55 Tasty Pie Recipes for Bakers of All Skill Levels

Cherry pie with a lattice crust, tart Key lime dressed with fluffy whipped cream or good, old-fashioned apple pie with a cinnamon crumble: We may be divided when it comes to our favorite flavor but we can all agree that there's nothing better than a slice of homemade pie! Better yet, it doesn't matter if you're looking for an easy, no-bake option or something that starts with a scratch-made crust — there are deliciously doable recipes for every kind of baker when it comes to this classic dessert. So, go ahead, treat yourself to indulgent chocolate pies, buttery pecan pies and so much more with some of our favorite recipes.

While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, tart and velvety as you remember.

Every bite of this over-the-top pie contains a blast of chocolate, nougat and peanut — from the crust to the filling and topping.

This juicy, berry pie has the perfect balance of sweet and spiced. The strawberries in the filling cook up syrupy and delicious while the oat-and-brown-sugar topping, which includes a little ginger and allspice, lends a hint of fragrant baking spices.

It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but add a little vegetable shortening as well — we found that this combination creates a crust that is both tender and flaky.

A great way to use up extra buttermilk, this easy-to-make pie is so delicious that many Food Network fans have commented about how quickly it disappears. One fan says, "went to get a slice the next day...there was none"!

What makes this pie unique is that the filling is made up of uncooked berries, rather than berries that have been cooked until hot and bubbly. This pie uses a blend of blueberries, blackberries and raspberries, but feel free to use only one berry or even add sliced strawberries inside yours!

This simple, quick recipe is perfect for a first-time pie maker. And the nostalgic flavors are bound to be the hit of the party — try different flavors of sandwich cookies to change it up.

The secret to this easy ruffled milk pie is store-bought phyllo dough, which gets sprinkled with cinnamon-sugar, shaped into roses and coated in a creamy, rich custard. This version is based on the Greek dessert galatopita and is reminiscent of the Egyptian dessert Mesh Om Ali, which was made TikTok-famous by @RamenaSaidWow’s omnipresent "crinkle cake." The result tastes like a churro meets creme brulée and could not be any more decadent and delicious.

Strawberries and rhubarb are a classic pair. And, it’s not difficult to see why when you try a bite of this pie! The sweetness of the strawberries and the tartness of the rhubarb work together for a perfectly balanced and oh-so-flavorful filling.

We love using a variety of apples in our pie; it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.

Baking this free-form pie (it's technically an oversized hand pie) on a preheated baking sheet or pizza stone helps make the bottom crust extra-crisp and flaky. Play with your fruits and swap in peaches or blackberries if you'd like.

A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice — you can use standard limes with equally delicious results.

We managed to fit a whole bottle of wine in this decadent dark chocolate pie. Perfect for a grown-up dinner party, it offers the best of both worlds.

This classic pecan pie is spike with a little splash of bourbon — to really bring out the sweet and nutty flavors in the filling. Baked in a buttery homemade crust, this pie is sure to become one of your go-tos for fall holidays and winter weekends.

Why settle for one kind of pie when you can have three? In this showstopper, creamy banana, peanut butter and chocolate puddings are kept separate by chocolate cookie walls so you get all the flavors in one beautiful slice.

Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.

This regional pie comes from Pleasant Hill, Kentucky (also known as Shakertown), which is in the Bluegrass region of the state. It’s become a staple dessert in this part of the country not only because of its super-flaky pie dough and intense citrus filling, but also because it uses pantry ingredients and limits waste. What makes Shaker lemon pie so unique is that it uses whole lemons - peel, pith, juice and flesh. This involves slicing the lemons paper-thin and macerating them with sugar and vanilla for at least a whole day. The result: A tangy, chewy filling that’s every lemon-lovers dream. Vanilla extract is not traditional in this pie, but we like how it rounds out the sharpness of the lemons and adds a subtle and familiar flavor. We also suggest serving this pie with a dollop of lightly sweetened whipped cream to make it even more luxurious.

Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.

If you’re ready to take your baking skills to the next level, this is the pie to try. You’ll make the coconut crust, creamy macadamia-white chocolate filling and the whipped cream topping from scratch.

If you love a cozy hot toddy, this apple pie is for you! We poached the apples in a warm whiskey, lemon and honey mixture to soak up all the delicious flavors, then simmered down the poaching liquid into a scrumptious, sticky hot toddy caramel sauce for stirring into the filling and drizzling on top.

This pie, with sweet tangy peaches nestled in a rich creamy custard, looks fancy but couldn’t be easier to make. Simply blind bake the crust, fill with fruit and custard, then bake! If you can’t get your hands on ripe summer peaches, try strawberries, plums, or cherries.

This ultimate chocolate peanut butter pie comes together in just a few quick steps. Featuring a smooth and creamy peanut butter and sweetened condensed milk filling in a chocolate crumb crust, it's bound to be a hit with adults and kids alike. Piled high with a velvety whipped topping and a sprinkling of rich peanut butter chips and mini chocolate chips, it’s a dreamy, picture-perfect dessert that’ll draw everyone to the table.

You get a hefty dose of chocolate in this sweet-and-savory pie thanks to a layer of chocolate-covered pretzels that lines the bottom. A baking soda wash gives the crust a pretzely tang.

This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner, only better.

The Pennsylvania Dutch are responsible for this gooey molasses pie, made easily from pantry ingredients to satisfy a sweet tooth any time of the year. The deep, slightly bitter molasses flavor, coupled with a sandy topping, is pure perfection.

