This Peach Almond Galette is a delicious way to showcase fresh summer peaches. Whether you are serving it warm with a scoop of vanilla ice cream or enjoying a slice with your morning coffee, it is sure to become a favorite in your summer baking repertoire.

There is something incredibly satisfying about making a pie from scratch and this one is a great way to start. The combination of a flakey Cream Cheese Pie Dough or you can use our favorite Perfect Pie Dough, a rich and creamy frangipane (almond cream) filling and juicy fresh peaches creates a dessert that is both rustic and elegant.

This Peach Almond Galette is a testament to the beauty of easy summer baking. Let's dive into the recipe and some tips to ensure your galette turns out perfectly every time.

Ingredient Notes

Cream Cheese Dough
The cream cheese dough is the base for this Peach Almond Galette and creates a slightly different texture and flavor than a classic pie dough.  You can definitely substitute a classic pie dough recipe in for this galette but the cream cheese dough really goes great with the fresh peach flavor.  This dough can be made in a mixer using a method of cutting the butter and cream cheese into the flour to create a small pea size crumble.  Once that texture is achieved adding water will bring the dough together.  This dough needs to be chilled for approximately thirty minutes and then can be rolled out into a disk to start forming the galette.

Frangipane
Frangipane is a sweet filling made with almond paste and can be used in so many different desserts, but I love frangipane as a filling in tarts.  The frangipane combined with fresh peaches and cream cheese dough makes the perfect combination. 

Peaches
Fresh peaches are best for peach pie, but you can use frozen peaches if that is all you have. If you are using frozen peaches, make sure to thaw them before using. When choosing fresh peaches, make sure that the peaches are ripe but not too soft to the touch…you don't want mushy peaches.

Tips for the Perfect Summer Pies

1. Use Cold Ingredients: Most important is to make sure that your butter and water are cold to create a flaky crust and chill the dough before roll out.
2. Don't Overwork the Dough: Mix the dough until all the ingredients just come together. Overworking the dough will result in a touch texture.
3. Choose Ripe Peaches: choose ripe but firm peaches for the best flavor and texture. Overripe peaches will make the filling to watery.
4. Chill Before Baking: Once the galette or pie is assembled, chill it in the fridge for 10-15 minutes to allow the dough to set.
5. Egg Wash: Brushing the dough with an egg wash will give the crust a beautiful golden color and shine.
6. Cool Before Cutting: Allow the galette or pie to cool for 15-20 minutes before cutting. This will allow the filling to set and will make cutting easier.

More Summer Pie Recipes You Will Love

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Peach Almond Galette

Peach season calls for the perfect Peach Almond Galette!  A rustic style tart made with a cream cheese dough, frangipane almond cream filling and fresh sliced peaches makes for one awesome summer dessert!

Servings 6 Servings

Calories 561kcal

Author Kristen Massad

Ingredients

Cream Cheese Pie Dough

• 1 ½ Cups All Purpose Flour
• ½ teaspoon Salt
• ½ Cup Unsalted Butter Cold
• 4 ounces Cream Cheese Cold
• 2-3 Tablespoons Cold Water

Frangipane (Almond Cream)

• ½ Cup Almond Paste
• ¼ Cup Granulated Sugar
• 3 Tablespoon Butter unsalted
• 2 Tablespoon Cake Flour
• 1 Eggs

Peach Filling

• 3 Peaches peeled, seed removed and sliced
• ¼ Cup Light Brown Sugar
• 1 Tablespoon All Purpose Flour
• 1 teaspoon Vanilla Extract
• Zest of 1 Lemon

Garnish

• ¼ Cup Sliced Almonds
• 1 Tablespoon Sugar in the Raw

Instructions

Cream Cheese Pie Dough

• In a mixing bowl with paddle attachment, combine the flour and salt together
• Turn the mixer on low speed and slowly add in the cold and cubed butter and cold and cubed cream cheese
• Once all the butter and cream cheese are incorporated, keep the speed on low until the flour resembles coarse crumbs
• Add 1 tablespoon of water at a time until the dough is the right consistency and begins to form a ball
• Remove the dough from the mixing bowl and press the dough ball into a disk, wrap with plastic wrap and refrigerate for 30 minutes 

Frangipane (Almond Cream)

• Cream the butter and sugar together in a mixer with paddle attachment
• Add almond paste and cream together until fully combined
• Add egg to the almond paste mixture and mix until incorporated
• Add in cake flour and mix until there are no lumps and all ingredients have come together
• Use immediately or store in the refrigerator until ready to use

Peach Filling

• Remove the skin of the peaches: slice a cross on the bottom of the peach, place the peaches in boiling water for one minutes and using a slotted spoon transfer the peaches to an ice bath (bowl of ice and water) until they are cooled down.  Starting at the cross, remove the skin of the peach
• Cut the peach in half and remove the seed; slice into 1 inch thick pieces
• In a medium bowl combine the peach slices, light brown sugar, flour, vanilla extract and lemon zest; stir to combine 

Assemble Peach Galette

• Preheat oven to 350 degrees F
• Once the pie dough has chilled for 30 minutes, flour the surface and roll the cream cheese pie dough out to 12 inches round
• Place the 12 inch disk of dough on a baking sheet and spread the frangipane (almond cream in the center of the pie dough, leaving about a one inch perimeter
• Scoop the Peach Filling into the center of the pie dough to cover the frangipane filling
• Fold the edges of the pie dough in to form the Peach Almond Galette 
• Using a pastry brush, egg wash the pie dough and sprinkle the wet egg wash with sliced almonds and sugar in the raw
• Bake the Peach Almond Galette for 25-30 minutes or until the dough is golden brown and cooked through
• Allow the Galette to cool for 10 minutes to allow the filling to set before serving!   

Notes

Egg Wash
1 egg
1 teaspoon water

Whisk together and using a pastry brush, brush on the dough of the galette before it is baked

Nutrition

Serving: 1Serving | Calories: 561kcal | Carbohydrates: 65g | Protein: 9g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 288mg | Potassium: 280mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1023IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg

Patriotic Desserts

Amazing red, white and blue rice Krispie treats, all the berries and cream treats, traditional pies and refreshing strawberry sorbet are all great options for a great 4th of July dessert spread!

Berries and Cream Rice Krispie Treats

Berries and Cream Rice Krispie Treats

Three layers of the most delicious, crispy, buttery and fruity Berries and Cream Rice Krispie Treats. Strawberry, vanilla bean and blueberry makes up the decadent combination of these layered bars that look as good as they taste.

Check out this recipe

Strawberry Yogurt Muffins

Strawberry Yogurt Muffins

Waking up to a Strawberry Yogurt Muffin is the perfect way to get your day started. Made with fresh strawberries and greek yogurt, you are going to love the simplicity of this fresh fruit muffin and the perfect tender texture.

Check out this recipe

Berries and Cream Layer Cake

Berries and Cream Layer Cake

Berries and Cream Layer Cake is the perfect cake for your light and fresh summer celebration! Three layers of sponge cake layered between fresh whipped cream and piled high with assorted colorful and juicy berries.  

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Strawberry Sorbet

Easy Homemade Strawberry Sorbet

Easy Homemade Strawberry Sorbet is so light and refreshing and only made with 5 ingredients.  Seasonal fresh strawberries add the most delicious flavor, sweetened with simple syrup, lemon juice and a pinch of salt for an easy, delicious and dairy free frozen dessert!  

