77 pie recipes from seasonal staples to surprising slices

From flaky all-butter crusts to crushed Oreos and stewed fruit to silky chiffon fillings, there’s a world of possibility with pie. Because pie is inherently rustic in nature, I love the flexibility they offer. If the filling oozes out, don’t stress — just call it intentional. If a custard cracks, add a pile of whipped cream and no one will know the difference. Leave them uncovered, add a lattice crust or decorate with chopped up candy. However you choose to serve pie, you can be assured it’ll be gone in minutes.

Over the years I’ve picked up quite a bit of pie knowledge along the way. To ensure a gorgeous glossy shine, make sure to brush pie dough with egg wash before baking. For a little extra texture, add a sprinkle of sugar which becomes crackly in the oven. Juicy fruits, like raspberries, are easier to add to your filling after letting them freeze on a sheet tray. If you’re making a no-bake crust, make sure to use enough butter so that the cookie crumble stays in place. And while parbaking might seem like an unnecessary step, it really helps achieve a perfectly crisp crust for custard pies.

Here, we’ve rounded up 77 of our favorite pie recipes, offering all the classics, unique flavor combinations, plus an assortment of tips and tricks along the way so that you too can get in on the pie-making fun. From a standard 9-inch pie to slabs and hand pies, there’s something for everyone here.

Apple Pie Bars by Kayla Hoang

Unlike making a traditional double-crust pie, which can be fussy and time-consuming, these apple pie bars use one dough that doubles as bottom crust and streusel topping. The result is a simple handheld dessert that gives you the feel of a crumb-topped pie in a fraction of the time.

Blueberry Pie Bars by Kayla Hoang

Easily shareable and with the feel of a summery streusel-topped pie, these blueberry pie bars are perfect for any gathering. Use the same oat-studded dough for both the bottom press-in crust and streusel topping for the bars. Unlike other pie bar-style recipes, which call for par-baking the crust, these are baked in one shot.

No-Bake Lemon Icebox Pie by Jessie Sheehan

This gorgeous pie couldn’t be easier to make. The filling comes together with just six ingredients, which set up in the refrigerator, making this an ideal no-bake option. With a shortbread cookie crust, each bite delivers the perfect balance of tender crumb and creamy punchy filling.

No-Bake Peanut Butter Pie by Jessie Sheehan

Peanut lovers won’t be able to turn down this decadent dessert. The creamy peanut butter-based filling is set in a press-in chocolate cookie crust and doesn’t require any baking. The chocolate-spiked whipped cream is optional, but encouraged.

Coconut Cream Pie by Jessie Sheehan

This classic coconut cream pie is a year-round showstopper. The no-bake crust is made from vanilla wafers and is ready to go by the time you’ve made the filling. With coconut milk, coconut extract and coconut flakes, this pie goes big on coconut flavor.

Chocolate Meringue Pie by Jessie Sheehan

Creamy, crunchy and fudgy, this pie hits all of our favorite nights with a handful of techniques to make assembly a breeze. Store-bought pie crust ensures this dessert comes together quickly, while a luscious filling comes together in the food processor. Skip the torch and instead opt for broiling the meringue, which lends that signature burnished brown color.

Chocolate Cream Pie by Kayla Hoang

Whenever Oreos are included in a recipe, you can count us in. Here, they make up the press-in crust, which holds the creamy chocolate custard in place. Be sure to let the pie set in the refrigerator for several hours to get those picture-perfect slices.

No-Bake Grasshopper Pie by Jessie Sheehan

Grasshopper pie isn’t just for Saint Patrick’s Day. This festive treat combines the legendary flavor combination of mint and chocolate in a silky filling that’s spread into an Oreo cookie crust. Finish it off with a pillow of whipped cream and more crushed cookies for some added texture.

Blueberry Crumb Pie by Kayla Hoang

A flaky bottom crust, no-cook blueberry filling and a buttery, cinnamon crumb topping make up this pie. To cut down on time in the kitchen, the crust can be prepared and chilled up to a day ahead so that it’s ready to par-bake the day of baking.

