25+ EASY Pie Recipes - Tastes Better From Scratch

No-Bake Cheesecake

Lauren Allen — Sun, 10 Mar 2024 11:00:00 +0000

This easy No-Bake Cheesecake recipe is made from scratch with a graham cracker crust and cream cheese filling. It’s a simple dessert that only takes 20 minutes and will definitely impress!

Want more no-bake desserts? Try Grasshopper Pie, Oreo Balls, Peanut Butter Pie, or the best Rice Krispie Treats!

Why I love this cheesecake:

Creamy – The texture on this homemade no bake cheesecake is perfection! Smooth, dense, and so creamy.
Quick – Most cheesecakes take hours to make. This only takes 20 minutes to prep! Plus it’s all made with simple ingredients you probably already have.
No Bake – Make anytime of year without heating up the house. This is one of my go-to desserts in the summer. It’s so refreshing and I love to top it with fresh berries, sliced peaches, or whatever fruit is in season.

How to make No-Bake Cheesecake:

Prepare Crust – Here’s my go-to homemade graham cracker crust recipe, or you can use a store-bought graham cracker crust. I do like to bake my crust since it holds it’s shape better, but if you don’t want to, you can pack it tightly and freeze it for 10-20 minutes while you make the filling.

Make Filling – Beat cream cheese then add powdered sugar. Add vanilla and sour cream. Beat heavy cream in a separate large bowl until stiff peaks then fold it into the cream cheese mixture.

Refrigerate: Pour filling in crust. Spread the cheesecake filling evenly into the graham cracker crust. Cover and refrigerate for at least 4-6 hours or overnight.

Serve the best no bake cheesecake plain, with fresh berries, or a drizzle of caramel sauce.

Make Ahead and Freezing Instructions

To Make Ahead: No bake cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.

To Freeze: Once the cheesecake has set-up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap then in tinfoil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

More Cheesecake Recipes:

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No-Bake Cheesecake

This easy No-Bake Cheesecake recipe is made from scratch with a graham cracker crust and cream cheese filling.

Course Dessert

Cuisine American

Prep Time 20

Refrigerate 12

Total Time 12 20

Servings

Calories 276kcal

Author Lauren Allen

Cost 10

Equipment

Hand mixer

Ingredients

Graham Cracker Crust:

2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter , melted

Cheesecake:

3 8 oz packages cream cheese , (full fat), at room temperature
1 1/3 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup sour cream (full fat)
1 cup heavy cream , cold

US Customary – Metric

Instructions

Graham Cracker Crust:

Mix the crust ingredients together then press firmly into a 8 inch springform pan. Refrigerate or freeze while you make the cheesecake filling.

No Bake Cheesecake:

Place softened cream cheese in a large bowl and beat with electric mixers until smooth. Add powdered sugar and mix until well combined. Add vanilla extract and sour cream then mix until combined.
Pour heavy cream into a separate large bowl then beat well until stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
Spread cheesecake mixture evenly into graham cracker crust. Cover and refrigerate at least 12 hours or overnight for best results.

Video

Notes

Make Ahead Instructions: No Bake Cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.

Freezing Instructions: Once the cheesecake has set-up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap then in tinfoil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition

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I originally shared this recipe March 2019. Updated March 2024.

Chess Pie

Lauren Allen — Mon, 26 Feb 2024 12:00:00 +0000

This buttermilk Chess Pie recipe is a sweet custard pie made with eggs, sugar, milk, flour, cornmeal, and citrus. It was originally made popular in the South and there are many variations of it, as its ingredients are easy to adapt to use what you have on hand.

Do you love pie recipes? You have to try this German Chocolate Pie, Banana Cream Pie, Oreo Cheesecake, or Blueberry Pie!

If you’re from the South you’ve definitely heard of Chess Pie! I love old-fashioned recipes like this that use the simplest ingredients, because they were developed during a humbler time when you had to use what you had and make it work. Many traditional chess pie recipes call for vinegar, but since we live in a time where citrus is easily found year-round, I’ve used lemon instead, and I love the hint of tangy flavor it adds to the richness of the pie.