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No Bake Cheesecake Pie

The Best No Bake Cheesecake Pie

No baking required and the outcome is a beautiful and delicious gourmet dessert! Made with a short list of ingredients and no bake time, The Best No Bake Cheesecake Pie is a refreshing summer dessert starting with a crunchy and four ingredient graham cracker crust and filled with a super smooth and silky whipped cheesecake filling.

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Strawberry Banana Smoothie Popsicles

Strawberry Banana Smoothie Popsicle

Homemade Strawberry Banana Smoothie Popsicles are loaded with fresh fruit, honey for sweetness and greek yogurt.  These popsicles make the perfect snack or can even be enjoyed for breakfast.  

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Festive 4th of July Cocktail Recipes

Sip on these refreshing and festive cocktails while you swim, eat and enjoy the firework show!

Watermelon Vodka Punch

Watermelon Vodka Punch

The most refreshing summer cocktail, Watermelon Vodka Punch is a made with only 4 ingredients, all fresh fruit juices, homemade simple syrup and watermelon vodka for an extra punch of flavor. So perfect for the season of outdoor entertaining and the hot summer heat!

Check out this recipe

The Best Frośe

The Best Frosé (Frozen Rosé)

A full flavored Rosé made into the most refreshing slushy will keep you cool this summer. Frosé, also known as a Frozen Rosé is the perfect combination of your favorite Rosé wine, grapefruit juice, pomegranate juice and strawberry simple syrup.  This is what summer dreams are made of!

Check out this recipe

Strawberry Tequila Spritz

Strawberry Tequila Spritz

Strawberry Tequila Spritz is so refreshing and light for an easy cocktail to sip on. Made with muddled strawberries, lemon juice, tequila and sparkling Rośe, you can enjoy this for a special Valentine or Galentine drink!

Check out this recipe

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Comfort layered in a bowl, Old Fashioned Banana Pudding is a perfect spring dessert that has created so many memories in the kitchen.  It might not have been the fanciest, but there is something so comforting about this dessert that I am excited to share with my family.  Old Fashioned Banana Pudding is a classic and the only way to make this better is to make the vanilla pudding 100% from scratch.  

Homemade Vanilla Pudding is so creamy and smooth and has the purest vanilla bean flavor.  Although the spotlight of this dessert is bananas, this vanilla pudding actually does not have any bananas in it.  It is made with only five ingredients, homemade pudding can be layered in cakes or can be the perfect filling to a buttery tart shell.  Once the pudding is made it is lightened with fresh whipped cream, layered with freshly sliced bananas, nilla wafers and finished off with a dollop of fresh whipped cream.   

Ingredients

Nilla Wafers-An old fashion buttery cookie that is store bought and makes this Banana Pudding a classic. I would not recommend replacing this cookie with something else or it will change the flavor of the pudding.

Whole Milk-For homemade vanilla pudding, whole milk is a key ingredient. Using 2% or 1% milk could cause the pudding to be a more liquid texture and not a thick creamy texture.

Egg Yolks-Make sure to only use the yolks! Traditional pudding recipes use the egg yolk and not the whole egg to cream a thick and creamy texture.

Vanilla Bean-Whole vanilla beans add so much flavor to this pudding. The small black speckles of vanilla are so important to create a pure flavor that vanilla extract will not give you.

Corn Starch-Don't skip the corn starch, it is the thickening agent in the pudding.

Step-by-Step Instructions

In a medium bowl, combine the egg yolks, granulated sugar and cornstarch (Step 1)

Whisk until thick and smooth; set aside (Step 2)

In a medium saucepan combine the milk, vanilla bean split in half and the seeds scraped out and the remaining ¼ cup granulated sugar and bring to a simmer (Step 3)

Once the milk is brought to a simmer, remove the sauce pan from the heat, remove the vanilla bean pods and slowly pour about half of the hot milk into the egg mixture while whisking constantly to *temper the eggs (Step 4)

*temper means to slowly warm the eggs by adding a small amount of warm milk to the egg mixture to bring them to the same temperature)

Pour the egg mixture back into the saucepan with the remainder of the milk, continue whisking the egg and milk mixture to avoid curdling the eggs. On low to medium heat whisk the custard vigorously until it starts to thicken and begins to bubble, lower the heat and cook for another 2-3 minutes (Step 5)

Remove the saucepan from the heat, pour into a glass bowl and immediately press plastic wrap to cover the surface of the custard to avoid a skin from forming; Allow the custard to cool completely in the refrigerator for one hour. (Step 6)

Once the custard is chilled, whip one cup of  heavy cream to stiff peaks (Step 7)

Fold into the pastry cream to make a smooth and creamy filling (Step 8)

Assemble

Using 4 individual trifle dishes or one large trifle dish, start layering the vanilla pudding in the bottom of each glass, followed by mini nilla wafers and then sliced bananas;  Repeat each step one more time finishing with fresh whipped cream to garnish 

Serve immediately or refrigerate until ready to serve (recommended to serve within a few hours of assembling) 

Expert Tips and FAQ's

• Make sure that the bananas are yellow with a few brown spots. You don't want them green and you don't want "banana bread bananas" with brown all over!
• Give yourself time to make the vanilla pudding. This can be made the night before so that you have time to let it chill and thicken.
• Use vanilla beans instead of vanilla extract in the vanilla pudding. This will make a big difference in the flavor.

More Spring Recipes You Will Love

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Old Fashioned Homemade Banana Pudding

Bringing old fashioned desserts into a new light with this made from scratch Homemade Banana Pudding. The creamiest vanilla bean pudding lightened up with fresh whipped cream and layered with sliced bananas and the nostalic Nilla Wafers.

Course Dessert

Cuisine American, Dessert

Prep Time 1 hour hour 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 535kcal

Author Kristen Massad

Ingredients

Vanilla Pudding

• 5 Egg Yolks
• ¾ Cup Granulated Sugar
• ¼ Cup Corn Starch
• 2 Vanilla Bean Slit
• 2 Cups Whole Milk
• 1 Cup Heavy Cream Whipped
• 3 Bananas Sliced
• 2 Cups Nilla Wafers Regular or Mini

Fresh Whipped Cream Topping

• 1 Cup Heavy Whipping Cream
• 3 Tablespoon Powdered Sugar
• ½ teaspoon Vanilla Extract

Instructions

Prepare the Vanilla Pudding

• In a medium bowl, whisk together the egg yolks, ½ cup granulated sugar and cornstarch until thick and smooth; set aside
• In a medium saucepan combine the milk, vanilla bean split in half and the seeds scraped out and the remaining ¼ cup granulated sugar and bring to a simmer.
• Once the milk is brought to a simmer, remove the saucepan from the heat and slowly pour about half of the hot milk into the egg mixture while whisking constantly to *temper the eggs. (temper means to slowly warm the eggs by adding a small amount of milk to the egg milk to bring them to the same temperature)
• Once the eggs are tempered, pour the egg mixture back into the saucepan with the remainder of the milk, continue whisking the egg and milk mixture to avoid the eggs from curdling.
• On low to medium heat, whisk the custard vigorously until it starts to thicken and begins to bubble. While whisking, let the custard come to a slow boil, lower the heat and allow the custard to cook for another 2-3 minutes.
• Remove the saucepan from the heat, pour it into a glass bowl and immediately press plastic wrap to cover the surface of the custard to avoid a skin from forming.
• Allow the custard to cool completely in the refrigerator for 1 hour
• Once the custard is chilled, whip one cup of heavy cream to stiff peak and fold it into the pastry cream to make a smooth and creamy filling.

