55 Beautiful Christmas Pie Ideas

You know the feeling when the meal’s over but everyone’s still eyeing the counter for something sweet. That’s what this list is for. From silky custards to bundt pies dressed up like showstoppers, here are 55 Christmas pies worth clearing space for.

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Cranberry & Fruit Pies

1. Cranberry Chiffon Pie

This one’s all cloud, barely-there pink and so light it practically floats off the fork. The whipped cream rosettes and sugared berries on top make it look like it belongs in a bakery window, not your kitchen.

Time: 4 hr 30 min  |  Makes: 8 slices

You’ll need: pie crust, cranberries, granulated sugar, water, unflavored gelatin, egg whites, cream of tartar, heavy whipping cream, vanilla extract, powdered sugar, sugared cranberries for garnish

Simmer 12 oz cranberries with 1/2 cup sugar and 1/2 cup water 8-10 minutes until burst, then puree and strain through a fine-mesh sieve for about 1 1/2 cups smooth puree. Bloom 1 tablespoon gelatin in 1/4 cup cold water, whisk into the warm puree until dissolved, and cool 20 minutes. Beat 3 egg whites with 1/4 teaspoon cream of tartar to foamy, add 1/4 cup sugar gradually, and whip to stiff glossy peaks. Fold the meringue into the cooled cranberry mixture in three additions until no streaks remain, pour into a pre-baked 9-inch crust, and chill uncovered at least 4 hours until set. Whip 1 cup heavy cream with 1 teaspoon vanilla and 2 tablespoons powdered sugar to stiff peaks, pipe rosettes around the edge, and finish with sugared cranberries.

2. Deep-Dish Cranberry Pie

Bold, jammy, and unapologetically old-school, this is the pie for anyone who wants their cranberries to actually taste like cranberries. The pastry leaves fanned into a snowflake on top make it look like it took way more effort than it did.

Time: 1 hr 35 min plus 2 hr cooling  |  Makes: 10 slices

You’ll need: double pie crust, fresh cranberries, granulated sugar, brown sugar, orange juice, orange zest, cornstarch, cinnamon, nutmeg, unsalted butter, egg, coarse sugar

Preheat the oven to 400°F and fit one crust into a deep-dish 9-inch pie plate, then chill. Toss 5 cups cranberries with 1 1/4 cups granulated sugar, 1/3 cup brown sugar, 1/3 cup orange juice, 2 teaspoons orange zest, 1/4 cup cornstarch, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg, then pour into the chilled crust and dot with 2 tablespoons cubed butter. Cut the second crust into leaf shapes and arrange in a snowflake pattern over the filling, leaving small gaps for steam. Brush with beaten egg, sprinkle with coarse sugar, and bake 20 minutes at 400°F, then reduce to 375°F and bake another 30-35 minutes until deep golden and bubbling thickly at the edges. Cool on a rack at least 2 hours before slicing.

3. Sparkling Cranberry Tart

The curd sets glassy and jewel-toned, so every slice looks like it’s lit from the inside. Ring it with frosted cranberries and it’s basically a dessert snow globe.

Time: 3 hr 55 min  |  Makes: 10 slices

You’ll need: pre-baked tart shell, fresh cranberries, water, granulated sugar, egg yolks, whole egg, unsalted butter, lemon juice, heavy whipping cream, powdered sugar, superfine sugar, simple syrup

At least 3 hours ahead, toss 1 cup cranberries in simple syrup, roll in superfine sugar, and dry on a parchment-lined tray. Simmer 12 oz cranberries with 3/4 cup water 10 minutes until burst, then puree and strain for about 1 cup juice. Whisk the juice with 3/4 cup sugar, 4 egg yolks, and 1 whole egg in a heatproof bowl, set over simmering water, and whisk constantly 8-10 minutes until it coats the back of a spoon. Off heat, whisk in 6 tablespoons cold cubed butter a few pieces at a time until glossy, then stir in 1 tablespoon lemon juice. Strain into the cooled tart shell and chill uncovered at least 3 hours. Whip 1 cup cream with 2 tablespoons powdered sugar to stiff peaks, pipe stars around the edge, and top with the sugared cranberries.

4. Spiced Apple Cranberry Pie

Classic apple pie gets a shot of tartness that keeps every bite from tipping too sweet. The lattice bronzes up beautifully and the whole kitchen smells like cinnamon for hours after.

Time: 2 hr including cooling  |  Makes: 8 slices

You’ll need: double pie crust, Granny Smith apples, fresh cranberries, granulated sugar, brown sugar, cornstarch, cinnamon, allspice, lemon juice, egg wash, turbinado sugar

Preheat the oven to 425°F. Toss 6 cups sliced apples and 1 1/2 cups cranberries with 3/4 cup granulated sugar, 1/4 cup brown sugar, 3 tablespoons cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon allspice, and 1 tablespoon lemon juice. Fill the bottom crust, weave a lattice on top, brush with egg wash, and sprinkle with turbinado sugar. Bake 20 minutes at 425°F, then reduce to 375°F and bake 35-40 more minutes until the lattice is deep golden and juices bubble thickly through the gaps. Cool at least 3 hours before slicing so the filling sets.

5. Pear Ginger Galette

No pie plate required here, just a free-form crust folded casually around fanned pear slices. It looks effortlessly rustic but the crystallized ginger running through it packs real heat.

Time: 1 hr 15 min  |  Makes: 8 slices

You’ll need: single pie crust, ripe pears, granulated sugar, crystallized ginger, ground ginger, cornstarch, lemon juice, egg wash, coarse sugar

Preheat the oven to 400°F. Toss 4 cups thinly sliced pears with 1/3 cup sugar, 2 tablespoons chopped crystallized ginger, 1/2 teaspoon ground ginger, 2 tablespoons cornstarch, and 1 tablespoon lemon juice. Roll the dough into a 12-inch circle on a parchment-lined sheet, mound the pears in the center leaving a 2-inch border, and fold the edges up over the fruit, pleating as you go. Brush the crust with egg wash and sprinkle with coarse sugar, then bake 35-40 minutes until the crust is deep golden and the pears are tender. Cool 20 minutes before slicing.

6. Cherry Almond Streusel Pie

Deep red cherry filling under a crumbly almond streusel is the kind of contrast that makes people go back for seconds before they’ve finished the first slice. It’s simple but it always disappears fast.

Time: 1 hr 30 min  |  Makes: 8 slices

You’ll need: single pie crust, pitted tart cherries, granulated sugar, cornstarch, almond extract, lemon juice, flour, brown sugar, unsalted butter, sliced almonds

Preheat the oven to 375°F and fit the crust into a 9-inch pie plate. Toss 5 cups pitted cherries with 3/4 cup sugar, 1/4 cup cornstarch, 1/2 teaspoon almond extract, and 1 tablespoon lemon juice, then pour into the crust. For the streusel, rub 1/2 cup flour, 1/3 cup brown sugar, and 6 tablespoons cold cubed butter together until crumbly, then stir in 1/2 cup sliced almonds and scatter evenly over the filling. Bake 45-50 minutes, tenting with foil after 30 minutes if the streusel browns too fast, until the filling bubbles thickly at the edges. Cool at least 2 hours before slicing.

7. Pomegranate Cranberry Crumble Pie

Two tart red fruits team up under a crackly oat crumble for a pie that tastes as festive as it looks. The pomegranate arils add little bursts of juice that cranberries alone can’t give you.