Ingredients Needed:

How to make Chess Pie:

Make Pie Crust: This easy chess pie recipe is cooked in one unbaked pie shell. My Perfect Pie Crust recipe yields two crusts so I like to freeze the other, or use it to make Lemon Sour Cream or Pecan Pie!

Make Filling: Cream butter and sugar in a medium mixing bowl then mix in flour and cornmeal. Add eggs, one at a time, beating well after each. When the egg mixture is well beaten add the milk, vanilla, lemon juice and zest beat until smooth.

Bake: Pour buttermilk pie filling into unbaked pie crust. Bake at 350 degrees F for 55-60 minutes. Check the pie after 30 minutes and tent a piece of aluminum foil over it to keep it from getting too brown. (I spray the foil with a non-stick spray to keep it from sticking to the top of the pie.)

Cool: Allow buttermilk chess pie to cool for 1 hour before serving. Store in the refrigerator for 1-2 days.

Make Ahead And Freezing Instructions:

To Make Ahead: The pie filling can be made 1-2 days in advance. Remove filling from fridge at least 30 minutes before baking to allow it to come to room temperature, then pour into pie shell and bake. Pie dough can be made 1-2 days in advance, stored in the fridge, or frozen for up to 3 months.

To Freeze: Allow baked lemon chess pie to cool completely then cover well and freeze for up to 3 months. Thaw overnight in the fridge then reheat in 300 degree F oven for 15-20 minutes.

Recipe Variations:

Honey Chess Pie: Substitute 1 ¼ cups honey in place of the 2 cups of granulated sugar.
Chocolate Chess Pie: The ingredients are quite different, so follow this recipe.
Cornmeal Substitute: Use ground oats or fine breadcrumbs.

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Chess Pie

This buttermilk Chess Pie recipe is a sweet custard pie made with eggs, sugar, milk, flour, cornmeal, and citrus. It was originally made popular in the South and there are many variations of it, as its ingredients are easy to adapt to use what you have on hand.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 242kcal

Author Lauren Allen

Cost 4

Equipment

Ingredients

1/2 cup salted butter , room temp
2 cups granulated sugar
1 Tablespoon all-purpose flour
1 Tablespoon cornmeal
5 large eggs , room temp
1 cup milk or buttermilk
1 teaspoon vanilla extract
2 Tablespoons fresh lemon juice
1 teaspoon lemon zest
Dough for one pie crust

US Customary – Metric

Instructions

Make batter: In a medium mixing bowl, cream the butter and sugar. Beat in the flour and cornmeal. Add the eggs, one at a time, beating well after each. When the egg mixture is well beaten add the milk, vanilla, lemon juice and zest beat until smooth.
Assemble: Add unbaked pie crust to 9’’ pie plate and crimp the edges. Pour in pie filling.
Bake at 350 degrees F for 55-60 minutes. Check the pie after 30 minutes and tent a piece of aluminum foil on top to keep it from getting too brown. (I spray the foil with a non-stick spray to keep it from sticking to the top of the pie.)
Allow to cool for one hour before serving.

Video

Notes

Make Ahead Instructions: The pie filling can be made 1-2 days in advance. Remove filling from fridge 30 minutes before baking to allow it to come to room temperature, then pour into pie shell and bake. Pie dough can be made 1-2 days in advance, stored in the fridge, or frozen for up to 3 months.

Freezing Instructions: Allow baked lemon chess pie to cool completely then cover well and freeze for up to 3 months. Thaw overnight in the fridge then reheat in 300 degree F oven for 15-20 minutes.

Recipe Variations:

Honey Chess Pie: Substitute 1 ¼ cups honey in place of the 2 cups of granulated sugar.
Chocolate Chess Pie: The ingredients are quite different, so follow this recipe.
Cornmeal Substitute: Use ground oats or fine breadcrumbs.

