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3 Pie Recipes to Try This Season

1: Easy Sorbet Pie

Whether it’s an invitation to a weekend barbecue, or simply wanting to make an everyday dinner a little more special, everyone needs a go-to dessert that can be thrown together quickly, with almost no effort at all, especially during the lazy last days of summer!

Luckily for all of us, this ridiculously easy sorbet pie is so simple to make that it can hardly even be called a recipe. But that’s what we are all about here at Living Well Spending Less–delicious easy recipes that make your life easier!

Step 1: Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 375 for 5 minutes. Allow pie crust to cool on baking rack.

Step 2: Allow sorbet to thaw a bit and then scoop into pie crust. Then top with second flavor of sorbet.

Step 3: Smooth sorbet with spoon; cover and place in freezer for at least 2 hours.

Step 4: Top pie with whipped topping and place back in freezer for at least 4 hours or overnight.

Step 5: Slice and serve.


2: Easy Homemade Blueberry Pie



The great thing about homemade pie–especially when you “cheat” and use ready-made pie crusts–is that it only seems hard and labor intensive. Blueberry pie is especially easy because unlike most pie fruits, blueberries require almost no prep work.

Here is what you need:

1 package ready made refrigerated pie crust (2 crusts)5 cups fresh blueberries1 cup white sugar6 tablespoons cornstarch1 teaspoon salt1/2 teaspoon ground cinnamon2 tablespoons butter1 egg yolk1 tablespoon heavy cream.


Step 1: Preheat oven to 425 degrees. Let pie crusts sit at room temperature for 10-15 minutes. Carefully unroll one of the crusts onto 9″ pie plate.

Step 2: Unroll second crust onto large cutting board. Using decorative pie crust cutters or a small cookie cutter, cut shapes out of crust. Alternatively, you could cut the crust into strips to do a lattice-type crust.

Step 3: Add sugar, cornstarch, salt, & cinnamon to blueberries; carefully mix together until blueberries are evenly coated.

Step 4: Pour blueberries into pie crust; cut butter into several pats, then arrange pats overtop of blueberries.

Step 5: Cover blueberries with second pie crust. Crimp edges together, then place cutout shapes overtop of crust.

Step 6: Whisk together egg yolk & heavy cream; brush over pie crust.

Step 7: Place pie on cookie sheet and bake for approximately 50 minutes at 425 degrees. You may want to cover pie with foil after 20-25 minutes so that it doesn’t get too brown.

Step 8: Let cool at least 1 hour before serving. Depending on your preference, serve chilled or warm with vanilla ice cream!


3:Quick & Easy Chocolate Peanut Butter Oreo Pie


Here is what you need:

1 refrigerated rolled pie crust1 small box chocolate pudding2 cups milk1 cup peanut butter3/4 cup powdered sugar, divided2 cups + 2 tablespoons heavy cream, divided8 Oreo cookies


Step 1: Preheat oven to 400 degrees. Let pie crust sit out for 10 minutes; unroll onto pie plate. Poke holes in bottom of crust with fork, then bake for 10-12 minutes until golden brown. Let cool completely.

Step 2: Mix pudding and milk on medium speed for 2 minutes; pour into bowl and set aside. Don’t bother rinsing bowl before step 3.

Step 3: Mix peanut butter, 1/2 cup powdered sugar, & 2 tablespoons heavy cream on medium high speed for 1 minute; spoon into separate bowl and set aside. Rinse & chill mixing bowl for a few minutes, then whip 2 cups heavy cream and 1/4 cup powdered sugar in chilled bowl until stiff peaks form.

Step 5: Place Oreo cookies in a Ziploc bag and crush with rolling pin.

Step 6: Assemble pie; first spoon peanut butter mixture onto pie crust. Sprinkle half of crushed Oreos over peanut butter. Spoon chocolate pudding overtop of Oreos. Spoon whipped cream overtop of pudding. Chill at least 1 hour.


Step 7: Sprinkle remaining Oreos overtop of whipped cream. Cut pie into slices and serve.

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