Time: 1 hr 40 min  |  Makes: 8 slices

You’ll need: single pie crust, fresh cranberries, pomegranate arils, granulated sugar, cornstarch, orange zest, flour, rolled oats, brown sugar, unsalted butter, cinnamon

Preheat the oven to 375°F and fit the crust into a 9-inch pie plate. Combine 3 cups cranberries, 1 cup pomegranate arils, 3/4 cup sugar, 3 tablespoons cornstarch, and 1 teaspoon orange zest, then pour into the crust. Mix 3/4 cup flour, 3/4 cup oats, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon, cut in 6 tablespoons cold butter until crumbly, and scatter over the filling. Bake 45-50 minutes until the topping is golden and the filling bubbles thickly. Cool at least 2 hours, then scatter extra pomegranate arils over the top before serving.

8. Cranberry Orange Curd Pie

Cranberry and orange curd whisked together turns a rosy shade that photographs like a dream, and the flavor is bright enough to cut through even the richest holiday spread.

Time: 3 hr 45 min  |  Makes: 10 slices

You’ll need: shortbread crust, cranberries, orange juice, orange zest, granulated sugar, eggs, egg yolks, unsalted butter, candied orange slices for garnish

Simmer 2 cups cranberries with 1/2 cup orange juice until burst, then puree and strain for about 3/4 cup puree. Whisk the puree with 2 teaspoons orange zest, 3/4 cup sugar, 2 whole eggs, and 2 egg yolks in a heatproof bowl, set over simmering water, and whisk 8-10 minutes until thickened. Off heat, whisk in 5 tablespoons cold cubed butter until glossy and smooth. Pour into a pre-baked 9-inch shortbread crust and chill uncovered at least 3 hours until set. Garnish with candied orange slices before serving.

Cream, Custard & Cheesecake Pies

9. No-Bake Blueberry Lemon Christmas Pie

Silky white filling with vibrant blueberry swirls makes this one look like a snowy dessert straight off a holiday card. It’s cool and lightly citrusy, a nice break from all the heavier bakes on the table.

Time: 6 hr 25 min  |  Makes: 10 slices

You’ll need: graham cracker crumbs, unsalted butter, granulated sugar, cream cheese, powdered sugar, lemon juice, lemon zest, heavy whipping cream, fresh blueberries, cornstarch

Press 1 1/2 cups graham crumbs mixed with 6 tablespoons melted butter and 2 tablespoons sugar into a 9-inch springform pan and chill. Simmer 2 cups blueberries with 1/4 cup sugar, 2 teaspoons cornstarch, and 1 tablespoon water 5-6 minutes until jammy, then cool completely. Beat 16 oz cream cheese with 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon lemon zest until fluffy, then fold in 1 1/2 cups whipped heavy cream. Layer half the lemon filling into the crust, drizzle with half the blueberry sauce and swirl with a knife, then repeat. Chill at least 6 hours, or overnight, before releasing the springform ring.

10. White Chocolate Christmas Pie with Sugared Cranberries

Melted white chocolate folded through a cream cheese filling gives this pie a richness that pairs perfectly with the tart sugared cranberries and rosemary sprigs on top.

Time: 5 hr 30 min  |  Makes: 10 slices

You’ll need: shortbread cookie crumbs, unsalted butter, white chocolate, whole milk, cream cheese, granulated sugar, vanilla extract, heavy whipping cream, powdered sugar, sugared cranberries, fresh rosemary sprigs

Press 1 1/2 cups shortbread crumbs mixed with 5 tablespoons melted butter into a 9-inch pie plate and chill 20 minutes. Heat 1 cup milk until steaming, pour over 10 oz chopped white chocolate, let sit 2 minutes, then whisk smooth and cool to room temperature. Beat 8 oz cream cheese with 1/4 cup sugar and 1 teaspoon vanilla until smooth, then beat in the cooled white chocolate mixture. Fold in 1 cup whipped heavy cream in two additions, pour into the crust, and chill at least 5 hours. Whip the remaining 1/2 cup cream with 1 tablespoon powdered sugar, dollop over the pie, and finish with sugared cranberries and rosemary.

11. Eggnog Custard Pie

If eggnog is your love language, this pie is basically the drink in slice form, warm nutmeg and all. It bakes up gently jiggly in the center, just like a proper custard should.

Time: 2 hr 15 min  |  Makes: 8 slices

You’ll need: single pie crust, eggnog, eggs, granulated sugar, cornstarch, nutmeg, cinnamon, vanilla extract, rum extract

Preheat the oven to 350°F and par-bake the crust 10 minutes. Whisk 2 1/2 cups eggnog with 3 eggs, 1/2 cup sugar, 2 tablespoons cornstarch, 1/2 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1 teaspoon vanilla, and 1/2 teaspoon rum extract until smooth, then pour into the warm crust. Bake 40-45 minutes until the edges are set but the center still jiggles slightly. Cool completely on a rack, about 2 hours, then dust with more nutmeg before serving.

12. Gingerbread Cheesecake Pie

Molasses and warm spices baked right into a cheesecake filling give this pie the flavor of gingerbread cookies in creamy, sliceable form. It’s rich enough to serve in thin wedges.

Time: 6 hr including chilling  |  Makes: 10 slices

You’ll need: gingersnap cookie crumbs, unsalted butter, cream cheese, brown sugar, molasses, eggs, ground ginger, cinnamon, cloves, vanilla extract, sour cream

Preheat the oven to 325°F. Press 1 1/2 cups gingersnap crumbs mixed with 6 tablespoons melted butter into a 9-inch springform pan. Beat 24 oz cream cheese with 3/4 cup brown sugar until smooth, then beat in 1/3 cup molasses, 3 eggs one at a time, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1 teaspoon vanilla, and 1/2 cup sour cream. Pour into the crust and bake 50-55 minutes until the edges are set and the center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then chill at least 4 hours before releasing the pan.

13. Butterscotch Cream Pie

Deep amber butterscotch, cooked slow until it turns almost toffee-like, sets into a pie that tastes like a hug in dessert form. It’s an old-fashioned flavor that never actually goes out of style.

Time: 3 hr 30 min  |  Makes: 8 slices

You’ll need: pre-baked pie crust, brown sugar, unsalted butter, whole milk, heavy cream, egg yolks, cornstarch, vanilla extract, salt, powdered sugar, caramel sauce for drizzling

Melt 1/2 cup butter with 1 cup brown sugar in a saucepan over medium heat and cook, stirring, 3-4 minutes until deep amber and fragrant. Whisk in 2 cups milk and 1/2 cup cream, then bring to a simmer. Whisk 4 egg yolks with 1/4 cup cornstarch and a splash of the hot milk, then stream the tempered yolks back into the pan. Cook, whisking constantly, 3-4 minutes until thickened to pudding consistency, then stir in 1 teaspoon vanilla and a pinch of salt. Pour into the pre-baked crust, press plastic wrap directly on the surface, and chill at least 3 hours. Top with whipped cream made from 1 cup cream and 2 tablespoons powdered sugar, then drizzle with caramel sauce.

14. Coconut Cream Snowball Pie

Piled high with whipped cream and dusted in toasted coconut, this pie looks like it just came in from a snowstorm. The custard underneath is rich with real coconut milk, not just flavoring.

