13 Delicious Pies for Pi Day

Rebecca Masson of Houston's Fluff Bake Bar tops her dense and delicious apple pie with a thick layer of crisp, buttery crumble.

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.

Every part of this fluffy pie from pastry chef Kierin Baldwin has coconut: the crust, the fillling, and the topping.

"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 Food & Wine 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."

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.

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

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.

"With the smooth, nutty peanut butter filling, glistening ganache, and salty roasted peanuts on top, this pie evokes all the sweetness of a childhood memory, delivered in the form of an elegant, nuanced dessert that adults will want to savor," food writer and cookbook author Ben Mims says.

Tart raspberries add a sweet burst of flavor to this custardy pie. A pinch of black pepper adds a mild savory note, while turmeric tints the filling with its vibrant golden hue.

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.

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 a tart lemon and sumac curd filling. Sumac, a tart spice that adds floral aroma and pops of red color, backs up fresh lemon juice in this sweet and sour filling.

A blend of turbinado sugar, maple syrup, and honey makes for a pecan pie with a well-rounded sweetness. A dash of apple brandy adds a faint caramel apple flavor and brightens the nutty toasted pecans.

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 rich whole milk and egg yolks flecked with flavorful vanilla bean seeds. Two layers of sliced banana and a billowy crown of fresh whipped cream takes this make-ahead dessert over the top.