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Yummy Pie Recipes

Updated on November 28, 2015
5 out of 5 stars from 2 ratings of Yummy Pie Recipes

Pies On The Go!

A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry, but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and the filling covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Flaky pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.

Pies like any other food has regional variations. Every region has each own popular fillings that makes them different from the pies popular from other regions.

Meat pies with fillings such as steak, cheese, steak and kidney, minced beef, or chicken and mushroom are popular in the United Kingdom, Australia and New Zealand as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops.

Pot pies with a flaky crust and bottom are also a popular American dish, typically with a filling of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots and peas). Frozen pot pies are often sold in individual serving size.

Fruit pies may be served with a scoop of ice cream, a style known in North America as pie à la mode. Many sweet pies are served this way. Apple pie is a traditional choice, though any pie with sweet fillings may be served à la mode. This combination, and possibly the name as well, is thought to have been popularized in the mid-1890s in the United States.


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Classic Pecan Pie

You’ll love it when the sweet fragrance of butter and caramel wafts through the kitchen, but you’ll love it even more after a bite of the crisp, buttery crust and the lusciously warm, nutty filling.

Serves 8

Ingredients:

For the dough

1 1/4 cups all-purpose flour, plus more for dusting

2 teaspoons sugar

1/4 teaspoon salt

1/2 cup cold butter, cubed

1 large egg, lightly beaten

For the filling

1/4 cup plus 1 tablespoon butter

1 cup packed light brown sugar

3/4 cup light corn syrup

1/2 teaspoon salt

1 3/4 cups chopped toasted pecans plus 9 pieces whole toasted pecans for topping

2 tablespoons bourbon or dark rum

1 teaspoon vanilla extract

3 large eggs, lightly beaten


Procedure:

Part 1: Prep Time 5 minutes (plus 1 to 24 hours chilling time)

1 Make the dough: Combine flour, sugar, and salt in a food processor fitted with the metal blade attachment and pulse for a few seconds.

2 Add the cold butter and pulse to combine until mixture resembles coarse crumbs with pea-sized bits of butter, about 10 pulses. Add egg and pulse 1 to 2 times, just until the dough holds together. Add up to 1 tablespoon cold water if the dough is very dry and crumbly.

3 Transfer the dough to a clean work surface and form it into a disk. Wrap with plastic wrap and refrigerate for at least 1 hour or overnight.

Part 2: Prep Time 15 minutes (plus 30 minutes chilling time)

Cooking and Baking Time 1 hour 10 minutes

1 Remove dough from the refrigerator and thaw for 5 to 10 minutes. On a lightly floured surface, roll dough with a rolling pin into a 12-inch circle, about 1/8-inch-thick. Transfer dough to a 9-inch pie pan and trim edges, leaving a 1-inch overhang. Tuck the overhang and crimp edges as desired. Freeze pie shell for 30 minutes.

2 Preheat oven to 400ºF. Put a piece of foil over the pie shell and fill with pie weights (or uncooked rice or dried beans). Place it on a baking sheet and bake on the center rack until dough is set, about 20 minutes. Remove from the oven and take out foil and weights. Reduce oven temperature to 350ºF and continue baking pie crust.

3 While the crust is baking, make the filling. Combine butter, brown sugar, corn syrup, and salt in a medium saucepan. Bring to a boil and cook for 1 minute, stirring constantly.

4 Remove from heat and add chopped nuts, bourbon, and vanilla. Let the mixture cool slightly, about 5 minutes. Whisk the beaten eggs into the mixture until smooth. Pour filling into the hot crust (crust must be hot or warm when the filling is added). Decorate with whole pecans.

5 Bake on the lower rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. Cool on a rack. Serve slightly warm or at room temperature.

Baking tip To prevent the crust edges from becoming too dark, cover them with aluminium foil halfway through baking.

Peach Cream Pie

So yummy! Substitute idea: Top with canned pie filling for a cheesecake-like dessert. Not a peach fan? Try other canned fruits.

