20 Delicious Pie Recipes for Thanksgiving Feast

Hello, pie lovers! Thanksgiving is just around the corner, and what better way to celebrate than with a slice (or two) of something sweet and savory? Whether you’re a fan of classic pumpkin or eager to try something new, our roundup of 20 Delicious Pie Recipes is your ticket to a memorable feast. Let’s dive into these irresistible creations that promise to steal the show at your holiday table!

Classic Pumpkin Pie

Kneading the essence of autumn into every slice, this Classic Pumpkin Pie marries the earthy sweetness of pumpkin with a symphony of warm spices, all cradled in a flaky, buttery crust. Perfect for gatherings or a quiet evening, its timeless appeal lies in the simplicity of ingredients and the depth of flavor.

Ingredients

• Pumpkin puree – 1 can (15 oz)
• Sweetened condensed milk – 1 can (14 oz)
• Eggs – 2 large
• Pumpkin pie spice – 1 tsp
• Salt – ½ tsp
• Unbaked pie crust – 1 (9-inch)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth. Tip: For a smoother filling, strain the mixture through a fine-mesh sieve.
3. Pour the filling into the unbaked pie crust. Tip: To prevent the crust edges from burning, cover them with strips of aluminum foil.
4. Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean. Tip: The pie will firm up as it cools, so don’t overbake.
5. Remove from the oven and let cool on a wire rack for 2 hours before serving.

With its velvety texture and rich, spiced flavor, this Classic Pumpkin Pie is a celebration of comfort. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Sweet Potato Pie with Marshmallow Topping

Yearning for a dessert that marries the earthy sweetness of sweet potatoes with the fluffy, sugary delight of marshmallows? This Sweet Potato Pie with Marshmallow Topping is a harmonious blend of textures and flavors, perfect for any season.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Pie crust – 1, 9-inch
• Brown sugar – ¾ cup
• Eggs – 2
• Butter – ¼ cup, melted
• Vanilla extract – 1 tsp
• Cinnamon – ½ tsp
• Nutmeg – ¼ tsp
• Salt – ¼ tsp
• Marshmallows – 2 cups

Instructions

1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges for a decorative finish.
3. In a large bowl, combine the mashed sweet potatoes, brown sugar, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
4. Pour the sweet potato mixture into the prepared pie crust, spreading it evenly.
5. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Tip: To prevent the crust from over-browning, cover the edges with foil after the first 20 minutes of baking.
6. Remove the pie from the oven and evenly distribute the marshmallows over the top.
7. Return the pie to the oven and bake for an additional 5 minutes, or until the marshmallows are lightly browned and puffy. Tip: Watch closely during this step to prevent the marshmallows from burning.
8. Let the pie cool on a wire rack for at least 1 hour before serving. Tip: For cleaner slices, dip your knife in hot water before cutting.

Golden and inviting, this pie offers a creamy, spiced sweet potato base contrasted by the gooey, toasted marshmallow topping. Serve it warm with a drizzle of caramel sauce for an extra indulgent touch.

Apple Cinnamon Streusel Pie

Savory aromas of cinnamon and baked apples fill the kitchen, heralding the creation of a classic dessert that marries tender fruit with a buttery, crumbly topping. This Apple Cinnamon Streusel Pie is a testament to the timeless appeal of simple ingredients transformed into something extraordinary.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – ½ cup
• Apples – 4 cups, sliced
• Cinnamon – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat the oven to 375°F (190°C) to ensure a consistent baking environment.
2. In a large bowl, mix 1½ cups of flour and ½ cup of sugar with ¼ cup of butter until the mixture resembles coarse crumbs for the pie crust. Press into a 9-inch pie plate.
3. Toss the sliced apples with the remaining sugar, cinnamon, and salt, then spread evenly over the crust.
4. Combine the remaining flour and butter to create the streusel topping, sprinkling it over the apples for a textured finish.
5. Bake for 45 minutes, or until the topping is golden and the apples are tender when pierced with a fork.
6. Allow the pie to cool for at least 30 minutes before serving to let the flavors meld and the filling set.

