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Here’s a lineup of pies to satisfy your holiday dessert table needs. From brown-butter pumpkin and cranberry–lime curd to silky buttermilk eggnog, classic chess, and more, this collection offers a range of classic, nostalgic, and delightfully new pies. You’ll find smart shortcuts like store-bought puff pastry, chilled-wins that minimize precious oven space, and make-ahead beauties built for easy entertaining. Most travel well, slice cleanly, and hold on a buffet without fuss — choose one centerpiece or a mix for a dessert spread that feels festive.
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Cranberry-Lime Curd Pie
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
The jewel-toned filling of this cranberry-lime curd is sweet-tart and vibrant. The press-in rye cookie crust is flavored with honey and balances well against the bright flavors of the curd. Whipped cream and sparkling pomegranate seeds and fresh berries top this pie for a refreshing experience with each bite.
Chocolate Pecan Pie with Bourbon
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
Serve this pie while just warm to really experience the rich buttery pecan filling that’s spiked with a whisper of bourbon. The filling bakes up glossy and is topped with soft dollops of whipped cream that balances the richness of the caramel.
Banana Pudding Pie
A macadamia–vanilla wafer crust is the base for vanilla-bean custard layered with fresh slices of banana and soft billows of whipped cream. This is a nostalgic pie that works for the holidays as much as it does all year round.
Italian Jam Tart (Crostata di Marmellata)
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
This tart proves that a good jam is all you need for a spectacular holiday dessert. A lattice top crust made from the tender butter dough gives the dish a beautiful finish, yielding a not-too-sweet dessert for the fruit lovers at your table.
Peanut Butter Chess Pie with Fudge Drizzle
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
Chess pie is an ooey-gooey treat and when you introduce peanut butter and fudge to the equation, it evokes the flavors of a peanut butter cup. The glossy fudge is easy to drizzle for decoration and there is plenty to spare for serving.
Puff Pastry Apple Pie
Save a little time with a store-bought puff pastry. The luxury of the flaky layers paired with cinnamon-scented apples give this dessert a French pastry-shop feel. Serve this pie warm topped with a scoop of vanilla ice cream that gently melts as you savor the fruit and crisp crust.
Coconut Cream Pie
Food & Wine / Photo by Brie Goldman / Food Styling by Skyler Meyers / Prop Styling by Alexandria Juhl
A crisp coconut crust, velvety coconut custard, and creamy whipped coconut cream topped with toasted coconut flakes drive home the full coconut experience this pie has to offer. Serve well-chilled; toasted flakes on top add welcome crunch.
Espresso Martini Pie
Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Purcell
Spiked with coffee liqueur and vodka, the mousse-like chocolate filling in this pie echoes the flavor of the popular cocktail. The rich and creamy pie is set in a chocolate cookie crust that gets an added dose of coffee flavor from espresso powder.
Brown Butter Pumpkin Pie
Abby Hocking
Browned butter adds a nutty note to classic pumpkin custard for a rich partner to the warm cinnamon, allspice, ginger, and cloves in the pie filling. This pie stands on its own, but for added richness, garnish with whipped cream or serve with vanilla ice cream.
Mango Pie
Eva Kolenko / Food Styling by Natalie Drobny / Prop Styling by Nidia Cueva
A no-bake mango and cream cheese filling is set thanks to gelatin for a glossy pie finish. The easy-to-make graham cracker cookie crust is scented with cardamom, and this refrigerator pie is one of the least complicated desserts to bring out for the holidays.
Chess Pie
Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Purcell
A Southern tradition, this rich, sweet custard pie gets texture and a crackly top from yellow cornmeal and a touch of tang from lemon zest and juice. Plan ahead as it takes three hours to cool.
Chocolate Cream Pie
Con Poulos
A pie that doesn’t require a lot of oven time is a dream during the holidays. This satiny stovetop chocolate filling is the answer. The filling sets in a chocolate cookie crust for a focused chocolate flavor. Whipped cream offers a contrasting cool and creamy texture.
Flaky Pear Pie
John Kernick
2002 F&W Best New Chef Grant Achatz makes an all-shortening crust that’s unbelievably tender and encases lightly spiced and juicy pears. A light milk and sugar glaze gives the top crust a golden finish.
