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  • Popovers

    Popovers

    Golden, crisp, and deliciously airy, these homemade popovers are the best addition to any meal! Made with a simple egg batter, popovers have a buttery texture and the perfect chew!

    If fluffy and chewy bread is your thing, you’re going to love these popovers! They’re such a fun twist on a classic dinner roll! You’ll have to try my homemade Yorkshire pudding next. Focaccia and pretzel rolls are great options as well!

    Closeup of a baked popover roll, still in the pan.

    What are Popovers?

    If you’ve never had them before, popovers are a light and fluffy pastry made with egg batter. It’s also the American version of Yorkshire pudding! The only difference between the two recipes is that Yorkshire pudding uses beef drippings in the batter to make it slightly more savory! I personally love the flavor of popovers. Just simple, buttery goodness!

    Although popovers are the textbook definition of light and airy, you don’t need yeast or baking soda to leaven them! The steam interacting with the egg batter is what gives them the perfect rise. They’re great for a breakfast treat, brunch, afternoon tea, or serving alongside hearty meals like a Sunday pot roast! They’re such a fun switch-up from the traditional dinner roll. You’ll have to try them out for Thanksgiving this year!

    Popover Ingredients

    Easily, the best part of this popover recipe is the fact that you only need 5 simple ingredients to whip up a batch. It’s one of my favorite side dishes to make because I know I have everything ready to go in my pantry! You can find exact measurements for each ingredient in the recipe card below.

    • Large Eggs: Eggs help bind all of the ingredients together and give popovers their signature rise!
    • Whole Milk: The fat content in whole milk will make your popovers soft and tender.
    • Salt: Just a pinch will keep your batch of popovers from tasting bland.
    • All-Purpose Flour: All-purpose flour gives popovers texture that is light and airy while still having the perfect amount of chew. I wouldn’t recommend using low-protein flour like cake flour here because it makes popovers too delicate to rise properly.
    • Unsalted Butter: Adds rich flavor and a tender texture.

    How to Make Popovers

    Popovers are really simple to make! I’ve also added some tips below to ensure that you make a perfect batch! You’re going to love how they turn out. A golden, crispy exterior and soft, chewy center make them one of my favorite baked goods!

    1. Preheat Oven and Popover Pan: Place an oven rack in the bottom third of the oven and remove any racks above it, as the popovers will rise quite a bit. Preheat the oven to 450℉. Place your popover pan in the oven to heat while the oven preheats.
    2. Mix Batter Ingredients: Add the eggs, milk, salt, and flour to a blender or stand mixer and mix until combined. Add the melted butter and mix again until combined.
    3. Rest: Let the batter rest for 10-15 minutes while the oven finishes heating.
    4. Add Batter to Pan: Once the oven is up to temp, use a hot pan to remove the popover tin from the oven. Spray each well and rim of the pan with cooking spray and immediately pour the batter evenly into the six wells.
    5. Bake: Bake for 15 minutes at 450℉ before lowering the temperature to 350℉ and baking for an additional 20 minutes until golden brown.
    6. Release Steam and Cool: Remove the popovers from the oven and prick the top of each one with a knife to allow steam to escape. Remove from the pan to cool slightly before serving.
    4-photo collage of popover batter being prepared and added to the wells of a pan.

    Tips and Tricks for Making the Best Popovers

    Here are a few easy tips to keep in mind as you make your tasty popovers! This is such a great side for the holidays or even just to spice up a weeknight dinner!

    • Give Them Room To Rise: Arrange the racks in your oven so the popovers have plenty of room to rise without interference. I like to place the baking rack in the bottom third of the oven and remove any racks that are above it, just in case the popovers end up rising a whole bunch.
    • Let The Batter Rest: Allow the batter to rest for 10-15 minutes before adding to the hot popover pan. This will help yield a more tender popover.
    • Room Temperature Ingredients: Use room temperature ingredients to ensure the batter blends well. If the milk is cold, warm is gently in the microwave for 20-30 seconds.
    • Let The Steam Escape: Right when the popovers come out of the oven, use a sharp knife to poke a hole in the top of each of them. I twisted the knife just slightly to enlarge the opening. Once I saw steam escape from the top, I knew the hole was large enough. If you don’t prick the popovers, the steam will be trapped inside and can make your popovers soggy.
    • Use a Muffin Tin: While popover pans allow the popovers to have that classic tall and thin shape, if you don’t have one, a muffin pan works just as well!
    • Serve With: I like the classic pairing of a popover and some butter, but you can add cinnamon honey butter or a drizzle of caramel sauce if you want them to be sweet!

    6 popovers in a serving dish.

    Storing Leftovers

    I always like to serve my popovers straight out of the oven because the longer they sit at room temperature, the more they’ll deflate. If you have extras though, you can keep them for a few days after they’re made for a quick and easy treat!

    • At Room Temperature: Popovers may be stored in an airtight container for 2-3 days, though they are best consumed when fresh out of the oven!

    A popover torn in half with butter added on a white speckled plate.

    More Tasty Roll Recipes

    No hearty meal is complete without bread! These are a few of my favorite roll recipes to switch up dinner with. Whether you want something savory or sweet, fluffy or chewy, there’s a roll for every craving! These are super straightforward to throw together and are always a favorite at my house. If you love making homemade rolls as much as I do, check out my full list of recipes here!

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    Popovers

    Golden, crisp, and deliciously airy, these homemade popovers are the best addition to any meal! Made with a simple egg batter, popovers have a buttery texture and the perfect chew!
    Course Bread, Side Dish
    Cuisine American
    Keyword popovers, popovers recipe
    Prep Time 5 minutes
    Cook Time 35 minutes
    Resting Time 15 minutes
    Total Time 55 minutes
    Servings 6 Popovers
    Calories 242kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large eggs room temperature
    • 1 ½ cups whole milk
    • ½ teaspoon salt
    • 1 ½ cups all-purpose flour
    • 3 tablespoons unsalted butter melted

    Instructions

    • Place an oven rack in the bottom third of the oven and remove any racks above it, as the popovers will rise quite a bit. Preheat the oven to 450℉. Place your popover pan in the oven to heat while the oven preheats.
    • Add the eggs, milk, salt, and flour to a blender and mix until combined. Add the melted butter and mix again until combined.
    • Let the batter rest for 10-15 minutes while the oven finishes heating.
    • Once the oven is up to temp, use a hot pan to remove the popover pan from the oven. Spray each well and rim of the pan with cooking spray and immediately pour the batter evenly into the six wells.
    • Bake for 15 minutes at 450℉ before lowering the temperature to 350℉ and baking for an additional 20 minutes.
    • Remove the popovers from the oven and prick the top of each one with a knife to allow steam to escape. Remove from the pan to cool slightly before serving.

    Nutrition

    Calories: 242kcal | Carbohydrates: 27g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 260mg | Potassium: 167mg | Fiber: 1g | Sugar: 3g | Vitamin A: 432IU | Calcium: 98mg | Iron: 2mg
  • Tiramisu Cheesecake

    Tiramisu Cheesecake

    This decadent and delicious tiramisu cheesecake is creamy and will melt in your mouth with every bite. Trust me when I tell you that you will want to make this dessert every time you have guests!

    If you know me, then you know that I LOVE cheesecake! It’s the perfect dessert that really is the perfect finishing touch on any meal. Try out some of my favorite cheesecake recipes like this New York Cheesecake, these Mini Cheesecakes, or this super unique Basque Cheesecake!

    The side view of a cheesecake with a slice being taken out.

    What is Tiramisu Cheesecake?

    Get ready to eat the richest, most flavorful, and delicious cheesecake you have ever had. If you are a lover of tiramisu (or if you have never had it before!), then I cannot wait for you to try out this cheesecake. Tiramisu is an Italian dessert that is coffee flavored and topped with creamy mascarpone. It uses ladyfingers in the crust as well as in the filling, and these soak up all of the flavors. They are key to any tiramisu recipe!

    This cheesecake is a twist on classic tiramisu because it has the flavor of tiramisu and is topped with mascarpone, but the middle is a creamy and delicious cheesecake. I mean, who can complain when you can combine the flavor of tiramisu with the delicious, creamy texture of cheesecake?! This is so delicious and elegant that you will want to bake it for every occasion.

    Ingredients in Tiramisu Cheesecake

    The ingredients in this tiramisu cheesecake recipe blend together and complement each other so well! I love any chance that I have to use ladyfingers because they bring such a delicious texture to any dessert. Check out the recipe card at the bottom of the post for exact measurements.

    Crust

    • Vanilla Wafer Cookies: These bring that sweet flavor to the crust.
    • Ladyfingers: These are dry, which makes them perfect for a crust.
    • Butter: I used unsalted butter in the crust.

    Filling

    • Cream Cheese: Let this soften up before you mix it in so that there aren’t any lumps.  
    • Mascarpone Cheese: I like to let this come to room temperature so that it mixes in nicely and smoothly.
    • Granulated Sugar: This adds in a sweet element to counter the tangy cream cheese.
    • Espresso: Strong brewed espresso works best for this recipe.
    • Kahlua: If you chose not to use alcohol, then you can substitute this with additional espresso.
    • Vanilla Extract: This adds a splash of vanilla flavoring.
    • Eggs: I always use large eggs when I am baking.  
    • Ladyfingers: These have a dry texture, so they absorb a lot of flavors.
    • Brewed Coffee: This adds to the classic coffee flavor of tiramisu.

