sweet pie

Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Mince Pies

mincemeat(about 600 grams)

satsumas,segmented

apple,finely chopped

lemon

little icing sugar,for dusting

plain flour

unsalted butter,softened

caster sugar,plus extra for sprinkling

egg,plus egg

Mince pies

Place 375g plain flour and 260g softened unsalted butter in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and rub together to a crumb consistency.

Add 125g caster sugar and 1 large beaten egg, and <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">mix</a> together.

Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

Wrap the pastry in cling film and chill for 10 mins.

Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and <a href="https://www.bbcgoodfood.com/content/top-graters">zest</a> of 1 lemon.

<a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll</a> out the pastry to 3mm thick.

Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">Brush</a> the edge of each pie with a little beaten egg.

Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

An easy recipe for cheesecake pie topped with fresh blueberries.

Blueberry Cheesecake Pie

graham cracker crumbs (about 9 whole graham crackers)

brown sugar

cinnamon

salt

unsalted butter (melted)

cream cheese (at room temperature)

sugar

eggs (at room temperature)

lemon juice

vanilla extract

blueberries

water

cornstarch whisked into 2 tablespoons water

Make the Crust: Preheat oven to 350 degrees F. In a bowl, whisk together the graham cracker crumbs, brown sugar, cinnamon and salt. Drizzle in the melted butter and toss together with a fork until all of the crumbs are evenly moistened. Press into a 9-inch pie plate. Bake for 8 minutes. Place on a wire rack and cool completely. Reduce oven temperature to 325 degrees F.

Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, lemon juice and vanilla extract, and beat on medium-low speed until smooth and creamy and no lumps remain. Pour the filling into the prepared crust and bake for 25 minutes, or until set (the top shouldn't be browned at all). Place on a wire rack and allow to cool to room temperature, then refrigerate for at least 1 hour.

Make the Blueberry Topping: Combine the blueberries, ½ cup water and sugar in a medium saucepan over medium-high heat. Bring to a boil, then cover, reduce the heat to medium-low and simmer for 5 minutes, stirring once. Uncover, stir in the cornstarch mixture, increase the temperature to medium and bring to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and let cool to room temperature. Spoon topping over chilled cheesecake pie. Refrigerate for at least 1 hour before serving. Cover and refrigerate leftovers for up to 5 days.

This cherry pie is the best you will ever have!

Mulled Cherry Bomb Pie

red wine

cherries, pitted

corn starch

pie crust rounds, homemade

1. In a medium saucepan, bring the wine, brown sugar, and vanilla extract to a boil. Boil 3-4 minutes or until the sugar has dissolved. Add the cherries and simmer until the cherries soften slightly, about 5 minutes.2. In a small bowl, whisk the cornstarch with cold water until completely smooth. Pour the cornstarch mixture into the cherries, stirring until combined. Reduce the heat and simmer 1-2 minutes, until the sauce has lightly thickened around the cherries. Remove from the heat and let cool completely before filling your pie.3. Grease an 8-inch pie plate. Roll out 1 disk of dough onto a lightly floured surface to a 12-inch round. Carefully transfer the crust to the prepared pie plate. Lift up the edges and allow the dough to sink down into the bottom of the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times. Now grab the remaining disk of dough and roll it out onto a lightly floured surface to a 12-inch round. Transfer to a parchment-lined baking sheet. Set aside.4. Grab your cooled cherry pie filling. Spoon the mixture into the prepared pie crust. Make sure to scrape in all the good juices out of the pan. Grab the reserved pie round and place overtop of the cherries. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust to seal the pie5. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Using a sharp knife, slice four holes in the top of the crust for air pockets. Cover and chill pie until crust is firm, at least 1 hour.6. Preheat oven to 425 degrees F. Place the pie on a baking sheet and bake until crust is golden, about 30 minutes. Reduce oven temperature to 350 degrees F. and bake until juices are bubbling and crust is deep golden brown, about 50–60 minutes longer - if the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool before slicing.7. Serve the pie warm or cool with a big scoop of ice cream!

Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream

Pecan pie

flour,

pack sweet shortcrust pastry

butter, softened

golden caster sugar

golden syrup

maple syrup

eggs, beaten

pecan halves

whipped,

On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.

Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.

Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.

Sing a song of spring with a bounty of beautiful blueberries baked in a pie. Lemon enhances the berries' natural sweetness in these individual desserts.

Blueberry lattice pies

(2 1/3 cups) plain flour

tbsp caster sugar

unsalted butter, chilled, chopped

(1/3 cup) iced water

tbsp cornflour

tsp lemon rind

tbsp raw sugar

Ice-cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5606452838001&=domain=taste

5348771529001-5606452838001

Take your brulee passion in a new direction - here’s a coconut and lime creme brulee you can eat "dish" and all!

Creme brulee tart

330 milliliters (1 1/3 cups) thickened cream

coconut milk

lime, rind finely grated

tbsp raw caster sugar

(1 1/2 cups) plain flour

tbsp icing sugar mixture

tbsp water

This bottomless fruit pie with a crumbly sour cream crust is an American classic.

Pear & raspberry pandowdy

each) pears

tsp cinnamon

tsp mixed spice

ginger

tbsp honey

(1 cup) self-raising flour

tbsp icing sugar

tbsp custard powder

butter, chopped

(1/4 cup) sour cream

raspberries

demerara sugar

Double cream

Best Italian Ricotta Pie Recipe is a classic, traditional recipe – often served at Easter time. This sweet ricotta pie has a creamy ricotta filling flavored with lemon zest and a hint of almond and vanilla all inside a super easy pie shell.

Italian Ricotta Pie Recipe (Easter) 

recipe

2 cups ricotta whole milk, well-drained (about 15 oz)

5 tablespoons granulated sugar

1 teaspoon lemon zest

almond extract

4 eggs, room temperature

cream

Make the pasta frolla dough and set in fridge while preparing the filling. 

Preheat oven to 350 degrees F. Place oven rack to bottom third.

Make filling: If your ricotta has extra water strain it (see notes)

Start by whipping the ricotta in a stand mixer with the whisk attachment or a large mixing bowl using a hand held electric mixer. Whip as you would whipped cream- very smooth consistency.

Then, add the sugar and mix again. Add the eggs one by one to the ricotta mixture- scraping down the sides of the bowl when needed.

Add the almond and vanilla extract and lemon zest, mix to incorporate.

Roll out the dough to fit your pie plate (9-inch). The thickness should be about 1/8 of an inch. Carefully fold over and fit into your pie pan.

Optional step: Decorate with strips of dough and brush tops of dough strips with egg wash.

Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning (if needed).

Cool completely, about 2 hours, on a wire rack and refrigerate until serving. If desired, top with freshly whipped cream. Enjoy!

This is the BEST ricotta pie. It is perfectly smooth with the best lemon and almond flavor!

I can eat this for breakfast as well as dessert!

Loved this recipe, so simple, creamy and delicious. I don’t love almond extract flavor so I halved that and added a bit more vanilla.

Grasshopper pie is a no-bake mint-chocolate pie spiked with crème de menthe and layered on an Oreo crust. Your go-to St. Patrick’s Day dessert!

Grasshopper Pie Recipe

Cool Mint Oreo cookies

unsalted butter

gelatin

heavy cream (divided)

green crème de menthe

white crème de cacao

Make the Crust: Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Refrigerate the lined pie plate for 20 minutes. Bake for 10 minutes, until the crust is fragrant and set. Cool completely on a wire rack.

Make the Filling: In a medium bowl, whisk the egg yolks until foamy, about 30 seconds. Stir together the gelatin, sugar, ½ cup of the heavy cream and the salt in a medium saucepan and let sit until the gelatin softens, about 5 minutes. Cook over medium heat until the gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes. Whisking continuously, slowly drizzle the gelatin mixture into egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from the heat and stir in the crème de menthe and crème de cacao. Pour into a large bowl and refrigerate, stirring every 5 minutes or so, until it thickens to a wobbly consistency, about 20 minutes.

