20 Delicious Pie Recipes for Thanksgiving Perfect

Mmm, can you smell that? It’s the sweet, spicy aroma of Thanksgiving pies baking to golden perfection! Whether you’re a pie-making pro or a first-time baker, our roundup of 20 Delicious Pie Recipes for Thanksgiving is sure to inspire your holiday table. From classic pumpkin to innovative twists, these recipes promise to delight every palate. Ready to find your next show-stopping dessert? Let’s dive in!

Classic Pumpkin Pie with Whipped Cream

Autumn’s favorite dessert makes a comeback with this timeless pumpkin pie, topped with fluffy whipped cream for that perfect finish.

Ingredients

• 1 9-inch unbaked pie crust, chilled and flaky
• 1 can (15 oz) pure pumpkin puree, smooth and spiced
• 3/4 cup granulated sugar, fine and sweet
• 1 1/2 tsp ground cinnamon, aromatic and warm
• 1/2 tsp ground ginger, sharp and spicy
• 1/4 tsp ground cloves, deep and fragrant
• 1/2 tsp salt, fine and balancing
• 2 large eggs, farm-fresh and beaten
• 1 can (12 oz) evaporated milk, rich and creamy
• 1 cup heavy whipping cream, cold and thick
• 2 tbsp powdered sugar, light and sweet
• 1 tsp vanilla extract, pure and aromatic

Instructions

1. Preheat oven to 425°F. Place the pie crust in a 9-inch pie plate; flute edges.
2. In a large bowl, whisk together pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and salt until smooth.
3. Beat in eggs, then gradually stir in evaporated milk until fully incorporated. Pour into pie crust.
4. Bake at 425°F for 15 minutes. Reduce temperature to 350°F; bake for 40-50 minutes until a knife inserted near the center comes out clean.
5. Cool on a wire rack for 2 hours. Tip: Cover edges with foil if they brown too quickly.
6. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your beaters for better volume.
7. Serve pie with a dollop of whipped cream. Tip: For a decorative touch, pipe the cream around the edge.

Ultimate comfort in every slice, this pie boasts a silky filling with a hint of spice, contrasted by the light, sweet cream. Try serving with a drizzle of caramel for an extra indulgent twist.

Homemade Apple Pie with Cinnamon Streusel

Apple pie season is here, and this homemade version with cinnamon streusel is a must-try. A perfect blend of sweet and spice, it’s comfort food at its finest.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar, fine
• 1/2 cup unsalted butter, cold and cubed
• 1/4 tsp salt, fine
• 6 cups Granny Smith apples, peeled and thinly sliced
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup brown sugar, packed
• 1 tsp ground cinnamon, aromatic
• 1/4 tsp nutmeg, freshly grated
• 1/4 cup all-purpose flour, for thickening
• 1/2 cup rolled oats, old-fashioned
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch pie dish.
2. In a large bowl, mix 2 cups flour, granulated sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
3. Press mixture into the pie dish to form a crust. Chill for 15 minutes.
4. Toss apples with lemon juice, brown sugar, cinnamon, nutmeg, and 1/4 cup flour. Spread over crust.
5. Combine oats and melted butter. Sprinkle over apples.
6. Bake for 45-50 minutes, until crust is golden and filling is bubbly.
7. Cool on a wire rack for at least 2 hours before serving.

You’ll love the contrast between the crisp streusel and tender apples. Serve warm with a scoop of vanilla ice cream for an extra treat.

Pecan Pie with Bourbon Caramel Sauce

Kick off your holiday baking with this decadent pecan pie, elevated by a boozy bourbon caramel sauce that’s irresistibly smooth.

Ingredients

• 1 9-inch unbaked pie crust, chilled and flaky
• 1 cup granulated sugar, fine and white
• 3 large farm-fresh eggs, room temperature
• 1 cup dark corn syrup, thick and glossy
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic
• 1 1/2 cups pecans, toasted and roughly chopped
• 1/4 cup bourbon, smooth and oak-aged
• 1/2 cup heavy cream, rich and velvety
• 1/4 tsp sea salt, fine and crunchy

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie dish; crimp edges decoratively.
2. In a large bowl, whisk together sugar, eggs, corn syrup, butter, and vanilla until smooth.
3. Stir in pecans. Pour mixture into pie crust. Bake for 50 minutes, or until center is set but slightly jiggly.
4. Cool pie on a wire rack for at least 2 hours. Tip: For a clean slice, chill pie for 1 hour before serving.
5. For the sauce, heat bourbon in a small saucepan over medium heat for 1 minute to cook off alcohol.
6. Add cream and salt. Simmer for 3 minutes, stirring constantly, until slightly thickened. Tip: Sauce will thicken more as it cools.
7. Drizzle warm sauce over pie slices. Tip: Serve with vanilla ice cream for an extra indulgent treat.