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I originally shared this recipe November 2020. Updated February 2024.

German Chocolate Pie

Lauren Allen — Sun, 19 Nov 2023 23:13:54 +0000

This easy German Chocolate Pie recipe includes a creamy chocolate filling topped with the caramel-y coconut pecan topping.

Looking for more pie recipes? Try Peanut Butter Pie, Chocolate Cream Pie, or Blueberry Pie.

Why I love this recipe:

Unique – No more showing up to a party with the same pie as everyone else. This German Chocolate Pie is unique and will wow everyone.
Easy – Just a few simple steps and pantry ingredients. Anyone can make this incredible pie from scratch!
Delicious – It’s a mash up of two of my favorite desserts; German Chocolate Cake and Chocolate Cream Pie, and the result is magic!

How to make German Chocolate Pie:

Bake Pie Crust: Blind bake pie crust and allow to cool completely.

Make Chocolate Filling: In a sauce pan over medium heat, add sugar and milk then whisk well to combine. Bring mixture to a simmer, whisking frequently.

Temper Eggs: Add the egg yolks and cornstarch to a bowl and whisk until smooth. Once the mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).

Flavor: Remove pan from heat then whisk in butter, chopped chocolate, and vanilla extract. Stir until completely smooth.

Pour filling into the cooled crust then smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.

Make Coconut Pecan Topping: In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine then bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.

Finish: Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the pie.

Serve: Top the chocolate pie with the coconut pecan topping and enjoy!

Make Ahead Instructions:

To Make Ahead: German Chocolate Pie can be made 2 days in advance, store covered in the fridge. The coconut pecan topping can be made a week ahead, stored in the fridge. Rewarm slightly, to soften it, before topping on pie.

Recipe Variations:

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German Chocolate Pie

This easy German Chocolate Pie recipe has a smooth chocolate filling topped with the most incredible coconut pecan topping. It's easy, homemade, and an instant favorite.

Course Dessert

Cuisine American

Servings people

Calories 534kcal

Author Lauren Allen

Ingredients

1 pre-baked pie crust

Chocolate Filling:

1/3 cup granulated sugar
2 1/2 cups whole milk
6 egg yolks , large
2 Tablespoons cornstarch
6 Tablespoons salted butter , chopped into pieces
8 ounces good quality semi-sweet chocolate , chopped (I like Ghirardelli’s)
1 1/2 teaspoons vanilla extract

Coconut Pecan Topping:

¼ cup light brown sugar
¼ cup granulated sugar
¼ cup butter
2 large egg yolks
6 Tablespoons evaporated milk
2 teaspoons vanilla extract
1/2 cup chopped pecans
1/2 cup shredded sweetened coconut

US Customary – Metric

Instructions

Blind Bake Pie crust and allow to cool completely.

Chocolate Filling:

To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
Pour filling into the cooled crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.

Coconut Pecan Topping:

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the pie.

Notes

Make Ahead Instructions: German Chocolate Pie can be made 2 days in advance, store covered in the fridge. The coconut pecan topping can be made a week ahead, stored in the fridge. Rewarm slightly, to soften it, before topping on pie.

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Banana Cream Pie

Lauren Allen — Fri, 17 Nov 2023 12:00:00 +0000

The most incredible (and easy) Banana Cream Pie recipe with homemade custard filling that holds together perfectly, layered inside a Nilla wafer crust. You’ll never use a box pudding mix again!

You can browse all of my delicious pie recipes, and be sure to try the Key Lime Pie, Apple Pie, Pecan Pie, or a Lemon Sour Cream Pie.

What I love about this pie:

The Filling: To make a truly excellent Banana Cream Pie, the pudding NEEDS to be made from scratch! This recipe if flavorful, holds together, and so velvety smooth.
Nilla Wafer Crust really shines in this pie, and reminds me of banana pudding. If you prefer something else, you can use a graham cracker or traditional pie crust.
Make Ahead: you can make this beautiful pie 1-2 days in advance, but I recommend reserving the bananas for topping on individual pie slices while serving, rather than inside the pie.

