Thanksgiving pie season is here! A beautiful Thanksgiving pie can make a Thanksgiving table and is a great way to cap off the festivities.
Check out these recipes for Thanksgiving pies that not only look good but taste great!
10.) Cranberry-Lime Pie
Bon Appetit has created this beautiful pie that will make your tastebuds scream with delight!
- 1 12-ounce package cranberries (fresh or frozen)
- 1 tsp. lemon zest
- 2 tsp. lime zest
- 2 egg yolks, large
- 3 eggs, large
- 1/2 cup lime juice, fresh
- 3 Tbsp. brown sugar, light
- 2 1/2 cups granulated sugar
- A pinch kosher sugar
- Whipped cream
- 1 cup pecans
- 4 oz. gingersnap cookies
- 16 Tbsp. butter, unsalted
- Preheat oven to 350°.
- Pulse cookies in food processor until very finely ground (you’ll have about 1 cup).
- Add pecans; pulse until finely ground.
- Add butter and brown sugar; pulse to combine.
- Transfer to deep 9″ pie dish.
- Using a measuring cup, press firmly onto bottom and up sides of dish.
- Bake until firm and slightly darkened in color, 10-15 minutes.
- If crust slides down side, gently press back up.
- Let cool.
Filling and Assembly
- Bring 12 oz. cranberries, 1 cup granulated sugar and 1/4 cup water to a boil in a large saucepan over medium-high heat.
- Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes.
- Let cool.
- Puree in a blender until smooth.
- Cook puree, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water).
- Stir with a rubber spatula and scrape down the sides of the bowl often, until curd thickens and coats spatula, 8-10 minutes.
- Let cool until just warm.
- Using an electric mixer on medium-high, beat curd, adding butter a piece at a time.
- Mix for about 5 minutes; the curd will look lighter in color.
- Scrape into the crust and chill until firm for about 2 hours.
- Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar.
- Add remaining 4 oz. cranberries and cook until barely starting to soften, for about 1 minute.
- Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet.
- Chill until no longer sticky, for about 20-30 minutes.
- Add remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl.
- Toss cranberries in lime sugar.
- Top pie with cranberries. Serve with whipped cream.
9.) Honey Lemon Chiffon Pie
This is a delicious recipe from Host The Toast that looks visually stunning and is sure to taste just as good.
- 1 3.5-ounce box chocolate-covered raisins
- 1/3 cup white chocolate melting wafers
- Yellow food coloring
- 1/4 cup sliced almonds
- 19″ blind-baked pie crust
- 1/4 cup cold water
- 1 package (2 1/4 tsp.) unflavored powdered gelatin
- 1 cup clover honey, divided
- 1/8 tsp. salt
- 1 cup fresh lemon juice, strained and divided
- 1 tsp. finely grated lemon zest
- 4 large egg yolks
- 2 cups heavy cream, divided
- 5 Tbsp. confectioner’s sugar divided
- 1 tsp. vanilla extract
- Bubble wrap, to set
- Lemon wheels to garnish (optional)
- Flowers to garnish (optional)
- Line a rimmed baking sheet with parchment paper. Put the chocolate-covered raisins in rows.
- Place the white chocolate melting wafers and a few drops of food coloring in a microwave-safe bowl. Microwave to melt according to package directions. Mix until smooth and yellow.
- Dip a fork into the melted chocolate and then quickly wave the fork over the chocolate-covered raisins, back and forth, drizzling over the melted yellow chocolate to create strips. Dip the ends of the almond slices into the remaining melted chocolate and press the almond slices onto the sides of the chocolate-covered raisins to create wings. Allow the chocolate to set before moving the bees.
- Meanwhile, make an ice bath ready by partially filling a large bowl with ice cubes and cold water.
- Pour 1/4 cup cold water into a saucepan and sprinkle over the gelatin. Let the mixture sit for about 5 minutes, until the gelatin absorbs all of the water. Stir in 3/4 cup of honey and then whisk in the salt, 3/4 cup of the lemon juice, lemon zest and egg yolks. Place the saucepan over medium heat and cook for about 6-8 minutes, stirring constantly, until the mixture comes to a full boil. It will continue to thicken more as it cools.
