Easter is the perfect time to indulge in some delicious treats, and what better way to do it than with a homemade pie? Whether you’re hosting a family gathering or just looking for a fun baking project, these easy pie recipes are sure to impress. So break out your apron and get ready to create some mouth-watering desserts!
Recipe 1: Classic Lemon Meringue Pie
Ingredients:
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, lightly beaten
- 1/2 cup lemon juice
- 2 tablespoons unsalted butter
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions:
- Preheat your oven to 350°F.
- Bake the pie crust for 10 minutes or until lightly golden brown.
- In a medium saucepan, whisk together the sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Remove from heat and whisk in the egg yolks, lemon juice, and butter until smooth.
- Pour the filling into the pie crust and set aside.
- In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add in the sugar and beat until stiff peaks form.
- Spoon the meringue over the filling, making sure to seal the edges.
- Bake for 10-15 minutes or until the meringue is lightly golden brown.
- Cool completely before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 380
Fat: 14g
Saturated Fat: 6g
Cholesterol: 105mg
Sodium: 200mg
Carbohydrates: 59g
Fiber: 1g
Sugar: 43g
Protein: 5g
Cooking Time:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Equipment:
- 9-inch pie dish
- Medium saucepan
- Mixing bowl
- Electric mixer
Serving Suggestions:
Serve chilled with whipped cream and lemon zest.
Variations:
Try using lime juice instead of lemon juice for a twist on the classic recipe.
Substitutions:
You can use a homemade pie crust instead of a pre-made one if you prefer.
Storage:
Store leftover pie in the refrigerator for up to 3 days.
Tips:
Make sure to use room temperature egg whites for the meringue as they will whip up better.
Notes:
This recipe can be a bit tricky, but don’t worry if your meringue doesn’t turn out perfectly. As long as it tastes delicious, that’s all that matters!
Frequently Asked Questions:
Can I make this pie ahead of time?
Yes, you can make the pie a day in advance and store it covered in the refrigerator until ready to serve.
Can I freeze this pie?
No, this pie does not freeze well due to the meringue topping.
Recipe 2: Triple Berry Pie
Ingredients:
- 1 pre-made pie crust
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 cup water
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 tablespoon unsalted butter
Instructions:
- Preheat your oven to 375°F.
- Bake the pie crust for 10 minutes or until lightly golden brown.
- In a medium saucepan, whisk together the sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Remove from heat and stir in the strawberries, blueberries, raspberries, and butter until combined.
- Pour the filling into the pie crust and set aside.
- Bake for 45-50 minutes or until the filling is bubbly and the crust is golden brown.
- Cool completely before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 220
Fat: 5g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 80mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 26g
Protein: 2g
Cooking Time:
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Equipment:
- 9-inch pie dish
- Medium saucepan
Serving Suggestions:
Serve warm with a scoop of vanilla ice cream.
Variations:
Try using different types of berries or adding in some chopped rhubarb for a tangy twist.
Substitutions:
You can use frozen berries if fresh ones are not available.
Storage:
Store leftover pie in the refrigerator for up to 3 days.
Tips:
Make sure to let the pie cool completely before slicing to avoid a runny filling.
Notes:
This pie is best served the day it is made, but it will keep in the refrigerator for a few days if needed.
Frequently Asked Questions:
Can I use a different type of crust?
Yes, you can use a homemade crust or a different type of pre-made crust if you prefer.
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit, but make sure to thaw it completely before using in the recipe.
Final Thoughts
These easy pie recipes are perfect for Easter or any special occasion. The classic lemon meringue pie is a crowd-pleaser and always a hit, while the triple berry pie is a delicious and fruity alternative. Whichever recipe you choose, you’re sure to impress your guests and satisfy your sweet tooth. So why not give them a try?