Prepare the Whipped Cream Topping

• In mixing bowl with whisk attachment, combine the heavy cream, powdered sugar and vanilla extract. Whisk until the heavy cream comes to soft peaks; set aside

Assemble the Homemade Banana Pudding

• Using 4 individual trifles dishes or one large trifle dish, start layering the vanilla pudding in the bottom of each glass, followed by Nilla Wafers and then sliced bananas; repeat each step one time finishing with fresh whipped cream to garish
• Serve immediately or refrigerate until ready to serve. (Recommended to serve within a few hours of assembling)

Notes

• Make sure that the bananas are yellow with a few brown spots. You don't want them green and you don't want "banana bread bananas" with brown all over!
• Give yourself time to make the vanilla pudding. This can be made the night before so that you have time to let it chill and thicken.
• Use vanilla beans instead of vanilla extract in the vanilla pudding. This will make a big difference in the flavor.

Nutrition

Serving: 8g | Calories: 535kcal | Carbohydrates: 58g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 164mg | Potassium: 239mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1065IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg

Chocolate Pecan Tartlets are a bite-size version of the beloved fall favorite Pecan Pie!  Made with a flakey pie crust, sprinkled with chocolate chips, filled with a sweet pecan filling, and enjoyed in only a few bites.  

As we head into the fall season there is so much to love about the traditional recipes that our families get excited to enjoy year after year.  From the flavors of pumpkin spice, chai, apples, and pecan, the season of baking is all about comfort and creating memories with family and friends.  As we fill our pantries, Karo® Syrup is one of the many ingredients that I make sure to keep stocked up on all year long, but especially as we enter the baking season.  Karo® Syrup delivers a smooth, amazing texture with a balanced sweetness that lets the true flavor of other ingredients shine through.  

On my menu this year for dinner parties and holiday gatherings are Chocolate Pecan Tartlets! They are the perfect bite size dessert that will be even better than the traditional full size pecan pie.  Bringing all the flavors of our favorite pie into a small, handheld dessert that has the flakiest crust and a creamy chocolate and pecan filling.  One of the key ingredients that makes these Chocolate Pecan Tartlets so easy to make and oh so delicious is the Karo® Syrup.  Adding a creamy element to the sweet and salty filling, you are going to love baking these bite size treats this fall.   

Ingredients Notes 

Pecans- Pecan pieces or chopped pecans are best for the Chocolate Pecan Tartlets because they are small in size and you will get more pecan pieces per bite rather than using whole pecans.

Chocolate Chips- I love using semi sweet chocolate chips or dark chocolate chips for the pecan tartlets.  You don’t want to use chocolate that is way too sweet for these already sweet treats. 

Karo® Syrup- This is a key ingredient in pecan pie or pecan tartlet filling. Chefs rely on Karo® Syrup for its quality and consistent performance and I do not recommend using a replacement for this ingredient! 

Sugar- Granulated sugar or light brown sugar both work great in this recipe.

Eggs- Just two whole eggs!

Butter- Melted unsalted butter is mixed into this filling for a delicious and rich flavor.

Step-by-Step Directions

Prepare the Pie Crust
Either prepare the pie crust according to the recipe you are following or use store bought pie crust to create the base for these tartlets.  Roll out the pie crust to ⅛” thick, cut into 12- 3” round circles, using a cookie cutter and press the dough into a mini muffin pan.  Place the shaped pie crust into the refrigerator to chill while you are making the filling.   

Prepare The Pecan Tartlet Filling
In a medium bowl, combine the granulated sugar, Karo® Syrup, eggs, melted butter, vanilla extract and salt and whisk until smooth and creamy; set aside

Chocolate Chips + Pecans
Once the dough has chilled for approximately 10 minutes, sprinkle each shaped pie crust with about one tablespoon of chocolate chips and pecan pieces to fill about ¾ full.     

Fill The Tartlets
Add the pecan pie filling on top of the chocolate chips and pecans to fill the dough.  You want to be sure that the filling covers the pecans and chocolate chips but does not go over the edge of the pie dough. 

Bake The Tartlets
Once the Pecan Tartlets are filled, place the muffin pan in the preheated oven for 24-28 minutes or until the filling has slightly puffed up and is not moving in the middle and the pie crust is a light golden color.  Remove the pan from the oven and allow the tartlets to cool completely before removing them from the pan

Tips and FAQS To Make The Best Tartlets 

Do I have to make my own pie crust?
Here is an awesome and easy pie crust recipe that is super simple to make, but if you don’t have time or it is just not your thing, store bought pie dough is great as well! 

Can I make the Bourbon Pecan Tartlets?
Absolutely!  If you want to add 2 tablespoons of bourbon to the filling, you will be in for a treat! 

Can I freeze the Chocolate Pecan Tartlets? 
Once the pecan tartlets are baked and cooled, you can freeze the tartlets for 2-3 months in an airtight container.  Remove the tartlets the night before you are going to serve them and allow them to get back to room temperature.  

Skip The Chocolate
If you are not a chocolate lover, these Pecan Tartlets are just as good without the chocolate!  Just remove the chocolate from the ingredient list and you are set! 

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Chocolate Pecan Tartlets

Chocolate Pecan Tartlets are a bite-size version of the beloved fall favorite Pecan Pie!  Made with a flakey pie crust, sprinkled with chocolate chips, filled with a sweet pecan filling, and enjoyed in only a few bites.  

Course Chocolate, Dessert

Cuisine Dessert

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 12 tartlets

Calories 296kcal

Author Kristen Massad

Ingredients

• 1 Recipe Homemade Pie Dough or Store Bought
• ½ Cup Granulated Sugar
• ½ Cup  Karo® Syrup
• 1 Tablespoon Vanilla Extract
• ½ Teaspoon Salt
• 2 Eggs
• ¼ Cup Unsalted Butter Melted
• 1 Cup Pecans Chopped
• ½ Cup Semi Sweet Chocolate Chips

Instructions

Prepare The Pie Crust

• Preheat oven to 350 degrees F and have a mini muffin pan ready to go
• Prepare the pie crust according to the recipe you are following or use a store bought pie crust to create the base for the tartlets
• Roll out the pie crust to ⅛" thick, cut into 12-3" round circles using a cookie cutter and press the dough into a mini muffin pan
• Place the shaped pie crust into the refrigerator to chill white you are making the pecan pie filling

Prepare The Pecan Tartlet Filling

• In a medium bowl, combine the granulated sugar, Karo® Syrup, eggs, melted butter, vanilla extract and salt. Whisk until smooth and creamy; set aside

Add the Chocolate Chips and Pecans

• Once the dough has chilled for approximately 10 minutes, sprinkle each shaped pie crust with about one tablespoon of chocolate chips and pecan pieces to fill the dough about ¾ full

Fill The Tartlets

• Add the pecan pie filling on top of the chocolate chip and pecans to fill the dough. You want to be sure that the filling covers the pecans and chocolate chips but does not go over the edge fo the pie dough.

Bake Chocolate Pecan Tartlets

• Once the Pecan Tartlets are filled, place the muffin pan in the preheated oven for 24-28 minutes or until the filling has slightly puffed up and is not moving in the middle and the pie crust is light golden color
• Remove the pan from the oven and allow the tartlets to cool completely before removing them from the pan, serve and enjoy!

