Pie Recipes

posted by 5 years ago

White Chocolate Banana Pie


2 c. Heavy whipping cream

6 squares (1 oz.) white chocolate

3 tsp. gluten free vanilla extract

2 medium firm bananas, sliced

1 gluten free pie crust, baked

In a saucepan, cook and stir the cream and chocolate over low heat until chocolate is melted. Remove from the heat; stir in vanilla. Transfer to a mixing bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally. Beat on high speed until light and fluffy, about 4 minutes (do not overbeat). Dip banana slices in lemon juice. Pour half of the cream mixture into the already baked pie crust. Top with bananas. Cover with remaining cream mixture. Refrigerate until ready to serve.

Toasted Coconut, Pecan, and Caramel Pie


2 gluten free pie crusts, baked

¼ c. butter

1 (8 oz.) package flaked coconut

½ c. chopped pecans

1 (8 oz.) package cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) container frozen whipped topping, thawed

1 (12 oz.)jar Walden Farms-Caramel Syrup


In a medium skillet, melt butter over medium heat. Add coconut and pecans. Toss well, and sauté until coconut is lightly browned. Set aside to cool. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread ¼ of cream cheese mixture into each pastry shell. Sprinkle ¼ of the coconut mixture over each pie. Drizzle ½ of the caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture. Pies may be served chilled or frozen. Makes 2 pies.

Pumpkin Toffee Pie


1 unbaked gluten free pie crust

¾ c. toffee baking bits

1 (15 oz.) can pumpkin puree

½ c. granulated sugar

1 c. light brown sugar

1 ½ tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

1 tsp. gluten free vanilla extract

1 pinch salt

½ c. milk

½ c. heavy cream

3 eggs


Preheat oven to 375 degrees. Sprinkle toffee bits into the pie crust; set aside. In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla, and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie crust. Place on baking sheet in the middle of the oven. Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.

Grandma’s Chocolate Cream Pie


¼ c. Cornstarch

1 c. Sugar

¼ tsp. Salt

2 c. Milk, scalded

2 1-oz squares unsweetened chocolate into scalded milk (cut or shave the chocolate squares)

3 slightly beaten egg yolks (save whites for meringue)

2 Tbs. butter

½ tsp. vanilla

1 gluten free pie crust, baked


Preheat oven to 350 degrees. In a double-boiler, mix corn starch, sugar, and salt; gradually add scalded milk/chocolate mixture. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook for 2 minutes; remove from heat. Add egg yolks to mixture slowly and stir into hot mixture. Cook 1 minute stirring constantly. Add butter and vanilla; cool slightly. Pour into a baked pie shell and let cool. Cover with meringue (see recipe below) and bake 12 to 15 minutes.

Grandma’s Perfect Meringue


3 egg whites (room temperature)

¼ tsp. salt

6 Tbs. sugar

½ tsp. McCormick flavoring (vanilla, almond, lemon) if desired


Beat 3 egg whites and ¼ tsp. salt until frothy. Beat in 6 Tbs. sugar, 1 Tbs. at a time. Beat until meringue is stiff and glossy. The meringue is ready when the sugar is dissolved ant the meringue stands in peaks but still looks moist. Add ½ tsp. flavoring if desired. Beat only enough to blend. Swirl meringue lightly on pie; cover pie to edge of crust and bake at 350 degrees for 12 to 15 minutes.

Gluten Free Apple Pie


6 c. tart peeled apples, sliced 1/4" thick- about 2 lbs.

3/4-1 c. sugar (if using a tart variety of apple, use more sugar)

1 Tbs. amaranth flour

1 Tbs. arrowroot starch OR cornstarch

1 tsp. cinnamon

1/8 tsp. nutmeg

1/4 tsp. salt

3 Tbs. butter, cubed

2 Gluten Free Pie Crusts, unbaked


Preheat oven to 425 degrees. Combine sugar, amaranth, arrowroot OR cornstarch, cinnamon, nutmeg and salt in a large bowl and whisk to thoroughly blend ingredients. Add sliced apples and gently coat apples with sugar mixture. Pour apples into dough-lined pie plate and distribute them evenly. Dot the top of the apples with cubed butter. Place top crust over the apples. Press edges to seal dough and use your favorite method to flute the edges (pressed with fork tines, etc.). Cut or poke several small vents in the top of the pie crust. Bake for 50-60 minutes, until top is golden brown and apples are tender. Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning. Allow pie to cool for several minutes before cutting.

tags:  pies, pie crust, olivia's oven, Pie Recipes , pumpkin pie
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