10 DELICIOUS AND SIMPLE PIE RECIPES

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What better than a homemade crispy and delicious pie? If you think they’re difficult to make, check out this list and head straight to the kitchen. They can be really easy to make and perfect for relaxing indoors on a chilly autumn day. From fruit pies to tasty chocolate pies, choose the one you like and enjoy this yummy and delicious dessert.

1 – Cranberry Apple Pie

Apple Cranberry Pie

You can put granola on the top, to make it tastier. (photo source left|right)

What you need

  • 2 pounds of peeled and thinly sliced apples
  • 2 cups of fresh cranberries
  • ¾ cup of sugar
  • 3 tablespoons of cornstarch
  • 1 teaspoon of grated lemon zest
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of salt
  • 9-inch basic pie crust, unbaked
  • ½ cup of granola
  • 4 tablespoons of unsalted butter

How to make it

  1. Preheat oven to 375° F.
  2. In a large bowl, toss together apples, cranberries, sugar, cornstarch, lemon zest, cinnamon, and salt.
  3. Transfer the mixture to the piecrust. Top with granola and butter.
  4. Bake around 50 to 60 minutes, until apples are tender. (If the top starts to get dark too quickly, you can put foil on it)
  5. Let cool before serving.

 2 – Chocolate Cream Pie

Chocolate Cream Pie

This classic recipe is easy to make and it’s delicious. (photo source)

What you need

  • 1 refrigerated unbaked pie crust
  • 3 oz unsweetened chocolate, cut into pieces
  • 1 cup of butter, softened
  • 1 cup of sugar
  • 1/2 teaspoon of vanilla
  • 4 pasteurized eggs
  • 1/2 cup of sweetened whipped cream
  • Chocolate curls, if desired

How to make it

  1. Heat oven to 450°F.
  2. Make pie crust as directed on box, using 9-inch glass pie plate.
  3. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  4. In a saucepan, melt chocolate over low heat, and let cool.
  5. In a small bowl beat butter until fluffy. You can use an electric mixer on medium speed. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
  6. Add eggs one at a time, beating on high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell.
  7. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

3 – Lemon Cheesecake Pie

Lemon Cheesecake pie

If you like lemon and cheesecake, you should definitely try this one. (photo source)

What you need

  • 2 8-ounce bars of cream cheese
  • 1 cup of sugar
  • 1 cup of sour cream
  • 2 large eggs
  • 1/3 cup of lemon juice
  • 1 teaspoon of pure vanilla extract
  • 1/4 teaspoon of kosher salt
  • 9-inch basic flaky pie crust, parbaked
  • 2 teaspoons of thinly sliced lemon zest

How to make it

  1. Heat oven to 325° F.
  2. In a bowl mix cream cheese, sugar, sour cream, eggs, lemon juice, vanilla extract and salt until smooth.
  3. Pour into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes.
  4. Let cool, then chill until firm, 4 to 5 hours. Top with lemon zest before serving.

 4 – Black Bottom Banana Cream Pie

Black Bottom Banana Pie

Chocolate, bananas and vanilla pudding- a perfect match. (photo source)

What you need

  • 1 box (4-serving size) of vanilla pudding and pie filling mix (not instant)
  • 2 cups of milk
  • 1 box of refrigerated pie crust, softened as directed on box
  • 2/3 cup of hot fudge topping
  • 2 cups of sliced ripe bananas (about 2 large bananas)
  • 1 cup of whipping cream
  • Chocolate curls, if desired

How to make it

  1. Make pudding mix with milk as directed on box for pie.
  2. Cool 30 minutes, stir 2 or 3 times.
  3. Heat oven to 450°F.
  4. Bake pie crust as directed on box using 9-inch glass pie plate. Cool for 10 minutes.
  5. Spread fudge topping at the bottom. Top with bananas, pudding and whipped cream.
  6. Refrigerate at least 4 hours until serving time. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

5 – Pumpkin Pie

Pumpkin pie

What better than this easy classic recipe? (photo source)

What you need

  • 3/4 cup of sugar
  • 1 1/2 teaspoons of pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 1/4 cups evaporated milk or half and half
  • 2 eggs, beaten
  • 1 frozen deep-dish pie crust

How to make it

  1. Heat oven to 425°F.
  2. In a large bowl, mix all ingredients. Pour into pie crust.
  3. Bake 15 minutes. Reduce oven temperature to 350°F and bake 40 to 50 minutes longer or until knife inserted near center comes out clean.
  4. Refrigerate for 2 hours before serving. 

 6 – Chocolate Pecan Pie

Chocolate Pecan Pie

Fudgy and delicious chocolate pie. (photo source)

What you need

  • 1 unbaked 9-inch pie shell
  • 1 cup of semisweet chocolate chips or chunks
  • 1 1/2 cups of pecans 
  • 3 large eggs
  • 1 cup of sugar 
  • 1 cup of light corn syrup
  • 2 tablespoons of whiskey
  • 1 teaspoon of pure vanilla extract
  • Pinch of salt

How to make it

  1. Preheat oven to 425°F.
  2. Spread chocolate chips in pie shell; sprinkle pecans on top.
  3. Whisk together eggs, sugar, corn syrup, whiskey, vanilla, and salt. Pour over nuts.
  4. Bake for 20 minutes, then reduce oven temperature to 350°F and bake about 35 minutes more, until pie is set but slightly wobbly in the center.
  5. Let it cool completely before serving.

