Delicious pies have a magical way of making any occasion feel special, whether it’s a cozy weeknight dinner or a festive holiday gathering. From flaky, savory classics to sweet, fruit-filled favorites, we’ve gathered 20 irresistible recipes that promise to delight every palate. Ready to find your next baking adventure? Dive into our roundup and discover the perfect pie for any moment!
Classic Apple Pie with Cinnamon
Just when you think fall can’t get any cozier, this classic apple pie with cinnamon arrives. Juicy apples and warm spice create the ultimate comfort dessert. Follow these precise steps for perfect results every time.
Ingredients
Flour – 2 ½ cups
Salt – 1 tsp
Butter – 1 cup
Ice water – ¼ cup
Apples – 6 large
Sugar – ¾ cup
Cinnamon – 2 tsp
Instructions
1. Combine 2 ½ cups flour and 1 tsp salt in a large bowl.
2. Cut 1 cup cold butter into small cubes and add to flour mixture.
3. Use your fingers to work butter into flour until pea-sized crumbs form.
4. Gradually add ¼ cup ice water while mixing with a fork.
5. Press dough together into two equal disks, wrap in plastic, and refrigerate for 30 minutes.
6. Peel and slice 6 large apples into ¼-inch thick slices.
7. Toss apple slices with ¾ cup sugar and 2 tsp cinnamon until evenly coated.
8. Roll out one dough disk to fit a 9-inch pie plate.
9. Transfer dough to pie plate, pressing gently into corners.
10. Fill pie crust with apple mixture, mounding slightly in center.
11. Roll out second dough disk and place over apples.
12. Crimp edges together firmly to seal.
13. Cut 4-5 slits in top crust for steam to escape.
14. Brush top crust with milk and sprinkle with additional sugar.
15. Bake at 375°F for 45-50 minutes until crust is golden brown and filling bubbles.
16. Cool on wire rack for at least 2 hours before slicing.
Golden, flaky crust gives way to tender, cinnamon-spiced apples in every bite. The filling holds its shape beautifully when sliced warm. For an extra treat, serve with sharp cheddar cheese or vanilla ice cream.
Homemade Pumpkin Pie with Whipped Cream
Fall brings the perfect excuse for this classic dessert. Fresh pumpkin puree creates a smooth, spiced filling that bakes into custardy perfection. Top with freshly whipped cream for the ultimate seasonal treat.
Ingredients
Pumpkin puree – 1 ½ cups
Sweetened condensed milk – 14 oz can
Eggs – 2 large
Pumpkin pie spice – 1 tsp
Unbaked pie crust – 9 inch
Heavy cream – 1 cup
Granulated sugar – 2 tbsp
Instructions
1. Preheat your oven to 425°F.
2. Whisk pumpkin puree and sweetened condensed milk together until completely smooth.
3. Beat in both eggs until fully incorporated.
4. Stir in pumpkin pie spice until evenly distributed throughout the mixture.
5. Pour the filling into your unbaked pie crust, spreading it evenly.
6. Bake at 425°F for 15 minutes to set the crust edges.
7. Reduce oven temperature to 350°F without opening the oven door.
8. Continue baking for 40-45 minutes until the center jiggles slightly but the edges are set.
9. Cool the pie completely on a wire rack for at least 2 hours.
10. Chill the heavy cream and mixing bowl in the refrigerator for 15 minutes.
11. Whip the chilled heavy cream with granulated sugar until stiff peaks form.
12. Serve slices topped with freshly whipped cream.
Here’s why this pie stands out: the condensed milk creates an incredibly smooth texture without graininess. The high initial oven temperature ensures your crust stays crisp beneath the creamy filling. For a festive twist, sprinkle the whipped cream with cinnamon or serve alongside vanilla ice cream.
Decadent Chocolate Silk Pie
Smooth chocolate filling meets crisp crust in this no-bake pie. Simple ingredients create luxurious texture that sets perfectly in the fridge. You’ll have dessert ready in under 30 minutes of active work.
Ingredients
- Chocolate wafer cookies – 1 ½ cups crushed
- Butter – 6 tbsp melted
- Semi-sweet chocolate – 8 oz chopped
- Heavy cream – 2 cups
- Powdered sugar – ¼ cup
- Vanilla extract – 1 tsp
Instructions
- Crush chocolate wafer cookies into fine crumbs using a food processor or rolling pin.
