Pie Recipes

Pie Recipes

 

Our pie recipes aren't just recipes for wonderful, pastry surrounded desserts. For many people, pie is a piece of nostalgia...a way to remember favorite places, people, and events and to share that same wonderful feeling with others.

We have the pie recipes for classics like Apple Pie, Cherry Pie, Blueberry Pie and Lemon Meringue Pie, so bake a favorite or try a new recipe, but remember to save room for pie!


 

 

 

Strawberry Pie Recipe

Strawberry_Pie

This strawberry pie recipe is very easy to make and every bite is a taste of summer. Using strawberry jello and pudding to create a thick filling, it's a fresh, fruity dessert.

Strawberry Pie

Ingredients:

1 small package vanilla pudding
1 small package strawberry jello
2 cups water
2 teaspoons sugar
2 cups strawberries
1 graham cracker crust
Cool Whip for topping

 

Directions:

1. Combine pudding, jello, water and sugar in a pan. Heat and stir until all ingredients are dissolved.

2. Remove from heat and add the strawberries. Pour mixture into graham cracker crust.

3. Refrigerate until set, top with Cool Whip before serving.

 

 

 

Pie Crust Recipe

pie-crust-recipe


Both of these pie crust recipes create perfect flaky pie crusts (easy to make too) for any homemade pie. 

The first recipe is a butter crust, while the second recipe is a traditional shortening crust. Either one is sure to be the base for your perfect pie.

Flaky Butter Pie Crust Recipe (without shortening)

Makes 2 single crusts

Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold unsalted butter, cut into small pieces
1/2 cup ice water (must be ice water to get a flaky, non-chewy crust)

 

Directions:

1. Combine flour and salt in a large bowl. Cut in butter with a pastry blender until mixture is coarse crumbs. A pastry blender does the best job of combining the ingredients without overworking the dough.

2. Sprinkle ice water, 1 Tablespoon at a time, evenly over flour mixture, tossing lightly with a fork until mixture forms an even ball of dough. Be sure to use a fork instead of your hands. You'll avoid overworking/warming the dough.

3. Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours or overnight. Cold dough is an absolute must.

4. Once cold, remove the dough from the plastic wrap and divide in half. Place one ball (wrapped in plastic) back into the refrigerator until you're ready to roll it out.

5. Roll the one ball of dough on a lightly floured surface, rolling into a circle about 12 to 14 inches round.

6. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.

7. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.

* I used a pastry cloth and rolling pin cover after way too many stuck-on dough issues over the years. It's around $6 at Amazon. 

I used this one (this is not an affiliate link, it's a link to the one I bought but you can also Google the name and the link to Amazon will come up) :

Regency Pastry Cloth and Rolling Pin Cover Set

I tried the set the negative reviewer there mentioned and have no idea why she loved it so much. The Regency set is awesome and cured my hatred of pie dough making. However, you do not need it to make a great crust.

 

Flaky Pie Crust

Makes 1 pie crust

Ingredients:

1  1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup solid vegetable shortening, cold
3 Tablespoons ice water

 

Directions:

1. Combine flour and salt in medium bowl, cut in shortening with a pastry blender until mixture is crumbly.

2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.

3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.

4. Roll out pastry on a lightly floured surface into circle about 12 to 14 inches round.

5. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.

6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.

 

Try these with our great pie recipes from scratch.

 

 If you need to pre-bake either crust, follow these directions:

1. After placing dough into pie pan, freeze until firm, about 15 minutes.

2. Preheat oven to 350 degrees F.

3. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.

4. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.

 

 

Try our great pie recipes!

 

 

Dutch Apple Pie Recipe

dutchapplepie2011


This Dutch Apple Pie recipe is a wonderful change from standard two crust apple pies. Topped with a cinnamon brown sugar streusel topping, it adds extra flavor to the rich, juicy apple filling.

Dutch Apple Pie

Ingredients:

1 9-inch pie crust (recipe here)
8 crisp, medium apples
4 Tablespoons lemon juice


Streusel Topping:

1/4 cup brown sugar
1/3 cup white sugar
1/2 cup + 2 Tablespoons flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter
1/2 cup chopped walnuts

 

Directions:

1. Preheat oven to 375 degrees F.

2. Core, peel and slice apples. Place apples and lemon juice in a bowl, mix well.

3. Mix brown sugar, white sugar, flour, nutmeg, cinnamon, and salt.

4. Cut in butter with pastry blender, then add chopped walnuts.

5. Add half the mixture to the apples and mix to coat.

6. Place apple mixture into crust, then evenly sprinkle the rest of the struesel crumbs on top.

7. Put foil around crust. Bake at 375 degrees F for 40 minutes; remove foil and bake an additional 20 minutes.

 

 

 

Lemon Meringue Pie Recipe

Lemon_Meringue_Pie


Tart and tangy, this lemon meringue pie recipe is silky perfection in every bite. Topped with fluffy meringue, this is an all time favorite.

If you're having trouble with meringue, try these tips. Have the egg whites room temperature, and make your meringue right before you need it so it doesn't lose air.

After the egg whites are almost completely stiff, add the additional ingredients very slowly (mixer set on high). If you add the sugar or other ingredients too soon, it falls flat.

Lemon Meringue Pie

Ingredients:

1 9-inch baked pie crust (recipe here)

1  1/3 cups sugar
6 Tablespoons cornstarch
1/8  teaspoon salt
2 cups water
1/2  cup fresh lemon juice
1 Tablespoon grated lemon zest
4 large egg yolks
2 Tablespoons unsalted butter, cut into pieces

Meringue (recipe below)

 

Directions:

1. In saucepan, mix cornstarch, sugar, and salt. Whisk to mix well. Gradually add water, lemon juice, and lemon zest; stirring constantly.

