Apple to the Core

Yummy Pies


Try our Cakes, Cookies and Miscellaneous Desserts for more great dessert ideas!

Pecan Pie

  • 1 cup sugar

  • 1/2 tsp. vanilla

  • 3/4 cup light corn syrup (Karo)

  • 1/8 tsp. salt

  • 3 eggs

  • 2 cups chopped pecans

  • 1 9" unbaked pie shell

  • 20 perfect pecan halves, for top of pie

Preheat oven to 375F.  Blend sugar, syrup and margarine in small pan. Cook over medium heat, stirring constantly until mixture boils. Beat eggs in a bowl. Blend hot mixture slowly into eggs. Stir in vanilla, salt and chopped pecans. Pour into pie shell. Decorate top of pie mixture with perfect pecan halves. Bake 45 minutes or until firm in center and browned on top. Cool before serving, refrigerate leftovers. Serve with whipped cream.


Macaroon Apple Pie


  • 1½ cups all-purpose flour

  • 1/2 tsp salt

  • 1/2 cup shortening

  • 2 to 3 tbl cold water


  • 4 cups sliced peeled tart apples

  • 1/2 cup sugar

  • 1/4 tsp ground cinnamon


  • 1/2 cup all-purpose flour

  • 1/2 cup sugar

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 egg

  • 2 tbl butter or margarine, melted

  • 1/2 tsp vanilla extract

  • 1/4 cup flaked coconut

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Roll out pastry to fit a 9"pie plate; flute edges. Toss apples with sugar and cinnamon; pour into curst. Bake at 375º for 20 minutes. Meanwhile, combine the first four toppings in a bowl. Stir in egg , butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender. Yield: 6 to 8 Servings

Decadent Peanut Butter Pie

  • 1 prepared chocolate cookie pie crust

  • 1 cup Jif creamy peanut butter

  • 8 oz cream cheese (at room temperature)

  • 1/2 cup sugar

  • 12 oz  container of non-dairy whipped topping, divided

  • 1 (11.75 oz) jar Smuckers Hot Fudge Ice Cream Toppings, divided


  • 2 Tbl Smuckers Hot Fudge

  • 2 Tbl Peanut Butter

In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 tablespoons of Hot Fudge, place remaining Hot Fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread Hot Fudge over pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over hot fudge layer, being careful no to mix the two layers.

Place the 2 tbl Hot Fudge in small baggie and knead for a few seconds. cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbl peanut butter going in the opposite direction of the hot fudge.

Quick & Easy Banana Cream Pie

  • 3 Tablespoons cornstarch

  • ¼ Teaspoon salt

  • 1-2/3 cup water

  • One 14 oz. can sweetened condensed milk (not evaporated milk)

  • 3 egg yolks, beaten

  • 2 Tablespoons butter or margarine

  • 1 Teaspoon vanilla extract

  • 4 medium bananas

  • Lemon juice (concentrate is fine)

  • One 9-inch baked piecrust or graham cracker crust

  • 2 cups whipping cream, whipped or Cool Whip

1. In saucepan, dissolve cornstarch, salt and water. Stir in condensed milk, and egg yolks. Cook and stir until bubbly and thickened. Remove from heat, add butter and vanilla. Cool slightly.

2. Slice 2 bananas. Dip in lemon juice to prevent browning, and drain. Arrange on bottom of piecrust. Pour cooked filling over bananas. Cover.

3. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining 2 bananas, dip in lemon juice, drain, and garnish top of pie.

4. Refrigerate leftovers.

Deep-Dish Peach Pie with Cream-Cheese Crust

For Crust

  • 8 tbl butter (1 stick), softened

  • 8 tbl cream cheese, softened

  • 1¼ cups all purpose flour

  • 2 tbl sugar

  • 1/4 tsp salt

  • 2 tbl heavy cream

In a large mixing bowl, cream the butter and cheese by beating them together with a large spoon until smooth and fluffy. Sift the combined flour, sugar and salt into the mixture, add the cream and, with your hands or a large spoon, mix thoroughly until the dough can be gathered into a compact ball. Dust lightly with flour, wrap in wax paper and refrigerate while you prepare the filling.


