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Salted Caramel Apple Pie

This Salted Caramel Apple Pie is made with a homemade all-butter lattice crust and thinly sliced Granny Smith and Honeycrisp apples coated in homemade salted caramel. The pie bakes until the pastry is golden and the apples are tender, leaving a soft caramel filling that flows slightly when sliced.

Course Dessert

Cuisine American

Keyword all-butter pie crust, apple pie with lattice crust, caramel apple pie, Granny Smith apple pie, homemade apple pie, homemade salted caramel apple pie, salted caramel apple pie

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Inactive Time: Chilling dough, Cooling Pie 4 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 10

Calories 640kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate Preferably glass, so you can see the bottom crust as it bakes.
• mixing bowls (large) For preparing the pie dough and apple filling.
• pastry blender Cuts cold butter into the flour without warming it excessively.
• rolling pin For rolling both pastry disks and preparing the lattice strips.
• Saucepan (heavy-bottomed). Helps the sugar cook evenly when making the caramel.
• whisk (heatproof). For incorporating butter and cream into the hot caramel.
• peeler For preparing the apples before slicing.
• apple corer For preparing the apples before slicing.
• Knife or mandoline. For slicing apples approximately ⅛ inch (3 mm) thick.
• pastry brush For applying the egg wash.
• large rimmed baking sheet Catches caramel that may bubble over during baking.
• cooling rack Allows air to circulate beneath the pie as it cools.

Ingredients

Pie Crust:

• 2½ cups (313 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp (6 g) table salt
• 1 cup (227 g) cold unsalted butter cubed
• 6 tbsps (90 ml) ice water

Salted Caramel:

• 1 cup (200 g) granulated sugar
• ⅓ cup (80 ml) water
• 6 tbsps (85 g) unsalted butter cubed
• ½ cup (120 ml) heavy cream
• 1 tsp (2 g) flaky sea salt

Apple Pie Filling:

• 3 large Granny Smith apples peeled, cored, and sliced ⅛ inch (3 mm) thick
• 3 large Honeycrisp or Golden Delicious apples peeled, cored, and sliced ⅛ inch (3 mm) thick
• 1 lemon juiced (approximately 2–3 tablespoons / 30–45 ml)
• ⅓ cup (71 g) packed light brown sugar
• 3 tbsps (24 g) all-purpose flour
• 1 tsp (2.5 g) ground cinnamon
• ⅓ tsp (0.5 g) ground nutmeg

Topping:

• 1 large egg beaten with 1 teaspoon (5 ml) water
• 1 tbsp (12 g) granulated sugar
• ½ tsp (2 g) flaky sea salt

Instructions

• Whisk together the flour, granulated sugar, and salt in a large mixing bowl. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture contains pea-sized pieces of butter.
  2½ cups (313 g) all-purpose flour, 1 tbsp (12 g) granulated sugar, 1 tsp (6 g) table salt, 1 cup (227 g) cold unsalted butter
• Add the ice water, 1 tablespoon (15 ml) at a time, mixing until the dough begins to hold together when pressed. Avoid overworking the dough or adding more water than necessary. Divide into two equal portions, flatten each into a disk, wrap tightly, and refrigerate for at least 2 hours, until firm.
  6 tbsps (90 ml) ice water
• Combine the granulated sugar and water in a medium, heavy-bottomed saucepan over medium heat. Cook without stirring, swirling the pan occasionally, until the sugar dissolves and the syrup turns a deep amber color. Watch carefully as the color begins to change, since caramel can burn quickly.
  1 cup (200 g) granulated sugar, ⅓ cup (80 ml) water
• Remove the saucepan from the heat and carefully whisk in the cubed butter, followed by the heavy cream. The caramel will bubble vigorously when the dairy is added. Continue whisking until smooth, then stir in the flaky sea salt. Allow the salted caramel to cool until warm and pourable, but no longer hot.
  6 tbsps (85 g) unsalted butter, ½ cup (120 ml) heavy cream, 1 tsp (2 g) flaky sea salt
• Peel, core, and slice the Granny Smith and Honeycrisp or Golden Delicious apples approximately ⅛ inch (3 mm) thick. Place the slices in a large mixing bowl and toss with the fresh lemon juice. Add the brown sugar, flour, cinnamon, and nutmeg, tossing until the apples are evenly coated.
  3 large Granny Smith apples, 3 large Honeycrisp or Golden Delicious apples, 1 lemon, ⅓ cup (71 g) packed light brown sugar, 3 tbsps (24 g) all-purpose flour, 1 tsp (2.5 g) ground cinnamon, ⅓ tsp (0.5 g) ground nutmeg
• Pour approximately two-thirds of the salted caramel over the apple mixture and fold until the slices are coated. Reserve the remaining caramel for serving.
• Roll out one chilled dough disk on a lightly floured surface into a circle large enough to fit a 9-inch (23 cm) pie plate, allowing additional pastry for the rim. Transfer the dough to the plate, pressing it against the bottom and sides without stretching.
• Spoon the caramel-coated apple filling into the prepared crust, arranging the slices evenly and mounding them slightly in the center.
• Roll out the remaining dough disk and cut into strips for a lattice crust, weaving the strips over the apple filling. Alternatively, cover with a full sheet of pastry and cut several vents to allow steam to escape. Trim the excess dough, seal the top and bottom crusts, and crimp the rim. Refrigerate the assembled pie while the oven preheats to help keep the butter in the pastry cold.
• Preheat the oven to 450°F (232°C) using the conventional bake setting, not convection. Position a rack in the lower third of the oven.
• Brush the exposed pastry with the beaten egg mixed with 1 teaspoon (5 ml) water. Sprinkle the lattice and rim with the granulated sugar and remaining flaky sea salt.
  1 large egg, 1 tbsp (12 g) granulated sugar, ½ tsp (2 g) flaky sea salt
• Place the pie on a rimmed baking sheet and bake for 10 minutes at 450°F (232°C). Without removing the pie, reduce the oven temperature to 375°F (190°C) and continue baking for approximately 30 minutes, or until the crust is golden brown, the caramel filling is bubbling near the center, and the apples are tender when tested through an opening in the lattice. Baking time may vary depending on the oven. If the crust browns before the filling finishes cooking, cover the pastry loosely with aluminum foil and continue baking.
• Transfer the pie to a wire rack and allow it to cool for at least 2 hours before slicing. The caramel filling will thicken somewhat as it cools but is intended to remain soft, with some caramel flowing onto the plate when served. Drizzle individual slices with the reserved salted caramel, warming it slightly if needed.

Notes

• Slice the apples ⅛ inch (3 mm) thick so they cook without needing to be precooked.
• Use conventional bake, not convection, to prevent the lattice from browning too quickly.
• Ovens vary, so check for bubbling caramel and tender apples rather than relying only on baking time.
• The caramel filling remains soft after cooling, and some sauce will flow onto the plate when sliced.
• Pie dough and salted caramel can be made up to 3 days ahead and refrigerated separately.
• Store the cooled pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 220g | Calories: 640kcal | Carbohydrates: 87g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 430mg | Potassium: 210mg | Fiber: 4g | Sugar: 53g | Vitamin A: 1050IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 2mg

Have you made this Salted Caramel Apple Pie? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Salted Caramel Apple Pie appeared first on Noble Pig.

Oatmeal Cookie Apple Crisp with a Cracked Cookie Crust

This whole oatmeal cookie apple crisp dump cake started with a bag of oatmeal cookie mix that was never supposed to be at my house.

I finally solved a grocery delivery mystery that’s been going on at my house for quite a while. I live in a rural area, and the grocery store delivering to my house is 35 miles away. Thirty-five miles in my opinion is a crazy distance for grocery delivery. I’m also the last house on the delivery route, and it took me a long time to figure that out. Almost every order comes with extra groceries that aren’t mine, and I have groceries delivered almost every day. They’re usually things I would never order, except for that one bag of steaks, which I wasn’t complaining about. I figured someone wasn’t paying attention when the orders were packed. Or that quality control was nonexistent.

Recently, my groceries didn’t show up at all, so I called my local store. That’s when I found out my deliveries don’t even come from the grocery store in town. They come from a store 35 miles away, with drivers making deliveries all over the area. That’s when the mystery made more sense. My theory is that if a bag gets mixed up, falls out of another order, or gets left on the truck, the driver leaves it all on my porch along with my groceries. And I’ve accumulated some very interesting items this way.

A couple of months ago, a whole bag of cookie mixes arrived with an order, including four packages of oatmeal cookie mix. I rarely make cookies from a packaged mix, but I’m also not throwing away food because someone accidentally delivered it to my house. I started wondering whether I could turn the oatmeal cookie mix into some kind of apple crisp for fall. After experimenting with different amounts of apple filling and cookie mix, I ended up with this recipe.

It’s easy, obviously, but it’s also so good that it’s hard to stop eating it. The oatmeal cookie mix bakes into a golden, cracked topping over the warm cinnamon apple pie filling, and caramel, pecans, and vanilla ice cream take it from there.

The Decisions Behind This Recipe

• I tested this with one can, one and a half cans, and two cans of apple pie filling because I wanted enough apples under the oatmeal cookie crust. One can wasn’t enough, and one and a half cans still felt skimpy once the topping went on. Two cans had the right amount of cinnamon-spiced apples without letting the filling overwhelm the oatmeal cookie crust.
• I also tried adding another half package of oatmeal cookie mix because I was convinced more oatmeal cookie crust was the way to go. It wasn’t. The extra mix wouldn’t bake through before the top got too dark. One 17.5-ounce package is enough to make the golden, cracked cookie crust without a scorched top.
• Using oatmeal cookie mix instead of cake mix is what makes this dessert its own thing. The dry mix and butter bake into one cookie crust over the apples. It’s not a traditional apple crisp with separate oat streusel clusters, and it’s not a regular cake-mix dump cake either. I’ve also made an apple spice dump cake using spice cake mix, which gives you a completely different topping.
• I thought apple pie spice would be okay with the canned apple pie filling, but it was too much once I tried it. The filling already has its own spices going on. Using cinnamon and nutmeg separately let me control how much spice went into the apples without overdoing it.
• The butter needs to be cold and sliced thinly so you can cover as much of the dry oatmeal cookie mix as possible. I never leave big bare patches. Those are the places that can stay dry and powdery instead of baking into the golden cookie crust.
• When the dessert comes out of the oven is when I add the pecans and caramel sauce. The pecans stay crunchy this way, and everyone can decide how much caramel belongs on their own serving. The answer is usually more than they think.

Ingredients

• Apple pie filling – I use two cans because that’s the amount that worked best with the oatmeal cookie crust. Using prepared filling means there are zero apples to peel, slice, or cook first, which is part of why this is an incredibly easy dessert.
• Light brown sugar – Brown sugar makes the canned filling taste more like something I meant to make than something I opened. If you’re out, make a batch of my homemade brown sugar.
• Vanilla extract – This goes into the apple filling with the cinnamon and nutmeg.
• Ground cinnamon – The canned filling is already spiced, but I like more cinnamon in there.
• Ground nutmeg – I use a smaller amount of nutmeg than cinnamon because too much can overwhelm the apples.
• Oatmeal cookie mix – I use one 17.5-ounce package of Betty Crocker oatmeal cookie mix. Don’t make the cookies according to the package directions. The dry mix goes right over the apples and bakes into the oatmeal cookie crust.
• Butter – Keep it cold, slice it thinly, and spread it over as much of the dry cookie mix as you can. The butter melts through the dry mix as it bakes, so you get a golden cookie crust instead of powdery patches.
• Chopped pecans – I add these after baking so they stay crunchy. You can toast them first if you want, but I’m not interested in doing more for such a convenience dessert.
• Caramel sauce – Drizzle it over the warm dessert at the end. Use a jarred caramel sauce or homemade caramel sauce if you have some around.
• Vanilla ice cream – Optional, technically. But warm cinnamon apples, caramel, and cold vanilla ice cream have been getting along just fine for a very long time.

How to Make Oatmeal Cookie Apple Crisp Dump Cake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (season the apple filling)
  Preheat the oven to 350°F. Add the apple pie filling, brown sugar, vanilla, cinnamon, and nutmeg right to a 9 × 13-inch baking dish. Stir everything together until the spices are evenly distributed throughout the apple filling, then spread it into an even layer. Using a separate bowl to do this is completely unnecessary.
• Step Two (add the oatmeal cookie mix)
  Sprinkle the dry oatmeal cookie mix evenly over the apples so the whole surface is covered. Don’t make the cookie mix according to the package directions, and don’t stir it into the filling. It needs to stay on top, where it can bake into the cracked oatmeal cookie crust.
• Step Three (cover with cold butter)
  Arrange the cold butter slices over the cookie mix, covering as much of the dry surface as you can. Look at the corners and any bigger open spaces between the slices. Those are the spots that can stay powdery if they don’t get enough butter. Then leave it all alone. There’s nothing to stir.
• Step Four (bake until golden and cracked)
  Bake for 45 to 50 minutes, until the oatmeal cookie topping is golden brown and the apple filling is bubbling around the sides of the pan. The top will crack as it bakes, which is what you’re looking for. It won’t look like a homemade apple crisp with oat clusters all over the top, so don’t wait for it to become one.
• Step Five (add the pecans and caramel)
  Let the dump cake cool for about 10 to 15 minutes, then sprinkle on the chopped pecans and drizzle over the caramel sauce. The apples will still be warm, but the filling will have cooled enough that it isn’t quite so runny. Serve it with vanilla ice cream if you want. It starts melting into the warm apples and oatmeal cookie crust almost immediately, which is really the reason we’re here.

Recipe Tips

• Take a minute with the butter slices. It doesn’t need to look perfect, but I wouldn’t leave half the topping without butter and hope it figures itself out.
• When you serve this, don’t expect neat squares. The oatmeal crust breaks apart as you cut into it, and the soft apple filling doesn’t stay in neat portions. I use a large serving spoon instead of trying to cut it like a cake.
• The apple filling will be extremely hot when it comes out of the oven. Give it the full 10 to 15 minutes before serving if you’re making this for children. The caramel and ice cream can wait.

Storage and Reheating

• Cover leftover oatmeal cookie apple crisp dump cake and refrigerate it for up to 4 days. The topping softens as it sits over the apple filling, so it won’t have the same texture it did on the first night. It’s still good though.
• For individual servings, microwave it in short intervals until it’s warm. The apples reheat really well this way, but the microwave isn’t going to bring the cookie crust back to its original self.
• For a larger amount, cover the baking dish loosely with foil and warm it in a 325°F oven until heated through. Remove the foil for the last few minutes if you want the surface drier. Reheating won’t restore the original cookie crust, though.
• I haven’t tested freezing this one, so I’m not going to promise you the oatmeal cookie topping comes back from the freezer the same way it went in.

FAQs

• Do I need to prepare the oatmeal cookie mix according to the package directions?
  No. Use the dry oatmeal cookie mix straight from the package. Don’t add the eggs, butter, or anything else listed in the cookie instructions. The mix goes directly over the apple filling, and the sliced butter goes on top.
• Can I use a different brand of oatmeal cookie mix?
  You can, but I tested this recipe with the 17.5-ounce Betty Crocker oatmeal cookie mix. Other brands may come in different package sizes or have a different balance of ingredients, and that can change how the topping bakes. I would use the same one if you want the most reliable result.
• Can I use another kind of cookie mix?
  I wouldn’t sub one in blindly. The oats are a big part of the flavor and texture of this topping, and different mixes are going to taste completely different.
• Can I make oatmeal cookie apple crisp dump cake ahead of time?
  Yes. Bake it, let it cool, and refrigerate it covered until you’re ready to serve. Reheat it before adding the pecans and caramel sauce. I like it the day it’s made because the oatmeal cookie crust has a better texture.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between what arrives and what was meant for me.
• I’ve always been able to make something good out of what was left behind.
• I’ve stopped stirring everything together because it looks easier.
• I can let the cracks show and still know it came out right.
• I don’t always need more of something because I have access to it.
• I know when an accident has turned into something worth keeping.

