Pie and Ice Cream Recipes - SueBee Homemaker

Rhubarb Custard Pie

Suebee Homemaker — Mon, 25 May 2026 11:00:00 +0000

This Rhubarb Custard Pie is a beautiful balance of tart and sweet, with a silky smooth custard filling and perfectly tender rhubarb nestled inside a flaky homemade crust. It’s a timeless dessert that my mother made back in the day – and guaranteed to be the star of any gathering!

Best Rhubarb Custard Pie

Growing up in Iowa, I was raised in the tiniest of small towns as part of a family of eight – and life was simple and sweet in the best possible way. My mom and dad were passionate gardeners, and one of my favorite memories is their big, beautiful rhubarb patch in the backyard. Every spring without fail, that plant would produce the most plentiful crop and my mother would get busy making everything rhubarb. It was a true seasonal tradition!

I distinctly remember my mom’s rhubarb custard pie like it was yesterday. It was absolutely one of her best. While I couldn’t track down her actual recipe, I truly feel this version comes pretty close. Sharing it with all of you in her memory brings me the most incredible joy. This one’s for you, Mom!

Reasons to love this recipe:

Perfect balance of tart rhubarb and creamy custard
Comforting homemade flavor with a flaky crust
Bright, fresh taste that isn’t overly sweet
A crowd-pleasing dessert that is nostalgic for me!

What You’ll Need:

all-butter pie crust
rhubarb – fresh is best but if using frozen rhubarb, thaw and pat dry first
granulated sugar
lemon zest – orange zest works fine too
all-purpose flour
ground cinnamon
kosher salt
eggs
heavy whipping cream
vanilla extract
powdered sugar (for dusting)

Rhubarb Facts:

If you’re wondering about this interesting plant, read on!

Rhubarb is actually a vegetable, not a fruit – though it’s almost always used in sweet dishes.
Only the stalks are edible. The leaves are toxic and should never be eaten.
Rhubarb is a perennial plant, meaning it comes back year after year without replanting.
It thrives in cool climates and actually needs a cold winter to produce well.
A well-established rhubarb plant can produce for 20 years or more.
You should never harvest all the stalks at once – always leave some to keep the plant healthy.

How to make Rhubarb Custard Pie:

Step 1
Prep oven. Preheat oven to 400 degrees F.

Step 2
Roll out pie crust. If using my homemade all-butter crust, you’ll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.

Step 3
Chop rhubarb. Chop rhubarb into small 1/2 inch pieces, or whatever size you like. It really doesn’t matter that much.

Step 4
Prep filling. Whisk flour, sugar, lemon zest, cinnamon, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another bowl. Pour the wet ingredients into the dry ingredients and whisk to combine. Add the rhubarb and stir mixture together.

Step 5
Add filling to crust. Pour the rhubarb mixture into the prepared pie crust. Smooth evenly to all sides with a spatula.

Step 6
Prep for baking. Place the pie on a cookie sheet to protect your oven from the pie sputtering over the edges. Fold a sheet of aluminum foil in half and loosely tent it around the edges of the pie crust to prevent over-browning, leaving the filling completely exposed. This can be a little tricky but it be worth it in the end.

Step 7
Bake pie. Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is set (the very center may be a little jiggly, but will set as it cools) and the crust is golden brown, about 45-50 minutes (depending on your oven). This may vary slightly.

Step 8
Cool. Place pie on a wire rack to cool, approximately 1-2 hours. Wait to slice until pie is fully set.

Step 9
Serve pie. Serve rhubarb custard pie with a dusting of powdered sugar, whipping cream, or vanilla ice cream!

Store rhubarb pie on your counter for the first few hours, or until cooled. Then cover and place in the refrigerator for a few days (if it lasts that long). We always share with the neighbors – LOL!

More Delicious Rhubarb Recipes:

Looking for more rhubarb recipes? Try some of the following!

Recipe FAQs:

Do I need to peel the rhubarb?

No. Just wash it well and trim the ends. Peeling is usually unnecessary unless the stalks are very tough.

Can I use frozen rhubarb?

Yes. Thaw and drain it first so the pie does not become watery.

What kind of crust works best?

A standard unbaked 9-inch pie crust works well. We like to use our All Butter Pie Crust but store-bought works too.

What makes the filling custard?

The mixture of eggs, sugar, cream, and flour creates the custard texture.

Can I use whole milk instead of cream?

Yes. Whole milk works, though cream gives a richer texture to the pie.

How do I know when the pie is done?

The center should be slightly jiggly but not liquid. It firms up while cooling.

Other Delicious Pie Recipes:

While I’m just starting to bake with my homemade pie crust, here are a few other recipes that use graham crackers or Oreo cookies as a base.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Rhubarb Custard Pie

This Rhubarb Custard Pie is a beautiful balance of tart and sweet, with a silky smooth custard filling and perfectly tender rhubarb nestled inside a flaky homemade crust. It's a timeless dessert that my mother made back in the day – and guaranteed to be the star of any gathering!

Course Dessert

Cuisine American

Keyword all butter pie crust, rhubarb custard pie

Prep Time 25

Cook Time 50

Total Time 1 15

Servings slices

Calories 380kcal

Author Sue Ringsdorf

Ingredients

1 all-butter pie crust
3 cups chopped rhubarb (about 11 oz)
1 cup granulated sugar (200 grams)
zest from one large lemon
3 Tablespoons all-purpose flour (23 grams)
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
powdered sugar – for dusting

Instructions

Prep oven. Preheat oven to 400 degrees F.
Roll out pie crust. If using my homemade all-butter crust, you'll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.
1 all-butter pie crust
Chop rhubarb. Chop rhubarb into small 1/2 inch pieces, or whatever size you like. It really doesn't matter that much.
3 cups chopped rhubarb (about 11 oz)
Prep filling. Whisk flour, sugar, lemon zest, cinnamon, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another bowl. Pour the wet ingredients into the dry ingredients and whisk to combine. Add the rhubarb and stir mixture together.
3 Tablespoons all-purpose flour (23 grams), 1 cup granulated sugar (200 grams), zest from one large lemon, 1/2 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, 2 large eggs, 1/2 cup heavy whipping cream, 2 teaspoons vanilla extract
Add filling to crust. Pour the rhubarb mixture into the prepared pie crust. Smooth evenly to all sides with a spatula.
Prep for baking. Place the pie on a cookie sheet to protect your oven from the pie sputtering over the edges. Fold a sheet of aluminum foil in half and loosely tent it around the edges of the pie crust to prevent over-browning, leaving the filling completely exposed. This can be a little tricky but it be worth it in the end.
Bake pie. Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is set (the very center may be a little jiggly, but will set as it cools) and the crust is golden brown, about 45-50 minutes (depending on your oven). This may vary slightly.
Cool. Place pie on a wire rack to cool, approximately 1-2 hours. Wait to slice until pie is fully set.
Serve pie. Serve rhubarb custard pie with a dusting of powdered sugar, whipping cream, or vanilla ice cream!
powdered sugar

Notes

A standard unbaked 9-inch pie crust works well. We like to use our All Butter Pie Crust but store-bought works too.
If using frozen rhubarb, thaw and drain it first so the pie does not become watery.
Store rhubarb pie on your counter for the first few hours, or until cooled. Then cover and place in the refrigerator for a few days (if it lasts that long). We always share with the neighbors – LOL!

Nutrition

Mississippi Mud Pie

Suebee Homemaker — Mon, 02 Feb 2026 12:00:00 +0000

Mississippi Mud Pie is a rich, chocolate lover’s dream made with layers of Oreo crust, fudgy brownie, creamy chocolate pudding, and whipped topping. This decadent Southern dessert is the perfect indulgence for holidays, parties, or any time you crave something irresistibly sweet!

The Best Mississippi Mud Pie

Mississippi Mud Pie is the ultimate indulgence for chocolate lovers — rich, gooey, and unapologetically decadent. Just take a look at all of those layers – a crunchy Oreo crust, fudgy brownies, and silky chocolate pudding – all topped with fluffy whipped cream plus garnishes!

Need chocolate therapy? Make Mississippi mud pie and call it done!

I recently made this decadent dessert for a dinner party, and it was an absolute hit! The best part? The leftovers kept us empty nesters perfectly happy the following day.

Why This Recipe Works:

Chocolate on chocolate – it’s a dreamy combination of Oreo, brownie, pudding, and whipped topping. What’s not to love, right?
Simple ingredients – made with pantry staples like cocoa, sugar, and butter.
Easy to make ahead – tastes even better chilled overnight.
Customizable – add nuts, chocolate chips, or a drizzle of caramel.
Beautiful presentation – looks impressive with all of those layers!

Want more pie? Try our Rhubarb Custard Pie, Pumpkin Pie in Graham Cracker Crust, or Mason Jar Apple Pie!

What You’ll Need:

Oreo Crust – Oreo cookies and butter
Chocolate Brownie Layer – butter, chocolate (baking bar plus cocoa powder), sugars (both granulated and brown sugar), eggs, vanilla extract, flour, and salt
Pudding Layer – instant chocolate pudding and milk
Topping – heavy whipping cream, powdered sugar, and vanilla

How to make Mississippi Mud Pie:

Step 1
Prep. Preheat oven to 350-degrees F. Prepare a springform pan with baking spray.

Step 2
Prep Oreo crust. Use a large food processor to pulse Oreo cookies to coarse crumbs. Add melted butter and pulse again until well combined. Press Oreo mixture into the prepared pan using a measuring cup to press evenly to all sides of the pan.

