National Pie Day is celebrated on January 23rd each year and we will like to share some mouthwatering ideas to honor this unofficial but delightful national holiday. According to the American Pie Council, "pie has been around since the ancient Egyptians. The first pies were made by early Romans who may have learned about it through the Greeks. These pies were sometimes made in "reeds" which were used for the sole purpose of holding the filling and not for eating with the filling. Over the years, pie has evolved to become what it is today the most traditional American dessert." Get ready to surprise your dessert lovers and bake these tasty recipes below.

Santiago Pie From La Feria de Mercado del San Miguel

santiago pie Santiago Pie. Tobik/Shutterstock.


  • 8 ½  Oz. Finely ground almond
  • 8 ½ oz. sugar
  • 5 eggs XL
  • Enough butter to butter around torte baking pan
  • Powdered sugar for sprinkling


  1. Beat the eggs,  add the sugar and ground almond
  2. Butter the torte baking pan with ample butter
  3. Pour the mixture and bake in a preheated oven at  325 F for 25 min.
  4. Remove and let it get to room temperature
  5. Remove and powder with the powdered sugar

La Lechera Lime Pie

La Lechera Lime Pie Lime Pie. Courtesy of La Lechera.


  • 1 package (6 ounces) Maria cookies, crushed (about 1 1/2 cups)
  • 1/2 cup (1 stick) butter, melted
  • 2 teaspoons granulated sugar
  • 1 can (14 ounces) Nestlé La Lechera  Sweetened Condensed Milk
  • 1 package (8 ounces) cream cheese, at room temperature
  • 1 can (7.6 fluid ounces) Nestlé Media Crema
  • 1/2 cup (about 3 medium limes) lime juice
  • 1 teaspoon grated lime peel
  • Lime slices, berries or mint sprigs (optional)


  1. Mix cookie crumbs, butter, and sugar in ungreased 9-inch springform pan; press firmly onto the bottom.
  2. Place sweetened condensed milk, cream cheese and media crema in a blender; cover. Blend until smooth.
  3. Add lime juice and lime peel; blend on medium speed for 1 minute.
  4. Pour into crust; freeze for at least 2 hours or until firm.
  5. Let stand at room temperature for 10 to 15 minutes.
  6. Garnish with lime slices, berries or mint sprigs. Serve immediately.

La Lechera Instant Banana Cream Pie

Instant Banana Cream Pie Instant Banana Cream Pie. Courtesy of La lechera


  • 1 banana, sliced
  • 4 pre-made mini graham cracker crusts
  • 1 cup plain or coconut flavored fat-free Greek yogurt
  • 4 teaspoons Nestlé La Lechera Dulce de Leche (squeezable bottle)


Divide banana slices between crusts; top each with ¼ cup yogurt. Drizzle each with 1 teaspoon dulce de leche.

La Lechera Mexican Lime Pie & Meringue

Lime Pie & Meringue 1 (2) Mexican Lime Pie And Meringue. Courtesy of La Lechera

Crust Ingredients:

  • 3/4 cup or 1 1/2 sticks unsalted butter, at room temperature, plus more to butter the dish
  • 1 tablespoon granulated sugar
  • Pinch kosher or coarse sea salt
  • 2 egg yolks
  • 2 3/4 cups all-purpose flour, plus more to dust the dish and roll out the dough
  • 1/2 cup whole milk

Filling Ingredients:

  • 5 large eggs
  • 1 cup Nestlé La Lechera Sweetened Condensed Milk
  • 3 tablespoons heavy cream
  • Zest of 2 green Mexican limes
  • 2/3 cup fresh-squeezed green Mexican lime juice
  • Meringue:
  • 3 egg whites
  • 1 cup confectioners’ sugar


Butter and dust a 9-inch pie dish with flour.

To make the crust:

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 to 3 minutes. Add sugar, salt, and egg yolks, and continue beating until well combined. Reduce speed to low, add a 1/2 cup of all-purpose flour at a time. Lastly, add the milk and beat just until the dough is fully combined and comes together. Roll into a ball. Wrap in plastic wrap and let it sit in the refrigerator for a half-hour, or until it is firm enough to roll.

