Best 25+ Christmas Pie Recipes for the Holidays (Easy)

This curated list of the best 25+ Christmas pie recipes for the holidays, sorted by style for quick picks, from apple and pecan to chocolate silk and no-bake. Every recipe uses common ingredients and clear steps, with smart tips like chilling dough, blind baking when needed, and using a store-bought crust when time runs short (flavor still wins when the basics are solid). Start with the cranberry crumb or the chocolate silk, both festive and reliable, then add a few mini hand pies for parties or a make-ahead stunner for the big day.

Festive Fruit Pies to Brighten Your Holiday Table

Fruit pies capture the fresh, tart essence of winter fruit and bring real color to a Christmas spread. They cut through rich mains, add sparkle to the dessert table, and make the kitchen smell like a warm hug. These eight recipes lean on cranberries, apples, pears, cherries, and citrus, so the flavor is bright and seasonal. Keep whipped cream nearby, or go for a scoop of vanilla ice cream if you like a creamy finish.

Citrus Cranberry Pie

Cranberries and citrus wake up the palate with a tart-sweet pop that pairs well with heavy holiday meals. The texture is jammy but not stiff, and the cinnamon rounds out the edges. I like a light dusting of powdered sugar right before serving.

Ingredients

For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 3 to 4 tbsp ice water
For the filling:
- 3 cups fresh cranberries
- 1 1/2 cups sugar
- Zest and juice of 1 orange
- Juice of 1 lemon
- 1/4 cup cornstarch
- 1/2 tsp cinnamon

Directions

Combine flour and salt. Cut in cold butter until crumbly. Sprinkle in ice water, 1 tbsp at a time, just until the dough holds. Shape, wrap, and chill 30 minutes.
Heat oven to 375°F. Roll dough into a 9-inch plate. Trim and crimp.
In a saucepan, stir cranberries, sugar, orange zest and juice, lemon juice, cornstarch, and cinnamon. Cook over medium heat, stirring, until berries pop and the mixture thickens, about 8 to 10 minutes. Cool 5 minutes.
Pour into the crust. Top with a lattice or full crust. Vent if using a full top.
Bake 40 to 45 minutes, until the crust is golden and the filling bubbles at the edges. Cool completely for clean slices.

Serve with lightly sweetened whipped cream.

Fruitcake Pie

This pie carries fruitcake’s best parts, without the weight. Brandied fruit brings rich aroma, while the custard-like base keeps each slice tender and sliceable. It travels well for gifting and tastes even better on day two.

Ingredients

For the crust:
- 1 pre-made 9-inch pie crust
For the filling:
- 1 cup mixed dried fruits, chopped (raisins, cherries, apricots)
- 1/2 cup chopped pecans
- 1/4 cup brandy
- 3/4 cup brown sugar
- 1/2 cup butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice

Directions

Soak dried fruits in brandy for 30 minutes. Drain, reserving any extra brandy for brushing the warm pie later if you like.
Heat oven to 350°F. Fit crust into a 9-inch plate and crimp edges.
In a bowl, whisk brown sugar, melted butter, eggs, vanilla, cinnamon, nutmeg, and allspice until smooth. Stir in soaked fruits and pecans.
Pour into the crust. Smooth the top.
Bake 35 to 40 minutes, until the center is set and the top is glossy. If the edges brown too fast, tent loosely with foil.
Cool to room temperature. Brush with a little reserved brandy for shine and aroma.

Serve with softly whipped cream or a spoon of crème fraîche.

Apple Raspberry Pie

Apple meets raspberry for a sweet-tart filling that keeps its structure but still feels juicy. The raspberries add a ruby tone and a slight tang that cuts sweetness. It is a natural match for vanilla ice cream.

