girl. Inspired.

travel, food, design

Peanut Butter Chocolate Ice Cream Pie

by 1 Comment

When summer rolls around, I often find myself craving something cold and sweet after a main meal. Easy frozen desserts are definitely my go-to during the hot months and I’ve recently expanded my range of ice cream desserts to now include this irresistible Peanut Butter Chocolate Ice Cream Pie!

Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream and chocolate ganache and cut peanut butter cups, grey and white striped linen, stack of white cake plates and teaspoons, bowl with cut peanut butter cups on marble counter top

With just a few simple ingredients (some of which you probably already have on hand), you can whip up a winner of a dessert that looks super impressive while being incredibly easy to make, tasting similar to an ice cream sandwich except now in pie form. 

Glass pie dish filled with Peanut Butter Chocolate Ice Cream Pie on marble counter top

Table of contents

Glass pie dish filled with three quarters of Peanut Butter Ice Cream Pie

Loved by kids and adults alike, this Peanut Butter Chocolate Ice Cream Pie is sure to be a hit among friends and family this summer!

More Delicious Ice Cream Treats

Ice Cream Pie Ingredients

  • 6 oz. semi-sweet chocolate chips or chocolate wafers – we layer a rich chocolate ganache between the crust and ice cream in this pie; semi-sweet is best for ganache, but you can substitute milk chocolate if you prefer
  • 2 cups heavy whipping cream, divided – we use heavy cream for both the ganache, and some decoration on top
  • ½ gallon Peanut Butter Chocolate ice cream. – You really could use any type of ice cream!
  • 3 tablespoons powdered sugar – to sweeten the whipped cream
  • 1 cup chopped Reese’s peanut butter cups – optional for decoration and also to attract all children
  • 9” baked graham cracker pie crust – you could also use a peanut butter cookie crust.
Bowl filled with chocolate chips, peanut butter cups, peanut butter chocolate ice cream, a bottle with heavy cream, graham cracker pie crust, grey and white striped linen on marble counter top

How to Make this Ice Cream Pie

Ice cream pie is really quite simple to make. The key is to soften the ice cream just enough that you can spread it into a ready to go crust, but still shape it into a neat dome.

We love putting a nice thick layer of ganache between the crust and the ice cream, too. The ganache prevents the crust from getting soggy and it adds a decadent bite of rich chocolate in the middle of your pie.

How To Store

Any leftover ice cream pie can be stored, covered, in the freezer for up to 1 month. Since this is an ice cream based pie, it’s not appropriate to be stored for an extended time in the refrigerator and you shouldn’t leave it sitting out at room temperature for longer than 20 – 30 minutes. 

Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream and chocolate ganache and cut peanut butter cups, stack of white cake plates and teaspoons on marble counter top

Can I Make This Ice Cream Pie Ahead Of Time?

Absolutely! If you’d like to plan ahead for a party or just save yourself some time later on, make your peanut butter chocolate ice cream pie a few days prior to serving and store it in the freezer. 

Whenever I make this ice cream pie in advance, I prefer to only add the swirls of whipped cream just before serving as it’s tricky to store a fully assembled and decorated ice cream pie in the freezer when it has the whipped cream swirls added already.  Whipped cream doesn’t thaw well either. If you’d like to assemble the whole pie ahead of time, consider using Pastry Pride instead of the whipped cream on top!

The same applies for the chopped Reese’s peanut butter cups as chocolate stored in the freezer can streak, making it look the worse for wear. 

Variations and Substitutions

  • If you’re not a fan of peanut butter chocolate pie (who are you?! – joking!) then you could easily make use of one of your favorite ice cream flavors instead such as strawberries and cream, vanilla and caramel or whatever else your heart desires. If you do opt for a different flavor of ice cream then keep in mind that you may need to revisit the type of chopped candy used as garnish. Fresh fruit added upon serving is also a delicious and refreshing option!
  • If you’d prefer a chocolate cracker crust then you can use chocolate graham crackers or Oreos instead. 
  • Make mini ice cream pies instead of one large pie by dividing the ingredients to assemble in small shallow glass jars, bowls or these super convenient aluminium foil pie tins. 
  • Serve your peanut butter chocolate ice cream pie as is or with a small side jug of warm chocolate sauce or caramel sauce that others can drizzle over their plated pie slices, if desired.  
  • Get creative by adding different ice cream layers such as vanilla as one layer followed by chocolate peanut butter as the other layer, allowing each layer to set in the freezer before applying the next layer which will give you clearer ice cream layers in your dessert. This is a fun option if you have extra time and are using a deep pie dish. 

Tips For Making Peanut Butter Chocolate Ice Cream Pie

  • Make your own graham cracker crust by following my recipe for Graham Cracker Crust. It’s also a great idea to make a few pre-baked crusts that you can store in the freezer for quick and convenient use whenever the occasion calls for an ice cream pie!
  • To get a clean slice of peanut butter chocolate ice cream pie, make sure to use a hot, wet knife. You can run your knife under hot tap water or submerge a knife blade in a mug of hot water just prior to slicing and serving. 
  • If you’re lactose intolerant then make use of a dairy-free ice cream, and something like Pastry Pride in place of the swirls of whipped dairy cream. Pastry Pride is essentially a non-dairy frosting substitute that has a similar texture and flavor to dairy whipped cream. I get my Pastry Pride from the freezer section of “Smart ‘n’ Final” – a discount grocery store on the West Coast but you should also be able to get it from cake supply stores. 
a slice of peanut butter chocolate ice cream pie on a white cake plate

Peanut Butter Chocolate Ice Cream Pie

Layers of graham cracker crust, rich chocolate ganache, peanut butter chocolate ice cream, and whipped cream make this the best Peanut Butter Chocolate Ice Cream Pie!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 646kcal
Author: girlinspired

