Get ready for a summer filled with sunshine and tasty treats! These 20 pie recipes are not just delicious, but they’re also perfect for packing up and sharing at your next picnic.
Whether you’re craving fruity freshness or creamy indulgence, we’ve got a varied collection that will make your outdoor feast memorable. Plus, we’ll share the essential tools and supplies you’ll need to whip up these delightful pies. Let’s jump right in!
Tools and Supplies Needed
Here is what’s needed for the below pie recipes:
- Pie dishes (standard 9-inch)
- Muffin tin (for mini pies or tarts, optional)
- Mixing bowls (various sizes)
- Whisk
- Hand mixer or stand mixer (for whipped cream and fillings)
- Rolling pin (for homemade crusts and galettes)
- Pastry brush (for egg wash)
- Measuring cups and measuring spoons
- Spatula and wooden spoon
- Knife and cutting board (for slicing fruit)
- Zester or microplane (for lemon or lime zest)
- Saucepan (for lemon curd, custards, and puddings)
- Cooling racks
- Baking sheet (for galettes or to catch pie drips)
- Parchment paper or silicone baking mat
- Food processor (optional, for making graham cracker crusts or blending fillings)
- Plastic wrap (for chilling doughs and covering pies)
- Pie weights or dried beans (for blind baking pie crusts)
- Tart pan (for chocolate raspberry tart)
- Ice cream scoop (optional, for serving a la mode!)
- Offset spatula or butter knife (for spreading fillings and whipped cream)
- Sifter (optional, for dusting powdered sugar)
- Grater (for fresh ginger or zest)
- Serving utensils: pie server, sharp knife for clean slicing
Blueberry Lemon Curd Pie
Blueberry Lemon Curd Pie is a refreshing dessert perfect for summer picnics. The tartness of the lemon curd pairs beautifully with the sweetness of fresh blueberries, creating a delightful balance of flavors. This pie is simple to make, requiring just a few key ingredients and some chilling time for the curd to set.
Each slice offers a burst of citrus flavor, complemented by the juicy blueberries on top. It’s a light and zesty treat that everyone will enjoy. Plus, it’s a great way to showcase seasonal fruits!
Ingredients
- 1 pre-made graham cracker crust
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
- Mint leaves for garnish (optional)
Instructions
- Prepare the Lemon Curd: In a saucepan, whisk together sugar, lemon juice, eggs, and melted butter. Cook over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat and stir in lemon zest.
- Cool the Curd: Pour the lemon curd into the prepared graham cracker crust. Cover with plastic wrap and refrigerate for at least 2 hours or until set.
- Top with Blueberries: Once the curd is set, arrange fresh blueberries on top of the pie. Garnish with mint leaves if desired.
- Serve: Slice and serve chilled for a delightful summer dessert.
Tools and Supplies Needed: saucepan, whisk, measuring cups, measuring spoons, plastic wrap, and a pie server.
Peach and Lavender Pie
Peach and lavender pie brings a delightful twist to summer desserts. The juicy sweetness of fresh peaches pairs perfectly with the subtle floral notes of lavender, making each bite refreshing and light. This pie is not only delicious but also simple to make, ensuring you’ll impress your friends and family without spending all day in the kitchen.
The combination creates a unique flavor that feels like a summer garden on your plate. Plus, it’s a great option for picnics, as it’s easy to slice and serve. Whether you’re enjoying a sunny afternoon or hosting a gathering, this pie will surely be a hit!
Ingredients
- 1 pre-made pie crust
- 4 cups fresh peaches, sliced
- 1/4 cup granulated sugar
- 1 tablespoon dried lavender (culinary grade)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine sliced peaches, sugar, lavender, cornstarch, lemon juice, vanilla extract, and salt. Stir gently to combine.
- Pour the peach mixture into the pie crust, spreading it evenly.
- Bake for 40-45 minutes, or until the filling is bubbly and the crust is golden brown.
- Let the pie cool for at least 30 minutes before slicing. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream!
Key Lime Pie with Coconut Whipped Cream
Key Lime Pie is a classic summer treat that’s both tart and sweet, making it the perfect dessert for any picnic. This refreshing pie combines the zesty flavor of key limes with a creamy filling, all nestled in a buttery graham cracker crust. Topped with coconut whipped cream, it adds an extra layer of tropical sweetness that is hard to resist.