Apple Crisp Has Options

• Crockpot Apple Crisp – Slow-cooked apples, oat topping, no oven required.
• Butterscotch Apple Crisp – Butterscotch, tender apples, chewy topping.
• Easy Apple Crisp – Apple pie filling, buttery oats, warm spices.
• Cream Cheese Apple Crisp – Baked apples, cream cheese, crisp topping.

This post may contain affiliate links. Please read my disclosure policy.

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Oatmeal Cookie Apple Crisp Dump Cake

Oatmeal Cookie Apple Crisp Dump Cake uses canned apple pie filling and dry oatmeal cookie mix to make a warm apple dessert with a golden, cracked cookie crust. Cinnamon, nutmeg, and vanilla season the apples, while chopped pecans and caramel sauce finish the dessert after baking.

Course Dessert

Cuisine American

Keyword apple crisp with oatmeal cookie mix, apple dump cake with cookie mix, apple pie filling dessert, Betty Crocker oatmeal cookie mix, caramel apple dump cake, oatmeal cookie apple crisp, oatmeal cookie apple crisp dump cake, oatmeal cookie dump cake

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Resting 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12

Calories 507kcal

Author Cathy Pollak

Equipment

• Baking Dish Holds the apple filling and oatmeal cookie topping in the proportions used during recipe testing.
• wooden spoon For mixing the seasonings into the apple filling and spreading it evenly.
• measuring cups and spoons For measuring the seasonings, brown sugar, pecans, and caramel sauce.
• Knife For slicing the cold butter into thin, evenly sized pieces.

Ingredients

Apple Filling:

• 2 can (21 oz / 595 g each) apple pie filling
• 2 tbsps (25 g) packed light brown sugar
• ½ tsp (2.5 ml) vanilla extract
• ½ tsp (1.5 g) ground cinnamon
• ¼ tsp (0.5 g) ground nutmeg

Oatmeal Cookie Topping:

• 1 package (17.5 oz / 496 g) Betty Crocker oatmeal cookie mix dry
• ¾ cup (170 g) cold butter thinly sliced

Finishing:

• 1 cup (115 g) chopped pecans
• ½ cup (120 ml) caramel sauce
• vanilla ice cream optional for serving

Instructions

• Preheat the oven to 350°F (175°C).
• Add the apple pie filling, light brown sugar, vanilla extract, cinnamon, and nutmeg to a 9 × 13-inch (23 × 33 cm) baking dish. Stir until the seasonings are evenly distributed throughout the filling, then spread the apples into an even layer.
  2 can (21 oz / 595 g each) apple pie filling , 2 tbsps (25 g) packed light brown sugar, ½ tsp (2.5 ml) vanilla extract, ½ tsp (1.5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg
• Sprinkle the dry oatmeal cookie mix evenly over the apple filling, covering the surface without stirring the mix into the apples. Use the cookie mix directly from the package without preparing it according to the package directions.
  1 package (17.5 oz / 496 g) Betty Crocker oatmeal cookie mix
• Arrange the cold butter slices evenly over the oatmeal cookie mix, covering as much of the dry surface as possible. Even butter distribution helps the cookie mix bake into a golden crust without leaving dry, powdery areas.
  ¾ cup (170 g) cold butter
• Bake for 45–50 minutes, or until the oatmeal cookie topping is golden brown with visible cracks and the apple filling is bubbling around the sides of the baking dish. The topping should resemble a baked oatmeal cookie crust rather than the loose streusel of a traditional apple crisp.
• Remove from the oven and allow to cool for 10–15 minutes before serving. Sprinkle the chopped pecans over the warm dessert and drizzle with caramel sauce. Serve warm, with vanilla ice cream if desired.
  1 cup (115 g) chopped pecans, ½ cup (120 ml) caramel sauce, vanilla ice cream

Notes

• Use the oatmeal cookie mix dry, without preparing it according to the package directions. Arrange the butter slices evenly over the topping to avoid dry, powdery areas.
• The topping should be golden and cracked, with apple filling bubbling along the sides of the baking dish.
• Refrigerate leftovers for up to 4 days. Reheat before serving.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 180g | Calories: 507kcal | Carbohydrates: 70g | Protein: 4g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 320mg | Potassium: 163mg | Fiber: 3g | Sugar: 44g | Vitamin A: 520IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

Have you made this Oatmeal Cookie Apple Crisp Dump Cake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Oatmeal Cookie Apple Crisp Dump Cake appeared first on Noble Pig.

Apple Tart with Puff Pastry, Brown Sugar Butter and Cinnamon

I wanted to make an apple tart without dumping a bunch of sugar into it. I was going to eat it with vanilla ice cream, because that’s a given, so I wanted to see how much of the sweetness could come from choosing the right apples. Something like this always feels reasonable to me until I’m eight tarts in, knowing I had taken things too far. Again.

I tried different combinations of Granny Smith, Dazzle, Honeycrisp, Cosmic Crisp and Fuji. I kept changing the apples, trying another piece, and figuring out which combo tasted good with hardly any sugar added. I wanted tartness in there, especially with the ice cream, but I didn’t want a bite that made me wish I’d added more brown sugar before it went into the oven.

Granny Smith and Dazzle ended up being the best combination. There are only two tablespoons of brown sugar on the whole tart, and with the vanilla ice cream melting over a warm piece, I really don’t miss the rest. If you want the puff pastry border to have a sweet crunch, sprinkle some coarse sugar around the edge. It’s completely optional. After all the testing, I do feel like I’ve earned someone else making me dessert. That likely won’t happen, though.

The Decisions Behind This Recipe

• After all the changing of the apples, Granny Smith and Dazzle were the combination I liked best for this puff pastry tart. Granny Smith remains the formidable tartness queen, while Dazzle gave me the sweetness I was looking for. Together they let me use only two tablespoons of brown sugar in the butter glaze. Alternating the slices gave me some of each apple across the tart.
• I kept the peels on. They soften when the apples are sliced this thin, and the strips of green and red make the rows much more handsome once they’re arranged.
• At about ⅛ inch thick, the apples can go onto the pastry raw and become tender while they bake. Slice thickness is important because if the apples are much thicker, the puff pastry can be finished before the apples are soft enough.
• The sliced apples get tossed with cinnamon, salt and lemon juice before they’re arranged. Then the melted butter and brown sugar go over the top. With only two tablespoons of brown sugar, mixing it with the butter separately means I can spread it across the apples instead of leaving half of it in the bowl.
• A shallow score around the outside makes the pastry border, while a few fork holes keep the center flatter under the fruit. Leave the border alone so it can puff up. It’s an easy way to get two different results from the same sheet of puff pastry.
• I arranged the apples in three slightly overlapping rows and stopped there. It was tempting to keep adding slices because they look good going on, but when I tried that, the extra apples added more weight and juice. I only needed to do that once. Three rows add enough apple without losing the puff pastry on the bottom.

Ingredients

• Puff pastry – One frozen sheet, thawed but still cold. Roll it out to about 10 x 12 inches so there’s enough room for three rows of apples without crowding them.
• Granny Smith apple – The queen of the tarts. It stays firm during baking, and the green peel looks good next to the red Dazzle.
• Dazzle apple – Sweeter than Granny Smith, crisp, and red-skinned. If you can’t find Dazzle, try Honeycrisp or Cosmic Crisp. I’d still keep Granny Smith for the tart half of the pair.
• Ground cinnamon – I didn’t want to make the fruit taste like it had been dipped in apple pie spice, so ½ teaspoon was enough for me.
• Salt – A small amount tossed with the apples. It keeps the cinnamon and brown sugar sharp in flavor.
• Fresh lemon juice – Tossed with the sliced apples before they go onto the pastry. It adds acidity and slows down browning while you arrange the rows.
• Unsalted butter – Melt it and stir it with the brown sugar so you can brush the mixture over the apples once they’re on the pastry.
• Light brown sugar – Two tablespoons for the whole tart. That’s all it needed once I found apples with enough sweetness of their own. You guys are always asking me for dessert possibilities with less sugar, so this one’s for you. If you’re out, make a batch of my homemade brown sugar instead of running to the store.
• Egg and water – Whisk them together and brush the exposed pastry border. That’s how you get the glossy, golden finish.
• Coarse sugar – Totally optional, and only for the pastry border if you want sparkle and crunch there.
• Vanilla ice cream, for serving – It isn’t baked into the tart, but please put a scoop on a warm piece. It also lets everyone decide how sweet they want dessert to be without adding more sugar to the tart itself.

How to Make Puff Pastry Apple Tart

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get the pastry ready)
  Heat the oven to 400°F and line a large baking sheet with parchment paper. Unfold the cold puff pastry right on the sheet and roll it to about 10 x 12 inches, smoothing the fold lines as you go. Lightly score a ¾-inch border around the outside without cutting through the pastry, then prick the center several times with a fork. Leave the border untouched with the fork so it can puff up around the apples.
• Step Two (slice and season the apples)
  Core the Granny Smith and Dazzle apples and slice them about ⅛ inch thick. Leave the peels on so the green and red edges show when the tart comes out of the oven. Put the slices in a bowl with the cinnamon, salt and lemon juice and toss them carefully so they’re coated without damaging the thin slices.
• Step Three (arrange the apples)
  Lay the apples inside the scored border in slightly overlapping rows, alternating Granny Smith and Dazzle as you go. Three rows give you enough apple across the tart without weighing down the pastry. Keep them in a single layer with some overlap instead of stacking slices wherever you find an opening.
• Step Four (add the brown sugar butter)
  Stir the melted butter and brown sugar together, then brush or spoon the mixture over the arranged apples. Try to get some across all the rows, right out to the ends. There isn’t a lot of it, which is the idea, but I do want it on the tart instead of left in the bowl.
• Step Five (finish the border)
  Whisk the egg and water together and brush the exposed pastry border, leaving the apples alone. Sprinkle coarse sugar over the border if you’re using it.
• Step Six (bake the tart)
  Bake for 22–26 minutes, until the border is puffed and deeply golden and the apples are tender and lightly caramelized. If the timer goes off and the pastry still looks pale, leave it in. Let the tart cool on the baking sheet for 5–10 minutes before slicing. In the meantime, get the vanilla ice cream out.

Recipe Tips

• You’ll want to keep the puff pastry cold while you work. If it gets soft and floppy while you’re arranging the apples, put the whole baking sheet in the refrigerator for a few minutes before baking. You want it cold when it goes into the hot oven.
• Don’t cut all the way through when you score the border. You’re making a shallow line, not cutting four strips off the sheet. Keep the fork holes inside that line too.
• Assemble the tart on the parchment-lined baking sheet you’ll bake it on. Moving a sheet of pastry covered in neat rows of apples to another pan sounds like a good way to invent new profanity.
• Serve it warm or at room temperature, but if it’s warm, get the vanilla ice cream on there while it can still melt over the apples. That’s part of the pleasure of making the tart in the first place.

Storage

• Let the tart cool completely before you cover it. Trapping steam against puff pastry will soften it. Refrigerate leftovers in an airtight container for up to 3 days.
• It’s good at room temperature, or you can warm a piece in a 350°F oven or air fryer until the pastry crisps up again. The microwave will heat it, but it’ll leave the pastry soft. Add the ice cream after reheating, obviously.

FAQs

• What apples are best for a puff pastry apple tart?
  I use Granny Smith and Dazzle together because I like having a tart apple and a sweeter one in each piece. If you can’t find Dazzle, use a crisp red apple such as Honeycrisp or Cosmic Crisp. I’d still keep the Granny Smith.
• Do I need to cook the apples first?
  No. Slice them about ⅛ inch thick and they’ll become tender while the pastry bakes. Cooking them first would give you another pan to wash and more apple juice to manage on top of the pastry.
• Can I make the tart ahead of time?
  I wouldn’t leave the sliced apples sitting on raw puff pastry for hours. You can keep the pastry thawed in the refrigerator and have the other ingredients ready, then slice the apples and assemble the tart shortly before baking. If you need the whole thing done ahead, bake it, refrigerate it once cool and reheat it before serving.
• How do I keep the puff pastry from getting soggy?
  Don’t let the assembled tart sit around before baking. The apples begin releasing juice once they’re sliced and seasoned, and I’d rather have that happen in the oven than on raw pastry. Bake the tart as soon as you finish assembling it.

From My Kitchen Notes

Small observations from the margins.

• Edges can put on a show while the middle stays pale.
• I can usually tell the difference between something that needs more time and something that gets worse the longer I wait.
• If I have to add all the sweetness afterward, I probably chose badly at the start.
• An attractive arrangement can survive right up until the first piece is taken out.
• I’ve made the same thing seven more times after I knew what needed to change. Knowing better and doing better are separate skills.
• I used to think two things belonged together only if neither one had to change. That would make for a very strange kitchen.
• There’s no prize for getting something to the table if I don’t want a second piece.
• Some combinations ask one half to make up for everything the other half lacks. I can taste that eventually.
• I can leave room for something else without making myself less of the meal.
• I have more patience for a difficult process than for a result I have to talk myself into loving.

When There’s More Puff Pastry In the Freezer

• Strawberry Cream Cheese Danishes – Cream cheese, strawberry jam, flaky pastry.
• Sausage, Egg, and Cheese Breakfast Pastries – Sausage, eggs, cheddar, flaky pastry.
• Blackberry Puff Pastry Galette – Blackberries, buttery pastry, golden crust.
• Carrot Tart with Pistachio Pesto and Ricotta – Rainbow carrots, ricotta, pistachio pesto.
• Individual Puff Pastry Apple Tarts with Almond and Cinnamon – Apples, almond paste, cinnamon, puff pastry.

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Puff Pastry Apple Tart

This Puff Pastry Apple Tart has thinly sliced Granny Smith and Dazzle apples arranged over flaky puff pastry, then brushed with brown sugar butter and baked until the apples are tender and the pastry is deeply golden.

Course Dessert

Cuisine American

Keyword Apple Dessert, apple puff pastry tart, apple tart with puff pastry, easy apple tart, fresh apple tart, Granny Smoith apple tart, puff pastry apple tart, puff pastry dessert

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 9

Calories 244kcal

Author Cathy Pollak

Equipment

• large baking sheet Enough room for the puff pastry to be rolled into a 10 x 12-inch (25 x 30-cm) rectangle and expand during baking.
• parchment paper Prevents sticking and makes it easier to remove individual slices from the baking sheet.
• rolling pin Smooths the fold lines and rolls the puff pastry to the proper dimensions.
• Knife Scores the pastry border without cutting all the way through and slices the apples thinly.
• Cutting board A stable surface for coring and slicing the apples.
• apple corer Removes the middle core of the apple.
• mixing bowls (medium and small) Holds the sliced apples while they are coated with cinnamon, salt and lemon juice and used for mixing the melted butter and brown sugar.
• pastry brush Makes it easier to distribute the brown sugar butter over the apples and egg wash over the pastry border.
• fork Docks the center of the puff pastry so it doesn't rise as much beneath the apples.

