Twenty-Five Perfect Pies: 25 Pies Perfect for Any Party or Special Occasion
Date: 2013-02-13T05:00:00+00:00
Keywords: Cooking
Description: Whether you are going to a church pot-luck, a work picnic or a simple family dinner, a pie is the perfect dessert to bring with you. There is something about the combination of a light, flaky crust and a warm, sweet filling that tickles the taste buds and satisfies the sweet tooth. Even if you are not into sugary sweets, there are still a number of pie recipes sure to strike your fancy. From classics like traditional apple and pumpkin pies to chocolate walnut and banana cream, there is a pie for every taste. Not only are there a variety of delicious pie recipes to choose from in this book, but
Publisher: Createspace Independent Publishing Platform

Twenty-Five Perfect Pies

25 Pies Perfect for Any Party or Special Occasion

BY

Cooking Penguin

© 2012 All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder.

This book has been produced for the Amazon Kindle and is distributed by Amazon Direct Publishing

www.168Publishing.com

Table of Contents

- Quick and Easy Pie Crusts

- Basic Pastry Crust
- Graham Cracker Crust
- Cinnamon Roll Crust
- Almond Pie Crust
- Brownie Pie Crust
- Ginger Snap Pie Crust
- Chocolate Wafer Pie Crust
- Buttermilk Pie Crust
- Gluten-Free Pie Crust
- Shortbread Pie Crust

- Delicious Pie Recipes

- Apple Pie
- Banana Cream Pie
- Chocolate Walnut Pie
- Strawberry Pie
- Summer Berry Pie
- Cranberry Apple Pie
- Pumpkin Pie
- Lemon Meringue Pie
- Blueberry Pie
- Mud Pie
- Grasshopper Pie
- Chocolate Chip Cookie Pie
- Coconut Cream Pie
- Key Lime Pie
- Ice Cream Pie

Quick and Easy Pie Crusts

A delicious pie starts with the perfect pie crust. It doesn't matter how delicious your pie filling is - if the crust is soggy or tasteless, the whole pie could be ruined. Many people assume that making pie crust is difficult so they prefer to purchase frozen pie crusts from the store. This is a great option if you need to whip something up quickly or if you need to make a lot of pies and don't have the time to devote to making a large batch of pie dough. If you are willing to take a few extra minutes, however, using homemade pie crust is the key to a delicious pie.

When it comes to pie crusts there are many variations to choose from. You can stick with the classically simple pastry crust or go with something a little more fun and flavorful like cinnamon roll crust. The great thing about making your own pie crusts is that you can add or omit flavors as you please, catering each crust to the particular recipe you are using. You can even mix and match pie crusts and fillings from different recipes to create your own unique combinations!

In this book of recipes for perfect pies you will find some recipes that call for a basic pastry crust and others that call for a specialty crust. You can always feel free to substitute a different crust - that is why all the recipes for pie crusts come first. Before you begin any pie recipe, select a pie crust recipe to go with it. Don't be afraid to be creative! A combination that might sound strange on paper could actually turn out to be quite delicious.

Basic Pastry Crust

A traditional pastry crust is perfect for classic pie recipes like pumpkin pie, apple pie and more. This recipe is not only delicious but also quite easy to make. With just a few ingredients you can create a perfect, homemade pie crust to use in all of your family recipes.

Ingredients:

- 1 ½ cup all-purpose flour
- ½ cup shortening
- ½ tsp salt
- 4 - 5 tbsp ice water

Instructions:

1. Preheat the oven to 450°F.

2. Combine the flour and salt in a medium bowl.

3. Cut in the shortening using a pastry blender or fork. Continue mixing until the shortening forms pea-sized bits coated in flour.

4. Sprinkle 4 tablespoons of ice water into the flour mixture and mix with a fork until a dough begins to form. Add another tablespoon of water if necessary but don't let the dough get moist.

5. Shape the dough into a ball using your hands and roll it out into a circle on a floured surface. The circle of dough should be about two inches larger than your pie pan.

6. Gently lift the circle of dough and fold it in half. Place the pie dough in the pan so the fold is aligned with the center of the pan. Unfold the circle of dough.

7. Pat the dough down into the pie pan and trim the edges. Fold the excess dough under itself around the rim to form a crust.