- Combine cookie crumbs with melted butter in a medium bowl until mixture resembles wet sand.
- Press crumb mixture firmly into a 9-inch pie plate, working it up the sides to form an even crust.
- Chill crust in refrigerator for 15 minutes while preparing filling.
- Melt semi-sweet chocolate in a double boiler over simmering water, stirring constantly until smooth.
- Remove chocolate from heat and let cool slightly, about 5 minutes.
- Whip heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form.
- Fold melted chocolate into whipped cream gently until no white streaks remain.
- Pour chocolate cream mixture into chilled crust and smooth the top with a spatula.
- Refrigerate pie for at least 4 hours, or until filling is completely set and firm to the touch.
Keep slices clean by wiping your knife with a hot, damp cloth between cuts. The silky texture melts on your tongue while the chocolate flavor remains rich but not overwhelming. Try garnishing with chocolate shavings or a sprinkle of sea salt for contrast.
Southern Pecan Pie with Bourbon
Y’all know that classic Southern dessert that feels like a warm hug? This pecan pie brings that cozy comfort with a grown-up twist. Bourbon adds subtle warmth that complements the sweet, nutty filling perfectly.
Ingredients
Pie crust – 1 (9-inch)
Pecans – 2 cups
Light corn syrup – 1 cup
Brown sugar – ¾ cup
Eggs – 3
Butter – ¼ cup
Bourbon – 2 tbsp
Vanilla extract – 1 tsp
Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F.
2. Place the pie crust in a 9-inch pie plate and crimp the edges.
3. Spread the pecans evenly across the bottom of the crust.
4. Whisk together the light corn syrup and brown sugar in a medium bowl until smooth.
5. Beat the eggs in a separate bowl until frothy.
6. Combine the corn syrup mixture with the beaten eggs.
7. Melt the butter and stir it into the filling mixture.
8. Add the bourbon, vanilla extract, and salt to the filling.
9. Pour the filling carefully over the pecans in the crust.
10. Bake at 350°F for 45-50 minutes until the center is set but still slightly jiggly.
11. Cool the pie completely on a wire rack for at least 4 hours before slicing.
Make sure to toast your pecans first for deeper flavor—spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant. Don’t overmix the filling once you add the eggs to avoid incorporating too much air. Test for doneness by inserting a knife near the center—it should come out clean when the pie is ready. This pie sets up with a firm, custardy texture that holds neat slices. The bourbon adds a subtle warmth that balances the sweet, buttery pecans. Serve it slightly warm with a scoop of vanilla ice cream melting over the top.
Lemon Meringue Pie with Toasted Topping
Getting that perfect lemon meringue pie isn’t as hard as it looks. Golden, toasted peaks and a tangy filling make this classic irresistible. Follow these steps for bakery-quality results every time.
Ingredients
- Graham cracker crumbs – 1 ½ cups
- Butter – ½ cup, melted
- Sugar – 1 cup
- Cornstarch – ¼ cup
- Salt – ¼ tsp
- Water – 1 ½ cups
- Egg yolks – 4
- Lemon juice – ½ cup
- Lemon zest – 2 tbsp
- Butter – 2 tbsp
- Egg whites – 4
- Cream of tartar – ¼ tsp
- Sugar – ½ cup
Instructions
- Preheat your oven to 350°F.
- Combine graham cracker crumbs and ½ cup melted butter in a medium bowl.
- Press the mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.
- Bake the crust for 10 minutes until lightly golden, then cool completely on a wire rack.
- Whisk together 1 cup sugar, cornstarch, and salt in a medium saucepan.
- Gradually whisk in water until the mixture is completely smooth.
- Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and bubbles, about 5-7 minutes.
- Boil for 1 minute exactly, then remove from heat.
- Beat the egg yolks lightly in a small bowl.
- Slowly whisk about 1 cup of the hot sugar mixture into the egg yolks to temper them.
- Pour the tempered egg mixture back into the saucepan, whisking constantly.
- Return to medium heat and cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in lemon juice, lemon zest, and 2 tbsp butter until fully incorporated.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate for at least 4 hours until completely chilled and set.
- Preheat your oven to 400°F for the meringue.
