It’s no secret that brownies are my favorite dessert. So naturally, I had to find a way to level up my brownie game with this delicious, from-scratch brownie pie.

Yes, you heard correctly. An extra-fudgy, rich & chocolatey brownie filling is baked inside a buttery homemade pie crust for true dessert nirvana.

This brownie pie recipe is easy to make, and perfect served with a scoop of homemade vanilla ice cream – or homemade chocolate ice cream for my true chocolate people out there.

Brownie Pie Ingredients & Substitutions

• For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
• Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Light Brown sugar. dark brown sugar also works well.
• Salted butter. Unsalted butter works well in this recipe.
• Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.

How to Make Brownie Pie

Let’s walk through the steps of this recipe together! Don’t forget to watch the video as well.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance. Refer to this pie crust recipe for more detailed instructions, FAQs, etc.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

Then, add the butter and ice water and process until the ingredients start to stick together.

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

Note: You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.  

Gently place the crust into pie plate and crimp the edges.

Put the formed crust into the refrigerator to chill while you make the filling.  

Make the brownie pie filling

Once the pie crust is prepared, or while it’s chilling, make the brownie pie filling.

Begin by combining the dry ingredients: flour, cocoa powder, espresso powder and salt in a small bowl.

Then, in a separate, large bowl, beat the eggs eggs for 1 minute (until light).

Then add the granulated sugar and brown sugar to the eggs and beat for an additional minute until dissolved.

Next, add the melted butter and vanilla and stir to combine.

Once the mixture is smooth, stir in in dry ingredients until fully incorporated.

Finally, fold In the chocolate chips.

Assemble/Bake

Once the batter is finished, pour the brownie pie filling into the prepared pie crust.

Then, bake the brownie pie on the bottom rack in the preheated oven for 35 to 40 minutes until the top is set and only slightly jiggly in the center. I suggest using a pie crust shield if you notice the outer crust is browning too much.

After the pie is baked, let it cool slightly (at least 30 minutes) before cutting and serving. It is more gooey if you serve it warm, but it holds up better when sliced if you let it cool.

Serve

Serve the brownie pie slightly warm with vanilla ice cream or chocolate ice cream. Or you can add a dollop of homemade whipped cream, or chocolate whipped cream!

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Brownie Pie Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Brownie Pie Recipe

This brownie pie recipe is a chocolate lover's dream. A rich, from-scratch brownie filling is baked inside a buttery pie crust. It's perfectly fudgy with a crackly top, and best served a la mode, of course.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Chilling/Cooling 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 14 Servings

Calories 361kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• pie dish
• pie crust shield
• KitchenAid Mixer
• spatula
• glass batter bowl

Ingredients

Crust:

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 Tablespoon sugar
• ½ cup butter chilled
• 3-4 Tablespoons ice water

Brownie Filling

• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ¼ teaspoon espresso powder
• ¼ teaspoon fine sea salt
• 3 large eggs
• ½ cup granulated sugar
• ¾ cup brown sugar
• ¾ cup salted butter (melted)
• 2 teaspoons vanilla
• 1 cup chocolate chips (6 oz)

US Customary – Metric

Instructions

Make the pie crust

• Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
• Add the butter and ice water and process until the ingredients start to stick together.
• Dump the dough out onto a large surface and gather together and form a flat round disc.
• Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.
• Gently place the crust into pie plate and crimp the edges.
• Put the formed crust into the refrigerator to chill while you make the filling.

Make the brownie filling

• In a small bowl combine flour, cocoa powder, espresso powder and salt.
• Beat eggs for 1 minute (until light).
• Add granulated sugar and brown sugar and beat for an additional minute until dissolved.
• Add melted butter and vanilla and stir to combine.
• Beat in dry ingredients until smooth.
• Fold In chocolate chips.

Assemble/Bake

• Pour the filling into the pie crust.
• Bake on the bottom rack in the preheated oven for 35 to 40 minutes until top is set and only slightly jiggly in the center.
• Let cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.

Video

Notes

Ingredient Substitution Notes

For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.

• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
• Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
• Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Light Brown sugar. dark brown sugar also works well.
• Salted butter. Unsalted butter works well in this recipe.
• Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.

Serve

After the pie is baked, let it cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.  

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Reheat

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Nutrition

Serving: 1slice | Calories: 361kcal | Carbohydrates: 41g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 240mg | Potassium: 75mg | Fiber: 1g | Sugar: 28g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

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I am passionate about taking things that many people make using boxed mixes, and creating an even more delicious version made from scratch. This chocolate pudding pie is no exception.

Adapted from my recipe for the best chocolate pudding (ever), you won’t find any boxed mixes in this pudding pie.

It’s rich, silky smooth and irresistibly creamy. Served in an Oreo pie crust and topped with homemade whipped cream or chocolate whipped cream– you will experience true dessert bliss with every bite!

Chocolate Pudding Pie: Ingredients & Substitutions

• Oreo crust: I love this pudding pie made with an Oreo crust – use gluten-free Oreos to make it gluten-free. You can also make a graham cracker crust, or bake this flaky pie crust (the best), let it cool then fill it with the pudding filling.
• Heavy cream. This recipe uses heavy cream in two ways – one whipped and one as a liquid. I don’t suggest substituting the cream.
• Whole milk. half and half or additional heavy cream and good substitutes for whole milk.
• Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
• Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
• Salted Butter. Unsalted butter works well.
• Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.

How to Make Chocolate Pudding Pie

Let’s walk through how to make this pudding pie recipe, and don’t forget to watch the video.

Make the crust

Begin by making the Oreo pie crust. Mix together the ingredients in a large bowl (note: I have an entire post dedicated to how to make an Oreo pie crust, check it out for further instructions)!

Then, form the crust into a pie dish and bake for 8 minutes. You will need to let it cool completely before using it in this recipe.

You can speed up the cooling process by putting the crust in the freezer, refrigerator, or outside on a cold day!

Make the chocolate pudding pie filling

While the crust is chilling, make the filling.

Begin by sifting the cornstarch and cocoa powder together into a large bowl.

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat 1 cup of the heavy whipping cream until stiff peaks form. Then, set aside the whipped cream in the refrigerator. 

Next, bring the milk, remaining 1 cup heavy cream, sugar, salt, cornstarch and cocoa powder to a boil in a 5-quart saucepan, whisking constantly.

Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.

When the mixture has thickened, turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and the mixture is smooth.

Then, transfer the pudding mixture to a glass bowl and cool to room temperature, stirring every 5 minutes to release heat.

You can speed up this process by putting the bowl over another bowl filled with ice and cold water, just make sure no water gets into the pudding. Or, you can put the bowl in the refrigerator and stir.

Once the mixture has cooled, fold in the whipped cream.

Then, pour the chocolate pudding pie filling into the baked and cooled Oreo pie crust.

Chill the chocolate pudding pie for at least 12 hours, preferably overnight.

Then, top it with homemade whipped cream or chocolate whipped cream, if desired. You can decorate it with chocolate curls, chocolate sprinkles, etc. You can chill it again after decorating, or serve it immediately.

Serve

Slice the pie and serve it chilled. After serving, return the pie to the refrigerator so it stays chilled.

Store

Store leftover chocolate pudding pie in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.

