Coming up with a list of 30 perfect pie recipes was more challenging than you think.
Not because I couldn’t find any, but because I couldn’t narrow it down!
I started with the classics – apple, cherry, blueberry, lemon meringue, key lime – and there were plenty of other sweet options to choose from.
Have you ever tried brownie pie before? How about my personal favorite, banoffee?!
But then, I started down the savory rabbit hole and realized I had so many incredible cheesy, veggie, meat-filled pies that just needed to be on here too.
Before I knew it, I had 30 satisfying and scrumptious pie recipes ready to go.
So grab your favorite pie dish, a few bricks of butter, and roll up those sleeves. We have some baking to do!
It’s kind of amazing what adding buttery pie crust can do to a good brownie!
I’ve never experienced it, but I know some people find brownies (and chocolate cakes) a little too intense.
With this recipe, the light pie crust helps to mellow that rich chocolate flavor just a little.
It also gives you the chance to add a layer of caramel under the brownie that will turn gooey as the whole thing bakes.
Buttermilk pie is a southern twist on the classic British egg custard.
Both include a shortcrust pastry and a heavenly custard-like filling.
The main difference here is that we use buttermilk instead of heavy cream for a lovely tangy flavor.
To ensure this baby is silky smooth and perfectly cooked, you’ll need to be patient.
Not only does it require a solid hour in the oven, but you have to let it cool completely before diving in.
I’ve tried canned fillings in the past, and they aren’t always great. Some can be pretty flavorless and not sweet enough for my palate.
My advice would be to try out a few until you find one you like, and then modify it to make it perfect.
For example, in this recipe, you’ll add almond extract to the filling for a subtle nutty undertone.
When it comes to no-bake pies, you really can’t go wrong with peanut butter and chocolate.
You’ll more or less make a simple cheesecake filling (without the eggs), beating the cream cheese until completely smooth, and then adding in the sugar and peanut butter.
This mix is super dense, creamy, and would make an excellent pie filling as is.
But if you want it a lighter and for your pie to be thicker, gently mix through some whipped cream or Cool Whip.
Apple pie is quintessentially American, and it will be a hit at any party.
Though I’ve never had a bad apple pie, per se, I’ve definitely had a slice or two that needed an extra dusting of cinnamon or a good dollop of whipped cream.
The trick to making the best filling for an apple pie (in my opinion) is to use a selection of apples and cut them relatively thin.
When baking, I like to preheat the oven with a baking tray inside.
That way, when you add the pie, the heat will help the crust bake and keep it from going soggy.
I suppose you could call this a quiche or a tart, but let’s not split hairs. As long as it’s tasty, it gets a spot on the list.
And boy, is it tasty!
This recipe is crazy easy to make and can be on your table in less than 30 minutes.
Plus, the most you’ll have to do is brown off the meat and whisk a few ingredients in a bowl. Then, the oven does the rest!
As much as I love a nice custard filling, I also like a bit of texture in my sweets.
This pie is the best of both worlds!
First, it has a dreamy custard filling made with condensed milk and a touch of almonds.
Then, it gets a chewy upgrade with plenty of sweetened shredded coconut.
Top tip: add a thin layer of raspberry jam to the pie crust before adding the coconut filling.
Not only will it look great, but it will add a pop of tart fruity flavor.
Oh, and a drizzle of dark chocolate wouldn’t hurt either.
I don’t know about you, but I get that pumpkin spice craving year-round.
So much so that I actively cook, puree, and freeze pumpkin during fall to make this pie in the spring.
Deep-dish pie crusts are a must for pumpkin pies since they give you so much more filling to enjoy.
Alternatively, you could make your own crust with butter pecan cookies for something extra special.
One bite of this, and you’ll call me a liar. No way is it vegan!
I was blown away by the zesty filling, which is super bright, flavorful, and nice and sturdy. But it’s the meringue that gets me!
If you’ve never worked with aquafaba before, now’s the time to give it a try.
What is essentially chickpea juices somehow magically whips up just like real egg whites.
And no, it doesn’t taste like chickpeas!
If you’re looking for something a little different, something you don’t usually see at summer BBQs, this one’s for you!