    Whipped Mascarpone Topping for Tiramisu Cheesecake

    • Mascarpone: This ingredient should be chilled before you mix it in as the topping.
    • Heavy Whipping Cream: Use this straight from the fridge. It adds a delicious and silky texture to the whipped topping.
    • Powdered Sugar: The powdered sugar sweetens up the mascarpone and dissolves easily, creating a smooth base.
    • Vanilla Extract: This adds some additional sweet flavoring to the tiramisu cheesecake.
    6 pictures showing the process of making the crust, the filling and then getting it ready to bake.

    How to Make Tiramisu Cheesecake

    If you are doubting your ability to make a cheesecake from home, don’t! I know they sound intimidating, but once you do it once, you will never go back. Try this recipe out because not only is it delightful to the taste, but it’s not too difficult to make! Don’t get discouraged by the long instructions… I help you along every step of the way so that you can’t mess this up!

    Crust

    1. Prep: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying the sides with cooking spray and set aside.
    2. Blend: In a food processor, blend the vanilla wafers and ladyfingers until they are fine crumbs, and then add the melted butter and pulse together. This should resemble damp sand.
    3. Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. Use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 8 minutes and allow to cool completely.

    Tiramisu Cheesecake Filling

    1. Beat: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for 30 seconds more.
    2. Combine and Scrape: Add the mascarpone and sugar and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
    3. Add Eggs: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    4. Mix until Smooth: Add espresso, Kahlua, and vanilla extract. Beat into the cream cheese mixture until just combined. At this point, your batter should be smooth and fairly runny.

    Prepare The Pan

    1. Wrap in Foil: Using 18-inch heavy-duty aluminum foil, carefully wrap the outside of the springform pan with four sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
    2. Add to Roasting Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Add Batter: Add ½ of the cheesecake batter to the springform pan on top of the cooled crust. Quickly dip both sides of the ladyfingers into the brewed coffee and layer them across the cheesecake batter until it is mostly covered. Top with the remaining half of the cheesecake batter.

    Bake The Tiramisu Cheesecake

    1. Make Water Bath: Using very hot water, add water to the baking pan until it reaches halfway up the pan. Carefully move the pan to the center rack of the oven.
    2. Bake: Bake for 1 hour before checking the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again. 
    3. Let Cheesecake Cool IN THE OVEN: Once the cheesecake is set yet still jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    4. Chill: Once the oven and the cheesecake are cooled, remove it from the oven. Then, carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    5. Release: Before serving this tiramisu cheesecake, run a knife around the edge of the pan. This will ensure an easy release when the springform is removed.

    Whipped Mascarpone Topping

    1. Beat: In a large bowl, beat the cold mascarpone cheese until smooth. Slowly add in the heavy cream until incorporated and not lumpy. Scrape down the sides and bottom of the bowl as needed.
    2. Whip: Add the powdered sugar and vanilla and switch to the whisk attachment. Whip the mixture until fluffy and medium-stiff peaks form.
    3. Add to Cheesecake: Either smooth the cream or pipe it over the top of the chilled cheesecake and add onto it a quick dusting of cocoa powder. If waiting to serve, do not dust with cocoa powder until ready to serve.
    The topview of a tiramisu cheesecake with one slice laying on its side.

    Baking Tips

    Don’t let this tiramisu cheesecake intimidate you! Cheesecake can be made by anyone, and this one is especially great because it has a whipped topping… A little secret to covering any cracks that you might have in the cheesecake!

    • Room Temperature Ingredients: The easiest way to achieve a smooth cheesecake filling is to start with room temperature ingredients. I like to set my cream cheese, mascarpone, and eggs out on the counter 2-3 hours before I plan on baking. Additionally, I scrape down the bowl multiple times throughout the process to make sure nothing sticks to the bottom of the bowl.
    • Kahlua Is Optional: If you like the kick that Kahlua adds to tiramisu, go ahead and add it as directed in the recipe card. If you prefer no alcohol in your cheesecake, simply substitute the ¼ cup of Kahlua for an additional ¼ cup of strong espresso, bringing the total amount of espresso up to ½ cup.
    • Cracks in Cheesecake: I admit that the top of my cheesecake cracked a little and looked a little bubbled. The good thing is you can’t even tell because it gets topped with the whipped mascarpone! Smooth a layer of that over it and dust with cocoa powder, and your guests will be none the wiser.
    • Heavy Duty 18-Inch Foil: You may be tempted to use regular-width foil, but don’t do it! The 18-inch foil will go high up on all sides of your cheesecake pan, which will help prevent water from getting inside. I’ve baked a lot of cheesecakes, and using 3-4 layers of the thicker, wider foil has been the most effective way to avoid a soggy crust.

    A slice of tiramisu cheesecake on a plate with a bite taken out of it.

    How to Store Leftovers

    If you are lucky enough to have any tiramisu cheesecake leftover, then you are in luck. This stores extremely well and you can be eating it for days! In fact, you may want to make an extra while you are at it. Then you can have cheesecake all week long!

    • In the Refrigerator: Once you are ready to store your leftovers, place the tiramisu cheesecake in an airtight container and place it in your fridge. It will last about five days!

    More Cheesecake Recipes to Try

    Once you master baking a cheesecake from scratch, you will want to make them ALL THE TIME. So start here with these other favorites of mine… They are insanely delicious and you won’t be able to pick a favorite!

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    Tiramisu Cheesecake

    This decadent and delicious tiramisu cheesecake is creamy and will melt in your mouth with every bite. Trust me when I tell you that you will want to make this dessert every time you have guests! 
    Course Dessert
    Cuisine American, Italian, Italian American
    Keyword tiramisu cheesecake
    Prep Time 1 hour
    Cook Time 1 hour
    Chill Time 6 hours
    Total Time 8 hours
    Servings 12 People
    Calories 571kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 30 vanilla wafer cookies
    • 6 lady fingers
    • ¼ cup unsalted butter melted

    Filling

    • 3 8- ounce packages cream cheese, softened
    • 8 ounces mascarpone cheese, room temperature
    • 1 cup granulated sugar
    • ¼ cup strong brewed espresso
    • ¼ cup Kahlua (may be substituted for additional espresso if choosing not to use alcohol)
    • 2 teaspoons vanilla extract
    • 4 large eggs, room temperature
    • 12-14 ladyfingers
    • ¾ cup brewed coffee

    Whipped Mascarpone Topping

    • 8 ounces mascarpone, cold
    • 1 ¼ cup heavy cream, chilled
    • ½ cup powdered sugar
    • ½ teaspoon vanilla extract

    Instructions

    Crust

    • Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying the sides with cooking spray and set aside.
    • In a food processor, blend the vanilla wafers and ladyfingers until they are fine crumbs, and then add the melted butter and pulse together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. Use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 8 minutes and allow to cool completely.

    Filling

    • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for 30 seconds more.
    • Add the mascarpone and sugar and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
    • Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    • Add espresso, Kahlua, and vanilla extract. Beat until just combined. At this point, your batter should be smooth and fairly runny.

    Prepare The Pan

    • Using 18-inch heavy-duty aluminum foil, carefully wrap the outside of the springform pan with four sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add ½ of the cheesecake batter to the springform pan on top of the cooled crust. Quickly dip both sides of the ladyfingers into the brewed coffee and layer them across the cheesecake batter until it is mostly covered. Top with the remaining half of the cheesecake batter.

    Bake The Cheesecake

    • Using very hot water, add water to the baking pan until it reaches halfway up the pan. Carefully move the pan to the center rack of the oven.
    • Bake for 1 hour before checking the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    • Once the cheesecake is set yet still jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

    Whipped Mascarpone Topping

    • In a large bowl, beat the cold mascarpone cheese until smooth. Slowly add in the heavy cream until incorporated and not lumpy. Scrape down the sides and bottom of the bowl as needed.
    • Add the powdered sugar and vanilla and switch to the whisk attachment. Whip the mixture until fluffy and medium-stiff peaks form.
    • Either smooth the cream or pipe it over the top of the chilled cheesecake and dust it with cocoa powder. This cheesecake is best served right after topping. If waiting to serve, do not dust with cocoa powder until ready to serve.

    Nutrition

    Calories: 571kcal | Carbohydrates: 49g | Protein: 11g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 319mg | Potassium: 157mg | Fiber: 0.3g | Sugar: 33g | Vitamin A: 1166IU | Vitamin C: 0.2mg | Calcium: 179mg | Iron: 1mg
  • Black Bean Hummus

    Black Bean Hummus

    Creamy black bean hummus is a healthy and flavorful dip that is a perfect appetizer or snack. Black beans blended with olive oil, lime juice, garlic, delicious spices, cilantro, and tahini create the tastiest hummus you will ever have.

    I love taking a good dip to a party because it’s the first thing people get to enjoy! This 5-minute dip is my most requested dip, but people also love this crab dip or this delicious creamy dip in the summertime. Every time I bring one of these dips people always ask for the recipe!

    Overhead photo of black bean hummus in a gray bowl garnished with olive oil and cilantro. The hummus is on a gray speckled platter with red peppers, flaxseed crackers, and celery surrounding the dip.

    The Best Black Bean Hummus

    Classic hummus is made with chickpeas, but this black bean hummus is my new favorite version! Black beans have a delicious creamy texture and pair well with all the other flavors in this recipe. The cumin, cilantro, lime, garlic, and tahini of course, make this hummus so tasty, and I can’t wait for you to try it!

