There’s a reason pie shows up at every holiday table, every potluck, and every Sunday dinner where someone wants to impress the family. A good pie covers sweet, tart, creamy, and crunchy all in one slice, and the right recipe turns simple ingredients like flour, butter, and fruit into something people ask for by name. Our best pie recipes collection pulls together the classics worth mastering and a few lesser-known gems worth trying this year.
Whether you’re baking for Thanksgiving, a summer cookout, or just because you have a bowl of ripe peaches on the counter, there’s a pie here that fits. Some recipes take an hour start to finish; others need a slow afternoon in the kitchen. Either way, you’ll end up with something worth sharing.
Quick picks:
- Best for beginners: Classic Apple Pie, forgiving and familiar
- Best for holidays: Pumpkin Pie, the Thanksgiving standard
- Best no-bake option: No-Bake Strawberry Pie, ready without turning on the oven
- Best for chocolate lovers: Chocolate Cream Pie, rich and silky
1. Classic Apple Pie
Classic apple pie earns its spot through tender, cinnamon-spiced apples tucked into a flaky, buttery crust. Granny Smith and Honeycrisp apples hold their shape well during baking, giving you slices that stay neat instead of turning mushy.
Yield: 8 servings | Prep: 30 minutes | Bake: 50 minutes at 375°F
Ingredients:
- 6 cups sliced apples
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 pie crusts
Method: Toss apples with sugars, flour, and spices. Fill bottom crust, top with second crust, vent, and bake 50 minutes until golden.
2. Pumpkin Pie
Pumpkin pie brings the creamy, spiced custard that defines Thanksgiving dessert tables across the country. Canned pumpkin puree keeps the texture smooth and consistent every time you bake it.
Yield: 8 servings | Prep: 15 minutes | Bake: 55 minutes at 350°F
Ingredients:
- 15 oz pumpkin puree
- 3/4 cup sugar
- 2 eggs
- 1 cup evaporated milk
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 pie crust
Method: Whisk all filling ingredients, pour into crust, and bake 55 minutes until center is just set. Cool fully before slicing. For more fall flavors, check our best pumpkin desserts.
3. Pecan Pie
Pecan pie delivers a sticky, caramel-like filling studded with toasted pecans and a satisfying crunch on top. Corn syrup and brown sugar combine to create that signature gooey texture people crave around the holidays.
Yield: 8 servings | Prep: 15 minutes | Bake: 60 minutes at 350°F
Ingredients:
- 1 cup corn syrup
- 1 cup brown sugar
- 3 eggs
- 1/3 cup melted butter
- 1 tsp vanilla
- 1.5 cups pecan halves
- 1 pie crust
Method: Whisk syrup, sugar, eggs, butter, and vanilla. Stir in pecans, pour into crust, and bake 60 minutes until set.
4. Cherry Lattice Pie
Cherry lattice pie turns tart cherries and a woven top crust into one of the prettiest pies you can make at home. The lattice lets steam escape while showing off the ruby-red filling underneath.
Yield: 8 servings | Prep: 35 minutes | Bake: 50 minutes at 375°F
Ingredients:
- 5 cups pitted cherries
- 3/4 cup sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 2 pie crusts
Method: Mix cherries, sugar, cornstarch, and lemon juice. Fill crust, weave lattice strips on top, and bake 50 minutes until bubbling.
5. Key Lime Pie
Key lime pie stands out for its tangy, bright filling balanced against a sweet graham cracker crust. Sweetened condensed milk gives the custard its dense, creamy body without needing to cook on the stovetop.
Yield: 8 servings | Prep: 15 minutes | Bake: 15 minutes at 325°F
Ingredients:
- 14 oz sweetened condensed milk
- 1/2 cup key lime juice
- 3 egg yolks
- 1 graham cracker crust
Method: Whisk condensed milk, lime juice, and yolks. Pour into crust and bake 15 minutes. Chill 3 hours before serving.
