20 Best Holiday Pie Recipes to Bake This Season

Discover the 20 best holiday pie recipes to bake this season, from classic favorites to festive flavors everyone will love. Perfect for Christmas and beyond.

20 Best Holiday Pie Recipes to Bake This Season 2 1
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The holiday season brings families together around the table, and nothing completes a festive meal quite like a homemade pie.

From classic pumpkin pie to creative new twists on traditional favorites, these 20 holiday pie recipes will make your dessert table unforgettable.

Each recipe includes everything you need to create bakery-worthy pies in your own kitchen, complete with detailed instructions that even beginners can follow with confidence.

20 Best Holiday Pie Recipes to Bake This Season

Table of Contents

1. Pumpkin Pie

This classic holiday pie features a smooth, spiced pumpkin filling nestled in a flaky crust. It’s the quintessential Thanksgiving dessert that everyone expects to see on the table.

Easy Homemade Pumpkin Pie Recipe

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 425°F (220°C). Take your pie crust and carefully fit it into your pie pan, pressing it gently against the bottom and sides. Trim any excess dough hanging over the edges, leaving about 1 inch of overhang. Fold this excess under itself and crimp the edges with your fingers or a fork to create a decorative border.
  2. In your large mixing bowl, combine the pumpkin puree and granulated sugar. Use your whisk to blend them together until the mixture is smooth and the sugar is well incorporated, about 1 minute of whisking.
  3. Add the ground cinnamon, ground ginger, ground nutmeg, and salt to the pumpkin mixture. Whisk these spices in thoroughly, making sure there are no clumps and the color is uniform throughout the filling.
  4. Crack the eggs into the bowl one at a time, whisking well after each addition. The mixture will become lighter in color and slightly thinner in consistency as you incorporate the eggs.
  5. Pour in the evaporated milk gradually while whisking constantly. Continue whisking until the filling is completely smooth and all ingredients are fully combined. The final mixture should be pourable and free of any lumps.
  6. Pour the pumpkin filling into your prepared pie crust. Fill it slowly to avoid creating air bubbles, and fill it right up to about 1/4 inch from the top of the crust.
  7. Carefully place the pie in your preheated oven. Bake at 425°F for 15 minutes. This initial high heat helps set the crust and start the cooking process.
  8. After 15 minutes, reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for an additional 40-50 minutes. The pie is done when the edges are set but the center still has a slight jiggle when you gently shake the pan.
  9. Remove the pie from the oven and place it on a wire cooling rack. Let it cool completely at room temperature for at least 2 hours. As it cools, the filling will continue to set and firm up.
  10. Once cooled, refrigerate the pie for at least 2 hours before serving. This chilling time helps the filling achieve the perfect sliceable texture.

Tips

  • To prevent a soggy bottom crust, brush the unbaked pie shell with a beaten egg white before adding the filling.
  • If the crust edges start browning too quickly, cover them with strips of aluminum foil or a pie crust shield.
  • For extra flavor, use fresh whole nutmeg and grate it yourself.
  • The pie can be made up to 2 days in advance and stored covered in the refrigerator.

See Also: Pumpkin Cheesecake Recipe

2. Apple Pie

A golden, lattice-topped apple pie filled with tender, cinnamon-spiced apples is an all-American classic that shines during the holidays.

Easy Apple Pie Recipe

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line your pie pan with one of the pie crusts, pressing it firmly into the bottom and up the sides. Let any excess hang over the edge for now.
  2. Peel all the apples using your apple peeler or a vegetable peeler. Cut each apple in half and remove the core with a spoon or coring tool. Slice the apples into 1/4-inch thick slices. You should end up with about 6-7 cups of sliced apples.
  3. Place the sliced apples in your large mixing bowl. Sprinkle the lemon juice over them and toss gently to coat. The lemon juice prevents browning and adds a bright flavor note.
  4. In a separate small bowl, combine the granulated sugar, flour, cinnamon, nutmeg, and salt. Whisk these dry ingredients together until well mixed.
  5. Pour the sugar mixture over the apples and use your hands or a large spoon to toss everything together. Make sure every apple slice is coated with the sugar-spice mixture. Let this sit for 5 minutes to allow the apples to release some of their juices.
  6. Pour the apple filling into the prepared bottom crust, arranging the slices as evenly as possible. Mound them slightly higher in the center. Dot the top of the apples with small pieces of butter, distributing them evenly across the surface.
  7. Place the second pie crust over the apples. You can lay it flat and cut vents, or create a lattice pattern by cutting the dough into strips and weaving them. Trim the excess dough from both crusts, leaving about 1 inch of overhang.
  8. Fold the top crust edge under the bottom crust edge and press them together to seal. Crimp the edges decoratively using your fingers or a fork.
  9. Brush the top crust with the beaten egg using your pastry brush. This creates a beautiful golden color when baked. Sprinkle the coarse sugar over the egg wash for added sparkle and crunch.
  10. Place the pie on a baking sheet to catch any drips. Bake for 50-60 minutes, until the crust is golden brown and you can see the filling bubbling through the vents.
  11. If the edges brown too quickly, cover them with foil strips after 30 minutes of baking.
  12. Remove from the oven and let cool on a wire cooling rack for at least 2 hours before slicing. This cooling time allows the filling to set properly.

Tips

  • Mix tart Granny Smith apples with sweet varieties like Honeycrisp for more complex flavor.
  • Add 1/4 teaspoon of ground cloves for a more spiced flavor profile.
  • Bake the pie on the lowest oven rack to ensure the bottom crust gets crispy.
  • Serve warm with vanilla ice cream or whipped cream.

