Make Your Best Pie Ever
S'more Pie a la Marshmallow Crème
Cream cheese brings body and richness to so-chocolatey mousse filling. More wow comes from the blend of marshmallow crème and crème de cacao draped over the top.
Chocolate Cream Pie
The filling of this chocolate-crust pie is luscious, but not too rich. (Think old-fashioned chocolate pudding.) A bit of sour cream in the whipped topping balances the chocolate perfectly.
True Butterscotch Pie
The trick to the filling in this Iowa State Fair prizewinning recipe? Stirring and stirring while it cooks. The recipe comes from Louise Piper of Garner.
USS Missouri Buttermilk Pie
This recipe for this creamy, pecan-custard pie takes its name from the battleship Missouri, where it was said to be served to President Harry Truman. When the president requested the recipe, the chief steward refused, but decided to share it after retiring in 1970.
The recipe was submitted by a Columbia, Missouri, reader for a Midwest Living® pie contest. "I fix it a lot for company," says the reader. "Almost everybody asks for the recipe after they try it."
For a variation without the pecan topping, try Buttermilk Pie, from a Benton Harbor, Michigan, reader who created her pie by combining two other recipes. She flavors it with vanilla and a hint of lemon.
Fantasy Chocolate Pie
Dream about all the ingredients you'd like to see in a dessert, and you'll see why we named this Fantasy Chocolate Pie. It's made with three kinds of chocolate pieces (milk chocolate, semisweet and semisweet-and-white-chocolate swirled)—plus coconut, pecans and almonds. For extra indulgence, top with whipped cream and chocolate curls.
Lemon-Cream Cheese Pie
This longtime reader-favorite recipe makes two pies; if you like, freeze one. To thaw, let the frozen pie stand in the fridge overnight.
Pumpkin Chiffon Pie
A spiced filling, made from whipped cream, creates a lighter-tasting version of traditional pumpkin pie. The gingersnap crust adds more kick than classic crusts.
Redemption Hazelnut Pie
Wisconsin Harvest Pie
This almond-kissed, fruit-packed pie comes from David Harper, of Richland Center, Wisconsin. He likes to serve it with a wedge of Wisconsin cheese, but it's just as good with vanilla ice cream or whipped cream! The recipe was a finalist in our annual recipe contest.
Mom's Oatmeal Pie
We love the nutty oatmeal taste of this sweet treat, and it's a healthier alternative to most desserts. If you're watching calories, serve this pie with a berry topping instead of whipped cream.
Peanut Butter Pie
Creamy peanut butter filling with a swirl of meringue on top makes this dessert irresistible at Tonka Hills Restaurant in Linn Creek, Missouri.
Blend just four ingredients, including either fresh or frozen raspberries, for this super-easy two-crust pie. The recipe comes from The Clarmont restaurant in Columbus, Ohio.
Gooey Chocolate-Caramel Fantasy
This luscious dessert includes a chocolate crumb crust and caramel-pecan filling crowned with melted chocolate. It's like a big candy bar on a plate!
Triple Lemon Pie
This pie earns its triple-lemon name from lemon zest, lemon juice and lemon extract. (You can add lemon slices and whipped cream on top of the baked pie for even more lemony goodness.) A store-bought piecrust speeds prep time.
Coconut Cream Pie
The recipe for this classic meringue-topped specialty comes from The Overlook Restaurant in Leavenworth, Indiana. The light meringue is a perfect topping for the rich-and-creamy coconut filling.
Chocolate Pecan Pie
This chocolate version of pecan pie always disappears fast at Historic Clifton Mills restaurant in Clifton, Ohio.
Double Berry Vanilla Cream Pie
A double dose of berries tops a tangy-sweet sour cream pudding filling in a toasted almond crust. It's the perfect warm-weather dessert because it requires less than 30 minutes in the kitchen before you tuck the pie in the refrigerator to chill.
Mile-High Chocolate Pie
Whipping cream, semisweet chocolate and bittersweet chocolate create a rich, tall filling for this pie from Murray's restaurant in Minneapolis. A sweet meringue forms the crust.
Old-Fashioned Sour Cream/Raisin Pie
A stately meringue tops this creamy pie from the Downing Cafe in Downing, Wisconsin.
Michigan Cherry-Berry Pie
Frozen unsweetened tart red cherries, frozen red raspberries and cherry juice or cranberry juice form the heart of this recipe inspired by the Cherry-Berry Pie served at Jesperson's Restaurant in Petoskey, Michigan.
Kansas-Style Lime Pie
Line zest and lime juice combine in this light, airy and easy-to-make dessert from a Kansas bakery. The recipe gives instructions for an orange variation, too.
Triple Pear Pie with Walnut Crust
You can't mistake the fruit in this cardamom-spiced beauty. Pear nectar and dried pears complement thick slices of fresh, juicy Bosc pears.