Time: 4 hr  |  Makes: 8 slices

You’ll need: pre-baked pie crust, coconut milk, whole milk, granulated sugar, cornstarch, egg yolks, shredded coconut, vanilla extract, heavy whipping cream, powdered sugar

Whisk 1 1/2 cups coconut milk, 1 cup whole milk, 2/3 cup sugar, and 1/3 cup cornstarch in a saucepan, then whisk in 4 egg yolks. Cook over medium heat, whisking constantly, 5-6 minutes until thick and pudding-like, then stir in 1 cup shredded coconut and 1 teaspoon vanilla. Pour into the pre-baked crust, press plastic wrap onto the surface, and chill at least 3 hours until set. Toast 1/2 cup shredded coconut in a dry skillet 3-4 minutes until golden. Whip 1 cup heavy cream with 2 tablespoons powdered sugar to stiff peaks, mound over the pie, and shower with the toasted coconut.

15. Maple Pecan Custard Pie

This one trades corn syrup for real maple, giving the filling a deeper, almost caramelized flavor. The pecans set in a spiral on top so every slice gets an even amount.

Time: 1 hr 30 min plus cooling  |  Makes: 8 slices

You’ll need: single pie crust, pure maple syrup, brown sugar, eggs, unsalted butter, vanilla extract, salt, pecan halves

Preheat the oven to 350°F and fit the crust into a 9-inch pie plate, crimping the edges. Whisk 1 1/4 cups maple syrup, 1/3 cup brown sugar, 3 eggs, 1/4 cup melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth. Arrange 1 1/2 cups pecan halves in a spiral over the crust and pour the maple filling over them. Bake 45-50 minutes until the edges are puffed and set but the center still has a slight jiggle. Cool at least 3 hours on a rack before slicing.

16. Peppermint Mousse Pie

Light, airy peppermint mousse in a chocolate cookie crust is the pie equivalent of a candy cane, cool and refreshing with just enough chocolate underneath to keep it grounded.

Time: 4 hr 30 min  |  Makes: 8 slices

You’ll need: chocolate cookie crumbs, unsalted butter, white chocolate, heavy whipping cream, peppermint extract, unflavored gelatin, cold water, red food coloring, crushed candy canes

Press 1 1/2 cups chocolate cookie crumbs mixed with 5 tablespoons melted butter into a 9-inch pie plate and chill. Bloom 1 teaspoon gelatin in 2 tablespoons cold water. Melt 6 oz white chocolate with 1/4 cup cream until smooth, whisk in the bloomed gelatin until dissolved, then stir in 1/2 teaspoon peppermint extract and a drop of red food coloring for a pale pink tint. Cool to room temperature, then fold in 1 1/2 cups whipped heavy cream in two additions. Pour into the crust and chill at least 4 hours until set. Top with crushed candy canes just before serving.

Chocolate & Nut Pies

17. Chocolate Peppermint Silk Pie

Dense, glossy, and deeply chocolatey, this silk pie needs nothing more than a scattering of peppermint bark to feel like a proper holiday centerpiece. One thin slice goes a long way.

Time: 4 hr 15 min  |  Makes: 10 slices

You’ll need: chocolate cookie crust, dark chocolate, unsalted butter, granulated sugar, eggs, vanilla extract, peppermint extract, heavy whipping cream, powdered sugar, peppermint bark for garnish

Melt 8 oz dark chocolate with 1/2 cup butter until smooth, then cool slightly. Beat in 3/4 cup sugar, then 4 eggs one at a time, beating 2 full minutes after each addition until the mixture is pale and glossy. Stir in 1 teaspoon vanilla and 1/4 teaspoon peppermint extract, then pour into a pre-baked 9-inch chocolate cookie crust. Chill at least 4 hours until fully set. Whip 1 cup cream with 2 tablespoons powdered sugar to stiff peaks, swirl over the top, and scatter with crushed peppermint bark.

18. Pecan Pie with Bourbon Caramel

A splash of bourbon in the caramel filling deepens the flavor without making it boozy, just warm and a little smoky. It’s the grown-up upgrade classic pecan pie has been waiting for.

Time: 1 hr 40 min plus cooling  |  Makes: 8 slices

You’ll need: single pie crust, corn syrup, brown sugar, eggs, unsalted butter, bourbon, vanilla extract, salt, pecan halves

Preheat the oven to 350°F and fit the crust into a 9-inch pie plate. Whisk 1 cup corn syrup, 1/2 cup brown sugar, 3 eggs, 1/4 cup melted butter, 2 tablespoons bourbon, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth. Arrange 2 cups pecan halves over the crust and pour the filling over evenly. Bake 50-55 minutes, tenting with foil after 30 minutes if the top browns too fast, until the center is just set with a slight jiggle. Cool at least 3 hours before slicing.

19. Walnut Fudge Pie

Somewhere between a pie and a giant brownie, this one has a crackly top and a fudgy, dense center loaded with toasted walnuts. Serve it warm with ice cream and nobody will complain.

Time: 1 hr 10 min plus cooling  |  Makes: 10 slices

You’ll need: single pie crust, unsalted butter, semisweet chocolate, granulated sugar, eggs, flour, cocoa powder, vanilla extract, salt, toasted walnuts

Preheat the oven to 350°F and fit the crust into a 9-inch pie plate. Melt 1/2 cup butter with 6 oz chopped chocolate until smooth, then whisk in 1 cup sugar. Whisk in 3 eggs one at a time, then fold in 1/2 cup flour, 1/4 cup cocoa powder, 1 teaspoon vanilla, and 1/4 teaspoon salt until just combined. Stir in 1 cup toasted chopped walnuts, pour into the crust, and bake 35-40 minutes until the top is crackly and a toothpick pulls out with a few moist crumbs. Cool at least 1 hour before slicing.

20. Hazelnut Chocolate Ganache Tart

Toasted hazelnuts ground into the crust give this tart a nutty backbone before you even get to the silky ganache filling. It slices like a dream and looks like it came from a French patisserie.

Time: 3 hr 40 min  |  Makes: 10 slices

You’ll need: flour, ground toasted hazelnuts, unsalted butter, powdered sugar, egg yolk, dark chocolate, heavy cream, sea salt, whole toasted hazelnuts for garnish

Pulse 1 1/4 cups flour, 1/2 cup ground hazelnuts, and 1/4 cup powdered sugar with 1/2 cup cold cubed butter until crumbly, then bind with 1 egg yolk and 1-2 tablespoons ice water. Press into a 9-inch tart pan, chill 30 minutes, then blind bake at 375°F for 20-22 minutes until golden. Heat 1 cup cream to just simmering, pour over 10 oz chopped dark chocolate, let sit 2 minutes, then whisk smooth with a pinch of sea salt. Pour the ganache into the cooled crust, tilt to level, and chill at least 2 hours until set. Arrange whole toasted hazelnuts around the edge before serving.

21. Turtle Pecan Pie

Chocolate, caramel, and pecans, the same combination that makes turtle candies so addictive, layered right into a classic pecan pie. It’s rich enough to need only a small slice.