Lusciously creamy with a crunchy pecan topping, this pie pairs perfectly with the deep, caramelized notes of bourbon. Try garnishing with a sprinkle of sea salt to enhance the flavors.

Sweet Potato Pie with Marshmallow Topping

You’ve got to try this Sweet Potato Pie with Marshmallow Topping. It’s a game-changer for dessert lovers.

Ingredients

– 2 cups mashed, roasted sweet potatoes (deep orange, velvety smooth)
– 1 cup granulated sugar (fine, pure cane)
– 1/2 cup unsalted butter (rich, softened)
– 2 large eggs (farm-fresh, room temperature)
– 1/2 cup evaporated milk (creamy, full-fat)
– 1 tsp vanilla extract (pure, aromatic)
– 1/2 tsp ground cinnamon (warm, freshly ground)
– 1/4 tsp ground nutmeg (earthy, finely grated)
– 1 unbaked 9-inch pie crust (flaky, homemade or store-bought)
– 2 cups mini marshmallows (soft, white)

Instructions

1. Preheat your oven to 350°F (175°C). Ensure the rack is in the middle position for even baking.
2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Tip: Use a hand mixer for best results.
3. Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract.
4. Mix in the mashed sweet potatoes, evaporated milk, cinnamon, and nutmeg until the mixture is smooth and well combined.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
6. Bake for 55-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: Cover the crust edges with foil if they brown too quickly.
7. Remove the pie from the oven and immediately top with mini marshmallows. Return to the oven for 3-5 minutes, or until the marshmallows are lightly toasted. Tip: Watch closely to prevent burning.
8. Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.
Lusciously creamy with a hint of spice, this pie is a delightful contrast of textures. Serve it slightly warm to enjoy the gooey marshmallow topping at its best.

Dutch Apple Pie with Crumb Topping

Every baker needs a go-to apple pie recipe, and this Dutch Apple Pie with Crumb Topping is a crowd-pleaser. Easy to make, it combines sweet, tart apples with a buttery crumb topping for a perfect dessert.

Ingredients

• 6 cups thinly sliced, crisp Granny Smith apples
• 1 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, cold and cubed
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 pre-made 9-inch pie crust, chilled

Instructions

1. Preheat oven to 375°F. Place the chilled pie crust in a 9-inch pie dish; set aside.
2. In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg until evenly coated.
3. Pour the apple mixture into the prepared pie crust, spreading it evenly.
4. In a separate bowl, combine flour and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Sprinkle the crumb topping evenly over the apples.
6. Bake for 50 minutes, or until the topping is golden and the apples are bubbling.
7. Cool on a wire rack for at least 1 hour before serving.

Best served warm, this pie offers a delightful contrast between the tender apples and the crunchy, buttery topping. Pair it with a scoop of vanilla ice cream for an extra treat.

Chocolate Silk Pie with Fresh Berries

Nothing beats the combination of creamy chocolate and tart fresh berries in this decadent pie. Perfect for summer gatherings or a sweet treat any day.

Ingredients

• 1 1/2 cups finely crushed chocolate wafer cookies
• 1/4 cup melted unsalted butter, rich and golden
• 1 cup heavy cream, cold and velvety
• 8 oz semisweet chocolate, finely chopped for smooth melting
• 1/4 cup granulated sugar, fine and sweet
• 2 large eggs, farm-fresh and room temperature
• 1 tsp pure vanilla extract, aromatic and rich
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries), ripe and vibrant

Instructions

1. Preheat oven to 350°F. Combine crushed cookies and melted butter in a bowl until evenly moistened.
2. Press mixture firmly into a 9-inch pie plate, forming an even crust. Bake for 10 minutes, then cool completely.
3. Heat heavy cream in a saucepan over medium heat until it begins to simmer, about 3 minutes. Tip: Do not boil to prevent scalding.
4. Place chopped chocolate in a bowl. Pour hot cream over chocolate, let sit for 2 minutes, then stir until smooth.
5. Whisk sugar, eggs, and vanilla into chocolate mixture until fully incorporated. Tip: Whisk gently to avoid incorporating too much air.
6. Pour filling into cooled crust. Chill in refrigerator for at least 4 hours, until set. Tip: Cover loosely with plastic wrap to prevent surface skin.
7. Before serving, top with fresh berries. Arrange berries in a single layer for an elegant presentation.