- Immediately transfer the saucepan to the ice bath to let cool until the lemon mixture is cold to the touch. Whisk occasionally to make sure the mixture is cooling evenly.
- Beat 1 1/2 cups of the cream with 1/4 cup of the confectioner’s sugar until soft peaks form. Mix in the vanilla extract and beat again until stiff peaks form. Fold the whipped cream, a bit at a time, into the cooled lemon mixture. Keep folding until smooth and well-combined. Pour the mixture into the prepared crust and smooth the top. Firmly press the bubble wrap, bubble-side down, onto the surface of the pie. Make sure that the filling has filled in all of the crevices in between the bubbles to get the neatest indentations. Transfer the pie to the freezer for at least 4 hours to set. Once you can peel the bubble wrap off without disturbing the filling, it’s ready to glaze.
- In a microwave-safe bowl, combine the remaining honey and lemon juice and microwave for 30 seconds, oruntil softened. Mix well and brush over the top of the frozen pie. Refrigerate the pie for an hour to thaw.
- In a large bowl, whisk the remaining cream and confectioner’s sugar until stiff peaks form. Spoon the whipped cream on top of the pie and decorate with honey bees, lemon wheels and flowers.
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8.) Apple Butter and Pumpkin Pie
This apple and pumpkin pie from Taste of Home is a delight and a must for any Thanksgiving celebration.
- 1 3/4 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 cup cold butter, cubed
- 1/4 cup shortening
- 3 to 5 Tbsp. ice water
- 3 large eggs, lightly beaten
- 1 cup apple butter
- 1 cup canned pumpkin
- 2/3 cup packed light brown sugar
- 1/2 tsp. salt
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 3/4 cup half-and-half cream
- Sugared cranberries
- Toasted chopped pecans
- Sweetened whipped cream
- In a bowl, mix flour and salt. Cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Reserve one-fourth of the dough for cutouts. Shape into a disk. Shape remaining dough into a separate disk. Wrap each disk in plastic. Refrigerate for 1 hour or overnight.
- Preheat oven to 425°. Mix eggs, apple butter, pumpkin, brown sugar, salt and spices. Stir in cream. Pour into crust. Bake on a lower oven rack for 15 minutes. Reduce oven setting to 350°, then bake until center is almost set, 30-35 minutes. Bake pastry cutouts on an upper oven rack until golden brown, 12-15 minutes.
- Cool on a wire rack. Serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired.
7.) Grape Slab Pie
Country Living has got this recipe for a grape slab pie spot on. Why not give it a try?
- All-purpose flour, for work surface
- All-purpose piecrust
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 Tbsp. chopped fresh rosemary
- 1 tsp. finely grated lemon zest, plus 1 Tbsp. lemon juice
- 1/2 tsp. kosher salt
- 1/4 tsp. fresher ground black pepper
- 3 1/2 lb. seedless black grapes
- 1 large egg, lightly beaten with 1 tsp. water
- 3 Tbsp. turbinado sugar
- Piecrust leaves, for garnish
- Preheat oven to 350°.
- Press 2 disks of dough together.
- On a lightly floured surface, roll all-purpose piecrust dough to a 15″ x 20″ rectangle. Transfer to a jelly roll pan and trim to a 1″ overhang.
- Refrigerate for 15 minutes.
- Whisk together granulated sugar, cornstarch, rosemary, lemon zest, salt and pepper in a bowl. Add grapes and toss to coat. Add lemon juice and toss to combine. Transfer grape mixture to bottom crust and refrigerate while you roll out top crust.
- Press remaining 2 disks of dough together. On a lightly floured surface, roll remaining dough to a 15″ x 20″ rectangle. Cut dough on the diagonal into 2″ thick strips. Lay strips diagonally across the top of the pie, pressing to seal at edges. Freeze for 15 minutes.
- Brush top of pie dough with egg wash and sprinkle with turbinado sugar. Bake until filling is bubbling and crust is golden brown, 60 to 70 minutes. Cool on a wire rack.
