Why You’ll Love This Recipe!

I was first introduced to this pie when I was reading an article in the Oregonian FoodDay and saw a recipe for a Chess or Crack Pie they were selling at the Momofuku Bakery in Manhattan.  They were selling for $44 a pie!! The title of the article is what caught my attention. “You’ll get hooked on Crack Pie”. I knew I had to make it right away so I’ve come up with my own version and it is totally addictive!

Ingredients Needed

• 9 inch graham cracker crust, cookie crust or pastry crust (parbaked)
• Sugar. Granulated sugar and light brown sugar.1
• Heavy whipping cream or whole milk
• Butter, salted melted
• Vanilla extract
• Egg yolks
• Cornmeal
• All purpose flour
• White vinegar
• Powdered sugar for garnish.

How to Make Chess Pie

• Preheat oven to 350 degrees F.
• In a large bowl, add sugars, flour, cornmeal

• Pour in eggs, melted butter, milk, vinegar and vanilla. Whisk to combine.

• Pour mixture into prepared 9 inch pie crust (see tip section below)

• Bake for 50 minutes or until golden brown on top and slightly jiggly. Check the pie after 15-20 minutes and place a piece of aluminum foil on top to keep it from getting too brown.

• Remove pie from oven and cool on rack.
• Refrigerate the cooled pie until well chilled or enjoy warm. It will be runny if served warm.

• Dust with powdered sugar and serve.

Other favorite recipes:

• Potato Chip Cookies
• Bakery Style Chocolate Chip Cookies
• Graham Cracker Crust
• Chocolate Strawberry Pie
• Baked Oatmeal for One

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Chess Pie Recipe

This delicious Chess Pie is sweet and gooey and it's a bit addictive! It's a classic southern pie that is so easy to make. Just one bite and you will be hooked!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 521kcal

Author Leigh Anne Wilkes

Equipment

• Pie Plate (9in)
• Measuring Cups
• Measuring Spoons

Ingredients

Graham Cracker Crust:

• 1 1/4 cups graham cracker crumbs or use oatmeal cookie crumbs
• 1/4 cup sugar use brown sugar if using cookie crumbs.
• 5 Tbsp butter salted and melted

Filling:

• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1/3 cup heavy whipping cream or whole milk
• 1/2 cup butter, salted melted
• 1 tsp vanilla
• 4 egg yolks
• 2 Tbsp cornmeal
• 1 Tbsp all purpose flour
• 1 Tbsp white vinegar
• powdered sugar for garnish.

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl whisk together sugars, flour, cornmeal.
• Add in egg yolks, melted butter, milk, vinegar and vanilla. Whisk to combine.
• Pour wet ingredients into dry ingredients and stir until smooth and combined.
• Pour mixture into prepared 9 inch pie crust. If using a graham cracker or cookie crust it should be baked before hand. If using a pastry crust it should be parbaked. See notes above for how to parbake crust.
• Bake for 50 minutes or until golden brown on top and slightly jiggly. Check the pie after 15-20 minutes and place a piece of aluminum foil on top to keep it from getting too brown.
• Remove pie from oven and cool on rack
• Refrigerate the cooled pie until well chilled
• Dust with powdered sugar and serve.

Nutrition

Calories: 521kcal | Carbohydrates: 52g | Protein: 4g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 179mg | Sodium: 382mg | Potassium: 106mg | Sugar: 37g | Vitamin A: 955IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 1.2mg

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Why You’ll Love This Recipe

If you are a lemon lover this recipe is a must! This tart reminds me of the tart au citron I always get whenever I visit a patisserie in Paris! It has the perfect balance of sweet and tart and has so much lemon taste goodness. Made with a buttery crust it is pretty and delicious and the perfect spring/summer dessert.

Ingredients Needed

• Butter,  I use salted butter.
• Granulated Sugar and Powdered Sugar
• Eggs
• Vanilla extract
• Lemons, zest and juice
• Fresh fruit, for garnish

How to Make A Lemon Tart

This recipe has two parts. First you will make the pastry crust and the second step is to make the lemon curd filling.

Lemon Tart Crust

• In the bowl of a stand mixer, using the whisk attachment, combine butter, powdered sugar, flour and salt. Beat on low speed for about 5 minutes or until the mixture resembles sand.

• Add in egg, vanilla extract. Mix on medium low until the dough comes together.

• Flatten dough into a disc and wrap in plastic wrap and refrigerate for 30-45 minutes.

• On a lightly floured surface, roll out dough into a large circle, big enough for a 9-inch tart pan with a removable bottom.
• Roll dough onto rolling pin and then place into the tart pan.

