Nutrition Information per Serving: Total calories 697g, protein 6g, total fat 39g, total carbohydrates 86g, cholesterol 287mg, sodium 660mg
Lemonade and Cream Cheese Pie
This gorgeous lemonade cream cheese pie is practically summer on a plate!
Serves 12
1 hour 10 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
2 cups Cream Cheese
¾ cup Lemonade Concentrate
1 can (5oz) Evaporated Milk
1 box (3.4oz) Instant Lemon Pudding Mix
Directions:-
Mix together milk and pudding mix in a bowl and whip on low speed with an electric mixer. Beat for about 2 minutes to let mixture thicken gradually.
In a separate mixing bowl, whip cream cheese until lump-free and foamy.
Add lemonade concentrate in with the cream cheese, beat to combine.
Add pudding mixture and beat for another 1 minutes to thoroughly mix together.
Transfer mixture into the baked pie crust and cover with a piece of clingwrap.
Pop into the fridge to chill for at least 4 hours before serving.
Nutrition Information per Serving: Total calories 423g, protein 6.9g, total fat 29g, total carbohydrates 35.7g, cholesterol 69mg, sodium 362mg
Caramel Cream Pie
You can never go wrong with caramel and cream! This delicious and beautiful pie has a luxuriously rich and creamy filling sitting atop flaky and buttery pie crust for a wonderful treat for everyone in the family.
Serves 12
4 hours 10 minutes
Ingredients:-
1 Pie Crust, blind baked and chilled
1 can Dul de Leche Caramel, divided
1 cup Cream Cheese, softened
2½ cups Whipped Cream
¼ cup Sugar
¼ cup Powdered Sugar
Directions:-
Whip cream cheese with ½ cup of caramel and powdered sugar with an electric mixer in a large mixing bowl.
In a separate mixing bowl that has been first chilled in the freezer, whip cream with sugar until stiff peaks form. Measure out and set aside ½ cup of whipped cream.
Fold the caramel cream cheese mixture into the whipped cream and stir to mix.
Spoon the rest of the caramel onto the chilled pie crust and spread evenly on the bottom.
Transfer the caramel cream mixture over the caramel layer, spreading evenly.
Spread the reserved whipped cream over the caramel cream mixture.
Drizzle additional caramel over the top of the pie.
Chill pie in the fridge for at least 4 hours before serving.
Nutrition Information per Serving: Total calories 309g, protein 3g, total fat 20g, total carbohydrates 30g, cholesterol 50mg, sodium 208mg
Raspberry Buttermilk Pie
A delicious pie that you can make easily with ingredients readily available in your pantry! A classic raspberry buttermilk pie that everyone will love.
Serves 8
50 minutes
Ingredients:-
1 Pie Crust
1½ cups Buttermilk
¾ cup Sugar
½ cup unsalted Butter, melted
¼ cup All-Purpose Flour
1/3 cup Raspberry Jam
¼ cup toasted Almonds, cut into slices
5 Egg Yolks
1 teaspoon Vanilla Extract
¼ teaspoon Salt
Directions:-
Have the oven pre-heated to 325 degrees.
In a mixing bowl, whisk buttermilk, sugar, flour, butter, egg yolks, vanilla and salt. Combine well.
Roll out the pie crust dough and transfer onto a pie plate.
Pour filling mixture into prepared pie crust and pop into the oven to bake for 45-50 minutes.
Let the pie first cool at room temperature before placing into the fridge to chill for 4 hours.
Before serving, spread raspberry jam over the top of the pie and sprinkle slices toasted almonds on top.
Nutrition Information per Serving: Total calories 438g, protein 5.7g, total fat 23.7g, total carbohydrates 53g, cholesterol 164mg, sodium 379mg
Pina Colada Cream Pie
“If you like Pina Colada, and getting caught in the rain”, well, liking pina colada is enough because this gorgeous pie is bursting with all the wonderful tropical flavors of the classic cocktail. This pie is no-bake and comes together with less than 8 ingredients!
