BHG Delish Dish

Stirring Up Ideas In The Kitchen

Chocolate Pie

Banana Truffle Pie

Strawberries are some of my favorite fruits. I’ve been waiting since the holidays to make this strawberry truffle pie. However, fresh sweet strawberries are still nowhere to be found. I must patiently wait a few more weeks until strawberry season makes its grand entrance. In the meantime, we do have plenty of bananas. Bananas are such a versatile fruit. They make smoothies delicious, baked breads scrumptious, and they’re delectable in pies! One slice of this caramelized banana truffle pie has me thinking… what strawberries?

Since bananas are readily available any time of year, this banana truffle pie is the perfect year-round treat. Plus, it’s super easy to make.

Banana Truffle Pie

This recipe requires the use of a pre-baked pie crust. You can use the single crust pie dough included in the recipe, or if you’re pressed for time, store-bought pie dough is a perfect alternative. This pie crust can be baked in advance, making assembly of this pie a breeze.

Once your pie crust is baked and cooled, you can spread in the truffle filling. The silky truffle filling is made with semi-sweet chocolate and cream cheese. It’s the perfect balance of sweet with a nice kick of tang and creaminess from the cream cheese. Once filled, allow the truffle filling to set up in the fridge.

Banana Truffle Pie

Right before serving, top the filling with sliced bananas. One layer of bananas isn’t enough. Load on the bananas by adding two or three layers. Sprinkle sugar generously over the sliced bananas. Use a kitchen torch to lightly brûlée and caramelize the bananas. Slice and serve immediately. Once you’ve caramelized bananas, I don’t recommend placing it back in the fridge. The caramel crust will soften and expel liquid.

Banana Truffle Pie

Add a dollop of whipped cream or a scoop of ice cream for a bit more fun! Or, simply eat it as is. I love the crunchy caramel crust, sweet bananas, and creamy truffle filling. It’s a winning combo!

Here are my changes to the original strawberry truffle pie:

  • Instead of 1 pound fresh strawberries: use 3 ripe bananas
  • Omit 1/4 cup red currant jelly
  • Add 2 Tbsp granulated sugar over sliced banana to brûlée before serving

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Sarah Bates is the creator and author behind The Chef Next Door blog. She’s a passionate baker and home cook who loves sharing food with family and friends. A mother to two teenage sons, she keeps busy with school and sporting events, and loves spending time with family and friends. Most days you’ll find her in the kitchen creating new recipes, but she also enjoys shopping, reading, and spending time outdoors.

Milk Chocolate Hazelnut Pie

Happy Holidays! I’m Sarah from The Chef Next Door, and I’m so excited to be a guest here at Delish Dish today! I love to cook, but baking is my true passion, and over on my blog you will find lots of sweet treats. I also share quick and easy (and of course delicious!) meals for you and your family. Stop by when you get a chance and say hello!

Since I’m a baker at heart, it’s no surprise how much time I spend baking during the holidays. Whether it’s Christmas cookies to pass out to friends and family, or decadent pies and cakes for our holiday gatherings, I couldn’t be happier than when I’m in kitchen. I have a lot of recipes in my repertoire that I turn to year after year, but I also love coming up with new creations. The cherished family recipes are a must have, but who doesn’t love baking something brand new?

This Milk Chocolate Hazelnut Pie is a twist on BHG’s Dark Chocolate Pecan Pie. Pecans are a favorite around my house, but I also adore hazelnuts. They are crunchy, mildly bitter, and pair perfectly with the creamy milk chocolate. To make this pie, check out the original recipe here, then make these substitutions: use a store bought pie crust, one cup of milk chocolate chips in place of  the dark chocolate, and hazelnuts in place of the pecans. It’s the perfect holiday dessert!

Whether you’re hosting an elegant holiday dinner party, holding a gathering for friends, or you just want to make a delicious dessert for your family, this Milk Chocolate Hazelnut Pie is a definite must make this holiday season!


This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans

Hi again. I came to interrupt your pumpkin-spice latte time this morning with this Espresso Brownie Pie. That’s right. Pumpkin takes a back seat to make room for this fudgy chocolate pie.

When I first discovered the original Brownie Walnut Pie in the recipe archives, I thought, hmm, “brownie plus pie, you can’t really go wrong there”. You’ve got a traditional pastry style crust filled with a fudgy chocolate brownie and served with whipped cream. I’m sold.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. The traditional pastry crust is filled with brownie batter and baked until perfection!

The bakery where I worked in high school had this amazing chocolate walnut pie, which I hope to make some day, but I thought this recipe would be a good place to start.

This recipe is rather simple. You start with a homemade crust, throw together a few ingredients to make the brownie layer and pop it in the oven for about 45 minutes and ta-da, you’ve got pie!

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans

Instead of following the original recipe, I swapped out the walnuts for crushed espresso beans (chocolate covered ones!). A few weeks ago, I stocked up on chocolate covered espresso beans and still had some left. If you have never baked with these, I must say, you are missing out! I first tried them in a cookie, and then again in some cookie dough ice cream. Both were down right awesome.

