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    12 Delicious Solid Gold Pie Recipes

    Summer JenkinsBy Updated:No Comments19 Mins Read

    Venture into a world where every slice tells a story of golden, buttery crusts and fillings that sing with flavor. Our roundup of 12 Delicious Solid Gold Pie Recipes is your ticket to baking glory, offering a mix of timeless classics and inventive twists. Whether you’re craving something sweet or savory, these pies promise to dazzle at any table. Ready to pick your perfect pie? Let’s dive in!

    Classic Solid Gold Apple Pie

    Classic Solid Gold Apple Pie

    Few things say ‘home’ like the smell of apple pie baking in the oven. This classic solid gold apple pie is your go-to for cozy vibes and sweet, cinnamon-spiced apples wrapped in a flaky crust.

    Ingredients

    • 2 cups of all-purpose flour, plus a little extra for dusting
    • A pinch of salt
    • 3/4 cup of cold butter, cubed
    • A splash of ice water
    • 6 medium apples, peeled and thinly sliced
    • 3/4 cup of granulated sugar
    • 2 tbsp of lemon juice
    • A couple of tsp of ground cinnamon
    • 1/4 tsp of ground nutmeg
    • 1 egg, beaten (for that golden shine)

    Instructions

    1. Preheat your oven to 375°F (190°C). Tip: A hot oven is key for a flaky crust.
    2. Mix the flour and salt in a large bowl. Add the butter and use your fingers to rub it in until it looks like coarse crumbs.
    3. Add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough; it keeps the crust tender.
    4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for 30 minutes.
    5. Toss the apples with sugar, lemon juice, cinnamon, and nutmeg in a bowl. Let sit for 10 minutes.
    6. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Trim the edges.
    7. Fill with the apple mixture. Roll out the second disk, place over the apples, and crimp the edges to seal. Cut a few slits on top.
    8. Brush the top with beaten egg for that golden finish. Tip: This step is optional but gives the pie a beautiful color.
    9. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly.

    Velvety soft apples and a buttery, flaky crust make this pie a winner. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

    Solid Gold Chocolate Pecan Pie

    Solid Gold Chocolate Pecan Pie

    Let’s talk about a dessert that’s as indulgent as it sounds—imagine a buttery, flaky crust filled with a rich, gooey chocolate and pecan filling. It’s the kind of pie that makes any occasion feel special.

    Ingredients

    • 1 1/2 cups of all-purpose flour, plus a bit extra for dusting
    • A pinch of salt
    • 1/2 cup of unsalted butter, cold and cubed
    • 3 to 4 tbsp of ice water
    • 1 cup of light corn syrup
    • 1/2 cup of granulated sugar
    • 3 large eggs
    • A splash of vanilla extract
    • 1/4 cup of melted butter
    • 1 1/2 cups of chopped pecans
    • 1 cup of semi-sweet chocolate chips

    Instructions

    1. Preheat your oven to 350°F (175°C).
    2. In a large bowl, mix the flour and salt. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture looks like coarse crumbs.
    3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough, or it’ll get tough.
    4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim the edges, then crimp them for a decorative finish.
    5. In another bowl, whisk together the corn syrup, sugar, eggs, vanilla, and melted butter until smooth. Stir in the pecans and chocolate chips.
    6. Pour the filling into the crust. Tip: Place the pie dish on a baking sheet to catch any drips.
    7. Bake for 50 to 60 minutes, until the filling is set but still slightly wobbly in the center. Tip: Cover the edges with foil if they start browning too quickly.
    8. Let the pie cool completely on a wire rack before slicing.

    Now, this pie is all about contrasts—the crisp crust against the soft, nutty filling, with melty chocolate in every bite. Try serving it warm with a scoop of vanilla ice cream for the ultimate treat.

    Solid Gold Pumpkin Spice Pie

    Solid Gold Pumpkin Spice Pie

    Back in the day, pumpkin spice was just a fall thing, but let’s be real—it’s too good to save for just one season. This pie? It’s like a hug in dessert form, with a crust that’s all buttery and a filling that’s just the right amount of sweet and spicy.

