21 Delicious Easy Pie Recipes for Beginners

Ready to dive into the world of pie-making but not sure where to start? You’re in luck! Our roundup of 21 Delicious Easy Pie Recipes for Beginners is packed with simple, foolproof options that promise to turn your kitchen into a pie paradise. From classic apple to savory chicken pot pie, these recipes are your ticket to comfort food bliss. Let’s get baking!

Classic Apple Pie

Absolutely nothing beats the timeless comfort of a Classic Apple Pie—crispy, buttery crust hugging a spiced, gooey apple filling. Let’s bake nostalgia.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tsp salt, finely ground
• 3/4 cup unsalted butter, cold and cubed
• 6 tbsp ice water, chilled to perfection
• 6 cups Granny Smith apples, peeled and thinly sliced
• 3/4 cup granulated sugar, for that sweet kiss
• 2 tbsp lemon juice, freshly squeezed
• 1 1/2 tsp ground cinnamon, for warmth
• 1/4 tsp ground nutmeg, for depth
• 1 egg, beaten for that golden shine

Instructions

1. Preheat your oven to 375°F (190°C)—rack in the middle for even baking.
2. In a large bowl, whisk together flour and salt. Add cold butter, using your fingers to press into the flour until pea-sized crumbs form.
3. Drizzle in ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking makes tough crust—stop when it holds when pinched.
4. Divide dough in half, flatten into disks, wrap in plastic, and chill for 30 minutes. Cold dough equals flaky layers.
5. In another bowl, toss apples with sugar, lemon juice, cinnamon, and nutmeg. Let sit for 10 minutes to macerate.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer carefully, trimming edges.
7. Fill with apple mixture, mounding slightly in the center. Roll out second disk, place over apples, seal edges, and crimp with a fork.
8. Cut slits in the top crust for steam to escape. Brush with beaten egg for a glossy finish.
9. Bake for 50 minutes, until crust is golden and filling bubbles. Tip: Place a baking sheet underneath to catch drips.
10. Cool on a wire rack for at least 2 hours before slicing—patience rewards with perfect slices.

Every bite offers a symphony of textures—crisp crust, tender apples, and a hint of spice. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Simple Pumpkin Pie

Here’s the scoop on making a Simple Pumpkin Pie that’ll have your taste buds dancing. No fluff, just straight-up deliciousness.

Ingredients

• 1 15-oz can of smooth pumpkin puree
• 3/4 cup of granulated sugar, fine and sweet
• 1/2 tsp of salt, to balance the sweetness
• 1 tsp of ground cinnamon, warm and aromatic
• 1/2 tsp of ground ginger, for a spicy kick
• 1/4 tsp of ground cloves, adding depth
• 2 large farm-fresh eggs, lightly beaten
• 1 can (12 oz) of evaporated milk, rich and creamy
• 1 unbaked 9-inch pie crust, flaky and ready

Instructions

1. Preheat your oven to 425°F (220°C) to get it nice and hot.
2. In a large bowl, mix the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until well combined. Tip: Use a whisk for a smoother mixture.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Gradually stir in the evaporated milk until the mixture is smooth and homogenous. Tip: Pour slowly to avoid lumps.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula. Tip: Tap the pie gently on the counter to remove any air bubbles.
6. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
7. Cool on a wire rack for at least 2 hours before serving to allow the pie to set properly.

Zesty and creamy, this pumpkin pie is a dream with its velvety texture and spice-packed flavor. Serve it chilled with a dollop of whipped cream or warm for a cozy dessert experience.

Easy Chocolate Cream Pie

Forget everything you know about pie-making—this Easy Chocolate Cream Pie is your new best friend. Whip it up in no time and watch it disappear even faster.