French Silk Pie by Kayla Hoang

While it’s not as French as the name implies, this luscious pie combines a flaky pie crust, rich chocolate mousse and pillowy whipped cream to create a dessert that holds up to its silky moniker. French silk pie is cool, creamy and a great make-ahead dessert for any special occasion.

Banana Cream Pie by Jessie Sheehan

This pie delivers all the beloved elements of banana pudding in pie form. Instead of the store-bought stuff, this recipe layers homemade banana pudding with hunks of bananas into a crispy vanilla wafer cookie crust. After setting, the pie gets topped with whipped cream to serve.

No-Bake Orange Cream Pie with Pretzel Crust by Jessie Sheehan

Taking inspiration from our favorite summer treat, this dessert channels Creamsicles in pie form. The salty pretzel crust pairs perfectly with the creamy orange-flavored filling. To capture that classic Creamsicle flavor, top it with whipped cream.

Perfect Apple Pie by Maya-Camille Broussard

This all-American dessert is a classic for a reason. With a flaky all-butter crust and a pile of spiced apples, this pie is beloved year-round. Serve it with a scoop of vanilla ice cream — you won’t regret it.

Unfussy Apple Pie by Erin French

There’s no crimping or lattice work required for the crust, thanks to this decidedly unfussy take on apple pie. In lieu of a pie dish, opt for making a galette on a sheet pan where the only work involved is folding the dough over the apples. Homemade or store-bought dough works equally well here.

Caramel Apple Pie by Gesine Bullock-Prado

Apples and caramel are a natural duo, and here they come together in a towering pie. By adding just one additional ingredient — heavy cream — to a traditional apple pie filling, this dessert becomes a glorious, gooey caramel apple pie.

Pumpkin Slab Pie by Joey Skladany

If you’re feeding a crowd this Thanksgiving, there’s no better option than a slab pie. To make this pumpkin pie inspired-version, start by connecting three pre-made doughs together to create the crust. Then, top it with a spiced pumpkin filling and bake until just set.

Spiralized Apple Pie by Casey Barber

Dust off that spiralizer to make this clever twist on apple pie. Spiralizing apples — rather than cutting them into slices or chunks — creates pretty curled ribbons of fruit that peak through the lattice crust to make the classic fall pie look extra special. Apart from spiralizing, this pie keeps it classic with beloved apple pie flavor.

Apple Slab Pie by Becca Jacobs

We love this pie for two reasons. It’s perfect for feeding a crowd around the holidays, and it delivers the perfect ratio of crust to filling. The pie is assembled with the buttery dough blanketing the bottom of a sheet pan, followed by the cooked, spiced apples. The whole thing is topped with another layer of buttery dough in a lattice topping.

Blueberry Buttermilk Crumb Pie by Kareem Queeman

Buttermilk is the not-so-secret ingredient that creates this extra-flaky pie crust. Fill it with saucy blueberries and finish it with a crumble topping. Fresh or frozen blueberries work equally well here, making this a great pie recipe to bake year-round.

Pecan Pie by Morgan Baker

Pecan pie is a quintessential American dessert, beloved for its rich, buttery filling and crunchy pecan topping. The simplicity of its ingredients — pecans, eggs, butter, sugar and corn syrup — makes it a timeless classic. Allow the pie to cool completely before slicing and serving to ensure the filling has fully set.

Dylan's Raspberry Hand Pies by Dylan Dreyer

These raspberry-filled hand pies work equally well for dessert as they do for breakfast on the go, or even an after school snack. A splash of vodka in the dough makes for a flaky crust — the alcohol burns off in the oven, making these totally kid-friendly.

Strawberry Rhubarb Pie by Jessie Sheehan

Strawberry rhubarb is one of the most beloved pie combinations. Rhubarb lends an inherent tartness, which pairs well with the sweetness of the strawberries. The two come together in this classic recipe in a buttery pie dough that gets finished with a lattice topping.

No-Bake Chocolate Raspberry Pie by Samantha Seneviratne

Chocolate and raspberry always feels like a celebratory combination. Here the two are featured in a delightful no-bake recipe with a chocolate cookie crust. Top the pie with a layer of jam and tumble of fresh raspberries.

Perfect Peach Pie by Emily Connor

Two things are key to taking the stress out of pie-making: an always-reliable crust recipe that’s easy to roll out, and a foolproof method for making the fruit filling. This recipe has both. Juicy peaches are tucked between a double crust, which will make everyone want seconds.