  • 1½ pounds fresh peaches (about 8 to 10 medium-sized peaches)

  • 1 tbl flour

  • 2 tbl brown sugar

  • 3 tbl melted butter

  • 2 tsp vanilla

  • 1 egg yolk, lightly beaten with 2 tsp cold water

  • 1 tsp sugar

Preheat oven to 350°. To peel the peaches easily, drop them into a pan of boiling water. Scoop them out after about 30 seconds and while they are still warm, remove their skins with a small, sharp knife. Cut the peaches in half, discard the pits and slice thinly.

Combine the peaches, flour, brown sugar, melted butter and vanilla in a large bowl, and with a large spoon, mix them together gently but thoroughly. With a rubber spatula, scrape the entire contents of the bowl into an 8" square baking dish about 2½ inches deep.  Spread the peaches out evenly. On a lightly floured surface, roll the pasty into a 10 to 11 inch square. Life it up on the rolling pin and gently drape it over the top of the dish. Crimp the edges of the pastry to secure it around the outside of the dish and brush pastry evenly with egg-yolk-water mixture, then sprinkle with sugar. Cut 2 small slits in the top of the pie to allow steam to escape and bake in the middle of the oven for 35 to 40 minutes or until crust is golden brown. Serve directly from the dish. Makes 6 servings.  Enjoy!

Hershey's Caramel and Fudge Ice Cream Pie

  • 1/2 Gallon vanilla ice cream

  • 16 oz Hershey's Hot Fudge

  • 1 bottle sundae syrup

  • Chocolate crumb crust

  • whip cream or Cool Whip

  • maraschino cherries

  • chopped walnuts, if desired

Place chocolate crumb crust in a 9x12" baking dish, following crust instructions. Spread sundae syrup over crumb crust. Allow ice cream to soften for 5 minutes or until spreadable. Spread ice cream over sundae syrup. Cover with Hershey's hot fudge. Cover with walnuts if desired. Refreeze for 30 minutes and serve immediately. Top each serving with a generous amount of whip cream and garnish with maraschino cherry.

Pink Lemonade Pie


  • 1 cup instant oatmeal

  • 3 tbl brown sugar

  • 2/3 cup chopped nuts

  • 1/3 cup melted butter


  • 1 (6 oz) can pink lemonade

  • 1 (14 oz) can sweetened condensed milk

  • 1 (9 oz) cool whip

Toast oatmeal in oven at 350º for 10 minutes. Toss oatmeal with sugar, nuts and butter. Press into 9" pie plate. Cool. 

Combine lemonade mix and milk. Fold carefully into cool whip. Pour into pie shell. Refrigerate for 6 hours before serving.

Grasshopper Pie

  • 1 pkg (6 oz) Nestle Semi-Sweet Real chocolate morsels

  • 1 measuring tablespoon shortening

  • 1½ cups finely chopped nuts

  • 1/2 lb marshmallows, about 35 large

  • 1/3 cup milk

  • 1/4 measuring teaspoon salt

  • 3 measuring tsp green crème de menthe

  • 3 measuring tbl white crème de cacao

  • 1½ cups heavy cream, whipped

Lin a 9" pie pan with aluminum foil. Combine over hot (not boiling) water; chocolate morsels and shortening; stir until morsels are melted and smooth. Add chopped nuts; mix well. Spread evenly on bottom and up sides (not rim)  of foil-lined pie pan; chill in refrigerator until firm, about 1 hour. Lift chocolate shell out of pan and peel off foil and place shell on serving plate; chill in refrigerator until ready to use. Combine over hot (not boiling) water; marshmallows, milk and salt; heat until marshmallows melt. Remove from heat, add liqueurs; stir until blended. Chill in refrigerator until slightly thickened, about 1 hour. Gently fold in whipped cream. Pour fill into pie shell and chill in refrigerator until firm, about 1 hour. Keep chilled until ready to serve.

Light 'n Fruity Pie

  • 1 pkg (3 oz) Jello, any flavor

  • 2/3 cup boiling water

  • 2 cups ice cubes

  • 1 container Cool Whip Whipped Topping (8 oz)

  • Fruit, optional

  • 1 graham cracker crust

Dissolve Jello completely in boiling water in a bowl, stirring about 3 minutes. Add ice cubes and stir until gelatin is thickened, about 2-3 minutes. Remove any unmelted ice. Use wire whisk, blend in Cool Whip; then whip until smooth. Fold in fruit. Chill, if necessary, until mixture will mound. Chill 3 hours.