Perfectly balanced between sweet and spiced, this pie offers a delightful contrast of textures from the juicy apples to the crisp streusel. Serve it warm with a scoop of vanilla ice cream for an indulgent twist.

Pecan Pie with Bourbon

Captivating the essence of Southern hospitality, this Pecan Pie with Bourbon marries the rich, buttery crunch of pecans with the warm, oaky notes of bourbon, creating a dessert that’s as indulgent as it is unforgettable.

Ingredients

• Pie crust – 1 (9-inch)
• Pecans – 2 cups
• Eggs – 3 large
• Brown sugar – 1 cup
• Corn syrup – 1 cup
• Butter – 4 tbsp, melted
• Bourbon – 2 tbsp
• Vanilla extract – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
3. Spread the pecans evenly over the bottom of the pie crust.
4. In a large bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt until smooth.
5. Pour the mixture over the pecans in the pie crust.
6. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
7. Remove from the oven and let cool completely on a wire rack, about 2 hours. Tip: For cleaner slices, chill the pie in the refrigerator for an hour before serving.
8. Serve at room temperature or slightly warmed. Tip: Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent touch.

Velvety and rich, this pecan pie offers a perfect balance of sweetness and depth, with the bourbon adding a sophisticated twist. The crunchy pecans contrast beautifully with the smooth filling, making each bite a delightful experience. For a festive presentation, drizzle with caramel sauce or sprinkle with sea salt before serving.

Chocolate Silk Pie

Majestic in its simplicity, the Chocolate Silk Pie is a dessert that marries the richness of chocolate with the lightness of silk, creating a symphony of flavors that dance on the palate. This pie is a testament to the elegance that can be achieved with just a few quality ingredients.

Ingredients

• Chocolate – 8 oz
• Heavy cream – 1 cup
• Sugar – 1/2 cup
• Butter – 2 tbsp
• Eggs – 3
• Pie crust – 1

Instructions

1. Preheat your oven to 350°F.
2. Melt the chocolate and butter together in a double boiler, stirring until smooth. Tip: Ensure the water in the double boiler does not touch the bottom of the bowl to prevent the chocolate from seizing.
3. Whisk the eggs and sugar in a separate bowl until light and fluffy. Tip: Room temperature eggs will incorporate more air, making your filling lighter.
4. Gradually fold the melted chocolate into the egg mixture, ensuring it’s fully incorporated without deflating the eggs.
5. Pour the mixture into the pie crust and bake for 25 minutes. Tip: The pie is done when the edges are set but the center still has a slight jiggle.
6. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours before serving.

Outstanding in its velvety texture, the Chocolate Silk Pie offers a decadent yet airy experience. Serve it chilled with a dollop of whipped cream or a sprinkle of cocoa powder for an extra touch of elegance.

Cranberry Apple Pie

Zesty and vibrant, this Cranberry Apple Pie marries the tartness of cranberries with the sweet, mellow flavors of apples, encased in a flaky, buttery crust that promises to delight the senses.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled and diced
• Ice water – 6 tbsp
• Apples – 3 cups, peeled and sliced
• Cranberries – 1 cup
• Sugar – 3/4 cup
• Cinnamon – 1 tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix flour and salt. Add butter and blend 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 the dough in half, wrap in plastic, and chill for 30 minutes.
5. In another bowl, combine apples, cranberries, sugar, cinnamon, and lemon juice. Let sit for 10 minutes.
6. Roll out one dough half on a floured surface to fit a 9-inch pie plate. Trim edges.
7. Pour the filling into the crust. Roll out the second dough half and place over the filling. Seal and flute edges. Tip: Cut slits in the top crust to allow steam to escape.
8. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie plate to catch any drips.

