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Blackberries bring back memories of childhood. And this pie celebrates that memory perfectly. Flour, cinnamon, berries and sugar. Nothing extra to mask the taste of these luscious berries.
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For this delicious version of the classic, milk is stirred into the pumpkin puree, so that it 's a bit lighter than others. And if you want to make it with low-fat milk, that would work, too. This recipe makes enough filling for two 9-inch pies.
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Start with a prepared shortbread pie crust and top with banana chunks, blueberries, cultured coconut milk, and macadamia nuts for a quick and easy dessert.
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Rich, old-fashioned flavor--just like Grandma used to make. Serve with whipped cream.
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This scrumptious pie has brown sugar and molasses blended into the filling, along with evaporated milk, pumpkin puree, eggs and yummy spices. So when it bakes, the pie is extra sweet and the filling turns a beautiful dark color. It 's especially nice served with freshly whipped cream sprinkled with candied ginger.
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This is a wonderful double-crust pie piled high with fresh raspberries. The berries are sugared and sprinkled with tapioca and cornstarch, and arranged in a prepared crust. Pats of butter go on just before the top crust is added, and then the pie is baked until the juices bubble up and the crust is golden brown.
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Without a doubt, this is the best pie in my arsenal of recipes. It is a pear-filled pie topped with a crumble of brown sugar and Cheddar cheese.
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This recipe for a creamy lime pie is a no-bake solution for a Key lime pie when the real deal is not available.
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One nice feature of this dish is that you can cook and bake the pie in the same skillet.