- Beat egg whites and cream of tartar in a clean, dry bowl with an electric mixer on medium speed until foamy.
- Gradually add ½ cup sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 5-7 minutes.
- Spread the meringue over the chilled filling, making sure to seal it completely to the edges of the crust.
- Create decorative peaks in the meringue using the back of a spoon.
- Bake for 8-10 minutes until the meringue peaks are golden brown.
- Cool the pie on a wire rack for 1 hour, then refrigerate for at least 2 more hours before serving.
Look for that satisfying crack when you slice through the toasted meringue. The contrast between sweet, airy topping and sharp lemon curd is what makes this pie special. Serve chilled with a sprinkle of extra lemon zest for an extra zing.
Rich and Creamy Key Lime Pie
Mouthwateringly tart yet perfectly sweet, this key lime pie delivers pure citrus bliss. Its creamy filling balances bold lime flavor with just enough sweetness. You’ll achieve that signature pale yellow color without any artificial coloring.
Ingredients
Graham cracker crumbs – 1½ cups
Unsalted butter – 5 tbsp
Granulated sugar – ⅓ cup
Sweetened condensed milk – 14 oz
Key lime juice – ½ cup
Egg yolks – 4
Heavy cream – 1 cup
Powdered sugar – 2 tbsp
Instructions
1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl.
3. Press the mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.
4. Bake the crust for 8 minutes until lightly golden, then cool completely.
5. Whisk sweetened condensed milk, key lime juice, and egg yolks in a separate bowl until smooth.
6. Pour the filling into the cooled crust, spreading evenly with a spatula.
7. Bake at 350°F for 15 minutes until the center jiggles slightly when shaken.
8. Cool the pie at room temperature for 1 hour.
9. Refrigerate for at least 4 hours until completely chilled and set.
10. Whip heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
11. Spread the whipped cream over the chilled pie, creating decorative swirls.
12. Slice with a warm knife for clean cuts through the firm filling.
A velvety smooth texture contrasts beautifully with the crunchy graham cracker base. The bright lime flavor cuts through the richness, making each bite refreshing. Serve chilled with extra lime zest sprinkled over the whipped cream for added citrus aroma.
Savory Chicken Pot Pie with Flaky Crust
Hunkering down for comfort food season? This savory chicken pot pie delivers warmth in every bite. Flaky golden crust encases a creamy vegetable and chicken filling that satisfies deeply.
Ingredients
– Chicken breast – 1 lb
– Butter – ½ cup
– Flour – ½ cup
– Chicken broth – 2 cups
– Milk – 1 cup
– Frozen mixed vegetables – 2 cups
– Pie crust – 2 sheets
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat oven to 400°F.
2. Dice 1 lb chicken breast into ½-inch cubes.
3. Melt ½ cup butter in a large skillet over medium heat.
4. Add diced chicken and cook for 6-8 minutes until no longer pink.
5. Sprinkle ½ cup flour over chicken and stir constantly for 1 minute to cook out raw flour taste.
6. Gradually whisk in 2 cups chicken broth until smooth.
7. Stir in 1 cup milk and bring to a simmer.
8. Add 2 cups frozen mixed vegetables, 1 tsp salt, and ½ tsp black pepper.
9. Simmer for 5 minutes until thickened, stirring occasionally.
10. Press one pie crust sheet into a 9-inch pie dish.
11. Pour filling into crust-lined dish.
12. Cover with second pie crust, crimping edges to seal.
13. Cut 4 slits in top crust for steam ventilation.
14. Bake at 400°F for 30-35 minutes until crust is golden brown.
15. Let rest for 10 minutes before slicing. Serve steaming slices with the flaky crust shattering at first touch. The creamy interior balances tender chicken with vegetable sweetness. For a twist, bake individual portions in ramekins topped with puff pastry rounds.
Sweet Potato Pie with Marshmallow Topping
Every autumn deserves this classic twist on sweet potato pie. Elevate your dessert game with fluffy marshmallow topping that transforms traditional flavors into something extraordinary. This recipe delivers perfect texture and balanced sweetness in every bite.