    Ingredients

    • 1 1/2 cups of graham cracker crumbs (because who has time to make their own?)
    • 1/2 cup of melted butter (the real deal, no substitutes)
    • 1/4 cup of sugar (just enough to sweeten the deal)
    • a pinch of salt (to balance all that sweetness)
    • 1 can (15 oz) of pumpkin puree (not pie filling, that’s a different beast)
    • 3/4 cup of brown sugar (for that deep, caramel-like sweetness)
    • 2 large eggs (room temp, please—it makes a difference)
    • 1 cup of heavy cream (because light cream is for coffee)
    • 1 tsp of vanilla extract (the good stuff)
    • 2 tsp of pumpkin pie spice (or make your own if you’re feeling fancy)
    • a splash of bourbon (optional, but highly recommended)

    Instructions

    1. Preheat your oven to 350°F. No guessing here—use an oven thermometer if you’re not sure about your oven’s accuracy.
    2. Mix the graham cracker crumbs, melted butter, sugar, and salt in a bowl until it feels like wet sand. Press it into a 9-inch pie plate, making sure to get it up the sides. Tip: Use the bottom of a measuring cup to press it down evenly.
    3. Bake the crust for 10 minutes, then let it cool. This step is non-negotiable—it keeps your crust from getting soggy.
    4. While the crust cools, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, vanilla, pumpkin pie spice, and bourbon (if using) until smooth. No lumps allowed.
    5. Pour the filling into the cooled crust and bake for 50 minutes. The center should jiggle just a bit when you nudge it—that’s how you know it’s perfect.
    6. Let the pie cool completely before slicing. Seriously, patience is key here. It’ll set as it cools.

    Here’s the deal: this pie is creamy, with a kick of spice that’s not too overpowering. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for that extra wow factor.

    Solid Gold Cherry Pie with Lattice Top

    Solid Gold Cherry Pie with Lattice Top

    Let’s dive into making a cherry pie that’s as stunning as it is delicious. Perfect for summer gatherings or when you’re just in the mood for something sweet and tangy.

    Ingredients

    • 2 cups of all-purpose flour, plus a bit extra for dusting
    • A pinch of salt
    • 3/4 cup of unsalted butter, chilled and diced
    • A splash of ice water
    • 4 cups of fresh cherries, pitted
    • 3/4 cup of granulated sugar
    • A couple of tablespoons of cornstarch
    • 1 tablespoon of lemon juice
    • 1 egg, beaten (for that golden glaze)

    Instructions

    1. Start by mixing the flour and salt in a large bowl. Toss in the butter, using your fingers to rub it into the flour until it looks like coarse crumbs.
    2. Gradually add ice water, a tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough; it should just hold together when pinched.
    3. Divide the dough in half, wrap each in plastic, and chill for at least 1 hour. This makes it easier to roll out later.
    4. Preheat your oven to 375°F (190°C). Roll out one dough half on a floured surface to fit your pie dish. Trim the edges but leave a little overhang.
    5. In another bowl, mix cherries, sugar, cornstarch, and lemon juice. Pour this into the pie crust.
    6. Roll out the second dough half and cut into strips for the lattice. Weave them over the filling, then trim and crimp the edges.
    7. Brush the lattice with beaten egg for that solid gold finish. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
    8. Let the pie cool on a wire rack for at least 2 hours before slicing. This helps the filling set. Tip: Serve with a scoop of vanilla ice cream for an extra treat.

    Now, this pie is a showstopper with its flaky crust and juicy, tangy filling. The lattice top isn’t just pretty; it lets the cherry goodness peek through, making every slice irresistible.

    Solid Gold Lemon Meringue Pie

    Solid Gold Lemon Meringue Pie

    Lemon meringue pie is that classic dessert you can’t help but love, with its tangy lemon filling and fluffy, golden meringue topping. It’s the perfect balance of sweet and tart, and today, we’re making it extra special with a ‘Solid Gold’ twist that’ll have everyone asking for seconds.

