Who isn’t always on the lookout for new pie recipes? Pie is one of those desserts you can please anyone with. It’s fairly easy to make too. Don’t feel like you have to make your own crust every time. Go ahead and grab a pre-made one – no will care. Check out these pie recipes and you might just be ready to host a dessert gathering this weekend.
Key lime pie is one of the best pie recipes you’ll ever find. It’s sweet and tart at the same time, so it makes a wonderful ending to any meal. It’s especially delicious during the hot summer months, so grab a slice and settle in on the patio. Bonus- this recipe is super easy to put together.
5 egg yolks, beaten
1 (14-ounce) can sweetened condensed milk
½ cup key lime juice
1 (9-inch) prepared graham cracker crust
Preheat your oven to 375 degrees. Mix together the egg yolks, condensed milk and lime juice until well combined. Pour the mixture into the crust and bake for about 15 minutes. Cool, then top with whipped cream and lime slices, if desired.
The name of this recipe is mouthwatering, but the finished product is out of this world. Next time you need a dessert to impress, this is the one! It’s simple to make, but tastes like something you’d get at one of those fancy bakeries that charge top dollar for their wares.
Pastry for a 9-inch pie crust
3 (14 ½-ounce) cans pitted tart cherries
1 cup sugar
1/3 cup cornstarch
½ teaspoon ground cinnamon
¼ teaspoon red food coloring, optional
1 egg, lightly beaten
2 tablespoons milk
1 tablespoon butter, melted
¼ teaspoon almond extract
¼ cup sugar
1/8 teaspoon salt
1 cup flaked coconut
½ cup sliced almonds
Preheat the oven to 400 degrees. Line a 9-inch pie pan with the pastry and trim to a ½-inch beyond the edges of the pan. Flute the edges and bake for 6 minutes. Set aside. Drain the cherries, keeping 1 cup of the juice, and set aside. Combine the sugar and cornstarch in a large saucepan and slowly add the cherry juice, blending well. Bring the mixture to a boil over medium heat and cook the mixture for 2 minutes. Remove from the heat. Add the cinnamon and food coloring, then fold in the cherries. Put the mixture into the crust and cover loosely with foil. Bake for 20 minutes. Meanwhile, combine the egg, milk, butter, almond extract, sugar and salt in a bowl. Add the coconut and almonds and stir to combine. Remove the pie from the oven and reduce the temperate to 350 degrees. Place the topping mixture on top of the pie and bake an additional 20 minutes. Chill before cutting.
The name says it all. This is a pie that makes the perfect addition to a potluck table. It’ll appeal to kids and adults alike and you won’t have to spend a ton of time getting it ready to eat.
1 box sugar-free jello
1 (8-ounce) container Cool Whip, thawed
1 graham cracker crust
Bring 2/3 cup water to a boil. Mix the water with the jello until the powder dissolves. Combine water and ice to make 1 cup. Add to jello and stir until ice melts. Whisk in the Cool Whip until the mixture is smooth. Refrigerate for 20 minutes, or until the mixture thickens. Place the jello mixture into the crust and refrigerate overnight before serving.
There’s nothing quite like the combination of chocolate and peanut butter, so what better way to savor it than to make this delicious pie recipe? I highly suggest you hide this pie or it will be devoured before you get a slice.
25 chocolate cookie sandwiches, such as Oreos
4 tablespoons butter, melted
1 cup creamy peanut butter
1 (8-ounce) package cream cheese, softened
1 ¼ cups powdered sugar
1 (8-ounce) package whipped topping, thawed
Preheat the oven to 350 degrees. Crush the cookies into very fine crumbs and pour the melted butter on top. Stir well to combine. Press the cookies into a pie pan and bake for 5 to 7 minutes, or until set. Cool completely. Beat the peanut butter and cream cheese together until smooth. Add the powdered sugar. Beat again until completely smooth. Add the whipped topping and continue beating until smooth. Pour the filling into the prepared crust and level with a spatula. Chill before serving.
This pie won’t taste like anything you’ve ever had before. It’s definitely sweet, but the lemons give it a pleasant tartness that will make your mouth water. It tastes great with sorbet on the side.
2 large lemons, sliced very thin
2 cups sugar
5 large eggs, beaten
2 prepared pie crusts
Mix together the lemon slices and the sugar in a medium bowl. Cover and refrigerate overnight. Return the lemons to room temperature. Preheat the oven to 350 degrees. Place one pie crust into a 9-inch pie pan. Add the eggs to the lemons and toss to combine well. Pour the mixture into the pie crust and cover with the remaining crust. Trim and fold the top crust under a bit to seal the filling. Bake for 45 minutes.
Chambord comes from the French chateau of the same name. It tastes much better as you lounge in the Loire valley, but if that’s not feasible, this pie can take you back. It also makes me want to go back something fierce. In the meantime, I’ll enjoy a slice of this pie while I plan my next trip there.
1 single pie crust
¾ cup sugar
3 tablespoons cornstarch
5 cups fresh unsweetened raspberries
¼ cup Chambord
3 ounces cream cheese, softened
1/3 cup powdered sugar
½ teaspoon vanilla
¾ cup whipping cream
Fresh red raspberries, optional
Preheat the oven to 375 degrees. Place the pie crust in a pie pan and trim to a ½-inch. In a large bowl, combine the sugar and cornstarch. Add the raspberries and Chambord and toss to coat. Transfer the filling to the crust. Cover with foil and bake for 30 minutes. Uncover the pie and continue baking for 25 to 30 more minutes, or until the filling bubbles. Cool. Before serving, beat the cream cheese until smooth, then add the powdered sugar, vanilla and salt and beat. In another bowl, beat the whipping cream until peaks form. Fold 1/3 of the whipping cream into the cream cheese mixture. Fold in the rest of the whipped cream and spread it over the top of the pie. Sprinkle with fresh raspberries before serving.
Rhubarb is one of those things you don’t find often, but if you can get your hands on some, this pie is the perfect thing to make with it. It’s easy and decadent so you can trick people into thinking you slaved over it for hours.
½ pie crust
1 ½ cups cut rhubarb, trimmed to 1-inch pieces
½ cup sugar
2 large eggs, beaten
½ cup sugar
1 cup whole milk
Put the pie crust into a pie plate. Add the rhubarb and cover with a ½ cup sugar. In a bowl, combine the eggs and milk, then add the other ½ cup sugar and mix well. Pour over the rhubarb and sprinkle with cinnamon. Bake at 350 degrees for about 45 minutes. Cool before serving.
Do you love pie? Cobbler is a great alternative too! Please share your favorite pie recipe. I can’t wait to try them all.
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