Frozen Nutter Butter Pie

Frozen Nutter Butter Pie by

The temperature outside is INSANE hot here in Bavaria!  We went from downpours of rain and stormy weather straight to summer and 90+ F degree heat in a matter of 2 weeks.  Just skipped straight over Spring.  Bam! Heat! Ugh. So, my kids and I are staying inside with the outdoor shutters rolled shut and the fans blowing, desperately trying to stay cool!

But… it’s also the first day my husband is back at work after 3 1/2 weeks off and I want to get into the kitchen!  Can you see my dilemma here?  Hot weather + oven on = miserable house! Ack.

Frozen Nutter Butter Pie by

Then I remembered that I just brought home two packages of Nutter Butter cookies (they were on clearance at the store) that I had been wanting to turn into something.  Aaaaaaannnnnd, I had a few bananas that needed to get eaten.  Yes!  A Frozen Nutter Butter Pie! No baking, no hot ovens… just a few ingredients and my family will be enjoying a cool treat for dessert tonight! Done and done.

This pie literally only took me 15 minutes to put together.  I think the longest part about it was crushing the cookies.  I’ve broken 3 food processors since I’ve lived here and decided I didn’t want to spend more money on an expensive one…. so I’m stuck with a one cup chopper.  Ugh.  So… 4 cookies at a time, I crushed and crushed the Nutter Butters until they were crumbs.   But whateves… it was totally worth the effort cause the crust on this pie is SO YUM!

Frozen Nutter Butter Pie by

So if it’s hot where you are… make this pie! You and your family will LOVE IT!


Frozen Nutter Butter Pie
Serves: 1 9in frozen pie
Nutter Butter Pie Crust
  • 24 Nutter Butter peanut butter cookies, finely crushed
  • 5 Tbsp unsalted butter, melted
  • 2 small bananas (or one very large), sliced
Peanut Butter Filling
  • 1 cup heavy cream (or milk)
  • ½ cup sugar
  • 1 cup creamy peanut butter (I used JIF)
  • 1 Tbsp vanilla extract
  • pinch of salt
  • 1 cup heavy whipping cream, chilled
  • 4 Nutter Butter cookies, finely crushed
  • Hot fudge sauce (garnish)
  • banana slices (garnish)
Nutter Butter Pie Crust
  1. Get out a 9in glass pie plate.
  2. In your food processor (or by hand) crush 24 Nutter Butter cookies until they are a fine crumb.
  3. Move them to a medium bowl and pour over the melted butter. Stir together with a fork until all the cookie crumbs are wet with butter.
  4. Press the mixture evenly into the bottom and sides of the pie plate.
  5. Slice the banana and arrange them evenly on the bottom of the pie crust.
  6. Place crust in the freezer while you're preparing the filling.
Peanut Butter Filling
  1. In a medium pot, combine the heavy cream and sugar over medium heat and whisk until all sugar has dissolved.
  2. Add the peanut butter, vanilla extract and salt. Whisk until the peanut butter has melted and the mixture is smooth.
  3. Pour the mixture into a large bowl to cool.
  4. While the peanut butter mixture is cooling, whip the heavy whipping cream in a chilled bowl with a chilled whisk attachment until stiff peaks form.
  5. Fold the whipped cream into the peanut butter mixture until completely combined. You may need to use a whisk for a few strokes at the end to fully incorporate the cream. Be careful not to overwhip and deflate the mixture.
  6. Pour mixture over the bananas into the prepared crust.
  7. Evenly sprinkle the 4 crushed Nutter Butter cookies over the filling, creating a mini crust on top.
  8. Freeze, uncovered, for 5-6 hours or until firm. Overnight is best.
  9. Serve chilled slices drizzled with hot fudge sauce and slices of banana.

Fall Leaves Toffee Apple Pie

Just like the pumpkin pie… apple pie is another family staple in my home at Thanksgiving.  A few years back, I found a recipe that included toffee chips and chocolate and I fell in love.  Since then, I’ve made dozens of other pies, but I keep coming back to this recipe. It’s simple amazing.