Time: 1 hr 45 min plus cooling  |  Makes: 8 slices

You’ll need: single pie crust, semisweet chocolate chips, caramel sauce, corn syrup, brown sugar, eggs, unsalted butter, vanilla extract, salt, pecan halves

Preheat the oven to 350°F, fit the crust into a 9-inch pie plate, and scatter 1/2 cup chocolate chips over the bottom. Whisk 1 cup corn syrup, 1/2 cup brown sugar, 3 eggs, 1/4 cup melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt, then stir in 1/2 cup caramel sauce. Arrange 2 cups pecan halves over the chocolate chips and pour the filling over top. Bake 50-55 minutes until just set with a slight jiggle in the center, tenting with foil if it browns too quickly. Cool at least 3 hours, then drizzle with extra caramel before slicing.

22. Mississippi Mud Pie

Fudgy brownie layer on the bottom, silky chocolate pudding in the middle, mountains of whipped cream on top. This is chocolate lovers’ territory and it does not hold back.

Time: 5 hr including chilling  |  Makes: 10 slices

You’ll need: chocolate cookie crust, unsalted butter, semisweet chocolate, granulated sugar, eggs, flour, whole milk, cornstarch, cocoa powder, vanilla extract, heavy whipping cream, powdered sugar, chocolate shavings

Preheat the oven to 350°F. Melt 1/2 cup butter with 4 oz chocolate, whisk in 3/4 cup sugar and 2 eggs, then fold in 1/2 cup flour until just combined. Spread into the chocolate cookie crust and bake 20-22 minutes until set. Cool completely. Whisk 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 cup cocoa in a saucepan, cook over medium heat, whisking constantly, 5-6 minutes until thick, then stir in 1 teaspoon vanilla. Cool slightly and spread over the brownie layer, pressing plastic wrap on the surface, then chill at least 3 hours. Whip 1 cup cream with 2 tablespoons powdered sugar to stiff peaks, spread over the top, and finish with chocolate shavings.

23. Salted Caramel Chocolate Pie

A thick caramel layer sits between the crust and a dark chocolate ganache, with a generous hit of flaky salt tying it all together. It’s the pie for anyone who thinks dessert should be a little dramatic.

Time: 4 hr  |  Makes: 10 slices

You’ll need: pre-baked pie crust, granulated sugar, heavy cream, unsalted butter, sea salt, dark chocolate, flaky sea salt for garnish

Melt 1 cup sugar in a dry saucepan over medium heat, swirling until amber, then carefully whisk in 1/2 cup warm cream, followed by 4 tablespoons butter and 1/2 teaspoon salt. Pour the caramel into the pre-baked crust and chill 30 minutes until set. Heat 3/4 cup cream to just simmering, pour over 8 oz chopped dark chocolate, let sit 2 minutes, then whisk smooth. Pour the ganache over the caramel layer and chill at least 3 hours until fully set. Finish with a scatter of flaky sea salt before slicing.

24. Black Forest Pie

All the flavors of a Black Forest cake, chocolate, cherries, and kirsch-spiked cream, packed into pie form. The cherry layer glistens under the whipped cream like something you’d find on a bakery display.

Time: 4 hr 30 min  |  Makes: 10 slices

You’ll need: chocolate cookie crust, dark chocolate, heavy whipping cream, pitted cherries, granulated sugar, cornstarch, kirsch or cherry juice, powdered sugar, dark chocolate curls

Heat 1 cup cream to just simmering, pour over 8 oz chopped dark chocolate, let sit 2 minutes, then whisk smooth and pour into the chocolate cookie crust. Chill 2 hours until set. Simmer 3 cups pitted cherries with 1/3 cup sugar and 2 teaspoons cornstarch 6-8 minutes until thickened and glossy, stir in 1 tablespoon kirsch or cherry juice, and cool completely. Spread the cherry layer over the set ganache. Whip 1 cup cream with 2 tablespoons powdered sugar to stiff peaks, dollop around the edges, and finish with dark chocolate curls.

No-Bake & Icebox Pies

25. No-Bake Eggnog Icebox Pie

No oven, no fuss, just a fluffy eggnog filling that sets up perfectly in the fridge overnight. It tastes like the holidays without requiring you to babysit anything on baking day.

Time: 5 hr 20 min  |  Makes: 8 slices

You’ll need: gingersnap cookie crumbs, unsalted butter, eggnog, unflavored gelatin, cold water, cream cheese, powdered sugar, heavy whipping cream, nutmeg

Press 1 1/2 cups gingersnap crumbs mixed with 6 tablespoons melted butter into a 9-inch pie plate and chill 20 minutes. Bloom 2 teaspoons gelatin in 3 tablespoons cold water, then warm gently until dissolved and whisk into 1 1/2 cups eggnog. Beat 8 oz cream cheese with 1/2 cup powdered sugar until smooth, then beat in the eggnog mixture. Fold in 1 cup whipped heavy cream, pour into the crust, and chill at least 5 hours until fully set. Dust with fresh nutmeg before serving.

26. Frozen Peppermint Pie

Part ice cream pie, part candy cane, this frozen dessert is a lifesaver on busy baking days since it just sits in the freezer until you need it. The pink and white swirl looks like it took hours.

Time: 6 hr freezing  |  Makes: 8 slices

You’ll need: chocolate cookie crumbs, unsalted butter, vanilla ice cream, peppermint extract, red food coloring, crushed candy canes, hot fudge sauce

Press 1 1/2 cups chocolate cookie crumbs mixed with 5 tablespoons melted butter into a 9-inch pie plate and freeze 15 minutes. Soften 1 quart vanilla ice cream slightly, divide in half, and stir 1/2 teaspoon peppermint extract and a few drops of red food coloring into one half. Dollop spoonfuls of both colors into the crust and swirl gently with a knife. Freeze at least 6 hours, or overnight, until firm. Before serving, drizzle with warmed hot fudge sauce and scatter with crushed candy canes.

27. No-Bake Gingersnap Pumpkin Pie

All the flavor of pumpkin pie in a mousse-light, no-bake package, perfect for anyone who’s out of oven space with the turkey already in there. The gingersnap crust does a lot of the flavor heavy lifting.

Time: 4 hr 20 min  |  Makes: 8 slices

You’ll need: gingersnap cookie crumbs, unsalted butter, pumpkin puree, cream cheese, brown sugar, cinnamon, ginger, nutmeg, unflavored gelatin, cold water, heavy whipping cream

Press 1 1/2 cups gingersnap crumbs mixed with 6 tablespoons melted butter into a 9-inch pie plate and chill. Bloom 2 teaspoons gelatin in 3 tablespoons cold water, then warm until dissolved. Beat 8 oz cream cheese with 1 cup pumpkin puree, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg until smooth, then beat in the dissolved gelatin. Fold in 1 cup whipped heavy cream, pour into the crust, and chill at least 4 hours until set.

28. Icebox Cranberry Lime Pie

Think key lime pie’s tarter, more festive cousin. The cranberry juice swirled in gives it a soft pink hue and a tang that plays perfectly off the lime.

Time: 4 hr 15 min  |  Makes: 8 slices

You’ll need: graham cracker crumbs, unsalted butter, sweetened condensed milk, egg yolks, lime juice, lime zest, cranberry juice, heavy whipping cream, powdered sugar

Preheat the oven to 350°F. Press 1 1/2 cups graham crumbs mixed with 6 tablespoons melted butter into a 9-inch pie plate and bake 8 minutes, then cool. Whisk 1 can sweetened condensed milk with 4 egg yolks, 1/2 cup lime juice, 1 tablespoon lime zest, and 1/4 cup cranberry juice until smooth and slightly thickened. Pour into the crust and bake 15 minutes until just set at the edges. Cool completely, then chill at least 3 hours. Top with whipped cream made from 1 cup heavy cream and 2 tablespoons powdered sugar before serving.