This recipe is simple enough for anyone to tackle, even if you’re not an experienced baker. With just a few ingredients and minimal prep time, you can have a delightful dessert ready to impress your friends and family.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice
- 1 teaspoon lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ cup shredded coconut (toasted, for topping)
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into a 9-inch pie dish. Bake for 8-10 minutes until golden and set. Let it cool.
- Prepare the Filling: In a mixing bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth. Pour the filling into the cooled crust.
- Bake the Pie: Return the pie to the oven and bake for 15 minutes. Remove and let it cool at room temperature, then refrigerate for at least 3 hours until set.
- Make the Coconut Whipped Cream: In a chilled bowl, beat heavy whipping cream and powdered sugar until soft peaks form. Gently fold in the toasted coconut.
- Serve: Once the pie is set, top it with the coconut whipped cream and additional lime slices for garnish. Enjoy your refreshing Key Lime Pie!
Tropical Mango Key Lime Pie
Get ready for a refreshing treat with this Tropical Mango Key Lime Pie! This dessert combines the sweet, tropical flavor of ripe mangoes with the tangy zing of key limes, creating the perfect harmony that dances on your taste buds. It’s simple to make and perfect for those sunny summer days when you want something light and fruity.
The pie features a creamy filling nestled in a crunchy graham cracker crust, making each bite a delightful experience. Plus, it’s a great way to impress your friends at picnics or gatherings without spending hours in the kitchen. Let’s dive into this tropical delight!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup sweetened condensed milk
- ½ cup fresh key lime juice
- 1 cup ripe mango puree
- 2 large egg yolks
- 1 teaspoon lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh mango slices and mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of a pie pan to form the crust.
- Bake the crust for about 10 minutes or until lightly golden. Remove from the oven and let it cool.
- In another bowl, whisk together sweetened condensed milk, key lime juice, mango puree, egg yolks, and lime zest until smooth. Pour the mixture into the cooled crust.
- Bake for 15 minutes until the filling is set. Allow the pie to cool at room temperature, then refrigerate for at least 2 hours.
- Before serving, beat the heavy whipping cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with fresh mango slices and mint leaves.
Strawberry Rhubarb Pie
Strawberry rhubarb pie is a seasonal delight that brings together the sweet and tart flavors of fresh strawberries and rhubarb. This classic dessert has a perfect balance of sweetness from the strawberries and a tangy kick from the rhubarb, making it a refreshing treat for warm summer days. Not only is it delicious, but this pie is also straightforward to make, making it a great choice for both novice and experienced bakers alike.
The beautiful lattice crust adds a charming touch, while the vibrant filling creates a feast for the eyes as well as the taste buds. Whether you’re enjoying a casual picnic or a family gathering, this pie is sure to be a crowd-pleaser!
Ingredients
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 package of pie crusts (or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the strawberries, rhubarb, sugar, flour, lemon juice, and vanilla extract. Toss until the fruit is well coated, and let it sit for about 10 minutes to release juices.
- Roll out one pie crust and fit it into a 9-inch pie pan. Pour the fruit mixture into the crust, dotting with small pieces of butter on top.
- Roll out the second crust and cut it into strips to create a lattice pattern across the top of the pie. Seal the edges by crimping them together.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for at least 2 hours before serving, so the filling can set.
Fresh Berry Galette
Fresh berry galette is a delightful dessert that brings together the sweetness of summer berries with a crispy, flaky crust. This rustic pie is easy to make and allows the natural flavors of the fruit to shine through, making it a perfect choice for picnics and gatherings. The blend of juicy berries creates a refreshing taste, making each bite feel like a sunny day.
Making a galette is straightforward and doesn’t require any special skills. Just roll out your dough, pile on the berries, and fold the edges for a charming presentation. It’s an inviting, laid-back dessert that everyone will love!
Ingredients
- 1 ½ cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 pre-made pie crust (or homemade if you prefer)
- 1 egg (for egg wash)
- 1 tablespoon milk
- Fresh mint leaves for garnish
- Tools: Mixing bowl, rolling pin, baking sheet, parchment paper, pastry brush
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the berries, sugar, cornstarch, and vanilla extract. Gently toss to coat the berries.
- Roll out the pie crust on a lightly floured surface to about 12 inches in diameter. Transfer to the prepared baking sheet.
