58 Pie Recipes to Bake Tonight—or Whenever the Mood Strikes

1/58
Our Favorite Apple Pie
With a perfect combination of flaky, all-butter double crust and tender (but not mushy) apples, this is the ultimate apple pie recipe. See recipe.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
2/58
Lemon Meringue Pie
Lemon meringue pie tastes like sunshine—that’s why it’s the ultimate year-round pie. It’ll keep a summertime party light and brighten up any cold winter night. See recipe.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
3/58
French Silk Pie
“With its signature chocolate-mousse-like filling, French silk feels weightless,” writes Epi food editor Jesse Szewczyk. “Topping the pie with large pompadour-like dollops of whipped cream and dramatic curls of shaved chocolate brings the drama.” Read more about this stunning, silky, no-bake pie, then make one for yourself. See recipe.
Photo by Travis Rainey, Food Styling by Micah Marie Morton
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4/58
Chess Pie
Like most custard pie recipes, this one requires you to blind bake the crust. But with our simple blind-baking instructions, it’ll be a breeze. See recipe.
Photo by Elizabeth Coetzee, Food Styling by Stevie Stewart
5/58
Cherry Pie
This pie boasts an incredible sour cherry filling, a light and flaky crust, and a scoop of vanilla ice cream to top it all off. You’ve never had a cherry pie this good. See recipe.
Photo by Isa Zapata, Food Styling by Liberty Fennell
6/58
Classic Pecan Pie
Sometimes you just want to play the hits. This classic pecan pie recipe from Gourmet sticks to the old-fashioned formula, with a sprinkle of fresh orange zest to keep it lively. See recipe.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
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7/58
Banana Cream Pie With Bourbon Whipped Cream
This recipe for banana cream pie keeps the custard classic, but spikes the whipped cream with an optional kick of bourbon. See recipe.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
8/58
Blueberry Pie
Instead of using only the zest and juice of a lemon in the filling, this blueberry pie recipe calls for half of the whole thing: peel, pith, and all. See recipe.
Photo by Joseph De Leo, Food Styling by Stevie Stewart
9/58
Chocolate Cream Pie
A chocolate wafer cookie crust, a rich dark chocolate pudding filling, and a fluff of whipped cream make this the pie to turn to when you need something undeniably delicious and relatively easy. See recipe.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
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10/58
Apple Pie Cookies
Everyone loves hand pies, so how could we make them even better? By making a hybrid of apple hand pies and linzer cookies, that’s how. See recipe.
Photo by Chelsea Kyle, Food Styling by Anna Billingskog
11/58
Strawberry-Rhubarb Pie
Lasting for only a few spring months, rhubarb season is short, but sweet. Make the most of those pretty pink stalks in a crumble-topped strawberry-rhubarb pie. See recipe.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
12/58
Banoffee Pie
Our favorite thing about this classic British pie isn’t the bananas, toffee, or whipped cream. It’s that you can make it without turning on the oven. See recipe.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
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13/58
Buttermilk Pie
The filling for this easy pie recipe comes together in just under 10 minutes and requires nothing more than a large bowl and a whisk. See recipe.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
14/58
Blackberry Pie With Lattice Crust
With loads of juicy blackberries and an easy lattice crust, this may just be the world’s most perfect pie. See recipe.
Photo by Isa Zapata, Food Styling by Liberty Fennell
15/58
Classic Pumpkin Pie
The Thanksgiving dessert table just isn’t complete without a classic pumpkin pie. Bake it a few times this fall to “practice” for the big day. See recipe.
Photo by Elizabeth Coetzee, Food Styling by Mira Evnine
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16/58
Coconut Cream Pie
For this recipe, you’ll steep toasted coconut in milk to use as the base for the custard. The resulting pie is ethereally light, with more coconut flavor than you ever thought possible. See recipe.
Photo by Chelsea Kyle, Food Styling by Kat Boytsova
17/58
Our Favorite Key Lime Pie
The secret to an even better Key lime pie? Lemon juice. The floral undertones of lemon round out the bracingly tart, slightly bitter flavor of the Key lime juice. See recipe.
Photo by Chelsea Kyle, food styling by Rhoda Boone
18/58
Bourbon Pumpkin Pie
When you want to make your pumpkin pie even better, just add booze. The warm, caramel-like flavor of the bourbon plays well with pumpkin pie spice and balances the mild tang of sour cream. See recipe.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
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19/58
Hong Kong Egg Tarts
These bite-size vanilla custard tarts are made with a Chinese-style puff pastry crust. Making it takes some patience, but you can also opt to use store-bought dough instead. See recipe.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
20/58
Sweet Potato Pie
This recipe from Toni Tipton-Martin’s Jubilee is a cross between sweet potato pudding and a classic custard pie, with an optional caramelized pecan topping for good measure. See recipe.
