Very Berry Pie Recipe

Easy as Pie


Peanut Butter Chocolate Pie
This Peanut Butter Chocolate Pie recipe is always a family reunion favorite. Kids love it! It's creamy and full of peanut and chocolate flavors. Also, it only has 5 ingredients, and with just 15 minutes of chilling time necessary, this pie's ready before you know it!
—Sara Walker, Roanoke Rapids, North Carolina

Cinnamon Apple Tart
Cinnamon Apple Tart is so simple to make—and cleanup is just as easy! I often make two and freeze one. It's great at brunch alongside eggs and bacon. For some tasty variations, try strawberry jam and walnuts and skip the icing. Or add extra cinnamon chips to suit your taste.
—Stacie Blemings, Califon, New Jersey

Sweet Potato Pecan Pie
This updated classic combines two Southern favorites in one simply delicious pie! And canned sweet potatoes make this Sweet Potato Pecan Pie so easy.
—Glenda Conrad, Shelbyville, Indiana

Very Berry Pie
I came up with this quick pie when I needed a low-fat dessert for a get-together. My husband picked this Very Berry Pie over apple pie, which he generally prefers. He raves about how good it is.
—Becky Thompson, Maryville, Tennessee

Pear Praline Pie
This Pear Praline Pie is good served warm or at room temperature. We like it with scoops of vanilla ice cream or thick whipped cream on top. It's great with any meal, or on its own with a cup of coffee or glass of milk as a treat.
—Diane Halferty, Corpus Christi, Texas

Maple Cream Meringue Pie
This dessert won first place in the pie category at the annual Vermont Maple Festival. Maple Cream Meringue Pie is simple to make and uses more maple syrup than most other maple cream pies.
—Nicole Hardy, St. Albans, Vermont


Tips for Baking Better Pies

  • Fruit pies slice more attractively if you add a tablespoon or two of cornstarch with the other dry filling ingredients. It won't change the taste, just give the filling more body. Plus, it won't bubble over while baking.
    —Gloria G., Indian Orchard, Massachusetts
  • Here's a tip for a smooth, clean cut on a chiffon or other refrigerator-type pie. Warm the blade of a sharp knife in hot water, then dry and make a cut. Clean and rewarm knife before each cut. You'll have a picture-perfect slice of pie.
    —Simple & Delicious Test Kitchen
  • To make my pie crust firmer, I add 1/8 teaspoon of cream of tartar for each cup of flour. My crusts turn out great.
    —Caroline C., Boise, Idaho
  • To prevent the filling in a cream pie from becoming thin and watery as it cools in the baked pie shell, be sure to cook the filling sufficiently after the egg yolks are added to the rest of the mixture. Failure to do this often results in the pie filling breaking down upon cooling. For best results, combine the sugar, cornstarch or flour in a heavy saucepan; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat and add about 1 cup hot liquid to the beaten egg yolks. Return all to the pan; cook and stir 2 more minutes. Pour into baked pie shell.
    —Simple & Delicious Test Kitchen
  • When making a pie with a graham cracker crust, keep the bottom from getting soggy by using only butter or regular margarine, not low-fat spreads, which add water. Bake your crust to make it crisp, but make sure it is cooled before adding your filling so moisture will not form between crust and filling.
    —Simple & Delicious Test Kitchen