Since I’ll be bringing this pie to my neighbors house for Thanksgiving, I wanted to kick it up a notch and make it, not only taste, but look extra special.  I was inspired by this pie on the Family Feedbag blog and decided I could make my pie look just as cute!


I love how the toffee topping under the crust makes the tree look like it’s brown and covered with bark!! Love it!


Fall Leaves Toffee Apple Pie
Apple Pie Filling
  • 6-7 Granny smith apples, peeled, cored and sliced thinly
  • 1 lemon, zested and juiced
  • ¾ cup light brown sugar, packed
  • ¼ cup flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 2 pre-made pie crusts
  • red, green, yellow and orange Wilton food coloring gel
Toffee Topping
  • ½ cup flour
  • 3 Tbsp sugar
  • ¼ cup unsalted butter, cold & cubed
  • ⅓ cup Hershey's toffee & chocolate chips (you could use Heath bar if you can't find the bag of toffee/choc.)
Toffee Apple Pie
  1. Preheat oven to 450 F degrees.
  2. Mix together the brown sugar, flour, cinnamon, and spices in a small bowl.
  3. In a very large bowl bowl, toss apples with the zest and juice of the lemon.
  4. Sprinkle the sugar mixture over the apples and fold together until all the apples are coated.
  5. Line pie pan with one pre-made crust. Poke a few holes in the bottom and sides of the crust with a fork.
  6. Mound the apple mixture into the pie pan and spread evenly. I used the back of my spatula to gently press the apples into the corners of the pan.
  7. In a small bowl, combine the flour, sugar and toffee/chocolate chips together.
  8. Spread the cubed butter over the top of the apples. Sprinkle the toffee mixture evenly over the entire pie.
  9. Place second pie crust with the tree cutout over the top of the apples. Trim the edges and crimp the sides together using your finger and thumb. Reserve the excess dough for the leaves. (see below)
  10. Brush the entire crust with milk.
  11. Place the prepared leaves around the tree.
  12. Sprinkle the top of the pie with sugar.
  13. Bake at 450 F degrees for 10 minutes then reduce to 350 F degrees and bake another 35-45 minutes or until center is bubbly.
Fall Leaves & Tree
  1. Using a sharp paring knife, cut out the shape of a tree in the second pie crust.
  2. After you place this crust on top of the pie and trim the edges, use these scraps to make the leaves.
  3. Separate the dough into 4 equal parts and color them with red, yellow, green and orange food coloring gel. Roll out the dough and cut into leaves. You can even mix a few colors and create multi-colored leaves.
  4. Use the sharp paring knife to score the leaves (veins).


Apple Pie Bars

Oh yeah.  It’s definitely Fall here in Germany.   Leave leaves are changing colors, the weather has turned brisk and cold and the apples are calling my name!

This past weekend I picked up a big bag of mini Granny Smith Apples for my family to take in their lunches at school & work, but… hehehe… they didn’t make it to their lunches.  Today I decided to bake something with them.  Not just anything… something that screams FALL and DELICIOUS and that would make my house smell like HEAVEN.

I succeeded.  Let me introduce you to my friend the Apple Pie Bar.  This bar has a super yummy crust topped with caramelized apples and a crumble topping that’s so gooood. I’m not sure if my family will have more than just one to sample when they get home today… they might all end up in my belly!

So if you have some apples in your fridge and an hour to spare… make these bars for your family (or yourself).  They’re gonna love you for it!

