Any recipe that is “no bake” is pretty amazing.  The recipes are typically simple to make and often don’t take a lot of time (just plan ahead so the pie has time to chill).  My favorite “no bake” recipes are for dessert.  You can make some delicious bars, pies, etc. without ever turning on your oven.  So, if you aren’t a baker or don’t have a lot of experience baking, these pies are for you!

The recipes I want to share with you today are for 4 different No Bake Pies.  A little variety, something for everyone.  I think these pies are rich in flavor and will be a crowd favorite so whip up one or two for your next gathering!

Here are the recipes:

• No Bake Butterfinger Pie
• No Bake Heath Bar Pie
• No Bake Mint Pie
• No Bake Pistachio Pie

 

First up is No Bake Butterfinger Pie.  This pie is ridiculously rich and ridiculously good!  It has an Oreo crust, peanut butter cream cheese filling, a peanut butter and chocolate drizzle, and tons of chopped Butterfingers covering the top.  If you aren’t drooling by now, just wait!  Keep reading to see how the pie is made.

The recipe can be found here.

Start by making the pie crust.  Place the Oreos in a food processor and pulse into fine crumbs.  Pour into a mixing bowl and stir in the melted butter.  Pour the mixture into a 9-inch pie pan and press down to form a crust.  Place the crust in the freezer while the rest of the ingredients are prepared.

Alternately, you can use a store-bought Oreo pie crust.  I personally like the taste better when I make my own.  The flavors come through quite a bit more but store-bought is very convenient 🙂

Add the heavy whipping cream to the bowl of a stand mixer.  Whip until stiff peaks form then set side.

Use a separate bowl for this step.  If you don’t have multiple bowls for your stand mixer, remove the whipped cream to a separate bowl and wipe the bowl clean before moving on.

Add the cream cheese and ½ cup peanut butter to the bowl of a stand mixer.  Beat until smooth.  Add the vanilla extract and powdered sugar and beat until well combined.

Add the whipped cream and fold into the mixture until combined.

Add all the unwrapped Butterfinger candies to a plastic bag.  Use a rolling pin to crush the candy until crumbled.

Add ½ of the candy to the filling and stir to combine.  Reserve the rest for topping the pie.

Pour the pie filling into the prepared crust and smooth into an even later.  Refrigerate for at least 4 hours or up to overnight.

Once chilled and ready to serve, sprinkle the remaining crumbled candy evenly over the top.

Add the peanut butter to a microwave safe bowl and heat until melted.  Drizzle over the top (any pattern you would like).

Add the chocolate chips to a microwave safe bowl and heat until melted.  Drizzle over the top (any pattern you would like).

You are ready to slice and serve.  Enjoy!

The recipe can be found here.

Next up is No Bake Heath Bar Pie.  I think this pie makes a great summer dessert.  It’s light, sweet without being too sweet, and has great texture.  It starts with a graham cracker crust, is filled with a creamy cheesecake mixture, and is topped with whipped cream and toffee bits.

The recipe can be found here.

For this pie, I use a store-bought pie crust.  If you have a recipe for a homemade graham cracker pie crust, have at it!

Start by adding the cream cheese, sugar, and vanilla extract to the bowl of a stand mixer.  Beat until well combined.

Add the Cool Whip and beat on low speed until combined.

Add ½ – ¾ bag of Heath bits and stir to combine.

If you can find the Heath or Toffee BITS in a bag in the store – buy them!  They work very well for this recipe.  Otherwise, you can buy Heath Bars and crush into tiny pieces and that will work just fine.

Pour the mixture into the pie crust and spread into an even layer.  Set aside.

Add the heavy cream and powdered sugar to the bowl of a stand mixer.  Whisk until stiff peaks form.

Add the whipped cream to the top of the pie pan and spread into an even layer.

Garnish with the remaining Heath bits and place in the refrigerator for at least 4 hours or up to overnight.

When you are ready to serve, slice the pie and enjoy!

The recipe can be found here.

Next up is No Bake Mint Pie.  This pie is phenomenal!  But I like mint 🙂 It’s creamy, fluff, and very refreshing due to the mint flavor.  The base is a chocolate Oreo crust, the filling is minty cream cheese, and the top is a lovely ganache that is topped with more minty Oreos.  Yum!

The recipe can be found here.

For this pie, I use a store-bought pie crust.  If you have a recipe for a homemade Oreo pie crust (like with the No Bake Butterfinger Pie), go ahead and use it!

Start by adding the cream cheese, sugar, and mint extract to the bowl of a stand mixer.  Beat until well combined, about 1 minute.

Add the green food coloring and beat to combine.  Add additional food coloring until the desired color is reached.  A lot goes a long way with food coloring!

Add the Cool Whip and fold in until well combined (do not whip).  Set the filling aside.

Add the Oreos to a Ziploc bag and use a rolling pin to smash the Oreos into small pieces.

Add about 2/3 of the crushed Oreos to the filling.  Stir to combine.

Pour the filling into the prepared pie pan and spread into an even layer.  Set aside.

Add the chocolate chips and heavy cream to a microwave safe bowl.  Heat for 15 seconds, then stir, then heat for an additional 10 seconds.  Stir until smooth.

Pour over the top of the pie and spread to the edges.

Sprinkle the rest of the crushed Oreos evenly over the top of the pie.

Refrigerate for at least 4 hours or up to overnight.  When ready to serve, slice and enjoy!

The recipe can be found here.

Lastly is No Bake Pistachio Pie.  This is one of my favorites!  I love pistachios and pistachio flavoring.  I think pistachios are pretty subtle…. a little sweet, a little nutty…. not too overpowering.  Pistachio pudding on the other hand is very rich and has a distinct flavor.  The base is a graham cracker crust that is filled with a cream cheese pudding mixture, a little coconut, and topped with homemade whipped cream.  So good!

The recipe can be found here.

Start by adding the pistachio pudding and milk to a mixing bowl.  Whisk to combine, until the mixture thickens.  Set aside.

Add the heavy whipping cream and powdered sugar to the bowl of a stand mixer.  Beat until stiff peaks form.  Set aside.

Add the cream cheese, sugar, and vanilla extract to the bowl of a stand mixer.  Beat until well combined.

Add the pistachio pudding, 1 cup of coconut (optional), and pineapple.  Mix on low speed until combined.

If you like coconut, definitely add it to the recipe.  You can however, cut the amount in ½ for a more subtle coconut flavor.  I think the pineapple adds a hint of citrus and sweetness that can’t be skipped.

Add ½ of the whipped cream mixture and fold until combined.

Pour into the pie crust and spread into an even layer.

Spread the remaining whipped cream over the top in an even layer.

Lightly toast the remaining ¼ cup of coconut in a skillet over low heat.  Remove from the heat and let cool slightly (about 5-7 minutes).

Sprinkle the toasted coconut and pistachios evenly over the top.

Refrigerate for at least 4 hours or up to overnight.  When ready to serve, slice and enjoy!

The recipe can be found here.

These “no bake” pies are perfect any time of year, but I especially like to make them during the summer when I don’t want to turn on my oven and want something cool and refreshing to serve.  I hope you try them all and share with your family and friends.  I’ll be curious to hear which one is your favorite.

Happy Cooking!