Ingredients

• 1 sheet (245 g) frozen puff pastry thawed but still cold
• 1 medium Granny Smith apple
• 1 medium Dazzle apple (easy to find)
• ½ tsp (1.3 g) ground cinnamon
• ⅛ tsp (0.8 g) table salt
• 1 tsp (5 ml) fresh lemon juice
• 2 tbsps (28 g) unsalted butter melted
• 2 tbsps (25 g) packed light brown sugar
• 1 large egg
• 1 tsp (5 mL) water
• 1 tbsp (12 g) coarse sugar (optional)
• vanilla ice cream for serving (optional)

Instructions

• Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Unfold the cold puff pastry onto the prepared baking sheet. Gently roll into an approximately 10 x 12-inch (25 x 30-cm) rectangle, smoothing the fold lines as you roll.
  1 sheet (245 g) frozen puff pastry
• Using a sharp knife, lightly score a ¾-inch (2-cm) border around the pastry without cutting all the way through. Prick the center of the pastry several times with a fork, leaving the border untouched so it can rise during baking.
• Core the apples and slice them evenly, about ⅛-inch (3-mm) thick. Leave the peels on to add color to the finished tart.
  1 medium Granny Smith apple, 1 medium Dazzle apple
• Place the sliced apples in a medium bowl. Add the cinnamon, salt and lemon juice and toss carefully until evenly coated.
  ½ tsp (1.3 g) ground cinnamon, ⅛ tsp (0.8 g) table salt, 1 tsp (5 ml) fresh lemon juice
• Arrange the apple slices in slightly overlapping rows inside the scored border, alternating the Granny Smith and Dazzle slices. Keep the apples in a single layer with some overlap so they become tender during the short baking time and the pastry underneath can bake properly.
• Stir together the melted butter and brown sugar in a small bowl until evenly mixed. Brush or spoon the brown sugar butter mixture over the apples.
  2 tbsps (28 g) unsalted butter, 2 tbsps (25 g) packed light brown sugar
• Whisk together the egg and water. Brush the egg wash over the exposed puff pastry border, then sprinkle with coarse sugar. The coarse sugar is completely optional, but is used to sweeten the pastry if you want to.
  1 large egg, 1 tsp (5 mL) water, 1 tbsp (12 g) coarse sugar
• Bake for 22–26 minutes, until the pastry border is puffed and golden and the apples are tender and lightly caramelized. Use the color of the pastry as a doneness cue rather than removing the tart while the pastry is still pale.
• Cool on the baking sheet for 5–10 minutes before slicing and serving. Serve with vanilla ice cream if you want.
  vanilla ice cream

Notes

• Keep the puff pastry cold for the best rise.
• Slice the apples about ⅛-inch thick so they become tender during baking.
• Dazzle apples can be replaced with Honeycrisp, Pink Lady or another crisp red-skinned apple. But Dazzle gives the sweetest flavor.
• Store leftovers refrigerated in an airtight container for up to 3 days. Reheat at 350°F in the oven or air fryer for the best pastry texture.
• Optional coarse sugar is excluded from the nutritional calculation.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

 

Nutrition

Serving: 61g | Calories: 244kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 167mg | Potassium: 92mg | Fiber: 2g | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

Have you made this Puff Pastry Apple Tart? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Puff Pastry Apple Tart appeared first on Noble Pig.

Crockpot Apple Crisp with a Crisp Oat Topping

I loved the idea of apple crisp in a crockpot, but the first time I tried it, I was immediately turned off by the condensation collecting under the lid and dripping back onto the oat topping, leaving it soggy. I wasn’t making it in the slow cooker because it was easier. I wanted my oven free for everything else I was cooking.

The fix turned out to be much less dramatic than the problem. I stretched a couple of thick paper towels across the top of the crockpot before putting the lid on, and they caught the condensation before it could rain back down onto the crisp. The topping stayed crisp, the apples stayed in slices instead of becoming applesauce, and I stopped wondering why anyone bothered making apple crisp in a slow cooker in the first place.

That’s really why I keep making it this way. The oven is already occupied, I don’t feel like heating up the kitchen any more than necessary, or I want dessert taking care of itself while I do something else. Apple crisp has never seemed offended by this arrangement.

Apple crisp has never felt like a holiday dessert to me anyway. I think it’s more of a Sunday afternoon treat I make because my apple trees are overloaded or cinnamon sounds like the flavor of the moment. A scoop of vanilla ice cream isn’t mandatory, but I’ve never managed to convince myself of that.

The Decisions Behind This Recipe

• I found pretty quickly that stretching a couple of absorbent paper towels across the crockpot before putting the lid on catches that moisture before it can drip down into the topping. It’s a tiny change, but it completely changes the outcome.
• I wasn’t trying to prove the crockpot was somehow better than the oven. I wanted my oven available for everything else I happened to be cooking that day. The crockpot handles the apple crisp while everything else gets the attention it needs.
• The apples are as important as the topping. I wanted them tender enough to cut with a spoon, but still recognizable as slices of apple instead of falling apart into slow cooker applesauce. Granny Smith apples hold up the best during the long cooking time, which is why I keep using them.
• That’s really this recipe in a nutshell. I wasn’t trying to replace classic baked apple crisp. This is the one I make when I need the oven free without giving up the crisp topping and tender apples I wanted in the first place.

Ingredients

• Granny Smith apples – I like Granny Smiths because they reliably stay together during the long cooking time. You end up with tender slices instead of apples that fall apart into the filling.
• Granulated sugar – Enough to sweeten the apples without covering up their natural tartness.
• All-purpose flour – Some goes into the filling to thicken the juices as the apples cook, and more goes into the topping to create the buttery crumbles.
• Ground cinnamon – One teaspoon is enough to add flavor without dominating.
• Fresh lemon juice – Keeps the filling tasting fresh after a few hours in the slow cooker.
• Vanilla extract – Apple crisp never seems complete without it.
• Old-fashioned oats – These keep their texture while they cook. Quick oats soften too much and don’t give you the same crisp, crumbly topping.
• Light brown sugar – Gives the topping its caramel flavor and helps it brown into the crunchy bits everyone goes after first.
• Cold unsalted butter – Cold butter creates the crumbly topping by melting gradually instead of all at once.
• Kosher salt – Desserts need salt too.
• Vanilla ice cream – Not technically required, but warm apple crisp and cold vanilla ice cream have never found a reason to stop spending time together.

FAQs

• Can I use Honeycrisp apples instead of Granny Smith?
  Yes. Honeycrisp apples are fine, although they make a sweeter filling. If your apples are sweet, you can cut back the sugar if you’d like.
• Why is my topping still soft?
  The most common reason is trapped moisture. Make sure the paper towels completely cover the crockpot without sagging onto the topping, and don’t skip the final hour of cooking uncovered.
• Can I cook this overnight?
  I don’t recommend it. The apples cook relatively quickly, and leaving them for several extra hours will soften them much more than this recipe intends.
• Can I double the recipe?
  Only if your slow cooker is large enough to handle it. A very full crockpot takes longer to cook, and the topping will not crisp as well because there’s even more moisture trapped inside.
• Can I use canned apple pie filling?
  This recipe is written for fresh apples, so I don’t recommend using canned pie filling. If you want to use canned filling instead, I have an oven-baked apple crisp with apple pie filling recipe.
• Can I make this ahead of time?
  Yes. You can prepare the apple filling and topping separately a day ahead and refrigerate them. Let it come to room temperature before adding it to the crockpot. Assemble everything in the crockpot when you’re ready to cook so the topping stays as crumbly as possible.

From My Kitchen Notes

Small observations from the margins.

• The smallest adjustments are the ones nobody notices until they stop making them.
• Steam has terrible judgment.
• The kitchen has convinced me more than once that solving the wrong problem leaves you with the wrong result.
• Not everything that looks finished is ready to serve.
• The right kind of cover protects things, while the wrong kind undoes them.
• You can spend hours fixing the wrong thing when the real problem has been dripping on you from above the whole time.
• The smallest change in the room can completely change the ending.
• The longer something cooks doesn’t necessarily make it better.
• It takes surprisingly little to keep something from slowly falling apart.
• Some things spend years protecting the wrong part of themselves.
• I’m suspicious of anything that promises to improve without changing.
• Not every compromise looks like one at first.
• Eventually you have to decide whether you’re preserving something or slowly steaming it.
• It’s easy to think nothing is changing because nothing is being said.
• You can keep the lid on forever and still lose what was important.

More Apple Desserts Worth Saving Room For

• Cream Cheese Apple Crisp – Cream cheese beneath buttery crumble.
• Butterscotch Apple Crisp – Butterscotch and cinnamon together.
• Upside-Down Apple Pie – Pecans and flipped pie.
• Amish Apple Fritter Bread – Cinnamon swirl, sweet glaze.
• Brown Sugar Apple Cinnamon Bundt Cake – Brown sugar swirl, fresh apples.

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Crockpot Apple Crisp (Slow Cooker Apple Crisp)

Slow cooker apple crisp is made with fresh Granny Smith apples and a buttery oat topping that stays crisp thanks to a simple condensation trick. It's an easy dessert when you want to keep the oven free without giving up the texture of a traditional apple crisp.

Course Dessert

Cuisine American

Keyword apple crisp in crock pot, apple crisp recipe, apple dessert recipe, Crockpot Apple Crisp, crockpot dessert, easy apple crisp recipe, slow cooker apple crisp

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Resting 20 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 414kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons Keeps the filling and topping properly balanced.
• mixing bowls (large nad medium). One for the apple filling and another for the crisp topping.
• Knife To peel, core, and slice the apples into even pieces.
• Crockpot (6-quart / about 5.7 liters) – Gives the apples enough room to cook evenly without bubbling over.
• wooden spoon For stirring the apple mixture and serving at the end.
• pastry blender or fork. Works the cold butter into the topping until it's crumbly.
• thick, absorbent paper towels To catch condensation under the lid so it doesn't drip back onto the topping and make it soggy.

Ingredients

• cooking spray

Filling:

• 5 medium (~ 900 g) Granny Smith apples cored, peeled and sliced
• ½ cup (100 g) granulated sugar
• 2 tbsps (16 g) all-purpose flour
• 1 tsp (3 g) ground cinnamon
• 1 tsp (5 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Topping:

• ½ cup (50 g) old-fashioned oats
• ½ cup (65 g) all-purpose flour
• ¾ cup (150 g) packed light brown sugar
• ½ cup (113 g) cold unsalted butter cut into 8 slices
• 1 tsp ( 3 g) ground cinnamon
• ¼ tsp (1 g) kosher salt

Garnish:

• vanilla ice cream

Instructions

• Spray the bottom of the crockpot with cooking spray or brush it with melted butter so the apples release easily after several hours of cooking.
  cooking spray
• In a medium bowl, toss the apples with the granulated sugar, flour, cinnamon, lemon juice, and vanilla until every slice is coated. The flour thickens the juices as the apples cook, keeping the filling syrupy instead of watery. Transfer the apples to the crockpot.
  5 medium (~ 900 g) Granny Smith apples, ½ cup (100 g) granulated sugar, 2 tbsps (16 g) all-purpose flour, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• In another bowl, combine the oats, flour, brown sugar, cinnamon, and kosher salt. Work the cold butter into the mixture with a fork or your hands until crumbly, leaving a few larger butter pieces behind. They'll melt gradually as the crisp cooks and help create a better topping.
  ½ cup (50 g) old-fashioned oats, ½ cup (65 g) all-purpose flour, ¾ cup (150 g) packed light brown sugar , ½ cup (113 g) cold unsalted butter, 1 tsp ( 3 g) ground cinnamon, ¼ tsp (1 g) kosher salt
• Sprinkle the topping evenly over the apples.
• Lay a generous sheet of paper towels across the crockpot (2 full-size sheets or 3 connected half-sheets), making sure they cover the opening without sagging onto the topping. Place the lid over the towels and cook on HIGH for 1½ hours or LOW for 2½ to 3 hours. The paper towels catch the condensation before it drips back onto the topping, keeping it from turning soggy.
• Remove the lid and carefully discard the paper towels. The apples should be bubbling around the edges. Continue cooking uncovered for 1 hour so the topping can finish crisping.
• Turn off the heat or switch the crockpot to the warm setting and let the apple crisp rest for about 20 minutes before serving. The filling thickens as it cools, making it much easier to scoop. Serve on its own or with vanilla ice cream.
  vanilla ice cream

Notes

• Firm pears can replace part of the apples if you'd like to mix the fruit. Avoid soft or overripe pears because they'll break down too much during cooking.
• This recipe was tested in a 6-quart (5.7 L) crockpot. Smaller slow cookers may bubble closer to the lid, so keep an eye on them during cooking.
• The paper towels should stay above the topping without touching it. Thick paper towels, such as Bounty, absorb condensation much better than thinner towels or half-sheets.
• Canned apple pie filling works for a shortcut. Since it's already sweetened and thickened, reduce the sugar in the filling before adding it to the crockpot.

 

 

If you’re making this Crockpot Apple Crisp, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 240g | Calories: 414kcal | Carbohydrates: 70g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 111mg | Potassium: 235mg | Fiber: 4g | Sugar: 48g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg

Have you made this Crockpot Apple Crisp? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Crockpot Apple Crisp (Slow Cooker) appeared first on Noble Pig.

S’mores Pie with Toasted Marshmallow Topping

The hardest part about turning a s’more into a pie was deciding what not to change. The graham cracker crust, chocolate, and toasted marshmallow all needed to stay, because obviously. The rest was figuring out how to turn those three things into a pie. There was some trial and error. In other words, I really love my job.

I’ve made a lot of s’mores desserts, which is less about my own creativity and more about not being able to leave graham crackers, chocolate, and marshmallow alone. Every time I think I’ve maxed out all the good ways to use them, I think of another one.

Pie should have been obvious to me from the beginning. A graham cracker crust is already available for chocolate, and chocolate will never object to toasted marshmallow on top. The biggest question was whether there was such a thing as too much marshmallow. I say there’s not.

When I’m developing a recipe, I always try the easiest way first. Not because I’m lazy, although I’m not above protecting my time, but nobody needs an extra technique unless it changes the end result significantly. I did try regular marshmallows and marshmallow fluff. Neither gave me the big, sliceable, wispy swirls I wanted.

I ended up making the marshmallow topping from egg whites and sugar, which I know sounds like more work than it is. It was the only way to get the look I wanted. Once it’s torched, it has the toasted marshmallow flavor of a s’more, but now it looks handsome enough to bring to a dinner party without explaining that it started as a s’more fixation.

By the end of July, I’m ready for pie to stop being seasonally responsible. We’ve already done fresh strawberry pie, fresh cherry pie, blueberry crisp, and peach cobbler Bundt cake. Summer fruit has had enough attention. This is the point when I want chocolate again, something gooier, but still very much has the energy of the season.

That’s why s’mores pie fills the gap right now. Chocolate and toasted marshmallow are still completely summer, but they also remind me that August is standing outside with apples and cinnamon waiting to get in. It’s also the tiny seasonal hallway between fruit pie summer and the annual pumpkin occupation of the internet. Both deserve their turn.

This just happens to be the part where I’ve moved past pretending fruit is the only thing I want.

