All the pies you need for cozy fall baking 🍂🥧 🍰
Ingredients
🍰 Chocolate Pudding
5.85 ounces instant chocolate pudding
2% milk, as called for on pudding box
1 pre-made graham cracker pie crust (9-inch)
8 ounces whipped cream
1 regular sized Hershey's Chocolate Bar
🍰 Vanilla Cool Whip
8 ounces cream cheese, room temperature
3.9 ounces instant vanilla pudding mix
7 ounces marshmallow fluff
8 ounces Cool Whip, thawed
9 ounce premade graham cracker crust
Whipped topping, optional garnish
🍰 Pecan Cream
6 ounce (9-inch) ready-made pecan crust (I used Diamond brand)
16 ounces cream cheese, room-temperature
½ cup light brown sugar
⅓ cup pure maple syrup
1 teaspoon vanilla extract
8 ounces whipped topping, thawed and divided in half
1 cup toasted finely chopped pecans, I used Fisher brand, divided into ¾ cup and ¼ cup
🍰 Peppermint
1 cup heavy cream
1½ cup powdered sugar
16 ounces cream cheese, softened (two 8-ounce packages)
10 drops red food coloring
2 teaspoons vanilla extract
1 teaspoon peppermint extract
½ cup peppermint candy canes or mints crushed
2 Oreo pie crusts
16 ounces Cool Whip
Crushed peppermint candy, for decoration
🍰 Coconut Cream
Crust and Toasted Coconut for Topping
1 pre-made pie crust unbaked (9-inch)
¾ cup sweetened coconut flakes
Pie Filling
3 cups whole milk
1¼ cups granulated sugar
¼ cup cornstarch
4 large egg yolks, beaten
2 tablespoons salted sweet cream butter
2 teaspoons vanilla extract
1½ cups sweetened coconut flakes
Whipped Topping
2 cups cold heavy whipping cream
½ cup powdered sugar
½ teaspoon clear vanilla flavoring