    Ingredients

    • 1 1/2 cups of sugar
    • 1/4 cup of cornstarch
    • 1/4 teaspoon of salt
    • 1 1/2 cups of water
    • 4 egg yolks, beaten
    • 1 tablespoon of butter
    • 1/2 cup of fresh lemon juice
    • 1 tablespoon of lemon zest
    • 4 egg whites
    • 1/4 teaspoon of cream of tartar
    • 6 tablespoons of sugar
    • 1 pre-baked 9-inch pie crust

    Instructions

    1. Preheat your oven to 350°F (175°C) to get it ready for the meringue.
    2. In a medium saucepan, whisk together 1 1/2 cups of sugar, cornstarch, and salt. 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. Tip: To prevent lumps, make sure your cornstarch is fully dissolved before heating.
    5. Gradually whisk half of the hot sugar mixture into the beaten egg yolks, then return everything to the saucepan. Boil for another minute, stirring constantly.
    6. Remove from heat and stir in butter, lemon juice, and zest until smooth. Pour into the pre-baked pie crust.
    7. Tip: For an extra smooth filling, strain the lemon mixture before pouring it into the crust.
    8. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 6 tablespoons of sugar, beating on high until stiff peaks form.
    9. Spread the meringue over the hot filling, sealing the edges to the crust. Bake for 12-15 minutes or until the meringue is golden brown.
    10. Tip: For the best meringue peaks, make sure your bowl and beaters are completely clean and free of grease.
    11. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.

    Buttery, flaky crust meets a velvety lemon filling, all topped with a cloud-like meringue that’s toasted to perfection. Serve it chilled with a sprinkle of edible gold dust for that ‘Solid Gold’ effect that makes it as stunning as it is delicious.

    Solid Gold Key Lime Pie

    Solid Gold Key Lime Pie

    Oh, you’re in for a treat with this Solid Gold Key Lime Pie. It’s the perfect blend of tangy and sweet, with a buttery crust that’ll have you coming back for seconds.

    Ingredients

    • 1 1/2 cups of graham cracker crumbs
    • 1/3 cup of granulated sugar
    • 6 tbsp of melted butter
    • 3 cups of sweetened condensed milk
    • 1/2 cup of sour cream
    • 3/4 cup of key lime juice
    • 1 tbsp of grated lime zest

    Instructions

    1. Preheat your oven to 350°F. This ensures everything bakes evenly.
    2. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until it feels like wet sand. Tip: Press the mixture firmly into your pie dish to avoid a crumbly crust.
    3. Bake the crust for 10 minutes, then let it cool. This step gives it that perfect crunch.
    4. Whisk together the condensed milk, sour cream, lime juice, and zest in another bowl until smooth. Tip: Fresh lime juice makes all the difference here.
    5. Pour the filling into the cooled crust and smooth the top with a spatula.
    6. Bake for 10 minutes, just until the filling sets. Tip: It should still jiggle a bit in the center when you take it out.
    7. Let the pie cool to room temperature, then chill in the fridge for at least 4 hours. This patience pays off with the perfect slice.

    Just imagine slicing into this pie—the creamy filling contrasts beautifully with the crisp crust. Serve it with a dollop of whipped cream or a sprinkle of extra lime zest for a pop of color.

    Solid Gold Banana Cream Pie

    Solid Gold Banana Cream Pie

    Unbelievably creamy and rich, this banana cream pie is like a slice of sunshine on a plate. You’ll love how the smooth custard pairs with the crisp crust and fresh bananas.

    Ingredients

    • 1 1/2 cups of graham cracker crumbs
    • 1/2 cup of melted butter
    • a pinch of salt
    • 3 ripe bananas, sliced
    • 3/4 cup of white sugar
    • 1/3 cup of all-purpose flour
    • a couple of egg yolks
    • 2 cups of whole milk
    • a splash of vanilla extract
    • 1 tbsp of butter
    • 1 cup of heavy whipping cream
    • 2 tbsp of powdered sugar

    Instructions

    1. Preheat your oven to 350°F.
    2. Mix the graham cracker crumbs, melted butter, and salt in a bowl until well combined.
    3. Press the mixture into a 9-inch pie plate, making sure to cover the bottom and sides evenly. Bake for 10 minutes, then let it cool.
    4. Layer the sliced bananas over the cooled crust.
    5. In a saucepan, whisk together the sugar, flour, and egg yolks. Gradually stir in the milk.
    6. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Let it boil for 1 minute, then remove from heat.
    7. Stir in the vanilla extract and butter until smooth. Pour over the bananas in the crust.
    8. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill for at least 2 hours.
    9. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the pie.
    10. Slice and serve chilled for the best texture and flavor.

    Mmm, the contrast between the creamy filling and the crunchy crust is just divine. Try topping each slice with a few extra banana slices or a drizzle of caramel for an extra special touch.