Step 3
Bake crust. Bake crust in preheated oven for about 10 minutes. Then remove pan to cool slightly.

Step 4
Make brownie batter. Add chopped chocolate and butter to a pan and heat on low until chocolate is melted. Pour into a mixing bowl and add both sugars, eggs, and vanilla extract – and whisk until combined. Then add the flour, cocoa powder, and salt – and mix again. Pour brownie batter into the pan, smoothing carefully to all sides of the baked Oreo crust.

Step 5
Bake again. Place pan back in the oven and bake until a toothpick inserted into the center comes out with just a few crumbs, approximately 15 minutes. Let cool completely.

Step 6
Make pudding. In a separate bowl, combine the cold milk with the packaged instant pudding. Use a hand mixer to combine and then refrigerate until it thickens, about 10 minutes. Pour chocolate pudding on top of the cooled brownie layer and refrigerate.

Step 7
Make whipped topping. In a clean bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to beat on medium-high speed until soft peaks form. Stop whipping once it’s fluffy and holds its shape — over-whipping can turn it into butter!

Step 8
Add topping and garnishes. Shortly before serving, add the whipped topping to the top of the pudding layer, gently spreading to all sides of the pan. Then add garnishes – shaved chocolate and/or Oreo crumbs.

Step 9
Serve. Unclip the latch on the side of the springform pan to loosen it. Gently lift the outer ring straight up and away from the dessert. Place pie on a pie plate and use a sharp knife to slice!

Store leftover Mississippi Mud Pie in an airtight container in your refrigerator for 2-3 days.

Recipe FAQs:

What pan should I use?

A 9-inch pie dish or springform pan works best for layering and serving.

Can I use boxed brownies?

I recommend making our homemade brownies because you’ll have too much using a box mix. You could, of course, try to cut it down for this recipe.

Can I use homemade pudding?

Yes, but store-bought is easier and still delicious in this dessert.

How do I store leftover pie?

Keep it covered in the refrigerator for up to 2-3 days.

Other Decadent Chocolate Desserts:

I love chocolate desserts of any kind, and these should satisfy your cravings!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mississippi Mud Pie

Course Dessert

Cuisine American

Keyword Mississippi mud pie

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 739kcal

Author Sue Ringsdorf

Ingredients

For the crust:

baking spray – to coat the pan
13.3 oz. Oreo cookies
5 Tablespoons unsalted butter – melted

For the brownie layer:

1/3 cup unsalted butter – melted
2 oz semisweet chocolate – chopped
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
6 Tablespoons all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt

For the pudding layer:

3.9 oz Jello instant chocolate pudding mix
2 cups whole milk

For the whipped cream topping:

1 ½ cups cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
chocolate curls, Oreo crumbs – to garnish

Instructions

Prep. Preheat oven to 350-degrees F. Prepare a springform pan with baking spray.
baking spray
Prep Oreo crust. Use a large food processor to pulse Oreo cookies to coarse crumbs. Add melted butter and pulse again until well combined. Press Oreo mixture into the prepared pan using a measuring cup to press evenly to all sides of the pan.
13.3 oz. Oreo cookies, 5 Tablespoons unsalted butter
Bake crust. Bake crust in preheated oven for about 10 minutes. Then remove pan to cool slightly.
Make brownie batter. Add chopped chocolate and butter to a pan and heat on low until chocolate is melted. Pour into a mixing bowl and add both sugars, eggs, and vanilla extract – and whisk until combined. Then add the flour, cocoa powder, and salt – and mix again. Pour brownie batter into the pan, smoothing carefully to all sides of the baked Oreo crust.
1/3 cup unsalted butter, 2 oz semisweet chocolate, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 6 Tablespoons all-purpose flour, 2 Tablespoons unsweetened cocoa powder, 1/2 teaspoon kosher salt
Bake again. Place pan back in the oven and bake until a toothpick inserted into the center comes out with just a few crumbs, approximately 15 minutes. Let cool completely.
Make pudding. In a separate bowl, combine the cold milk with the packaged instant pudding. Use a hand mixer to combine and then refrigerate until it thickens, about 10 minutes. Pour chocolate pudding on top of the cooled brownie layer and refrigerate.
3.9 oz Jello instant chocolate pudding mix, 2 cups whole milk
Make whipped topping. In a clean bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to beat on medium-high speed until soft peaks form. Stop whipping once it’s fluffy and holds its shape — over-whipping can turn it into butter!
1 ½ cups cold heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
Add topping and garnishes. Shortly before serving, add the whipped topping to the top of the pudding layer, gently spreading to all sides of the pan. Then add garnishes – shaved chocolate and/or Oreo crumbs.
chocolate curls, Oreo crumbs
Serve. Unclip the latch on the side of the springform pan to loosen it. Gently lift the outer ring straight up and away from the dessert. Place pie on a pie plate and use a sharp knife to slice!

Notes

Store leftover Mississippi Mud Pie in an airtight container in your refrigerator for 2-3 days.

Nutrition

Apple Cinnamon Cobbler

Suebee Homemaker — Thu, 11 Sep 2025 11:00:00 +0000

Apple Cinnamon Cobbler is a warm, comforting dessert made with spiced apples and baked beneath a golden, buttery topping. Use your favorite baking apples and serve warm with scoops of vanilla ice cream!

Best Apple Cobbler

I grew up in Iowa and lived in the Twin Cities for a couple of years, so many fall days were spent at the apple orchards. Picking apples is such a sweet memory for me, and I almost ALWAYS 1) ate too many apples as I picked them, and 2) put too many apples in my basket.

I vividly recall bringing a BUSHEL of them back to our apartment one day and Mike rolling his eyes. Just like a kid in a candy store, I couldn’t contain myself. So what was I to do with so many apples for just two of us?

B A K E !

As you may recall, I have a Skillet Peach Cobbler recipe too. It’s very similar to this one, except for quantities and of course, that one has peaches instead of apples. Both are delish, and I think the peach is naturally a juicier final product. But both are equally amazing.

Why We Love This Recipe:

SIMPLE TO MAKE – This apple cobbler uses simple ingredients and includes two short bake times.
DELICIOUS FLAVOR – You’ll love the taste of the soft cinnamon apples plus the cake-like cobbler topping. Double this one for a larger group and be prepared to hear the oohs and aahs!
PERFECT FALL DESSERT – Apples are the epitome of fall flavors and this one will not disappoint! We’re a fan of enjoying plain crisp apples (especially from orchards) and all of the cobblers, crisps, cakes, and muffins!

Ingredients Used:

apples
lemon
cornstarch, baking powder, salt
sugars – brown sugar and granulated sugar
all-purpose flour
cinnamon
butter
vanilla extract

How to make Apple Cinnamon Cobbler:

Step 1
Prepare the apples. Peel and slice the apples, and add to a mixing bowl. Then add the fresh lemon juice and stir.

Step 2
Add sweetener to apples. To the sliced apples, add the brown sugar, cinnamon, and corn starch – and mix well. Pour into a 9×9 baking dish.

Step 3
Bake the apples. Bake the apples for about 20 minutes on 400 degrees. This will ensure that the apples are soft.

Step 4
Prepare the topping. In a mixing bowl, combine the topping ingredients – the flour, both sugars, baking powder, and salt. Then add the vanilla extract and melted butter and stir well.

Step 5
Add topping to apples. Add topping mixture to the partially baked apples. You can use your fingers to add it. Then add some sparkling sugar to the top.

Step 6
Bake. Finish the cobbler by baking for another 20-25 minutes. If the topping starts to get too brown, you can cover it with foil for part of the baking time.

Step 7
Serve. Serve this delicious apple cobbler with scoops of vanilla ice cream! Best eaten warm out of the oven!

I recommend serving this cobbler with our Homemade Vanilla Bean Ice Cream or Cinnamon Ice Cream for the BEST combo!

My Favorite Baking Apples:

I normally use a variety of apples for my cobbler. In this instance, I used three Fuji and two Granny Smith, but I’ve also made it with others too. Since I’m a Texan now, I go with whatever looks good at the grocery store and change it up almost every time.

Braeburn
Fuji
Gala
Granny Smith
Honeycrisp
Jonathan
Pink Lady

Recipe FAQs:

What is the difference between apple cobbler and apple crisp?

There is a difference between apple crisp and apple cobbler. Apple crisp (like its name) has a crispy crumble topping made with oatmeal. The topping for apple cobbler is generally a smooth batter that is poured on top of the apple filling and bakes more cake-like.

Should I peel the apples?

I personally prefer to peel the apples for apple cobbler. But of course, you CAN leave them on. Just be aware that the skin doesn’t break down during baking and can make for a tougher texture.

Can I freeze apple cobbler?

This recipe doesn’t do especially well when frozen. The cobbler topping can get quite mushy, and the apple texture isn’t the best after freezing. Since this is such a quick dessert to make, I always recommend making it fresh!

Is it necessary to par-bake the apples?

I prefer to par-bake the apples as the recipe states. This will guarantee a soft cobbler, especially if you cut the apples thicker than normal.

Should I use a combo of different apples?

For best results, use a mix of tart and sweet apples to create complex flavor and texture in your baked goods.

Healthy benefits of apples:

“An apple a day keeps the doctor away.” – I’m not sure who came up with that, but I’ve used it several times with the boys over the years. Apples have powerful healthy benefits, and it’s best to eat the whole thing – both flesh and skin. I think I’ve even eaten a seed or two in my day.

