12 Thanksgiving Pies That Deserve a Spot Next to Grandma’s Pumpkin Pie
The best part of Thanksgiving might just be the dessert table. Pumpkin pie will always have its place, but there is room for more. These Thanksgiving pies bring cream, fruit, chocolate and old fashioned Southern charm to the table, and every slide includes an easy recipe. Find more holiday treats in our dessert galleries..
Thanksgiving Pies Start With a Golden Apple Pie
Long before the turkey is carved, someone is already eyeing the pie table. A golden apple pie with a flaky crust and warm cinnamon filling is the one that brings everyone back for seconds. It tastes like family, holidays and the house you grew up in. Among all Thanksgiving pies, apple is the quiet favorite that never lets you down..
You will need: 2 pie crusts, 7 cups sliced apples, 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon lemon juice and 1 egg.
How to make it: Toss the apples with sugar, flour, spices and lemon juice. Pile into a crust lined pie dish and top with the second crust, sealing the edges. Cut vents, brush with beaten egg and bake at 400°F for 50 to 55 minutes until golden and bubbling. Cool for two hours.
Southern Chess Pie
Chess pie is a Southern treasure made from simple pantry ingredients. Butter, sugar, eggs and a little cornmeal bake into a sweet, custardy filling with a crackly golden top. Legend says it got its name when a cook called it “just pie.” Whatever the story, one bite explains why it has been on Southern holiday tables for generations.
You will need: 1 pie crust, 1 1/2 cups sugar, 1/2 cup melted butter, 4 eggs, 1 tablespoon cornmeal, 1 tablespoon vinegar and 1 teaspoon vanilla.
How to make it: Whisk the sugar, butter, eggs, cornmeal, vinegar and vanilla until smooth. Pour into the unbaked crust. Bake at 350°F for 45 to 50 minutes until golden and just set in the center. Cool completely before slicing.
Old Fashioned Buttermilk Pie
Buttermilk pie is creamy, tangy and sweet, like a cross between custard and cheesecake. It was a farmhouse favorite because it used ingredients every kitchen already had. A sprinkle of nutmeg on top makes it smell like the holidays. It is one of those Thanksgiving pies that surprises people who have never tried it.
You will need: 1 pie crust, 1 1/2 cups sugar, 1/2 cup melted butter, 3 eggs, 3 tablespoons flour, 1 cup buttermilk, 1 teaspoon vanilla and nutmeg.
How to make it: Whisk the sugar, butter and eggs, then add the flour, buttermilk and vanilla. Pour into the crust and dust with nutmeg. Bake at 350°F for 50 to 55 minutes until set with a slight jiggle. Cool completely.
Lattice Top Cherry Pie
A bubbling cherry pie with a woven lattice crust is pure Americana. Sweet tart cherries peek through golden strips of pastry, and the juices caramelize at the edges. Frozen cherries work just fine, so you can bake it any time of year. Serve it warm with a scoop of vanilla ice cream.
You will need: 2 pie crusts, 5 cups pitted cherries, 1 cup sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1/2 teaspoon almond extract and 1 egg.
How to make it: Toss the cherries with sugar, cornstarch, lemon juice and almond extract. Pour into a crust lined dish. Weave a lattice with the second crust, brush with egg and bake at 400°F for 55 to 60 minutes until bubbly. Cool before slicing.
Silky Chocolate Cream Pie
Chocolate cream pie is the pie for chocolate lovers who think fruit has no place in dessert. A rich, silky chocolate pudding filling sits in a flaky crust under a cloud of whipped cream. Kids go crazy for it, and adults sneak back for a second sliver. Make it the day before so it sets perfectly.
You will need: 1 baked pie crust, 2/3 cup sugar, 1/4 cup cornstarch, 3 cups milk, 4 egg yolks, 4 ounces chopped dark chocolate, 2 tablespoons butter and whipped cream.
How to make it: Whisk sugar, cornstarch, milk and yolks in a pot and cook until thick. Remove from heat and stir in chocolate and butter until smooth. Pour into the crust, cover and chill for four hours. Top with whipped cream and chocolate shavings.
Banana Cream Pie
Banana cream pie tastes like a slice of childhood. Layers of fresh bananas and vanilla custard sit in a flaky crust, topped with whipped cream and a drizzle of caramel. It is cool, creamy and comforting after a big holiday meal. Slice the bananas right before assembling so they stay bright.
You will need: 1 baked pie crust, 3 ripe bananas, 2/3 cup sugar, 1/4 cup cornstarch, 2 1/2 cups milk, 3 egg yolks, 1 teaspoon vanilla and whipped cream.
How to make it: Cook sugar, cornstarch, milk and yolks over medium heat until thick, then stir in vanilla. Cool slightly. Layer sliced bananas in the crust and pour the custard over. Chill for four hours, then top with whipped cream and caramel.
Diner Style Coconut Cream Pie
Coconut cream pie was the queen of the diner dessert case. A creamy coconut custard sits under a tall swirl of whipped cream sprinkled with toasted coconut. It is light, tropical and impossible to stop eating. Toasting the coconut brings out a nutty flavor that makes all the difference.
You will need: 1 baked pie crust, 1 can coconut milk, 1 cup milk, 2/3 cup sugar, 1/4 cup cornstarch, 3 egg yolks, 1 cup shredded coconut and whipped cream.
How to make it: Cook coconut milk, milk, sugar, cornstarch and yolks until thick. Stir in 3/4 cup coconut and pour into the crust. Chill for four hours. Top with whipped cream and the remaining coconut, toasted in a dry pan until golden.
Cranberry Raspberry Pie
Cranberries are the jewel of Thanksgiving, and they shine in a pie. Tart cranberries and sweet raspberries bubble into a bright, ruby red filling that cuts through all the rich holiday food. Serve it warm with a scoop of vanilla ice cream melting on top. It brings color and a little zing to the dessert table.
You will need: 2 pie crusts, 3 cups fresh cranberries, 2 cups raspberries, 1 1/4 cups sugar, 1/4 cup cornstarch, zest of 1 orange and 1 egg.
How to make it: Toss the berries with sugar, cornstarch and orange zest. Pour into a crust lined dish and cover with the top crust or cutouts. Brush with egg and bake at 400°F for 50 to 55 minutes until bubbling. Cool and serve with ice cream.
Tangy Key Lime Pie
Key lime pie is a little taste of sunshine in the middle of fall. A buttery graham cracker crust holds a tangy, creamy lime filling that sets with just a short bake. It is refreshing after a heavy dinner. Garnish with whipped cream and thin lime slices for a pretty finish.
You will need: 1 1/2 cups graham cracker crumbs, 5 tablespoons melted butter, 1 can sweetened condensed milk, 4 egg yolks, 1/2 cup key lime juice and lime zest.
How to make it: Mix crumbs and butter and press into a pie dish. Bake at 350°F for 8 minutes. Whisk the condensed milk, yolks and lime juice and pour into the crust. Bake 15 minutes, cool, then chill for three hours before topping.
Strawberry Rhubarb Crumb Pie
Strawberry rhubarb pie is sweet, tart and wonderfully old fashioned. Frozen rhubarb makes it possible any time of year. A buttery crumb topping replaces the top crust, so it is easier to make and extra crunchy. It is a welcome change of pace among Thanksgiving pies and always gets people talking.
You will need: 1 pie crust, 3 cups chopped rhubarb, 2 cups sliced strawberries, 1 cup sugar, 1/4 cup cornstarch, plus 3/4 cup flour, 1/2 cup brown sugar and 1/3 cup cold butter for the crumb.
How to make it: Toss the fruit with sugar and cornstarch and pour into the crust. Rub the flour, brown sugar and butter together until crumbly and scatter on top. Bake at 375°F for 55 to 60 minutes until bubbly. Cool completely.
Blueberry Crumble Pie
Juicy blueberries baked under a golden oat crumble make a cozy pie that tastes like summer memories on a cold November day. Frozen berries work perfectly. A squeeze of lemon makes the flavor pop. Serve it slightly warm so the filling is soft and jammy.
You will need: 1 pie crust, 5 cups blueberries, 3/4 cup sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, plus 3/4 cup oats, 1/2 cup flour, 1/2 cup brown sugar and 1/3 cup butter.
How to make it: Toss the blueberries with sugar, cornstarch and lemon juice and pour into the crust. Mix oats, flour, brown sugar and butter into a crumble and sprinkle on top. Bake at 375°F for 50 to 55 minutes until golden.
Mini Holiday Mince Pies
Mince pies are a beloved holiday tradition in Britain, and they deserve a place on American tables too. Little pastry cups are filled with a spiced mix of dried fruit, apple and citrus, then topped with a star. They are perfect for a dessert buffet because guests can grab one with a cup of coffee.
You will need: 2 pie crusts, 2 cups mincemeat or chopped dried fruit, 1 grated apple, zest of 1 orange, 1 teaspoon cinnamon, 1 egg and powdered sugar.
How to make it: Cut circles from one crust and press them into a mini muffin tin. Mix the fruit, apple, zest and cinnamon and fill each cup. Top with small stars cut from the second crust and brush with egg. Bake at 375°F for 18 to 20 minutes and dust with powdered sugar.
