No matter the occasion, pie is always appropriate, and you’ll be getting loads of recipe requests with one of these amazing pie recipes filled with flavor. There’s a pie out there to please all taste buds, from easy no-bake icebox pies to fruit crumble pies to spice-filled pumpkin pies.
Nothing says it’s time to celebrate like a rich chocolate pie or a creamy peanut butter pie. And when the holidays arrive, the best way to show thanks is by slicing up a flavorful pecan pie or a classic apple pie to share. These easy pie recipes are perfect for Thanksgiving desserts, to give as holiday gifts and to enjoy throughout the year whenever the mood strikes.
Our Best Pie Recipes
Sheila’s Apple Pie
There’s nothing like America’s favorite, and this recipe gives you the classic to keep forever. Lemon juice heightens the flavor of the apples.
Peach Pie
If your peaches are starting to brown, slice them up for the filling of this flaky summer pie.
Rhubarb Strawberry Crumble Pie
This fruit crumble pie is pretty classic, but you can replace the strawberries with blackberries, apples, peaches, or nectarines; the tart rhubarb goes well with all of those sweet fruits.
No-Bake Peach Mango Pie
This shortcut pie uses Del Monte Fruit & Veggie Fusions cups instead of fresh fruit. Other flavors of Fruit & Veggie Fusions (Apple-Pear-Watermelon or Cherry Fruit Trio) will work in this pie, from Jocelyn Ruggiero, a food writer and blogger at Foodie Fatale.
Black Bottom Banana Cream Pie
This Black Bottom Banana Cream Pie has bittersweet chocolate in the bottom custard layer to contrast with the banana flavor. The graham cracker crust provides a perfectly sweet crunchy base, and the vanilla cream on the top layer is what makes banana cream pie what it is.
Suzanne Loving’s Coconut Custard Pie
Chef Suzanne Loving’s Coconut Custard Pie is a favorite at the Loving Pie Company in Nashville. It’s a delicious homage to her past. “I grew up in a family of coconut lovers and my love for coconut was cultivated by both my grandmothers,” says Loving. One made “an absolutely stunning” coconut cake, while the other was famous for her coconut meringue pie. Loving’s creation combines elements of both.
Double Two-Apple Pie
This recipe is from Flour Bakery + Cafe in Boston and Cambridge, Massachusetts. Macerating the apples before baking them softens them enough that you can really pile apples into the crust. This technique means you get a pie with apples all the way up to the baked top crust, instead of a lofty crust with a huge air pocket between it and the fruit.
The World’s Easiest Key Lime Pie
This Key lime pie is so simple to make, it’s ridiculous. It’s the perfect summer dessert—it has just a few ingredients, and is so rich and creamy and perfectly sweet and tart at the same time.
Apple-Cranberry Crumb Pie
Unlike fresh cranberries, which can be tart, dried cranberries provide an extra layer of sweetness to the classic apple pie. Try it with a double crust as an alternative.
Chocolate Hazelnut Pie
Farmers in the Northwest found that the hearty hazelnut mixed well with other ingredients, like chocolate or maple. Chocolate Hazelnut Pie is one delicious outcome of that discovery.
Kathleen’s Key Lime Pie
This recipe took first place in the Key Lime Pie category of PARADE’s All-American Pie-Off. Here’s what Janet K. Keeler, Pie-Off judge and food editor of Florida’s St. Petersburg Times, had to say about the winning pie: “In Florida, we take our key lime pie seriously, after all, it is the state pie. . . Kathleen’s Key Lime Pie made our mouths sit up and take notice.”
Make Nancie McDermott’s Fresh Fig Pie and Start Enjoying Fall!
Celebrate the arrival of fall with Nancie McDermott’s Fresh Fig Pie. Nancie says, “Fresh figs and a pie crust are about all you need for this satisfying pie. I think combinations of fruit would be wonderful. If you come up with one, let me know. I’m thinking figs and peaches; or pears; or apples; or bananas.”
Rosy Sour Cherry Pie
If you opt to use frozen or canned sour cherries for this Sour Cherry Pie, buy those labeled for pie filling. They are available all year long.
Individual Lemon Meringue Pies
Paul Hollywood took a classic British dish and made it on a smaller scale, so you can eat Lemon Meringue Pie for tea or as a dessert. You will have more filling than you need – keep the rest in the fridge in a sealed jar.
Fudge Pie
This decadent Fudge Pie is best described as what would happen if brownies, a hot fudge sundae and a chocolate cream pie all got together and had a baby. If you have chocoholics coming to dinner, this is the dessert to make!
Bourbon Chocolate Pecan Pie
Go straight to the source for your Kentucky Derby party: make this pie from Churchill Downs Executive Chef David Danielson. Pecan pie is an iconic Southern dessert emblematic of a region that is blessed with a wealth of pecan trees. The combination of earthy pecans, deep chocolate, and piquant bourbon is a Southern classic.