Heavenly when served warm, this pie offers a perfect balance of textures—crisp crust against the soft, juicy filling. For an extra touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Maple Walnut Pie

Whispering autumn flavors into every bite, this Maple Walnut Pie combines the rustic charm of walnuts with the sweet, caramel-like depth of pure maple syrup, encased in a flaky, buttery crust that promises to delight the senses.

Ingredients

• Pie crust – 1 (9-inch)
• Walnuts – 1 ½ cups, chopped
• Maple syrup – ¾ cup
• Eggs – 3
• Butter – 2 tbsp, melted
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
3. In a large bowl, whisk together the maple syrup, eggs, melted butter, vanilla extract, and salt until smooth.
4. Stir in the chopped walnuts until evenly distributed.
5. Pour the filling into the prepared pie crust, spreading it evenly.
6. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
7. Remove from the oven and let cool on a wire rack for at least 2 hours before serving. Tip: For cleaner slices, chill the pie in the refrigerator for an hour after cooling.
8. Serve at room temperature or slightly warmed. Tip: Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Kaleidoscopic in flavor, this pie offers a crunchy walnut texture against the smooth, rich filling, with the maple syrup lending a woodsy sweetness that’s perfectly balanced. Ideal for a festive gathering or a quiet evening by the fire, it’s a dessert that warmly embraces the essence of fall.

Banoffee Pie

Virtually irresistible, Banoffee Pie combines the creamy richness of toffee with the fresh, sweet tang of bananas, all nestled in a buttery biscuit crust. This no-bake dessert is a symphony of textures and flavors, perfect for impressing guests or treating yourself to a slice of indulgence.

Ingredients

• Graham crackers – 1 ½ cups, crushed
• Butter – ½ cup, melted
• Sweetened condensed milk – 1 can (14 oz)
• Bananas – 3, sliced
• Heavy cream – 1 ½ cups
• Dark chocolate – 2 tbsp, grated

Instructions

1. Mix crushed graham crackers with melted butter until well combined. Press firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator for 30 minutes to set.
2. Pour the sweetened condensed milk into a saucepan over medium heat. Stir continuously for 5-7 minutes until the milk thickens and turns a light caramel color. Tip: Use a non-stick pan to prevent sticking.
3. Spread the caramelized milk evenly over the chilled crust. Arrange banana slices on top in a single layer.
4. Whip the heavy cream until stiff peaks form. Spread over the banana layer, covering completely. Tip: Chill your mixing bowl and beaters for 10 minutes before whipping to ensure the cream thickens quickly.
5. Sprinkle grated dark chocolate over the whipped cream. Chill the pie for at least 4 hours before serving. Tip: For cleaner slices, dip your knife in hot water before cutting.

Exquisitely balanced, the Banoffee Pie offers a delightful contrast between the crunchy crust, silky caramel, soft bananas, and airy cream. Serve each slice with a drizzle of chocolate sauce or a sprinkle of sea salt to elevate the flavors even further.

Cherry Almond Pie

Bursting with the vibrant flavors of summer, this Cherry Almond Pie combines the tartness of fresh cherries with the nutty richness of almonds, all encased in a buttery, flaky crust. Perfect for any gathering, it’s a dessert that promises to delight with every slice.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled and diced
• Ice water – 6 tbsp
• Cherries – 4 cups, pitted
• Sugar – 1 cup
• Almond extract – 1 tsp
• Cornstarch – 3 tbsp
• Egg – 1, beaten
• Sliced almonds – ½ cup

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Tip: Handle the dough as little as possible to ensure a flaky crust.
4. Divide dough in half. Roll out one half on a floured surface to fit a 9-inch pie plate.
5. In another bowl, combine cherries, sugar, almond extract, and cornstarch. Pour into the pie crust.
6. Roll out the remaining dough and place over the filling. Seal edges and cut slits in the top.
7. Brush the top with beaten egg and sprinkle with sliced almonds. Tip: The egg wash gives the pie a golden, glossy finish.
8. Bake for 50 minutes or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any spills.