Apples aid in weight loss. With an average calorie count of only 80 each, you can afford to eat two.
Apples are heart healthy. High in soluble fiber, they help lower cholesterol.
They are good for your gut health, as the pectin feeds the good bacteria.
Apple juice may benefit our brain in old age, by preventing the decline of neurotransmitters that are involved in memory.

Other Delicious Apple Recipes:

Fall is here and we’re ready for all the delicious apple recipes.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Apple Cinnamon Cobbler Recipe

Apple Cinnamon Cobbler is a warm, comforting dessert made with spiced apples and baked beneath a golden, buttery topping. Use your favorite baking apples and serve warm with scoops of vanilla ice cream!

Course Dessert

Cuisine American

Keyword Apple Cinnamon Cobbler

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 453kcal

Author Sue Ringsdorf

Ingredients

For the apples:

5 large baking apples – peeled and sliced
1/2 fresh lemon – freshly squeezed
1/4 cup brown sugar
1 teaspoon cinnamon
2 teaspoons cornstarch

For the topping:

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1/2 cup unsalted butter – melted
sparkling sugar – for topping
vanilla ice cream to serve

Instructions

Prepare the apples. Peel and slice the apples, and add to a mixing bowl. Then add the fresh lemon juice and stir.
5 large baking apples, 1/2 fresh lemon
Add sweetener to apples. To the sliced apples, add the brown sugar, cinnamon, and corn starch – and mix well. Pour into a 9×9 baking dish.
1/4 cup brown sugar, 1 teaspoon cinnamon, 2 teaspoons cornstarch
Bake the apples. Bake the apples for about 20 minutes on 400 degrees. This will ensure that the apples are soft.
Prepare the topping. In a mixing bowl, combine the topping ingredients – the flour, both sugars, baking powder, and salt. Then add the vanilla extract and melted butter and stir well.
1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 2 teaspoons vanilla extract, 1/2 cup unsalted butter
Add topping to apples. Add topping mixture to the partially baked apples. You can use your fingers to add it. Then add some sparkling sugar to the top.
sparkling sugar
Bake. Finish the cobbler by baking for another 20-25 minutes. If the topping starts to get too brown, you can cover it with foil for part of the baking time.
Serve. Serve this delicious apple cobbler with scoops of ice cream! Best eaten warm out of the oven!
vanilla ice cream to serve

Notes

Use your favorite baking apples – Braeburn, Fuji, Gala, Granny Smith, Honey Crisp, Jonathan, etc.
Instead of using one kind of apple, feel free to mix a few different kinds.
I recommend serving this cobbler with our Homemade Vanilla Bean Ice Cream or Cinnamon Ice Cream for the BEST combo!
You could also double this recipe and use a 9×13 baking dish.

Nutrition

Rocky Road Ice Cream

Suebee Homemaker — Thu, 31 Jul 2025 11:00:00 +0000

Rocky Road Ice Cream is a rich and creamy chocolate ice cream mixed with crunchy nuts, soft mini marshmallows, and mini chocolate chips. This classic frozen treat is a delicious contrast of textures and flavors that may soon be your favorite flavor!

Best Rocky Road Ice Cream

If you love trying new ice cream flavors like we do, then I’ve got a treat for you! This Rocky Road ice cream is full of chocolate flavor and loaded with mix-ins like mini chocolate chips, marshmallows, and slivered almonds. You won’t be able to tell which part you like best!

Ever since we purchased a two-quart ice cream machine, we’ve been on a mission to share as many delicious ice cream flavors as possible. Before we ventured out on this, I’d say I could have lived on Oreo Ice Cream 100% of the time. Now? Gimme all the new flavors!

Why This Recipe Works:

FULL of TEXTURE and FLAVOR – We’ve got a creamy chocolate ice cream, pillowy marshmallows, plus crunchy almonds and chocolate chips.
CUSTOMIZABLE – This rocky road ice cream can easily be customized to your taste buds. Don’t like nuts? Skip them. Love marshmallows? Add more.
FOR CHOCOLATE LOVERS – We love the chocolate base of this simple recipe. Plus we’re adding chocolate chips for all of you chocolate lovers! You’re welcome.

What You’ll Need:

This ice cream recipe starts with a basic chocolate ice cream and incorporates three different mix-ins.

Dairy Ingredients – a combo of whole milk and heavy cream.
Egg Yolks – stabilizes the ice cream so it’s silkier, creamier, and lasts longer in the freezer.
Granulated Sugar – use more or less depending on your tastes
Cocoa Powder – the ingredient that makes this chocolate flavored
Vanilla Extract – we use the Watkin’s brand
Almonds – we use slivered almonds but you could also chop your own
Mini Marshmallows – or you could cut some large marshmallows into tiny pieces
Mini Chocolate Chips – or use chopped chocolate
A pinch of salt – to balance out the sweetness

How to make Rocky Road Ice Cream:

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!

Step 1
Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.

When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (1/3 cup at a time) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 2
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and pinch of salt.

Step 3
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.

Step 4
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You’ll know they’re ready when you can smell them!

Step 5
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

Step 6
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.

Step 7
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.

Step 8
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Step 9
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

What’s the history of rocky road ice cream?

Rocky Road ice cream was first introduced in the early 1920s. The flavor is believed to have been created by William Dreyer, a co-founder of Dreyer’s Ice Cream (now known as Dreyer’s or Edy’s in different regions).

What is a custard-based ice cream?

A custard-based ice cream, often referred to as French-style or Philadelphia-style ice cream, is made by creating a custard as the base for the ice cream. The custard typically consists of egg yolks, sugar, and a combination of milk and cream. This style of ice cream is known for its rich and creamy texture.

Can I customize the mix-ins?

You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies. Just be sure to keep the balance between ingredients so the ice cream maintains its texture and flavor.

Other Ice Cream Flavors:

Here are some of our favorite flavors if you’re interested in trying others. Head to see all of our KitchenAid Ice Cream Recipes.

SOMETHING FUN – S’mores, Coffee Toffee, and Cinnamon
CHOCOLATEY – Dark Chocolate, Chocolate Fudge Brownie, and Nutella
FRUIT FLAVORED – Strawberry, Lemon Custard, and Blueberry
BASIC FLAVORS – Vanilla Bean, Oreo, and Mint Chip

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Rocky Road Ice Cream Recipe

Course Dessert

Cuisine American

Keyword rocky road ice cream

Prep Time 30

Cook Time 25

Chill Time 6

Total Time 6 55

Servings servings

Calories 550kcal

Author Sue Ringsdorf

Ingredients

5 large egg yolks
1 cup granulated sugar – divided
2 cups whole milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
pinch of salt
1-2 Tablespoons vanilla extract
1 ½ cups mini marshmallows
¾ cup chopped almonds
1/2 cup mini chocolate chips

Instructions

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream.

Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.
When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (about one cup total) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar – and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 1/2 cup unsweetened cocoa powder
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and salt.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You'll know they're ready when you can smell them!
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.
¾ cup chopped almonds, 1/2 cup mini chocolate chips, 1 ½ cups mini marshmallows
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Notes

If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies.
Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Nutrition

Old Fashioned Peach Cobbler

Suebee Homemaker — Mon, 14 Jul 2025 11:00:00 +0000

Old Fashioned Peach Cobbler is a slightly sweet, rustic dessert featuring juicy peaches baked beneath a buttery, golden-brown topping. This easy-to-make summer treat is best served warm with two scoops of vanilla ice cream!

The Best Peach Cobbler

We are huge fruit lovers so when I over-buy (ummm yea, frequently), I tend to either make smoothies or use it for something sweet. We love it when the peach juice literally drips down our faces with every bite.

For more fresh peaches desserts, try our Easy Peach Galette or Puff Pastry Peach Tartlets.

Why we Love This Recipe:

JUICY – The peach layer is soft, juicy, and slightly syrupy from the combination of ingredients.
SOFT AND CRUMBLY – The cobbler topping literally melts in your mouth as you’re eating, especially if it’s served warm.
MELT-IN-YOUR-MOUTH DELICIOUS – Make this dessert when peaches are in season and you’ll see for yourself. Melt-in-your-mouth delish!

How to Choose Fresh Peaches

Peach season is from June to September each year. This is the time period when you’ll find the best, juiciest peaches – so indulge! For this recipe, I used yellow peaches which have been so delicious. You can also use white peaches too.

When choosing your peaches, look for ones without blemishes on the skin. Use your thumb to press into the peaches. You want them to feel firm but a little bit soft too. If you purchase peaches that are very firm, let them sit on your countertop to ripen slightly. If you want to keep them from ripening too fast, place them in the refrigerator until you’re ready to enjoy.

How to make Skillet Peach Cobbler:

This Skillet Peach Cobbler is really easy. I used one bowl (and wiped it out between layers) and a 9×13 baking dish.

Step 1
Preheat oven to 350 degrees.

Step 2
Prepare the peaches: Peel and slice the peaches, and add to a mixing bowl. Add remaining ingredients – fresh lemon juice, granulated sugar, cornstarch, and cinnamon. Stir well and pour into a baking dish. Let maserate for 15 minutes. (See below for a quick tutorial for removing the peach skins.)

Step 3
Prepare the topping. Add the topping ingredients to another bowl – flour, granulated sugar, baking powder, and salt. Then add vanilla extract and melted butter and stir well. The mixture will resemble a cookie dough-like texture.

Step 4
Add topping to peaches. Then use your hands to add dollops of the topping over the prepared peaches. Add some sparkling sugar over the top, if desired.

Step 5
Bake. Bake the cobbler for approximately 40-45 minutes or until the topping is browned and peaches are hot and bubbly.

