French Silk Pie is chocolatey, rich, and as the name suggests – silky! Fluffy chocolate filling is piled high atop a no-bake chocolate pie crust! Sweetened whipped cream and chocolate shavings are the crowning glory on this no bake pie.

If you’re loving this recipe, be sure to also whip up a Chocolate Peanut Butter Pie, Chocolate Cream Pie or my favorite Homemade Dark Chocolate Pudding Pie.

Between the chocolate crust, rich chocolate filling and gorgeous garnishes, there’s a whole lot to love in every bite of this no bake pie recipe.

French Silk Pie is one of my favorite desserts to enjoy a big slice of. I’m a huge chocolate lover! If you are too, then you’ll also fall in love with this classic chocolate pie.

But MY French Silk Pie is the recipe you need, because there are no raw eggs and the method is so much simpler than many other recipes.

Plus it yields a smooth and silky, easily sliceable consistency every time.

See how I do it down below!

Why we love it:

• So much chocolate – The thick, silky chocolatey filling is served on top of a chocolate crust. It’s a chocolate lovers dream come true!
• Classic – You’ll find no unnecessary frills in this classic french silk pie. It’s got all of the timeless elements you know and love!
• Simplified – Don’t let the eggs scare you off. I’ve simplified this process (check out my step-by-step photos) to make sure your French Silk Pie is perfect every time — no raw eggs, no tempering required!
• No bake – Isn’t it always nice to not have to preheat your oven? I love this no bake pie recipe!

French Silk Pie Ingredients

• Sugar – Plain white granulated sugar creates just the right amount of sweetness to balance the bitter dark chocolate.
• Dark Chocolate – It’s imperative to use DARK chocolate only. If you use milk or even semi-sweet chocolate, your end results may be way too sweet. French silk pie is supposed to have that signature rich chocolate flavor that comes from using dark chocolate.
• Vanilla Extract – This helps to create more depth to the sweet flavor.
• Chocolate Baking Crumbs – You should be able to find these in the baking aisle of your local grocery store. If you can’t find any, toss some Oreo cookies (without the cream) into a food processor and pulse until fine crumbs form.
• Butter – Unsalted butter is preferred to avoid a salty flavor from forming. Note that the butter should be melted for the crust.
• Cocoa – This enhances the chocolatey flavor in the very best way.
• Eggs – You’ll need 4 eggs for this french silk pie recipe. The eggs help form the custard which is the base for our pie.
• Heavy cream: Some we use to create our custard, and some we whip and fold into our custard to lighten it. Be sure to grab extra if you are making Whipped Cream for the topping!

How to make French Silk Pie

Here’s a quick look at how to make easy french silk pie! Scroll to the bottom of this page for more detailed ingredient measurements and instructions.

• Stir together the crumbs and butter, then press the mixture into a pie dish.
• Whisk together the eggs, sugar, cocoa and 1 cup of cream in a saucepan until smooth.

• Over medium heat, whisk the mixture until thickened.
• Strain the mixture through a sieve over a mixing bowl.

• Stir in the vanilla, butter, and chocolate. Cool until it reaches room temperature and stir occasionally.
• Whip the cream until fluffy.

• Whip the chocolate mixture, then fold the whipped cream into it.
• Spread the filling into the pie dish, then chill in the fridge for at least 6 hours.

Variations and Substitutions

There are so many ways to make this french silk pie recipe even more special! Check out a few of my favorites:

• Make it less chocolatey – This no-bake pie is incredibly rich and chocolatey, but also light and fluffy. If you prefer, you can opt for a milder chocolate flavor by omitting the cocoa powder.
• Make it minty – Add in a teaspoon of mint extract in place of the vanilla for a minty twist.
• Add peanut butter – Add in a tablespoon or two of peanut butter along with the butter for a chocolate peanut butter twist.
• Make it turtle – Spread a layer of toasted, chopped pecans and thick caramel in the bottom of the crust for a turtle french silk pie!
• Add some berries – Top with fresh raspberries, strawberries or mixed berries for a bit of freshness that will complement the rich chocolate perfectly.

How to store French Silk Pie

You can keep this chocolate pie stored in your fridge, in an airtight container, for up to 4 days.

Can I freeze French Silk Pie?

Yes! And this is one of the best things about this chocolate pie recipe, as it’s amazing frozen and thaws perfectly if you prefer to serve it chilled. My husband even prefers this french silk pie frozen!

What is the difference between chocolate pie and french silk pie?

With most chocolate pie recipes, it’s a simple cooked chocolate pudding poured into a pie crust and chilled. Chocolate pie is less, well, silky than french silk pie, and not as light in texture. French silk pie is a little more mousse-light in texture.

You Might Also Like…

Calling all chocolate fanatics! Get your fix with more of my favorite chocolatey recipes:

• Fudgiest and Best Homemade Brownies!
• No Churn Chocolate Ice Cream (so simple)
• Chocolate Trifle — perfect for a potluck!
• The BEST Chocolate Chip Cookies (Mom’s, of course)

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French Silk Pie (the easy way!)

This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 525.03cal

Author Ashley Fehr

Ingredients

Crust

• 2½ cups chocolate baking crumbs (340g)
• ½ cup melted butter

Filling

• 1 ½ cups granulated sugar (300g)
• 4 large eggs (room temperature)
• 2 tablespoons cocoa
• 2 cups heavy cream (30-35% fat, divided)
• 200 grams chopped dark chocolate (I use 2 100 grams dark chocolate bars — about 1 ¼ cup)
• ¼ cup unsalted butter
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
• In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
• Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
• Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
• Set aside or refrigerate until cooled to room temperature — 1-2 hours on the counter or 30-40 minutes in the refrigerator — stirring occasionally.
• Whip chocolate mixture on high speed until slightly lightened in color — about 5 minutes.
• Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
• Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

Video

Notes

This pie is super rich and chocolatey, but still pretty light! If you would like to make it less rich, you have a few options:

• Add an extra ½ cup cream when whipping (for a total of 1.5 cups)
• Reduce the added chocolate to 100-150 grams
• Reduce the granulated sugar to 1 ¼ cup.

I don’t recommend doing all of these things as they will affect the outcome of the pie. The more you change, the less predictable the outcome will be.

Nutrition

Calories: 525.03cal | Carbohydrates: 49.37g | Protein: 4.83g | Fat: 36.3g | Saturated Fat: 20.85g | Cholesterol: 139.41mg | Sodium: 169.55mg | Potassium: 111.02mg | Fiber: 1.19g | Sugar: 38.33g | Vitamin A: 1016.85IU | Vitamin C: 0.24mg | Calcium: 42.47mg | Iron: 0.83mg

The post French Silk Pie (easy method) appeared first on The Recipe Rebel.

Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

The post Cream Cheese Fruit Dip appeared first on The Recipe Rebel.