Freeze

This chocolate pudding pie freezes well in one of two ways:

1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

FAQ

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chocolate Pudding Pie Recipe

This chocolate pudding pie is made from scratch with no boxed pudding mixes. It's a rich, creamy and decadent dessert perfect for any occasion.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling 12 hours hours

Total Time 12 hours hours 40 minutes minutes

Servings 14 Servings

Calories 223kcal

Author Laura

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• spatula
• heavy-bottomed saucepan
• whisk
• pie dish
• Food processor
• mixing bowls

Ingredients

• Oreo crust
• 2 cup heavy cream divided
• 1 cup whole milk
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ cup cocoa powder
• Pinch sea salt
• 2 tablespoons salted butter
• 4 oz semisweet chocolate 3/4 cup
• 1 teaspoon pure vanilla extract
• homemade whipped cream (or chocolate whipped cream)

US Customary – Metric

Instructions

• Make the oreo pie crust, let cool completely.
• Sift together cornstarch and cocoa powder.
• In the bowl of a standing mixer fitted with the wire whisk attachment, beat 1 cup of the heavy whipping cream until stiff peaks form. Set aside in the refrigerator.
• In a 5-quart saucepan, bring the milk, remaining 1 cup heavy cream, sugar, salt, cornstarch and cocoa powder to a boil, whisking constantly.
• Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.
• Turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and smooth.
• Transfer the pudding mixture to a glass bowl and cool to room temperature, stirring every 5 minutes to release heat.
• Fold in the whipped cream.
• Pour into pie crust.
• Chill for at least 12 hours, preferably overnight.
• Top with homemade whipped cream.

Video

Notes

Ingredient Notes/Substitutions

• Oreo crust: I love this pudding pie made with an Oreo crust – use gluten-free Oreos to make it gluten-free. You can also make a graham cracker crust, or bake this flaky pie crust (the best), let it cool then fill it with the pudding filling.
• Heavy cream. This recipe uses heavy cream in two ways – one whipped and one as a liquid. I don’t suggest substitutions for the cream.
• Whole milk. half and half or additional heavy cream and good substitutes for whole milk.
• Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
• Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
• Salted Butter. Unsalted butter works well.
• Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.

Store

Store leftover chocolate pudding pie in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.

Freeze

This chocolate pudding pie freezes well in one of two ways:

1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 15g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 30mg | Potassium: 129mg | Fiber: 1g | Sugar: 12g | Vitamin A: 582IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

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I use an Oreo crust so often in my baking. This crispy, buttery Oreo cookie crust is the perfect “cushion” for recipes like chocolate cheesecake, Oreo pie, and the list go on and on!

This Oreo pie crust is easy to make with 3 simple ingredients. I prefer the flavor and texture of this recipe to the homemade, pre-packaged crusts by leaps and bounds! Also, try this graham cracker crust – yum!

Oreo Crust: Ingredients & Substitutions

• Double Stuffed Oreos. My husband is a pretty strict “double stuf only” guy. So since we usually only have that variety of cookie in our house, that’s what we use. You can use any flavor or type of Oreo (maybe minus the mega stuffed) from regular, to gluten-free Oreos to the special flavors like golden Oreos or chocolate cream! You can even use Trader Joe’s JoJo’s if you prefer. Any chocolate sandwich cookie will suffice.
• Granulated sugar. Use regular white sugar or organic cane sugar.
• Salted Butter. melted coconut oil also works to make this recipe vegan. Also unsalted butter and ghee.

How to Make an Oreo Pie Crust

This recipe is really simple. You can use it in many ways, and can either bake it or freeze it before filling. Don’t forget to watch the video for extra support.

Begin by putting the Oreo cookies in a food processor fitted with an “S” blade.

Then, process the cookies until they reach the texture of fine crumbs.

You may need to pause, scrape down the side or loosen any cookies that got stuck on the blades, then continue processing.

If you don’t have a food processor you can use a blender and pulse until the cookies reach the correct consistency.

Or you can put the Oreos in a plastic bag, leaving the bag about 1/4 of the way open (for air to escape). Then use a rolling pin and roll it over the cookies in the bag until they are crushed to a fine, flour-like consistency.

Then, transfer the Oreo crumbs to a large bowl and add the granulated sugar and melted butter.

Next, stir the mixture until it clumps together and the ingredients are evenly distributed.

Then, transfer the mixture to a 9″ round pie dish.

Press it into the bottom and halfway up the sides of the pie dish.   

At this point, you can use it in one of three ways:

One (Bake it): Bake the pie crust for 8 minutes until slightly puffed. Then Remove it from the oven and cool completely before filling it with your preferred fillings (like this Oreo pie, or French Silk Pie)

Two (Cheesecake): Spread it into the bottom & up the sides of a cheesecake pan, fill with cheesecake filling and bake according to the recipe (such as Oreo cheesecake and chocolate cheesecake).

Three (No-bake Oreo Crust): You do not have to bake this crust. If you want to use it in a no-bake recipe and not turn on your oven at all, follow this method:

Freeze the assembled Oreo crust until hardened. Then spread your desired filling over the crust. I use this method when I make no-bake chocolate cheesecake.

Ways to use an Oreo Crust

Here are some delicious suggestions as ways to use this Oreo pie crust recipe:

• Obviously, it’s perfect for this Oreo Pie!
• Make a chocolate/peanut butter delight but using it as the crust for this Peanut Butter Pie.
• Use it as a crust for French Silk Pie, or this Vegan Chocolate Pie (Oreos are vegan).
• We use it to make the best chocolate cheesecake ever.
• Try it with this from-scratch chocolate pudding pie filing.
• Simply fill it to the brim with homemade whipped cream or chocolate whipped cream– yum!

Store

Store leftover pie made with this Oreo crust in an airtight container for up to 5 days in the refrigerator, or up to 2 months in the freezer.

Freeze

You can store this Oreo crust – unfilled – wrapped tightly in plastic wrap in the freezer for up to 2 months before using. This is a great way to make it ahead of time during the busy holiday season.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Oreo Pie Crust Recipe

This Oreo pie crust recipe is easy to make with three ingredients in five minutes! It's a delicious crust for all sorts of desserts like pies, cheesecakes, etc.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Cooling 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 Servings

Calories 143kcal

Author Laura

Cost $5

Equipment

• Food processor
• measuring spoons
• pie dish

Ingredients

• 22 Double Stuffed Oreo Cookies about 2 cups
• 2 Tablespoons granulated sugar
• 4 Tablespoons salted butter melted

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F (190 degrees C).
• Put Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
• Transfer the Oreo crumbs to a large bowl.
• Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.
• Press the mixture into the bottom and halfway up the sides of a 9” round pie dish.
• Bake for 8 minutes until slightly puffed.
• Remove from oven and cool completely, then use in your favorite no-bake pie recipes.

Video

Notes

If you use it for a cheesecake: Spread it into the bottom & up the sides of a cheesecake pan, fill with cheesecake filling and bake according to the recipe (such as chocolate cheesecake).

No-Bake Oreo Crust: You do not have to bake this crust. You can, instead, freeze the assembled Oreo crust until hardened. Then spread your desired filling over the crust. I use this method when I make no-bake chocolate cheesecake.

Ingredient Substitutions/Notes

• • Double Stuffed Oreos. You can use any flavor or type of Oreo (maybe minus the mega stuffed) from regular, to gluten-free Oreos to the special flavors like golden Oreos or chocolate cream! You can even use Trader Joe’s JoJo’s if you prefer. Any chocolate sandwich cookie will suffice.

• • Granulated sugar. Use regular white sugar or organic cane sugar.

• • Salted Butter. melted coconut oil also works to make this recipe vegan. Also unsalted butter and ghee.

Store/Freeze

Store leftover pie made with this Oreo crust in an airtight container for up to 5 days in the refrigerator, or up to 2 months in the freezer.

You can store this Oreo crust – unfilled – wrapped tightly in plastic wrap in the freezer for up to 2 months before using. This is a great way to make it ahead of time during the busy holiday season.

Ways to use an Oreo Crust:

• It’s perfect for this Oreo Pie!
• Use it as the crust for this Peanut Butter Pie.
• It’s a great crust for French Silk Pie, or this Vegan Chocolate Pie (Oreos are vegan).
• We use it to make the best chocolate cheesecake ever.
• Try it with this from-scratch chocolate pudding pie filing.
• Simply fill it to the brim with homemade whipped cream – yum!

Nutrition

Serving: 1slice | Calories: 143kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 115mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 117IU | Calcium: 6mg | Iron: 3mg

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Chocolate Pudding Pie

In this recipe – pie and chocolate chip cookies join forces to make this irresistibly chocolate chip cookie pie (known to some as toll house pie).