Nutrition

Serving: 1tartlet | Calories: 296kcal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 186mg | Potassium: 106mg | Fiber: 2g | Sugar: 22g | Vitamin A: 166IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

Whenever we are at a restaurant for brunch I love getting the quiche that is on the menu! It is a great way to enjoy eggs but in a flakey pastry shell that adds so much flavor. Spring time is always a great time to enjoy a slice of quiche filled with fresh veggies and creamy cheese on its own or over a bed of lettuce.

Making a homemade quiche will be so satisfying and a recipe that you can keep on hand for any breakfast, brunch or special occasion. This Deep Dish Broccoli Cheddar Quiche is great for spring and summer and is the perfect base to add your favorite ingredients to make it your own. The flakey pie crust might be the hardest part, but make it in advance and you will be ready to whip this up any time.

Another favorite quiche is our Spinach Mushroom Prosciutto Quiche that would also be a great addition to your table!

Broccoli Cheddar Quiche Ingredients

• Eggs-8 whole eggs is the base of the quiche!
• Cheese- This recipe calls for Shredded White Cheddar Cheese! I love the mild flavor of the white cheddar, but the cheese can easily be substituted for mild cheddar or even shredded Gruyere would be delicious!
• Broccoli-Fresh chopped broccoli florets add a perfect texture and flavor to this quiche! If you only have frozen broccoli make sure that it is completely thawed out before using.
• Dairy- Half milk and half heavy cream is the combination but you can also use half and half if you have it!
• Spices- Salt, pepper, garlic powder and paprika are the only spices you need to make this quiche flavorful and delicious.

Recipe Add Ins and Variations
Quiche is a great brunch item and has so many variations that can be made to make it to your liking! Love adding a protein to a vegetable quiche or adding in more veggies! These are easy add ins or variations that can be used to make your favorite quiche.

• Bacon
• Ham
• Prosciutto
• Mushrooms
• Artichokes
• Scallions

Step-by-Step Instructions

Prepare The Flakey Pie Dough

• In a food processor combine the flour, salt and baking powder; pulse to combine
• Slowly add in the cold cubed butter until the butter is crumbled throughout and the flour comes together into small pea size balls
• Continue pulsing and slowly add the ice cold water ¼-1/2 cup until the dough comes together
• Remove the dough from the food processor, gently kneed the dough to bring it all together and shape it into a disk, wrap with plastic wrap and freeze for 10 minutes or refrigerate for 30 minutes 

Blind Bake The Crust

• Once the dough has had time to rest, roll the dough on a lightly floured surface to into a 12 inch circle and transfer the dough into a 9" deep dish tart pan or pie plate and shape into the pan
• Refrigerate the crust for 10 minutes before blind baking 
• Remove the crust from the refrigerator and using a fork gently prick holes in the bottom of the crust (this helps the dough to not puff up while baking) 
• Place a piece of parchment paper on top of the crust and fill the center with pie weights or dry rice 
• Bake the pie crust for 20 minutes and then remove the parchment paper and pie weights and bake for an additional 5-8 minutes or until the crust is light golden brown

Prepare The Quiche Filling and Bake

• Once the crust is out of the oven, fill the bottom of the crust with the broccoli florets and the shredded white cheddar cheese (add any other ingredient add ins at this point)

• Pour the quiche filling over the top of the broccoli and cheese 
• Reduce the oven temperature to 350 degrees F and bake the quiche for 35-40 minutes or until the center is set 

• Allow the quiche to cool for 10 minutes before cutting and serving
• Serve each slice on its own or over a bed of lettuce

Tips and FAQS To Make The Best Quiche

Make Ahead and Freeze
Quiche is a great recipe the can be made ahead of time and stored in the freezer until you are ready to serve! The pie dough can also be made in advance and stored in the refrigerator for 3-4 days . Once the quiche is baked, allow it to cool completely and then cover tightly with plastic wrap for 2 months . Thaw the quiche in the refrigerator and then bake in the oven at 350 degrees for 15-20 minutes to heat and serve!

Whisking The Eggs
The best quiche is a light and fluffy filling and the best way to achieve this is by using a mixer to whisk the egg and cream mixture. This will make the egg texture very fluffy and not rubbery!

More Brunch Recipes You Will Love

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Deep Dish Broccoli Cheddar Quiche

A perfect spring time brunch recipe, Deep Dish Broccoli Cheddar Quiche is made with a flakey and buttery deep dish crust and filled with a simple and savory egg mixture, broccoli florets and white cheddar. Easy and delicious to make for every spring time gathering.

Course Breakfast

Cuisine American

Prep Time 45 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12 Servings

Calories 416kcal

Author Kristen Massad

Ingredients

Flakey Pie Crust

• 2 Cups All Purpose Flour
• ½ Teaspoon Salt
• ½ Teaspoon Baking Powder
• 12 Tablespoons Unsalted Butter Cold and Cubed
• ¼-1/2 Cup Ice Cold Water

Broccoli Cheddar Quiche Filling

• 8 Eggs
• 1 Cup Whole Milk
• 1 Cup Heavy Cream
• ½ Teaspoon Garlic Powder
• ½ Teaspoon Salt
• ¼ Teaspoon Pepper
• ¼ Teaspoon Paprika
• 1 Cup Shredded White Cheddar Cheese
• 2 Cup Broccoli Florets Chopped

Quiche Optional Add Ins

• 1 Cup Cooked Bacon Chopped
• 1 Cup Ham Chopped
• 1 Cup Mushrooms Chopped

Instructions

Make the Dough:

• In a food processor combine the flour, salt and baking powder; pulse to combine
• Slowly add in the cold cubed butter until the butter is crumbled throughout and the flour comes together into small pea size balls
• Continue pulsing and slowly add the ice cold water ¼-1/2 cup until the dough comes together
• Remove the dough from the food processor, gently kneed the dough to bring it all together and shape it into a disk, wrap with plastic wrap and freeze for 10 minutes or refrigerate for 30 minutes

Roll out the Dough and Blind Bake

• Preheat the oven to 375 degrees F
• Once the dough has had time to rest, roll the dough on a lightly floured surface to into a 12 inch circle and transfer the dough into a 9" deep dish tart pan or pie plate and shape into the pan
• Refrigerate the crust for 10 minutes before blind baking
• Remove the crust from the refrigerator and using a fork gently prick holes in the bottom of the crust (this helps the dough to not puff up while baking)
• Place a piece of parchment paper on top of the crust and fill the center with pie weights or dry rice
• Bake the pie crust for 20 minutes and then remove the parchment paper and pie weights and bake for an additional 5-8 minutes or until the crust is light golden brown

Prepare the Quiche Filling and Bake

• While the crust is blind baking; using a hand mixer or electric mixer, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder and paprika until all ingredients are combined and fluffy
• Once the crust is out of the oven, fill the bottom of the crust with the broccoli florets and the shredded white cheddar cheese (add any other ingredient add ins at this point)
• Pour the quiche filling over the top of the broccoli and cheese
• Reduce the oven temperature to 350 degrees F and bake the quiche for 35-40 minutes or until the center is set
• Allow the quiche to cool for 10 minutes before cutting and serving
• If you have leftovers, wrap the quiche in plastic wrap and store in the refrigerator for 3-4 days

Notes

Make Ahead and Freeze! 