Peach Streusel Pie
A buttery topping, with a hint of cinnamon, crowns this spectacular dessert.
Paradise Pumpkin Pie
A cheesecake layer and nut topping help this pumpkin pie stand out from its peers. This recipe was a winner at the Morton, Illinois, Pumpkin Festival baking competition.
Decadent Caramel-Pecan Pie
This pie offers a great a blend of pecans, chocolate and butterscotch. The recipe comes from the Horse and Plow restaurant at The American Club in Kohler, Wisconsin.
Old-Country Belgian Pie
A Green Bay, Wisconsin, reader celebrates her heritage by baking this Belgian pie from an old-country recipe for fruit tart. While this recipe uses fresh apples, fresh fruit was sometimes scarce in the 1800s, so clever Wisconsin cooks developed pie fillings from dried fruit and even rice.
Classic Sweet Potato Pie
Nutmeg and cinnamon spice up a classic sweet potato pie mix of eggs, sugar, butter and evaporated milk.
Chocolate Chess Pie
Fort Wayne, Indiana, cookbook author Marcia Adams loves this standout treat. "It's so easy to prepare," she says. This is Marcia's rendition of the Southern classic chess pie: a basic dessert made with eggs, sugar, butter and a little flour.
North Dakota Sunflower Pie
This sunflower pie, from a North Dakota restaurant, has the texture of pecan pie. It's rich and sweet, with a sunflower crunch.
Rhubarb-Lemon Chiffon Pie
This light and airy pie recipe was a prizewinner at the Aledo, Illinois, Rhubarb Festival.
Something Special Apple-Cherry Pie
This recipe combines favorite pie fillings apple and cherry into one mouthwatering pie. A layer of toasted almonds adds a nutty crunch.
Peppermint Brownie Pie
Can’t find mint-flavored pieces? Use regular chocolate chips and add ½ teaspoon peppermint extract to the batter.
Apple Butter Pumpkin Pie
The classic pumpkin pie gets even better with the addition of apple butter, which gives extra sweetness and a slightly softer texture to the dessert. A streusel topping adds a bit of crunch.
Peanut Butter-Fudge Pie
This make-ahead dessert is an ice cream/peanut butter/fudge delight created by a Waukesha, Wisconsin, reader, who likes to take it to potlucks. You can double the recipe to fill a 13x9pan and cut into squares to feed a crowd.
Crumb-Topped Apple Pie Trio
Crisp on top, sweetly tender inside, this quintessential fall dessert blends tart and sweet apples—Granny Smith, Jonagold and Braeburn—with sugar and cinnamon under a brown-sugar and walnut crumb topping.
Apple-Cranberry Walnut Pie
Sweet apples balance the tang of cranberries in this fall favorite.
Luke's Lemon Meringue Pie
This lemon meringue pie recipe, which includes candied lemon peel, is a favorite at Southmoreland on the Plaza, a historic 13-room inn northeast of Country Club Plaza in Kansas City, Missouri. The recipe comes from Luke Reichle, brother of Southmoreland co-owner Mark.
On The Register's Annual Great Bicycle Race Across Iowa (RAGBRAI), pie is king, and rhubarb reigns supreme. Orange peel and cinnamon flavor the soft rhubarb filling in this recipe inspired by RAGBRAI food vendors that populate the route.
Summer Lime Breeze Pie
A combination of lime flavors (lime curd, lime peel and lime juice) plus a sweet-and-salty crust using pretzels gives this pie a perfect tang.
Mixed Dried Fruit Pie
This winning double-crust pie from Faye Hunton of Sedalia, Missouri, gets big flavor from plumped apples, apricots and cherries.
Upside-Down Apple Pie
The recipe for this gooey-good apple pie comes from an Illinois steak house. Invert the pie before serving, and top with whipped cream or ice cream.
North Dakota Juneberry Pie
Called the Blueberry of the Northern Plains, juneberries (also known as serviceberries) give bakers in North and South Dakota a reason to warm kitchens in summer. Pies featuring the berry bake a deep purply red and bring a nutty almond flavor to every fork full.
Pumpkin pie variations
Mommy's Pumpkin Pie: "This recipe is adapted from my mother's classic pumpkin pie," says Linda Hundt, owner of Sweetielicious Bakery Cafe in DeWitt, Michigan. "I added cream to make it a bit richer and orange zest for flavor." The result is a dark mahogany pumpkin pie with ginger-cinnamon-clove spiciness (bottom pie in photo).
Pumpkin Cream Cheese Pie: Cream cheese strudel inspired Peter Sterk, owner of Just Pies in Westerville, Ohio, to build a pumpkin pie with a surprise cream cheese layer (top pie in photo). For the creamiest pumpkin pie, don't overbake.