Vivian Howard’s Pecan Chewy Pie
Vivian Howard, star of A Chef’s Life on PBS, shares this recipe, inspired by her mother, in her new cookbook, Deep Run Roots. This dessert combines the best of two worlds in a pie with a cookie-like crust. The best part? This makes enough for two pies—one to serve on Thanksgiving and another to save for later.
3 Ingredient No-Bake Hershey’s Pie
This pie is a no-bake dessert filled with chocolate delight and you need just three ingredients to make it. It’s quick, delicious, and a great way to satisfy your chocolate craving without turning on your oven.
Mile-High Peanut Butter Pie
This recipe won a finalist spot in Pillsbury’s 44th annual Bake-Off competition’s Sweet Treat category. It’s not surprising, when you consider the fluffy peanut butter cream topping paired with a peanut butter chip-studded chocolate pie.
Chocolate-Pecan-Bourbon Pie
This Chocolate-Pecan-Bourbon Pie is a signature recipe from Michele’s Pies in Norwalk, Connecticut, and was the shop’s first National Pie Championships winner. To really blow your guests away, serve this pie warm with a drizzle of Bourbon Sauce or a scoop of vanilla ice cream on top.
Miso Butterscotch Pie
This pie might look like an unassuming addition to your holiday dessert lineup, but miso in the filling lends it off-the-charts salty-sweet appeal that will have guests coming back for seconds. The recipe is from Leslie Mialma, pastry chef at Winsome in Los Angeles’ trendy Echo Park neighborhood, who has won fans with creative offerings like this.
Cherry-Kissed Chocolate Walnut Pie
This recipe took first place in the Chocolate Walnut Pie category of PARADE’s All-American Pie-Off. Sharon Thompson, Pie-Off judge and veteran food writer for the Lexington Herald-Leader, described this pie as having a “rich chocolate flavor” with “a creamy consistency” and “just enough nuts.” The cherry juice addition to the chocolate walnut filling added a unique spin on the traditional pie.
No-Bake Lemon Cream Pie
A cool, lemony dessert is the perfect finish to a hot summer day. Bonus: No oven necessary! This No-Bake Lemon Cream Pie would make a tasty 4th of July dessert, or a refreshing way to top off a summer barbeque.
Pear Pie
Sweet and delicate, the flavor of Anjou pears is marvelous in this pie. Anjous are the great cooking pears, and a hint of fresh orange juice complements the fruit.
Lemon Icebox Pie
“This old-fashioned dessert is perfect when Meyer lemons are in season, but it’s fine to use regular lemons instead. This is a pie you can make in advance and freeze until you’re ready to serve it,” says John Besh of this pie from in his My Family Table cookbook.
Kentucky Chocolate Nut Pie
Though not exactly the same as Derby-Pie®, whose name has been trademarked, this chocolate nut pie is traditionally eaten around the time of the Kentucky Derby.
Blushing Peach Pie
The most effective way to peel ripe peaches for this pie is to drop them into boiling water for 30 seconds, then into ice water. Then slip off the skins and proceed with the recipe.
Peach Blackberry Pie
This Peach Blackberry Pie is a beautiful pie for summer celebrations. Brush the bottom pie crust with an egg wash to keep the fruit from making the pie soggy as it bakes.
Olallieberry Pie
The “olallie” (a young-berry-loganberry cross) was developed at Oregon State University in 1949; not long after, it was put in a pie. This red, knobby fruit, grown on the California coast, delivers a not-too-tart, not-too-sweet flavor.
Jamie Deen’s Salted Caramel Pecan Pie
This pie is from Jamie Deen’s Good Food cookbook. “Pecans are such a big part of our lives and Southern culture in general, but this one riffs on tradition just a bit: A pretzel crust and the palate-pleasing flavor of salted caramel are sure to land this divine dessert on your short list,” he says.
Apple Pecan Pie with White Chocolate Bourbon Sauce
This recipe took first place in the Apple Pie category of PARADE’s All-American Pie-Off. Michelle Stuart, Pie-Off judge and twenty-six time National Pie Championship award winner, was taken by the pie’s sweet cookie crust, the apple-pecan cinnamon filling, and its simple, heavenly secret sauce: a White Chocolate Bourbon drizzle.
Easy Berry Pie
Showcase your favorite seasonal fruits in a pretty pie the whole family will love. This filling also makes a delicious sauce for ice cream or pound cake. Refrigerate, and use within two days.
Patricia Ballard’s Sweet Potato Pie
“As a young girl, I loved my mom’s sweet potato pie, which was handed down from my grandmother,” recalls Patricia Ballard, who lives in Los Angeles and works as a senior case manager at American Honda Motor Corp. Ballard learned to perfect her pie from her mother, who measured through taste instead of by the traditional method.
Pecan Pie
Using whole pecans halves make a big difference in this pie. It is possible to use chopped pecans, but whole pecan halves make for a beautiful presentation and are nicer to bite into.
Hoosier Sugar Cream Pie
An early mention of this sugar cream pie dates from 1816, the year Indiana gained statehood. It’s also known as “desperation pie,” since it can be baked with ingredients found on any farm.