A gooey chocolate chip cookie filling is baked in a buttery pie crust for an absolutely show-stopping treat.

Serve it warm with homemade vanilla ice cream or a dollop of whipped cream for true dessert nirvana.

Cookie Pie: Ingredients & Substitutions

• For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
• Eggs. I don’t recommend substitutions for the eggs.
• Granulated sugar. White sugar or organic cane sugar are both great choices.
• Light brown sugar. For a richer, molasses taste use dark brown sugar.
• Pure vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean can be used in place of extract.
• Salted butter. Unsalted butter is a great choice, I just suggest increasing the salt by 1/4 teaspoon.
• All-purpose flour. Use gluten-free all-purpose baking flour to make the filling gluten-free.
• Semisweet chocolate chips. really any variety of chocolate works, milk, dark, semisweet, discs, chopped chocolate bars, etc.

How to Make Cookie Pie

Let’s walk through the steps of this recipe together, and don’t forget to watch the video.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

Then, add the butter and ice water and process until the ingredients start to stick together.

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

Roll out the Pie dough

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll it into a circle, about ¼ inch thick.  

Then, gently place the crust into pie plate and crimp the edges.

Put the formed crust into the refrigerator to chill while you make the filling.

Make the cookie pie filling

Once the crust is prepared, it’s time to make the filling! Begin by using a Use a standing mixer fitted with the wire whisk attachment or a handheld mixer to beat the eggs for 1 minute, or until light and foamy.

Then, add the vanilla, brown sugar and white sugar and beat for 2 minutes.

Next, beat in the melted butter until smooth.

Then, add the flour and sea salt and stir beat on medium speed until combined.

Finally, stir in the chocolate chips until they are evenly distributed throughout the batter.

Assemble & Bake

Pour the cookie pie filling into the prepared pie crust.

Then, place a pie crust shield around the outside of the pie (or line the outside of the pie with foil to cover the crust).

Bake the chocolate chip cookie pie on the bottom rack in the preheated oven for 45-50 minutes, or until the pie is set and just barely wobbly (a cake tester inserted in the center will come out clean).

Remove the pie crust shield in the last 5-10 minutes of baking if the crust isn’t lightly browned yet.

Serve

Let the pie cool and serve slightly warm with vanilla ice cream. If it seems a little jiggly when it first comes out of the oven, rest assured that it firms up as it cools.

Store/freeze

Store leftovers in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to warm to restore the freshly baked gooey texture!

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chocolate Chip Cookie Pie
 Recipe

This chocolate chip cookie pie is essentially a large, gooey chocolate chip cookie served in a buttery pie crust. Serve it warm with vanilla ice cream for a crowd-pleasing dessert.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Chilling (Pie Crust) 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 12 Servings

Calories 423kcal

Author Laura

Cost $8

Equipment

• KitchenAid Mixer
• pastry cutter
• measuring spoons
• measuring cups
• spatula
• pie dish
• pie crust shield
• hand mixer
• Food processor

Ingredients

Crust

• 1 ¼ cups all-purpose flour
• ¼ tsp fine sea salt
• 1 Tablespoon granulated sugar
• ½ cup salted butter chilled and diced into ½” cubes
• 4 Tablespoons ice water

Cookie Pie Filling

• 2 large eggs
• ½ cup granulated sugar
• ¾ cup light brown sugar
• 2 tsp pure vanilla extract
• ¾ cup* salted butter melted
• ½ cup all-purpose flour
• ½ tsp fine sea salt
• 1 cup semisweet chocolate chips

US Customary – Metric

Instructions

Make the pie crust**

• Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
• Add the butter and ice water and process until the ingredients start to stick together.
• Dump the dough out onto a large surface and gather together and form a flat round disc.
• Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll it into a circle, about ¼ inch thick.
• Gently place the crust into pie plate and crimp the edges.
• Put the formed crust into the refrigerator to chill while you make the filling.

Make the cookie filling

• In the bowl of a standing mixer fitted with a wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs for 1 minute, or until light and foamy.
• Add the vanilla, brown sugar and white sugar and beat for 2 minutes.
• Then, beat in the melted butter until smooth.
• Next, add the flour and sea salt and stir beat on medium speed until combined.
• Stir in chocolate chips.

Assemble & Bake

• Pour the cookie filling into the prepared pie crust.
• Place a pie crust shield around the outside of the pie (or line the outside of the pie with foil to cover the crust).
• Bake on the bottom rack in the preheated oven for 45-50 minutes, or until the pie is set and just barely wobbly (a cake tester inserted in the center will come out clean). Remove the pie crust shield in the last 5-10 minutes of baking if the crust isn’t lightly browned yet.
• Let cool and serve slightly warm with vanilla ice cream.

Video

Notes

*¾ salted butter equals 12 Tablespoons. 

* *You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

Ingredient Substitutions/Notes

For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.

• Eggs. I don’t recommend substitutions for the eggs.
• Granulated sugar. White sugar or organic cane sugar are both great choices.
• Light brown sugar. For a richer, molasses taste use dark brown sugar.
• Pure vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean can be used in place of extract.
• Salted butter. Unsalted butter is a great choice, I just suggest increasing the salt by 1/4 teaspoon.
• All-purpose flour. Use gluten-free all-purpose baking flour to make the filling gluten-free.
• Semisweet chocolate chips. really any variety of chocolate works, milk, dark, semisweet, discs, chopped chocolate bars, etc.

Store/freeze

Store leftovers in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

Reheat in the microwave or in the oven set to warm to restore the freshly baked gooey texture!

Nutrition

Serving: 1slice | Calories: 423kcal | Carbohydrates: 45g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 314mg | Potassium: 140mg | Fiber: 2g | Sugar: 28g | Vitamin A: 638IU | Calcium: 34mg | Iron: 2mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

My favorite thing about the fall is that it’s apple season. So, I found it fitting to share our family’s favorite Apple Crumb Pie Recipe with you (also try this apple crisp, homemade caramel apples, and these easy cinnamon apples).

I prefer a crumb topping on my pies instead of a double pie crust (click here for a double-crust apple pie). It’s buttery, sugary crumbly texture is just irresistible! And it’s easy to sprinkle on the top instead of form into shapes (like a lattice).

This homemade Apple Crumb Pie recipe uses only a few, simple ingredients, allowing the taste of the apples to really shine. It’s the perfect dessert for Thanksgiving (along with these Thanksgiving recipes) or any time of the year.

Fun fact, this was the very first Thanksgiving dessert recipe I shared when I started my blog in 2016.

Apple Crumb Pie: Ingredient Substitutions 

• Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
• All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
• Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
• Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

How to make Apple Crumble Pie

Let’s walk through this recipe together, and don’t forget to watch the video.

Make the Crust

Since this apple crumble pie is homemade, begin by making the crust. I always make pie crust because it’s easy and delicious (like in this French Silk pie and this Pumpkin Pie).

Whether you use a food processor or a good old-fashioned pastry cutter, making this all-butter pie crust recipe literally takes 5 minutes. It is super easy and tastes so much better than the store-bought crusts. Halve the recipe and follow the instructions here: Butter Pie Crust.

The crust needs to be chilled for at least 1 hour or overnight. Wrap it tightly in plastic wrap and put it in the fridge.

After chilling, roll out the dough. I suggest using your pie plate to measure the dough to make sure I rolled it large enough.

Then, form it into the pie dish and crimp the sides with your thumb and pointer finger (see the video).

Make the Apple Crumble Pie Topping

While the pie crust is chilling, make the crumble topping. Begin by combining the dry ingredients in a large bowl.

Then, cut in the softened butter with a fork or pastry cutter, or with your hands.

The topping should look like the photo below, well-mixed with large crumbs. Set it aside until you assemble the pie.

Make the Apple Crumble Pie Filling

I suggest making the apple filling with the dough is chilling as well. Begin by peeling, coring and slicing the apples and placing them in a microwave-safe bowl.