2. Add the egg yolks, whisking well into the mixture. Cook and stir over medium heat, whisking vigorously until mixture comes to boiling (about 5 minutes).

3. Reduce heat slightly; cook and whisk 2 minutes longer. Remove from heat.

4. Stir in the butter, one piece at a time. Combine well.

5. Pour filling into the cooled baked pie crust. Let cool on a wire rack.

6. When filling is cooled, spread meringue evenly over top of pie and touching the edges of the crust.

7. Bake at 350 degrees F for 10 to 12 minutes. Cool before serving.

 

Meringue Ingredients:

4 large egg whites, room temperature
1/4  teaspoon cream of tartar
1/2  cup white sugar
1/2  teaspoon vanilla extract

 

Meringue Directions:

1. Beat egg whites with an electric mixer on high speed until soft peaks form.

2. Slowly beat in cream of tartar.

3. Gradually add the sugar, one Tablespoon at a time, beating until stiff and glossy peaks have formed.

4. Add the vanilla and beat just to blend in. Spread meringue over pie and bake as directed.

 

 

 

Chocolate Pie Recipe

Chocolate_Pie


This is a chocolate pie recipe that has been handed down a few generations. It makes creamy, decadent chocolate pie that is truly a taste experience to remember.

Chocolate Pie

Ingredients:

3/4 cup sugar
3 Tablespoons cornstarch
3 Tablespoons flour
1/2 teaspoon salt
2 1/2 cups hot milk
2 oz. (squares) unsweetened baker's chocolate, broken into small pieces
2 egg yolks, well beaten
1 teaspoon vanilla
1 baked 9" pie shell (recipe here)
1 recipe Meringue (recipe below) 

 

Directions:

1. Blend sugar, cornstarch, flour and salt.

2. Stir gradually into hot milk, and cook over boiling water (using a double boiler) until thickened.

3. Add chocolate, stir until well blended and smooth.

4. Add a small amount of cooked mixture to beaten egg yolks, blending in thoroughly. Return this mixture to remaining mixture in saucepan and cook 2 minutes longer.

5. Remove from heat then add the vanilla, mix well.

6. Place cooled filling into pie shell, then make the meringue (below). 

7. Pile the meringue on top of the filling, going to the edge of the pie with the meringue to prevent shrinking and gaps.

8. Bake at 375 degrees F for 12-15 minutes or until the meringue is lightly browned.

 

Meringue Recipe

Ingredients:

2 egg whites (room temperature is a must)
4 Tablespoons sugar
1/2 teaspoon vanilla

 

Meringue Directions:

1. Beat egg whites until stiff and foamy.

2. Add sugar very slowly (this is important) to preserve the air in the meringue, continuing to beat until soft peaks are formed. Add the vanilla while beating to mix well.

3. Spread the meringue over filling. Seal to edge of crust to prevent shrinking.

 

 

 

Coconut Cream Pie Recipe

Coconut_Cream_Pie


This coconut cream pie recipe produces a sweet, rich, creamy pie thats filled with the decadent taste of coconut. Topped with a homemade meringue topping, it is sinfully delicious

Coconut Cream Pie

Ingredients:

5 Tablespoons flour
1/2 cup sugar
1/8 teaspoon salt
1 1/2 cup scalded milk
1/4 cup cold milk
3 egg yolks
1 cup shredded coconut
1 teaspoon vanilla extract
9 inch baked pie shell (recipe here)

 

Directions:

1. Blend flour, sugar, and salt with the cold milk. Gradually add the scalded milk, stirring constantly.

2. Cook on a low heat until thickened, then add beaten egg yolks and cook for an additional two minutes.

3. Remove from heat. Add vanilla extract and shredded coconut.

4. Cool filling, then pour into baked pie shell. Top with meringue (recipe below).

 


Meringue Recipe:

Ingredients:

3 egg whites
6 level Tablespoons sugar

 

Meringue Directions:

1. Beat egg whites until stiff. Very gradually, add the sugar. Cover pie with meringue.

 

 

 

Sweet Potato Pie Recipes

Sweet_Potato_Pie


Because of it's versatility as a side dish or a dessert, sweet potato pie recipes vary greatly. From the simple recipes with sweet potatoes and a few spices, to the more elegant pecan topped desserts, these are the tastiest sweet potato pie recipes you'll ever serve.

The are a few differences in each of the sweet potato pie recipes in this collection. One is the type of spices...some use ginger, while others use only cinnamon and nutmeg. Some call for sweetened condensed milk, while others use half and half or other milks. If you prefer a dessert taste, the pecan sweet potato pie recipes combine the best of two pie recipes...sweet potato and pecan. No matter what recipe you choose, you are going to love sweet potato pie as part of your meal. It's home cooked comfort food at it's best!

 

 

 

 

 

 

 


Easy Sweet Potato Pie

 

Ingredients:

2 1/2 cups mashed cooked sweet potatoes
1 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 ounces butter or margarine, melted
1/2 teaspoon salt
3 eggs
1/4 cup milk
Whipped cream (optional)


Directions:

1. Preheat oven to 350 degrees F. Roll out pastry and place into a 9-inch pie pan.

2. Mix sweet potatoes, sugar, spices, salt, and butter in a medium-sized bowl. Beat in eggs and milk. Pour filling into pastry-lined pan.