Suggested Fruit:

  • 1 cup whole raspberries, blueberries, diced orange section, strawberries or banana

  • 1 can (8¾ oz) apricots, sliced peaches, or fruit cocktail, drained and diced

  • 1 can (8¼ oz) crushed pineapple, drained

Heavenly Lemon Pie

  • 9" pie shell, baked or baked graham cracker crust

  • 1 envelope unflavored gelatin

  • 3/4 cup sugar

  • 1/4 tsp salt

  • 1 cup water

  • 1/3 cup lemon juice

  • 2 egg yolks, slightly beaten

  • 1½ tsp grated lemon rind

  • 1 pint Cool Whip

In a saucepan, mix gelatin sugar and salt. Add water and lemon juice, stir. Blend in egg yolks. Place over medium heat and cook, stirring constantly until gelatin is dissolved about 5 minutes. Remove from heat, add lemon rind. Pour into bowl. Chill until slightly thickened, about 1½ hours. Stir occasionally. Place bowl of gelatin in a larger bowl of ice and water. Whip with electric or rotary beater until about double in volume. Blend in 1½ cups of the Cool Whip topping. Pour into pie shell. Chill until firm, 3-4 hours. Top with remaining thawed Cool Whip, decorate with berries. 

Easy Sunshine Ice Cream Pie

  • 1 pint each vanilla ice cream and orange sherbet, both slightly softened

  • 1 (6 oz) graham cracker Ready Crust

  • 2 cups Cool Whip

  • 1 can (11 oz) mandarin orange segments, drained well

  • 1/3 cup toasted flaked coconut

Spoon alternate layers ice cream and sherbet into crust. Freeze at least 3 hours or overnight. To serve: Spread whipped topping decoratively on pie. Top with orange segments and coconut. Makes 8 servings.

Angel Pie

  • 3 egg whites

  • 1 cup sugar

  • 1 cup graham cracker crumbs

  • 1 tsp baking powder

  • 1 cup chopped pecans

Preheat oven to 350º. Beat egg whites until they peak. Gradually bean in sugar, beat until stiff. Combine cracker crumbs and baking powder, then fold into egg whites. Add nuts. Spread in greased and and floured 9" pan. Bake for 20-25 minutes. 

Coffee Cloud Pie (No baking)

  • 1 tsp instant coffee

  • 2 tbl boiling water

  • 2 small pkg instant vanilla pudding

  • 1 cup milk

  • 1 cup sour cream

  • 1 (9") graham cracker pie crust

Dissolve coffee in boiling water in large bowl. Add all other ingredients and beat. Pour immediately into pie shell and cool. When cool, top with:

  • 1 small container Cool Whip

  • 2 tbl powdered sugar

  • 2 tsp instant coffee

Whip together and top with nuts. 

Easy White Chocolate Hazelnut Pie

  • 1 Ready Crust Chocolate pie crust

  • 1¼ cups cold milk

  • 2 tbl hazelnut flavor instant coffee

  • 2 pkgs (4 serving size) white chocolate flavor instant pudding and pie filling

  • 1 tub Cool Whip, thawed and divided

Beat milk, flavored instant coffee, pudding mixes and 1/2 of the whipped topping in a medium bowl with wire whisk 1 minute. (Mixture will be thick) Spread in crust. Spread remaining whipped topping over pudding layer in crust. Refrigerate until ready to serve. Makes 8 servings. 

15 Minute Chocolate-Banana Cream Pie

  • 1 Keebler Ready-Crust Chocolate Pie crust

  • 1 pkg (4 serving size) instant vanilla pudding mix

  • 1 envelope (1 1/2 oz) whipped topping mix

  • 1 1/2 cups cold milk

  • 1/2 tsp vanilla

  • 2 medium bananas

In a mixing bow, combine pie filling mix, whipped topping mix, milk and vanilla on low speed of electric mixer until blended. Increase speed and blend until very thick, about 3 minutes. Pour 1/3 of mix  into crust. Layer slices of banana on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours. Garnish with sliced banana and additional whipped topping, if desired.