 7 – Pumpkin Ginger Marshmallow Pie

Punpkin Ginger Pie

Ginger and pumpkin, such a perfect match. (photo source)

What you need

Filling and Crust

  • 1 can (15 oz) of pumpkin (not pumpkin pie mix)
  • 1 cup of evaporated milk
  • 1/2 cup of light brown sugar
  • 2 eggs, slightly beaten
  • 2 teaspoons of grated fresh ginger
  • 1 teaspoon of pumpkin pie spice
  • 1/4 teaspoon of salt
  • 1 frozen deep dish pie crust

Streusel and Topping

  • 1/2 cup of crushed gingersnap cookies (9 cookies)
  • 2 tablespoons of brown sugar
  • 2 tablespoons of all-purpose flour
  • 2 tablespoons of butter or margarine
  • 1/4 cup of chopped pecans
  • 2 cups of miniature marshmallows

How to make it

  1. Heat oven to 425°F.
  2. Place cookie sheet on oven rack. In a large bowl, mix filling ingredients. Pour into pie crust.
  3. Bake on cookie sheet 15 minutes. Reduce oven temperature to 350°F and bake 15 minutes longer.
  4. Meanwhile, in a small bowl, mix streusel ingredients. Sprinkle streusel over filling.
  5. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.
  6. Just before serving, set oven control to broil. Spread marshmallows evenly over top of the pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, until marshmallows are lightly browned. Note- Marshmallows will brown quickly.
  7. Refrigerate the pie when served.

8 – Cream Cheese Sweet Potato Pie

Cream Cheese Sweet Potato Pie

Two layer cream cheese potato pie. (photo source)

What you need

Cream Cheese Layer

  • 1 package (8 oz) of cream cheese, not softened
  • 1/4 cup of granulated sugar
  • 1 egg
  • 1 teaspoon of grated orange peel

Sweet Potato Layer and Crust

  • 1 cup of mashed cooked dark orange sweet potatoes (about 3/4 lb uncooked)
  • 2/3 cup of half-and-half
  • 1/2 cup of packed brown sugar
  • 1 teaspoon of grated orange peel
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • 1/8 teaspoon of salt
  • 1 egg
  • 1  frozen deep dish pie crust (from 12-oz package)

Topping

  • 1 cup of whipping cream, whipped and sweetened

How to make it

  1. Place cookie sheet on oven rack. Heat oven to 350°F.
  2. In a small bowl, beat cream cheese and sugar on low speed until well blended. Add egg and beat it well. Stir in orange peel. Set aside.
  3. In a food processor, place sweet potatoes. Cover and process until smooth.
  4. In a large bowl, beat sweet potato layer ingredients with wire whisk. Remove crust from freezer.
  5. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture.
  6. Bake on cookie sheet for 50 to 60 minutes or until knife inserted near center comes out clean.
  7. Cool for 30 minutes. Refrigerate until chilled, 3 to 4 hours.
  8. Serve pie with sweetened whipped cream. Cover and refrigerate any remaining pie.

9 – Dark Chocolate Walnut Caramel Pie

Dark chocolate pie

Cruchy and tasty dark chocolate pie. (photo source)

 What you need

  • 1 cup of sugar
  • ¼ cup of water
  • 1¼ cup of heavy or whipping cream
  • 8 oz. of semisweet chocolate
  • 2 tablespoon of butter or margarine
  • 2 teaspoon of vanilla extract
  • 1¾ cup of walnuts
  • 1 9-Inch baked pie shell

How to make it

  1. Prepare the baked pie shell as recipe directs, but bake crust about 2 minutes longer. Cool pie shell for at least 15 minutes.
  2. In a heavy saucepan, heat sugar and water on medium-high until sugar dissolves and turns amber in color. Do it for around 15 minutes, swirling the pan occasionally.
  3. Meanwhile, in a microwave-safe 1-cup liquid measuring cup, heat 3/4 cup cream in microwave until it’s warm. Place remaining 1/2 cup of cream in refrigerator to keep cold for whipping later.
  4. Remove saucepan from heat. Stir in warm cream until a smooth caramel forms. The caramel will stiffen when cream is added. Stir in chocolate and butter until completely melted. Stir in vanilla extract and 1 1/2 cups of walnuts. Reserve remaining 1/4 cup walnuts to sprinkle on top of pie later.
  5. Pour warm chocolate filling into pie shell. Cool 1 hour on wire rack, then cover and refrigerate at least 3 hours or until set.
  6. In a medium bowl, with mixer on medium speed, beat remaining 1/2 cup of cream until soft peaks form. Spread whipped cream on top of the pie, leaving 1/2-inch border all around. Sprinkle with reserved walnuts.

 10 –  Coconut Custard Pie

Coconut Custard Pie

An elegant dessert choice. (photo source)

What you need

  • 1 14-ounce can of sweetened condensed milk
  • 1 13-ounce can of coconut milk
  • 3 large egg yolks
  • 1/4 teaspoon of kosher salt
  • 9-inch basic flaky pie crust, parbaked
  • 1/4 cup of flaked or shredded coconut, toasted

How to make it

  1. Preheat oven to 325° F.
  2. Whisk together condensed milk, coconut milk, egg yolks, and salt.
  3. Pour into the piecrust and bake until the center is set but still slightly wobbly, around 50 to 60 minutes.
  4. Let it cool, then refrigerate until firm, for about 4 to 5 hours.
  5. Top with toasted coconut before serving.

 

Whether you’re looking for a way to relax on a chilly autumn afternoon, or you’re looking to impress someone with a homemade dessert, these 10 delicious and simple pie recipes are sure to do the trick.

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