- Garnish with piecrust leaves.
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6.) Rosy Rhubarb and Strawberry Pie
Not only does this pie recipe from The Kitchen McCabe look good, but it tastes great!
- 2 1/2 cups white whole wheat flour
- 3 Tbsp. fine cane sugar
- 3 Tbsp. sea salt
- 1 vanilla bean
- 1/4 cup shortening
- 12 Tbsp. (1 1/2 sticks) butter, cold and cut into small cubes
- 1/4 cup ice water
- 2 medium-sized rhubarb stalks, sliced
- 1 lb. strawberries, quartered (stems removed)
- Juice of 1/2 a large lemon
- 1 cup turbinado or demerara sugar
- 5 Tbsp. tapioca starch
- 1 egg, beaten
- Place the flour, sugar and salt in a blender fitted with an “S” blade. Scrape the seeds of the vanilla bean, close the lid and pulse until blended.
- Add the shortening to the blender and pulse once. Then add the cubes of butter, one at a time, pulsing a few times after each cube.
- With the blender running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. The dough should not be sticky or wet but should come together to form a nice dough.
- Divide the dough in half. Wrap up one half and set aside.
- Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 1 1/2 to 2 inches larger in circumference than your pie dish.
- Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough around the edge of the pie. Re-roll the dough scraps to the edges of the pie, brushing the edges with beaten egg to help them stick.
- Place the crust in the fridge and make the pie filling.
Filling & Assembly
- Place the rhubarb, strawberries, lemon juice, tapioca starch and sugar in a large bowl. Toss to coat (tapioca starch should dissolve).
- Spoon the mixture evenly into the dough-lined pie dish.
- Create pastry roses as shown in the video above.
- Place roses on top of the pie filling until the top of the pie is completely covered in roses.
- Brush beaten egg over the topof the pie crust.
- Cover the top of the pie with a loose layer of tin foil.
- Bake on the middle rack of an oven at 375° for 45-50 minutes.
- Remove the tin foil and continue baking the pie until the filling is bubbling. The center of the filling should be thick and gel-like.
- Remove from the oven and let cool.
5.) Apple and Blackberry Pie
This classic pie from Sweet Style CA is truly Instagram-worthy.
- 2 2/3 cup all-purpose flour
- 1 tsp. salt
- 1/2 cup cold water
- 1 Tbsp. granulated sugar
- 1 cup very cold butter, diced
- 1/4 cup ice
- 1 Tbsp. apple cider
- 1 egg
- Splash of milk
- Turbinado sugar, for sprinkling
Apple and Blackberry Filling
- 4 to 5 apples, peeled, cored and sliced into thin wedges (about 1/4 inch thick or less)
- Juice from 1/2 a lemon
- 1/2 cup and 2 Tbsp. granulated sugar, divided
- 1/4 tsp. cinnamon
- 2 Tbsp. cornstarch
- 1/4 tsp. cardamom
- 1/4 tsp. salt
- 1 ½ cups fresh blackberries
- In a large bowl, stir together the flour, salt and sugar. Place the ice in the water and set aside.
- Cut in the cold butter with a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. Once the pieces are no longer larger than about a peanut, begin to flatten the pieces of butter in sheets between your palms. Be careful not to over-work the butter or let it get too warm.
- Working with only a couple tablespoons at a time, add in about 6 to 8 tablespoons of the water along with the vinegar. Stir together using a wooden spoon or even just a clean hand in the bowl. The dough should appear fairly shaggy and not sticky. Once you can squeeze a few pieces together and they hold, the dough is done being mixed. Do not over-mix.
- Divide the dough into half and shape each piece into a disk. Wrap in plastic and refrigerate for at least a couple of hours, or overnight (preferably).
- Once ready, bring one disc out of the refrigerator and allow to rest for about 10 minutes. Liberally flour the work surface and begin to roll out the dough, working from the center out – rotating the dough after each roll. Roll the dough until about ¼ inch thick and about 12 to 13 inches in diameter.
- Gently roll the dough around the rolling pin and transfer to an 8- or 9-inch pie tin. Fit the dough into the bottom of the tin and up the sides, allowing for about an inch of overhang. Trim with kitchen shears and place back in the refrigerator.