Then, cook the apples in the microwave for 5 minutes, until they are soft to the touch.

Once they finish cooking, transfer them to a colander to drain any excess water.

While the apples are cooking, combine the dry filling ingredients (sugar, flour, cinnamon, and nutmeg) in a small bowl.

After the apples have been drained and cooled slightly, add the dry filling mixture and stir to combine.

Assemble the Apple Crumb Pie

Once all the components are ready, it’s time to assemble the pie. Pour the apple filling into the prepared pie crust.

Then, evenly sprinkle the crumble topping over the apple filling.

Bake & Cool

Cover the crust with a pie crust shield and bake in the preheated oven for about one hour.

You know this Apple Crumble Pie is done when the filling starts to bubble and the top is a delicious golden-brown.

This pie is best after it has cooled until it’s just barely warm. I recommend letting it cool on a wire rack for at least 3 hours, preferably longer.

Serve

Serve this apple crumble pie with a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream for a perfect fall treat.

Store

Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Freeze

This pie freezes very well! There are 2 ways to freeze this recipe:

1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2.  Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Recipe FAQs

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Apple Crumble Pie

This apple crumble pie recipe is a delicious twist on classic apple pie! A delicious apple filling sits between a flaky pie crust and buttery crumble topping. Serve with a scoop of vanilla ice cream for the perfect fall dessert.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 3 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12 Servings

Calories 337kcal

Author Laura

Cost $9

Equipment

• measuring spoons
• measuring cups
• spatula
• pie dish
• pie crust shield
• rolling pin
• pie crust shield

Ingredients

Pie Crust

• 1 ¼ cups all-purpose flour
• ½ tsp fine sea salt
• 1 Tablespoon granulated sugar
• ½ cup salted butter
• ¼ cup water (ice cold)

Filling

• 4 pounds apples (peeled, cored and sliced – 9 to 10 cups apples)
• ½ cup granulated sugar
• 3 Tablespoons all-purpose flour
• 1 ½ teaspoons ground cinnamon

Topping

• 6 Tablespoons salted butter (softened)
• ⅓ cup granulated sugar
• ¾ cup all-purpose flour
• ½ tsp ground cinnamon
• ¼ tsp fine sea salt

US Customary – Metric

Instructions

Make the Pie Crust:

• Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
• Add the butter (or earth balance) and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. 
• Remove dough from processor (will be crumbly) and form into a ball.
• Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

Make the Crumble Topping:

• In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
• Cut in butter with a fork, a pastry cutter, or your hands until crumbly. Set aside.

Make the Apple Filling:

• Place the peeled and cored apples in a microwave safe dish and microwave for 5 minutes, until apples are slightly soft to the touch.
• While apples are in the microwave, mix together sugar, flour cinnamon and nutmeg in a small bowl.
• Remove apples from the microwave and transfer them to a colander to drain any excess water.
• Then, put them in a large bowl, add the dry mixture to the partially cooked apples and stir to coat.

Assemble the Pie

• Towards the end of the chilling time for the crust, preheat the oven to 350 degrees Fahrenheit.
• Remove crust from refrigerator and roll into a circle, about ¼ to ½ inches thick. (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).
• Place crust into pie plate and form the crust as you wish (pinch the sides).
• Pour filling into unbaked pie crust.
• Use your hands to evenly sprinkle the crumb topping over the filling.
• Put a pie crust shield or aluminum foil over the outer crust of the pie to protect it from burning. Remove the shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield.

Bake & Cool

• Bake the pie in the preheated oven, on the lower rack, for 55-60 minutes, or until the filling begins to bubble and the top & crust is lightly browned.
• Let cool for at least 1 hour then serve.

Video

Notes

Ingredient Substitutions 

• Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
• All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
• Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
• Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

Store

Store leftover pie in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week. 

Freeze

1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2.  Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 337kcal | Carbohydrates: 53g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 254mg | Potassium: 192mg | Fiber: 4g | Sugar: 31g | Vitamin A: 494IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg

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Apple pie is a true dessert classic, but can be a bit intimidating. Enter: these apple pie bars!

They taste just like apple crumble pie but are easier to make! There’s no chilling or pie dough required to make this delicious fall treat. And they are cut neatly into squares for easy serving!

The apple filling is made from scratch with simple ingredients. Sandwiched between the buttery shortbread crust and sweet crumble topping – this bakery-quality dessert will become a family favorite!

Apple Pie Bars: Ingredients & Substitutions

•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Light brown sugar. dark brown sugar works well, it imparts are bolder molasses taste.
• All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
• Salted butter. Unsalted butter works well in this recipe.
• Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
• Pure Vanilla Extract. If you’d like, you can use a combination of vanilla and another extract such as almond, lemon, etc.

How to Make Apple Pie Bars

There are three layers to make in this recipe. I suggest laying out the dry ingredients for each separately (label them to avoid confusion). They all use similar ingredients just in different amounts.

Make the Apple filling

Since we precook the apples and they need to cool, we start by making the apple filling.

So, begin by placing the peeled, cored and sliced apples in a microwave safe dish. Cover and cook for 6 minutes, until apples are slightly soft.

Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.

While apples are in the microwave, mix together the sugar, flour cinnamon and nutmeg in a small bowl.

Then, transfer the cooled & drained apples to a bowl and stir in dry ingredient mixture until evenly distributed.

Make the Crumb Topping

Next, prepare the crumb topping by mixing together sugar, flour, cinnamon and salt in a small bowl.

Then cut in butter with a fork, a pastry cutter, or your hands until large crumbs form. Set it aside.

Make the shortbread crust

I suggest making the shortbread crust last because it’s very simple. Plus, once it’s done you can assemble and bake the apple pie bars right away.

Begin by beating the butter and sugar together for 60 seconds either in a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then add the vanilla and beat until incorporated.

Next, add the flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).

Assemble & Bake

Spread the dough into the bottom of a 9×9″ baking dish, and use floured hands to press it into an even layer.

Then, spread the apple filling evenly over the crust, then sprinkle the crumb topping over the apples.

Bake the apple pie bars at 350 degrees for 50-55 minutes or until the stop is set and the filling is bubbly.

Let the bars cool to room temperature before serving. The bars are best served once they are completely cool for easy cutting and serving.

Serve

Cut into squares and serve with a dollop of homemade whipped cream or vanilla ice cream or caramel sauce

Store

Store leftover apple pie bars in an airtight container in the refrigerator for up to 5 days.

Freeze

 If you have leftover apple pie bars you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them.

Then, once the bars are frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Apple Pie Bars Recipe

These apple pie bars taste just like apple pie but are even easier to make. A from-scratch apple filling is piled on a buttery shortbread crust and topped with a delicious crumb topping for an irresistible fall dessert.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Cooling 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 16 Bars

Calories 209kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• hand mixer
• 9×9″ baking pan
• Parchment Paper

Ingredients

Apple Filling

• 3 pounds apples peeled and sliced (8 cups sliced apples)
• ⅓ cup light brown sugar
• 2 Tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon sea salt

Shortbread Crust:

• ½ cup salted butter softened
• ¼ cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon fine sea salt

Crumble topping

• ¼ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup salted butter
• ½ teaspoon ground cinnamon
• Pinch sea salt

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F.
• Line a 9×9” baking dish with parchment paper and lightly grease, set aside.

Make the Apple filling:

• Place the peeled, cored and sliced apples in a microwave safe dish and cook for 6 minutes, until apples are slightly soft.
• While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg.
• Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.
• Transfer cooled & drained apples to a bowl, add dry ingredient mixture and stir until it’s evenly distributed.

Make the Crumb Topping:

• In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
• Cut in butter with a fork, a pastry cutter, or your hands until crumbly.
• Set aside.

Make the crust:

• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat butter and sugar for 60 seconds.
• Add vanilla and beat until incorporated.
• Add flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).
• Pour the dough into the bottom of the prepared baking dish, using lightly floured hands, press it into an even layer.

