Lean In To Eating Plant Based With These 30 Easy And Delicious Recipes

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Photo: getty 30 of The Best Pie Recipes To Celebrate Pi Day>Elizabeth BlasiBlogger Self March 14, 2019

Celebrate the iconic decimal Pi 3.14 on March 14, with thirty of the most delicious pie recipes.

It's no wonder that many feel the festive need to celebrate the iconic Pi number on March 14th with a special tribute. What can be more appealing than baking a delicious pie on Pi day, and living up to the... pun.

While there's the basics, like apple or pecan, we decided to put together a list of 30 best pie recipes that are unique, jaw-dropping, and delicious to celebrate this annual holiday. In addition to the pie, we've also comprised a list of several must-have items to make your pies stand out. 

1. Mexican Hot Chocolate Bavarian Pie

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A post shared by Jessie Sheehan (@jessiesheehanbakes) on Jan 23, 2019 at 7:01am PST

Recipe provided by The Vintage Baker

Piled high with billowy whipped cream or toasted meringue, nothing says 1950s diner dessert quite like chocolate pie. But even 50 years earlier, at the turn of the 20th century, Chocolate Bavarian Cream, essentially chocolate pie filling with the addition of gelatin, was very popular.

"Here, I have modified a recipe from Knox Gelatin Dessert, Salads, Candies and Frozen Dishes (1936), adding Mexican hot chocolate spices to the filling and topping it with an ancho-chili powder-and-black pepper toasted meringue. Marrying spicy and sweet flavors is a decidedly modern trend, and this pie is a perfect example of how well they pair," says Jessie Sheehan, author of The Vintage Baker.

Ingredients for crust:

  • 10 oz [285 g] vanilla wafers
  • 2 Tbsp packed dark brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp table salt
  • 1/2 cup [110 g] unsalted butter, melted

Ingredients for filling:

  • 12 oz [340 g] semisweet chocolate, chopped
  • 1/4 cup whole milk
  • 1 Tbsp powdered gelatin
  • 2 1/2 cups [600 ml] heavy cream
  • 1/4 cup [50 g] granulated sugar
  • 3/4 tsp table salt
  • 2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper, or to taste
  • 2 tsp pure vanilla extract

Ingredients for meringue topping:

  • 5 egg whites, at room temperature
  • 1/8 tsp table salt
  • 3/4 tsp pure vanilla extract
  • 1/4 tsp cream of tartar
  • 1/8 tsp
  • freshly ground black pepper
  • 1/4 tsp ground ancho-chili powder, or to taste
  • 1 cup [200 g] granulated sugar

Steps for the pie:

  1. Preheat the oven to 350°F [180°C].
  2. Grease a 9 in [23 cm] deep dish pie plate with nonstick cooking spray or softened butter.
  3. For the crust: In the bowl of a food processor fitted with the metal blade, process the wafers, sugar, cinnamon, and salt until combined. Add the melted butter and pulse until combined. Scrape down the bowl of the processor as needed.
  4. Transfer the mixture to the prepared pie plate and, using your hands, press the mixture into the bottom of the plate and up the sides, creating a uniformly thick crust.
  5. Place the pie plate in the freezer for at least 30 minutes or up to 3 days, covered in plastic wrap.
  6. Bake for 8 to 10 minutes, rotating at the halfway point, until the crust is lightly browned, fragrant and dry to the touch. Let cool completely.
  7. For the filling: Place the chocolate in a large bowl. Pour the milk into a small bowl and sprinkle the gelatin on top. Let it bloom unt il the gelatin has been absorbed.
  8. In a medium saucepan, whisk together the heavy cream, sugar, salt, cinnamon, and cayenne pepper.
  9. Place the saucepan over medium-high heat, whisking constantly.
  10. Once bubbles form on the surface, remove from the heat, and add the bloomed gelatin and whisk to combine.
  11. Pour the mixture over the chocolate and whisk until the chocolate melts. Whisk in the vanilla and pour the filling into the cooled pie shell until it is about 1/2 in [12 mm] below the edge of the crust. If you have extra filling, transfer it to a small bowl and refrigerate along with the pie — it is delicious on its own.
  12. Press plastic wrap on the surface of the filling to stop a skin from forming, and refrigerate for at least 4 hours until set, or overnight.

Steps for the meringue:

  1. In the bowl of a stand mixer fitted with the whisk attachment add the whites, salt, vanilla, cream of tartar, black pepper, and chili powder and whisk together on medium speed until frothy. Add the sugar in a slow and steady stream and contin ue to whisk on high speed until stiff, glossy peaks form, at least 5 to 7 minutes. If you do not have a kitchen torch, preheat the oven to 350°F [180°C].
  2. Spoon the meringue over the chilled pie, making sure the meringue touches the crust’s edges.
  3. Use the back of a spoon to make gentle swirls all over the top. Using a kitchen torch, toast the meringue topping. If you do not have a kitchen torch, toast the meringue in the oven for 5 to 10 minutes, watching closely to avoid burning. Refrigerate for at least 2 hours or overnight, lightly covered in plastic wrap, and serve. The pie is best served the day it is made, but will keep in the refrigerator, lightly covered in plastic wrap, for up to 3 days.