Juxtaposing the crispness of the crust with the juicy, almond-infused cherry filling, this pie is a textural masterpiece. Serve it warm with a scoop of vanilla ice cream for a contrast of temperatures that elevates the dessert to new heights.

Lemon Meringue Pie

Harmoniously balancing the bright zest of lemon with the sweet, airy peaks of meringue, this Lemon Meringue Pie is a classic dessert that dazzles with its vibrant flavors and elegant presentation. Perfect for summer gatherings or as a refreshing end to any meal, its buttery crust and luscious filling promise a delightful contrast in every bite.

Ingredients

• Pie crust – 1 (9-inch)
• Granulated sugar – 1 1/2 cups
• Cornstarch – 1/3 cup
• Salt – 1/4 tsp
• Water – 1 1/2 cups
• Lemon zest – 1 tbsp
• Lemon juice – 1/2 cup
• Butter – 2 tbsp
• Egg yolks – 4
• Egg whites – 4
• Cream of tartar – 1/4 tsp
• Granulated sugar – 6 tbsp

Instructions

1. Preheat oven to 375°F. Bake the pie crust for 10 minutes, then let it cool.
2. In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually stir in water, lemon zest, and lemon juice.
3. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
4. Stir in butter. Beat egg yolks in a small bowl, then gradually whisk in 1/2 cup of the hot sugar mixture. Return this to the saucepan, stirring constantly.
5. Bring to a gentle boil and cook for 2 more minutes, stirring. Pour the filling into the baked crust.
6. For the meringue, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 6 tbsp sugar, beating until stiff peaks form.
7. Spread the meringue over the hot filling, sealing to the edges of the crust. Bake at 350°F for 12-15 minutes, or until the meringue is golden.
8. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.

Silky smooth lemon filling meets a light, fluffy meringue topping in this pie, creating a dessert that’s as visually stunning as it is delicious. Serve chilled with a sprinkle of lemon zest for an extra touch of elegance.

Blueberry Lavender Pie

On a warm summer evening, nothing captivates the senses quite like the harmonious blend of juicy blueberries and fragrant lavender encased in a flaky, buttery crust. This Blueberry Lavender Pie is a testament to the beauty of combining simple ingredients to create a dessert that’s both sophisticated and comforting.

Ingredients

• Blueberries – 4 cups
• Granulated sugar – 1 cup
• Lavender buds – 1 tbsp
• Flour – 1/4 cup
• Butter – 2 tbsp
• Pie crust – 2 (9-inch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
2. In a large bowl, gently mix the blueberries, granulated sugar, lavender buds, and flour until the blueberries are evenly coated.
3. Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently against the bottom and sides.
4. Pour the blueberry mixture into the pie crust, dotting the top with small pieces of butter for added richness.
5. Cover the filling with the second pie crust, sealing the edges by crimping them with a fork or your fingers. Cut a few slits on the top crust to allow steam to escape.
6. Bake the pie for 50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
7. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set properly.

Unveil a pie where the floral notes of lavender elevate the sweetness of blueberries, all wrapped in a crust that shatters at the touch of a fork. Serve it slightly warm with a scoop of vanilla ice cream for a contrast of temperatures and textures that’s utterly divine.

Peanut Butter Pie

Nothing embodies the essence of indulgence quite like a Peanut Butter Pie, with its velvety filling and crumbly crust that promises a symphony of textures and flavors in every bite. This dessert, a staple in American cuisine, marries the rich, nutty depth of peanut butter with the lightness of whipped cream, creating a balance that’s both sophisticated and comforting.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Unsalted butter – ½ cup, melted
• Cream cheese – 8 oz, softened
• Peanut butter – 1 cup, creamy
• Powdered sugar – 1 cup
• Heavy cream – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. In a medium bowl, mix graham cracker crumbs and melted butter until the mixture resembles wet sand. Tip: For a finer crust, pulse the graham crackers in a food processor before mixing.
3. Press the mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Bake for 10 minutes, then let cool completely.
4. In a large bowl, beat the softened cream cheese and peanut butter together until smooth. Gradually add powdered sugar, continuing to beat until fully incorporated.
5. In another bowl, whip the heavy cream and vanilla extract to stiff peaks. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand to ensure the cream whips up nicely.
6. Gently fold the whipped cream into the peanut butter mixture until no white streaks remain. Tip: Use a spatula and fold in a figure-eight motion to maintain the mixture’s lightness.
7. Pour the filling into the cooled crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set.