Beat the remaining 1½ cups heavy cream on medium-high speed until it holds stiff peaks. Gently whisk 1 cup of the whipped cream into the gelatin mixture until completely incorporated. Using a rubber spatula, fold the remaining whipped cream into the gelatin mixture until no streaks of white remain. Scrape the mixture into the cooled pie shell, smooth the top, and refrigerate until firm, at least 6 hours or preferably overnight. Serve with whipped cream and topped with chocolate curls, if desired.

This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!

Banoffee Pie Recipe

graham cracker crumbs ((approximately 14 whole graham crackers))

bananas (peeled and sliced ¼-inch thick)

dulce de leche

heavy cream

espresso powder

hazelnuts

chocolate

Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Place in the freezer for at least 15 minutes.

Assemble the Filling: Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas using an offset spatula or back of a spoon.

Make the Coffee Whipped Cream: In a large bowl, whisk the espresso powder into the heavy cream until dissolved. Add the sugar and vanilla and, using an electric hand mixer or stand mixer with whisk attachment, whip on medium speed until frothy and beginning to thicken (2 to 3 minutes). Increase the speed to medium-high and beat for another 30 seconds to 1 minute, until still peaks form (the cream should look billowy and there should be distinct trails left by the whisk in the whipped cream). 

Spread the whipped cream over the filling and garnish with chopped hazelnuts (or peanuts) and shaved chocolate, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.

Quick and easy key lime pie recipe starts with a graham cracker crust and filling of egg yolks, sweetened condensed milk, key lime juice &amp; zest.

Traditional Key Lime Pie Recipe

key lime zest

condensed milk

key lime juice

graham cracker crumbs ((approximately 14 full graham crackers))

heavy cream (chilled)

Preheat oven to 350 degrees F.

Make the Filling: Whisk the lime zest and egg yolks in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.

Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring the mixture is evenly moistened. Press the crust mixture evenly into the bottom and sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Bake for 10 minutes; transfer to a wire rack to cool to room temperature.

Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours, or overnight.

Make the Whipped Cream: Using an electric mixer, whip the cream on medium speed until soft peaks form. At this point, add the powdered sugar, a small amount at a time, then the vanilla extract, while continuing to whip the cream until stiff peaks form. Decoratively pipe the whipped cream over the filling or spread the whipped cream evenly with a spatula. Garnish with lime slices, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.

These scrumptious egg custard tarts are the perfect afternoon tea delight.

Egg custard tarts

pkt Make At Home Mini Tart Shells*

Free Range Egg

Free Range Egg yolks

20.00 gm caster sugar

tablepsoons thickened cream

milk

vanilla bean paste

The infamous Milk Bar Crack Pie features a slightly salty, yet sweet oatmeal cookie crust filled with a gooey, buttery filling that leaves you wanting more!

Momofuku Milk Bar Crack Pie

unsalted butter,

bread flour

oats

baking powder

baking soda

recipe Oat Cookie (above)

unsalted butter, melted

dry milk powder

corn powder

Make the Oat Cookie: Preheat oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper or a silicone baking mat.

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes, until fluffy and pale yellow. Scrape the sides of the bowl and, on low speed, at the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the mixture is pale white.

Again, scrape down the sides of the bowl and, on low speed, add the flour, oats, salt, baking powder and baking soda. Mix until the dough comes together and there are no remnants of dry ingredients, about 1 minute.

Turn the dough out onto the prepared baking sheet and, using an offset spatula, spread to a ¼-inch thickness (it won't take up the entire sheet). Bake for 15 minutes, or until the middle of the cookie is puffed, but the edges are firmly set. Cool completely before using.