The Decisions Behind This Recipe

• The filling is a true chocolate ganache made with semisweet chocolate and heavy cream. I wanted to keep this pie as close to a classic s’more as possible, which meant no cream cheese, pudding mix, or whipped topping. Warm cream turns the chocolate into a ganache that stays creamy but becomes firm enough to slice after chilling.
• The marshmallow topping was where I tried very hard to take the easy way out. Regular marshmallows meant no height, and marshmallow fluff could not hold the high peaks on top. Making it from egg whites, sugar, cream of tartar, and vanilla was the only way to get the waves and folds that could be toasted without slumping all over the pie.
• The graham cracker crust doesn’t need to be baked. Freezing it gives the butter time to firm up and hold the crumbs together before the warm ganache goes in. After that, the refrigerator does it all.
• So yes, it’s completely no-bake, aside from the very important moment when you take a torch to the top. Underneath the toasted swirls, it’s still graham crackers, chocolate, and marshmallow arranged differently.

Ingredients

• Graham cracker crumbs – The obvious thing that makes the crust taste like a s’more before the chocolate and marshmallow arrive. Fine crumbs pack together best, so pulverize or crush them until there are no big pieces left.
• Salted butter – The melted butter holds the crust together once it freezes, and the salt keeps the pie from becoming one long sugar event.
• Granulated sugar – Some goes into the crust, and the rest is heated with the egg whites for the marshmallow topping. In the crust, it adds sweetness and helps the crumbs pack together. In the topping, it dissolves into the egg whites and gives you that thick, shiny finish.
• Semisweet chocolate chips – Semisweet gives the ganache enough bitterness to balance the marshmallow without making the pie feel too dark. Milk chocolate is fine, but the filling will be sweeter and softer once chilled. Use really good quality chocolate. You’ll notice if you don’t. Guittard brand is my favorite.
• Heavy cream – Warm cream melts the chocolate into a smooth ganache. You need the fat in heavy cream because lighter dairy won’t set the filling as well.
• Egg whites – The base of the homemade marshmallow topping. Once they’re heated with sugar and whipped, they become fluffy enough to pile high and toast.
• Cream of tartar – Helps the egg whites hold shape after whipping, which is important when you’re piling the topping high and then taking a torch to it.
• Vanilla extract – Vanilla gives the marshmallow topping the flavor you’re expecting from a classic marshmallow. Without it, the topping will taste sweet, but not finished.

How to Make S’mores Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crust)
  Stir the graham cracker crumbs, melted butter, and sugar together until the mixture looks like wet sand and holds together when you squeeze it. Press it firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Pop the crust into the freezer for at least 1 hour. That gives the butter time to firm up so the crust doesn’t fall apart when the warm ganache goes in.
• Step Two (make the chocolate filling)
  Place the chocolate chips in a large bowl. Heat the heavy cream until it is hot but not boiling, then pour it over the chocolate. Let it sit for a minute before stirring so the chocolate has a chance to melt instead of making you work harder than necessary. Stir until the ganache is completely smooth, then pour it into the chilled crust and spread it evenly. Let it cool to room temperature, then refrigerate until the filling is firm, about 2 hours. Waiting until it cools first helps keep condensation from forming on top of the ganache.
• Step Three (make the marshmallow topping)
  Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl is not touching the water. Add the egg whites, sugar, and cream of tartar, then keep stirring until the sugar has completely dissolved. Rub a little between your fingers to check. If you can’t feel any sugar crystals, you’re ready to whip. Stir in the vanilla, then beat the mixture until it’s thick and the peaks stand straight up when you lift the whisk. That’s what gives the topping enough height for the torch to catch all the raised areas.
• Step Four (finish the pie)
  Spread the marshmallow topping over the chilled pie, making plenty of curves with the back of a spoon or an offset spatula. Toast the top with a culinary torch until it’s lightly browned. If you don’t have a torch, slide the pie under the broiler for a minute or two, but don’t walk away. Marshmallow can go from perfectly toasted to a small kitchen emergency in about three seconds. Chill until you’re ready to slice and serve.

Recipe Tips

• When you heat the cream, get it hot but don’t let it boil. Pour it over the chocolate, let it sit for a full minute, and then stir. That minute is doing more than it looks like.
• Make sure the ganache is completely smooth before pouring it into the crust. If you still see pieces of chocolate, give it another minute or warm it gently in short microwave bursts.
• Don’t start whipping until the sugar has completely dissolved. Rub a little between your fingers. If it still feels grainy, keep stirring. The timer is only a suggestion. Your fingers are the final boss.
• Chill the ganache until it’s firm before adding the marshmallow topping. Otherwise, you’re dragging a spoon through soft chocolate and turning three layers into one very expensive-looking mudslide.
• For neat slices, warm a sharp knife under hot water, wipe it dry, and clean it between cuts. This pie is theatrical enough without every slice getting to the table with marshmallow attached to the previous one.

Storage

• Keep the finished pie covered in the refrigerator for up to 3 days. The marshmallow topping will still taste good after that, but it’s at its best when the swirls are fresh and the toasted parts still look like a paid actor.
• You can make the crust and chocolate filling up to 2 days ahead. Keep the pie covered in the refrigerator, then make the marshmallow topping and toast it closer to serving. That’s the best way to keep the top looking tall and wispy instead of slightly tired.
• To freeze the pie, stop after the ganache has set. Wrap it tightly in plastic wrap and then foil, and freeze it for up to 1 month. Thaw it overnight in the refrigerator, then add the marshmallow topping and toast it before serving. I would not freeze it with the topping already on unless appearance is no longer part of the plan.

FAQs

• Can I toast the marshmallow topping without a culinary torch?
  Yes. Put the pie under a preheated broiler for 1 to 2 minutes and watch it the entire time. Marshmallow goes from golden to black almost immediately.
• Can I use milk chocolate instead of semisweet chocolate?
  Yes. Milk chocolate will give you a sweeter, more candy bar-like filling, which may be what you want in a s’mores pie. I think it’s too sweet. It’s also softer than semisweet chocolate, so give the pie extra chilling time and expect the filling to set less firmly.
• Can I use store-bought marshmallow fluff instead of making the topping?
  You can, but it won’t look the same and it definitely doesn’t slice the same. You could also cover the chilled ganache with mini marshmallows and toast them, but that’s still a different pie. And it still won’t slice without oozing. Sometimes a shortcut works. This isn’t one of those times.
• Why are there no marshmallows in the ingredient list?
  The topping is the marshmallow. Egg whites, sugar, cream of tartar, and vanilla are heated together, then whipped until thick. Once it’s toasted, it has the same flavor as a campfire marshmallow, but it spreads over the whole pie and cuts neatly.
• Can I make this pie ahead of time?
  Yes. Make the crust and ganache up to 2 days ahead and keep the pie covered in the refrigerator. Add the marshmallow topping and toast it the day you plan to serve it, or a few hours beforehand.
• Why didn’t my chocolate ganache set?
  It may have needed more time. Give it at least 2 hours in the refrigerator, and longer if your kitchen was warm when the pie went in. Also make sure you used heavy cream. Milk, half-and-half, and lighter cream do not give the chocolate enough fat to set the same way.
• Why didn’t my ganache turn smooth?
  The cream may not have been hot enough, or the chocolate may have needed more time before stirring. Let it sit for another minute, then stir again. If you still see unmelted chocolate, warm the bowl very gently in short microwave bursts, stirring after each one.
• Why is my marshmallow topping grainy?
  The sugar was not completely dissolved before whipping. Put the mixture back over the simmering water and keep stirring until you can rub some between your fingers without feeling any crystals.
• Can I use pasteurized egg whites?
  Some cartons of liquid egg whites don’t whip well, so check the package before using them. The egg whites are heated with the sugar before whipping, which is part of the Swiss meringue-style method used for this topping.

From My Kitchen Notes

Small observations from the margins.

• Some things can completely change shape without becoming less true.
• I always try the easiest route first. Often it’s the first thing to fail.
• There’s never a prize for making something harder than it needs to be or pretending the shortcut worked.
• The easiest version is only useful when it gives you the same ending.
• A substitute can have all the right ingredients and still miss the entire idea.
• The chocolate makes this what it is. The marshmallow gets photographed. Let that sink in.
• Ordinary things can become very important when given enough air.
• The middle of something can feel like an ending when you’ve already moved on.
• I don’t need the season to end before admitting my appetite has changed.
• Some people are very good at staying familiar from a distance.
• A thing can look finished for years and still be waiting for the one step that makes it real.
• Height is not the same as depth. I’ve never been distracted by what rises first.
• The topping only works because it can hold air without disappearing.
• There is no shortcut for becoming the version that can stay present.
• The pie doesn’t need another ingredient. It needs the existing ones to finally meet.
• There’s a point when preserving the possibility becomes more destructive than risking the result.

More Ways to S’more Indoors

• S’mores Cookie Bars – Graham cookie dough, marshmallow crème.
• S’mores Parfaits – Layered chocolate dessert jars.
• Frozen S’mores Lasagna – Frozen layers of summer nostalgia.
• Air Fryer S’mores Egg Rolls – Crispy wrapper, molten center.
• S’mores Pretzel Bites – Sweet, salty, bite-sized treats.
• Peanut Butter Marshmallow Cookies – Chocolate chips, peanut butter, marshmallow.

This post may contain affiliate links. Please read my disclosure policy.

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S'mores Pie

S'mores Pie is a no-bake dessert made with a buttery graham cracker crust, rich chocolate ganache filling, and a homemade toasted marshmallow topping. It has all the flavors of a classic s'more in a pie that's easy to slice and serve.

Course Dessert, Pie

Cuisine American

Keyword chocolate ganache pie, graham cracker crust pie, no-bake s'mores pie, s'mores pies, toasted marshmallow pie

Prep Time 20 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 slices

Calories 575kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate (23 cm) Gives the pie the right thickness for neat slices.
• mixing bowls For combining graham cracker crust, heating heavy cream, holding chocolate over hot water for the ganache and marshmallow topping.
• Saucepan (large) Creates a double boiler for dissolving the sugar in the egg whites
• Stand Mixer or hand mixer with whisk attachment. Whips the marshmallow topping to stiff peaks.
• offset spatula or cack of a spoon. Makes it easy to spread the marshmallow topping.
• culinary torch Toasts the marshmallow topping like a classic s'more. Use the broiler if you don't have one.

Ingredients

Crust:

• 1½ cups (150 g) graham cracker crumbs
• 6 tbsps (85 g) salted butter melted
• ⅓ cup (67 g) granulated sugar

Filling:

• 12 oz (340 g) semi-sweet chocolate chips
• 1¼ cups (300 ml) heavy cream

Marshmallow Topping:

• 5 large (150 g) egg whites (separate eggs while they're cold)
• 1¼ cups (250 g) granulated sugar
• ¾ tsp (3 g) cream of tartar
• 2 tsps (10 ml) vanilla extract

Instructions

• Stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture looks like wet sand and holds together when pressed between your fingers.
  1½ cups (150 g) graham cracker crumbs, 6 tbsps (85 g) salted butter, ⅓ cup (67 g) granulated sugar
• Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Freeze for at least 1 hour, or overnight, so the crust stays firm when the filling is added.
• Place the semi-sweet chocolate chips in a large heatproof bowl. Heat the heavy cream until hot but not boiling, about 45 seconds in the microwave. Pour the cream over the chocolate and let it sit for 1 minute so the chocolate has time to melt. Stir until the ganache is completely smooth.
  12 oz (340 g) semi-sweet chocolate chips, 1¼ cups (300 ml) heavy cream
• Pour the ganache into the chilled crust and spread it into an even layer. Let it cool to room temperature, then refrigerate for at least 2 hours, or until the filling is firm.
• Fill a large saucepan with about 2 inches (5 cm) of water and bring it to a lazy simmer. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. If you have a double boiler, you can also use that.
• Add the egg whites, granulated sugar, and cream of tartar to the bowl. Stir constantly for 8 to 10 minutes, or until the sugar has completely dissolved. Rub a little between your fingers. It should feel completely smooth with no sugar crystals remaining.
  5 large (150 g) egg whites, 1¼ cups (250 g) granulated sugar, ¾ tsp (3 g) cream of tartar
• Remove the bowl from the heat, stir in the vanilla extract, and beat with a stand mixer fitted with the whisk attachment, or a handheld mixer, starting on low speed and gradually increasing to high. Beat for 5 to 6 minutes, or until stiff peaks form. The marshmallow topping should be thick and hold together when you lift the whisk.
  2 tsps (10 ml) vanilla extract
• Spread the marshmallow topping over the chilled pie, creating swirls with the back of a spoon or an offset spatula. Toast with a culinary torch until lightly browned. Alternatively, place the pie under a preheated broiler for 1 to 2 minutes, watching closely so the marshmallow doesn't burn. Serve chilled.

Notes

• Freeze the crust before filling it to help it stay together when slicing.
• Heat the cream until hot, but don't let it boil.
• Let the hot cream sit on the chocolate for 1 minute before stirring for the smoothest ganache.
• Make sure the sugar is completely dissolved before whipping the marshmallow topping.
• The pie can be made 1 to 2 days ahead. Toast the marshmallow topping right before serving for the best appearance.
• Store covered in the refrigerator for up to 4 days.
• Freeze without the marshmallow topping for up to 1 month. Thaw overnight in the refrigerator before adding and toasting the topping.

 

 

If you’re making this S'mores Pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 145g | Calories: 575kcal | Carbohydrates: 58g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 290mg | Fiber: 3g | Sugar: 45g | Vitamin A: 770IU | Calcium: 70mg | Iron: 3mg

Have you made this S’mores Pie? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post S’mores Pie appeared first on Noble Pig.

Fresh Cherry Pie That Starts on the Stovetop

Fresh cherry pie has always been about one thing for me. I want to cut into it and see the filling stay in the pie instead of creeping out all over the plate. And that rarely happens. Fresh cherries release a lot of juice as they cook, so I started thickening the filling on the stovetop before assembling the pie instead of waiting for everything to happen in the oven. Once the pie cools, the filling stays put, inside the flaky homemade crust. The pie crust stays crisp underneath the filling instead of turning into a soggy mess.

I’ve been fresh cherry obsessed for as long as I can remember. In fact, I would be halfway up a cherry tree before anyone could stop me. Not that they were going to either. Every summer we’d drive out to Cherry Valley and Beaumont in Southern California to go cherry picking, and while the adults were organizing themselves with buckets, I was already climbing. If there was one thing I wasn’t afraid of, it was climbing a tree and scaling those extremely tall orchard ladders. When you’re five or six years old and weigh next to nothing, I could scooch way out onto branches the adults were never going to mess with, and that’s where all the best cherries were anyway.

I never came home clean. I’d sit up in the trees eating cherries until the juice was running down my arms, and into the creases of my elbows and neck, and all over the front of whatever T-shirt I was wearing. I was so completely sticky and filthy, and couldn’t have cared less. I probably ate as many cherries sitting in those trees as we picked. Those were the best days.

My parents’ friends, Leo and Sally, had a chicken farm out that way, and we’d always stop to visit on the way home. My mom would bring them cherries, and while the adults hung out, Sally would hand me a basket and let me run around and grab fresh eggs to take home. The chickens were everywhere. I guess we’d call that free range nowadays. Then we’d sit down to bowls of ice cream topped with some of the fresh cherries we picked that day before heading home. At some point my mom would make cherry ice cream and at least one or two cherry pies. My mom was quite skilled at making pie crust. I’ll give her that. And fresh cherry pie became a reliable part of my summers growing up.