These Cheesy Make-Ahead Mashed Potatoes are the best way to prep ahead for the holidays! This easy side dish takes just 10 minutes to prep and can be easily reheated when you’re ready to serve!

Do side dishes get any better than mashed potatoes? Cream Cheese Mashed Potatoes, Slow Cooker Mashed Potatoes, Garlic Mashed Potatoes…They’re all just so good.

These Cheesy Make-Ahead Mashed Potatoes are one of my favorite mashed potato recipes.

This recipe takes just 10 minutes to prep and is designed to be stored in the refrigerator overnight and easily reheated when you’re ready to serve. Except instead of dry and clumpy leftover mashed potatoes, these potatoes are still insanely rich, creamy, perfectly fluffy, and incredibly flavorful, even when they’re reheated.

This recipe is perfect for holidays or for meal prep during a busy week!

Ingredients Needed:

These Make-Ahead Mashed Potatoes are loaded with ingredients that keep them ultra creamy and flavorful even as they sit! Here’s what you’ll need:

• Potatoes: I like to use Russet potatoes for their fluffy texture, but if you want something a little bit more waxy go with Yukon gold instead.
• Half-and-Half or Light Cream: adds richness and moisture.
• Sour Cream: sour cream creates an ultra creamy texture and adds a slightly tangy texture to offset the richness from the cream and cheese.
• Unsalted Butter: adds flavor depth.
• Seasonings: we’re using a simple combination of salt, garlic powder, dried parsley, and black pepper to enhance the flavor of the mashed potatoes.
• Chopped Chives: give the potatoes a pop of color and freshness.
• Shredded Cheese: you can use any kind of shredded cheese you like! Try cheddar, havarti, white cheddar, gruyere, you name it.

How to Make Mashed Potatoes Ahead of Time

These mashed potatoes are the perfect make-ahead side dish! You just need a quick 10 minutes to prep, then they can be stored in the fridge until you’re ready to bake and serve.

1. Prep the potatoes: Peel the potatoes, then cut them into 1-1.5″ chunks. Bring a pot of salted water to a boil, then cook the potatoes until tender. Drain.
2. Add other ingredients: To the potatoes, add cream, sour cream, butter, and seasoning. Mash until smooth, then add chives and 1 cup of cheese.
3. Bake: Transfer the potatoes to a greased 9×13″ baking dish and spread evenly. Sprinkle with another cup of cheese, cover with foil, and store in the fridge or bake immediately.

FAQs for Make-Ahead Mashed Potatoes

Tips and Notes

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

Serving Suggestions

These Mashed Potatoes are perfect for holidays next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, or any of your favorite holiday side dishes!

You can also prep them ahead for any standard meal! Try them with Baked Chicken Thighs, Air Fryer Meatloaf, or Instant Pot Pork Chops with Gravy.

More Potato Recipes You’ll Love

Dinner

Cheesy Ham and Potato Casserole

Side Dishes

Crockpot Cheesy Potatoes + VIDEO

Air Fryer

Air Fryer Potatoes

Side Dishes

Easy Skillet Scalloped Potatoes au Gratin

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Cheesy Make Ahead Mashed Potatoes Recipe

These Cheesy Make Ahead Mashed Potatoes are so creamy and perfect for the holidays! No more rushing around before Christmas dinner — simply reheat and serve! Includes step by step recipe video.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Calories 285cal

Author Ashley Fehr

Ingredients

• 3 lbs russet potatoes (peeled and cut into 1-1.5" pieces)
• 1-1¼ cup half and half or light cream
• ½ cup sour cream
• ¼ cup unsalted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• ⅛ teaspoon black pepper
• ¼ cup chopped chives
• 2 cups shredded cheese divided, any kind

US Customary – Metric

Instructions

• In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender, about 10 minutes. Drain.
• Add 1 cup cream, sour cream, butter, salt, garlic powder, dried parsley, and pepper and mash until smooth, adding a little more cream if necessary to ensure they are smooth. Stir in chives and 1 cup cheese. Taste and adjust seasonings to taste.
• Lightly grease a 9×13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.
• OPTIONAL: brush with melted butter before baking for a golden, slightly crisp topping
• To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired. Garnish with chives if desired.

Notes

Tips:

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

 

Storage:

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 4 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove with a splash of cream to thin if necessary.

Nutrition

Serving: 169grams | Calories: 285cal | Carbohydrates: 27g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 523mg | Potassium: 649mg | Fiber: 2g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 1mg

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This Slow Cooker Honey Glaze Ham is the perfect main course for a holiday dinner! Made with aromatic seasonings, sweet honey, and a secret ingredient, this juicy ham is irresistibly good!

So I hope by now you understand my undying love for my Slow Cooker, as well as my unwavering commitment to bring you incredible recipes with minimal dishes.

This Honey Glazed Ham is one of my favorites.

It makes mealtime around the holidays so easy, and everyone will be impressed by the sweet and spiced flavors!

What I love about this ham is that while it tastes and looks fancy enough for a main dish at a dinner party or at a holiday dinner, it isn’t too difficult for a weeknight dinner or Sunday supper!

You can easily dress it up or down as you wish with some delicious side dishes.

I am not usually a big fan of mustard or ground cloves, but they pair so well with ham, and I added just enough to give it that extra layer of flavor without overpowering the ham!

Feel free to adjust the seasonings to your tastes, and experiment with the type of soda or juice used. 

For more amazing holiday ham ideas, check out my Easy Spiral Ham, Slow Cooker Balsamic Cherry Glaze Ham, Honey Baked Ham, and this Instant Pot Ham with Pineapple Glaze!

Ingredients Needed:

• Ham: I used a fully cooked, boneless ham. You can also use a fully cooked, bone-in ham but because it is larger it will take longer to warm through.
• Ginger Ale Soda: helps to keep the ham moist while also adding an amazing spiced flavor. Don’t knock it til you try it!
• Honey: adds sweetness, but you could use maple syrup if you prefer.
• Apple Cider Vinegar: balances the saltiness of the glaze while adding a mild fruity flavor.
• Corn Starch: helps thicken the glaze.
• Seasoning: freshly minced garlic, ground mustard, ground cloves, salt, and freshly cracked black pepper pack a ton of flavor into this dish.

How to Make Slow Cooker Honey Glazed Ham

This recipe couldn’t be easier to make! Full instructions are included in the recipe card below.

1. Stir together the glaze: Combine ingredients for the glaze and whisk until smooth.
2. Cook ham in glaze mix: Put the ham in the slow cooker, and pour the glaze mixture over it. Cover and cook until heated through.

