pie

This creamy, cool pie is the perfect way to use up those ripe bananas sitting on your counter.

Lentils and quinoa deliciously update this throwback weeknight dinner. We’ve shared our favorite garnishes, but feel free to change them up in favor of any other taco toppings you love.

It's time for a new take on this ultimate comfort dessert. This recipe saves you 203 calories, 15 grams total fat and 7 grams sugars over a traditional apple pie. Top each piece with a dollop of Greek yogurt for a light and creamy à la mode.

Using vegetables in your morning meal is a great way to jump-start your day and squeeze in essential vitamins and minerals. Try our Sweet Potato Pie Parfaits for a grab-and-go savory-meets-sweet option. 
Top with berries for an 
extra kiss of sweetness.

Trust us, this isn’t your grandmother’s turkey pot pie! Our easy version is 
made from start to finish in the same skillet, making cleanup a breeze – 
plus, our fluffy biscuits are a nice change-up to the traditional pastry 
topping. If you have green beans leftover from your holiday meal, 
you can use them instead of the peas.

Beneath a creamy swirl of lemony topping is a strikingly vibrant, sweet and tart, jam-like fruit filling.

We’ve taken the best part of a samosa – that pillowy, perfectly spiced potato filling – and turned it into a pie with other flavorful vegetables like carrots and cauliflower. A fresh, cooling chutney balances the heat.

For anyone with a sweet tooth, strawberries are the queen of summer produce. They're the perfect addition to desserts such as pies, trifles or these Strawberry Cream Pie Parfaits!

We've sandwiched rich vanilla custard between fluffy pillows of cake and smothered it with sticky chocolate. Sound like a dream? Meet our made-over Boston Cream!

This savory pot pie, stuffed with hearty veggies and "cream" sauce, gets its tender crust from a sweet pumpkin purée.

Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.

What if you want a crust that's versatile enough for all sorts of fillings while remaining wholesome and uncomplicated? Seek no further, pilgrim, for our labor is your reward: a Clean Eating crust that delivers on all fronts!

Say good-bye to heavy cream, half and half, shortening and butter. Our cleaned-up version of this classic pie is light on saturated fat (not to mention prep time)!