Dessert recipe collection

Peachy yogurt cooler blends chilled peach nectar with peach yogurt and milk into a creamy smoothie, finished with a sprinkle of nutmeg. Ready in 5 minutes.

Peanut Butter 'N Chocolate Cheesecake Squares recipe

Peanut butter caterpillars made from banana slices connected with peanut butter and topped with a grape head. A fun, no-cook snack kids can build themselves.

Peanut butter cheese pie with a hidden chocolate ganache layer at the bottom of a graham cracker crust, topped with marbled peanut butter cream cheese filling and real whipped cream swirls.

Peanut butter chocolate cream pie with a stovetop chocolate custard layered between two peanut butter crumb stratas. Real unsweetened chocolate, not pudding mix. The diner-counter classic.

Five-minute chocolate peanut butter pie made with instant pudding mix, peanut butter, and milk in a graham cracker shell. Five ingredients, no cooking, ready before dinner ends.

Diabetic-friendly chocolate peanut butter pie with a cooked custard filling using skim evaporated milk and minimal sugar. Thick, creamy, and lower in sugar.

Peanut butter shortbread: round pan-pressed shortbread with peanut butter in the dough and a peanut butter icing topped with melted white chocolate drizzle. Two pan-rounds.

Peanut butter apple turtles made with apple halves, grapes, and carrot shavings shaped into fun turtle snacks. A no-cook kid-friendly snack that takes 10 minutes to make.

Angel food cake hollowed out and filled with butter pecan ice cream, frosted with sweetened whipped cream, and topped with toasted pecans. A stunning no-bake frozen dessert.

No-bake peppermint fudge pie layered into a chocolate wafer crust, with a creamy marshmallow filling studded with crushed peppermint candy. A holiday classic with cool, minty crunch.

Pink peppermint stick pie set into a chocolate wafer crust, with a no-bake marshmallow-and-cream filling stained candy-cane red. Topped with crushed peppermint sticks for crunch.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Bourbon pecan pie with cane syrup, dark brown sugar, and a pre-cooked filling for a deeper, less cloying caramel base. Toasted pecans bake into a glossy, crackly top.

Pfefferneusse are traditional German pepper cookies with molasses, star anise, cinnamon, allspice, and black pepper, rolled in powdered sugar. This old-world recipe mellows for weeks in stoneware for the best flavor.

Lighter pumpkin chiffon pie set in a crackling honey-brushed phyllo crust. Gelatin-stabilized filling with whipped egg whites for a cloud-soft texture and far less fat than custard pie.