Step 6
Serve. Serve old fashioned peach cobbler with a few scoops of vanilla ice cream and let it get all melty and creamy! If the cobbler is completely cooled off, you can place individual servings in the microwave and warm it up before adding the ice cream. SO good!

How to Easily Peel Peaches (Blanching):

Here is a quick tutorial for removing the peach skins for this cobbler recipe.

STEP 1
Boil. Bring a saucepan of water to a boil over medium-high heat. Submerge peaches, 2-3 at a time, for 30 seconds.

STEP 2
Do a quick ice bath. Remove peaches from the pot and immediately place into an ice bath until cool.

STEP 3
Peel. Use your fingers to pull the skin off the peaches. This should be very simple to do after this process.

Recipe FAQs:

How do you know when your peaches are ripe enough for cobbler?

You’ll know your peaches are ripe for cobbler when they give slightly to gentle pressure, have a sweet, fragrant aroma, and a deep golden or reddish color without any green around the stem.

Can I use frozen peaches for cobbler?

Yes, you can use frozen peaches for cobbler. Just make sure to thaw and drain them first to avoid excess liquid, which can make the cobbler too runny.

Can I use canned peaches?

Yes, you can use canned peaches for cobbler. Just be sure to drain them well – especially if they’re packed in syrup – to avoid making the dessert too sweet or watery.

Should I remove the skin?

Yes, it’s generally best to remove the skin from fresh peaches for cobbler, as the skins can become tough or chewy when baked.

What’s the difference between a cobbler and a crisp?

While the peach filling is similar with both a cobbler and a crisp, the toppings are different. A cobbler has a biscuit or cake-like topping (like this recipe). A crisp features a crumbly topping made with oats, butter, sugar, and sometimes nuts, which bakes into a crunchy, streusel-like layer.

How long are leftovers good?

To handle cobbler leftovers, let it cool completely, then cover and refrigerate for up to 4–5 days. Reheat individual portions in the microwave and top with ice cream.

More Delicious Summer Desserts:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler is a slightly sweet, rustic dessert featuring juicy peaches baked beneath a buttery, golden-brown topping. This easy-to-make summer treat is best served warm with two scoops of vanilla ice cream!

Course Dessert

Cuisine American

Keyword peach cobbler, skillet peach cobbler

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 426kcal

Author Sue Ringsdorf

Ingredients

For the peaches:

8 medium fresh peaches – peeled and sliced
1/2 large lemon – freshly squeezed
1/2 cup sugar
1 Tablespoon cornstarch
1 teaspoon ground cinnamon

For the topping:

1 ½ cups flour
3/4 cup granulated sugar
1 ½ teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons vanilla extract
3/4 cup unsalted butter – melted
sparkling sugar – to top
vanilla ice cream – to serve

Instructions

How to get peaches to peel easily:

Boil. Bring a saucepan of water to a boil over medium-high heat. Submerge peaches, 2-3 at a time, for 30 seconds.
Do a quick ice bath. Remove peaches from the pot and immediately place into an ice bath until cool.
Peel. Use your fingers to pull the skin off the peaches. This should be very simple to do after this process.

Make the peach cobbler:

Preheat oven to 350 degrees.
Prepare the peaches: Peel and slice the peaches, and add to a mixing bowl. Add remaining ingredients – fresh lemon juice, granulated sugar, cornstarch, and cinnamon. Stir well and pour into a baking dish. Let maserate for 15 minutes.
8 medium fresh peaches, 1/2 large lemon, 1/2 cup sugar, 1 Tablespoon cornstarch, 1 teaspoon ground cinnamon
Prepare the topping. Add the topping ingredients to another bowl – flour, granulated sugar, baking powder, and salt. Then add vanilla extract and melted butter and stir well. The mixture will resemble a cookie dough-like texture.
1 ½ cups flour, 3/4 cup granulated sugar, 1 ½ teaspoons baking powder, 1 teaspoon kosher salt, 2 teaspoons vanilla extract, 3/4 cup unsalted butter
Add topping to peaches. Then use your hands to add dollops of the topping over the prepared peaches. Add some sparkling sugar over the top, if desired.
sparkling sugar
Bake. Bake the cobbler for approximately 40-45 minutes or until the topping is browned and peaches are hot and bubbly.
Serve. Serve old fashioned peach cobbler with a few scoops of vanilla ice cream and let it get all melty and creamy! If the cobbler is completely cooled off, you can place individual servings in the microwave and warm it up before adding the ice cream. SO good!
vanilla ice cream

Notes

You’ll know your peaches are ripe for cobbler when they give slightly to gentle pressure, have a sweet, fragrant aroma, and a deep golden or reddish color without any green around the stem.
To handle cobbler leftovers, let it cool completely, then cover and refrigerate for up to 4–5 days. Reheat individual portions in the microwave and top with ice cream.

Nutrition

Moose Tracks Ice Cream Recipe

Suebee Homemaker — Thu, 10 Jul 2025 11:00:00 +0000

Moose Tracks Ice Cream is a rich and creamy vanilla ice cream swirled with thick fudge and loaded with peanut butter cups for the perfect balance of sweetness and texture. This indulgent ice cream is one your whole family will love!

Moose Tracks Ice Cream

Ice cream is an all-year-round thing here – not just for summertime! So get your churners out and make this delicious recipe stat! We’re constantly trying new recipes and while I do have some personal favorites, I love experimenting with any kind of custard concoction.

Guess what? I have a post including ALL of my 2-quart recipes. You can use any type of ice cream machine and adjust quantities if needed.. See all of our KitchenAid Ice Cream Recipes and choose your favorites!

Have you tried our Cookie Monster Ice Cream, Cinnamon Ice Cream, or Chocolate Fudge Brownie Ice Cream yet?

Why This Recipe Works:

SIMPLE TO MAKE – If you’ve tried some of my ice cream recipes, this one is not much different. You’ll need to use an electric churner (or KitchenAid in this case) and make hot fudge sauce if time allows. If you’d rather purchase hot fudge at the store, that’s fine too. (But my homemade fudge sauce is incredibly easy and makes two cups!)
FRENCH STYLE – This French-style ice cream means that it has a custard base which includes egg yolks. The eggs do need to be tempered for safety, but the process makes for the creamiest, softest texture. In my opinion, it’s a must!
CREAMY AND CHUNKY – The texture of this Moose Tracks recipe is creamy (from the vanilla custard base) and chunky from the bits of fudge sauce and peanut butter cups. The perfect texture and mouth feel!

What You’ll Need:

All of these simple ingredients are easily found at your local grocery store.

Whole Milk
Large Egg Yolks
Granulated Sugar
Heavy Cream
Vanilla Extract
Pinch of kosher salt
Hot Fudge Sauce – homemade hot fudge sauce (really easy to make!) or store-bought is fine
Reese’s Peanut Butter Cups – use the “extra mini” peanut butter cups or adjust accordingly

How to make Moose Tracks Ice Cream:

Step 1
Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.

NOTE: You’ll want to make the hot fudge sauce ahead of time to allow it to fully cool. You can do this a day or so in advance as the fudge sauce stores well. This recipe makes two cups and you’ll need only one cup for the Moose Tracks recipe. Use the remainder for all of your ice cream parties or drizzle it on cakes and brownies!

Step 2
Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.

When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture – whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.

Step 3
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 4
Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.

Step 5
Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I’m in a hurry. You can also chill overnight if time allows.

Step 6
Slice the Reese’s peanut butter cups in half. Use a knife to slice the mini Reese’s peanut butter cups in half.

NOTE: These Reese’s cups are the ones that come unwrapped. They’re “extra” mini and just need to be halved. However, you could use the mini ones that have wrappers. Just unwrap and slice in approximately six pieces.

Step 7
Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.

Step 8
Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add 1/2 cup of hot fudge sauce and half of the Reese’s peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another 1/2 cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.

Step 9
Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.

Step 10
Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)

Moose Tracks ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for using a KitchenAid ice cream attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

What can I use instead of peanut butter cups?

You can substitute peanut butter chips or chopped peanut butter cookies in a pinch.

How do I get the fudge to swirl properly?

Add the fudge in layers after churning the ice cream, then gently swirl it in with a knife or spatula before freezing.

What is the difference between French-Style and Philadelphia-Style ice cream?

French-style ice cream uses a custard base with egg yolks, making it richer, creamier, and smoother but requiring cooking. Philadelphia-style ice cream skips the eggs, resulting in a lighter, quicker-to-make treat with a cleaner flavor but a firmer texture.

Do I need an ice cream maker?

While an ice cream maker provides the best texture, you can use a no-churn method by folding whipped cream into sweetened condensed milk and freezing.

