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Oil Pie Crust

November 30, 2020 by girlinspired 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!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: dairy free pie crust, no butter pie crust, oil pastry crust, oil pie crust, oil pie crust recipe
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 10
Calories: 228kcal

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

Filed Under: Desserts, Food and Recipes Tagged With: pie, vegetable oil

The Best Chocolate Cream Pie

May 20, 2020 by girlinspired 2 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.

Making the Oreo Cookie Crust

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

Print Pin Rate
Course: Dessert
Keyword: chocolate cream pie
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

Filed Under: Desserts, Food and Recipes Tagged With: chocolate, Oreos, pie

Easy Strawberry Rhubarb Pie

July 11, 2019 by girlinspired 22 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’m also sharing my mom’s pie crust recipe that could absolutely not be simpler or quicker to prepare. Enjoy! You might also love our Strawberry Rhubarb Crisp or Strawberry Shortcake. Not a fruit pie fan? Try this decadent chocolate cream pie recipe instead!

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

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 PieI 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.

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 PieAdd your sugar.  About a cup. And your flour – 1/2-1 cup. After making this 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.  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 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 photo of baked strawberry rhubarb pie, a glass bowl of strawberries, a stack of white plates and a red and white linen

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.

baked strawberry rhubarb pie, a glass bowl of strawberries, a stack of white plates

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. 

photo of baked strawberry rhubarb pie, a plated slice of pie with vanilla ice cream on top, a glass bowl of strawberries, a stack of white plates and a red and white linen

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!
Print Pin Rate
Course: Dessert
Keyword: rhubarb, strawberry rhubarb pie, strawberry shortcake
Prep Time: 40 minutes
Cook Time: 45 minutes
Servings: 12
Calories: 328kcal

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

 

strawberry and rhubarb pie filling in raw pie crust with text overlay

And…back to the backstory/original post….

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!

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.

 

Filed Under: Desserts, Food and Recipes Tagged With: backyard garden, garden, pie, rhubarb, strawberry

Mini Chocolate Cream Pie in Mason Jars

January 18, 2015 by girlinspired 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

4.75 from 4 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

Filed Under: Desserts, Food and Recipes Tagged With: chocolate, mason jars, Oreos, pie, whipped cream

Pumpkin Pie Cupcakes

October 31, 2013 by girlinspired 15 Comments

Pumpkin pie filled cupcakes with cream cheese icing!

If you’re watching your waistline this holiday season, you best click on because these pumpkin pie cupcakes are irresistible.  The pumpkin cake is moist and just dense enough to hold a center of pumpkin pie-like filling before being topped with homemade cream cheese frosting.  De-lic-ious!

Pumpkin pie filled cupcakes with cream cheese icing!

The cupcake batter was made by adding several ingredients to a 2-layer cake mix.  After partially filling the cupcake tins, I piped about a tablespoon of filling into the center of each tin of batter.  The cupcakes with filling bake up together.

Pumpkin pie filled cupcakes with cream cheese icing!

Cream cheese frosting is so easy to whip up and is the absolute best compliment to these cupcakes.  If you ice big swirls of frosting onto the cupcakes, you’ll probably need a plate and fork to eat them – they’re a little top heavy once you start eating, but look so pretty, particularly with a little sprinkle of cinnamon.

Pumpkin pie filled cupcakes with cream cheese icing!

Pumpkin pie filled cupcakes with cream cheese icing!

I preferred the cupcakes with just a single swirl of icing.  My husband and I were in disagreement about this as he was loving the big mound of frosting!  However you like them finished off, this recipe is not to be missed!

Pumpkin pie filled cupcakes with cream cheese icing!

Pumpkin Pie Cupcakes

Cupcake Batter:

1 box of white cake mix

2 eggs

1/2 can of pumpkin puree (7.5 oz.)

1 teaspoon cinnamon

1/4 teaspoon cloves

1/2 cup water

Instructions:  Mix together all ingredients on low speed for 30 seconds.  Beat on med-high speed for about 2 minutes.  Preheat oven to 350 degrees.  Place cupcake liners in a muffin tin.  Fill liners with cupcake batter about 1/2 full.  Set aside while preparing filling (do not cook yet!!)

Cupcake Filling:

8 oz. cream cheese (softened)

1/3 cup granulated sugar

1/4 cup pumpkin puree

1 egg

1/2 teaspoon cinnamon

dash cloves and nutmeg

pumpkin pie filling in the center of pumpkin cupcakes!

Instructions:  Beat all ingredients together.  Place in piping bag and pipe into the center top of each unbaked cupcake.  Pipe no more than 1 tablespoon of filling into each cupcake and try to keep the filling toward the top.  Place entire muffin tin into 350 degree oven and bake for approximately 15 minutes or until the centers are set and the cake portion of the cupcake springs back when you press it gently with your finger.  Allow cupcakes to cool completely.

Cream Cheese Frosting:

8 oz. cream cheese (softened)

6 Tablespoons butter (softened)

2 teaspoons vanilla

2-3 cups of powdered sugar

Instructions:  Beat together cream cheese, butter, and vanilla.  Gradually beat in powdered sugar until light and fluffy and desired consistency.  Add more powdered sugar as needed.  Place in large piping bag and pipe a single layer swirl using tip 1M onto each cooled cupcake.

