Easter gatherings merit a little something special, and when we think special, we think pie. Lots of cultures agree — the Italians serve ricotta-based grain pies, and the Greeks go deep on their usual roster of both savory and sweet pies. But really, any kind of pie elevates a gathering to a memorable event. We've collected some of our favorite pies for the occasion, some traditional, some candy-themed (because, Easter) and some highlighting the foods and flavors that are available in spring.

If you're the kind of baker who wants people to exclaim, "Are you kidding me?" when they see your handiwork, look no further for this year's contribution to the meal. The filling is a very springy combo of apples and strawberries, but it's the decoration that really steals the scene. This can be a fun group project — delegate the decorating of the eggs and cutting out the flowers to any helpers you have. The instructions will walk you through the basket weaving and bunny building — you've got this!

Italians don't go small on Easter Sunday, and this Torta Pasqualina is a prime example. Don't be intimidated by the many layers in the crust; since the dough balls are small, they're relatively easy to roll out. They become a supremely flaky shell for the savory Swiss chard and cheese interior, and a hard-boiled egg inside is a fun and very Eastery surprise.

Sure, you can steal from the kids' Easter baskets. Or you can give everybody what they want--that is, access to candy — on this day. We're not kidding when we call it a Snickers pie — there's Snickers blended into a chocolate wafer crust and a creamy, peanutty filling. The decorative edge made from slices of Snickers bars really takes this one over the top.

Look, it's spring, and we're ready for strawberries. Problem is, strawberries may not be ready for us yet. No worries — this filling makes even grocery store strawberries taste juicy and sweet, tucked beneath a crumble topping. Don't forget the vanilla ice cream.

Kardea's lemon buttermilk pie marries the best of lemon and dairy-based pies. The buttermilk enhances the tang of the lemon even as it contributes a certain richness. This is the kind of pie we dream of keeping below a glass cloche on the kitchen counter to entice us every time we walk by.

And if you're not the type to spend hours making an over-the-top pie, thanks for staying with us! This pie is just as special in its simplicity. The crust has a bit of cornmeal in it, which gives it a toothsome texture that goes nicely with the lemony-blueberry filling. And though that fluted edge looks so fancy, it's made by just having the right kind of tart pan, easy-peasy.

Is there ever a wrong time for Key lime pie? Whether you're actually in the tropics or just dreaming about it, that luscious creamy filling with its little tang against the salty-butterscotchy-crunch of a graham cracker crust just hits all the right notes. Whipped cream is a must.

This savory beet pie impresses with its looks, but its flavors are equally remarkable. The filling layers roasted yellow and red beets, along with a honey-vinegar agrodolce (sour-sweet) syrup that brightens up the earthy sweetness of the roots. Chopped pistachios add pops of incredible contrasting color and a little crunch, to boot.

We're not kidding about easy. The crust is just store-bought puff pastry, baked until it puffs up, then patted back down. The filling is a whipped sweetened cream cheese and a layer of store-bought jam, that uncannily gives cheesecake vibes but with almost no labor on your part.

This truly heavenly pie combines a graham cracker crust with a from-scratch vanilla pudding that takes on the flavors of the banana sandwiched between the two. It's so good any time of year, but we're particularly grateful for it when bananas are some of the only fruit that can be relied on to be perfect at the grocery store. You can dollop whipped cream on top, but a decorative edge really dresses this pie up for the holiday.

Galatopita is a sweet cheese pie served on Easter in Greece. This is based on that, but is also reminiscent of a similar Egyptian dessert, Mesh Om Ali. It's surprisingly simple, with a store-bought phyllo crust and a cinnamony milk custard filling. The phyllo roses make the pie pretty, but also make for a flaky explosion.

If you could distill the flavors of a soda-fountain-style malted milkshake into a pie fit for Easter, this is it. The filling is a sort of panna cotta, which is the Italian term for a gelatin made with dairy, and this one is so extroverted with the profile of malted chocolate. A chocolate wafer crust complements it, but it's the malted milk ball topping might produce the most smiles.

If you're lucky enough to have a rhubarb plant in your yard, we think this free-form pie merits its first harvest of the season. If you don't, you're likely to see rhubarb at the market (and definitely at the farmers' market) at this time of year, so snatch some up. Its tartness pairs so perfectly with berries. We like it here with raspberries, a less ubiquitous but no less tasty partner than the usual strawberries.

Chess pie hails from the South, and relies on a custard filling typically made with something tangy, like vinegar or lemon. You'll see lemon chess pie, chocolate chess pie, and the like, but here, Kardea's version lets the tang, here, from buttermilk, play the protagonist. Make it at least once as shown, and then let her Cook's Note guide you to try variations.

Easter is all about chocolate, and this pie celebrates it twice. The crust is made from chocolate graham crackers, and the filling is a delightfully bittersweet pudding. A toasted meringue topping carries the flavors in the lightest way.

We don't make these kinds of claims lightly, but we really think this coconut pie is a best of breed. Its base is a homemade pastry, the filling a coconut custard, rich and sweet. It's crowned with a fluffy, marshmallowy meringue, which itself gets topped with toasted coconut. It's a cloud of coconut, and we're here for it.

Sure, you can get maple syrup all year round, but spring is the actual maple season! Maple trees are tapped in late winter, when you have freezing temperatures and night and thaws during the day. This pie celebrates all those mapley flavors, filled with a maple pastry cream and then topped with maple whipped cream.

You just can't beat a lemon curd dessert. Here, you bake the crust, then fill with a stovetop lemon curd that sets right in the crust, no further baking. It is gloriously simple and gloriously lemony.