Ingredients

For a double crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold butter, cubed
- 6 to 8 tbsp ice water
For the filling:
- 6 cups sliced apples (firm baking apples)
- 2 cups raspberries (fresh or frozen)
- 1 cup sugar
- 3 tbsp cornstarch
- 1 tsp cinnamon
- 1 tbsp lemon juice

Directions

Make the dough: mix flour and salt. Cut in cold butter until coarse crumbs form. Add ice water, 1 tbsp at a time, until dough holds. Divide in two discs, wrap, and chill.
Heat oven to 400°F. Roll the first disc and fit it into a 9-inch plate.
Toss apples, raspberries, sugar, cornstarch, cinnamon, and lemon juice. Let stand 5 minutes to start juices.
Fill the crust and mound slightly in the center. Roll the second disc and place on top. Trim, crimp, and cut vents.
Bake 15 minutes at 400°F. Reduce to 375°F and bake 35 to 40 minutes more, until the crust is golden and the filling bubbles.
Cool at least 3 hours for tidy slices.

Serve warm with a scoop of ice cream.

Macaroon Cherry Pie

Cherry pie gets a coconut-almond crown here. The base is quick, thanks to a graham cracker crust, while the meringue-style topping bakes to a toasty shell with a soft middle.

Ingredients

For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
For the filling and topping:
- 2 cans cherry pie filling, 21 oz each
- 1 cup sweetened shredded coconut
- 1/2 cup chopped almonds
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/3 cup sugar

Directions

Heat oven to 350°F. Mix crumbs, melted butter, and sugar. Press into a 9-inch pie plate. Bake 10 minutes and cool.
Spoon one can of cherry filling into the crust. Spread evenly.
Beat egg whites with cream of tartar to soft peaks. Gradually add sugar and beat to stiff peaks. Fold in coconut and almonds gently.
Spread the macaroon mixture over the cherries, sealing to the crust to prevent weeping.
Bake 25 to 30 minutes, until the topping is golden. Cool completely, then chill to set.

Add the second can of cherry filling at serving if you like a glossy, extra-fruity top.

Lattice-Topped Pear Slab Pie

Pears bake into a silky, fragrant filling that suits spice and citrus. The slab format feeds a crowd and looks impressive with a wide lattice. Ginger adds warmth without taking over.

Ingredients

For the crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup cold butter, cubed
- 1/2 cup cold shortening, cubed
- 10 to 12 tbsp ice water
For the filling:
- 8 pears, peeled and sliced
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tsp ground ginger
- 1 tbsp lemon juice

Directions

Make dough: combine flour and salt. Cut in butter and shortening to pea-size bits. Add ice water until dough holds. Divide into two pieces, one slightly larger. Chill 45 minutes.
Heat oven to 375°F. Roll the larger piece to fit a 15×10-inch sheet pan. Transfer and trim edges.
Toss pears with sugar, cornstarch, ginger, and lemon juice. Spread evenly over the crust.
Roll remaining dough into strips and weave a lattice. Crimp edges.
Bake 45 to 50 minutes, until the filling bubbles and the crust is golden. Cool before slicing into squares.

Finish with lemon zest and powdered sugar.

Cranberry Cheese Crumb Pie

Creamy cheesecake meets tart cranberry in a tidy pie format. It slices clean, holds well in the fridge, and brings a layered look to the table.

Ingredients

For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup sugar
For the filling:
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 2 large eggs
- 1 can cranberry sauce, 14 oz
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup butter, cold and cubed

Directions

Heat oven to 350°F. Mix crust flour, butter, and sugar until it clumps. Press into a 9-inch pie plate. Bake 10 minutes.
Beat cream cheese and sugar until smooth. Mix in eggs, then sour cream.
Spread half the cheese mixture into the crust. Spoon cranberry sauce in an even layer. Top with remaining cheese mixture.
For crumbs, rub flour, brown sugar, and butter together until sandy clumps form. Sprinkle over the pie.
Bake 30 to 35 minutes, until set at the edges and slightly jiggly in the center. Cool, then chill 4 hours.

Serve with orange zest on top. The contrast of creamy and tart makes it a steady crowd favorite.

Cranberry-Almond Apple Pie

Almond and cranberry bring crunch and color to a cozy apple filling. Almond extract adds a fragrant note that feels holiday-ready without being too sweet.