Chocolate + Beer + Pecans = ?
The nutty sweetness of that Southern charmer, the pecan pie, is a perfect match for the malty flavors of a good dark beer. Stouts and porters work well for this beerified pie, but a nutty pecan brown ale will do just fine as well.
Grandma Siderman’s Pumpkin Pie
This recipe took first place in the Pumpkin Pie category of PARADE’s All-American Pie-Off. Debbie Macomber, Pie-Off judge and award-winning author, says, “This pie was a surprise. I didn’t have high expectations because the recipe is rather simple and ordinary with the exception of the corn meal. But the look and taste won me over.”
Pumpkin Ice Cream Pie
This creamy, crunchy, frosty pie makes a refreshing change for Thanksgiving dessert—while hitting all the right pumpkin spice notes. It’s from The Pumpkin Cookbook by Deedee Stovel. Once assembled, you can wrap the pie in aluminum foil and freeze for up to one week.
Ryan Scheide’s Cranberry Walnut Pie
Fresh cranberries may be an essential anchor on most Thanksgiving tables, but for Ryan Scheide, owner of the restaurant and catering company Great Expectations, they are a year-round favorite. “We live in cranberry country,” says Scheide of Wisconsin Rapids, Wisconsin, where he and his wife, Amy, have served customers for 13 years. “This tart is on our menu all year. It’s local and sustainable, so people always order it.”
Ginger-Peach Pie
Three pounds of summer’s freshest peaches are packed into this sweet and spicy pie. We can’t wait for you to try this ginger-peach combo.
Full of Berries Pie
The fruits’ natural flavors are so intense in season that just a pinch of cinnamon and a little lemon zest are all that’s needed to enhance them.
White Chocolate Cherry Pie
This recipe took first place in the Cherry Pie category of PARADE’s All-American Pie-Off. Here’s what Linda Odette, Pie-Off judge and features editor of Michigan’s Grand Rapids Press, had to say about the winning pie: “You could sit and savor this pie tiny bite by bite, and each one would have huge flavor, from the smoothness of filling to the chocolaty crust.”
Autumn Apple Pie
This extraordinary pie graced PARADE’s cover on November 13, 2011. America’s favorite (and Vermont’s state) pie is made from hundreds of apple varieties. The best ones for bakers are the Mutsu, Braeburn, Honey Crisp, and (perhaps tops) Northern Spy. We used Granny Smith in this version—they’re more widely available.
A Southern Classic: Sweet Potato Pie
The pecan-crunch streusel is really what sets this sweet potato pie apart, adding a decadent praline layer and a crunchy crumb topping. Serve with a generous dollop of fresh whipped cream for a truly mouthwatering treat.
An Irresistible Pie for Your Halloween Candy Overstock
This No-Bake Peanut Butter Cup Cream Pie goes from prep to plate in 30 minutes. The epic pie starts with a cookie and peanut butter cup pie crust. The peanut butter filling is sweet, light and fluffy with bits of peanuts throughout, topped with homemade whipped cream and a generous amount of peanut butter cups, peanuts and chocolate.
Apple Pecan Skillet Cake with Dulce de Leche Glaze
This may look like apple pie, but it resembles the flavor and texture of a pineapple upside-down cake. Flaky pie crust is topped with slices of brown-sugar-glazed apples and a moist pecan-and-Kahlúa-flavored buttery cake. Then it’s baked in a cast-iron skillet and drizzled with a rich dulce de leche apple glaze.
Harvest Sweet Potato Pie
Turn leftover sweet potatoes from Thanksgiving into this sweet potato dessert. The nonfat yogurt adds just the right tang to what is usually a sweet and dense filling.
Summer Plum Pie
The bite of gingersnaps in the crust and the sweetness of ripe plums are just right together in this Summer Plum Pie. If you prefer a milder tasting crust, vanilla wafers can be substituted for the gingersnaps. Be sure to use red plums.
New England Pecan Pie
This recipe took first place in the Pecan Pie category of PARADE’s All-American Pie-Off. Rosemary Black, Pie-Off judge and contributing editor to PARADE, says, “There was a nice, hearty chewiness to this pie thanks to the oatmeal and coconut, and the maple syrup gave it an extra mellow finish. The balance of buttery sweet custard to nuts was perfect.”
Sweet Potato Pie with Gingersnap Crust
This recipe took first place in the Sweet Potato Pie category of PARADE’s All-American Pie-Off. Kathleen Purvis, Pie-Off judge and veteran food editor of the Charlotte Observer, says, “Combining the gingersnap crust with the sweet potato filling was a natural twist without being overwhelming.”
Chocolate Truffle Tart
This tart has a creamy, almost pudding-like center. We used bittersweet chocolate so the ganache filling wouldn’t be too sweet. Choosing a quality brand results in more well-rounded flavor and even silkier texture. We’re quite certain there’s a greater than 1 in 2 million chance that you’ll love the results.
September 11, 2020 at 08:35PM
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85 Best Pie Recipes: Easy Ideas for Pies - Parade
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