    All the flavors in this hummus remind me of some of my other favorite Mexcian appetizers. This amazing Rotel dip, this Texas dip, and my 7-layer dip are just a few of my delicious Mexican-flavored dips. Bring one of them to your next Super Bowl party, or make it as an appetizer for taco night!

    Ingredients Needed For Hummus

    The ingredients for this easy black bean hummus are simple and fresh! Each ingredient adds so much texture and lots of flavors. Because it’s so delicious, you’re going to want to make this as soon as possible so you can start dipping! Check out the recipe card at the bottom of the post for exact measurements.

    • Garlic: Garlic adds lots of flavor to this dip!
    • Canned Black Beans: Simply drain and rinse canned black beans. It’s that easy!
    • Olive Oil: Oil helps add moisture to the hummus.
    • Lime Juice: I love the tangy flavor it adds.
    • Tahini: Tahini is KEY to making hummus. Tahini is a sesame paste that I found at any grocery store.
    • Cilantro: A great herb to enhance the flavors of the hummus.
    • Ground Coriander: Delicious spice with yummy flavor.
    • Cumin: Cumin adds flavor and is a great complement to all the other ingredients.
    • Paprika: I love using smoked paprika. Both are great options.
    • Coarse Salt: Season to taste! Salt brings out all of the flavors.

    Black Bean Hummus Recipe

    Hummus is a great way to add protein and fiber to your day! This recipe is so easy because you throw it all into a food processor or blender, and it’s ready in minutes. I love to put out a bowl of this black bean hummus for my kids after school. They have so much fun dipping their favorite raw vegetables and chips into it.

    1. Blend Ingredients: Add all of the ingredients to a food processor, then blend until smooth.
    2. Add Oil If Needed: Add more oil in small amounts if the hummus is too thick.
    3. Garnish: Garnish with fresh cilantro, then drizzle on top.
    4. Serve: Enjoy with fresh vegetables, tortilla chips, crackers, or on a sandwich or burger as a spread.
    Three process shots of making black bean hummus. First photo is all of the ingredients inside a food processor. Second photo is the hummus blended. Third photo is the hummus place inside a clear bowl.

    Garnish Ideas For Serving Hummus:

    Make your black bean hummus look even prettier with these tasty and flavorful garnishes. Either blend it in by stirring it together or add it right on top for color and presentation. You will love the look, flavor, and texture that it adds!

    • Olive Oil:  Drizzle a little more olive oil over the top.
    • Black Beans:  Add some whole canned black beans that are not blended for look and flavor.
    • Jalapenos:  Jalapenos aren’t in the recipe, but add sliced jalapenos because it is a Mexican-inspired hummus. Spicy and yummy!
    • Cilantro:  Chop up fresh cilantro, then sprinkle it over the top.
    • Lime Wedges:  Add color right on top by garnishing with lime wedges because it is SO pretty!
    • Red Pepper Flakes:  This is a spicy garnish that I personally love because spicy is my favorite!

    Close up photo of black bean hummus in a gray bowl garnished with olive oil and cilantro. The hummus bowl is on a gray speckled platter with red peppers and flaxseed crackers surrounding the dip.

    Storing Leftover Hummus

    You’ll love having this black bean hummus in the fridge to snack on. It is perfect for sandwiches and a healthy snack to enjoy throughout the week. Dip all of your favorite chips and veggies in it!

    • In the Refrigerator: Once you are done making your hummus, then you can store it in an airtight container for up to 7 days.
    • In the Freezer:  If you need any more reasons to make this hummus recipe, it can be frozen for 2-3 months! Simply thaw overnight in the fridge, then you’re ready to enjoy it.

    Close up photo of black bean hummus in a gray bowl garnished with olive oil and cilantro. A cracker is being dipped into the hummus. The hummus is on a gray speckled platter with red peppers, flaxseed crackers, and celery surrounding the dip.

    More Ways To Enjoy Black Beans

    Black beans are so versatile and can be added to a lot of delicious recipes.  I always make sure I have a few cans in my pantry because I use them quite often.  Here are some of the recipes I always need them for.  I hope you try some of these, you’re going to love them too!

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    Black Bean Hummus

    Creamy black bean hummus is a healthy and flavorful dip that is a perfect appetizer or snack. Black beans blended with olive oil, lime juice, garlic, delicious spices, cilantro, and tahini create the tastiest hummus you will ever have.
    Course Appetizer
    Cuisine American
    Keyword 15 minute, easy, gluten free
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6
    Calories 235kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cloves garlic peeled
    • 28 ounces canned black beans drained and rinsed
    • 1/4 cup olive oil, more if needed and for drizzle
    • 2 tablespoons lime juice
    • 2 tablespoons tahini
    • 1/2 cup cilantro
    • 1 teaspoon ground coriander seed
    • 1 teaspoon cumin
    • 1/2 teaspoon paprika
    • 1 teaspoon coarse salt

    Instructions

    • Add all of the ingredients to a food processor and blend until smooth.
    • Add more oil in small amounts if the hummus is too thick.
    • Garnish with fresh cilantro and olive oil drizzled on top.
    • Enjoy with fresh vegetables, tortilla chips, crackers, or on a sandwich or burger as a spread.

    Nutrition

    Calories: 235kcal | Carbohydrates: 24g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 899mg | Potassium: 461mg | Fiber: 10g | Sugar: 0.1g | Vitamin A: 188IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 3mg
  • Simple and Easy Pavlova

    Simple and Easy Pavlova

    This pavlova has a light and crispy outside with a deliciously soft and chewy inside. Topped with a sweet cream topping and fresh fruit, it’s a dessert that will stand out at any gathering!

    I love desserts that use fresh fruit! They are fun to make all year long, and I love that they add in a delicious flavor no matter what you top them on. Try out this gorgeous Strawberry Tart, this yummy Lemon Berry Trifle or this Mouth-Watering Fruit Pizza.

    Pavlova on a cake stand topped with fresh fruit.

    What is Pavlova

    This incredibly beautiful cake was named after the Russian ballerina Anna Pavlova in the 1920s after her tour to Australia and New Zealand. It is a simple recipe that is often used at celebrations like birthdays or Christmas!

    This delicious dessert is made from egg whites, and that’s how you get that delicious texture! The middle tastes like a marshmallow and is SO good! The meringue only uses five simple ingredients, and the topping is just as easy! Not only does this recipe have a delicious, sweet taste, but the fresh fruit on top really adds a fresh element that brings this cake to life. It’s a delicious dessert that will have all of your guests asking for another slice!

    Ingredients in Pavlova

    You will be so surprised to find out that this pavlova only uses five simple ingredients. And you probably already have all of them ready to go in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.

    • Egg Whites: Let your eggs sit out so that they can come to room temperature before you mix them in.
    • Granulated Sugar: This adds a sweetness making it a delicious dessert!
    • Cornstarch: This is what will help you achieve that crispy outside texture with the soft and chewy center on the inside.
    • Lemon Juice: The lemon juice adds a bright flavor to the cake. Plus, the acidity helps the egg whites hold air so that they can form peaks!
    • Vanilla Extract: Add a splash of vanilla for some delicious flavor!

    Topping

    • Heavy Whipping Cream: Keep this in your fridge until you are ready to use it. You want it as chilled as possible.
    • Powdered Sugar: This dissolves easily, creating a deliciously smooth topping.
    • Berries and Fruit: I love using raspberries, blueberries, blackberries, strawberries, and kiwi fruit to put on top of my pavlova!

    How to Make This Pavlova Recipe

    This pavlova is simple and easy, yet it looks like you are a professional baker! You MUST try this recipe out. It will impress all of your family and friends!

    1. Preheat: Preheat the oven to 350℉.
    2. Simmer: Place a medium pot with about 1 inch of water on the stove and bring to a very gentle simmer over low heat.
    3. Whisk: In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over the simmering water, ensuring that the water does not touch the bottom of the bowl, and whisk the mixture together until the sugar has dissolved completely.
    4. Whip: Remove the bowl from the pot, turn off the stove and fit on the mixer with the whisk attachment. Whip until a meringue with medium stiff peaks forms.
    5. Combine and Form Peaks: Add the cornstarch and mix until just combined. Add the lemon juice and vanilla and whisk until stiff peaks form.
    6. Spoon the Meringue: Prepare a baking sheet with a sheet of parchment. If you want a perfect circle to use as a guide, trace a 8 or 9-inch cake pan onto the bottom of the parchment paper. Spoon the meringue into the center of the circle.
    7. Shape: Spread the meringue around in the circle and use a spoon to create a bit of a well in the center. You can also use a spoon or spatula to shape the outside of the pavlova as desired.
    8. Bake: Place the pan into the oven and immediately reduce the heat to 300℉. Bake for 1 hour before turning off the oven and letting it cool in the oven as the oven cools. I left mine in the oven overnight to make sure it cooled completely and didn’t get soggy before serving it the next day.
    6 pictures doing how to make the pavlova and spread it out to get it ready to bake.

    Baking Tips

    There is nothing worse than spending a lot of time on a recipe just to have it turn out mediocre. If you want your pavlova to turn out perfect, make sure that you follow these tips!