Serves 8
50 minutes
Ingredients:-
1 Graham Cracker Pie Crust, chilled
1 cup Heavy Whipping Cream
1 cup Cream Cheese, softened
1 can (20oz) Crushed Pineapple, drained
1 cup Sweetened Shredded Coconut
¼ cup Sugar
1 teaspoon Rum Extract
½ teaspoon Vanilla Extract
Directions:-
Roll out the graham cracker pie crust and press onto the bottom and slightly up the sides of a pie plate. Place into the fridge to chill while you prepare the filling.
Set up an electric mixer and beat cream until stiff peaks form. Transfer the whipped cream into a separate bowl, scrapping down the sides of the mixing bowl to thoroughly remove all traces of the whipped cream. Pop into the fridge to chill.
Place cream cheese into the mixing bowl and beat until creamy and lump-free.
Add sugar, vanilla extract and rum extract and beat for another 30 seconds to mix well.
Fold in the chilled whipped cream, crushed pineapples and shredded coconut.
Spoon and spread mixture evenly into the chilled pie crust.
Cover the pie with a piece of foil and chill in the fridge for at least 4 hours before serving.
Nutrition Information per Serving: Total calories 397g, protein 4.5g, total fat 26.5g, total carbohydrates 37.8g, cholesterol 52mg, sodium 265mg
Easy Butterscotch Pie
Sticky and sweet, rich and creamy, this simple butterscotch pie is the ultimate pie for the biggest butterscotch lover. Made easily with only 5 ingredients!
Serves 8
1 hour 10 minutes
Ingredients:-
1 Graham Cracker Pie Crust, chilled
2 cups Milk
2 packs Butterscotch Instant Pudding Mix
1 cup Cool Whip
½ cup Butterscotch Chips
¼ cup Butterscotch Sundae Sauce
Directions:-
Roll out the graham cracker pie crust and press onto the bottom and slightly up the sides of a pie plate. Place into the fridge to chill while you prepare the filling.
Whisk the pudding mix and milk in a mixing bowl, combining well. Let the mixture stand for 5 minutes.
Pour in half portion of the Cool Whip into the pudding and stir to mix thoroughly.
Spoon and spread mixture into the chilled pie crust.
Spread the rest of the Cool Whip over the surface of the pie filling and assemble butterscotch chips along the sides of the pie.
Let pie chill in the fridge for at least 1 hour before serving with a generous drizzle of butterscotch sauce.
Nutrition Information per Serving: Total calories 360g, protein 3g, total fat 11.6g, total carbohydrates 60.6g, cholesterol 6mg, sodium 965mg
Root Beer Float Pie
Refreshing pie that tastes exactly like a large mug of root beer float, this is perfect to be enjoyed on a hot summer’s day.
Serves 8
8 hours 15 minutes
Ingredients:-
1 Graham Cracker Pie Crust, chilled
1 cup Cool Whip
¾ cup Root Beer
½ cup Milk
1 box (3oz) Instant Vanilla Pudding Mix
2 tablespoons Root Beer Concentrate
Directions:-
Roll out the graham cracker pie crust and press onto the bottom and slightly up the sides of a pie plate. Place into the fridge to chill while you prepare the filling.
Mix root beer, milk and root beer concentrate to
gether in a bowl.
Add vanilla pudding mix into the mixture and whisk to combine thoroughly.
Fold in Cool Whip.
Spoon mixture onto the chilled pie crust and cover with a piece of clingwrap.
Pop into the freezer for at least 8 hours before serving.
Nutrition Information per Serving: Total calories 302g, protein 2g, total fat 10g, total carbohydrates 49.5g, cholesterol 1mg, sodium 590mg
Eclair Pie
This beautiful Éclair Pie, or Zebra Pie, requires minimal effort but packs maximum flavor. So simple and absolutely delectable!