Quiche is a great recipe the can be made ahead of time and stored in the freezer until you are ready to serve! The pie dough can also be made in advance and stored in the refrigerator for 3-4 days . Once the quiche is baked, allow it to cool completely and then cover tightly with plastic wrap for 2 months . Thaw the quiche in the refrigerator and then bake in the oven at 350 degrees for 15-20 minutes to heat and serve!

Nutrition

Calories: 416kcal | Carbohydrates: 19g | Protein: 16g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 190mg | Sodium: 632mg | Fiber: 1g | Sugar: 2g

Having a go to and easy graham cracker crust recipe is a must in your recipe book and can be the base for so many pies and bars. Graham Cracker Crust can be baked or it can also be enjoyed with no baking required and has only a few ingredients. Although it might sound easier to buy store bought crust, the quality and flavor is never the same as homemade using fresh ingredients and it is quick and easy to make.

Super buttery and packed with a delicious flavor, a classic Graham Cracker Crust is used in our favorite No Bake Cheesecake Pie and most popular Key Lime Pie.

Ingredients

Graham Crackers- Traditional Honey Graham Crackers makes this famous crust what it is. No baking required, just pulse the crackers in a food processor to create a fine crumb texture.
Sugar- I love using light brown sugar in this recipe, but if you don't have it you can use granulated sugar instead!
Butter- Melted unsalted butter will stick the graham cracker crumbs together to create a buttery crust.

Step-by-Step Instructions

• In a food processor pulse the graham crackers until they are in a fine crumb texture

If you don't have a food processor or want to make it quick and easy, you can also buy Graham Cracker Crumbs!

• Pour the crumbs into a medium bowl and add the brown sugar, melted butter, vanilla extract and salt; mix to fully combine

• Pour the graham cracker crumbs into a pie pan or plate and press the crust to form the shape of the pie pan 
• Use the graham cracker crust according to the pie recipe (bake or no baking necessary)

Tips and FAQS To Make Easy Graham Cracker Crust

Equipment Needed
This is easy and you only need a Food Processor and a pie plate!

Flavor Variations
You can use Honey, Cinnamon Sugar or Chocolate Graham Crackers to create different flavors crusts!

Form The Pie Crust
Once the graham cracker crumbs are moist and sticking together, press the crumbs into a pie plate and pack the rust down to be compact. I love using the bottom of a measuring cup or glass to help press it down, but you can use your hands as well!

No Bake Pie Crust
If your recipe calls for a no bake pie crust, you can chill the crust for at least 2 hours before filling to ensure that the butter has solidified.

Baked Pie Crust
If the recipe calls for a pre-baked pie crust, place the graham cracker crust in a preheated oven at 350 degrees fro 8-10 minutes.

Recipes Using Graham Cracker Crust

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The Best Graham Cracker Crust

Learn how to make The Best Graham Cracker Crust using only a few ingredients and in under 10 minutes!

Course Dessert, Desserts

Cuisine Dessert

Prep Time 8 minutes minutes

Cook Time 8 minutes minutes

Total Time 16 minutes minutes

Servings 12 Servings

Calories 150kcal

Author Kristen Massad

Ingredients

• 1 ½ Cups Graham Cracker Crumbs
• ⅓ Cup Light Brown Sugar
• 8 Tablespoons Unsalted Butter Melted
• 1 Teaspoon Vanilla Extract
• ½ Teaspoon Salt

Instructions

• In a food processor pulse the graham crackers until they are in a fine crumb texture
• Pour the crumbs into a medium bowl and add the brown sugar, melted butter, vanilla extract and salt; mix to fully combine
• Pour the graham cracker crumbs into a pie pan or plate and press the crust to form the shape of the pie pan
• Use the graham cracker crust according to the pie recipe (bake or no baking necessary)

Notes

Flavor Variations
You can use Honey, Cinnamon Sugar or Chocolate Graham Crackers to create different flavors crusts

Form The Pie Crust
Once the graham cracker crumbs are moist and sticking together, press the crumbs into a pie plate and pack the rust down to be compact. I love using the bottom of a measuring cup or glass to help press it down, but you can use your hands as well!

No Bake Pie Crust
If your recipe calls for a no bake pie crust, you can chill the crust for at least 2 hours before filling to ensure that the butter has solidified.

Baked Pie Crust
If the recipe calls for a pre-baked pie crust, place the graham cracker crust in a preheated oven at 350 degrees fro 8-10 minutes.

 

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 192mg | Potassium: 36mg | Fiber: 1g | Sugar: 9g | Vitamin A: 233IU | Calcium: 18mg | Iron: 1mg

The Italian culture is known for celebrating all the holidays in a very special way and more importantly, there is usually a specific dish or recipe that goes along with each holiday. Easter is no different and actually has several recipes that are passed down from generation to generation. 

Easter Grain Pie, Pastiera Napoletana, is one of those very special recipes and will be found at every Easter table in Naples, Italy. The unique flavors, detailed process, and rich history are what make this Grain Pie a favorite at our table. I hope it will become a tradition at yours, too! And while you're at it, complete your spread with Traditional Italian Easter Bread!

The History and Process of Easter Grain Pie

The History Of Pastiera Napoletana
When I was growing up, Easter Grain Pie was served at every single Easter dessert table. I don't think I fully appreciated it until I grew up and learned the true history of this pie. Pastiera Napoletana was said to be created in spring as a symbol of Easter in Naples. They believed this pie, a mixture of wheat and ricotta cheese was a symbol of the Resurrection and using eggs as a symbol of new life

The Process
Although the process seems long and thorough, this pie can be made over three days. The grain is the most important ingredient and can be prepared ahead. Pastiera Napoletana contains a wheat berry that needs to be soaked, boiled, and then reboiled.

On Good Friday, prepare the wheat berry by soaking them overnight to reduce the cooking time. The day before you plan to use them, boil the wheat berry with lemon rind for an hour to soften the wheat. Once you are ready to make the filling, the wheat berry will be boiled again in the milk mixture to create a custard. 

From here, the remainder of the recipe seems simple. Create the pie crust, which is a typical flakey pie dough made with a touch of lemon zest for flavor. You will then create a custard-like filling using your grain boiled in milk, mixed with ricotta cheese, sugar, eggs, lemon zest, orange zest, and orange juice. These flavors shine through and the grain brings a beautiful texture for a unique and delicious Easter dessert.