29. No-Bake Nutella Pie

Three ingredients away from foolproof, this Nutella pie is the one to make when you want something decadent but don’t want to touch the oven at all. It sets up thick and fudgy in the fridge.

Time: 4 hr  |  Makes: 8 slices

You’ll need: chocolate cookie crumbs, unsalted butter, chocolate hazelnut spread, cream cheese, heavy whipping cream, powdered sugar, chopped hazelnuts

Press 1 1/2 cups chocolate cookie crumbs mixed with 5 tablespoons melted butter into a 9-inch pie plate and chill 20 minutes. Beat 8 oz cream cheese with 1 1/2 cups chocolate hazelnut spread until smooth, then fold in 1 cup whipped heavy cream sweetened with 2 tablespoons powdered sugar. Pour into the crust, smooth the top, and chill at least 4 hours until set. Scatter with chopped hazelnuts and a drizzle of warmed chocolate hazelnut spread before serving.

30. Frozen Cranberry Margarita Pie

A playful spin on a margarita in pie form, this one balances sweet cranberry against tart lime, with a salty pretzel crust standing in for the salted rim. It’s a fun surprise on a table full of predictable classics.

Time: 6 hr freezing  |  Makes: 8 slices

You’ll need: crushed pretzels, granulated sugar, unsalted butter, sweetened condensed milk, cranberry juice concentrate, lime juice, heavy whipping cream, coarse salt, lime slices for garnish

Press 1 1/2 cups crushed pretzels mixed with 2 tablespoons sugar and 6 tablespoons melted butter into a 9-inch pie plate and freeze 15 minutes. Whisk 1 can sweetened condensed milk with 1/3 cup cranberry juice concentrate and 1/3 cup lime juice until smooth, then fold in 1 1/2 cups whipped heavy cream. Pour into the crust, smooth the top, and freeze at least 6 hours until firm. Press coarse salt along the crust edge and top with thin lime slices before serving.

Spiced & Classic Pies

31. Classic Pumpkin Pie

Every holiday table needs the reliable one, and this is it, smooth, gently spiced, and exactly as good as pumpkin pie is supposed to be. It’s simple on purpose so it never lets anyone down.

Time: 2 hr including cooling  |  Makes: 8 slices

You’ll need: single pie crust, pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, salt

Preheat the oven to 425°F and fit the crust into a 9-inch pie plate, crimping the edges. Whisk 15 oz pumpkin puree with 12 oz evaporated milk, 3 eggs, 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon salt until smooth. Pour into the crust and bake 15 minutes at 425°F, then reduce to 350°F and bake 40-45 more minutes until the center is just set with a slight jiggle. Cool at least 2 hours on a rack before slicing.

32. Sweet Potato Pie with Marshmallow Topping

Silky roasted sweet potato filling gets crowned with toasted marshmallow instead of the usual whipped cream, tipping the whole thing into casserole-meets-pie territory in the best way.

Time: 2 hr 15 min  |  Makes: 8 slices

You’ll need: single pie crust, roasted sweet potatoes, brown sugar, eggs, evaporated milk, cinnamon, nutmeg, vanilla extract, mini marshmallows

Preheat the oven to 350°F and fit the crust into a 9-inch pie plate. Mash 2 cups roasted sweet potato until smooth, then beat in 3/4 cup brown sugar, 2 eggs, 3/4 cup evaporated milk, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 teaspoon vanilla. Pour into the crust and bake 45-50 minutes until set with a slight jiggle in the center. Cool 30 minutes, then cover the top with 2 cups mini marshmallows and broil 1-2 minutes, watching closely, until golden and toasted. Cool completely before slicing.

33. Gingerbread Spice Pie

All the warmth of a gingerbread cookie translated into custard form, deep molasses color and a spice blend that fills the whole house while it bakes.

Time: 2 hr including cooling  |  Makes: 8 slices

You’ll need: single pie crust, molasses, brown sugar, eggs, evaporated milk, ground ginger, cinnamon, cloves, black pepper, salt

Preheat the oven to 350°F and fit the crust into a 9-inch pie plate. Whisk 3/4 cup molasses with 1/2 cup brown sugar, 3 eggs, 1 cup evaporated milk, 1 1/2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, a pinch of black pepper, and 1/4 teaspoon salt until smooth. Pour into the crust and bake 45-50 minutes until the center is just set with a slight jiggle. Cool at least 2 hours before slicing, and garnish with a gingerbread cookie cutout if you like.

34. Chai Spiced Pumpkin Pie

Classic pumpkin pie gets steeped in chai spices, cardamom and black pepper alongside the usual cinnamon and ginger, for a filling that tastes like your favorite holiday latte.

Time: 2 hr including cooling  |  Makes: 8 slices

You’ll need: single pie crust, pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, cardamom, cloves, black pepper, heavy whipping cream

Preheat the oven to 425°F and fit the crust into a 9-inch pie plate. Whisk 15 oz pumpkin puree with 12 oz evaporated milk, 3 eggs, 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cardamom, 1/4 teaspoon cloves, and a pinch of black pepper. Pour into the crust and bake 15 minutes at 425°F, then reduce to 350°F and bake 40-45 more minutes until just set. Cool at least 2 hours, then top with lightly sweetened whipped cream dusted with extra cardamom.

35. Molasses Crumb Pie

A sticky, dense molasses filling under a buttery crumb topping is an old Pennsylvania Dutch classic that deserves a spot back on modern tables. It’s rich, dark, and a little bit addictive.

Time: 1 hr 45 min plus cooling  |  Makes: 8 slices

You’ll need: single pie crust, molasses, baking soda, boiling water, flour, brown sugar, unsalted butter, cinnamon

Preheat the oven to 350°F and fit the crust into a 9-inch pie plate. Whisk 1 cup molasses with 1/2 teaspoon baking soda dissolved in 3/4 cup boiling water, then whisk in 1/2 cup flour until smooth and pour into the crust. For the topping, rub 1 cup flour, 1/2 cup brown sugar, and 1/2 cup cold cubed butter together with 1/2 teaspoon cinnamon until crumbly, then scatter evenly over the filling. Bake 40-45 minutes until the topping is golden and the filling is set but still slightly sticky in the center. Cool at least 2 hours before slicing.

36. Spiced Pear Pie

Pears bring a softer, honeyed sweetness than apples do, and a good hit of cardamom and cinnamon makes this pie taste like it belongs at a candlelit dinner.

Time: 2 hr including cooling  |  Makes: 8 slices

You’ll need: double pie crust, ripe pears, granulated sugar, brown sugar, cornstarch, cinnamon, cardamom, lemon juice, egg wash, coarse sugar

Preheat the oven to 400°F and fit one crust into a 9-inch pie plate. Toss 6 cups sliced pears with 1/2 cup granulated sugar, 1/4 cup brown sugar, 3 tablespoons cornstarch, 3/4 teaspoon cinnamon, 1/4 teaspoon cardamom, and 1 tablespoon lemon juice, then fill the crust. Cut the second crust into a decorative pattern and place on top, brush with egg wash, and sprinkle with coarse sugar. Bake 20 minutes at 400°F, then reduce to 375°F and bake 35-40 more minutes until deep golden and the filling bubbles thickly. Cool at least 2 hours before slicing.