Ingredients

For a double crust:
- Use the same double crust as Apple Raspberry Pie
For the filling:
- 5 cups apples, sliced
- 1 cup fresh or frozen cranberries
- 1/2 cup sliced almonds
- 1 cup sugar
- 3 tbsp cornstarch
- 1 tsp almond extract

Directions

Prepare the double crust and chill.
Heat oven to 400°F. Line a 9-inch plate with bottom crust.
Toss apples, cranberries, almonds, sugar, cornstarch, and almond extract. Rest 5 minutes.
Fill the crust. Top with the second crust. Vent and crimp.
Bake 15 minutes at 400°F. Reduce to 375°F and bake about 40 minutes, until bubbling and golden. Shield edges if needed.
Cool fully for a neat slice.

Serve with cinnamon whipped cream.

Apple Cranberry Slab Pie

Slab pies are practical for parties. You get tidy squares, flaky crust in every bite, and a bright red scatter of cranberries across the apples. It is simple to transport and easy to slice.

Ingredients

For the slab crust:
- 4 cups all-purpose flour
- 1 1/2 tsp salt
- 1 1/2 cups cold butter, cubed
- 1 cup ice water
For the filling:
- 8 apples, sliced
- 2 cups cranberries
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 2 tsp cinnamon

Directions

Make dough: mix flour and salt. Cut in butter to pea-size bits. Add ice water until dough holds. Divide in two discs and chill.
Heat oven to 375°F. Roll one disc to fit a 15×10-inch pan. Lay in and trim.
Toss apples, cranberries, sugar, cornstarch, and cinnamon. Spread over the crust.
Roll the second disc and place on top, or cut into strips for a lattice. Seal and vent.
Bake 50 to 60 minutes, until the top is golden and the fruit is bubbling. Cool at least 1 hour.

Dust with sugar and serve with scoops of vanilla.

Creamy and Custard Pies for Cozy Holiday Nights

Cream pies soothe after a heavy holiday meal. They bring a smooth, indulgent texture that melts on the tongue and a calm finish to the evening. Think of them as the velvet blanket of your dessert table. The recipes below focus on silky fillings, warm spice, and quiet sweetness. Several are no-bake or make-ahead, perfect for hosts who like to prep early.

Eggnog Pumpkin Pie

This custard marries pumpkin’s earthy sweetness with the creamy spice of eggnog. The ginger snap crust adds snap and molasses notes, which means you need less garnish. Serve chilled for the cleanest slices, and keep nutmeg close for the final dusting.

Ingredients

For the crust:
- 1 1/4 cups ginger snap crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
For the filling:
- 1 can (15 oz) pumpkin
- 1 cup eggnog
- 3 eggs
- 3/4 cup sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp salt

Directions

Mix crust ingredients. Press into a 9-inch pie plate. Bake at 350°F for 8 minutes. Cool.
Preheat oven to 375°F. Whisk pumpkin, eggnog, eggs, sugar, pumpkin pie spice, and salt.
Pour into the crust. Bake 50 to 55 minutes, until the center is set with a slight wobble. Cool completely, then chill.

Make-ahead: Bake a day ahead and refrigerate, uncovered, until cool, then cover.
Tip: If the edges brown early, shield with foil. A gentle jiggle means perfect custard.

Maple Cream Meringue Pie

This pie layers a maple custard with a tall, glossy meringue. The result tastes like a toasted marshmallow over warm syrup. Use real maple syrup for depth. Grade B or “dark” syrup gives richer flavor and color.

Ingredients

For the crust:
- 1 pre-baked 9-inch pie shell
For the filling:
- 1 cup maple syrup
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 cup milk
- 3 egg yolks
- 2 tbsp butter
For the meringue:
- 3 egg whites
- 1/4 tsp cream of tartar
- 6 tbsp sugar

Directions

In a saucepan, whisk syrup, cornstarch, and salt. Whisk in milk. Cook over medium heat, stirring, until thickened.
Temper yolks with some hot custard, then return to the pan. Cook 2 minutes more, stirring. Remove from heat, stir in butter, and pour into the shell.
Beat egg whites with cream of tartar to soft peaks. Gradually add sugar and beat to stiff peaks. Spread over hot filling, sealing to the crust. Bake at 350°F for 12 to 15 minutes, until browned.