Other Delicious Ice Cream Recipes:

Kitchen Tools Used: (affiliate links)

I used these mini Reese’s peanut butter cups too.

xoxo ~Sue

Moose Tracks Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, moose tracks ice cream

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 639kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar
2 cups heavy cream
1-2 Tablespoons vanilla extract
a pinch of salt
7.6 oz. extra mini Reeses peanut butter cups – I used the mini peanut butter cups but any will work
1 cup hot fudge sauce – homemade fudge sauce or store-bought

Instructions

**SEE BLOG POST for step-by-step photos and tips on how to use a KitchenAid ice cream bowl attachment. Remember you can use any churner and adjust the quantities as needed.
Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.
1 cup hot fudge sauce
Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.
When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture – whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, a pinch of salt
Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I'm in a hurry. You can also chill overnight if time allows.
Slice the Reese's peanut butter cups in half. Use a knife to slice the mini Reese's peanut butter cups in half.
7.6 oz. extra mini Reeses peanut butter cups
Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it's running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add 1/2 cup of hot fudge sauce and half of the Reese's peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another 1/2 cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.
Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)

Notes

You’ll want to make the hot fudge sauce ahead of time to allow it to fully cool. You can do this a day or so in advance as the fudge sauce stores well. This recipe makes two cups and you’ll need only one cup for the Moose Tracks recipe. Use the remainder for all of your ice cream parties or drizzle it on cakes and brownies!
The Reese’s cups used are the ones that come unwrapped. They’re “extra” mini and just need to be halved. However, you could use the mini ones that have wrappers. Just unwrap and slice in approximately six pieces.
Moose Tracks ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Nutrition

Key Lime Pie with Graham Cracker Crust

Suebee Homemaker — Thu, 22 May 2025 11:00:00 +0000

Key Lime Pie with Graham Cracker Crust is a tangy, creamy dessert made with key lime juice and zest, sweetened condensed milk, and egg yolks, layered atop a buttery, crumbly graham cracker base. This classic treat is topped with stabilized whipped cream for a perfect balance of zesty and sweet!

The BEST Key Lime Pie

When our family went to Turks and Caicos in December of 2024, we were surprised to experience the BEST key lime pie we’d tasted. Private Chef Jonathan made it for us during our first ever private dining experience on the island. Pure heaven!

While key lime pie was our dessert, we also were treated to fresh sushi (salmon mango crunch roll), coconut crusted shrimp, local catch (grouper), and surf and turf. Our meal was hands down one of the best I’ve ever had and we had leftovers to enjoy for another day or so too!

If you ever get a chance to travel to beautiful Turks and Caicos, be sure to contact Chef Jonathan. You can find him at caicoscuisine.com or on Instagram @caicoscuisine.

Why This Recipe Works:

ZESTY – We’re using plenty of key limes in this delicious pie for a lovely zesty experience that you won’t want to miss. The sweet topping is the perfect contrast to the tartness.
PERFECTLY CREAMY – Key lime pie is both creamy and crumbly and every bite delicious!
IMPRESSIVE – Impress your guests with a classic key lime pie. They’ll be pleased to experience this any day of the week!
FROM A PRIVATE CHEF’S KITCHEN – We’re thrilled that Chef Jonathan graciously shared this pie recipe with us. The only adapting I did was to add lime zest to the filling.

What You’ll Need:

Graham Crackers
Granulated Sugar
Unsalted Butter
Egg Yolks
Key Lime Juice and Zest
Sweetened Condensed Milk
Heavy Cream
Powdered Sugar
Cornstarch
Vanilla Extract

How to make Key Lime Pie:

Step 1
Prep graham cracker crust. Use a food processor to crush the graham crackers into coarse crumbs. In a mixing bowl, combine the processed crumbs, melted butter, and granulated sugar – stir until well combined.

Transfer the mixture to a 9.5- inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.

Step 2
Bake crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes. Let crust cool on the countertop.

Step 3
Prep limes. Zest enough key limes to get one tablespoons of zest. Then squeeze enough key limes to get about 1/2 cup of juice.

Step 4
Prep key lime filling. In a mixing bowl, combine 5 eggs yolks, 1/2 cup key lime juice, one tablespoon of zest, and the sweetened condensed milk. Use a whisk to mix well. Then pour filling into the cooled pie shell and bake until done, approximately 20-25 mins. Let cool.

Step 5
Make topping. While the pie is baking, make the stabilized whipped cream. Add heavy cream to another bowl and beat until some peaks begin to form. Add powdered sugar, corn starch, and pure vanilla extract – and beat a little more until the topping gets nice and dense.

Step 6
Add topping. When pie is completely cool, add the topping over the key lime filling, smoothing evenly to all sides. The topping should be thick.

NOTE: Add optional garnish – slices of key limes – to the top of the pie.

Step 7
Refrigerate pie. Set the finished key lime pie in your refrigerator for a couple of hours (or overnight) before serving. Slice and enjoy!

STORAGE: Store leftover pie in the refrigerator for 2-3 days (if it lasts that long)!

Recipe FAQs:

Can I substitute regular limes for key limes?

You can use regular (Persian) limes, though the flavor will be slightly less tart and distinctive. Some recipes mix key lime and Persian lime juice for balance. You could also use a mixture of Persian limes and lemons with a dash of vanilla extract.

Can I use bottled juice?

Fresh lime juice is recommended for the best flavor, but bottled key lime juice (like Nellie & Joe’s) can be a convenient alternative.

Do I need to bake the filling?

Yes, this is NOT a no bake recipe. Bake the pie at 350°F for about 25 minutes, or until the filling is just set. Cool completely, add topping, and then chill in the refrigerator for at least 2 hours.

How do I prevent the whipped cream topping from deflating?

Stabilize the topping with a combo of powdered sugar and cornstarch.

How long does keep lime pie need to chill before serving?

At least 2 hours, but overnight is best for full flavor and texture.

Other Delicious Pie Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Key Lime Pie Recipe

Course Dessert

Cuisine American

Keyword homemade graham cracker crust, key lime pie

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 660kcal

Author Sue Ringsdorf

Ingredients

For the crust:

2 cups graham cracker crumbs – from about 1 ¼ sleeves of crackers
1/4 cup granulated sugar
1/2 cup unsalted butter – melted

For the pie filling:

5 large egg yolks
14 oz. sweetened condensed milk
1 Tablespoon key lime zest
1/2 cup key lime juice

For the cream topping:

2 cups heavy cream
1/2 cup powdered sugar
1/4 cup cornstarch
1 teaspoon vanilla extract

Instructions

Prep graham cracker crust. Use a food processor to crush the graham crackers into coarse crumbs. In a mixing bowl, combine the processed crumbs, melted butter, and granulated sugar – stir until well combined.
Transfer the mixture to a 9.5-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.
2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter
Bake crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes. Let crust cool on the countertop.
Prep limes. Zest enough key limes to get one tablespoons of zest. Then squeeze enough key limes to get about 1/2 cup of juice.
Prep key lime filling. In a mixing bowl, combine 5 eggs yolks, 1/2 cup key lime juice, one tablespoon of zest, and the sweetened condensed milk. Use a whisk to mix well. Then pour filling into the cooled pie shell and bake until done, approximately 20-25 mins. Let cool.
5 large egg yolks, 1/2 cup key lime juice, 1 Tablespoon key lime zest, 14 oz. sweetened condensed milk
Make topping. While the pie is baking, make the stabilized whipped cream. Add heavy cream to another bowl and beat until some peaks begin to form. Add powdered sugar, corn starch, and pure vanilla extract – and beat a little more until the topping gets nice and dense.
2 cups heavy cream, 1/2 cup powdered sugar, 1/4 cup cornstarch, 1 teaspoon vanilla extract
Add topping. When pie is completely cool, add the topping over the key lime filling, smoothing evenly to all sides. The topping should be thick.
Add optional garnish – slices of key limes – to the top of the pie.
Refrigerate pie. Set the finished key lime pie in your refrigerator for a couple of hours (or overnight) before serving. Slice and enjoy!

Notes

Fresh lime juice is recommended for the best flavor, but bottled key lime juice (like Nellie & Joe’s) can be a convenient alternative.
Store leftover pie in the refrigerator for 2-3 days (if it lasts that long)!

Nutrition

Oreo Ice Cream Pie

Suebee Homemaker — Thu, 03 Apr 2025 11:00:00 +0000

Oreo Ice Cream Pie is a decadent no bake dessert featuring a crunchy Oreo cookie crust filled with creamy, rich ice cream, swirled with crushed Oreo cookies for extra texture. Topped with whipped cream and a drizzle of chocolate syrup, it’s a perfect treat for any Oreo lover.

No Bake Oreo Pie

We were never a huge Oreo cookie family in that I rarely bought them at the grocery store. Yes, I was that mom that loved baking homemade cookies for the boys, just like my mother. In fact, when I was a kid, store-bought cookies were a treat because Mom made fresh cookies 98% of the time!

But let’s be real. Oreo cookies are perhaps the BEST packaged cookies on the planet. Plus they make the BEST Oreo Ice Cream and other desserts.

For other no bake desserts, try our No Bake Strawberry Cheesecake Bites, No Bake Monster Cookie Balls, No Bake Peanut Butter Balls, and Chocolate Peanut Butter Oat Cups.

Why This Recipe Works:

SEMI-HOMEMADE DESSERT – While I occasionally love whipping up an elaborate dessert like French Silk Pie with Graham Cracker Crust, there are times that quick and easy are best. This recipe is for all the folks who want an easy, semi-homemade dessert recipe for all the occasions.
NO BAKE – When it’s blazing hot outside, we love keeping the oven off and making something no bake. Plus we are pretty obsessed with anything ice cream! Have you seen our collection of KitchenAid Ice Cream Recipes?
GREAT TEXTURE – We love the crunchy Oreo crust and the creamy ice cream filling. Perfect texture for Oreo cookie lovers – or really anybody!
PERFECT PARTY DESSERT – This Oreo pie makes the perfect party dessert. Make it for summer cookouts and birthday parties and you’ll be the favorite person in the room!

What You’ll Need:

You’ll need just five simple ingredients to make Oreo Ice Cream Pie. Yay!

Oreo Cookies – You need one regular package of Oreo cookies for this ice cream pie.
Butter – Butter is simply melted to make the crust.
Ice Cream – Buy a one-half gallon of vanilla ice cream. I like Vanilla Bean ice cream best, so that’s what I buy.
Chocolate Syrup – In order to make the chocolate layer, use some chocolate syrup instead of buying a separate container of ice cream. You’ll also add a drizzle to the top of the pie.
Whipped Topping – You can use store-bought or make your own.