See Also: Apple Pie With Cinnamon Crust Recipe

3. Pecan Pie

Easy Pecan Pie Recipe

Rich, gooey, and loaded with pecans, this Southern classic is a must-have at any holiday gathering.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Fit the pie crust into your pie pan, pressing it against the bottom and sides. Trim and crimp the edges decoratively.
  2. In your large mixing bowl, whisk together the corn syrup and granulated sugar until the sugar begins to dissolve, about 1 minute of whisking.
  3. Add the eggs to the bowl one at a time, whisking thoroughly after each addition. The mixture should become smooth and slightly lighter in color.
  4. Pour in the melted butter and continue whisking. The mixture will become glossy and well combined.
  5. Add the vanilla extract and salt, whisking again to incorporate them fully into the filling.
  6. Spread the pecan halves evenly across the bottom of the prepared pie crust. You can arrange them decoratively or simply scatter them randomly.
  7. Slowly pour the syrup mixture over the pecans. Pour in a circular motion to ensure even distribution. The pecans will float to the top as the filling settles.
  8. Use a spoon to gently press down any pecans that are sticking up too high. You want them mostly submerged in the filling with just their tops showing.
  9. Place the pie pan on a baking sheet to catch any potential spills. Carefully transfer it to the preheated oven.
  10. Bake for 50-60 minutes. The pie is done when the edges are set and puffed slightly, but the center still has a slight jiggle when you gently shake the pan. The filling will continue to set as it cools.
  11. Remove the pie from the oven and place it on a wire cooling rack. Let it cool completely at room temperature for at least 3 hours. Do not refrigerate while it’s still warm, as this can make the filling too firm.

Tips

  • Toast the pecans in a skillet for 5 minutes before using for enhanced flavor.
  • Substitute half the corn syrup with dark corn syrup for a deeper molasses flavor.
  • Add 2 tablespoons of bourbon to the filling for an adult twist.
  • Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

See Also: Chocolate Pecan Pie Recipe

4. Sweet Potato Pie

Easy Sweet Potato Pie Recipe

This soul food favorite features a creamy, spiced sweet potato filling that’s smoother and less dense than pumpkin pie.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. If using fresh sweet potatoes, scrub them clean and pierce them several times with a fork. Place them in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 40-50 minutes until completely tender when pierced with a knife. Drain and let cool enough to handle.
  2. Peel the skins off the cooled sweet potatoes and place the flesh in your food processor or large mixing bowl. Process or mash until completely smooth with no lumps remaining. Measure out 2 cups of puree.
  3. Preheat your oven to 350°F (175°C). Fit the pie crust into your pie pan and crimp the edges.
  4. In your large mixing bowl with the sweet potato puree, add the granulated sugar. Beat with your electric mixer on medium speed for 1 minute until well combined.
  5. Add the eggs one at a time, beating well after each addition. The mixture should become lighter and fluffier.
  6. Pour in the evaporated milk and melted butter. Continue beating on medium speed until fully incorporated and smooth.
  7. Add the vanilla extract, cinnamon, nutmeg, and salt. Beat for another 30 seconds to distribute the spices evenly throughout the filling.
  8. Pour the sweet potato filling into the prepared pie crust, smoothing the top with a rubber spatula.
  9. Place the pie on a baking sheet and transfer to the oven. Bake for 55-65 minutes. The pie is done when the edges are set and the center has only a slight jiggle.
  10. Remove from the oven and cool on a wire rack for at least 2 hours. Refrigerate for at least 2 hours before serving for the best texture.

Tips

  • Roasting sweet potatoes instead of boiling them intensifies their natural sweetness.
  • Add 1/4 teaspoon of ground ginger for extra warmth.
  • Top with marshmallows during the last 5 minutes of baking for a fun twist.
  • Make sure the sweet potato puree is completely smooth to avoid lumps in the finished pie.

See Also: Sweet Potato Pie Recipe

5. Cranberry Pie

Best Cranberry Pie Recipe

Tart, ruby-red cranberries get sweetened and baked into a stunning holiday pie that’s both beautiful and delicious.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 400°F (200°C). Line your pie pan with one of the pie crusts, pressing it firmly into place.
  2. Rinse the fresh cranberries under cold water and pick through them, discarding any soft or damaged berries. Pat them dry with paper towels.
  3. In your large mixing bowl, combine the granulated sugar, flour, and salt. Whisk them together until evenly mixed.
  4. Add the cranberries to the sugar mixture and toss them thoroughly to coat each berry. Let this mixture sit for 10 minutes. The sugar will start drawing moisture out of the cranberries.
  5. Stir in the vanilla extract, mixing it through the cranberry mixture.
  6. Pour the cranberry filling into the prepared pie crust, spreading it evenly. Dot the top with small pieces of butter distributed across the surface.
  7. Place the second pie crust over the filling. Trim the excess dough, leaving about 1 inch of overhang on both crusts.
  8. Fold the top crust edge under the bottom crust and press to seal. Crimp the edges decoratively.
  9. Cut 4-5 slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg.
  10. Place the pie on a baking sheet and bake for 15 minutes at 400°F. Then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, until the crust is golden and you can see the filling bubbling through the vents.
  11. If the edges brown too quickly, cover them with aluminum foil strips.
  12. Remove from the oven and cool on a wire rack for at least 3 hours before slicing. The filling needs this time to set properly and will be very liquid when hot.