After chilling, the pie emerges with a filling so smooth it practically melts on the tongue, contrasted by the crisp, buttery crust. For an elegant twist, drizzle melted chocolate over the top before serving, or garnish with a sprinkle of crushed peanuts for added crunch.

Key Lime Pie

Key lime pie, with its perfect balance of tart and sweet, encased in a buttery crust, is a quintessential dessert that evokes the sunny vibes of Florida. Known for its creamy texture and vibrant flavor, this pie is a refreshing finale to any meal.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Sweetened condensed milk – 1 can (14 oz)
• Key lime juice – ½ cup
• Egg yolks – 3

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Tip: For a finer crust, pulse the graham crackers in a food processor before mixing.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let cool. Tip: Use the bottom of a measuring cup to press the crumbs evenly.
4. In another bowl, whisk together sweetened condensed milk, key lime juice, and egg yolks until smooth. Tip: Freshly squeezed key lime juice will give the pie a brighter flavor.
5. Pour the filling into the cooled crust and bake for 15 minutes, or until the filling is set but still slightly wobbly in the center.
6. Let the pie cool to room temperature, then refrigerate for at least 4 hours before serving.

Just as the first bite reveals the creamy, tangy filling against the crisp crust, consider garnishing with whipped cream and lime zest for an extra touch of elegance. This pie’s refreshing taste makes it a perfect summer treat, especially when served chilled.

Rhubarb Strawberry Pie

Yieldingly tart yet sweet, the Rhubarb Strawberry Pie is a harmonious blend of spring’s finest offerings, encased in a flaky, buttery crust that promises to delight the senses with every bite.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled and diced
• Ice water – 6 tbsp
• Rhubarb – 3 cups, chopped
• Strawberries – 3 cups, sliced
• Sugar – 1 cup
• Cornstarch – 3 tbsp

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix flour and salt. Add butter, using your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, stirring until the dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
4. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 1 hour.
5. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
6. In another bowl, combine rhubarb, strawberries, sugar, and cornstarch. Let sit for 15 minutes to macerate.
7. Pour the fruit mixture into the pie crust. Dot with small pieces of butter.
8. Roll out the second dough disk and place over the filling. Seal and crimp the edges. Cut slits in the top for venting.
9. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
10. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This allows the filling to set properly.

Lusciously vibrant, this pie boasts a perfect balance of tangy and sweet, with a crust that shatters delicately under the fork. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it cold for a refreshing summer dessert.

Salted Caramel Apple Pie

Brimming with the perfect balance of sweet and salty, this salted caramel apple pie is a decadent twist on the classic dessert that promises to enchant your taste buds with every bite.

Ingredients

• Pie crust – 2 (9-inch)
• Apples – 6 cups, thinly sliced
• Sugar – ¾ cup
• Butter – ¼ cup
• Salted caramel sauce – ½ cup
• Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the thinly sliced apples with sugar until evenly coated.
3. Melt butter in a skillet over medium heat, then add the sugared apples. Cook for 5 minutes, stirring occasionally, until the apples begin to soften.
4. Remove from heat and stir in the salted caramel sauce, ensuring the apples are well coated.
5. Line a 9-inch pie dish with one pie crust, pressing it gently into the bottom and sides.
6. Pour the apple mixture into the crust, spreading it evenly.
7. Cover with the second pie crust, sealing the edges by crimping with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.
8. Brush the top crust with the beaten egg for a golden finish.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Just out of the oven, this pie boasts a flaky, buttery crust encasing a luscious, gooey filling where the tartness of apples meets the rich depth of salted caramel. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Coconut Cream Pie

Kickstarting our culinary journey, the Coconut Cream Pie stands as a testament to the harmonious blend of creamy textures and tropical flavors, a dessert that promises to transport your senses to a sun-drenched beach with every bite.