37. Eggnog Pumpkin Swirl Pie

Two holiday classics marbled together in one pan means nobody has to choose between pumpkin pie and eggnog this year. The swirl pattern makes it just as pretty as it is clever.

Time: 2 hr including cooling  |  Makes: 8 slices

You’ll need: single pie crust, pumpkin puree, eggnog, eggs, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, vanilla extract

Preheat the oven to 350°F and fit the crust into a 9-inch pie plate. In one bowl, whisk 1 cup pumpkin puree with 2 eggs, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. In another, whisk 1 cup eggnog with 1 egg, 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla. Pour both mixtures into the crust in alternating spoonfuls, then swirl gently with a knife. Bake 45-50 minutes until just set with a slight jiggle in the center. Cool at least 2 hours before slicing.

Mini & Individual Pies

38. Mini Cranberry Pecan Tarts

Bite-sized and endlessly grabbable, these little tarts pack a jammy cranberry and toasted pecan filling into a buttery shell. They’re built for a dessert table where people are grazing, not plating.

Time: 55 min  |  Makes: 12 tarts

You’ll need: pie crust rounds, fresh cranberries, chopped pecans, brown sugar, corn syrup, eggs, unsalted butter, vanilla extract

Preheat the oven to 375°F and press pie crust rounds into a 12-cup muffin tin. Divide 1 1/2 cups cranberries and 1 cup chopped pecans evenly among the shells. Whisk 1/2 cup corn syrup, 1/3 cup brown sugar, 2 eggs, 2 tablespoons melted butter, and 1 teaspoon vanilla, then spoon evenly over the cranberries and pecans. Bake 22-25 minutes until the crusts are golden and the filling is set and glossy. Cool in the tin 10 minutes before removing.

39. Mini Eggnog Custard Cups

These little custard cups skip the crust entirely and go straight for creamy, spiced eggnog custard baked in ramekins. They’re an easy make-ahead option when you don’t want to fuss with pastry.

Time: 1 hr 10 min plus chilling  |  Makes: 6 cups

You’ll need: eggnog, eggs, granulated sugar, nutmeg, cinnamon, vanilla extract

Quick Method

Preheat the oven to 325°F. Whisk 2 cups eggnog with 3 eggs, 1/4 cup sugar, 1/2 teaspoon nutmeg, 1/4 teaspoon cinnamon, and 1 teaspoon vanilla until smooth. Divide among six 6-oz ramekins set in a large baking dish, then pour hot water into the dish halfway up the sides of the ramekins. Bake 35-40 minutes until the custards are just set with a slight jiggle in the center. Remove from the water bath, cool 20 minutes, then chill at least 1 hour before serving, dusted with extra nutmeg.

40. Hand Pies with Apple and Cinnamon

Flaky, fully portable, and stuffed with soft cinnamon apples, these hand pies are the ones to bake when you want the flavor of apple pie without any plates or forks involved.

Time: 1 hr 10 min  |  Makes: 8 hand pies

You’ll need: pie crust, diced apples, brown sugar, cinnamon, cornstarch, lemon juice, egg wash, powdered sugar, milk

Preheat the oven to 400°F. Cook 2 cups diced apples with 1/3 cup brown sugar, 1 teaspoon cinnamon, 1 tablespoon cornstarch, and 1 tablespoon lemon juice over medium heat 6-8 minutes until softened and thickened, then cool completely. Roll out the pie crust and cut into 16 circles, spoon filling onto 8 of them, top with the remaining circles, and crimp the edges with a fork. Brush with egg wash, cut a small steam vent in each, and bake 20-25 minutes until golden brown. Cool 10 minutes, then drizzle with a glaze made from 1 cup powdered sugar whisked with 2 tablespoons milk.

41. Mini Chocolate Peppermint Tarts

These two-bite tarts are rich, dark, and finished with a scatter of crushed candy cane, perfect for a cookie platter that needs one more decadent option.

Time: 1 hr 30 min  |  Makes: 24 mini tarts

You’ll need: mini pie crust rounds, dark chocolate, heavy cream, peppermint extract, crushed candy canes

Preheat the oven to 375°F and press mini crust rounds into a 24-cup mini muffin tin, then blind bake 10-12 minutes until golden. Heat 3/4 cup cream to just simmering, pour over 6 oz chopped dark chocolate, let sit 2 minutes, then whisk smooth with 1/4 teaspoon peppermint extract. Spoon the ganache into the cooled shells and chill at least 1 hour until set. Top each with a pinch of crushed candy cane before serving.

42. Mini Pumpkin Cheesecake Bites

These portion-controlled pumpkin cheesecakes bake fast and travel well, making them the pick for a potluck where you don’t want to slice a full pie on-site.

Time: 1 hr plus chilling  |  Makes: 12 bites

You’ll need: gingersnap cookie crumbs, unsalted butter, cream cheese, pumpkin puree, brown sugar, egg, cinnamon, nutmeg, vanilla extract, whipped cream for topping

Preheat the oven to 325°F and line a 12-cup muffin tin with liners. Press a spoonful of 1 1/4 cups gingersnap crumbs mixed with 5 tablespoons melted butter into the bottom of each liner. Beat 12 oz cream cheese with 1/2 cup pumpkin puree, 1/3 cup brown sugar, 1 egg, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon vanilla until smooth, then divide over the crusts. Bake 18-20 minutes until just set with a slight jiggle. Cool completely, then chill at least 2 hours. Top each with a small dollop of whipped cream before serving.

43. Snowflake Mini Pear Tarts

Thinly sliced pear fanned into a snowflake shape on each little tart makes these look far fussier than they actually are. A dusting of powdered sugar seals the wintery look.

Time: 1 hr  |  Makes: 8 mini tarts

You’ll need: mini pie crust rounds, ripe pears, apricot jam, granulated sugar, cinnamon, lemon juice, powdered sugar for dusting

Preheat the oven to 375°F and press mini crust rounds into a muffin tin. Toss thinly sliced pears from 2 pears with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and 1 teaspoon lemon juice, then fan the slices decoratively into each shell. Warm 2 tablespoons apricot jam and brush lightly over the pears. Bake 20-22 minutes until the crusts are golden and the pears are tender. Cool 10 minutes, then dust with powdered sugar before serving.

Showstopper & Pie-Cakes

44. Red Velvet “Pie-Cake” with Vanilla Swirl Frosting

This deep crimson bundt with a crown of whipped vanilla frosting is pie-adjacent drama at its best. Its snowy top and dramatic color feel unmistakably Christmas.

Time: 1 hr 45 min  |  Makes: 12 slices

You’ll need: flour, cocoa powder, baking soda, salt, vegetable oil, granulated sugar, eggs, red food coloring, vanilla extract, buttermilk, white vinegar, cream cheese, unsalted butter, powdered sugar

Preheat the oven to 350°F and grease a 10-cup bundt pan thoroughly. Whisk 3 cups flour, 1/4 cup cocoa, 1 teaspoon baking soda, and 1/2 teaspoon salt. Beat 1 1/2 cups oil with 2 cups sugar, then beat in 2 eggs, 1 tablespoon red food coloring, and 1 teaspoon vanilla. Stir 1 teaspoon vinegar into 1 cup buttermilk, then add the dry ingredients and buttermilk mixture to the wet ingredients alternately in three additions. Pour into the pan and bake 50-55 minutes until a toothpick comes out clean. Cool in the pan 20 minutes, then invert and cool completely, about 1 hour. Beat 8 oz cream cheese with 1/2 cup butter, then gradually beat in 3 cups powdered sugar and 1 teaspoon vanilla until fluffy, and swirl generously over the cooled cake.

45. Gingerbread Bundt Pie

Deeply spiced and molasses-dark, this bundt drips with a simple white glaze that pools into every groove. It’s the centerpiece dessert for anyone who wants gingerbread flavor without shaping a single cookie.

Time: 1 hr 30 min  |  Makes: 12 slices

You’ll need: flour, baking soda, ginger, cinnamon, cloves, salt, unsalted butter, brown sugar, molasses, eggs, buttermilk, powdered sugar, milk

Preheat the oven to 350°F and grease a 10-cup bundt pan thoroughly. Whisk 3 cups flour, 1 teaspoon baking soda, 2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon cloves, and 1/2 teaspoon salt. Beat 3/4 cup butter with 3/4 cup brown sugar until fluffy, then beat in 1 cup molasses and 3 eggs one at a time. Add the dry ingredients and 1 cup buttermilk alternately in three additions. Pour into the pan and bake 50-55 minutes until a toothpick comes out clean. Cool in the pan 20 minutes, then invert and cool completely. Whisk 1 1/2 cups powdered sugar with 2-3 tablespoons milk until pourable and drizzle over the cooled cake.

46. Cranberry Swirl Cheesecake Bundt

Baking cheesecake batter into a bundt shape means you get that swirl running clean through every slice. It’s rich, tangy, and dressed up enough to headline the dessert table on its own.

Time: 1 hr 50 min plus chilling  |  Makes: 12 slices

You’ll need: graham cracker crumbs, unsalted butter, cream cheese, granulated sugar, eggs, vanilla extract, sour cream, fresh cranberries, orange juice, powdered sugar

Preheat the oven to 325°F and grease a 10-cup bundt pan well, then press 1 cup graham crumbs mixed with 4 tablespoons melted butter into the bottom. Simmer 2 cups cranberries with 1/2 cup sugar and 1/4 cup orange juice 8-10 minutes until burst, then puree until smooth. Beat 24 oz cream cheese with 1 cup sugar until smooth, then beat in 3 eggs one at a time, 1 teaspoon vanilla, and 1/2 cup sour cream. Pour half the cheesecake batter into the pan, swirl in half the cranberry puree, then repeat with the remaining batter and puree. Bake in a water bath 55-60 minutes until just set with a slight jiggle. Cool in the pan, then chill at least 4 hours before inverting and dusting with powdered sugar.

47. Yule Log Pie (Bûche-Style Tart)

A chocolate ganache tart shaped and textured to look like a bûche de Noël gives you all the yule log charm without the rolled-cake technique. It’s a genuine showstopper for the center of the table.

Time: 3 hr 30 min  |  Makes: 10 slices

You’ll need: flour, unsalted butter, powdered sugar, egg, dark chocolate, heavy cream, cocoa powder, meringue cookies for garnish, powdered sugar for dusting

Pulse 1 1/2 cups flour, 1/2 cup cold cubed butter, and 1/4 cup powdered sugar until crumbly, bind with 1 egg, then press into a rectangular tart pan and chill 30 minutes. Blind bake at 375°F for 18-20 minutes until golden, then cool. Heat 1 cup cream to just simmering, pour over 10 oz chopped dark chocolate, let sit 2 minutes, then whisk smooth. Pour into the cooled shell, smooth the top, and chill 1 hour until just set enough to hold texture. Drag a fork through the ganache to create a bark-like pattern, then chill another 2 hours until fully set. Dust with cocoa powder and powdered sugar, and arrange small meringue cookies alongside like mushrooms before serving.

48. Snowy Coconut Meringue Pie

A coconut custard base disappears under a meringue swirled and toasted until it looks like fresh snowdrifts. It’s a lighter alternative to a whipped cream topping with a lot more visual drama.

Time: 2 hr 30 min  |  Makes: 8 slices

You’ll need: pre-baked pie crust, coconut milk, whole milk, granulated sugar, cornstarch, egg yolks, shredded coconut, vanilla extract, egg whites, cream of tartar

Whisk 1 1/2 cups coconut milk, 1 cup whole milk, 2/3 cup sugar, and 1/3 cup cornstarch in a saucepan, then whisk in 4 egg yolks. Cook over medium heat, whisking constantly, 5-6 minutes until thick, then stir in 1/2 cup shredded coconut and 1 teaspoon vanilla. Pour into the pre-baked crust while still warm. Preheat the oven to 375°F. Beat 4 egg whites with 1/4 teaspoon cream of tartar to foamy, then gradually add 1/2 cup sugar and beat to stiff glossy peaks. Swirl the meringue over the warm filling, sealing to the crust edges, and bake 10-12 minutes until golden. Cool at least 2 hours before slicing.

49. Star-Topped Apple Rose Pie

Thin apple slices rolled into little roses across the top of this pie turn a familiar flavor into something genuinely gift-worthy. It takes patience but zero special equipment.

Time: 1 hr 50 min  |  Makes: 8 slices

You’ll need: single pie crust, apples, granulated sugar, brown sugar, cornstarch, cinnamon, lemon juice, apricot jam, cinnamon sugar for dusting

Preheat the oven to 375°F and fit the crust into a 9-inch pie plate. Toss 4 cups diced apples with 1/3 cup granulated sugar, 1/4 cup brown sugar, 2 tablespoons cornstarch, 1/2 teaspoon cinnamon, and 1 tablespoon lemon juice, then spread into the crust. Thinly slice extra apples, microwave briefly with a splash of water until pliable, then roll each slice into a spiral rose shape and arrange over the filling. Bake 40-45 minutes until the crust is golden and the apples are tender. Brush the roses with warmed apricot jam and dust with cinnamon sugar before serving.

Boozy & Adult Pies

50. Bourbon Eggnog Pie

This one’s for the grown-ups’ table, a spiced eggnog custard with enough bourbon in it to warm you all the way through. It bakes up just as smooth as the classic, with a lot more kick.

Time: 2 hr 15 min  |  Makes: 8 slices

You’ll need: single pie crust, eggnog, eggs, granulated sugar, cornstarch, bourbon, nutmeg, cinnamon, vanilla extract

Preheat the oven to 350°F and par-bake the crust 10 minutes. Whisk 2 cups eggnog with 3 eggs, 1/2 cup sugar, 2 tablespoons cornstarch, 3 tablespoons bourbon, 1/2 teaspoon nutmeg, 1/4 teaspoon cinnamon, and 1 teaspoon vanilla until smooth, then pour into the warm crust. Bake 40-45 minutes until the edges are set but the center still jiggles slightly. Cool completely, about 2 hours, before slicing.

51. Irish Cream Chocolate Pie

Irish cream stirred right into a silky chocolate filling gives this pie a mellow, coffee-tinged richness. It’s an easy way to end a grown-up holiday dinner on a high note.