Tips

  • Add the zest of one orange to the filling for a citrus note that complements the cranberries.
  • Frozen cranberries work well too – just don’t thaw them before using.
  • This pie is quite tart, so serve with sweetened whipped cream to balance the flavors.
  • The filling will seem loose when hot but firms up beautifully as it cools.

See Also: Cranberry Cheesecake Recipe

6. Cherry Pie

The Best Homemade Cherry Pie Recipe

Bursting with sweet-tart cherries, this classic pie features a gorgeous lattice crust and ruby-red filling.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Fit one pie crust into your pie pan and set aside.
  2. In your large mixing bowl, combine the cherry pie filling with the sugar and cornstarch. Stir gently but thoroughly until the cornstarch is fully incorporated and no white streaks remain.
  3. Add the almond extract and lemon juice to the cherry mixture. Stir again to distribute these flavorings evenly.
  4. Pour the cherry filling into the prepared pie crust. Dot the top of the filling with small pieces of butter.
  5. Roll out the second pie crust on a lightly floured surface. Using your pastry wheel or knife, cut the dough into 10-12 strips that are about 3/4 inch wide.
  6. Lay half the strips across the pie filling, spacing them evenly. Fold back every other strip halfway.
  7. Lay one strip perpendicular across the unfolded strips. Unfold the folded strips back over this new strip.
  8. Fold back the alternate strips and add another perpendicular strip. Continue this weaving pattern until you’ve used all the strips to create a lattice top.
  9. Trim the excess dough from all strips, leaving about 1/2 inch overhang. Fold the lattice strip ends under the bottom crust edge and crimp to seal.
  10. Brush the lattice top with the beaten egg for a golden finish.
  11. Place the pie on a baking sheet and bake for 45-55 minutes, until the crust is golden brown and the filling is bubbling vigorously through the lattice.
  12. Cool on a wire rack for at least 3 hours before serving.

Tips

  • Use fresh or frozen sweet cherries instead of canned for a more intense cherry flavor.
  • If using fresh cherries, you’ll need about 6 cups pitted cherries plus 1 cup sugar and 1/4 cup cornstarch.
  • The almond extract enhances the cherry flavor but can be omitted if you prefer.
  • Cover the crust edges with foil if they brown too quickly.

See Also: Best Homemade Cherry Pie

7. Mince Pie

Easy Mince Pie Recipe

These traditional British Christmas pies are filled with mincemeat – a spiced mixture of dried fruits, nuts, and warming spices.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. In your food processor, combine the flour, sugar, and salt. Pulse twice to mix.
  2. Add the cold, cubed butter to the flour mixture. Pulse 10-12 times until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. In a small bowl, whisk together the egg yolk and 3 tablespoons of ice water.
  4. With the processor running, pour the egg mixture through the feed tube. Process just until the dough starts to come together. If it’s still too dry, add the remaining tablespoon of water.
  5. Turn the dough out onto a lightly floured surface and gather it into a ball. Flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or cooking spray.
  7. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Using your 3-inch round cutter, cut out 12 circles for the bottoms.
  8. Gently press each circle into a muffin cup, pressing it against the bottom and up the sides. The dough should come just to the top edge of each cup.
  9. Spoon about 2 tablespoons of mincemeat filling into each pastry-lined cup, filling them about three-quarters full.
  10. Re-roll any dough scraps and use the 2-inch round cutter to cut out 12 tops for the pies. Alternatively, use the star cutter to create decorative tops.
  11. Place the dough circles or stars on top of the filled pies. If using circles, press the edges gently to seal. Cut a small slit in each circle top for steam to escape.
  12. Bake for 20-25 minutes until the pastry is golden brown and the filling is bubbling slightly.
  13. Let the pies cool in the tin for 5 minutes, then carefully remove them to a wire rack to cool completely.
  14. Once cooled, dust the tops lightly with powdered sugar using a fine mesh sieve.

Tips

  • Make the pastry dough a day ahead and refrigerate overnight for easier handling.
  • Warm the mincemeat filling slightly before using to make it easier to spoon.
  • These pies can be frozen unbaked for up to 3 months – bake from frozen, adding 5 minutes to the baking time.
  • Serve warm with brandy butter or vanilla ice cream.

8. Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie Recipe

This no-bake pie combines a chocolate cookie crust with creamy peanut butter filling and chocolate ganache topping.

Ingredients

For the crust:

For the filling:

For the topping:

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Pulse the chocolate cookies in your food processor until they become fine crumbs. You should have 2 cups of crumbs.
  2. Pour the cookie crumbs into a medium bowl and add the melted butter. Stir with a fork until all the crumbs are moistened and the mixture resembles wet sand.
  3. Press the cookie mixture firmly into the bottom and up the sides of your pie pan. Use the bottom of a measuring cup to pack it down firmly. Refrigerate while you prepare the filling.
  4. In your large mixing bowl, beat the softened cream cheese with your electric mixer on medium speed until smooth and fluffy, about 2 minutes.
  5. Add the peanut butter to the cream cheese and beat for another 2 minutes until completely combined and creamy.
  6. Add the powdered sugar and vanilla extract. Beat on low speed first to prevent a sugar cloud, then increase to medium and beat until fully incorporated and smooth.
  7. In a separate bowl, whip the heavy cream with clean beaters until stiff peaks form. This will take 3-4 minutes on high speed.
  8. Gently fold half of the whipped cream into the peanut butter mixture using a rubber spatula. Use a folding motion to maintain the airiness. Once incorporated, fold in the remaining whipped cream until no white streaks remain.
  9. Spoon the peanut butter filling into the chilled crust and smooth the top with your spatula. Refrigerate for at least 1 hour while you prepare the topping.
  10. Place the chocolate chips in a medium heat-proof bowl. Heat the heavy cream in your small saucepan over medium heat until it just begins to simmer (small bubbles around the edges).
  11. Pour the hot cream over the chocolate chips and let sit for 2 minutes without stirring. Then whisk gently until the chocolate is completely melted and the ganache is smooth and glossy.
  12. Let the ganache cool for 10 minutes, then pour it over the chilled peanut butter filling, spreading it to the edges with your spatula.
  13. Refrigerate the pie for at least 4 hours or overnight until completely set.
  14. Before serving, garnish with mini peanut butter cups arranged around the edge or across the top.

