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Our Favorite Last Minute Pies

Chloe Bruderer

I'm a Utah girl in love with Salt Lake City and everything going on here...

I'm a Utah girl in love with Salt Lake City and everything going on here...

Feb 8 5 minutes read

Thanksgiving is practically here, and we can’t stop thinking about pie! The holidays may be wonderful, but they sure are stressful. Last minute food assignments are often thrown out before the big dinner, and you might find yourself in need of a last minute pie recipe.

We’ve rounded up three go-to pie recipes for anyone who doesn’t have all day to bake away. 

Banana Cream Pie

Jen, of the Cincy Shopper Blog shares her quick and easy recipe for banana cream pie. She proves that there’s no shame in using store bought crust and pudding, it will still turn out delicious! And hey- with a recipe this good, no one will know.



Ready Made Pie Crust or Easy Homemade Pie Crust

1 box Banana Cream Pudding (3.4 oz)

1 3/4 cup Milk

8 oz Cool Whip

3 Bananas


Preheat oven to 400.

Par bake crust for 10-15 minutes until golden brown.

Allow to cool.

Slice 2 bananas and layer in bottom of crust.

Combine milk and pudding mix and whisk until thickened (about 2 minutes).

Fold in 2/3 of whipped topping.

Transfer to pie crust and chill for at least one hour.

Slice last banana.

Top with remain whipped topping and garnish with banana slices.

5 Minute Chocolate Pie

Gina from the Shabby Creek Cottage Blog, shares a quick five minute recipe for delicious Hersheys chocolate pie! You can never go wrong with chocolate- oh, and there's only 5 ingredients. Easy as pie right?


one chocolate pie crust (I like Oreo)

one 8 oz. tub of Cool Whip

one box Hershey’s chocolate instant pudding

3/4 cup milk

one small Hershey’s bar (fun size)


In a mixing bowl, whisk together the pudding mix and milk until combined. Next fold in 1/3 of the Cool Whip. After that is well mixed, fold in another 1/3 of the Cool Whip. (Leaving 1/3 of the tub for the top layer.) Fill the pie crust with the pudding/Cool Whip mixture. Put the remaining Cool Whip into a Ziplock bag (you can use a tip if you have one) and snip off the corner to make a piping bag. Pipe swirls all over the top and fill in the nooks and crannies between with a simple dot to make peaks. Use a grater to add chocolate shavings all over the top. 

Cannoli Pie

I've always had a love affair with cannoli. I saw it on a cooking show as a kid, and was determined to try one immediately. After I did, I was hooked. I love this recipe because it tastes like a classic cannoli (but with more filling!) and it's gluten free. And it's easy! This recipe comes from Nicole at Gluten Free on a Shoestring.


1 Gluten Free Pie Crust (her recipe for that here)

1 pound (16 ounces) low-moisture whole milk ricotta cheese (I really like Sorrento brand)

8 ounces mascarpone cheese (can be replaced with cream cheese)

3 eggs (150 g, weighed out of shell)

1 teaspoon pure vanilla extract

1/2 cup (100 g) granulated sugar

1/4 teaspoon kosher salt

2 ounces miniature semi-sweet chocolate chips

Melted chocolate, for drizzling (optional)


Preheat your oven to 375°F. Grease a 9-inch deep-dish pie plate or springform pan (or even a simple round 9-inch cake pan with high sides), and set it aside. In a food processor or blender, place the ricotta cheese, mascarpone cheese, eggs, vanilla, sugar and sugar, and pulse or blend until very smooth. Add the miniature chocolate chips, and mix until evenly distributed throughout. Pour the filling into the prepared pie crust, and smooth into an even layer. Place the pie plate or pan in a larger, heat safe pan like a roasting pan. Pull out the bottom rack of the preheated oven and place the pan on the rack. Pour lukewarm water into the roasting pan until reaches about 1/2-way up the sides of the pie plate/pan. Push the rack carefully back into place, close the oven and allow the pie to bake for about 50 minutes, or until the filling is mostly set. The center of the filling should shake in a controlled (not loose) way when shaken gently. Remove the pie from the water bath and return just the pie to the oven. Turn off the oven and leave the oven door open about 2 inches. Allow the pie to sit in the oven for 10 minutes, then remove and allow to cool to room temperature. Cover and place in the refrigerator to chill until firm (at least an hour, and up to 3 days). Drizzle with melted chocolate before slicing and serving, chilled.

And there you have it! Each of these recipes is tried and tested, and we know you'll love them as much as we do.

Happy Thanksgiving! 

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