Red Velvet Pudding Pie

My poor heart shaped pan. It gets so little use. Sure, it gets to hold the occasional Valentine's Day heart shaped cake, but what kinda life is that? I thought I'd get it out for one more go before it's time to put away all the heart stuff and move on to Easter eggs. So, I put a pudding pie into it.

Make a Red Velvet Pudding Pie to put that heart shaped pan to good use.

A Red Velvet Pudding Pie, that is! This pie is super easy to make. A chocolate cookie crust gets filled with red velvet pudding, drizzled with hot fudge right from the jar, and topped off with puffs of Cool Whip and pretty valentine sprinkles.

Eggnog Cream Pie

Boy did I have a ball baking up pies for the blog last month. And I have the waste line to prove it. Ha! Here's another holiday gem I just had to share with y'all - Eggnog Cream Pie!

Want guests to die in their pie? Serve them this gorgeous Eggnog Cream Pie!

This holiday pie has a gorgeous Christmas cookie crust, a rich and creamy eggnog pudding filling, and a fresh and luscious nutmeg & rum whipped cream. It's also topped with bright red maraschino cherries and adorable Christmas cookie sprinkles. Want guests to die in their pie (not literally, of course)? Make this one!

This fantabulous pie starts with a bag of store-bought red and green sprinkled Christmas cookies. Zap 'em in a food processor till you have fine crumbs.

The red and green flecks in this Eggnog Cream Pie crust are so pretty and so very Christmas-y.

Reserve a little bit of cookie crumbs for the top of your pie and mix the rest with melted butter. Press the mixture into your pie plate and bake for 8 minutes.

The red and green flecks in this pie crust are so pretty and so very Christmas-y. 

After your cookie crust has cooled, whisk together a box of vanilla pudding mix with full fat eggnog. Also very Christmas-y.



Pour into your crust and refrigerate while you make the whipped cream.

The beautiful whipped cream that tops this Eggnog Cream Pie is spiked with nutmeg and rum. It's quite delectable. Taste with caution as you may end up needing to make a whole new batch just for the pie.

Tada! The finished Eggnog Cream Pie.

Top the pie with puffs of whipped cream and sprinkle with cookie crumbs. Then, top each puff of cream with a maraschino cherry.

Ho, ho, ho! Me-rry Christmas!

Christmas cookie sprinkles and sweet cherries finish off this fantabulous Eggnog Cream Pie.

Eggnog Cream Pie
(makes 1 deep dish pie)

INGREDIENTS
9 oz bag red and green sprinkled Christmas cookies
5 Tbsp melted butter
5.1 oz box vanilla instant pudding and pie filling
2 1/2 cups full fat eggnog
2 cups whipping cream
1 Tbsp boxed vanilla instant pudding and pie filling mix
2 Tbsp spiced rum (optional, but preferable)
1/2 tsp nutmeg
1/3 cup powdered sugar
about 10 to 12 maraschino cherries

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Throw the whole bag of Christmas cookies in the food processor and zap until they're fine crumbs.
3. Set aside 2 Tbsp of crumbs and mix the rest with 5 Tbsp of melted butter. Press into pie plate and bake for 8 minutes. Cool completely.
4. Whisk together the box of vanilla pudding mix and the eggnog for 3 minutes until nice and thick. Pour into your cooled crust and refrigerate while you make the cream.
5. In the bowl of your stand mixer (I like to put my bowl and whisk in the fridge so they're nice and cold) pour in the cream, the Tbsp of vanilla instant pudding mix, the nutmeg, the rum, and the powdered sugar, and whip together until stiff peaks form.
6. Cut one corner of a Ziploc freezer bag a little smaller than your piping tip, insert tip, and fill with whipped cream.
7. Pipe puffs of cream all around your pie, sprinkle the puffs with the reserved cookie crumbs, and top each one with a maraschino cherry.
8. Refrigerate until ready to serve. Pipe all the leftover whipped cream into a pretty dish and serve alongside your pie.

* You can also just pile all of the whipped cream on top of your pie all at once like a traditional cream pie.

Peanut Butter Banana Cream Pie

Oh me, oh my, it's banana cream pie! Well, actually, it's a Peanut Butter Banana Cream Pie... made with Nutter Butters. Uh, yeah!

Meet this Thanksgiving's favorite cream pie - Peanut Butter Banana Cream Pie!

This pie is rich and creamy and packed with peanut butter and banana flavor. The pie starts with a buttery nutter butter crust, a layer of fresh and fragrant sliced banana, creamy dreamy banana cream pudding, more sliced banana, crumbled Nutter Butters, luscious peanut butter whipped cream, and more crumbled Nutter Butters. Whew! That's a mouthful.

Okay, let's make the crust.

Put 20 Nutter Butters in a food processor to make crumbs.




Add 4 tablespoons of melted butter and press into your pie dish. Bake for 8 minutes and cool completely.




Whip up your pudding.

Lay down a layer of sliced bananas, pour in the pudding, lay down more sliced banana, and crumble some Nutter Butters on top of that.

Creamy dreamy peanut butter whipped cream tops this decadent Peanut Butter Banana Cream Pie.

Now, whip up that luscious peanut butter whipped cream. I used a natural peanut butter, but any pb will do. Heap the cream onto your pie and spread evenly.

Crumble some more Nutter Butters on top and refrigerate a few hours until set.

If you like cream pie on your Thanksgiving dessert table, then this is a must-make!

Happy Thanksgiving y'all!

Peanut Butter Banana Cream Pie
(makes 1 deep dish pie)

INGREDIENTS
16 oz package Nutter Butter sandwich cookies, divided
4 Tbsp melted butter
5.1 oz packet banana cream pudding/pie filling
2 1/2 cups cold whole milk
3 large bananas, sliced in 1/4 inch slices
1 pint whipping cream
1/4 cup peanut butter
1 Tbsp vanilla pudding mix
1/3 cup powdered sugar
1 tsp vanilla extract

DIRCTIONS
1. Preheat oven to 350 degrees.
2. Zap 20 Nutter Butters in a food processor to make crumbs. Mix in melted butter and press into a deep dish pie tin/plate.
3. Bake for 8 minutes and then allow to cool completely.
4. Whisk banana pudding mix with cold milk for 3 to 5 minutes until thick.
5. Line the bottom of your cooled crust with banana slices and pour in the pudding. Top with another layer of banana slices and then crumble about 4 or 5 more Nutter Butters over the slices. Set in the fridge while you make the whipped cream.
6. In a stand mixer, use the whisk attachment to whisk together the whipping cream, peanut butter, Tbsp of vanilla pudding mix, powdered sugar, and vanilla extract. Start low. As the cream thickens, increase to high and whisk until stiff peaks form. Keep an eye on it so as not to over-whip.
7. Pile the peanut butter cream on top of your pie and spread evenly.
8. Crumble a few more Nutter Butters on top.
9. Refrigerate pie for 2 to 4 hours until firm and set.
10. Keep refrigerated.