No-bake pies are basically my love language. I love their simplicity, I love the fact that you do not need to turn on your oven when you make them and I love that they are easy-peasy. Often the filling is made in your food processor or your stand mixer and comes together in seconds. Yes, sometimes your filling requires that you make a cornstarch pudding on the stovetop – but even that could not be easier – and takes very little time. Moreover, no-bake pies are adaptable – you can switch out one flavor of cookie crust for another, or one flavor of filing for another. The only thing I recommend that you ALWAYS do when making a no-bake pie is to top it with more whipped cream than seems necessary. A generous amount of whipped cream is always a good idea.
No-Bake Pie Recipes
NO-BAKE PEANUT BUTTER PIE WITH CHOCOLATE WHIPPED CREAM
The secret to any good cookie crust? A pinch of salt, which brings out the chocolatey flavors. This particular crust is extra-thick, which emphasizes the textural contrast between the crunchy cookies and the creamy filling. You’ll pop it in the freezer to firm up as you make the filling, which tastes deeply of peanuts, with just the right balance of sweet and salty and a little tang from the cream cheese. RECIPE.
DEEP-DISH MASCARPONE FIG PIE WITH GINGER-HAZELNUT CRUST
Purply-brown figs and toasted hazelnuts add earthy flavor to a rich mascarpone cream and a spicy gingersnap crust. You’ll need two large chilled bowls to make the mascarpone filling. RECIPE.
NUTELLA PIE
This no-bake Nutella pie is not only one of the creamiest and tastiest chocolate desserts, it’s also one of the easiest. For this “one-bowl” recipe, your trusted food processor is the only clean up. It wears many hats, first finely grinding cookies for the crust, then whipping up an awfully smooth and silky cream cheese Nutella filling, and finally making a sturdy and long-lasting whipped cream topping. RECIPE.
FROZEN “SWISS” CHOCOLATE No-Bake PIE
if you’re fond of chocolate pudding, dig fudgesicles, appreciate a little nutty crunch with your sweets, and believe dessert really isn’t dessert unless billowy whipped cream is involved, well then I think this frozen “Swiss” chocolate pie o’mine, made with a pre-made, buttery and crumbly, over-the-top delish pie crust, is going to be right up your alley. RECIPE.
“Gala” Grasshopper Pie
The combo of mint and chocolate is one of my all-time faves and has been since childhood, when a single, generous scoop of Baskin Robbins’ mint chocolate chip ice cream atop a sugar cone was my everything. Thus, not surprisingly, every spring it is the green-tinted, mint-chocolate sweets—often with the word “grasshopper” in their description—that I am drawn to developing and eating. And this year is no different: Despite the tumultuous, difficult state of our world, a minty-fresh and deeply chocolatey grasshopper pie has emerged from my kitchen—and I’m hoping it will do so from yours, too, sometime soon. RECIPE.
Milk Chocolate Peanut Butter Cup for a Crowd
Peanut butter is a fantastically versatile ingredient, particularly when it comes to feeding kids. I mean, toast with peanut butter, sliced bananas and a drizzle of honey for breakfast on the first day of school is not-only kid friendly and scrumptious, but nutritious, as well. As is a peanut butter sandwich with grape jelly tucked into a lunchbox. And, yes, even the giant milk chocolate peanut butter cup sitting on the kitchen counter for your littles to enjoy post-school has protein, fiber AND unsaturated fats in every bite, not to mention the fact that after the kids taste it, you will hence be known for all eternity as “super mom.” RECIPE.
BLACK BOTTOM COCONUT CREAM No-Bake PIE
Black bottom coconut cream pie. Sounds delicious, right? I adore coconut, particularly when coupled with chocolate. This no-bake pie is super easy to make — I mean, we’re talking about a no-bake crust here. Not only that but, because it’s a cream pie, it only has three components: crusts, filling (pudding) and topping. So what are you waiting for? RECIPE.
BLACK BOTTOM BANOFFEE No-Bake PIE
This black bottom banoffee pie surpasses even my wildest expectations. I went deep-dish on this here bad-boy (ie extra thick layers of each component) and still the bananas shine, the toffee is soft, chewy and uber caramel-y, the whipped cream its perfect foil, and enveloping the whole thing in a crust of chocolate cookies? Sheer brilliance. RECIPE.