13 No-Bake Pie Recipes That'll Save You Lots Of Oven Space (2024)

FAQs

What is sugar cream pie made of? ›

Sugar cream pie (also known as sugar pie or Hoosier pie) is a custard pie made with a simple filling of butter, flour, cream and sugar sprinkled with cinnamon sugar. It is considered one of the desperation pies because the custard filling is made without eggs.

Use Gelatin: Dissolving gelatin in a small amount of warm water and then mixing it into the filling can help stabilize and thicken it. This method is particularly useful if you're making a no-bake cheesecake.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.

Fun Fact: I've never been to New York City so I've never actually tried the famous Momof*cku Milk Bar Crack Pie. As the name suggests, it is a super addictive pie made with a homemade oat cookie pie crust and a rich, buttery brown sugar filling.

In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.

Add Gelatin or Cornstarch

If your filling is really runny, you can add a little bit of gelatin or cornstarch to thicken it up. Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy. Try this instead: Most importantly, you should make sure to chill the crumb crust at least 10 minutes before filling it, but even longer is better.

When in doubt, give it a smell. A sour, off-putting odor is a definite sign it has spoiled and should not be consumed. Always store your no bake cheesecake in the refrigerator. If not consuming immediately, cover it with a cake dome or plastic wrap, not foil as it can give off a metallic taste.

Why put lemon juice in cheesecake? ›

While lemons can add flavor in a multitude of ways, it's the juice that mixes best into the batter — and acts as a thickener. As such, you'll want to beat your lemon juice together with your remaining cheesecake ingredients.

Cheesecake can split or curdle for a few reasons – often it's down to the temperature of ingredients. When making cheesecakes (particularly no-bake cheesecakes) the soft cream cheese MUST be full fat, but it should also be at room temperature. However, the double cream should still be cold.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

Many attribute its spread in popularity to the presence of Shaker (a small Christian sect from England) and Amish communities in Indiana during the 18th and 19th centuries. Thanks to the pie's lack of seasonal ingredients, anyone could combine sugar, cream, vanilla, nutmeg, salt, and flour throughout the year.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream.

The three most common starches used to thicken the fruit juices of a pie are flour, tapioca, and cornstarch. I prefer cornstarch because I find that it actually enhances the flavor of the fruit.