Perfectly silky with a crisp crust, this pie offers a luxurious contrast. Serve chilled with a drizzle of chocolate sauce for extra decadence.

Maple Walnut Pie with Vanilla Ice Cream

Savor the perfect blend of sweet and nutty with this Maple Walnut Pie, best served warm with a scoop of creamy vanilla ice cream.

Ingredients

• 1 1/2 cups pure maple syrup, dark and robust
• 3 large farm-fresh eggs, lightly beaten
• 1/2 cup granulated sugar, fine and white
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic and smooth
• 1 1/2 cups walnuts, roughly chopped and toasted
• 1 unbaked 9-inch pie crust, flaky and chilled
• 1 pint premium vanilla ice cream, for serving

Instructions

1. Preheat oven to 350°F (175°C). Position rack in the center.
2. In a large bowl, whisk together maple syrup, eggs, sugar, melted butter, and vanilla extract until smooth.
3. Fold in toasted walnuts gently to distribute evenly.
4. Pour filling into the chilled pie crust, spreading walnuts evenly with a spatula.
5. Bake for 45-50 minutes, until the center is set but slightly wobbly. Tip: Cover edges with foil if browning too quickly.
6. Cool on a wire rack for at least 2 hours before slicing. Tip: This allows the filling to set properly.
7. Serve each slice warm with a scoop of vanilla ice cream. Tip: The contrast of temperatures enhances the flavors.

Witness the harmony of textures, from the crisp crust to the gooey, nut-filled center. The vanilla ice cream melts into the pie, creating a luxurious sauce that’s irresistible.

Cherry Pie with Lattice Crust

Delight in the classic American dessert with a twist. This cherry pie features a buttery lattice crust that’s both visually stunning and deliciously flaky.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tsp salt, finely ground
• 2/3 cup unsalted butter, chilled and cubed
• 4-6 tbsp ice water, as needed
• 4 cups fresh cherries, pitted and halved
• 1 cup granulated sugar, for sweetness
• 1/4 cup cornstarch, for thickening
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp vanilla extract, pure and aromatic
• 1 egg, beaten for egg wash

Instructions

1. Preheat oven to 375°F (190°C). Ensure the oven rack is in the middle position.
2. In a large bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Divide dough in half. Roll out one half to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
5. In another bowl, combine cherries, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10 minutes.
6. Pour cherry mixture into the pie crust. Dot with small pieces of butter if desired.
7. Roll out the second dough half and cut into strips. Weave strips over the filling to create a lattice pattern.
8. Brush lattice with beaten egg for a golden finish. Tip: Use a pastry brush for even application.
9. Bake for 45-50 minutes, until crust is golden and filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
10. Let pie cool on a wire rack for at least 2 hours before serving.

Enjoy the contrast of the crisp, buttery crust with the juicy, tart cherry filling. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Banana Cream Pie with Graham Cracker Crust

Never has a dessert been so comforting yet effortlessly elegant as this Banana Cream Pie. Perfect for any occasion, it combines creamy, luscious filling with a crisp, buttery crust.

Ingredients

• 1 1/2 cups finely crushed graham crackers
• 1/3 cup melted unsalted butter, rich and golden
• 1/4 cup granulated sugar, for a subtle sweetness
• 3 ripe bananas, sliced into 1/4-inch rounds
• 2 cups heavy cream, cold and velvety
• 1/2 cup powdered sugar, for smooth sweetness
• 1 tsp pure vanilla extract, aromatic and warm
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 1/2 cups whole milk, creamy and rich

Instructions

1. Preheat oven to 350°F. Mix graham crackers, melted butter, and granulated sugar in a bowl until well combined.
2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides. Bake for 10 minutes, then cool completely.
3. Layer banana slices evenly over the cooled crust. Tip: Slightly overlapping slices ensures every bite has banana.
4. Whisk pudding mix and milk in a bowl for 2 minutes until thick. Let sit for 5 minutes to set.
5. Spread pudding over bananas, smoothing the top. Chill for 1 hour to firm up.
6. Beat heavy cream, powdered sugar, and vanilla extract on high until stiff peaks form, about 3 minutes. Tip: Chill the bowl and beaters for quicker whipping.
7. Spread whipped cream over pudding layer. Chill for at least 4 hours before serving. Tip: Use a piping bag for decorative swirls.

Mouthwatering layers of creamy pudding, fresh bananas, and fluffy whipped cream make this pie a showstopper. Serve chilled with a drizzle of caramel for an extra decadent touch.

Key Lime Pie with Coconut Whipped Cream

Just when you thought summer desserts couldn’t get any better, this Key Lime Pie with Coconut Whipped Cream comes along. It’s tart, creamy, and utterly refreshing.

Ingredients

• 1 1/2 cups finely crushed graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp melted unsalted butter, rich and golden
• 3 large egg yolks, farm-fresh and vibrant
• 1 can (14 oz) sweetened condensed milk, thick and velvety
• 1/2 cup key lime juice, freshly squeezed and tangy
• 1 tbsp key lime zest, finely grated
• 1 can (13.5 oz) full-fat coconut milk, chilled overnight
• 2 tbsp powdered sugar, finely sifted
• 1 tsp pure vanilla extract, aromatic

Instructions

1. Preheat oven to 350°F. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press firmly into a 9-inch pie dish. Bake for 10 minutes until lightly golden. Cool completely.
2. Whisk egg yolks and condensed milk in a bowl until smooth. Gradually mix in key lime juice and zest. Pour over cooled crust.
3. Bake for 15 minutes until set but slightly wobbly in center. Cool to room temperature, then refrigerate for at least 4 hours.
4. Skim the solidified coconut cream from the chilled can of coconut milk. Whip with powdered sugar and vanilla until stiff peaks form.
5. Spread coconut whipped cream over chilled pie. Garnish with additional lime zest if desired.

Zesty lime filling contrasts beautifully with the sweet, fluffy coconut cream. Serve chilled with a sprinkle of toasted coconut for extra crunch.

Blueberry Pie with Lemon Zest

Vividly tart and sweet, this blueberry pie with lemon zest is a summer staple. It balances juicy berries with a bright citrus kick, encased in a flaky, buttery crust.

Ingredients

– 2 cups fresh, plump blueberries
– 1 cup granulated sugar, for a sweet contrast
– 1 tbsp finely grated lemon zest, for a citrusy punch
– 2 tbsp all-purpose flour, to thicken the filling
– 1/2 tsp ground cinnamon, for warmth
– 1/4 tsp salt, to enhance flavors
– 1 tbsp unsalted butter, cut into small pieces, for richness
– 1 package (14.1 oz) refrigerated pie crusts, for convenience and flakiness
– 1 egg, lightly beaten, for a golden glaze

Instructions

1. Preheat oven to 375°F. This ensures even baking.
2. In a large bowl, mix blueberries, sugar, lemon zest, flour, cinnamon, and salt. Coat berries evenly.
3. Unroll one pie crust into a 9-inch pie plate. Press firmly against bottom and sides.
4. Pour blueberry mixture into crust. Dot with butter pieces for added richness.
5. Cover with second crust. Trim, seal, and flute edges. Cut slits in top for steam to escape.
6. Brush crust with beaten egg. This creates a shiny, golden finish.
7. Bake for 45-50 minutes, until crust is golden and filling is bubbly. Protect edges with foil if browning too quickly.
8. Cool on wire rack for at least 2 hours. This allows filling to set.
Unbelievably flaky crust gives way to a burst of blueberry and lemon. Serve warm with a scoop of vanilla ice cream for a classic contrast.

Peanut Butter Pie with Chocolate Ganache

Kickstart your dessert game with this Peanut Butter Pie with Chocolate Ganache. It’s creamy, rich, and utterly indulgent.

