Healthy Pie Recipes

Highway 61 is Minnesota's unofficial pie trail, and a stop for a slice is a must on a road trip. This summer pie recipe is adapted from Rustic Inn Café in Two Harbors.

Ready in just five minutes, this dessert for one is super-satisfying.

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.

The pastry for this rustic tart features gets a nutty flavor from fiber-rich oat flour and flaxseed meal. Pecans top it off.

This pretty mango tart combines sweet, juicy mangoes with a creamy, tangy yogurt filling that's reminiscent of cheesecake.

Inspired by a lassi, India's version of a yogurt-based fruit smoothie, this healthy frozen pie recipe gets flavor from a generous amount of cardamom and lime zest. Look for the ripest Ataulfo mangoes, sometimes called champagne or honey mangoes, because they're less fibrous and more flavorful than the more common Tommy Atkins variety. Top this healthy dessert with a dollop of whipped cream if you like.

Smooth and soothing; a great classic pie right down to the crust, redefined with a generous amount of lemon and fewer egg yolks in the filling.

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.

Pure maple syrup gives the fruit filling rich flavor in this healthy blueberry pie recipe. If you don't want to make a lattice top, simply lay the second crust on top and cut three slits into the dough to vent steam.

Love bananas, toffee and whipped cream? Then you've got to try this healthy Banoffee Pie recipe--a healthier version of one of Great Britain's sweetest desserts. It is made with layers of toffee, bananas and whipped cream. Our healthier Banoffee Pie recipe has half the calories, over 65 percent less saturated fat and 40 percent less sugar than the original--but all of the amazing flavor.

This muffin-tin recipe for strawberry-rhubarb pies is cute as can be and delicious too! These mini strawberry-rhubarb pies have a special crust made from almonds and white whole-wheat flour. Make sure you let the baked pies cool in the pan for the full 30 minutes so the filling has time to set. Serve with fresh whipped cream or a dollop of Greek yogurt.

The key to these decadent treats is the portion size--baking them in mini-muffin tins keeps the carbs and saturated fat in check. And maple syrup allows you to make this pecan pie recipe without corn syrup.

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.

Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired tart. The crackerlike crust is quite sturdy so you can serve this as finger food at your next party or alongside a mixed green salad for a light supper.

This nutty whole-wheat pie crust recipe is a perfect base for fruit pie fillings and quiches. Do not overmix the dough or the crust will become tough, and chill the dough for at least one hour to ensure flakiness.

A mile-high meringue is possible only if the egg white, bowl and beaters are at room temperature.

In this simple shepherd's pie recipe, we call for flavorful lean ground lamb, which isn't always easy to find. You can use lean ground beef or turkey instead. If you want to use lamb, ask your butcher to grind it for you or, to make your own ground lamb, start with a lean cut of lamb, such as leg or loin, trimmed of any excess fat and cut into 3/4-inch pieces. Pulse briefly in a food processor just until uniformly ground.

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

This chocolate raspberry tofu pie gets an amazing smooth, rich, creamy texture from pureed tofu. But no need to reveal that tofu is the secret ingredient--we're sure no one will guess.

Don't let phyllo dough's fussy reputation put you off: our method of brushing olive oil and sprinkling breadcrumbs between the layers makes this tart actually quite simple to assemble, and helps keep it healthy. It can be served as a main course or cut into smaller pieces and enjoyed as an appetizer.

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!

Using peel and juice from a fresh lemon gives this pineapple tart a tang that's as refreshing as a tropical breeze.

A fluffy raspberry filling in a chocolate cookie crust makes a fresh, light, and colorful dessert tart.

Here we swirl jammy fruit through the almond-based pastry cream, frangipane, in a pretty herringbone pattern. The earthy flavor of spelt flour is a nice complement to the filling. Look for it with other flours at well-stocked supermarkets.