Now I have a couple of cherry trees of my own here in Oregon, although whether I get cherries depends on the year. They’re more weather-dependent than anything I’ve ever grown, and when they do have a good crop, the birds usually decide they’re ripe about five minutes before I do. Most years I head out to the Columbia River Gorge during cherry season instead, climbing the ladders, wishing I could still shimmy out on the branches, but always filling a bag or two, and coming home to make pie.

Cherry season doesn’t last very long around here or anywhere really. I think that’s part of why it always feels special. The way I make the pie has changed a little over the years, too. I wanted the filling to be thick enough that it stayed inside the pie where it belongs instead of escaping onto the plate like a river. After enough summers of tinkering with it, this is how I’m doing it now.

What Makes This Recipe Different

• One of my biggest issues with fresh cherry pie is the juice chaos caused by the cherries releasing their juices for the first time inside the oven. I wanted to take care of that before I put together the pie by cooking the filling on the stovetop first. This way, the cherries have a chance to release their juices before baking, and the cornstarch is already fully activated. I already know how thick the filling is before it ever reaches into the crust.
• I also started roughly chopping the cherries instead of leaving them whole. Whole cherries leave these big gaps in the filling and make the slices harder to serve neatly. Chopping them helps the fruit come together evenly, so every slice is packed with cherries instead of large pockets that want to fall apart and roll around the minute you cut into the pie.
• When I make pie dough, I skip the pastry cutter step altogether and grate frozen butter directly into the flour. The shreds of butter stay cold as they’re mixed into the dough and create the flaky layers we all want in our pie crust. It’s become my favorite way to make pie crust because it’s simple and the results are consistent.
• Once the lattice is finished, I put the pie into the refrigerator before the oven. Rolling, weaving, and handling the dough warms the butter, so giving the assembled pie time to chill again helps firm everything back up. That’s how the crust bakes up flaky. It’s not the same without this step.
• I also bake the pie at two temperatures. Starting with higher heat to set the crust, then lowering the temperature so the filling has enough time to bubble without the pastry getting too dark.

Ingredients

• All-Purpose Flour – Makes a pie crust that’s flaky but still strong enough to hold the cherry filling without falling apart.
• Granulated Sugar – A little goes into the pie dough, while the rest sweetens the cherries.
• Table Salt – Belongs in both the crust and the filling and helps balance the sweetness.
• Unsalted Butter – I freeze the butter first, then grate it directly into the flour instead of cutting it into cubes. The little shreds stay cold and distribute throughout the dough, and help create flaky layers as the pie bakes. European-style butter is preferred because it has less water content and more butterfat.
• Ice Water – Cold water helps bring the dough together while keeping the butter as cold as possible.
• Fresh Sweet Cherries – I usually make this pie with Bing cherries, although any sweet cherry is fine. I roughly chop them instead of leaving them whole so every slice has a more even layer of fruit.
• Fresh Lemon Juice – Balances the sweetness of the cherries without making the pie taste lemony.
• Cornstarch – Thickens the filling. Since I cook the cherries on the stovetop first, the cornstarch is already fully activated before the pie ever goes into the oven.
• Vanilla Extract – Adds warmth.
• Almond Extract – You only need a small amount, and it’s one of the best flavor pairings with cherries.
• Egg – Brushed over the lattice before baking for a shiny, golden crust.
• Turbinado Sugar – Completely optional, but I love sprinkling a little over the egg wash because it adds a light crunch and sparkle to the finished pie.

How to Make Fresh Cherry Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the pie dough)
  Whisk together the flour, sugar, and salt in a large bowl. Grate the frozen butter directly into the flour, tossing it into the flour every so often so the shreds stay coated instead of clumping together. Add the ice water and use your hands to bring the dough together. If it still feels a little dry, add another tablespoon or two of water until it holds together when you squeeze it. Divide the dough in half, shape each half into a disc, wrap them well, and refrigerate for at least an hour.
• Step Two (cook the cherry filling)
  Pit and roughly chop the cherries, then stir them together with the lemon juice, cornstarch, sugar, salt, vanilla, and almond extract in a saucepan. Cook over medium heat until the filling comes to a boil, then keep cooking for about 5 minutes until it’s thickened. You’ll know it’s ready when the juices lose that cloudy look and become shiny. Let the filling cool until it’s warm or completely cool before you start assembling the pie.
• Step Three (assemble the pie)
  Roll one disc of dough into a circle about ⅛-inch thick and fit it into a 9-inch pie plate, leaving a little overhang around the edges. Spoon in the cooled cherry filling. Roll out the second disc, cut it into strips, and weave the lattice over the top. Trim away the extra dough, crimp the edges, brush everything with the egg wash, and sprinkle with turbinado sugar if you’re using it.
• Step Four (chill and bake)
  Slide the assembled pie back into the refrigerator while the oven preheats. After all the rolling and weaving, I like giving the butter a chance to firm back up before it goes into the oven. Bake the pie at 400°F for 15 minutes, then reduce the oven to 350°F and keep baking until the crust is golden brown and the cherry filling is bubbling right through the center of the lattice, not just around the edges. If the crust starts getting darker than you’d like, loosely cover the edges with foil or a pie shield.
• Step Five (let it cool)
  Transfer the pie to a wire rack and let it cool completely before slicing. I know it’s tempting to cut into it while it’s still warm, but this is when the filling finishes setting. Give it the time it needs, and you’ll be rewarded with slices that stay where they’re supposed to instead of leaving half the filling behind on the plate.

Recipe Tips

• If your cherries are super juicy, let the filling simmer another minute or two before taking it off the heat. I’d much rather thicken it on the stovetop than wish I had after the pie comes out of the oven.
• If the dough becomes soft while you’re rolling or weaving the lattice, slide it back into the refrigerator for a few minutes before continuing. Cold dough is easier to roll, weave, and crimp.
• If you’re using a cherry pitter, wear an apron. Cherry juice has a way of finding the one shirt you don’t want to stain.
• A metal pie plate will give you more browning on the bottom crust than glass, but either works well with this recipe. I prefer glass.

Storage & Leftovers

• Cover the pie loosely and keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days if your kitchen is warm.
• I like this pie even more the next day. The filling firms up a little more overnight, making the slices easier to serve.
• If you want to warm a slice, a few minutes in a 300°F oven works better than the microwave if you want to keep the crust crisp.

FAQs

• Can I use frozen cherries?
  Yes. Thaw them first and drain away any excess liquid before making the filling. Frozen cherries release more juice than fresh, so you may need to simmer the filling a little longer until it reaches the same consistency.
• Can I use sour cherries instead of sweet cherries?
  Yes. Sour cherries make good pie, but you’ll want to increase the sugar since they’re much more tart than Bing or other sweet cherries.
• Do I have to make a lattice crust?
  Not at all. A full top crust works just as well. Be sure to cut a few vents in the top so steam can escape while the pie bakes.
• Why grate the butter instead of cutting it into cubes?
  This is an easy way to distribute the butter evenly through the dough without pulling out a pastry cutter. It mixes in quickly while leaving plenty of small pieces that make the flaky layers.
• Why is my cherry pie runny?
  Usually one of two things happened. Either the pie was sliced before it had completely cooled, or the filling didn’t spend enough time thickening on the stovetop or bubbling in the oven.
• Can I make this pie ahead of time?
  Yes. It’s a great make-ahead dessert. Bake it the day before you plan to serve it, and the filling will be even better the next day.

From My Kitchen Notes

Small observations from the margins.

• The best fruit is almost always worth the inconvenience.
• A pie doesn’t care how impatient you are.
• Sometimes what I’ve been waiting for has a very short season.
• Lots of things fall apart because somebody cut into them too soon.
• A lot of opportunities don’t disappear. They get eaten by birds.
• The sweetest things usually leave a mark.
• Not everything needs another sign. They’re already ripe.
• There are rituals that stain your hands way after you’re finished with them.
• All things that make aren’t necessarily a mistake.
• The hardest part isn’t making the pie. It’s waiting long enough to cut the first slice.
• Some days perfection matters. Cherry pie has never been one of them.
• Some things spend all year becoming ready and disappear in two weeks. Maybe that’s part of why they’re important.
• We all think timing is about clocks. Nature has never agreed with that.
• Some of us weave everything togehter justright, and there are may of us who keep going until it holds together itself. Both usually end up with pie.
• The filling was always going to get hot. That was the whole idea.
• Certain processes look like patience from the outside and fear from the inside. I recognize them both.
• Sometimes the best things don’t stay very long. That doesn’t make them any less worth waiting for.
• There is a point where protecting the crust stops it from becoming pie. That’s not just about pie.
• There are people who mistake hesitation for wisdom. The fruit doesn’t.
• Trees and people can spend their whole lives becoming ready for a moment they never allow to arrive.
• There are people who wait for certainty. Cherry season has never worked that way. Sometimes you don’t need more time. You only need to preheat the oven.

More Summer Fruit Desserts

• Chocolate Cherry Cupcakes – Cherry buttercream from preserves.
• Fresh Cherry Coconut Chocolate Chip Ice Cream – Coconut ice cream, cherries, chocolate.
• Lemon Blackberry Bundt Cake – Lemon soak, fresh blackberry glaze.
• Peach Cobbler Bundt Cake with Bourbon Caramel – Peach cake with bourbon caramel.
• Coconut Peach Crisp – Buttery oat topping, ripe peaches.

This post may contain affiliate links. Please read my disclosure policy.

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Fresh Cherry Pie

This Fresh Cherry Pie starts with homemade pie dough made from grated frozen butter for a flaky crust, then fills it with fresh cherries cooked on the stovetop before baking. The filling thickens before it reaches the oven, giving the pie a head start and helping it slice neatly once cooled.

Course Dessert, Pie

Cuisine American

Keyword best cherry dessert, cherry dessert, cherry pie, cherry pie recipe, cherry pie with lattice crust, classic cherry pie, fresh cherry dessert, fresh cherry pie, fresh cherry pie filling, homemade cherry pie, lattice cherry pie, summer cherry pie

Prep Time 1 hour hour 25 minutes minutes

Cook Time 55 minutes minutes

Chilling + Cooling: 1 hour hour 45 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 8

Calories 515kcal

Author Cathy Pollak

Equipment

• mixing bowls (large). For mixing the pie dough.
• measuring cups and spoons For ingredient accuracy.
• box grater To grate the frozen butter.
• Saucepan (medium). For cooking the cherry filling.
• cherry pitter (optional) or metal straw. Speeds up pitting the cherries.
• pastry brush To brush the egg wash on the lattice crust.
• 9-inch pie plate (23 cm) For baking the pie.
• pastry wheel (optional) or knife. Makes the lattice crust strips.
• pie shield (optional) or foil. To keep your pie crust edges from burning.

Ingredients

Pie Dough:

• 2½ cups (300 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp (6 g) table salt
• 1 cup (227 g) unsalted butter frozen
• ¼ cup (60 ml) ice water plus 1–2 tablespoons (15–30 ml) more if needed

Cherry Filling:

• 4½ cups fresh cherries pitted and roughly chopped (about 1 ½ pounds / 680 g pitted, or about 3 pounds / 1.4 kg whole cherries before pitting)
• 1 tbsp (15 ml) fresh lemon juice
• ⅓ cup (40 g) cornstarch
• ⅔ cup (135 g) granulated sugar
• ½ tsp (3 g) table salt
• 1 tsp (5 ml) vanilla extract
• ¼ tsp (1 ml) almond extract

Topping:

• 1 large egg
• 1 tbsp (15 ml) water
• 2 tbsps (24 g) turbinado sugar (optional, for sprinkling after egg wash)

Instructions

• Whisk together the flour, sugar, and salt in a large mixing bowl.
  2½ cups (300 g) all-purpose flour, 1 tbsp (12 g) granulated sugar, 1 tsp (6 g) table salt
• Grate the frozen butter directly into the flour, tossing it every so often so the shreds stay coated instead of clumping together.
  1 cup (227 g) unsalted butter
• Pour in the ice water and use your hands to bring the dough together. If the dough still looks dry, add another tablespoon or two (15-30 ml) of ice water until it holds together when squeezed. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
  ¼ cup (60 ml) ice water
• Pit the fresh cherries. If you don't have a cherry pitter, place a cherry on the neck of a small bottle and push a metal straw through the center to remove the pit. Roughly chop the cherries so they distribute more evenly throughout the filling.
  4½ cups fresh cherries
• Combine the chopped cherries, lemon juice, cornstarch, sugar, salt, vanilla, and almond extract in a medium saucepan. Cook over medium heat until the mixture comes to a boil, stirring frequently. Continue cooking for about 5 minutes, until the filling has thickened and the cornstarch is fully cooked. Remove from the heat and let the filling cool until warm or completely cool before assembling the pie.
  1 tbsp (15 ml) fresh lemon juice, ⅓ cup (40 g) cornstarch, ⅔ cup (135 g) granulated sugar, ½ tsp (3 g) table salt, 1 tsp (5 ml) vanilla extract, ¼ tsp (1 ml) almond extract
• Roll one disc of dough into a circle about ⅛ inch (3 mm) thick. Fit it into a 9-inch (23 cm) pie dish, leaving a little overhang around the edges. Spoon the cooled cherry filling into the crust.
• Roll out the second disc of dough and cut it into strips about ½ inch (1.25 cm) wide. Arrange half of the strips across the pie, then weave the remaining strips over and under to form a lattice top. Trim away the excess dough, then crimp the edges to seal.
• Whisk together the egg and water. Brush the lattice with the egg wash and sprinkle with turbinado sugar, if using.
  1 large egg , 2 tbsps (24 g) turbinado sugar, 1 tbsp (15 ml) water
• Refrigerate the assembled pie for about 45 minutes while the oven preheats to 400°F (200°C). Chilling the pie helps the butter firm up again before baking.
• Bake for 15 minutes at 400°F (200°C). Reduce the oven temperature to 350°F (175°C) and continue baking for about 35 minutes, until the crust is golden brown and the cherry filling is bubbling through the lattice. If the crust begins browning too quickly, loosely cover the edges with foil or a pie shield.
• Transfer the pie to a wire rack and let it cool completely before slicing. The filling continues to set as the pie cools, making neater slices.

Notes

• European-style butter, such as Kerrygold, has a higher butterfat content and makes an especially flavorful pie crust.
• Cooking the filling before assembling the pie gives the cornstarch time to fully thicken the cherry juices before baking.
• Let the filling cool before adding it to the crust to help prevent a soft bottom crust.
• A lattice top allows steam to escape while the pie bakes, but a solid top crust with a few vents also works well.
• The pie slices best after cooling completely, and I think it's even better the next day.

 

 

If you’re making this Fresh Cherry Pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 185g | Calories: 515kcal | Carbohydrates: 67g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 387mg | Potassium: 255mg | Fiber: 3g | Sugar: 28g | Vitamin A: 900IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg

Have you made this Fresh Cherry Pie? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Fresh Cherry Pie appeared first on Noble Pig.

This post may contain affiliate links. Please read my disclosure policy.

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Pecan Cream Pie

Pecan cream pie is a cold, creamy dessert made with a buttery pecan crust and a fluffy cream cheese filling packed with toasted pecans. It's the perfect warm-weather alternative to traditional pecan pie, delivering plenty of pecan flavor in every chilled slice.