Ingredients

• 1 1/2 cups finely crushed graham crackers
• 1/2 cup melted unsalted butter
• 1 cup creamy peanut butter
• 8 oz softened cream cheese
• 1 cup powdered sugar
• 1 tsp pure vanilla extract
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F.
2. Mix crushed graham crackers with melted butter until well combined.
3. Press mixture firmly into a 9-inch pie dish. Bake for 10 minutes. Cool completely.
4. Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
5. In a separate bowl, whip heavy cream to stiff peaks. Fold into peanut butter mixture.
6. Spread filling over cooled crust. Chill for 2 hours.
7. Heat heavy cream until just boiling. Pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
8. Pour ganache over chilled pie. Chill for another hour before serving.

Velvety peanut butter filling meets silky chocolate ganache in every bite. Serve with a sprinkle of sea salt for a sweet-salty contrast.

Caramel Apple Pie with Salted Caramel Drizzle

Ready to elevate your dessert game? This caramel apple pie with salted caramel drizzle combines sweet, tart, and salty for a unforgettable treat.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 6 cups Granny Smith apples, peeled and thinly sliced
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream
• 1/2 cup homemade caramel sauce
• 1 tsp flaky sea salt

Instructions

1. Preheat oven to 375°F. Tip: Ensure oven is fully preheated for even baking.
2. In a large bowl, mix flour and butter until crumbs form. Gradually add ice water until dough comes together.
3. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges.
4. In another bowl, toss apples with sugar, cinnamon, and nutmeg. Tip: Let sit for 10 minutes to draw out juices.
5. Arrange apple mixture in pie crust. Drizzle with 1/4 cup caramel sauce.
6. Bake for 45-50 minutes until crust is golden and apples are tender. Tip: Cover edges with foil if browning too quickly.
7. Warm remaining caramel sauce with heavy cream for a smooth drizzle. Pour over baked pie.
8. Sprinkle with flaky sea salt before serving.

Delight in the contrast of flaky crust against tender apples, with caramel adding a luxurious finish. Serve warm with a scoop of vanilla ice cream for an extra indulgent touch.

Lemon Meringue Pie with Toasted Meringue

Lemon meringue pie with toasted meringue is a classic dessert that balances tart and sweet perfectly. Let’s dive into making this crowd-pleaser.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar, fine for smooth texture
• 4 large eggs, farm-fresh for richness
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 cups water
• 1/2 cup fresh lemon juice, vibrant and tangy
• 1 tbsp lemon zest, finely grated for aroma
• 4 large egg whites, at room temperature
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Preheat oven to 350°F. Combine flour, butter, and 1/4 cup sugar in a bowl. Mix until crumbly.
2. Press mixture into a 9-inch pie dish. Bake for 15 minutes until golden. Cool completely.
3. Whisk eggs, 1 cup sugar, cornstarch, water, lemon juice, and zest in a saucepan. Cook over medium heat, stirring constantly, until thick, about 5 minutes.
4. Pour filling into crust. Smooth top with a spatula. Tip: Strain filling for extra smoothness.
5. Beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form.
6. Spread meringue over filling, sealing edges. Use a torch to toast meringue until golden. Tip: Move torch continuously for even browning.
7. Chill pie for 2 hours before serving. Tip: For clean slices, dip knife in hot water.

Just baked, this pie offers a crisp crust, velvety filling, and fluffy meringue. Serve with a drizzle of raspberry coulis for a color contrast.

Blackberry Pie with Almond Crust

Just when you thought pie couldn’t get any better, this Blackberry Pie with Almond Crust comes along. It’s a game-changer with its nutty crust and juicy berry filling.

Ingredients

• 2 cups fresh blackberries, plump and juicy
• 1 cup granulated sugar, fine and white
• 1/4 cup cornstarch, finely powdered
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp vanilla extract, pure and aromatic
• 1 1/2 cups all-purpose flour, unbleached
• 1/2 cup almond flour, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 1/4 tsp salt, fine and sea-sourced
• 4-6 tbsp ice water, chilled

Instructions

1. Preheat oven to 375°F. Ensure rack is in the middle position for even baking.
2. In a large bowl, gently toss blackberries with sugar, cornstarch, lemon juice, and vanilla extract. Set aside to macerate for 15 minutes.
3. For the crust, combine all-purpose flour, almond flour, and salt in a food processor. Pulse twice to mix.
4. Add cold, cubed butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.
5. Gradually add ice water, 1 tbsp at a time, pulsing until the dough just comes together. Tip: Overworking the dough makes it tough.
6. Divide dough in half. Roll out one half on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
7. Pour blackberry filling into the crust. Dot with small pieces of butter if desired for extra richness.
8. Roll out the second dough half. Cut into strips for a lattice top or cover completely, crimping edges to seal. Tip: Brush crust with egg wash for a golden finish.
9. Bake for 45-50 minutes, until crust is golden and filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
10. Let pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.

Luscious and bursting with berry flavor, this pie’s almond crust adds a delightful crunch. Serve warm with a scoop of vanilla ice cream for a contrast in temperatures.

Cranberry Pear Pie with Spiced Crust

Warm up your kitchen with this Cranberry Pear Pie, a perfect blend of tart and sweet encased in a spiced crust. Ideal for cozy gatherings or a festive dessert table.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tsp ground cinnamon, for a warm spice note
• 1/2 tsp ground nutmeg, adding depth
• 1/2 cup unsalted butter, cold and cubed
• 4 tbsp ice water, to bind the dough
• 3 ripe pears, peeled and thinly sliced
• 1 cup fresh cranberries, for a tart contrast
• 3/4 cup granulated sugar, to sweeten
• 1 tbsp lemon zest, for brightness
• 1 egg, beaten, for a golden glaze

Instructions

1. Preheat oven to 375°F. Ensure rack is in the middle position for even baking.
2. In a large bowl, whisk together flour, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, stirring until dough just comes together. Tip: Handle dough as little as possible to keep it tender.
4. Divide dough in half. Roll out one half on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
5. In another bowl, toss pears, cranberries, sugar, and lemon zest. Spoon into crust.
6. Roll out remaining dough. Cut into strips for a lattice top or cover fully, sealing edges. Brush with beaten egg.
7. Bake for 45-50 minutes, until crust is golden and filling bubbles. Tip: Place a baking sheet underneath to catch any drips.
8. Cool on a wire rack for at least 2 hours before slicing. Tip: This rest allows juices to thicken for cleaner slices.

The pie offers a delightful contrast between the flaky, spiced crust and the juicy, vibrant filling. Serve slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.

Salted Honey Pie with Thyme Infusion

Unusual yet comforting, this pie blends sweet and savory in a buttery crust. Its thyme infusion adds a subtle earthy note, perfect for any season.

Ingredients

– 1 1/2 cups all-purpose flour, sifted for lightness
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 3/4 cup wildflower honey, thick and aromatic
– 1/2 cup heavy cream, velvety smooth
– 3 large eggs, farm-fresh and room temperature
– 1 tbsp fresh thyme leaves, finely chopped
– 1 tsp flaky sea salt, for crunch and contrast
– 1/2 tsp vanilla extract, pure and fragrant

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch pie dish.
2. In a large bowl, combine flour and butter. Use your fingers to rub butter into flour until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough comes together. Wrap in plastic and chill for 30 minutes.
4. Roll out dough on a floured surface to fit pie dish. Trim edges, leaving a 1-inch overhang. Fold under and crimp.
5. In a medium bowl, whisk honey, cream, eggs, thyme, and vanilla until smooth. Pour into crust.
6. Bake for 35-40 minutes, until filling is set and crust is golden. Let cool on a wire rack.
7. Sprinkle with sea salt before serving.
Pie emerges with a silky filling and crisp crust. The honey’s sweetness is balanced by thyme’s herbaceousness. Serve slightly warm with a dollop of whipped cream for contrast.

Pumpkin Cheesecake Pie with Gingersnap Crust

A perfect blend of creamy and spicy, this dessert combines the smoothness of cheesecake with the warmth of pumpkin and ginger. Ideal for fall gatherings or a cozy night in.

