Pudding Pie Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/pies/pudding-pies/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 23 Jan 2025 18:31:14 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Pudding Pie Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/pies/pudding-pies/ 32 32 Chocolate Pudding Pie https://www.tasteofhome.com/recipes/easy-chocolate-pudding-pie/ Mon, 04 Mar 2024 21:55:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952574

Ingredients

  • 1 cup cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2 tablespoons baking cocoa
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)
  • Chocolate shavings
Text Ingredients

Directions

  1. In a small bowl, whisk milk, pudding mix and baking cocoa until thickened, about a minute. Gently fold in whipped topping. Spoon into crust. Cover and freeze at least 4 hours. Top with additional whipped topping, if desired and chocolate shavings.

Nutrition Facts

1 piece: 253 calories, 11g fat (6g saturated fat), 2mg cholesterol, 202mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 3g protein.

]]> We Made This Sunday Pie Recipe from 1968 and It Took Us to Lemony Heaven https://www.tasteofhome.com/article/sunday-pie-recipe/ https://www.tasteofhome.com/article/sunday-pie-recipe/#respond Tue, 15 Feb 2022 14:12:24 +0000 https://www.tasteofhome.com/?p=1737338 Finish up your weekend in the sweetest possible way: with a slice of this retro Sunday pie recipe made with lemon Jell-O pudding mix.

The post We Made This Sunday Pie Recipe from 1968 and It Took Us to Lemony Heaven appeared first on Taste Recipes.

]]> Traditional Sunday dinners used to be a big to-do. The whole family would gather round the table for a special meal, followed by an extra-special dessert. In 1968, The Jell-O Pudding Ideabook recommended capping off summer Sunday dinners with this luscious, lemon-y pudding pie; over 50 years later, this Sunday pie recipe still looks irresistible.

I had to put it to the test to see if Sunday pie is still the best way to wrap up the weekend.

How to Make Sunday Pie (from 1968)

In this retro Jell-O recipe, instant lemon pudding mix and gelatin are prepared with fresh lemon juice and rich egg yolks. The egg whites are whipped into a light and fluffy foam and mixed with the lemon filling before being chilled; once cold, whipped topping is mixed in before the filling is poured into a parbaked pie shell and refrigerated until set.

Finally, the pie is crowned with a layer of whipped topping before serving.

Ingredients

  • 1 package (3.4 ounces) Jell-O Lemon Pudding & Pie Filling
  • 1 envelope unflavored gelatin
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 2-1/4 cups water
  • 3 egg yolks
  • 1 teaspoon grated lemon zest
  • 1 tablespoon butter
  • 3 egg whites
  • 1 carton (12 ounces) whipped topping
  • 1 baked 10-inch pie shell, cooled (or two baked 8-inch pie shells, cooled)

Editor’s Tip: You can use store-bought pie crust or make pie crust from scratch.

Tools You’ll Need

Balloon Whisk
Immersion Blender

Directions

Step 1: Soften the gelatin

In a large saucepan, whisk together the lemon pudding mix, gelatin, sugar, lemon juice and 1/4 cup of water until it’s the texture of wet sand.

Step 2: Cook the pie filling

Whisk in the remaining water and egg yolks until smooth, then cook over medium heat while whisking constantly until the mixture comes to a full boil.

Step 3: Add fresh lemon

Remove the pan from the heat. Add the lemon zest and butter, whisking well until the butter melts and the mixture is smooth.

Step 4: Add the egg whites

Using an electric mixer, beat the egg whites until soft peaks form. With the mixer running at medium-low speed, gradually add the hot lemon mixture. Press a piece of parchment paper or plastic wrap directly onto the surface of the pie filling and refrigerate until cold; about 90 minutes.

Step 5: Add whipped topping

Once the filling is cool, mix in 1 cup of the whipped topping and pour into the parbaked pie shell. Chill for at least 4 hours to set.

Step 6: Frost and serve

Once the Sunday pie is set, cover with the remaining whipped topping and serve.

Here’s What I Thought

This Sunday pie was long gone before Monday morning, and I’d be perfectly happy to make it a Tuesday or Wednesday pie, too. That being said, there are a few ways I think this delicious pie could be improved upon.

The filling’s lemon flavor mellowed significantly after a few hours in the fridge; the next time I make this (and there will be a next time), I plan to triple the amount of lemon zest in the recipe from 1 teaspoon to a heaping tablespoon. Then, before serving, I’ll zest another whole lemon over the top for some extra flavor, and to give the Sunday pie a bright pop of color.