Make-ahead: Bake the crust and cook the filling earlier in the day. Add meringue and bake before serving.
Tip: Spread meringue over hot filling to reduce weeping and keep the interior dry.

Eggnog Pie

No-bake pies are holiday gold. This one is light, creamy, and full of that cozy nutmeg note. The gelatin sets it cleanly, so slices hold well even on a warm buffet table. Serve with a tiny grate of fresh nutmeg for aroma.

Ingredients

For the crust:
- 1 1/2 cups vanilla wafer crumbs
- 1/3 cup melted butter
For the filling:
- 2 cups eggnog
- 1 envelope unflavored gelatin
- 1/4 cup sugar
- 1 cup heavy cream, whipped
- 1 tsp nutmeg

Directions

Mix crumbs and butter. Press into a pie plate. Chill to firm.
Heat 1 cup eggnog until hot but not boiling. Sprinkle in gelatin and sugar. Stir to dissolve. Cool to lukewarm.
Stir in remaining eggnog. Fold in whipped cream. Pour into the crust. Chill 4 hours, then dust with nutmeg.

No-bake: The filling sets in the fridge. No oven time required.
Make-ahead: Holds up to 2 days, covered. Add nutmeg right before serving.

Cinnamon Apple Pie

This version leans into spice, with a cinnamon-forward filling that tastes cozy and clean. The texture is tender but not mushy. Thin slices help the fruit cook evenly, and a vented top keeps steam moving so the crust stays crisp.

Ingredients

For the crust:
- Double crust, standard
For the filling:
- 7 cups apples, sliced thin
- 3/4 cup sugar
- 2 tbsp flour
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 2 tbsp butter, dotting the top

Directions

Prepare the bottom and top crusts. Chill while you mix the filling.
Preheat oven to 425°F.
Toss apples with sugar, flour, cinnamon, and nutmeg. Fill the crust. Dot with butter. Add the top crust and cut vents.
Bake 15 minutes at 425°F. Reduce heat to 375°F and bake 45 minutes more, until the filling bubbles and the crust is golden.

Make-ahead: Assemble and chill up to 4 hours, or freeze unbaked for a month. Bake from frozen, adding 15 to 20 minutes.
Tip: For extra gloss, brush the top with cream and sprinkle sugar before baking.

Mile-High Cranberry Meringue Pie

Tart cranberry curd meets a cloud of meringue. The contrast is bright and dramatic, and the height is pure celebration. Use fresh cranberries for the best pucker. If your berries are very tart, a touch more sugar can help, but keep the snap.

Ingredients

For the crust:
- 1 1/4 cups flour
- 1/2 tsp salt
- 1/2 cup shortening
- 3 tbsp water
For the filling:
- 3 cups cranberries
- 1 1/2 cups sugar
- 1/2 cup water
- 4 egg yolks
- 1/3 cup cornstarch
For the meringue:
- 4 egg whites
- 1/2 cup sugar

Directions

Make and pre-bake the crust at 450°F for 10 minutes. Cool.
Cook cranberries with sugar and water until they break down into a sauce. Cool slightly.
Whisk yolks and cornstarch smooth. Stir into the cranberry sauce. Cook, stirring, until very thick. Pour into the crust.
Beat egg whites to soft peaks. Gradually add sugar and beat to stiff peaks. Pile high over the hot filling. Bake at 350°F for 15 minutes, until the top browns.

Make-ahead: Bake the crust and cook the cranberry base a day early. Reheat filling to hot before adding meringue.
Tip: Seal meringue to the crust edge so it does not shrink or weep.

Maple Pumpkin Pie

Pumpkin gets a deep caramel note from maple syrup. The custard bakes silky, and the flavor is gentle and warm. This is a great alternative when you want pumpkin with a twist that still tastes classic.