Sugar Cream Pie by Riley Wofford

Also known as a Hoosier pie, this regional specialty hails from shaker communities in Indiana. When fresh fruit was scarce toward the end of winter, bakers would use what was plentiful — dairy — to make this sweet cream pie. A rich, lightly-spiced custard is suspended in a tender flaky crust in this simple dessert.

Easy Chocolate Mousse Pie by Erin Jeanne McDowell

Easy to make and even easier to eat, we can’t get enough of this chocolate mousse pie. The filling is the simplest kind of mousse — it’s made by adding melted chocolate into light and airy whipped cream, which creates that signature light-as-air texture. The secret ingredient — cream cheese — acts as a natural stabilizer to set the filling for perfect slices every time.

Key Lime Pie Bars by Riley Wofford

The classic pie is transformed into single-serving bars with this recipe that’s made for feeding a crowd. Start with a press-in graham cracker crust that lines a baking dish. Then, add a layer of lime-infused custard, which bakes until just set and gets finished with a kiss of whipped cream.

Classic Chess Pie by Erin Jeanne McDowell

Chess pie is a classic Southern custard pie that’s known for a few distinct ingredients, all of which contribute to the beloved filling’s final texture. Think: cornmeal, vinegar and lemon juice. An all-butter crust is filled with vanilla-spiked custard, which gets baked until golden brown.

Homemade Blueberry Pie by Erin Jeanne McDowell

This pie is just begging to go a la mode. A tender, flaky crust encases a filling made of plump blueberries and just enough sugar to bring it firmly into dessert territory. The journey to get the perfect filling starts at the stovetop, which helps release excess moisture to prevent the pie from becoming soggy. This one strikes the ideal balance between jammy and juicy.

Frozen Margarita Pie by Riley Wofford

Much like a Key lime pie, a frozen margarita pie is all about highlighting that lime flavor. In lieu of eggs, the filling comes together with a handful of ingredients that set in the refrigerator, making this a great no-bake option. Finish it off with a halo of flaky sea salt and lime zest.

Fudgy Brownie Pie by Jesse Szewczyk

Two of our favorite desserts — brownies and pie — come together in this delightful mashup. Store-bought pie crust and boxed brownie mix are all it takes to put together. Picture the soft, fudgy center of a freshly baked brownie coupled with the crispy, buttery tenderness of pie crust and you’ve got this fudgy brownie pie.

Martha Stewart's Apple-Bourbon Potpies by Martha Stewart

There’s nothing more fun than serving personal pies at the finale of a meal. These combine boozy Bourbon-spiked apples with a layer of store-bought puff pastry, which turns crackly and golden after baking. Serve them straight out of the oven with a scoop of vanilla ice cream.

Creamy Pumpkin Pie by UPATNINE and Allrecipes

This pumpkin pie recipe ups the ante by using fresh pumpkin rather than the canned stuff. To make it, start by roasting the pumpkin until tender and then mash until smooth. The final result is an intensely flavored pie that everyone will be talking about!

Cherry and Goat Cheese Hand Pies by Will Coleman

Packed with a cherry and goat cheese filling and finished with a sweet-meets-savory topping of sugar, salt and pepper, these hand pies are a real crowd pleaser. A mixture of frozen and dried cherries is used in the filling, which adds a distinct texture and tartness to the pies. Rather than laboring over homemade dough, use store-bought puff pastry, which easily ensures perfectly flaky hand pies without the fuss.

Dulce de Leche Apple Pie by Melissa Clark

Make a play on the classic combination of apples and caramel by mixing dulce de leche with the filling in this show stopping pie. As the pie bakes, the dulce de leche spreads throughout, leaving you with caramel notes in every bite. If you can’t find premade dulce de leche, you can make your own using sweetened condensed milk.

Curtis Stone's Banoffee Pie by Curtis Stone

Banoffee pie is one of our favorite British classics. A graham cracker crust is filled with sliced bananas and layers of caramel and whipped cream. The result is a creamy, crunchy, and silky dessert.