    • Let it Cool: You DON’T want to serve this too soon and not let it completely cool, or it will get soggy. Leave it in the oven (after you’ve turned it off, of course!) to let it cool. I left mine in overnight just to make sure that it was fully ready for my guests the next day!
    • Toppings: The deliciousness doesn’t have to stop at fruit! You can drizzle on some caramel sauce, some chocolate sauce or add on things like sprinkles, chocolate chips, or even some other flavors of fruit! The base of this dessert is so versatile that it can go with just about everything!

    The side view of pavlova with a slice cut out.

    How to Store Leftovers

    Pavlova tastes best the first day that you make it, but if you have a little bit extra, then you can store it for a day or two. Just place the leftovers in an airtight container and store them at room temperature.

    A slice of pavlova on a speckled white plate.

    More Delicious Dessert Recipes

    If you loved this delicious pavlova and are ready to try a few more dessert ideas then I have some that you must try! They are really yummy and ones that we make at my house quite often! Let me know which one ends up being your favorite… If you can even choose!

    Print

    Simple and Easy Pavlova

    This pavlova has a light and crispy outside with a deliciously soft and chewy inside. Topped with a sweet cream topping and fresh fruit, it's a dessert that will stand out at any gathering! 
    Course Dessert
    Cuisine Australian
    Keyword Pavlova
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 8 People
    Calories 348kcal
    Author Alyssa Rivers

    Ingredients

    • 4 egg whites room temperature
    • 1 ¼ cup granulated sugar
    • 2 teaspoons cornstarch
    • 1 teaspoon lemon juice
    • ½ teaspoon vanilla extract

    Topping

    • 2 cups heavy whipping cream chilled
    • ¼ cup powdered sugar
    • Berries and fruit of choice

    Instructions

    • Preheat the oven to 350℉.
    • Place a medium pot with about 1 inch of water on the stove and bring to a very gentle simmer over low heat.
    • In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over the simmering water, ensuring that the water does not touch the bottom of the bowl, and whisk the mixture together until the sugar has dissolved completely.
    • Remove the bowl from the pot, turn off the stove and fit on the mixer with the whisk attachment. Whip until a meringue with medium stiff peaks forms.
    • Add the cornstarch and mix until just combined. Add the lemon juice and vanilla and whisk until stiff peaks form.
    • Prepare a baking sheet with a sheet of parchment. If you want a perfect circle to use as a guide, trace an 8 or 9-inch cake pan onto the bottom of the parchment paper. Spoon the meringue into the center of the circle.
    • Spread the meringue around in the circle and use a spoon to create a bit of a well in the center. You can also use a spoon or spatula to shape the outside of the pavlova as desired.
    • Place the pan into the oven and immediately reduce the heat to 300℉. Bake for 1 hour before turning off the oven and letting it cool in the oven as the oven cools. I left mine in the oven overnight to make sure it cooled completely and didn’t get soggy before serving it the next day.

    Topping

    • Just before serving, whip the cream and powdered sugar in a large bowl until soft peaks form.
    • Spoon the whipped cream on top of the pavlova and top with fresh berries and fruit as desired. Serve immediately.

    Nutrition

    Calories: 348kcal | Carbohydrates: 37g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 41mg | Potassium: 83mg | Fiber: 0.01g | Sugar: 37g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.1mg
  • Tomato Chutney

    Tomato Chutney

    Tomato chutney is a sweet and savory condiment bursting with tomato flavor, delicious spices, vinegar, and brown sugar. Best known for being the perfect pairing for Indian cuisine, tomato chutney is a great addition to curries, naan bread, and charcuterie boards.

    I sure do love a good sauce on the side of my meals for dipping! It just makes the meal so much better because who doesn’t love to dip? You should definitely try my yum yum sauce, my homemade cheese sauce, or this buffalo sauce. I want to drizzle these sauces on everything and I know you will too!

    Top view of tomato chutney in a white bowl with a gold spoon lifting up chutney. A tan kitchen towel and whole tomatoes are next to the bowl of chutney.

    What Is Tomato Chutney?

    Tomato chutney is the combination of tomatoes, spices, and vinegar slowly cooked down to create a thick and flavorful sauce. If you have never had tomato chutney, then you are in for a treat! It’s the best because it can be served with many different dishes or even as an appetizer! It has a great combination of sweet and savory, and the flavors really make the tomatoes stand out!

    Not only is this recipe super easy to make, but it stores so well in your fridge and will last up to 3 months! Which makes it a great recipe to make ahead of time for all of the yummy dishes that you can use it in. You can eat this warm, cold, or at room temperature. I absolutely love eating this with some delicious naan bread. It makes a great snack or even a side dish to some tikka masala!

    Ingredients Needed For Tomato Chutney

    If you are like me and your garden is bursting with tomatoes during the fall, this recipe is perfect for you! And the best part about it is that it will last you a few months, especially if you make more than one batch! To find all of the ingredient measurements, check out the recipe card at the bottom of the post.

    • Olive Oil: Olive oil helps cook and soften the shallot and garlic.
    • Shallot: I love using shallots, but feel free to use a white onion if that’s what you have on hand.
    • Garlic: Garlic always adds the best flavor. It’s a MUST!
    • Tomatoes: Fresh tomatoes are my favorite, but you can use canned ones if you would like.
    • Brown Sugar: Just a little brown sugar adds a delicious caramelly sweetness.
    • Apple Cider Vinegar: Vinegar is a must in chutney because it adds tanginess and helps preserve the chutney. Substitute with red wine vinegar!
    • Ground Ginger: Ginger is a delicious spice used in a lot of Indian cuisines.
    • Cumin: I love the smoky flavor of cumin!
    • Chili Powder: Chili powder is a delicious spice in this recipe!
    • Salt: Salt helps balance and enhance the flavors.

    How to Make Tomato Chutney

    This one-pot tomato chutney recipe easily comes together for you to enjoy! Just allow yourself time for the chutney to cook slowly and simmer on the stove. It can be cooking and doing its thing while you focus on the other things in life that keep you busy! Just set your timer and come back when it’s cooked and ready to be mashed!

    1. Saute the Shallot and Garlic: In a large skillet, add the olive oil, shallot, and garlic and heat over medium-high heat. Gently sauté until they begin to soften.
    2. Add the Tomatoes, Sugar, Vinegar, and Spices: Add in the tomatoes, sugar, vinegar, ginger, cumin, chili powder, and salt. Then stir to combine.
    3. Simmer and Cook: Simmer for 1 hour, occasionally stirring, until the chutney reduces to a jammy consistency. 
    4. Mash or Blend: Once cooked, remove from heat and mash by hand or pulse in a food processor or blender. I prefer chutney on the chunkier side, but feel free to make it chunky or smooth.
    5. Serve: Allow to cool and serve, or store in an airtight container in the refrigerator until ready to use.
    First photo is the shallot and onion sautéing in a saucepan. The second phot is the tomatoes, brown sugar, vinegar, and spices added in the pot. The third photo is the cook chutney in the pot. The fourth photo is a masher mashing the chutney in the pot to make it a smoother consistency.

    Tips and Variations

    Tomato chutney is easy, and you can tweak it to be less sweet or even spicier! Everyone can enjoy this dip, and I even serve it to my vegan and gluten-free friends. I hope you find my tips helpful!

    • Reduce the Sugar: The sweetness of your chutney can depend on how sweet your tomatoes are. Simply taste and adjust the sugar if you prefer it sweeter. Start out by adding a little less sugar because you want to be able to control the sweetness. You can also use honey, agave, or granulated sugar if you prefer.
    • Make it Spicy: Feel free to add red chili pepper flakes to add some heat!
    • Use Any Tomatoes: I use large vine-ripened tomatoes, but Roma tomatoes or canned tomatoes work great too!
    • Thicken it Up: Chutney has a similar consistency to jam. In order for your chutney to thicken, just be patient because it has to cool in order to thicken! You can also mix two tablespoons of cornflour with one teaspoon of vinegar and stir into your chutney until it has thickened.
    • More Serving Ideas: Not only can you serve this with Indian dishes, but you can use it as a spread on burgers, sandwiches, or on crackers. I also love adding it to a cheese board and spreading it on toast.

    Top view of tomato chutney in a small white bowl with tomatoes and kitchen towel next to the bowl.

    Storing Leftovers

    Storing tomato chutney is easy, and you can use it again and again for as long as it lasts! Pull it out of the fridge whenever you need a spoonful. Follow my simple tips below for storing this lip-smacking condiment.

    • In the Refrigerator: Once your chutney has cooled, then you can store it in an airtight jar or container. Chutney stays fresh for up to 3 months in the fridge!

    Photo of a piece of naan bread being dipped into a bowl of tomato chutney. Tomatoes and a kitchen towel are styled next to the bowl of chutney.

    More Tomato Recipes To Enjoy

    Garden grown tomatoes are my favorite to use in recipes!  You should definitely try some of these recipes that my family loves. Gardens are the best, and I wish we were neighbors so I could share my tomatoes!

