Vegetarian Christmas Pies

Photo: Randy Mayor

After a long day of opening presents and preparing a gorgeous Christmas feast with family, there's only one thing left to do: eat a slice of pie. These delightful holiday pie recipes embody all the warm flavors of December and the holiday season, with a fresh, wholesome spin. From classic fruit pies to new flavor combinations like chai-carrot, you really can't go wrong when it comes to a pie plate, a warm, buttery crust and a sweet, tasty filling. Don't forget to save some to eat for breakfast the next day.

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Chai Carrot Pie

Photo: Hector Manuel Sanchez

View Recipe: Chai Carrot Pie

Staple spice-rack spices create all the depth of classic chai tea in this luscious, carrot-packed, whole-grain dessert. It's a cross between a play on pumpkin pie and carrot cake: The texture and flavor are reminiscent of the former, and the layers—cream cheese mixture on the bottom, spiced carrot filling on top—are inspired by the latter. To get a big head start, you can make and freeze the crust up to a week ahead. A combination of butter and shortening in the crust is ideal—butter for its rich flavor, and shortening to create a flaky texture. We recommend Earth Balance shortening (found with the other shortenings in large supermarkets or health-focused stores) because, unlike most other shortenings, it contains no trans fats.

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Coffee-Hazelnut Pie

Photo: Hector Manuel Sanchez

View Recipe: Coffee-Hazelnut Pie

Shake up your Thanksgiving buffet with this incredible offering. Taking inspiration from the best part of classic pecan pie (the sweet goo!), this nutty treat serves several tasty upgrades while still cutting sugar by more than a third. Toasted hazelnuts offer supreme crunch and a sweetness unsurpassed by any other nut, while instant coffee and coffee liqueur deepen the flavor with delightful bitter nuances. And that dollop of chocolate-hazelnut spread? That's simply a touch of sweet genius, as is the sprinkling of flaky salt on top. Make the pie up to a day ahead and refrigerate; be sure to let it sit at room temperature for about an hour before serving to wake up all the flavors.

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Shaker-ish Lemon Pie

Photo: Andrew Purcell

View Recipe: Shaker-ish Lemon Pie

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.

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Miso Caramel-Apple Pie

Photo: Hector Manuel Sanchez

View Recipe: Miso Caramel-Apple Pie

You've no doubt heard of—and enjoyed—salted caramel. Miso caramel takes that concept one step further, offering the irresistible salty-sweet flavor combo along with a richness that's unparalleled. You may just love this caramel so much that you want to make a big batch for yourself or to give as holiday gifts; we won't blame you. And even though this pie is rather decadent, it still comes in with 12g less sugar than a popular online version of caramel apple pie. Ever been disappointed by an apple pie where the fruit was still just a little crunchy, not tender as you'd hoped for? This recipe makes sure you end up with buttery-soft fruit by first covering the raw apple slices with boiling water to soften them before they even go in the crust.

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Gingery Cranberry-Pear Pie with Oatmeal Streusel

Photo: Becky Luigart-Stayner

View Recipe: Gingery Cranberry-Pear Pie with Oatmeal Streusel

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.

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Maple-Walnut Cranberry Pie

Photo: Chris Court

View Recipe: Maple-Walnut Cranberry Pie

While the buttery, maple-scented filling is inspired by classic pecan pie, we swap in toasted walnuts and add chopped fresh cranberries for a beautiful pop of color and tart flavor contrast that cuts the sweetness.

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Sweet Potato Pie

Photo: Courtesy of Oxmoor House

View Recipe: Sweet Potato Pie

An alternative to the old-fashioned pumpkin pie, this gluten-free sweet potato dessert is seasoned to perfection with cinnamon, ginger, nutmeg, and cloves. Serve with a large dollop of light whipped topping dusted with nutmeg, and savor each heavenly bite.

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Mocha Pie with Coffee Whipped Cream

Photo: Chris Court

View Recipe: Mocha Pie with Coffee Whipped Cream

This pie comes together quickly and won't hog oven space as it chills and sets in the fridge (a great make-ahead option). You can use decaf instant coffee granules instead of regular, or leave them out entirely for a silky-smooth chocolate pie with vanilla topping.

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Lattice-Topped Cranberry-Raspberry Pie

Photo: Andrew Purcell

View Recipe: Lattice-Topped Cranberry-Raspberry 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.

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Chessame Pie

Photo: Hector Manuel Sanchez

View Recipe: Chessame Pie

A playful and delicious twist on traditional chess pie, this treat gets a triple shot of rich sesame flavor—white sesame seeds in the crust, tahini in the filling, and black sesame seeds on top (feel free to use white sesame seeds there if you can’t find black). These nutty touches allow Darcy to use less sugar than traditional chess pie recipes, which often call for 2 cups. If you’d like to play up the “chess” pie angle, do as Darcy does, and arrange the black sesame seeds in a checkerboard pattern on top of the pie. A touch of vodka in the pie crust is a great baker’s trick; it makes it the crust more flaky and tender, and it evaporates out as the crust bakes so you have no residual alcohol flavor. We like the depth that sherry vinegar adds to the filling, but you can also use apple cider vinegar for similar results.

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Chocolate Cream Pie

Photo Courtesy of Oxmoor House

View Recipe: Chocolate Cream Pie

This pie's luscious, chocolaty filling is sure to win you some brownie points with anyone who's lucky enough to get a slice. Pressing the chocolate mixture through a fine mesh sieve removes any lumps of cornstarch and egg and creates a smooth, creamy filling.

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Double-Crust Apple Pie

Photo: Iain Bagwell

View Recipe: Double-Crust Apple Pie

The simple act of sharing something sweet that's been made with care brings such tremendous joy. Good desserts conjure good times and cheerful celebrations—and it's not only the taste but the shared memories that are integral to our appreciation. So go ahead and show off.