The lemon filling was smooth, silky and perfect for a pudding or layering in a trifle. But as a pie filling, it was a bit too wobbly and became soupy as the pie sat unrefrigerated. This is easily remedied by using two packages of Jell-O pudding mix, which also bumps up the lemon flavor quite nicely.

I loved the way this pie tasted in a buttery, flaky pie crust, but truth be told, there are plenty of summer days where I’m too lazy to make my own crust or don’t want to turn the oven on to blind-bake it. If I’m ever in the mood for Sunday pie on a hot day, a graham cracker pie crust would work perfectly in this recipe.

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The post We Made This Sunday Pie Recipe from 1968 and It Took Us to Lemony Heaven appeared first on Taste Recipes.

]]> https://www.tasteofhome.com/article/sunday-pie-recipe/feed/ 0 Bread Pudding Pie https://www.tasteofhome.com/recipes/bread-pudding-pie/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/bread-pudding-pie/

Ingredients

  • Dough for single-crust pie
  • 1 cup cubed bread
  • 2 large eggs
  • 2 cups 2% milk
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons butter
Text Ingredients

Directions

  1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
    Arrange bread cubes in bottom of pie crust. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread. Sprinkle with nutmeg and dot with butter. Bake 10 minutes. Reduce oven setting to 350°.
  2. Bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack 1 hour. Refrigerate for at least 3 hours before serving.

Dough for single-crust pie

Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 314 calories, 15g fat (9g saturated fat), 84mg cholesterol, 230mg sodium, 39g carbohydrate (22g sugars, 1g fiber), 6g protein.

]]> 12 Pies That Start with Pudding Mix https://www.tasteofhome.com/collection/pies-that-start-with-pudding-mix/ Fri, 27 Sep 2019 17:48:45 +0000 http://origin-www.tasteofhome.com/?post_type=collection&p=1229909 These ultra-decadent pies start with a pantry staple: a box of pudding mix! Whip up one of these pies for your next potluck, party or dinner.

The post 12 Pies That Start with Pudding Mix appeared first on Taste Recipes.

]]>

Banana Cream Pie with Pudding

47 Reviews
Test Kitchen Approved
Total Time10 min
Servings8 servings
Go to Recipe
From the Recipe Creator:This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, the no-bake dessert is ready in just minutes. —Perlene Hoekema, Lynden, Washington

Easy Strawberry Lemonade Freezer Pie

10 Reviews
Contest Winner
Test Kitchen Approved
Total Time15 min
Servings8 servings
Go to Recipe
From the Recipe Creator:Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Make this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you’d like! —Debbie Glasscock, Conway, Arkansas

Root Beer Float Pie

99 Reviews
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Total Time15 min
Servings8 servings
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From the Recipe Creator:This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven! —Cindy Reams, Philipsburg, Pennsylvania

Rocky Road Freezer Pie

4 Reviews
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Total Time15 min
Servings8 servings
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From the Recipe Creator:Whip up this simple chocolaty pie the day before and you’ll feel just like a champ when you serve it on party day. —Addrenne Roth, Donna, Texas

Ribbon Pudding Pie

20 Reviews
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Total Time20 min
Servings8 servings
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From the Recipe Creator:Cool, smooth and creamy, this pretty pie is a slice of heaven for people with diabetes and anyone who likes an easy yet impressive dessert. The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch. —Doris Morgan, Verona, Mississippi

Easy Grasshopper Pie

34 Reviews
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Total Time15 min
Servings8 servings
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From the Recipe Creator:This pie has become a Christmas classic in our family. Although now, I make it throughout the year! —Melissa Sokasits, Warrenville, Illinois

No-Bake Apple Pie

13 Reviews
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Total Time20 min
Servings8 servings
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From the Recipe Creator:We always have an abundance of apples in the fall, so I like to make this easy pie. My husband has diabetes, and this recipe fits into his diet ... but everyone enjoys it. —Shirley Vredenburg, Ossineke, Michigan

Cherry Almond Mousse Pie

20 Reviews
Test Kitchen Approved
Total Time25 min
Servings10 servings
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From the Recipe Creator:Treat your loved ones to a luscious pie with chocolate, cherries and nuts in a creamy vanilla mousse. It's a sweet yet refreshing dessert. —Dorothy Pritchett, Wills Point, Texas

Mocha Java Pie with Kahlua Cream

9 Reviews
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Total Time25 min
Servings8 servings
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From the Recipe Creator:I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. —Becky McClaflin, Blanchard, Oklahoma