8. Prick the bottom and sides of the pie crust with a fork.

9. Bake the pie crust at 450°F for 12 to 15 minutes or until the crust begins to brown.

10. Double this recipe if making a pie with a layer of crust on top of the filling.

Graham Cracker Crust

Though most commonly used in cheesecakes, a simple graham cracker crust is a great alternative to a traditional pastry crust in almost any pie recipe. The sweet, buttery flavor of this pie crust will complement all of your favorite pie fillings and you can even customize it by adding a little bit of spice to go with whatever pie filling you plan to use. After trying this recipe once you will find yourself keeping a constant supply of graham crackers in your pantry just so you can make this pie crust!

Ingredients:

- 1 ½ cups graham crackers, crushed
- ¼ cup sugar
- 1/3 cup butter, melted
- Spices (optional)

Instructions:

1. Preheat the oven to 375°F.

2. Combine the crushed graham crackers and sugar in a small bowl. One package of graham crackers yields about one cup of crumbs.

3. Add a ¼ teaspoon of ground cinnamon or other spices, if desired, to season the crust. Pour in the melted butter and blend the mixture well to combine.

4. Press the graham cracker mixture into an ungreased pie plate, spreading it evenly along the bottom and up the sides of the plate.

5. Bake at 375° for 8 to 10 minutes or until crust begins to brown slightly.

Cinnamon Roll Crust

This cinnamon roll pie crust is the perfect recipe for you if you have an insatiable sweet tooth. The delicious combination of sugar and cinnamon in this light, flaky pie crust goes well with many pie filling recipes. If you are looking for a simple way to add a little extra flair to your favorite pie recipe, try swapping out the traditional pastry crust for a crust made out of cinnamon rolls!

Ingredients:

- 1 roll refrigerated cinnamon rolls

Instructions:

1. Remove the cinnamon rolls from the package and divide them into thin slices using a sharp knife.Arrange the slices of cinnamon roll in the bottom of an ungreased pie plate.

2. Press the edges of the cinnamon rolls together so there are no gaps between them.

3. Bake the crust according to the directions on the package of cinnamon rolls.

4. If you are using a pie filling recipe that requires baking, do not bake the crust beforehand because the cinnamon rolls will overcook.

Almond Pie Crust

If you are following a gluten-free diet, or if you are simply looking for a healthier alternative to the traditional pastry pie crust, consider making an almond pie crust. By swapping out the all-purpose flour for almond meal or almond flour, while also making a few other adjustments to the recipe, you can create a delicious gluten-free pie crust. Try out this recipe with some of your favorite fall pie recipes such as pecan pie and pumpkin pie!

Ingredients:

- 1 ½ cups almond meal or almond flour
- 3 tbsp melted butter or margarine
- 3 tbsp sugar

Instructions:

1. Preheat the oven to 350°F.

2. Combine the almond meal or almond flour with the sugar in a medium bowl. Set aside.

3. Melt the butter or margarine in the microwave and add it to the almond mixture, stirring until the ingredients are well combined.

4. Pat the mixture into the pie crust, spreading it evenly with the flats of your fingers.

5. Bake the crust at 350°F for 10 minutes or until the crust begins to brown. You may need to check the crust after 8 minutes or so then continue to bake it at 2-minute intervals until done.

Brownie Pie Crust

This pie crust breaks all the molds of traditional pie crusts. Not only is it full of delicious chocolate flavor, but it also retains a little brownie-like texture which is different from your regular pastry crust. Try using this recipe with fruit and ice cream pies or use it to add your own special touch to a favorite family pie recipe. You can bake a new batch of brownies just to make this pie crust or you can use the leftover brownies from a family picnic or potluck dinner.

Ingredients:

- ½ batch brownies, baked and cooled

- 3 tbsp butter, melted

Instructions:

1. Cut the brownies into small squares and place them in a large bowl.

2. Crush the brownies into crumbs using your hands or pulse them in a food processor.

3. Pour the melted butter over the brownie crumbs and mix with your hands until a sticky dough forms.

4. Press the dough into a pie plate and spread it with your hands along the bottom and sides of the pie plate.

5. Refrigerate the brownie crust until firm.

6. If you want your brownie crust to be crunchy, bake it at 350° for 3 to 5 minutes then allow it to cool before adding your filling.