Ingredients

  • 1 graham cracker crust 9" pie crust; can be baked or not
  • 6 oz. semi-sweet chocolate chips or chocolate wafers
  • 2 cups heavy whipping cream divided
  • 1/2 gallon Peanut Butter Chocolate ice cream
  • 3 tablespoons powdered sugar
  • 1 cup Reese’s peanut butter cups

Instructions

  • Set out ice cream for approximately 30 minutes before assembling the pie.
    Bowl filled with chocolate chips, peanut butter cups, peanut butter chocolate ice cream, a bottle with heavy cream, graham cracker pie crust, grey and white striped linen on marble counter top
  • Heat 1 cup of heavy whipping cream to a simmer (either on the stovetop or in the microwave). Pour the heated cream over the chocolate and allow to sit for 1-2 minutes.
    Bowl filled with heavy cream and chocolate chips, metal whisk, five peanut butter cups, peanut butter chocolate ice cream, graham cracker crust, grey and white striped linen on marble counter top
  • Whisk cream and chocolate mixture until a smooth, silky chocolate ganache forms.
    Bowl filled with heavy cream and chocolate chips mixture, metal whisk, five peanut butter cups, peanut butter chocolate ice cream, graham cracker crust, grey and white striped linen on marble counter top
  • Pour one cup of the chocolate ganache into the graham cracker crust and spread evenly. Reserve the remaining ganache for topping.
    Glass pie dish with graham cracker crust filled with chocolate ganache, peanut butter cups, peanut butter chocolate ice cream, bowl with chocolate ganache, grey and white striped linen on marble counter top
  • Place the crust with ganache into the freezer until it solidifies (approx. 15 minutes).
  • Spread the tub of ice cream into the pie crust.
    Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream, palette knife, long silver spoon, peanut butter cups, grey and white striped linen on marble counter top
  • Chill the ice cream pie in the freezer for at least 8 hours to firm up.
  • Whip the remaining 1 cup of heavy cream with ¼ cup powdered sugar until stiff peaks form.
  • Transfer the whipped cream to a piping bag fit with Tip #1M.
    Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream , bowl with cut peanut butter cups, grey and white striped linen on marble counter top
  • Pipe swirls of whipped cream onto the pie. Top with remaining ganache, and Reese’s peanut butter cups.
    Glass pie dish with graham cracker crust filled with peanut butter chocolate ice cream decorated with whipped cream and chocolate ganache and cut peanut butter cups, grey and white striped linen, stack of white cake plates and teaspoons, bowl with cut peanut butter cups on marble counter top
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Store leftovers, covered, in the freezer for up to 1 month.

Nutrition

Calories: 646kcal | Carbohydrates: 65g | Protein: 9g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 208mg | Potassium: 524mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1247IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 3mg

Apricot Pie

by Leave a Comment

Welcome the change in seasons with this light and scrumptious apricot pie! This beauty is made with sweet apricots, a hint of coriander, and the easiest homemade pie crust!

slice of apricot pie with vanilla ice cream on top on blue plate

Having premade pie crusts at the ready comes in so handy when the mood for baking a pie strikes. Make a couple of different types, freeze the dough and thaw when you’re ready to start baking. Oil pie crust and butter pie crust are two that I always have ready to go. And even when I don’t, they’re easy enough to make in a jiff!

overhead of lattice crust apricot pie with slice removed; blue plate and linen

Table of Contents

What is Apricot Pie?

Apricot season doesn’t last long. Delicious, tree-ripened apricots are hard to come by and eating just one is never enough. But when cooked down and made into the most spectacular apricot jam or used in all kinds of baked goods like an apricot tart, an Apricot-filled braided sweet bread, and this pie? A WHOLE different ball game, friends. Apricot pie is, in fact, one of my favorite pies of all time.

There is a subtle hint of almond and coriander in this pie filling that takes it up about ten notches. The warming spices compliment the sweet fruit so delicately, your guests won’t know what hit them.

This super simple pie is made even easier when you’ve got a homemade pie crust already made. This recipe works with both the oil pie crust and butter pie crust. They are both easy to make, taste great, and are sturdy enough to stand up against all of that sweet filling.

When in season, I like to stock up and make as many recipes as I can while the getting is good! And this apricot pie is one of my favorites. It represents everything we love about summer. Fresh fruit, the aroma of freshly baked pie, backyard BBQs, dessert, and drinks on the patio. It doesn’t get much better!

The only thing that might top of this incredibly delicious pie is serving it with a scoop of ice cream or a dollop of whipped cream. Or both.

overhead of lattice crust apricot pie with slice removed; blue plate and linen

Is pie really American?

We’ve all heard the saying, “as American as apple pie,” but did you know the pie itself originated in Egypt? They took a crusty crust and topped it with a honey filling. It wasn’t until years later that Greeks invented a pastry crust that wasn’t made with oats or barley, but resembled more of what we know today.

Even still the Romans took things a little further and used the pastry crust to envelop meat in an effort to preserve it and keep its juices in. Believe it or not, the crust itself was never meant to be eaten. The idea traveled across Europe and as it happens, evolved and changed over time. When the British ended up in North America, so did pie!

Crusts, pastries and fillings changed and evolved even further into the flavors and desserts we love today. Apple pie is great, but Apricot pie? That is a must try!

Appliance Tips:

fluted pastry wheel (affil) – Used to create pretty wrinkled edges around your pie crust.

Rolling pin – Needed to roll out your pie crust.