Ingredients
Sweet potatoes – 2 large
Pie crust – 1 (9-inch)
Brown sugar – ¾ cup
Eggs – 2
Heavy cream – ½ cup
Cinnamon – 1 tsp
Nutmeg – ½ tsp
Salt – ¼ tsp
Mini marshmallows – 2 cups
Instructions
1. Preheat oven to 400°F.
2. Pierce sweet potatoes with fork tines in several places.
3. Bake sweet potatoes directly on oven rack for 45 minutes until tender when pierced with knife.
4. Cool sweet potatoes until comfortable to handle, about 20 minutes.
5. Reduce oven temperature to 350°F.
6. Peel sweet potatoes and discard skins.
7. Mash sweet potato flesh in large bowl until smooth.
8. Add brown sugar to mashed sweet potatoes.
9. Crack eggs into separate small bowl to check for shells.
10. Whisk eggs into sweet potato mixture until fully incorporated.
11. Pour heavy cream into mixture.
12. Sprinkle cinnamon, nutmeg, and salt over mixture.
13. Whisk all ingredients until completely smooth and uniform in color.
14. Pour filling into pie crust, spreading evenly with spatula.
15. Bake at 350°F for 40 minutes until center barely jiggles when shaken.
16. Remove pie from oven and let cool 10 minutes.
17. Arrange mini marshmallows in single layer over entire pie surface.
18. Return pie to oven and bake 5 minutes until marshmallows puff and turn golden brown.
19. Cool pie completely on wire rack, about 2 hours.
20. Refrigerate pie for at least 4 hours before serving for clean slices. Warm slices gently in microwave for 15 seconds to restore marshmallow fluffiness. What makes this pie exceptional is the contrast between creamy sweet potato filling and toasted marshmallow topping. The spiced filling remains velvety while the marshmallow layer adds both visual appeal and textural interest. Serve slices with cold whipped cream or crumble graham crackers over the top for added crunch.
Rustic Mixed Berry Galette
Keeping things simple with this rustic galette—no fancy pie pans needed, just free-form berry goodness. Knead the dough, pile on the fruit, and bake until golden. Perfect for when you want impressive dessert with minimal effort.
Ingredients
Flour – 1½ cups
Sugar – ¼ cup
Salt – ½ tsp
Butter – ½ cup
Ice water – ¼ cup
Mixed berries – 2 cups
Cornstarch – 1 tbsp
Egg – 1
Instructions
1. Preheat oven to 375°F.
2. Whisk flour, 2 tablespoons sugar, and salt in a large bowl.
3. Cut cold butter into flour mixture until pea-sized crumbs form.
4. Drizzle ice water over mixture while stirring with a fork.
5. Press dough into a disk and wrap in plastic wrap.
6. Chill dough in refrigerator for 30 minutes.
7. Toss berries with remaining sugar and cornstarch in a separate bowl.
8. Roll chilled dough into a 12-inch circle on a parchment-lined baking sheet.
9. Arrange berry mixture in the center, leaving a 2-inch border.
10. Fold dough edges over berries, pleating as you go.
11. Beat egg with 1 teaspoon water and brush over dough crust.
12. Sprinkle crust with 1 tablespoon sugar for extra crunch.
13. Bake for 35-40 minutes until crust is golden and berries bubble.
14. Cool on baking sheet for 15 minutes before slicing.
Really shines when served warm with vanilla ice cream melting over the flaky crust. The juicy berries contrast beautifully with the crisp, buttery pastry. Try it for breakfast with Greek yogurt or as an easy dinner party finale.
Banoffee Pie with Caramel Drizzle
Unbelievably simple yet decadent, this banoffee pie requires minimal effort for maximum reward. Using just five ingredients, it transforms basic pantry staples into an impressive dessert. The caramel drizzle adds an extra layer of indulgence that elevates the classic version.