Assemble & Bake

• Spread the apple filling evenly over the crust.
• Then, sprinkle the crumb topping over the apples
• Bake at 350 degrees for 50-55 minutes or until the stop is set and the filling is bubbly.
• Let cool to room temperature before serving.

Serve

• Cut into squares and serve with a dollop of homemade whipped cream or vanilla ice cream or caramel sauce

Video

Notes

Ingredient Substitutions

•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Light brown sugar. dark brown sugar works well, it imparts are bolder molasses taste.
• All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
• Salted butter. Unsalted butter works well in this recipe.
• Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
• Pure Vanilla Extract. If you’d like, you can use a combination of vanilla and another extract such as almond, lemon, etc.

Store

Store leftover apple pie bars in an airtight container in the refrigerator for up to 5 days.

Freeze

 If you have leftover apple pie bars you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them.

Then, once the bars are frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

 

Nutrition

Serving: 1bar | Calories: 209kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 125mg | Potassium: 114mg | Fiber: 2g | Sugar: 20g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

I’m not sure there’s a more iconic dessert than a slice of warm apple pie served with vanilla ice cream! And this is truly the best homemade apple pie recipe ever!

An a perfectly sweet apple filling with rich fall spices sits between two layers of buttery homemade pie crust for pure dessert nirvana.

Homemade apple pie easy to make with simple ingredients and tastes better than any bakery or restaurant. It is a must-make dessert during apple season, or any time of the year.

Apple Pie Recipe: Ingredients & Substitutions 

Here are some notes about the ingredients in this apple pie recipe, as well as possible substitutions. 

Apple Pie Crust

You can use a store-bought crust if you prefer, or here are some notes on substitutions. Check out this butter pie crust recipe for more tips and tricks on making homemade crust. Or, try these apple pie bars and skip the crust all together!

• All-purpose flour. Pastry flour works well in place of all-purpose flour. For a gluten-free option, use a 1:1 all-purpose gluten-free flour.
• Salted butter: Unsalted butter and vegan butter (like Earth balance, which is what was used to make this dairy-free pumpkin pie), are good substitutions.
• Sea Salt. I always recommend baking with pure sea salt. If you have iodized table salt, you may need to decrease the amount of salt.
• Egg Wash (eggs & milk). this is optional. Heavy cream or half and half can also be used in place of milk. Or you can omit the egg and just use milk.

Apple Pie Filling Ingredients: 

• Apples. Choose your favorite apple variety, I prefer a sweet/tart variety like pink ladies.
• Sugar. You can substitute up to half of the granulated sugar with brown sugar.
• All-purpose flour. Cornstarch or an all-purpose gluten-free flour blend both work well.
• Nutmeg.  This is optional but recommended for a richer flavor.

How to make Apple Pie From Scratch 

Making this Apple Pie Recipe from scratch is very simple and so rewarding (just like these other from scratch pies: Pumpkin pie and French silk pie). Let’s walk through the process together, and don’t forget ot watch the video.

Make the Pie Crust

I have a full tutorial on making an all-butter pie crust, so if you need some more guidance I highly recommend starting there.

I use a food processor to make pie crust, you can also make it by hand using a fork or pastry cutter. Begin by combining the dry ingredients.

Then add the butter and ice cold water to the container and process for 15-30 seconds. Until the mixture looks like coarse sand (pictured below), and sticks together when it’s squeezed. It will easily form into a ball. 

Form the dough into two, equal-sized discs. Wrap them tightly in plastic wrap and refrigerate for at least 1 hour, or overnight. 

If you are chilling the dough overnight or for a long period of time (more than 2 hours), I recommend putting the wrapped discs in a plastic bag or airtight container to ensure that they don’t dry out.

Make the Apple Pie Filling

Once the dough has chilled, make the apple pie filling.

Start by peeling, coring and finely slicing the apples. I recommend using 10 cups of apples, which is roughly 3.5 lbs, 1500 g, or 7-8 medium/large apples. 

Put the sliced apples in a microwave-safe bowl and microwave for 6 minutes. You can cook them on the stovetop, if desired. Cook until the apples are slightly soft but still firm.

Transfer the partially cooked apples to a colander and let them drain and cool.  I recommend letting the apples cool while you roll out the crusts, so they have plenty of time to release as much water as possible. 

While the apples are cooling, mix the dry ingredients for the filling together in a small bowl.

Then, transfer the drained apples into a bowl and stir in the dry ingredients until evenly distributed. Set aside while you assemble the apple pie.

Assemble the Apple Pie

Once the filling is ready and the crusts have chilled, preheat the oven and form the pie crusts (top and bottom).

Remove the dough from the fridge, place it on a well-floured surface and let it sit at room temperature for about 5 minutes so it’s soft enough to roll.

Roll out one disc and place it into the bottom of the pie dish/

Then add the apple pie filling to the bottom pie crust.

Next, place the second crust on top of the apple filling. Make any design you’d like, lattice, shapes, etc. Or you can put the solid crust on top and cut vents into it to ensure steam can escape during baking.

Optional Egg Wash

I’ve made this apple pie recipe many times, with and without the wash. Here are some benefits of using an egg wash on pie crust:

• Golden-brown color
• Sugar adheres to it if you’d like to add a sprinkle to the outside.
• Makes a heartier crust.

Bake

This apple pie recipe the pie is baked for 60-70 minutes at 350 degrees F. 

If the entire top crust starts browning too quickly, you can cover it loosely (tent it) with foil to prevent further browning until the last 10-15 minutes of baking time. 

If you don’t have a convection oven, be sure to bake the apple pie on the lower rack in your oven to ensure the bottom crust cooks before the top is too brown. 

Cool

This apple pie is best after it has cooled completely. I recommend letting it cool on a wire rack for at least 3 hours, preferably longer.

It’s a great pie to make the day before an event or holiday because it’s even better the second day. The filling thickens as it cools and the crust hardens.

Serve

Serve this apple pie with a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream for the perfect fall treat!

Store

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freeze

1. Freeze the entire pie. Bake the pie & let it cool to room temperature. Then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. Put the slices of apple pie on a baking sheet and put them in the freezer to flash-freeze. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Apple Pie Recipe

This is the best Homemade Apple Pie recipe ever! Its flaky, buttery crust is made from scratch, & the delicious apple pie filling isn't overly sweet, letting the flavor of the apples really shine. Plus this apple pie is easy to make with a handful of simple ingredients.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Chilling time 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 12 People

Calories 338kcal

Author Laura

Cost $10

Equipment

• pie crust shield
• pie dish
• rolling pin
• glass batter bowl
• Food processor
• colander

Ingredients

Apple Pie Filling:

• 10 cups sliced apples peeled, cored and sliced (about 3.5 lbs)
• ½ cup granulated sugar
• 3 Tablespoons all-purpose flour
• 2 Teaspoons ground cinnamon
• Dash of nutmeg optional

Double Pie Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon sea salt
• 2 Tablespoons granulated sugar
• 1 cup butter COLD, cut into 1 inch pieces
• ½ cup ice cold water

Egg wash (optional)

• 1 egg beaten
• 1 Tablespoon milk

US Customary – Metric

Instructions

Make the Crust:

• Place all pie crust ingredients in the order listed into a food processor fitted with an “S” blade process for 15-40 seconds, or until the mixture resembles a coarse meal and holds together when pinched.
• Remove dough from processor (it will be crumbly), transfer it to a large bowl or flat surface, and form into two, equal-sized round discs.
• Wrap both discs of dough in plastic wrap and refrigerate for at least 60 minutes or overnight.

Make the filling:

• Place the peeled and cored apples in a microwave safe dish and cook for 6 minutes, until apples are slightly soft.
• While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg.
• Once apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool in the colander for at least 10 minutes.
• Transfer cooled & drained apples to a bowl, add dry ingredient mixture and stir until it’s evenly distributed.

