pie

Who doesn’t love pie? We’ve collected the best of our pie recipes, both sweet and savory, in one place! Life’s too short, so eat dessert first! We put the collection of sweet pies together and the savory ones are below that. Enjoy!

Easy Key Lime Pie
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Easy Key Lime Pie
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Servings
8servings
Servings
8servings
Ingredients
  • 5 Egg Yolks beaten
  • 14 oz Sweetened Condensed Milk
  • 1/2 cup Key Lime Juice
  • 1 Graham Cracker Crust already prepared
  • Whipped Cream for topping
  • Lime sliced (for topping)
Servings: servings
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Ingredients
  • 5 Egg Yolks beaten
  • 14 oz Sweetened Condensed Milk
  • 1/2 cup Key Lime Juice
  • 1 Graham Cracker Crust already prepared
  • Whipped Cream for topping
  • Lime sliced (for topping)
Servings: servings
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Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine egg yolks, sweetened condensed milk and lime juice, mixing well. Pour into unbaked graham cracker shell.
  3. Bake for 15 minutes. Let cool and top with whipped cream and garnish with lime slices if desired.
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Chocolate Fudge Tofu Pie
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It’s hard to go wrong with chocolate. This recipe takes less than 10 minutes to prepare and has only six ingredients – no one will guess that your secret ingredient is tofu!
Chocolate Fudge Tofu Pie
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It’s hard to go wrong with chocolate. This recipe takes less than 10 minutes to prepare and has only six ingredients – no one will guess that your secret ingredient is tofu!
Servings
8servings
Servings
8servings
Ingredients
  • 12 oz Firm Silken Tofu
  • 1 1/2 tsp Cocoa Powder
  • 1 tsp Pure Vanilla Extract
  • 2 tbsp 2% Milk
  • 1/8 tsp Salt
  • 1 1/2 cups Chocolate Chips
  • Pie Crust
Servings: servings
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Ingredients
  • 12 oz Firm Silken Tofu
  • 1 1/2 tsp Cocoa Powder
  • 1 tsp Pure Vanilla Extract
  • 2 tbsp 2% Milk
  • 1/8 tsp Salt
  • 1 1/2 cups Chocolate Chips
  • Pie Crust
Servings: servings
Units:
Instructions
  1. Carefully melt the chocolate on the stove or in the microwave.
  2. In a food processor, combine chocolate, tofu, cocoa powder, vanilla extract, milk, salt, and sugar. Blend until smooth.
  3. Pour into pie crust. Refrigerate until chilled, the longer you refrigerate, the firmer it will get.
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Mini Blueberry Pie
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There’s something about mini desserts that feels extra decadent. Besides being adorable by nature, it helps you portion the perfect individual serving size. This easy, breezy Mini Blueberry Pie recipe is sure to become a new spring staple.
Mini Blueberry Pie
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There’s something about mini desserts that feels extra decadent. Besides being adorable by nature, it helps you portion the perfect individual serving size. This easy, breezy Mini Blueberry Pie recipe is sure to become a new spring staple.
Servings
6servings
Servings
6servings
Ingredients
  • 1 pint Blueberries
  • 1/4 cup Sugar plus a little extra to sprinkle
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 1 Whole Lemon Zest
  • 1/2 juiced Lemon
  • 2 Pie Crusts
  • 1 Egg whisked with 1 tbsp water
Servings: servings
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Ingredients
  • 1 pint Blueberries
  • 1/4 cup Sugar plus a little extra to sprinkle
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 1 Whole Lemon Zest
  • 1/2 juiced Lemon
  • 2 Pie Crusts
  • 1 Egg whisked with 1 tbsp water
Servings: servings
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Instructions
  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Stir blueberries, sugar, cornstarch, vanilla, salt, lemon zest and juice together in a bowl.
  3. Cut pie crusts into 6 circles with 4 1/2-inch round cutter. Move circles to baking sheet with parchment paper. Place 1/4 cup of the blueberry mixture in center of each pie circle. Fold over edges to cover 1 inch of the filling.