    Print

    Tomato Chutney

    Tomato chutney is a sweet and savory condiment bursting with tomato flavor, delicious spices, vinegar, and brown sugar. Best known for being the perfect pairing for Indian cuisine, tomato chutney is a great addition to curries, naan bread, and charcuterie boards.
    Course condiment
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 8
    Calories 73kcal
    Author Alyssa Rivers

    Ingredients

    • 1 tablespoon olive oil
    • 1 shallot, minced
    • 2 teaspoons garlic, minced
    • 4 large tomatoes, diced
    • 1/3 cup brown sugar
    • 1/4 cup apple cider vinegar
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon cumin
    • 1/2 teaspoon chili powder
    • 1 teaspoon salt

    Instructions

    • In a large skillet, add the olive oil, shallot, and garlic and heat over medium-high heat. Gently sauté until they begin to soften.
    • Add in the tomatoes, sugar, vinegar, ginger, cumin, chili powder, and salt. Stir until combined.
    • Simmer for 1 hour, stirring occasionally until the chutney reduces to a jammy consistency.
    • Once cooked, remove from heat and mash by hand or pulse in a food processor or blender. I lprefer chutney on the chunkier side, but feel free to make it chunky or smooth.
    • Allow to cool and serve, or store in an airtight container in the refrigerator until ready to use.

    Nutrition

    Serving: 2tablespoons | Calories: 73kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 301mg | Potassium: 252mg | Fiber: 1g | Sugar: 12g | Vitamin A: 797IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg
  • Turkey Stuffed Peppers

    Turkey Stuffed Peppers

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Turkey stuffed peppers combine ground turkey, tons of vegetables, and pepper jack cheese into a satisfying and healthy low-carb meal. Jumpstart your healthy eating habits with these oh-so-delicious stuffed peppers!

    Even though these stuffed peppers are so healthy and low-carb, they taste like comfort food! If you’re looking for more amazing keto-friendly dinners you can whip up in a snap, try these stuffed avocados or poblano peppers!

    A fork sticking into a pepper filled with ground turkey, melted cheese, and herbs.

    Turkey Stuffed Peppers Recipe

    I’m always looking for easy meals that are packed with flavor, but finding low-carb options is a huge bonus when I’m really trying to watch what I eat. These stuffed peppers are very similar to my air fryer stuffed peppers, but that recipe uses ground beef and rice along with all the other ingredients. I do find that adding rice or quinoa to a stuffed pepper makes it more filling, but I also know a lot of people are searching for grain-free or low-carb recipes. That’s why I wanted to create a stuffed pepper recipe that was basically meat, cheese, and veggies.

    But don’t let the simplicity of these turkey stuffed peppers fool you! These little bites of heaven are filled with so much flavor! They’re cheesy and meaty with savory garlic and caramelized onion in each bite. This makes it one of my favorite things to throw together on busy weeknights! You’re going to love them. Especially if you’re looking for quick, easy, and inexpensive meals that you can work into your diet! Find more low-carb, keto-friendly meal ideas here.

    A Reader’s Review

    “I just made some Stuffed Turkey Peppers and they turned out so delicious! Thank you for creating this yummy low carb option!”

    Stacy

    Ingredients for Turkey Stuffed Peppers

    You only need a handful of simple ingredients to make these tasty stuffed peppers. This recipe is great for using up any leftover veggies you might have in the fridge. Feel free to customize your stuffing with all of your favorite mix-ins! See my tips section below for more ideas.

    • Whole Bell Peppers: Any color works! You can also use poblano peppers, mushrooms, or halved avocados as a substitute.
    • Olive Oil: Used for cooking your ground turkey.
    • Ground Turkey: I like using dark meat because it’s more flavorful, but white turkey meat works, too!
    • Yellow Onion: Adds a delicious, caramelized savory flavor to the stuffing.
    • Garlic: You really can’t go wrong with minced garlic. It packs each bite with so much flavor!
    • Zucchini: This recipe is great for using up your summer zucchini. It adds the most delicious flavor and texture to the pepper stuffing!
    • Diced Tomatoes: Add sweet flavor and make the filling saucy.
    • Salt: Enhances the overall flavor of your turkey stuffed peppers!
    • Pepper Jack Cheese: The hint of spice that pepper jack cheese has compliments the other flavors in this dish perfectly! You can also use more mild types like cheddar or mozzarella cheese.

    How to Make Turkey Stuffed Peppers

    This recipe is so quick and easy! Ground turkey stuffed peppers are perfect for meal planning and great to pack in work lunches throughout the week! Since it’s packed with protein and low in carbs, it’s a lunch that you can feel great about eating.

    1. Prepare Peppers: To prepare the peppers, slice the tops off and remove any veins or seeds inside. Do not discard tops as you will use any remaining pepper attached to the stem.
    2. Pre-Bake: Add peppers to a casserole or baking dish, fill with about ½ inch of water, cover with aluminum foil, and bake in a 425 F oven for 20 minutes in order to steam, or parbake, the peppers until they become tender.
    3. Cook Filling: While the peppers are steaming, cook the ground turkey, onion, garlic, and any remaining pepper from the stem piece (dice in a large saute pan over medium-high heat until the meat is crumbly, about 10-15 minutes. Add the diced zucchini and allow to cook for 1-2 minutes. Stir in the tomatoes. Add salt to taste. Remove from heat.
    4. Fill Peppers: Once peppers are done, remove from oven, discard water, and return peppers to casserole dish. Fill each pepper cavity with the ground turkey mixture until all of the peppers have been evenly filled. Top with pepper jack cheese. If making ahead, store in airtight container in the refrigerator until ready to heat and serve.
    5. Heat and Serve: Return peppers to oven and cook until heated through and cheese has melted. This should only take a few minutes.
    6-photo collage of turkey being browned and seasoned, then added to peppers and topped with a slice of cheese.

    Tips and Variations

    Dishes like these are great because you can customize them with all of your favorite fillings, seasonings, and spices! I’ve added a few of my favorite tips and variations below to get you started.

    • Using Different Meat: I prefer to use ground dark meat turkey because it has more flavor, but you can also use ground white meat. Instead of using ground meat at all, you can also use diced cooked turkey and add it to the mixture after the vegetables have sauteed for a bit. That would be a great option if you’re looking for a post-holiday leftover turkey recipe. Similarly, you can swap in other things you have on hand! Ground beef, sausage, or even shredded chicken work just as well.
    • Add More Vegetables: You can also change up the vegetables you add to your stuffed peppers. Instead of tomatoes you could add some baked butternut squash and sage – both of which go fantastic with turkey.
    • Extra Seasonings: One of my favorite ways to customize the flavor of my turkey filling is to add in different seasonings! Taco seasoning, Cajun seasoning, blackened seasoning, and chili seasoning are just a few of my many favorites in rotation.

    How Long Do Leftover Stuffed Peppers Last?

    Make sure you keep your leftovers- turkey stuffed peppers make great lunches for you and the kids!

    • In the Refrigerator: Store any leftover turkey stuffed peppers in an airtight container for up to 4 days.
    • In the Freezer: While I don’t recommend freezing the bell peppers themselves, you can freeze the stuffing in a freezer bag for 2-3 months. Thaw in the fridge overnight before reheating.
    • Reheating: You can reheat your leftover peppers in the oven at 350 degrees F for 10-15 minutes or until warmed through. You can also pop them in the air fryer for 2-3 minutes at 360 degrees F.

    Closeup of 4 turkey and cheese stuffed peppers.

    More Healthy and Delicious Stuffed Pepper Recipes

    There’s something about stuffed peppers that is just so addictive. The crunch of the pepper combined with melty cheese and perfectly seasoned meat is the absolute best! I’ve rounded up a few more easy and delicious stuffed pepper recipes that you’ve got to add to your dinner lineup! The whole family is going to love them.

    • To prepare the peppers, slice the tops off and remove any veins or seeds inside. Do not discard tops as you will use any remaining pepper attached to the stem.

    • Add peppers to a casserole dish, fill with about ½ inch of water, cover with aluminum foil, and bake in a 425 F oven for 20 minutes in order to steam, or parbake, the peppers.

    • While the peppers are steaming, cook the ground turkey, onion, garlic, and any remaining pepper from the stem piece (dicein a large saute pan over medium high heat until the meat is crumbly, about 10-15 minutes. Add the diced zucchini and allow to cook for 1-2 minutes. Stir in the tomatoes. Add salt to taste. Remove from heat.

    • Once peppers are done, remove from oven, discard water, and return peppers to casserole dish. Fill each pepper cavity with the ground turkey filling until all of the peppers have been evenly filled. Top with pepper jack cheese. If making ahead, store in airtight container in the refrigerator until ready to heat and serve.

    • Return peppers to oven and cook until heated through and cheese has melted. This should only take a few minutes.

    Originally posted on January 18, 2019
    Updated on September 2, 2022

    Serves: 4

    Calories332kcal (17%)Carbohydrates15g (5%)Protein36g (72%)Fat15g (23%)Saturated Fat6g (30%)Cholesterol87mg (29%)Sodium373mg (16%)Potassium956mg (27%)Fiber4g (16%)Sugar9g (10%)Vitamin A4192IU (84%)Vitamin C172mg (208%)Calcium265mg (27%)Iron3mg (17%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine American, Mexican

  • Strawberry Chicken Salad with Strawberry Balsamic Dressing

    Strawberry Chicken Salad with Strawberry Balsamic Dressing

    This strawberry chicken salad is filled with fresh fruit, goat cheese, almonds, and chicken and makes my mouth water just thinking about it! The strawberry balsamic dressing gives it the perfect flavor and takes this salad over the top!

    If you love a good salad, then I have a few others that you MUST try! Check out this Broccoli Apple Salad, this delicious Asparagus Salad with Lemon Vinaigrette, or even this delicious Strawberry Cheesecake Dessert Salad. There is a recipe for any occasion!