Ingredients

• 1 1/2 cups finely crushed chocolate wafer cookies
• 6 tbsp melted unsalted butter, rich and golden
• 1/4 cup granulated sugar, fine and sparkling
• 2 cups heavy cream, cold and luscious
• 1/2 cup powdered sugar, light as snow
• 1 tsp pure vanilla extract, aromatic and sweet
• 8 oz semi-sweet chocolate, finely chopped and glossy
• 1 cup whole milk, creamy and fresh
• 3 large egg yolks, farm-fresh and vibrant
• 2 tbsp cornstarch, smooth and powdery
• 1/4 tsp salt, fine and dissolving

Instructions

1. Preheat your oven to 350°F—ensure it’s perfectly heated for a crisp crust.
2. Mix crushed cookies, melted butter, and granulated sugar in a bowl until it resembles wet sand.
3. Press the mixture firmly into a 9-inch pie dish, creating an even layer on the bottom and sides. Bake for 10 minutes, then cool completely. Tip: Use the bottom of a glass to press the crust for an even finish.
4. In a saucepan, heat milk over medium heat until steaming but not boiling—about 3 minutes.
5. Whisk egg yolks, cornstarch, and salt in a separate bowl until smooth. Gradually whisk in the hot milk to temper the yolks.
6. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened—about 2 minutes. Tip: The custard is ready when it coats the back of a spoon.
7. Remove from heat and stir in chopped chocolate and vanilla until smooth and glossy. Pour into the cooled crust and chill for 4 hours, or until set.
8. Whip heavy cream and powdered sugar to stiff peaks—about 3 minutes. Spread over the chilled pie. Tip: For extra flair, pipe the whipped cream with a star tip.

Every bite of this pie is a dream—silky chocolate filling, a crunchy crust, and clouds of whipped cream. Serve it chilled with a drizzle of chocolate sauce for that extra wow factor.

No-Bake Cheesecake Pie

Ditch the oven and dive into this creamy, dreamy No-Bake Cheesecake Pie that’s as easy as it is indulgent. Perfect for those sweltering summer days when you crave dessert without the heat.

Ingredients

• 2 cups finely crushed graham crackers (about 16 full sheets)
• 1/2 cup melted unsalted butter (rich and golden)
• 16 oz cream cheese (softened to room temperature for smooth blending)
• 1 cup powdered sugar (light as a cloud)
• 2 tsp pure vanilla extract (aromatic and sweet)
• 1 cup heavy whipping cream (chilled for perfect peaks)
• 1/4 cup fresh lemon juice (bright and tangy)

Instructions

1. In a medium bowl, mix the finely crushed graham crackers and melted unsalted butter until the crumbs are evenly coated and hold together when pressed.
2. Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator for 30 minutes to set.
3. In a large bowl, beat the softened cream cheese with powdered sugar and pure vanilla extract on medium speed until smooth and creamy, about 2 minutes.
4. In a separate bowl, whip the chilled heavy whipping cream until stiff peaks form, about 3 minutes. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Stir in the fresh lemon juice to the filling mixture for a bright, tangy flavor. Pour the filling into the chilled crust, smoothing the top with a spatula.
6. Refrigerate the pie for at least 4 hours, or overnight, until the filling is firm and set.

Marvel at the silky texture and the perfect balance of sweet and tangy in every bite. Serve chilled with a drizzle of raspberry sauce or a sprinkle of fresh berries for an extra pop of color and flavor.

Quick Lemon Meringue Pie

Here’s how to whip up a Quick Lemon Meringue Pie that’ll steal the spotlight at any gathering. No fuss, all flavor—let’s dive in.

Ingredients

• 1 9-inch pre-baked pie crust, buttery and flaky
• 1 cup granulated sugar, fine and sparkling
• 1/4 cup cornstarch, ultra-fine for smooth filling
• 1 1/2 cups water, cold and clear
• 3 large egg yolks, farm-fresh and golden
• 1/2 cup fresh lemon juice, zesty and tangy
• 1 tbsp lemon zest, brightly aromatic
• 2 tbsp unsalted butter, rich and creamy
• 3 large egg whites, at room temperature for peak volume
• 1/4 tsp cream of tartar, for stability
• 1/2 cup granulated sugar, for the meringue

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the meringue.
2. In a medium saucepan, whisk together 1 cup sugar and cornstarch. Gradually stir in water until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
4. Beat egg yolks lightly in a small bowl. Gradually whisk in 1/2 cup of the hot sugar mixture to temper the yolks.
5. Return the yolk mixture to the saucepan, stirring constantly. Cook for 2 more minutes, then remove from heat.
6. Stir in lemon juice, zest, and butter until smooth. Pour into the pre-baked pie crust.
7. For the meringue, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form.
8. Spread meringue over the hot filling, sealing edges to the crust. Bake for 12-15 minutes or until meringue is golden.
9. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.