Serves 6 Prep Time 10 minutes (plus 2 hours refrigeration)

Ingredients:

2 tablespoons butter, melted

1 small pack graham crackers, crushed or 1 1/2 cups crushed graham crackers

1 can peaches in heavy syrup, sliced

1 cup all-purpose cream

2 tablespoons sugar

1 teaspoon unflavored gelatin, dissolved in 2 teaspoons water


Procedure:

1 Melt the butter and mix with crushed graham crackers. Press onto the bottom of a pie plate and cool. Set aside.

2 Purée half of the peaches in a blender. In another bowl, whip the cream together with sugar, dissolved gelatin, and blended peaches until stiff .

3 Pour the mixture onto the formed pie crust; keep in the fridge until cool and set. Top with more sliced peaches before serving.

Banana Coconut Cream Pie

Serve this during a Sunday barbecue with the family or during tea time with your friends. I’m sure they’ll wish they got a bigger slice!

Makes 1 (9-inch) pie

Prep Time 20 minutes

Cooking Time 10 to 15 minutes

Baking Time 20 to 25 minutes (for the crust)

Ingredients:

For the coconut pastry cream

3/4 cup canned coconut cream

1/2 cup milk

2 egg yolks

1/3 cup sugar

3 tablespoons cornstarch

1/2 tablespoon vanilla extract

2 tablespoons butter

For the flaky pie pastry

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/3 cup plus 2 tablespoons butter, cold, cubed

2 tablespoons shortening

2 tablespoons to 1/4 cup ice water

2 to 3 bananas, sliced

1 cup heavy cream

1/4 cup confectioners’ sugar

toasted coconut flakes for topping


Procedure:

1 Make the coconut pastry cream: In a saucepan, bring coconut cream and milk to a boil.

2 In a separate bowl, whisk together yolks, sugar, cornstarch, and vanilla extract.

3 Pour half of the boiling milk over the yolk mixture. Whisk well then return the mixture to saucepan.

4 Continuously whisk the mixture until thickened then add butter.

5 Transfer mixture to a bowl and place a sheet of plastic wrap over the surface. Allow to cool to room temperature then chill in the refrigerator until ready to use.

6 Make the flaky pie pastry: In a large bowl, combine flour and salt and stir to mix. Scatter butter and shortening over the flour mixture. Using a fork or pastry blender, toss flour to coat then cut in butter and shortening until the mixture forms coarse crumbs the size of large peas.

7 Drizzle ice water over the mixture and toss with the pastry blender until the dough is evenly moist and begins to come together in a mass but does not form into a ball.

8 Transfer the dough to a work surface. Form dough into a 6-inch disk. Wrap disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour or overnight.

9 Once chilled well, let the dough sit at room temperature for at least 10 to 15 minutes

to soften.

10 Roll out the disk between 2 sheets of parchment paper (or wax paper) to a circle 2 inches larger in diameter than the tart pan.

11 Press dough into the tart pan. Use your hands or rolling pin to level the dough along the edges of the pan.

12 Place aluminum foil over the dough and gently mold it to the dough in the pan. Add pie weights (dried beans work well). Bake for 20 minutes. Remove from oven and let cool.

13 Assemble the pie: Place a layer of bananas on the bottom of the tart shell. Pour half the pastry cream over the tart shell then top with another layer of sliced bananas. Pour remaining pastry cream and level using a spatula. Refrigerate for at least 1 hour.

14 To finish off the pie, pour heavy cream into an electric mixer and whip on high speed. Gradually add confectioners’ sugar and whip to stiff peaks. Set aside.

15 Scoop whipped cream over the pie and spread using a spatula. Top with toasted coconut flakes. Chill the pie until ready to serve. It will keep in the refrigerator for up

to 4 days.

Time-saving tip If you don’t have time to make pie crust from scratch, make a graham cracker crust instead by mixing together 10 tablespoons graham cracker crumbs, 1/4 cup butter, and 1/4 cup granulated sugar in a bowl.

Frozen Choco Velvet Pie

Hosting a get-together? This super decadent and chocolate-y pie will delight family and friends.