Putting it all together:

• Preheat your oven to 350 degrees Fahrenheit.
• Remove crusts from refrigerator and roll into circles, about ¼ to ½ inches thick. (you may need to let them sit on the counter at room temperature for 5 minutes, or until it rolls a little easier).
• Gently place one round crust into pie plate.
• Pour filling into unbaked pie crust.
• Place second crust on top of the apple pie filling and shape the edges. Cut 4 slits in the top to vent steam. (or make a lattice crust).
• Place a pie crust shield or aluminum foil over the outer crust of the pie to protect it from burning. Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)
• Bake the pie on the middle/lower rack in the preheated oven for 60 minutes or until the filling begins to bubble and the top is lightly browned.
• Let cool for at least 3 hours (the filling thickens as it cools).
• Serve with vanilla ice cream.

Video

Notes

Pie Crust Substitutions

You can use a store-bought crust if you prefer, or here are some notes on substitutions. Check out this butter pie crust recipe for more information,.

• All-purpose flour. Pastry flour works well in place of all-purpose flour. For a gluten-free option, use a 1:1 all-purpose gluten-free flour.
• Salted butter: Unsalted butter and vegan butter (like Earth balance, which is what was used to make this dairy-free pumpkin pie), are good substitutions.
  
• Egg Wash (eggs & milk). this is optional. Heavy cream or half and half can also be used in place of milk. Or you can omit the egg and just use milk.

Filling Substitutions:

• Apples. Choose your favorite apple variety, I prefer a sweet/tart variety like pink ladies.
• Sugar. You can substitute up to half of the granulated sugar with brown sugar.
• All-purpose flour. Cornstarch or an all-purpose gluten-free flour blend both work well.
• Nutmeg.  This is optional but recommended for a richer flavor

How to prevent a soggy bottom pie crust: 

1. Be sure to use a colander to let the water drain out of your apples as they cool before mixing the dry ingredients into them.
2. Let the apple pie cool completely before serving. This will thicken up the filling and harden the crust. 
3. Do not add any excess water to the pie when you add the filling. 

Store

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freeze

1. Freeze the entire pie. Bake the pie & let it cool to room temperature. Then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. Put the slices of apple pie on a baking sheet and put them in the freezer to flash-freeze. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

 

Nutrition

Serving: 1slice | Calories: 338kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 336mg | Potassium: 149mg | Fiber: 3g | Sugar: 21g | Vitamin A: 549IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg

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Apple Galette

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One summer I visited my sister and she made a vegetable galette for dinner. After taking one bite I knew I had to run home and make the perfect savory galette for my own family.

I mean, what’s not to love? Your favorite veggies cooked with fragrant herbs, tossed with two types of cheese then baked in a buttery crust? :::: chef’s kiss ::::

Use your favorite in-season veggies to make this recipe your own!

Savory Galette: Ingredients & Substitutions

• Pie Crust: I suggest making half of this all butter pie crust recipe. (recipe included in the recipe card). Or use a single, store-bought pie crust in place of the homemade version in this savory galette recipe, but I homemade is always so much better. 
• Olive oil. Avocado oil is a good substitute for olive oil.
• Yellow onion. white and red onions work well too.,
• Vegetables. I especially like to make this savory galette with fresh summer veggies from the farmer’s market and our garden. You can substitute your favorite vegetables.
• Parmesan and cheddar cheese. I love this combination in this recipe. You can use all parmesan or all cheddar instead of both – just be sure to use a total of 1 cup of cheese.

How to make a savory galette

We’ll walk through this vegetable galette recipe step-by-step, and don’t forget to watch the video!

Make the Galette Dough

The first step in this savory galette recipe is to make the dough, because it needs to chill for at least 1 hour before being rolled out and used to make the galette.

I always use a food processor to make pie and galette dough because it takes 3 minutes and it’s so easy. Check out this post for an in-depth look at making pie dough: Flaky Butter Pie Crust.

Begin by placing the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.

Then, add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. 

Once the dough sticks together, remove it from the food processor (it will be crumbly) and form into a flat disc about 1” thick. 

Then, wrap the disc of dough in plastic wrap and chill it in the refrigerator for at least 1 hour, or overnight. If chilling overnight, wrap the dough in plastic wrap and then also in an airtight container or plastic bag for storage to prevent drying out. 

Make the Savory Galette Filling

When the dough is towards the end of its chilling time, make the filling.

Begin by cooking the onion, minced garlic, bell pepper, zucchini, and tomatoes in a large skillet until the onions and bell peppers are soft (about 10 minutes).

Then, add the corn, salt, pepper, and basil and stir to combine.

Remove from heat and stir in parmesan cheese and cheddar cheese.

Make the egg wash.

The egg was is optional, but recommend for a deep brown, shiny crust. To make it simply whisk the egg yolk and heavy cream together in a small bowl, then set it aside to use later.

Assemble the Savory Galette

Once the dough is ready to go, preheat the oven and line a large baking sheet with parchment paper, then set it aside.

Next, remove the dough from the refrigerator. On a well-floured surface, roll the galette dough into a 12” circle.

Transfer the dough to the prepared baking sheet.

Then, arrange the savory galette filling in the center of the dough leaving a 1 ½” border all the way around the edges.

Carefully fold the edges over and pinch them together so there are no holes or cracks.

Then, use a pastry brush to gently brush the egg wash all over the dough.

Bake

Next, bake the savory galette in the preheated oven for 28-32  minutes, or until the crust is golden-brown.

Serve

Let cool slightly then serve warm. I suggest serving it with a side salad (like this burrata salad or kale salad). You can serve it for lunch, as part of a yummy brunch (with more breakfast recipes), or even for dinner (my preference)!

Store 

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

A baked vegetable galette can be frozen for up to 2 months. I recommend wrapping either the entire galette or individual portions in plastic wrap and putting them in an airtight container or freezer-friendly storage bag to store in the freezer. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Savory Galette Recipe

In this savory galette recipe, vegetables & fresh herbs are sautéed with garlic and onion then mixed with cheese and baked in a flaky buttery crust. A easy and delicious galette recipe that you'll make on repeat.

Course Breakfast, dinner, lunch, Main Course

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

chilling (dough) 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 8 Servings

Calories 288kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• Food processor
• baking sheet

Ingredients

Crust:

• 1 ¼ cups all-purpose flour
• ½ tsp sea salt
• 1 tsp granulated sugar
• ½ cup salted butter cold & cubed
• ¼ cup ice water

Filling

• 1 TBS olive oil
• 1 cup onion diced
• 1 tsp minced garlic
• ½ red bell pepper diced (1/2 cup)
• 1 medium zucchini diced (about 1 ½ cups)
• 1 pint baby tomatoes halved
• 1 cup corn fresh or frozen
• ½ tsp sea salt
• ¼ tsp pepper
• ¼ cup fresh basil julienned
• ½ cup parmesan cheese
• ½ cup cheddar cheese

Egg Walsh

• 1 egg yolk
• 1 TBS heavy cream

US Customary – Metric

Instructions

Make the crust

• Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
• Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
• Remove dough from processor (it will be crumbly) and form into a flat disc about 1” thick.
• Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour, or overnight. If chilling overnight, put dough in plastic wrap and then also in an airtight container for storage to prevent drying out.

Make the galette filling

• Preheat oven to 400 degrees Fahrenheit.
• Cook onion, minced garlic, bell pepper, zucchini, and tomatoes in a large skillet until the onions and bell peppers are soft (about 10 minutes).
• Add corn, salt pepper, and basil and stir to combine.
• Remove from heat and stir in parmesan cheese and cheddar cheese.

Make the egg wash.