  4. Brush egg wash around the edge of each pastry. Sprinkle sugar on the crust and bake for 20-25 minutes, until bubbly and golden.
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strawberry no bake
No-Bake Strawberry Pie
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No-Bake Strawberry Pie
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Ingredients
  • 25 wafers Chocolate
  • 3 oz Bittersweet Chocolate finely chopped
  • 2 tsp Canola Oil
  • 6 oz Cream Cheese softened
  • 1/3 cup Powdered Sugar
  • 3/4 tsp Vanilla Extract
  • 2 cups Frozen Whipped Topping thawed
  • 2 tbsp Strawberry Fruit Spread seedless
  • 1 tsp Chambord
  • 1/2 tsp Fresh Lemon Juice
  • 1 lb Strawberries hulled and cut in half
Servings:
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Ingredients
  • 25 wafers Chocolate
  • 3 oz Bittersweet Chocolate finely chopped
  • 2 tsp Canola Oil
  • 6 oz Cream Cheese softened
  • 1/3 cup Powdered Sugar
  • 3/4 tsp Vanilla Extract
  • 2 cups Frozen Whipped Topping thawed
  • 2 tbsp Strawberry Fruit Spread seedless
  • 1 tsp Chambord
  • 1/2 tsp Fresh Lemon Juice
  • 1 lb Strawberries hulled and cut in half
Servings:
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Instructions
  1. Place chocolate wafers in a food processor, and process until finely ground.
  2. Place the chopped chocolate in a small microwave-safe bowl. Microwave on HIGH for 45 seconds or until chocolate melts, stirring every 15 seconds.
  3. Add the melted chocolate and oil to the food processor; once added continue to process until there is a well combined mixture.
  4. Gently press the mixture, from the food processor, into bottom and up sides of a 9-inch pie plate.
  5. Place in freezer 15 minutes or until set.
  6. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
  7. Fold in whipped topping.
  8. Carefully spread on top of chocolate crust.
  9. Place fruit spread in a large microwave-safe bowl; microwave on HIGH 10 seconds or until softened.
  10. Add Chambord and juice; stir with a whisk until smooth.
  11. Add berry halves; toss to combine.
  12. Arrange berry halves over pie.
  13. Chill for 30 minutes before serving.
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Shepherd’s Pie
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Shepherd’s Pie
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Servings
4servings
Servings
4servings
Ingredients
  • 1 lb Lean Ground Beef
  • 1 1/4 lb Red Potatoes cut into chunks
  • 3 Garlic Cloves minced
  • 2 tbsp Flour
  • 1 bag Frozen Mixed Vegetables
  • 3/4 cup Low Sodium Beef Broth
  • 1 tbsp Ketchup
  • 1/2 cup Sharp Cheddar Cheese shredded
  • 3/4 cup Light Sour Cream
  • Salt to taste
  • Pepper to taste
Servings: servings
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Ingredients
  • 1 lb Lean Ground Beef
  • 1 1/4 lb Red Potatoes cut into chunks
  • 3 Garlic Cloves minced
  • 2 tbsp Flour
  • 1 bag Frozen Mixed Vegetables
  • 3/4 cup Low Sodium Beef Broth
  • 1 tbsp Ketchup
  • 1/2 cup Sharp Cheddar Cheese shredded
  • 3/4 cup Light Sour Cream
  • Salt to taste
  • Pepper to taste
Servings: servings
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Instructions
  1. In a large pot, cook potatoes and garlic for 20-25 minutes, or until potatoes are tender and ready to mash.
  2. Meanwhile, heat oven to 375 degrees Fahrenheit. Brown ground beef in a large saucepan. Stir in flour and cook for one to two minutes. Add ketchup, beef broth and frozen vegetables and cook for 5 minutes, stirring frequently.
  3. Drain the potatoes. Add sour cream, and mash potatoes until they’re smooth and creamy.
  4. Spoon meat and vegetable mixture into an eight-inch square baking dish. Sprinkle with salt and pepper. Cover meat with a thick layer of mashed potatoes.
  5. Bake for 20 minutes. (If desired, top pie with shredded sharp cheddar cheese and cook for an additional two minutes, or until cheese is melted).