    Solid Gold Sweet Potato Pie

    Solid Gold Sweet Potato Pie

    Craving something sweet, comforting, and a little bit luxurious? This sweet potato pie is like a hug in dessert form, with a rich, velvety filling and a buttery crust that’s just begging to be sliced into.

    Ingredients

    • 2 cups of mashed sweet potatoes (about 2 large ones, baked and peeled)
    • 1 cup of granulated sugar
    • 1/2 cup of packed brown sugar
    • 1/2 cup of melted butter
    • 2 large eggs, beaten
    • 1/2 cup of evaporated milk
    • 1 tsp of vanilla extract
    • 1/2 tsp of ground cinnamon
    • 1/4 tsp of ground nutmeg
    • 1/4 tsp of salt
    • 1 unbaked 9-inch pie crust (homemade or store-bought)

    Instructions

    1. Preheat your oven to 350°F (175°C). This ensures it’s hot enough to bake the pie evenly.
    2. In a large bowl, mix the mashed sweet potatoes, granulated sugar, brown sugar, and melted butter until smooth. Tip: Make sure your sweet potatoes are completely cool before mixing to avoid cooking the eggs.
    3. Stir in the beaten eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt until everything is well combined. The mixture should be silky and free of lumps.
    4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula. Tip: For an extra crispy crust, brush the edges with a little beaten egg before baking.
    5. Bake for 55 to 60 minutes, or until the filling is set and a knife inserted in the center comes out clean. Tip: If the crust starts to brown too quickly, cover the edges with foil.
    6. Let the pie cool on a wire rack for at least 2 hours before serving. This helps the filling set properly.

    Here’s the deal: this pie is all about that smooth, creamy texture with just the right amount of spice. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

    Solid Gold Blueberry Pie

    Solid Gold Blueberry Pie

    Visions of summer desserts don’t get much better than this—imagine a buttery, flaky crust hugging a juicy, bursting-with-flavor blueberry filling. It’s the kind of pie that makes you want to cancel all plans just to enjoy a slice (or two).

    Ingredients

    • 2 cups of fresh blueberries (because frozen just won’t give you that same jammy texture)
    • 1 cup of granulated sugar (to sweeten the deal)
    • A splash of lemon juice (for that little zing)
    • A couple of tablespoons of cornstarch (to thicken things up)
    • A pinch of salt (to balance the sweetness)
    • 1 pre-made pie crust (or hey, go wild and make your own if you’re feeling fancy)
    • A dab of butter (for dotting on top of the filling)
    • An egg (for that golden crust glaze)

    Instructions

    1. Preheat your oven to 375°F—this pie likes it hot.
    2. Toss the blueberries, sugar, lemon juice, cornstarch, and salt in a bowl. Mix gently—you don’t want to crush those berries.
    3. Roll out your pie crust into a 9-inch pie dish. Trim the edges, but leave a little overhang for crimping.
    4. Pour the blueberry mixture into the crust. Dot the top with small pieces of butter.
    5. Cover with the top crust or weave a lattice if you’re up for it. Crimp the edges to seal.
    6. Beat the egg with a tablespoon of water and brush it over the crust. This’ll give you that shiny, golden finish.
    7. Bake for about 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
    8. Let the pie cool for at least 2 hours before slicing. Trust me, it’s worth the wait—the filling needs time to set.

    Fresh out of the oven, this pie is a masterpiece of contrasts—crispy crust meets gooey, vibrant blueberry filling. Serve it warm with a scoop of vanilla ice cream melting over the top, and watch as it disappears before your eyes.

    Solid Gold Peach Pie

    Solid Gold Peach Pie

    You know those recipes that just scream summer? This Solid Gold Peach Pie is one of them. It’s sweet, juicy, and has that perfect flaky crust we all love.

    Ingredients

    • 2 cups of all-purpose flour, plus a little extra for dusting
    • A pinch of salt
    • 3/4 cup of cold butter, cubed
    • 4-6 tbsp of ice water
    • 5 cups of fresh peaches, sliced (about 6 medium peaches)
    • 3/4 cup of granulated sugar
    • 1/4 cup of brown sugar
    • A splash of vanilla extract
    • 1 tbsp of lemon juice
    • 2 tbsp of cornstarch
    • 1/2 tsp of cinnamon
    • 1 egg, beaten (for the egg wash)
    • A couple of tbsp of coarse sugar (for sprinkling)

