14 Delicious Pies for Pi Day

Peanut Butter Chai Pie
Photo: Photo: Victor Protasio / Food Stylist Torie Cox /Prop Stylist Claire Spollen

March 14 is Pi Day, officially commemorating the mathematical constant pi. For us, it's also an excuse to bake up all kinds of pies, from piña colada and salted caramel to lemon meringue. We'll bake up a few savory pies, too, such as chicken pot pie and spaghetti pie. Read on for even more of our favorite pie recipes to join the celebration.

01 of 14

Mountain Rose Apple Pie

Mountain Rose Apple Pie
© Con Poulos

This take on apple pie turns more toward an apple crumble, with a buttery and crispy crumble layered on top full of rolled oats and dark brown sugar. It's as good for breakfast as it is dessert. 

02 of 14

Salted Caramel Pie

Salted Caramel Pie
Dana Gallagher

The filling for this pie is sweetened condensed milk sprinkled lightly with fleur de sel, which is baked until it's thick and gooey. It's then scraped into a simple graham cracker crust to chill and form the pie. Whipped cream and a final hit of fleur de sel finish the dessert off.

03 of 14

Lemon Meringue Pie with Marcona Shortbread Crust

lemon meringue pie
Jennifer Causey

"I like lemon pie so much that I want even more of the bright, sunny lemon flavor to come through, so there's less sugar and more lemon juice in this filling than you'll find in most recipes," cookbook author and F&W Cooks contributor Ann Taylor Pittman says. "It's assertively — but not aggressively — lemony, and is balanced by the fluffy meringue topping, which has the perfect sweetness and density to complement the tarter-than-usual filling."

04 of 14

Chicken Pot Pie with Leeks and Thyme

Chicken Pot Pie with Leeks and Thyme Recipe
Greg DuPree

This classic chicken pot pie comes together in just about an hour and uses only one skillet. Come for the patchwork of crispy, golden-brown puff pastry, and stay for the comforting, classic flavors of the filling. Leeks and thyme lend a cozy, traditional flavor to this dish, while Dijon mustard adds a subtle, unexpected punch.

05 of 14

Piña Colada Pie

Piña Colada Pie
Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

In this swoon-worthy dessert, the classic tropical flavors of a piña colada cocktail are transformed into a pie featuring layers of silky coconut custard and a caramelized pineapple jam made by simmering fresh pineapple with brown sugar. Adding rum to the hot pineapple mixture burns off the harsher taste of the alcohol while leaving a pleasant kick.  

06 of 14

Tiramisu Icebox Pie

Whipped Mascarpone
Eric Wolfinger

Pastry chef Mathew Rice takes the familiar elements of a classic tiramisu — ladyfingers, coffee, and mascarpone — and reimagines them as an icebox pie. The dessert is full of playful textures and flavors, including a dense coffee mousse and salty-sweet coffee crunchies. 

07 of 14

Strawberry Slab Pie

Strawberry Slab Pie
© Andrew Purcell

Finely grated orange zest adds brightness to this slab pie from pastry chef Joanne Chang.

08 of 14

Spaghetti Pie with Wild Mushrooms and Spinach

Spaghetti Pie with Wild Mushrooms and Spinach
John Kernick

Gail Simmons has prepared multiple flavor variations of spaghetti pie, and it always makes her guests extremely happy. This version incorporates plenty of wild mushrooms, spinach, and herbs. Add a spoonful of chopped oil-packed black truffles, if desired, as Gail sometimes does. 

09 of 14

Peanut Butter Chai-Spiced Pie

Peanut Butter Chai Pie
Photo: Victor Protasio / Food Stylist Torie Cox /Prop Stylist Claire Spollen

Peanut butter and cream cheese are whipped into an airy cloud and folded together with aromatic chai-spiced whipped cream in this dreamy and truly effortless pie. Naturally sweetened with honey, the nutty filling is packed with spices inspired by a warming cup of chai. This pie can be prepared in any crust of your choice.

10 of 14

Coconut-Buttermilk Pie with Blackberry Caramel

Coconut-Buttermilk Pie with Blackberry Caramel
© Michael Crook

This pie from chef Bobby Flay is creamy and crispy, but what sets it over the top is the luscious and silky blackberry caramel made with fresh (or frozen) blackberries and blackberry liqueur. 

11 of 14

Chocolate Pecan Pie with Bourbon

Chocolate Pecan Pie with Bourbon
Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Pastry chef David Lebovitz's Chocolate Pecan Pie with Bourbon is everything you want in a dessert, whether to serve during the Kentucky Derby, at Thanksgiving, or on Pi Day. Inside the all-butter crust, a nip of sweet, caramel-scented bourbon adds depth to the traditional super-sweet filling; chocolate levels it up with its rich texture and just a hint of balancing bitterness.

12 of 14

Banana Pudding Pie

Banana pudding pie
Photo by Will Dickey / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey

Cool, creamy, and nostalgic, banana pudding gets a gourmet upgrade thanks to buttery, roasted macadamia nuts in the classic vanilla wafer crust. This is no place for instant pudding — this pie gets a rich lift from an easy homemade pudding made from whole milk and egg yolks flecked with flavorful vanilla bean seeds. Two layers of sliced banana and a billowy crown of fresh whipped cream take this make-ahead dessert over the top. 

13 of 14

Irish Lamb Pies with Herbs

Dingle Pies Recipe
Caitlin Bensel

These savory lamb pies are a specialty of the Dingle Peninsula in southwestern Ireland. Traditionally, the pastry crust was made with mutton fat; here, chef JP McMahon uses Irish butter and eggs to keep the crust tender, flaky, and sturdy.

14 of 14

Lemony Sumac Pie with Ritz Cracker Crust

Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee

Pastry chef Paola Velez loves making crumb crusts for no-bake pies during the hot summer months. Here she uses Ritz cracker crumbs as a salty, buttery foil to puckery lemon. Sumac, a tart spice that adds floral aroma and pops of red color, backs up fresh lemon juice in this sweet and sour filling. 

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