- Layer the berry mixture in the center of the crust, leaving about a 2-inch border. Fold the edges of the crust over the berries, pleating as you go to create a rustic look.
- In a small bowl, whisk together the egg and milk. Brush the mixture over the exposed crust.
- Bake for 25-30 minutes, or until the crust is golden brown and the berries are bubbly.
- Let cool slightly before garnishing with fresh mint leaves. Serve warm or at room temperature.
No-Bake Chocolate Mint Pie
No-bake chocolate mint pie is a delightful treat, perfect for summer picnics. This pie combines rich chocolate flavors with a refreshing hint of mint, making it a crowd-pleaser. Plus, it’s easy to whip up, requiring minimal effort and no oven time!
The creamy filling paired with a chocolate crust creates a luscious dessert that’s both satisfying and refreshing. Everyone will love this sweet indulgence, and you’ll love how simple it is to prepare!
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 2 cups heavy cream
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup chocolate shavings or chips for garnish
Instructions
- Make the Crust: In a bowl, mix the chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a pie dish to form the crust.
- Prepare the Filling: In a mixing bowl, beat the heavy cream until stiff peaks form. In another bowl, mix the cream cheese, powdered sugar, vanilla extract, and peppermint extract until smooth. Gently fold the whipped cream into the cream cheese mixture until well blended.
- Assemble the Pie: Pour the filling into the prepared crust, spreading it evenly. Refrigerate for at least 4 hours or until set.
- Garnish and Serve: Before serving, sprinkle chocolate shavings or chips on top. Slice and enjoy this refreshing dessert!
Tools & Supplies Needed: Mixing bowls, pie dish, electric mixer, spatula, measuring cups and spoons.
Cherry Almond Crisp Pie
This Cherry Almond Crisp Pie is a delightful treat that perfectly balances the sweet and tart flavors of cherries with the rich nuttiness of almonds. Topped with a crunchy almond crisp, this pie is both comforting and refreshing, making it a great addition to any summer picnic.
It’s simple to whip up, using fresh or frozen cherries, which means you can enjoy this dessert year-round. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert that will have everyone coming back for seconds!
Ingredients
- 4 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon almond extract
- 1 tablespoon lemon juice
- 1 prepared pie crust
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup sliced almonds
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cherries, granulated sugar, cornstarch, almond extract, and lemon juice. Mix well and pour into the prepared pie crust.
- In another bowl, mix the oats, flour, brown sugar, sliced almonds, and cinnamon. Drizzle in the melted butter and stir until combined.
- Spread the almond crisp mixture evenly over the cherry filling.
- Bake for 45-50 minutes until the topping is golden brown and the cherry filling is bubbling. Let it cool for a few minutes before serving.
- Enjoy warm, ideally with a scoop of vanilla ice cream on top!
Blackberry Basil Pie
This Blackberry Basil Pie is a delightful blend of sweet and savory flavors, perfect for summer picnics. The juicy blackberries bring a burst of tartness, while fresh basil adds an unexpected herbal note that elevates the pie.
Not only is this pie a treat for the taste buds, but it’s also simple to make! With a flaky crust and a luscious filling, you’ll impress your friends and family without spending hours in the kitchen.
Ingredients
- 1 pie crust (store-bought or homemade)
- 4 cups fresh blackberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon fresh basil, finely chopped
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, basil, and salt. Gently mix until the blackberries are well coated.
- Pour the blackberry mixture into the pie crust and dot with butter.
- Bake for 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
- Allow the pie to cool for at least 15 minutes before serving. Enjoy it warm or at room temperature!
Peanut Butter Cream Pie
Peanut Butter Cream Pie is the perfect blend of creamy, rich peanut butter and a sweet, buttery crust. This pie is a crowd-pleaser, ideal for summer picnics, and incredibly easy to whip up. With its smooth texture and delightful flavor, it’s sure to become a favorite.
Making this pie is straightforward, requiring just a few simple ingredients. You’ll enjoy a deliciously sweet and slightly salty taste that pairs wonderfully with a chocolate drizzle on top. Let’s jump into how to make this delightful dessert!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (for drizzling)
Instructions
- Prepare the Crust: In a bowl, mix the graham cracker crumbs with melted butter until combined. Press the mixture into the bottom and sides of a 9-inch pie pan to form a crust. Chill in the refrigerator for at least 30 minutes.