RELATED: 30 Easy Baking Recipes For People Who Can't Cook (But Want To Impress Their Friends)

2. Corona de Reina Pie

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A post shared by Josephine Caminos Oría (@josephinecaminosoria) on Mar 7, 2019 at 4:13am PST

Otherwise known as Banana Cream Pie Topped with Dulce de Leche. A traditional Argentine pie recipe that is both beautiful and delicious. This stunning dessert is named after the queen’s crown, due to its form and majesty. Shared by Josephine Caminos Oria 

Recipe provided by Dulce de Leche: Recipes, Stories & Sweet Traditions

Ingredients for the short crust pastry:

  • 4½ cups all-purpose flour
  • ¾ cup granulated sugar
  • Pinch of salt
  • 1¼ cups unsalted butter, at room temperature
  • 1 large egg
  • 1 large egg yolk

Ingredients for the filling:

  • ¾ cup heavy whipping cream
  • 4 large bananas
  • 1¼ cup confectionary dulce de leche
  • Banana slices and edible flowers, for garnish (optional)

Special equipment:

  • 9-by-1½-inch spring form pan and a pastry bag fitted with a medium-sized star tip

Steps:

  1. Make the short-crust pastry: In a large bowl, combine the flour, sugar and salt. Using a fork or your fingers, cut in the butter until pea-like lumps form. Make a well in the center of the mixture and add the egg and egg yolk. With a wooden spoon, gradually mix the egg into the flour mixture, slowly adding up to 3 tablespoons of water, just until a ball forms.
  2. On a work surface, knead the dough with your hands until just combined and smooth in texture. Wrap in plastic wrap and let rest in the refrigerator for 20 minutes.
  3. While the dough chills, preheat the oven to 350°F. Butter and flour a 9-by-1 ½-inch springform pan.
  4. Press the chilled dough evenly onto the bottom and two-thirds of the way up the side of the springform pan. Bake for 10 minutes. Remove the pan from the oven, and with the back of a fork, press the sides of the tender dough up towards the top of the pan to create a “queen’s crown.”  Return the pan to the oven and bake for another 5 minutes. Remove the pan from the oven, and with the back of the fork, press the sides of the dough up towards the top of the pan again. Return the pan to oven and bake for 10 to 15 minutes more until golden brown. Cool for least 30 minutes in the pan on a wire cooling rack before filling.
  5. Make the filling: In a medium mixing bowl, beat the cream on high speed with an electric mixer until soft peaks form. In a blender, purée the bananas until smooth. Gently fold the bananas into the whipped cream and pour the filling into the cooled crust. Let the pie chill in the freezer for at least 1 hour or until the filling is set.
  6. Using a pastry bag fitted with a medium-sized star tip, lavishly decorate the top with confectionary dulce de leche rosettes, or using an offset cake spatula, spread the dulce de leche evenly over the top.
  7. To serve, carefully remove the sides of the pan and garnish with banana slices and/or edible flowers, if desired. The dessert keeps, covered, in the refrigerator for up to 5 days.

3. Chocolate Chess Pie

One of the best parts about being a grown up is that you can have a slice of this traditional Southern favorite whenever you want it. Delicious!

Recipe provided by Secrets of the Southern Table

Ingredients for the pie filling:

  • 8 tablespoons
  • (½ cup) unsalted butter
  • ¼ cup bittersweet chocolate chips (1½ ounces)
  • 4 large eggs, at room temperature
  • 1½ cups sugar
  • ¼ cup cocoa powder
  • 2 tablespoons yellow cornmeal
  • ¼ teaspoon fine sea salt
  • ½ cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 French Pie Pastry crust (recipe follows), blind baked for 20 minutes and still warm

Steps for the pie filling:

  1. Heat the oven to 325°F.
  2. Melt the butter and the chocolate in the microwave and set aside to cool.
  3. In a bowl, whisk the eggs until smooth.
  4. Add the sugar, cocoa powder, cornmeal, and salt. Whisk well to
  5. combine.
  6. Add the butter,chocolate mixture, buttermilk, and vanilla.
  7. Whisk well to combine.
  8. Pour into the warm piecrust.
  9. Bake until set and not wiggling, 45 minutes. During the last 15 minutes of baking, cover the pie with aluminum foil if the pie starts to become too dark. The pie may puff and crackle during baking, which is fine. It will settle as it cools. Transfer to a wire rack to cool completely, at least 2 hours, then slice and serve.