Ingredients

• Flour- All-purpose works great for the dough
• Butter- Unsalted butter, cold and cubed
• Wheat- Cooked soft wheat berry
• Milk- Whole milk works best to make this pie creamy
• Ricotta- To give the filling its tang and creaminess
• Sugar- Granulated sugar works best to add sweetness
• Eggs- To give the filling structure
• Lemon- Both the zest and rind
• Orange- Both the zest and juice

Directions

Dough

• In a food processor, combine the flour and powdered sugar; pulse to combine
• Slowly add in cubed butter, pulsing in between each addition to create a crumble
• Whisk together the egg, cold water, and lemon zest and slowly pour the egg mixture into the food processor while pulsing
• Continue pulsing until the dough comes together into a ball
• Remove the dough from the food processor and kneed on the counter until smooth
• Wrap the dough in plastic wrap and refrigerate for 1-2 hours or overnight
• Remove the dough from the refrigerator and allow it to sit out until it is soft enough to roll out
• Dust the counter top with flour and roll the dough into a 14 inch circle
• Place the dough into a 10” pie pan or dish
• Remove the excess dough from the edge of the pie pan
• Refrigerate the pie dough until ready to bake

Wheat

• Boil wheat in water with lemon rind for about 1 hour or until wheat is soft
• Allow the wheat to cool completely (this process can be done the night before)

Easter Grain Pie Filling

• In a small sauce pan, combine milk, butter and cooked wheat; bring to a boil
• Remove from the heat and allow the mixture to cool
• In a mixer with paddle attachment, cream together the ricotta cheese, granulated sugar, egg yolks, vanilla extract, lemon zest, orange zest and orange juice
• Add the milk and wheat mixture into the ricotta filling and mix until smooth
• In a separate mixing bowl with whisk attachment, whisk the egg whites until they are soft peaks
• Fold the egg whites into the ricotta mixture until fully combined
• Pour the filling into the unbaked pie shell
• Bake at 350 degrees F for 45-55 minutes or until the top is golden brown and the center is gelled
• Remove the pie from the oven and allow it to cool completely
• Refrigerate until ready to serve
• Sprinkle powdered sugar over the top and enjoy!

Tips and FAQs for Easter Grain Pie

• To break up the cooking time, you can make the dough the day before and refridgerate it overnight. You can also soak and boil the wheat the day or two before you plan to have the pie finished.
• Soft White Wheat Berry is the best grain to create the perfect texture. Granno Cotto (meaning "cooked grain") is another option. It's a jarred precooked wheat berry that is found in Italy and if you are lucky, in some specialty Italian markets. Using the cooked wheat will reduce the cooking time, but it's pretty difficult to find.

More Spring Recipes You Will Love

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Easter Grain Pie (Pastiera Napoletana)

A unique mixture of wheat berry, ricotta cheese, and citrus flavors, Italian Easter Grain Pie, or Pastiera Napoletana, is a must-have traditional Italian Easter dessert.

Course Dessert, Desserts, easter pie, tarts and pies

Cuisine Dessert, Italian

Prep Time 3 hours hours

Cook Time 45 minutes minutes

Servings 12 people

Calories 383kcal

Author Kristen Massad

Ingredients

Dough:

• 2 Cups All Purpose Flour
• ½ Cup Powdered Sugar
• 12 Tbsp Unsalted Butter cold and cubed
• 1 Egg
• 1 Tbsp Cold Water
• Zest of 1 Lemon

Grain Pie Filling:

• 1 Cup Cooked Wheat soft wheat berry
• Lemon Rind
• ½ Cup Whole Milk
• 2 Tbsp Unsalted Butter
• 15 oz Ricotta Cheese
• 1 Cup Granulated Sugar
• 4 Eggs Separated
• 1 tsp Vanilla Extract
• 1 Tbsp Lemon Zest
• 1 Tbsp Orange Zest
• ¼ Cup Orange Juice

Instructions

Dough:

• In a food processor, combine the flour and powdered sugar; pulse to combine
• Slowly add in cubed butter, pulsing in between each addition to create a crumble
• Whisk together the egg, cold water, and lemon zest and slowly pour the egg mixture into the food processor while pulsing
• Continue pulsing until the dough comes together into a ball
• Remove the dough from the food processor and kneed on the counter until smooth
• Wrap the dough in plastic wrap and refrigerate for 1-2 hours or overnight
• Remove the dough from the refrigerator and allow it to sit out until it is soft enough to roll out
• Dust the counter top with flour and roll the dough into a 14 inch circle
• Place the dough into a 10” pie pan or dish
• Remove the excess dough from the edge of the pie pan
• Refrigerate the pie dough until ready to bake

Wheat:

• Boil wheat in water with lemon rind for about 1 hour or until wheat is soft
• Allow the wheat to cool completely
• (this can be done the night before)

Filling:

• In a small sauce pan, combine milk, butter and cooked wheat; bring to a boil
• Remove from the heat and allow this mixture to cool
• In a mixer with paddle attachment, cream together the ricotta cheese, granulated sugar, egg yolks, vanilla extract, lemon zest, orange zest and orange juice
• Add the milk and wheat mixture into the ricotta filling; mix until smooth
• In a separate mixing bowl with whisk attachment, whisk the egg whites until they are soft peaks
• Fold the egg whites into the ricotta mixture and fold until fully combined
• Pour the filling into the unbaked pie shell
• Bake at 350 degrees F for 45-55 minutes or until the top is golden brown and the center is gelled
• Remove the pie from the oven and allow it to cool completely
• Refrigerate until ready to serve
• Sprinkle powdered sugar over the top

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 41g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 62mg | Potassium: 102mg | Fiber: 2g | Sugar: 18g | Vitamin A: 678IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 2mg

There is a love hate relationship with Coconut Cream Pie and I think I know why! Most people that don't love coconut cream pie have never had it made from scratch. Scratch made Coconut Cream Pie is completely different from boxed custard mix that some might have had and are not a fan of. A true Homemade Coconut Pie is light and fluffy, silky smooth custard filling and not an over powering coconut flavor.

Check out our Flakey Pie Crust recipe and Homemade Whipped Cream for garnish! If you are a lover of coconut like we are, you must try our Coconut Lemon Cake!

Ingredients

Homemade Pie Crust Flakey, buttery and the base for all of your holiday pies and only has four ingredients
Egg Yolks Only the Yolks! Using only yolks makes the custard super thick and creamy
Granulated Sugar The sweetener in this custard, half mixed with the egg yolks and half simmered in the milk mixture
Corn Starch The main thickener for this custard
Vanilla Beans Using fresh whole vanilla beans will add a vibrant flavor to the custard, but you can always just use vanilla extract  
Milk This recipe calls for half whole milk and half coconut milk if this custard a rich and extract coconut flavor
Heavy Whipping Cream Once the custard is cooled, whipped cream is folded into it to lighten it up
Coconut Added in the custard and on top as a garnish, shredded coconut can be added toasted or not. Toasted coconut added to the custard will add a stronger flavor and a little extra crunch
Fresh Whipped Cream Made with heavy cream, powdered sugar and vanilla extract.  

Step-by-Step Directions

• In a medium bowl, whisk together the egg yolks, ½ cup granulated sugar and cornstarch until thick and smooth; set aside
• In a medium saucepan combine the milk, coconut milk, vanilla bean split in half and the remaining ¼ cup granulated sugar and bring to a simmer.

• Once the milk is brought to a simmer, remove the saucepan from the heat and slowly pour about half of the hot milk into the egg mixture while whisking constantly to *temper the eggs. 
• Once the eggs are tempered, pour the egg mixture back into the saucepan with the remainder of the milk, continue whisking the egg and milk mixture to avoid the eggs from curdling.
• Add the shredded coconut and on low to medium heat, whisk the custard vigorously until it starts to thicken and begins to bubble. While whisking, let the custard come to a slow boil, lower the heat and allow the custard to cook for another 2-3 minutes.

• Remove the saucepan from the heat, pour it into a glass bowl and immediately press plastic wrap to cover the surface of the custard to avoid a skin from forming.
• Allow the custard to cool completely in the refrigerator for 1 hour
• Once the custard is chilled, whip one cup of heavy cream to stiff peak and fold it into the pastry cream to make a smooth and creamy filling. 