Serves 8
15 minutes
Ingredients:-
1 Pie Crust, blind baked and frozen
¾ cup Heavy Whipping Cream
1/3 cup Milk
¼ cup Sour Cream
1 cup Whipped Cream
1 pack (3.4oz) Instant Vanilla Pudding Mix
½ teaspoon Vanilla Extract
Chocolate Syrup
Directions:-
Whisk together pudding mix, heavy cream, milk, sour cream and vanilla extract in a mixing bowl. Mix together until creamy and lump-free.
Transfer mixture into the prepared pie crust, spreading evenly.
Spoon and spread the whipped cream over the top of the pie filling.
Make a back and forth pattern on the top of the pie with the chocolate syrup.
Use a knife to drag the syrup in one direction and then in the opposite direction at every inch to make the pattern.
Nutrition Information per Serving: Total calories 358g, protein 2g, total fat 18g, total carbohydrates 47g, cholesterol 36mg, sodium 597mg
Simple Buttermilk Pie
Simplicity at its best! Delicious foods are usually made with the most basic of ingredients and it is the case with this beautiful and mouth-watering pie.
Serves 8
55 minutes
Ingredients:-
1 Pie Crust
1½ cups Sugar
½ cup Buttermilk
½ cup Butter, melted
¼ cup All-Purpose Flour
3 Eggs
½ teaspoon Vanilla Extract
Directions:-
Have the oven pre-heated to 350 degrees.
Roll out pie crust dough and transfer onto a pie plate.
In a large bowl, whisk sugar, flour, buttermilk, butter, eggs and vanilla extract together thoroughly.
Transfer mixture into the prepared pie crust and pop into the oven to bake for 45 minutes.
Let the pie cool before serving.
Nutrition Information per Serving: Total calories 435g, protein 4g, total fat 20.8g, total carbohydrates 60.9g, cholesterol 93mg, sodium 292mg
Caramel Pie
The easiest caramel pie recipe ever! The pie is cooked to perfection in the slow cooker and in time for a delicious sweet treat after dinner.
Serves 12-16
3 hours
Ingredients:-
2 Graham Cracker Pie Crusts, blind baked
3 cans Condensed Milk
1 tub Whipped Topping
Directions:-
Place condensed milk into a medium glass bowl.
Pour about 1-2 cups of water into a slow cooker pot to create a water bath.
Set bowl of condensed milk into the pot onto the water bath.
Cover and cook on high for 2-3 hours, taking note to add water if the water dries up.
Pour the cooked mixture into the baked pie crusts and spread whipped topping over the top.
Pop into the fridge to chill for at least 4 hours before serving.
Nutrition Information per Serving: Total calories 470g, protein 8g, total fat 19g, total carbohydrates 68g, cholesterol 40mg, sodium 319mg
Apple Butter Pie
An easy-peasy creamy pie bursting with apple flavor that you can make easily with apple butter, either store bought or homemade, for a wonderful dessert the whole family can enjoy!
Serves 8
55 minutes
Ingredients:-
1 Pie Crust, blind baked and chilled
½ cup Apple Butter
½ cup Sugar
2 cups Evaporated Milk
1 Egg, lightly beaten
1 tablespoon All-Purpose Flour
2 teaspoons Apple Pie Spice or ground Cinnamon
Directions:-
Have the oven pre-heated to 425 degrees.
Whisk apple butter, sugar, flour, egg, evaporated milk and spice until creamy and lump-free.
Pour mixture into the baked and chilled pie crust, spreading evenly with the back of a spatula.
Pop pie into the oven to bake for 10 minutes before bringing the heat down to 350 degrees and bake for another 35-40 minutes.
Let the pie cool completely and top with whipped cream and a sprinkle of cinnamon sugar to serve.