• To help prevent shrinkage of crust be sure to get crust pushed into the corners of the tart pan.

• Take rolling pan and roll over top of tart pan to trim off crust.

• Blind bake the pie crust in a 325 degree F oven for 20 minutes or until lightly golden brown.

How to Make Lemon Tart Filling

1. In a medium saucepan, whisk together sugar and eggs (we are using the whole egg. Pour in lemon zest and lemon juice. Whisk until smooth.

• Put pan over medium-low heat on the stovetop and bring mixture to a boil, stirring constantly. Allow to boil for 4-5 miinutes or until mixture thickens.

• Place butter in a bowl and pour the thickened mixture through a fine mesh strainer over the butter.

• Whisk together until butter is melted and mixture is smooth.

• Pour lemon curd into cooled baked tart shell.

• Refrigerate tart for 4-5 hours or overnight. Cover with foil or plastic wrap before placing in the fridge..
• Garnish with fresh berries, lemon slices and dust with powdered sugar.

Check out more of my favorite tart recipes:

• Strawberry Tart
• White Chocolate Raspberry Tart
• Mini S’mores Tarts
• Easy Tomato Tart
• Tomato Basil Tart

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Lemon Tart

This French classic lemon tart dessert is perfection. A buttery crust filled with amazing lemon curd and topped with fresh berries.

Course Dessert

Cuisine French

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

0 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 502kcal

Author Leigh Anne Wilkes

Equipment

• Tart Pan (9in)
• Microplane
• Juicer

Ingredients

Tart Crust

• 1 1/4 cup all purpose flour
• 7 Tbsp butter salted
• 1 egg
• 1 cup powdered sugar
• 1/2 tsp salt
• 3/4 tsp vanilla

Lemon Curd Filling

• 1 cup butter salted
• 3 large eggs the whole egg!
• lemon zest zest of 1-2 lemons
• 2/3 cup lemon juice fresh squeezed
• 3/4 – 1 cup sugar
• powdered sugar for garnish

Instructions

• In a stand mixer with the paddle attachment, mix together the flour, powdered sugar, cold butter and salt. Mix on low speed until it looks like sand.
• Mix in egg and vanilla extract. Mix on low mediium spead until dough comes together. If it is still a little dry and crumbly, add in 1 tsp of water.
• Wrap dough in plastic wrap and chill in fridge for 30-45 minutes.
• Roll out dough on a lightly floured surfacewith a rolling pin so that it is a 10 inch circle.
• Place dough in pie tin, roll rolling pin over the top of the tart pan to trim off excess dough.
• Freeze crust for 15 minutes and then bake at 325 degrees F for 20 minutes or until lightly golden brown.

Lemon Curd Filling

• In a large bowl place butter cut into cubes, put a fine mesh trainer over the top.
• In a saucepan, combine sugar and eggs. Whisk together well and then add in lemon juice and lemon zest.
• Place saucepan over medium heat and whisk continuously until mixture thickens, about 5 minutes.
• Pour mixture into the strainer (this will catch any little cooked pieces of egg) Use the back of a spoon to push the mixture through the strainer and scrap any curd off from the bottom of the strainer. Stir until butter is melted.
• Pour mixture into cooled baked tart shell. Place tart into refrigerator and chill for at least 4 hours or overnight.

Notes

• This is a great make ahead dessert. It can be made a day or two ahead and kept stored in the fridge.
• Instead of lemon use orange or lime for a fun flavor variation.
• Serve with fresh berries and/or whipped cream but really doesn’t need anything!
• I have made the lemon tart with 1 cup of sugar and with 3/4 cup of sugar. If you prefer a more tart experience, use 3/4 cup. The extra 1/4 cup of sugar gives it some extra sweetness but you still have some lemon tartness.

Nutrition

Calories: 502kcal | Carbohydrates: 78g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 177mg | Potassium: 83mg | Fiber: 1g | Sugar: 51g | Vitamin A: 622IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 2mg

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If you are a peanut butter lover, you are going to love this peanut butter pie. It comes together quickly and easily. The only baking is the crust!

The filling is light and fluffy and full of peanut butter flavor. The crust is made with chocolate cookies, but you can substitute graham crackers or peanut butter cookies for more peanut butter flavor. Topped with whipped cream and peanut butter cups, this is a peanut butter lovers dream.