Ingredients:

  • Fresh apricots – No need for peeling. Cut in half, remove the pit, and slice into thin slices.  
  • Granulated sugar – Depending on how sweet your fruit is, you can adjust the amount of sugar used.  
  • Salt – Used to bring out the natural flavors of the rest of the ingredients.
  • Ground coriander – A beautiful warming spice that will wake up the entire pie.
  • All-purpose flour – Used as a thickening agent for the filling. Will be mixed in with the rest of the filling ingredients.
  • Almond extract – An optional flavor note.
  • Salted butter – Dots of butter will be added on top of the pie filling before the top crust is added, just prior to baking.
  • Pie crust recipe – This recipe works with any pre-made pie crust.
side view of apricot pie in glass pie plate

How to Make the Pie

We make this apricot pie in the same way that we make most fruit pies. Combine the fresh fruit with sugar (to sweeten), flour (to thicken), and seasonings. Pop it all in an unbaked crust. Cover with a top crust and bake!

Be sure to allow the pie to cool completely so that the filling thickens. Serve with a big scoop of ice cream or whipped cream.

Oil pie crust vs Butter pie crust

Oil pie crust is probably one of the easiest crusts to make. It’s made with oil, flour, water, and salt. There is no cutting cold butter, no using a food processor, no chilling, none of that. Just stir together the ingredients and roll out your crust – ready in just a few minutes! The results are a tasty, sturdy pie crust that’s crispy in texture and works with almost any type of pie.

A butter pie crust is more traditionally a buttery and flaky pie crust. It also uses just a few ingredients and can be used for all the pies! It has that melt in your mouth, sinful butter flavor.

Tips for ripe apricots

  • To begin with, the color of the apricot is usually a good indication of their ripeness. Green is a no. Yellow, orange, and even some blush or red hints are what to look for.
  • Do a squeeze check. If they have no give, they are not yet ripe. If they give just a little they should be good. Too much give, and well, you get the idea. Probably a bit too overripe. This doesn’t mean you need to throw it out, necessary, it just means use it soon. If the smell is pungent, the fruit is squishy, or there is oozing coming from the fruit, it is probably overripe and should be discarded.
  • The biggest indicator of a ripe, tasty apricot is the SMELL! They should smell sweet and ripe. If there is no hints of apricot aroma, skip them.
  • I don’t typically find flavorful apricots in the big supermarkets. Farmers markets or straight off mom’s tree are the way to go.

How to lattice pie crust

This is definitely a fancier way to go, but so worth it and easier than you think! When you’re done, you’ll be so impressed with yourself!

  1. Roll out the top crust on parchment paper. Cut into strips, each .5-1 inch thick. I love using a fluted pastry wheel here. Place the longest strip across the middle of the pie. Place the second longest strip through the center in the other direction.
  2. Continue to add strips vertically, then horizontally, folding back strips when adding one that needs to weave under.
  3. Leave the excess crust on the strips hanging over the edges, and pinch them together with the bottom crust.
Slice of apricot pie on pie server with apricot pie below
How to ripen apricots

Once picked, apricots slow down their ripening process. Leave them on the counter or in a paper bag at room temperature. How unripe they are to begin with will determine how quickly they ripen. If the fruit has no scent, is green, or is rock hard when you get it, it may not ever ripen.

What to do with ripe apricots I’m not ready to use yet

If you have ripe apricots but are not quite ready to bake this pie, keep them in the fridge until ready you are ready. Then you can use them for pies, tarts, jams, you name it. You can also prepare the pie filling exactly as instructed, place it in a freezer safe ziploc bag, and freeze until ready to use.

How to store apricot pie

It can actually stay at room temperature, covered on the counter for up to 2 days. If it lasts any longer than that (and by that, I mean if it hasn’t been eaten), transfer it to the fridge in an airtight container for another couple of days.

Can I make it ahead of time?

Yes! In fact, preparing a pie and freezing it before baking keeps its texture and taste intact for when you’re ready to bake it. Or again, freeze bags of pie filling. Thaw in the refrigerator overnight and dump straight into a pie crust for sweet summer fruit pies all winter long!

Substitutions and Variations

  • Swap the apricots for peaches, plums or your choice of fruit.
  • Try a bit of nutmeg or cinnamon in place of the coriander for a different spice option.
  • Squirt a bit of lemon juice in the filling. It will add a bit of tart balance to the sweet.
  • In a pinch, store-bought pie filling or using frozen apricots in place of the fresh will work.
overhead of lattice crust apricot pie with slice of apricot pie removed; blue plate and linen

Apricot Pie

This apricot pie is made with sweet apricots, a hint of coriander, and the easiest homemade pie crust! Easy and one of the best best pies you'll ever taste!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Servings: 8
Calories: 216kcal
Author: girlinspired

Ingredients

  • 4 cups fresh apricots sliced
  • 1/2-1 cup granulated sugar adjust amount depending on sweetness of fruit
  • pinch salt
  • 1 teaspoon ground coriander
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon almond extract optional
  • 2 tablespoons salted butter
  • 1 double pie crust recipe

Instructions

  • Preheat oven to 425°F.
  • Wash fruit and trim off any brown spots. Slice in half, remove pit, and slice into small slices. You do not need to peel the apricots.
  • Place the fruit in a bowl. Add sugar, salt, coriander, flour, and almond extract, if using.
  • Stir the fruit mixture gently to evenly distribute ingredients.
  • Roll out one half of the double pie crust recipe and arrange in 9" pie plate.
  • Mound fruit filling into the crust.
  • Dot small pieces of butter across the top of the pie filling.
  • Cover the pie filling with the other pie crust. We used a lattice crust here. Pinch the edges of the crusts together to seal. Sprinkle the top of the pie with some granulated sugar if you'd like.
  • Bake for 8 minutes at 425°F. Lower the oven temperature to 325°F and continue cooking for another 30-35 minutes or until fruit is bubbling up in the pie and the crust is browned. If crust or edges get too brown before the filling is done cooking, cover the browned areas with aluminum foil until the pie is done baking.
  • Cool pie completely before slicing and serving. (Or serve warm with ice cream, but know that the filling may be more runny until it is fully cooled.)
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 216kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 113mg | Potassium: 228mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1580IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg

Oil Pie Crust

by Leave a Comment

This oil pie crust is one of baking’s best-kept secrets. You can make it from scratch using just a few simple ingredients, and it comes together SO quickly. In less than five minutes, you are ready to use this recipe for all your sweet and savory pies! No chilled ice water, no cutting butter into little cubes and freezing it, no food processor to wash afterward, none of that!

overhead of baked pie crust on white dishcloth

This pie crust works with all kinds of pies from everything from this Strawberry Rhubarb Pie to using it as an alternative to chocolate oreo crust on my Chocolate Cream Pie. It’s totally versatile!