Ingredients for French pie pastry:

  • 2 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 8 tablespoons (½ cup) unsalted
  • butter, cut into cubes and chilled
  • 2 large egg yolks
  • 5 to 6 tablespoons ice water

Steps for French pie pastry:

  1. Combine the flour and salt in the bowl of a food processor fitted with the metal blade.
  2. Add the butter.
  3. Process until the mixture resembles coarse meal, 8 to 10 seconds.
  4. Add the egg yolks and pulse to combine.
  5. With the processor on pulse, add the ice water, 1 tablespoon at a time. Pulse until the mixture holds together as a soft but not crumbly or sticky dough.
  6. Shape the dough into a disk, wrap in plastic wrap, and refrigerate until firm and evenly moist, about 30 minutes.
  7. Lightly flour a clean work surface and a rolling pin. Place the dough disk in the center of the floured surface.
  8. Roll out the dough, starting in the center and rolling up to, but not over, the top edge. Return to the center and roll down to, but not over, the bottom edge. Give the dough a quarter turn and continue rolling, repeating the quarter turns until you have a disk about 1/8 inch thick.
  9. Drape the dough over the rolling pin and transfer to a 10 inch tart pan with a removable bottom or a 9 inch pie plate, unrolling over the pan.
  10. With one hand, lift the pastry and with the other, gently tuck it into the pan, being careful not to stretch or pull the dough.
  11. Let the pastry settle into the bottom of the pan.
  12. Take a small piece of dough and shape it into a ball. Use the ball of dough as a tool to press around the bottom edges of the tart pan, snugly shaping the pastry to the pan without tearing it. If using a tart pan, remove any excess pastry by rolling the pin across the top of the pan. If using a pie plate, crimp or flute the edge. Prick the bottom of the pastry all over with the tines of a fork to help prevent shrinkage during baking.
  13. Chill until firm, about 30 minutes.
  14. Heat the oven to 425°F. Crumple a piece of parchment paper and then lay it out flat over the bottom of the pastry. Fill the paper with pie weights, dried beans, or uncooked rice. This will keep the unfilled piecrust from puffing up in the oven as it bakes.
  15. For a partially baked (used in Chocolate Chess Pie) shell that will be filled and baked further, bake for 20 minutes. Remove the paper and weights. (You can reuse the rice or beans for blind-baking a number of times, but not for cooking.) The shell can now be filled and baked further, according to the recipe directions. For a fully baked shell that will hold an uncooked filling, bake the empty shell until a deep golden brown, an additional 10 minutes, or 30 minutes total.

4. Orange Almond Slab Pie

Recipe provided by HelloFresh

Slab pies are an incredible way to create the flavor and texture of a traditional pie but can fit more toppings and serve more guest than a traditional pie (given it's size). The slab pie iventive and yummy hybrid take on both a pie, and a pizza pie.

This orange and almond slab pie is an excellent way to showcase the many colors of citrus fruits from season to season. 

Ingredients For The Pie:

  • 3/4 Cup Slivered Almonds
  • 1 Store-Bought Pie Crust (Or pie crust recipes)
  • 3/4 Stick (6 Tablespoons) Unsalted Butter, softened
  • 1/2 Cup Powdered Sugar
  • 2 Teaspoons Almond Extract
  • 1/2 Teaspoon Vanilla Extract
  • 1 Orange, Zested
  • 3 Tablespoons All-Purpose Flour
  • 2 Tablespoons Almond Flour
  • 3/4 Teaspoon Salt
  • 2 Eggs

Ingredients for the toppings:

  • Various Citrus Fruits (Blood Oranges, Oranges, Tangerines, Kumquats), sliced
  • 1 Tablespoon Unsalted Butter
  • 3 Tablespoons Honey

Steps for Orange Slab Pie:

  1. Preheat oven to 400ºF. Roll pie crust onto a lightly floured surface, then carefully transfer to a rimmed, rectangular baking sheet lined with parchment paper. Poke bottom and sides with a fork, then bake until lightly golden brown, 10-12 minutes. Remove and set aside to let cool.
  2. Meanwhile, prepare almond filling by beating together slivered almonds, butter, powdered sugar, almond extract, vanilla extract, orange zest, almond flour, and salt.
  3. Slowly beat in eggs one-by-one until smooth.
  4. Spread almond cream over dough, top with citrus fruits and small cubes of butter.
  5. Bake until butter is melted and crust has puffed, 20-25 minutes.
  6. Drizzle with honey before serving.

5. Tomato Ricotta Slab Pie

Recipe provided by HelloFresh

Continuing on with slab pies, this next one is out first savory pie on the list. The tomato and ricotta slab pie is an delicious upgrade to the traditional pizza pie or margazrtia pizza. Try making the slab pie stand out with different colors of heirlome tomatoes. They come in colors like: orange, yellow, and red. 

