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Homemade Pie Recipes


A collection of our favorite homemade pie recipes.
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Planned Kids Cooking Curriculum



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More Pie Recipes through our site

Pumpkin pie recipes
Apple Pie
Pump Apple Fried Pies
No Bake Mud Pie
Fruit Pie
Spaghetti Pie
Chicken Pot Pie
Shepherd's Pie
Individual Meat Pies
Meat Pie Boat Recipe
Yogurt Pie
Strawberry Rhubarb Pie
Mini Tarts
Pie Pops
Quiche Pies
Ice Cream Pie
Coconut Cream Pie
Pecan Pie

Mini Pies

mini 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 brown.

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
serves 4
Vegetarian dessert

Ingredients:
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

Method:
Mix cookie crumb, butter, dessicated/shredded coconut and spread it on an 6" pie dish and deep freeze it for 3 hrs,till 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)
pumpkin pie

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

Crust:
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.

Filling:
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)

Apples
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.

Lemonade Pie

by Melinda

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!

Berry Pie

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 season)
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 & serve.


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