What is an Oil Pie Crust?

Typically, we use cold butter, cut in to the flour, and icy cold water to create a buttery, tender, flaky pie crust. We get to skip all the fuss with this no butter pie crust and just stir and go when we swap out the butter for a liquid oil.

At this point, you’re probably wondering how you’ve gone this long without ever knowing such an easy pie crust could be made from scratch with ingredients you already have in your kitchen! Trust me, I get it. I also know that once you try it, you’ll never go back to store-bought again!

Because this is a non-dairy pie crust (it’s also sugar free) pie crust, it’s also the perfect vegan pie crust. You’ll notice it’s not as buttery as your typical flaky pie crust, but a bit crispier. It’s pretty much foolproof and comes out golden brown each and every time.

Anything that helps take the stress out of the holidays and allows us to spend more time with loved ones is aces in my book. With minimal prep, this low fuss, quick and easy crust is the answer to your prayers.

It’s kind of the law around here to have pie throughout the holidays or you know, on a Tuesday. So, for added convenience keep extra unbaked crusts frozen and bake whenever you need them!

More 5-minute Prep Recipes!

Two-Ingredient Pumpkin Donuts

Brandy Pecan Baked Brie

Chocolate Kahlua Cake Recipe

Chocolate Baked Donut Recipe

Oil Pie Crust Ingredients:

  • All-purpose flour – This works well for pie crusts because it’s on the lower end of the protein content scale. The lower the protein in the flour, the more tender the crust. Otherwise, you’ll end up with a tougher crust.
  • Vegetable or Canola oil – Either of these works because they have a neutral flavor. Olive oil will work on the technical side, however, keep in mind you may find it gives a distinct flavor.
  • Water – The colder the better. Fun fact, it makes the dough easier to work with.
  • Salt – It enhances the flavor of all the other ingredients. This really is the only ingredient you can play around with. Add to taste to suit your preference.
ingredients for oil pie crust: flour, oil, and water in glass bowls and salt in measuring spoons

How to Make Oil Pie Crust:

Step 1: As I’m sure you’ve heard, baking is a science. So although this step by step guide is pretty foolproof, it’s important to follow the directions! Start by whisking together the flour and salt in a medium bowl. Make a well in the center. This just means create a groove in the middle of the flour where the wet ingredients will sit.

Step 2: In a separate bowl or measuring cup, whisk together the water and oil and pour it into the well. Using a fork, quickly combine the ingredients together by stirring. Add the flour mixture from the sides of the bowl until everything is incorporated into a ball of dough. This allows you to control the flour being added to the oil rather than the other way around to avoid any lumps!

Step 3: Slice the ball of dough in half to form your two crusts. If you are only needing one for the base of the crust, you can go ahead and freeze the other half at this point.

Step 4: Roll each portion of dough between two sheets of parchment paper or plastic wrap. Form into a circle a bit larger than your pie plate, then remove the top layer of paper/wrap.

Step 5: Carefully lift the bottom of the crust using the sheet/wrap to hold on to and flip the crust onto the pie plate. Try and aim for center! Peel off the remaining sheet/wrap and left the edges of the dough to tuck the crust down onto the plate. It should be a smooth layer across the bottom and up the sides of the plate, slightly spilling over the edges.

close up overhead of pie crust dough pressed with crimped edge in pie plate

It’s ready for use as a single pie crust, a pre-baked pie crust, and a make-ahead pie crust.

For a single pie crust, tuck the excess crust under and then pinch in even sections all the way around the edge to make a finished crust.

If you are adding a top crust, go ahead and fill the unbaked pie crust with your pie recipe ingredients. Use the same instructions as above to roll out and carefully place the top crust over the pie filling. You will then tuck the bottom and top pie crust edges under and pinch your border. Proceed with the baking instructions for your particular pie recipe.

Use this oil pie crust as a vessel for all the mouthwatering fillings your recipes call for. It really is as easy as, well, pie!

Can I use this as a pre-baked pie crust?

Definitely. Once it’s sitting in the pie plate and you’ve tucked in the edges and created a pinched border around the edges, poke holes across the bottom and sides using a fork. This is to allow the steam to escape while in the oven. Bake for 10-12 minutes at 450 degrees F.

Can I freeze the unbaked crusts?

Yes, you can freeze the dough, wrapped well in plastic wrap or a plastic freezer bag. You can also roll out the dough and place it into a freezer-safe pie plate, completing your crimping and all. Place the whole pie plate into a freezer-safe bag or wrap well with plastic wrap and then a layer of aluminum foil. Freeze for up to 1 month. Thaw dough or formed crust to room temperature before filling and/or baking.

Can I freeze a baked crust?

