6 No-Bake Desserts That Your Family Will Love | Incredibly Easy No-Bake Dessert Recipes
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Recipes in this Video
5 recipes
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/3 cup sugar
- ●1/2 cup unsalted butter, melted
- ●2 cups whole milk
- ●1/2 cup sugar
- ●1/3 cup cornstarch
- ●1/4 tsp salt
- ●4 large egg yolks
- ●2 tbsp unsalted butter
- ●1 tsp vanilla extract
- ●3 ripe bananas, sliced
- ●1 cup heavy cream
- ●2 tbsp powdered sugar
- ●1 tsp vanilla extract
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix well.
- 3Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
- 4Bake the crust in the preheated oven for 8-10 minutes until golden. Remove and let cool.
- 5In a saucepan, whisk together 2 cups of milk, 1/2 cup sugar, cornstarch, and salt over medium heat.
- 6Cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
- 7In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks to temper them, then whisk the yolk mixture back into the saucepan.
- 8Continue to cook for another 2 minutes, then remove from heat and stir in 2 tbsp butter and 1 tsp vanilla extract.
- 9Layer the sliced bananas in the cooled pie crust, then pour the custard mixture over the bananas.
- 10In a separate bowl, whip the heavy cream with powdered sugar and 1 tsp vanilla extract until soft peaks form. Spread the whipped cream over the custard layer.
- 11Refrigerate the pie for at least 4 hours before serving.
Equipment
9-inch pie panmixing bowlssaucepanwhiskspatula
Ingredients
- ●1 pre-made pie crust
- ●1 cup granulated sugar
- ●1/3 cup unsweetened cocoa powder
- ●1/4 cup cornstarch
- ●1/4 tsp salt
- ●2 3/4 cups milk
- ●3/4 tsp vanilla extract
- ●2 tbsp unsalted butter
- ●1 cup heavy cream
- ●2 tbsp powdered sugar
- ●1 tsp vanilla extract (for whipped cream)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- 3Gradually add the milk to the dry ingredients, whisking until smooth.
- 4Cook over medium heat, stirring constantly until the mixture thickens and starts to boil.
- 5Once thickened, remove from heat and stir in the vanilla extract and butter until smooth.
- 6Pour the chocolate filling into the pre-made pie crust and spread evenly.
- 7Refrigerate the pie for at least 4 hours or until set.
- 8In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 9Spread the whipped cream over the chilled chocolate filling.
- 10Garnish with chocolate shavings or cocoa powder if desired before serving.
Equipment
medium saucepanwhiskmixing bowlpie dishrefrigerator
Coconut Cream Pie has its roots in American cuisine, often enjoyed as a classic dessert in diners and family gatherings. The combination of creamy coconut filling and flaky crust evokes nostalgia and comfort. Today, variations abound, with some incorporating chocolate or other flavors, making it a beloved treat across the globe.
Ingredients
- ●pie crust
- ●coconut milk
- ●heavy cream
- ●sugar
- ●cornstarch
- ●egg yolks
- ●vanilla extract
- ●toasted coconut
- ●butter
- ●salt
- ●whipped cream
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Prepare the pie crust and bake until golden, about 10-12 minutes.
- 3In a saucepan, combine coconut milk, sugar, cornstarch, and salt over medium heat.
- 4Whisk continuously until the mixture thickens, about 5-7 minutes.
- 5Remove from heat and stir in egg yolks, butter, and vanilla extract until smooth.
- 6Fold in toasted coconut flakes into the filling mixture.
- 7Pour the coconut filling into the baked pie crust and smooth the top.
- 8Cover with plastic wrap and chill in the refrigerator for at least 4 hours.
- 9Before serving, top with whipped cream and additional toasted coconut flakes.
Ingredient Alternatives
heavy cream
Healthier: coconut cream
Cheaper: milk
Coconut cream offers a rich flavor while being dairy-free.
sugar
Healthier: honey
Cheaper: brown sugar
Honey adds natural sweetness and flavor.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil enhances the coconut flavor.
pie crust
Healthier: almond flour crust
Cheaper: store-bought crust
Almond flour crust is gluten-free and nutritious.
Techniques
bakingwhiskingfoldingchilling
Equipment
ovensaucepanwhiskmixing bowlpie dishplastic wrap
coconutdairyeggs
Also Known As
Coconut Custard PieCoconut Pie
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●2 (8 oz) packages cream cheese, softened
- ●1 cup powdered sugar
- ●1 tsp vanilla extract
- ●2 cups sour cream
- ●1/4 cup lemon juice
- ●1/4 cup all-purpose flour
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 3Press the crumb mixture into the bottom of a 9-inch pie pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a large bowl, beat the softened cream cheese until smooth and creamy.
- 5Add the powdered sugar and vanilla extract to the cream cheese, and mix until well combined.
- 6In a separate bowl, mix together the sour cream, lemon juice, and flour until smooth.
- 7Combine the cream cheese mixture with the sour cream mixture, and mix until fully incorporated.
- 8Pour the filling into the cooled crust and spread evenly.
- 9Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
- 10Turn off the oven and let the cheesecake pie cool in the oven with the door slightly ajar for 1 hour.
- 11Refrigerate for at least 4 hours or overnight before serving.
Equipment
mixing bowl9-inch pie panelectric mixermeasuring cupsmeasuring spoonsspatula
Ingredients
- ●1 can (20 oz) crushed pineapple, drained
- ●1 package (8 oz) cream cheese, softened
- ●1 cup powdered sugar
- ●1 cup whipped topping
- ●1 cup mini marshmallows
- ●1/2 cup chopped pecans (optional)
Instructions
- 1In a mixing bowl, combine the softened cream cheese and powdered sugar. Mix until smooth and creamy.
- 2Add the drained crushed pineapple to the cream cheese mixture and stir until well combined.
- 3Fold in the whipped topping gently until fully incorporated.
- 4Add the mini marshmallows and chopped pecans (if using) to the mixture and stir until evenly distributed.
- 5Transfer the mixture to a serving dish or bowl and smooth the top with a spatula.
- 6Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
- 7Serve chilled as a dessert or side dish.
Equipment
mixing bowlspatulaserving dishplastic wrap
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