Red, White and Blueberry Pie

6 Reviews
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Total Time20 min
Servings8 servings
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From the Recipe Creator:This creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It's as pretty as it is tasty! —Kimberly McFarland, Broken Arrow, Oklahoma

Creamy Banana Pecan Pie

8 Reviews
Test Kitchen Approved
Total Time45 min
Servings8 servings
Go to Recipe
From the Recipe Creator:You'll get many compliments when you serve this layered banana beauty. It's a snap to prepare because the filling starts with instant pudding mix. —Isabel Fowler, Anchorage, Alaska

No-Cook Coconut Pie

36 Reviews
Test Kitchen Approved
Total Time15 min
Servings8 servings
Go to Recipe
From the Recipe Creator:This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. —Jeanette Fuehring, Concordia, Missouri

The post 12 Pies That Start with Pudding Mix appeared first on Taste Recipes.

]]> Creamy Banana Pecan Pie https://www.tasteofhome.com/recipes/creamy-banana-pecan-pie/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/creamy-banana-pecan-pie/

Ingredients

  • 1 cup all-purpose flour
  • 1 cup finely chopped pecans
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3 large firm bananas, sliced
  • 1-1/3 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • Additional chopped pecans, optional
Text Ingredients

Directions

  1. In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack.
  2. In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts

1 slice: 613 calories, 39g fat (20g saturated fat), 67mg cholesterol, 390mg sodium, 61g carbohydrate (39g sugars, 3g fiber), 7g protein.

]]> Ribbon Pudding Pie https://www.tasteofhome.com/recipes/ribbon-pudding-pie/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/ribbon-pudding-pie/

Ingredients

  • 4 cups cold fat-free milk, divided
  • 1 package (1 ounces) sugar-free instant vanilla pudding mix
  • 1 reduced-fat graham cracker crust (9 inches)
  • 1 package (1 ounces) sugar-free instant butterscotch pudding mix
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • Optional: Whipped topping and finely chopped pecans
Text Ingredients

Directions

  1. Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust.
  2. In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon over vanilla layer, spreading evenly.
  3. In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping and pecans.

Nutrition Facts

1 piece: 183 calories, 3g fat (1g saturated fat), 2mg cholesterol, 511mg sodium, 31g carbohydrate (13g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

]]> Red, White and Blueberry Pie https://www.tasteofhome.com/recipes/red-white-and-blueberry-pie/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/red-white-and-blueberry-pie/

Ingredients

  • 2 ounces white baking chocolate, melted
  • 1 graham cracker crust (9 inches)
  • 3/4 cup sliced fresh strawberries
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 3/4 cup 2% milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1 cup whipped topping
  • 1 cup fresh blueberries
  • 8 fresh strawberries, halved lengthwise
Text Ingredients

Directions

  1. Spread melted chocolate onto bottom and side of crust. Arrange sliced strawberries over chocolate.
  2. In a bowl, beat cream cheese and confectioners' sugar until smooth; gradually beat in milk. Add pudding mix; beat on low speed until thickened, about 2 minutes. Spread over strawberries.
  3. Decorate pie with whipped topping, blueberries and halved strawberries. Refrigerate until serving.

Graham cracker crust (9 inches)

Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.

Nutrition Facts

1 piece: 383 calories, 19g fat (10g saturated fat), 30mg cholesterol, 395mg sodium, 50g carbohydrate (44g sugars, 1g fiber), 4g protein.

]]> Peanut Butter Cup Pie https://www.tasteofhome.com/recipes/peanut-butter-cup-pie/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/peanut-butter-cup-pie/

Ingredients

  • 1-1/2 cups cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (9 inches)
Text Ingredients

Directions

  1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight.
  2. Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

Nutrition Facts

1 piece: 374 calories, 18g fat (9g saturated fat), 7mg cholesterol, 396mg sodium, 47g carbohydrate (31g sugars, 2g fiber), 5g protein.

]]> No-Bake Apple Pie https://www.tasteofhome.com/recipes/no-bake-apple-pie/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/no-bake-apple-pie/

Ingredients

  • 1 package (3 ounces) lemon gelatin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-3/4 cups water, divided
  • 5 medium tart apples, peeled and sliced
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1/2 cup chopped nuts
  • 1 graham cracker crust (9 inches)
  • Whipped topping, optional
Text Ingredients

Directions

  1. In a large saucepan, mix gelatin, cinnamon, nutmeg and 1-1/2 cups water. Add apples; bring to a boil. Reduce heat; simmer, covered, until apples are tender, about 5 minutes.
  2. In a bowl, mix pudding mix and remaining 1/4 cup water; stir into apple mixture. Cook until thickened, about 1 minute, stirring occasionally. Remove from heat; stir in nuts. Transfer to crust.
  3. Refrigerate at least 2 hours before serving. If desired, serve with whipped topping.