6. Chocolate Cream Pie
Chocolate cream pie wins over chocolate lovers with its silky pudding filling piled into a crisp pie shell. Real melted chocolate, not just cocoa powder, gives the filling its deep, rich flavor.
Yield: 8 servings | Prep: 20 minutes | Chill: 4 hours
Ingredients:
- 2 cups whole milk
- 3/4 cup sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 4 oz chopped chocolate
- 1 baked pie crust
- Whipped cream for topping
Method: Cook milk, sugar, cornstarch, and yolks until thick. Stir in chocolate, pour into crust, and chill 4 hours. Explore our best cream pie recipes for more ideas like this one.
7. Blueberry Pie
Blueberry pie offers a juicy, slightly tart filling that turns deep purple and glossy as it bakes. Fresh or frozen blueberries both work well, though fresh berries hold their shape a bit better.
Yield: 8 servings | Prep: 20 minutes | Bake: 50 minutes at 375°F
Ingredients:
- 6 cups blueberries
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 2 pie crusts
Method: Combine blueberries, sugar, cornstarch, and lemon juice. Fill crust, top with second crust, vent, and bake 50 minutes. For more berry inspiration, browse our best blueberry recipes.
8. Lemon Meringue Pie
Lemon meringue pie layers a tart lemon custard under a cloud of toasted meringue for a dessert that looks as impressive as it tastes. The contrast between tangy filling and sweet, airy topping keeps people coming back for seconds.
Yield: 8 servings | Prep: 25 minutes | Bake: 12 minutes at 350°F
Ingredients:
- 1.5 cups sugar
- 6 tbsp cornstarch
- 1.5 cups water
- 4 egg yolks
- 1/2 cup lemon juice
- 4 egg whites
- 1/2 cup sugar for meringue
- 1 baked pie crust
Method: Cook sugar, cornstarch, water, yolks, and lemon juice until thick. Pour into crust, top with whipped meringue, and bake 12 minutes until golden.
9. Peach Pie
Peach pie captures summer in a slice, with juicy ripe peaches baked into a buttery crust. Ripe, fragrant peaches make all the difference here, so look for fruit that gives slightly when pressed.
Yield: 8 servings | Prep: 25 minutes | Bake: 50 minutes at 375°F
Ingredients:
- 6 cups sliced peaches
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 2 pie crusts
Method: Toss peaches with sugar, cornstarch, lemon juice, and cinnamon. Fill crust, top, vent, and bake 50 minutes. See our best peach recipes for more summer favorites.
10. Banana Cream Pie
Banana cream pie layers fresh banana slices with vanilla pudding for a dessert that feels nostalgic and comforting. A graham cracker or traditional crust both work, though graham adds a nice toasty crunch.
Yield: 8 servings | Prep: 20 minutes | Chill: 3 hours
Ingredients:
- 2 cups whole milk
- 3/4 cup sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 1 tsp vanilla
- 3 sliced bananas
- 1 baked pie crust
Method: Cook milk, sugar, cornstarch, and yolks until thick. Stir in vanilla, layer with bananas in crust, and chill 3 hours.
11. Strawberry Rhubarb Pie
Strawberry rhubarb pie pairs sweet berries with tart rhubarb for a filling that’s bright and never too sugary. The combination is a springtime favorite that balances two very different flavors into one cohesive bite.
Yield: 8 servings | Prep: 25 minutes | Bake: 50 minutes at 375°F
Ingredients:
- 3 cups sliced strawberries
- 3 cups chopped rhubarb
- 1 cup sugar
- 1/3 cup cornstarch
- 2 pie crusts
Method: Mix strawberries, rhubarb, sugar, and cornstarch. Fill crust, top, vent, and bake 50 minutes until bubbly. Pair it with ideas from our best strawberry desserts.
12. Coconut Cream Pie
Coconut cream pie delivers tropical flavor through a custard filling loaded with shredded coconut and topped with whipped cream. Toasted coconut sprinkled on top adds a nutty crunch that balances the creamy filling.