Ingredients:

For the pie crust

1 1/4 cups chocolate sandwich cookie crumbs (from about 12 pieces chocolate sandwich cookies,

cream filling not included)

3 tablespoons melted butter or margarine

For the filling

1 egg, beaten

1 cup fresh milk

1/4 cup sugar

2 tablespoons cornstarch, sifted

1/4 teaspoon salt

3/4 cup semisweet chocolate chips

3 tablespoons butter or margarine, cubed

1 teaspoon vanilla

whipped cream topping and

semisweet chocolate chips for garnish


Procedure:

1 Make the pie crust: Combine cookie crumbs with melted butter or margarine. Mix well. Press crumbs firmly onto a 9-inch glass pie plate or round pan lined with aluminium foil. Chill in the freezer for 1 hour.

2 Make the fi lling: In a bowl, combine beaten egg and milk; mix well. In a small saucepan, mix together sugar, cornstarch, and salt. Slowly add milk mixture to cornstarch mixture in the pan, whisking continuously until smooth.

3 Cook combined mixtures over medium heat, stirring constantly with a wire whisk, just until it comes to a boil, about 4 to 6 minutes.

4 Lower the heat. Add chocolate chips, butter, and vanilla. Keep stirring until mixture is smooth. Pour into prepared crust.

5 Freeze for 6 hours or overnight. When pie is ready, top with whipped cream and garnish with chocolate chips.

Baking tip Here's a nifty idea: Use the back of a measuring cup to press cookie crumbs onto your pie plate.

Mud Pie

Get your hands—and your kids'—dirty while whipping up this mud pie. You might not even

need to wash them after baking, and we bet your kids will lick theirs clean!

Makes One 9-inch pie

Prep Time 25 minutes

Baking Time 15 minutes

Freezing Time 45 minutes

Ingredients:

For the crust

1 cup flour

3 tablespoons cocoa

1/3 cup sugar

1/2 cup butter

2 tablespoons finely chopped nuts

For the filling

1/2 cup butter

1 cup powdered sugar

2 eggs

2 teaspoons instant coffee dissolved in 2 tablespoons hot milk, cooled

For the topping

1 cup all-purpose cream, chilled

1/2 cup chocolate chips


Procedure:

1 Make the crust: Place the fl our, cocoa, and sugar in a bowl and cut in the butter to form a

dough. Stir in the nuts. Press onto the bottom of a 9-inch pie plate or tart pan and bake at

350ºF (180ºC) for 15 minutes. Remove and let cool.

2 Make the filling: Mix together the butter and powdered sugar. Beat in the eggs one at a time,

then stir in the dissolved coff ee. Spread on pie crust then freeze until fi rm.

3 Spread the cream over the filling and sprinkle with chocolate chips.

Apple-Pecan Pie a la Mode

Pair a warm, fruit-filled pastry with cold, rich ice cream for pure decadence.Makes 1 slice

Ingredients:

1 slice of store-bought apple pie

a generous scoop of Butter Pecan ice cream (rich butter ice cream with crisp butter-roasted pecans)

chopped pecans

whipped cream (optional)


Procedure:

1 Warm up apple pie in a microwave or oven, then top with a generous scoop of Butter Pecan ice cream (rich butter ice cream with crisp butter-roasted pecans).

2 Garnish with chopped pecans. Serve with whipped cream if desired. Don't forget to share with a friend!

Cheese and Cocoa Pie

An exuberant executive pastry chef shares his easy-to-make Cheese and Cocoa Pie.

Makes about 2 large pies

Ingredients:

For the pie dough

1 1/2 cups flour

3 tablespoons cocoa powder

2 1/2 teaspoons baking powder

1 cup sugar

1/4 cup eggs

1 cup butter

For the filling

1 1/2 cups cream cheese

1/2 cup yogurt

1 cup sugar

1 cup melted butter, cooled

1 cup eggs

1 cup vanilla pudding instant mix


Procedure:

1 Mix all the ingredients for the dough. Knead for 3 minutes. Roll out dough and place on a baking ring.

2 In a bowl, mix cream cheese with the yogurt. Add sugar, eggs, vanilla, and melted butter.

3 Pour into the prepared dough.

4 Bake at 160ºC for 55 minutes.

Banana Toffee Pie

Prep Time 20 minutes

Baking Time 20 minutes

Cooking Time 2 hours (for toffee)

