Find 30 great pie recipes, from chocolate to fruit-filled and frozen to baked.
Creamy, fruity, or laced with chocolate, a sweet pie is guaranteed to elicit raves from family and friends.
First up: With crust above and below, this classic apple pie offers ample flaky crispness as a counterpoint to the soft, moist, tart-sweet filling.
View Recipe: Double-Crusted Apple Pie
Watch: How to Make a Lattice Pie
Their season doesn't officially start until April, but you should be able to find fresh strawberries at the supermarket just
about any time of year. Use them in this timeless graham-cracker-crusted treat, made more sophisticated with a splash of balsamic
vinegar and a hazelnut streusel topping.
View Recipe: Spring Strawberry Pie
Strawberry and vanilla ice cream, hot fudge, and whipped cream, all held in a crust made of crushed sugar cones. It's childhood
memories in convenient pie form. And tasty to boot.
View Recipe: Malt Shop Ice Cream Pie
This is a pie that's dressed up for the prom. Inside, it's an old-fashioned, dense, sweet chocolate pie, but it's encased
in a refined walnut crust and topped with elegant toasted meringue.
View Recipe: Chocolate-Walnut Meringue Pie
The concentrated sweetness of dried cherries and the tart bite of frozen cherries combine to give these pocket pies a double
whammy of delicious. A drizzle of melted white chocolate on top to finish them off doesn't hurt, either.
View Recipe: Double-Cherry Pies
The reader who submitted this for the Reader Recipe column compared its flavor to a chocolate peanut butter candy bar. We
agree, and also think this uncomplicated pie is such a snap to prepare that it's perfect for any occasion, from a birthday
to an I-just-feel-like-pie day.
View Recipe: Peanut Butter Pie
It may not be the prettiest pie, but many folks speculate this cross between a chocolate-bottomed pie and a chocolate cake
was named for its textural similarity to the rich, gooey mud found all along America's greatest river.
View Recipe: Mississippi Mud Pie
Boiling coffee down to a concentrated syrup, then mixing it with milk in an airy chiffon filling makes this chocolate-graham-cracker-crusted
pie a dessert that's sure to give you a buzz.
View Recipe: Café au Lait Chiffon Pie
Is there anything better than peanut butter and chocolate? Didn't think so.
View Recipe: Frozen Peanut Butter Pie
Pecans make it nutty, oats make it hearty, and together they make this pie a classic whenever you want something sweet and
View Recipe: Oatmeal Pecan Pie
The origin of the Key Lime Pie is obscure and disputed, but not the likely reason it came to be: Little refrigeration in the
hot, remote Florida Keys meant a pie made from canned, sweetened condensed milk (invented in the middle of the 19th century)
was a sensible thing. Add the juice of tart little local limes to balance the ferocious sweetness of the milk, and you have
a wonderful pie. The graham cracker crust probably came later, but it sure is convenient. Even in its namesake area, there
is no single recipe for Key Lime Pie. In Key West restaurants and homes, different crusts, meringues, and filling techniques
View Recipe: Key Lime Pie
Velvety vanilla ice cream, rich marshmallow crème, and cool mint join with chocolate to create a sublime frozen dessert. If
you take about five minutes to assemble it in the morning, you can enjoy this pie for dessert any night of the week.
View Recipe: Grasshopper Ice Cream Pie
This gooey, chocolaty treat is made from ingredients you may have in the pantry or refrigerator right now, so if all these
mouthwatering pies have made you hungry, you can get baking immediately.
View Recipe: Chocolate Fudge Pie
To pack lots of pecans in the filling, we kept the fat in this easy piecrust to a minimum, resulting in a biscuitlike crust.
View Recipe: Classic Pecan Pie
Refrigerated pie dough and a simple, 7-ingredient filling make this pie refreshingly easy to prepare. A tablespoon of amaretto
beat into the whipped cream adds nutty-sweet notes to the creamy topping.
View Recipe: Classic Pumpkin Pie
This pie is so good that you'll want to eat it right away, and that's a good idea—the delicate meringue will start to collapse
after about a day.
View Recipe: Lemon Meringue Pie
A slurry of flour and water is the base of our double crust. That helps keep it tender and enables you to use less shortening
or butter. This pie is just 293 calories per slice.