3. Bake for 1 hour, until a pick inserted halfway between edge and center comes out clean. Cool slightly on rack. Cut into wedges and top with whipped cream, if desired.

 

 


Pecan Streusel Sweet Potato Pie

 

Ingredients:

1 1/2 cup mashed sweet potatoes
1/4 cup margarine or butter, melted
1/2 cup packed brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 slightly beaten eggs
1 cup half and half
Pecan Streusel topping (recipe below)


Directions:

1. By hand mix butter with potatoes. Add brown sugar cinnamon nutmeg and ginger. Stir in eggs and then half-and-half.

2. Pour filling into a 9-inch deep-dish pie shell. Bake at 375 degrees 30 minutes.

3. Sprinkle with Pecan Streusel topping. Bake 20 to 25 minutes more or until knife inserted near center comes out clean. Cool before serving.


Pecan Streusel topping ingredients:

1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
2 tablespoons butter
1/4 cup chopped toasted pecans


Topping Directions:

1. Mix together flour, brown sugar, cinnamon, and nutmeg.

2. Cut in butter until mixture resembles coarse crumbs. Stir in toasted pecans.

 

 


Back Home Sweet Potato Pie

 

Ingredients:

3 medium sweet potatoes, cooked
3/4 cup butter
2 1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Tablespoon vanilla
3 eggs
1 can evaporated milk (14oz)
2 frozen 9-inch pie shells


Directions:

1. In a large bowl, mash potatoes, add butter and mix together. Add sugar, cinnamon, vanilla and nutmeg.

2. In another bowl, beat eggs and add milk. Pour eggs and milk over sweet potato mixture and stir.

3. Pour into pie shells and bake for 45 minutes at 400F.

 

 


Tess's Sunday Sweet Potato Pie

 


Ingredients:

2 cups (1 lb.) sweet potatoes
1/2 cup (1 stick) butter
2 cups sugar
1/4 teaspoon salt, optional
1/2 to 1 teaspoon nutmeg
1/4 teaspoon ginger
3 eggs, well-beaten
1 cup half-and-half milk
1 Tablespoon vanilla (or brandy)
1 Tablespoon lemon juice (needed to preserve coloring)
2 8-inch refrigerated pie shells


Directions:

1. Preheat oven to 350 degrees. Bake sweet potatoes on a baking sheet or a piece of foil for one hour, or until syrup starts to run out of them. Peel and mash the potatoes.

2. Increase oven heat to 375 degrees.

3. In a large bowl, beat the butter, sugar, salt, nutmeg and ginger at medium speed. Beat in the sweet potatoes until creamy. Beat in the eggs. Beat in the half-and-half milk, vanilla and lemon juice, separately and slowly.

4. Spoon the mixture into two unbaked pie shells.

5. Bake at 375 degrees for one hour, or until a knife inserted in the center comes out clean.

 

 


Farm Fresh Sweet Potato Pie

 

Ingredients:

2 pie shells, baked
5 medium sweet potatoes
3 eggs
1 cup sugar
1 Tablespoon vanilla flavoring
1 teaspoon cinnamon
1/2 cup milk
3/4 stick butter


Directions:

1. Boil sweet potatoes (with skin on) until tender. Let cool and peel.

2. Mash potatoes, add remaining ingredients and mix well.

3. Put into baked pie shells and bake in 400 degree oven until browned (about 45 minutes).

 

 


Cream Cheese Sweet Potato Pie


Ingredients:

One 9 inch pre-baked pie shell
6 ounces cream cheese, at room temperature
3 large eggs
1 can (16 ounces) sweet potatoes in light syrup, drained and rinsed
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup half and half

For Topping:

1/3 cup finely chopped pecans
1/3 cup quick oats
1/3 cup flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons melted butter
whipped cream (optional)

 

Directions:

1. In a large mixing bowl, with a wooden spoon, blend the cream cheese with 1 of the eggs and 1/4 cup of the sugar.

2. In a food processor puree the remaining eggs with the sweet potatoes, remaining sugar, salt, ground cinnamon, ginger, nutmeg and half and half.

3. Spread the cream cheese mixture on the bottom of the pie shell then spoon the sweet potato filling on top. Bake for 30 minutes.

4. As the pie bakes, combine in a bowl the oats, pecans, flour, cinnamon and sugar and toss until blended. Drizzle the butter over the top and mix together.

5. Once the pie has baked for 30 minutes, sprinkle this mixture over the pie and bake for 30 to 40 minutes longer or until the filling has set.

6. Serve with whipped cream if desired.

 

 


Heavenly Spiced Sweet Potato Pie

 


Crust Ingredients:

1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold butter
3-4 Tablespoons cold water


Filling Ingredients:

1 1/4 cups firmly packed brown sugar
4 medium (1 1/2 cups) sweet potatoes, cooked skins removed, mashed
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 eggs
1 cup evaporated milk
whipped cream, for topping if desired

 

Directions:

1. Preheat oven to 350°F. Combine flour and 1/8 teaspoon salt in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

2. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.

3. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

4. Combine all filling ingredients except evaporated milk, eggs and whipped cream in large bowl. Beat at medium speed, scraping bowl often, until well mixed.

5. Reduce speed to low; add milk and eggs. Beat until well mixed.

6. Pour filling into crust. Bake for 50 to 60 minutes or until knife inserted in center comes out clean.

 

 


Hearty Sweet Potato Pie

 

Ingredients:

2 sweet potatoes, or yams
1 medium russet potatoe
1/2 cup butter
1 cup brown sugar, packed
1/2 teaspoon nutmeg fresh, grated
3 large eggs, beaten
1 1/4 cups evaporated milk
1/2 teaspoon vanilla extract
1 pie shell (9 inch) unbaked

Directions:

1. Place all potatoes in a 3-quart saucepan, cover and bring to a boil over high heat.

2. Reduce heat, cook until potatoes are soft, about 20-30 minutes. Drain and peel.

3. In a medium bowl, combine potatoes, butter, nutmeg and brown sugar.

4. With a potato masher, cream the mixture until very smooth.

5. In a small bowl, beat eggs, 1 cup evaporated milk and vanilla together. Beat this mixture into the potatoes, mising thoroughly.

6. Pour into pie crust and drizzle the remaining 1/4 cup of milk on top.

7. Bake 15 minutes in a preheated 450 degree oven, then reduce heat to 325 degree and continue baking for 30 minutes or more until the filling is set.

 

 


Gourmet Sweet Potato Pie

 

Sweet Potato Pecan Pie

Ingredients:

9 inch unbaked pie shell
1 cup pecan halves

Filling Ingredients:

1 cup mashed sweet potatoes
2 Tablespoons sugar
1/4 cup brown sugar
1 egg, beaten
1 Tablespoon unsalted butter, softened
1 Tablespoon heavy cream
1 Tablespoon vanilla
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Topping Ingredients:

3/4 cup dark brown sugar
3/4 cup sugar
2 eggs, beaten
1-1/2 Tablespoon butter, melted
2 teaspoons vanilla
salt
ground cinnamon


Directions:

1. Toast pecans in microwave for 3 minutes. Stir half way through, and watch closely as they burn easily.

2. Preheat oven to 325 degrees. In large bowl of electric mixer, combine filling ingredients for and beat on medium speed for 2-3 minutes. Spoon into pie shell. Top with pecans.

3. In small bowl of electric mixer, combine ingredients for Topping. Mix on low speed about 1 minute. Pour over pecans.

4. Bake for 45 minutes or until knife inserted in center of pie comes out clean.

 

 


Sweet Potato Pecan Pie

 

Sweet Potato Pecan Pie with Whipped Cinnamon Topping

Ingredients:

Pie Ingredients:

1 pound (2 medium) sweet potatoes, baked, peeled and kept warm
1/4 cup butter
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 unbaked pastry shell (9-inch)


Pecan Topping Ingredients:

1 egg
3 tablespoons firmly packed light brown sugar
3 tablespoons dark corn syrup
1 tablespoon butter, melted
1 teaspoon maple flavoring
1 cup chopped pecans


Creamy Cinnamon Whipped Topping Ingredients:

1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon cinnamon

 

Directions:

1. Preheat oven to 425 degrees F. With mixer, beat hot yams and butter until smooth.

2. Add sweetened condensed milk, vanilla, orange zest, nutmeg, cinnamon, salt, and eggs. Mix well. Pour into crust.

3. Bake 20 minutes.

4. While pie is baking, prepare pecan topping by beating together the egg, corn syrup, brown sugar, butter, and maple flavoring. Stir in 1 cup chopped pecans.

5. Remove pie from oven; reduce oven to 350 degrees F. Spoon the pecan topping on top of the pie.

6. Bake 25 minutes longer or until set. Cool. Serve with Creamy Cinnamon Whipped Topping.


To make cinnamon whipped topping:

1. In a medium bowl that has been chilled, beat heavy cream.

2. Slowly add cinnamon and sugar, and beat to medium stiff peaks.

 

 

 

 

Chess Pie Recipe

Chess_Pie


This is a simple, old-fashioned chess pie recipe that has a wonderfully rich flavor. This southern specialty is basic but tastes amazing!

Chess Pie

Ingredients:

3 eggs
1 cup brown sugar
1 cup white sugar
1/2 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
2 Tablespoons flour
1 cup light cream
Pastry for 1 pie crust (recipe here)

 

Directions:

1. Beat eggs until light and frothy. Gradually beat in white sugar, brown sugar, and melted butter. Beat until fluffy.

2. Beat in vanilla, salt, and flour. Stir in light cream, mix well.

3. Place pastry in pie pan, crimping edges. Pour filling into pie shell.

4. Bake at 400 degrees F for 10 minutes, then reduce oven temperature to 300F. Bake for an additional 25-30 minutes, until filling is set.

 

 

Banana Cream Pie Recipe

Banana_Cream_Pie


This banana cream pie recipe is the absolute best if you like a smooth, creamy pie that doesn't use boxed pudding as filling. Filled with bananas and topped with fresh homemade whipped cream, this is a masterpiece dessert!

Banana Cream Pie


Ingredients:

4 ripe bananas, sliced
1/4 cup cornstarch
1 cup sugar
1/4 teaspoon salt
3 cups milk
4 egg yolks, beaten
3 Tablespoons butter
1 1/2 teaspoons vanilla
Pastry for 1 pie crust (recipe here)


Topping:

2 Tablespoons granulated white sugar
1 cup heavy whipping cream

 

Directions:

1. In a medium saucepan combine sugar, cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat till thickened.

2. Reduce heat, cook and stir 2 minutes more. Remove from heat.

3. Separate egg whites; discard. Beat egg yolks slightly.

4. Gradually stir 1 cup of the hot mixture into the egg yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir an additional 2 minutes.

5. Remove from heat. Stir in the vanilla, butter, and three of the sliced bananas.

6. Use the remaining sliced banana to evenly cover the bottom of the pie crust. Pour filling on top.

7. Bake in a 350 degree F oven for 12 to 15 minutes. Remove from oven, cool.

8. Prepare the topping by beating the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form.

9. Place topping onto the banana filling, chill for 1-2 hours before serving.

 

 

 

Peanut Butter Pie Recipe

Peanut_Butter_Pie


This peanut butter pie recipe is decadently delicious. A two layer pie, it has peanut butter in the bottom then topped with chocolate and whipped cream. This is an all time favorite pie recipe, it's a hit at every family gathering!

Peanut Butter Pie

Ingredients:

1 9-inch frozen unbaked pie shell, baked and cooled (recipe here)
1 1/3 cups creamy peanut butter (do not use chunky)
1/2 cup half-and-half
2/3 cup plus 2 Tablespoons powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
1/3 cup granulated white sugar
1 large egg, room temperature
3 ounces semisweet chocolate, melted and cooled
1 cup cold whipping cream
2 Tablespoons chopped peanuts

 

Directions:

1. In a small bowl, mix peanut butter with half-and-half and 2/3 cup of the powdered sugar until smooth.

2. Spoon into pie crust.

3. Beat 1/3 cup granulated white sugar with butter and vanilla until fluffy. Add the egg and beat until light and fluffy, then beat in the melted chocolate.

4. Spread mixture over peanut butter filling. Refrigerate 1 hour.

5. Beat whipping cream with remaining 2 tablespoons powdered sugar until peaks form. Spread on top of pie, garnish with chopped peanuts.

 

 

 

Rhubarb Pie Recipe

Rhubarb_Pie


This is a very easy rhubarb pie recipe. Rhubarb pie is the kind of pie that Garrison Keillor said was worth going through the rest of the meal to get it. This recipe is the reason why.

Rhubarb Pie

Ingredients:

2 cups rhubarb, cut into 1/2 inch pieces
2 Tablespoons flour
2 eggs, slightly beaten
1/8 teaspoon salt
1 cup sugar
1/2 cup whipping cream

Pastry for 1 pie crust (recipe here)

 

Directions:

1. Combine eggs, rhubarb, sugar, salt and flour.

2. Pour into an unbaked pie shell. Pour whipping cream over the top.

3. Bake at 375 degrees F for 10 minutes, then reduce heat to 350F and bake for an additional 50 minutes.

 

 

 

Millionaire Pie Recipe

Millionaire Pie Recipe

 

This is an old fashioned millionaire pie recipe, passed around through many a southern family. It is very easy to make and is a rich, creamy treat for dessert.

It gets its name from the legend that this delicious pie (also call Million Dollar Pie) was first made in the Myrtle Beach area of South Carolina. The pie was so rich and delicious so it was named millionaires pie, and considered to be worth a million dollars by those who ate it.

 

Millionaire Pie

Ingredients:

1 cup sweetened, flaked coconut
1 cup crushed pineapple, well drained
1/2 cup maraschino cherries, drained and finely chopped
1/2 cup chopped pecans
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 Tablespoons lemon juice
1 cup frozen whipped topping, thawed

1 graham cracker pie crust


Directions:

1. In a large bowl, combine coconut, pineapple, cherries, pecans, condensed milk and lemon juice; mix well.

2. Fold in whipped topping, thoroughly combining all ingredients.

3. Pour into prepared crust. Cover and chill 3 hours or overnight. Garnish with Sliced maraschino cherries if desired.

 

 

Fresh Pumpkin Pie Recipe

pumpkinpie


This homemade pumpkin pie recipe uses fresh pumpkin, which is a little more work then our classic pumpkin pie but is well worth it.

The secret ingredient in this recipe mixes perfectly with the incredible tastes of cinnamon, nutmeg and cloves. That ingredient is molasses! It creates a wonderfully smooth, thick filling with a richer taste. This pumpkin pie recipe is truly old-fashioned homemade goodness in every bite.  We recommend you try our recipe for pie crust to complete the after dinner perfection.

Homemade Fresh Pumpkin Pie

Ingredients:

Pastry for 1 pie crust (recipe here)
2 large eggs
3/4 cup milk
1 1/4 cups fresh pumpkin puree (instructions below)
2 Tablespoons melted butter, unsalted
1/2 cup sugar
1 Tablespoon dark molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
pinch salt
1 cup heavy cream, cold

 

Directions:

1. Preheat oven to 350 degrees F.

2. Heat milk in saucepan over medium heat until it just starts to bubble around the edges. Remove from heat.

3. Beat eggs lightly in large bowl until frothy. Add scalded milk, stirring constantly.

4. Stir in pumpkin, butter, sugar, molasses, cinnamon, ginger and salt. Whisk until thoroughly blended.

5. Pour filling into prepared crust, bake until center is firm, about 45 minutes. Cool completely on wire rack.

6. When ready to serve, beat chilled cream with mixer until soft peaks form. Serve on top of pie or in a separate bowl for individual serving.

 

How To Make Pumpkin Puree from A Fresh Pumpkin

1. Split a medium pumpkin crosswise, remove and discard seeds and fibers.

2. Place pumpkin, cut side down, on lightly greased baking sheet. Bake at 325F until tender, about 1 hour.

3. Scrape pulp away from skin, discard skin.

4. Place pulp in blender or food processor fitted with metal blade, process in batches, until smooth.

5. Push puree through a coarse sieve. Measure 1 1/4 cups puree for recipe, store remaining puree up to 6 months in the freezer (tightly covered).