Ingredients
Graham cracker crumbs – 1 ½ cups
Unsalted butter – ½ cup
Sweetened condensed milk – 14 oz
Bananas – 3 medium
Heavy cream – 1 cup
Instructions
1. Preheat oven to 350°F.
2. Melt butter completely in microwave-safe bowl for 45 seconds.
3. Combine graham cracker crumbs with melted butter until mixture resembles wet sand.
4. Press crumb mixture firmly into 9-inch pie plate using flat-bottomed cup.
5. Bake crust for 10 minutes until lightly golden and fragrant.
6. Remove crust from oven and cool completely on wire rack for 30 minutes.
7. Pour sweetened condensed milk into oven-safe dish and cover tightly with foil.
8. Place dish in water bath filled halfway up sides with hot water.
9. Bake caramel for 90 minutes until deep golden brown.
10. Whisk caramel vigorously until smooth and pourable consistency.
11. Spread ¾ of caramel evenly over cooled crust using offset spatula.
12. Slice bananas into ¼-inch rounds and arrange single layer over caramel.
13. Whip heavy cream on high speed for 3 minutes until stiff peaks form.
14. Spread whipped cream over banana layer using piping bag for clean edges.
15. Drizzle remaining caramel over whipped cream in zigzag pattern.
16. Chill pie in refrigerator for at least 4 hours before serving. Perfectly balanced between creamy, crunchy, and fruity elements, this pie offers contrasting textures in every bite. The caramel hardens slightly when chilled, creating satisfying cracks with each slice. Serve with extra banana slices or a sprinkle of sea salt for contrasting flavors.
French Silk Chocolate Pie
Hitting all the right notes of creamy and decadent, this French silk chocolate pie delivers pure indulgence. Forget complicated techniques—this version keeps things simple while delivering that signature velvety texture. You’ll be slicing into chocolate heaven in no time.
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Unsalted butter – ½ cup
– Granulated sugar – ¼ cup
– Bittersweet chocolate – 8 oz
– Heavy cream – 1 cup
– Powdered sugar – ½ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl.
3. Press the mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.
4. Bake the crust for 10 minutes at 350°F until lightly golden.
5. Cool the crust completely on a wire rack for 30 minutes.
6. Melt bittersweet chocolate in a double boiler over simmering water, stirring constantly.
7. Remove the chocolate from heat and let it cool to room temperature.
8. Whip heavy cream with an electric mixer on high speed until soft peaks form.
9. Gradually add powdered sugar while continuing to whip.
10. Fold the cooled melted chocolate into the whipped cream mixture using a spatula.
11. Add vanilla extract and salt to the chocolate mixture.
12. Spread the filling evenly into the cooled crust.
13. Chill the pie in the refrigerator for at least 4 hours until firm.
14. Serve chilled slices with fresh berries if desired.
Zesty chocolate flavor meets cloud-like texture in every bite. The smooth filling contrasts beautifully with the crunchy crust. Try topping slices with espresso powder for a sophisticated coffee-chocolate pairing.
Old-Fashioned Shoofly Pie
Wondering about that classic Pennsylvania Dutch dessert? Shoofly pie delivers molasses sweetness with a crumbly topping that’s pure comfort. This old-fashioned version comes together fast with pantry staples.
Ingredients
Flour – 1 ½ cups
Brown sugar – ¾ cup
Butter – ½ cup
Baking soda – 1 tsp
Molasses – 1 cup
Hot water – 1 cup
Unbaked pie crust – 1
Instructions
1. Preheat oven to 375°F.
2. Combine 1 cup flour, brown sugar, and butter in a bowl.
3. Mix with fingers until coarse crumbs form for the crumb topping.
4. Whisk remaining ½ cup flour with baking soda in a separate bowl.
5. Stir molasses and hot water into the flour-baking soda mixture until smooth.
6. Pour molasses mixture into the unbaked pie crust.
7. Sprinkle the crumb topping evenly over the molasses layer.
8. Bake at 375°F for 40-45 minutes until the filling is set and the topping is golden brown.
9. Cool completely on a wire rack before slicing.
Golden brown and fragrant from the oven, this pie has a sticky-sweet bottom layer and a sandy, crumbly top. The deep molasses flavor pairs perfectly with a strong cup of black coffee. For a modern twist, serve warm with a scoop of vanilla ice cream melting into the cracks.
Coconut Cream Pie with Toasted Coconut
Just imagine biting into a silky coconut custard nestled in a flaky crust, topped with golden toasted coconut. This pie delivers pure tropical comfort in every slice. You’ll want seconds.
Ingredients
Pie crust – 1
Heavy cream – 1 cup
Granulated sugar – ¾ cup
Egg yolks – 4
Cornstarch – ¼ cup
Coconut milk – 1 can (13.5 oz)
Unsweetened shredded coconut – 1 cup
Vanilla extract – 1 tsp
Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F.