How to make Banana Cream Pie:

Prepare Crust: Add Nilla wafers to a food processor and pulse until fine crumbs (or crush them in a resealable bag, using a rolling pin). Add cookie crumbs to a bowl and stir in melted butter. Press mixture firmly into the bottom and up the sides of a 9” pie plate. Bake crust for 10 minutes, and then allow to cool completely.

Make Filling: Mix egg yolks and cornstarch in a bowl until smooth. Set aside. Whisk in sugar, salt, and milk in a large, heavy saucepan. Cook over medium heat, stirring often, until it comes to a simmer.

Temper Eggs: Spoon a big ladleful of simmering milk out of the pot, then very slowly whisk the milk into the egg yolk mixture, whisking constantly as you pour a slow steady stream, to temper the eggs (warm them up slowly, without scrambling them).

Cook Pudding: Pour the tempered egg mixture into the saucepan, whisking to incorporate. Cook, stirring constantly over medium heat, until the mixture has thickened (thick enough to coat the back of a spoon).

Strain: Remove from heat and stir in butter and vanilla extract. Strain pudding through a fine mesh sieve into a storage container. Lay a piece of plastic wrap directly over the pudding to prevent a skin from forming then cool for 30 minutes.

Layer Pie: Slice bananas into the bottom of the Nilla wafer crust, into an even layer then pour pudding over the top. Cover with plastic wrap again, so a skin doesn’t form, and refrigerate for at least 4-6 hours.

Whip Cream: Add heavy cream and powdered sugar to a mixing bowl and whip until peaks form. Smooth whipped cream over the top of the old fashioned banana cream pie, or pipe around the edge. Refrigerate, uncovered, for at least 4-6 hours before serving.

Make Ahead and Freezing Instructions:

To Make Ahead: Nilla wafer crust can be made several days in advance, stored at room temperature or in the freezer. Banana Cream Pie can be made 2-3 days ahead, but I recommend adding the bananas while serving the pie, and not placing them inside, so they don’t get brown.

To Freeze: Don’t add bananas, but otherwise make as instructed. Allow the pie to cool completely then wrap in plastic wrap and a layer of aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight.

More Homemade Pies:

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Banana Cream Pie

This easy Banana Cream Pie recipe includes a smooth, homemade custard filling that holds together perfectly, layered inside a Nilla wafer crust.

Course Dessert

Cuisine American

Prep Time 1 20

Cook Time 25

Refrigeration 4

Total Time 5 45

Servings

Calories 325kcal

Author Lauren Allen

Cost 6

Equipment

Ingredients

Nilla Wafer Crust:*

2 cups Nilla wafers , crushed, (about 60 cookies)
⅓ cup butter , melted

Filling:

4 large egg yolks
1/4 cup cornstarch
2 1/2 cups whole milk
2/3 cups granulated sugar
1/4 teaspoon salt
2 Tablespoons butter , cut into pieces
2 teaspoons vanilla extract
3 large firm bananas , sliced

Whipped Cream Topping:

1 1/2 cups heavy whipping cream
3 Tablespoons powdered sugar

US Customary – Metric

Instructions

Prepare the Crust: Preheat oven to 350 degrees F. Add Nilla wafers to a food processor and pulse until crumbs (or crush them in a resealable bag, with a rolling pin). Add cookie crumbs to a bowl and stir in melted butter. Use the back of a measuring cup to press mixture firmly into the bottom and up the sides of a 9'' pie plate. Bake for 10 minutes. Allow to cool completely before adding the custard filling.
Banana Pudding: Mix egg yolks and cornstarch in a bowl until smooth. Set aside. To a large saucepan, add sugar, salt and milk to a large, heavy saucepan and whisk to combine. Cook over medium heat, stirring often, until it comes to a simmer.
Spoon a big ladleful of simmering milk out of the pot, and very slowly whisk the milk into the egg yolk mixture, whisking constantly as you pour a slow steady stream, to temper the eggs (warm them up slowly, without scrambling them).
Pour the tempered egg mixture into the saucepan, whisking to incorporate. Cook, stirring constantly over medium heat, until the mixture has thickened (thick enough to coat the back of a spoon).
Remove from heat and stir in butter and vanilla extract. Strain pudding through a fine mesh sieve, into a storage container. Lay a piece of plastic wrap directly over the pudding to prevent a skin from forming. Allow to cool for 30 minutes.
Slice bananas into the bottom of the nilla wafer crust. Pour pudding over the top. Place a small piece of plastic wrap directly on the surface of the pudding, so a skin doesn’t form. Refrigerate for at least 4-6 hours.
Whip Cream: Add heavy cream and powdered sugar to a mixing bowl and whip until peaks form. Smooth whipped cream over the top of the pie.
Refrigerate for at least 4-6 hours before serving.

Video

Notes

Crust: You could also use a regular pie crust, or graham cracker crust.

Make Ahead Instructions: Nilla wafer crust can be made several days in advance, stored at room temperature or in the freezer. Banana Cream Pie can be made 2-3 days ahead, but I recommend adding the bananas while serving the pie, and not placing them inside, so they don’t get brown.

Freezing Instructions: Don’t add bananas, but otherwise make as instructed. Allow the pie to cool completely then wrap in plastic wrap and a layer of aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight.

Nutrition

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I originally shared this recipe November 2017. Updated November 2019 and November 2023.

Oreo Cheesecake

Lauren Allen — Wed, 15 Nov 2023 13:00:00 +0000

This simple Oreo Cheesecake recipe has a homemade Oreo crust, cheesecake filling, and a chocolate ganache topping. It’s perfect for a special occasion, but easy enough for a beginner to make.

If you’re a fan of Oreo recipes, be sure to try my Oreo Balls, Oreo Cupcakes, Oreo Milkshake, Oreo Bars, or this incredible Oreo Mug Cake!

Why this dessert is a winner:

Easy – the Oreo cheesecake filling only requires five ingredients and couldn’t be more simple. This is the perfect recipe for cheesecake beginners or experts!
The Oreo Crust – The perfect thickness and not too crumbly, this Oreo crust holds it’s shape and is the most delicious base.
Crowd Pleaser – Fancy enough for a special occasion and easy enough to make on a weeknight. No matter who you serve this cheesecake to, it will be gone in a flash!

How to make Oreo Cheesecake:

Make Oreo Crust: Place whole Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter and press the mixture into a 9-inch springform pan, covering the bottom and half way up the sides of the dish. Refrigerate while you make the cheesecake filling.

Make Cheesecake Filling: Beat softened cream cheese then add eggs and mix together. Add vanilla and sugar and mix then fold in the Oreo chunks.

Bake and Cool: Pour batter into prepared Oreo pie shell and bake for 60-70 minutes or until the edges are set and the center is slightly firm (it can be a little soft, just not jiggly).

Top with Chocolate Ganache: Once the cheesecake is cool, make the ganache. Melt the butter and cream in a saucepan and simmer. Place the chocolate in a small bowl then pour the hot cream mixture over the chocolate and stir until melted and smooth. Add the vanilla and powdered sugar then stir well. Pour the ganache over the cheesecake, carefully smoothing to cover the top evenly.

Refrigerate until ready to serve (at least an hour – the pie can be made up to a day in advance).

Make-Ahead and Freezing Instructions:

To Make-Ahead: Not only can this cheesecake be made ahead of time, but I recommend it. Make it up to 4 days in advance and store it in the refrigerator until serving.

To Freeze: You can freeze this cheesecake for up to 2-3 months. Cover it well before freezing. To thaw, place it in the refrigerator overnight.

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Oreo Cheesecake

This simple Oreo Cheesecake recipe has a five ingredient cheesecake filling, and a chocolate ganache topping. It's perfect for a special occasion, but easy enough for a beginner!