Old-Fashioned Apple Cream Pie

  • 4 cups thinly sliced peeled tart apples

  • 2 tbl sugar

  • 2 tbl lemon juice

  • 1/4 cup butter

  • 1 pkg (8 oz) cream cheese, softened

  • 1 1/2 cups cold milk, divided

  • 1 pkg (3.4 oz) instant vanilla pudding mix

  • 1 tsp grated lemon peel

  • 1 pasty shell, baked

  • 1/4 cup apricot or strawberry jelly, melted

In a large skillet, sauté apples, sugar and lemon juice in butter until apple are tender. Cool. In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling in a spiral arrangement. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves, if desired. Makes 6-8 servings.

Raisin Custard Pie

  • 1/2 cup sugar

  • 3 tbl cornstarch

  • 3 egg yolks

  • 2 cups milk

  • 1/2 cup raisins

  • 2 tsp lemon juice

  • 1 pastry shell, baked


  • 3 egg whites

  • 1/4 cup sugar

In a medium saucepan, combine sugar and cornstarch. Whisk in the egg yolks and milk until thoroughly combined. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Remove from heat. Add raisins and lemon juice. Pour into pie shell. For meringue, beat egg whites in a small bowl until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff and glossy. Spread over pie, making sure meringue covers all of the filling. Bake at 350 degrees for 10-15 minutes or until light golden brown. Serve warm or cold. Store leftovers in the the refrigerator. Makes 8 servings. 

Variation: Cool filling in crust completely, then refrigerate. Just before serving, top with whipped cream instead of meringue.

Keebler Super Sundae Pie

  • 1 6 oz Keebler Ready Crust Graham Cracker Pie Crust

  • 1 qt vanilla ice cream, softened

  • 1/2 cup Chocolate sundae syrup

  • 1/4 cup Betty Crocker Parlor Perfect Praline Nut Crunch

  • whipped cream

  • maraschino cherries

Spoon half of the softened ice cream into the pie crust. Place crust in freezer for five minutes. Remove crust and spread chocolate topping evenly across the ice cream; sprinkle Praline Nut Crunch over topping and spoon remaining ice cream into pie shell, mounding it in the center.

Freeze at least 2 hours or overnight. Remove pie from freezer and let stand for 10 minutes to soften. Garnish with chocolate topping, whipped cream and cherry. Store leftovers in freezer. Makes 8 servings. 

Chocolate Cream Cheese Soufflé

  • 2 envelopes unflavored gelatin

  • 2 1/4 cups cold water

  • 1 1/2 cups sugar

  • 4 eggs, separated

  • 1 (8 oz) pkg cream cheese

  • 3 (1 oz) squares unsweetened chocolate, melted

  • 1/2 tsp almond extract

  • 1 cup whipping cream, whipped

Soften gelatin in 1 cup water; stir over low heat until dissolved. Add remaining water; remove from heat. Blend in 1 cup sugar and beaten egg yolks; cook, stirring constantly, 5 to 7 minutes over low heat or until thickened. Combine cheese and chocolate, mixing until well blended. Gradually add gelatin, mixing until blended. Stir in extract. Chill until slightly thickened. Beat egg white until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture. 

Wrap a 3-inch collar of foil around top of 1 1/2 quart soufflé dish; secure with tape. Pour mixture into dish; chill until firm. Remove collar before serving. Garnish with toasted sliced almonds and additional whipped cream. Make 8-10 servings

Easy Chocolate Delight Pie

  • 2 pkgs (4 oz each) Baker's German Sweet Chocolate

  • 1/2 cup milk

  • 1 pkg (8 oz) Cream Cheese (softened)

  • 2 tbl sugar

  • 3 1/2 cups (8 oz) Cool Whip

  • 1 chocolate wafer crumb crust (9")

Heat all but three squares chocolate with 1/4 cup milk  in a heavy saucepan over very low heat. Beat in cream cheese, sugar and remaining milk. Gently stir in  whipped topping until smooth. Spoon into crust. Freeze until firm. Remove from freezer and let stand 30 minutes at room temperature until pie can be cut easily. Melt remaining chocolate and drizzle over pie.