Ingredients

• 1 1/2 cups finely crushed gingersnap cookies
• 1/4 cup melted unsalted butter, rich and golden
• 16 oz cream cheese, softened to room temperature
• 3/4 cup granulated sugar, fine and white
• 1 cup pure pumpkin puree, smooth and spiced
• 2 large farm-fresh eggs, lightly beaten
• 1 tsp pure vanilla extract, aromatic and sweet
• 1/2 tsp ground cinnamon, warm and fragrant
• 1/4 tsp ground nutmeg, freshly grated

Instructions

1. Preheat oven to 350°F. Ensure the rack is in the middle position for even baking.
2. Mix crushed gingersnaps and melted butter in a bowl until crumbs are evenly coated. Press firmly into a 9-inch pie dish to form the crust. Tip: Use the bottom of a glass to compact the crust for a firm base.
3. Bake crust for 10 minutes until slightly firm. Cool on a wire rack for 5 minutes.
4. Beat cream cheese and sugar in a large bowl until smooth. Add pumpkin, eggs, vanilla, cinnamon, and nutmeg. Mix until just combined. Tip: Overmixing can incorporate too much air, causing cracks.
5. Pour filling into the crust. Smooth the top with a spatula.
6. Bake for 40-45 minutes until the edges are set but the center slightly jiggles. Tip: A water bath can prevent cracking for a smoother top.
7. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving.

Lusciously creamy with a spicy crunch, this pie is a textural dream. Serve chilled with a dollop of whipped cream for an extra indulgent touch.

Strawberry Rhubarb Pie with Buttery Crust

You won’t find a more classic summer dessert than this Strawberry Rhubarb Pie with Buttery Crust. It’s the perfect balance of sweet and tart, encased in a flaky, golden crust.

Ingredients

– 2 cups fresh strawberries, hulled and halved
– 2 cups fresh rhubarb, diced into 1/2-inch pieces
– 1 cup granulated sugar, for a sweet yet tangy filling
– 1/4 cup cornstarch, to thicken the juicy filling
– 1 tbsp lemon juice, for a bright acidity
– 1/2 tsp ground cinnamon, for a warm spice note
– 1/4 tsp salt, to enhance flavors
– 2 1/2 cups all-purpose flour, for a tender crust
– 1 cup unsalted butter, cold and cubed, for maximum flakiness
– 1/2 cup ice water, to bind the dough without overworking it
– 1 egg, beaten, for a glossy golden finish

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, cinnamon, and salt until well combined. Let sit for 15 minutes to macerate.
3. For the crust, pulse flour and butter in a food processor until mixture resembles coarse crumbs. Tip: Keep butter cold for a flakier crust.
4. Gradually add ice water, 1 tbsp at a time, pulsing until dough just comes together.
5. Divide dough in half. Roll out one half on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
6. Pour filling into crust. Roll out remaining dough, place over filling, and crimp edges to seal. Cut slits in top for steam to escape.
7. Brush crust with beaten egg for a golden finish. Tip: Use a pastry brush for even coverage.
8. Bake for 50-60 minutes, until crust is golden and filling is bubbly. Tip: Place pie on a baking sheet to catch any drips.
9. Cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.
Warm slices of this pie reveal a jammy, vibrant filling contrasted by the crisp, buttery crust. Serve with a scoop of vanilla ice cream for an irresistible summer treat.

Chocolate Pecan Pie with Sea Salt

Unbelievably decadent, this Chocolate Pecan Pie with Sea Salt combines rich flavors and textures for a show-stopping dessert.

Ingredients

• 1 9-inch unbaked pie crust, chilled and firm
• 1 cup light corn syrup, sticky and sweet
• 1/2 cup granulated sugar, fine and white
• 3 large eggs, farm-fresh and room temperature
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract, aromatic and smooth
• 1/4 teaspoon sea salt, flaky and crunchy
• 1 1/2 cups pecan halves, toasted and fragrant
• 1/2 cup semi-sweet chocolate chips, rich and melty

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie plate; flute edges.
2. In a large bowl, whisk together corn syrup, sugar, eggs, melted butter, vanilla, and sea salt until smooth.
3. Stir in pecan halves and chocolate chips. Pour mixture into the pie crust.
4. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Tip: Cover edges with foil if they brown too quickly.
5. Cool on a wire rack for at least 2 hours before serving. Tip: For cleaner slices, chill the pie for 1 hour after cooling.
6. Sprinkle with additional sea salt before serving. Tip: Serve with a dollop of whipped cream for extra indulgence.

Zesty sea salt cuts through the sweetness, while the chocolate and pecans offer a satisfying crunch. Perfect for holiday gatherings or as a luxurious treat any day.

Summary

Holiday feasts just got sweeter with our roundup of 20 Delicious Pie Recipes for Thanksgiving Perfect! Whether you’re a seasoned baker or trying your hand at pie-making for the first time, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the joy by pinning it on Pinterest for your friends to discover too!