2. Blind bake the pie crust for 15 minutes until lightly golden.
3. Spread ½ cup shredded coconut on a baking sheet.
4. Toast coconut in oven for 5-7 minutes until golden brown, stirring halfway.
5. Whisk egg yolks, sugar, cornstarch, and salt in a medium bowl until smooth.
6. Heat coconut milk in saucepan over medium heat until steaming.
7. Slowly pour hot coconut milk into egg mixture while whisking constantly.
8. Return mixture to saucepan and cook over medium heat, whisking continuously.
9. Cook until thick bubbles break the surface, about 3-4 minutes.
10. Remove from heat and stir in vanilla extract.
11. Pour filling into baked pie crust and smooth the top.
12. Press plastic wrap directly onto filling surface to prevent skin formation.
13. Refrigerate pie for at least 4 hours until completely set.
14. Whip heavy cream to stiff peaks.
15. Spread whipped cream over chilled pie filling.
16. Sprinkle toasted coconut evenly over whipped cream.
17. Refrigerate for 30 minutes before serving.
Rich coconut flavor shines through the creamy custard and crisp toasted topping. The silky texture contrasts beautifully with the crunchy coconut garnish. Serve chilled with fresh pineapple slices for extra tropical flair.
Deep-Dish Cherry Pie with Lattice Crust
Only the most decadent cherry pie deserves a deep-dish treatment. Our version features a stunning lattice crust that showcases the vibrant filling. You’ll need a 9-inch deep-dish pie plate for this recipe.
Ingredients
Flour – 2 ½ cups
Sugar – 1 cup
Salt – 1 tsp
Butter – 1 cup
Ice water – ½ cup
Cherries – 6 cups
Cornstarch – ¼ cup
Lemon juice – 1 tbsp
Egg – 1
Instructions
1. Combine 2 ½ cups flour, 2 tbsp sugar, and ½ tsp salt in a large bowl.
2. Cut 1 cup cold butter into small cubes and add to flour mixture.
3. Use a pastry cutter to blend butter into flour until pea-sized crumbs form.
4. Gradually add ½ cup ice water, 1 tbsp at a time, mixing with a fork until dough just comes together.
5. Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
6. Preheat oven to 375°F.
7. Combine 6 cups cherries, remaining sugar, ¼ cup cornstarch, ½ tsp salt, and 1 tbsp lemon juice in a bowl.
8. Roll one dough disc into a 12-inch circle and transfer to pie plate.
9. Pour cherry filling into crust.
10. Roll second dough disc into a 10×12-inch rectangle and cut into ½-inch strips.
11. Weave strips over filling to create lattice pattern, trimming excess dough.
12. Crimp edges firmly to seal.
13. Beat 1 egg with 1 tbsp water and brush over lattice crust.
14. Bake at 375°F for 45 minutes.
15. Reduce oven temperature to 350°F and bake for 30 more minutes until crust is golden brown and filling bubbles.
16. Cool completely on wire rack for 4 hours before slicing.
Very firm yet tender crust gives way to a tart-sweet cherry filling that holds its shape perfectly when sliced. The lattice top provides beautiful visual appeal while allowing steam to escape during baking. Serve warm with vanilla ice cream for classic comfort, or try it chilled with whipped cream for a refreshing summer dessert.
Miniature Hand Pies with Spiced Apple Filling
Craving a portable fall treat? These miniature hand pies deliver spiced apple goodness in every bite. They’re perfect for snacking or sharing.
Ingredients
Flour – 2 cups
Butter – ½ cup
Salt – ½ tsp
Apples – 2 cups chopped
Sugar – ½ cup
Cinnamon – 1 tsp
Nutmeg – ¼ tsp
Egg – 1
Instructions
1. Combine 2 cups flour, ½ cup cold cubed butter, and ½ tsp salt in a bowl.
2. Use your fingers to work butter into flour until mixture resembles coarse crumbs.
3. Add 3-4 tbsp ice water, 1 tbsp at a time, mixing until dough just comes together.
4. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Peel and chop 2 medium apples into ¼-inch pieces while dough chills.