Preheat oven to 350° F.

Generously dust your counter and a rolling pin with flour. Roll out the dough into a 1/4-inch thick circle large enough to fit the pie dish. Place the dough on top of the pie dish and gently fit it into the inside of the dish, as well as covering the edge. You may cut around the edge with a paring knife. Poke the bottom of the pie crust 10 to 15 times with a fork, as well as 10 to 12 times around the edge. Cover with a layer of aluminum foil or parchment paper, and fill with either pie weights or a cup of dried beans. Place the pie dish on a baking sheet and bake in the oven for 20 minutes. Remove from the oven, remove the pie weights or beans and aluminum, and place back in the oven for 8 to 10 more minutes, or until lightly browned. Remove from the oven and let cool.

To make the filling:

In a stand mixer fitted with the whisk attachment, beat the eggs on medium speed, until foamy, for a couple of minutes. Pour in the sweetened condensed milk, and continue beating for 1 or 2 minutes. Pour the heavy cream, along with the lime zest and lime juice and continue beating for a couple of minutes more, until fully combined and thickened.

Pour lime mixture over the pie crust up to the brim (right before it starts to spill!). Place on top of a baking sheet and into the oven. Bake for 50 minutes, or until completely set. Remove from the oven.

To make meringue:

In the bowl of a mixer fitted with the whisk attachment, beat the egg whites over medium speed until soft peaks start to form, or you start seeing soft shapes in the egg whites as the whisk moves along. Pour in the confectioner’s sugar, 1/4 cup at a time. Continue beating until you achieve meringue consistency: the mixture is shiny, thick and you see deeply marked shapes as the whisk moves along; or if you stop the mixer and raise the whisk, the mixture should hold stiff peaks. With a rubber spatula, spread the meringue on top of the pie, making waves or peaks as you cover the pie. Place on the baking sheet and into the oven for another 10 minutes or until the meringue has set and its top is lightly browned.

Remove from the oven. Let cool. Place in the refrigerator. Serve chilled.

Apple Pie by Chef Joshua Gripper from The Dutch at W South Beach

Apple Pie_The Dutch Apple Pie from The Dutch at W South Beach. W South Beach and Chef Joshua Gripper.


  • Pie Dough
  • 12oz Butter (cold)                  
  • 5 cups all-purpose flour            
  • 1tsp Salt                              
  • 6g Sugar                            
  • 3 tbs Apple Cider Vinegar        
  • 1 ¼ cup Water                            

Cut the butter into cubes. Combine all of the dry ingredients. Add the butter and mix using a paddle attachment (or by hand) until the butter is pea-sized. Add the water and vinegar and mix until the dough is homogenous. Divide the dough in half, cover and refrigerate overnight.

Apple Filling


  • 9 Apple (Fuji)                   
  • ¼ cup Brown Sugar                 
  • ½ cup Sugar                           
  • 2 tbs Cornstarch                    
  • ¼ tsp Cinnamon ground           
  • 1 Lemon Zest                   

Roll out the pie dough until 1/8 of an inch thick. Coat your pie tin with oil or pam spray and place the dough into the tin. Refrigerate the pie tin.

Peel the apples, cut then into quarters and remove the core. Slice the apples into ¼ inch strips, combine all of the dry ingredients including the lemon zest. Toss the dry ingredients with apples until they are evenly coated.

Let the apples sit at room temperature covered for one hour. Pour the apples and any remaining liquid into a pie shell, roll out the remaining dough and cover the apples. Trim the edges of the pie and press the edges with a fork to seal the edges.

Cut 5 vents into the dough (top of the pie).

Place the pie into on a baking sheet and place in an oven that has been preheated to 350f.

Bake the pie for one-and-a-half to two hours, or until the apples are soft when a knife is inserted.

Bake at 350f low fan 60 min.