Ginger Snap Pie Crust

This pie crust recipe is very similar to a graham cracker crust but the gingersnap cookies give it a unique flavor. Ginger snap pie crust goes well with chocolate and fruit-flavored pie recipes but it can be used with almost any recipe you want. Though the recipe calls for boxed gingersnap cookies you could challenge yourself by first making your own gingersnaps to use in the pie crust.

Ingredients:

- 1 8-ounce box gingersnap cookies (about 30 cookies)

- ½ stick butter, melted

Instructions:

1. Break the gingersnap cookies into pieces then pulse them in a food processor until they form small crumbs. Pour the crumbs into a medium bowl.

2. Stir the melted butter into the cookie crumbs then press the crust mixture into an ungreased pie plate, spreading the crumbs with your hands.

3. Refrigerate the crust until set then fill with your favorite refrigerator pie filling.

Chocolate Wafer Pie Crust

You can create a pie crust out of almost any kind of crunchy cookie but chocolate wafers give the pie crust a delicious crunch and a hint of chocolate flavor. If you do not have chocolate wafers you can simply add a tablespoon of chocolate syrup to the melted butter before combining it with crumbs made from vanilla wafers. This recipe goes well with almost any refrigerator pie recipe but it may become overdone if you use a pie filling that requires baking.

Ingredients:

- 1 box chocolate wafer cookies

- 6 tbsp butter, melted

Instructions:

1. Place the chocolate wafer cookies in a food processor in small batches and pulse until them into crumbs.

2. Transfer the wafer crumbs into a medium bowl and pour in the melted butter.

3. Stir together the cookie crumbs and melted butter until they are well mixed then spread the mixture in the bottom of an ungreased pie plate. Spread the crust evenly along the bottom and edges of the plate.

4. Refrigerate until firm and fill with your favorite refrigerator pie filling.

Buttermilk Pie Crust

This buttermilk pie crust is an alternative to the traditional pastry crust. Additional ingredients like buttermilk and butter give this pie crust a delicious buttery flavor. To make this recipe extra special when using a baked pie filling, try brushing the crust with melted butter and sprinkling on a little sugar just before baking. You can also dress up the top layer of pie crust by cutting out slits or shapes - try mini leaf shapes for fall recipes or heart-shaped cutouts for birthdays and special occasions!

Ingredients:

- 2 cups all-purpose flour
- 2/3 cup vegetable shortening
- 3 tbsp butter, cold
- 1 tsp salt
- 1/3 cup buttermilk
- 2 tsp canola oil

Instructions:

1. Preheat the oven to 425°F.

2. Combine the flour and salt in a medium bowl. Cut in the shortening and butter using a fork or pastry blender until the butter and shortening forms small pea-sized chunks.

3. Stir in the buttermilk and canola oil, using the fork to mix the dough until it is thoroughly moistened and begins to stick together.

4. Gather the dough in your hands and compact it into a ball.

5. Divide the dough in half and roll each half between two sheets of parchment paper to the desired size for your pie crust.

6. Lay one of the rolled out pieces of crust into your pie plate and pat it down. Trim away the excess and double over the crust around the edges. Prick the bottom and sides of the crust with a fork.

7. Bake at 475°F for 8 to 10 minutes or until lightly browned.

8. If you are using a refrigerator pie filling, bake the crust first. When using a pie filling that requires baking, or one that calls for a top layer of crust, fill the unbaked pie crust and bake according to the directions included with the filling.

Gluten-Free Pie Crust

Even if you do not have a gluten allergy or sensitive yourself, there may be times when it is necessary for you to have a gluten-free pie crust recipe on hand. Gluten-free pie crusts can be made using a variety of different flours but this easy recipe simply calls for a gluten-free flour blend that you can find at organic or specialty grocery stores. Try swapping this pie crust for the traditional pie crust in your favorite recipes and see if anyone even realizes it is gluten-free!

Ingredients:

- 1 ¼ cups gluten-free all-purpose flour blend

- ½ cup unsalted butter, cold
- 2 to 4 tbsp ice water
- 1 tsp kosher salt
- 2 tbsp sugar

Instructions:

1. Preheat the oven to 350°F.

2. Cut the butter into ½ inch cubes and place in the freezer for 15 minutes or until cold.

3. Combine the flour, sugar and salt in a food processor and pulse to combine.

4. Add the cubes of butter and pulse until a coarse, crumbly mixture forms.

5. With the food processor running, add the ice water 1 tablespoon at a time until the dough just begins to cling together.