Course Dessert, Pie

Cuisine American, Southern

Keyword chilled pecan pie, cream cheese pecan pie, pecan cream pie, pecan dessert, pecan pie alternative, summer pie recipe, toasted pecan pie

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Chilling 8 hours hours

Total Time 8 hours hours 37 minutes minutes

Servings 8 to 10 slices

Calories 515kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate Holds the crust and filling while creating the classic pie shape.
• mixing bowls One for the cream cheese mixture and one for the whipping cream.
• Stand Mixer or hand mixer. For a smooth filling and properly whipped cream.
• rubber spatula For gently folding the whipped cream into the filling without deflating it.
• baking sheet Useful for toasting the pecans.
• piping bag with large star tip (optional) If you want to a pipe whipped cream onto the finished pie.

Ingredients

Pecan Crust:

• 1 cup (110 g) finely chopped pecans
• ½ cup (60 g) graham cracker crumbs
• ½ cup (60 g) vanilla wafer crumbs
• 3 tbsps (38 g) granulated sugar
• ½ tsp (1 g) ground cinnamon
• 6 tbsps (85 g) unsalted butter melted

Pecan Cream Filling:

• 1½ cups (165 g) toasted chopped pecans
• 8 oz (226 g) full-fat cream cheese softened
• ½ cup confectioners' sugar
• 1 tsp (5 ml) vanilla extract
• 1 cup (240 ml) heavy whipping cream
• ¼ cup (60 g) packed light brown sugar

Optional Toppings:

• sweetened whipped cream
• chopped pecans
• caramel sauce

Instructions

• Preheat the oven to 350°F (175°C). In a medium bowl, combine the chopped pecans, graham cracker crumbs, vanilla wafer crumbs, sugar, cinnamon, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 to 12 minutes, or until lightly golden and fragrant. Set the crust aside to cool completely.
  1 cup (110 g) finely chopped pecans, ½ cup (60 g) graham cracker crumbs, ½ cup (60 g) vanilla wafer , 3 tbsps (38 g) granulated sugar, ½ tsp (1 g) ground cinnamon, 6 tbsps (85 g) unsalted butter
• Once the crust comes out of the oven, spread the pecans on a small baking sheet and toast them in the 350°F (175°C) oven for 5 to 7 minutes, or until fragrant. Let them cool completely, then roughly chop. Toasting deepens the pecan flavor and helps the nuts remain distinct throughout the filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the confectioners' sugar and vanilla extract and mix until fully incorporated.
  1½ cups (165 g) toasted chopped pecans, 8 oz (226 g) full-fat cream cheese, ½ cup confectioners' sugar, 1 tsp (5 ml) vanilla extract
• In a separate bowl, whip the heavy cream and brown sugar to stiff peaks. The whipped cream gives the filling its light texture and helps it hold its shape once chilled. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Folding preserves the air in the whipped cream, creating a lighter pecan cream filling. Fold in the toasted pecans, reserving a small handful for garnish. Distributing the pecans throughout the filling makes sure there is pecan flavor in every bite.
  1 cup (240 ml) heavy whipping cream, ¼ cup (60 g) packed light brown sugar
• Spoon the pecan cream filling into the cooled pecan crust and smooth the top. Cover and refrigerate for at least 8 hours or overnight. The extended chill time allows the filling to firm up for slicing and gives the flavors time to develop. Before serving, top with whipped cream, the reserved pecans, and a drizzle of caramel if desired.
  sweetened whipped cream, chopped pecans, caramel sauce

Notes

• Toast the pecans before adding them to the filling. Toasting intensifies their flavor and prevents them from tasting muted once chilled.
• Allow the crust to cool completely before adding the filling. A warm crust can soften the filling and affect the final texture.
• For the best slices, chill the pie overnight.
• Store covered in the refrigerator for up to 4 days.
• The assembled pie is not recommended for freezing, as the texture of the filling can change after thawing.

 

 

If you’re making this pecan cream pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 140g | Calories: 515kcal | Carbohydrates: 29g | Protein: 6g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 75mg | Sodium: 185mg | Potassium: 175mg | Fiber: 2g | Sugar: 19g | Vitamin A: 850IU | Calcium: 65mg | Iron: 1mg

Have you made this Pecan Cream Pie? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pecan Cream Pie appeared first on Noble Pig.

No-Bake Eggnog Cream Pie for Christmas 

There are lots of things I’m willing to make at the last minute for Christmas. Dessert doesn’t need to be one of them.

That’s one of the reasons I like this eggnog cream pie. It can be completely finished and sitting in the refrigerator before anyone arrives, and I don’t have to think about it again until it’s time to eat.

The filling starts with cream cheese, eggnog and instant vanilla pudding mix, then I fold homemade whipped cream into it so it’s creamy without being dense. I use some of that same whipped cream on top, which means I’m only making one batch instead of creating another bowl and another job for myself.

I usually make the crust with Biscoff cookies because the caramelized spice works so well with eggnog and nutmeg. Graham crackers are fine too, and I’ve included that version because sometimes the correct crust is the one you already have in the pantry.

The pie needs at least four hours in the refrigerator, but overnight is better. By the next day it slices nicely, the crust has had time to firm up, and dessert is already handled.

At Christmas, I consider that a very good arrangement.

The Decisions Behind This Recipe

• I use Biscoff cookies for my first-choice crust because their caramelized flavor and warm spice make sense with eggnog without needing me to add more spice to the filling. They also make a good no-bake crust with butter alone. Graham cracker crumbs need some sugar added, which is why the two crust options aren’t written exactly the same way.
• The whipped cream does two things in this eggnog pie. I make one batch, fold 1½ cups into the filling, then save the rest for the top of the pie. Folding whipped cream into the cream cheese mixture gave the filling a lighter texture than cream cheese and pudding did on their own.
• I whisked the instant vanilla pudding mix with the cold eggnog separately before combining it with the cream cheese. It gives the pudding mix a chance to thicken the eggnog evenly before it meets the rest of the filling, and I can see whether it has thickened properly before moving on.
• There isn’t a cooked custard in this pie. I intentionally used instant pudding mix because I wanted a no-bake filling that sets reliably in the refrigerator and still gives me a strong eggnog flavor.
• The crust goes into the freezer while I make the filling. It doesn’t need a separate hour of chilling, but that short head start firms the butter enough that I’m not pouring filling into freshly pressed crumbs.
• And I give the finished pie a real chilling period. Four hours is the minimum I use, and if I’m making it for Christmas, I would much rather make it the day before and leave it alone overnight.

Ingredients

• Biscoff cookies – My favorite crust for this pie because the flavor fits naturally with eggnog and nutmeg. Graham cracker crumbs are a good substitute, but you’ll add granulated sugar to that version.
• Unsalted butter – Melted butter holds the cookie crumbs together once the crust is chilled.
• Heavy whipping cream – One batch is divided between the filling and the topping. Keep it cold until you’re ready to whip it.
• Confectioners’ sugar – Used in both the whipped cream and cream cheese filling. It dissolves easily and doesn’t leave a grainy texture.
• Vanilla extract – There’s vanilla in the whipped cream and in the filling. It’s a good thing.
• Full-fat cream cheese – Let it soften completely before mixing so you can get the filling smooth without little cream cheese lumps hiding in it.
• Eggnog – Use an eggnog you like drinking because its flavor comes through clearly in the finished pie. Keep it cold so the instant pudding mix thickens correctly.
• Instant vanilla pudding mix – Make sure it’s instant pudding, not the cook-and-serve variety. It thickens the eggnog and helps the refrigerated filling set firmly enough to slice.
• Ground nutmeg – I use nutmeg in the filling because it reinforces the flavor already associated with eggnog.
• Cinnamon or nutmeg for topping – A light dusting over the whipped cream is enough. I usually pick whichever one sounds better to me that day.

How to Make No-Bake Eggnog Cream Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the cookie crust)
  Pulse the Biscoff cookies in a food processor until you have fine crumbs, or crush them in a sealed bag with a rolling pin. Stir the crumbs with the melted butter until evenly moistened. If you’re using graham cracker crumbs, mix in the granulated sugar before adding the butter. Press the crumbs firmly across the bottom and up the sides of a 9-inch pie dish, then put the crust in the freezer while you make the filling.
• Step Two (make the whipped cream)
  Add the cold heavy cream, confectioners’ sugar and vanilla to a chilled mixing bowl and beat on medium-high speed for 2 to 3 minutes, until soft peaks form and the cream is thick but still smooth. Measure out 1½ cups for the filling and refrigerate the remaining whipped cream until you’re ready to finish the pie.
• Step Three (make the eggnog filling)
  Beat the softened cream cheese with the confectioners’ sugar, vanilla and nutmeg until completely smooth, scraping the bowl as needed. In a separate bowl, whisk the cold eggnog with the instant vanilla pudding mix for 1 to 2 minutes, until the mixture thickens and the whisk begins leaving tracks through it. Add the eggnog mixture to the cream cheese and beat until completely combined.
• Step Four (fold and fill)
  Fold the reserved 1½ cups of whipped cream into the eggnog filling with a rubber spatula until no obvious streaks remain. Scoop the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon.
• Step Five (chill and finish)
  Cover the pie and refrigerate for at least 4 hours, although I prefer an overnight chill when I have the time. Before serving, spread or pipe the remaining whipped cream over the top and dust lightly with nutmeg or cinnamon. Keep the pie cold until you’re ready to slice it.

Recipe Tips

• Press the crust firmly enough that there are no loose areas of crumbs, especially where the bottom meets the sides of the pie dish. The bottom of a flat measuring cup does this well if you don’t want to use your fingers.
• Make sure the cream cheese is completely softened before you start mixing. Cold cream cheese is much harder to smooth out, and once the other ingredients go in, the little lumps become increasingly annoying to fix.
• Keep the heavy cream and eggnog cold. Cold cream whips more reliably, and cold eggnog gives the instant pudding mix the conditions it needs to thicken properly.
• Stop whipping the cream at soft peaks for the portion going into the filling. You want enough volume to lighten the filling, but whipped cream that has gone grainy or stiff is harder to fold in evenly.
• Give the eggnog and pudding mixture its full minute or two of whisking. It should be visibly thicker before you combine it with the cream cheese mixture.
• Fold the whipped cream in with a spatula rather than beating it with the mixer. Once the filling looks evenly combined, stop.
• Four hours of chilling is a minimum, not a suggestion based on optimism. If you want the cleanest slices, make the pie the day before.
• For neat slices, use a sharp knife and wipe it clean between cuts. It’s mildly annoying and completely worth doing.

Make-Ahead & Storage

• This is an excellent pie to make one day ahead. Assemble it through the filling, cover and refrigerate overnight, then add the remaining whipped cream and nutmeg or cinnamon before serving.
• Store leftover pie covered in the refrigerator for up to 3 days. The crust will gradually soften as it sits, but the filling will remain sliceable.
• If you want to freeze the pie, I would do it before adding the whipped cream topping. Wrap the chilled pie well and freeze for up to 1 month, then thaw it overnight in the refrigerator and add the topping before serving. The texture is best when the pie has not been frozen, so refrigeration is still my first choice.
• Keep the pie refrigerated when it isn’t being served. Between the cream cheese, eggnog and whipped cream, this isn’t one I leave sitting on the counter for the evening.

FAQs

• Does eggnog cream pie taste like eggnog?
  Yes. There is a full cup of eggnog in the filling, along with nutmeg, so this doesn’t rely on the name alone to tell you what it is. The cream cheese and whipped cream make it richer, but the eggnog is still easy to identify.
• Why use instant pudding mix in eggnog pie?
  The instant vanilla pudding mix thickens the eggnog without requiring a cooked custard and helps the refrigerated filling set firmly enough to slice. It also keeps this a genuinely no-bake pie.
• Can I use a graham cracker crust instead of Biscoff?
  Yes. Use 1½ cups of graham cracker crumbs and add the granulated sugar listed in the recipe before stirring in the melted butter. I prefer Biscoff with eggnog, but both are fine.
• What kind of eggnog should I use?
  Use regular dairy eggnog with a flavor you like on its own. Brands vary in thickness, sweetness and spice, and those differences will carry into the pie.
• Can I use light cream cheese?
  I developed the pie with full-fat cream cheese and recommend staying with it. Reduced-fat cream cheese has more moisture and will give you a softer filling.
• Can I add rum or bourbon to the filling?
  A small amount is fine, but additional liquid will affect how firmly a no-bake filling sets. I would keep it minimal rather than turning this into a boozy pie unless you’ve tested the amount you plan to use.
• Can I make this pie the night before?
  Yes, and that is my preference. An overnight chill gives the filling plenty of time to set and means dessert is already finished the next day.
• Can I make this without the whipped cream topping?
  Yes. The whipped cream folded into the filling is an important step, but the whipped cream on top is optional. You can serve the pie with a simple dusting of nutmeg instead.
• How do I get neat slices?
  Chill the pie thoroughly, use a sharp knife and wipe the blade clean between every cut. If the pie has only been refrigerated for the minimum four hours, the slices will be softer than they are after an overnight chill.

From My Kitchen Notes

Small observations from the margins.

• Sometimes the most useful thing I can make is the thing that no longer needs me.
• There’s pleasure in knowing tomorrow’s dessert is already in the refrigerator.
• Making something ahead doesn’t make it less generous.
• People don’t usually realize how complicated a dessert was to make. They do remember whether they wanted another piece.
• A request for a second slice tells me more than the first compliment.
• There are times when convenience is the result of planning rather than taking a shortcut.
• Every part of dinner doesn’t need to arrive warm.
• The best thing about finishing something early is getting to forget about it for a while.

More Eggnog Recipes for the Season

• Overnight Panettone Eggnog French Toast Casserole – Panettone soaked overnight in eggnog.
• Eggnog Banana Bread Muffins – Banana muffins with holiday spice.
• Eggnog Bread – Spiced loaf with eggnog glaze.
• Eggnog Snickerdoodles – Soft cookies with eggnog glaze.
• Chai Eggnog – Eggnog steeped with chai spices.

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No-Bake Eggnog Cream Pie

No-Bake Eggnog Cream Pie has a creamy eggnog and cream cheese filling, homemade whipped cream, and a Biscoff cookie crust. It chills until sliceable, making it an easy make-ahead dessert for Christmas and the holidays.

Course Dessert

Cuisine American

Keyword Christmas pie, eggnog pie, make ahead holiday dessert, no bake eggnog dessert, no-bake eggnog cream pie

Prep Time 25 minutes minutes

Chilling 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 8 to 10 slices

Calories 420kcal

Author Cathy Pollak

Equipment

• food processor or rolling pin. For crushing the cookies evenly.
• mixing bowls Separate bowls help keep textures controlled.
• hand mixer or stand mixer. For whipping cream and smoothing filling.
• rubber spatula Essential for folding without deflating.
• 9-inch pie plate (23 cm). Standard depth.
• offset spatula For smoothing the top cleanly.

