There's no better way to celebrate 3.14 – or Pi Day – than with a round dessert that also happens to save energy. For this March 14 (or any day in which pie is a necessity!) try a no-bake recipe that doesn't require a single minute in the oven or on the stovetop. Instead, these desserts set up in the refrigerator in just a few hours. All it takes is making a simple crumb crust and pouring in the creamy filling. No preheating the oven, no rolling out crust, no sticky filling. Here are some of our favorite, easy no-bake recipes.

Triple Chocolate Mousse Pie

(adapted from Prevention Magazine recipe)

Serves: 8.            Refrigeration time: 3 hours

Ingredients

For the crust:

8 sheets graham crackers

¼ cup cocoa powder

¼ cup butter, melted

For the mousse:

19-ounce package silken tofu, drained

¾ cup chocolate chips, melted

¼ cup chocolate syrup

4 tablespoons powdered sugar

2 teaspoons vanilla

4 egg whites

Instructions

For the crust: Add the graham crackers, cocoa and melted butter to a food processor to create crumbs that clump together. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to fill.

For the mousse: Blend the silken tofu in the food processor, about 1 minute. Add the chocolate, syrup, sugar and vanilla. Blend until smooth.

In a large bowl, beat the egg whites until stiff peaks form. Fold the chocolate mixture into the egg whites until completely combined. Add the mixture to the pie crust, cover and refrigerate for three hours or until the pie is set.

 

Lemon Cream Pie

Servings: 8          Refrigeration time: 3 hours

Ingredients

For the crust:

2 cups vanilla wafers

½ cup almond meal

¼ cup sugar

⅓ cup butter, melted

For the filling:

8-ounce package cream cheese

14-ounce can sweetened condensed milk

½ cup lemon juice

8 ounces whipped topping

Instructions

For the crust: Pulse vanilla wafers in a food processor until you get crumbs. Add other ingredients until combined, then press into the bottom and sides of a 9-inch pie pan. Refrigerate for 30 minutes.

For the filling: Blend the cream cheese in an electric mixer until smooth. Beat in the sweetened condensed milk and lemon juice, making sure there are no lumps from the cream cheese. Fold in the whipped topping. Spoon into the crust, cover and refrigerate for about three hours.

Note: Almond meal gives the crust extra depth of flavor, but extra vanilla wafers can be used instead.

 

Peanut Butter Ricotta Pie

(adapted from Sorrento ricotta cheese recipe)

Servings: 8          Refrigeration time: 2 hours

Ingredients

For the crust:

25 chocolate sandwich cookies

¼ cup butter, melted

For the filling:

1 ½ cups peanut butter

¼ cup sugar

¾ cup ricotta cheese

8 ounces whipped topping

Instructions

For the crust: Crush the cookies in a food processor until they turn into crumbs. Add the melted butter, pulse until combined. Press into the bottom and sides of a 9-inch pie pan. Refrigerate for 30 minutes.

For the filling: In an electric mixer, blend peanut butter and sugar until smooth. Add ricotta and mix for a minute. Fold in whipped topping. Add to the prepared pie crust. Refrigerate for two hours or until set. Top with chocolate chips or chopped peanut butter cups.

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