Summer Cherry Lattice Slab Pie by Gesine Bullock-Prado

This rustic take on cherry pie is meant for feeding a crowd. Assembled on a sheet pan, a jammy cherry filling is topped with a gorgeous lattice topping that gets dusted in sugar before baking. To ensure a picture-perfect lattice, build it on a dusted piece of parchment paper before carefully sliding it atop the pie.

Classic Key Lime Pie by Jocelyn Delk Adams

If you’re looking for a pie to impress, look no further. Classic Key lime pie gets gussied up with dots of raspberry jam which are swirled throughout the filling. While the flavor is still distinctly lime-forward, the raspberry adds a gorgeous pop of pink to the pie.

Lemon Meringue Pie by Morgan Baker

A perfectly made lemon meringue pie has a tangy lemon filling with a heaping pile of toasted meringue that sits on top. Instead of broiling or torching the meringue, this recipe opts for simply baking it for a few extra minutes to achieve that golden brown hue without the stress.

Red, White and Blueberry Pie by Shay Shull

This festive pie isn’t just for Independence Day — it’s a great no-bake option any time of year. The pudding comes together quickly and sets up in a graham cracker crust before getting decorated with whipped cream and fresh blueberries. Make it ahead of time and pull it out from the refrigerator right before serving.

Dewberry-Apple Pie by Sarah Grueneberg

Dewberries, a classically American berry, is similar to a blackberry in both shape and flavor. Here, they’re incorporated into apple pie, which creates an extra-juicy filling. If you can’t find dewberries, blackberries will work in their place.

Sunny Anderson's Simple Blueberry Apple Pie by Sunny Anderson

This pie is perfect for when you’re straddling summer and fall and want to hang on to the flavors of both. Apples and blueberries are simply spiced and tucked into store-bought pie crust for a dessert that comes together quickly while delivering big flavor.

Lilikoi-Mango Chiffon Pie  by Ryan Scott

Lilikoi, the Hawaiian word for passion fruit, makes for a delicious pie filling with bursts of tangy, bright flavor. Here, it’s combined with frozen mango cubes into a silky chiffon. Top it with whipped cream and shredded coconut.

Sunny Anderson's 5-Ingredient Grilled Apple Pie by Sunny Anderson

If you’re looking to capture the flavors of fall but it’s just too hot to turn on the oven, turn to this recipe. Made with only five ingredients, this pie cooks over the grill for a summer-friendly dessert.

Award-Winning Cherry Pie by Stephanie Hockersmith

There’s nothing quite like a slice of all-American cherry pie. The key is making sure the cherries are boiled until saucy but not burnt so that they set in the flaky crust once baked. Whipped cream is optional but encouraged.

Sunny's Orange-Lime Pie with Meringue Topping by Sunny Anderson

This recipe riffs on the classic Florida pie but swaps Key limes for a mixture of lime and orange juice. The result is a bright and tangy filling that sets in a graham cracker crust. Finish it with a pile of toasted meringue.

Peach-Blueberry Slab Pie with Sweet Almond Crust by Kristin Donnelly

Peaches and blueberries are one of our favorite fruit combinations. Here, they come together in a slab pie to feed a crowd. Almond flour is added to the crust, which results in a subtle nutty flavor throughout while still delivering a flaky pastry.

Salted Caramel Mocha Chess Pie by Maya-Camille Broussard

A little salt goes a long way when enhancing the flavor of baked goods. The buttermilk filling is infused with cocoa and espresso powder to create the flavor of mocha. Finish it off with a generous drizzle of salted caramel and flaky salt to find the perfect balance of sweet-meets-savory.

Brownie Bottom Peanut Butter Pie by Brandi Milloy

Brownies can be so much more than a snacking square. Here, they’re the base of a peanut butter pie, creating the ideal combination of chocolate and peanut butter. Top the pie with Reese's peanut butter cups for even more rich flavor.

Chocolate Caramel Crunch Pie by Giada De Laurentiis

Giada’s pie recipe not only comes together quickly, but most importantly offers incredible flavor and texture. The only baking required here is a quick bake to set the graham cracker crust. The filling comes together with dulce de leche, walnuts and chocolate and firms up in the refrigerator, making assembly a breeze.