    The top view of a bowl of strawberry chicken salad with strawberry balsamic dressing.

    Strawberry Chicken Salad Recipe

    It really is no secret at all that I love a good salad. It has helped me to keep a healthy diet and maintain the goals that I made at the beginning of the year. This salad checks all of the boxes. It’s healthy, delicious, and filled with fruits, veggies, and protein! I decided to top it off with a sweet strawberry balsamic dressing. It was the perfect finishing touch to this salad.

    Not only does this salad knock it out of the park with its deliciousness, but it also is so easy to make!! I like to prepare my chicken ahead of time (try making it in your instant pot with this recipe) and then I can keep that in my fridge for a few recipes throughout the week!

    Ingredients in Strawberry Chicken Salad

    These ingredients are simple and easy! The best part about a salad is that you can change up the ingredients every time and make it different. My kids don’t like everything that I put into it so this is a great way to help them pick and choose what they like. Check out the recipe card at the bottom of the post for exact measurements.

    Salad

    • Cooked Chicken: I like to use grilled chicken or buy a rotisserie chicken from Costco to make this part super easy!
    • Romaine: I like using this as the base of the salad but spinach nor arugula work great too.
    • Strawberries: Always use fresh strawberries in a salad!
    • Dried Cranberries: These add in such a delightful taste and texture.
    • Red Onion: I like to use red onion because it’s the onion that tastes the best when it’s raw.
    • Goat Cheese: If you don’t like goat cheese then you can use feta cheese for this strawberry chicken salad instead.
    • Almonds: I used sliced or slivered almonds for this salad.

    Strawberry Balsamic Dressing

    • Strawberries: You can use fresh or frozen strawberries for this recipe.
    • Balsamic Vinegar: This brings in a fantastic savory flavor to the dressing.
    • Extra-Virgin Olive Oil: This is a must!
    • Dijon Mustard: I know, this sounds interesting but trust me, you don’t want to leave it out!
    • Garlic: You can mince up fresh garlic cloves or use the minced garlic from your fridge!
    • Salt and Pepper: These will enhance all of the flavors in the dressing for this strawberry chicken salad.

    Let’s Make a Strawberry Chicken Salad!

    This strawberry chicken salad is so delicious that you will want to serve it for every meal! It’s a great one to prepare all of your ingredients ahead of time and then toss them together when you are ready to eat!

    1. Blend: In a food processor or blender, pulse the strawberries, balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper until smooth. Set aside.
    2. Toss and Drizzle: In a large bowl toss the chicken, romaine, strawberries, dried cranberries, red onion, goat cheese, and sliced almonds. Then, toss with dressing or drizzle on top of served portions.
    2 pictures showing how to make the dressing and 2 pictures showing all of the ingredients for the salad in glass bowls.

    Variations

    Change up this strawberry chicken salad and make it perfect just for you! Here are some tips on what you can substitute and how you can change things up.

    • Nuts: You don’t have to use almonds for this recipe! Try using pecans or walnuts instead. They will give off that same great crunch with a slightly different taste.
    • Dressing: You can easily change this up by using a lemon vinaigrette or a delicious poppyseed dressing.
    • Mix-Ins: Try adding some raisins, and some mandarin oranges. Different berries are delicious too! Try adding some raspberries, blackberries or blueberries to the mix!

    Strawberry vinaigrette being drizzled over the top of a salad.

    Make it Ahead of Time

    This strawberry chicken salad tastes best when you add the dressing to it right before you serve it (so the ingredients don’t get soggy). However, I like to chop everything up beforehand and store them in my fridge in separate containers. Then, I can toss everything together and drizzle the dressing on whenever I am ready to eat!

    A close up of strawberry chicken salad with a wooden spoon in the bowl.

    More Delicious Strawberry Salads

    There are so many different kinds of salads that use strawberries! They are mixed with greens, pasta or even creamy cool whip (my personal favorite)! Try them all. They go with just about. any meal and they will definitely get gobbled up!

    Print

    Strawberry Chicken Salad with Strawberry Balsamic Dressing

    This strawberry chicken salad is filled with fresh fruit, goat cheese, almonds, and chicken and makes my mouth water just thinking about it! The strawberry balsamic dressing gives it the perfect flavor and takes this salad over the top! 
    Course Salad
    Cuisine American
    Keyword chicken salad, salad recipe, strawberry chicken salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6 Servings
    Calories 291kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 2 cups cooked chicken chopped
    • 4 cups romaine chopped
    • 2 cups strawberries chopped
    • 1/2 cup dried cranberries
    • 1/4 cup red onion sliced
    • 1/4 cup goat cheese crumbled
    • 1/4 cup almonds sliced

    Strawberry Balsamic Dressing

    • 1 cup strawberries
    • 1/4 cup balsamic vinegar
    • 1/4 cup extra-virgin olive oil
    • 1 tbsp Dijon mustard
    • 1 clove garlic minced
    • 1/4 tsp salt
    • 1/4 tsp pepper

    Instructions

    • In a food processor or blender, pulse the strawberries, balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper until smooth. Set aside.
    • In a large bowl toss the chicken, romaine, strawberries, dried cranberries, red onion, goat cheese, and sliced almonds. Toss with dressing or drizzle on top of served portions.

    Notes

    Originally Posted on May 25, 2015

    Updated on September 2, 2022

    Nutrition

    Calories: 291kcal | Carbohydrates: 19g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 39mg | Sodium: 201mg | Potassium: 374mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2857IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 2mg
  • How To Blind Bake a Pie Crust

    How To Blind Bake a Pie Crust

    A par-bake pie crust on a gray surface next to a tea towel

    If you have been wondering how to blind-bake a pie crust, you are in the right place! This pie crust is the perfect solution to any pie that you need a baked pie crust for (I’m looking at you, cream pies)! It’s perfectly flaky and delicious!

    You can use this delicious pie crust for so many different pies. And since the holidays are just around the corner, this is a great recipe to have on hand! Try using this with this delicious Banana Cream Pie, this Perfect Coconut Cream Pie, or this delicious Key Lime Pie!

    A par-bake pie crust on a gray surface next to a tea towel

    What is Blind-Baking?

    Whether you’re using a premade or homemade pie crust, blind baking is going to ensure it doesn’t end up soggy. It’s a simple step that will take your homemade pies to the next level. By now, you’ve probably seen the term blind baking (also known as par-baking) scattered throughout pie recipes. This technique is used for baking a pie crust either partially or completely before any filling is added. As simple as it may seem, it’s a crucial step in making sure your pie crust is everything it should be; golden, flaky, and delicious as opposed to soggy and/or undercooked.

    Don’t let blind baking intimidate you. It’s actually really easy! First, determine whether the kind of pie you’re making requires a partial or full-blind bake. (I’ll tell you the difference below!) From there, all you need is some parchment paper, a pie dish, and either beans or pie weights to start the process!

    Do I Need a Full or Partial Bake?

    • Full Blind Bake: You’ll want to completely bake your pie crust if you’re using a filling that isn’t cooked or needs time to chill and set. This includes most cream-based pies such as coconut cream, banana cream, key lime, etc. A full-blind bake requires a longer cooking time.
    • Partial Bake: A partial bake is suitable for pies with a filling that is cooked in the crust. This includes things like fruit pies (apple, berry, cherry, peach, etc.) and quiches. A partial blind bake requires a shorter cooking time.

    Pie Crust Ingredients

    This list of ingredients is so short, and I bet that you already have everything on hand that you need to start baking your pie crust! Check out the recipe card at the bottom of the post for exact measurements.

    • Pie Crust: You can buy a pre-made crust from the store or make your own using my grandma’s recipe!
    • Parchment Paper: You will use this so that the pie weights (or beans) don’t stick to the uncooked crust)
    • Pie Weights: These are to hold the pie crust down while it bakes. You can use uncooked, dried beans if you don’t have any pie weights!

    How to Blind Bake a Pie Crust

    Now that you’re familiar with the process, here are step-by-step instructions on how to get that perfectly golden, flaky pie crust!

    1. Preheat: Preheat the oven to 425 degrees Fahrenheit and place the rack in the lower third of the oven.
    2. Prep Crust: Using either a premade or homemade pie crust, roll out the pie dough and transfer it to a pie dish. You can then crimp the edge as desired. Prick (dock) the bottom of the crust a handful of times with a fork. Chill the crust in the freezer for 15-20 minutes.
    3. Remove from Freezer: After your crust has chilled, remove it from the freezer. Then, line the center with parchment paper, making sure the parchment goes up the sides.
    4. Add Pie Weights: Fill the parchment with ceramic pie weights. You may also use uncooked beans if you don’t have pie weights.
    5. Bake: Bake for 15 minutes, until the edges of the crust, begin to brown. Carefully remove the crust from the oven and lift the parchment and pie weights out of the crust. Transfer the hot weights to a plate to cool. *Note: Stop here if you are only partially baking your crust.
    6. Cook Until Golden Brown: Place the crust back in the oven and bake for 5-8 minutes, until the bottom of the pie crust is golden brown and cooked through.
    7. Cool and add Filling: Remove the pie crust from the oven and let cool completely before adding the filling of your choice.
    6-photo collage of pie crust ingredients being mixed together and then par-baked using pie weights.