3. Slice and serve: Taste and adjust seasonings. Slice and serve with extra glaze from the slow cooker.

Slow Cooker Ham with Honey Glaze FAQs

Tips and Notes

• Slow Cooker Liners. I love using slow cooker liners to minimize the cleanup, so there’s no scrubbing the slow cooker after dinner. Simply cook your meal, then toss the bag in the bin when you’re done!
• Leftover Ham. There are so many delicious Leftover Ham Recipes you can try, so don’t worry if you’re making too much for one meal!

Crock Pot Honey Glaze Ham Variations

• Use a different soda. You can try this ham glaze with a different kind of soda to change the flavor, or even a mixture of soda and fruit juice. Try using Sprite and orange juice, pineapple soda, tropical soda, apple juice, or cranberry juice!
• Add fruit. Pineapple slices and pineapple juice are great additions here, and work well to balance out the sweetness with a bit of tropical flavor. 
• Ground Mustard. The best substitute for ground mustard is Dijon mustard, if you have it. Use ½ a tablespoon of Dijon mustard instead of ½ a teaspoon of ground mustard.

Serving Suggestions

Serve your favorite side dishes with this tender ham for a complete meal the whole family will love.

Try my Cheesy Baked Asparagus, Roasted Carrots, Cream Cheese Mashed Potatoes, Broccoli Casserole, Homemade Stuffing Recipe, Roasted Vegetables, or Roasted Green Beans!

Don’t forget my Slow Cooker Cranberry Apple Cider for the holidays, and try some amazing Thanksgiving desserts like my Cranberry Vanilla Cupcakes with White Chocolate Frosting, Crème Brûlée Recipe, or this Frozen Pumpkin Dessert!

More Easy Slow Cooker Recipes To Try

Dinner

Easy Taco Soup recipe

Dinner

Easy Crockpot Chicken Breast Recipes

Dinner

The BEST Crock Pot Pulled Pork

Chicken

Crockpot Shredded Chicken (Slow Cooker)

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Slow Cooker Honey Glazed Ham

This Slow Cooker Honey Glaze Ham is the perfect main course for a holiday dinner! Made with aromatic seasonings, sweet honey, and a secret ingredient, this juicy ham is irresistibly good!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 12 servings

Calories 383cal

Author Ashley Fehr

Ingredients

• 1.7 kg fully cooked ham* about 3.75 pounds
• 355 ml can Ginger Ale soda about 1.5 cups
• ¼ cup honey
• ¼ cup apple cider vinegar
• 2 tablespoons water
• 2 tablespoons corn starch
• 1 teaspoon minced garlic
• ½ teaspoon ground mustard
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked black pepper

US Customary – Metric

Instructions

• Place the ham in a 4-6-quart slow cooker.
• In a medium bowl, combine soda, honey, vinegar, water, cornstarch, garlic, mustard, cloves, salt, and pepper, and whisk until smooth. Pour it over the top of the ham in the slow cooker.
• Cover and cook on high for 3-4 hours or low for 5-8 hours (or until heated through).
• Taste and adjust seasonings. Slice and serve with the remaining glaze from the slow cooker.

Notes

* This glaze would be awesome with an unbaked ham as well — you will just need to adjust your cooking time and test the ham’s temperature to ensure it is completely done!
** Optional: You can slice the ham before adding it to the slow cooker so that it’s all ready for guests to dig in!

 

Storage

• Store: Store leftover ham in an airtight container in the refrigerator for up to 5 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store the ham once it has completely cooled in a freezer-safe container and freeze it for up to 1 month. Allow the ham to defrost before reheating and reusing it.

Nutrition

Calories: 383cal | Carbohydrates: 10g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 88mg | Sodium: 1733mg | Potassium: 415mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg

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Graham crackers layered with lemony sweet whipped cream, and piles of juicy, fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no-bake dessert for spring or summer!

Please tell me you love icebox cakes as much as I do.

Icebox cakes are kind of a new obsession for me. I don’t recall my mom making any icebox cakes (or maybe they just weren’t as famous or frequent as her Chocolate Chip Cookies), so I feel like a latecomer to the phenomenon.

But now I’m totally hooked. Try my classic Easy Icebox Cake Recipe, Snickers Apple Icebox Cake, this Black Forest Icebox Cake, and my Caramel Apple Golden Oreo Icebox Cake for more yummy icebox cake ideas.

On hot summer days, there’s nothing better than getting the grill going for a full BBQ spread with friends and family. Once the saucy mess is cleared, you bring out this No Bake Lemon Raspberry Icebox Cake for the grand finale.

With layers of graham crackers, homemade lemon whipped cream, and fresh raspberries, this no-bake cake is always a hit.

This no-bake summer dessert is fancy enough for special occasions, but it’s a perfect make-ahead recipe for potlucks, parties, or a decadent summer brunch – and you know how I love brunch!

What’s not to love? With a few simple ingredients and a few hours in the fridge, you get one of the most delicious desserts you’ve ever had. That’s a win-win situation for me!

Lemon and berries are one of the BEST combinations for Spring! I know you know I’m right because you love these Baked Lemon Blueberry Doughnuts and this Lemon Blueberry Cream Cheese Coffee Cake.

Ingredients Needed:

• Cream: use heavy whipping cream, 35%, for the best consistency.
• Sugar: powdered icing sugar will balance the acidic tartness of the lemon curd to make a super indulgent cream filling.
• Vanilla: pure vanilla extract adds a subtle warmth and sweetness to the filling.
• Lemon Curd: use my Easy Homemade Lemon Curd or store bought works fine too.
• Graham Crackers: I used the original flavor graham crackers, any brand will work! Choose gluten-free graham crackers for a gluten-free dessert.
• Raspberries: it’s best to use fresh raspberries. If you only have frozen raspberries, check the variations section for how to use them!

How to Make Lemon Raspberry Icebox Cake

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Make lemon cream: Whip the cream then add sugar and vanilla, and whip again. Fold in the lemon curd.
2. Make bottom layer: Lay half of the graham crackers in the bottom of the pan.
3. Add cream and raspberries: Spread half of the whipped cream filling on top of the graham crackers and top with half of the raspberries.
4. Repeat and refrigerate: Repeat the same layers one more time, then cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!

Lemon Raspberry Icebox Cake FAQs

Tips and Notes

• Whipped Cream. You can substitute whipped cream for whipped topping like Cool Whip. I get the convenience of whipped topping, and I do use it myself every once in a while, but for a dessert that is already easy to make and has so few ingredients, I really like to use THE BEST ingredients to make it extra special.
• Lemon Curd. My Easy Homemade Lemon Curd will give you the best lemon flavor, but you can buy a jar of lemon curd instead of making your own if you need to save time.
• Raspberries. I recommend using fresh raspberries instead of frozen raspberries for this icebox cake recipe, as frozen fruit will defrost to be watery which won’t hold up as well as fresh berries.