It is best to pulse the beans in a food processor a few times to break them into small pieces. All you need to do is stir them into the brownie batter, and you’re done.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle.

I happened to use a deeper-than-normal pie plate, but not quite “deep dish”. It was perfect for this pie because the brownie rose a bit in the oven as it baked. I allowed it to cool completely before cutting. The top of the brownie was nice and flaky and the middle was very fudgy! I brought this into work and my coworkers loved it!

Walnuts are great, but the chocolate covered espresso beans really take this recipe over the top. Here is original recipe for Brownie Walnut Pie , just leave out the walnuts and add 1 cup of crushed chocolate covered espresso beans.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans


The official start of summer is just a week away but it is definitely feeling a lot like summer in Chicago already. When the weather warms up, I love to keep it much more low-key in the kitchen. That means you will not find me making elaborate cheesecakes and braised meats but instead I love to grill outdoors and make frozen icebox desserts, like this Frozen Peanut Butter Pie.

Frozen Peanut Butter Pie

I found the original recipe for the Frozen Peanut Butter Pie lurking on BHG.com just begging to be made. It stared at me with big beautiful eyes and totally stole my heart. I happen to adore peanut butter. Peanuts are really the only nut (not really a nut but ok) that I can eat since I have a tree nut allergy. Because of that, I have made peanut butter my best friend ever. I decided that the simplicity of this recipe was just what I wanted when the weather hit 88 degrees this week.

Frozen Peanut Butter Pie

The pie couldn’t have been easier to make. Who knew that melted peanut butter and stiff whipped cream whisked together could create the perfect texture ice box pie? And if you add in chopped peanut butter cups, the end result is even more magical!

I actually made no changes to this recipe. I didn’t think it was necessary. However, I added a nice drizzle of chocolate ganache (1 cup of semi-sweet chocolate chips and a couple tablespoons of heavy cream microwaved and stirred until smooth) over each slice to add a bit more chocolate flavor, and I think it truly worked. It made this pie taste like a frozen version of a peanut butter cup. Who wouldn’t want that?

Frozen Peanut Butter Pie

If you have any barbeques or summer parties coming up, this is the perfect treat that will truly make a statement with less effort than a baked treat.


Peppermint French Silk Pie on BHG Delish Dish

Chocolate and peppermint together are a magical Christmas match in heaven.  During the holidays, I can’t get enough of it!  I pair them together in hot cocoa, cheesecake and now french silk pie.  This is THE holiday dessert I cannot wait to enjoy this Christmas, that’s if I can even have a slice left after my family tastes the magic I describe here.

The magic of this pie is not just in the chocolate and peppermint combination.  It has a flaky and buttery crust, a smooth chocolate mousse filling spiked with peppermint extract and a lovely topping of fresh whipped cream garnished with crushed peppermint.

Peppermint French Silk Pie on BHG Delish Dish

I found the original French Silk Pie recipe in the 16th Edition of Better Homes and Gardens Cook Book.  I have tried quite a few recipes from this cookbook, and it has never failed me.  I know I can trust the recipes to impress each and every time, and I know I can always find something that will appeal to me.  With over 1200 recipes, there is something new and exciting to try each time I flip through the book.  This pie is no exception.

I followed the recipe as written, however I added one 1/2 teaspoon of peppermint extract to the pie filling.  It was perfectly refreshing.  I also garnished the whipped cream with crushed peppermint.  This is quite a gorgeous dessert that you can guarantee would be welcome on any holiday dessert table.  If you are still confirming your menu, be sure to add this treat to it!  You won’t regret it.

Peppermint French Silk Pie on BHG Delish Dish

And don’t forget to buy your copy of BHG’s 16th Edition Cook Book just in time for the holidays.  It is truly the gift that keeps on giving.

Happy Holidays!


My oven has been getting a workout lately. Last week I hosted the Third Annual Fall Cookie Week on my blog. During those seven day I shared eight fall-inspired cookie recipes. What an exciting and totally indulgent week.

While you’d think that I’d need a break from baking, I was actually energized to create a cookie-like recipe to share with you today. With apples in abundance this time of year, I was thrilled to find this recipe for Apple-Toffee Tartlets, I knew I wanted to give it a try with a fun variation.

I thought about what flavors work really well with apples. Caramel-dipped apples immediately came to mind, so I decided to substitute caramel bits and mini chocolate chips for the toffee bits in this recipe. Thus, Chocolate, Caramel, and Apple Tartlets were born!

I’m happy to say that this flavor combination worked out wonderfully. The apples give the recipe freshness, the chocolate adds decadence, and the caramel makes it perfect for fall.

If you want to recreate these tartlets, follow the original recipe here. Instead of the toffee pieces, use 1/2 cup mini chocolate chips and 1/2 cup caramel bits.

These tartlets are a fun and delicious treat for a small get-together or even a movie night at home.

I hope you’ll give them a try! Other than apples, what are your favorite fall flavors? Let us know in the comments below.

Happy Baking!
Michael Wurm, Jr – Inspired by Charm


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