Double Chocolate Cream Pie by Melissa Clark

Chocolate lovers won’t be able to resist this double chocolate cream pie. A silky chocolate custard is poured into a chocolate cookie crust, then the whole thing sets up in the refrigerator. Garnish with chocolate shavings just before serving for even more chocolate flavor.

Devil's Chocolate Cream Pie by Gesine Bullock-Prado

Every element of this pie delivers on the decadence front. An Oreo cookie crust is filled with a silky chocolate filling, a layer of peanut butter (or strawberry!) mousse and a mound of billowy meringue. Since there are a few time-consuming steps within this recipe, we recommend starting the prep a few days in advance.

Coconut-Chocolate Cream Pie by Melissa Knific

For a riff on the classic coconut cream pie, we love adding a chocolate cookie crust. Not only is it easier than rolling out pie dough, but the chocolate pairs perfectly with the creaminess of the coconut filling. Top it with shredded coconut and chopped up Mounds bars for even more chocolatey coconut flavor.

Classic Diner-Style Chocolate Pie by Matt Lewis and Martha Stewart

One of our favorite parts of eating at a diner is finishing the meal with a slice of pie. Luckily, you can get the same joy right at home with this decadent chocolate pie. The secret ingredient here is a few scoops of chocolate malt ovaltine, which add a distinct chocolate-y flavor to the pie.

Milky Way Brownie Pie with Caramel Sauce by Casey Barber

Satisfy all your sweet cravings with this decadent dessert pie that combines brownies, cheesecake, caramel and chunks of Milky Way candy bars. It’s perfect for Halloween, Thanksgiving or whenever you’re looking to wow a crowd.

Baked Chocolate-Peanut Butter Pie by Caroline Choe

The dynamic duo of chocolate and peanut butter come together in this delicious pie. The filling is poured into a shortbread cookie crust which adds a buttery contrast to the richness of the chocolate. Finish it with a sprinkle of flaky sea salt, which balances the sweetness of the pie while adding some extra texture.

Cane Syrup Hand Pies by Isaac Toups

Cane syrup is a Louisiana staple. Thicker than maple syrup and similar to molasses, it adds a distinct sweetness to baked goods. Here, it’s used to fill perfectly flaky hand pies, which can be served for dessert or as an afternoon pick-me-up.

Vegan Banana and Chocolate Swirl Pie by Henry Firth & Ian Theasby

The first thing that catches your eye with this vegan pie is the incredibly detailed design that tops it. Swirls of chocolate-filled pastry act as a top crust, which covers the chocolate banana filling.

Triple Coconut White Chocolate Cream Pie by Ryan Scott

White chocolate is one of those ingredients that goes with just about everything — in this case, coconut. With a heaping pile of coconut-scented whipped cream and a dusting of toasted coconut and white chocolate shavings, this unexpected combination is a real winner.

Patti LaBelle's Sweet Potato Pie by Patti LaBelle

One small addition sets this sweet potato pie apart from the rest — a thin layer of brown sugar on the bottom of the crust. Once cooked, the brown sugar acts as a barrier, separating the wet filling from the flaky base, keeping the crust from getting soggy during the baking process. The sugar also caramelizes during the baking process, adding even more flavor to the pie.

Five Spice Pumpkin Pie with Phyllo Crust by Martha Stewart

Martha Stewart’s pumpkin pie riffs on the classic. Instead of the usual pumpkin spice, she adds Chinese five spice, which adds a greater depth of flavor with sweet, salty, savory and sour notes. In lieu of pie crust, she opts for phyllo dough, which becomes ruffled and crackly after baking, making this a real showstopper.

S'mores Sweet Potato Pie by Jocelyn Delk Adams

This dessert pays homage to one of our favorite summer treats — s’mores. A creamy sweet potato filling infused with our favorite fall spices is poured into a graham cracker crust. After cooling, this pie gets the full campfire treatment with a layer of decadent chocolate ganache and a pile of torched marshmallows.

Pecan Paht Pie by Joanne Molinaro

Paht, aka red bean paste, is the secret to ensuring this pecan pie isn’t overly sweet. The nuttiness of the red bean pairs perfectly with the pecans, creating an unexpected twist on this classic Thanksgiving pie.