Time: 4 hr 15 min  |  Makes: 10 slices

You’ll need: chocolate cookie crust, dark chocolate, heavy whipping cream, Irish cream liqueur, unsalted butter, powdered sugar, chocolate shavings

Heat 1 cup cream to just simmering, pour over 10 oz chopped dark chocolate, let sit 2 minutes, then whisk smooth. Whisk in 3 tablespoons Irish cream liqueur and 2 tablespoons softened butter until glossy. Pour into the chocolate cookie crust and chill at least 4 hours until set. Whip 1 cup cream with 2 tablespoons powdered sugar and 1 tablespoon Irish cream to soft peaks, dollop over the pie, and finish with chocolate shavings.

52. Spiked Cranberry Orange Tart

A splash of orange liqueur deepens the citrus notes in this cranberry curd tart, making it taste a little more grown-up than the classic version without changing the texture at all.

Time: 3 hr 45 min  |  Makes: 10 slices

You’ll need: pre-baked tart shell, fresh cranberries, orange juice, orange zest, granulated sugar, eggs, egg yolks, unsalted butter, orange liqueur, candied orange peel for garnish

Simmer 2 cups cranberries with 1/2 cup orange juice until burst, then puree and strain for about 3/4 cup puree. Whisk the puree with 1 tablespoon orange zest, 3/4 cup sugar, 2 whole eggs, and 2 egg yolks in a heatproof bowl, set over simmering water, and whisk 8-10 minutes until thickened. Off heat, whisk in 5 tablespoons cold cubed butter until glossy, then stir in 2 tablespoons orange liqueur. Pour into the pre-baked tart shell and chill uncovered at least 3 hours until set. Garnish with candied orange peel before serving.

Gluten-Free & Alternative Crust Pies

53. Gluten-Free Almond Flour Pumpkin Pie

A press-in almond flour crust means there’s no rolling or gluten involved, and it toasts up nutty and sturdy under the classic spiced pumpkin filling. Nobody will guess it’s gluten-free.

Time: 2 hr including cooling  |  Makes: 8 slices

You’ll need: almond flour, unsalted butter, egg, pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg

Preheat the oven to 350°F. Mix 2 cups almond flour with 1/4 cup melted butter and 1 egg until it forms a dough, then press into a 9-inch pie plate and bake 10-12 minutes until lightly golden, covering the edges with foil if they brown too fast. Whisk 15 oz pumpkin puree with 12 oz evaporated milk, 3 eggs, 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg, then pour into the crust. Bake 40-45 minutes until the center is just set with a slight jiggle, tenting the crust edges with foil if needed. Cool at least 2 hours before slicing.

54. Flourless Chocolate Pecan Pie

Skipping the crust entirely and leaning on ground pecans for structure gives this pie a dense, brownie-like texture that happens to be naturally gluten-free. Nobody at the table will notice what’s missing.

Time: 1 hr 15 min plus cooling  |  Makes: 10 slices

You’ll need: dark chocolate, unsalted butter, granulated sugar, eggs, vanilla extract, salt, ground pecans, pecan halves for topping

Preheat the oven to 350°F and grease a 9-inch pie plate well. Melt 8 oz dark chocolate with 1/2 cup butter until smooth. Beat in 3/4 cup sugar, then 4 eggs one at a time, beating 2 minutes after each addition. Stir in 1 teaspoon vanilla, 1/4 teaspoon salt, and 1 1/2 cups ground pecans until just combined, then pour into the pan. Arrange pecan halves over the top and bake 35-40 minutes until the edges are set and the center has a slight jiggle. Cool at least 1 hour before slicing.

55. Oat Crust Cranberry Apple Pie

A press-in oat and brown sugar crust gives this pie a naturally gluten-free base with a satisfying, slightly nutty crunch. The cranberry apple filling underneath keeps things tart and juicy.

Time: 1 hr 40 min plus cooling  |  Makes: 8 slices

You’ll need: certified gluten-free rolled oats, almond flour, brown sugar, unsalted butter, apples, fresh cranberries, granulated sugar, cornstarch, cinnamon, lemon juice

Preheat the oven to 350°F. Pulse 2 cups oats into a coarse flour, then mix with 1/2 cup almond flour, 1/3 cup brown sugar, and 1/2 cup melted butter until it holds together, and press into a 9-inch pie plate, reserving 1/2 cup for the topping. Toss 3 cups sliced apples and 1 1/2 cups cranberries with 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon cinnamon, and 1 tablespoon lemon juice, then pour into the crust. Scatter the reserved oat mixture over the top and bake 45-50 minutes until golden and the filling bubbles thickly. Cool at least 2 hours before slicing.

How These Pies Compare

Not sure where to start with 55 options? Here’s a quick cheat sheet for a few standout picks.

Pie	Best For	Difficulty	Make-Ahead
Classic Pumpkin Pie	Traditionalists who want a sure thing	Easy	Yes, up to 2 days
No-Bake Blueberry Lemon Christmas Pie	Oven-crowded holiday kitchens	Easy	Yes, best made a day ahead
Red Velvet Pie-Cake	A showstopper centerpiece	Medium	Yes, up to 2 days
Mini Cranberry Pecan Tarts	Grazing dessert tables	Easy	Yes, up to 2 days
Chocolate Peppermint Silk Pie	Chocolate lovers	Medium	Yes, up to 3 days

Ingredient Substitution Guide

• No fresh cranberries: Frozen cranberries work in any cooked filling, no need to thaw first, just add a couple extra minutes of simmer time.
• No corn syrup for pecan pies: Swap in an equal amount of pure maple syrup or golden syrup for a similarly sticky set.
• No heavy cream: Full-fat coconut cream whips up almost the same way and works in any no-bake or topping recipe.
• No graham crackers: Crushed digestive biscuits or vanilla wafers make an easy one-to-one swap for any graham crust.

Common Mistakes to Avoid

• Skipping the cooling time: Custard and curd pies need their full chilling window to set properly. Cut in too early and the filling runs everywhere.
• Overbaking custard fillings: Pull the pie when the center still has a gentle jiggle. It firms up as it cools, and overbaking cracks the surface.
• Not straining cranberry puree: Cranberry skins are tough, and skipping the strain step leaves the filling gritty instead of silky.
• Cold butter that’s too warm: For any crust made from scratch, keep the butter cold right up until it hits the oven, or the crust won’t flake properly.

How to Store These Pies

Custard, cream, and cheesecake-style pies belong in the fridge, covered, for up to 4 days. Fruit pies with a double crust can sit at room temperature for up to 2 days or in the fridge for up to 5. Most baked fruit pies freeze well for up to 2 months, tightly wrapped, though cream and no-bake pies are best enjoyed fresh rather than frozen.

Frequently Asked Questions

Can I make Christmas pies ahead of time?

Most of these pies actually taste better a day after baking, once the filling has fully set. Custard, curd, and no-bake pies especially benefit from an overnight chill, so plan to bake a day or two before you plan to serve.

What’s the best way to keep a pie crust from getting soggy?

Blind baking or par-baking the crust before adding a wet filling helps a lot, along with brushing the baked crust with a thin layer of beaten egg white before it goes back in the oven with the filling.

Can I freeze a baked pie?

Double-crust fruit pies freeze well for up to 2 months if wrapped tightly. Custard, cream, and no-bake pies don’t freeze as cleanly since the texture can separate once thawed, so those are best made just a day or two ahead instead.

How do I make sugared cranberries for garnish?

Toss fresh cranberries in warm simple syrup, then roll them in superfine sugar and let them dry on a parchment-lined tray for about an hour. They’ll keep at room temperature for a day or two.

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