6. Mix chopped apples with ½ cup sugar, 1 tsp cinnamon, and ¼ tsp nutmeg in a bowl.
7. Roll chilled dough to ⅛-inch thickness on a floured surface.
8. Cut dough into 3-inch circles using a cookie cutter or glass.
9. Place 1 tbsp apple filling in the center of each dough circle.
10. Beat 1 egg with 1 tbsp water to make an egg wash.
11. Brush egg wash around the edges of each filled circle.
12. Fold dough over filling and press edges firmly with a fork to seal.
13. Cut 2-3 small slits in the top of each pie for steam to escape.
14. Brush tops with remaining egg wash for golden finish.
15. Bake at 375°F for 18-20 minutes until golden brown.
16. Transfer pies to a wire rack and cool for 10 minutes.
Let these warm hand pies fill your kitchen with cinnamon aroma. The flaky crust contrasts beautifully with the tender, spiced apple filling. Serve them alongside vanilla ice cream for an elevated dessert experience.
Vegan Pumpkin Pie with Coconut Milk
Holiday tables deserve this creamy vegan pumpkin pie. Here’s how to make it with coconut milk. It’s surprisingly simple and deliciously dairy-free.
Ingredients
Pumpkin puree – 1 (15 oz) can
Coconut milk – 1 cup
Brown sugar – ¾ cup
Cornstarch – 3 tbsp
Pumpkin pie spice – 1 tbsp
Salt – ½ tsp
Vegan pie crust – 1 (9-inch)
Instructions
1. Preheat your oven to 350°F.
2. Whisk together the pumpkin puree and coconut milk in a large bowl until smooth.
3. Add the brown sugar, cornstarch, pumpkin pie spice, and salt to the bowl.
4. Whisk vigorously for 2 minutes until no lumps remain—this prevents a grainy texture.
5. Pour the filling into the vegan pie crust.
6. Smooth the top with a spatula.
7. Bake at 350°F for 55 minutes—the center should jiggle slightly when shaken.
8. Cool the pie on a wire rack for 2 hours.
9. Refrigerate for at least 4 hours until fully set.
10. Slice and serve chilled.
Expect a silky, firm filling with warm spice notes and subtle coconut richness. For a festive twist, top slices with toasted coconut flakes or a drizzle of maple syrup before serving.
Peanut Butter Pie with Chocolate Ganache
Zesty peanut butter filling meets rich chocolate ganache in this no-bake dessert. This pie comes together quickly with minimal effort. Perfect for potlucks or last-minute guests.
Ingredients
Graham cracker crust – 1 (9-inch)
Cream cheese – 8 oz
Powdered sugar – 1 cup
Peanut butter – 1 cup
Heavy cream – 1 cup
Semi-sweet chocolate chips – 1 cup
Instructions
1. Beat cream cheese with electric mixer on medium speed until smooth, about 2 minutes.
2. Add powdered sugar and beat until fully incorporated, scraping bowl sides once.
3. Mix in peanut butter until completely combined and no streaks remain.
4. In separate bowl, whip ½ cup heavy cream to stiff peaks, about 3-4 minutes.
5. Gently fold whipped cream into peanut butter mixture until uniform.
6. Spread filling evenly into graham cracker crust, smoothing top with spatula.
7. Chill pie in refrigerator while preparing ganache, minimum 30 minutes.
8. Heat remaining ½ cup heavy cream in saucepan until steaming, about 180°F.
9. Pour hot cream over chocolate chips in heatproof bowl, let stand 2 minutes.
10. Whisk ganache until smooth and glossy, about 1 minute.
11. Pour ganache over chilled pie, spreading to edges with offset spatula.
12. Refrigerate pie until fully set, at least 4 hours or overnight.
Buttery graham cracker crust provides crunch against the creamy peanut butter filling. The chocolate ganache adds a sophisticated bitterness that balances the sweetness. Serve chilled with coffee or crumble extra graham crackers over slices for added texture.
Buttermilk Pie with Citrus Zest
Grab your pie dish—this buttermilk pie with citrus zest delivers a creamy, tangy dessert that’s surprisingly simple. It’s a Southern classic with a bright twist, perfect for any occasion. You’ll love how the flavors meld together in every slice.