Lemon Raspberry Icebox Cake Variations

• Mix up the fruit. You can use any kind of berry and fruit combination to make an icebox cake, so long as you enjoy the flavors together. Blueberry and Lemon, or Raspberry and Orange would be good variations. 
• Graham Crackers. Use original Grahams, or mix it up by using honey, cinnamon, or chocolate graham crackers if you like. You can even use vanilla wafers or chocolate wafers if you prefer.
• Pink Raspberry Icebox Cake. If you only have frozen raspberries, you can cook on the stove top with corn starch and sugar to create a thick sauce (use this Strawberry Sauce Recipe as a guide), then stir in with the whipped cream or layer it on the graham crackers.
• Garnish. Add some fresh raspberries to the top of the cake for a classic finish. Add fresh lemon zest or slices of lemons for decoration and an extra zingy flavor too! You can also add some Nilla wafers to the top for decoration and added texture.
• Fillings. You can jazz it up by adding a layer of vanilla pudding, white chocolate pudding, lemon pudding, or even cream cheese.

Serving Suggestions

Serve Lemon Raspberry Icebox Cake after a summer BBQ, or as part of a spring brunch. Fill your dessert table with other fresh and fabulous desserts like these Blueberry Cheesecake Ice Cream Cupcakes, my Strawberry Cream Cheese Pie, classic Pineapple Cake, or this amazing Dessert Charcuterie Board!

For drinks serve my Strawberry Lemonade, this Berry Lime Slush recipe, or a Cold Brew Coffee to perk you up!

More No Bake Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

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No Bake Lemon Raspberry Icebox Cake

Graham crackers layered with whipped cream, lemon curd and a pile of fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no bake dessert for Spring!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 9 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream 35%
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• 1 cup of lemon curd
• 9-10 large graham crackers
• 3-4 cups fresh raspberries

US Customary – Metric

Instructions

• In a large bowl, whip the cream with a hand mixer until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold the lemon curd into the cream mixture – it’s okay to leave a lemon swirl and not mix completely!
• In the bottom of an 8×8″ baking pan, casserole dish, or trifle bowl, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread half of the whipped cream filling on top of the first layer of graham crackers, and top with half of the raspberries.
• Repeat layers one more time, pressing the graham crackers down gently.
• Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!

Video

Notes

• Store: Store Lemon Raspberry Icebox Cake covered in plastic wrap, or in an airtight container in the refrigerator for 2-3 days.
• Freeze: Yes! Though I recommend only freezing your Icebox Cake if you have used full-fat heavy cream to make the whipped cream. Store it in a freezer-safe container, or wrap it in foil and freeze it for up to 1 month. Defrost in the refrigerator before serving.

 

Nutrition

Calories: 361cal | Carbohydrates: 35g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 188mg | Potassium: 114mg | Fiber: 2g | Sugar: 24g | Vitamin A: 790IU | Vitamin C: 9.1mg | Calcium: 54mg | Iron: 0.8mg

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An easy Overnight French Toast Casserole topped with peach cobbler — it’s the BEST French toast I’ve ever had! So perfect for Spring, it’s full of juicy peaches and a sweet, moist crumb topping!

I’m not sure you can fully understand my love of brunch.

The other day we were having another couple over for dinner, and I was trying to decide what to make.

I was telling my husband how much I would love to host people and serve up a huge brunch spread, but because we usually host people in the evenings, it hasn’t really ever happened!

Of course, I wouldn’t mind a breakfast/brunch, or brinner, but not everyone is like me.

I’ve never really had an occasion to whip up a full bunch spread with all of our family favorite brunch dishes for one sitting. With our family of five, normally we’ll have just French toast. Or just pancakes. Or just bacon and eggs.

But someday I’d really love to have an excuse to have French toast casserole (either this Peach Cobbler one, or my other favorite — my Overnight Apple Crisp French Toast), maybe this Quiche Lorraine, a fruit salad, coffee, tea, juices, and maybe some sweet rolls (White Chocolate Cranberry perhaps?) or muffins (my favorite Double Chocolate Banana Bran!) to round things out.

I can almost taste it.

That right there is my perfect dinner table.

I don’t need you to tell me you’re there with me, I know you’re secretly craving all the sweet, wonderful, comforting things for breakfast too!

Ingredients Needed:

French Toast

• Bread: I tend to use thick-cut French bread for my French toast recipes, but challah or brioche would make good options too. Whichever bread type you use, it’s best to use it slightly stale.
• Eggs: used to make the base of the custard to go over the bread.
• Milk: any milk will work, or even cream! Non-dairy works great here, too.
• Vanilla: pure vanilla extract is best to give that delicious subtle warm flavor.
• Sugar: we’ll use white granulated sugar for the French toast as well as the cobbler topping. You can use brown sugar, honey, maple syrup, or any other sweetener you prefer, but the amounts may vary.
• Peaches: fresh peaches or canned peach slices both work well for this recipe.
• Butter: salted butter works best to bring out the flavors of this dish.
• Flour: use all-purpose flour for the cobbler topping.

How to Make Peach Cobbler French Toast

This recipe is quick and easy to prep. Full instructions are included in the recipe card below.

1. Make bread bottom layer. Place bread cubes in the bottom of a baking dish.
2. Make egg mixture. Whisk together eggs, milk, vanilla, and sugar.
3. Add egg mixture dish. Pour egg mixture over bread cubes, then press the bread down into the liquid.
4. Add peach slices. Top with an even single layer of sliced peaches, then refrigerate the casserole.
5. Make cobbler topping. Combine melted butter, sugar, and flour.
6. Add topping and bake. Sprinkle cobbler topping on top of the peaches, and bake. Serve warm.

Peach Cobbler French Toast FAQs

Tips and Notes

• Make Ahead. Make the crumble topping ahead of time and store it in an air-tight container for up to 3 days. The casserole itself can be refrigerated the day before baking it.
• Melted butter. Using melted butter for the topping will ensure it mixes fully with the sugar and flour to give you a deliciously crumbly cobbler-like topping.

Peach Cobbler French Toast Variations

• Mix up the fruit. Feel free to swap the peaches for any fruit you like — just try not to add too much extra moisture to the dish. 
• Bread. Any bread will work here since we are chopping it anyways. You want a nice solid layer in the bottom of your pan, so feel free to eyeball it a bit. Stale or day-old bread will work better than fresh for soaking up that egg mixture.

Serving Suggestions

Serve this delicious French toast with a scoop of my Hawaiian Fruit Salad, or with some savory sides like Bacon in the Oven, my Breakfast Skillet, or just eggs!

Enjoy a hot cup of coffee on the side, or try a Cold Brew Coffee or a Smoothie!

While French toast casseroles are one of my favorite things to have for brunch, you can also serve it for dessert with a dollop of Homemade Vanilla Ice Cream, Coffee Ice Cream, or with some heavy cream poured on top!