A double crust on this pie seals in the apples' natural juices as the pie bakes for full-on apple flavor. Tossing the apples with apple juice keeps them from browning as you peel and slice them, and it adds a boost of apple flavor.

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Raspberry-Rhubarb Pie

Photo: Randy Mayor

View Recipe: Raspberry-Rhubarb Pie

Though a beloved pie classic, rhubarb has a strong tartness that sometimes needs moderating. Sweet raspberries do that job perfectly here, while a splash of crème de cassis adds even deeper berry flavor. A slice of this pie absolutely screams for a scoop of vanilla ice cream.

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Lavender Rice Pudding Tarts

Photo: Hector Manuel Sanchez

View Recipe: Lavender Rice Pudding Tarts

In a stroke of pure genius, Darcy transforms the homey, comforting dessert of rice pudding into pie. And why not? Rice pudding is a starchy, creamy delight, so it makes a perfect pie filling—especially when it’s going into a pine nut–flavored crust. Some traditional rice pudding recipes use lots of sweetened condensed milk, but this one uses just 1/3 cup sugar for a not-too-sweet treat. Dried lavender, used judiciously, adds just the right amount of floral essence to lend an air of elegance, while blueberry jam spooned on at the end brightens with a tangy, fruity lift (raspberry jam would be delicious as well). If you don’t have rectangular tart pans, you can make 2 larger tarts in 14- x 41⁄2-inch pans.

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Can't Be Beet Tart with Goat Cheese

Photo: Hector Manuel Sanchez

View Recipe: Can't Be Beet Tart with Goat Cheese

This is the dessert you cook when you want to make a big impression. Everything about it, from the ginger kick in the crust to the sweet earthiness of the beets in the filling to the rich goat cheese in the topping, comes together in beautiful harmony. Be sure to use an 11-inch tart pan to accommodate the filling; a 10-inch pie plate will work in a pinch. Look for buttermilk powder on the baking or with the powdered milk.

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Pomegranate-Orange Tart with Pistachio Shortbread Crust

Photo: Christopher Testani

View Recipe: Pomegranate-Orange Tart with Pistachio Shortbread Crust

A handful of blueberries boosts the color of the filling and deliver irresistible sweetness.

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Port-Glazed Pear Tart with Rosemary-Cornmeal Crust

Photo: Chris Court

View Recipe: Port-Glazed Pear Tart with Rosemary-Cornmeal Crust

The shortbread-like crust stands up well to a luscious ricotta filling that's topped with pretty port-stained pears. Larger pear wedges (as shown) are stunning; you can also cut the pears into thin slices and arrange spokelike on top. Prepare the crust and pears up to 1 day ahead and refrigerate. Assemble just before serving.

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Silky Sweet Potato and Pecan Pie

Photo: Andrew Purcell

View Recipe: Silky Sweet Potato and Pecan Pie

Toasted pecans make a delicious garnish, adding crunch and adorning it like a necklace.

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Maple-Pecan Pie

Photo: Courtesy of Oxmoor House

View Recipe: Maple-Pecan Pie

No Thanksgiving dinner is complete without a pecan pie. If you have gluten-free family members, this pie will be a real treat for them.

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White Chocolate-Raspberry Pie

Photo Courtesy of Oxmoor House

View Recipe: White Chocolate-Raspberry Pie

Talk about a match made in heaven! A sweet arrowroot cookie crust serves as the base for the perfect pairing of a creamy, dreamy white chocolate filling and fresh raspberries.

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Oatmeal Pecan Pie

Becky Luigart-Stayner

View Recipe: Oatmeal Pecan Pie

Rolled oats add heartiness to the filling of this classic dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.

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Walnut-Crusted Apple Pie

Photo: Brian Woodcock

View Recipe: Walnut-Crusted Apple Pie

One of our first apple pies after launching this magazine had an interesting walnut crust, filled with healthy fats and nutty flavor. We remade this class pie and developed a version that has a few more calories than in 1987, but still has only half those in a typical bakery pie.

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Hazelnut, Pear, and Blue Cheese Tart

Photo: Andrew Purcell

View Recipe: Hazelnut, Pear, and Blue Cheese Tart

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.

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Chai Cream Pie

Photo: John Autry

View Recipe: Chai Cream Pie

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.

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Meyer Lemon Curd Tart

Photo: Randy Mayor

View Recipe: Meyer Lemon Curd Tart

The Meyer adds a gorgeous tang to a tasty twist on classic citrus curd.

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Chai Carrot Pie

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Coffee-Hazelnut Pie

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Shaker-ish Lemon Pie

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Miso Caramel-Apple Pie

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Gingery Cranberry-Pear Pie with Oatmeal Streusel

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Maple-Walnut Cranberry Pie

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Sweet Potato Pie

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Mocha Pie with Coffee Whipped Cream

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Lattice-Topped Cranberry-Raspberry Pie

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Chessame Pie

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Chocolate Cream Pie

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Double-Crust Apple Pie

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Raspberry-Rhubarb Pie

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Lavender Rice Pudding Tarts

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Can't Be Beet Tart with Goat Cheese

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Pomegranate-Orange Tart with Pistachio Shortbread Crust

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Port-Glazed Pear Tart with Rosemary-Cornmeal Crust

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Silky Sweet Potato and Pecan Pie

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Maple-Pecan Pie

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White Chocolate-Raspberry Pie

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Oatmeal Pecan Pie

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Walnut-Crusted Apple Pie

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Hazelnut, Pear, and Blue Cheese Tart

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Chai Cream Pie

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Meyer Lemon Curd Tart

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