6. Turn the dough out onto a floured surface and shape into a disc. Wrap the dough in plastic and refrigerate for at least 1 hour and up to 3 days.

7. Remove the dough from the refrigerator and let sit for 5 minutes before rolling it out between two sheets of wax paper.

8. Lay the rolled-out crust into your pie plate and pat it down.

9. Trim away the excess and double over the crust around the edges. Prick the bottom and sides of the crust with a fork.

10. Bake at 350°F for 20 minutes or until the crust is golden brown.

Shortbread Pie Crust

A shortbread pie crust is the perfect complement to any fruit filling because it has just the right amount of crunch and sweetness to complement the tartness of the berries. This recipe works great for fruit-based refrigerator pie fillings but it can also be adapted for use with other recipes such as pumpkin pie. If you plan to pre-bake the crust then use it with a pie filling recipe that requires baking, be sure to cover the edges of the crust with foil to prevent them from burning in the oven.

Ingredients:

- 2 cups all-purpose flour
- 1 ½ cups butter, softened
- 1/3 cup light brown sugar
- 1/3 cup powdered sugar

Instructions:

1. Preheat oven to 325°F.

2. Combine the flour and sugars in a medium bowl. Mix in the butter using a rubber spatula or your hands, stirring until well combined.

3. Knead the dough until it begins to hold together.

4. Press the dough into two 9-inch pie plates. Chill the crusts for at least 2 hours in the refrigerator before baking.

5. Bake at 325°F for 12 to 15 minutes or until lightly browned.

Delicious Pie Recipes

The following pie recipes are easy to make and sure to please. From classic apple pie and pumpkin pie to sweet summer berry and banana cream, there is a pie for every taste in this collection of recipes. Each recipe offers a suggestion for the type of pie crust to use but feel free to swap out the suggested pie crust for one of the other recipes included at the beginning of this book. Be creative in mixing and matching different flavors to see what you like best. You may not know how much you like something until you give it a try!

Apple Pie

There is something about a warm slice of fresh apple pie that warms the heart like nothing else can. The flavors of tart apples, sweet sugar and cinnamon combine perfectly in this recipe to create a delightful pie that is sure to please. Try out this recipe at your next office picnic or make it as a special treat for your friends and family. You can never go wrong with apple pie!

Ingredients:

- 1 stick unsalted butter
- 3 tbsp all-purpose flour
- ¼ cup water
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg

- 8 granny smith apples - peeled, cored and sliced

- 2 uncooked pastry pie crusts

Instructions:

1. Preheat oven to 425°F.

2. Melt the butter in a small saucepan over medium heat. Stir in the flour until it forms a paste.

3. Stir in the water, granulated sugar and brown sugar and bring the mixture to a boil. Add the cinnamon and nutmeg then reduce the heat and let the sugar mixture simmer.

4. Prepare the pie crust and place one layer in the pie pan, pressing it down into the sides. Fill the pan with the sliced apples, mounding them in the center.

5. Pour the sugar mixture over the apples then place the top layer of crust on top. Pinch the edges of the two crusts together and flute the edges, if desired.

6. Bake at 425°F for 15 minutes then reduce the temperature to 350°F and bak for another 35 to 45 minutes or until the apples are soft. You may want to cover the edges of the pie crust with foil after baking it for 15 minutes at 425°F to prevent them from burning.

Banana Cream Pie

Though not quite as popular as apple pie, banana cream pie is another classic pie recipe. The combination of sweet pudding with fresh banana slices, topped with whipped cream makes this pie the perfect treat for a summer evening. Feel free to experiment with this recipe, trying it with a chocolate wafer crust or even a shortbread crust. If you like chocolate covered bananas, try using a chocolate-flavored whipped cream in combination with a brownie crust!