Ingredients
Pie crust – 1 (9-inch)
Granulated sugar – 1 ½ cups
All-purpose flour – 3 tbsp
Salt – ¼ tsp
Buttermilk – 1 cup
Eggs – 3 large
Unsalted butter – ½ cup, melted
Vanilla extract – 1 tsp
Lemon zest – 1 tsp
Orange zest – 1 tsp
Instructions
1. Preheat oven to 350°F.
2. Place pie crust in a 9-inch pie dish; press it firmly against the sides and bottom.
3. In a large bowl, whisk granulated sugar, all-purpose flour, and salt until no lumps remain.
4. Add buttermilk, eggs, melted unsalted butter, and vanilla extract to the bowl.
5. Whisk the mixture vigorously for 2 minutes until fully combined and smooth.
6. Stir in lemon zest and orange zest until evenly distributed.
7. Pour the filling into the pie crust, using a spatula to scrape the bowl clean.
8. Bake at 350°F for 45–50 minutes, or until the center is set and a knife inserted comes out clean.
9. Cool the pie on a wire rack for at least 2 hours before slicing. What makes this pie stand out is its velvety, custard-like texture that contrasts with the crisp crust. The citrus zest cuts through the richness, adding a refreshing zing. Serve it chilled with a dollop of whipped cream or fresh berries for extra flair.
Blackberry Pie with Almond Crust
Perfectly sweet blackberries shine in this simple pie with a nutty almond crust. Prepare it in under an hour for a comforting dessert that’s both rustic and elegant. You’ll love how the almond flour adds richness to every bite.
Ingredients
- Blackberries – 4 cups
- Almond flour – 2 cups
- Butter – ½ cup
- Sugar – ¾ cup
- Egg – 1
- Cornstarch – 2 tbsp
- Lemon juice – 1 tbsp
Instructions
- Preheat your oven to 375°F.
- Mix almond flour, ¼ cup sugar, and melted butter in a bowl until crumbly.
- Press the almond mixture firmly into a 9-inch pie dish to form the crust.
- Bake the crust for 10 minutes until lightly golden.
- Combine blackberries, remaining ½ cup sugar, cornstarch, and lemon juice in a separate bowl.
- Let the blackberry mixture sit for 5 minutes to release juices.
- Pour the blackberry filling into the pre-baked crust, spreading it evenly.
- Bake the pie for 35–40 minutes until the filling is bubbling and the crust is deep golden.
- Cool the pie completely on a wire rack for at least 2 hours before slicing.
Serve slices slightly warm with a scoop of vanilla ice cream. The almond crust stays crisp against the juicy, tangy blackberry filling. This pie also tastes amazing chilled the next day—if there’s any left.
Maple Walnut Pie with Vanilla Ice Cream
Tempting and comforting, this maple walnut pie delivers rich, nutty sweetness in every bite. The buttery crust and gooey filling create the perfect dessert for any gathering. Serve it warm with vanilla ice cream for maximum enjoyment.
Ingredients
Pie crust – 1
Walnuts – 2 cups
Maple syrup – ¾ cup
Butter – ½ cup
Eggs – 3
Brown sugar – ½ cup
Vanilla extract – 1 tsp
Vanilla ice cream – for serving
Instructions
1. Preheat your oven to 350°F.
2. Place the pie crust in a 9-inch pie dish.
3. Toast the walnuts in the oven for 8 minutes until fragrant.
4. Chop the toasted walnuts into small pieces.
5. Melt the butter in a saucepan over medium heat.
6. Whisk the eggs in a large bowl until frothy.
7. Add the maple syrup to the eggs and whisk to combine.
8. Stir in the brown sugar until fully dissolved.
9. Pour the melted butter into the egg mixture while whisking constantly.
10. Mix in the vanilla extract.
11. Fold in the chopped walnuts until evenly distributed.
12. Pour the filling into the pie crust.
13. Bake at 350°F for 45-50 minutes until the center is set.
14. Cool the pie on a wire rack for at least 2 hours.
15. Scoop vanilla ice cream onto each slice before serving. Buttery and crisp, the walnut pieces provide satisfying crunch against the smooth, maple-infused filling. The warm pie melts the cold ice cream into a creamy sauce that enhances every forkful. Try drizzling extra maple syrup over the top for an added layer of sweetness.
Summary
Kickstart your next celebration with these 20 delicious pie recipes! Whether you’re hosting a holiday feast or craving a cozy dessert, there’s a perfect pie waiting for you. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to spread the pie love!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