• Pour the Coconut Cream Filling into the pre-baked pie crust and refrigerate for 1 hour or until ready to serve 
• In mixing bowl with whisk attachment, combine the heavy cream, powdered sugar and vanilla extract. Whisk until the heavy cream comes to soft peaks
• Garnish the top of the coconut cream pie with whipped cream and toasted coconut, serve and enjoy!

Tips & FAQS To Making The Best Coconut Cream Pie

Pie Crust
The pie crust a big part of making this pie and Homemade Pie Crust is always delicious, but if you don't have time, store bought is just fine!

More Pies You Will Love

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Homemade Coconut Cream Pie

This Homemade Coconut Cream Pie is thick and creamy made with a rich coconut cream filling, a flakey homemade pie crust and garnished with fresh whipped cream and toasted coconut! A perfect pie to enjoy all year long!

Course Desserts, tarts and pies

Cuisine Dessert

Prep Time 1 minute minute

Cook Time 15 minutes minutes

Total Time 16 minutes minutes

Servings 12 people

Calories 318kcal

Author Kristen Massad

Ingredients

• 1 Recipe Homemade Pie Crust

Coconut Cream Filling

• 5 Egg Yolks
• ¾ Cup Granulated Sugar
• ¼ Cup Corn Starch
• 2 Vanilla Beans
• 1 Cup Whole Milk
• 1 Cup Coconut Milk
• 1 Cup Heavy Whipping Cream Whipped
• 1 Cup Shredded Coconut Plain or Toasted

Fresh Whipped Cream Topping

• 1 Cup Heavy Whipping Cream
• 4 Tablespoons Powdered Sugar
• ½ Teaspoon Vanilla Extract

Garnish

• 1 Cup Shredded Toasted Coconut

Instructions

Prepare Homemade Pie Crust Recipe

• Follow the directions for the Homemade Pie Crust Recipe
• Shape the dough into a pie plate, dock (poke holes) in the bottom of the pie crust, add a piece of parchment paper on top of the pie crust and fill the crust with pie weights or dried beans to prevent the dough from puffing up
• Refrigerate the prepared pie crust for 30 minutes before baking
• Preheat the oven to 350 degrees F and pre-bake the pie crust for 15 minutes or until golden brown in color and the bottom of the crust is baked

Prepare Coconut Cream Filling

• In a medium bowl, whisk together the egg yolks, ½ cup granulated sugar and cornstarch until thick and smooth; set aside
• In a medium saucepan combine the milk, coconut milk, vanilla bean split in half and the remaining ¼ cup granulated sugar and bring to a simmer.
• Once the milk is brought to a simmer, remove the saucepan from the heat and slowly pour about half of the hot milk into the egg mixture while whisking constantly to *temper the eggs.
• Once the eggs are tempered, pour the egg mixture back into the saucepan with the remainder of the milk, continue whisking the egg and milk mixture to avoid the eggs from curdling.
• Add the shredded coconut and on low to medium heat, whisk the custard vigorously until it starts to thicken and begins to bubble. While whisking, let the custard come to a slow boil, lower the heat and allow the custard to cook for another 2-3 minutes.
• Remove the saucepan from the heat, pour it into a glass bowl and immediately press plastic wrap to cover the surface of the custard to avoid a skin from forming.
• Allow the custard to cool completely in the refrigerator for 1 hour
• Once the custard is chilled, whip one cup of heavy cream to stiff peak and fold it into the pastry cream to make a smooth and creamy filling. 
• Pour the Coconut Cream Filling into the pre-baked pie crust and refrigerate for 1 hour or until ready to serve

Prepare The Whipped Cream Topping

• In mixing bowl with whisk attachment, combine the heavy cream, powdered sugar and vanilla extract. Whisk until the heavy cream comes to soft peaks
• Garnish the top of the coconut cream pie with whipped cream and toasted coconut, serve and enjoy!

Notes

*Temper means to slowly warm the eggs by adding a small amount of milk to the egg mixture to bring them to the same temperature

Nutrition

Serving: 12people | Calories: 318kcal | Carbohydrates: 23g | Protein: 4g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 138mg | Sodium: 67mg | Potassium: 110mg | Fiber: 1g | Sugar: 17g | Vitamin A: 694IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Pumpkin is without a doubt one of the most popular flavors of fall. A flavor that people are waiting all year for and it never disappoints when the season rolls around. Some non pie pumpkin desserts that we love are these Pumpkin Chocolate Chip Cookie Bars or this Pumpkin Cream Cheese Bundt Cake. A classic pumpkin pie has the same popularity and it is a must on the dessert table at thanksgiving.

The smooth and creamy texture make The Best Pumpkin Pie Recipe one to come back to over and over again. When you are going to choose one slice of pie for dessert, it better be the best and this is truly the best!

Ingredients

Pie Crust
One of the most important parts of pumpkin pie is the crust. Whether you are choosing a Homemade Pie Crust or a store bought, just be sure to blind bake the crust before adding the pumpkin filling to ensure a flakey and fully baked bottom 

Pumpkin Puree
Fresh or canned, make sure that you are using 100% Pure Pumpkin Puree. Most people go the canned route and so do I, it is smooth and creamy and ready to be made into the perfect pie.

Sugar
A combination of light brown sugar and granulated sugar adds the perfect amount of sweet that this pie needs.

Eggs 
Three eggs will set the pumpkin pie filling and create a custard like texture.

Spices
There is a spice call pumpkin pie spice, but I like to create my own so that I can control the amount of each spice that goes in. Ground cinnamon, ginger and nutmeg are the three spices that flavor this classic pie so well!

Vanilla Extract 
A small dash of vanilla extract will add one more touch of flavor that this pie really needs!

Heavy Whipping Cream
Not all Pumpkin Pies are created equal and not all pumpkin pies have heavy cream whisked into them. Heavy whipping cream is going to give this pie the most amazing velvety texture that you won't get with another recipe.

Directions

Homemade Pie Crust 

• Roll out the Homemade Pie Dough onto a floured surface to approximately 12 inches round. 
• Shape the dough into a 9 inch pie plate, fold the overhang under and crimp the edges of the dough 
• Refrigerate the pie crust for one hour 

Blind Bake The Pie Crust 

• Preheat the oven to 350 degrees F and remove the pie crust from the refrigerator, using a fork pierce the bottom of the pie
• Place a piece of parchment paper on top of the crust and fill with pie weights or dried beans to prevent the dough from puffing up 
• Blind bake the pie crust for 15-18 minutes
• Remove the pie crust from the oven and allow it to cool while you prepare the Pumpkin Filling 

Pumpkin Pie Filling 

• In a large bowl whisk together the pumpkin puree, light brown sugar, granulated sugar, eggs, cinnamon, ginger, nutmeg, salt and vanilla extract
• Slowly whisk in the heavy whipping cream and continue whisking until smooth and fully combined 
• Pour the pumpkin pie filling into the blind baked pie crust 
• Bake the Pumpkin Pie for 40-45 minutes or until the edges are puffed up and the center has a slight jiggle
• Remove the pie from the oven and let it cool completely
• Serve with fresh whipped cream

Important Tips To Make The Best Pumpkin Pie

Avoid The Cracks
Traditional Pumpkin Pie is known to have some cracks, but this can be avoided by really watching the bake time. The pie is done baking when the sides are puffed up and the center has a slight jiggle. If you go beyond the recommend bake time, you can end up with a crack. Don't worry though because the pie is still delicious to eat, with or with out cracks, just add a dollop of whipped cream on top!