Ingredients:

  • 1 16-Ounce Container Ricotta Cheese
  • 1 Store-Bought Pie Crust (Or pie crust recipes)
  • 1 8-Ounce Package Cream Cheese, softened
  • 3 Tablespoons Chopped Shallot
  • 2 Teaspoons Chopped Thyme
  • 1 Teaspoon Lemon Zest
  • 2 Teaspoons Lemon Juice
  • Salt and Pepper, to taste
  • 2-3 Heirloom Tomatoes, thinly sliced
  • Basil Leaves, for garnish

Steps for Tomato Ricotta Slab Pie:

  1. Preheat oven to 400ºF. Roll pie crust onto a lightly floured surface, then carefully transfer to a rimmed, rectangular baking sheet lined with parchment paper. Poke bottom and sides with a fork, then bake until lightly golden brown, about 10 minutes. Remove and set aside to let cool.
  2. Meanwhile, combine ricotta cheese, cream cheese, shallot, thyme, lemon zest, lemon juice, salt, and pepper in a large bowl. Whisk until well combined, then spread mixture evenly over crust.
  3. Arrange tomato slices on top so they slightly overlap.
  4. Return to oven and bake until filling is set and tomatoes are warm, another 8-10 minutes.
  5. Drizzle with olive oil and garnish with basil before serving.

6. Ginger Peach Pie

Recipe provided by McCormick

When we think of ginger, some of our minds wander to delicious curry and asian-inspired dishes. Or, we can think of our beloved soft drink: ginger ale or ginger beer, but ginger in our pies?

Does it work? The answer is simply (and deliciously) yes. The combination of ginger and peach is dynamic and will have you craving another piece.

Ingredients:

  • 2 ripe peaches, peeled, pitted and cut into 1/2-inch pieces
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground ginger
  • 1 teaspoon fresh lemon juice
  • 1 package (14 ounces) refrigerated pie crusts, (2 crusts) - or follow pie crust recipe
  • 1 egg, beaten with 1 tablespoon water

Steps:

  1. Preheat oven to 400°F. Toss peaches, sugar, cornstarch, ginger and lemon juice in medium bowl. Set aside.
  2. Unroll crusts on lightly floured surface. Using a 3-inch round cutter, cut out 8 rounds from each crust. Spoon 1 heaping tablespoon fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with a second dough round; press edges with a fork to seal.
  3. Place 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.
  4. Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.

7. Chocolate Mint Crownie Pie

Recipe provided by McCormick

Take your favorite ice cream flavor and turn them into a pie? Sounds like heaven.

Ingredients:

  • 1 package (family-size) fudge brownie mix
  • 3 teaspoons vanilla extract, divided
  • 1/2 teaspoon peppermint extract
  • 1 package (2 crusts) refrigerated pie crusts - or follow pie crust recipe
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 egg
  • 1 package (12 ounces) miniature chocolate chips

Steps:

  1. Preheat oven to 325°F. Prepare brownie mix as directed on package, adding 1 teaspoon of the vanilla and peppermint extract. Unroll pie crusts. Line 2 (9-inch) pie plates with pie crusts. Spoon 1/2 of the brownie batter into each pie plate. Bake 25 minutes.
  2. Meanwhile, mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and remaining 2 teaspoons vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
  3. Drop 1/2 of the cookie dough by tablespoonfuls on brownie in each pie. Spread cookie dough to cover the top evenly. Cover edge of crust with strips of foil to prevent excessive browning.
  4. Bake 35 to 40 minutes or until cookie top is golden brown. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

8. Decadent Chocolate Pecan Pie

Recipe provided by McCormick

Everyone knows of the traditional pecan pie, but take it up a notch by adding everyone's favorite sweet: chocolate. The chocolate addition to the bold pecan flavor adds a layer of smooth sweetness throughout every bite. 

Ingredients:

  • 1 refrigerated pie crust , (from 14.1-ounce package) - or follow pie crust recipe
  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons milk
  • 4 eggs
  • 3 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1 cup dark corn syrup
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Steps:

  1. Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
  2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
  3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
  4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

9. Easy Mini Cherry Pies

Recipe provided by McCormick

What's more traditionally American than a good old fashioned cherry pie? Well, the tradition just got a lot cuter with the introduction of these cute and petitie mini pies. A perfect way to share and serve for social events and gatherings (like your Pi Party). 

Ingredients (for the pie):

  • 1 package (14.1 ounces) refrigerated pie crusts, (2 crusts) - or follow pie crust recipe
  • 1 can (21 ounces) cherry pie filling
  • 1/2 teaspoon almond extract

Ingredients (for the topping):

  • 1/2 cup sliced almonds
  • 2 tablespoons butter, melted
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Steps:

  1. Preheat oven to 425°F. For the Mini Cherry Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
  2. Mix cherry pie filling and almond extract in large bowl. Divide evenly among crusts.
  3. For the Topping, toss almonds and butter in medium bowl. Sprinkle with sugar and spices; toss to coat. Sprinkle evenly over cherry filling.
  4. Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Cool completely in pan on wire rack.