Ingredients

For the crust:
- 1 unbaked 9-inch pie crust
For the filling:
- 1 can (15 oz) pumpkin
- 1 cup maple syrup
- 1/2 cup heavy cream
- 3 eggs
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp salt

Directions

Preheat oven to 375°F.
Whisk pumpkin, maple syrup, heavy cream, eggs, cinnamon, ginger, and salt until smooth.
Pour into crust. Bake 50 to 60 minutes, until the center sets with a slight wobble. Cool.

Make-ahead: Cool, cover, and refrigerate up to 2 days. The spice settles in and tastes better on day two.
Tip: A shield on the rim prevents over-browning. Serve with lightly sweetened whipped cream.

Sugar Cream Pie

This Hoosier classic is pure comfort. It is creamy, simple, and softly sweet with a hint of nutmeg. The filling thickens on the stove, then bakes briefly to set. It slices clean after a chill, which makes it travel-friendly.

Ingredients

For the crust:
- 1 pre-baked 9-inch pie shell
For the filling:
- 1 cup sugar
- 1/4 cup cornstarch
- 2 cups milk
- 1/4 cup butter
- 1 tsp vanilla
- Nutmeg, for sprinkling

Directions

Stir sugar and cornstarch in a saucepan. Whisk in milk. Cook to a boil, whisking, until thick, about 5 minutes.
Remove from heat. Stir in butter and vanilla.
Pour into crust. Sprinkle nutmeg. Bake at 350°F for 20 minutes, until just set. Chill.

Make-ahead: Best made a day ahead. The texture tightens in the fridge and cuts neatly.
Tip: For a caramel note, sprinkle a little brown sugar with the nutmeg before baking.

Freezer Pumpkin Pie

Frozen pumpkin mousse in a graham crust checks every box for a busy host. It is no-bake, fast, and make-ahead friendly. The texture is airy but rich. Pull it out of the freezer while dinner plates are clearing, and it will be ready to slice.

Ingredients

For the crust:
- 1 1/2 cups crushed graham crackers
- 1/3 cup melted butter
For the filling:
- 1 can (15 oz) pumpkin
- 1 can (14 oz) sweetened condensed milk
- 2 cups whipped topping
- 1 tsp pumpkin pie spice

Directions

Mix crust ingredients. Press into two 9-inch pie plates. Freeze 15 minutes.
Blend pumpkin, sweetened condensed milk, and pumpkin pie spice until smooth. Fold in whipped topping.
Pour into crusts. Freeze at least 6 hours. Thaw slightly before serving.

No-bake: The freezer does the work. Great for large gatherings since you get two pies.
Make-ahead: Freeze up to 1 month. Wrap well to prevent freezer burn.

Eggnog Cranberry Pie

This layered beauty balances creamy eggnog mousse with a tart cranberry ribbon. The texture is light and the flavor feels festive. It sets in the fridge, so it is perfect for a prep day when the oven is packed.

Ingredients

For the crust:
- 1 1/4 cups flour
- 1/2 cup butter
For the filling:
- 1 1/2 cups cranberries
- 1/2 cup sugar
- 1 cup eggnog
- 3 oz cream cheese
- 1 envelope gelatin
- 1 cup whipped cream

Directions

Make and bake the crust at 375°F for 20 minutes. Cool.
Cook cranberries with sugar until jammy. Cool.
Dissolve gelatin in 1/4 cup hot eggnog. Mix with remaining eggnog and cream cheese until smooth. Fold in whipped cream. Layer the eggnog mixture and cranberry jam in the crust. Chill 4 hours.

No-bake filling: Only the crust needs the oven. The rest sets in the fridge.
Make-ahead: Assemble up to 24 hours early. Add a few sugared cranberries on top before serving.

Chocolate and Indulgent Pies for Sweet Holiday Cravings

When the air turns cold, a rich chocolate pie hits the spot. These recipes focus on silk, mousse, and custard textures that feel lush without fuss. Serve them with hot coffee, a nip of bourbon, or a spoon of lightly sweetened cream.