Ingredients

Crust:

• 1½ cups (165 g) Biscoff cookie crumbs (about 27 cookies)
• OR
• 1½ cups (180 g) graham cracker crumbs plus (⅓ (67 g) cup granulated sugar)
• 6 tbsps (85 g) unsalted butter melted

Whipped Cream (for filling and topping):

• 2 cups (480 ml) cold heavy whipping cream
• ¼ cup (30 g) confectioners' sugar
• 1 tsp (5 ml) vanilla extract

Filling:

• 8 oz (225 g) full-fat cream cheese softened
• ½ cup (60 g) confectioners' sugar
• ½ tsp (2.5 ml) vanilla extract
• ½ tsp (1 g) ground nutmeg
• 1 cup (240 ml) cold eggnog
• 1 box (3.4 oz / 96 g) instant vanilla pudding mix
• 1½ cups (360 ml) prepared whipped cream (from above)

Topping:

• remaining whipped cream
• ground nutmeg or cinnamon for dusting

Instructions

• Prepare the crust by pulsing the Biscoff cookies in a food processor until fine crumbs form, or by sealing them in a plastic bag and crushing with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter until evenly moistened. If using graham crackers instead, mix the crumbs with the granulated sugar before adding the butter. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish, making sure the crust is compact and even. Place the crust in the freezer to chill while the filling is prepared.
  1½ cups (165 g) Biscoff cookie crumbs, 1½ cups (180 g) graham cracker crumbs, 6 tbsps (85 g) unsalted butter, OR
• To make the whipped cream, add the cold heavy whipping cream, confectioners’ sugar, and vanilla extract to a large chilled bowl. Beat on medium-high speed for 2 to 3 minutes, just until soft peaks form. The cream should be thick and billowy but still smooth. Avoid overbeating, as grainy whipped cream will not fold cleanly into the filling. Measure out 1½ cups (360 ml) of the whipped cream and set it aside for the filling, reserving the remaining whipped cream for topping the pie later.
  2 cups (480 ml) cold heavy whipping cream, ¼ cup (30 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract
• In a separate large bowl, beat the softened cream cheese with the confectioners’ sugar, vanilla extract, and ground nutmeg until completely smooth, scraping down the sides as needed to prevent lumps. In another bowl, whisk the cold eggnog and instant vanilla pudding mix for 1 to 2 minutes, until it noticeably thickens and the whisk begins leaving tracks through the mixture. Add the eggnog pudding mixture to the cream cheese mixture and beat until fully combined and creamy.
  8 oz (225 g) full-fat cream cheese, ½ cup (60 g) confectioners' sugar, ½ tsp (2.5 ml) vanilla extract, ½ tsp (1 g) ground nutmeg, 1 cup (240 ml) cold eggnog, 1 box (3.4 oz / 96 g) instant vanilla pudding mix
• Using a spatula, gently fold the reserved 1½ cups (360 ml) of whipped cream into the filling until evenly incorporated. Fold gently rather than stir so you keep as much air in the whipped cream as possible while mixing it evenly through the filling.
  1½ cups (360 ml) prepared whipped cream
• Pour the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon. Cover the pie and refrigerate for at least 4 hours, or preferably overnight, until fully set.
• Just before serving, spread or pipe the remaining whipped cream over the top of the pie. Finish with a light dusting of ground nutmeg or cinnamon, then slice and serve cold.
  remaining whipped cream, ground nutmeg or cinnamon

Notes

• Nutrition is calculated using full-fat dairy and prepared whipped cream as listed.
• For the best slices, wipe the knife between cuts.
• The pie sets best with an overnight chill if time allows.
• The Biscoff crust does not need added sugar. If using graham cracker crumbs, add the granulated suagr listed with the crust ingredients.

If you’re making this no-bake eggnog cream pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 150g | Calories: 420kcal | Carbohydrates: 36g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 320mg | Potassium: 140mg | Fiber: 1g | Sugar: 24g | Vitamin A: 850IU | Calcium: 110mg | Iron: 1mg

Have you made this No-Bake Eggnog Cream Pie? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post No-Bake Eggnog Cream Pie appeared first on Noble Pig.

The Soul of Chocolate Hazelnut Pecan Pie

I wasn’t born in Oregon; I arrived here like most people do, accidentally, intuitively, at the moment my life needed to change. California girl, agriculture degree, wine in my sights, hopes of soil under my nails. I came for the vineyard, the dirt, the work. And then the land got to me in the best possible way – first as a steward, then as someone entrusted with it, even if only for my chapter of the story.

Hazelnuts grow here like a quiet religion. Rows of trees holding steady in the fog, leaves rattling like coins, orchards replacing old fields one season at a time. You can smell the earth before you see it – damp, dark, volcanic soil that clings and claims. I’ve stood in those rows at dusk when the light turns copper, listened to farmers talk about blight and harvest cycles and family, and felt something shift in me I didn’t have a name for then, but feel now.

People assume I got into wine because I liked drinking it. Cute. I got into wine because I loved soil, the kind of thing no one ever asks about, even when they should have. Because winemaking starts in the dirt, not the cellar. Because the, unglamorous places are where real life lives.

Maybe that’s why this chocolate hazelnut pecan pie feels like winter here. Dark. Warm. Roasted. A little wild around the edges. Sweet in the way December is sweet – not naive, just deeply earned. It smells like the valley here after rain. It tastes like a warm kitchen on a cold night. It cuts like silk. It settles like truth.

It’s chocolate for mood, hazelnuts for the land, pecans for texture, and Nutella for the part of you that isn’t asking permission anymore.

Why I Love This Recipe

• It carries Oregon in its bones – not the deep postcard version, but the one under the fog.
• Nutella melts into the filling like a secret, not shouting, but smoldering.
• The pecans break the darkness with just enough crunch to remind you that texture is a love language.
• The filling bakes into a molten custard.
• And it looks like it took five hours but tastes like every choice was on purpose.

If you love a nut–forward holiday dessert with a molten center, my pumpkin praline pie with phyllo belongs in the same conversation.

Ingredients

Here’s what builds the soul of this chocolate hazelnut pecan pie, layer by layer, like something meant to be felt as much as tasted:

• Pie crust – Homemade or store-bought, sturdy enough to hold the whole thing steady. Use my fresh cherry pie crust if you want the homemade version.
• Nutella – The molten center that turns the pie into something you remember.
• Pecans – Whole, chopped, imperfect, the kind of texture that calms you down.
• Hazelnuts – Oregon’s signature, roasted and unmistakable.
• Light corn syrup – The thread that keeps the custard together when everything else softens.
• Brown sugar – Caramel sweetness. Make your own brown sugar if you’re out.
• Butter – The fat that makes it impossible to forget.
• Eggs – What turns the mixture into a silky set truth.
• Vanilla extract – Softens the edges.
• Cinnamon – Barely spoken, but felt.
• Sea salt – Keeps the chocolate from drifting into flat sweetness.
• Flaky sea salt – The final note, the one that reminds you dessert can have a pulse.

How to Make Chocolate Hazelnut Pecan Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (settle the crust)
  Use a store-bought roll-out crust or make homemade pie crust. Let the dough warm just enough so it doesn’t crack, then fit it into a 9-inch (23 cm) pie pan. Let it fall naturally into the corners. If you want the braided edge, cut three thin strips from a second crust, roll each into a rope, twist them together, and lay the braid around the rim. Press it gently so it holds. Any leftover dough can be turned into small cutouts like leaves or hearts and added wherever they make sense.
• Step Two (build the nut layer)
  Scatter the pecans and hazelnuts over the crust. Keep it casual with a mix of whole and chopped pieces. This is where the texture starts.
• Step Three (pull the filling together)
  Whisk the eggs, corn syrup, Nutella, brown sugar, melted butter, vanilla, cinnamon, and sea salt until the mixture loosens and turns glossy. Nutella takes a little patience to blend, so keep going until it looks unified. Pour the filling over the nuts and let it settle into the gaps.
• Step Four (bake for the wobble)
  Slide the pie into a 350°F (175°C) oven. Watch the edges of the crust as they brown. If the braid or rim darkens early, cover the perimeter with foil or a pie shield. Let the filling bake until the edges are fully set and the center still moves with a slow, steady wobble.
• Step Five (let it finish becoming itself)
  Move the pie to a cooling rack and leave it alone until it is completely cool. The custard needs time to finish setting. Sprinkle flaky sea salt over the top while the surface is still slightly warm so it melts in just enough to stay put.
• Step Six (slice when ready)
  Once cool, cut clean slices and serve them plain or with a spoonful of whipped cream. The chocolate, hazelnuts, and pecans do the rest.

Recipe Tips

A hazelnut pecan pie like this has its own weather system, here’s how to work with it, not against it.

• Toast the nuts until they smell like rain hitting warm earth – it deepens the flavor and gives the pie its grounded, roasted form.
• Warm the Nutella for a few seconds so it loosens and pulls into the custard the way melted chocolate wants to.
• Shield the crust early because this filling asks for patience, and the edges will brown long before the center finds its shape.
• Stop baking while the center still moves – a small wobble is the sign that the heart of the pie will stay soft instead of turning into something firmer than it should.
• Let it cool fully so the custard can finish what the oven started. The pie needs its own stillness before it becomes itself.
• Finish with flaky salt to sharpen the chocolate and bring out the warm sweetness of the hazelnuts – a small thing that changes everything.
• If you want a deeper dive into pecan texture and structure, my pecan pie bars live in the same gooey neighborhood.

Storage

Nutella leaves its mark on this pie the way the finger fog leaves its mark on the valley – settling, deepening, becoming something you feel before you see. Keep this pie stored with that same patience and reverence.

• Fridge (3–4 days): Cover it gently. The filling gets darker, deeper, and more honest with time.
• Freezer (up to 2 months): Freeze slices on a sheet pan first, then wrap tight.
• Thaw in the fridge so the custard keeps its silk without losing its shape.
• Reheat: Warm low and slow, 300ºF (150ºC) for about 10–12 minutes. Just enough heat to loosen the Nutella threads without melting the structure.
• Make-Ahead: Assemble the crust and nut layer ahead of time, wrap, chill, then fill and bake the day of.
• Leftovers: Cold slices taste like a winter secret kept too long. Warm ones taste like a confession.

FAQs

• Can I use a homemade crust instead of store-bought?
  Yes. Use the one that feels like home. This filling anchors itself better when it’s held by something with history.
• Do I have to use Nutella?
  For this pie, yes. Nothing else melts the way this does – slow, dark, certain – like it already knows where it belongs.
• Why is the center still wobbling?
  Because everything worth keeping wobbles before it sets. Let it cool. Let it find itself. Don’t hurry it.
• My edges are browning too fast. What should I do?
  Shield them. Protect what’s fragile before it burns. This pie responds to gentleness the same way people do.
• Can I use more nuts?
  You can. But every handful shifts the balance. Hazelnuts for earth, pecans for truth – too many and the whole thing yells when it’s only meant to murmur.
• Do I really need the corn syrup?
  Yes. It’s the part that holds the center steady. Without it, the whole thing collapses under its own sweetness.
• Can this be made gluten-free?
  Easily. Just use a crust you trust. Everything else already knows how to rise to the moment.
• Can I skip the flaky sea salt on top?
  You can, but you shouldn’t. It wakes the chocolate the way cold air wakes the valley – abruptly, honestly, beautifully.
• Why does my pie look darker than yours?
  Ovens carry moods. Some run hot, some hide their heat, some scorch what they love. Trust the wobble, not the color.
• Can I double the recipe?
  Make two pies. Some things weren’t meant to be crowded.

More Pecan Desserts Worth Your Time

Because some desserts hold their own gravity.

• Pecan Pie Cobbler – Gooey center, crisp edges, warmth.
• Mint Julep Brownies With Candied Pecans – Dark, cool, decisive.
• No-Bake Pecan Cream Pie Lush – Soft layers, comfort.
• Kahlua–Pecan–Brown Sugar Baked Brie – Warm, slow, generous.
• Pecan Cream Pie Lush – Creamy layers with something to say.
• Pecan Pie Dip – A spoon-first kind of truth.

This post may contain affiliate links. Please read my disclosure policy.

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Chocolate Hazelnut Pecan Pie

A chocolate hazelnut pecan pie built on a molten Nutella center, roasted nuts, and a custard that sets into a dark, glossy wobble. Rich, grounded, and balanced with flaky sea salt - a holiday pie meant to linger.

Course Dessert

Cuisine American, American (Southern)

Keyword chocolate hazelnut pecan pie, chocolate nut pie, chocolate pecan pie, easy holiday dessert, hazelnut pecan pie, hazelnut pie, nutella pecan pie, Oregon hazelnut recipe, pecan pie variation, pie with Nutella, Thanksgiving chocolate pie

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 676kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate (23 cm) Gives the filling the right depth.
• mixing bowls One for the nuts, one for the filling.
• whisk Helps the Nutella loosen into custard.
• aluminum foil Protects the crust from over browning.
• cooling rack Makes sure the pie sets properly after baking.

Ingredients

Pie Crust:

• store-bought refrigerated pie crusts or 1 homemade pie crust

Nut Layer & Filling:

• 2 cups (200 g) pecan halves (whole and chopped) (dry roasted & unsalted)
• ½ cup (70 g) hazelnuts (whole and chopped)
• 3 large eggs room temperature
• 1 cup (320 g) light corm syrup
• 1 cup (300 g) Nutella slightly warm
• ½ cup (110 g) packed light brown sugar
• ¼ cup (57 g) unsalted butter melted
• 1½ tsps (7 ml) vanilla extract
• ½ tsp (3 g) ground cinnamon
• ½ tsp (3 g) sea salt
• sea salt flakes for topping

Instructions

• Set the oven to 350°F (175°C). If you’re using a store-bought crust, let it soften just enough to unfold without cracking. If you’re using my homemade crust from the Fresh Cherry Pie, roll out the bottom round and settle it into a 9-inch (23 cm) pie pan, letting the dough fall naturally into the corners. Use the second crust to braid three thin strips for the rim, or repurpose any leftover pieces to cut decorative shapes like leaves or hearts and press them along the edge.
  store-bought refrigerated pie crusts
• Scatter the pecans and hazelnuts over the unbaked crust.
  2 cups (200 g) pecan halves, ½ cup (70 g) hazelnuts
• In a large bowl whisk the eggs, corn syrup, Nutella, brown sugar, melted butter, vanilla, cinnamon, and sea salt until the mixture loosens and turns glossy. Pour the filling over the nuts.
  3 large eggs, 1 cup (320 g) light corm syrup, 1 cup (300 g) Nutella, ½ cup (110 g) packed light brown sugar, ¼ cup (57 g) unsalted butter, 1½ tsps (7 ml) vanilla extract, ½ tsp (3 g) ground cinnamon, ½ tsp (3 g) sea salt
• Bake until the edges are set and the center still has a slow wobble, covering the crust with foil or a pie shield if it browns too quickly.
• Cool the pie completely on a rack so the custard can finish setting. Sprinkle flaky sea salt on top while it’s still slightly warm so it melts in just enough to stick.
  sea salt flakes

Notes

• Warm the Nutella slightly so it blends smoothly into the custard.
• Keep an eye on the braid or crust edge — it browns faster than the filling sets.
• The pie must cool completely or the slices won’t hold their shape.
• Toasting the nuts lightly before baking deepens the roasted flavor.
• Use a mix of whole and chopped nuts for better texture.
• For a decorative edge, braid three thin dough ropes or press small dough cut-outs along the rim, but this is completely optional. You really only need one pie crust for this recipe, two if you want a decorative edge. Your choice.

 

 

If you’re making this chocolate hazelnut pecan pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 155g | Calories: 676kcal | Carbohydrates: 75g | Protein: 8g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Cholesterol: 82mg | Sodium: 209mg | Fiber: 9g | Sugar: 58g | Vitamin A: 310IU | Vitamin C: 82mg | Calcium: 82mg | Iron: 2mg

Have you made this Chocolate Hazelnut Pecan Pie? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Hazelnut Pecan Pie appeared first on Noble Pig.