10. Sour Cream And Raisin Pie

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A post shared by BastilleVA (@bastilleva) on Jan 31, 2018 at 6:33pm PST

Recipe provided by Chef Michelle Poteaux, Executive Pastry Chef at Bastille Restaurant in Alexandria, VA

So many fantastic baking recipes call for sour cream, even though we don't realize it. By having sour cream in the name, this pie gives away many baker's hidden secret. The creaminess mixed with the bold flavor of raisins and topped with meringue, makes this pie a must-try on our recipe list. 

Ingredients for filling:

  • 2 cups sour cream (not low fat)
  • 1 1/2 cups sugar *Can substitute your favorite alternative sweetener eg. Stevia
  • 3 Tbs all-purpose flour *Can substitute the flour with 1 1/2 Tbs. Cornstarch
  • 3 egg yolks
  • 1 cup golden raisins, plumped in hot water for 1/2 an hour before making the custard filling. (I like golden raisins personally, but my great-grandma used dark raisins)

Ingredients for meringue:

  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar *Can substitute your favorite alternative sweetener eg. Stevia

Steps:

  1. In a heavy medium saucepan stir together the sour cream, 1-1/2 cups sugar, flour, egg yolks, and raisins. Cook, stirring constantly, over medium heat until thickened and bubbly. Keep warm.
  2. For meringue, place the egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar or sugar substitute, 1 tablespoon at a time, beating on high speed about 4 minute more or until mixture forms stiff glossy peaks (tips stand straight).
  3. Pour warm filling into baked pie shell. Spread meringue over filling. Bake in a 350 degree F oven for 15 minutes. Remove and cool on a wire rack for 1 hour. Chill 3 to 6 hours before serving; cover for longer storage.

11. Buttermilk Pie 

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A post shared by BastilleVA (@bastilleva) on Aug 8, 2014 at 11:34am PDT

Recipe provided by Chef Michelle Poteaux, Executive Pastry Chef at Bastille Restaurant in Alexandria, VA

If the combination of butter, sugar, lemon and whole buttermilk don't excite your tastebuds, you're doing something wrong. This pie recipe takes all of baking's best ingredients and rolls them into one, plus an added bonus of a touch on nutmeg.

Ingredients:

  • 1/2 cup Butter, melted
  • 1 1/2 cup Gran. Sugar
  • 3 Tbs. All purpose flour
  • 1/2 tsp. Salt
  • 1/2 tsp. Nutmeg
  • 1 cup whole buttermilk (I prefer the whole milk to skim or non-fat because it gives a richer, fuller flavor)
  • 3 Eggs, whole
  • 1 tsp. Lemon juice
  • 1 tsp. Vanilla extract
  • 1 - 9" pie shell, partially baked (18-20 minutes max)

Steps:

  1. Combine the sugar, flour, salt and nutmeg and mix in melted butter.
  2. Add eggs and mix until incorporated.
  3. Gently stir in buttermilk, lemon juice and vanilla extract.
  4. Pour mixture into a partially baked pie shell. Place in a 350 degree oven and bake for approximately 1 hour.
  5. When the custard has baked fully, remove and cool to room temperature before cutting.
  6. Serve at room temperature with fresh strawberries.

12. Brown Butter Pecan Pie

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A post shared by Tupelo Honey (@tupelohoneycafe) on Nov 2, 2017 at 7:34am PDT

Recipe provided by Tupelo Honey Cafe, and their Spirited Recipes From Asheville Cookbook. 

One of the tricks many bakers will tell you, is for added flavor fry the butter up to a golden brown before including it into your recipe. Thank goodness Tupelo Honey is sharing that secret with us. The added browned butter compliments the pecans and honey magically. 

Ingredients:

  • 1/2 cup brown butter
  • 3 eggs
  • 1 1/2 tsp. pure vanilla extra
  • 1/4 tsp. kosher salt
  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 1/4 cup clover honey
  • 1 cup pecan pieces
  • 1 frozen pie shell or follow sample pie crust recipe

Steps:

  1. Melt the brown butter in the microwave (approximately 1 minute).
  2. Crack the eggs into a mixing bowl; add vanilla extract and salt and whisk until evenly mixed.
  3. Add sugar and whisk until even incorporated.
  4. Add corn syrup and honey and whisk until well combined.
  5. Stir in the melted brown butter until entire mixture is evenly mixed.
  6. Pour pie mixture into crusts over pecan pieces.
  7. Stir lightly to evenly distribute the pecans.
  8. Bake in a preheated 350 degree conventional oven for one hour. Rotate. Bake an additional 30 minutes, then check. Be sure they are completely solid in the center with no jiggle.
  9. Allow to cool

13. Vegetable Pot Pie

Recipe provided by Tupelo Honey Cafe, and their Spirited Recipes From Asheville Cookbook

Another fun and savory recipe to add to our list. This classic and traditional vegetable pot pie is the perfect recipe for the March weather, too. Not too cold, but just cold enough to enjoy the flavors of a warm pot pie. 