- Make the Filling: In another bowl, combine the peanut butter and powdered sugar, mixing until smooth. In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully blended.
- Assemble the Pie: Pour the filling into the chilled crust, smoothing the top with a spatula. Return to the refrigerator and chill for at least 2 hours until set.
- Prepare the Drizzle: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Drizzle over the pie before serving.
- Serve and Enjoy: Slice and serve chilled. This pie is perfect for sharing at your next picnic!
Mango Coconut Cream Pie
Mango Coconut Cream Pie is a refreshing dessert that perfectly captures the essence of summer. With its creamy coconut filling and sweet mango topping, this pie is a delightful treat for your taste buds. The combination of flavors is light and tropical, making it an ideal choice for picnics or gatherings.
This recipe is simple to make, requiring no baking and just a few key ingredients. It’s a great way to impress friends and family without spending hours in the kitchen. Enjoy the cool, creamy texture paired with the fruity sweetness of mango for a slice of summer on your plate.
Ingredients
- 1 ½ cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe mangoes, peeled and sliced
- 1/4 cup shredded coconut (toasted, if desired)
Instructions
- Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and sides of a pie dish. Chill in the refrigerator while preparing the filling.
- Prepare the Filling: In a mixing bowl, whisk together coconut milk, heavy cream, powdered sugar, and vanilla extract until well combined. Beat until the mixture thickens slightly.
- Assemble the Pie: Pour the coconut filling into the prepared crust, smoothing the top with a spatula. Chill for at least 4 hours or until set.
- Garnish: Before serving, top with sliced mangoes and sprinkle with shredded coconut. Slice and enjoy your Mango Coconut Cream Pie!
Chocolate Raspberry Tart
Indulge in the perfect summer treat with a Chocolate Raspberry Tart! This dessert combines a rich, velvety chocolate filling with the tartness of fresh raspberries, creating a delightful contrast that’s hard to resist. It’s simple enough for beginners and makes a stunning centerpiece for any picnic or gathering.
With just a few ingredients and straightforward steps, you can whip up this treat in no time. The blend of chocolate and raspberry not only tastes amazing but also looks beautiful, making it ideal for impressing guests or treating yourself.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- 1/2 cup heavy cream
- 8 oz dark chocolate, chopped
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Make the Crust: In a bowl, whisk together flour, cocoa powder, and powdered sugar. Cut in butter until the mixture resembles coarse crumbs. Add the egg yolk and mix until a dough forms. Press the dough into a tart pan and refrigerate for 30 minutes.
- Preheat the Oven: While the crust is chilling, preheat your oven to 350°F (175°C).
- Bake the Crust: Bake the chilled crust for about 15 minutes or until set. Let it cool completely.
- Prepare the Filling: In a saucepan, heat the heavy cream until just boiling. Pour it over the chopped chocolate and let it sit for a few minutes. Stir until smooth and glossy.
- Assemble the Tart: Pour the chocolate filling into the cooled crust and let it set in the refrigerator for at least 2 hours. Once set, top with fresh raspberries and dust with powdered sugar before serving.
Tools and supplies needed include a tart pan, mixing bowls, whisk, and a saucepan. Enjoy this delightful tart at your next picnic!
Caramel Apple Custard Pie
This Caramel Apple Custard Pie is a delightful blend of sweet and creamy flavors, making it a perfect dessert for any summer picnic. The combination of fresh, crisp apples and smooth custard creates a wonderful texture that will have everyone coming back for seconds. Plus, the rich caramel drizzle adds a touch of indulgence that elevates this pie to a new level of deliciousness.
Making this pie is quite simple, and it requires minimal ingredients. With a buttery pie crust, a creamy custard filling, and slices of juicy apples, you’ll find that it comes together quickly and easily. Ideal for sharing, this pie is sure to impress your friends and family!
Ingredients
- 1 pre-made pie crust
- 3 medium-sized apples, sliced
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup caramel sauce (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a pie dish and arrange the sliced apples evenly on the bottom.
- In a mixing bowl, whisk together the sugar, flour, eggs, milk, vanilla, and cinnamon until smooth.
- Pour the custard mixture over the apples in the pie crust.
- Bake for 45-50 minutes, or until the custard is set and lightly golden on top.
- Allow the pie to cool for a bit, then drizzle with caramel sauce before serving.
Raspberry Peach Pie
This Raspberry Peach Pie is a delightful treat that captures the essence of summer. With its juicy peaches and tart raspberries, this pie offers a perfect balance of sweet and tangy flavors. It’s not only delicious but also simple to make, making it a great addition to any picnic.
The flaky crust complements the vibrant fruit filling beautifully, creating a pie that’s as pleasing to the eyes as it is to the palate. It’s a guaranteed crowd-pleaser that everyone will love, and it’s easy enough to whip up with just a few ingredients!
Ingredients
- 1 pre-made pie crust
- 2 cups fresh peaches, peeled and sliced
- 1 cup fresh raspberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix together sliced peaches, raspberries, sugar, cornstarch, vanilla extract, lemon juice, and cinnamon. Let it sit for about 10 minutes to allow the juices to meld together.
- Place the pre-made pie crust into a pie dish. Pour the fruit mixture into the crust evenly.
- Cover the filling with another pie crust or create a lattice top. Brush the top with beaten egg for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool slightly before serving. Enjoy your refreshing Raspberry Peach Pie!
Classic Apple Pie with Cinnamon
Classic apple pie is a timeless favorite that perfectly captures the essence of summer gatherings. With its flaky crust and sweet, spiced apple filling, this pie is both comforting and refreshing, making it a great addition to any picnic. The delightful aroma of cinnamon wafting through the air adds a warm touch that everyone loves.
This recipe is simple enough for bakers of all levels. The combination of tart and sweet apples, along with a hint of cinnamon, creates a delicious flavor profile that’s hard to resist. Serve it warm with a scoop of vanilla ice cream, and you’ll have a crowd-pleaser that’s sure to impress.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
- 6 to 8 apples (Granny Smith and Honeycrisp work well)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
Instructions
- Make the Pie Crust: In a large bowl, mix flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in ice water, one tablespoon at a time, until the dough comes together. Divide into two balls, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the Filling: Peel, core, and slice the apples. In a bowl, toss the apple slices with sugar, flour, cinnamon, nutmeg, and lemon juice. Set aside to let the flavors meld.
- Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out one ball of dough on a floured surface to fit your pie dish. Place it in the dish and fill with the apple mixture. Roll out the second dough ball and place it over the filling. Seal and flute the edges. Cut a few slits in the top crust to allow steam to escape.
- Finish and Bake: Brush the top with an egg wash for a golden finish. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes or until the apples are soft and the crust is golden brown.
- Cool and Serve: Allow the pie to cool for a bit before slicing. Enjoy with a scoop of ice cream or a dollop of whipped cream!
Lemon Blueberry Pudding Pie
Lemon Blueberry Pudding Pie is a refreshing treat perfect for warm summer days. With a creamy lemon filling and sweet blueberries, it strikes a delightful balance between tart and sweet. This pie is not only delicious but also simple to make, making it an ideal choice for any picnic or gathering.
The light and fluffy pudding texture combined with a buttery crust makes every bite feel indulgent yet refreshing. It’s a dessert that will surely impress your friends and family without requiring hours in the kitchen!
Ingredients
- 1 pre-made pie crust
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 3 large egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- Whipped cream (for serving)
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Bake the pre-made pie crust according to package instructions until golden brown. Allow it to cool.
- Make the Pudding: In a saucepan, mix sugar, cornstarch, and salt. Gradually whisk in the milk and cook over medium heat until thickened, stirring constantly.
- Combine Ingredients: Remove from heat. In a bowl, whisk egg yolks and then slowly add in a small portion of the hot mixture to temper the eggs. Return it to the saucepan, add lemon juice, zest, and butter. Stir until smooth.
- Assemble the Pie: Pour the pudding filling into the cooled crust and evenly distribute the blueberries on top. Allow it to chill in the refrigerator for at least 2 hours.
- Serve: Top with whipped cream and extra blueberries before serving for a beautiful presentation.
Coconut Lime Pie
Coconut Lime Pie is a delightful treat that perfectly balances creamy coconut with zesty lime. This pie offers a refreshing taste that’s perfect for warm summer days, making it a fantastic choice for picnics. Not only is it bursting with flavor, but it’s also relatively simple to prepare, so you can spend more time enjoying your day outdoors.
