy, like a chiffon pie. You’ll want to keep the pie well chilled until ready to serve so that the filling doesn’t become too soft.

Easiest-ever 4-ingredient chocolate pie

cup(s) Light whipped topping thawed, divided

0.25 cup(s) Unsweetened cocoa powder

oz Yoplait Whips! Chocolate yogurt mousse

crust(s) Reduced-fat graham cracker pie crust

Image of Easiest-ever 4-ingredient chocolate pie

In a large bowl, combine 2½ cups whipped topping, cocoa powder, and yogurt, stirring until well combined. Spoon mixture into pie crust. Cover and chill until set, about 3 hours.

Cut pie into 8 wedges. Top each serving with 1 tbsp whipped topping.

Make this creamy strawberry pie recipe triply pleasing to the berry lovers in the crowd with strawberry JELL-O, creamy strawberry yogurt and fresh strawberries. This Easy Creamy Strawberry Pie Recipe is a triple threat.

Easy Creamy Strawberry Pie Recipe 

graham cracker crumbs

Tbsp. sugar

butter, melted

strawberries, divided

pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin

container (6 oz.) strawberry low-fat yogurt

Mix graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Meanwhile, mash 1 cup strawberries. Slice remaining berries; refrigerate until ready to use.

Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in mashed berries until blended. Refrigerate 45 min. or until slightly thickened.

Whisk yogurt into gelatin mixture until blended. Refrigerate 20 min. or until thick enough to mound. Pour into crust.

Refrigerate 4 hours or until firm. Spread COOL WHIP over pie; top with sliced berries.

Bake the ultimate summer recipe: Strawberry-Rhubarb Pie. Put your garden harvest or farmer's market finds to good use in this scrumptious Strawberry-Rhubarb Pie recipe, featuring peak-season fruits and a ready-to-use pie crust.

Strawberry-Rhubarb Pie

rhubarb

strawberries

MINUTE Tapioca

pkg.

butter

Combine first 4 ingredients. Let stand 15 min.

Heat oven to 425°F. Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.

Bake 45 min. or until juices form bubbles that burst slowly. Cool.

Enjoy the simple things in life, like this Chocolate Pudding Pie Recipe. Spoon chocolate JELL-O Pudding over an chocolate pie crust in this Chocolate Pudding Pie Recipe made with COOL WHIP.

Chocolate Pudding Pie Recipe

pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding

milk

chocolate cookie crumb crust (6 oz.)

Beat pudding mix and milk with whisk 2 min.

Pour half the pudding into crust. Let stand 5 min.

Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.

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It's hard to say what we like best about this caramel-apple cheesecake. Is it the caramel-apple thing—or that we can make it in just three simple steps?

PHILADELPHIA® 3-STEP® Caramel Apple Cheesecake

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

vanilla

egg s

apple juice concentrate, thawed

graham cracker crumb crust (6 oz.)

PLANTERS Salted Peanuts

Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in juice concentrate.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Drizzle with topping and sprinkle with peanuts just before serving. Store leftover cheesecake in refrigerator.

1 SmartPoints Mini Quiches Three Ways

Uncooked scallion(s) chopped

sheet(s) Phyllo dough

spray(s) Cooking spray

Raw egg(s)

0.5 cup(s) Heavy whipping cream

0.5 tsp(s) Table salt

tsp(s) Black pepper

Low-fat cheddar cheese

asparagus

tbsp(s) Fresh parsley chopped

oz Crumbled feta cheese

0.333 cup(s) Roasted red peppers

tbsp(s) Crumbled goat cheese

slice(s) Crisp cooked bacon chopped

Image of 1 SmartPoints Mini Quiches Three Ways

Fold each sheet of phyllo in half and cut into 12 small squares per sheet yielding 36 squares total. Spray a mini muffin tin with cooking spray and place phyllo into the cups. Cover with damp paper towel while working.

Meanwhile, whisk the eggs, cream, and salt and pepper together. Fill the phyllo cups with the base mixture and then sprinkle on the cheese.