Ingredients Needed

• Peanut Butter, creamy peanut butter. Avoid all natural peanut butter that is only peanuts as it can give you a gritty texture and you won’t bet a smooth pie.
• Chocolate Wafer Cookies
• Cream Cheese, softened
• Sugar, granulated sugar and powdered sugar.
• Milk or half and half
• Heavy Cream
• Butter
• Vanilla extract
• Peanut Butter Cups for garnish

How to Make Peanut Butter Pie

• Crush cookies to make crumbs by hand or in the food processor.
• Combine crumbs, sugar and melted butter in a bowl.
• Press mixture into a 9- inch pie plate
• Bake a 425 degrees F for 9 – 10 minutes
• Let cool.

• Beat cream cheese with powdered sugar until light and fluffy using a mixer.
• Add in milk, peanut butter and vanilla and mix to combine.
• Beat whip cream in a child bowl until it holds a stiff peak
• Stir one third of it into the peanut butter mixture
• Fold in the remaining whipped cream until thoroughly combined.
• Fill cooled pie shell with peanut butter pie filling and top with extra whipped cream and chopped peanut butter cups.

Try these other delicious peanut butter recipes:

• Peanut Butter Blondies
• Peanut Butter Skillet Cookie
• Peanut Butter Pancakes
• Peanut Butter Dip
• Giant Peanut Butter Cookie

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Peanut Butter Pie Recipe

This Peanut Butter Pie is light and fluffy and full of peanut butter goodness. 

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

chill 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12 servings

Calories 320kcal

Author Leigh Anne Wilkes

Equipment

• Pie Plate (9in)
• Measuring Cups
• Measuring Spoons

Ingredients

Crust:

• 1 2/3 cup graham cracker crumbs or chocolate cookie crumbs
• 1/4 cup sugar
• 6 Tbsp butter melted

Filling:

• 4 oz. cream cheese
• 1 cup powdered sugar
• 1/4 cup milk I used half and half
• 1 cup creamy peanut butter
• 1 tsp vanilla
• 1 1/2 cup heavy whipping cream

Whipped Cream Garnish

• 1/2 cup heavy whipping cream
• 2 Tbsp sugar
• 1 tsp vanilla
• Reeses peanut butter cups chopped for garnish

Instructions

Crust:

• Combine crumbs, sugar and butter and press into a 9 inch pie plate
• Bake a 425 degrees for 9 – 10 minutes. Let cool

Filling:

• Beat cream cheese with powdered sugar until light and fluffy
• Add in milk, peanut butter and vanilla
• In a chilled bowl beat whip cream until it holds a stiff peak
• Stir one third of it into the peanut butter mixture
• Fold in the remaining whipped cream until thoroughly combined
• Pour filling into cooled pie crust
• Decorate top of pie with additional whipped cream and chopped candy
• Refrigerate for 4 hours or overnight is better

Whipped cream garnish

• In a medium size bowl combine whipping cream, sugar and vanilla.
• Beat with the whisk attachment of a stand mixer until stiff peaks form.
• Add whipped cream to top of peanut butter filling.
• Garnish with some chopped Reeses peanut butter cups if desired

Notes

Any leftover pie should be kept covered in an airtight container or with plastic wrap over it in the refrigerator for up to 3 days. It can also be put in the freezer for up to 1 months.

If you don’t have a 9 inch pie plate use a 8 x 8 or 9 x 9 baking dish instead.  You can also use a 10 inch pie plate, your pie will just not be as tall.

Nutrition

Calories: 320kcal | Carbohydrates: 20g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 143mg | Potassium: 182mg | Fiber: 1g | Sugar: 17g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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Why You’ll Love This Recipe

Quick and Easy! If you love pumpkin pie, but reserve it for Thanksgiving and Christmas because it is too much work, I’m about to rock your world.  This easy pumpkin pie comes together in under 30 minutes and there is no baking required.

Amazing Flavor. The pie filling uses unflavored gelatin to help thicken it and the addition of pumpkin pie spice, orange juice and vanilla give it a great flavor.

Ingredients

• Graham Cracker Pie Crust, prepared or homemade. If making a homemade crust there will be a little baking involved.
• Pumpkin Puree. This 100% pumpkin and is not the same as pumpkin pie filling.
• Sweetened Condensed Milk
• Eggs
• Gelatin, unflavored
• Pumpkin Pie Spice (see below how to make your own)
• Orange Juice, fresh is best!
• Vanilla Extract
• Salt
• Sweetened Whipped Cream or Cool Whip whipped topping for garnish.

How to Make No Bake Pumpkin Pie

Graham Cracker Crust:

If I have time I always like to make a homemade graham cracker crust but if you are short on time use a store bought one. Directions for how to make a homemade one can be found here. 