Ingredients:

For the toffee

1 can condensed milk, paper label removed

For the crust

10 tablespoons graham cracker crumbs

1/4 cup butter

1/4 cup granulated sugar

For the filling

7 to 8 medium-sized bananas,sliced into 1-inch-thick rounds

1/2 cup toffee

1/2 cup dark chocolate ganache

For the topping

1 cup whipping cream, chilled

1/4 cup confectioners’ sugar

60 grams bittersweet chocolate, shaved


Procedure:

1 Make the toffee: Fill a medium saucepan with water. Bring to a boil, then bring heat to low. Submerge milk can and allow to simmer for 2 hours. Add water occasionally to keep the can completely submerged.

2 Remove can from the water and allow to cool at room temperature before opening, about 2 hours. Transfer toffee to an airtight container and store in the refrigerator until ready to use.

3 Make the crust: Put graham cracker crumbs, butter, and granulated sugar in a bowl. Mix well.

4 Pack the mixture in a tart pan and bake at 350ºF for 15 to 20 minutes. Let it cool to room temperature.

5 Place a layer of bananas over the cooled graham crust. Spoon half of the toffee and half of the ganache over bananas. Repeat the procedure with the remaining filling.

6 Make the icing: Whip cream in the mixer on high speed. When firm enough, gradually add confectioners’ sugar. Whip until stiff peaks form.

7 Top the pie with icing then garnish with shaved chocolate.

8 Refrigerate for at least 1 hour before serving.

Pear Honey Walnut Pie

Not a big fan of honey? Add half the amount first and taste before adding the rest. In place of gingered cookies, try amaretto cookies.

Makes one 10-inch pie

Prep Time 35 minutes plus 1 hour chilling time

Baking Time 30 minutes

Ingredients:

For the dough

2 cups all-purpose flour

2 tablespoons sugar

1/2 cup butter

1 egg, beaten

4 tablespoons dry white wine

For the filling

8 green pears, peeled, cored and cut into chunks

2 tablespoons butter

1/4 cup sugar

peel of 1 lemon

1/2 teaspoon cinnamon

1 cup Marsala wine

1 cup chopped walnuts

1/2 cup honey

8 ginger-flavored cookies like gingersnaps, crushed

2 tablespoons all-purpose flour

eggwash (1 egg, beaten, mixed with 2 tablespoons water)


Procedure:

1 Preheat the oven to 375ºF.

2 In a bowl, mix together flour and sugar. Cut in butter with hands or a pastry blender until mixture is mealy. Add egg. Pour in white wine gradually, just enough to moisten mixture and allow dough to come together. Knead well.

3 Place dough in a bowl and cover with cling wrap. Rest dough in the refrigerator for 1 hour.

4 Make the filling: Place pears, butter, sugar, lemon, cinnamon, and wine in a saucepan and mix until wine is almost reduced and pears

are softened, about 10 minutes. Transfer to a mixing bowl and add walnuts, honey, cookies, and flour. Let cool.

5 Cut cooled and rested dough into 2 portions. Roll out one portion of the dough to fit a 10-inch pie plate and prick all over with a fork. Spoon filling onto the crust then roll out remaining dough to cover the filling.

6 Seal the dough with a fork and prick all over on top to allow steam to escape while baking. Brush the crust with the egg wash.

7 Bake the pie for 25 to 30 minutes at 375ºF or until crust is golden brown.

Caramelized Apple Pie

Use Granny Smith or Fuji apples for this pie. Choose firm apples so they don’t go soggy or mushy once baked.