More Sweet Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Desserts

Double Chocolate Monkey Bread

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Overnight Peach Cobbler French Toast Casserole

An easy Overnight French Toast Casserole topped with peach cobbler — it's the BEST French toast I’ve ever had! So perfect for Spring, it's full of juicy peaches and a sweet, moist crumb topping!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Chilling time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 8 servings

Calories 386cal

Author Ashley Fehr

Ingredients

French Toast

• 8 thick slices of French bread cubed, about 230 grams or ½ lb
• 4 large eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• ¼ cup granulated sugar 50 grams
• 2 cups sliced peaches fresh or canned, drained

Cobbler topping

• ¼ cup butter melted
• ¼ cup granulated sugar
• ½ cup all-purpose flour

US Customary – Metric

Instructions

• Spray a 9×9″ casserole dish (or 2-quart baking dish) with nonstick spray. Place bread cubes in the pan.
• In a medium bowl, whisk together eggs, milk, vanilla, and sugar, and pour over the top of the bread cubes. Press the bread down into the liquid. Top with an even row of sliced peaches.
• Cover with plastic wrap and set in the fridge for at least 2-3 hours or overnight.
• For the cobbler topping, combine melted butter, sugar, and flour with a spoon until crumbly.
• To bake: uncover and sprinkle the top of the casserole with the crumb topping. Bake at 350 degrees for 30-35 minutes until completely set and the cobbler is a crisp golden brown on top.
• Serve warm with syrup if desired.

Video

Notes

• Store: Once this French toast is baked, it’s best enjoyed straight away. Any leftovers can be stored in an airtight container in the fridge for 3-4 days.
• Reheat: Warm individual servings in the microwave or heat up a larger amount in the oven, covered in foil.

 

Nutrition

Calories: 386cal | Carbohydrates: 54g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 369mg | Potassium: 287mg | Fiber: 3g | Sugar: 26g | Vitamin A: 630IU | Vitamin C: 3.4mg | Calcium: 132mg | Iron: 2.8mg

The post Overnight Peach Cobbler French Toast Casserole appeared first on The Recipe Rebel.

These Instant Pot Mashed Potatoes are so soft, buttery, and creamy. This one-pot recipe comes together in 15 minutes and makes the perfect side dish for Easter, Christmas, Thanksgiving, or any weeknight dinner.

The Instant Pot is one of my favorite ways to cook potatoes! From Instant Pot Baked Potatoes to Garlic Herb Instant Pot Potatoes and now these Instant Pot Mashed Potatoes, there are so many ways to make them and love them.

They cook so quickly and come out so fluffy!

These pressure cooker mashed potatoes are our go-to when we want them quick and with no fuss (these Slow Cooker Mashed Potatoes are great for busy days when you’re out of the house!)

These potatoes are so tender after pressure cooking that they almost mash into themselves. The result is mashed potatoes that are so flavorful, so creamy, and so delicious!

Ingredients Needed:

• Red Potatoes: cut into 1.5″ pieces for quick cooking. No need to peel!
• Chicken Broth: I use low sodium chicken broth so I can add salt to taste later on.
• Seasonings: a simple blend of salt, Italian seasoning, garlic powder, and black pepper is the perfect way to spice up the potatoes.
• Butter: you just can’t beat the butter and mashed potato combo!
• Salt and Pepper: I like to use salt and pepper to season the potatoes to taste once their done.
• Cream (optional): cream isn’t necessary for delicious mashed potatoes, but it does make them extra rich and creamy.

How to Make Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are ready in a total of 15 minutes. Yep, you read that right.

1. Prep the potatoes: Cut the potatoes into 1.5″ pieces, then add them to the instant pot along with chicken broth and seasonings. You can peel them if you want, but I choose to just wash them really well.
2. Pressure cook: Cover with the lid and cook on Manual, high pressure for 10 minutes. Once cooked, release the pressure and remove the lid.
3. Mash and serve: Add butter and mash until smooth, then stir in cream if using. Taste and season as needed, then serve and enjoy.

Mashed Potatoes FAQs

Tips and Notes

• Mash by hand. While you can use an electric mixer to mash up your potatoes, I highly recommend doing it by hand if you can. This helps prevent over-mixing which can make the potatoes gummy.
• Check your labels. These Instant Pot Mashed Potatoes are naturally vegetarian and gluten-free, but be sure to check all of the labels for your ingredients.
• Make them dairy-free or vegan. This recipe can easily be used to make dairy-free mashed potatoes by leaving out the butter and cream or by using vegan margarine instead of butter. You could also make them vegan by swapping the chicken broth out for veggie broth.
• Customize! Try getting a little crazy with your flavours if you like. Add in some garlic and herb cream cheese, brown butter or garlic butter, basil pesto, Ranch seasoning, chives or green onions, etc.

Serving Suggestions

This classic side dish made in the instant pot can be served with any of your favorite entrees.

Try them with a classic Roast Turkey for the holidays or serve them alongside Air Fryer Pork Chops, Oven-Fried Chicken, Air Fryer Meatloaf, Crockpot Meatloaf, you name it!

More Mashed Potato Recipes to Try

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Garlic Mashed Potatoes

Side Dishes

Cream Cheese Mashed Potatoes Recipe

Dinner

Instant Pot Meatloaf and Mashed Potatoes

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Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are so soft, buttery, and creamy. This one-pot recipe comes together in 15 minutes and makes the perfect side dish for Easter, Christmas, Thanksgiving, or any weeknight dinner.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 146cal

Author Ashley Fehr

Ingredients

• 2 lbs red potatoes cut into 1.5″ pieces
• 1 cup low sodium chicken broth
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ¼ teaspoon garlic powder
• 1 pinch black pepper
• 2 tablespoons butter
• salt and pepper to taste
• ½ cup cream (optional)

US Customary – Metric

Instructions

• Add potatoes to your Instant Pot (mine is a 6 quart) or electric pressure cooker (no need for a trivet!) Add the chicken broth, salt, Italian seasoning, garlic powder and pepper and stir until combined.
• Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure
• When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes (optional — you can do a quick release if you’re in a rush!) and then open the valve to release remaining pressure.
• Add butter and mash until smooth. Stir in cream if desired for extra creamy potatoes. Season to taste and serve.

Notes

Tips:

• Mash by hand. While you can use an electric mixer to mash up your potatoes, I highly recommend doing it by hand if you can. This helps prevent over-mixing which can make the potatoes gummy.

• Customize! Try getting a little crazy with your flavours if you like. Add in some garlic and herb cream cheese, brown butter or garlic butter, basil pesto, Ranch seasoning, chives or green onions, etc.

 

Storing:

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days. To reheat, warm covered in the oven, in a skillet on the stove, or in the microwave with a splash of cream to moisten.