I would hesitate to freeze a baked crust as the moisture from storing it will take away that fresh crisp texture and flavor that we love when this oil pie crust comes out of the oven.

baked oil pie crust set on white towel

Oil Pastry Pie Crust

The EASIEST and FASTEST double pie crust recipe you've ever used! Just flour, water, oil, and salt – simple and turns out crisp and perfect every time!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 10
Calories: 228kcal
Author: girlinspired

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2/3 cup vegetable or canola oil
  • 1/3 cup water
  • 1 teaspoon salt

Instructions

  • Whisk together flour and salt in a medium mixing bowl.
  • Make a well in the center of the flour mixture.
  • In a separate bowl or measuring cup, whisk together water and oil. Immediately pour into the well in the flour.
  • Stir (I like to use a fork) quickly to combine the ingredients and bring together from the sides to form a ball of dough.
  • Slice the ball of dough in half to form your two crusts.
  • Roll each portion of dough between two sheets of parchment paper or plastic wrap until they form a circle slightly larger than your pie plate.
  • Peel the top layer of parchment paper or plastic from the crust. Lifting by the bottom sheet of parchment paper/plastic wrap, flip the crust upside down centered on the pie plate.
  • Peel off the remaining sheet of parchment/plastic. Lift the edges of the dough and tuck the crust down into the pie plate to form a smooth layer across the bottom and up the sides of the pie plate, slightly spilling over the top edge.
  • For a single pie crust, tuck the excess dough under itself at the edge and crimp evenly around the pie plate.
  • If recipe calls for a pre-baked pie crust, poke holes with a fork across the bottom and sides of the dough to allow steam to escape while baking. Bake single prepared crust for 10-12 minutes at 450°F.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

This is a two-crust recipe.  It can be halved if a single crust is needed.
Unbaked crust can be frozen for up to 3 months.  Thaw completely before baking. 
Nutritional info is based on a double-crust without the filling ingredients.

Nutrition

Calories: 228kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Sodium: 234mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

The Best Chocolate Cream Pie

by 4 Comments

This chocolate cream pie is rich and decadent and silky smooth. It is our family favorite when we need a good chocolate fix. The filling is made from scratch with both bittersweet and semi-sweet chocolate. Layered over a thick Oreo cookie crust and topped with fresh whipped cream, you’re going to love this indulgent chocolate cream pie recipe!

slice of chocolate cream pie on serving spatula above pie in white pie plate

Everyone loves a classic chocolate cream pie, but you can also make this delicious dessert in party-size portions – find the instructions for making this pie in mini mason jars here.

Let’s get started making the Oreo cookie crust for the pie. It is easiest to crush the cookies into a fine crumb by placing them in the food processor and pulsing until they are a fine and even size. Once the cookies are in fine crumbs, pour in the melted butter evenly while processing and then press the crust mixture into a pie plate.

If you do not have a food processor, the Oreos can be ground up in the blender, but you will have to work in smaller batches and stir frequently. You can also place the cookies in a large Ziploc bag and use a rolling pin to crush them. This will take some extra work and may not result in the finest or most even crumb.

four step photo collage showing Oreos in food processor , blending, adding butter, and pressing into white pie plate with blue towel in background

Making the Chocolate Cream Pie Filling

While the crust is baking, begin mixing up the pie filling. In a medium saucepan, whisk together the sugar, salt, and cornstarch. In a separate bowl, mix egg yolks and milk. Pour milk mixture into sugar mixture, whisking until smooth.

Heat over medium on the stovetop until mixture comes to a boil. You will want to whisk constantly to keep the mixture from sticking to the bottom of the pan. Once the mixture boils, turn the heat down to a simmer and continue stirring until the mixture thickens. This usually takes another 2-3 minutes.

photo collage with cooking pan, whisk, blue and white towel, eggs, milk, and sugar mixture

Remove the thickened filling mixture from the heat. Add in the remaining ingredients and stir until chocolate melts and the pie filling is smooth and consistent. Yum!

photo collage of chocolate chopped on cutting board, mixing chocolate and vanilla into saucepan of pie filling with a whisk, and the pie filling in pan

Now it’s time to pour that delicious chocolate filling into your baked cookie crust. Pour it in, and smooth it evenly in the pan. MMMMM. Go ahead and lick the spoon.

chocolate cream pie filling pouring from saucepan into white pie plate

Now you will need to chill the pie for several hours for the filling to set up. Cover with a sheet of plastic wrap, pressing it down over the filling to prevent a film from forming on the top of the pie filling. Place in the refrigerator for at least 3-4 hours.

Preparing the Whipped Cream Topping

whisk and whipped cream in glass bowl with blue and white linen and bowl of powdered sugar alongside it

Just before serving, you can prepare the whipped cream topping. Whisk two cups of heavy whipping cream until it starts to form soft peaks. Add in 2 tablespoons of powdered sugar and whisk a bit more. Using the whisk attachment on a standing mixer is the easiest way to whip up your whipped cream, but you can do it by hand and burn off a couple extra calories before you dig in to this pie!

whipped cream piled on top of chocolate cream pie in white pie plate
bowl of whipped cream next to pie plate with pie and whipped cream spread across top

Mound the whipped cream on top of the pie and spread lightly out to the sides. Use a peeler to create chocolate curls for the top of the pie. Chocolate sprinkles or crushed Oreos would be perfect decorative toppings as well.

overhead of chocolate cream pie with chocolate bars set on wrapper and peeler

Dig in! This chocolate cream pie will not disappoint. It is so rich and delicious, the perfect combination of cookie crust, silky chocolate filling, and light creamy whipped topping.

closeup of chocolate pie and whipped cream layers inside white pie plate
slice of chocolate cream pie on stack of white plates with one bite removed

Other Chocolate Desserts for Your Chocolate Craving

The Most Decadent Chocolate Lasagna

Chocolate Kahlua Cake Recipe

The Very Best Double Chocolate Cake

Chocolate Raspberry Crepes

slice of chocolate cream pie on serving spatula above pie in white pie plate

Chocolate Cream Pie

5 from 3 votes
Print Pin Rate
Course: Dessert
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Servings: 10
Calories: 687kcal

Ingredients

Oreo Cookie Crust

  • 10.5 oz. Oreo cookies about 2 sleeves or rows of cookies
  • 1/2 C. butter melted