Photo by Joseph De Leo, Food Styling by Judy Kim
21/58
Latticed Apple and Cranberry Tart
Rum-soaked currants, a hint of cinnamon, and a flourish of lemon add dimension to the cranberry and apple filling of this tart. See recipe.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
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22/58
Quince and Almond Tart With Rosé
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method. See recipe.
Photo by Alex Lau
23/58
Apple and Calvados Tart (Galette de Pommes au Calvados)
When you want to bake a pie but have no pie pan in sight, a galette is the answer. You’ll want to make this dessert as often as you pass by the apple cart at the farmers market throughout fall. See recipe.
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Frances Boswell
24/58
Mango Shrikhand Panna Cotta Tart
For this sweet, pleasantly tart dessert, you’ll whisk mango purée into plain yogurt, stir in a little cardamom, saffron, and gelatin that’s been bloomed in warm milk, and then set the mixture in a gingersnap crust. See recipe.
Photo by Iain Bagwell, Food Styling by Torie Cox
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25/58
Salted Caramel Apple Pie
Upgrade everyday apple pie with a drizzle of salted caramel sauce and a pinch of fleur de sel. Just be sure to pick the right apples for this fall baking project. See recipe.
Photo by Angie Mosier
26/58
Eggnog Pie
First printed in the November 1975 issue of Gourmet, this no-bake pie (except for 15 minutes to toast its press-in pecan crust) is part of our vintage Thanksgiving menu. See recipe.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
27/58
Ube Pie With Marshmallow Whip
The ultraviolet color of this pie comes from ube halaya, a sweet Filipino spread made from purple yams. Think of it as pumpkin or sweet potato pie with a little extra something. See recipe.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
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28/58
Pecan-Orange Baklava Pie
What happens when you combine baklava with pie? This delicious orange-zesty hybrid, soaked with bourbon-honey syrup. It’s the ideal end to an autumn or wintertime feast. See recipe.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks
29/58
Chocolate Pecan Pie
A little yogurt makes this flaky pie crust extra tender. Don’t balk at the corn syrup in the recipe: It ensures the filling is gooey, not grainy. Still, you can use a corn syrup substitute if you prefer. See recipe.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
30/58
Pear and Hazelnut Frangipane Tart
Blitz nuts with eggs, sugar, and butter to make frangipane, a custard that puffs up when baked and, in the case of this tart, hugs the fruit set on top of it. See recipe.
Photo by Joseph De Leo, Food Styling by Bill Clark
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31/58
Coconut Rice Pudding Pie
Chef Bill Clark created this recipe as an homage to store-bought Kozy Shack rice pudding. His spin has a press-in sesame-stick crust, a layer of coconut caramel, fragrant coconut-rice pudding, and rum-spiked whipped cream. All in all, it’s a far cry from that little plastic cup. See recipe.
Photo by Joseph De Leo
32/58
Mixed Berry Pie Bars
Call this a slab pie, a square pie, or pie bars (as we have). The point is, it’s a pie you can eat like a cookie. The bars are made in a brownie pan using Our Favorite Pie Crust and a bright mixed-berry filling. See recipe.
Photo by Chelsea Kyle, Food Styling by Rhoda Boone
33/58
Canadian Butter Tarts
With comforting notes of butterscotch and caramel, butter tarts are just the ticket when you want something small that you can easily transport to a potluck. Plus, they require just a few basic pantry ingredients. See recipe.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
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34/58
Blueberry-Nectarine Lattice Pie
A touch of coriander emboldens the blueberry-ness of this fruity, summery baked pie. The lattice top makes it a stunner for any occasion. See recipe.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
35/58
Caramel Nut Tart
Part of our retro Thanksgiving menu (yes, the ’90s is considered retro now), this chocolate-drizzled pecan and walnut tart was first printed in Gourmet’s November 1998 issue. See recipe.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich
36/58
Brown-Butter Pecan Pie With Rum and Espresso
Think you don’t like pecan pie? Think again. In this version, brown butter brings out the nuttiness of the pecans, while the bite of rum and bitter espresso balance the pie’s sweetness. See recipe.
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
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37/58
Mini Frozen Key Lime Pies
Homemade pies don’t always have to be baked. These frozen mini pies take a no-bake approach to one of summer’s best pie recipes. See recipe.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks
38/58
Pear Tart With Dulce de Leche Drizzle
This easy tart recipe is perfect for the holidays, thanks to the signature red hue of Starkrimson pears and a drizzle of make-ahead dulce de leche. See recipe.
Photo by Joseph De Leo, Food Styling by Judy Kim
39/58
Cranberry Chess Pie
Want a pie that’ll make you pucker up? Combine tart cranberries with tangy lemon in this bright, festive custard dessert. See recipe.