Makes one 9-inch pie

Prep Time 20 minutes

Cooking Time 20 minutes

Baking Time 30 minutes

Ingredients:

8 Granny Smith apples

1 tablespoon lemon juice

2/3 cups sugar

1/3 cup butter, cubed

1 recipe flaky pie dough

1 recipe streusel

For the flaky pie dough

21/2 cups all-purpose flour

1 teaspoon salt

6 ounces cold unsalted butter, cubed

2 ounces shortening, cubed

1/4 to 1/2 cup ice water

For the streusel

1 cup all-purpose flour

1/2 cup sugar

1/2 cup very cold butter, cubed


Procedure:

1 Make the pie dough: In a large bowl, combine flour and salt, and stir to mix. Scatter butter and shortening pieces over the flour mixture. Using a fork or pastry blender, toss flour to coat, then cut in the butter and shortening until the mixture forms large, coarse crumbs. Drizzle ice water over the mixture and toss with the pastry blender until dough is evenly moist and begins to come together in a mass but does not form into a ball. Transfer dough to a work surface. Wrap dough tightly in plastic wrap and refrigerate until well chilled, about 1 hour or overnight.

2 Preheat oven to 375ºF.

3 Peel, core and cut apples into quarter-inch wedges. Combine apples, lemon juice, and sugar

in a bowl. Let it stand until juicy, about 10 minutes.

4 Drain, reserving the liquid. In a heavy sauté pan, combine the reserved juices and the butter. Cook over medium-high heat, stirring frequently, until sugar just begins to caramelize.

5 Carefully arrange the apple wedges, overlapping slightly, in concentric circles in the skillet. Cook for 10 minutes. Continue cooking, spooning the juice over the fruit, until the apples are

just tender, about 10 more minutes. Remove from the heat.

6 Roll out the flaky pie dough to a circle, about 10 1/2 inches. Lay the pie dough over the pie pan. Tuck the edges of the dough around the pan. Once done, crimp the sides using your knuckle or a fork.

7 Place the apples over the dough then pour all the sauce in.

8 Make the streusel: In a medium bowl, mix flour and sugar. Stir in the butter and cut in the flour mixture using a pastry blender until crumbly and coarse.

9 Crumble the streusel over the apples and bake in the oven for 30 minutes or until crust is golden. Cool pie for 10 minutes before serving.

Sweet Potato Pie

If you only think of sweet potato or kamote as boiled or baked, this will be a pleasant surprise. Serve with vanilla ice cream or whipped cream if desired. Not into kamote? Try the recipe with pumpkin or kalabasa instead.

Serves 6 to 8

Total Prep and Cooking Time 40 minutes

Ingredients:

1 kilo sweet potato (kamote)

1/2 cup butter

1 1/2 cups sugar

1 can evaporated milk

1 teaspoon vanilla

1 1/2 teaspoons nutmeg

1 prepared unbaked 9-inch pie shell

dash of cinnamon


Procedure:

1 Preheat the oven to 400°F.

2 Boil the kamote, skin on, until a fork or butter knife inserted causes the kamote to easily break apart. Cool kamote slightly. Then place in a colander and run in cold water to make peeling easier.

3 In a mixer, beat kamote on medium speed, stopping frequently to remove strings from the beaters. Once the strings are removed, add butter and continue to mix. Then add sugar, milk, vanilla, and nutmeg. Adjust the nutmeg and sugar to your taste. Continue mixing until the batter has a nice, smooth consistency. The batter should not be thin or runny, nor too thick. If it’s too thick, add a little more evaporated milk (by the tablespoon) until the batter is smooth.

4 Pour the batter into the unbaked pie shell, sprinkle a dash of cinnamon on top, and bake for 30 minutes.

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    • Diana Abrahamson profile image

      Diana Abrahamson 2 years ago from t Francis Bay

      Amazing party desserts ..will try some of these when my family visit next!

    • Rangoon House profile image

      AJ 5 years ago from Australia

      Gosh - there is a pie for every day of the month almost! Easter Blessings to you for your generosity!

    • Elsie Hagley profile image

      Elsie Hagley 5 years ago from New Zealand

      You have a very nice pie lens here, they make me feel hungry. There sure is a variety of nice pies, I must make some myself. Blessed.

    • profile image

      anonymous 5 years ago

      Yummy Pie Recipes Indeed! Thanks for sharing. These recipes would are new pie recipes to me. Would be glad to try them on.

    • profile image

      alexbannon 5 years ago

      these are definitely yummy pie recipes... thanks for sharing..

    • profile image

      buymodavigil 5 years ago

      very yummy pie recipes...