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St. Stephen’s Day Pie
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Recipe for St. Stephen's Day Pie with Duchesse Potato. This traditional Irish recipe is handy to have around for the holidays.
St. Stephen’s Day Pie
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Recipe for St. Stephen's Day Pie with Duchesse Potato. This traditional Irish recipe is handy to have around for the holidays.
Servings
12servings
Servings
12servings
Ingredients
  • Pie
  • 2 lbs Turkey Meat cold
  • 1 lb Ham or Bacon cold
  • 1 oz Butter
  • 1 1/2 cups Onion chopped
  • 1 clove Garlic minced
  • 2 1/2 cups Poultry Stock
  • 1 1/4 cups Turkey Gravy
  • 8 oz Small Button Mushrooms
  • 4 tsp Parsley
  • 4 tsp Chives
  • 2 tsp Marjoram
  • 2/3 cup Heavy Cream
  • Duchesse Potatoes
  • 2 1/2 lbs Russet Potatoes
  • 6 large Egg Yolks at room temperature
  • 6 tbsp Unsalted Butter cut into 8 pieces
  • 1/4 cup Heavy Cream at room temperature
  • 1 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1/8 tsp Nutmeg
Servings: servings
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Ingredients
  • Pie
  • 2 lbs Turkey Meat cold
  • 1 lb Ham or Bacon cold
  • 1 oz Butter
  • 1 1/2 cups Onion chopped
  • 1 clove Garlic minced
  • 2 1/2 cups Poultry Stock
  • 1 1/4 cups Turkey Gravy
  • 8 oz Small Button Mushrooms
  • 4 tsp Parsley
  • 4 tsp Chives
  • 2 tsp Marjoram
  • 2/3 cup Heavy Cream
  • Duchesse Potatoes
  • 2 1/2 lbs Russet Potatoes
  • 6 large Egg Yolks at room temperature
  • 6 tbsp Unsalted Butter cut into 8 pieces
  • 1/4 cup Heavy Cream at room temperature
  • 1 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1/8 tsp Nutmeg
Servings: servings
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Instructions
Duchesse Potatoes
  1. Heat the oven to 400°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.
  2. Wash and peel the potatoes, cut them into 1-1/2-inch chunks, and place in a large saucepan. Cover with 1 1/2 to 2 inches of cold water and salt generously. Bring the potatoes to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes can be easily pierced with a knife, about 15 minutes.
  3. Drain in a colander. Return the potatoes to the pot and mash with a potato masher until very smooth. (Alternatively, use a potato ricer.)
  4. While the potatoes are still warm, mix in the egg yolks 1 at a time using a wooden spoon or rubber spatula, making sure each yolk is completely incorporated before adding the next. Add the butter, cream, measured salt, pepper, and nutmeg and stir until the butter has melted and the mixture is smooth.
  5. Transfer to a large piping bag fitted with a 1/2-inch star piping tip and pipe 12 round mounds (2 1/2 inches wide by 2 inches tall) onto each prepared baking sheet, spacing them about 2 inches apart.
Pie
  1. Cut turkey and ham into 1" pieces
  2. Melt the butter in a heavy saucepan
  3. Add the chopped onions, cover, and sweat for 10 minutes
  4. Meanwhile, wash and slice the mushrooms
  5. When onions are soft, stir in garlic and remove to a plate
  6. Increase heat and cook the sliced mushrooms in the saucepan
  7. Season with salt and pepper and add to the plate of onion and garlic.
  8. Toss turkey and ham in the hot saucepan, add butter if necessary
  9. Add the mushrooms and onions and de-glaze the saucepan with turkey stock
  10. Add cream and chopped herbs and bring to a boil.
  11. Add gravy, meat, mushrooms and onions and simmer for 5 minutes
  12. Pour filling into a pie plate and top with Duchesse potatoes
  13. Bake for 15-20 minutes or until potato is golden and the pie is bubbling.
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spaghetti pie muffins
Spaghetti Pie
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This one is a mini meal take on a dinner classic. Serve one or two of these with a salad and dinner is served.