Filling

  • 3/4 C. granulated sugar
  • 1/4 C. cornstarch
  • 1/4 tsp. salt
  • 4 egg yolks
  • 3 cups whole milk
  • 5 oz. semi-sweet chocolate chips
  • 2 oz. Baker's unsweetened chocolate squares
  • 2 Tbsp butter
  • 2 Tsp vanilla extract

Topping

  • 2 cups heavy whipping cream
  • 2 Tbs. powdered sugar
  • chocolate sprinkles or chocolate curls optional

Instructions

  • This recipe yields one 9-inch pie. It can easily be doubled to make two pies.
  • Place Oreo cookies into a food processor and pulse until ground.
  • Add 1/2 C. melted butter and continue blending until butter is thoroughly mixed in.
  • Press cookie crumbles into a 9-inch pie plate and spread evenly across the bottom and up the sides.
  • Bake crust in a 350 degree oven for 10-15 minutes until slightly bubbly and beginning to crisp (right about when you can smell it cooking).
  • For the filling:
  • Stir together sugar, salt, and cornstarch in a medium size heavy pan.
  • Whisk egg yolks into milk.
  • Add milk mixture to sugar mixture and heat over medium – medium/high heat.
  • Whisk CONSTANTLY until mixture cooks and comes to a low boil (about 10-12 minutes)
  • Turn heat down and continue whisking and cooking until mixture thickens. (about 2 minutes more).
  • Remove from heat.
  • Add in butter, vanilla, chocolate chips, and unsweetened chocolate (chopped into pieces).
  • Stir until melted and smooth.
  • Transfer filling into the pie plate over the baked crust.
  • Cover with plastic wrap pressed onto the filling.Cool in the refrigerator for 4-6 hours or until cool.
  • Just before serving, whip heavy whipping cream (add powdered sugar during last 30 seconds of whipping).
  • Transfer whipping cream into piping bag fitted with coupler and large decorating tip 1M.
  • Top large pie with swirls or a border of whipped cream. You can also simple mound the whipped cream on top of the pie and spread over the top.
  • Add chocolate sprinkles or use a peeler to make chocolate curls from a chocolate bar if desired and serve!
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 687kcal | Carbohydrates: 60g | Protein: 8g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 183mg | Sodium: 346mg | Potassium: 332mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1296IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 5mg

Easy Strawberry Rhubarb Pie

by 27 Comments

I like a lot of different kinds of pie, but I think Strawberry Rhubarb pie may just be my favorite of all! The sweetness from those fresh strawberries, along with the firmer texture and tangy flavor of the rhubarb come together in the most delicious harmony of dessert goodness. This recipe requires just a few simple ingredients.  

I’ve included the easiest oil pie crust recipe that could absolutely not be simpler or quicker to prepare. Enjoy! You might also love our Strawberry Rhubarb Crisp, Classic Rhubarb Crisp or Strawberry Shortcake. Not a fruit pie fan? Try this decadent chocolate cream pie recipe instead!

cut strawberry rhubarb pie in glass pie plate with strawberries and rhubarb in background

After years of making this strawberry rhubarb pie, I finally found rhubarb in my local nursery and popped it into my garden this spring.  After only a few months, I have enough big stalks to cut and make a pie – so inspired I snapped some fresh pictures – PIE!!  with RHUBARB FROM MY GARDEN, so exciting.  LOL. If you’ve never cooked with rhubarb before, this is a nice summary about the plant and its uses.

Rhubarb in the Garden

Here she is – my big leafy plant! I bought her in a one gallon pot – she’s required no special attention.  I researched when to harvest rhubarb and it looks like you just take off some outer stalks when they’re big and to your liking.  Discard leaves immediately as they are toxic to animals and humans!  My particular variety of rhubarb has just a touch of red on the base of the stalks – I was waiting for them to turn red, but read up and realized the redness is a function of the variety, not the maturity.

Strawberry Rhubarb Pie

I used kitchen scissors to slice off 3-4 larger stalks for my pie and new leaves continue to come up from the center of the plant. Update: I’ve learned that pulling the stalks rather than cutting them off will encourage further growth. Of course, my plant is insanely out of control and needs no further encouragement. haha!

Strawberry Rhubarb Pie

Time to get baking! Wash that beautiful rhubarb and chop it up into bite sized pieces. You need 3 cups when it’s chopped and ready to go.

Strawberry Rhubarb Pie

Add four cups of rinsed and sliced strawberries (stems removed).

Strawberry Rhubarb Pie

Add your sugar.  About a cup. And your flour – 1/2-1 cup. After making this strawberry rhubarb pie many times, I have found that every now and then, even though I’m using the same recipe, my pie filling doesn’t set.  I think it probably has to do with the water content in either the strawberries or rhubarb.  I have begun adding cornstarch to the recipe also so that I never end up with a runny pie.  Mix a couple tablespoons of cornstarch into a small amount of orange juice or water until it is dissolved.  Pour this mixture in with the rest of the pie ingredients.

Strawberry Rhubarb Pie

Roll out your pie crust (this oil pie crust works nicely) and place it gently into the pie dish.  No holes – we want all that juicy fruit contained in the pie!

Strawberry Rhubarb Pie

Load in your fruit mixture.  mmmmmmmm.

Strawberry Rhubarb Pie

Add some dabs of butter over the top of the mixture. This helps reduce foam and adds some extra deliciousness.

Strawberry Rhubarb Pie
Strawberry Rhubarb Pie

Add the top crust.  I like to roll out my pie crust between two sheets of parchment paper.  It makes it really easy to transfer the crust onto the pie plate without tearing, not to mention easy clean-up.  It also makes it easy for little helpers in the kitchen!!

Strawberry Rhubarb Pie

Add some slits to the top of the pie for the steam to escape or, of course, you can do a lattice crust.  Sprinkle with sugar (or brush with milk and sprinkle with sugar).

Strawberry Rhubarb Pie

Bake that gorgeous beauty up to bubbly perfection!

photo collage showing steps of lining strips of pie crust across the top of a strawberry rhubarb pie to make a basket weave top, rolling pin and knife also present.