A pie for anyone who loves tender centers, crackling edges, and desserts that feel a little more honest than they need to be.

Pumpkin Praline Pie with Phyllo, A Metaphor in Prose

There are days when I move through the world like I’m made of cast iron and espresso shots, and then there are days like this, where the tenderness hits first, where the quiet things inside get loud, and where I remember that softness has always been my real superpower. Maybe that’s why I’m drawn to making something like this pumpkin praline pie with phyllo – things that look delicate, layered, impossible, but somehow hold together anyway.

I don’t talk about it often, mostly because I was never taught to. I was taught to handle things, carry things, fix things, power through things, build things from nothing. I wasn’t taught how to always say: “I worry for the people I care about.” Or “I feel it when someone I love is hurting.” Or “I don’t let my people fall alone.” But the truth is… that’s who I am. I’m the person who will show up even when no one asks. The one who feels the shift in someone’s energy before they say a word. The one who can sense when someone has been walking through something dark. The one who carries the story even when the other person won’t speak it. I already know it. Especially with those that orbit close.

And recipes like phyllo pumpkin pie – layered, fragile, resilient – remind me of something I keep forgetting: Being strong doesn’t mean being unreachable. Being soft doesn’t mean being weak. And being protective doesn’t mean overstepping – it means I care. Sometimes people go through something they don’t have the words for yet. Sometimes they can only say the safe parts. Sometimes they try to make light of something heavy. Sometimes they leave out the things they can’t bear to say out loud. And sometimes the only thing you can offer – the only thing that doesn’t injure them further – is this: “I’m here. I see you. You’re not alone. You don’t owe me explanations. You don’t have to be ‘okay’ for my sake.”

I’ve always been the protector, even when no one protected me. Maybe especially because no one protected me. And maybe the whole point of all the quiet years, all the solitude, all the signs I didn’t ask for, synchronicities that would drive anyone insane, all the understanding and the patience, was to bring me back to this one truth:

My strength has never been the armor. It is the heart underneath – the layer no one sees first, the one you have to cut to understand, the way the praline waits under the pumpkin for the one person who knows where to look.

Why I Love This Recipe

• Ten sheets of phyllo = instant bakery energy without the bakery effort.
• The brown-sugar pecan bottom layer is my trapdoor – sweet, crunchy, and secretly the reason people lose their minds over this.
• The hot praline pour-over feels unreasonably intimate and doubles as “pumpkin praline pie topping” for the search robots.
• Because this pumpkin praline pie cracked me open enough to compare phyllo, fragility of relationships and human survival – and yes Google will smite me for it, but they can take a number. The internet, and food writing in general, has become too sanitized anyway. At least for me.

Ingredients

Because every layer of this pumpkin praline pie has a purpose and none of them showed up timid.

• Phyllo Dough (10 sheets) – fragile, dramatic, needs a damp towel like an emotional support system. If you want another crispy phyllo moment, my strawberry goat cheese tart and my spanakopita with leeks and artichokes both use the same buttery layering to pull off completely different kinds of magic.
• Unsalted Butter (melted) – the glue, the gloss, the reason the crust crackles.
• Cinnamon + Sugar – this is quiet seduction baked into the layers.
• Pecans – the crunch at the bottom and crown at the top that feels like intention.
• Brown Sugar – melt-in warmth. If you’re out, make your own brown sugar.
• Pumpkin Purée – the heart. No substitutions.
• Egg Yolks – the richness holding it all together.
• Sweetened Condensed Milk – creamy and sweet.
• Cinnamon + Nutmeg + Cloves – autumn in its final form.
• Salt – a small dose of reality.
• Vanilla Extract – takes the edge off every layer.
• More Butter (for praline) – because the topping deserves its own butter budget.
• Heavy Cream – the indulgent part no one complains about.
• Vanilla – yes, again; trust me.
• Bourbon – one tablespoon of liquid courage.

How to Make Pumpkin Praline Pie with Phyllo

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (wake up the oven and the phyllo):
  Heat the oven to 425ºF (218ºC). Unroll the phyllo and cover it with a barely damp towel so it doesn’t dry into parchment paper on you. Melt your butter, keep the brush close, and mix your cinnamon sugar if you’re using it. Phyllo rewards people who prep before the chaos.
• Step Two (build the ruffle):
  Lay down the first sheet, brush it with butter, and give it a light cinnamon sugar snowfall. Add another sheet on top, turned just enough so the corners don’t match up. Brush, sprinkle, repeat. Layer all ten sheets so you end up with a wild, uneven ruffle that looks like you meant for it to be dramatic.
• Step Three (settle it into the dish):
  Lift the whole stack into a greased pie dish. Gently press it into the bottom, then gather and crimp the edges with your fingers. Phyllo acts like it’s fragile, but it always rises to the moment.
• Step Four (the pecan trapdoor):
  Toss the chopped pecans with brown sugar and scatter them across the bottom. This is the part people rave about without realizing why.
• Step Five (the pumpkin heart):
  Whisk together the pumpkin purée, sweetened condensed milk, egg yolks, spices, salt, and vanilla until the mixture is smooth. Pour it gently over the pecan layer so everything settles in one even sheet.
• Step Six (the bake):
  Tent the phyllo edges with foil so they don’t overbrown. Bake for 15 minutes at 425ºF (218ºC), then drop the heat to 350ºF (177ºC) and bake for another 40 to 50 minutes. You’re looking for a set center and that soft pumpkin-custard wobble.
• Step Seven (the praline moment):
  Melt the butter in a saucepan over medium heat. Stir in the brown sugar, heavy cream, cinnamon, and vanilla. Let it hit a full boil, then lower the heat and cook for 3 minutes. Stir in the pecans and finish with the bourbon. It should look shiny, warm, and a little too good.
• Step Eight (the pour-over):
  Let the pie cool for 10 to 15 minutes, then spoon the warm praline topping over the top. The heat melts just enough into the phyllo edges to make the whole thing taste like intention. Cool completely before slicing so the layers show up the way they’re supposed to.

Recipe Tips

Because if I’m going to take care of everyone else, this pecan praline pie can at least meet me halfway.

• Keep the phyllo covered – it will dry out faster than your patience.
• Offset the sheets – nobody thrives with their corners lined up perfectly and the ruffle is the whole visual flex.
• Brush, don’t drench – butter is devotion, not waterboarding.
• Protect the phyllo edges – I guard my own people harder than this crust, but still.
• Convection runs hot – drop the temp by 25° so this pie isn’t a cautionary tale.
• Stir the praline with intention – half-hearted caramel is a crime.
• Add the bourbon off the heat – we’re enhancing, not summoning the fire department.
• Let the pie cool fully – healing takes time and so does structure.
• Use real pumpkin purée – not pie filling, you’re not in college.
• Peel the foil late – last 5 to 10 minutes if the phyllo is looking pale. Let it face the sun.
• Bourbon leads – but whiskey or rum will also work just fine.

Storage

Because even the most dramatic pies with ruffled edges deserve the softest landing.

• Fridge (3–4 days): Cover it gently – like someone you’re not done worrying about. The praline settles, the pumpkin gets richer, everything gets a little more honest.
• Freezer (up to 2 months): Freeze slices on a sheet pan first, then wrap tight.
• Reheat: Low oven, 300ºF for 10–12 minutes. Warm it gently; this isn’t a toaster-strudel situation.
• Make-Ahead: Assemble the phyllo crust and bottom layer in advance, then wrap and chill. Fill and bake the day of. It’s your built-in insurance policy.
• Leftover Magic: Crumble into yogurt, oatmeal, or over vanilla ice cream. It tastes like emotional processing in dessert form.

FAQs

Because someone out there is already panicking with a whisk in hand.

• Can I use more than 10 sheets of phyllo?
  Yes. Stack to your heart’s content. Thicker crust = louder crunch = no regrets.
• Do I really need the damp towel step?
  You do. Phyllo dries faster than someone losing interest in a bad date. Cover it.
• Can I make this without bourbon?
  Of course. Rum works. Whiskey works. Vanilla works. Emotional fortitude works.
• Why is my phyllo browning too quickly?
  Your oven runs hotter than your coping mechanisms. Foil the edges and carry on.
• Can I use canned pie filling instead of making my own?
  You can, but why would you? This filling takes 2 minutes and tastes like intention.
• Do I have to use pecans?
  No, but then it’s not praline. Walnuts work, but pecans are the main character.
• Can this be gluten-free?
  Yes, just use GF phyllo.
• Can I double the praline topping?
  You absolutely can. And you should. Some problems in life do get better with more sugar and fat.

More Pecan Recipes (For When You’re In Your Feelings)

Look, pecans are my emotional support nut. When life gets messy, confusing, or suspiciously quiet, I bake. And these are the recipes I go to when I need sweetness, crunch, clarity, or a little bit of revenge energy.

• Easy Pecan Pie Cobbler – a gooey, molten middle with no crust. It tastes like someone finally took your side.
• Mint Julep Brownies with Candied Pecans – chocolate, mint, pecans, and questionable life choices. Absolutely yes.
• No-Bake Pecan Cream Pie Lush – a creamy, fluffy twist on the classic pecan pie.
• Kahlua–Pecan–Brown Sugar Baked Brie – warm, melty, and just unhinged enough.
• Pecan Cream Pie Lush – layers of graham, cream cheese, pudding, and chopped pecans that feel like emotional scaffolding.
• Pecan Pie Dip – the holidays liquefied on purpose, because sometimes you don’t want to slice things, you want to scoop them.
• Pecan Pie Bars – all the classic flavor, none of the boundaries. Pocket dessert for when life tests you.

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Pumpkin Praline Pie with Phyllo

A layered pumpkin praline pie wrapped in buttery phyllo with a brown sugar pecan base and a hot praline pour-over. Crisp ruffled edges, a soft pumpkin center, and a glossy pecan topping that is intentionally indulgent.

Course Dessert

Cuisine American, American (Southern)

Keyword brown sugar pumpkin pie, canned pumpkin recipes, fall desserts, pecan dessert recipes, pecan praline pumpkin pie, phyllo dessert, phyllo pumpkin pie, pumpkin custard pie, pumpkin pie with praline topping, pumpkin praline pie, Thanksgiving Dessert, Thanksgiving pumpkin pie

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 563kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate Standard size for even phyllo layering.
• pastry brush For buttering each phyllo sheet.
• mixing bowls One small, one large.
• Saucepan For the praline topping.
• measuring cups and spoons Accuracy matters here.
• aluminum foil Protects the phyllo edges during baking.

Ingredients

Phyllo Crust:

• 10 sheets ( from a 16 oz/ 454 g package) phyllo dough thawed
• 8 tbsps (113 g) unsalted butter melted
• 2 tsps (6 g) ground cinnamon
• 2 tsps (8 g) granulated sugar

Bottom Layer:

• ⅓ cup (67 g) packed light brown sugar
• 1 cup (120 g) chopped pecans

Pumpkin Pie Filling:

• 1 (15 oz / 425 g) can pumpkin purée
• 3 large egg yolks room temperature
• 1 (14 oz / 397 g) can sweetened condensed milk
• 1 tsp (5 g) ground cinnamon
• ⅛ tsp (0.5 g) ground cloves
• ¼ tsp (1 g) ground nutmeg
• ½ tsp (2.5 g) table salt
• ¼ tsp (1 g) freshly grated nutmeg
• ½ tsp (2.5 g) vanilla extract

Praline Topping:

• ¼ cup (57 g) unsalted butter
• ¼ cup (53 g) packed light brown sugar
• 3 tbsps (45 ml) heavy whipping cream
• ¼ tsp (1 g) ground cinnamon
• 1 tbsp (15 ml) vanilla extract
• 1 cup (120 g) coarsely chopped pecans
• 1 tbsp (15 ml) bourbon

Instructions

• Preheat the oven to 425ºF (218ºC).
• Lay out your phyllo dough and immediately cover it with a slightly damp kitchen towel to keep it from drying out. Have your melted butter and pastry brush within reach. If you plan to use the optional sugar topping, mix those ingredients together in a small bowl before you begin. (You can just use butter on the phyllo if you choose.)
  10 sheets ( from a 16 oz/ 454 g package) phyllo dough, 8 tbsps (113 g) unsalted butter, 2 tsps (6 g) ground cinnamon, 2 tsps (8 g) granulated sugar
• Set one sheet of phyllo on your workspace, keeping the rest covered. Brush the entire surface with melted butter. Lightly dust with cinnamon sugar.
• Layer a second sheet of phyllo on top, turning it a little so the corners don’t line up perfectly. Brush it with more butter and another sprinkle of sugar mixture. Continue layering, offsetting, and brushing with butter until all the sheets are stacked. Your crust should have a very uneven ruffle of edges.
• Lift and place the stacked phyllo into a greased pie dish. Gently press it down lightly so it fits against the bottom, then gather and crimp the edges with your fingers to form a soft border.
• In a small mixing bowl, add the brown sugar and pecans and toss together. Sprinkle them into the bottom of the pie crust.
  ⅓ cup (67 g) packed light brown sugar, 1 cup (120 g) chopped pecans
• In a large mixing bowl, add all of the pie filling ingredients and mix until well combined and lump-free.
  1 (15 oz / 425 g) can pumpkin purée, 3 large egg yolks, 1 (14 oz / 397 g) can sweetened condensed milk, 1 tsp (5 g) ground cinnamon, ⅛ tsp (0.5 g) ground cloves, ¼ tsp (1 g) ground nutmeg, ½ tsp (2.5 g) table salt, ¼ tsp (1 g) freshly grated nutmeg, ½ tsp (2.5 g) vanilla extract
• Pour the filling over the pecans in the bottom of the pie crust.
• Gently lay foil over the phyllo crust edge to prevent it from cooking too quickly. Bake for 15 minutes at 425ºF (218ºC), then lower the temperature to 350ºF (177ºC) and bake for another 40–50 minutes.
• Melt the butter over medium heat in a medium-sized pan.
  ¼ cup (57 g) unsalted butter
• Next, stir in brown sugar, whipping cream, cinnamon, and vanilla.
  ¼ cup (53 g) packed light brown sugar, 3 tbsps (45 ml) heavy whipping cream, ¼ tsp (1 g) ground cinnamon, 1 tbsp (15 ml) vanilla extract
• Stir and cook until it reaches a full boil, then reduce the heat and cook for three more minutes while stirring occasionally.
• Remove from the heat, stir in the pecans, and toss in the bourbon. Set aside.
  1 cup (120 g) coarsely chopped pecans, 1 tbsp (15 ml) bourbon
• Remove the finished pie and allow it to cool for 10–15 minutes. Then, top with the praline topping. Allow the pie to cool fully before slicing.

Notes

• Thaw phyllo in the fridge overnight for the best texture.
• Keep phyllo covered with a damp towel at all times to prevent cracking.
• Tent the edges with foil to prevent overbrowning during the first half of baking.
• Use real pumpkin purée, not pumpkin pie filling.
• Bourbon can be swapped for whiskey or rum.
• Cool completely before slicing to preserve the pumpkin custard structure.

 

 

If you’re making this pumpkin praline pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 180g | Calories: 563kcal | Carbohydrates: 53g | Protein: 8g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 115mg | Sodium: 302mg | Potassium: 323mg | Fiber: 3g | Sugar: 36g | Vitamin A: 11900IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg

Have you made this Pumpkin Praline Pie with Phyllo? I’d love to hear how it turned out — leave a comment below and let me know.

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