Yield: 8 servings | Prep: 20 minutes | Chill: 3 hours
Ingredients:
- 2 cups whole milk
- 3/4 cup sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 1 cup shredded coconut
- 1 baked pie crust
Method: Cook milk, sugar, cornstarch, and yolks until thick. Stir in coconut, pour into crust, and chill 3 hours before topping with whipped cream and toasted coconut.
13. Sweet Potato Pie
Sweet potato pie brings a Southern classic to the table with its dense, naturally sweet filling and warm spice blend. Roasting the sweet potatoes first deepens their flavor compared to boiling them.
Yield: 8 servings | Prep: 20 minutes | Bake: 55 minutes at 350°F
Ingredients:
- 2 cups mashed sweet potato
- 3/4 cup sugar
- 2 eggs
- 1 cup evaporated milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 pie crust
Method: Whisk sweet potato, sugar, eggs, milk, and spices. Pour into crust and bake 55 minutes until set.
14. Blackberry Pie
Blackberry pie offers a deep purple filling that’s both tart and sweet, with seeds that add a little texture to each bite. The filling thickens into a jammy consistency that holds together well when sliced.
Yield: 8 servings | Prep: 20 minutes | Bake: 50 minutes at 375°F
Ingredients:
- 6 cups blackberries
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 2 pie crusts
Method: Combine blackberries, sugar, cornstarch, and lemon juice. Fill crust, top, vent, and bake 50 minutes until juices bubble through the vents.
15. Peanut Butter Pie
Peanut butter pie turns a pantry staple into a rich, creamy dessert that peanut butter fans go crazy for. A chocolate cookie crust underneath adds another layer of flavor that pairs perfectly with the filling.
Yield: 8 servings | Prep: 15 minutes | Chill: 4 hours
Ingredients:
- 1 cup creamy peanut butter
- 8 oz cream cheese
- 1 cup powdered sugar
- 2 cups whipped cream
- 1 chocolate cookie crust
Method: Beat peanut butter, cream cheese, and powdered sugar until smooth. Fold in whipped cream, spread into crust, and chill 4 hours.
16. Cranberry Pear Pie
Cranberry pear pie combines tart cranberries with soft, sweet pears for a filling that feels right at home on a fall or winter table. The red and gold colors make it a standout alongside pumpkin pie at Thanksgiving.
Yield: 8 servings | Prep: 25 minutes | Bake: 50 minutes at 375°F
Ingredients:
- 3 cups sliced pears
- 2 cups fresh cranberries
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 pie crusts
Method: Toss pears, cranberries, sugar, and cornstarch. Fill crust, top, vent, and bake 50 minutes until golden and bubbling.
17. Shoofly Pie
Shoofly pie is a Pennsylvania Dutch classic built on a molasses filling with a crumbly streusel top. It’s dense, sweet, and a little different from fruit or cream pies, making it a fun one to introduce at a gathering.
Yield: 8 servings | Prep: 20 minutes | Bake: 35 minutes at 350°F
Ingredients:
- 1 cup molasses
- 1 cup boiling water
- 1 tsp baking soda
- 1.5 cups flour
- 3/4 cup brown sugar
- 1/3 cup butter
- 1 pie crust
Method: Mix molasses, water, and baking soda. Blend flour, sugar, and butter into crumbs. Layer liquid and crumbs in crust, bake 35 minutes.
18. No-Bake Strawberry Pie
No-bake strawberry pie is the pick when you want pie without heating the oven, perfect for hot summer days. Fresh strawberries get glazed in a light gel and piled into a graham crust for a cool, refreshing slice.
Yield: 8 servings | Prep: 20 minutes | Chill: 3 hours
Ingredients:
- 5 cups halved strawberries
- 3/4 cup sugar
- 3 tbsp cornstarch
- 1 cup water
- 1 graham cracker crust
Method: Cook sugar, cornstarch, and water until thick and clear. Cool slightly, fold in strawberries, pour into crust, and chill 3 hours.