Course Dessert

Cuisine American, Pie

Prep Time 1 30

Cook Time 55

Total Time 2 25

Servings

Calories 356kcal

Author Lauren Allen

Cost 12

Equipment

Ingredients

Oreo Crust:

30 Oreo cookies
5 Tablespoons butter , melted

Cheesecake:

3 8 oz packages cream cheese , softened*
4 large eggs
2 teaspoon vanilla extract
1 cup granulated sugar
25 Oreo cookies , broken into chunks

Ganache:

1/2 cup semi-sweet chocolate chips
4 Tablespoons butter
1/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 Tablespoon powdered sugar

US Customary – Metric

Instructions

Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
Preheat oven to 325°F.
Cheesecake: Add the softened cream cheese to a large bowl or stand mixer and beat with your stand mixer or electric mixers until smooth and fluffy. Make sure there are no clumps of cream cheese, and it's very smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla and sugar and mix well, scraping down the sides of the bowl.
Fold in the Oreo chunks. Pour batter into prepared oreo crust.
Bake for 60-70 minutes, or until the edges are set and the center is not jiggly, but still a little soft. Remove from oven and cool completely.
Ganache: Once the cheesecake has cooled, make the ganache. Combine the butter and cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Add the vanilla and powdered sugar and stir well.
Pour the ganache over the cooled cheesecake, carefully smoothing to cover the top evenly (you may not use it all, or you can drip some down the sides of the cake if you'd like). Refrigerate for at least one or more hours before serving.

Video

Notes

Make-Ahead Instructions: Not only can this cheesecake be made ahead of time, but I recommend it. Make it up to 4 days in advance and store it in the refrigerator until serving.

Freezing Instructions: You can freeze this cheesecake for up to 2-3 months. Cover it well before freezing. To thaw, place it in the refrigerator overnight.

Oreo Cheesecake in a Pie Pan: To bake this cheesecake in a pie pan, instead of a springform pan, press the Oreo crust into a 9” deep dish pie pan. Make ½ of the cheesecake filling recipe (cut all of the “cheesecake” ingredients in half, and prepare as instructed). The crust and ganache amounts stay the same. Pour cheesecake batter into Oreo crust and bake for 35-45 minutes.

Waterbath: The purpose of a waterbath for cheesecakes is to prevent the top of the cake from cracking. Because we cover the top of this cheesecake with ganache, a waterbath is not necessary for this recipe.

Nutrition

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I originally shared this recipe November 2015. Updated November 2019 and November 2023.

Blueberry Pie

Lauren Allen — Sat, 11 Nov 2023 12:00:00 +0000

We’re obsessed with this easy Blueberry Pie recipe made with fresh blueberries, that holds together when sliced and served.

I’m a pie fanatic and have dozens of favorite pie recipes. Try my Cherry Pie, Triple Berry Pie, Pear Pie, or famous Apple Pie!

Why I love this pie:

Holds Together – If you’ve had pies that turn into a runny, soupy mess when cut, follow my instructions and this blueberry pie will hold together beautifuly.
Delicious – It’s flavorful, but not overly sweet. The fresh blueberries really shine and I love serving it with vanilla ice cream.
Crowd Pleaser – I had my mom’s help (the original pie expert!) tweaking and testing this recipe and I’m confidant it’s the best blueberry pie recipe that I vouch whole-heartedly for!

Ingredients:

Blueberries: Smaller blueberries work best for blueberry pie because they’re not so juicy, which allows the pie to thicken better. If you’d like to use frozen blueberries instead of fresh, I highly suggest using my triple berry pie recipe (use only blueberries). Using frozen berries in this pie will yield a runny pie filling, whereas that recipe calls for frozen berries and they get cooked into a thick filling before adding to the pie shell.
Sugar: Use a little less if your berries are very sweet.
Tapioca Flour: This is the secret ingredient that will keep your blueberry pie from being a runny mess when you cut into it. Tapicoa flour works better than flour or cornstarch because you need less, and it wont alter the color or texture of the pie filling like those will.
Lemon Zest and Juice from a fresh lemon is essential.
Pie Crust for a bottom and top crust. Homemade Pie crust will work a lot better than store-bought crust as store-bought will brown easier and become drier when baked at this temperature and length of time. Keep the pie dough chilled before you roll it out and while you are making the filling.
Egg White for brushing on the top of the pie to create a beautiful golden, shiny crust. Sprinkle with a pinch of granulated sugar.