If you use store-bought pie crust, you’ll only need 5 additional ingredients to make this old-fashioned blueberry pie — making this the perfect dessert when you’re short on baking supplies.

A classic cocktail inspired this boozy pie. Make it with rye instead of bourbon if that's your fancy. And be sure to include the retro garnish for a fun finishing touch.

This recipe combines the rich decadence of coconut macaroons and fudgy brownies. A simple macaroon mixture creates a crisp and chewy pie crust that's loaded with toasted coconut flavor. It's the perfect base for the rich brownie filling. Don't forget to finish it off with a generous dollop of whipped cream.

Fall isn’t just for apples and pumpkins – give pears a chance! Vanilla bean and lemon highlight the delicate pear flavor in this juicy slab pie and baking the fruit in a thin layer allows the slices to soften without turning to mush. It’s a pie worthy of your Thanksgiving table, and the slab form makes it perfect for sharing with a crowd.

Instead of store-bought pumpkin pie spice, we like using ground cinnamon and nutmeg so we can control of the ratio between the two, opting for a healthy amount of nutmeg as it brings out the flavors in the pumpkin.

Our version of this classic pie has all the chocolate flavor you’d expect. We use it in the crust and the filling. We even drizzle chocolate sauce over the top of the finished pie!

If you find lattice-topped pies and cut-out crusts to be too fussy, this decorating technique is for you. Cut strips of pie dough and twist them gently. Then, lay them on top of your pie in a spiral pattern. It’s simple to do — and your pie will look so impressive!

A clever sheet pan hack gives you quadruple the pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.

This recipe was inspired by a pie from a bakery in Brooklyn, Four and Twenty Blackbirds. This version is pretty close to the original, with the addition of fragrant cardamom in the filling!

Extra-virgin coconut oil is a great substitute for butter in both the pie dough and the apple filling to make this all-American fruit pie vegan-friendly. We use a mix of apples for the filling: The Golden Delicious keep their shape and are a nice contrast to the soft McIntoshes, and the Granny Smiths give a nice tartness.

Want to know how to make a slab pie extra easy? Start with store-bought pie crusts and use a baking sheet instead of a pie plate. The chocolate and splash of almond extract are the perfect complement to the ruby summer fruit.

Move over, pecan pie! It's time to bring another nut to the holiday table — one that's a little more affordable to boot. The humble peanut shines in this pie that’s reminiscent of sweet, nutty peanut brittle. Quickly frying the peanuts intensifies their flavor, then we amp up things even more with creamy peanut butter. We think the pie tastes perfect on its own, but a scoop of vanilla ice cream is always welcome.

Make sure the sorbet is super soft (really!) so that it can be blended together with cream and vodka and then refrozen. This makes for a refreshing and boozy pie perfect for any weather.

The caramel and vanilla flavors in bourbon are a perfect complement to sweet Bosc pears in this boozy pie. To give it even more pizzaz, the top crust is made of star cutouts that have been dusted with shimmery sanding sugar.

Try substituting your favorite liqueur in place of the water or coffee when you’re making this decadent chocolate pie. Kahlua, Chambord and Grand Marnier are all great choices.

Cranberries add a surprisingly delightful burst of tartness to this apple pie. A lattice crust shows off the gorgeous ruby color inside.

There may never be an answer to what a true Dutch apple pie is. Some recipes add cream to the filling. Some call for making a deep-dish pie with a lattice top, and others top it with streusel. After a visit to a Pennsylvania Dutch diner, we decided to go with the streusel for a sweet and crunchy topping.

The sweet and salty flavor combination of the classic childhood sandwich is turned into a light and fluffy no-bake pie.

Cranberries in various forms are included from start to finish in this vibrant dessert: from dehydrated cranberries in the crust, to fresh cranberries in the filling, to beautifully frosted fresh cranberries on top. A gorgeous addition to your holiday dessert table, this pie is creamy, tart and tangy, with just the right amount of sweet.

This simple fruit pie is a must-make during the summertime, especially if you’ve just taken a trip to the local orchard. It’s made with tons of fresh, juicy, in-season peaches — for a sweet dessert that’s completely irresistible.

Slab pies are perfect when you’re hosting and need a lot of servings. They’re just as easy to make as their round counterparts but can feed up to twice as many people.

If 'chestnuts roasting on an open fire' are part of your regular holiday routine, you’ll love this sweet, creamy pie. The filling is made with vanilla bean and roasted chestnuts — and the meringue topping is perfectly browned for that iconic, toasty flavor.

Extra-vibrant garnet yams lend bright color and silky texture to this special pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.

This standout dessert combines a crisp, pretzel crust with a sweet gooey filling, for the ultimate salty-sweet combo.

The easiest way to put a spin on coconut custard pie? Bring another tropical flavor to the party! We like lime — it just tart enough to give the pie a sweet and refreshing flavor.

Crunchy and chewy at the same time, this hybrid pie is wonderful served slightly warm a la mode or with a dollop of unsweetened whipped cream. What better way to eat one of our favorite American classic cookies than nestled within a pie crust?

Ever wondered how bakery pies get their crackled sugar crust? The technique is surprisingly simple — just brush your pie with beaten egg and sprinkle with coarse sugar before baking.

Chocolate, mint and booze — this super grown-up pie has all the makings of the classic cocktail that inspired it. Use any leftover whipped cream to spike hot chocolate.

We use a few vegan-friendly stand-ins for this can't-believe-it's-vegan pie. Unrefined coconut oil provides a flaky, buttery texture for the crust, and silken tofu lends creaminess to the filling.