Ingredients

• Pie crust – 1 (9-inch)
• Coconut milk – 1 ½ cups
• Heavy cream – 1 cup
• Sugar – ¾ cup
• Cornstarch – ¼ cup
• Egg yolks – 4
• Butter – 2 tbsp
• Vanilla extract – 1 tsp
• Shredded coconut – 1 cup

Instructions

1. Preheat your oven to 350°F. Bake the pie crust for 10 minutes, then let it cool completely.
2. In a medium saucepan, combine coconut milk, heavy cream, and half the sugar. Heat over medium until it begins to simmer, stirring occasionally.
3. In a separate bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth. Tip: Temper the egg mixture by gradually adding hot liquid to prevent curdling.
4. Slowly pour the egg mixture into the saucepan, stirring constantly. Cook for 5 minutes or until the mixture thickens to a pudding-like consistency.
5. Remove from heat and stir in butter, vanilla extract, and half the shredded coconut until well combined.
6. Pour the filling into the cooled pie crust. Chill in the refrigerator for at least 4 hours, or until set. Tip: Cover the pie with plastic wrap directly on the surface to prevent a skin from forming.
7. Before serving, toast the remaining shredded coconut in a dry skillet over medium heat until golden, about 3 minutes. Sprinkle over the pie for added texture and flavor. Tip: For an extra touch, serve with a dollop of whipped cream.

Rich in flavor and luxuriously creamy, this Coconut Cream Pie offers a delightful contrast between the crisp crust and the smooth, coconut-infused filling. Garnished with toasted coconut, it’s a dessert that’s as visually appealing as it is delicious, perfect for elevating any occasion.

Black Bottom Oatmeal Pie

Savory and sumptuous, this Black Bottom Oatmeal Pie marries the rustic charm of oatmeal with the decadent depth of a chocolate base, creating a dessert that’s as intriguing as it is indulgent.

Ingredients

• Rolled oats – 1 cup
• Butter – ½ cup
• Brown sugar – ¾ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Salt – ¼ tsp
• Dark chocolate chips – 1 cup
• Heavy cream – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. In a medium saucepan, melt the butter over low heat, then stir in the brown sugar until fully dissolved.
3. Remove the saucepan from heat and quickly whisk in the eggs, one at a time, followed by the vanilla extract and salt. Tip: Ensure the mixture isn’t too hot to avoid scrambling the eggs.
4. Fold in the rolled oats until the mixture is evenly combined, then set aside.
5. In a separate bowl, microwave the dark chocolate chips and heavy cream in 30-second intervals, stirring between each, until smooth. Tip: Avoid overheating to prevent the chocolate from seizing.
6. Pour the chocolate mixture into the prepared pie dish, spreading it evenly to form the ‘black bottom.’
7. Gently spoon the oatmeal mixture over the chocolate layer, smoothing the top with a spatula.
8. Bake for 25-30 minutes, or until the edges are golden and the center is set. Tip: A toothpick inserted into the center should come out clean.

With its contrasting layers, this pie offers a delightful play of textures—creamy chocolate beneath a chewy oatmeal topping. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.

Gingerbread Pie

Gingerbread pie, a harmonious blend of spicy warmth and sweet decadence, offers a comforting embrace with every forkful, perfect for those seeking a dessert that balances tradition with indulgence.

