Quick No-Bake Pie Filling Recipes ~ Quick & Easy pie fillings you can make in no time.
I don’t usually plan my days, but today I did — and the only thing on my list that actually happened was making these no-bake pie fillings. They’re fast, forgiving, and perfect for filling ready-made pie shells or a batch of mini tartlets.
Before the recipes, a quick story: my sister-in-law bought a new apartment full of outdated built-ins. To me, that’s a gold mine because I love restoring furniture. We found a long kitchen cabinet with louvred doors that needed work, but it was too large to take home and I forgot my camera, so no picture to share. We also picked up a metal security door in excellent condition that I have plans for. On the way home, my daughter spotted Jack Russell puppies — and well, one look and my husband was smitten. Meet Joe, our new little Jack Russell pup. I’ll share photos once he’s settled and will sit still for a moment.
Back to the fillings: I used small bite-sized pie shells from the local baking store. Each recipe below makes enough to fill a standard 22.5cm (9-inch) pie or several mini shells. If you use minis, divide the quantities by a third or a quarter as needed. You can make all four fillings or choose just one — they’re all quick and dependable.
Creamy Peanut Butter Pie Filling
Creamy Peanut Butter
Quick creamy peanut butter pie filling — no-bake
Author: Linda Nortje
Ingredients
- 3 TB Unsalted butter, softened
- 1 cup icing sugar
- 3/4 cup creamy peanut butter
- 3 TB fresh cream (whipping or double cream)
- Sprinkles or other decoration
Instructions
- Place all ingredients in a bowl and beat until smooth.
- Spoon into pie shell(s) and decorate as desired.
- Chill for one to two hours before serving.
Chocolate Fudge Pie Filling
Chocolate Fudge
Rich chocolate fudge, no-bake
Author: Linda Nortje
Ingredients
- 1 cup chocolate chips, melted
- 1 can (397g) sweetened condensed milk
- 1 t vanilla essence
- Pecan halves to decorate
Instructions
- Beat melted chocolate, condensed milk and vanilla together for at least one minute until smooth.
- Pour into pie shell(s) and top with pecan halves.
- Chill for at least 2–3 hours to set.
Butterscotch Pie Filling
Butterscotch
Classic butterscotch pie filling — stove-top then chill
Author: Linda Nortje
Ingredients
- 1 1/2 cups muscovado sugar
- 4 TB cornflour (cornstarch)
- 3 TB flour
- 2 cups milk
- 3 egg yolks, lightly beaten
- 2 TB unsalted butter
- 1 t vanilla essence
Instructions
- Mix sugar, flours and milk in a saucepan and heat over low until warm.
- Temper the egg yolks by adding a little warm mixture to them, then return yolks to the pot.
- Simmer while stirring until thick. Remove from heat, stir in butter and vanilla until smooth.
- Spoon into pie shell(s), decorate if desired and chill 2–3 hours.
Coconut Custard Pie Filling
Coconut Custard
Sunny coconut custard — no-bake after cooking
Author: Linda Nortje
Ingredients
- 1 cup sugar
- 1/4 cup cornflour (cornstarch)
- 1/8 t salt
- 2 1/2 cups milk
- 3 egg yolks, lightly beaten
- 2 TB butter
- 1 t vanilla essence
- 1 cup desiccated coconut
- Toasted coconut for decoration
Instructions
- Combine sugar, cornflour, salt and milk in a medium saucepan. Cook over medium heat, stirring constantly, until thick and bubbly; boil 1 minute.
- Temper the egg yolks by adding a little hot mixture, then slowly add the yolks back into the pot and cook another 30 seconds while stirring.
- Remove from heat and stir in butter, vanilla and desiccated coconut.
- Fill pie shell(s), top with toasted coconut and chill at least 2 hours before serving.
LINDA
Notes: Using pre-made pie shells saves time. Chill times vary depending on shell size and filling temperature — minis will set faster. Nutrition values are general estimates; always check ingredient labels if you need precise information.