Popular Pie Recipes

Pie is a classic dessert loved by young and old and everyone in between. And with so many different recipes to choose from, you're sure to find more than one pie recipe that you and your family will want time and time again.

Chocolate-Glazed Pumpkin Pie Cheesecake

Thanksgiving will be way less stressful when you have this make-ahead pie chilling in the refrigerator two days in advance. The only thing that makes this pumpkin pie even more irresistible: It's practically a pie sandwich, with a chocolate crumb crust and glaze topping.

From Midwest Living

Chocolate-Glazed Pumpkin Pie Cheesecake

Apple Whoopie Pies

From Better Homes and Gardens

Apple Whoopie Pies

Halloween Whoopie Pies

With the best qualities of both a cookie and cake, these spooky whoopie pies will please kids and adults alike.

From Family Circle

Halloween Whoopie Pies

French Silk Pie

Bittersweet chocolate and Dutch-process cocoa meld with a shot of fresh brewed coffee to give an ultra-rich flavor to this creamy French silk pie. A frothy meringue is the secret to lightening the brown sugar-sweetened filling.

From EatingWell

French Silk Pie

Tropical Fruit Ice

This super-simple recipe makes an exotic ice with intense flavor. To turn it into a showstopper dessert, garnish with sliced fresh tropical fruit and toasted coconut.

From EatingWell

Tropical Fruit Ice

Vanilla Cream

This versatile creamy topping blends the nutritional virtues and creamy texture of drained nonfat yogurt with the luxury of a little whipped cream. Use it in place of full-fat whipped cream or dessert topping. If you like, you can make variations by using different flavors of yogurt or even whisking in a bit of cocoa powder.

From EatingWell

Vanilla Cream

Ruffled Phyllo Tart with Spring Fruit

Strawberries and rhubarb are a familiar seasonal pairing, but adding apricots to the mix takes it to new heights. The day before you plan to bake the tart, thaw the frozen phyllo in the refrigerator.

From EatingWell

Ruffled Phyllo Tart with Spring Fruit

Squash Pie

Try this custard pie with buttercup squash, a sweet, orange-fleshed variety that bakes up luscious, light and surprisingly creamy. Roasted fresh squash has a vibrant color and full flavor, but to save time you can use frozen or canned squash. The pie is best the day it is baked, but much of the preparation can be done in advance. Serve with Ginger Cream.

From EatingWell

Squash Pie

Rustic Berry Tart

The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries.

From EatingWell

Rustic Berry Tart

Peach-Raspberry Pie

A lightened pie crust plus the tart-sweet combination of peaches and raspberries is truly a winning recipe. Make this when peaches are at their most flavorful in midsummer.

From EatingWell

Peach-Raspberry Pie

Rustic Pear Tart

Who says you can't have your tart and eat it, too? This deceptively simple fall dessert is made for special celebrations. Look for a fragrant pear that's nonetheless firm to the touch.

From EatingWell

Rustic Pear Tart

Frozen Raspberry Pie

This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust.

From EatingWell

Frozen Raspberry Pie

Oatmeal-Nut Crunch Apple Pie

This decadent pie is loaded with juicy apples and adorned with a streusel-lover's crunchy topping. The pie is best served the day it's made. If you're short on time, look for a ready-made whole-wheat pie crust in the freezer section of the store.

From EatingWell

Oatmeal-Nut Crunch Apple Pie

EatingWell's Pumpkin Pie Crust

Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

From EatingWell

EatingWell's Pumpkin Pie Crust

Spiced Hot Cider

For a nonalcoholic version, omit the applejack and schnapps and add 2 tablespoons cinnamon-flavored syrup, such as Torani brand.

From EatingWell

Spiced Hot Cider

Dark Fudgy Brownies

We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less-chocolaty choices.

From EatingWell

Dark Fudgy Brownies

Pistachio Chocolate Pudding

Pudding snack cups are great to have on hand for those times when nothing but a smooth and creamy treat will satisfy. Substitute your favorite nut for the pistachios if you prefer.

From EatingWell

Pistachio Chocolate Pudding

Raspberry-Almond Crumb Tart

You can quickly make the crust for this tart in the food processor and then press it into the pan - no need to dig out a rolling pin and struggle to transfer a tender pastry dough from pin to pan. Extra crust dough doubles as a crumbly topping.

From EatingWell

Raspberry-Almond Crumb Tart

Deep-Dish Apple Pie

With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat--sweet!

From EatingWell

Deep-Dish Apple Pie

Frozen Pumpkin Mousse Pie

While pumpkin pie deserves respect as a Thanksgiving icon, it's fun to shake up tradition. Surprise your family and friends with a frozen pie this year-it just might become one of their holiday favorites. No need to let them know how easy it is.

From EatingWell

Frozen Pumpkin Mousse Pie

Blueberry Tart with Walnut Crust

For this tart a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavor of the cream filling.

From EatingWell

Blueberry Tart with Walnut Crust

Pear, Apple & Cranberry Tarte Tatin

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.

From EatingWell

Pear, Apple & Cranberry Tarte Tatin

Pumpkin Coconut Tart

Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk.

From EatingWell

Pumpkin Coconut Tart

Baby Tiramisu

If you're a fan of the classic Italian dessert Tiramisu, try this quick, lower-calorie variation the next time you need a dessert in a hurry. Both types of ladyfingers--spongy and crunchy--work well.

From EatingWell

Baby Tiramisu

Strawberry Rhubarb Pie

Rhubarb and strawberries go hand in hand, and what better way to honor the combination than in this classic summer pie. The lattice top looks fancy but the technique is super-easy to master.

From EatingWell

Strawberry Rhubarb Pie

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