Ingredients:

  • 2 sheet Frozen puff pastry
  • 1 ea. Egg
  • 1 tsp. Kosher Salt or Flaky Sea Salt
  • 6 oz. Baby Carrots
  • 6 oz. Green Beans, halved
  • 4 oz. Okra, cut into ½” medallions
  • 6 oz. Butternut Squash, small dice
  • ¼ cup Olive Oil
  • 1 tsp. Kosher Salt
  •  ¼ tsp. Black Pepper
  • ½ cup All-Purpose Flour
  • 3 Tbsp. Olive Oil
  • 1 cup + 3 Tbsp.. Heavy Cream
  • 3 1/3 cups Whole Milk
  • 2 ½ tsp. Kosher Salt
  • Rounded ½ tsp. Sage, dried, rubbed
  • Rounded ½ tsp. Creole Seasoning
  • ¼ tsp. White Pepper

Steps

:                                                                                                   

  1. To Make Puff Pastry Squares: Cut the frozen puff pastry dough into 4 squares, 5”x5” squares.
  2. Beat the egg until smooth, add water if necessary to thin out the egg wash.
  3. Using a pastry brush, gently brush each square with egg wash.. Be sure to avoid the cut edges of the pastry.
  4. Sprinkle each pastry square with salt.
  5. Bake according to the package’s directions, or at 375 F for 15-18 minutes, until crisp and golden brown.
  6. To Roast Vegetables: Toss the vegetables with olive oil and season with salt and pepper.
  7. Roast at 375 F for 15-20 minutes, or until tender.
  8. To Make Milk Gravy: In a large pot, heat the oil over medium-high heat.
  9. Whisk in the flour and stir until smooth, about a minute.
  10. Slowly whisk in the milk and cream, until smooth.
  11. Bring to a boil and cook for about a minute, until thickened..
  12. Add the seasoning and whisk to thoroughly combine.
  13. Add the roasted vegetables and gently stir to coat them.
  14. Divide the mixture into four equal portions, top with puff pastry squares and serve.

14. Nana’s Strawberry Rhubarb Pie

Recipe provided by The Omni Nashville Hotel in Nashville

Not an ingredient we hear very often, but rhubarb offers phenominal flavor when baked into a delicious pie. Mix that with the recipe's call for strawberries, and you'll have yourself an award winning pie. 

Ingredients For Pie Crust:

  • 4 cups of all-purpose flour
  • 3 1/2 sticks of butter (unsalted/cold/cubed)
  • 3/4 cups of cold water

Ingredients For Strawberry Rhubarb Filling:

  • 1 pint of strawberries (fresh/quartered)
  • 1 pound of rhubarb
  • 1 1/4 cup of brown sugar
  • 1 1/4 cup of sugar
  • 1/4 cup of cornstarch
  • 1/2 tablespoon of lemon zest
  • 1 teaspoon of cinnamon
  • 1 1/2 teaspoon of salt 
  • As needed (5-6 slabs) of butter (cubed/cold)

Steps For Dough:

  • Meal flour, butter, sugar and salt together until pea size.
  • Add all the water and mix until incorporated but DO  NOT OVERMIX!!!
  • Chill and roll after 30 mins.

Steps For Filling:

  • Toss all ingredients together.
  • Place into pie shell and bake immediately at 325 degrees (convection oven) for 1 hour or until golden brown.

15. Apple and Pulled Pork Pie

Recipe provided by The Omni King Edward Hotel in Toronto

We've taken the traditional apple pie, and kicked it up, about ten notches. Try adding some savory pulled pork to your apple pie. It'll be a staple main dish, pies for dessert are a thing of the past. 

Ingredients for Galette Dough:

  • 3 tbsp. sour cream or yogurt
  • 1/3  cup water
  • 1 cup flour
  • ¼ cup cornmeal
  • 1 tsp. sugar
  • ½ tsp. salt
  • 7 tbsp. cold butter

Steps for Galette Dough:

  1. Combine sour cream and water.
  2. Combine flour, cornmeal, sugar and salt.
  3. Cut butter into flour mixture.  Add wet mixture to form a soft dough.  Refrigerate.