How to make Blueberry Pie:

Make Blueberry Pie Filling: In a medium bowl measure berries. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice. Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. Eventually the sugar and tapioca will begin to coat the berries and become wet looking and slightly sticky.

Transfer to Pie Shell: After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with small dash of cinnamon (optional).

Cover with chilled top crust. Make a small slit in the top crust to allow steam to escape, or do a lattice top. Trim off any excess dough and seal and crimp the edge of pie. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar.

Bake in pre-heated 400°F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning. Bake an additional 25 minutes, remove foil, then bake 5 more minutes for a total of 60 minutes.

Cool this fresh blueberry pie for at least 3-4 hours before cutting (for best results, refrigerate for another hour after it cools, before cutting).

Make Ahead and Freezing Instructions:

To Make Ahead: Baked blueberry pie can be prepared and stored in the fridge one day ahead of time before serving. The pie crust can be made ahead and stored in the refrigerator for 2-3 days or frozen for up to 3 months.

To Freeze: Allow the pie to cool completely, cover and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

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Blueberry Pie

This easy Blueberry Pie recipe is made with fresh blueberries and holds together beautifully when cut into. It's absolutely delicious and always a crowd favorite.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Cooling Time: 3

Total Time 4 20

Servings

Calories 188kcal

Author Lauren Allen

Equipment

Ingredients

6 cups fresh blueberries* , about 2 lbs
1 cup granulated sugar*
1/2 cup Tapioca Flour*
1 teaspoon lemon zest
2 Tablespoons fresh lemon juice
1 dash ground cinnamon , (optional)
Homemade Pie crust (my recipe makes the 2 crusts you'll need for this recipe-one for the top and bottom).
1 egg white , beaten
granulated sugar , for spinrkling

US Customary – Metric

Instructions

Preheat oven to 400* F.
Bottom crust: Add rolled out pie dough to a 9'' pie pan and refrigerate while you make the berry filling.
Blueberry Pie Filling: In a medium bowl measure berries. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice. Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. The sugar and tapioca will begin to coat the berries and become wet and slightly sticky.
After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with small dash of cinnamon.
Top Crust: Cover with chilled top crust (make a slit in the top to allow to vent), or strips of crust to make a lattice top. Trim off any excess dough and seal and crimp the edge of pie. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar.
Bake in pre-heated 400 degree F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning. Bake an additional 25 minutes, remove foil and bake 5 more minutes for a total of 60 minutes.
Cool this pie for at least 3-4 hours before cutting (for best results I recommend refrigerate for another hour after it cools, before cutting).

Video

Notes

Blueberries: Smaller blueberries work best for blueberry pie because they’re not so juicy, which allows the pie to thicken better.

Sugar: You can use a little less sugar if the berries are extra sweet.

Pie Crust: Keep pie dough chilled. Homemade Pie crust works best.

Tapioca Flour: I use Bob’s Red Mill brand Tapioca Flour, which most grocery stores carry it, or you can find it online. You can substitute cornstarch, but in my testing, tapioca flour thickens the sauce better.

Cutting the pie: It’s crucial to allow the pie to cool for the instructed amount of time. If your pie has excess liquid after cutting just spoon it out or soak it up with paper towel.

Make Ahead Instructions: Baked blueberry pie can be prepared and stored in the fridge one day ahead of time before serving. The pie crust can be made ahead and stored in the refrigerator for 2-3 days or frozen for up to 3 months.

To Freeze: Allow the pie to cool completely, cover and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Nutrition

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I originally shared this recipe November 2020. Updated November 2023.