    Using Pie Weights

    If you want your pie crust to retain its shape, I highly recommend using some sort of pie weight. I used traditional pie weights, but you can use other substitutes such as uncooked beans, uncooked rice, or a pie plate in the center. You just want it to be heavy enough that it will keep the sides of your pie from shrinking down and the bottom from puffing up. Regardless of what you use, just make sure the weight is evenly distributed.

    Extra Tips and Tricks

    Here are a few extra tips to keep in mind as you par-bake your favorite pie crust recipe!

    • Chill the Dough: Chill the crust before baking to allow the fat in the dough to harden. This will help the crust maintain its shape as it bakes.
    • What Does it Mean to “Dock” Your Pie? Docking is a simple technique where you prick the bottom of your pie crust with a fork before you bake it. The little holes allow steam to escape so that the bottom of the crust doesn’t puff up. Some people swear by this alone to help their pie crusts retain their shape during the baking process, but I like to use it in tandem with pie weights to keep any puffing or shrinking from happening. A combination of docking and pie weights is the best way to get that picture-perfect pie crust
    • Use Parchment Paper: I recommend using parchment paper instead of aluminum foil. Foil tends to stick to the dough of the crust, which means you can risk pulling it up and creating a hole in the bottom when it’s time to remove the weights. Using parchment paper will help keep this from happening. 
    • Using Beans as Pie Weights: Uncooked beans are inexpensive and readily available in most grocery stores, and they make perfect pie weights! Use enough beans to fill the crust about halfway. Let them cool completely before placing them in an airtight container. The same beans can be used over and over.
    • Let Your Crust Cool Completely: Let the crust cool completely before adding your filling. This will allow it to release any steam or heat that might be trapped by a filling, which can end up resulting in a soggy crust.

    Pricking holes in the bottom of a pie crust using a fork.

    How Long Will My Par-Baked Pie Crust Last?

    Baked and unfilled pie crusts can be stored at room temperature for 5-7 days, though they are best filled and used within the first 2-3 days. They may start to get a little soft if they sit for too long. 

    • At Room Temperature: Let the crust cool completely before placing it in an airtight container. Use within three days.

    Delicious Pie Ideas

    Now that you’re a blind baking pro, here are a few pie recipes to try out with that golden, tasty crust! Whether you want something light and fruity or creamy and indulgent, I’ve got you covered. For all of my fellow pie lovers out there, find my full list of recipes here!

    A par-bake pie crust on a gray surface next to a tea towel

    Print

    How to Blind Bake a Pie Crust

    If you have been wondering how to blind-bake a pie crust, you are in the right place! This pie crust is the perfect solution to any pie that you need a baked pie crust for (I'm looking at you, cream pies)! It's perfectly flaky and delicious!
    Course Dessert
    Cuisine American
    Keyword how to blind bake a pie crust
    Prep Time 15 minutes
    Cook Time 8 minutes
    Chill 15 minutes
    Total Time 38 minutes
    Servings 1 Pie Crust
    Calories 777kcal
    Author Alyssa Rivers

    Ingredients

    • 1 Pie Crust
    • Parchment Paper
    • Pie Weights or uncooked beans

    Instructions

    • Preheat the oven to 425℉ and place the rack in the lower third of the oven.
    • Roll out the pie crust and transfer to a pie dish, crimping the edge as desired. Prick the bottom of the crust a handful of times with a fork. Chill the crust in the freezer for 15-20 minutes.
    • Once the crust is chilled, remove from the freezer and line the center with parchment paper making sure the parchment goes up the sides.
    • Fill the parchment with ceramic pie weights. You may also use uncooked beans if you don’t have pie weights.
    • Bake for 15 minutes, until the edges of the crust begin to brown. Carefully remove the crust from the oven and lift the parchment and pie weights out of the crust. Transfer the hot weights to a plate to cool.
    • Place the crust back in the oven and bake for 5-8 minutes, until the bottom is golden brown and cooked through.
    • Remove the pie crust from the oven and let cool completely before adding the filling of your choice.

    Nutrition

    Serving: 8g | Calories: 777kcal | Carbohydrates: 83g | Protein: 10g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 695mg | Potassium: 165mg | Fiber: 4g | Vitamin A: 2IU | Calcium: 32mg | Iron: 4mg
  • Strawberry Cobbler

    Strawberry Cobbler

    This easy-to-make strawberry cobbler is loaded up with fresh strawberries and topped with a sweet vanilla cake. It’s a crisp crust on the outside and is soft and buttery on the inside. Top with some vanilla ice cream for the ultimate treat!

    If you like this strawberry cobbler recipe, then make sure you check out some more delicious strawberry recipes like this strawberry tart, this yummy strawberry galette, and also this strawberry rhubarb pie.

    The top view of strawberry cobbler in a bowl with a scoop of vanilla ice cream.

    What is a Cobbler?

    A cobbler is a dessert that has fresh fruit and a biscuit-like topping. Since you drop the biscuit dough on top of the fruit, it gives a cobbled appearance when it’s done baking. I like to use a ¼ measuring cup and just spoon the batter on top of the fruit. Strawberries are my all-time favorite fruit. So this strawberry cobbler is one of my favorite things to make every year!

    This strawberry cobbler comes together quickly and easily too. The strawberries are mixed with some lemon juice, cornstarch, and a bit of sugar which creates that wonderful strawberry sauce on the bottom of the dish. And the biscuit topping is my all-time favorite. It’s more of a cake than a biscuit. It’s so soft and buttery inside, but it still gets that crisp crust on the outside like a biscuit.

    Ingredients in Fresh Strawberry Cobbler

    If you have strawberries on hand, then this is a MUST-MAKE recipe! It’s so delicious and the perfect dessert for any occasion! Check out the recipe card at the bottom of the post for exact measurements.

    Strawberry Filling

    • Strawberries: I use fresh strawberries so that I can get a brighter taste.
    • Sugar: This sweetens up the strawberries.
    • Cornstarch: This will thicken up the filling.
    • Lemon Juice: You can use fresh lemon juice or lemon juice from a bottle. Whichever you prefer.

    Topping

    • Sugar: I love the sweet flavor that the sugar adds to the topping.
    • Flour: I used all-purpose flour for this recipe.
    • Salt: This enhances all of the flavors in the topping.
    • Baking Powder: This makes the cobbler light and soft.
    • Vanilla Extract: A splash of vanilla adds in some great flavor.
    • Milk: I used one percent milk, but you can use whatever you have on hand.
    • Butter: I used unsalted butter in this recipe.

    How to Make Strawberry Cobbler

    Cobblers can be made with so many different fruits, but this strawberry cobbler is definitely a favorite of mine. It’s a great recipe for the end of summer going into fall. Then you can start making peach and apple cobblers!

    1. Prep: Preheat the oven to 375 degrees Fahrenheit.
    2. Make Strawberry Mixture: Add the diced strawberries to a two-quart ceramic baking dish or a deep pie dish. Then, add the sugar, cornstarch, and lemon juice. Stir to coat the strawberries in the mixture. Let sit while preparing the cake topping.
    3. Combine: In a large bowl, add the sugar, flour, salt, and baking powder. Stir to combine.
    4. Pour: Pour in the milk, vanilla extract, and melted butter.
    5. Spoon Batter: Spoon the batter over the top of the strawberries.
    6. Bake: Bake at 375 degrees Fahrenheit for 35 minutes until the top is crispy and golden brown.
    7. Top and Serve: Serve cobbler warm or room temperature. Top with a scoop of vanilla ice cream or whip cream for a special treat!
    4 pictures showing how to make the strawberry mixture and then add the dough on top.

    Can I Use Frozen Strawberries?

    Absolutely! Just set the strawberries in the fridge overnight to let them thaw before using them for this strawberry cobbler. If you have a ton of fresh berries on hand now, you can always freeze them and use them later to make this yummy recipe! Then you can bake this all year long.

    Strawberry cobbler in a baking dish with a large spoon scooping some out.

    How to Store Strawberry Cobbler

    This dessert makes delicious leftovers! You can eat it warm or cold and enjoy it for a few days afterward. That is if you can make it last that long!

    • In the Refrigerator: Let the cobbler cool, and then place it in an airtight container. Store it in your fridge, and it will last for about 4-5 days.
    • To Reheat: When you are ready to eat it, you can eat it cold, or you can cover it will foil and then reheat it in the oven at 325 degrees for about 10-20 minutes, or until heated through!

    The top view of strawberry cobbler in a bowl with a spoon and some vanilla ice cream.

    More Cobbler Recipes to Try

    Once you are done with this strawberry cobbler, you must try out some others using different fruits. Then, you can make a cobbler no matter which fruit is in season! They are all delicious… I don’t know how you could pick a favorite!