The more pies you make, the more you may want to be creative with your top pie crust.  A lattice crust is popular for strawberry rhubarb pie and fun to do.  Roll out your pie crust as you would normally do.  Slice it into even strips.  Place strips across the pie, evenly spaced, all running parallel to each other.  Then, gently fold back sections of strips to lay over the cross strips until you have a woven pie crust.  You can also simply lay your cross strips right over the top of the first set of strips and create a faux lattice weave of sorts.  

overhead photo of pie prepared to bake with aluminum foil wrapped around the crust, wooden rolling pin and strawberries in background

Wrap aluminum foil around the edges of the crust to protect it from overcooking while baking the pie.  Remove the foil in the last 10-15 minutes of baking so that it browns up evenly. Now, bake the pie!

overhead of strawberry rhubarb pie with lattice crust on wooden board with rhubarb stalks and bowl of strawberries

Waaaaaiiit for it to cool.  Waiting for the pie to cool will help it to set up.  Can’t wait?  That’s okay, things will just be a little runnier – just don’t burn your mouth.

Serve up a big slice of this delicious strawberry rhubarb pie with a scoop of ice cream or a big squirt of whipped cream.  Still my favorite after making it year after year.  And now…I’m in love with Strawberry Rhubarb Hand Pies, too! You must try them in hand pie form if you love this combo!

slice of strawberry rhubarb pie on plate with halved fresh strawberries and red/white linen in background

Just a few years ago, I tried strawberry-rhubarb pie for the first time in my life.  My husband’s mom had made it and I was blown away by how delicious it was!  I don’t know why, but I thought maybe it would taste fibrous or bitter or sour.  But, it was sooo good.  Sweet and tart at the same time, the perfect balance.  I remember going home and trying all kinds of pie crust recipes, trying to find the best one.  For some reason, though, I didn’t try replicating that pie.  In the last few months, I’ve come across strawberry-rhubarb pie on several restaurant menus and have been impressed all over again by how much I loved the flavors.

A couple weeks ago, I noticed rhubarb on the grocery store shelves – maybe it’s always there or maybe it’s seasonal, I’m not sure.  But I snatched a handful up and took it home.  It sat in my fridge for a good while before I got brave enough to start searching Pinterest for a recipe.  I found all kinds of methods for making the pie, but they all seemed so complicated.  A quick check-in with my mother-in-law revealed an easy solution:  Betty Crocker.  I pulled out our 1950 copy of the Betty Crocker cookbook and there it was: rhubarb pie and every combination of rhubarb pie.  What I discovered was that no special preparations were needed.  Making strawberry-rhubarb pie was almost identical to any other fruit pie – chop the fruit, mix in sugar and flour, pop in a crust! I have adapted the recipe and added cornstarch to ensure a good set.

Strawberry Rhubarb Pie - so easy to make and SO good.

I made a pie.  It was delicious.  I went to the store and bought more supplies.  I made a lot more pies.  All delicious.

Pie crust:  This is the recipe my mom has used for as long as I can remember.  I’m not a big fan of making pie crust – cutting in the butter or using a food processor, or waiting for the crust to chill – it takes a lot of time.  This recipe is about the easiest and quickest I’ve seen.  Mix together the dry ingredients.  Add in the wet ingredients.  Stir together with a fork until thoroughly mixed.  Separate into two balls.  Roll each ball out to the desired size.

overhead photo of baked strawberry rhubarb pie, a glass bowl of strawberries, a stack of white plates and a red and white linen

Strawberry Rhubarb Pie

Sweet and tangy, the blend of strawberries and rhubarb are the perfect combination for this classic pie and the crust is a cinch with our super simple family recipe!
5 from 4 votes
Print Pin Rate
Course: Dessert
Prep Time: 40 minutes
Cook Time: 45 minutes
Servings: 12
Calories: 328kcal
Author: girlinspired

Ingredients

Pie Filling

  • 4 cups fresh strawberries rinsed and sliced
  • 3 cups fresh rhubarb washed and chopped
  • 1 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 2 tbsp butter (for top of the pie)
  • 2 tbsp cornstarch
  • 1/4 cup orange juice for dissolving cornstarch, can substitute water

Pie Crust

  • 2 1/4 cup all-purpose flour
  • 1 tsp salt
  • 2/3 cup vegetable oil
  • 1/3 cup water

Instructions

  • Preheat oven to 425 degrees.
  • Stir cornstarch into orange juice (or water) until fully dissolved.
  • Sift together flour and salt for pie crust.
  • Combine all pie filling ingredients (except for butter) in a large bowl and mix gently to combine.
  • Make a well in the center of dry crust ingredients and pour oil and water into center.
  • Use a fork to whisk together pie crust ingredients until a dough ball forms.
  • Divide dough ball in half to form a top and bottom crust.
  • Roll out top and bottom crust between two sheets of waxed paper. Place bottom crust into 9" pie plate.
  • Mound filling into bottom pie crust. Add dots of butter evenly over pie filling.
  • Add top pie crust and crimp edges to join top and bottom crust.
  • Brush with milk and sprinkle with granulated sugar (for a sugary crust) OR brush with a mixture of 1 egg yolk +1 tsp. water (for a shiny golden crust).  
  • Add several slashes in the top crust. Protect the crust with aluminum foil around the edges.
  • Bake at 425 degrees for 30 minutes.  Remove the aluminum foil from the crust and continue baking another 10-15 minutes until the crust is browned and the pie filling is bubbly.  
  • Let it cool down.  Serve with vanilla ice cream or whipped cream. 
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 328kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 5mg | Sodium: 213mg | Potassium: 192mg | Fiber: 2g | Sugar: 24g | Vitamin A: 96IU | Vitamin C: 31mg | Calcium: 37mg | Iron: 2mg