Banana Custard Pie

  • 1 frozen pie crust (9")

  • 2 1/4 cups milk

  • 1/2 cp sugar

  • 1/4 tsp salt

  • 1/4 cup cornstarch

  • 3 large egg yolks

  • 3 tbl unsalted butter, at room temperature, cut into 3 pieces

  • 1 tsp vanilla extract

  • 3 ripe bananas

  • 2 tbl fresh lemon juice

  • 1 1/2 cups whipped cream for topping

Bake the pie crust and cool baked shell. Scald 2 cups of the milk with the sugar and salt in a heavy medium-size saucepan over low heat. Stir occasionally to dissolve sugar.  

Dissolve the cornstarch in the remaining 1/4 cup milk in a small bow. Whisk in the egg yolks. Whish the egg mixture into the scalded mil, Cook, whisking constantly, over low heat until it thickens and bubbles, about 3 minutes, then cook for 1 minute more. The custard should form loose mounds when dropped from a spoon back into the pan.

Remove the custard from the heat and stir in the butter and vanilla. Transfer the custard to a small bowl and cool for 15 minutes, stirring gently several time to allow the steam to escape. Place a piece of plastic wrap directly on the surface and puncture the wrap in several places with the tip of a knife. Cool for 30 minutes in the refrigerator.

While the custard is cooling, cut the bananas into 1/4 inch slices and toss them with the lemon juice to prevent them from turning brown.

Spread half the custard in the pie shell with a spatula and cover it with a layer of bananas. Spread the remaining custard carefully over the bananas and arrange the remaining bananas on top. Spread the whipped cream over the bananas.

Chill pie at least two hours before serving. Make 8 to 12 servings.

Classic Pecan Pie

  • 3 eggs, slightly beaten

  • 1 cup Karo light or Dark corn syrup

  • 1 cup sugar

  • 2 Tablespoons butter or margarine, melted

  • 1 tsp vanilla

  • 1 1/2 cups pecans

  • 1 Pet-Ritz deep dish pie crust, frozen

  • In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie crust. Bake in a preheated 350 degree oven on a preheated baking sheet for 50-55 minutes, or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.

    Easy Frozen Strawberry Yogurt Pie

    • 2 containers (8 oz each) strawberry flavored yogurt

    • 1 tub (12 oz) Cool Whip, thawed

    • 1 cup sweetened finely chopped strawberries

    • 1 prepared graham cracker crumb crust (6 oz)

    Stir yogurt gently into 3 1/2 cups of the Cool Whip until well blended. Stir in strawberries. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand in refrigerator 15 minutes or until pie can be cut easily. Garnish with remaining Cool Whip, if desired. Store leftover pie in freezer. Makes 8 servings.

    Coconut Praline Dream Pie

    • 1/2 cup chopped pecans or walnuts

    • 1/3 cup butter or margarine

    • 1/3 cup firmly packed light brown sugar

    • 1 baked pastry shell, 9", cooled

    • 2 envelopes Dream Whip Whipped topping mix

    • 2 1/4 cups cold milk, divided

    • 1 tsp vanilla

    • 2 pkgs (4-serving size) Jell-o Vanilla flavor instant pudding & pie filling

    • 1 1/3 cups (3 1/2 oz) flake coconut

    Heat pecans, butter and brow sugar in small saucepan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on bottom of pastry shell. Cool.

    Heat whipped topping mix, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining milk (1 3/4 cup) and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 cup of the coconut. Spoon into pastry shell.

    Refrigerate at least 4 hours or until set. Garnish with remaining 1/3 coconut. Store leftover pie in refrigerator. Makes 8 servings.

    This fabulous recipe is from Myrtie Mae's Home Style Dining in Eureka Springs. It's Good!

    Possum Pie

    • 2 pkgs (3 oz each) cream cheese, softened

    • 3/4 cup confectioners' sugar

    • 1 (9") graham cracker crust

    • 1/4 cup chopped pecans

    • 1/3 cup instant chocolate pudding mix

    • 1/4 cup instant vanilla pudding mix

    • 2 cups cold milk

    • 3/4 tsp vanilla extract

    • 1/2 cup whipping cream, whipped

    • 12 - 16 pecan halves

    In a mixing bowl, beat cream cheese and sugar until smooth. Spread onto bottom of crust. Sprinkle with chopped pecans. In another mixing bowl, combine pudding mixes. Add milk and vanilla; beat on low speed for 2 minutes. Spoon over the pecans. Refrigerate at least 2 hours. Top with whipped cream and pecan halves. Makes 8 servings.

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