Our Best Healthy Pie Recipes
Find 30 great pie recipes, from chocolate to fruit-filled and frozen to baked.
Creamy, fruity, or laced with chocolate, a sweet pie is guaranteed to elicit raves from family and friends.
First up: With crust above and below, this classic apple pie offers ample flaky crispness as a counterpoint to the soft, moist, tart-sweet filling.
Their season doesn't officially start until April, but you should be able to find fresh strawberries at the supermarket just about any time of year. Use them in this timeless graham-cracker-crusted treat, made more sophisticated with a splash of balsamic vinegar and a hazelnut streusel topping.
Strawberry and vanilla ice cream, hot fudge, and whipped cream, all held in a crust made of crushed sugar cones. It's childhood memories in convenient pie form. And tasty to boot.
This is a pie that's dressed up for the prom. Inside, it's an old-fashioned, dense, sweet chocolate pie, but it's encased in a refined walnut crust and topped with elegant toasted meringue.
The concentrated sweetness of dried cherries and the tart bite of frozen cherries combine to give these pocket pies a double whammy of delicious. A drizzle of melted white chocolate on top to finish them off doesn't hurt, either.
The reader who submitted this for the Reader Recipe column compared its flavor to a chocolate peanut butter candy bar. We agree, and also think this uncomplicated pie is such a snap to prepare that it's perfect for any occasion, from a birthday to an I-just-feel-like-pie day.
It may not be the prettiest pie, but many folks speculate this cross between a chocolate-bottomed pie and a chocolate cake was named for its textural similarity to the rich, gooey mud found all along America's greatest river.
Boiling coffee down to a concentrated syrup, then mixing it with milk in an airy chiffon filling makes this chocolate-graham-cracker-crusted pie a dessert that's sure to give you a buzz.
The origin of the Key Lime Pie is obscure and disputed, but not the likely reason it came to be: Little refrigeration in the hot, remote Florida Keys meant a pie made from canned, sweetened condensed milk (invented in the middle of the 19th century) was a sensible thing. Add the juice of tart little local limes to balance the ferocious sweetness of the milk, and you have a wonderful pie. The graham cracker crust probably came later, but it sure is convenient. Even in its namesake area, there is no single recipe for Key Lime Pie. In Key West restaurants and homes, different crusts, meringues, and filling techniques abound.
Velvety vanilla ice cream, rich marshmallow crème, and cool mint join with chocolate to create a sublime frozen dessert. If you take about five minutes to assemble it in the morning, you can enjoy this pie for dessert any night of the week.
This gooey, chocolaty treat is made from ingredients you may have in the pantry or refrigerator right now, so if all these mouthwatering pies have made you hungry, you can get baking immediately.
Refrigerated pie dough and a simple, 7-ingredient filling make this pie refreshingly easy to prepare. A tablespoon of amaretto beat into the whipped cream adds nutty-sweet notes to the creamy topping.
Fat-free milk thickened with cornstarch for the filling and meringue instead of whipped cream on top makes this a lighter, just as tasty choice than a traditional chocolate pie.
With flavors better than the traditional version, the Cooking Light Test Kitchen shaved over 200 calories and 10 grams of saturated fat off this coconut cream pie while still maintaining its creamy, fluffy Italian meringue.
This juicy double-crusted beauty combines two favorite fall season flavors. Grade B maple syrup is less refined and has stronger maple taste, though grade A will work just fine in this recipe.
Tangy cream cheese and sweetened condensed milk combine for a creamy contrast to the sweet potato layer. You can prepare this pie up to two days ahead and refrigerate.
Cinnamon, ginger, and black tea combine for an enticing and unexpected blend of spices and flavors in our Chai Cream Pie. Serve with after-dinner coffee for a new dessert that is sure to become an instant favorite.
Combine the best of fall and winter flavors in this must-try pie recipe. The oatmeal streusel topping shines as a crunchy companion to the tart-sweet filling.
Who knew that eating pie could be good for you? Six cups of fresh blueberries are packed into this favorite dessert, helping prevent memory loss and cell damage.
Add a splash of festive color to your dessert sideboard with this tangy-fruity pie. For pretty rickrack-shaped lattice, cut the dough with a fluted pastry wheel.
Traditional pecan pie gets a delicious flavor update, with honey's sweet-tangy touch countered by bittersweet chocolate. If you'd like a more casual pie, you can make this in a 9-inch pie plate; you'll probably need to bake the filling an additional 3 to 5 minutes.
Traditional Shaker lemon pie uses the whole lemon, pith and all. This version uses only the rind and the meaty-juicy lemon part, leaving the pith for those hearty Shakers. Macerating the rinds in sugar for 24 hours tenderizes them and reduces bitterness. There's rich caramel flavor in the golden cane syrup; light-colored corn syrup will work fine, too, but the flavor won't be quite as rich.
Here's a beautiful, sophisticated, not-too-sweet dessert that captures the flavors of a great cheese course. If you don't have a rectangular tart pan, you can easily make this in a 9-inch round tart pan. For the boldest blue cheese flavor, go for Maytag or Roquefort; for a subtler effect, try Gorgonzola Dolce.
The nutty pastry is absolutely delicious, like pecan shortbread. You can make the tart shells and filling the day before and assemble just before serving: Place the shells in an airtight container and chill the filling, bringing it to room temperature before placing it in the shells so it's not ice-cold. The crème fraîche dollop is more than just a pretty garnish; its rich, tangy flavor makes these sublime.