You’ll love the contrast between the creamy, tangy lemon filling and the light, airy meringue. Serve chilled with a sprinkle of lemon zest for an extra pop of color and flavor.

Easy Key Lime Pie

Forget the fuss—this Easy Key Lime Pie is your ticket to tangy, creamy bliss with minimal effort. Fresh, zesty, and downright irresistible, it’s the no-bake hero your summer desserts need.

Ingredients

• 1 1/2 cups finely crushed graham cracker crumbs
• 1/3 cup rich, melted unsalted butter
• 1/4 cup granulated sugar
• 3 large farm-fresh egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup freshly squeezed key lime juice
• 1 tbsp finely grated key lime zest
• 1 cup heavy whipping cream, chilled
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press firmly into a 9-inch pie dish to form the crust.
3. Bake the crust for 10 minutes, then let it cool completely on a wire rack. Tip: For a crispier crust, bake for an additional 2 minutes.
4. In another bowl, whisk together egg yolks and condensed milk until smooth. Gradually blend in key lime juice and zest. Tip: Fresh juice beats bottled—squeeze those limes!
5. Pour the filling into the cooled crust and bake for 15 minutes until set. Cool to room temperature, then refrigerate for at least 4 hours. Tip: Cover with plastic wrap to prevent fridge odors.
6. Before serving, whip the chilled heavy cream with powdered sugar until stiff peaks form. Spread over the pie or pipe decoratively.

Your Easy Key Lime Pie is a symphony of textures—silky filling, crunchy crust, and fluffy cream. Serve it chilled with a sprinkle of zest or a side of fresh berries for a pop of color and acidity.

Simple Cherry Pie

Kickstart your summer with this **Simple Cherry Pie**—juicy, tart cherries hugged by a buttery, flaky crust. No fuss, all flavor.

Ingredients

• 2 cups fresh, pitted cherries (bursting with juice)
• 1 cup granulated sugar (for that sweet punch)
• 1/4 cup cornstarch (to thicken like a pro)
• 1 tbsp lemon juice (bright and zesty)
• 1/2 tsp almond extract (for a nutty depth)
• 2 premade pie crusts (flaky and golden)
• 1 egg (for a glossy, golden wash)
• 1 tbsp water (to thin the egg wash)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it.
2. In a bowl, toss cherries, sugar, cornstarch, lemon juice, and almond extract. Mix until cherries are evenly coated.
3. Fit one pie crust into a 9-inch pie dish. Trim edges for a clean look.
4. Pour the cherry mixture into the crust, spreading evenly.
5. Top with the second crust. Crimp edges to seal, then cut slits for steam.
6. Whisk egg and water. Brush over the crust for that bakery-worthy shine.
7. Bake for 45-50 minutes, until crust is golden and filling bubbles.
8. Cool on a wire rack for at least 2 hours—patience rewards with perfect slices.

When the pie cools, the filling sets into a lush, jammy texture, with a crust that shatters at the touch. Serve warm with a scoop of vanilla ice cream for a classic twist, or go bold with a drizzle of dark chocolate.

Easy Pecan Pie

Now, let’s dive into making this Easy Pecan Pie that’ll have everyone begging for seconds. No fuss, just pure, buttery goodness that’s as simple as it is delicious.