Nutrition

Calories: 146cal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 266mg | Potassium: 721mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 1.2mg

The post Instant Pot Mashed Potatoes Recipe appeared first on The Recipe Rebel.

This Strawberry Cream Cheese Pie is decadent and surprisingly easy to make! It’s made with a homemade pie crust, a rich and creamy filling, and a fresh strawberry topping.

*This recipe has received some new photos since its original publish date but is still the same recipe we love!

I don’t make a lot of pies. So when I do, it has to be good. And this Strawberry Cream Cheese Pie did not disappoint.

This dessert looks and tastes fancy, but is surprisingly simple to make. It’s made with a buttery homemade pie crust, a 4-ingredient cream cheese filling, a simple strawberry jam layer, and of course a light and sweet whipped cream topping.

This no-bake dessert is perfect for summer!

Looking for more creamy pie recipes? Check out my Cream Cheese Pumpkin Pie, Coconut Cream Pie, Banana Cream Pie.

Ingredients Needed:

• Pie Crust: I like to use my Homemade Pie Crust, but feel free to use your favorite store-bought pie crust if preferred.

Cream Cheese Filling

• Cream Cheese: regular or light cream cheese will work.
• Powdered Sugar: adds sweetness and gives the pie filling its structure.
• Vanilla: gives the cream cheese filling flavor depth and some extra flavor.
• Heavy Whipping Cream: makes the pie super rich and creamy.

Strawberry Topping

• Strawberries: use fresh, thinly sliced or chopped strawberries.
• Strawberry Juice/Water and Gelatin: gelatin mixed with a liquid gives the strawberry jam topping structure. You can use water or strawberry juice for some extra flavor.
• Strawberry Jam: just use your favorite variety!
• Whipped Cream: I like to whip up my Homemade Whipped Cream for serving.

How to Make Strawberry Cream Cheese Pie

This Strawberry Cream Cheese Pie is an insanely decadent dessert that couldn’t be easier to make!

1. Prep the pie crust: Press a pie crust into a 9″ pie plate, then place a piece of parchment paper on top. Fill with dried beans or pie weights, prick the bottom and sides with a fork, then bake until light golden-brown. Cool completely.
2. Make the filling: Beat the cream cheese until smooth, then mix in the vanilla and powdered sugar. Add in the cream and beat together until thick and fluffy.
3. Make the topping: In one bowl, mix together cold juice and gelatin. set aside. In another bowl, combine more juice and jam. Heat in the microwave until very hot but not boiling, then whisk the gelatin mixture in until dissolved. Set aside to cool.
4. Assemble and chill: Spread the filling into the cooled pie crust. Top with sliced strawberries, then pour the cooled gelatin over top. Chill in the fridge for 4-6 hours or until set, then top with whip and serve.

Cream Cheese Pie FAQs

Tips and Notes

• Bring the cream cheese to room temp before whipping it so it becomes extra fluffy and creamy.
• Blind bake the pie crust. Pre-baking the pie crust isn’t totally necessary, but I do recommend it. It crisps the crust up just enough so that it doesn’t become soggy as it sits.
• Cool the crust completely. Be sure that the crust is completely cooled off before you add in the filling. If it’s warm at all the filling will just melt.
• For clean slices, use a clean, sharp knife. Run it under hot water, dry it completely, then slice. Repeat between slices for clean cuts every time.
• Chopping the strawberries: The larger strawberry slices pictured look really pretty but do make the pie a little bit more difficult to slice. If you want to chop the strawberries into smaller pieces so it’s easier to slice, feel free.
• Swap the berries. This cream cheese pie works great with pretty much any berry you like. Try raspberries, blueberries, blackberries, or even mixed berries.

More Strawberry Dessert Recipes

Desserts

Strawberry Cheesecake Cupcakes

Desserts

Streusel-Topped Fresh Strawberry Pie Recipe

Spring/Summer

Strawberry Cheesecake Quesadillas Recipe + VIDEO

Desserts

Strawberry Cupcakes with Strawberry Frosting + VIDEO

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Strawberry Cream Cheese Pie

This Strawberry Cream Cheese Pie is decadent and surprisingly easy to make! It's made with a homemade pie crust, a rich and creamy filling, and a fresh strawberry topping.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 466cal

Author Ashley Fehr

Ingredients

• 1 homemade pie crust

Cream Cheese Filling

• 375 grams cream cheese (1 ½ packages, 12oz – regular or light)
• 1 1/4 cups powdered sugar (160 grams)
• 1 teaspoon vanilla
• 1/3 cup heavy whipping cream

Strawberry Topping

• 1 lb strawberries thinly slice or chopped
• 3/4 cup cold strawberry juice* (or another red juice) divided
• 1 package unflavored gelatin 7g
• 1/2 cup strawberry jam
• whipped cream to serve if desired
• Homemade Whipped Cream for serving

US Customary – Metric

Instructions

• Preheat oven to 425 degrees and press pie crust into a 9″ pie plate. Crimp the edges as desired.
• Place a piece of parchment paper over the pie crust and fill with dried beans or pie weights. (optional: if not available, simply prick the bottom and sides with a fork all over)
• Bake for 8-10 minutes until the edges are light golden brown. Remove the parchment and pie weights and continue baking another 4-5 minutes until the bottom is light golden brown. Set on a wire rack to cool to room temperature.

Cream Cheese Filling

• In a large bowl, beat the cream cheese with an electric mixer until smooth.
• Add the vanilla and powdered sugar and beat on low speed until smooth.
• Add the cream and beat on low until incorporated, then beat with an electric mixer on high speed until thick and fluffy. Set aside.

Strawberry Topping

• Place ½ cup cold juice in a medium bowl. Sprinkle entire package of gelatin over the top and set aside.
• Whisk together the remaining juice and jam. Heat in the microwave on high for 45 to 90 seconds, until very hot but not boiling. 
• Whisk into the gelatin until dissolved and set aside for 15-20 minutes until it reaches room temperature (you can use the fridge to speed things up if you need).

Assembly

• Spread cream cheese filling into cooled pie crust.
• Top with strawberries, then carefully pour the cooled gelatin mixture over the strawberries to fill the crust (if you don’t use it all, it’s okay!). 
• Refrigerate for 4-6 hours until completely set. Top with whipped cream if desired and serve.

Video

Notes

*You can use any red juice to make the gelatin, or simply use water. If using water, you may want to add a tablespoon or two of sugar if your strawberries are not too sweet.

**If you need to keep things simple, you can use a package of strawberry Jello instead of the homemade gelatin layer. Simply reduce the amount of water called for on the package by ½ cup.

Nutrition

Calories: 466cal | Carbohydrates: 53g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 257mg | Potassium: 233mg | Fiber: 1g | Sugar: 35g | Vitamin A: 780IU | Vitamin C: 35.2mg | Calcium: 74mg | Iron: 1.2mg

The post Strawberry Cream Cheese Pie recipe appeared first on The Recipe Rebel.

