Here are some of the yummiest pie recipes your guests are bound to love.
Blueberry, Pumpkin and More Delicious Pie Recipes to Try Out This Holiday Season
INGREDIENTS
15 oz canned pumpkin
14 oz sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 teaspoon ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 9-inch unbaked piecrust
INSTRUCTIONS
1. Preheat oven to 425 degrees. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired.
Serves 8
INGREDIENTS
1 cup sweetened flaked coconut 3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 tsp salt 1 tsp vanilla extract
1 9-inch pie shell, baked
1 cup frozen whipped topping, thawed
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium saucepan, combine the half and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in ¾ cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
4. Pour the filling into the pie shell and chill until firm, about 4 hours.
5. Top with whipped topping and the reserved coconut.
Serves 8
INGREDIENTS
5 egg yolks, beaten
1 14-oz can sweetened condensed milk
1/2 cup key lime juice
1 9-inch prepared graham cracker crust
Whipped topping
Lime slices or zest, for garnish
INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. Combine the egg yolks, condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3. Bake for 15 minutes. Allow to cool. Top with whipped topping , and garnish with lime slices if desired.
Serves 8
INGREDIENTS
3/4 cup sugar
3 tbsp cornstarch
1/8 tsp salt
1/4 cup water
4 cups fresh blueberries, divided
1 prepared graham cracker crust
Whipped cream
INSTRUCTIONS
1. In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat; cool to room temperature.
2. Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1 to 2 hours. Serve with whipped cream.
Serves 8
INGREDIENTS
LEMON FILLING
1 cup white sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
11/2 cups water
2 lemons, juiced and zested
2 tbsp unsalted butter
4 egg yolks, beaten
1 9-inch piecrust, baked
MERINGUE
4 egg whites
6 tbsp white sugar
INSTRUCTIONS
1. Preheat oven to 350 degrees.
LEMON FILLING
1. In a medium saucepan, whisk together sugar, flour, cornstarch and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture.
2. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
MERINGUE
1. In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread meringue over pie, sealing edges at the crust.
2. Bake in preheated oven for 10 minutes or until meringue is golden brown.
Serves 8
INGREDIENTS
1 cup Karo light or dark corn syrup
3 eggs
1 cup granulated sugar
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
6 oz pecans, coarsely chopped
1 9-inch unbaked or frozen deepdish piecrust
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon or rubber spatula. Stir in pecans and pour the mixture into piecrust.
3. Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.
Serves 10
INGREDIENTS
1/2 cup granulated sugar
2 tbsp all-purpose flour
1 tbsp cornstarch
2 tsp ground cinnamon
1/4 tsp ground nutmeg 8 cups apples, thinly sliced and peeled (about 7–8 apples)
2 tbsp lemon juice
1 piecrust, chilled
3/4 cup all-purpose flour
1/2 cup light brown sugar, packed
1 tsp ground cinnamon
1/2 cup unsalted butter, cut into cubes
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. In a bowl , combine white sugar, flour, corn - starch, cinnamon and nutmeg.
3. In a large bowl , combine sliced apples and lemon juice, then add the mixed dried ingredients. Using a spatula , stir everything together until thoroughly combined. Set aside.
4. Place piecrust in pie dish and tuck it in with your fingers. Trim excess dough , if needed , and flute the edges.
5. Spoon the apple filling into the crust, but leave most of the liquid in the bowl.
6. To make the crumble topping, combine the 3/4 cup flour, brown sugar, cinnamon and butter cubes in a bowl , and use a fork, pastry cutter or your hands to combine until thick and crumbly. Sprinkle topping over apple filling.
7. Place pie plate on a large enough baking sheet covered with parchment paper and bake for 20 minutes. Then turn the temperature down to 375 degrees and bake for 30 more minutes until the topping is golden brown and the filling is bubbling up. If the edges brown too quickly, cover them with a pie shield after 20 minutes.
8. Let the pie cool completely before cutting into it to allow the filling to thicken up.
Serves 8
INGREDIENTS
CRUST
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
FILLING
1 8-oz package cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
TOPPING
Fresh strawberries, kiwi slices, blueberries,raspberries
GLAZE
1 6-oz can frozen limeade concentrate, thawed
1 tbsp cornstarch
1 tbsp fresh lime juice
1/4 cup granulated sugar
Whipped cream, for garnish
INSTRUCTIONS
1. Preheat oven to 350 degrees.
CRUST
1. In a food processor, combine the confectioners ’ sugar, flour and butter, and process until the mixture forms a ball.
2. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until crust is even.
3. Bake for 10 to 12 minutes until very lightly browned. Set aside to cool
FILLING AND TOPPING
1. Beat the cream cheese, sugar and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust.
2. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
GLAZE
1. Combine the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool.
2. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
3. Keep the tart in the refrigerator. Remove about 15 minutes before serving with a dollop of whipped cream.
Serves 8
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