Make the Crust: Preheat the oven to 350 degrees F (177 degrees C). In a large bowl, break up the oat cookie into small crumbs resembling wet sand. Add the brown sugar and salt and stir to combine. Add the butter and use a rubber spatula to stir and press the mixture against the sides of the bowl until a cohesive mass forms. If the crust is not moist enough to form a cohesive mass, melt an additional 1 to 1½ tablespoons of butter and mix in as before.

Divide the oat cookie crust between two pie plates and press firmly into the pie plates, making sure that the bottom and sides are evenly covered. (If not using immediately, the pie shells can be wrapped in plastic wrap and refrigerated for up to 2 weeks.)

Make the Pie Filling: Combine the sugar, brown sugar, milk powder, corn powder and salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until evenly blended. Add the melted butter and mix for 2 to 3 minutes, until all of the dry ingredients are moist. Scrape down the sides of the bowl and add the heavy cream and vanilla, then continue to mix on low speed for 2 to 3 minutes, until no white streaks remain. Add the egg yolks and mix on low speed just long enough to combine, ensuring that the mixture is glossy and homogenous, but do not over mix! (If not using immediately, the filling can be stored in an airtight container and refrigerated for up to 1 week.)

Bake the Pie: Place the prepared pie plates on a sheet pan. Divide the filling evenly between the pie crusts; the filling should only fill the plates about ¾ of the way full. Bake for 15 minutes, until the pies are golden brown on top but still very jiggly.

Open the oven door and reduce the oven temperature to 325 degrees F (163 degrees F). Leave the pies in the oven and the oven door open until the temperature reaches 325 degrees F. Once it does, close the oven door and bake for 5 to 10 minutes longer, until the pies are jiggly in the very center, but set around the outer edges.

Remove the pies from the oven and place on a wire rack to cool to room temperature. Freeze the pies for at least 3 hours or overnight (this step condenses the filling and is a required step). Transfer the pies from the freezer to the refrigerator for at least 1 hour before serving. (If not using immediately, the pies can be wrapped in plastic wrap and kept in the refrigerator for up to 5 days or in the freezer for up to 1 month.)

Just prior to serving, dust the pie with powdered sugar. Serve with a dollop of whipped cream.

Flaky pastry surrounds a juicy and flavorful filling in this classic apple pie recipe. Perfect for any occasion, this pie is sure to please.

Classic Apple Pie

all-purpose flour, divided

solid vegetable shortening, cut into 2 pieces

vodka (cold)

instant tapioca

allspice

apples

egg white (beaten lightly)

sugar (for topping)

Make the Crust: Process 1½ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining 1 cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.

Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.

Remove one disk of dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.

Prepare and Bake the Pie: Adjust oven rack to lowest position, place rimmed baking sheet on rack, and preheat oven to 500 degrees F.

In a large bowl, whisk together the sugar, tapioca, salt, nutmeg, cinnamon, and allspice. Add the apples and lemon juice and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle.

Top 14 sweet pie recipes from across the web

The most viewed sweet pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mince Pies

Blueberry Cheesecake Pie

Mulled Cherry Bomb Pie

Pecan pie

Blueberry lattice pies

Creme brulee tart

Pear & raspberry pandowdy

Italian Ricotta Pie Recipe (Easter)...

Grasshopper Pie Recipe

Banoffee Pie Recipe

Traditional Key Lime Pie Recipe

Egg custard tarts

Momofuku Milk Bar Crack Pie

Classic Apple Pie

Top 14 sweet pie recipes from across the web

The most viewed sweet pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mince Pies

Blueberry Cheesecake Pie

Mulled Cherry Bomb Pie

Pecan pie

Blueberry lattice pies

Creme brulee tart

Pear & raspberry pandowdy

Italian Ricotta Pie Recipe (Easter)...

Grasshopper Pie Recipe

Banoffee Pie Recipe

Traditional Key Lime Pie Recipe

Egg custard tarts

Momofuku Milk Bar Crack Pie

Classic Apple Pie

The most viewed sweet pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine