Top-Rated Pie Recipes From Ree Drummond

From apple pie for fall and Thanksgiving gatherings to creamy icebox pie for summer cookouts, there's never a bad time for a slice. And The Pioneer Woman host Ree Drummond has made and developed dozens and dozens of pie recipes over the years, for every reason and every season. We rounded up the best of the best — both sweet and savory options — plus Ree's fun twists on timeless recipes (don't miss her Apple Pie Martinis).

Pecan pie is a classic for a reason, and Ree's version has hundreds of glowing reviews. "My new favorite pecan pie recipe!" one reviewer said. "Made three of these for the holidays and it still wasn't enough! Everyone loved this pie!" With only 20 minutes of prep, it's no surprise fans make this one again and again. While Ree's recipe uses a handmade crust, tagging in a store-bought crust in a pinch turns this into an even easier, one-bowl project.

Ree takes the fall favorite and turns it into a decadent pie that we dare say is even better than the original. Instead of peanuts, Ree tops the pie with store-bought caramel and a pecan-and-oat crumb topping. This recipe makes two Perfect Spiced Pie Crusts — you can freeze it for later, but this pie is so delicious we think you'll probably want to just make two.

Strawberry pretzel salad — the retro, Midwest dessert — gets the pie-pan treatment. Ree starts by crushing the pretzels for the crust by hand. She prefers this to using the food processor so the pretzels don't get too broken up. She makes the filling by pouring a cooked and slightly cooled mixture of strawberry-flavored gelatin, sugar and cornstarch over three pints of hulled and halved strawberries. The whole thing, of course, gets topped with heavy cream. Ree says she loves making this for the kids in lieu of a traditional birthday cake.

Honestly, kiwis don't get enough time in the limelight. For Ree's tropical twist on key lime pie, she adds macadamia nuts to the graham-cracker crust and adds a layer of fresh slices of kiwi on the baked filling made with limes, lime zest and sweetened condensed milk, with fresh slices of kiwi. The whole pie gets topped off with a "whole bowl" of freshly whipped cream, plus a few more kiwi slices and macadamia nuts.

Sorry, drooling a bit. These picture-perfect, ham-egg-and-cheese pies come together easily on a sheet pan with store-bought puff pastry. Brushing on an egg wash gives the hand pies a glossy finish and helps them brown beautifully. They're perfect for breakfast and brunch gatherings where you need to feed a crowd. You might want to make two batches and freeze some to bake later!

You can be king of your own domain with Ree's eye-catching King of the Ranch Ice Cream Pie. Not only does this recipe combine your favorite parts of an ice cream sundae, with chocolate ice cream, chocolate sauce, caramel sauce, whipped cream, nuts and cherries, but it also adds dulce de leche ice cream to make it extra indulgent. This one is a must for summer birthdays, but we can't blame you for making it just because!

Great for picnics, parties and even summer road trips, Ree's Blueberry Hand Pies couldn't be easier to make. She cooks the berries down with sugar and cornstarch, and adds the thickened and cooled mixture to thawed squares of puff pastry. Feel free to sub out blueberries for your favorite summer fruit.

A perfect candidate for leftover Halloween candy, Ree adds roughly chopped chocolate candy like peanut butter cups to softened ice cream and puts it in a graham-cracker crust topped with caramel sauce. "This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises!" she says. "And boy, oh boy…will the need ever arise. Trust me."

Premade pie shells make this one a no-bake delight. With a graham-cracker crust, pudding-mix filling and a few cups of whipped topping, Ree's Shortcut Coconut Cream Pie comes together in a couple of minutes and then sets in the fridge for three hours, making it an easy make-ahead dessert the whole family will love.

Everyone loves a good BLT during the summer, but they'll go crazy for this eye-catching tomato pie. It uses Ree's Perfect Pie Crust as the base, but you can also use a store-bought pie crust to save time. The filling is a perfectly cheesy blend of sharp cheddar and blue cheese, adorned with tomato slices, fresh summer herbs and cornmeal. Serve it with a side salad for an easy summer lunch recipe you'll want to make all tomato season.

Is there anything more American than a slice of cherry pie? Ree's uses a sugary crust that's extra flaky thanks to a splash of white vinegar, and cooks down two bags of frozen, pitted cherries for the filling. Don't forget the scoop of vanilla ice cream.

"Leftover pie" is perhaps an oxymoron, but just in case you do have a few slices of your holiday pies left, you can turn them into a milkshake worthy of your local longtime diner. Ree uses pecan pie here, but feel free to get creative and make this recipe with slices of Ree's Shortcut Coconut Cream Pie, Chocolate Marshmallow Pumpkin Pie or Caramel Apple Pie.

Many pie pros turn to vodka to make their crusts light and flaky. Ree uses the tip for her Drunken Pecan Pie, but with a Southern twist. Caramelized, crunchy and buttery, this pecan pie gets smoky caramel and vanilla flavors from a few splashes of bourbon in the filling and pie crust.

No list of pies is complete without a mention of chicken pot pie, and Ree's top-rated take on the comfort-food favorite starts with a rich filling of tender chicken and bright vegetables in a white wine-cream sauce. She tops it off with a buttery, herbed pastry topping.

If your favorite part of the pie is the crust, then you'll love Ree's Flat Apple Pie — there's flaky, buttery crust in every bite. Don't be surprised if you find yourself "sneaking a slice of apple" from the filling bowl while you work on the dough.

Keep things cool with this Lemon Icebox Pie, made with tart lemon curd, cream cheese and sweetened condensed milk for a creamy texture. The best part? It can be prepared days before serving.

S'more lovers will be big fans of this one: Ree dresses up a store-bought pumpkin pie with a layer of easy-to-make chocolate ganache and a generous mound of marshmallow whipped cream. Ree takes things to the next level in a move kids will love by adding chocolate lollipops to the fluffy cream.

It's no secret that Ree loves cooking for her husband, Ladd. He loves this chocolate pie recipe so much that Ree named it after him. And it couldn't be easier to make: Follow Ree's lead and start with a store-bought pie shell to save time when prepping this bittersweet chocolate pie. It's up to you how you enjoy this dessert. Are you like Ladd, who prefers a simple and unadorned slice, or do you want yours finished with extra-indulgent fixings, including whipped cream and chocolate sauce?

Much like spaghetti and meatballs, chocolate and peanut butter are simply better together, and Ree's indulgent pie celebrates that mashup best. She starts with a buttery crust of chocolate sandwich cookies, then fills it with a creamy mixture of peanut butter and whipped topping. "This is ultra, ultra-rich," Ree says of her cookie-crusted pie, which boasts a fuss-free peanut butter filling made with only four ingredients.

Chorizo adds a spicy, Tex-Mex twist to this skillet chicken pot pie. Ree keeps the theme going with a trio of green chile, bell pepper and onion instead of traditional mirepoix, plus adds a bit of pepper Jack cheese to the filling. Once it's out of the oven, she tops the whole thing off with cilantro, but you can leave it off if you're not a fan.

Crushed chocolate sandwich cookies make up the base of this party-ready pie, which gets its flavor (and pretty pink hue) from a combination of fresh raspberries and raspberry yogurt in the filling. Store-bought instant pudding mix helps the filling turn out rich and thick and saves you time when prepping the dessert.

This ones another win for frozen puff pastry. While it may use breakfast sausage, you'll be wanting to serve this up for lunch and dinner, too. "Fabulous!" one reviewer said. "My husband raved about it! It has all of my husband's favorites from the caramelized onions to the sausage to the red peppers to the cheese."

Make the classic fair food at home with Ree's easy-to-make beauties, which feature the winning combo of a golden, flaky crust and an irresistible fruit filling. Ree dusts the pies with powdered sugar before serving for added indulgence.

Though quiches are popular in the spring for Easter brunch, quiche is a welcome addition to the table any time of year. And with fresh broccoli, gooey Brie and Ree's homemade pie crust, this one's a showstopper.

Turn that half a can of cranberry sauce into Ree's Leftover Cranberry and Cobbler Pie. She mixes it with store-bought cherry pie filling for a sweet, tangy base, then tops it with flaky buttermilk biscuits. Reducing waste never tasted so good!

Who says chicken is the only protein fit to cook under a buttery crust? The filling in Ree's top-rated pot pies boasts beef cooked in a red wine sauce, plus crispy bacon for a subtle smoky taste.

Toasted caramel syrup, ground cinnamon and apple-flavored bourbon that Ree says to "shake until your arm hurts" deliver a cocktail and a dessert all in one. Serve this one at Thanksgiving, Friendsgiving and all fall long.

This no-bake summer dessert is made with store-bought lemon cookies and fresh raspberries. Serve it with whipped cream for an easy but impressive dinner-party dessert.

Kids and adults alike will adore Ree's soda shop-inspired Root Beer Float Pie. You'll need to order root beer extract for this one, but you can trust it's worth it.