The base of the filling is a blend of cream cheese, condensed milk, and lemon juice. So it’s creamy, tangy, and not overly sweet.
To this, you’ll add a whole (drained) can of crushed pineapples, some maraschino cherries, and a few chopped pecans.
It’s fruity, full of great texture, and such a nice change to the usual suspects.
Unlike some tomato quiche recipes that ask you to chop up a few cherry tomatoes and stir them into the egg custard, this recipe uses big thick slices and lots of them!
You’ll need to “salt” the tomato slices before adding them to the pie crust.
This just means sprinkling them with salt and letting the excess juices seep out.
The idea is to keep all the flavor but stop the juices from creating a soggy bottom.
Making chicken pot pie can be a chore.
Between the pasty case, the creamy filling, and the chicken, it can take hours before it’s on your table.
Or, you could always follow this recipe and use a few simple shortcuts to have dinner ready to go in just over 30 minutes.
Cream of chicken soup already has the perfect amount of seasonings and flavor, not to mention it’s just the right consistency.
But the best part here is the Bisquick. Mix it up with milk and an egg and just pour it right over the pie.
There’s no rolling pin required!
Banana cream pie is the stuff of dreams. It’s luscious, sweet, creamy, and impossible to resist.
This recipe is all of that, plus it’s vegan and gluten-free.
You’ll make a simple vegan custard for this using dairy-free milk and cornstarch, which acts as the thickener.
If you want to boost the flavor, try gently boiling the dairy-free milk and pouring it over a bowl of sliced bananas.
Cover and let it sit (overnight if you can), and you’ll be left with banana-infused milk that will make this pie sing!
Also, if you don’t want to add nuts to the crust, try blitzing some crunchy banana chips instead.
Dream Whip is like instant pudding, but it’s basically Cool Whip flavor.
Just like you can buy and stock up on instant pudding, which doesn’t really go bad, you can also buy powdered whipped topping and keep it in the cupboard for a rainy day.
When that rainy day comes, nothing is better than this rich chocolate pie! It needs just five ingredients and 20 minutes of your time.
Then, it needs to sit in the fridge for a few hours.
Is there anything more irresistible than a warm pecan pie on the table? I have a hard time not diving right in with my fork!
This is a fantastic basic recipe, but I like to modify mine just a touch.
For starters, a splash of bourbon is a must in my house. I also love to throw in some dark chocolate chips for good measure.
A galette is a rustic-looking pie made by simply adding filling to the center of a pie crust and folding the edges over to keep it inside.
It’s not supposed to look perfect, and it’s not supposed to be thick.
Instead, it’s a wonderfully simplistic option that works well for savory and sweet fillings alike.
This recipe calls for cremini and shiitake mushrooms, but you can use whatever you have on hand.
So long as you add the herbs and spices, it will be incredible!
Banoffee pie is a scrumptious mix of bananas, caramel, and whipped cream.
It usually has a digestive biscuit base and a thick caramel filling made using condensed milk (dulce de leche).
Graham crackers will work too, but not pastry as it needs to be something crumbly.
Even chocolate chip cookies will work if they’re crisp.
When adding the banana, be sure to cover the caramel completely, so you get some in every bite.
Then, cover the bananas entirely with whipped cream to keep them from browning.
This specific recipe has a gooey, chocolate filling which is essentially chocolate ganache – chocolate and heavy cream.
The more chocolate you add, the firmer the filling will be.
For that authentic s’more taste, a Graham cracker crust is mandatory. But if you want it even more intense, feel free to use an Oreo crust.
Alternatively, if you were to add a layer of marshmallows to that brownie pie from up top, you’d have one helluva s’mores pie!
After banoffee, I think Key lime is my favorite of all the pies. I just adore the creamy, limey flavor.
Plus, it takes me right back to the Keys with every bite. Something I think we all need after a year in lockdown!
Key lime juice is obviously the best option for this, but if you can’t find any, go ahead and use regular limes.
I know apple or peach pies are way more common, but I think we should all switch over to plum pies.
They’re so sweet and look stunning with their deep color. Oh, and they’re super easy to prep.