Start the Filling
- Using a ruler and a paring knife, cut thin strips,about a 1/4-inch wide, for the center lattice. Follow the remaining instructions for the fishtail, five-strand braided border. Place the strips and braids on a sheet pan and chill.
Filling and Assembly
- Fill the chilled pie crust with the apple-blackberry filling by layering the apple slices in tightly and dotted with berries, but leaving the juices behind. Remove the strips from the refrigerator and create a lattice on top of the filling.
- Fold all of the excess dough around the edges under itself and crimp using your thumb and index finger. Cover the edges with the braided border.
- Return the pie back to the refrigerator for at least 15 minutes. Meanwhile, preheat oven to 400°.
- Just before heading into the oven, create an egg wash by whisking together a whole egg and a splash of milk. Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar.
- Place pie on a baking sheet and bake for about 45 to 50 minutes, or until golden brown. If the top begins to brown too quickly, cover with foil.
- Allow the baked pie to completely cool before slicing and serving.
Apple Blackberry Filling
- Place the lemon juice and 2 Tablespoons of sugar in a large bowl. Place the cut apples in the mixture and set aside while you prepare the top crust – about 20 minutes.
- After the apples have a chance to rest, drain out all of the liquids.
- Toss the slices with the remaining sugar and dry ingredients.
- Gently fold in the blackberries before laying into the bottom pie shell.
4.) Deep-Dish Pumpkin Meringue Pie
The Kitchn has put together a recipe for pumpkin meringue pie that is just amazing!
- 9-inch pie crust
- 15 ounces pumpkin puree
- 1/4 cup + 2 Tablespoons granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 cup honey
- 1/2 tsp. nutmeg
- 1/8 tsp. cloves
- 1/4 tsp. salt
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp. vanilla extract
- 2 large eggs
- 1 large egg yolk
- 4 large egg whites
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Preheat the oven to 425°F. Roll out the pie crust to about 12 inches in diameter. Place the pie crust in an eight-inch springform pan or deep-dish pie pan. Crimp or trim the edges so that the sides of the dough stand about two-inches tall. Chill in the refrigerator for 15 to 20 minutes.
- Once chilled, line the crust with foil or parchment and fill with pie weights. Blind bake the crust for about 15 minutes. Remove the pie from oven and take out the pie weights and foil/parchment. Continue to bake for an additional five minutes, or until the edges just start to brown.
Filling and Assembly
- Meanwhile, make the pie filling. Heat the pumpkin puree, white sugar, brown sugar, honey and spices in a saucepan over medium heat. Whisk to combine and heat for about five minutes, or until the mixture starts to come together and steam a bit. Remove from heat. Whisk thoroughly until smooth, or quickly mix with an immersion blender.
- Whisk in the milk and cream until smooth. Add in the eggs and egg yolk and whisk to combine.
- Pour pie filling into the pre-baked crust. Turn oven down to 375°F and bake for 45 to 55 minutes. The pie will be done when the center has just set or a knife inserted intothe center comes out clean. Once cool, gently remove the outer ring of the springform pan.
- To make the meringue topping, place the egg whites and sugar in the bowl of a stand mixer. Whisk to combine. Place a couple inches of water in a saucepan and heat over medium heat. Place the mixing bowl on top of the saucepan to create a double-boiler. Whisking occasionally, heat until egg mixture is warm and sugar has dissolved, four to five minutes.
- Once warm, return the mixing bowl to the stand mixer. With the whisk attachment, beat the egg mixture on high until the outside of the mixing bowl is cool. Add in the vanilla and mix until medium-stiff peaks form.
- After the pie has completely cooled, pipe meringue on top of the pie filling. Gently toast the top of the meringue with a kitchen torch, if desired.
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3.) Maple Granola Pecan Pie
Here’s another delicious delight from Country Living that will look and taste fantastic on your Thanksgiving table.