Chocolate Mousse Pie

An airy mousse in a silky chocolate cookie crust makes a light but rich finish. It slices clean after a long chill, which is ideal for parties. I like this with espresso or a dark roast, since the bitterness balances the cream.

Ingredients

For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
For the filling:
- 8 oz semi-sweet chocolate
- 2 cups heavy cream
- 1 tsp vanilla

Directions

Mix crust crumbs and melted butter. Press into a 9-inch pie plate and chill.
Melt chocolate gently and let it cool slightly.
Whip cream to soft peaks. Fold in melted chocolate and vanilla in thirds.
Pour into the crust, smooth the top, and chill 4 hours.

Serving notes

Pair with fresh raspberries if you want a bright note, or keep it simple with shaved chocolate.
Texture check: stop whipping at soft peaks. Overwhipping makes the mousse grainy.
Make-ahead: holds 24 hours. Add cocoa dusting just before serving for a tidy look.

Italian Chocolate-Hazelnut Cheesecake Pie

This Nutella-inspired pie is creamy, dense, and deeply nutty. The graham crust brings a buttery crunch, and the chocolate chips give small pockets of melt. It is a crowd-pleaser that sets well and travels without drama.

Ingredients

For the crust:
- 1 1/2 cups graham crumbs
- 1/3 cup melted butter
For the filling:
- 8 oz cream cheese
- 1 cup hazelnut spread
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup chocolate chips

Directions

Mix crust and press into a 9-inch plate. Bake at 350°F for 10 minutes.
Preheat to 325°F. Beat cream cheese, hazelnut spread, sugar, eggs, and vanilla until smooth.
Fold in chocolate chips. Pour into the crust and bake 40 minutes.
Cool, then chill until fully set.

Pro tips

For tidy slices, warm your knife in hot water and wipe between cuts.
Add a thin sour cream layer after baking for a soft tang, if you like.
Serve with espresso or a shot of amaro for a grown-up pairing.

Candy Cane Pie

Peppermint and cream make a cool, festive pie that sets in the fridge. The texture is light and fluffy, with crunchy bites of candy cane. Keep it chilled right up until serving for the best slice.

Ingredients

For the crust:
- 1 pre-made crust
For the filling:
- 8 oz cream cheese
- 1/2 cup crushed candy canes
- 1/2 cup milk
- 1 pkg (3.4 oz) peppermint pudding mix
- 2 cups whipped topping

Directions

Beat cream cheese, crushed candy, milk, and pudding until thick.
Fold in whipped topping. Pour into the crust.
Chill 3 hours. Garnish with more crushed candy.

Serving notes

Use fine candy cane crumbs in the filling. Save larger bits for garnish.
For clean flavor, choose classic peppermint, not spearmint candy.
Add a thin chocolate drizzle for contrast, or serve with hot cocoa.

French Silk Pie

Silky, glossy, and ultra smooth, this pie is a holiday showstopper. Beating time matters here, since long mixing creates that signature texture. Use pasteurized eggs for safety and peace of mind.

Ingredients

For the crust:
- 1 baked 9-inch crust
For the filling:
- 1 cup butter, softened
- 1 1/2 cups sugar
- 4 oz unsweetened chocolate, melted
- 2 tsp vanilla
- 3 eggs (raw, pasteurized)

Directions

Cream butter and sugar for 10 minutes, until very fluffy.
Blend in melted chocolate and vanilla.
Add eggs one at a time, beating 3 minutes after each.
Pour into the crust. Chill overnight. Top with whipped cream.

Helpful extras

Garnish with chocolate curls and a pinch of flaky salt, which sharpens the chocolate flavor.
Serve with strong coffee or a small pour of port.

Chocolate Chess Pie

Old-school and bold, chocolate chess pie bakes into a crackly top with a gooey center. It is simple pantry baking that never fails. The cornmeal in the filling adds a subtle backbone and keeps the custard from slumping.