You don’t need to peel them or even slice them. Instead, just wash and cut into quarters.
As they bake, they will release their juices and create a lovely thick syrup.
If you thought that chicken pot pie was easy, just wait until you try this one!
Now, if you happen to have some chili leftover, you can so easily use that as the base for this.
Otherwise, all you need is to brown some ground beef with chopped onions. I like to throw in some taco seasoning, too, for added flavor.
Mix in some beans and cheese, and then top it all off with a generous helping of Fritos chips.
It’s crunchy, cheesy, meaty, and a cinch to throw together.
I made this on a lark, having seen it blow up over social media. I mean, it’s kind of crazy, and there’s nothing wrong with traditional spaghetti, right?
But I think I’m converted!
There’s something very pizza-like about this recipe, and I love how the noodles get stuck together under all that meat and cheese.
Not to mention it’s way easier for the kids to eat.
Hand pies, empanadas, pasties, pastry pockets, no matter what you call them, they’re simple to make and such a treat.
This recipe is a classic, using spinach and cheese along with garlic and herbs for an added boost.
It’s a similar texture to a spinach dip since you’ll use ricotta and cream cheese.
If you want it a little simpler, feel free to leave out the ricotta.
I found it was perfect without it, so long as you have the seasonings and plenty of parmesan and mozzarella.
Remember that Fritos pie up above? Well, this is a similar recipe that would be lightning-fast with leftover chili.
But again, if you don’t have chili on hand, it’s just a matter of browning some ground beef and mixing in corn, crushed tomatoes, green chiles, cornstarch, seasonings, and shredded cheese.
Over that, you’ll add a delicious cornbread-style topping made using cornflour, chicken broth, and lots of cheddar cheese.
I guess you could say it’s like a Tex-Mex style shepherd’s pie.
Did I mention it’s gluten-free?
Speaking of shepherd’s pie: this quick recipe is here to make your weeknights easier.
Not to sound repetitive, but you’ll need to brown off some ground beef for this and then add in a bag of frozen mixed veggies.
If you don’t have mixed veggies, go ahead and use whatever you have on hand.
Just be sure to dice everything relatively small so it all cooks properly.
Since these are usually served small (hand pie size), you don’t want too much moisture in the filling.
Don’t worry; it’s not dry! But if you add too many diced green chiles or too much cheese, the pastry won’t cook, and it will likely seep out, causing a big mess.
If you’re not looking for something spicy, you can swap out the chilis for salsa. Just remember not to add too much.
This slab pie is very similar to that galette recipe from above in that it doesn’t require a pie dish, and it has a very rustic look.
However, where the galette needs just one pie crust that gets folded over the edges, this recipe has you cover the whole thing with another crust to seal the filling inside.
Since this is a smaller pie, you don’t want to overfill it, and be sure to crimp the edges as you would an empanada or hand pie. A fork will do the trick.
Shoo-Fly pie gets its name from the sticky-sweet filling that flies just can’t get enough of.
Some also include raisins which some people think look like tiny flies stuck in the middle.
Either way, you’ll be pleasantly surprised by this recipe.
It’s almost like a pecan pie filling (definitely in texture), but this one is darker and richer.
This recipe also includes a lovely, buttery crumble over the top.
Why make sweet potato pie when you have pumpkins lying around?
Some people are adamant that sweet potatoes are naturally more flavorful, and I have to agree since they have a more pronounced flavor and sweetness than pumpkin on its own.
Another reason to opt for sweet potatoes would be their availability.
For the most part, you can get them all year, where pumpkins don’t come into play until the fall.
One last pro tip: sweet potatoes are way easier to work with!
In my humble opinion, blueberry pie is the king of fruity pies.
It’s better looking, better tasting, and way easier to make than peeling and chopping a million apples!
Though you can use frozen berries, I highly recommend using fresh ones if you can.
They have better texture and won’t shrink as much as the frozen kind.
If making the lattice feels like too much work (I hear you!), why not try a simple crumble top?
Just mix a little butter with sugar and flour, rubbing it between your fingers until it looks like breadcrumbs. Pack it over the fruit and bake!
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