Homemade Pie Recipes
A collection of our favorite homemade pie
Kids Cooking Activities Teaching Materials
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More Recipes Throughout Our Site
Pumpkin pie recipes
Apple Fried Pies
No Bake Pies
Chicken Pot Pie
Individual Meat Pies
Pie Boat Recipe
Ice Cream Pie
Pie Crust Recipe
Pie Crust Ingredients:
- 3 c. all-purpose flour
- 1 t. salt
- 1¼ c. vegetable shortening
- 7-12 T. ice-cold water
To prepare pie crust, add flour, salt, and vegetable shortening to a
large bowl and mix with a hand mixer. Gradually add ice-cold water
until the dough binds together and can form a ball. Place in the
refrigerator and chill for 30 minutes. Remove the dough from
the refrigerator and divide into 2 even sections. Roll out each
piece of dough into a 10-11 inch diameter for a 9-inch pie. Prepare
your pie filling and transfer filling to your pie crust.
Apple Pie Recipe
Pie Filling Ingredients:
- 6 c. peeled and sliced apples
- 2/3 c. granulated sugar
- 1 t. ground cinnamon
- 1/8 t. ground nutmeg
- 2 T. unsalted butter, cut into 4 or 5 pieces
Add sliced apples, sugar, cinnamon, and nutmeg to a large bowl and
toss gently to combine. Line a 9-inch pie pan with a pie crust.
Transfer the apple filling to the pie crust. Place top crust over
the pie and crimp the edges together. Cut 4-5 vents into the top
crust with a sharp knife and place a small piece of butter in each.
Cover edges with foil or a pie crust protector to prevent over
Bake for 10 minutes at 450°F. Reduce temperature to 350°F and
continue baking for another 35-40 minutes. Remove from oven and cool
for at least 15 minutes before slicing and serving with ice
for a Pie a la Mode.
Try this variation for an apple
This is a fun way for kids to have a small pie portion and works
well for making pies in a classroom setting. Make pie crust
according to your recipe. Roll dough out and cut into small circles
about 5-6 inches around. You can find a bowl or large glass with
about that diameter.
Have each child press your pie dough inside a greased muffin tin
making sure dough comes up along the top edge. Add pie filling and
add a second circle for the top or create a decorative top.
Bake at 375 degrees F for 15-20 minutes or until pie is golden
Banana Pie with Chocolate Pie Crust
- 1 partially baked prepared chocolate pie crust or chocolate
- 1/4 Cup sugar
- 1 1/2 Tablespoon flour
- 1/8 tsp. of salt
- 2 egg yolks
- 1 1/2 Cups whole milk
- 1 1/2 tsp banana extract, optional
- 1 tsp. vanilla extract
- 1 banana
Add sugar into a saucepan. Add in the flour and salt and toss with a
fork to combine.
Stir in the egg yolks and milk then place the pan over medium heat.
Stirring constantly, cook 4 minutes or until the mixture thickens
and just begins to boil.
Remove the pan from the heat and blend in the banana and vanilla
Allow to cool to lukewarm, stirring it occasionally.
Slice the banana into thin slices onto bottom of the prepared pie
Spread custard mixture over banana slices.
Mixture won't fill pan.
Cover the pie and chill for at least 2 hours or until very cold.
Before serving add a layer of whipped topping. Top with banana
slices, chopped Oreos or chocolate curls.
Classic Pumpkin Pie
by Jessa (California)
- 1 C. all purpose flour
- 1/4 tsp. salt
- 1/3 C. butter
- 3 T. cold water
- 3 eggs
- 1 C. pumpkin
- 1/2 C. sugar
- 2/3 C. evaporated milk
- 1/3 C. maple syrup
- 1/4 C. packed brown sugar
- 1/2 tsp. vanilla
- dash of salt
Mix flour and salt in small bowl. Cut in butter until mixture is the
size of small peas. Slowly add water, tablespoon at a time, until
mixture holds together with a fork. Press into a circle, wrap in
plastic wrap and refrigerate for at least 20 minutes.
Beat 2 eggs in a medium bowl. Stir in pumpkin, sugar, evaporated
milk. Set aside. In another bowl, beat the remaining egg. Stir in
maple syrup, brown sugar, vanilla and salt. Mix well.