More than 30 Easter Brunch Recipes to inspire your weekend celebrations, from pancakes and waffles to breakfast casseroles and fruit salads. Throw the ultimate Easter breakfast with these delicious ideas and helpful tips!

I’m a brunch fanatic, so when Easter rolls around, it’s time to shine! I always found it a pity that more holidays aren’t associated with a giant brunch spread. Normalize brunch at Christmas! Brunch at Thanksgiving! Who’s with me?

Needless to say, I’ve waited all year for the big brunch buffet, and I love nothing more than a long table full of breakfast food. For that reason, I came up with the ultimate list of Easter brunch ideas.

What Do You Eat on Easter Sunday?

Like other holidays, Easter is often associated with particular foods. And many traditional Easter dishes date back hundreds of years! You’ll often find a few usual suspects on the table come Easter Sunday:

Lamb. Lamb is one of the most well-known Easter meats, since it’s also often associated with springtime. Roasted lamb is the main dish at Jewish Passover and is a traditional main dish on Easter Sunday.

Ham. An Easter ham is another tradition that grew popular in America, where eating lamb isn’t as common.

Eggs. Not just for decorating, hard-boiled eggs are a popular breakfast choice for Easter weekend.

Hot Cross Buns. The white crosses on top of hot crossed buns are symbolic of the crucifix. Traditionally eaten on Good Friday, hot cross buns have become a side dish served on Easter Sunday, too!

How Do You Plan a Brunch Menu?

Since brunch combines breakfast and brunch, aim for a menu that brings out the best in both! Think egg dishes, fresh ingredients, a balance between sweet and savory, and something for dessert. Of course, there will be coffee and tea, and a brunch cocktail never fails to round a perfect brunch spread. 

Here are some tips to keep in mind when planning your brunch menu:

• Try to include a wide variety of types of food: high protein, healthy dishes mingled with sugar-laden coffee cakes and donuts, next to coffee, juice, punch and water (because I’m saving my sugar calories for that french toast bake).
• Cut fruit and make fruit salads just a couple of hours before serving. They just don’t last like we would like them too!
• Choose a few dishes that can be made up to 24 hours ahead, and some that need to be cut or cooked fresh. This way you won’t be scrambling on the big day doing everything simultaneously. Casseroles are great dishes that can be prepped completely in advance.

My Favorite Easter Brunch Ideas

A round up of 30 of my favorite brunch ideas for Easter, from sweet pastries to savory quiches, breakfast casseroles and more!

The BEST Cinnamon Buns Recipe

This is the best cinnamon buns recipe, ever! Super soft cinnamon rolls soaked with a decadent caramel sauce and smothered in a sweet cream cheese icing. Talk about sweetening things up at brunch!

Get the recipe here

Crockpot French Toast Recipe

If you’ve never made French toast in your crock pot before, prepare to be enlightened! This overnight breakfast casserole is as sweet as they come, flavored with cinnamon and vanilla. Wake up Easter morning with your main dish sorted! 

Get the recipe here

Hot Cross Buns

Of course, we can’t forget hot cross buns. This classic Easter recipe for spiced buns with their distinctive white cross are symbolic of the holiday in more ways than one. Whip up a batch of these light, fluffy, tasty hot cross buns and bask in tradition a bit this year.

Get the recipe here

Glazed Lemon Monkey Bread

Monkey bread is ideal for sharing, and this recipe featuring pull-apart bread pieces rolled in lemon sugar is perfect for a springtime brunch. 

Get the recipe here

Cream Cheese-Filled Blueberry Lemon Bread

Lemons and blueberries join forces in this easy bread recipe. Plus, this loaf has a secret under the surface – cream cheese! This flavor combo cannot be beat, and I can’t wait to smear butter over a warm slice of this lemon bread at brunch.

Get the recipe here

Blueberry Coffee Cake

Bursting with fresh blueberries and topped with a delightful crumbly brown sugar crunch, this simple but delicious coffee cake is perfect with a cup of coffee (or a brunchtime mimosa!).

Get the recipe here

Creamy Fruit Salad Recipe

This homemade fruit salad skips the pudding mix, and features beautiful fresh fruit tossed with a homemade vanilla dressing! A creamy and refreshing fruit salad is the perfect way to welcome spring at your Easter brunch table!

Get the recipe here

Easy Ham Quiche Recipe

A light and fluffy, perfectly seasoned egg base is filled with ham, cheese, and green onions for a perfect Easter brunch dish. This ham quiche recipe is easy to make using store bought or homemade pie crust, either way it tastes delicious!

Get the recipe here

Easy Loaded Baked Potato Quiche

Bust out the best Easter brunch recipe with this homemade quiche. Inspired by a fully loaded baked potato recipe, this easy quiche is loaded with flavor! Brimming with bacon, ham, cheese, hashbrowns and bright pops of green onions.

Get the recipe here

Easy Tater Tot Breakfast Casserole

Tater tots get a revamp in this delicious breakfast casserole! A layer of meat, veggies, and cheese gets topped with a layer of tater tots that bake up golden in the oven. This casserole is crispy and hearty and easy to make for brunch!

Get the recipe here

Baked Lemon Blueberry Donuts

This baked donut recipe is filled with blueberries and insanely delicious lemon flavor. Impress your Easter guests with a batch of these babies for a light and citrusy sweet treat!

Get the recipe here

Whole Wheat Pancakes

An easy recipe for pancakes made with nutritious whole wheat, these are super tasty and hearty. These are the most fluffy flapjacks that you can make ahead and freeze before the big day, making this one of my best Easter brunch ideas.

Get the recipe here

Photo Credit: A Farmgirl's Dabbles

Sour Cream Coffee Cake with Cinnamon Ripple

This tantalizing sour cream coffee cake has just the right amount of tang infused with a delightful cinnamon rippled throughout. A moist, tender crumb makes this a perfectly satisfying easy breakfast or dessert.

Get the recipe here

Carrot Cake Baked Donuts with Cream Cheese Frosting

Carrot cake in donut form is just as delicious as it sounds! All the familiar flavors of a classic carrot cake come alive in this easy homemade donut recipe, complete with a smear of sweet cream cheese frosting!

Get the recipe here

Quiche Lorraine

A traditional quiche recipe that never fails to impress at my brunch table, this easy quiche Lorraine is just so creamy and full of flavor. Made with bacon, cheese, and sautéed onions, this recipe is loaded with rich flavor!

Get the recipe here

Hawaiian Fruit Salad Recipe

All your favorite tropical fruits come together in this Hawaiian-inspired, homemade fruit salad. Made with mango, banana, pineapple, oranges, and kiwi, covered in a zesty honey lime dressing and dotted with crispy bites of toasted coconut.