Ingredients

• 1 cup light corn syrup, sticky and sweet
• 3 farm-fresh eggs, beaten to perfection
• 1 cup granulated sugar, for that crisp sweetness
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for a warm aroma
• 1 1/2 cups pecans, chopped roughly for texture
• 1 unbaked 9-inch pie crust, flaky and ready to go

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, whisk together the light corn syrup, beaten eggs, granulated sugar, melted butter, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature for a smoother blend.
3. Stir in the roughly chopped pecans, making sure they’re evenly distributed throughout the mixture.
4. Pour the filling into the unbaked pie crust, spreading it out evenly. Tip: Lightly tap the pie dish on the counter to remove any air bubbles.
5. Bake in the preheated oven for 60 to 70 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges of the pie crust with foil halfway through baking to prevent over-browning.
6. Remove from the oven and let cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.

Velvety smooth filling meets crunchy pecans in every bite, creating a contrast that’s simply irresistible. Serve it slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.

No-Bake Peanut Butter Pie

Unleash your dessert game with this no-bake peanut butter pie that’s creamy, dreamy, and ridiculously easy to whip up.

Ingredients

• 1 1/2 cups graham cracker crumbs (finely ground for that perfect crust)
• 1/2 cup unsalted butter (melted to a golden liquid)
• 1 cup creamy peanut butter (smooth and rich for the filling)
• 8 oz cream cheese (softened to room temperature for easy mixing)
• 1 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure for that aromatic kick)
• 1 1/2 cups heavy whipping cream (chilled to stiff peaks)
• 1/4 cup chocolate chips (melted for a glossy drizzle)

Instructions

1. Mix graham cracker crumbs and melted butter in a bowl until well combined. Press firmly into a 9-inch pie dish to form the crust. Chill for 10 minutes to set.
2. Beat cream cheese and peanut butter in a large bowl until smooth. Tip: Scrape the sides of the bowl to ensure even mixing.
3. Gradually add powdered sugar and vanilla extract, beating until fully incorporated.
4. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the peanut butter mixture to keep it light and fluffy.
5. Pour the filling into the chilled crust, smoothing the top with a spatula. Drizzle with melted chocolate chips for decoration.
6. Freeze the pie for at least 4 hours, or until firm. Tip: Cover with plastic wrap to prevent freezer odors.

Yield to the creamy texture and rich peanut butter flavor that makes this pie a crowd-pleaser. Serve chilled with a sprinkle of sea salt for a sweet-salty twist.

Quick Strawberry Pie

Just when you thought strawberries couldn’t get any better, this Quick Strawberry Pie proves you wrong. Juicy, vibrant strawberries meet a buttery, flaky crust in under an hour—yes, really.

Ingredients

• 1 1/2 cups fresh, ripe strawberries, hulled and halved
• 1 pre-made 9-inch pie crust, chilled and flaky
• 1/2 cup granulated sugar, fine and sparkling
• 2 tbsp cornstarch, ultra-fine for smooth thickening
• 1 tbsp lemon juice, freshly squeezed for a bright zing
• 1/2 tsp vanilla extract, pure and aromatic
• 1 egg, farm-fresh for a golden glaze

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked crust.
2. In a medium bowl, gently toss the strawberries with sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.
3. Roll out the chilled pie crust into a 9-inch pie dish, trimming any excess edges for a clean look.
4. Pour the strawberry mixture into the crust, spreading it evenly to cover the base.
5. Whisk the egg in a small bowl and brush it over the crust edges for a shiny, golden finish.
6. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly and thick.
7. Let the pie cool on a wire rack for at least 30 minutes to set the filling before slicing.

Outrageously simple yet impressively delicious, this pie boasts a jammy strawberry center with a crisp, buttery crust. Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert.

Easy Blueberry Pie

Whip up this Easy Blueberry Pie and watch it disappear faster than you can say ‘dessert’! Juicy blueberries burst in a buttery crust for a foolproof crowd-pleaser.

Ingredients

• 2 cups fresh, plump blueberries
• 1 cup granulated sugar, for that perfect sweetness
• 1/4 cup all-purpose flour, to thicken the filling
• 1 tbsp lemon juice, for a zesty kick
• 1/2 tsp ground cinnamon, adding warm spice notes
• 1/4 tsp salt, to balance the flavors
• 2 premade pie crusts, buttery and flaky
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten, for a golden glaze

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking.
2. In a large bowl, gently mix blueberries, sugar, flour, lemon juice, cinnamon, and salt until the blueberries are evenly coated.
3. Place one pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides.
4. Pour the blueberry mixture into the crust, then dot with butter pieces for richness.
5. Cover with the second pie crust, crimping the edges to seal. Cut slits in the top for steam to escape.
6. Brush the top crust with beaten egg for a shiny, golden finish.
7. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly.
8. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

Perfectly sweet with a hint of tartness, this pie’s flaky crust and juicy filling are a match made in heaven. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Simple Sweet Potato Pie

Whip up this Simple Sweet Potato Pie and watch it disappear faster than you can say ‘dessert.’ Perfectly spiced and irresistibly creamy, it’s a no-fuss crowd-pleaser.

Ingredients

• 1 1/2 cups mashed, velvety sweet potatoes
• 1/2 cup packed, dark brown sugar
• 1/2 cup rich, heavy cream
• 2 large, farm-fresh eggs
• 1/4 cup melted, unsalted butter
• 1 tsp pure, aromatic vanilla extract
• 1/2 tsp ground, warm cinnamon
• 1/4 tsp freshly grated, zesty nutmeg
• 1/4 tsp fine sea salt
• 1 unbaked, flaky 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, whisk together the mashed sweet potatoes, brown sugar, heavy cream, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and sea salt until smooth. Tip: For extra smoothness, blend the mixture with a hand mixer.
3. Pour the sweet potato mixture into the unbaked pie crust, spreading it evenly with a spatula. Tip: Gently tap the pie dish on the counter to remove any air bubbles.
4. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Tip: Cover the crust edges with foil after 30 minutes to prevent over-browning.
5. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.

Velvety smooth with a hint of spice, this pie is a dream. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

No-Bake Chocolate Pie

Just when you thought dessert couldn’t get easier, this no-bake chocolate pie storms in. Creamy, dreamy, and ridiculously simple—it’s the hero your summer needs.

Ingredients

• 1 1/2 cups finely crushed chocolate graham crackers (for that deep, cocoa-kissed crust)
• 1/2 cup melted unsalted butter (rich and golden, to bind the crust)
• 1 1/4 cups heavy cream (cold and lush, for whipping)
• 8 oz cream cheese (softened to room temperature, for smooth blending)
• 1/2 cup granulated sugar (fine and sweet, to balance the cocoa)
• 1/4 cup unsweetened cocoa powder (dark and intense, for that chocolate punch)
• 1 tsp pure vanilla extract (aromatic and warm, to round out flavors)
• A pinch of salt (to elevate the chocolate)

Instructions

1. Mix the crushed chocolate graham crackers and melted butter in a bowl until evenly combined. Tip: Use a food processor for ultra-fine crumbs.
2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides. Chill for 10 minutes to set. Tip: Use the bottom of a glass to press for an even layer.
3. Whip the heavy cream in a large bowl until stiff peaks form. Set aside.
4. Beat the cream cheese, sugar, cocoa powder, vanilla extract, and salt in another bowl until smooth and fluffy. Tip: Scrape down the sides of the bowl to ensure everything is fully incorporated.
5. Fold the whipped cream into the cream cheese mixture gently until no streaks remain.
6. Pour the filling into the chilled crust, smoothing the top with a spatula.
7. Refrigerate the pie for at least 4 hours, or until set. Overnight is ideal for the best texture.

Light as a cloud yet rich in chocolate, this pie is a textural dream. Serve with a dollop of whipped cream and a sprinkle of cocoa powder for an Instagram-worthy finish.

Quick Coconut Cream Pie

Absolutely no one can resist the creamy, dreamy allure of a Quick Coconut Cream Pie. This no-fuss dessert brings tropical vibes to your table in minutes, with a luscious filling and a buttery crust that’s downright addictive.

Ingredients

• 1 9-inch pre-baked pie crust (flaky and golden)
• 1 cup sweetened shredded coconut (toasted to perfection)
• 1 14-oz can coconut milk (rich and creamy)
• 1 cup whole milk (cold and fresh)
• 3/4 cup granulated sugar (fine and sweet)
• 1/4 cup cornstarch (smooth and powdery)
• 3 large egg yolks (farm-fresh and vibrant)
• 2 tbsp unsalted butter (soft and velvety)
• 1 tsp pure vanilla extract (aromatic and warm)
• 1/4 tsp salt (fine and balancing)

Instructions

1. Preheat your oven to 350°F. Spread the shredded coconut evenly on a baking sheet and toast for 5-7 minutes, until golden brown. Watch closely to prevent burning.
2. In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, egg yolks, and salt over medium heat. Tip: Constant whisking prevents lumps for a silky smooth filling.
3. Bring the mixture to a gentle boil, then reduce heat and simmer for 2 minutes, stirring continuously, until thickened. Tip: The filling should coat the back of a spoon when it’s ready.
4. Remove from heat and stir in the butter, vanilla extract, and half of the toasted coconut. Mix until the butter is fully melted and incorporated.
5. Pour the filling into the pre-baked pie crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set. Tip: Cover with plastic wrap directly on the surface to prevent a skin from forming.
6. Sprinkle the remaining toasted coconut over the pie before serving.

Crave-worthy with every bite, this pie boasts a velvety texture and a deep coconut flavor that’s both refreshing and indulgent. Serve it chilled with a drizzle of chocolate sauce or a dollop of whipped cream for an extra decadent touch.

Easy Banana Cream Pie

Slice into summer with this no-fuss banana cream pie that’s creamy, dreamy, and downright delicious. Perfect for potlucks or lazy Sundays, it’s a crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 1 9-inch pre-baked flaky pie crust
• 3 ripe bananas, sliced into 1/4-inch rounds
• 2 cups whole milk, cold
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour, sifted
• 1/4 tsp fine sea salt
• 3 large egg yolks, room temperature
• 2 tbsp unsalted butter, cubed
• 1 tsp pure vanilla extract
• 1 cup heavy whipping cream, chilled
• 2 tbsp powdered sugar

Instructions

1. Layer the banana slices evenly over the bottom of the pre-baked pie crust.
2. In a medium saucepan, whisk together the cold whole milk, granulated sugar, sifted all-purpose flour, and fine sea salt over medium heat until the mixture thickens, about 5 minutes. Tip: Constantly whisk to avoid lumps.
3. Beat the egg yolks in a small bowl, then gradually whisk in 1/2 cup of the hot milk mixture to temper. Pour the tempered yolks back into the saucepan, whisking continuously.
4. Cook for another 2 minutes until the custard is thick and coats the back of a spoon. Remove from heat.
5. Stir in the cubed unsalted butter and pure vanilla extract until fully melted and incorporated. Tip: For extra silkiness, strain the custard through a fine-mesh sieve.
6. Pour the custard over the banana slices in the pie crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set.
7. Before serving, whip the chilled heavy whipping cream and powdered sugar to stiff peaks. Spread over the chilled pie. Tip: For a decorative touch, pipe the whipped cream using a star tip.

This banana cream pie is a textural triumph—silky custard, fluffy cream, and tender bananas in every bite. Try garnishing with toasted coconut or chocolate shavings for an extra indulgent twist.

Simple Rhubarb Pie

Elevate your dessert game with this Simple Rhubarb Pie—tangy, sweet, and impossibly flaky. Perfect for summer gatherings or a solo treat.

Ingredients

• 2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 1 cup granulated sugar, for that perfect sweetness
• 1 tbsp cornstarch, to thicken the filling just right
• 1/2 tsp ground cinnamon, for a warm spice note
• 1/4 tsp salt, to balance the flavors
• 1 package refrigerated pie crusts, for easy, buttery layers
• 1 egg, lightly beaten, for a golden, shiny crust
• 1 tbsp turbinado sugar, for a crunchy, sparkling top

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, mix the chopped rhubarb, granulated sugar, cornstarch, cinnamon, and salt until the rhubarb is evenly coated.
3. Unroll one pie crust and place it into a 9-inch pie plate, pressing gently against the bottom and sides.
4. Pour the rhubarb mixture into the crust, spreading it out evenly.
5. Unroll the second pie crust and place it over the filling. Trim the edges, then crimp them together with a fork or your fingers to seal.
6. Brush the top crust with the beaten egg, then sprinkle with turbinado sugar for that extra crunch.
7. Cut a few small slits in the top crust to allow steam to escape during baking.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

The crust shatters at the touch, revealing a jammy, vibrant filling that’s both tart and sweet. Serve it warm with a scoop of vanilla ice cream for a classic combo, or enjoy it cold for a refreshing twist.

No-Bake Oreo Pie

Yum! This No-Bake Oreo Pie is your ticket to dessert heaven—creamy, crunchy, and ridiculously easy. No oven? No problem!

Ingredients

• 24 Oreo cookies, finely crushed into crumbs
• 1/2 cup unsalted butter, melted to a golden liquid
• 8 oz cream cheese, softened to room temperature for smooth blending
• 1/4 cup granulated sugar, for a hint of sweetness
• 2 cups heavy whipping cream, chilled for perfect peaks
• 1 tsp pure vanilla extract, for aromatic depth
• Extra Oreo cookies, roughly chopped for a chunky garnish

Instructions

1. In a medium bowl, mix the finely crushed Oreo crumbs with the melted butter until fully combined.
2. Press the mixture firmly into a 9-inch pie dish, creating an even layer on the bottom and up the sides. Chill in the refrigerator for 10 minutes to set.
3. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes.
4. In another bowl, whip the chilled heavy cream and vanilla extract until stiff peaks form, about 3 minutes. Fold the whipped cream into the cream cheese mixture gently to keep it light and airy.
5. Pour the filling into the chilled Oreo crust, spreading it evenly with a spatula.
6. Sprinkle the top with roughly chopped Oreo cookies for added texture and visual appeal.
7. Freeze the pie for at least 4 hours, or until firm to the touch.

Velvety smooth filling meets a crisp Oreo crust in every bite. Serve slices with a drizzle of chocolate sauce or a scoop of vanilla ice cream for an extra indulgent treat.

Quick Peach Pie

Let’s ditch the oven and whip up a Quick Peach Pie that’s all about speed without skimping on flavor. This no-bake beauty is your summer savior, packed with juicy peaches and a buttery crunch.

Ingredients

• 2 cups ripe, juicy peaches, sliced
• 1 cup graham cracker crumbs, finely ground
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup granulated sugar, for a sweet touch
• 1 tsp vanilla extract, pure and aromatic
• 1 cup heavy cream, chilled to perfection
• 2 tbsp powdered sugar, for a smooth whip

Instructions

1. Mix graham cracker crumbs with melted butter and press firmly into a pie dish to form the crust. Chill for 10 minutes to set.
2. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This is your fluffy cloud of delight.
3. Layer half of the whipped cream over the chilled crust, then arrange peach slices on top. Repeat with remaining cream and peaches.
4. Chill the pie for at least 2 hours before serving to let the flavors marry and the texture firm up.

Unbelievably creamy meets delightfully crunchy in this pie. Serve it with a drizzle of honey or a sprinkle of cinnamon for an extra flavor kick.

Easy Blackberry Pie

Grab your forks because this Easy Blackberry Pie is about to become your summer obsession. Juicy, tart blackberries meet a buttery, flaky crust in this no-fuss dessert that screams sunshine.

Ingredients

• 2 cups fresh, plump blackberries
• 1 cup granulated sugar, for a sweet balance
• 1/4 cup cornstarch, to thicken perfectly
• 1 tbsp fresh lemon juice, for a zesty kick
• 1 tsp vanilla extract, for aromatic depth
• 1/2 tsp ground cinnamon, for warm spice notes
• 1 package refrigerated pie crusts, for effortless baking
• 1 egg, beaten, for a golden finish
• 1 tbsp coarse sugar, for a crunchy topping

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a crispy crust.
2. In a large bowl, gently toss the blackberries with granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon until evenly coated.
3. Unroll one pie crust into a 9-inch pie plate, pressing it gently against the bottom and sides.
4. Pour the blackberry mixture into the crust, spreading it evenly.
5. Unroll the second pie crust over the filling. Trim, seal, and crimp the edges. Cut slits in the top for steam to escape.
6. Brush the top crust with beaten egg and sprinkle with coarse sugar for a glossy, textured finish.
7. Bake for 45-50 minutes, or until the crust is deep golden and the filling is bubbly.
8. Cool on a wire rack for at least 2 hours to let the filling set.

Unbelievably simple, this pie boasts a contrast of textures—crispy crust against the soft, jammy berries. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.

Simple Custard Pie

Make your dessert game strong with this Simple Custard Pie—creamy, dreamy, and easier than you think.

Ingredients

• 1 9-inch unbaked pie crust, chilled and flaky
• 3 large farm-fresh eggs, room temperature
• 1/2 cup granulated sugar, fine and sweet
• 1/4 tsp salt, just a pinch
• 2 1/2 cups whole milk, creamy and rich
• 1 tsp pure vanilla extract, aromatic and smooth
• 1/4 tsp ground nutmeg, freshly grated for warmth

Instructions

1. Preheat your oven to 425°F—get it hot for that perfect golden crust.
2. In a medium bowl, whisk together the eggs, sugar, and salt until smooth and pale.
3. Gradually stir in the milk and vanilla extract, mixing gently to avoid bubbles.
4. Pour the custard mixture into the unbaked pie crust, filling it to just below the rim.
5. Sprinkle the top evenly with nutmeg for that classic, cozy flavor.
6. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F without opening the oven door.
7. Continue baking for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
8. Cool the pie on a wire rack for at least 2 hours to allow the custard to firm up completely.

This pie delivers a silky texture with a hint of vanilla and nutmeg. Serve it chilled with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

No-Bake Strawberry Cream Pie

No need to sweat over the oven—this No-Bake Strawberry Cream Pie is your ticket to a cool, creamy dessert that screams summer. Grab your spoon and let’s dive in.

Ingredients

• 1 1/2 cups finely crushed graham crackers (for that perfect, buttery crunch)
• 1/2 cup melted unsalted butter (rich and golden)
• 1 cup heavy cream (chilled to stiff peak perfection)
• 8 oz cream cheese (softened to room temperature for smooth blending)
• 1/2 cup powdered sugar (fine and fluffy)
• 1 tsp pure vanilla extract (aromatic and sweet)
• 2 cups fresh strawberries (ripe and juicy, sliced)
• 1/4 cup strawberry jam (glossy and vibrant, for that extra punch)

Instructions

1. In a medium bowl, mix the finely crushed graham crackers with the melted unsalted butter until the mixture resembles wet sand. Press firmly into a 9-inch pie dish to form the crust. Chill in the refrigerator for 30 minutes to set.
2. In a large bowl, beat the chilled heavy cream until stiff peaks form. Set aside.
3. In another bowl, blend the softened cream cheese, powdered sugar, and pure vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully incorporated.
4. Spread half of the cream mixture over the chilled graham cracker crust. Arrange half of the sliced fresh strawberries on top. Repeat with the remaining cream mixture and strawberries.
5. Warm the strawberry jam slightly in the microwave for 15 seconds, then drizzle over the pie for a glossy finish. Chill the pie for at least 4 hours, or until set.

The first bite? A dreamy mix of creamy, tangy, and sweet, with a buttery crunch that’ll have you coming back for more. Serve it chilled with a sprinkle of graham cracker crumbs for extra texture.

Conclusion

Variety is the spice of life, and our roundup of 21 Delicious Easy Pie Recipes for Beginners offers just that! Whether you’re craving sweet or savory, there’s a pie here to satisfy every taste. We’d love to hear which recipes you try and adore—drop a comment with your favorites. Don’t forget to share the love (and this article) on Pinterest for fellow pie enthusiasts to enjoy!