Ingredients

For the crust:
- 9-inch unbaked crust
For the filling:
- 1 1/2 cups sugar
- 3 tbsp cocoa
- 1/2 cup butter, melted
- 3 eggs
- 1 tsp vanilla
- 1 tbsp cornmeal

Directions

Preheat to 350°F.
Mix sugar and cocoa. Stir in butter, eggs, vanilla, and cornmeal.
Pour into the crust. Bake 40 to 45 minutes, until set. Cool.

Tips and pairings

Let it cool fully for a clean slice. The center will firm as it rests.
Dust with powdered sugar. A small dollop of barely sweetened cream is perfect.

Chocolate Cream Pie

A stovetop custard gives this pie a lush, pudding-like center. It is smooth, steady, and slices neatly after a chill. Use good chocolate, since the flavor shines through every bite.

Ingredients

For the crust:
- 1 baked crust
For the filling:
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 egg yolks
- 2 oz chocolate
- 2 tbsp butter
- 1 tsp vanilla

Directions

Heat milk until steaming.
Whisk sugar, cornstarch, salt, and yolks. Temper with hot milk, then cook until thick.
Off heat, add chocolate, butter, and vanilla.
Pour into crust, chill, and top with whipped cream.

Serve it right

Add a pinch of espresso powder to deepen the chocolate.
Pair with coffee or black tea. A little orange zest on top lifts the richness.

Cherry Almond Mousse Pie

This pie layers a light almond mousse with pockets of cherry. The almond extract keeps the flavor balanced and cozy. It is a nice break from heavy bakes while still feeling decadent.

Ingredients

For the crust:
- 1 1/2 cups vanilla wafer crumbs
- 1/3 cup butter
For the filling:
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 tsp almond extract
- 1 can (21 oz) cherry pie filling
- 2 cups whipped topping

Directions

Press crust into a plate and chill.
Beat cream cheese, powdered sugar, and almond extract. Fold in whipped topping.
Spread half into the crust, add the cherry layer, then top with remaining mousse. Chill.

Finishing touches

Toasted sliced almonds add aroma and gentle crunch.
Serve well chilled for the cleanest layers.
Pair with hot chocolate or a light roast coffee. The almond note shines with both.

Unique Twist Pies for Adventurous Holiday Bakers

Looking to surprise your guests with something bold, a little boozy, or deeply spiced? These pies deliver new flavors that still feel right at home on a Christmas table. Think fragrant gingersnaps, praline crunch, brandy-kissed fruit, and even a coffee-forward cream pie for the late-night crowd.

Gingersnap Sweet Potato Praline Pie

This pie marries sweet potato’s silky comfort with a zesty gingersnap crust and crunchy praline. The texture is custardy, not heavy, and the spice sings without shouting. I love it slightly warm with barely sweetened cream.

Ingredients

For the crust:
- 2 cups gingersnap crumbs
- 1/3 cup melted butter
For the filling:
- 2 cups mashed sweet potatoes
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 3 eggs
- 1 tsp ginger
- 1/2 cup praline pecans

Directions

Mix gingersnap crumbs and melted butter. Press into a 9-inch plate. Bake at 350°F for 8 minutes.
Preheat oven to 375°F. Whisk sweet potatoes, brown sugar, cream, eggs, and ginger until smooth.
Pour into crust. Top with praline pecans. Bake 45 minutes, until set at the edges with a slight wobble.

Make it yours

Add 1 tsp orange zest to the filling for brightness.
Swap half the brown sugar for maple syrup for deeper caramel notes.
For texture play, scatter extra chopped pecans over the hot pie.

Mincemeat Pie

A classic that deserves a spot back on the table. Modern jarred mincemeat brings rich spice and dried fruit without extra work. The brandy softens the edges and gives a holiday warmth you can taste.

Ingredients

For the crust:
- Double crust
For the filling:
- 1 jar (27 oz) mincemeat
- 2 apples, chopped
- 1/2 cup raisins
- 1/4 cup brandy
- 1/2 cup sugar

Directions

Preheat oven to 375°F.
Stir mincemeat, apples, raisins, brandy, and sugar in a bowl.
Fill the bottom crust. Top with the second crust, vent, and crimp. Bake 40 to 50 minutes, until golden and bubbling at the vents.