Nutrition Facts

1 piece: 202 calories, 8g fat (1g saturated fat), 0 cholesterol, 152mg sodium, 30g carbohydrate (17g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 fruit.

]]> Root Beer Float Pie https://www.tasteofhome.com/recipes/root-beer-float-pie/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/root-beer-float-pie/

Ingredients

  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3/4 cup root beer
  • 1/2 cup whole milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 graham cracker crust (9 inches)
  • Maraschino cherries, optional
Text Ingredients

Directions

  1. Reserve and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk together root beer, milk and pudding mix for 2 minutes. Fold in half of the whipped topping. Spread into graham cracker crust.
  2. Spread remaining whipped topping over pie. Freeze at least 8 hours or overnight.
  3. Dollop reserved 1/2 cup whipped topping over each serving. If desired, top each serving with a maraschino cherry.

Nutrition Facts

1 piece: 184 calories, 8g fat (4g saturated fat), 0 cholesterol, 268mg sodium, 27g carbohydrate (14g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

]]> Chocolate Cream Cheese Pie https://www.tasteofhome.com/recipes/chocolate-cream-cheese-pie/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/chocolate-cream-cheese-pie/

Ingredients

  • 3 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1-3/4 cups milk, divided
  • 2 cups whipped topping, divided
  • 1 graham cracker crust (9 inches)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • Miniature semisweet chocolate chips, optional
Text Ingredients

Directions

  1. In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust.
  2. In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set.
  3. Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

Nutrition Facts

3/4 cup: 381 calories, 19g fat (10g saturated fat), 25mg cholesterol, 511mg sodium, 48g carbohydrate (36g sugars, 1g fiber), 5g protein.

]]> Pistachio Pudding Tarts https://www.tasteofhome.com/recipes/pistachio-pudding-tarts/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/pistachio-pudding-tarts/

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups all-purpose flour
  • 1-3/4 cups cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
Text Ingredients

Directions

  1. In a large bowl, combine butter and cream cheese until smooth. Gradually add flour until blended.
  2. Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased mini-muffin cups. Bake at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely.
  3. For filling, in a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 5 minutes. Spoon into tart shells.

Nutrition Facts

2 each: 165 calories, 12g fat (7g saturated fat), 33mg cholesterol, 170mg sodium, 13g carbohydrate (4g sugars, 0 fiber), 2g protein.

]]> Peanut Butter Pudding Pie https://www.tasteofhome.com/recipes/peanut-butter-pudding-pie/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/peanut-butter-pudding-pie/

Ingredients

  • 2 cups 2% milk
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 cup peanut butter chips
  • 1 graham cracker crust (9 inches)
  • 2-1/2 cups whipped topping
  • 1/3 cup milk chocolate chips
  • 1 teaspoon shortening
Text Ingredients

Directions

  1. In a saucepan, whisk milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in peanut butter chips until melted. Pour into crust. Cover and refrigerate until set, 3-4 hours.
  2. Spread whipped topping over pie. In a microwave-safe bowl, melt chocolate chips and shortening; cool for 5 minutes. Drizzle over topping. Refrigerate until serving.

Peanut Butter Pudding Pie Tips

How can you make peanut butter pudding pie your own?

There are plenty of ways to customize peanut butter pudding pie. Instead of using vanilla pudding mix, you could use chocolate or cheesecake mix instead. Or, swap out the graham cracker crust for an Oreo crust, shortbread crust, or regular pre-baked pie crust. Get more inspiration from other pies that start with pudding mix.

Can you use homemade whipped cream instead of whipped topping?

Feel free to use homemade whipped cream instead of store-bought whipped topping when making peanut butter pudding pie. Just know that it may not last for quite as long—so eat it up quickly!

How far in advance should you make peanut butter pudding pie?

The peanut butter pudding in this recipe needs to set for 3 to 4 hours before it’s covered with whipped topping, so plan to make it at least that far ahead of serving the pie. However, if you want to make the pudding the night before, that can work, too. Just make sure not to add the whipped topping until soon before serving.

—Lauren Pahmeier, Taste Recipes Associate Editor

Nutrition Facts

1 piece: 388 calories, 20g fat (10g saturated fat), 10mg cholesterol, 275mg sodium, 45g carbohydrate (33g sugars, 2g fiber), 7g protein.