Ingredients:

- 1/3 cup all-purpose flour
- ¾ cup granulated sugar
- 2 cups milk
- 3 egg yolks, lightly beaten
- 2 tbsp butter
- ¼ tsp salt
- 1 ¼ tsp vanilla extract
- 4 bananas, sliced
- 1 pastry pie crust, baked

Instructions:

1. Preheat the oven to 350°F.

2. Combine the sugar, flour and salt in a small saucepan. Stir in the milk then cook over medium heat until the mixture is hot and bubbly. Cook for 2 minutes more then remove from heat.

3. Beat the egg yolks in a small bowl then stir in a small portion of the hot milk mixture.

4. Add the remainder of the yolks into the milk mixture and cook for 2 more minutes, stirring frequently.

5. Remove the milk and egg mixture from the heat and stir in the butter and vanilla extract. Stir until the ingredients are well combined to a smooth consistency.

6. Add the sliced bananas to the baked pastry shell and pour the pudding mixture over top.

7. Bake at 350°F for 12 to 15 minutes or until set.

8. Chill the pie for at least an hour and top with whipped cream before serving.

Chocolate Walnut Pie

The smooth, rich flavor of chocolate blends perfectly with the crunch of walnuts in this delicious pie recipe. Though the recipe calls for a traditional pastry crust, feel free to experiment a bit on your own, trying it out with a shortbread or buttermilk crust. Use your creativity to garnish this pie - try topping it with fresh whipped cream and chocolate shavings or, if you prefer something simple, just sprinkle a little powdered sugar and chopped walnuts over top the pie just before serving.

Ingredients:

- 2/3 cup granulated sugar
- 2 (1 oz) squares semisweet baking chocolate
- 3 eggs
- ½ tsp salt
- 1/3 cup butter
- 1 cup corn syrup
- 1 cup walnuts, chopped
- 1 pastry pie crust, unbaked

Instructions:

1. Preheat the oven to 375°F.

2. Combine the butter and semisweet chocolate in a double boiler over medium heat. Heat until the chocolate is melted, stirring frequently until smooth and combined.

3. Add the eggs, sugar, salt and corn syrup to the mixture and stir until well combined.

4. Fold in the walnuts and pour the pie filling into the prepared pastry crust.

5. Bake at 375°F for 40 to 50 minutes or until the pie is just set in the center. Let the pie set for 30 minutes before serving or chill in the refrigerator.

6. Top with fresh whipped cream or powdered sugar and additional chopped walnuts.

Strawberry Pie

This simple, refreshing recipe is the perfect pie for a summer picnic. The tart taste of ripe strawberries combined with a fresh whipped cream topping is sure to satisfy your sweet tooth. This recipe goes well with a number of different pie crusts, including the traditional pastry crust. If you want to your strawberry pie to be extra special, try pairing it with a buttermilk or shortbread pie crust!

Ingredients:

- 8 cups strawberries, sliced
- 2/3 cup granulated sugar
- ½ cup water
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 pie crust, baked

Instructions:

1. Combine 2 cups strawberries with the ½ cup water in a small saucepan over medium heat. Bring the strawberry mixture to a boil and cook for 5 minutes, stirring occasionally.

2. Strain the strawberry mixture and reserve 1 cup of the liquid. Discard the rest.

3. Combine the sugar and cornstarch in a frying pan. Whisk in the strawberry liquid and bring the mixture to a boil. Cook for 1 minute, stirring frequently.

4. Reduce the heat and simmer the mixture for 2 minutes. Remove from heat and stir in the lemon juice.

5. Pour half of the remaining strawberries into the prepared crust then pour about 1/3 of the strawberry sauce over top. Spoon the rest of the strawberries into the crust and top with the remaining strawberry sauce.

6. Chill the pie for at least 3 hours before serving. Top with whipped cream.

Summer Berry Pie

Summer is the perfect time for fresh berries and what better way to enjoy them than in a summer berry pie? The combination of sweet strawberries, tart raspberries and juice blueberries in this recipe makes for a delicious and indulgent treat. Try this recipe using a crunchy almond crust or a flaky pastry crust. If you are a chocolate lover, you might even try pairing it with a brownie or chocolate wafer crust. Get creative in topping your pie - use a little fresh whipped cream and extra berries for garnish or leave it plain and let the freshness of the berries speak for itself.

Instructions:

- 1 cup fresh strawberries, sliced
- 2 cups fresh raspberries
- 1 ½ cups fresh blueberries
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 1 pie crust, unbaked

Ingredients:

1. Combine the sugar and cornstarch in a medium bowl.

2. Add the berries and toss them in the flour mixture until they are evenly coated. Let the fruit mixture sit for 10 to 15 minutes.

