31 Delicious Pies for Pi Day
Caramel Cream Pie with Crispy Rice Topping
Puff Pastry Apple Pie
Since puff pastry can be tricky to prepare, this version uses a high-quality, store-bought puff pastry.
Creamy Peanut Butter Pie
Chilled Grapefruit-Caramel Meringue Pie
French Silk Pie
Mountain Rose Apple Pie
Rebecca Masson of Houston’s Fluff Bake Bar tops her dense and delicious apple pie with a thick layer of crisp, buttery crumble.
Salted Caramel Pie
For this easy caramel pie, the filling is sweetened condensed milk sprinkled lightly with sea salt and baked until thick and gooey, then chilled in a simple graham cracker crust.
Lattice crust is perfect for this cherry, raspberry and blueberry pie.
Flaky Pear Pie
Deep Dish Strawberry-Rhubarb Pie
This strawberry rhubarb pie recipe is classic and perfectly tart-sweet. The dough can be made with just butter, but swapping in some lard yields an even flakier crust.
Chocolate Cream Pie
Pumpkin Cream Pie in a Chocolate Crust
Deep-Dish Caramel Apple Pie
Brown Butter Pecan Pie with Espresso Dates
Lemon Meringue Pie
A homemade version of creamy sweetened condensed milk gives the tart lemon custard in this pie an especially luscious texture and flavor. The billowy Italian meringue topping browns beautifully under the broiler if you don't have a torch on hand.
Passion Fruit Ice Cream Pie with Ginger Crust
This isn't the kind of ice cream pie you'd make for a kiddie birthday party. Instead of a plain cookie crust, this is a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger.
Butterscotch Mousse Pie
Greg Patent’s butterscotch pie is a creamy, decadent holiday showstopper.
Coconut Cream Pie
Blueberry Pie with Rye Crust
This sensational blueberry pie has small circles cut out of the rye crust, which not only looks dramatic but also allows moisture to evaporate from the fruit filling as it cooks, deepening the flavor.
Chess Pie with Crème Fraîche and Vanilla
Southerners love chess pie for its sweet and buttery custard filling. In this version, crème fraîche adds a mellow tang and vanilla bean gives the sweetness some character.
Old-Fashioned Apple Pie
This is a purist’s pie that tastes of nothing but apples, with just a hint of spice and butter.
This pie, which combines honey and dried lavender in a silky filling, topped with crunchy sea salt, is best with a mild-tasting honey such as clover, which really lets the lavender shine.
Dried Apple Hand Pies
As the dried apple slices rehydrate and cook in each delicate hand pie, they transform into a saucy, concentrated filling. To create a smoother, rather than chunky, apple filling, smash apples with the side of a spoon while stirring.
Lemon Meringue Pie with Marcona Shortbread Crust
Ann Taylor Pittman describes her lemon meringue pie as assertively—but not aggressively—lemony. It’s balanced by a fluffy meringue topping, which has the perfect sweetness and density to complement the tarter-than-usual filling.
Black-and-Blue Pie with Brown Sugar Crumb
Huckleberries and blackberries create the namesake black-and-blue filling in this pie, but a mix of any brambleberries and blueberries will do. A crumb topping adds texture and helps absorb some of the pie’s juice, allowing it to slice cleanly.
Shoofly Pie with Bourbon-Spiked Whipped Cream
We’ve gently updated this classic Pennsylvania Dutch dessert with a hint of orange zest to lift the rich molasses flavor. Since the pie’s on the sweet side, we opted for less sugar in the whipped cream and added bourbon for a slightly boozy bite.
Black-Bottom Walnut Pie
In this pie, inspired by classic pecan pies, walnuts float to the top of the custard and toast to golden brown perfection.
Tiramisu Icebox Pie
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.
Dark-Cherry Crumble Pie
This pie, which uses fresh, sweet cherries, amaretto and toasted oats, has no thickeners for a cleaner, more fruit-forward flavor.