Ingredients

• Flour – 1 ½ cups
• Brown sugar – ¾ cup
• Molasses – ½ cup
• Butter – ½ cup, melted
• Egg – 1 large
• Ginger – 1 tbsp
• Cinnamon – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Hot water – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
2. In a large bowl, whisk together flour, brown sugar, ginger, cinnamon, baking soda, and salt until fully combined.
3. Add melted butter, molasses, and egg to the dry ingredients, stirring until the mixture is smooth and homogenous.
4. Gradually pour in hot water, mixing continuously to incorporate it into the batter without causing lumps.
5. Pour the batter into a greased 9-inch pie dish, using a spatula to spread it evenly.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the pie is perfectly baked.
7. Allow the pie to cool on a wire rack for at least 30 minutes before serving to let the flavors meld and the texture set.

Flaky yet moist, this gingerbread pie boasts a deep, molasses-rich flavor with a hint of spice that lingers pleasantly. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra layer of indulgence.

Pear and Cardamom Pie

Delightfully aromatic and subtly spiced, this Pear and Cardamom Pie combines the sweet, juicy tenderness of ripe pears with the warm, citrusy notes of cardamom, encased in a flaky, buttery crust that promises to elevate any dessert table.

Ingredients

• Flour – 2 cups
• Butter – 1 cup, chilled and diced
• Salt – ½ tsp
• Water – ¼ cup, ice-cold
• Pears – 4 cups, peeled and sliced
• Sugar – ¾ cup
• Cardamom – 1 tsp, ground
• Lemon juice – 1 tbsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix flour and salt. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out one disk on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
6. In another bowl, toss pears with sugar, cardamom, and lemon juice. Tip: Let the mixture sit for 10 minutes to draw out the juices.
7. Pour the pear mixture into the pie crust. Dot with small pieces of butter.
8. Roll out the second dough disk and place over the filling. Seal and crimp the edges. Cut slits in the top for steam to escape.
9. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Exquisite in its simplicity, the Pear and Cardamom Pie offers a harmonious blend of flavors and textures, with the pears softening into a luscious filling against the crisp, golden crust. Serve warm with a scoop of vanilla ice cream for a delightful contrast.

Spiced Chai Pie

Zesty and warming, this Spiced Chai Pie marries the aromatic complexity of chai with the comforting embrace of a classic pie. Perfect for those who cherish the interplay of spices and sweetness, it’s a dessert that promises to transport your senses with every bite.

Ingredients

• Pie crust – 1 (9-inch)
• Heavy cream – 1 cup
• Eggs – 3
• Sugar – ¾ cup
• Chai tea concentrate – ½ cup
• Ground cinnamon – 1 tsp
• Ground cardamom – ½ tsp
• Ground ginger – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C).
2. Roll out the pie crust and fit it into a 9-inch pie dish, trimming any excess. Chill for 15 minutes to prevent shrinking.
3. Blind bake the crust for 10 minutes with pie weights, then remove weights and bake for another 5 minutes until lightly golden. Tip: Lining the crust with parchment paper before adding weights makes removal easier.
4. In a bowl, whisk together heavy cream, eggs, and sugar until smooth.
5. Stir in chai tea concentrate, cinnamon, cardamom, and ginger until well combined. Tip: For a stronger chai flavor, steep the spices in the cream before mixing.
6. Pour the filling into the pre-baked crust.
7. Bake for 35-40 minutes, or until the filling is set but still slightly wobbly in the center. Tip: To prevent the crust from over-browning, cover the edges with foil halfway through baking.
8. Let the pie cool completely on a wire rack before serving.

Silky and rich, the Spiced Chai Pie offers a delightful contrast between the crisp crust and the creamy, spice-infused filling. Serve it with a dollop of whipped cream or a sprinkle of cinnamon sugar for an extra touch of elegance.

Conclusion

Whether you’re a seasoned baker or trying your hand at pie-making for the first time, our roundup of 20 Delicious Pie Recipes for Thanksgiving Feast offers something for everyone. From classic flavors to unique twists, these pies are sure to impress your guests. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share the love on Pinterest!