3. Pour the berry mixture into the prepared pie crust.

4. Cover the edges of the pie crust with foil and bake at 375°F for 25 minutes. Remove the foil then bake for an additional 20 to 3o minutes or until the crust is golden brown and the berry filling is hot and bubbling.

5. Cool the pie on a wire rack before serving.

Cranberry Apple Pie

If you love apple pie but are looking for something a little bit different, try this recipe for cranberry apple pie. This recipe has everything you love about traditional apple pie - a flaky pastry crust, warm cinnamon and the tart taste of apple - complemented by fresh cranberries. This pie is the perfect dessert for a fall get-together with friends and family or for a holiday dessert. Don't be afraid to get creative and try out this recipe with a different pie crust - a buttermilk crust brushed with butter and sprinkled sugar would surely wow everyone who tries it!

Ingredients:

- 2 cups granulated sugar
- 4 cups granny smith apples, peeled
- 2 cups fresh cranberries
- ¼ cup orange juice
- ¼ cup cornstarch
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp fresh lemon juice
- 2 tbsp butter, chopped
- 2 pastry pie crusts, unbaked

Instructions:

1. Preheat the oven to 425°F.

2. Combine the sugar, cornstarch, orange juice, cinnamon, nutmeg and lemon juice in a large bowl.

3. Add the apples and cranberries, tossing to coat them.

4. Lay one of the pastry pie crusts in the pan and pat it down. Pour the fruit filling into the crust and sprinkled the chopped butter on top.

5. Place the top layer of pie crust over the filling and pinch the edges of the crusts together. Flute the edges, if desired.

6. Bake at 425°F for 10 minutes. Reduce the temperature to 350°F and bake for 45 to 50 minutes or until the crust is golden brown and the fruit filling is hot and bubbly.

7. Serve hot or allow the pie to cool on a wire rack.

Pumpkin Pie

Nothing says fall like a delicious pumpkin pie. This recipe is the perfect combination of smooth, creamy pumpkin filling and flaky pastry crust. Topped with a little fresh whipped cream or a scoop of vanilla ice cream, this pumpkin pie is nothing short of heavenly. If you love traditional pumpkin pie but are looking for a way to spice things up, try pairing this recipe with a buttermilk crust or even a shortbread crust.

Ingredients:

- 1 (15 oz) can pumpkin
- 1 (14 oz) can sweetened condensed milk
- 2 eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 pastry pie crust, unbaked.

Instructions:

1. Preheat oven to 425°F.

2. Whisk together the pumpkin and sweetened condensed milk in a medium bowl. Add the rest of the ingredients and stir until smooth and combined.

3. Pour the filling into the prepared pastry crust and bake at 425°F for 15 minutes.

4. Reduce the oven temperature to 350° and cover the edges of the crust with foil. Bake for 35 to 40 minutes or until a knife inserted into the center of the pie comes out clean.

5. Cool on a wire rack before serving or chill in the refrigerator overnight.

Lemon Meringue Pie

Though it may look fancy, lemon meringue pie is actually a fairly simple recipe. If you aren't a fan of chocolate or are simply looking for a light, refreshing dessert recipe, try this lemon meringue pie! Topped with peaks of meringue and browned to perfection, this pie is sure to wow your family and friends. Once you get the hang of the recipe you might even try it out with a different pie crust to see how it complements the tart, lemon flavor of the filling.

Ingredients:

- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- 1 ½ cups water
- ¼ tsp salt
- Juice and zest from 2 lemons
- 2 tbsp butter
- 4 egg yolks, beaten
- 1 pie crust, baked
- 4 egg whites
- 6 tbsp sugar

Instructions:

1. Preheat oven to 350°F.

2. Whisk together the sugar, flour, corn starch and salt in a medium saucepan.

3. Stir in the water, lemon juice and lemon zest. Bring the mixture to a boil over medium-high heat, stirring frequently.

4. Stir in the butter.

5. Beat the egg yolks in a small bowl and whisk in a small amount of the hot mixture. Whisk the beaten egg yolks into the sugar mixture in the saucepan and bring to a boil. Cook until thick, stirring constantly.

