Top 10 All-Time Favorite Pies

By Food & Wine
Updated January 18, 2017
Georgia peach, coconut custard, flaky pear and dulce de leche—these are F&W's favorite pies of all-time.
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Georgia Peach Pie

Quentin Bacon
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When you slice into this delicious pie, don't be surprised by the gap between the filling and the top crust. This happens when a pie is baked at high heat because the crust sets before the fruit in the filling has cooked down.

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Coconut Custard Pie

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Andrew Zimmern's recipe is inspired by an extraordinary coconut pie—simple and delicious—the he tried outside of Charleston, South Carolina.

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Deep-Dish Strawberry Rhubarb Pie

Tina Rupp
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The dough can be made with just butter, but swapping in some lard yields an even flakier crust. Cornstarch is a great thickener for juicy fruit pies.

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Dulce de Leche Ice Cream Pie

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If you don't want to make a caramel or fudge sauce, Nancy Silverton suggests using high-quality jarred ones.

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Chocolate Cream Pie

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This dreamy, creamy dessert started as a simple chocolate pudding made with workaday cocoa. Melissa Rubel turned it into a homey, silky pie by adding a quick chocolate crust and vanilla-flavored whipped cream. "But you could still serve just the filling as a pudding," she says.

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Yogurt and Apricot Pie with Crunchy Granola Crust

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Oats and almonds may both help lower blood pressure; they're incorporated here in an ingenious granola crust for this sweet-tart pie.

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Flaky Pear Pie

PHOTO © JOHN KERNICK
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Grant Achatz's pie, inspired by his mom's, is as straightforward as it gets, with a melt-in-your-mouth all-shortening crust and a lightly sweetened pear filling with just a hint of spice.

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Chilled Grapefruit-Caramel Meringue Pie

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Most pastry chefs love lemon and orange. Deborah Snyder champions the also-ran of the citrus world: grapefruit. In one cold, creamy dessert, she layers pink grapefruit curd in a crunchy graham-cracker crust with caramel sauce and a delicate topping of fluffy meringue.

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Chocolate Pecan Pie

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Dark chocolate gives this classic dish a deep flavor and fudgy texture.

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Lime Cream-Blackberry Pie

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Writer Colleen Hubbard turns frozen blackberries into a zippy jam for this pie's lime filling. Jarred preserves are also good.

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