 

More Pie Recipes

 

 

Buttermilk Pie Recipe

Buttermilk_Pie


This buttermilk pie recipe produces a rich, dense custard pie. It is an old-time favorite pie, served at many Sunday dinners after a meal of fried chicken and other comfort foods.

Buttermilk Pie

Ingredients:

Pastry for 1 pie crust (recipe here)
1 3/4 cups sugar
1/2 cup butter
2 eggs
1 cup buttermilk
3 Tablespoons flour
1 Tablespoon vanilla

 

Directions:

1. Preheat oven to 350 degrees F

2. Place all ingredients into a double boiler, cook over medium heat (stirring often) for 5 minutes, until all ingredients are melted.

3. Pour into unbaked pie crust and bake for 40 minutes, or until the filling is firm and golden.

 

 

 

Cherry Pie Recipe

Cherry_Pie


This cherry pie recipe is a tried and true taste of heaven in every bite. With fresh cherries and a flaky pie crust, it's a staple at family dinners. Serve warm topped with vanilla ice cream for a comfort food you'll want to serve often.

Cherry Pie

Ingredients:

1 cup sugar (1 1/4 cup if using sour cherries)
4 cups fresh pitted cherries
1/2 teaspoon cinnamon
1/4 cup flour
Pastry for 2 crusts (recipe here)

 

Directions:

1. Mix the sugar, cherries, cinnamon and flour together.

2. Pour mixture into a pastry-lined 9 inch pie pan. Place top crust on pie, cut slits in top to vent and pinch the edges of the crust to flute.

3. Brush top of crust with milk and sprinkle with sugar.

3. Bake at 425 degrees F for 25 minutes, then reduce heat to 350F and bake for an additional 25 to 30 minutes.

 

 

 

Pecan Pie Recipe

Pecan_Pie


This pecan pie recipe is decadent, rich and delicious. One of American's favorite pies during the holidays, it brings back sweet memories of family gatherings for many people.

Warm pecan pie served with ice cream is an elegant and flavorful way to end any meal.

Pecan Pie

Ingredients:

1/4 cup butter
2/3 cup brown sugar, firmly packed
1/4 teaspoon salt
3/4 cup Karo dark corn syrup
3 eggs, beaten
1 teaspoon vanilla
1 single crust pie pastry, unbaked (recipe here)
1 1/2 cups pecan halves

 

Directions:

1. Cream butter and sugar together until fluffy; then add salt, corn syrup, eggs and vanilla.

2. Line a pie pan with pastry and sprinkle evenly with pecans.

3. Pour the filling over the pecans, covering completely.

4. Bake in a very hot oven (450 degrees F) for 10 minutes. Reduce temperature to 350 degrees F and bake an additional 35 minutes longer or until knife inserted into the center comes out clean.

 

 

 

Pumpkin Pie Recipe

pumpkin-pie-slice


This is the traditional pumpkin pie recipe served at holiday dinners. Filled with aromatic spices like nutmeg, cloves, cinnamon, and ginger; it is a decadently delicious pumpkin pie everyone will love!

Serving it with whipped cream is traditional, and making homemade whipped cream is definitely worth the extra time. The recipe follows the pumpkin pie recipe, it's the very easy basic whipped cream recipe.

To make your crust from scratch, our pie crust recipe will create a perfect flaky crust for your pumpkin pie.

Pumpkin Pie

Ingredients:

2 cups pumpkin (canned or puree)
3 eggs
1 1/4 cups half and half
1 teaspoon pure vanilla extract
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pastry for 1 pie crust (recipe here)

 

Directions:

1. Preheat oven to 350 degrees F.

2. Place pie crust dough round into a 9-inch pie plate. Trim edges to extend about a 1/2-inch over the rim of the pan. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.

3. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.

4. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.

5. Place pumpkin in a large bowl.

6. In a separate bowl, beat eggs well. Beat in half and half, vanilla extract, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.

7. Pour pumpkin mixture into pie shell and place in center oven rack . Bake for 30-40 minutes until the filling is firm.

8. Cool completely on wire racks and serve with whipped cream.

 

Homemade Whipped Cream Ingredients:

1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

 

Homemade Whipped Cream Directions:

1. Using an electic mixer, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or serve in a chilled bowl for individual serving.

 

 

 

 

Apple Pie Recipe

applepie


This is the best recipe for apple pie for those who want an old-fashioned, perfect tasting apple pie with a flaky crust.

Using fresh apples, a homemade pie crust recipe, and the perfect blend of spices; this is the apple pie that is true delight in every forkful.

Apple Pie

Ingredients:

Pastry for 2 crusts (recipe here)
8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan)*
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk

 

Directions:

1. In a large bowl, toss the sliced apples with lemon juice.

2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.

6. Bake at 425 degrees F for 15 minutes.

7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

 

*Tips for coring and slicing an apple for equal-sized pieces:

1. Peel first.

2. Hold the apple upright, try to judge where the core is, and slice off two opposite sides as close to the core as possible.

3. Rotate the fruit and slice off the two remaining sides to get a rectangular core piece and four flat-sided pieces of fruit (two wide and two narrow).

4. The side pieces now lie obediently on your cutting board for slicing or dicing.

 

 

 

Peach Pie Recipe

Peach_Pie


This peach pie recipe uses fresh peaches for a taste of summer in every bite. It's easy to make and smells fabulous as it bakes.

Peach Pie

Ingredients:

2 pie crusts, unbaked (recipe here)

6 medium peaches
1/3 cup flour
1 cup sugar
pinch salt
1 teaspoon lemon juice

 

Directions:

1. Wash peaches, remove seed, then peel and slice.

2. In a large bowl, combine peaches, sugar, flour, salt and lemon juice.

3. Pour mixture into a put in a prepared pie crust. Dot the top of the peaches with butter.

4. Place the top crust onto the peaches in the pie pan. Seal the edges then cut a few slits in the top of the pie crust to let steam escape.