6. Remove the mixture from the heat and pour it into the prepared pie crust.

7. Prepare the meringue by whipping the egg whites in a large bowl until foamy. Gradually add the sugar then continue to whip until stiff peaks form. Spread the meringue on top of the pie filling, using a spoon to create peaks.

8. Bake at 350°F for 10 minutes or until the meringue turns golden brown.

Blueberry Pie

If you love the taste of fresh blueberries, this blueberry pie recipe will be perfect for you. Made with ripe, plump blueberries, this recipe is the perfect combination of sweet fruit flavor and buttery, flaky crust. If you are feeling creative, try making a lattice pattern on top of the filling with the top layer of crust. To do this, simply weave strips of pie dough on top of the filling before you bake the pie and pinch the edges together with the bottom layer. Brush the top of the pie with butter and sprinkle on some granulated sugar to give it a little sparkle!

Ingredients:

- ¾ cups granulated sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- ½ tsp ground cinnamon
- 4 cups fresh blueberries
- 2 pie crust, unbaked
- 1 tbsp butter

Instructions:

1. Preheat oven to 425°F.

2. Combine the sugar, cornstarch, salt and cinnamon. Toss the blueberries in the mixture to coat them evenly.

3. Lay one layer of pie crust in a pie plate and press it down along the sides and bottom. Pour the blueberry filling into the pie crust and sprinkle pieces of chopped butter on top.

4. Place the second layer of pastry pie crust on top of the filling and pinch together the crust at the edges.

5. Bake at 425°F for 45 to 50 minutes or until crust is golden brown and the blueberry filling is bubbly.

Mud Pie

This mud pie recipe is reminiscent of the traditional southern dessert, Mississippi Mud Pie. Instead of a soft chocolate filling, however, there is a layer of chocolate ice cream on top of a cookie crust. Feel free to customize this recipe to suit your taste and the occasion by swapping out a different flavor of ice cream. Be creative in topping this pie! Use chocolate shavings or hot fudge sauce for a traditional mud pie; try chopped nuts when using butter pecan ice cream or simply top it with a layer of fresh whipped cream and a caramel drizzle.

Ingredients:

- ½ gallon chocolate ice cream, softened

- 1 package chocolate sandwich cookies, crushed

- 1 stick butter, melted

Instructions:

1. Combine the crushed sandwich cookies and butter in a small bowl.

2. Press the mixture into a pie plate to form the crust. Freeze for 30 minutes or until firm.

3. Spread the softened chocolate ice cream in the crust, mounding it toward the center.

4. Freeze the pie for at least one hour before serving.

5. Allow the pie to sit out for 5 to 10 minutes before cutting so it softens. Garnish as desired.

Grasshopper Pie

This easy recipe is a delightful combination of chocolate and mint - perfect for a hot summer evening or an afternoon picnic. Though the recipe calls for crème de menthe liqueur, feel free to substitute a non-alcoholic mint flavoring. To garnish this pie, try sprinkling a few mint chocolate chips on top or drizzle some chocolate fudge. Use your imagination!

Ingredients:

- 2 cups marshmallow crème
- ¼ cup crème de methe liqueur
- 2 cups whipping cream
- 1 recipe brownie crust

Instructions:

1. Whip together the marshmallow crème and crème de menthe in a large bowl until smooth.

2. In a separate bowl, whip the cream until soft peaks form. Fold the cream into the marshmallow mixture.

3. Pour the marshmallow cream mixture into the brownie crust. Freeze for at least 2 hours or until filling is firm.

4. Remove from freezer 15 minutes before serving to soften.

Chocolate Chip Cookie Pie

If you have a hard time deciding between cookies and pie do not worry, you don't have to decide anymore! This recipe is the perfect combination of chocolate chip cookie flavor in the form of a pie. Baked into a flaky crust, this soft and gooey chocolate chip cookie is sure to satisfy your sweet tooth. Served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream, this dessert is one you will find yourself making every chance you get.

Ingredients:

- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup butter, melted
- 2 eggs
- 1 cup semisweet chocolate chips
- 1 cup chopped nuts (optional)
- 1 pastry pie crust, unbaked

Instructions:

1. Preheat the oven to 325°F.

2. Beat the eggs in a large mixing bowl until foamy. Stir in the flour, sugar and brown sugar then beat until well combined.

