Category Pie

Pumpkin Pie from a Pumpkin

pumpkin pie in the kitchen

After spotting those cute pumpkins at the grocery store, I decided this year I want to make a pumpkin pie completely from scratch, so I impulsively bought one. It sat on my table as fall decor until yesterday, Thanksgiving day, where it was time to make the pumpkin into a delicious dessert. 

I followed recipes found on Allrecipes and Food Network’s websites. Unfortunately, I threw the pumpkin in the oven to bake and assumed it would take a long time, so I set the timer for 45 minutes at 375 degrees. I didn’t check in on it before the timer went off, and it seemed the pumpkin was a little overcooked. 

Luckily the pie was still delicious – just not quite that bright orange color you get out of a can, likely because it was a little overcooked. 

pumpkin pie in the kitchen

Happy Thanksgiving!

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Beef Pie

beef pie dinner recipe

Toward the end of last week, I got a “craving” to bake a pie. It had been a while since my last pie, and there’s just something so rewarding about rolling out homemade pie crust.

At first, I was going to bake a classic sweet pie when it hit me that I should try to create a savory, healthy pie. I used no recipe for the filling, but threw together my own ingredients with hopes that it wouldn’t be too runny or strange tasting. To my delight, it came out exactly perfectly. And it was SOOO good!

The pie crust recipe I used was very buttery and fatty and if I were to do this recipe again, I would look for a lower-fat recipe. For that reason, I’ve omitted the crust recipe from this post.

Beef Pie Filling

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Pie Crust with Coconut Oil

pie coconut oil crust

Ever wonder how to make a vegan pie? Make the crust with coconut oil! It is surprisingly simple and works much the same as butter or shortening. Here is the recipe I used:

Coconut Oil Pie Crust

   Serves Makes 1 crust
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, solid (room temperature)
  • 1/4 cup ice water
  • 1. In a large bowl, stir together flour and salt.
  • 2...
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Thin Mint Frozen Grasshopper Pie

Grasshopper mint pie

When fishing for ideas for my Girl Scout cookies, someone suggested making grasshopper pie. What a great way to incorporate Thin Mint cookies, and super easy. I had to do it!

I created the crust recipe on my own and decided to add instant pudding for the middle. Unfortunately, and I’m not sure if it’s because I used almond milk, the pudding is quite runny when chilled or at room temperature, so I stuck it in the freezer. It turns out, I’ve created an ice cream sandwich-esque minty treat!

Thin Mint Grasshopper Pie

  • 16 Thin Mint cookies, crushed into small crumbs
  • 1/2 cup butter, melted
  • ...
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Apple Pie

apple pie

I made a pie! And ran out of crust to finish the lattice…

apple pie
Recipes from
Pie crust
Filling – I added cinnamon as it was not part of the recipe. In the future, I would substitute half the butter for chia gel.

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Personal Pies

I made mini pies! Thanks to some co-workers and the creation of #fridaypieday, I have become inspired. The past two Fridays, we have gone to a local bakery called Pie to get some oh-so-delicious treats and I decided that I would like to try my hand at making personal-sized pies.

First, I found a recipe for pie crust. I wanted one that used butter rather than shortening because I didn’t feel like putting my shortening in the fridge. But it turns out I had to wait anyway, because after making the pie crust, I read the next step which said I had to refrigerate the dough for 4 hours “or overnight”!

Pie Crust

  • 1 1/4 cups all-purpose flour
  • ...
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Apple Pie Cupcakes

I know I said my next cupcake would include bacon, but I somehow got inspired to make apple pie cupcakes. And looking back, I honestly couldn’t tell you what made me decide to do this.

Anyway, I did some recipe searching and ended up with one of Martha Stewart’s that I had found in a couple of blogs. She coupled it with brown sugar buttercream but I had originally wanted to do cinnamon buttercream so I stuck with this. I actually ended up using the leftover Italian meringue buttercream that I had made for the chai cupcakes and there was more than enough!

Here is my modified version of the recipe. I used oil in place of butter and cut the original recipe in half, makes (supposedly) about a dozen cupcakes:

Apple Cupcakes

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