Need a pie recipe that is not apple, pecan, or pumpkin

[Anonymous]

I am going to try the NYT Cranberry Lemon Meringue this year. It looks delicious and pretty easy.

[Anonymous]

Mud pie is wonderful and easy but you’ll need to keep it frozen until serving. https://www.epicurious.com/recipes/member/views/chart-house-mud-pie-52316201/amp

[Anonymous]

We usually do a pecan pie and a chocolate cream pie. Graham cracker or Oreo pie crust. Premade or make your own.

Cook and Serve Jello pudding (do not use instant). Follow their directions on the box. Cook and Serve not always easy to find. Safeway doesn't seem to carry it but I think Wegmanns does.

Make your own qhip cream or use Cool Whip.

Chocolate shavings on top if you like. EASY and everyone loves it!

[Anonymous]

Anonymous wrote:What about a peanut butter pie?

I posted about the chocolate cream pie but I forgot about the peanut butter pie. I think this one is also a hit with most people.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pp here, their cranberry curd tart is also delicious!

I made that last year, and it was amazing! Highly recommend.

Thanks, PPs - I’m excited to make this one this year!

[Anonymous]

I almost always do a nut crust with chocolate filling, like this one: https://afoodcentriclife.com/chocolate-hazelnut-tart/

Bon Appetit had a couple really interesting looking options but I haven't tried them to know how they'd come out:

https://www.bonappetit.com/recipe/salted-coffee-custard-pie-recipe

https://www.bonappetit.com/recipes/slideshow/thanksgiving-desserts-slideshow

[Anonymous]

We are doing 1 pumpkin pie, 1 key lime cheesecake, and one chocolate pudding pie.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP, I have the pie for you. It is my favorite pie ever and so very simple.

Two comments:

1) I make it with a gingersnap cookie crust (I just google for a basic gingersnap crust recipe or steal it from other recipes that use this style). It compliments the maple/nutmeg flavor so well.

2) You MUST use fresh grated nutmeg. The preground stuff won't cut it. It's the hint of subtle nutmeg flavor from fresh grated nutmeg that makes this more than a simple custard.

This was a standout at a Thanksgiving potluck, everyone voted it the best pie:

https://cooking.nytimes.com/recipes/452-nutmeg-maple-cream-pie?

Sorry, comment 3) if you aren't experienced with making custards, make sure to 1) add the eggs VERY VERY slowly or you will end up with scrambled eggs rather than custard and 2) once combined, filter through a fine mesh strainer which will give it the perfect smooth consistency.

NP. I really want to try this one, but I have a handful of people in my crowd who automatically reject anything that looks like pie (I can't believe they are related to me), but they love custards of any sort - pudding, flan, creme brulee, etc. Do you think this filling recipe would work baked in individual ramekins, no crust? Maybe with some crumbled gingersnaps or candied pecans on top?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP, I have the pie for you. It is my favorite pie ever and so very simple.

Two comments:

1) I make it with a gingersnap cookie crust (I just google for a basic gingersnap crust recipe or steal it from other recipes that use this style). It compliments the maple/nutmeg flavor so well.

2) You MUST use fresh grated nutmeg. The preground stuff won't cut it. It's the hint of subtle nutmeg flavor from fresh grated nutmeg that makes this more than a simple custard.

This was a standout at a Thanksgiving potluck, everyone voted it the best pie:

https://cooking.nytimes.com/recipes/452-nutmeg-maple-cream-pie?

Sorry, comment 3) if you aren't experienced with making custards, make sure to 1) add the eggs VERY VERY slowly or you will end up with scrambled eggs rather than custard and 2) once combined, filter through a fine mesh strainer which will give it the perfect smooth consistency.

NP. I really want to try this one, but I have a handful of people in my crowd who automatically reject anything that looks like pie (I can't believe they are related to me), but they love custards of any sort - pudding, flan, creme brulee, etc. Do you think this filling recipe would work baked in individual ramekins, no crust? Maybe with some crumbled gingersnaps or candied pecans on top?

Yes I definitely think it would! Would definitely do something crumbled or candied on top. It's a mild flavor, it needs a little something so if not a crust, a topping

[Anonymous]

mixed berry - raspberry, blackberry, blueberry and strawberry - with a streusel topping

[Anonymous]

Chocolate pudding pie. It’s delicious!

[Anonymous]

Anonymous wrote:French silk pie: https://sallysbakingaddiction.com/french-silk-pie/

Thank you for posting this recipe. I made it for Thanksgiving yesterday, and it was a huge hit with the chocolate lovers!