Nutrition Information per Serving: Total calories 322g, protein 6g, total fat 12.9g, total carbohydrates 46.9g, cholesterol 39mg, sodium 248mg
SAVORY PIES RECIPES
Spicy Veggie Pie
An aromatic and flavorful all-vegetable pie filling wrapped in a gorgeous flaky crust with cumin seeds for added goodness and fragrance. A recipe with a delicious twist on the classic samosa that is commonly eaten in parts of Asia.
Serves 4
1 hour
Ingredients:-
For the Crust:
1 cup All-Purpose Flour
1/3 cup Whole Wheat Flour
¼ cup Milk
¼ cup Yogurt
1 stick unsalted Butter, frozen
2 teaspoons toasted Cumin Seeds
¾ teaspoon Salt
¼ teaspoon Sugar
For the Filling:
3 Potatoes, mashed
1 cup Cauliflower, chopped
1 Carrot, chopped
½ cup Peas
1 Red Onion, chopped
¾ cup Green Bell pepper
4 Green Chilies, finely chopped
1 tablespoon Ginger, grated
½ teaspoon Cumin Seeds
½ teaspoon ground Turmeric
1 teaspoon Lemon Juice
1 Egg, lightly beaten
Directions:-
Have the oven pre-heated to 425 degrees.
To make the crust, combine all ingredients in a mixing bowl, grating the frozen butter and pressing the grated frozen butter into the dry ingredients with your hands to get a crumbly mixture.
Make a little well in the middle of the mixture and pour in milk and yogurt. Mix with a spoon and then knead into a dough.
Cover dough with a piece of clingwrap and pop into the fridge to chill while you prepare the filling.
Heat up 1 tablespoon olive oil in a skillet. Throw in the cumin seeds and cook until they start to splatter.
Stir in chilies, onion, bell pepper and cook for about 10-12 minutes.
Bring a medium pot of water to the boil and cook carrots, cauliflower and peas for about 10 minutes until tender.
Transfer the boiled vegetables with a slotted spoon into the skillet together with the onions and bell peppers, cooking for another 10 minutes.
Add mashed potato, salt, turmeric, lemon juice and grated ginger, combining all ingredients thoroughly. Cook for an additional 5-7 minutes.
Take the skillet off the heat and start rolling out the pie crust.
Divide the pie crust dough into 2 portions. Roll out 1 portion of pie crust dough into a rectangle, trimming the edges. Transfer the rectangular piece of dough onto a baking sheet lined with parchment paper.
Spoon enough filling to fill the middle of the rectangle, leaving a border along the edges.
Roll the other portion of pie crust dough into the similarly sized and shaped rectangle, gently place over the pie filling. Seal the sides with a fork.
Using a sharp knife, cut out slits over the top crust and generously brush with egg wash.
Pop the pie into the oven to bake for 20-25 minutes.
Nutrition Information per Serving: Total calories 554g, protein
12.5g, total fat 25.7g, total carbohydrates 69.9g, cholesterol 104mg, sodium 668mg
Italian Rigatoni Pie
While pasta is a common and popular favorite, adding a little pizzazz to your usual pasta night is always fun. This is the recipe for an interesting and delicious Italian rigatoni pie that will definitely tantalize your taste buds!
Serves 8
50 minutes
Ingredients:-
1 pound Rigatoni
1 pound ground Beef
2½ cups Pasta Sauce
1 cup Parmesan
½ cup Water
1 cup Cottage Cheese
2 cups Mozzarella, shredded
1 Egg
Directions:-
Have the oven pre-heated to 400 degrees and grease a 9-inch springform pan.
Prepare the rigatoni pasta according to the instructions on the package. Drain pasta and toss with about 1 tablespoon olive oil and parmesan, combining evenly. Set aside.
Brown ground beef in a large skillet with 1 tablespoon olive oil. Once the ground beef is no longer pink, drain any excess fat.
Stir in pasta sauce and water and let the mixture come to a boil.
Bring the heat down and let the mixture simmer, cooking for about 20 minutes.
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