24 Pie Recipes to Celebrate National Pi Day
Celebrate National Pi Day, March 14th, with these pie recipes! Whether they're sweet or savory, these pie recipes are gorgeous and tasty. Recipes like Skillet Chicken Pot Pie, Mocha Ice Cream Pie and Strawberry-Rhubarb Slab Pie are all delicious, so grab a slice, or two, and enjoy!
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Chocolate Amaretto Pie
Who knew a pie recipe could taste so good? Homemade chocolate pie is a must-have at many holiday gatherings and this one will set a new bar. The velvety filling is lightened up by swapping in some cornstarch for some of the egg yolks traditionally used for thickening. The pairing of bittersweet chocolate with the nutty amaretto flavor is pure almond joy that's only better topped with cinnamon-spiced whipped cream (included!). Source: EatingWell Magazine, November 2019
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Skillet Chicken Potpie
A store-bought pie crust, frozen veggies and precooked chicken simplify the prep for this easy potpie. This healthy dinner recipe is comfort food at its best. Source: Diabetic Living Magazine, Fall 2019
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Cinnamon Swirl Apple Pie
Instead of topping your apple pie with a full crust, cover the dough in cinnamon sugar, roll it up and slice it like cinnamon rolls to make beautiful cinnamon swirls to top the pie. The fragrant cinnamon bun-like topping makes homemade apple pie even more special! Source: EatingWell.com, October 2018
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Purple Sweet Potato Pie
This purple version of classic sweet potato pie has a shot of brandy, which adds another layer of seasonal flavor. Serve with a dollop of lightly sweetened whipped cream. Source: EatingWell Magazine, November/December 2018
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Frozen Margarita Pie
Use a pastry bag fitted with a large star tip to pipe decorative swirls on top of the pie. Source: EatingWell Magazine, July/August 1998
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Cranberry Buttermilk Pie
This custard filling is what takes this buttermilk pie recipe to the next level. It tastes like a panna cotta with a bit of attitude from the tang of the buttermilk and a generous sprinkling of cranberries on top. Source: EatingWell Magazine, November 2019
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Turkey Potpie
You might look forward to the days after Thanksgiving even more than the holiday itself with this easy turkey potpie recipe that's the perfect use for leftover turkey and extra vegetables like carrots and onions you might have on hand from the holiday. The pie is loaded with veggies and a creamy sauce, then topped with a prepared whole-wheat crust so there's no need to make dough. No leftover cooked turkey? This healthy potpie is just as delicious with chicken. Serve it up any time you need a dose of comfort food for dinner. Source: Eatingwell.com, September 2019
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Grasshopper Ice Cream Pie
In this healthy grasshopper mint and chocolate ice cream pie recipe, you'll save about 150 calories and half the saturated fat per serving versus a traditional ice cream pie by using nonfat Greek yogurt and heart-healthy oil instead of butter. Source: EatingWell Magazine, July/August 2014
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Green Tomato Pie
This sweet green tomato pie--also sometimes called mock apple pie--is a great way to make use of extras from a bumper crop of tomatoes. Be sure to select firm, green unripe tomatoes for this pie; there are heirloom tomatoes that are green when ripe--those would turn to mush in this pie, which is not the result you want. Served on its own or with a dollop of whipped cream, this summer dessert is sure to impress. Source: EatingWell.com, May 2019
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Peach Pie
Peach pie tastes like the essence of summer. If using fresh peaches, make sure they are ripe but firm. (Frozen peaches can also be used. There's no need to thaw them.) The lattice crust looks stunning and is not difficult to do (see our how-to video, below), but if you're pressed for time, simply place the second crust on top and cut three slits in the dough to vent steam. Source: EatingWell.com, July 2018
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Shepherd's Pie with Cauliflower Topping
In this easy shepherd's pie recipe, we keep the carbs in check by using creamy mashed cauliflower in place of mashed potatoes. The ground beef filling is cooked in the same skillet used for baking the pie, making assembly (and cleanup) a breeze. Source: EatingWell.com, January 2020