Tips

  • Use natural peanut butter at room temperature for the best texture.
  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • The ganache can be made ahead and rewarmed gently if it becomes too thick.
  • This pie can be made up to 2 days in advance and stored covered in the refrigerator.

See Also: Peanut Butter Blossoms Recipe

9. Eggnog Pie

No-Bake Eggnog Pie Recipe

Capture the flavor of the holiday season in a silky, spiced eggnog custard pie.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Sprinkle the gelatin over the cold water in a small bowl and let it stand for 5 minutes to bloom. It will absorb the water and become thick.
  2. In your medium saucepan, whisk together the eggnog, egg yolks, granulated sugar, and salt. Place the pan over medium heat.
  3. Cook the mixture, stirring constantly with your whisk, for 8-10 minutes. The mixture will thicken slightly and coat the back of a spoon. Do not let it boil.
  4. Remove from heat and immediately stir in the bloomed gelatin. Whisk until the gelatin is completely dissolved and no granules remain visible.
  5. Stir in the vanilla extract and ground nutmeg. Mix thoroughly.
  6. Pour the custard mixture into a clean bowl and place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for 30-45 minutes, stirring every 10 minutes, until the mixture is cool and just beginning to thicken. It should mound slightly when dropped from a spoon.
  7. While the custard chills, whip the heavy cream with your electric mixer on high speed until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
  8. Once the custard has cooled and thickened, fold in half of the whipped cream using a rubber spatula. Use gentle folding motions to maintain the light texture.
  9. Pour the filling into your cooled, baked pie crust. Smooth the top with your spatula.
  10. Refrigerate for at least 4 hours or until completely set. The filling should be firm and hold its shape when sliced.
  11. Before serving, spread or pipe the remaining whipped cream over the top of the pie. Sprinkle lightly with ground cinnamon.

Tips

  • To bake the pie crust, prick it all over with a fork, line with parchment paper and pie weights, and bake at 375°F for 15 minutes.
  • Use high-quality eggnog for the best flavor.
  • Add 1 tablespoon of rum or bourbon to the custard for an adult version.
  • Make sure the custard is properly chilled before folding in the whipped cream, or the cream will deflate.

See Also: Eggnog Recipe

10. Chocolate Cream Pie

Best Chocolate Cream Pie Recipe

This decadent pie features a rich chocolate custard filling topped with billows of whipped cream.

Ingredients

For the crust:

  • 1 prepared 9-inch pie crust, baked and cooled

For the filling:

For the topping:

Kitchen Equipment Needed

Step-by-Step Instructions

  1. In your medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until no lumps remain.
  2. In a separate bowl, whisk together the milk and egg yolks until well combined.
  3. Gradually pour the milk mixture into the dry ingredients in the saucepan, whisking constantly to prevent lumps from forming.
  4. Place the saucepan over medium heat. Cook, whisking constantly, for 8-12 minutes. The mixture will gradually thicken and come to a gentle boil. Once it boils, continue cooking and whisking for 1 more minute.
  5. Remove from heat and immediately add the butter, vanilla extract, and chopped dark chocolate. Whisk vigorously until the butter and chocolate are completely melted and the mixture is smooth and glossy.
  6. Pour the hot chocolate filling through your fine mesh strainer into a clean bowl to remove any lumps or cooked egg bits.
  7. Pour the strained filling into your cooled, baked pie crust. Smooth the top with a rubber spatula.
  8. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or until completely chilled and set.
  9. When ready to serve, make the whipped cream. In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
  10. Beat with your electric mixer on high speed until stiff peaks form, about 3-4 minutes. Be careful not to overbeat.
  11. Remove the plastic wrap from the chilled pie. Spread or pipe the whipped cream over the chocolate filling, covering it completely or creating decorative swirls.
  12. Garnish with chocolate shavings made by using a vegetable peeler on a chocolate bar.

Tips

  • Use high-quality cocoa powder and chocolate for the richest flavor.
  • Whisk constantly while cooking the filling to prevent scorching on the bottom of the pan.
  • For a more intense chocolate flavor, increase the dark chocolate to 6 oz.
  • The pie can be made a day ahead – add the whipped cream topping just before serving.

See Also: Chocolate Pie Recipe

20 Best Holiday Pie Recipes to Bake This Season

This trendy pie showcases the caramelized cookie butter spread in a no-bake filling that’s both easy and impressive.