If you make a homemade crust there is a little baking involved!

Pumpkin Pie Filling:

• Combine gelatin, spice and salt in a heavy pan.
• Stir in condensed milk, orange juice, and eggs, mix well.
• Let stand for one minute and then place over low heat, stirring constantly until it thickens (5-7 mins)
• Remove from heat and stir in vanilla extract.
• Stir in pumpkin puree and mix well.
• Pour mixture into crust and chill for 4 hours before serving
• Garnish with whipped cream or Cool Whip.

Pro Tip: After adding the whipped cream topping, sprinkle some additional pumpkin pie spice on the whipped cream. It’s pretty and delicious.

Check out more of my favorite fall desserts:

• Pumpkin Pie Cake
• Pumpkin Bars
• Small Batch Pumpkin Cookies for Two
• Pumpkin Chocolate Chip Cookies
• Pumpkin Pie Ice Cream

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No Bake Pumpkin Pie Recipe

The most traditional fall treat with a great no bake recipe.  No bake pumpkin pie takes less than 30 minutes to make.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 364kcal

Author Leigh Anne Wilkes

Equipment

• Pie Plate (9in)
• Measuring Cups
• Measuring Spoons

Ingredients

• 1 graham cracker crust 9 inch, prepared or homemade
• .25 oz unflavored gelatin
• 1 Tbsp pumpkin pie spice
• 3 Tbsp orange juice fresh
• 2 tsp vanilla
• 1/2 tsp salt
• 14 oz. sweetened condensed milk
• 2 eggs beaten
• 15 oz pumpkin puree
• whipped cream for garnish

Homemade Graham Cracker Crust

• 9 graham crackers whole, approx. 1 1/4 cups of crumbs
• 3 Tbsp sugar
• 5 Tbsp butter,, salted melted

Instructions

• In a heavy pan combine gelatin, spice and salt.
• Stir in condensed milk, orange juice and eggs, mix well.
• Let stand for one minute and then place over low heat, stirring constantly until it thickens (5-7 mins)
• Remove from heat and stir in vanilla.
• Stir in pumpkin. Mix well.
• Pour into crust.
• Chill 4 hours before serving
• Garnish with whipped cream and a sprinkle of pumpkin pie spice.

Homemade Graham Cracker Crust

• Combine crumbs and sugar
• Add in melted butter and stir to combine.
• Press mixture into a 9 inch pie pan and press firmly to sides and bottom
• Bake at 350 for 8 minutes.
• Cool

Notes

Tips: You can  switch out the graham crackers for a chocolate wafer cookie crust, or use Oreos or vanilla wafers. Even a cinnamon graham cracker would be delish!

How to store your pie:

In the Fridge:  You can store this no bake dessert covered in the fridge for two days.
In the Freezer: It will keep in the freezer for up to two months. Add the whipping cream before serving. Thaw overnight in the refrigerator. Wrap the pie in plastic wrap and foil or place in a zippered freezer bag. Freeze the whole pie or slices of pie.

Recipe adapted from allrecipes

Nutrition

Calories: 364kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 405mg | Potassium: 353mg | Fiber: 2g | Sugar: 37g | Vitamin A: 8710IU | Vitamin C: 6.8mg | Calcium: 182mg | Iron: 1.9mg

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Why You’ll Love This Recipe!

It’s easy! A galette is basically a lazy man’s pie, you get all the flavor and texture of an apple pie without the work of making an actual pie. It’s pretty much fool proof! If you have no pie making experience this is the place to start.

It’s delicious! This apple galette has a buttery flaky crust with a pile of tender, cinnamon sugar coated apples right in the middle.

What is a galette?

A galette is French in origin and is a free form rustic pie, there is no crimping, trimming, pie dish or top crust required. All you do is fold the crust up over the filling! A galette can be sweet or savory and filled with all kinds of different things. If you are looking for a savory galette be sure and check out my tomato galette.

Ingredients Needed

Galette Dough:

• Flour. I use unbleached all purpose Flour
• Butter. Salted and cold
• Salt
• Granulated Sugar

Apple Filling:

• Apples. I prefer a more tart apple such as Granny Smith Apples, Gala Apples or Honey Crisp Apples.
• Brown Sugar
• Spices. A combination of cinnamon and nutmeg.
• Cornstarch. Is used as a thickener.
• Lemon.
• Apricot Jam. This is optional and can be used to brush over top of apples to make them look prettier. It’s purely for looks, doesn’t affect the flavor. I did not use it in the photos.
• Coarse Sugar. This is also optional and can be used to sprinkle on the crust after brushing it with an egg wash. I did do this in galette in the photos.
• Egg. For egg wash optional (not pictured)

How to Make Apple Galette

Apple Galette Dough:

• In a food processor combine 1 1/4 cup flour, 1 1/2 tsp sugar, pinch of salt and 1/2 cup chilled butter cut into cubes.
• Pulse until mixture forms a small pebble like texture.
• Add in cold water a teaspoon at a time until the dough comes together in a ball.