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Honey-Sweetened Cherry Pie
This cherry pie recipe is pure magic. If you can't find sour cherries, don't fret--it's also delicious with sweet cherries. The filling has a hint of clove and honey, which gives it a novel flavor. Serve this cherry pie with your favorite light vanilla ice cream or frozen yogurt. Source: EatingWell Magazine, May/June 2012
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Pumpkin Pecan Pie
This recipe mash-up marries the sweet, subtle flavor of pumpkin with the nuttiness of pecans. Not only do the pecans create a beautiful pattern on top, their addition to classic pumpkin pie also creates an amazing textural combination of creamy and crunchy. Serve with a dollop of whipped cream to make it even more delicious. Source: Eatingwell.com, October 2018
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Mocha Ice Cream Pie
In this healthy mocha chocolate ice cream pie recipe, crumbled chocolate cookies make an easy and tasty crust for the chocolate-coffee filling made with nonfat vanilla Greek yogurt topped with chocolate-covered espresso beans. Source: EatingWell Magazine, July/August 2014
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Pear Custard Pie
A velvety, light custard surrounds ripe pears in this healthy pear pie recipe. Serve with a dollop of vanilla whipped cream. Source: EatingWell Magazine, November/December 2017
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Chicken Potpie with Cauliflower Topping
You won't miss the crust on this chicken potpie-we promise! We cut the carbs by swapping in a riced-cauliflower-and-panko topping for a thin and crispy top layer that's more nutritious than pie crust (but every bit as satisfying). Source: Diabetic Living Magazine, Summer 2018
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Strawberry-Rhubarb Slab Pie
Sweet strawberries and tangy rhubarb nestle into a flaky, buttery crust for a pie so beautiful, you almost won't want to cut into it. A slab pie is the ultimate dessert for time-crunched cooks: it's baked right in a jelly roll pan and makes enough to serve a crowd. Source: EatingWell.com, May 2018
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Chocolate Caramel-Peanut Crunch Pie
The classic combo of chocolate and peanut butter gets an extra flavor boost from caramel ice cream topping. Source: Diabetic Living Magazine
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Apricot Pie
Apricots signal the start of the stone-fruit season. Here they're tossed with a squeeze of lemon and a pinch of nutmeg, which highlights their flavor. You can also make this easy pie recipe with nectarines or peaches. Source: EatingWell Magazine, July/August 2019
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Tomato-Corn Pie
Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the corn. Here they partner in a delicious quiche-like pie. The dough is very forgiving and bakes up into a sturdy shell that's great for just about any savory pie or tart. Perfect for a summer brunch or try it with a tossed salad for a light supper. Source: EatingWell Magazine, July/August 2010
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Blackberry-Lemon Ice Cream Pie
In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the blackberry and lemon filling made with nonfat vanilla Greek yogurt. Source: EatingWell Magazine, July/August 2014
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Chocolate Cream Pie
Chocolate cream pie isn't just a diner special--it's the perfect dessert for any celebration. We love the added flair of chocolate curls on top, but a pretty dollop of whipped cream on each piece would look just as elegant. Source: EatingWell Magazine, November/December 2012
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Lattice-Topped Apple Pie
Apple pie has never been so quick to put together. After tossing unpeeled apples and spices in a baking dish, you'll assemble a quick lattice from pastry strips. This lattice topping is not woven like a traditional one--it takes less time to assemble this way but is just as eye catching! Source: Diabetic Living Magazine
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Pink Grapefruit Meringue Pie
For this pie's filling we call for fresh squeezed grapefruit juice, but store-bought (not frozen) works well and may even give you more brightly colored results. The Italian meringue topping is made by beating hot sugar syrup into egg whites that are already beaten to stiff peaks. It's a bit more effort, but the meringue holds its shape longer. Source: EatingWell Magazine, November 2019