Ingredients for 

Pie Filling:

  • 1 lb. Granny smith apples (medium dice)
  • ½ cup Onions (finely diced)
  • ¼ cup Unsalted butter
  • 2 tbsp. Brown sugar
  • Juice of half a lemon
  • ½ tsp. Fresh thyme leaves

Steps for Pie Filling:

  1. Saute apples and onions in butter.  Add brown sugar, lemon juice and thyme.  Cook until apples are tender.  Set aside to cool
  2. Roll out the dough to ¼ inch thickness and cut out 4 inch rounds. 
  3. Place cooled filling in centre and fold edges inward to form a crust. 
  4. Egg wash edges and bake in a pre-heated 400 F. oven for approximately 25 minutes.

Ingredients for Cider Braised Pork:

  • 2 lbs. pork shoulder
  • Salt and pepper
  • 2 tbsp. olive oil
  • 3 yellow onions (chopped)
  • 3 cloves garlic (finely chopped)
  • 1 granny smith apple (peeled and chopped)
  • 2 tsp. fresh thyme leaves
  • 1 cup apple cider
  • 2 cups chicken stock

Steps for Cider Braised Pork:

  1. Season pork with salt and pepper.
  2. Sear on all sides in a large oven proof Dutch oven with a tight fitting lid. 
  3. Remove and set aside. 
  4. Remove excess fat and sweat onions with apple, garlic and thyme. 
  5. Deglaze with calvados. 
  6. Place pork in the pot and add apple cider and chicken stock. 
  7. Place lid on pot and place in pre-heated 325 F. oven. 
  8. Braise slowly for approximately 2 ½ hours. 
  9. Remove pork and shred while still warm with 2 large forks. 
  10. Add some of the braising liquid to moisten meat.

Ingredients for Plum Chutney:

  • 1 lb. red plums (pitted and chopped)
  • 2 shallots (finely diced)
  • 1 tsp. ginger powder
  • 1 tsp. cinnamon
  • ½ tsp. allspice
  • 2 tbsp. seasoned rice wine vinegar
  • 1 cup brown sugar

Steps for Plum Chutney:

  1. Place all ingredients in a pot and bring to a boil.
  2. Reduce temperature and simmer for 20 minutes until plums break down.

16. Peanut Butter, Bacon and Banana Pie

Recipe provided by Terryl Gavre from Cafe 222

Peanut and banana sounds like a pretty typical food combination, but what if we added bacon to the mix? This unique addition gives the flavor of the pie a boost.

Many don't know, but some bakers use lard (bacon or pork fat) to add richness to the crust of pies. Given this secret tid-bit, we say, please put bacon in our peanut butter and banana pie. 

Ingredients For the Crust:

  • 4-5 (approx. 200 grams) Large Peanut Butter Cookies
  • 8 Strips Thick Bacon Cooked Crispy and Cooled
  • 4 TBS Butter Melted
  • 1 Tsp Sugar

Steps For The Crust:

  1. Break the cookies into large chunks and place them into the bowl of a food processor. Add the bacon and sprinkle the sugar around the bowl. Process by pulsing until the cookies and bacon have reached the consistency of dry sand.
  2. Add the melted butter and pulse a few more times to evenly distribute the fat.
  3. Pour mixture into the pie shell and gently combine with your hands as you press it into the bottom and sides of the pie pan.
  4. Place in a 350- degree oven for 6-8 minutes to melt the sugar and slightly bake the shell.
  5. Allow to cool completely.

Ingredients For The Filling:

  • 1 Cup Creamy Peanut Butter
  • 8 Oz. Cream Cheese (full fat) at room temp.
  • ¾ Cup Brown Sugar
  • 1 TBS Vanilla
  • 2 Cups Whipped Cream

Steps For The Filling: 

  1. divided In the bowl of a standing mixer beat 2 cups of whipping cream, 1 tsp vanilla and a pinch of salt until peaks form.
  2. Place whipped cream into a medium bowl and chill until later.
  3. In the bowl of a standing mixer place the cream cheese, peanut butter, brown sugar and vanilla and mix on medium high until light and fluffy. Be patient, it will take about 5 minutes, scraping down the sides every 2-3 minutes.
  4. Remove the bowl from the mixer and with a spatula gently fold the peanut butter mixture with one cup of the whipped cream until completely incorporated.
  5. Assemble the Pie: Slice a banana or two into the bottom of the cooled crust and cover with the peanut butter/whipped cream filling.
  6. Mound it as high as you like and place in the freezer for one hour to set.
  7. Remove pie from the freezer 15 minutes before serving and slice.
  8. Top each piece with a dollop of whipped cream, peanuts and banana slices.
  9. You can always as an option sprinkle with crumbled bacon or drizzle with chocolate ganache or both!

17. Chard And Sweet Potato Pie

With a rich blend of savory ingredients, rich spices, and an olive oil crust (yes a delicious crust full of the god's nectar olive oil) you're bound to have your tastebuds expload. Unlike many sweet potato pies, we recommend this dish as a main course verses a dessert pie. 