Get the recipe here

Photo Credit: Sweet Peas and Saffron

Blueberry Overnight French Toast Bake

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This Easy Ham and Cheese Quiche Recipe is made up of a rich, creamy, and cheesy egg custard that’s baked into a buttery pie crust. It’s packed with ham, cheddar cheese, and green onions. Just 15 minutes to prep!

Can I get a round of applause for the incredible combination that is ham and cheese? This Ham and Cheese Quiche is one of my favorite ham and cheese recipes (although Cheesy Ham and Potato Casserole is a close second.)

This quiche starts with a homemade pie crust (or store-bought!). It’s filled with a rich and creamy egg filling that’s loaded with salty ham and tangy cheddar cheese.

This recipe takes a quick 15 minutes to prep, makes great leftovers, and can be served for breakfast, lunch, or dinner!

What is Quiche?

Quiche is a savory tart that’s made up of a creamy egg custard filling baked into a buttery pastry crust.

It’s super customizable and can be loaded up with any meat, veggies, cheeses, etc. This version is made with ham, shredded cheddar, and green onions…and it’s oh-so-good!

Ingredients Needed:

• Pie Crust: you can use homemade pie crust or your favorite store-bought variety.
• Eggs: you’ll need 6 large eggs for this recipe.
• Half-and-Half or Cream: cream will result in a richer, creamier texture, but half-and-half will work as well.
• Salt and Black Pepper: I keep it simple with salt and pepper, but feel free to play around with seasonings if you like.
• Ham: be sure to chop the ham into small pieces so it incorporates well into the quiche.
• Shredded Cheddar Cheese: I recommend shredding your own cheese for the best texture.
• Green Onions: adds freshness and a pop of color.

How to Make Ham Quiche

This decadent Ham Quiche comes together with just 15 minutes of prep!

1. Prep the crust: Prepare your favorite pie crust recipe or start with a store-bought pie crust. Roll out the dough, then press the crust into a pie plate. Trim the edges as needed, (see the images below to see how to blind bake!) then bake until the bottom of the pie is starting to brown.
2. Make the filling: In a bowl, whisk together eggs, half-and-half, salt, and pepper. Add in ham, 1 cup of cheese, and green onions.
3. Assemble: Pour the egg mixture into the prepared pie crust, and top with ½ cup cheese.
4. Bake: Bake the quiche until the center is completely set, then cool, slice, and serve. You may find you need to cover the edges or the top if it is browning too quickly.

Ham Quiche FAQs

Variations on this quiche recipe

The great thing about quiche is it’s so customizable. So if you’re trying to use up ingredients in your fridge, or you just want to play around with flavor combinations, go crazy with it! You’re welcome to jazz this Ham Quiche up however you like.

• Use other cheese. Pretty much any cheese will work! Try goat, feta, Swiss, mozzarella, gruyere, white cheddar, you name it.
• Add veggies. Mushrooms, peppers, roasted red peppers, caramelized onions, broccoli, spinach, zucchini, or really anything you want!
• Try another meat. Swap the ham out for cooked and chopped bacon or cooked Italian sausage.
• Add fresh herbs. Add in chopped basil, parsley, chives, cilantro, etc.
• Spice it up. Take the heat up a notch with a sprinkle of red pepper flakes or cayenne pepper or add a drizzle of hot sauce into the filling.
• Use another crust. Use store-bought pie crust to save time or check out my Puff Pastry Ham and Cheese Quiche.
• Lighten it up. There are a few ways you can lighten this recipe up. You can use skim milk instead of cream, try fat-free ham, use egg whites instead of whole eggs, or use low-fat cheese.
• Make it crustless. You can easily make this a crustless quiche by baking the quiche filling in a well-greased pie plate until the eggs are set in the middle.

Serving Suggestions

Ham Quiche is perfect for breakfast or brunch next to any of your favorite breakfast recipes!

It can also be served as lunch or dinner with a side of Air Fryer Broccoli, Roasted Vegetables, Creamy Tomato Soup, or Garlic Herb Dinner Rolls.

More Egg Recipes You’ll Love

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Sausage Egg Casserole: Oven or Instant Pot Breakfast + VIDEO

Side Dishes

Bacon and Egg Breakfast Nachos

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Easy Ham Quiche

This Easy Ham and Cheese Quiche Recipe is made up of a rich, creamy, and cheesy egg custard that's baked into a buttery pie crust. It's packed with ham, cheddar cheese, and green onions. Just 15 minutes to prep!

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 342cal

Author Ashley Fehr

Ingredients

• 1 recipe pie crust (or store bought, rolled out to fit the pan)
• 6 large eggs*
• ¾ cup half and half or cream
• ¾ teaspoon salt (use less if your ham is quite salty)
• ¼ teaspoon black pepper
• 1 cup cooked ham chopped
• 1 ½ cups shredded cheddar cheese (divided)
• 3 tablespoons green onions

US Customary – Metric

Instructions

Blind Baking Pie Crust*

• Prepare Pie Crust recipe as directed or purchase store bought pie pastry (store bought pie crusts in the shell can be smaller so it's best to purchase the roll and roll it out to fit a 9" pie plate)
• Heat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
• Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick crust edge. Crimp as desired or decorate as desired
• Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
• Bake for 10-12 minutes until edges are very light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly and reduce oven temperature to 350 degrees F.

Ham Quiche

• In a large bowl, whisk together eggs, half and half, salt and pepper.
• Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle with remaining ½ cup cheese.
• Bake at 350 degrees F for 30-40 minutes until light golden brown. Cover with foil to prevent additional browning (you can cover just the edges or the whole quiche — if you cover the whole quiche be sure to spray the foil with non stick spray so it doesn't stick).
• Bake another 10-20 minutes until the center is completely set (the exact cook time will depend on the depth of your pie plate). Let cool for 5-10 minutes before slicing and serving.

Video

Notes

*NOTE: the original recipe did not require the blind baking of the pie crust and I know a lot of people had success with it. This is optional, but can help the bottom to stay crisp and not get soggy. 

** The original recipe used 8 eggs instead of 6. Because of some comments regarding overflowing, I have reduced the filling slightly to ensure more people see success. If you previously made the filling with 8 eggs and it worked well for you, feel free to go that route! Always leave a little room at the top as the eggs will puff up (and then deflate somewhat).

Storage:

Leftover Ham Quiche will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To freeze leftovers, flash freeze until solid, then wrap in plastic and foil and store. To enjoy again, thaw overnight in the freezer if frozen, then enjoy cold or warm in the oven or in the microwave.

Nutrition

Calories: 342cal | Carbohydrates: 17g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 253mg | Sodium: 937mg | Potassium: 244mg | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 0.6mg | Calcium: 230mg | Iron: 2.2mg

The post Easy Ham Quiche Recipe appeared first on The Recipe Rebel.