5. Sprinkle some sugar on the top of the pie crust.

6. Bake at 350 degrees F for 35-45 minutes

 

 

 

Sweet Potato Pie Recipe

sweet-potato-pie


This recipe for sweet potato pie is comfort food at its best. Made with delicious sweet potatoes, butter, and spices; the heavenly aroma of old fashioned home cooking will fill your house as this pie bakes. This is a must have for a holiday meal or any time you want to serve good home cooking!

We have 10 more sweet potato pie recipes with different variations for even more ways to enjoy this fantastic pie.

Sweet Potato Pie

Ingredients:

1/4 cup butter, softened
2 eggs, separated
1 cup sugar
3/4 cup evaporated milk
1 1/2 cups cooked mashed sweet potatoes*
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 unbaked 9-inch pie crust (recipe here)

 

Directions:

1. Preheat oven to 350 degrees F.

2. Cream butter and sugar with an electric mixer. Beat until blended then add egg yolks and beat.

3. Stir in sweet potatoes, vanilla, milk, nutmeg, cinnamon, and ginger.

4. In a separate bowl, beat the egg whites. When foamy, slowly add 1/4 cup sugar and beat until stiff. Fold into the sweet potato mixture.

5. Place in pie crust, bake about 40 minutes until firm. Serve with whipped cream.

*How to pick a good sweet potato: Sweet potatoes don't keep as well as white potatoes, so purchase within a week or two of needing them. Never refrigerate them raw. Look for firm, unblemished sweet potatoes with no soft spots or bruises.

 

 

 

Southern Pecan Pie Recipe

Southern_Pecan_Pie

This is a thick, rich decadent southern pecan pie recipe. This wonderful tradional southern pie is an elegant and rich dessert that creates the perfect ending to a special meal.

Southern Pecan Pie

Ingredients:

3 eggs
1 cup corn syrup
1 cup white sugar
2 Tablespoons butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 9 inch single crust pie shell (recipe here)

 

Directions:

1. Preheat oven to 400 degrees F.

2. Beat eggs in medium bowl. Beat in sugar, and then blend in butter, corn syrup, salt, vanilla and pecans.

3. Pour filling into unbaked pie shell.

4. Bake 15 minutes. Reduce heat to 350 degrees F, continue baking 35 to 40 minutes until slightly browned.

 

 

 

Raisin Pie Recipe

with Cinnamon Whipped Cream

Raisin Pie

This is an old fashioned raisin pie recipe. Raisin pie is sometimes called funeral pie, because it became a tradition to serve raisin pie with the meal that was served to family and friends at the wake following a funeral.

The most likely reason for this was that it could be made at any season and preserved well when made a day or two before the funeral.

It's a great pie for the living, in spite of the name. Baking plumps the raisins up and infuses them with the best pie spices known to man...cinnamon, nutmeg and allspice. It's a dark, moist pie with a lot of flavor.

 

Raisin Pie

Ingredients:

1 3/4 cups water
2 cups raisins
3 Tablespoons flour
3/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon lemon juice
2 Tablespoons butter
1/2 teaspoon each nutmeg, cinnamon, and allspice
Pastry for 2 crusts (recipe here)

Cinnamon Whipped Cream for Topping (recipe below)

Directions:

1. Simmer the raisins in the water about 5 minutes, or until they begin to plump.

2. Mix the salt, flour, and brown sugar. Carefully stir in some of the hot liquid in which the raisins have cooked.

3. When well combined, add the raisins and the rest of the liquid. Cook until thickened, stirring frequently.

4. Remove from the heat, let cool a few minutes then add the lemon juice, butter and spices.

5. Cool to room temperature. Pour into a pastry lined pie pan, and top with a second crust. Pinch the edges to flute, and cut slits into the top of the crust.

6. Bake at 450 degrees F for 15 minutes, then reduce the heat to 350F and bake an additional 20 minutes or until golden brown.

 

Cinnamon Whipped Cream Recipe

Ingredients:

1 cup heavy cream
1 Tablespoon sugar
1 Tablespoon powdered sugar
½ teaspoon pure vanilla extract


Directions:

1. In a medium chilled bowl, whip together the heavy cream, powdered sugar, vanilla, and cinnamon until soft peaks form.

2. Refrigerate until ready to serve on cooled pie. Sprinkle with finely chopped golden raisins if desired.

 

 

Blueberry Pie Recipe

Blueberry_Pie


This blueberry pie recipe uses a hand-rolled pie crust. It's made with fresh blueberries, the perfect amount of sugar for sweetness, and a touch of flour for just the right thickness. It is absolutely divine, a great holiday or picnic pie!

Blueberry Pie

Ingredients:


Crust Ingredients:

2 cups all-purpose flour
2/3 cup cold butter or margarine
1/4 teaspoon salt
4 to 5 Tablespoons cold water


Filling Ingredients:

2 Tablespoons all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups fresh blueberries

 

Directions:

1. Preheat oven to 400 degrees F.

2. Combine the salt and flour in large bowl; cut in butter until mixture resembles coarse crumbs. Add enough water (stirring with a fork after each tablespoon) just until flour is moistened.

3. Divide dough in half; shape each half into ball then flatten slightly. Wrap 1 ball of dough in plastic wrap and refrigerate.