19. Buttermilk Pie
Buttermilk pie is a Southern staple known for its custard filling with a tangy edge from the buttermilk. It bakes up smooth and slightly firm, similar to a chess pie, and needs just a handful of pantry ingredients.
Yield: 8 servings | Prep: 15 minutes | Bake: 50 minutes at 350°F
Ingredients:
- 1.5 cups sugar
- 1/3 cup flour
- 3 eggs
- 1 cup buttermilk
- 1/3 cup melted butter
- 1 tsp vanilla
- 1 pie crust
Method: Whisk sugar, flour, eggs, buttermilk, butter, and vanilla. Pour into crust and bake 50 minutes until set and lightly golden on top.
How to Choose a Pie for the Season and Occasion
Matching a pie to its season gets you the best flavor, since fruit pies taste best when the fruit is actually in season. Summer calls for peach, blueberry, blackberry, and strawberry rhubarb, while fall and winter lean into pumpkin, sweet potato, cranberry pear, and pecan.
Holiday gatherings tend to favor pies that can sit at room temperature for a few hours, like pumpkin, pecan, apple, and buttermilk. Cream pies such as chocolate cream, banana cream, and coconut cream need refrigeration, so they work better for smaller get-togethers where there’s fridge space to spare.
| Pie | Season | Prep Style | Best Occasion |
|---|---|---|---|
| Classic Apple Pie | Fall | Baked | Holidays |
| Pumpkin Pie | Fall | Baked | Thanksgiving |
| Pecan Pie | Fall/Winter | Baked | Holidays |
| Cherry Lattice Pie | Summer | Baked | Gatherings |
| Key Lime Pie | Summer | Baked/Chilled | Potlucks |
| Chocolate Cream Pie | Year-round | No-bake filling | Family dinners |
| Blueberry Pie | Summer | Baked | Cookouts |
| Lemon Meringue Pie | Spring/Summer | Baked | Special occasions |
| Peach Pie | Summer | Baked | Cookouts |
| Banana Cream Pie | Year-round | Chilled | Weeknight treat |
| Strawberry Rhubarb Pie | Spring | Baked | Spring dinners |
| Coconut Cream Pie | Year-round | Chilled | Celebrations |
| Sweet Potato Pie | Fall | Baked | Thanksgiving |
| Blackberry Pie | Summer | Baked | Cookouts |
| Peanut Butter Pie | Year-round | No-bake | Casual get-togethers |
| Cranberry Pear Pie | Fall/Winter | Baked | Holidays |
| Shoofly Pie | Year-round | Baked | Potlucks |
| No-Bake Strawberry Pie | Summer | No-bake | Hot weather |
| Buttermilk Pie | Year-round | Baked | Sunday dinners |
For a bigger spread of ideas beyond this list, our best dessert recipes collection rounds up even more options to plan around.
Pie Crust and Make-Ahead Basics
A good pie crust comes down to cold butter, cold water, and minimal handling. Overworking the dough melts the butter too soon, which leaves you with a tough crust instead of flaky layers.
Make dough up to two days ahead and keep it wrapped tightly in the fridge. For longer storage, pie dough freezes well for up to three months when wrapped in plastic and sealed in a freezer bag.
Fruit pies can be assembled unbaked and frozen for up to three months; bake straight from frozen, adding 15 to 20 extra minutes. Custard and cream pies don’t freeze well, so bake or prepare those closer to serving time.
Blind baking matters for cream and custard pies with a single crust. Line the dough with parchment, fill with pie weights or dried beans, and bake at 375°F for 15 minutes before removing the weights and finishing the bake.
Brush egg wash on top crusts for shine and sprinkle coarse sugar for crunch. Let fruit pies cool at least 3 hours before slicing so the filling has time to set.