How to make Easy Oreo Ice Cream Pie:

Step 1
Make the Oreo crust. Use a food processor to grind 28 Oreo cookies into a coarse crumb. Pour the melted butter in the processor and pulse again. Reserve 3/4 cup of the Oreo mixture and set aside for later.

Then use a measuring cup to press the cookie mixture into a prepared (with baking spray) springform pan . Place pan into freezer for about 30 minutes.

NOTE: You can use any 9-inch pie plate instead of a springform pan.

Step 2
Prepare the ice cream layers. Add half of the ice cream into one mixing bowl and the other half into another bowl. Into one bowl, add the chocolate syrup. Use a hand mixer to mix the ice cream until soft. Freeze ice cream until needed for layering – but make sure it’s slightly softened when adding to the pie.

Step 3
Layer the ice cream. Spoon the softened vanilla ice cream into the prepared pie crust. Add the reserved Oreo crumbs over the top. Place it back in the freezer to set up.

Step 4
Continue layering. After about 30 minutes, layer the softened chocolate ice cream overtop the Oreo layer and freeze again. After about 30 more minutes, add the whipped topping and freeze again. Finally add the remaining chopped Oreo cookies (about eight cookies) and another swirl of chocolate syrup.

Step 5
Freeze. Freeze the Oreo pie for 4-5 hours or overnight (until very firm).

Step 6
Serve Oreo Ice Cream Pie. To serve, remove pie from the freezer. Use a knife to loosen the ice cream pie from the sides of the pan if needed. Then remove the outer ring and let the ice cream pie soften slightly. Slice and enjoy!

STORAGE: Store this ice cream pie in the freezer for up to one month.

Recipe FAQs:

Can I use a regular pie plate for Oreo pie?

Yes, you can use any 9 or 10 inch pie plate for this pie.

How long should I freeze the pie before serving?

Freeze the pie for at least 4 hours or overnight to ensure it’s firm enough to slice.

Can I use other flavors of ice cream?

Yes, you can use any flavors that you like with Oreo cookies. Try mint chocolate, peanut butter, or strawberry!

Other Delicious Oreo Desserts:

Oreo lovers unite!

Kitchen Tools Used: (affiliate links)

9-Inch Springform Pan

xoxo ~Sue

Oreo Ice Cream Pie Recipe Recipe

Course Dessert

Cuisine American

Keyword ice cream pie, oreo cookie dessert, oreo cookie ice cream pie

Prep Time 30

freezer time for setting up 1 30

Total Time 2

Servings servings

Calories 689kcal

Author Sue Ringsdorf

Ingredients

13.3 oz. Oreo cookies
5 Tablespoons unsalted butter – melted
1/2 gallon vanilla ice cream – we like Vanilla Bean
1/4 cup chocolate syrup – plus more for topping
8 oz. whipped topping

Instructions

Make the Oreo crust. Use a food processor to grind 28 Oreo cookies into a coarse crumb. Pour the melted butter in the processor and pulse again. Reserve 3/4 cup of the Oreo mixture and set aside for later.
Then use a measuring cup to press the cookie mixture into a prepared (with baking spray) springform pan . Place pan into freezer for about 30 minutes.
13.3 oz. Oreo cookies, 5 Tablespoons unsalted butter
Prepare the ice cream layers. Add half of the ice cream into one mixing bowl and the other half into another bowl. Into one bowl, add the chocolate syrup. Freeze ice cream until needed for layering – but make sure it's slightly softened when adding to the pie.
1/2 gallon vanilla ice cream, 1/4 cup chocolate syrup
Layer the ice cream. Spoon the softened vanilla ice cream into the prepared pie crust. Add the reserved Oreo crumbs over the top. Place it back in the freezer to set up.
Continue layering. After about 30 minutes, layer the softened chocolate ice cream overtop the Oreo layer and freeze again. After about 30 more minutes, add the whipped topping and freeze again. Finally add the remaining chopped Oreo cookies (about eight cookies) and another swirl of chocolate syrup.
8 oz. whipped topping
Freeze. Freeze the Oreo pie for 4-5 hours or overnight (until very firm).
Serve Oreo Ice Cream Pie. To serve, remove pie from the freezer. Use a knife to loosen the ice cream pie from the sides of the pan. Then remove the outer ring and let the ice cream pie soften slightly. Slice and enjoy!

Notes

You can use any 9-inch pie plate instead of a springform pan.
Store this ice cream pie in an airtight container in the freezer for up to one month.

Nutrition

All Butter Pie Crust

Suebee Homemaker — Tue, 25 Feb 2025 12:00:00 +0000

This All-Butter Pie Crust is made effortlessly in the food processor, creating a perfectly flaky, golden crust with minimal effort. Pure butter gives it rich flavor and tender layers, making it the ultimate base for both sweet and savory pies!

Homemade Pie Crust Recipe

Exciting news from SueBee Homemaker HDQ — I’m finally making traditional pie crust! I’m not sure why I’ve been avoiding it for so long, since scones are one of my favorite things to bake, and pie crust is actually quite similar to the scone-making process.

Turns out, making pie crust isn’t nearly as scary as I imagined! With just a few simple ingredients and a little gentle mixing, the dough comes together in no time — and the best part? That flaky, buttery goodness practically bakes itself into perfection. Honestly, I might start making pies just for the joy of rolling out the dough – LOL!

Stay tuned for SO MANY pie recipes coming to the blog over the next several years.

Why We Love All-Butter Crust:

Rich, buttery flavor – Nothing beats the deep, natural taste of pure butter.
Flaky layers – The butter creates tender, flaky layers that melt in your mouth.
Versatile – Perfect for both sweet and savory pies.
Homemade goodness – No shortening or mystery fats; you know exactly what’s in it.

What You’ll Need:

All-Purpose Flour
Granulated Sugar
Kosher Salt
Unsalted Butter
Ice Cold Water

How to make All Butter Pie Crust:

Step 1
Prep butter. Slice the cold butter into two-tablespoon cubes. Keep in the refrigerator until ready to use so that it stays cold.

Step 2
Combine dry ingredients. To a large food processor, add dry ingredients – flour, sugar, and salt. Pulse a few times to combine well.

Step 3
Add cold butter. Then add the chunks of very cold butter to the food processor. Pulse about 20 times, or until the mixture forms mostly small crumbs. Transfer mixture to a mixing bowl and then use your hands to press any remaining large clumps into the flour mixture. (You can also skip using a food processor. Just cube the butter and use your hands to press the butter in.)

Step 4
Add cold water. Drizzle in the cold water one tablespoon at a time, tossing gently with a fork after each addition. Add just enough water for the dough to hold together when pressed, being careful not to over-mix so the crust stays tender and flaky.

Step 5
Divide, wrap, and chill dough. Once the dough starts coming together, gather it with your hands and gently press it into a ball on a lightly floured surface. It should hold together without being sticky. Divide the dough in half and then flatten each into a disk. Wrap each section tightly in plastic wrap, and refrigerate for at least an hour (or up to two days) to let the gluten relax and the butter firm up before rolling it out.

Step 6
Roll out pie crust. After chilling, remove the dough from the refrigerator and let it sit a few minutes if it’s very firm so it’s easier to roll. Lightly flour your work surface and rolling pin, then roll the dough out evenly so that it is about two inches larger than the pie plate.

Step 7
Transfer dough to pie plate. Carefully transfer pie dough to pie plate, gently pressing it into the bottom and sides without stretching. Trim any excess dough, fold under the edges, and crimp or decorate as desired. The crust is now ready to be filled and baked according to your recipe.

Recipe Tips:

Keep everything cold – Butter and water should be very cold to create flaky layers.
Use a light touch – Handle the dough gently to avoid overworking the gluten; this keeps the crust tender.
Cut butter into small pieces (or use food processor) – This ensures even distribution and flakiness.
Add water gradually – One tablespoon at a time, just until the dough holds together.
Chill the dough – Refrigerate for at least 1 hour to firm the butter and relax the gluten.
Roll carefully – Use a lightly floured surface and rolling pin, rolling from the center outward.
Don’t stretch the dough – Press it gently into the pie plate to prevent shrinking during baking.
Blind bake when needed – Pre-bake for custard or very wet fillings to avoid a soggy bottom.
Use quality butter – It makes a huge difference in flavor and texture.
Freeze for later – Dough can be wrapped tightly and frozen up to 2 months for convenience.

Recipe FAQs:

Can I make an all -butter pie crust without a food processor?

Yes! You can cut the butter into the flour by hand using a pastry cutter or two forks, then mix in cold water until the dough just comes together.

How much water should I add?

Add cold water one tablespoon at a time until the dough holds together when pressed, but isn’t sticky.

Why do I need to chill the dough?

Chilling firms up the butter and relaxes the gluten, which helps create a tender, flaky crust.

Can I freeze the dough?

Yes! Wrap it tightly in plastic and freeze for up to 2 months. Thaw in the refrigerator before rolling.

How do I prevent a soggy bottom crust?

Chill the dough well, pre-bake (blind bake) for custard or fruit pies when needed, and avoid overfilling with very wet fillings.

Other Delicious Pie Recipes:

Let’s make all the pies! Stay tuned as I add more to this list.