Fill 12 of the cups with the green mixture. Fill 12 of the cups with the red mixture. Fill 12 of the cups with the bacon and onion mixture.

Bake for 20-25 minutes, until golden brown. Remove from oven and serve.

We lightened up this cobbler by using reduced-fat sour cream and far less butter than most traditional recipes. It's moist and delicious, bursting with warm fresh raspberries and juicy peaches. It's a rustic, hearty, satisfying dessert that hits all the right flavor notes. You'll love making it to feed a crowd for an after-dinner treat, or you may even find yourself reaching for a bowl at breakfast as a sweet pick-me-up in the morning—we won't judge you. You can also feel free to substitute thawed, frozen fruit for the fresh fruit, if desired. Substitute nectarines or apricots for the peaches, and blueberries or blackberries for the raspberries.

Raspberry-peach cobbler

Peach(es) halved, pitted and thinly sliced (about 1 3/4 lbs)

Tbsp Powdered sugar (confectioner's)

cup(s) raspberries

All-purpose flour

Baking powder

0.25 tsp Baking soda

0.25 tsp Table salt

Tbsp Regular butter

sour cream

tsp Vanilla extract

Image of Raspberry-peach cobbler

Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.

In a large bowl, combine flour, 3 tablespoons of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles course crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.

Place clumps of crumb mixture over fruit; sprinkle with remaining 1/2 tablespoon of sugar.

Bake until top is golden brown and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving. Yields about 1/2 cup per serving.

Too late in the season to find fresh apricots or plums? Make this delicious dessert with any soft stone fruit (such as nectarines or peaches) that will keep their shape when cooked. Called a "torte" instead of a "tart," this cake-y fruit dessert is inspired by Italian cuisine, where tortas are usually multi-layered, and involve cake flour, buttercream and/or a glaze on top. This delicious dessert won't keep you in the kitchen that long. It's more of a quick and simple fruit tart-meets-Italian torta hybrid, with fresh fruit studding the cake batter and caramelizing on the bottom. Flip it over to serve it and reveal the natural fruit sugars that have formed in the pan while baking. It's pretty on the plate, and pretty irresistible as the ending to any meal.

Fresh Plum Upside-Down Torte

apricot(s)

flour

Tbsp Uncooked old fashioned oats

0.5 tsp Ground cinnamon

Egg white(s)

Sugar divided

egg(s) Egg(s)

Image of Fresh Plum Upside-Down Torte

Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray. Arrange apricot halves, skin side down, in bottom of pan.

In a small bowl, whisk together flour, oats, baking powder, cinnamon and salt; set aside.

In a medium bowl, beat egg whites until soft peaks form. Gradually beat in 1/3 cup of sugar, until whites are stiff and glossy; set aside.

In a large bowl, beat eggs and remaining 1/3 cup of sugar until mixture is thick and pale yellow; stir in vanilla.

Whisk 1/3 of egg-white mixture into whole-egg mixture, then fold in half of the dry ingredients. Fold in remaining whites and then remaining dry ingredients.

Spoon batter into pan and smooth top with spatula. Bake until very brown and somewhat firm, about 35 to 40 minutes.

Cool completely in pan before removing sides and inverting cake onto a serving plate. Slice into 8 pieces and serve. Yields 1 piece per serving.

Buttery mashed potatoes, skillet-browned ground beef plus corn make this crowd-pleasing VELVEETA Shepherd's Pie Casserole your new in-house pub favorite.

VELVEETA Shepherd's Pie Casserole

pkg. (8.9 oz.) VELVEETA Cheesy Casseroles Shepherd’s Pie

corn

Brown meat in large skillet; drain. Return meat to skillet; stir in water. Add Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Reduce heat to medium-low; simmer 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.

Microwave Mashed Potatoes, milk and butter in microwaveable bowl on HIGH 3 min.; stir. Spoon over cheese sauce.

Bake 18 to 20 min. or until filling is heated through and topping is golden brown.

It's a well-known fact that a baker in possession of fresh sour cherries will want to make this easy-to-make Cherry Pie!

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The most viewed pies and tarts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine