From sweet to savoury, we’ve chosen four healthy pie recipes and perhaps some that you might not have tried before. We’ve even added two dessert pies that don’t require much preparation or any baking at all!
So take a look through these British and American classics and have a go at baking one yourself, perhaps get your baking tray out and give them all a go.
Creamy and flavoursome camembert pie
Treat yourself midweek to the gooiness of this camembert pie. Creamy and full of flavour, it’s easy to make and always tastes fantastic.
- 750g Maris Piper potatoes, sliced
- 750g puff pastry block
- 250g round camembert
- 1 medium egg, beaten
- 100ml crème fraiche
- pinch of nutmeg
- 5 tbsp. plain flour
- Preheat oven to 220C/200C Fan/Gas 7.
- Boil the potatoes in a pan for three minutes before draining. Stir in the crème fraiche and season before adding the nutmeg.
- Use the flour to dust your worktop before rolling out half of the pastry. Make two circles that are 30cm in diameter before placing one on a baking tray.
- Add one layer of potato to the circle on the baking tray before adding the camembert.
- Add the rest of the potatoes around the cheese before brushing the edges of the circle with egg.
- Put the second circle on top, crimping the edges. You don’t want any cheese escaping.
- Brush the whole pie with egg and bake for thirty-five minutes or until the pastry is golden brown.
Veggie-packed courgette and cheese pie
This tasty pie will fast become a cheese lover’s favourite! Serve it with simple boiled vegetables for a healthier twist.
- 100g cream cheese with chives
- 1 medium egg, beaten
- 60g courgette, grated
- 60ml rapeseed oil
- 3 sheets filo pastry
- 1 tsp. grated parmesan
- Preheat oven to 200C/180C Fan/Gas 6. Brush a small loaf tin with rapeseed oil.
- In a mixing bowl, combine the egg with the cream cheese. Add the parmesan and grated courgette, mixing well.
- Line the loaf tin with three layers of filo pastry, brushing with rapeseed oil each time. You need the pastry to overhang the sides of the loaf tin.
- Pour in the egg and courgette mixture.
- Add another three layers of filo pastry, brushing with rapeseed oil to seal the pie.
- Cook for 20 minutes until the pie is golden brown.
The showstopper: no-cook chocolate pie
Indulge yourself on the weekend with this gorgeous chocolate pie that’s super quick to make and a real show stopper at dinner parties.
- 200g pack shortbread, crushed
- 200g dark chocolate
- 100g butter
- 1 tsp. vanilla extract
- 2 tbsp. icing sugar
- 200ml whipping cream
- 1 tbsp. honey
- Melt the honey and butter in the microwave before adding the biscuit crumbs.
- Pour into a rectangular tin and firmly pack together to create the base of your pie. Place in the fridge for fifteen minutes.
- Melt the chocolate in the microwave and stir in the vanilla extract before adding the icing sugar.
- Whip it using an electric whisk before folding in the chocolate. Pour onto the biscuit base and smooth the top. Place in fridge to set for at least five hours.
The American hero: No-bake key lime pie
Keep it citrusy on a Sunday with this easy version of an American classic.
- 250g digestive biscuits, crushed
- 405g can condensed milk light
- 100g butter
- Zest and juice of 5 limes
- 300ml double cream
- Melt the butter in the microwave before adding the biscuit crumbs.
- Pour into a circular tin and firmly pack together to create the base of your pie. Place in fridge for fifteen minutes.
- Whisk the cream and condensed milk together. Add the lime zest and juice.
- Pour onto the biscuit base and smooth the top. Place in fridge for three hours to set.
For even more tasty meal ideas, have a browse through our Health Hub recipes.
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