Homemade Pie Recipes
A collection of our favorite homemade pie
Planned Kids Cooking Curriculum
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More Recipes through our site
Pumpkin pie recipes
Apple Fried Pies
Bake Mud Pie
Chicken Pot Pie
Individual Meat Pies
Pie Boat Recipe
Ice Cream Pie
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
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 crust and refrigerate. Serve with a
drizzle of chocolate syrup if desired. Serves eight.
No Bake Mixed Fruits Pie
by pooja (India)
preparation time:10 minutes
- 1 cup cookie crumb
- 1 cup salted butter
- 1/2 cup coconut
- 2 cups mixed fruits (apple,pineapple,banana,cherry)
- 1/2 cup double cream ( beaten )
- 1/2 cup strawberry puree
- sliced strawberries (for garnishing)
- 4 tbsp powder sugar
Mix cookie crumb, butter, shredded coconut and spread it on an 6"
pie dish and deep freeze it for 3 hrs, until very hard. Chop
fruits and mix in all the other ingredients and pour it over the
pie crust. Garnish with sliced strawberries and deep freeze for 30
min. Serve chilled.
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.
Crustless Hot Apple Pie
by Tiffany ( Michigan)
- Red Hot Candies
- Tin Foil
Using an apple corer wash apples and core out seeds. Place cored
apples sitting up on a 10"x10" piece of tinfoil. Fill center with
red hot candies. Wrap with tinfoil and throw into a good bed of
coals. Takes about 10 minutes depending on bed of coals. Cook
until tender. Horray, Homemade Crustless apple pie!
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.
- 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. Great summer pie and
easy to make!
by Nancy (USA)
- 1- 8 oz. block cream cheese, softened & at room temp
- 1/2 cup powered 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 crust & refrigerate about 1 hour or until firm. Slice
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