- 1 cup regular oats
- 6 tsp. melted butter
- 1 cup + 1 Tbsp. grade B maple syrup
- 1 1/2 c. pecan halves and pieces
- 1/2 c. sweetened flaked coconut
- 1/2 package refrigerated piecrust
- 1 tsp. ground cinnamon
- 1/2 c. firmly packed brown sugar
- 2 tsp. all-purpose flour
- 1/4 tsp. salt
- 3 large eggs
- 2 tsp. vanilla extract
- Heat oven to 350ºF. In a small bowl, stir together oats, cinnamon, 2 Tablespoons melted butter and 2 Tablespoons maplesyrup until blended. Spread oat mixture on a lightly greased baking sheet. Bake 20 minutes or until oats begin to turn golden; remove from oven and stir in pecans and coconut. Bake 10 to 12 more minutes or until pecans and coconut are lightly toasted. Remove from oven and cool completely on a wire rack (about 15 minutes).
- Fit refrigerated piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp as desired.
- Whisk together brown sugar and next two ingredients until blended. Add eggs, vanilla, remaining 4 Tablespoons melted butter, and remaining 1 cup maple syrup, whisking until blended. Spoon pecan mixture into prepared piecrust; carefully pour maple syrup mixture over pecan mixture.
- Bake at 350ºF on a lower oven rack for 35 to 40 minutes or until set. Remove from oven and cool completely on a wire rack (about 1 hour).
2.) French Chocolate Pie with Brown Butter Crust
This is a scrumptious recipe from The Cafe Sucre Farine with all the chocolate and all the yummy goodness.
1 Tbsp.vegetable oil
- 3 ounces butter
- 3 Tbsp.tablespoons water
- 1 Tbsp. sugar
- ⅛ tsp. salt
- 1 cup all-purpose flour
- 1 cup heavy cream
- 8 ½ ounces good-quality chocolate
- 1 ounce butter
- Preheat the oven to 410ºF.
- Cut butter into small pieces and place in a medium-sized ovenproof bowl. Add the oil, water, sugar and salt.
- Place the bowl in the oven until mixture is bubbling and just starting to brown, about 15 minutes.
- Remove bowl from the oven and reduce temperature to 375˚F. The bowl will be very hot, so handle with a hot pad till it cools down. Immediately add the flour. With a heatproof spatula, stir until the mixture forms a ball.
- Transfer the dough to an 8- or 9-inch tart mold with a removable bottom. When it’s cooled down a bit, press dough to an even layer with your fingers.
- Pierce the bottom with a fork all over. Also, press the sides of the crust with a fork to reinforce.
- Bake for 15 minutes or until crust is golden brown.
- Remove from the oven and allow to cool completely before filling.
- For the ganache filling, break the chocolate into small pieces and place in a medium-size bowl.
- Heat the cream. When it reaches the boiling point, remove. You can heat the cream on the stovetop or in the microwave. Remove it from the heat just as it starts to boil.
- Pour the hot cream over the chocolate. Stir with a heat-proof spatula till creamy and all chocolate has melted. Add the butter and stir well to incorporate.
- Pour chocolate mixture into cooled crust and refrigerate for at least one hour. Top with raspberries, strawberries, caramel and whipped cream.
1.) Blackberry Lemonade Pie
Here’s a Thanksgiving pie recipe from Let’s Dish that looks good, tastes spectacular and will impress your Thanksgiving guests.
- 30 Golden Oreo cookies
- 1/3 cup butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. lemon zest
- 3/4 cup lemon juice
- 1 cup whipping cream
- 2 Tbsp. sugar
- 1/4 cup seedless blackberry jam, melted and cooled
- In a blender, pulse cookies to form crumbs. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 9-inch pie pan. Freeze while you prepare the filling.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sweetened condensed milk and beat for one minute. Mix in the lemon juice and zest and beat until smooth.
- Get a separate bowl and beat the cream and sugar with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread into the prepared crust.
- Spoon the blackberry preserves over the lemon filling. Swirl gently with a sharp knife. Cover and refrigerate until firm, 4-6 hours.
Which is your favorite Thanksgiving pie? Tell us via social media or send us your Thanksgiving pie pics. Just tag @topfivecom and use #top5thanksgivingpie.