Cookie Butter Pie Recipe

Ingredients

For the crust:

For the filling:

Kitchen Equipment Needed

Step-by-Step Instructions

  1. In your food processor, pulse the graham crackers until they form fine crumbs. Transfer to a medium bowl.
  2. Add the brown sugar to the crumbs and stir to combine. Pour in the melted butter and mix with a fork until all the crumbs are moistened.
  3. Press the crumb mixture firmly into the bottom and up the sides of your pie pan. Use the bottom of a measuring cup to pack it down firmly. Refrigerate while making the filling.
  4. In your large mixing bowl, beat the softened cream cheese with your electric mixer on medium speed until smooth and fluffy, about 2 minutes.
  5. Add the cookie butter to the cream cheese and beat for another 2 minutes until completely combined and creamy. Scrape down the sides of the bowl as needed.
  6. Add the powdered sugar and vanilla extract. Beat on low speed first, then increase to medium and beat until fully incorporated and smooth.
  7. In a separate bowl with clean beaters, whip the heavy cream on high speed until stiff peaks form, about 3-4 minutes.
  8. Fold one-third of the whipped cream into the cookie butter mixture to lighten it. Use gentle folding motions with a rubber spatula.
  9. Add the remaining whipped cream and fold gently until no white streaks remain and the filling is light and airy.
  10. Spoon the filling into the chilled crust, spreading it evenly and smoothing the top with your spatula. You can create decorative swirls on top if desired.
  11. Refrigerate for at least 4 hours or overnight until the filling is completely set and firm.
  12. Before serving, garnish with crumbled speculoos cookies around the edge or across the top. You can also drizzle with additional warmed cookie butter.

Tips

  • Make sure the cookie butter is at room temperature for easier mixing.
  • For a stronger cookie butter flavor, add an extra 1/4 cup to the filling.
  • This pie freezes beautifully – wrap tightly and freeze for up to 1 month.
  • Let frozen pie thaw in the refrigerator overnight before serving.

12. Chocolate Pecan Pie

Old-Fashioned Chocolate Pecan Pie Recipe

This decadent twist on classic pecan pie adds chocolate chips to the gooey filling for double the indulgence.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Fit the pie crust into your pie pan and crimp the edges decoratively.
  2. Sprinkle the chocolate chips evenly across the bottom of the pie crust. Arrange the pecan halves on top of the chocolate chips in a single layer, covering the entire surface.
  3. In your large mixing bowl, whisk the eggs until they’re well beaten and slightly frothy.
  4. Add the corn syrup and sugar to the eggs. Whisk vigorously for about 1 minute until the sugar is mostly dissolved and the mixture is well combined.
  5. Pour in the melted butter and continue whisking until fully incorporated.
  6. Add the vanilla extract and salt, whisking one more time to combine everything thoroughly.
  7. Carefully pour this mixture over the pecans and chocolate chips in the pie crust. Pour slowly in a circular motion to ensure even distribution. The pecans will float to the top and the chocolate chips will remain on the bottom.
  8. Place the pie on a baking sheet to catch any potential drips. Transfer to the preheated oven.
  9. Bake for 50-60 minutes. The pie is done when the edges are set and puffed, and the center has only a slight jiggle when you gently shake the pan. The top should be golden brown.
  10. Remove from the oven and place on a wire cooling rack. Let the pie cool completely at room temperature, which will take at least 3 hours. The filling will continue to set as it cools.

Tips

  • Use a mix of chocolate chips – try dark chocolate and milk chocolate for more complexity.
  • Toast the pecans before using for deeper flavor.
  • Add 2 tablespoons of bourbon to the filling for a sophisticated twist.
  • Serve with vanilla ice cream or whipped cream.

See Also: Bourbon Pecan Tart Recipe

13. Cranberry Apple Crumb Pie

Cranberry Apple Crumb Pie Recipe

This festive pie combines tart cranberries with sweet apples under a buttery crumb topping.

Ingredients

For the filling:

For the crumb topping:

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Fit the pie crust into your pie pan and crimp the edges.
  2. In your large mixing bowl, combine the sliced apples, cranberries, granulated sugar, flour, cinnamon, and nutmeg. Toss everything together until the fruit is evenly coated with the sugar-flour mixture.
  3. Let the fruit mixture sit for 10 minutes. During this time, the sugar will start to draw out the juices from the fruit.
  4. While the fruit sits, make the crumb topping. In your medium mixing bowl, combine the flour, brown sugar, oats, and salt. Stir to mix.
  5. Add the cold, cubed butter to the flour mixture. Using your pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  6. Pour the fruit filling into the prepared pie crust, distributing it evenly. Pour any accumulated juices over the top.
  7. Sprinkle the crumb topping evenly over the fruit filling, covering it completely. Press down gently on the topping.
  8. Place the pie on a baking sheet to catch any drips. Bake for 45-55 minutes, until the topping is golden brown and the filling is bubbling around the edges.
  9. If the topping browns too quickly, tent the pie loosely with aluminum foil for the last 15 minutes of baking.
  10. Remove from the oven and cool on a wire rack for at least 2 hours before slicing.

Tips

  • Use a mix of apple varieties like Granny Smith and Honeycrisp for more complex flavor.
  • Add the zest of one orange to the filling for a citrus note.
  • The crumb topping can be made ahead and refrigerated for up to 3 days.
  • Serve warm with vanilla ice cream.

See Also: Caramel Apple Crisp Recipe

14. Cranberry Lime Pie

Easy Cranberry Lime Pie Recipe

This refreshing pie features a tart cranberry filling balanced with bright lime juice and a buttery graham cracker crust.