• Wrap dough in plastic wrap and refrigerate for at least 30 minutes or until ready to use.

• Roll out dough onto a piece of parchment paper (makes it easier to transfer to baking sheet.
• Move parchment paper and dough to a large rimmed baking sheet.

Apple Filling:

• In a medium size bowl, combine peeled and sliced apples, lemon juice, brown sugar, nutmeg, cinnamon and cornstarch.

• Gently toss apples to coat with mixture.
• Place apples in the middle of the dough leaving a 2-3 inch board of dough.

• Fold edges of dough up over the apples, pleating and overlapping dough about every 2 inches. Do not press dough into fruit.

Tip # 2. Use plain dental floss or thread to cut the rolls. You can also use a serrated knife.

• Preheat oven to 375 degrees F.
• Remove galette from fridge.

• Egg Wash (optional): In a small dish, beat one egg and add 1/2 tsp of water. Brush egg wash over the edges of the unbaked crust. Sprinkle with some coarse sugar if desired.

• Bake galette for 35-40 minutes or until hot, bubbly and crust is golden brown.

Tip #3 To make your apple galette look extra pretty, add 1 teaspoon of water to 1 Tablespoon of apricot jam in a small bowl. Microwave for 15 seconds to warm it. Brush over the apples after the galette comes out of the oven. It will make it shiny and pretty.

• Serve warm, room temperature or cold.

If you enjoyed this apple galette recipe try some of these other delicious recipes:

• Berry Galette
• Easy Apple Pie
• Apple Pie Caramel Apples
• Mini Apple Pie
• Sour Cream Apple Bars Recipe

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Apple Galette

An apple galette is just as delicious as an apple pie but it's half the work and time. A flaky crust filled with tender apples is an impressive fall dessert.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 people

Calories 85kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Parchment Paper
• Measuring Spoons

Ingredients

• 4 Apples peeled and cut into 1/4" thick slices
• 2 tso lemon juice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tsp cornstarch
• 1/3 up brown sugar
• apricot jam optional for glazing

Pie Crust

• 1 1/4 cup all purpose flour
• 1/2 cup butter
• 1 1/2 tsp sugar
• pinch of salt
• ice cold water

Instructions

Pie Crust

• In the bowl of a food processor combine flour, sugar, butter cut into small pieces. Use the blade attachment
• Pulse until it resembles coarse pea sized crumbs.
• A tablespoon at a time add in cold water and pulse until dough forms a ball. Do not over mix.
• Form dough into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes.

Apple Filling

• Preheat oven to 357 degrees F
• In a large bowl, combine sliced apples, lemon juice, cinnamon, nutmeg, cornstarch and brown sugar.
• Gently toss to coat apples.
• Remove pie crust from refrigerator and allow to sit for 5-10 minutes.
• Place dough onto a piece of parchment paper that is lightly floured. Roll dough out until it measures approximately a 12 inch circle.
• Place apples into middle of pie crust, leaving a 2 inch border.
• Fold dough up to and slightly over the apples, pleating the dough every 2 inches.
• Optional: Mix together egg and 1/2 tsp water to make an egg wash. Brush over the edges of crust. Sprinkle with coarse sugar.
• Refrigerate galette for 20-30 minutes to help prevent it from losing it's shape while baking.
• Bake for 35-40 minutes or until apples are tender, hot and bubbly and crust is golden brown.
• Enjoy warm, room temperature or cold.

Notes

What if I don’t have a food processor? This can be done by hand in a bowl with a pastry blender or fork.

Tip: To make it look extra pretty, add 1 teaspoon of water to 1 Tablespoon of apricot jam in a small bowl. Microwave for 15 seconds to warm it. Brush over the apples after the galette comes out of the oven. It will make it shiny and pretty.

How to serve Apple Galette:

• Serve it right off the baking sheet, no need to move it.
• Top it with some homemade vanilla ice cream or sweetened whipping cream.
• Drizzle with some delicious caramel sauce.

Nutrition

Calories: 85kcal | Carbohydrates: 22g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 111mg | Fiber: 2g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 0.2mg

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