No crust needed for these fruity pie treats

Jul 20, 2014 at 5:10 a.m. ET
Image: Chelsea Lords

These delectable recipes use the best part of the pie — the filling. You'll find no crust here.

We really love to eat pie. It's become tradition for summer parties all season long. However, sometimes making a homemade crust is time consuming and, well, almost distracting from the great flavor of the filling inside.

These recipes are packed with delicious pie fillings and are so good you'll want to make them over and over again this summer.

1. Cherry cheesecake pie ice cream recipe

 Cherry cheesecake pie ice cream

This ice cream is bursting with cherry pie flavor and a hint of cheesecake thanks to the cream cheese addition. With cherry pie filling, actual bites of cherry are scattered throughout this ice cream. Plus, it's a great way to stay cool on a hot summer day.

Yields 3 quarts


  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1/4 cup fresh lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 2 (14 ounce) cans sweetened condensed milk
  • 4 cups heavy whipping cream, not whipped
  • 2 cups half-and-half
  • 6 eggs, beaten
  • 2 (21 ounce) cans cherry pie filling
  • 2 cups graham cracker crumbs


  1. In a large bowl, beat the cream cheese until smooth. Slowly add in the lemon juice and vanilla extract. Mix well.
  2. In a large saucepan, heat the half-and-half to 175 degrees F. Remove 1/2 cup of the half-and-half, and add it to the eggs. Then add the tempered egg mixture back into the saucepan with the half-and-half. Cook over low heat until it reaches 160 degrees F.
  3. Remove from the heat, and allow the mixture to cool slightly. Add in the sweetened condensed milk, the whipping cream and the cream cheese mixture.
  4. Stir in the pie filling and graham cracker crumbs.
  5. Spoon the mixture into an ice cream machine, and follow manufacturer's instructions to make the ice cream.

2. Lemon pie bar milkshake recipe

Lemon pie bar milkshake

There is a little ice cream shop close to where my family lives that blends up actual pie and cheesecake pieces into a milkshake. It's become one of my family's favorite treats.

For this milkshake, you first make the lemon pie bars and then blend them into the milkshake. Two amazing treats, and both whip up pretty quick.

Yields 1 (9 x 13-inch) pan of lemon pie bars and 1 milkshake


  • 1 box lemon cake mix
  • 2 large eggs
  • 1/2 cup butter
  • 2 teaspoons vanilla extract, separated
  • 1 (22 ounce) can lemon pie filling
  • 3 cups vanilla ice cream
  • 1 cup whole milk


  1. Preheat the oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick cooking spray, and set it aside.
  2. Stir together the lemon cake mix, eggs, butter and 1 teaspoon of vanilla extract until completely combined.
  3. Spread a little more than 1/2 of the cake batter onto the bottom of the pan. (The batter has to just cover the pan.)
  4. Spoon the entire can of lemon pie filling evenly over the cake batter.
  5. Using a cookie scoop or spoon, dollop small amounts of the remaining batter evenly on top of the pie filling.
  6. Bake for 32 to 35 minutes or until golden brown on top or until a fork inserted into the top of the cake mix (not the center filling) comes out clean.
  7. Allow to cool completely, and then cut the bars into large squares.
  8. Blend 1 large square with the remaining teaspoon of vanilla extract, the ice cream and the milk.
  9. Enjoy immediately.

3. Blueberry pie smoothie recipe

Blueberry pie smoothie

This blueberry smoothie is creamy and filling. It makes a great breakfast drink or afternoon snack. The trick to a creamy smoothie is to first freeze a banana (peel removed) and then blend it with the other ingredients. You'll be amazed at how smooth this drink is.

Serves 2


  • 1 large banana, frozen
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon Truvia, or substitute with another sweetener
  • 1/2 cup blueberry pie filling
  • Cookie crumbs to stir in and to garnish (optional)


  1. Before making the smoothie, remove the peel of the banana, and chop the banana into large coins. Freeze.
  2. When the banana is frozen, combine all the ingredients in a blender, and blend until smooth.
  3. If desired, add cookie crumbs.
  4. Divide into 2 cups, and enjoy immediately.

4. Strawberry pie-filled ice pops recipe

Strawberry pie filled popsicles

These ice pops are so easy to make and taste just like strawberry pie. The golden Oreos that are mixed in take the place of the "crust" in this amazing pie filling dessert.

Serves 8


  • 8 golden Oreos
  • 1 cup strawberries, stems removed
  • 2 tablespoons white sugar
  • 1 package cheesecake-flavored pudding, dry
  • 2 cups coconut milk


  1. Blend the cookies until fine crumbs, and set them aside.
  2. Clean out the blender, and add in the strawberries, sugar and water. Blend until smooth.
  3. In a large bowl, combine the pudding mix and the coconut milk. Beat until smooth.
  4. Combine all the ingredients together, and pour the mixture into ice pop molds.
  5. Allow to freeze overnight.
  6. When ready to enjoy an ice pop, run the mold under warm water for 10 to 15 seconds, and then remove.

5. Lemon cake and pie filling parfait recipe

Lemon cake and pie filling parfait

I love miniature foods, especially desserts. I always feel like they are more fun to eat. I made this trifle in miniature trifle dishes, but if you don't have any, you can still make this treat. Just use one large trifle dish or even a large bowl.

This trifle is bursting with lemon flavor. Don't forget the vanilla ice cream and cherry on top.

Serves 6-8


  • 1 box lemon cake mix plus the ingredients called for
  • 2 teaspoons vanilla extract
  • 2 (22 ounce) cans lemon pie filling
  • 1 container cream cheese frosting
  • Vanilla ice cream, cherries, lemon candies (optional)


  1. Preheat the oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick cooking spray, and set it aside.
  2. Prepare the cake mix according to the package directions, adding in the vanilla extract, and bake according to the instructions for a 9 x 13-inch pan.
  3. Remove the cake from the oven, and allow it to cool completely.
  4. Break the cake into large chunks with your hands.
  5. Place the cream cheese frosting into a frosting bag with a #4 tip attached.
  6. Layer 6 to 8 miniature trifle dishes (or 1 large dish) with the cake chunks. Top with lemon pie filling, and then drizzle the frosting over the filling.
  7. Repeat layers until the trifle dishes are filled and all the ingredients have been used.
  8. If desired, top the trifles with vanilla ice cream, a cherry and/or a sugared lemon candy.

More pie recipes

Bacon apple pie
Rum raisin pie
Apple pie cookies with salted caramel glaze