4. Roll out with a floured rolling pin on lightly floured surface, the remaining ball of dough into a 12-inch circle.

5. Place into a 9 inch pie pan, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan and pinch to flute edges.

6. Combine 2 tablespoons flour, sugar, cinnamon and nutmeg together. Stir in the blueberries.

7. Spoon blueberry mixture into prepared pie crust.

8. Roll out with a floured rolling pin on lightly floured surface, the chilled ball of dough into a 12-inch circle.

9. Cut out leaf shapes in dough using small knife or cookie cutter. Place dough over filling. Cover edge of crust with 2-inch strip of aluminum foil.

10. Bake for 35 minutes; remove the aluminum foil from around the edges. Continue baking for an additional 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.

 

 

 

Key Lime Pie Recipe

Key_Lime_Pie


This Key Lime Pie Recipe is the real deal. Using key lime juice, a tasty graham cracker crust, and a tart creamy filling; this is the best Key Lime Pie you'll ever taste.

It is absolutely delicious and is the perfect complement to summer barbecues and family get togethers. If this isn't exactly what you need, try our key lime cheese cake or other pie recipes.

Key Lime Pie

Ingredients:


Graham Cracker Crust:

1 1/4 cup graham cracker crumbs
5 - 6 Tablespoons unsalted butter, melted
2 Tablespoons granulated white sugar


Filling:

One 14 ounce can sweetened condensed milk
3 large egg yolks
2 teaspoons grated lime zest
1/2 cup key lime juice


Topping:

2 Tablespoons granulated white sugar
1 cup heavy whipping cream

 

Directions:

1. Preheat oven to 350 degrees F , placing the rack in the center of the oven.

2. To make the graham cracker crust, mix the graham cracker crumbs, melted butter and sugar. Press into the bottom and sides of a well greased 9 inch pie pan. Cover with plastic wrap and chill.

3. While the crust is chilling, with an electric mixer beat the egg yolks until pale and fluffy (about 3 minutes).

4. Gradually add the condensed milk and beat until light and fluffy (4-5 minutes).

5. Add the lime zest and lime juice, mixing thoroughly.

6. Pour the filling into the graham cracker crust and bake for 10 minutes, or until the filling is set.

7. Remove from oven and cool completely then refrigerate until ready to serve.

8. When ready to serve, prepare the topping by beating the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form.

9. Place topping onto the filling of the pie and serve.

 

 

 

Strawberry Rhubarb Pie Recipe

strawberryrhubarbpie


This strawberry rhubarb pie recipe has a tasty strawberry rhubarb fruit filling inside a tender flaky crust. It is fabulous plain, or topped with vanilla ice cream for an indulgent dessert.

Strawberry Rhubarb Pie

Ingredients:

3 tablespoons quick-cooking tapioca
1 1/4 cups sugar
2 cups sliced fresh strawberries
3 cups rhubarb, cut into 1/2 inch pieces
1/4 teaspoon ground nutmeg
2 pie crusts (recipe here)
2 Tablespoons butter

 

Directions:

1. Stir together tapioca, sugar, nutmeg and add a dash of salt.

2. Add the sugar mixture to the strawberries and rhubarb; coating well. Let stand for 15 minutes.

3. Line a 9-inch pie plate with one pie crust pastry then fill with the strawberry rhubarb mixture.

4. Dot with butter. Place the second crust on top, pinch edges to flute. Cover the edge of the pie with foil.

5. Bake at 375 degrees F for 25 minutes. Remove foil and bake for 25 minutes more or until golden.

 

 

 

Apple Crumb Pie Recipe

Apple_Crumb_Pie


This apple crumb pie recipe gives you the wonderful taste of apple pie with a change from the standard pie crust. A brown sugar spiced crumb topping gives each bite extra delicious flavor.

Apple Crumb Pie

Ingredients:


Crust Ingredients:

1 cup flour
1/3 cup vegetable shortening, chilled
1/2 teaspoon salt
1/4 cup water, ice cold

Butter Crust Recipe


Filling Ingredients:

3  1/2 pounds Granny Smith, Cortland, Jonagold apples, peeled, cored, sliced
1 Tablespoon lemon juice
1/3  cup sugar
3/4  teaspoon cinnamon, ground
1/4  teaspoon nutmeg, ground
1/4  teaspoon salt


Crumb Topping Ingredients:

3/4 cup brown sugar, firmly packed
1/2 teaspoon nutmeg, ground
1 cup flour
1/3 cup butter, chilled, cut in pieces

 


Directions:

1. Preheat oven to 375 degrees F.

2. To make crust: mix together flour and salt in a medium bowl.

3. Use a pastry blender or 2 knives to cut the shortening into the flour mixture until coarse crumbs are formed.

4. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms.

5. Shape into a flat circle then wrap in plastic wrap and chill for 30 minutes.

6. On a floured surface, roll dough with a floured rolling pin into a 12" circle. Fit into a 9" pie pan. Trim excess dough, leaving a 1 inch overhang; pinch edges to flute.

7. To prepare filling:  in a large bowl, toss together lemon juice, apples, sugar, nutmeg, cinnamon and salt. Spoon mixture evenly into crust.

8. To prepare topping: mix together brown sugar, nutmeg and flour in a small bowl.

9. Use a pastry blender or 2 knives to cut the butter into the brown sugar mixture until coarse crumbs form.

10.  Sprinkle the crumb topping evenly over the filling to cover completely.

11. Place foil around crust to prevent burning. Bake, rotating halfway through for 40 minutes, remove foil and bake an additional 20 minutes.