• In a small bowl, whisk together egg yolk and heavy cream, set aside.
• Assemble the galette
• Line a large baking sheet with a silicone baking mat or parchment paper, set aside.
• Remove the dough from the refrigerator.
• On a well-floured surface, roll the galette dough into a 12” circle.
• Transfer the dough to the prepared baking sheet.
• Arrange the savory filling in the center of the dough leaving a 1 ½” border all the way around the edges.
• Carefully fold the edges over and pinch them together so there are no holes or cracks.
• Use a pastry brush to gently brush the egg wash all over the dough.
• Bake in the preheated oven for 28-32 minutes, or until the crust is golden-brown.
• Let cool slightly then serve warm

Video

Notes

Ingredient Substitutions

• Pie Crust: I suggest making half of this all butter pie crust recipe. (recipe included in the recipe card). Or use a single, store-bought pie crust in place of the homemade version in this savory galette recipe, but I homemade is always so much better. 
• Olive oil. Avocado oil is a good substitute for olive oil.
• Yellow onion. white and red onions work well too.,
• Vegetables. I especially like to make this savory galette with fresh summer veggies from the farmer’s market and our garden. You can substitute your favorite vegetables.
• Parmesan and cheddar cheese. I love this combination in this recipe. You can use all parmesan or all cheddar instead of both – just be sure to use a total of 1 cup of cheese.

Store 

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

A baked vegetable galette can be frozen for up to 2 months. I recommend wrapping either the entire galette or individual portions in plastic wrap and putting them in an airtight container or freezer-friendly storage bag to store in the freezer. 

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 25g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 535mg | Potassium: 332mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1340IU | Vitamin C: 25mg | Calcium: 149mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

When you think of a fall pie I bet your mind goes straight to pumpkin pie like mine often does. However, this sweet potato pie recipe is one that should not be overlooked, and is (dare I say) even more delicious than its pumpkin counterpart.

In this sweet potato pie, a sweet filling is infused with rich fall spices and vanilla. The filling is made in the blender so it’s smooth and creamy and not at all stringy – which is very important to me and something that was a top priority when developing this recipe. Texture is a huge part of the flavor of any dish!

The buttery, flaky, homemade pie crust perfectly compliments the delicious filling. I promise you – it will be love at first bite and you’ll be saying “pumpkin who?”

Sweet Potato Pie Recipe: Ingredients & Substitutions

• Pie Crust. I give instructions on how to make an all butter pie crust in this post (you make half of the recipe in the post), as well as in the recipe card. You can use store bought, if preferred.
• Sweet potato. I suggest cooking your own sweet potato for the filling for the freshest taste and best flavor.
• Heavy Cream. Half & half, full-fat coconut milk or coconut cream are all possible substitutions for heavy cream.
• Light Brown Sugar: Dark brown sugar or coconut sugar can be used in place of light brown sugar.
• Spices. I included my favorite combination and ratio of spices (cinnamon, nutmeg, cloves and ginger). You can play around with this if you’d like, but I suggest making the recipe as-written first.

How to make sweet potato pie

This recipe has a few steps, but making this sweet potato pie from scratch is worth the extra effort. Begin by cooking the sweet potatoes and making the pie crust (which needs to chill) then make the pie!

Cook the sweet potatoes

I often cook the sweet potatoes the day before I plan on making this pie. That way they are ready to go when I need them. There are two ways to cook the sweet potatoes to use in this recipe:

1. Roast the sweet potatoes: Preheat oven to 450 degrees F. Wrap sweet potatoes in foil and bake for 30-40 minutes until soft (baking time varies based on the size of your sweet potatoes). Then, remove them from the oven, open the foil and let the sweet potatoes cool.
2. Slow cook the sweet potatoes. Cook them in a slow cooker on high for two hours with ¼ cup water. Remove them from the slow cooker and transfer the sweet potatoes to a bowl to cool before removing the skin.

Make the pie crust:

 Whether you use a food processor or a pastry cutter, making the all-butter pie crust for this sweet potato pie recipe takes 5 minutes. It is easy and tastes so much better than the store-bought crusts.

I prefer to use a food processor. Pulse the dry ingredients, then add the butter and water and process until coarse crumbs form.

Then, form the dough into a flat, round disc, wrap it in plastic wrap and chill for at least 1 hour, and up to overnight. If chilling for longer than an hour, put the wrapped dough in a plastic bag or airtight contianer to ensure it doesn’t dry out.

I wrote a post and made a video on making the best all butter pie crust! Check it out for all the tips and tricks.

Make the sweet potato pie filling

Once the sweet potatoes are cooled to room temperature, remove the and put the flesh and the heavy cream in a high-powered blender or food processor. Discard the skins. Then, blend/process until smooth.

Once the mixture is smooth, add the vanilla, brown sugar, sea salt, cinnamon, nutmeg, cloves ginger and eggs into the blender with the sweet potato/cream mixture. Blend 15-30 seconds until mixture is smooth.

Assemble the sweet potato pie

Once the dough is chilled and the filling is ready, preheat your oven to 425 degrees F.

Then, roll the pie crust dough into a 12” circle on a lightly floured surfae (you may need to let it rest for a few minutes to soften enough to roll it).

Next, transfer the dough to 9” round pie plate and crimp the edges.

Then, pour the filling into the unbaked pie crust and cover the crust with a pastry shield.

Bake the pie for 15 minutes at 425 degrees F, then reduce the oven temperature to 350 degrees F and continue to bake for 30 to 35 minutes, or until a toothpick inserted comes out clean or with a few crumbs (not wet).  It may be a bit wobbly still, but it will firm-up as it cools.

If the outer crust isn’t browning, remove the pie crust shield in the last 10 minutes of baking.

Cool/Chill the Sweet Potato Pie

Once the pie is baked, allow it to cool on a wire rack for 4 hours – 2 at room temperature and 2 in the refrigerator (be patient, this is important). Serve or refrigerate until ready to serve.

Note. I often make this sweet potato pie recipe the day before we plan on eating it and chill it overnight.

Serve

Serve this sweet potato pie in slices with a dollop of homemade whipped cream. I prefer to serve it slightly chilled, or room temperature.

Store

Store leftovers in the refrigerator in an airtight container for up to 1 week.

To freeze

This sweet potato pie freezes well in one of two ways:

1. Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Sweet Potato Pie Recipe

The best sweet potato pie recipe! A smooth (not stringy) sweet potato filling is infused with rich fall spices and vanilla and baked in a buttery pie crust for the most delicious sweet potato pie – made completely from scratch!

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Chilling (dough & baked pie) 5 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 16 servings

Calories 218kcal

Author Laura

Equipment

• Vitamix blender
• baking sheet
• measuring spoons
• measuring cups
• spatula
• pie dish
• pie crust shield
• rolling pin

Ingredients

Pie crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon fine sea salt
• 1 tablespoon granulated sugar
• ½ cup salted butter chilled, and cut into 1” pieces
• ¼ cup ice water

Sweet Potato Pie Filling:

• 1 pound sweet potatoes (makes about 1 ½ cups mashed)
• 1 cup heavy cream (or half and half)
• 3 large eggs
• 1 tsp pure vanilla extract
• ¾ cup light brown sugar
• ½ tsp fine sea salt
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon ground ginger

Homemade whipped cream

Instructions

Cook the sweet potatoes:

• There are two ways to cook the sweet potatoes to use in this recipe: 1) Roast them: Preheat oven to 450 degrees F. Wrap sweet potatoes in foil and bake for 30-40 minutes until soft (baking time varies based on the size of your sweet potatoes).
• Remove from oven, open foil and let the sweet potatoes cool.
• Or 2) Slow cook. Cook them in a slow cooker on high for two hours with ¼ cup water. Remove them from the slow cooker and transfer the sweet potatoes to a bowl to cool before removing the skin.

Make the pie crust:

• Put the dry crust ingredients in the container of a food processor fitted with the “S” blade and pulse to combine.
• Add butter and ice-cold water and pulse until the dough just holds together when pinched.
• Turn the dough onto a lightly floured work surface and gather into a ball.
• Form the dough into a flat disk, cover with plastic wrap, and refrigerate for at least one hour, and up to one day, before using.