Looking for a savory pie? Try our Double Crust Chicken Pot Pie!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

All Butter Pie Crust

This All-Butter Pie Crust is made effortlessly in the food processor, creating a perfectly flaky, golden crust with minimal effort. Pure butter gives it rich flavor and tender layers, making it the ultimate base for both sweet and savory pies!

Course Dessert

Cuisine American

Keyword all butter pie crust, homemade pie crust

Prep Time 25

Chill Time 2

Total Time 2 25

Servings pie crusts

Calories 1689kcal

Author Sue Ringsdorf

Ingredients

2 3/4 cups all-purpose flour (330 grams)
2 Tablespoons granulated sugar (25 grams)
1 ¼ teaspoons kosher salt (5-6 grams)
1 ¼ cups unsalted butter (284 grams) – cut into cubes
½ cup ice cold water (118 grams) – or more

Instructions

Prep butter. Slice the cold butter into two-tablespoon cubes. Keep in the refrigerator until ready to use so that it stays cold.
Combine dry ingredients. To a large food processor, add dry ingredients – flour, sugar, and salt. Pulse a few times to combine well.
2 3/4 cups all-purpose flour (330 grams), 2 Tablespoons granulated sugar (25 grams), 1 ¼ teaspoons kosher salt (5-6 grams)
Add cold butter. Then add the chunks of very cold butter to the food processor. Pulse about 20 times, or until the mixture forms mostly small crumbs. Transfer mixture to a mixing bowl and then use your hands to press any remaining large clumps into the flour mixture. (You can also skip using a food processor. Just cube the butter and use your hands to press the butter in.)
1 ¼ cups unsalted butter (284 grams)
Add cold water. Drizzle in the cold water one tablespoon at a time, tossing gently with a fork after each addition. Add just enough water for the dough to hold together when pressed, being careful not to over-mix so the crust stays tender and flaky.
½ cup ice cold water (118 grams)
Divide, wrap, and chill dough. Once the dough starts coming together, gather it with your hands and gently press it into a ball on a lightly floured surface. It should hold together without being sticky. Divide the dough in half and then flatten each into a disk. Wrap each section tightly in plastic wrap, and refrigerate for at least an hour (or up to two days) to let the gluten relax and the butter firm up before rolling it out.
Roll out pie crust. After chilling, remove the dough from the refrigerator and let it sit a few minutes if it’s very firm so it’s easier to roll. Lightly flour your work surface and rolling pin, then roll the dough out evenly so that it is about two inches larger than the pie plate.
Transfer dough to pie plate. Carefully transfer pie dough to pie plate, gently pressing it into the bottom and sides without stretching. Trim any excess dough, fold under the edges, and crimp or decorate as desired. The crust is now ready to be filled and baked according to your recipe.

Notes

Wrap the pie dough tightly in plastic and freeze for up to 2 months. Thaw in the refrigerator before rolling.

Nutrition

Pumpkin Pie in Graham Cracker Crust

Suebee Homemaker — Thu, 14 Nov 2024 12:00:00 +0000

Pumpkin Pie in Graham Cracker Crust combines the creamy, spiced richness of traditional pumpkin filling with the sweet, buttery crunch of a graham cracker base. This pumpkin pie deserves a special place on your holiday table!

Best Pumpkin Pie

I’m coming clean with my unconventional attitude regarding pie at Thanksgiving. It’s a take-it or leave-it approach for me which is why I don’t have a lot of pie recipes, and none with a traditional pie crust (YET).

So I thought it was time to get a pumpkin pie recipe on the blog despite it having a graham cracker crust. Frankly, it’s my favorite type of pie crust – buttery, crumbly, and undoubtedly delicious.

If you don’t believe me, try our French Silk Pie with Graham Cracker Crust, Pumpkin Ice Cream Pie or Key Lime Pie with Graham Cracker Crust.

Why This Recipe Works:

UNCOMPLICATED – This pumpkin pie recipe is nothing complicated. It uses simple ingredients and the graham cracker crust makes it an easier pie to make.
FULL OF PUMPKIN FLAVOR – We love using pumpkin puree in many recipes, including Iced Pumpkin Cookies, Pumpkin Streusel Muffins, Mini Pumpkin Spice Bundt Cakes, and more.
IMPRESSIVE FOR GUESTS – While this pie is uncomplicated, it’s a show stopper! Add a dollop of homemade whipped cream or vanilla ice cream for the full pie experience.

What You’ll Need:

For the graham cracker crust – graham cracker crumbs, granulated sugar, and butter
Large Eggs
Brown Sugar + Granulated Sugar
Pumpkin Puree – Make sure you use pure pumpkin. We like Libby’s canned pumpkin puree.
Heavy Cream
Vanilla Extract
Spices – ground cinnamon and pumpkin pie spice
Kosher Salt

NOTE: Make sure you buy regular graham crackers for the crust, not the cinnamon flavored ones or the low-fat ones.

How to make Pumpkin Pie in Graham Cracker Crust:

Step 1
Prep the graham cracker crust. Use a food processor to crush the graham crackers. Then combine the crumbs with melted butter and sugar, and stir to combine. Transfer the mixture to a 9-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.

Step 2
Bake the crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes.

Step 3
Make the pumpkin pie filling. Whisk the eggs and sugars together until smooth. Add pumpkin puree, heavy cream, vanilla, cinnamon, ginger, cloves, and salt. Whisk until well blended.

Step 4
Add filling to crust. Pour the pumpkin pie filling into the pre-baked crust. Use a spatula to smooth out the filling gently. The filling should not come higher than the graham crust.

Step 5
Bake. Bake pie for 15 minutes at 425°F and then reduce heat to 350°F and bake for approximately 40 more minutes, or until a thermometer reads 180°F. At the 25-30 minute mark, cover the edges of the pie with foil or a pie crust shield so the edges do not burn. The middle will still look jiggly when done but will continue to set as it cools.

Step 6
Cool. Remove pie from the oven and cool on a wire rack for two hours. The center will drop and the pie will level as it cools. Cover and transfer to the refrigerator once cooled.

Step 7
Serve pie. Serve pie with homemade whipped cream or vanilla bean ice cream.

We like topping pie with homemade whipped cream. Just combine heavy cream, a couple teaspoons of powdered sugar, and a splash of vanilla extract. Whip until soft peaks form. SO good on pumpkin pie!

STORING: Allow the pie to cool completely at room temperature. Once cooled, cover the pie tightly with plastic wrap or aluminum foil, or store it in an airtight container. It will keep in the refrigerator for 2-3 days.

Recipe FAQs:

Can I use a store-bought crust?

Yes, you can use a store-bought crust but you may need to adjust the amount of the filling.

Do I need to pre-bake the crust?

Yes, pre-baking helps the crust become firm and prevents it from getting soggy. Bake for 10 minutes before adding the pumpkin pie filling.

How can I prevent the edges of the crust from burning?

You can cover the edges of the crust with aluminum foil or a pie shield during part of the baking process to prevent over-browning.

Does the pie need to cool before serving?

Yes, it’s best to let the pie cool for at least 2 hours to set properly before slicing. You can refrigerate it for a firmer texture.

What can I add to pie for serving?

Whipped cream or a scoop of vanilla ice cream complements the flavors beautifully, adding a creamy contrast to the rich pie.

Can I store pumpkin pie on my countertop?

Pumpkin pie should not be stored at room temperature for more than two hours because it contains perishable ingredients like eggs and dairy. These ingredients can promote the growth of harmful bacteria if left at room temperature for too long.

Can I freeze pumpkin pie with a graham cracker crust?

Yes, you can freeze it. Let the pie cool completely, wrap it tightly in plastic wrap and foil, and store in the freezer for up to a month. Thaw in the refrigerator before serving.

Craving more pie? Try our Rhubarb Custard Pie or Mississippi Mud Pie!

Other Delicious Holiday Desserts:

The following dessert recipes are delicious options for your holidays too.

Kitchen Tools Used: (affiliate links)

Pumpkin Pie in Graham Cracker Crust Recipe

Pumpkin Pie in Graham Cracker Crust combines the creamy, spiced richness of traditional pumpkin filling with the sweet, buttery crunch of a graham cracker base. This pumpkin pie deserves a special place on your holiday table!

Course Dessert

Cuisine American

Keyword homemade pumpkin pie, pumpkin pie in graham cracker crust

Prep Time 30

Cook Time 55

Total Time 1 25

Servings servings

Calories 419kcal

Author Sue Ringsdorf

Ingredients

Graham Cracker Crust:

1 ½ cups graham cracker crumbs – from about 1 ¼ sleeves of crackers
3 Tablespoons granulated sugar
6 Tablespoons unsalted butter – melted

For the pie:

2 large eggs
1/2 cup brown sugar
1/4 cup granulated sugar
15 oz. pumpkin puree – not pumpkin pie filling
12 oz. heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt

Instructions

Prep the graham cracker crust. Use a food processor to crush the graham crackers. Then combine the crumbs with melted butter and sugar, and stir to combine. Transfer the mixture to a 9-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.
1 ½ cups graham cracker crumbs, 3 Tablespoons granulated sugar, 6 Tablespoons unsalted butter
Bake the crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes.
Make the pumpkin pie filling. Whisk the eggs and sugars together until smooth. Add pumpkin puree, heavy cream, vanilla, cinnamon, pumpkin pie spice, and salt. Whisk until well blended.
2 large eggs, 1/2 cup brown sugar, 1/4 cup granulated sugar, 15 oz. pumpkin puree, 12 oz. heavy cream, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon kosher salt
Add filling to crust. Pour the pumpkin pie filling into the pre-baked crust. Use a spatula to smooth out the filling gently. The filling should not come higher than the graham crust.
Bake. Bake pie for 15 minutes at 425°F and then reduce heat to 350°F and bake for approximately 40 more minutes, or until a thermometer reads 180°F. At the 25-30 minute mark, cover the edges of the pie with foil or a pie crust shield so the edges do not burn. The middle will still look jiggly when done but will continue to set as it cools.
Cool. Remove pie from the oven and cool on a wire rack for two hours. The center will drop and the pie will level as it cools. Cover and transfer to the refrigerator once cooled.
Serve pie. Serve pie with homemade whipped cream or vanilla bean ice cream.

