Top 10 All-Time Favorite Pies

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.

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

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.

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

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.

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

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.

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.

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

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