Pumpkin pie filled cupcakes with cream cheese icing!

Enjoy!

Filed Under: Desserts, Fall, Food and Recipes, Holiday Inspiration Tagged With: cream cheese, cupcakes, pie, pumpkin

Mud Pie – Make it!!

March 1, 2013 by girlinspired 20 Comments

Get ready to indulge in this delicious ice cream mud pie recipe that you can make and eat right at home! Mocha almond fudge ice cream meets buttery Oreo cookie crust in this indulgent pie complete with chocolate ganache, whipped cream, and toasted almonds.
mud pie with whipped cream border and chocolate drizzle/toasted almonds on top, sitting on doily and cream cake stand on blue polka dot tableclothI started making mud pie many years ago after our favorite restaurant that served it had shut down.  An Oreo cookie crust is my absolute favorite, but I love coffee almost as much.  This pie pairs the best flavors – coffee, chocolate, and roasted almonds – mmmmm!  The cookie crust is topped with a layer of rich chocolate ganache, then topped with coffee ice cream before popping into the freezer to get nice and solid.  Lightly sweetened whipped cream and roasted almonds top this delicious pie.

Mud Pie Ingredients:

  • 1/2 package of Oreo cookies – crushed (food processor works best)
  • 1/4 C. melted butter
  • 4 ounces chocolate chips
  • 2/3 C. heavy whipping cream
  • 1 container of coffee or mocha almond fudge ice cream
  • 1 cup heavy whipping cream – whipped with 2 T. powdered sugar to sweeten
  • almonds – chopped and roasted/toasted

 How to Make this Mud Pie Recipe:

Step 1:  Crush your Oreo cookies and mix together with the melted butter.  Press into a pie plate – I like to use the disposable tin plates because you can pop the pie out for serving and it leaves a pretty fluted edge along the crust.  Bake crust at 350 degrees for 10-15 minutes – it will start to smell yummy and get crispy.  Cool crust.  
Step 2:  Make chocolate ganache by heating 2/3 cup heavy cream.  Pour it over the chocolate chips, and then whisk the melty mixture until smooth.  Pour a 1/4-inch layer of ganache in the cooled cookie crust and spread across the bottom of the crust.  Chill in the freezer for 15 minutes.  
Step 3:  Meanwhile, set out the container of ice cream to soften – you want it soft enough to spread, but not melted.  Mound the ice cream into your chilled crust and spread gently into a domed pie shape.  Return to the freezer for at least 1 hour, or until ready to serve.  
Step 4:  Whip 1 cup of heavy cream and 1 tablespoon of powdered sugar until soft peaks form. Pipe whipped cream in the center and around the perimeter of the pie.  Drizzle warmed ganache over the top.  
Step 5:  Chop almonds and roast them at 350 degrees in the oven until they are browned and toasty.  Cool before sprinkling over the top of the pie.  Serve immediately.

More Desserts to Try

The Very Best Double Chocolate Cake

Lemon Rolls with Citrus Cream Cheese Icing

 

mud pie with whipped cream border and chocolate drizzle/toasted almonds on top, sitting on doily and cream cake stand

Mud Pie Recipe

Mocha almond fudge ice cream meets buttery Oreo cookie crust in this indulgent pie complete with chocolate ganache, whipped cream, and toasted almonds.
Print Pin Rate
Course: Dessert
Keyword: ganache, mocha almond fudge ice cream, mud pie recipe
Prep Time: 30 minutes
Servings: 8
Calories: 880kcal

Ingredients

Crust

  • 7 oz. Oreo cookies
  • 1/4 cup melted butter

Ganache

  • 4 oz. semi-sweet chocolate chips
  • 2/3 cup heavy whipping cream

Topping

  • 1/2 gallon mocha almond fudge or coffee ice cream softened
  • 1/2 cup almonds toasted and chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Crush Oreo cookies in food processor and mix together with the melted butter.  Press into a pie plate. Bake crust for 10-15 minutes until toasted. Cool.
  • Make chocolate ganache by heating 2/3 c. heavy cream.  Pour cream over the chocolate chips. Whisk until smooth.  
  • Pour a 1/4-inch layer of ganache in the cooled cookie crust and spread across the bottom.  Chill in the freezer for 15 minutes. 
  • Set out container of ice cream to soften - soft enough to spread, but not melted.  Mound the ice cream into your chilled crust and spread gently into a domed pie shape.  Return to the freezer for at least 1 hour, or until ready to serve.
  • Whip 1 c. heavy cream and 2 T. powdered sugar. Pipe whipped cream in the center and around the perimeter of the pie.  
  • Drizzle warmed ganache over the top. 
  • Chop almonds and roast them at 350 degrees in the oven until they are browned and toasty.  
  • Cool before sprinkling over the top of the pie.  Serve immediately.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 880kcal | Carbohydrates: 94g | Protein: 14g | Fat: 54g | Saturated Fat: 29g | Cholesterol: 124mg | Sodium: 354mg | Potassium: 801mg | Fiber: 6g | Sugar: 76g | Vitamin A: 1460IU | Vitamin C: 2mg | Calcium: 310mg | Iron: 6mg

 

Filed Under: Desserts, Food and Recipes, Holiday Inspiration, Popular Posts, Valentine's Day Tagged With: coffee, family stories, ice cream, Oreos, pie

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