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, mix 2 cups of flour and a pinch of salt. Add the cold, cubed butter and use your fingers to work it into the flour until it looks like coarse crumbs.
    3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
    4. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 30 minutes.
    5. In another bowl, toss the sliced peaches with granulated sugar, brown sugar, vanilla extract, lemon juice, cornstarch, and cinnamon until well coated.
    6. Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and pour in the peach mixture.
    7. Roll out the second disc of dough and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top for steam to escape.
    8. Brush the top with beaten egg and sprinkle with coarse sugar. Tip: The egg wash gives the pie a beautiful golden color.
    9. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
    10. Let the pie cool on a wire rack for at least 2 hours before slicing. This helps the filling set.

    Every bite of this pie is a mix of sweet peaches and buttery crust. Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert.

    Solid Gold Coconut Cream Pie

    Solid Gold Coconut Cream Pie

    Kick back and get ready for a dessert that’s as luxurious as it sounds. This Solid Gold Coconut Cream Pie is your ticket to a tropical paradise, no passport required.

    Ingredients

    • 1 1/2 cups of graham cracker crumbs
    • 1/2 cup of melted butter
    • a pinch of salt
    • 1 can (14 oz) of coconut milk
    • 1 cup of heavy cream
    • 3/4 cup of sugar
    • a couple of egg yolks
    • 1/4 cup of cornstarch
    • a splash of vanilla extract
    • 1 cup of toasted coconut flakes

    Instructions

    1. Preheat your oven to 350°F. Mix the graham cracker crumbs, melted butter, and salt until it feels like wet sand.
    2. Press the mixture into a 9-inch pie dish, making sure to pack it tightly. Bake for 10 minutes, then let it cool. Tip: Use the bottom of a glass to press the crust evenly.
    3. In a saucepan, whisk together the coconut milk, heavy cream, sugar, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until it thickens, about 8 minutes.
    4. Remove from heat and stir in the vanilla extract. Pour the filling into the cooled crust. Tip: Run a spatula under hot water to smooth the top easily.
    5. Sprinkle the toasted coconut flakes over the pie. Chill in the fridge for at least 4 hours, or until set. Tip: Toast the coconut flakes in a dry pan over low heat for extra flavor.

    Golden and creamy, this pie is a dream with its silky filling and crunchy topping. Serve it chilled with a drizzle of caramel or a dollop of whipped cream for that extra wow factor.

    Solid Gold Raspberry Pie

    Solid Gold Raspberry Pie

    Today’s the day you’ve been waiting for—a chance to whip up something that’s as dazzling as it is delicious. This Solid Gold Raspberry Pie is your ticket to dessert heaven, with a buttery crust and a filling that’s bursting with fresh, tangy raspberries.

    Ingredients

    • 2 cups of all-purpose flour, plus a little extra for dusting
    • A pinch of salt
    • 3/4 cup of cold butter, cubed
    • 4-6 tbsp of ice water
    • 4 cups of fresh raspberries
    • 3/4 cup of granulated sugar
    • 1/4 cup of cornstarch
    • A splash of lemon juice
    • 1 egg, beaten (for that golden glaze)

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, mix the flour and salt. Add the cold butter and use your fingers to rub it into the flour until it looks like coarse crumbs.
    3. Drizzle in the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough, or it’ll get tough.
    4. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
    5. Roll out one disk on a floured surface to fit your pie dish. Trim the edges, leaving a little overhang.
    6. In another bowl, gently toss the raspberries with sugar, cornstarch, and lemon juice. Tip: The cornstarch helps thicken the filling so it’s not runny.
    7. Pour the raspberry mixture into the crust. Roll out the second dough disk and place it over the filling. Crimp the edges to seal and cut a few slits on top.
    8. Brush the top with beaten egg for that golden finish. Tip: This gives the pie a beautiful shine and color.
    9. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly.

    The crust is flaky and buttery, while the raspberry filling is just the right mix of sweet and tart. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast in temperatures and textures.

    Conclusion

    Hungry for more? This roundup of 12 Delicious Solid Gold Pie Recipes is your ticket to baking bliss! Whether you’re a pie novice or a seasoned pro, there’s something here to satisfy every craving. We’d love to hear which recipe stole your heart—drop us a comment below. Loved what you saw? Share the sweetness by pinning this article on Pinterest for fellow pie enthusiasts to discover!

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