]]> Pistachio Cream Pie https://www.tasteofhome.com/recipes/pistachio-cream-pie/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/pistachio-cream-pie/

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 graham cracker crust (9 inches)
  • 2 cups whipped topping
  • Toasted sweetened shredded coconut
Text Ingredients

Directions

  1. In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust.
  2. Spread with whipped topping; sprinkle with coconut. Refrigerate until serving.

Nutrition Facts

1 slice: 338 calories, 19g fat (11g saturated fat), 35mg cholesterol, 389mg sodium, 36g carbohydrate (26g sugars, 1g fiber), 4g protein.

]]> Pineapple Pudding Pie https://www.tasteofhome.com/recipes/pineapple-pudding-pie/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/pineapple-pudding-pie/

Ingredients

  • 1-1/2 cups cold 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (8 ounces) crushed pineapple, well drained
  • 1 graham cracker crust (9 inches)
  • 1-1/2 cups whipped topping
  • 1/2 cup sweetened shredded coconut, toasted
Text Ingredients

Directions

  1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple. Pour into crust. Spread with whipped topping. Sprinkle with coconut. Cover and refrigerate.

Nutrition Facts

1 slice: 262 calories, 11g fat (6g saturated fat), 6mg cholesterol, 329mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 3g protein.

]]> No-Bake Pumpkin Pie https://www.tasteofhome.com/recipes/double-layer-pumpkin-pie/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/double-layer-pumpkin-pie/

Ingredients

  • 4 ounces cream cheese, softened
  • 1 tablespoon sugar
  • 1 tablespoon milk
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9 inches)
  • 1 cup cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
Text Ingredients

Directions

  1. In a small bowl, combine the cream cheese, sugar and milk until smooth. Fold in 1-1/2 cups whipped topping. Spoon into crust.
  2. In a large bowl, whisk cold milk and pudding mixes until combined. Stir in the pumpkin, cinnamon, ginger and cloves.
  3. Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

Nutrition Facts

1 piece: 370 calories, 16g fat (9g saturated fat), 18mg cholesterol, 336mg sodium, 51g carbohydrate (41g sugars, 2g fiber), 3g protein.

]]> Christmas Eggnog Pie https://www.tasteofhome.com/recipes/christmas-eggnog-pie/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/christmas-eggnog-pie/ old fashioned Christmas desserts. —Patty Adler, Wray, Colorado]]>

Ingredients

  • 1 sheet refrigerated pie crust
  • 2 cups eggnog
  • 1 cup milk
  • 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
  • 1 tablespoon rum or 1/2 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg
  • Whipped topping and additional ground nutmeg, optional
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Directions

  1. Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  2. In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.

Nutrition Facts

1 piece: 287 calories, 13g fat (6g saturated fat), 46mg cholesterol, 247mg sodium, 38g carbohydrate (20g sugars, 0 fiber), 4g protein.

]]> No-Bake Pineapple Sour Cream Pie https://www.tasteofhome.com/recipes/no-bake-pineapple-sour-cream-pie/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/no-bake-pineapple-sour-cream-pie/

Ingredients

  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups sour cream
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 graham cracker crust (9 inches)
  • Whipped cream, optional
Text Ingredients

Directions

  1. In a small bowl, combine the dry pudding mix and sour cream. Stir in pineapple. Spread into crust. Cover and refrigerate for 3 hours or until set. Serve with whipped cream if desired.

Nutrition Facts

1 piece: 292 calories, 15g fat (8g saturated fat), 40mg cholesterol, 322mg sodium, 33g carbohydrate (27g sugars, 1g fiber), 3g protein.

]]> Candy Cane Pie https://www.tasteofhome.com/recipes/candy-cane-pie/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/candy-cane-pie/

Ingredients

  • 24 large marshmallows
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 6 drops peppermint extract
  • 6 drops red food coloring
  • 2 tablespoons plus 1 teaspoon crushed peppermint candy, divided
  • 1 cup heavy whipping cream, whipped
  • 1 chocolate crumb crust (9 inches)
Text Ingredients

Directions

  1. In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat.
  2. Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream.
  3. Spoon into crust. Refrigerate, covered, 8 hours or overnight. If desired, top with additional sweetened whipped cream. Just before serving, sprinkle with remaining candy.

Chocolate crumb crust (9 inches)

Chocolate crumb crust (9 inches): Combine 1-1/2 cups finely crushed chocolate wafers (about 30 wafers) and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 until set, 6-8 minutes. Cool on a wire rack before filling.

Nutrition Facts

1 piece: 291 calories, 16g fat (8g saturated fat), 36mg cholesterol, 171mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 3g protein.

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