Make the sweet potato pie filling

• Once the sweet potatoes are cooled to room temperature, remove the and put the flesh and the heavy cream in a high-powered blender or food processor. Discard the skins, then blend/process until smooth.
• Add the vanilla, brown sugar, sea salt, cinnamon, nutmeg, cloves ginger and eggs into the blender with the sweet potato/cream mixture. Blend 15-30 seconds until mixture is smooth.

Assemble the pie

• Preheat oven to 425 degrees F.
• Place the pie crust dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it).
• Transfer to 9” round pie plate and crimp the edges.
• Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
• Bake for 15 minutes at 425 degrees F.
• Reduce the oven temperature to 350 degrees F and continue to bake for 30 to 35 minutes, or until a toothpick inserted comes out clean or with a few crumbs (not wet). It may be a bit wobbly still, but it will firm-up as it cools.
• Allow the pie to cool on a wire rack for 2 hours at room temperature. Then transfer it to chill in the refrigerator for 2 more hours. (Be patient! This is important). Serve or refrigerate until ready to serve.

Video

Notes

I often make this sweet potato pie recipe the day before we plan on eating it and chill it overnight.

Ingredient Substitutions

• Pie Crust. I give instructions on how to make an all butter pie crust in this post (you make half of the recipe in the post), as well as in the recipe card. You can use store bought, if preferred.
• Heavy Cream. Half & half, full-fat coconut milk or coconut cream are all possible substitutions for heavy cream.
• Light Brown Sugar: Dark brown sugar or coconut sugar can be used in place of light brown sugar.
• Spices. I included my favorite combination and ratio of spices (cinnamon, nutmeg, cloves and ginger). You can play around with this if you’d like, but I suggest making the recipe as-written first.

Store

Store leftovers in the refrigerator in an airtight container for up to 1 week.

To freeze

This sweet potato pie freezes exceptionally well in one of two ways:

1. Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

 

Nutrition

Serving: 1slice | Calories: 218kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 226mg | Potassium: 151mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4464IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

The photos in this post were taken by Angelina from Baked Ambrosia.

This homemade graham cracker crust recipe is my go-to for so many desserts – cheesecake, no-bake pies like this no bake peanut butter pie, key lime pie, lemon pie etc.

This graham cracker pie crust is easy to make with only 4 ingredients. You can use store-bought graham cracker crumbs or grind up whole graham crackers in a food processor or high-powered blender. The secret ingredient (cinnamon) makes it extra-special!

In this post you’ll learn how to make graham cracker crust and will never go back to using store-bought versions again. Also, try this Oreo crust!

Graham Cracker Crust: Ingredients and substitutions

• Graham crackers. Choose your favorite graham cracker variety to make this recipe: honey grahams, cinnamon grahams, even chocolate graham crackers all work well. Use a gluten-free graham crackers to make this recipe gluten-free. Alternatively, use store-bought graham cracker crumbs to make the recipe even easier and skip the step of blending/processing the grahams.
• Granulated sugar. organic cane sugar, white sugar, and even coconut sugar all work well in this recipe.
• Ground cinnamon. technically this is optional, but I never make it without cinnamon!
• Salted butter. Unsalted butter works well too.

How to make Graham Cracker Crust

Let’s walk through how to make this graham cracker pie crust recipe step-by-step, and don’t forget to watch the video!

If using full graham crackers, the first step in this recipe is to turn them into graham cracker crumbs. This can be done by either blending them in a high powered blender or processing them in a food processor fitted with the “S” blade.

Breaking the crackers into smaller pieces as you put them into the container will help make blending/processing easier.

Process/blend until a flour-like powder forms. Make sure to check for un-processed pieces of graham cracker. You may need to pause, release some pieces from the blades, and continue blending/processing.

Next, transfer the graham cracker crumbs to a large bowl.

Then, add the sugar and cinnamon to the graham cracker crumbs in the large bowl and stir to combine.

Next, add the melted butter and stir until the mixture is uniform throughout.  

Pour the crust mixture into the prepared pie dish.

Then, press it down into the bottom of the dish and halfway up the sides. I usually used greased hands to do this step. You can also use a greased silicone spatula.

Bake

At this point, check the recipe for which you’ll be using this graham cracker crust. Many recipes, like this key lime pie, lemon pie, and the best cheesecake, call for pre-baking the crust for different amounts of time.

If using this homemade graham cracker crust for a no-bake pie, you will need to bake it in the preheated oven for 8 minutes.

Then, remove the crust from the oven and let it cool completely before filling it with your favorite no-bake pie filing – like this chocolate pudding pie, peanut butter pie, vegan chocolate pie, French silk pie, etc.

Serve

Use this graham cracker pie crust in your favorite no-bake pie recipe, baked pie recipe, cheesecake recipe, etc., topped with homemade whipped cream, of course. Here’s some suggestions:

• The best cheesecake recipe.
• Fill it with this chocolate pudding pie filling (which is made from scratch).
• It’s the perfect crust for no bake peanut butter pie!
• This key lime pie and lemon pie etc
• Use it to make this vegan chocolate pie
• French silk pie would taste amazing with this crust.

Graham Cracker Crust Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Graham Cracker Crust Recipe

This homemade graham cracker crust recipe is easy to make with 4 ingredients. Pre-bake this graham cracker pie crust to use in your favorite no-bake pies, or use it to make cheesecake, key lime pie, etc.

Course Dessert, pie

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Cooling 1 hour hour

Total Time 1 hour hour 18 minutes minutes

Servings 12 Servings (1 pie)

Calories 111kcal

Author Laura

Equipment

• Food processor
• measuring spoons
• measuring cups
• pie dish
• pie crust shield
• spatula
• Vitamix blender

Ingredients

• 1 ½ cups graham cracker crumbs (12 full-sheets of graham crackers)
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• 6 TBS salted butter melted

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9” round pie dish.

Make graham cracker crumbs.

• Gently break full graham cracker sheets into smaller pieces as you put them into the container of a food processor fitted with the “S” blade or the container of a high-powered blender.
• Process/blend until a flour-like powder forms. Make sure to check for un-processed pieces of graham cracker. You may need to pause, release some pieces from the blades, and continue blending/processing.
• Transfer the graham cracker crumbs to a large bowl.

Make the Graham Cracker crust

• Add the sugar and cinnamon to the graham cracker crumbs in the large bowl and stir to combine.
• Then, add the melted butter and stir until the mixture is uniform throughout.
• Pour the crust mixture into the prepared pie dish, pressing it down into the bottom of the dish and halfway up the sides.

Bake

• At this point, check the recipe for which you’ll be using this graham cracker crust. Many recipes, like this key lime pie and the best cheesecake, call for pre-baking the crust for different amounts of time.
• If using this graham cracker crust for a no-bake pie, you will need to bake it in the preheated oven for 8 minutes.
• Then, remove the crust from the oven and let it cool completely before filling it with your favorite no-bake pie filing – like this vegan chocolate pie, French silk pie, etc.

Video

Notes

Ingredient Substitutions

• Graham crackers. You can choose your favorite graham cracker variety to make this recipe: honey grahams, cinnamon grahams, even chocolate graham crackers all work well. You can choose gluten-free graham crackers to make this recipe gluten-free. You can also use graham cracker crumbs to make the recipe even easier and skip the step of blending/processing the grahams.
• Granulated sugar. organic cane sugar, white sugar, and even coconut sugar all work well in this recipe.
• Ground cinnamon. technically this is optional, but I never make a graham cracker crust without cinnamon!
• Salted butter. Unsalted butter works well too.

Ways to Use a Graham Cracker Crust

• The best cheesecake recipe.
• Fill it with this chocolate pudding pie filling (which is made from scratch).
• It’s the perfect crust for no bake peanut butter pie.
• This key lime pie and lemon pie.
• French silk pie would taste amazing with this crust.

Nutrition

Serving: 1slice | Calories: 111kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 114mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Try These Recipes

Best Cheesecake Recipe

No Bake Cheesecake

Oreo Pie Crust

Pumpkin Cheesecake

Peanut Butter Pie

Peach Cheesecake