BHG Delish Dish

Stirring Up Ideas In The Kitchen


Blueberry Coconut Ice Cream Pie

We are THIS close to the official start of summer; aka Memorial Day and I can’t wait for all the summer picnics, pie baking and fresh BERRIES! To start the summer off, I am throwing this blueberry coconut ice cream pie together. Isn’t it lovely? I made this pie for Mother’s Day actually and my whole family loved it! And let me tell you, it is incredibly easy to make. It is almost no-bake since we are only quickly baking the crust for 10 minutes. So that counts right?

Blueberry Coconut Ice Cream Pie

I used this recipe for inspiration and built upon it with one of my favorite flavors; coconut. I know coconut goes great with berries so I decided to throw in some into the almond crust, which by the way is completely gluten-free. Add some toasted coconut flakes to the crust for an added crunchy (tropical) twist.

Blueberry Coconut Ice Cream Pie

To make the filling, you will need a blueberry sauce. Use fresh or frozen blueberries for this. You can also use your favorite berries. I can see this being wonderful with raspberries or blackberries. They all will be great for a summer picnic/ dessert. For an enhancement of the berry flavor, I added a little almond extract to the blueberry sauce. It’s a good idea. Try it the next time you are making any berry filling.

Finally, I used a homemade coconut ice cream recipe but you can use any store bought one you love. This coconut recipe is creamy good and one of my favorites.

Blueberry Coconut Ice Cream Pie

This pie is DEFINITELY one that you should add to your summer list! Enjoy :)


I used this recipe and adapted it with the following changes:

1) Add 1/2 cup toasted coconut flakes to the crust. I used unsweetened coconut flakes but you can use the sweetened kind too. Pulse the coconut flakes with the rest of the crust ingredients.

2) I used 4 tablespoons unsalted butter for the crust.

3) I added a 1/4 teaspoon almond extract and 1/4 teaspoon coconut extract to the blueberry sauce. Stir in extracts after you remove the sauce from heat.

4) I used 1 quart of homemade coconut ice cream instead of vanilla ice cream. Feel free to use your favorite coconut ice cream recipe here.

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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

little peach pies with fresh peaches

Peaches are at their prime across the country right now, so if you see locally grown ones at a farm stand, farmer’s market, or the grocery store, scoop them up! We live in Iowa, so our local peaches are from Missouri and Colorado and they have been amazingly delicious lately. I tend to overbuy peaches when they are good, so I put a few to use in these Peach Pies as a family treat this past weekend.

freshly sliced peaches

Peaches should smell intensely peachy and should just slightly give when you pick them up—and make sure to keep them in a separate bag on the way home from the farmer’s market or store to avoid them becoming bruised. I used two very ripe peaches in this recipe as a simple substitution for the canned filling in the original recipe. I diced them and tossed with 2 teaspoons cornstarch and 2 teaspoons sugar. I let the fruit sit while I prepared the crust.

rolled and cut pastry dough with butter

I’m usually a little intimidated by pastry, especially when making little pastry sandwiches is involved, but this actually came together easier than I expected. I halved the recipe to make a smaller batch, added 1 teaspoon cinnamon, and used a stick of very cold butter instead of shortening with just 1-2 tablespoons of cold water. I also made it in the food processor, which helps the crust come together quickly and easily—you can tell when you’ve added enough water since it starts to obviously clump together. Once poured out, formed into a disc, and wrapped in plastic wrap, I let it chill in the fridge while I preheated the oven.

peach pies freshly baked from the oven

I used 1 heaping teaspoon filling in the smaller flower pies and 1 heaping tablespoon in the slightly larger pie pops and once I had everything assembled, chilled them again for 10 minutes in the fridge. The colder the pastry is when it goes into the oven, the better the results. I thought that the little hand pies would be easier for my daughter to eat than the pops and she adored the flower shape. She was barely awake from her afternoon nap when she grabbed one off the counter!

freshly baked peach pies shot overhead

The peach flavor is intense and the butter pastry is flaky and delicious. These little pies pair really well with a cold glass of milk, strong coffee, or vanilla ice cream, and they taste just as good the next day. I can’t wait to make this recipe again!

Get the full recipe for Peach Pies here.

Hi Y’all! I’m Milisa from Miss in the Kitchen!  After selling my barbecue sauce business, I really missed the connection with people that I shared with my food business.  I found that food blogging was just the ticket to share my passion for recipes and love of cooking.  My very first cookbook was a Better Homes and Gardens cookbook, so I am beyond excited to be blogging for’s Delish Dish!

Summertime is made for fresh fruit desserts!  These Buttery Nectarine Bars are reminiscent of a Southern peach pie. This dessert comes together so much easier than a pie.  Sweet juicy nectarines with a hint of cinnamon are paired with a rich buttery crust for a fabulous summer treat that will have everyone begging for more!

Buttery Nectarine Squares for Delish Dish ~ MissintheKitchen

I grew up near a peach orchard with the most glorious and  juicy summer peaches.  I still still crave those fresh Arkansas peaches and peach desserts are always my favorite way to enjoy them.  My folks are really good about bringing me a box or two when they come to visit and I’m keeping my fingers crossed to get my hands on a few this summer.

Nectarines | Miss in the Kitchen for Delish Dish

In the meantime, I set off in search of peaches at my local market for a special dessert and came away with these gorgeous nectarines.  Nectarines are smooth skinned peaches, did you know that?  My ten year old was quick to inform me and it turns out he’s right.

Buttery Nectarine Bars Recipe for BHG Delish Dish ~ missinthekitchen

I found this recipe while browsing through the BHG recipe data base and knew it would be just perfect for my nectarines.  I have made lots of pies but they are never pretty.  I loved the idea of dessert squares and no worry of that perfect pie crust edge.  The crust has a little crunch to it and it’s made with crushed Rice Krispies cereal or Corn Flakes.  I used the Rice Krispies and loved the added texture with the soft fruit.

Buttery Nectarine Squares for BHG Delish Dish ~

You will be pleased with how easy this dessert comes together.  It is already on my list to bake again and it’s bound to be a family favorite for you as well.  The only change I made to the original recipe was to substitute nectarines for the apples.  I served it up with a scoop of vanilla bean ice cream and I can’t think of a dessert any more perfect for summer!
BHG Delish Dish Buttery Nectarine Squares

Click Here to get the list of ingredients and directions for this recipe.

The changes I made to the Original BHG Recipe:

The original recipe calls for apples and I used nectarines, all the same measurements on ingredients, and the same baking time.

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