No Bake Cheesecake Pie

I needed an easy recipe to make for dessert one night when friends were coming over. I ended up doubling it which was perfect. I had an extra pie that I was able to give to some neighbors who had just had a baby.  This recipe is adapted from Life in the Lofthouse.

8oz cream cheese (softened)
1 cup powdered sugar
1 cup heavy whipping cream
1/2 tsp vanilla extract
1 prepared pie cruse

In a large bowl, with an electric mixer, beat together the cream cheese and powdered sugar until smooth. Slowly beat in the heavy whipping cream and vanilla extract until smooth and creamy.  Pour into the pie crust. Refrigerate for at least 3 hours before serving.

Fresh Strawberry Pie

I always remember having Shoney's strawberry pie for special occasions growing up. It was my dad's favorite so my mom would get it for father's day, his birthday and sometimes as a surprise for him.  My specific memories of it are from our old house that I only lived in until I was 7. I've always wondered if there was a good recipe for it and after looking through so many I was hopeful that this one would work out! And it totally did! Gray was a complete skeptic when I was telling him about this recipe, then he tasted it and now he wants me to make it for his birthday! Ha! This recipe is adapted from Sugar Apron.

9 inch pie crust (homemade or store bought and cooked according to directions)
5 cups sliced fresh strawberries
1 cup water
1 cup sugar
3 tbsp cornstarch
1 3oz box Strawberry Jello
1 cup heavy cream
3 tbsp powdered sugar

Place the sliced strawberries down in the bottom of the cooked and cooled pie crust. Whisk together the sugar and cornstarch.  Place in a pot and stir in the water. Bring to a boil then turn down heat and whisk for several minutes as the mixture. When the mixture has thickened up whisk in the strawberry jello. Pour over the strawberries. Refrigerate the pie until it is set. Place the heavy cream down in a bowl. Add the powdered sugar then using and electric mixture beat until it forms stiff peaks. Spread over the pie. Keep refrigerated until ready to serve.

Creamy Butterfinger Pie

This was Gray's choice for his Father's Day dessert and it was an excellent choice! This pie was so creamy and the butterfinger gave the perfect little crunch! A new family favorite for sure. This recipe was adapted from Brown Eyed Baker.

Crust:
24 oreos
4 tbsp melted butter

Filling:
8oz cream cheese (room temperature)
1/2 cup creamy peanut butter
8oz cool whip
8 fun sized butterfinger bars (crushed)

Topping:
4oz cool whip
2 fun sized butterfinger bars (crushed)

Using a food processor, make the oreos into oreo crumbs for the crust. Combine the crumbs with butter and and press evenly into a greased 9 inch pie plate.  Beat together the cream cheese and peanut butter until light and fluffy. Fold in the cool whip until fully combined. Fold in the butterfinger pieces. Spread into the pie crust. Top with the remaining cool whip and butterfinger pieces Refrigerate for at least 1 hour before serving.

Key Lime Pie

Key Lime Pie is one of my absolute favorite desserts. This is the recipe I've used for ages and I have no idea where it originally came from but it makes the BEST key limes pies!!!

9 inch graham cracker crust (homemade or store bought)
3 egg yolks
1/2 cup key lime juice
14oz sweetened condensed milk

 Heat oven to 350. In a bowl combine the egg yolks, key lime juice and sweetened condensed milk until it is smooth. Pour into the pie crust and bake for 15 minutes. Remove from oven and let sit for 15 minutes before refrigerating. Chill for at least 4 hours before serving.

Strawberries and Cream Pie

So I made this dessert for Valentine's Day. I have no idea why it has taken me so long to post it.  It was the perfect Valentine's Day treat!  This recipe is adapted from Chef in Training.


1 chocolate graham crust
1 cup heavy whipping cream
8 oz cream cheese (softened)
1/3 cup sugar
1/2 tsp vanilla or almond extract
8-12 strawberries (cut in thin slices)

In a bowl beat the whipping cream until it forms stiff peaks.  In a separate bowl beat the cream cheese until it's light and fluffy. Add in the sugar and extract.  Fold the cream cheese mixture into the whipped cream.  Evenly spread the mixture into the pie crust.  Fan out the strawberries on top and refrigerate the pie for at least 3 hours before serving.

Reese Cup Ice Cream Pie

I a few days before Valentine's Day I sent Gray and email with a list of desserts I thought he would like and told him to pick, this was his choice! I have to say, he made a great decision. I found this recipe over at Kaitlin in the Kitchen. I did make a few minor changes.

1 Chocolate Wafer Crust
8 Reese Cups (chopped into small pieces)
Half a container of Vanilla Ice Cream
2 Heaping Tablespoons Peanut Butter

Place the ice cream in your mixer, add the peanut butter and mix until combined. Add the reese cups and mix until combined. Pour into the wafer crust and place in the freezer for at least 5 hours. To cut, run a sharp knife under hot water, this will help you get a smooth cut. Serve right out of the freezer.

Cream Cheese Pie

Some people might call this cheesecake but it's not, it's a pie and it is deliciously not cheesecake. Slightly similar but different yet totally amazing. I found this recipe on blogging...it's what's for dinner.

1 Graham Cracker Crust (homemade or store bought)

Filling:

16 oz cream cheese (softened)

2 eggs

2 tsp vanilla extract

1/2 tsp lemon juice

3/4 cup sugar

Topping:

1/2 pint sour cream

3 1/2 tbsp sugar

Heat oven to 350. With an electric mixer beat together cream cheese, eggs, vanilla extract, lemon juice and sugar until smooth. Pour into the pie crust. Bake for 30 to 40 minutes or until the pie is set. Remove and let cool for 5 minutes. Whisk together the sour cream and sugar and pour on top of pie. Bake for 5 more minutes. Remove and refrigerate for at least 5 hours before serving.

Double Layer Pumpkin Cheesecake

I got this recipes from Allrecipes.com It's soooo good!

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust

Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.
I actually just put in the freezer for about 1 1/2 hours and it was nice and cool when it was time to cut.