Spaghetti Pie
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This one is a mini meal take on a dinner classic. Serve one or two of these with a salad and dinner is served.
Servings
16Pies
Servings
16Pies
Ingredients
  • Crust
  • 4 cups Cooked Spaghetti
  • 1/3 cup Melted Butter
  • 2 whole Eggs
  • 1/2 cup Parmesan cheese
  • Filling
  • 1 lb Ground Beef or Sausage
  • 1/2 tsp Dried Basil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Red Pepper Seeds
  • 1/2 tsp Salt
  • 1 jar Tomato Sauce
  • 1 cup Mozzarella Cheese
Servings: Pies
Units:
Ingredients
  • Crust
  • 4 cups Cooked Spaghetti
  • 1/3 cup Melted Butter
  • 2 whole Eggs
  • 1/2 cup Parmesan cheese
  • Filling
  • 1 lb Ground Beef or Sausage
  • 1/2 tsp Dried Basil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Red Pepper Seeds
  • 1/2 tsp Salt
  • 1 jar Tomato Sauce
  • 1 cup Mozzarella Cheese
Servings: Pies
Units:
Instructions
Crust
  1. Preheat oven to 350 degrees.
  2. Mix spaghetti and butter.
  3. Whisk eggs in separate bowl, adding Parmesan as you whisk.
  4. Combine egg mixture to spaghetti mixture and combine.
  5. Grease two large muffin pans and divide spaghetti mixture evenly into cups.
  6. Use you fingers pressing firmly to form little nests around the muffin tins.
Filling
  1. Brown meat, then add tomato sauce, then add basil, garlic powder, onion powder, red pepper seeds and salt.
  2. Stir and simmer about ten minutes.
  3. Spoon evenly into spaghetti nests, top with mozzarella cheese and bake about 30 minutes until lightly browned and bubbly.
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One Skillet Chicken Pot Pie
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Just when you thought this warm comfort food classic couldn’t get any better, you bite into a cheesy drop biscuit…
One Skillet Chicken Pot Pie
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Just when you thought this warm comfort food classic couldn’t get any better, you bite into a cheesy drop biscuit…
Servings
6
Servings
6
Ingredients
  • Filling
  • 3 tbsp Butter
  • 1 lb Chicken Breast cut into bite size pieces
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup All Purpose Flour
  • 3 cups Chicken Stock
  • 2 cups Frozen Vegetable Medley
  • 3 oz Grated Parmesan Cheese
  • Cheesy Drop Biscuits
  • 2 cups All Purpose Flour
  • 2 oz Grated Parmesan Cheese
  • 1 tbsp Baking Powder
  • 1 tbsp Granulated Sugar
  • 1/4 tsp Kosher Salt
  • 1 stick Butter melted
  • 1 cup Milk
Servings:
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Ingredients
  • Filling
  • 3 tbsp Butter
  • 1 lb Chicken Breast cut into bite size pieces
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup All Purpose Flour
  • 3 cups Chicken Stock
  • 2 cups Frozen Vegetable Medley
  • 3 oz Grated Parmesan Cheese
  • Cheesy Drop Biscuits
  • 2 cups All Purpose Flour
  • 2 oz Grated Parmesan Cheese
  • 1 tbsp Baking Powder
  • 1 tbsp Granulated Sugar
  • 1/4 tsp Kosher Salt
  • 1 stick Butter melted
  • 1 cup Milk
Servings:
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Instructions
  1. Preheat oven to 450 degrees F.
  2. Melt butter in a 10-inch cast iron skillet over medium heat. Add chicken, salt and pepper. Cook until chicken is browned, about 2 minutes each side.
  3. Add flour and whisk to combine. Slowly add chicken stock while whisking. Mix in vegetables and cheese. Reduce heat to medium and allow mixture to come to a boil, stirring occasionally.
  4. Prepare the biscuits: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk until combined. Add butter and milk and mix well.
  5. Drop heaping tablespoons of the biscuit dough onto the pot pie mixture. Place skillet on a foiled cookie sheet, then bake for 10-12 minutes, until biscuits are golden brown.
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