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Your best pie recipes

I am looking for your best pie recipe, preferably on the easier side. I am making multiple desserts for an all dessert party this weekend. Would love to try some new recipes that will wow my guests.
Thanks!

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  1. Good Key Lime pie might be an exotic dessert that'll impress your guests especially in the doldrums of winter. I recently made this recipe with a graham cracker crust and whipped cream topping and it was good(it has a somewhat "cheesecakey texture" which I loved): http://southernfood.about.com/od/keyl...
    I got my key limes from my trip to Florida but I noticed my local supermarket had real key limes for only 50 cents more per pound than what I paid in Florida. The next I make it, I might increase the lime juice from 1/4 cup to somewhere between 1/4 and 1/2 cup. 10 Key limes yielded about 1/2 cup of juice so it's not an expensive recipe.

    1. My all time favorite is a chocolate pecan pie, but more often than not I leave out the pecans and end up with a fudge pie. I've seen it posted on several boards and I think it originated from Eagle Brand sweetened condensed milk. Melt together 1 cup of chocolate chips with 1/4 cup of butter and one can of sweetened condensed milk. Stir until chips are melted and sauce is smooth. Remove from heat, stir in 2 eggs, 1 tsp vanilla and 1 1/2 cups pecans. Mix well, pour in a 9-inch pie shell, bake in preheated 350 degree oven for 40-45 minutes.

      1. This is a no-bake pie (except for 5 minutes for the crust) that has an awful lot of steps, but is delicious. You can, if you're so inclined--and I do on occasion when I'm in a hurry--use store-bought chocolate crust.

        Elsie's Peanut Butter Pie

        1 pack Nabisco chocolate wafers
        1/4 c. margarine, melted (more if needed)
        1 8-oz. pkg. cream cheese, softened
        1/2 c. peanut butter (more if needed)
        2 tbsp. sugar
        1/4 c. butter, softened (real butter)
        1/2 to 1 c. whipping cream
        1 tbsp. vanilla

        Crush wafers into crumbs. Add melted margarine and press into 9” springform pan. Bake 5 minutes at 350°. Chill.
        Whip cream until stiff. Transfer to another bowl. Into mixer bowl put cream cheese, peanut butter, sugar, butter, and vanilla. Beat until light and fluffy, scraping bowl. Fold in whipped cream. Spread over crust and chill.

        Sometimes I put a layer of straight peanut butter on the crust before putting in the filling, and then drizzle some chocolate ganache on the top.

        1. Nothing like a fresh simple homemade apple pie - I have never used a recipe but, this is what I do..Always use a vegetable base frozen deep dish pie shell ie: Marie Calendars, Ms. Smith. I mix fresh hard Granny Smith with Fuji. I slice, peel and core about 6-8 then juice 1 lemon over them to keep from getting brown. Then mix about 1/4 cup water or apple juice with about 3/4 cup white or brown sugar. Sometimes I sprinkle in dried cranberries, raisins, toasted pecans or walnuts. What ever I may have and be in the mood to add. At the end, I sprinkle about 1/4 cup flour and mix the whole thing. - Oh and, I add cinnamon or pumpkin spice. Then I top and bake. Usually I punch out a heart or ? with a cookie cutter at the top and put the shaped dough onto the side of the hole. This adds a place for steam to escape and helps the apples to cook. I never have a problem and it's so yummy warm w/ vanilla bean ice cream! :)KQ

          1. This is my husband's favorite pie. Whenever I've brought it to a party, it always goes quickly...people are always intrigued with the "upside-down"-ness of it...and it tastes fabulous.

            Upside-Down Apple Pecan Pie
            1 C. chopped pecans
            1/2 C. firmly packed brown sugar
            1/3 C. melted butter
            Crust for 2-crust pie
            6 Granny Smith apples, peeled, cored and thinly sliced
            1/4 C. sugar
            2 T.flour
            1/8 tsp. nutmeg
            1/2 tsp. cinnamon

            Heat oven to 375. In 9 inch deep dish pie pan, combine pecans and brown sugar, pour butter evenly over pecans and brown sugar. Place bottom crust over pecan mixture in pan. In large bowl combine apples and remaining ingredients, mix lightly. Spoon into crust lined pan. Top with remaining crust, fold edge of top crust under bottom crust and seal edges. Cut slits in top crust. Bake 40 - 50 minutes or until apples are tender and crust is golden brown. Cover edge with foil last 20 minutes. Cool upright for 5 minutes.
            place serving plate over pie pan and invert.

            Cool 1 hour.

            5 Replies
            1. re: wyf4lyf

              Oh, wow, when I stop being good, I'm making this. Mmmmmm!!

              1. re: wyf4lyf

                I've made this - did you by chance get the recipe from a pillsbury "ready crust" box? I am thrilled to see it, because it is fantastic, but alas, I'd lost the recipe!

                1. re: shanagain

                  I think that's where I got it many many years ago...it's been a long time. My hubby is not a foodie/chowhound-type and he rarely asks for specific foods or dishes, but after I made this pie the first time (I think it was like 1990?) he said that he HAD to have it every Thanksgiving and Christmas...and his eyes light up every year when I make it and when he eats it! :)

                  By the way, I save all of my recipes on my computer...I had about 10 years' worth collected and then had a hard drive crash that was irreparable...and no back-up. OUCH! But google was my best friend! I typed in "Upside Down Apple Pecan Pie" and found the recipe, so our holidays were saved!!! (I'm backing up my hard drive now!!)

                  1. re: wyf4lyf

                    I've definitely saved it to my 'puter because I'd never have remembered it in the first place if it weren't for you. Many thanks! (Sort of - bad timing as I've been contemplating the snugness in my jeans after way too many cakes and pies in this house lately!)

                2. re: wyf4lyf

                  this does look intriguing, but my first thought is that it would stick horribly when trying to invert, I'm guessing this has never been a problem? Do you pam/spray dish first? thnaks