Recipe inspired by Annie’s Eats and My Baking Addiction

Apple Pie Bars
  • 1⅓ cup flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • ½ cup unsalted butter, room temperature
  • 6 small Granny Smith apples - sliced, peeled and cored
  • 4 Tbsp unsalted butter
  • ¼ cup sugar
  • 2 Tbsp light brown sugar, not packed
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tsp corn starch
  • 1 cup flour
  • ½ cup light brown sugar, not packed
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, cold & cubed
  • 1 cup quick oats
  1. Preheat oven to 375 F degrees. Line 8x8 baking dish with foil and spray with cooking spray.
  2. In the bowl of a food processor, combine all the dry ingredients. Add the butter.
  3. Pulse 6-7 times or until a crumbly dough forms and most of the butter has been broken up and incorporated.
  4. Press into baking dish.
  5. Bake 15-20 minutes or until edges begin to brown.
  1. While the crust is baking, prepare the filling.
  2. In a large frying pan, melt the butter over medium-high heat.
  3. Add the apples, sugars and spices and mix until combined.
  4. Bring mixture to a simmer and cook for 4-5 minutes or until the apples just begin to become tender.
  5. Add the corn starch and stir GENTLY 2-3 minutes or until it becomes thick.
  6. Remove from heat and allow to cool until crust is ready.
  1. In the food processor, pulse together 4-5 times everything except the quick oats. DO NOT OVER PULSE. You want the butter to be in chunks, but not completely combined.
  2. Fold in the oats.
  1. After the crust has cooked to golden edges, pour over the apple filling.
  2. Sprinkle the topping over the apples and spread to the edges. NOTE: I only used about ⅔ of the topping, but feel free to use all or as much of it as you like.
  3. Bake at 375 F degrees for 30-35 minutes or until the top is golden brown in color.
  4. Cool completely before removing from pan and cutting. You may want to cool them in the refrigerator to help set them up before cutting.
Nutrition Information
Serving size: 9 bars

Homemade Cherry Pie Filling

It’s cherry season here in Germany… and they are EVERYWHERE!  Last week I think my husband and father ate at least 10lbs in cherries.  All of them bought from a little German lady and her cherry stand on the side of the road here in Bavaria. Yeah, they’re that good.  And yeah… I got more.


Last night, my friend Mareile brought over 6 cups of fresh cherries from the cherry tree in her back yard.  More fresh, local, German cherries.  This time… I hid them from my husband and father so I could make pie.  Cherry pie.  Oh yeah…. fresh cherry pie.

Granted… I’ve never made cherry pie before.  BUT, I have made plenty of other berry pies so I figured this couldn’t be too difficult.  And I was right.  It wasn’t hard.  It was pretty darn easy.

Although… pitting the cherries proved to be a challenge.  I didn’t have a pitter.  LUCKILY one of my fabulous readers suggested I use a straw to pit the cherries.  Which is exactly what I did.  I took my green straw from my Starbucks reusable iced coffee cup and poked it through each cherry to get the pit out.  Worked like magic! I got cherry juice all over my fingers and table… but it was so worth it.  Took about 15 minutes to pit 6-7 cups of cherries.  YUM!

Now… you could prepare this filling while the cherries are ripe and in season and then store it in your freezer until you’re ready to turn it into pie.  OR you could just pour the filling into a pie crust and use it right away like I did.

And like I’ve said a million times before… I don’t make pie crusts.  I suck at it…. so I used a premade crust.  (Which I happen to enjoy, actually!)



Homemade Cherry Pie Filling
Prep time
Cook time
Total time
  • 6-7 cups fresh cherries, pitted and clean
  • ⅔ cup sugar
  • ½ cup water
  • 4 Tbsp corn starch
  • ¼ tsp almond extract
  • 1 tsp vanilla extract
  • 2 Tbps Lemoncino liquor (or fresh squeezed lemon juice)
  • pinch of salt
  1. Prepare the cherries by cleaning and pitting them. Set aside.
  2. In a large pot on medium heat, whisk together the sugar, water, corn starch, salt, almond & vanilla extracts and the Lemoncino. Continue whisking until the sugar and corn starch have dissolved completely.
  3. Add the cherries and gently fold into the liquid. Cook on medium to medium-low heat for about 10 minutes until the liquid thickens. Frequently stir the cherries, making sure not to break or crush them. The mixture might like to stick to the bottom of the pan if it's too hot... so make sure to scrape the bottom often.
  4. If you're using the filling for a pie right away, pour the mixture into a prepared pie crust. Bake at 425 F degrees for about 45 minutes or until the center of the pie is bubbling.
  5. If you're using the filling at a later date, allow to cool in the pan and then transfer to an airtight container. Refrigerate for up to one week or freeze for several months.
Nutrition Information
Serving size: Enough to fill one 9in pie

Lemon Raspberry Tart Pie

I have two boxes of left over Nilla Wafers from various parties and events that I needed to use up… plus two lemons.  I wanted to make something different (other than a muffin or cupcake or bread) with this stuff, so I searched the internet for all kinds of inspiration!

I came across a few recipes for pie crusts made with Nilla Wafers, lemon meringue pies, and some tarts… I decided to combine a few of the ideas together to make one delicious dessert.  This creation is a cross between a pie and a tart… mainly because I didn’t have a tart pan and I didn’t really want to go all out and make a lemon meringue pie.

It starts with a pre-baked Nilla Wafer pie crust then I fill it with a sweet lemon filling… bake it and let it cool.  Then I top it all off with my favorite raspberry preserve and a drizzle of white chocolate and put it in the fridge to set.  Now, if I wanted to get really fancy… I’d dollop each slice with some heavy cream and top with a few fresh raspberries.  But, let’s not get too carried away with ourselves!

5 from 1 reviews
Nilla Wafer Pie Crust
Prep time
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Need an easy pie crust? This Nilla Wafer crust is quick and simple and so tasty!
Serves: 1 9in pie crust
  • 50 Nilla Wafers
  • 6 tbsp unsalted butter, melted
  • 2 tbsp sugar, heaping
  1. Preheat oven to 350 F degrees. Gently spray 9in pie plate with cooking spray.
  2. Add the Nilla Wafers and sugar to your food processor and run on high until they are in very fine pieces.
  3. With the processor on low, slowly pour in the melted butter. Increase to high speed until combined.
  4. Take the blade out, scrape the sides of the bowl and make sure all the butter has been incorporated.
  5. Dumb the crumbs into the pie plate. Evenly press the crumbs up the sides and the bottom of the pie plate. This may take a few minutes, but you want to make sure the crumbs are evenly distributed.
  6. Bake for 7-8 minutes.
  7. Remove to a wire rack while you make your filling.
If you're baking a pie that requires a lot of time in the oven, you may want to skip the pre-baking of this crust. It browns up easily on the edges when in the oven for too long.
5 from 1 reviews
Lemon Raspberry Tart Pie
Prep time
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Total time
Not quite a tart.... not quite a pie... but quite definitely delicious!
Serves: 1 delicious Tart Pie
  • 6 large eggs, room temperature
  • 1½ cups sugar
  • Zest of one lemon
  • ⅔ cup fresh squeezed lemon juice (approx the juice of 2 lemons), strained
  • scant 1 cup heavy cream
  • 1 pre-made Nilla Wafer pie crust
  • 1 cup raspberry jam, warmed
  • 4oz white chocolate, melted
  • fresh whipped cream
  • fresh raspberries
  1. Preheat oven to 375 F degrees.
  2. In a small bowl, zest the lemon. Add the sugar and press the sugar into the lemon, releasing all the oils. Do this for about 2-3 minutes until the sugar becomes fluffy.
  3. In a large bowl, whisk together the eggs until just combined.
  4. Add the sugar and lemon juice and whisk until incorporated.
  5. Gently fold in the heavy cream.
  6. Pour mixture into pre-baked Nilla Wafer pie crust.
  7. Bake for 30-35 minutes or until the filling appears set or until it cracks and puffs in the middle.
  8. Let cool on a wire rack for about 35 minutes then chill in the refrigerator for about 90 minutes (or until firm, cold, set).
  9. Once cooled and set, spread the warmed raspberry jam over the top of the tart using an off-set spatula.
  10. Melt the white chocolate in a double-boiler. Using a piping bag, pipe zig-zag lines of white chocolate across the top of the tart-pie.
  11. Place back in the refrigerator for 30 more minutes.
  12. Cut into slices and serve with a dollop of fresh whipped cream and raspberries.
  13. Store in refrigerator.

Recipe inspired by Just Jenn &  Gourmande in the Kitchen