Photo by Joseph De Leo, Food Styling by Judy Kim
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40/58
Chocolate-Pecan Sheet Pie With Molasses
The bitter notes of dark chocolate and molasses bring balance to this slab pie. The pecans are candied and sprinkled on top, which allows them to stay wonderfully crunchy. See recipe.
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
41/58
Pumpkin Icebox Pie With Snickerdoodle Crust
For this fun twist on a Thanksgiving classic, you’ll press a cinnamon-sugar coated snickerdoodle cookie dough into your pie plate. Bake it off completely before pouring in the easy, no-bake pumpkin mousse filling. See recipe.
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
42/58
Mince Pies
With a filling of dried fruit, nuts, and spices soaked in rum or brandy, these bite-size pies make a wonderful holiday treat. Be sure to start them at least a day ahead to give the fruit plenty of time to plump up. See recipe.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
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43/58
Deep-Dish Maple-Bourbon Cream Pie
Earthy maple syrup, smoky bourbon, and brown sugar join forces in the rich, caramelly custard that fills this pie. See recipe.
Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
44/58
Rustic Lemon Tart (Torta Della Nonna al Limone) With Pine Nut Lace Cookies
The name for this Italian-style tart translates to “Grandma’s Lemon Pie.” It’s got tart lemon juice in both the crust and the custard filling, so you know it’s going to have a big, bright flavor. See recipe.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
45/58
Banana Pudding Custard Pie
This classic pie has a secret: There’s a layer of vanilla wafer cookies hiding between the banana-topped custard and the meringue topping. See recipe.
Photo by Joseph De Leo, Food Styling by Judy Kim
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46/58
Peanut Butter Pie
Aside from its graham cracker crust, which requires a scant five minutes in the oven, this peanut butter pie is entirely no-bake. To make matters even easier, it calls for only a handful of common kitchen staples. See recipe.
Photo by Sara Remington
47/58
Caramelized Honey Pumpkin Pie
This pumpkin pie is truly custardy thanks to the addition of extra eggs. Brown butter, honey, and warm spices lift the whole thing to new heights. See recipe.
Photo by Andrew Purcell, Food Styling by Carrie Purcell
48/58
Frozen Mini S'mores Pies
If there’s one thing that’s sure to hit the nostalgia center of our brains, it’s the classic combo of chocolate, graham crackers, and marshmallows. Bring out the blow torch to toast these little pies just before serving. See recipe.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks
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49/58
Black Bottom Oatmeal Pie
Rolled oats give lots of texture to this rich, chocolaty pie. And if you call it “oatmeal pie,” it definitely qualifies as breakfast. See recipe.
Gentl & Hyers
50/58
Sour Cherry Pot Pies
You might be used to enveloping a creamy chicken filling in puff pastry, but pot pies don’t have to be savory. These personal-sized cherry pot pies make a fantastic dinner party dessert. See recipe.
Photo by Erin Scott
51/58
Peach Lattice Pie With Bourbon Caramel
Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice takes things to the next level. See recipe.
Photo by Steve Legato
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52/58
Goat Cheese, Honey, and Rye Crust Pie
Honeyed apples are the ideal topper for this cheesecake-like pie, made with a combination of cream cheese and goat cheese. It’s based on the first pie recipe ever recorded in Roman history. See recipe.
Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack Anderson
53/58
Salted Apple Pretzel Pie
This is a pie recipe for all the salty-sweet lovers out there. Soft pretzel dough takes the place of pie crust, and a giant soft pretzel garnish is baked right on top. See recipe.
Photo by Chelsea Kyle, Food Styling by Rhoda Boone
54/58
3-Ingredient Frozen Mud Pie
Made with store-bought ice cream and a pre-made pie shell, this extra-easy summer pie recipe is one of the best ways to cool off. See recipe.
Photo by JP Bevins, Food Styling by Molly Baz
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55/58
Pecan-Cranberry Galette
This easy galette combines two of Thanksgiving’s signature flavors: pecan and cranberry. Serving two to four people, it’s ideal for a small holiday gathering. See recipe.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
56/58
Crème Brûlée Tart
So you don’t have eight small ramekins to make everyone an individual crème brûlée? No worries. Just make this tart that easily serves eight guests. See recipe.
Photo by Kenji Toma
57/58
Chocolate Chess Pie
Give the classic Southern chess pie a twist by adding chocolate to the mix. If you really want to go all-out, swap the buttery pie crust for a chocolate cookie crust. See recipe.
Photo by Michael Kartes
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58/58
Black-Bottom Hazelnut Pie
This is one of our favorite pie recipes because it’s so well-balanced. There’s a secret layer of bittersweet chocolate underneath the gooey, espresso-infused filling. The topping? Crunchy, sugar-coated hazelnuts. See recipe.
Photo by Joseph De Leo, Food Styling by Anna Stockwell