Notes

Make sure you buy regular graham crackers for the crust, not the cinnamon flavored ones or the low-fat ones.
You can cover the edges of the crust with aluminum foil or a pie shield during part of the baking process to prevent over-browning.
We like topping pie with homemade whipped cream. Just combine heavy cream, a couple teaspoons of powdered sugar, and a splash of vanilla extract. Whip until soft peaks form. SO good on pumpkin pie!
STORING: Allow the pie to cool completely at room temperature. Once cooled, cover the pie tightly with plastic wrap or aluminum foil, or store it in an airtight container. It will keep in the refrigerator for 2-3 days.
Try our French Silk Pie with Graham Cracker Crust or Pumpkin Ice Cream Pie next.

Nutrition

Homemade Graham Cracker Crust

Suebee Homemaker — Wed, 13 Nov 2024 12:00:00 +0000

Homemade Graham Cracker Crust is a buttery, slightly sweet crust made from crushed graham crackers, melted butter, and a touch of sugar. Perfect for cheesecakes, pies, and tarts, it adds a rich, crumbly base!

Buttery Graham Cracker Crust

Since I’ve made this graham cracker crust hundreds of times over the years (yup, I’m old – LOL), I decided it was time to add this to the recipe collection. It’s simple to make, buttery, crunchy, and works in so many recipes. Here are a few ways I use it!

French Silk Pie with Graham Cracker Crust
Pumpkin Ice Cream Pie
Pumpkin Pie in Graham Cracker Crust
Cream Cheese Fruit Tart
S’mores Cookie Bars
Plus we use them in our mason jar desserts – Mason Jar Apple Pie and Pumpkin Pie in a Jar

What You’ll Need:

Graham Crackers – We prefer the regular graham crackers – not the cinnamon ones or low-fat.
Granulated Sugar
Unsalted Butter – Salted butter is ok too.

How to make Homemade Graham Cracker Crust:

Step 1
Process graham crackers. Use a food processor to crush the graham crackers into coarse crumbs.

Step 2
Combine ingredients. In a mixing bowl, combine the processed crumbs, melted butter, and granulated sugar.

Step 3
Mix ingredients. Stir the mixture until well combined. It will look crumbly until you flatten it in the pan/jar.

Step 4
Press into plate. Transfer the mixture to a 9-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.

Step 5
Bake crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes.

Step 6
Cool. Let crust cool on the countertop. If you need to rush the cooling, you can stick the crust in your refrigerator or freezer.

Recipe FAQs:

What if I don’t have a food processor?

If you don’t have a food processor, simply place the crackers in a zip-top bag, seal it, and crush them with a rolling pin.

How do I know if there is enough butter in the crust?

When making the crust, the graham mixture should resemble damp sand and hold together when pressed.

Can I make the graham cracker in advance?

Yes, you can make the crust in advance. Just cover it tightly with plastic wrap and refrigerate it for up to 2 days, or freeze it for up to a month.

What flavors could I add to the crust?

You can add spices like cinnamon or nutmeg, or a tablespoon of cocoa powder for a chocolatey twist.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Homemade Graham Cracker Crust Recipe

Homemade Graham Cracker Crust is a buttery, slightly sweet crust made from crushed graham crackers, melted butter, and a touch of sugar. Perfect for cheesecakes, pies, and tarts, it adds a rich, crumbly base!

Course Dessert

Cuisine American

Keyword homemade graham cracker crust

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 159kcal

Author Sue Ringsdorf

Ingredients

1 ½ cups graham cracker crumbs from about 1 ¼ sleeves of crackers
3 Tablespoons granulated sugar
6 Tablespoons unsalted butter – melted

Instructions

Process graham crackers. Use a food processor to crush the graham crackers into coarse crumbs.
Combine ingredients. In a mixing bowl, combine the processed crumbs, melted butter, and granulated sugar.
1 ½ cups graham cracker crumbs, 6 Tablespoons unsalted butter, 3 Tablespoons granulated sugar
Mix ingredients. Stir the mixture until well combined.
Press into plate. Transfer the mixture to a 9-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.
Bake crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes.
Cool. Let crust cool on the countertop.

Notes

You can make the crust in advance. Just cover it tightly with plastic wrap and refrigerate it for up to 2 days, or freeze it for up to a month.

Here are some recipes that we use this graham cracker crust:

French Silk Pie with Graham Cracker Crust

Pumpkin Ice Cream Pie

Pumpkin Pie in Graham Cracker Crust

Cream Cheese Fruit Tart

S’mores Cookie Bars

Plus we use them in our mason jar desserts – Mason Jar Apple Pie and Pumpkin Pie in a Jar

Nutrition

Frozen Kahlúa Cocktails

Suebee Homemaker — Wed, 06 Nov 2024 12:00:00 +0000

Frozen Kahlúa Cocktails have long been a cherished family favorite, blending smooth ice cream with rich Kahlúa, Crème de Cocoa, and ice cubes. This easy-to-make, festive drink is perfect for the holidays or any occasion, offering a deliciously indulgent after-dinner treat!

Kahlúa Cocktails

At any given moment, you’ll find ice cream in our freezer. Whether or not it’s one of our many homemade ice cream recipes (we keep it in pint sized containers) or an ice cream cocktail, we guarantee you that we’ll 100% hook you up with something creamy and delicious!

Over the holidays, my mother – aka Norma Jean – or one of her daughters was known to mix up a quadruple batch of some sort of frozen cocktail. We’d make multiple batches in the blender, and then pour it into a huge container of some sort (often a recycled ice cream container). Two favorites were Frozen Grasshoppers and THIS one (although it had a different bizarre name).

Why This Recipe Works:

SIMPLE INGREDIENTS – This recipe requires just four simple ingredients. Super easy for the holiday season.
CREAMY AND DELISH – This dessert cocktail is creamy and dreamy. It tastes like a boozy dessert!
FREEZE IT FOR LATER – Make these well in advance to serve for all of your festive parties.

What You’ll Need:

Kahlúa
Cream de Cocoa
Vanilla Ice Cream – We prefer using vanilla bean ice cream for these.
Ice Cubes
Chocolate Shavings – optional

How to make Frozen Kahlúa Cocktails:

Step 1
Combine ingredients. In a large blender, combine vanilla ice cream, Kahlúa, and cream de cocoa. Blend until combined.

Step 2
Add ice. Then add 10 ice cubes and continue blending until creamy.

Step 3
Store. Pour mixture into a freezer-safe container. The drink will be pretty soft so we like to let it freeze for a couple of hours before serving.

Step 4
Repeat. Repeat with more batches, if desired. If you’re prepping for a large gathering, make several batches in advance.

Step 5
Serve. Spoon Kahlua cocktail into your favorite cocktail glasses to serve. Add some shaved chocolate, if desired.

NOTE: These frozen cocktails will freeze well up to three months if stored properly. Make them early and enjoy all season long!

Recipe FAQs:

Can I make this recipe lighter?

Instead of using vanilla bean ice cream, feel free to use a lighter frozen yogurt.

What kind of glass should I use?

Typically, a cocktail glass, martini glass, or even a large wine glass works well for serving Frozen Kahlúa Cocktails.

How can I make these drinks more festive?

Add festive garnishes like chocolate curls, cinnamon, or a drizzle of caramel sauce. You could also rim the glass with crushed cookies or cocoa powder.

Should I set these out before serving?

You may need to let the container sit out for 10-15 minutes before serving so the consistency is softer.

Other Holiday Cocktails:

Kitchen Tools Used: (affiliate links)

Vitamix Blender

xoxo ~Sue

Frozen Kahlúa Cocktails Recipe

Course Dessert, Drinks

Cuisine American

Keyword frozen kahlua cocktails

Prep Time 15

Total Time 15

Servings servings

Calories 409kcal

Author Sue Ringsdorf

Ingredients

4 cups vanilla ice cream – two pints
1/3 cup Creme de Cocoa
1/3 cup Kahlúa
10 ice cubes
shaved chocolate – to serve

Instructions

Combine ingredients. In a large blender, combine vanilla ice cream, Kahlúa, and cream de cocoa. Blend until combined.
4 cups vanilla ice cream, 1/3 cup Kahlúa, 1/3 cup Creme de Cocoa
Add ice. Then add 10 ice cubes and continue blending until creamy.
10 ice cubes
Store. Pour mixture into a freezer-safe container. The drink will be pretty soft so we like to let it freeze for a couple of hours before serving.
Repeat. Repeat with more batches, if desired. If you're prepping for a large gathering, make several batches in advance.
Serve. Spoon Kahlua cocktail into your favorite cocktail glasses to serve. Add some shaved chocolate, if desired.
shaved chocolate

Notes

These frozen cocktails will freeze well up to three months if stored properly. Make them early and enjoy all season long!
Add festive garnishes like chocolate curls, cinnamon, or a drizzle of caramel sauce. You could also rim the glass with crushed cookies or cocoa powder.

Nutrition