58 Pie Recipes to Bake Tonight—or Whenever the Mood Strikes
Pie recipes are always welcome at Thanksgiving, of course. But you know some other great times for pie? Summer picnics. Fall birthdays. And to be honest, breakfast any time of year. While strawberry-rhubarb pie season is fleeting, many of these pies can be made whenever you get the itch to bake. (We’ll never turn down a banana cream pie—or one that’s filled with coconut rice pudding.) Below you’ll find our best apple pie recipes, pumpkin pie recipes, ice cream pie recipes, peach pie recipes, and so much more. As for whether you top a slice with a dollop of whipped cream or a scoop of vanilla ice cream, that’s up to you.
If you don’t have a pie pan, don’t fret: Plenty of these pies can be baked in a sheet pan, a tart pan, or even a muffin tin. But it’s worth owning a good pie pan—this one’s our top choice.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi1/58Our 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.
Photo by Travis Rainey, Food Styling by Micah Marie Morton3/58French 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.
Photo by Elizabeth Coetzee, Food Styling by Stevie Stewart4/58Chess 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.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi6/58Classic 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.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton7/58Banana Cream Pie With Bourbon Whipped Cream
Photo by Chelsea Kyle, Food Styling by Anna Billingskog10/58Apple 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.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich11/58Strawberry-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.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne12/58Banoffee 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.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne13/58Buttermilk 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.
Photo by Elizabeth Coetzee, Food Styling by Mira Evnine15/58Classic 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.
Photo by Chelsea Kyle, Food Styling by Kat Boytsova16/58Coconut 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.
Photo by Chelsea Kyle, food styling by Rhoda Boone17/58Our 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.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi18/58Bourbon 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.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne19/58Hong 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.
Photo by Joseph De Leo, Food Styling by Judy Kim20/58Sweet 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.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich21/58Latticed Apple and Cranberry Tart
Photo by Alex Lau22/58Quince 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.
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Frances Boswell23/58Apple 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.
Photo by Iain Bagwell, Food Styling by Torie Cox24/58Mango 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.
Photo by Angie Mosier25/58Salted 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.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich26/58Eggnog 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.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne27/58Ube 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.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton29/58Chocolate 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.
Photo by Joseph De Leo, Food Styling by Bill Clark30/58Pear 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.
Photo by Joseph De Leo31/58Coconut 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.
Photo by Chelsea Kyle, Food Styling by Rhoda Boone32/58Mixed 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.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich34/58Blueberry-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.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Rebecca Jurkevich35/58Caramel 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.
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini36/58Brown-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.
Photo by Joseph De Leo, Food Styling by Judy Kim39/58Cranberry Chess Pie
Want a pie that’ll make you pucker up? Combine tart cranberries with tangy lemon in this bright, festive custard dessert.
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton40/58Chocolate-Pecan Sheet Pie With Molasses
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini41/58Pumpkin 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.
Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell43/58Deep-Dish Maple-Bourbon Cream Pie
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi44/58Rustic Lemon Tart (Torta Della Nonna al Limone) With Pine Nut Lace Cookies
Photo by Chelsea Kyle, Food Styling by Katherine Sacks48/58Frozen 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.
Photo by Erin Scott50/58Sour 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.
Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack Anderson52/58Goat 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.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell55/58Pecan-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.
Photo by Kenji Toma56/58Crème 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.