Streusel Topped Pumpkin Pie by Shay Shull

Why serve a plain old pumpkin pie when you can serve this one topped with a buttery pile of streusel? We love the addition of streusel here since it adds texture to every bite.

Sheet-Pan Sweet Potato, Pecan and Pumpkin Pie by Jocelyn Delk Adams

This pie offers a trio of Thanksgiving favorites in one go. Made on a sheet pan, sweet potato, pecan, and pumpkin pie fillings are layered next to each other, ensuring that even picky eaters can get a fill of their favorite.

German Chocolate Pecan Pie by Maya-Camille Broussard

Pecan pie gets an upgrade with two ingredients: chocolate chips and coconut flakes. Both are added to the filling, which not only adds a deeper, richer flavor, but even more texture with every bite.

Sweet Potato and Plantain Pie by Maya-Camille Broussard

Plantains aren’t the first ingredient you might think of when making pie, but their unique sweetness and caramelized flavor is not to be missed. To make it, fry plantains before adding them to baked sweet potatoes and mash until smooth. Pour the custardy filling into a pie crust and bake until puffed and golden brown.

Spiced Squash Chiffon Pie by Erin French

Instead of the usual canned pumpkin puree, this pie from Erin French calls for roasting winter squash, which lends a unique flavor to the dessert. Spiced with nutmeg, ginger, cinnamon and cloves and topped with a pile of whipped cream, it tastes like a lighter, more luxurious pumpkin pie.

Elizabeth Heiskell's Chocolate Bourbon Pecan Pie by

Classic pecan pie gets an upgrade, thanks to a few ingredients. Here, chocolate chips are added to the pecan pie filling mixture, which become soft and melty throughout. A splash of Bourbon adds a boozy surprise to every bite.

Sweet Potato Pie with Gingerbread Crust and Marshmallows by Lazarus Lynch

This dessert mashup takes a cue from s’mores AND Thanksgiving-inspired marshmallow-topped sweet potatoes. Made in a sheet pan so that it can serve a crowd, the final result has a snappy ginger cookie crust, a creamy spiced sweet potato filling and a halo of browned marshmallows.

Homemade Pumpkin Pie by Curtis Stone

No Thanksgiving table is fully dressed without a traditional pumpkin pie. This version from Curtis Stone keeps it classic, with a creamy pumpkin filling infused with spices tucked into an all-butter pastry crust.

Pumpion Pie by Max Miller

This pie originally dates back to the 1670s. While there have been some modern upgrades, the essence of the pie has stayed the same. It features a trio of pumpkin, apple, and wine, plus raisins and currants for a cold weather-friendly slice.

Honey-Balsamic Blueberry Pie by Elizabeth Heiskell

While this combination might sound unexpected, we can assure you that these flavors work together to create a dessert that will have friends coming back for seconds. A touch of tangy-sweet balsamic vinegar combined with honey, cinnamon and a pinch of freshly ground black pepper magnifies the sweetness of the blueberries.

Melissa Clark's Key Lime Cream Pie by Melissa Clark

Key lime pie is one of those desserts that works year-round. The key to getting this iconic American dessert just right is to leave ample time to let it set in the refrigerator before serving. If you can’t find key limes, regular limes will work in their place.

Sunny Anderson's No-Bake Strawberry Blueberry Pie by Sunny Anderson

The key to this no-bake pie is gelatin, which holds puréed strawberries studded with fresh berries together in a premade graham cracker crust. Add a dollop of whipped cream before serving for the ultimate bite of berries and cream.

Strawberry Ice Cream Pie by Alex Guarnaschelli

This pie makes the most of both homemade and store-bought ingredients. A flaky pie crust is filled with strawberry ice cream before getting topped with a pile of strawberries tossed in jam. Finish it off with a drizzle of balsamic vinegar to cut some of the sweetness.

Mississippi Mud Pie by Morgan Baker

Named after the muddy banks of the Mississippi river, this beloved Southern pie is known for its decadent layers of chocolate. While there’s endless variations of this pie, this version includes a layer of chocolate fudge, chocolate pudding and whipped cream. Top it off with chocolate shavings and chopped pecans.

This article was originally published on TODAY.com