Wondering what dessert to make for your next family get together? Well, what’s better than a delicious homemade pie, right? Pies are decant and rich and indeed makes for the perfect end to a great dinner meal.
I’ve got some of the best and all-time favourite pies of most, right here in this article.
Easy Dessert Pie Recipes
1. Apple Pie
Ingredients:
- 8-inch -1 pie crust or graham cracker crust (homemade or store-bought)
- 5 cups Apples, cored, peeled and sliced
- Freshly squeezed lemon juice
- ¾ cups Sugar
- ½ cup Unsalted butter
- 1 teaspoon Cinnamon
- 2 tablespoons Corn starch
Method:
Peel and cut apples into small identical slices and sprinkle the apple with some freshly squeezed lemon juice to avoid browning. Place apples with the rest of the ingredients into a saucepan and cook the mixture for about 8-10 minutes on medium heat. Only cook the apples until they are soft. Take a small amount of sauce out into a separate bowl and mix with the cornstarch until the starch is fully mixed in. Pour the mixture back into the saucepan and thicken the apple sauce for 2-3 minutes mixing constantly. Let the mixture come to room temperature while preparing the crust.
Pour room-temperature apple pie filling into the frozen Graham cracker Pie crust, smooth the top, and let it rest for 4 hours in the fridge to set fully. Serve with a scoop of vanilla ice cream
2. Key lime Pie
Ingredients:
- 1(8ounce) cream cheese, softened
- 1 (14-ounce) sweetened condensed milk
- 3/4 cup key lime juice
- 1/2 tsp vanilla
- 19-inch graham cracker pie crust
- whipped cream to garnish (optional)
Method:
Place condensed milk, cream cheese, and lime juice in a blender or processor; blend on low speed until smooth. Add vanilla,and blend. Pour into crust and refrigerate 3 to 4 hours, to set. Let it cool completely before cutting it into wedges and serving it with a dollop of whipped cream.
3. Pumpkin pie Pie
Ingredients:
- 1 cup pumpkin purée
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch cloves
- 1/2 teaspoon kosher salt
- 10 ounces marshmallows
- 1/2 cup heavy cream
- 1- 9inch graham cracker crust
Recipe –
Add the pumpkin, cinnamon, nutmeg, cloves, and kosher salt into a large pot. Warm the ingredients on medium heat and stir to combine. Continue stirring until you can smell the spices, about 1 minute .Turn the heat to low and fold in the marshmallows. Continue stirring to keep them from scorching. Once the marshmallows are fully melted, transfer the mixture to a small bowl. Refrigerate the pumpkin mixture to cool it down for 10 mins.
Pour the heavy cream into a large bowl and use a hand mixer to whip the cream. Whip on high until the cream is fluffy, and form firm peaks. Pour the pumpkin mixture into the bowl of whipped cream and fold gently with a rubber spatula until no streaks remain and it’s a creamy orange color. It will look like pudding. Scrape the pumpkin filling into the pie crust and spread it evenly. Cover and refrigerate it for 4 hours. Cut into slices and serve chilled with whipped cream.
4. Chocolate Pie
- 2 cups milk of choice
- 3 large egg yolks
- 3 tablespoons all-purpose flour or cornstarch or arrowroot powder
- 1-1⁄2 cup sugar
- 1⁄2 cup cocoa powder
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tbsp unsalted butter
Method:
In a saucepan, whisk together the milk, sugar, egg yolks, flour,salt and cacao powder until well combined. Stir over medium heat until the mixture comes to a boil and becomes thick, which should take about 6-10 minutes. Remove from the heat and stir in the butter and vanilla until melted and completely combined.
Pour the pudding into the 9-inch baked pie shell or graham cracker crust.
(For an extra velvety texture, pour the pudding through a fine mesh sieve) Refrigerate uncovered for at least 4 hours or overnight before slicing. Serve with whipped cream, vanilla ice cream or a drizzle of hot chocolate fudge.