Our Best Healthy Pie Recipes

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.

Staple spice-rack spices create all the depth of classic chai tea in this luscious, carrot-packed, whole-grain dessert. It's a cross between a play on pumpkin pie and carrot cake: The texture and flavor are reminiscent of the former, and the layers—cream cheese mixture on the bottom, spiced carrot filling on top—are inspired by the latter. To get a big head start, you can make and freeze the crust up to a week ahead. A combination of butter and shortening in the crust is ideal—butter for its rich flavor, and shortening to create a flaky texture. We recommend Earth Balance shortening (found with the other shortenings in large supermarkets or health-focused stores) because, unlike most other shortenings, it contains no trans fats. 

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.

You've no doubt heard of—and enjoyed—salted caramel. Miso caramel takes that concept one step further, offering the irresistible salty-sweet flavor combo along with a richness that's unparalleled. You may just love this caramel so much that you want to make a big batch for yourself or to give as holiday gifts; we won't blame you. And even though this pie is rather decadent, it still comes in with 12g less sugar than a popular online version of caramel apple pie. Ever been disappointed by an apple pie where the fruit was still just a little crunchy, not tender as you'd hoped for? This recipe makes sure you end up with buttery-soft fruit by first covering the raw apple slices with boiling water to soften them before they even go in the crust.

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.

We love the combo of deep, rich chocolate and the tingly pinch of cinnamon and red pepper. We also enjoy the ease and forgiving nature of a graham cracker crust, which is less fussy than pastry. If you can't find espresso granules with the coffee, look in the Latin-foods section (that's where we sometimes find them).

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.

Skip the fork. Enjoy these charming handheld treats as a convenient snack or dessert. No cutter? That's OK. Use the small cap (washed and dried) from a condiment bottle, such as hot sauce.

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.

There's an addictive quality to Key lime pie's finely tuned balance of the sweet and the tart, the creamy and the crunchy, all crowned with fluffy cream. It seems so airy, but it's 500 calories of airy. Time for a makeover, indeed.

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.

Is there anything better than peanut butter and chocolate? Didn't think so.

This pie's strength lies in the amalgamation of many different textures and flavors. Crisp pear and tart cranberries are held in an ooey-gooey brown-sugar filling, topped with a crunchy, nutty streusel. Using a premade crust means there's almost no work involved. Assembly takes maybe five minutes―throw it in the oven, and you're done.

Pecans make it nutty, oats make it hearty, and together they make this pie a classic whenever you want something sweet and delightful.

By roasting the pumpkin whole, you avoid cutting it open and scooping out the seeds and membrane. If you'd like, serve pie with a dollop of lightly sweetened 2% reduced-fat yogurt.

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.

Fluffy, topping, silky filling, and crisp crust: This cream pie is truly dreamy.

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.

A double crust seals in the apples' natural juices as the pie bakes for full-on apple flavor. Tossing the apples with apple juice keeps them from browning as you peel and slice them, and it adds a boost of apple flavor.

To pack lots of pecans in the filling, we kept the fat in this easy piecrust to a minimum, resulting in a biscuitlike crust.

Thick vanilla custard is layered with ripe bananas in a sweet arrowroot-cookie crust. You'll hear "mmm" with each bite.

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.

While the buttery, maple-scented filling is inspired by classic pecan pie, we swap in toasted walnuts and add chopped fresh cranberries for a beautiful pop of color and tart flavor contrast that cuts the sweetness.

This pie is so good that you'll want to eat it right away, and that's a good idea—the delicate meringue will start to collapse after about a day.

Using refrigerated pie crust adds a little more fat to the bottom line, but we tweak the remaining ingredients so that a slice delivers less than half the fat and calories of traditional pecan pie.

A slurry of flour and water is the base of our double crust. That helps keep it tender and enables you to use less shortening or butter. This pie is just 293 calories per slice.

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.

This not-too-sweet cherry pie is delicious on its own, and even better served warm with a scoop of vanilla ice cream.

Ginger and coconut add warm, flavorful accents to this fall classic. If you'd like a dollop of something creamy, top with fat-free whipped 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.

A gluten-free crust serves as the base for tangy-sweet lemon custard and a fluffy meringue topping in this fresh spin on the classic.

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.

A gorgeous pile of syrupy fruit tops a creamy concoction that falls somewhere between decadent cheesecake and billowy chiffon pie. This luscious dessert comes together easily and is the perfect ending to summer supper with friends. Use the softest and juiciest peaches you have, even slightly overripe fruit. For added peach oomph, chop some of the topping and stir it into the filling.

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.

Bananas that are firm rather than extra-ripe work best in this pie. Fluffy whipped topping is perfect atop a filling of peanut butter and banana goodness.

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.

Vegetable shortening gives this piecrust—which we've deemed our best ever—a delicious, flaky texture. Be sure to read the nutrition labels and buy a brand with no trans fats though.

Melted chocolate binds cookie crumbs for the crust—and makes it extra delicious. Substitute 1 teaspoon vanilla extract for the rum.

The filling for our killer pie is somewhere between ice cream and mousse—a creamy concoction that's ridiculously easy to make.

Our version of Boston Cream Pie boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel free to omit it.

You can use other cookie-cutter shapes for the pastry, like hearts for Valentine's Day.

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.

Glorious spring berries are the focus here—tons of them, piled atop a layer of creamy filling. You can leave small berries whole.

Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.

Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices.

The honey-citrus notes of dried apricots enhance the frozen peaches in this baked version of the classic fried pie.

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.

Toasted pecans make a delicious garnish, adding crunch and adorning it like a necklace.

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.