3. Stir in the melted butter.

4. Fold in the chocolate chips and chopped nuts. Pour the filling into the prepared pie crust.

5. Bake at 325°F for 50 to 60 minutes or until knife inserted in the center comes out clean. Serve warm with a scoop of vanilla ice cream.

Coconut Cream Pie

Coconut cream pie is another classic recipe that is relatively easy to make. Though it may be a simple recipe, there are plenty of ways you can dress up a coconut cream pie. Try sprinkling toasted coconut shavings on top of the whipped cream or pair the filling with a chocolate wafer crust. The options are endless - it is up to you to decide how you want to make this pie!

Ingredients:

- 1 cup flaked coconut
- ½ cup all-purpose flour
- ¾ cup granulated suga
- 3 cups half-and-half
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 pastry pie crust, baked
- 1 cup whipped topping

Instructions:

1. Preheat the oven to 350°F.

2. Spread the shaved coconut on an ungreased baking sheet and bake at 350°F for 5 minutes or until golden brown.

3. Combine the half-and-half, eggs, sugar, flour and salt in a medium saucepan over medium-low heat. Bring the mixture to a boil, stirring frequently.

4. Remove the mixture from heat and stir in the vanilla extract. Fold in ¾ cup of the toasted coconut.

5. Pour the filling into the prepared pie shell and chill for 3 to 4 hours or until firm.

6. Top with whipped topping and remaining toasted coconut.

Key Lime Pie

If you are looking for a pie recipe that is out of the ordinary, try this recipe for key lime pie. Made with key lime juice, egg yolks and sweetened condensed milk, there is nothing difficult about this recipe. Despite its simplicity, however, this key lime pie is bursting with flavor. Be creative in topping this pie - try using the meringue recipe from the lemon meringue pie or top it will dollops of fresh whipped cream. Whatever you decide to use, this pie will surely be a hit.

Ingredients:

- 1 (14 oz) can sweetened condensed milk
- 5 egg yolks, beaten
- ½ cup key lime juice
- 1 graham cracker pie crust, unbaked

Instructions:

1. Preheat the oven to 375°F.

2. Combine the egg yolks, sweetened condensed milk and lime juice in a small bowl, stirring until well combined.

3. Pour the filling into the prepared graham cracker crust.

4. Bake at 375°F for 15 minutes or until crust is golden brown.

5. Cool on a wire cooking rack before topping.

6. Chill in the refrigerator if you want to serve the pie cold.

7. Top with whipped cream and garnish with thinly sliced lime.

Ice Cream Pie

Not only is this recipe incredibly simple, but it is quite versatile as well! Ice cream pie can be made with virtually any crust and any kind of ice cream you want. Don't be afraid to experiment with different flavors! Try a shortbread crust with a fruit-flavored ice cream or a brownie crust with a good French vanilla. Be creative with your toppings as well - try some hot chocolate fudge, caramel drizzle or fresh whipped cream. And don't forget the cherry on top!

Ingredients:

- ½ gallon ice cream, softened

- 1 pie crust, baked

Instructions:

1. Spread the softened ice cream in the prepared pie crust, mounding it toward the center.

2. Freeze for at least 2 hours or until the ice cream is firm.

3. Let the pie sit out for 10 or 15 minutes until it softens enough to cut.

4. Serve cold with your choice of toppings.

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Table of Contents

- Quick and Easy Pie Crusts
- Basic Pastry Crust
- Graham Cracker Crust
- Cinnamon Roll Crust
- Almond Pie Crust
- Brownie Pie Crust
- Ginger Snap Pie Crust
- Chocolate Wafer Pie Crust
- Buttermilk Pie Crust
- Gluten-Free Pie Crust
- Shortbread Pie Crust
- Delicious Pie Recipes
- Apple Pie
- Banana Cream Pie
- Chocolate Walnut Pie
- Strawberry Pie
- Summer Berry Pie
- Cranberry Apple Pie
- Pumpkin Pie
- Lemon Meringue Pie
- Blueberry Pie
- Mud Pie
- Grasshopper Pie
- Chocolate Chip Cookie Pie
- Coconut Cream Pie
- Key Lime Pie
- Ice Cream Pie