The combination of the rich coconut filling and the tartness of lime creates a tropical experience that will transport your taste buds. Plus, with a crunchy crust, every bite is a little slice of heaven. This pie is sure to impress your friends and family, and they’ll be asking for seconds!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- ½ cup fresh lime juice
- 1 tablespoon lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, shredded coconut, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a pie dish to form the crust. Bake for 8-10 minutes until golden brown. Remove from the oven and let cool.
- In another bowl, whisk together sweetened condensed milk, lime juice, and lime zest until smooth. Pour the mixture into the cooled crust.
- Bake for an additional 10-12 minutes, then let it cool to room temperature. Refrigerate for at least 2 hours before serving.
- Before serving, whip the cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the pie for a lovely finish.
Chocolate Chip Cookie Pie
Chocolate Chip Cookie Pie is a delightful twist on the classic chocolate chip cookie, combining the chewy goodness of cookie dough with a rich, gooey center. This pie is perfect for summer picnics, offering a deliciously sweet treat that everyone will love. With its warm, melty chocolate chips and a soft, buttery crust, it’s like enjoying a giant cookie in pie form!
This recipe is incredibly simple to whip up, requiring just a handful of ingredients and minimal prep time. Bake it in advance and serve it warm, or let it cool for a delightful dessert that’s sure to impress!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 prepared pie crust
Instructions
- Preheat your oven to 350°F (175°C) and place the prepared pie crust in a pie dish.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing well. Gradually add the dry ingredients, stirring until just combined.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Pour the cookie dough into the pie crust and spread it evenly.
- Bake for 30-35 minutes, or until the edges are golden brown and the center is set but still soft.
- Allow to cool slightly before slicing. Serve warm or at room temperature.
Ginger Peach Crumble Pie
Ginger Peach Crumble Pie is a delightful summer treat that perfectly combines the sweetness of ripe peaches with a warm, spicy kick from ginger. This pie is not only a feast for the taste buds but also incredibly easy to whip up, making it a perfect choice for summer picnics.
The buttery crumble topping adds a nice crunch to the soft, juicy filling, creating a delicious contrast in textures. Each slice of this pie is a burst of flavor, with the peaches shining through and the ginger providing a subtle warmth that enhances the overall taste. Your friends and family will love it!
Ingredients
- 1 pre-made pie crust
- 4 cups fresh peaches, peeled and sliced
- 1 tablespoon grated fresh ginger
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, diced
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine sliced peaches, grated ginger, granulated sugar, lemon juice, salt, and cornstarch. Mix gently until well combined.
- Pour the peach mixture into the pie crust, spreading it evenly.
- In another bowl, mix together rolled oats, flour, brown sugar, and diced cold butter. Use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
- Sprinkle the crumble mixture over the peaches in the pie crust.
- Bake the pie in the preheated oven for about 45 minutes or until the topping is golden brown and the peach filling is bubbling.
- Allow the pie to cool slightly before slicing and serving. Enjoy warm or at room temperature.
This Ginger Peach Crumble Pie is sure to be a hit at your next picnic or summer gathering!
Banana Cream Pie with Whipped Topping
Banana cream pie is a classic dessert that brings a smile to everyone’s face. With its creamy filling, layers of fresh bananas, and a fluffy whipped topping, it’s a sweet treat that’s perfect for summer picnics. This pie combines the rich flavors of vanilla and banana, making every bite a delightful experience. Plus, it’s surprisingly simple to whip up, making it a go-to option for any gathering.
The buttery crust holds a luscious, custard-like filling that’s complemented perfectly by the bright, fresh banana slices. Topped with a generous dollop of whipped cream, this pie is both visually appealing and deliciously satisfying. Grab your ingredients and a few tools, and let’s get started on this easy banana cream pie!
Ingredients
- 1 pre-made pie crust (9-inch)
- 3 bananas, sliced
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the Pie Crust: Bake the pre-made pie crust according to package instructions until lightly golden. Let it cool completely.
- Make the Filling: In a saucepan, combine sugar, flour, and salt. Gradually whisk in milk and cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and whisk in the beaten egg yolks, then return to the heat for another 2 minutes, stirring continuously.
- Add Flavor: Remove the saucepan from the heat and stir in butter and vanilla extract. Pour the filling into the cooled pie crust and layer the banana slices on top.
- Whip the Cream: In a mixing bowl, beat the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the bananas in the pie.
- Chill and Serve: Cover the pie and refrigerate for at least 4 hours before serving to allow the flavors to meld. Slice and enjoy!