Garnish
I love a good and simple garnish for this pumpkin pie! A classic Homemade Whipped Cream is the perfect addition, but you can add a dusting of cinnamon or throw on some sugared cranberries for a festive decoration!

Pie Plates
There are a variety of pie plates to choose from, but choose one that you want to serve the pie in. The best part about pies is that you serve them in the same thing you bake them in! I love a traditional pie pan, but a decorative glass pie plate works perfect as well!

More Pumpkin Recipes You Will Love

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The Best Pumpkin Pie Recipe

The Best Pumpkin Pie Recipe will be the star of the show on your Thanksgiving table. There is nothing better than a Classic Pumpkin Pie that is smooth, has the perfect amount of spice and sweet and baked into the flakiest homemade pie crust!

Course Dessert

Cuisine Dessert

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Rest Time 1 hour hour

Total Time 2 hours hours

Servings 12 People

Calories 163kcal

Author Kristen Massad

Ingredients

• 1 Recipe Homemade Pie Crust or Store Bought
• 1 15 Ounce Can Pure Pumpkin Puree
• ½ Cup Light Brown Sugar
• ¼ Cup Granulated Sugar
• 3 Eggs
• 1 Teaspoon Ground Cinnamon
• ½ Teaspoon Ground Ginger
• ¼ Teaspoon Nutmeg
• ¼ Teaspoon Salt
• 1 Teaspoon Vanilla Extract
• 1 Cup Heavy Whipping Cream

Instructions

Homemade Pie Crust

• Roll out the Homemade Pie Dough onto a floured surface to approximately 12 inches round.
• Shape the dough into a 9 inch pie plate, fold the overhang under and crimp the edges of the dough
• Refrigerate the pie crust for one hour

Blind Bake The Pie Crust

• Preheat the oven to 350 degrees F and remove the pie crust from the refrigerator, using a fork pierce the bottom of the pie
• Place a piece of parchment paper on top of the crust and fill with pie weights or dried beans to prevent the dough from puffing up
• Blind bake the pie crust for 15-18 minutes
• Remove the pie crust from the oven and allow it to cool while you prepare the Pumpkin Filling

Pumpkin Pie Filling

• In a large bowl whisk together the pumpkin puree, light brown sugar, granulated sugar, eggs, cinnamon, ginger, nutmeg, salt and vanilla extract
• Slowly whisk in the heavy whipping cream and continue whisking until smooth and fully combined
• Pour the pumpkin pie filling into the blind baked pie crust
• Bake the Pumpkin Pie for 40-45 minutes or until the edges are puffed up and the center has a slight jiggle
• Remove the pie from the oven and let it cool completely
• Serve with fresh whipped cream

Nutrition

Serving: 12servings | Calories: 163kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 94mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

November is officially pie season and I am here for all varieties of pies and tarts! There is truly nothing better than slicing into the perfect piece and enjoying every bite, but when you know you work hard and put so much love into the pie crust, you will love it even more.

Stock Your Pantry With The Staples

Start stocking your pantry with all the pantry staples you need to create the most beautiful and delicious pies and tarts all season long. Here is a pantry prep guide to help you check off everything you need!

Make something fun with our favorite pie dough, Deep Dish Apple Pie and our Deep Dish Chocolate Pecan Pie are two classics that pair perfectly with this recipe.

Ingredients

Flour-All purpose flour is the best option for a traditional pie crust.
Salt- A small amount of salt is needed!
Sugar- Pie crust should not be sweet, because the fillings tend to be extra sweet. A small amount of sugar is a perfect addition.
Butter-Unsalted butter needs to be cubed into small pieces and kept cold until you are ready to cut the butter into the flour. The butter is going to give the pie crust a perfect flakey texture.
Water- Ice cold water is the key to keeping the dough flakey when added to the flour and butter mixture.

Directions

• Place flour, salt, and sugar into the bowl of a food processor and pulse to combine.

• Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until it looks like course meal
• Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball

• Remove the dough from the food processor and place on a floured surface
• Knead the dough until fully combined and reaches the perfect consistency (add flour if needed)
• Divide the dough in half and wrap each piece with plastic wrap and refrigerate for approximately 2 hours or overnight
• Remove the dough and let it sit out for 20 minutes to slightly soften but the dough needs to remain cold
• Roll out pie dough on a lightly floured surface to ⅛” thick and place in pie pan of your choice

Whats The Difference Between Pies and Tarts?

Tarts and Pies are very similar, but there are a few key items that keep them apart. There are a variety of shapes and sizes of tart pans, but there is one pie pan that will be used over and over again!

Pies are shaped into a slightly slanted pan that will be baked and served in. Pies seem much more casual than tarts do and sometimes have a crust on the top and the bottom.

Tarts are a little bit more formal and slightly more delicate, but can be made with the same dough or a sweeter dough works as well.

5 Tips To Make The Best Pie Crust

Cold Butter The key to a flakey dough is the addition of cold butter. Cutting the butter into the flour mixture will create a small and course texture that ensures that the butter has been distributed through out for all the flakiness!

Food Processor Using a food processor is a great way to create the perfect pie dough texture. Adding the dry ingredients in first and then slowly adding the butter (aka "cut the butter") will create the perfect texture. If you don't have a food processor, you can always use a Pastry Blender and make the dough by hand!

Ice Cold Water The addition of ice cold water will bring the dough together, but will make sure that the dough and butter stays chilled for the flakey layers.

Do Not Over Kneed When the dough is in the food processor, it will still look a little crumbly when you remove the dough onto a floured surface. Gently kneed the dough to bring it all togehter, but do not over kneed or it will be tough to roll out.

Allow The Dough To Rest The resting period is one of the most important. Once the dough comes together and is in a ball, wrap and refrigerate the dough for approximately 2 hours to allow the dough to rest, which allows the gluten to relax and makes the dough much easier to roll out. Once the dough is shaped in the pie pan, refrigerate (rest) the dough again to prevent it from shrinking while baking.

Frequently Asked Questions About Pie Crust

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The Perfect Homemade Pie Crust

Flakey, buttery and the base for all of you holiday pies, The Perfect Homemade Pie Crust has only four ingredients and is quick and easy to make. Made with 100% butter and in a food processor, you will never go back to buying store-bought dough again.

Course Dessert

Cuisine Dessert

Prep Time 25 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 12 people

Calories 108kcal

Author Kristen Massad

Ingredients

• 2 ½ Cups All Purpose Flour
• 1 tsp Salt
• 1 tsp Sugar
• 1 Cup Butter chilled and cubed into small pieces
• ¼ Cup Ice Water

Instructions

• Place flour, salt, and sugar into the bowl of a food processor and pulse to combine.
• Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until it looks like course meal
• Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball
• Remove the dough from the food processor and place on a floured surface
• Knead the dough until fully combined and reaches the perfect consistency (add flour if needed)
• Divide the dough in half and wrap each piece with plastic wrap and refrigerate for approximately 2 hours or overnight
• Remove the dough and let it sit out for 20 minutes to slightly soften but the dough needs to remain cold
• Roll out pie dough on a lightly floured surface to ⅛” thick and place in pie pan of your choice
• Bake pie dough according to the pie recipe of your choice.

Notes

Yields:

(1) 9” Double Crust Pie

(2) 9” Single Crust Pies

(8) 12 3” Individual Pies

Nutrition

Serving: 12people | Calories: 108kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 216mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Calcium: 27mg | Iron: 1mg