    Print

    Strawberry Cobbler

    This easy-to-make strawberry cobbler is loaded up with fresh strawberries and topped with a sweet vanilla cake. It's a crisp crust on the outside and is soft and buttery on the inside. Top with some vanilla ice cream for the ultimate treat!
    Course Dessert
    Cuisine American
    Keyword strawberry cobbler
    Prep Time 10 minutes
    Cook Time 35 minutes
    Servings 6
    Calories 323kcal
    Author Alyssa Rivers

    Ingredients

    Strawberry Filling

    • 1 lb strawberries diced
    • 1/2 cup sugar
    • 1 teaspoon cornstarch
    • 1 teaspoon lemon juice

    Topping

    • 1/2 cup sugar
    • 1 cup all purpose flour
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 1 tablespoon vanilla extract
    • 3/4 cup milk
    • 4 tablespoons butter melted

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit.
    • Add the diced strawberries to a two-quart ceramic baking dish or a deep pie dish. Then, add the sugar, cornstarch, and lemon juice. Stir to coat the strawberries in the mixture. Let sit while preparing the cake topping.
    • In a medium size mixing bowl, add the sugar, flour, salt, and baking powder. Stir to combine.
    • Pour in the milk, vanilla extract, and melted butter.
    • Spoon the batter over the top of the strawberries.
    • Bake at 375 degrees Fahrenheit for 35 minutes until the top is crispy and golden brown.
    • Serve cobbler warm or room temperature. Top with ice cream for a special treat!

    Notes

    Originally Posted on July 20, 2018

    Updated on September 1, 2022

    Nutrition

    Calories: 323kcal | Carbohydrates: 58g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 269mg | Potassium: 393mg | Fiber: 2g | Sugar: 39g | Vitamin A: 292IU | Vitamin C: 45mg | Calcium: 142mg | Iron: 1mg
  • Banana Cream Pie

    Banana Cream Pie

    A classic dessert, made with a creamy vanilla bean and banana custard filling! This banana cream pie recipe is foolproof and ready to please a crowd!

    There’s nothing quite as luscious or indulgent as homemade pie! For more creamy deliciousness, try this perfect coconut cream pie, key lime pie, or sweet potato pie!

    Top-down view of a whole banana cream pie.

    Homemade Banana Cream Pie Recipe

    You guys know I love a good pie. It’s the perfect way to end a meal, whether it’s a holiday or not! Having pies for dessert was a pretty common occurrence at our house growing up. (My grandma taught us well! I use her homemade pie crust recipe for everything!) Aside from cherry pie, banana cream was one of our absolute favorites! I still love it to this day and have to snag a piece whenever I see it at a potluck.

    There’s just something about the natural sweetness of banana combined with a silky, custard filling that makes it so addictive. If you’ve been looking for a foolproof banana cream pie recipe, this is it! A golden, flaky crust filled with banana and vanilla bean custard, then topped with dollops of whipped cream and sliced bananas! It doesn’t get any better than this. If you’re as much of a fan of homemade pies as I am, I’m sure you’ll love my other pie recipes as well! Find my full list here!

    Ingredients for Banana Cream Pie

    This banana cream pie recipe uses a lot of standard baking ingredients, so you’ll likely have most (if not all) of them ready to go! You can find measurements for each ingredient below in the recipe card.

    • Unbaked Pie Crust: Feel free to use a store-bought crust for easy prep! If you’re feeling ambitious, try making your own pie crust from scratch! It’s really not as difficult as it seems. My grandma’s recipe is tried and true and turns out golden and flaky every time. You can find the full recipe here!
    • Granulated Sugar: Helps to sweeten the pie filling.
    • Cornstarch: Cornstarch helps give your filling structure so it doesn’t spill out when cut into slices.
    • Salt: Enhances the overall flavor of your pie!
    • Whole Milk: The high-fat content of whole milk is what’s going to make your filling extra creamy and decadent.
    • Egg Yolks: Needed for the custard-like banana cream filling. It makes it silky smooth!
    • Unsalted Butter: Adds rich flavor and a creamy texture!
    • Vanilla Extract and Vanilla Bean Paste: I like to add both for sweet, complex flavor.
    • Sliced Bananas: You’ll add these both on top for a garnish and in between layers of the custard filling.
    • Whipped Cream: The perfect finishing touch!

    How to Make the Best Banana Cream Pie

    This pie needs plenty of time to chill and set, so be sure you don’t make it last minute! Banana cream pie is perfect for making ahead to take some stress off of preparing dinner!

    1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit.
    2. Prepare Pie Dough: Place the pie dough into a 9-inch pie pan. Prick the bottom of the dough with a fork and chill in the freezer for 10-15 minutes.
    3. Blind Bake Crust: Once chilled, line the center of the pie crust with parchment paper and fill with ceramic pie weights or uncooked beans. Bake for 15 minutes so the shape of the crust sets before removing the parchment paper and pie weights. Bake the empty crust for about 15 additional minutes, or until the whole crust is nicely golden brown. Set aside to cool completely.
    4. Mix Custard Ingredients Together: Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
    5. Whisk: Heat over medium, whisking constantly until the mixture thickens and bubbles, which can take 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes, still whisking constantly.
    6. Mix in Remaining Ingredients: Remove from the heat and whisk in the butter one piece at a time. Whisk in the vanilla and vanilla bean paste. Immediately pour half the mixture into the bottom of the cooled pie crust and smooth.
    7. Layer: Place enough sliced banana over the bottom layer of filling until it’s fully covered. Pour the remaining filling over the top of the bananas and smooth. Cover the hot filling with plastic wrap, making sure the plastic wrap makes contact with all of the filling so it doesn’t form a film over the top as it cools.
    8. Chill: Chill the pie in the fridge for 4 hours, or overnight.
    9. Add Toppings: Before serving, top with whipped cream and additional sliced bananas as desired.
    6-photo collage of crust being prebaked and pie filling prepared.

    Tips and Variations

    These are a few extra ways you can customize your banana cream pie to your liking. I’ve added some extra topping ideas as well!

    • Graham Cracker Crust: If you don’t want to use a pie crust, a graham cracker crust is a great choice, too! It adds a mouthwatering nutty flavor to banana cream pie. Simply blend the crackers in a food processor until a fine powder is formed, mix with a little melted butter, and then press into your pan! Just like a normal pie crust, you’ll want to prebake your graham cracker crust for about 10 minutes before adding your banana cream filling. Note: You can also use Nilla Wafers or Biscoff cookies!
    • Use Ripe Bananas: This recipe works best with tender bananas, so avoid any that are too green!
    • More Toppings: Want to take your banana cream pie to the next level? Try adding a drizzle of caramel sauce for the ultimate indulgent treat. Almond slivers or macadamia nuts are a great addition too and add the best texture!

    Picking up a slice of pie with a cake spatula.

    Storing Leftover Pie

    When I get a late-night craving for something sweet, finding homemade pie in the fridge is the BEST. Especially when it’s this luscious banana cream! Here’s how to keep your pie tasting fresh and delicious after you’ve made it!

    • In the Refrigerator: Store leftover banana cream pie in an airtight container or loosely covered in plastic wrap for up to 4 days.

    Closeup of a banana cream pie slice with a bite taken out of it.

    More Creamy and Delicious Pie Recipes

    Fruit pies will forever have a place in my heart, but sometimes you need something creamy and decadent. If you want a dessert that will have everyone coming back for seconds, these are a few must-try recipes! I love them and I know you will too! They’re so easy to put together and a crowd pleaser every time.

    Print

    Banana Cream Pie

    A classic dessert, made with a creamy vanilla bean and banana custard filling! This banana cream pie recipe is foolproof and ready to please a crowd!
    Course Dessert
    Cuisine American
    Keyword banana cream pie recipe
    Prep Time 40 minutes
    Cook Time 30 minutes
    Chill Time 4 hours
    Total Time 5 hours 10 minutes
    Servings 6 Servings
    Calories 1849kcal
    Author Alyssa Rivers

    Ingredients

    • 1 9- inch unbaked pie crust homemade or store bought
    • 1 cup granulated sugar
    • ¼ cup cornstarch
    • ½ teaspoon salt
    • 2 ¼ cup whole milk
    • 4 large egg yolks
    • 3 tablespoons unsalted butter cut into 6 pieces
    • 1 ½ teaspoon vanilla extract
    • ¼ teaspoon vanilla bean paste
    • 1-2 bananas sliced
    • Whipped cream for topping

    Instructions

    • Preheat the oven to 425℉.
    • Place the pie dough into a 9-inch pie pan. Prick the bottom of the dough with a fork and chill in the freezer for 10-15 minutes.
    • Once chilled, line the center of the pie crust with parchment paper and fill with ceramic pie weights or uncooked beans. Bake for 15 minutes so the shape of the crust sets before removing the parchment paper and pie weights. Bake the empty crust for about 15 additional minutes, or until the whole crust is nicely golden brown. Set aside to cool completely.
    • Filling
    • Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
    • Heat over medium, whisking constantly until the mixture thickens and bubbles, which can take 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes, still whisking constantly.
    • Remove from the heat and whisk in the butter one piece at a time. Whisk in the vanilla and vanilla bean paste. Immediately pour half the mixture into the bottom of the cooled pie crust and smooth.
    • Place enough sliced banana over the bottom layer of filling until it’s fully covered. Pour the remaining filling over the top of the bananas and smooth. Cover the hot filling with plastic wrap, making sure the plastic wrap makes contact with all of the filling so it doesn’t form a film over the top as it cools.
    • Chill the pie in the fridge for 4 hours, or overnight.
    • Before serving, top with whipped cream and additional sliced bananas as desired.

    Nutrition

    Calories: 1849kcal | Carbohydrates: 210g | Protein: 26g | Fat: 100g | Saturated Fat: 34g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 44g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 1600mg | Potassium: 555mg | Fiber: 9g | Sugar: 41g | Vitamin A: 544IU | Vitamin C: 2mg | Calcium: 199mg | Iron: 9mg