Ingredients

For the crust:

For the filling:

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all the crumbs are moistened.
  2. Press the crumb mixture firmly into the bottom and up the sides of your pie pan. Bake for 10 minutes, then remove and let cool completely.
  3. In your medium saucepan, combine the cranberries, 1 cup of the sugar, and water. Bring to a boil over medium-high heat, stirring occasionally.
  4. Reduce heat to medium and simmer for 10-12 minutes, stirring frequently, until the cranberries have burst and the mixture has thickened. Remove from heat.
  5. While the cranberry mixture is still hot, transfer it to your food processor or blender. Add the lime juice and lime zest. Process until smooth.
  6. Pour the mixture through your fine mesh strainer into a large bowl to remove the skins and seeds. Press down with a spoon to extract as much liquid as possible.
  7. Sprinkle the gelatin over the hot cranberry mixture and whisk until completely dissolved. Let cool to room temperature, stirring occasionally, about 30 minutes.
  8. In a separate bowl, whip the heavy cream with the remaining 1/4 cup sugar using your electric mixer on high speed until stiff peaks form.
  9. Once the cranberry mixture has cooled but not yet set, fold in half of the whipped cream until well combined.
  10. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours or until completely set.
  11. Before serving, top with the remaining whipped cream and garnish with lime slices.

Tips

  • Fresh cranberries work best, but frozen cranberries (unthawed) can be used.
  • For a more intense lime flavor, add an extra tablespoon of lime zest.
  • The cranberry mixture must be completely cooled before folding in the whipped cream, or the cream will deflate.
  • This pie can be made up to 2 days in advance.

See Also: Cranberry Cake Recipe

15. Pear Pie

Easy Pear Pie Recipe

This elegant pie showcases tender, spiced pears in a flaky crust with hints of cardamom and ginger.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line your pie pan with one of the pie crusts.
  2. Peel the pears using your vegetable peeler. Cut each pear in half lengthwise and remove the core with a spoon or melon baller. Slice the pears into 1/4-inch thick slices.
  3. Place the sliced pears in your large mixing bowl and drizzle with lemon juice. Toss gently to coat and prevent browning.
  4. In a small bowl, whisk together the sugar, flour, cinnamon, ginger, and cardamom.
  5. Pour the sugar mixture over the pears and toss gently but thoroughly until all the pear slices are coated.
  6. Arrange the pear slices in the prepared pie crust, mounding them slightly in the center. Pour any accumulated juices over the top.
  7. Dot the top of the pears with small pieces of butter distributed evenly.
  8. Place the second pie crust over the pears. Trim the excess dough, leaving about 1 inch of overhang. Fold the top crust edge under the bottom crust and crimp to seal.
  9. Cut 5-6 slits in the top crust for steam vents. Brush the entire top surface with the beaten egg and sprinkle generously with coarse sugar.
  10. Place the pie on a baking sheet and bake for 50-60 minutes, until the crust is deeply golden and the filling is bubbling through the vents.
  11. If the edges brown too quickly, cover them with aluminum foil strips after 30 minutes.
  12. Cool on a wire rack for at least 3 hours before slicing to allow the filling to set.

Tips

  • Choose pears that are ripe but still firm – too soft and they’ll turn mushy when baked.
  • Add 1/4 cup of dried cranberries to the filling for a festive touch.
  • A splash of vanilla extract enhances the pear flavor.
  • Serve with caramel sauce drizzled over the top.

16. Apple Crumble Pie

Easy Apple Crumble Pie Recipe

This rustic pie features tender cinnamon apples topped with a thick, crunchy streusel instead of a traditional top crust.

Ingredients

For the filling:

For the crumble:

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Fit the pie crust into your pie pan and crimp the edges.
  2. In your large mixing bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss everything together until the apples are evenly coated.
  3. Pour the apple mixture into the prepared pie crust, arranging the slices evenly. Mound them slightly higher in the center.
  4. In your medium mixing bowl, combine the flour, brown sugar, oats, cinnamon, and salt for the crumble topping. Stir to mix well.
  5. Add the cold, cubed butter to the flour mixture. Using your pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger, pea-sized pieces of butter.
  6. Sprinkle the crumble topping evenly over the apple filling, covering it completely. Press down gently to help it adhere.
  7. Place the pie on a baking sheet to catch any drips. Bake for 50-60 minutes, until the topping is golden brown and crispy, and the filling is bubbling around the edges.
  8. If the topping browns too quickly, tent the pie loosely with aluminum foil for the last 15-20 minutes of baking.
  9. Remove from the oven and let cool on a wire rack for at least 2 hours before serving.

Tips

  • Mix tart and sweet apple varieties for the best flavor – try Granny Smith and Gala.
  • Add 1/4 cup of chopped walnuts or pecans to the crumble topping for extra crunch.
  • For a richer topping, substitute half the butter with coconut oil.
  • Serve warm with vanilla ice cream or cheddar cheese for a classic pairing.

See Also: Apple Cobbler Recipe

17. Peppermint Pie

Easy No-Bake Christmas Peppermint Pie Recipe

This festive no-bake pie features a creamy peppermint filling studded with crushed candy canes in a chocolate cookie crust.

Ingredients

For the crust:

For the filling:

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Pulse the chocolate cookies in your food processor until they form fine crumbs. Mix with the melted butter in a medium bowl until moistened.
  2. Press the cookie mixture firmly into the bottom and up the sides of your pie pan. Refrigerate while making the filling.
  3. Place the candy canes in a ziplock bag and seal it. Use your rolling pin to crush them into small pieces. Set aside.
  4. In your large mixing bowl, beat the softened cream cheese with your electric mixer on medium speed until smooth and fluffy, about 2 minutes.
  5. Add the powdered sugar and peppermint extract. Beat until fully incorporated. If desired, add 2-3 drops of red food coloring and beat until you achieve a light pink color.
  6. In a separate bowl with clean beaters, whip the heavy cream on high speed until stiff peaks form, about 3-4 minutes.
  7. Fold half of the whipped cream into the cream cheese mixture until well combined.
  8. Fold in the crushed candy canes, reserving 2 tablespoons for garnish.
  9. Add the remaining whipped cream and fold gently until no white streaks remain.
  10. Spoon the filling into the chilled crust and smooth the top. Create decorative swirls if desired.
  11. Refrigerate for at least 4 hours or overnight until completely set.
  12. Before serving, garnish with the remaining crushed candy canes, chocolate shavings, and whole candy canes arranged decoratively on top.

Tips

  • Use high-quality peppermint extract for the best flavor – start with 1 teaspoon and add more if desired.
  • Crush the candy canes while they’re still in their wrappers to contain the mess.
  • For a more intense chocolate flavor, add 2 tablespoons of cocoa powder to the crust.
  • This pie can be made up to 3 days in advance.

See Also: Peppermint Bark Recipe

18. Macadamia Coconut Tart

Macadamia Coconut Tart Recipe

This tropical-inspired tart features buttery macadamia nuts and sweet coconut in a rich, caramelized filling.

Ingredients

For the crust:

For the filling:

Kitchen Equipment Needed

Step-by-Step Instructions

  1. In your food processor, combine the flour and powdered sugar. Pulse to mix.
  2. Add the cold, cubed butter and pulse 10-12 times until the mixture resembles coarse crumbs.
  3. Add the egg yolk and cold water. Pulse until the dough just starts to come together.
  4. Turn the dough out onto a lightly floured surface and gather it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  5. Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface into a 12-inch circle.
  6. Transfer the dough to your tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough flush with the top edge of the pan.
  7. Prick the bottom of the crust all over with a fork. Line with parchment paper and fill with pie weights or dried beans.
  8. Bake for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes until lightly golden. Remove from oven and let cool slightly.
  9. In your large mixing bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt until smooth and well combined.
  10. Stir in the chopped macadamia nuts and shredded coconut until evenly distributed.
  11. Pour the filling into the partially baked tart shell, spreading it evenly.
  12. Bake for 30-35 minutes, until the filling is set around the edges but still has a slight jiggle in the center.
  13. Cool completely on a wire rack before removing the outer ring of the tart pan.

Tips

  • Toast the macadamia nuts in a dry skillet for 5 minutes before using for enhanced flavor.
  • Toast the coconut separately until golden for a more intense coconut flavor.
  • Add 2 tablespoons of dark rum to the filling for a tropical twist.
  • Drizzle with melted white chocolate before serving.

19. Maple Brown Butter Pumpkin Pie

Maple Brown Butter Pumpkin Pie Recipe

This elevated version of classic pumpkin pie features nutty brown butter and maple syrup for complex, sophisticated flavors.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. First, make the brown butter. Place the butter in your small saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally.
  2. Watch carefully as the butter foams and begins to turn golden. You’ll start to see brown bits forming at the bottom of the pan. When it smells nutty and has turned a deep golden brown color (about 5-7 minutes total), immediately remove from heat and pour into a heat-proof bowl to stop the cooking. Let it cool for 15 minutes.
  3. Preheat your oven to 425°F (220°C). Fit the pie crust into your pie pan and crimp the edges.
  4. In your large mixing bowl, whisk together the pumpkin puree, maple syrup, and brown sugar until smooth.
  5. Add the cooled brown butter to the pumpkin mixture and whisk until fully incorporated.
  6. Add the eggs one at a time, whisking well after each addition.
  7. Pour in the heavy cream and whisk until the mixture is completely smooth.
  8. Add the cinnamon, ginger, nutmeg, salt, and vanilla extract. Whisk thoroughly to distribute the spices evenly.
  9. Pour the filling into the prepared pie crust, filling it to about 1/4 inch from the top.
  10. Carefully place the pie in the preheated oven. Bake at 425°F for 15 minutes.
  11. Reduce the oven temperature to 350°F (without opening the door) and continue baking for 40-45 minutes. The pie is done when the edges are set and the center has just a slight jiggle.
  12. Remove from the oven and cool on a wire rack for at least 3 hours. Refrigerate for at least 2 hours before serving.

Tips

  • Use Grade A dark amber maple syrup for the most robust maple flavor.
  • Watch the butter carefully when browning – it can go from perfect to burnt quickly.
  • The brown butter can be made up to 3 days in advance and refrigerated.
  • Top with candied pecans and a drizzle of maple syrup before serving.

See Also: Dark Chocolate Pumpkin Tart Recipe

20. Vegan Maple Pecan Pie

The Best Vegan Maple Pecan Pie Recipe

This plant-based version of classic pecan pie uses coconut oil and flax eggs without sacrificing any of the gooey, nutty goodness.

Ingredients

For the crust:

For the filling:

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Make the flax eggs by mixing the ground flaxseed with water in a small bowl. Stir well and let sit for 15 minutes until thickened and gel-like.
  2. For the crust, combine the flour and salt in your food processor. Pulse to mix.
  3. Add the solid coconut oil in chunks and pulse 10-12 times until the mixture resembles coarse crumbs.
  4. With the processor running, add the ice water one tablespoon at a time through the feed tube until the dough just comes together.
  5. Turn the dough out onto a lightly floured surface and form into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  6. Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface into a 12-inch circle.
  7. Transfer the dough to your pie pan, pressing it into the bottom and up the sides. Trim and crimp the edges.
  8. In your large mixing bowl, whisk together the prepared flax eggs, maple syrup, coconut sugar, melted coconut oil, cornstarch, vanilla extract, and salt until smooth and well combined.
  9. Arrange the pecan halves in the bottom of the pie crust in an even layer.
  10. Pour the maple mixture over the pecans, making sure they’re all covered. The pecans will float to the top.
  11. Place the pie on a baking sheet and bake for 50-55 minutes, until the filling is set around the edges with just a slight jiggle in the very center.
  12. Remove from the oven and cool completely on a wire rack for at least 3 hours before slicing.

Tips

  • Make sure your coconut oil is solid (cold) when making the crust for best results.
  • Use refined coconut oil if you want to avoid any coconut flavor.
  • The flax eggs must sit for the full 15 minutes to thicken properly.
  • This pie is naturally dairy-free and egg-free, making it perfect for guests with dietary restrictions.

See Also: Pecan Pie Bars Recipe

20 Best Holiday Pie Recipes

Frequently Asked Questions

1. Can I make pie dough ahead of time?

Absolutely! Homemade pie dough is actually better when made in advance. You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days before using.

For longer storage, freeze the dough for up to 3 months. When you’re ready to use frozen dough, transfer it to the refrigerator to thaw overnight.

The cold resting time allows the gluten to relax, which results in a more tender, flakier crust that’s easier to roll out.

Many bakers prefer to make several batches of dough at once and freeze them individually for convenience during the busy holiday season.

2. How do I prevent a soggy pie bottom?

A soggy bottom crust is one of the most common pie problems, but it’s easily preventable with a few simple techniques.

First, blind bake your crust for custard pies by lining it with parchment paper, filling it with pie weights or dried beans, and baking it partially before adding the filling.

Second, brush the unbaked crust with a light coating of beaten egg white and let it dry for a few minutes before adding wet fillings – this creates a protective barrier.

Third, place your pie on the lowest oven rack so the bottom gets direct heat.

Finally, avoid overfilling your pies, as too much filling can make the bottom soggy.

Some bakers also sprinkle a thin layer of breadcrumbs or ground nuts on the crust before adding fruit fillings to absorb excess moisture.

3. Why did my fruit pie filling turn out runny?

Runny fruit pie filling usually happens for a few reasons. The most common culprit is not using enough thickener like flour, cornstarch, or tapioca.

Different fruits release different amounts of juice, so you may need to adjust the thickener based on the juiciness of your fruit.

Another issue is not letting the pie cool completely before slicing – fruit pies need at least 3-4 hours of cooling time for the filling to set properly. Cutting into a warm pie will result in runny juices.

Also, make sure you’re using the correct amount of fruit and not overfilling your crust. Finally, if you’re using frozen fruit, don’t thaw it first as this releases extra moisture.

Use it frozen and add a tablespoon or two more of your thickening agent.

4. How long do pies last and how should I store them?

Storage depends on the type of pie you’ve made. Fruit pies can be stored at room temperature, loosely covered with foil or plastic wrap, for up to 2 days. After that, refrigerate them for up to 4 days.

Custard pies, cream pies, and any pie with dairy products must be refrigerated immediately and will keep for 3-4 days. Pecan pie and other nut pies can stay at room temperature for 2 days or be refrigerated for up to a week.

For longer storage, most pies freeze beautifully – wrap them tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months.

Thaw frozen pies in the refrigerator overnight. Meringue-topped pies are best eaten within 24 hours as the topping can weep and become soggy.

Never store pies with whipped cream topping for more than a day.

5. Can I freeze baked pies?

Yes, most pies freeze extremely well, making them perfect for advance holiday preparation. Fruit pies are the best candidates for freezing – you can freeze them either baked or unbaked.

For unbaked fruit pies, assemble completely but don’t cut vents or brush with egg wash. Wrap tightly in plastic wrap and foil, then freeze for up to 4 months. Bake directly from frozen, adding 15-20 minutes to the baking time.

For already-baked pies, cool them completely, wrap well, and freeze for up to 3 months.

Thaw in the refrigerator and reheat at 350°F for 15-20 minutes. Custard and cream pies can be frozen, but the texture may change slightly – the filling might separate or become watery.

Pies with meringue topping don’t freeze well. Pecan pie, pumpkin pie, and most nut pies freeze beautifully and taste just as good after thawing.

Conclusion

These 20 holiday pie recipes offer something for everyone at your festive gatherings.

From timeless classics like pumpkin and apple pie to creative twists like cookie butter and peppermint pies, your dessert table will be the star of the celebration.

The key to successful pie baking is using quality ingredients, following instructions carefully, and allowing adequate cooling time for the fillings to set properly.

Don’t be intimidated by homemade pies – with the detailed instructions provided, even beginners can create impressive results.

Many of these pies can be made ahead and frozen, which takes the stress out of holiday meal planning.

The aroma of freshly baked pie filling your home is one of the season’s greatest pleasures, and the pride you’ll feel serving a homemade pie to your loved ones is unmatched.

Experiment with different flavor combinations, make notes about what your family loves best, and don’t be afraid to add your own personal touches to these recipes.

Happy baking, and may your holiday season be filled with delicious pie and wonderful memories.

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