Preheat oven to 425F. Roll out dough on to a lightly floured surface
to a 12 inch circle. Transfer to a 9 or 10 inch pie plate. Trim
crust allowing a 1/2 inch overhang. Fold under the edge and press
with a fork. Place on baking sheet. Pour mixture into pie crust.
Bake for 25 minutes. Reduce heat to 350F. and continue to bake for
another 20 minutes. Knife inserted must come out clean. Cool.
No Bake Pie Recipes
- 1/2 packet chocolate cream icing (enough to spread over the
- 1 chocolate pie crust
- 4 Cups sugar free dark chocolate mousse or pudding
- 1/2 Cup mini chocolate morsels or candies
Step 1: Spread icing evenly over bottom of crust.
Step 2: Top with a layer of mousse or pudding on top.
Step 3: Sprinkle with candies.
Step 4: Chill pie for 20 minutes.
- 1 graham cracker crust
- 2 containers of 8 oz. yogurt
- 1- 3 oz. small pkg sugar free Jello
- 1 -8 oz. Cool Whip
Dissolve jello in 1/2 cup water Add yogurt and Cool Whip. You may
use any flavor jello and add fresh fruit.
- Strawberry jello with fresh berries
- Blue jello with blueberries
- Lime jello with kiwi
- Orange jello with oranges
- Very easy and a hit with kids and adults.
Ice Cream Pumpkin Pie
by Jennfier Alphin ( WY, United States)
- 1 already made graham cracker crust
- 1 (1.5 quarts, softened but not too runny) vanilla ice cream
- 1 cup can pumpkin
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1 can of whipped cream
Mix ice cream, pumpkin, nutmeg and cinnamon together well.
Fold into graham cracker crust. Freeze for 3 hours or overnight.
Just before serving, place whipped cream on top and enjoy.
More Ice Cream Pies
Chocolate Layer Ice Cream Pie
Double Chocolate Pudding Pie
- 1 ½ Cups cold milk, divided
- 1 pkg. 4 serving size chocolate pudding and pie filling
- 1 pkg. 4 serving size white chocolate flavor pudding and pie
- 8 oz. Cool whip, thawed
- graham cracker crust
Pour ¾ C. cold milk into medium bowl. Add chocolate pudding
mix and beat 1 minute. Mixture will be thick. Gently
stir in ½ of the whipped topping. Spoon evenly into
crust. Pour remaining ¾ C. cold milk into different bowl and
add white chocolate pudding mix. Whisk 1 minute. Stir in
remaining ingredients. Spread on top crust and chill 4 hours.
Makes 2 pies.
- 2 graham cracker crusts
- 1 small can of frozen lemonade
- 16 ounces of lite cool whip
- 1 can sweetened condensed milk
- yellow food coloring(optional)
- lemons for garnish
Mix lemonade, cool whip, milk, and food coloring together until
well blended and everything is melted together. Pour evenly into 2
crusts and garnish with thin lemon slices or sliced berries. Great
summer pie and easy to make!
by Nancy (USA)
- 1- 8 oz. block cream cheese, softened & at room temp
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3-4 Cups assorted berries ( your favorite or whatever is in
- Dash of salt
- 1 -8-12 oz container Cool Whip
- 1prepared Graham cracker crust
Whip cheese until no lumps remain. Add sugar, salt, and vanilla.
Blend well, on low speed to begin ( to avoid sugar flying
everywhere). Add about 1/3 of cool whip,
Blend well. Fold in remaining cool whip. Gently fold in selected
berries ( if using strawberries, slice into smaller pcs.). Pour
into the crust & refrigerate about 1 hour or until firm. Slice
Peanut Butter Pie
by Jo (US)
- 1 cup peanut butter
- 1 pkg cream cheese (softened)
- 1 cup powdered sugar
- 1 8oz container whipped topping
- 1 graham cracker crust
Cream peanut butter and cream cheese together. Mix in powdered
sugar until blended. Add whipped topping to mixture until well
blended and creamy. Pour into the crust and refrigerate.
Serve with a drizzle of chocolate syrup and chopped peanuts, if
desired. Serves eight.
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