View Recipe: Apple Pie
This not-too-sweet cherry pie is delicious on its own, and even better served warm with a scoop of vanilla ice cream.
View Recipe: Fresh Cherry Pie
Fat-free milk thickened with cornstarch for the filling and meringue instead of whipped cream on top makes this a lighter,
just as tasty choice than a traditional chocolate pie.
View Recipe: Sky-High Chocolate Pie
With flavors better than the traditional version, the Cooking Light Test Kitchen shaved over 200 calories and 10 grams of
saturated fat off this coconut cream pie while still maintaining its creamy, fluffy Italian meringue.
View Recipe: Coconut Cream Pie
This juicy double-crusted beauty combines two favorite fall season flavors. Grade B maple syrup is less refined and has stronger
maple taste, though grade A will work just fine in this recipe.
View Recipe: Cranberry-Apple Pie
Tangy cream cheese and sweetened condensed milk combine for a creamy contrast to the sweet potato layer. You can prepare this
pie up to two days ahead and refrigerate.
View Recipe: Sweet Potato Pie with Spiced Cream Topping
Cinnamon, ginger, and black tea combine for an enticing and unexpected blend of spices and flavors in our Chai Cream Pie.
Serve with after-dinner coffee for a new dessert that is sure to become an instant favorite.
View Recipe: Chai Cream Pie
Melted chocolate binds cookie crumbs for the crust—and makes it extra delicious. Substitute 1 teaspoon vanilla extract for
View Recipe: Rich Chocolate Pudding Pie
Our version of Boston Cream Pie boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel
free to omit it.
View Recipe: Boston Cream Pie
Combine the best of fall and winter flavors in this must-try pie recipe. The oatmeal streusel topping shines as a crunchy
companion to the tart-sweet filling.
View Recipe: Gingery Cranberry-Pear Pie with Oatmeal Streusel
Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.
View Recipe: Frozen Blackberry-Lemon Chiffon Pie
Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening
the fruit juices.
View Recipe: Raspberry-Rhubarb Pie
The honey-citrus notes of dried apricots enhance the frozen peaches in this baked version of the classic fried pie.
View Recipe: Brandied Apricot-Peach Pies
Who knew that eating pie could be good for you? Six cups of fresh blueberries are packed into this favorite dessert, helping
prevent memory loss and cell damage.
View Recipe: Lattice-Topped Blueberry Pie
Add a splash of festive color to your dessert sideboard with this tangy-fruity pie. For pretty rickrack-shaped lattice, cut
the dough with a fluted pastry wheel.
View Recipe: Lattice-Topped Cranberry-Raspberry Pie
View Video: How to Create a Lattice Pie Crust
Traditional pecan pie gets a delicious flavor update, with honey's sweet-tangy touch countered by bittersweet chocolate. If
you'd like a more casual pie, you can make this in a 9-inch pie plate; you'll probably need to bake the filling an additional
3 to 5 minutes.
View Recipe: Honey-Pecan Tart with Bittersweet Chocolate Drizzle
Traditional Shaker lemon pie uses the whole lemon, pith and all. This version uses only the rind and the meaty-juicy lemon
part, leaving the pith for those hearty Shakers. Macerating the rinds in sugar for 24 hours tenderizes them and reduces bitterness.
There's rich caramel flavor in the golden cane syrup; light-colored corn syrup will work fine, too, but the flavor won't be
quite as rich.
View Recipe: Shaker-ish Lemon Pie
Here's a beautiful, sophisticated, not-too-sweet dessert that captures the flavors of a great cheese course. If you don't
have a rectangular tart pan, you can easily make this in a 9-inch round tart pan. For the boldest blue cheese flavor, go for
Maytag or Roquefort; for a subtler effect, try Gorgonzola Dolce.
View Recipe: Hazelnut, Pear, and Blue Cheese Tart
Toasted pecans make a delicious garnish, adding crunch and adorning it like a necklace.
View Recipe: Silky Sweet Potato and Pecan Pie
The nutty pastry is absolutely delicious, like pecan shortbread. You can make the tart shells and filling the day before and
assemble just before serving: Place the shells in an airtight container and chill the filling, bringing it to room temperature
before placing it in the shells so it's not ice-cold. The crème fraîche dollop is more than just a pretty garnish; its rich,
tangy flavor makes these sublime.
View Recipe: Spiced Apple Two-Bite Tarts