Mini Chocolate Cream Pie in Mason Jars

by 14 Comments

Just hearing the words chocolate cream pie have me drooling. This mini chocolate cream pie recipe is made from scratch and is full of all the rich, chocolatey goodness you want in a pie.  Not to mention the crust – I love a pie with Oreo crust, though you could also make this recipe with a graham cracker crust and it would be just as yummy!closeup of chocolate cream pie in mason jars with spoons and text overlay

Grace is a girl that likes to keep me on my toes.  What kind of cupcakes do you want for your ice skating party, Grace?  “Peach Pie.”  Um…it’s January, so….a peach pie that tastes good is going to be hard to come by.  How about some kind of cream pie (HOW AM I GOING TO CARRY AND SERVE PIE AT A BIRTHDAY PARTY??)  She decided on Chocolate Cream Pie and I decided on mini mason jars.  I did not want to try to slice  chocolate cream pie in the middle of a party with 12 kiddies waiting in eager anticipation.  I did have confidence that adults along for the ride would be able to handle a plate of pie, though, so I’ve made a recipe that will give you one whole pie and about 15 jars of mini pie OR two whole pies.Mason jars with pie and spoons

Chocolate cream pie is just really one of the most delicious things (maybe our favorite if we’re not having fruit pie like my Strawberry Rhubarb Pie.  An Oreo cookie crust and that deep, smooth chocolate that you get when you make the pie filling from scratch.  Yum!

step by step photos of making mini chocolate cream pies - scooping cookie crumbles into mason jars, pressing the crumbles down, a swirl of chocolate filing, and finished with a swirl of whipped cream

I prepped all the pies at home minus the whipped cream.  In fact, you can make everything but the whipped cream the day before and store it in your refrigerator.  I whipped up the cream right before we left for the party and filled a big piping bag full.  Once we got to the party place (ice skating rink), I just twisted off all the jar lids and added my whipped cream and decorations – took about 5 minutes total!overhead photo of Mini Chocolate Cream Pie showing a whipped cream swirl and chocolate sprinkles

You can typically find mason jars in a variety of sizes at the grocery store or at your local home store like Target, but if you want to skip running around from store to store, you can find these exact mini mason jars through my referral link here.

Mini Chocolate Cream Pies - so good! Perfect for parties!

Mini Chocolate Cream Pies

4.8 from 5 votes
Print Pin Rate
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Servings: 25
Calories: 471kcal

Ingredients

Oreo Cookie Crust

  • 1 1/2 pkg. Oreo cookies 14.3 oz
  • 3/4 C. butter melted

Filling

  • 1 1/2 C. granulated sugar
  • 1/2 C. cornstarch
  • 1/2 tsp. salt
  • 8 egg yolks
  • 6 cups whole milk
  • 1 - 10 oz. bag dark chocolate chips
  • 1 - 4 oz. box of Baker's unsweetened chocolate squares
  • 1/4 C. butter
  • 1 Tbls. vanilla extract

Topping

  • 1 pint heavy whipping cream
  • 1/2 C. powdered sugar
  • chocolate sprinkles optional

Instructions

  • This recipe yields - 15 4-oz. mason jars PLUS one 9-inch pie or TWO 9-inch pies or 24ish 4-oz. mason jars.
  • Place Oreo cookies into a food processor and pulse until ground.
  • Add 3/4 C. melted butter and continue blending until butter is thoroughly mixed in.
  • Scoop 1/8 C. crust mixture into each mason jar and press down firmly.
  • Spread remaining crust mixture into a pie plate and press firmly and evenly across bottom and sides.
  • Bake jars and/or pie tin in a 350 degree oven for 10-15 minutes until slightly bubbly and beginning to crisp (right about when you can smell it cooking).
  • Hint: Set the jars on a cookie sheet for easy baking and removal.
  • For the filling:
  • Stir together sugar, salt, and cornstarch in a medium size heavy pan.
  • Whisk egg yolks into milk (you may need to work in batches).
  • Add milk mixture to sugar mixture and heat over medium - medium/high heat.
  • Whisk CONSTANTLY until mixture cooks and comes to a low boil (about 10-12 minutes)
  • Turn heat down and continue whisking and cooking until mixture thickens. (about 2 minutes more).
  • Remove from heat.
  • Add in butter, vanilla, chocolate chips, and unsweetened chocolate (chopped into pieces).
  • Stir until melted and smooth.
  • Transfer filling to a large bowl and cover with plastic wrap pressed onto the filling.
  • Cool in the refrigerator for 4-6 hours or until cool.
  • Use a piping bag or gallon size Ziploc bag with a small corner snipped off - fill with chocolate pie filling and pipe into mason jars on top of the crust.
  • Fill cookie crust lined pie plate with remaining chocolate pie filling.
  • Cover pies with jar lids or plastic wrap for several hours or overnight.
  • Just before serving, whip heavy whipping cream (add powdered sugar during last 30 seconds of whipping).
  • Transfer whipping cream into piping bag fitted with coupler and large decorating tip 1M.
  • Pipe a swirl of shipped cream onto each mini pie.
  • Top large pie with swirls or a border of whipped cream.
  • Add chocolate sprinkles if desired and serve!
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 471kcal | Carbohydrates: 51g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 115mg | Sodium: 259mg | Potassium: 258mg | Fiber: 2g | Sugar: 35g | Vitamin A: 693IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 3mg

layered cookie crust, chocolate pie filling and whipped cream swirl in mini mason jars with chocolate sprinkles and silver spoons

Sharing Policy

It is my hope that you will find inspiration on the Girl. Inspired. blog. All photos are copyright protected by Girl. Inspired. If you wish to share something that you have seen here, I am absolutely thrilled! Please use only one picture with a direct link back to the project you are referencing. Thank you so much for your understanding!

Privacy Policy