Ingredients For Sweet Potato (for) Filling:

  • 1 Medium yellow or white flesh sweet potato, cut into 1/2" dice
  • 2 Tbsps Olive oil
  • Salt and pepper to taste

Steps For Sweet Potato Filling:

  1. Preheat oven to 375°
  2. Toss diced sweet potato with 2 tablespoon olive oil and teaspoon salt. Place on baking sheet covered with parchment. Roast about 20 minutes until potatoes are soft and brown on edges. Remove from oven and cool. 

Ingredients For Olive Oil Crust:

  • 1-1/4 cups All purpose flour
  • 1-1/4 cups Whole wheat flour
  • 1/3 cup Extra virgin olive oil
  • 1/2 cup Cold water
  • 3/4 tsp Coarse salt

Steps For Olive Oil Crust:

  1. In a bowl, combine all-purpose and whole wheat pastry flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute or until dough just begins to come together into smooth mass. Cover dough with plastic wrap and let rest at room temperature for about 30 minutes.

Ingredients For Pie Filling:

  • 1/4 cup Extra virgin olive oil
  • 1 Medium red onion, cut into small dice
  • 4 Garlic cloves, roughly chopped
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 Large bunch Swiss chard
  • 3/4 tsp Red pepper flakes
  • Salt and pepper To taste
  • 1/2 cup Grated Parmigiano
  • 1/2 cup Pine nuts, toasted in a skillet over medium heat
  • 1-1/2 tsps White vinegar
  • Garnish 1 egg beaten with 1 tsp water, coarse salt and/or Nigella seeds

Steps For Pie Filling:

  1. Remove chard leaves from stems. Slice stems about ¼” on a diagonal. Stack leaves and cut into 1” strips.
  2. In a large saute pan, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add cumin and coriander to hot oil. Add chopped chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
  3. Add chard leaves; the leaves should be damp from washing, (this helps the chard cook). Season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt. Uncover and cook, stirring occasionally, until chard is soft and the liquid has reduced. Mixture should be fairly dry. Place chard mixture in a large bowl and toss with Parmesan, roasted sweet potato, toasted pine nuts, white wine vinegar. Taste and season with salt and pepper and allow to cool.
  4. Divide the dough into 2 pieces, one piece slightly larger than the other, about 2/3 and 1/3 of original ball. Roll the larger piece into about a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with cooled chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine egg with 1 tablespoon water and brush over dough. Sprinkle with black salt or nigella seeds.
  5. Preheat oven to 400 degrees, with rack in lowest position. Bake pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.

18. Spiced Pear Custard Pie

We think pear pies are one of the most underrated fruit pies out there. While everyone's giving love to pear's cousin, apple, we'd like to applaud the genius flavor of pear with this delicious spiced pear custard pie. 

Ingredients For The Crust:

  • 1 9-inch unbaked pie shell, or homemade single crust or follow pie crust recipe

Ingredients For The Filling:

  • 5 large Bartlett or Anjou pears, peeled, cored, and thinly sliced
  • 1/2 lemon, juiced
  • 1/2 cup powdered sugar
  • 2 tablespoons all-purpose flour
  • 2/3 cup plain yogurt
  • 1 large egg
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • dash of cinnamon

Ingredients For The Streusel Topping:

  • 1/2 cup all-purpose flour
  • 4 tablespoons turbinado sugar
  • 4 tablespoons unsalted butter, cut into small pieces

Steps For The FIlling:

  1. Place the sliced pears in a bowl and toss with the lemon juice. In another large bowl, stir together the powdered sugar and the flour. Add the sliced pears and toss to coat.
  2. In a separate bowl, stir together the yogurt, egg, cream, vanilla, and a dash of cinnamon. Add this to the pear mixture, and stir until evenly coated. Pour the whole mixture into the unbaked pie shell.
  3. Steps For The Streusel Topping: 
  4. Mix together the flour and the sugar in a small bowl. Cut in the butter with a fork or pastry cutter until the mixture is crumbly.
  5. Sprinkle evenly over the top of the pie.

Steps For Baking And Serving:

  1. Bake for 10 minutes at 400°F, then reduce the temperature to 350°F.
  2. Bake for an additional 45-50 minutes, or until pears are tender and the streusel topping is golden brown.
  3. Remove from the oven and let cool on a cooling rack for 15 minutes.
  4. Let chill completely in the refrigerator for 8 hours, or overnight.
  5. Serve chilled or warmed. Enjoy!

RELATED: 36 Best Crockpot Party Recipes (For Apps, Desserts — Even Punch!)

19. Pistachio Ice Cream Pie

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A post shared by Holly Clegg | trim&TERRIFIC® (@holly_clegg) on Feb 26, 2019 at 2:28pm PST

Source : https://www.yourtango.com/2019322466/30-best-pie-recipes-celebrate-pi-day

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