Make it yours

Use a lattice to vent well and show off the glossy filling.
Add 1/2 cup chopped walnuts for gentle crunch.
Brush the top with cream and sprinkle coarse sugar for sparkle.
Not serving kids? Brush 1 tbsp warm brandy over the hot pie for extra aroma.

Maple Pecan Pie

Sweeter than the standard pecan, this version leans on real maple syrup for layered caramel notes. The filling sets with a soft custard center and a glossy top that slices neatly.

Ingredients

For the crust:
- 1 unbaked 9-inch crust
For the filling:
- 1 cup maple syrup
- 1 cup brown sugar
- 3 eggs
- 1/2 cup butter, melted
- 1 tsp vanilla
- 2 cups pecan halves

Directions

Preheat oven to 350°F.
Whisk maple syrup, brown sugar, eggs, melted butter, and vanilla until smooth.
Stir in pecans. Pour into the crust. Bake 60 to 70 minutes, until set.

Make it yours

Use dark maple syrup for a bolder flavor.
Add 1 tbsp bourbon or brandy to the filling for warmth.
Mix pecan halves and chopped pieces for varied crunch.
Serve with lightly salted whipped cream to sharpen the sweetness.

Brandy Pear Pie

Pear pie is soft and perfumed, and brandy brings a round, elegant note. Cinnamon ties it together, while a hot start sets the bottom crust and keeps it crisp.

Ingredients

For the crust:
- Double crust
For the filling:
- 6 pears, sliced
- 3/4 cup sugar
- 3 tbsp cornstarch
- 1/4 cup brandy
- 1 tsp cinnamon

Directions

Preheat oven to 400°F.
Toss pears with sugar, cornstarch, brandy, and cinnamon.
Fill the crust and top with the second crust. Bake 15 minutes, then reduce to 375°F and bake 40 minutes more, until the juices bubble.

Make it yours

Add 1 tsp grated fresh ginger for a bright, peppery edge.
Use a coarse sugar sprinkle on the top crust for crunch.
If pears are very juicy, add 1 extra tbsp cornstarch.
A squeeze of lemon over the pears balances sweetness without reading as lemon pie.

Creamy Coffee Pie

Think tiramisu meets cheesecake, set in a chocolate crumb crust. The coffee flavor is present but smooth, and the texture is lush without being heavy. It chills to a clean slice, which is ideal when the table is crowded.

Ingredients

For the crust:
- 1 1/2 cups chocolate crumbs
- 1/4 cup butter
For the filling:
- 8 oz cream cheese
- 1 cup strong coffee, cooled
- 1/2 cup sugar
- 1 envelope gelatin
- 1 cup whipped cream

Directions

Mix crumbs with butter. Press into a pie plate and chill.
Dissolve gelatin in hot coffee, then cool to room temperature.
Beat cream cheese and sugar until smooth. Blend in the coffee mixture. Fold in whipped cream. Pour into the crust and chill 4 hours.

Make it yours

Add 1 tbsp coffee liqueur for a deeper finish.
Dust with cocoa powder and add chocolate curls for a café look.
Swap half the coffee for eggnog in December for a gentle holiday twist.
For a mocha vibe, fold in 1/2 cup mini chocolate chips before chilling.

From bright cranberry and citrus to deep chocolate silk and maple pecan, these Christmas pie ideas cover every craving. You get classics, no-bake helpers, and crowd-ready slab pies that travel well and slice clean. Together, they turn simple ingredients into traditions you can taste.

A few habits keep results high and stress low. Buy fresh fruit, toast nuts, and use real vanilla. Chill dough until firm, blind bake when a wet filling needs it, and let pies cool fully before cutting. Prep early where you can, from freezing a crust to cooking curds the day before. Small touches pay off too, like a pinch of flaky salt on chocolate or a dusting of nutmeg over eggnog.

If you are choosing your first bake, pick one sure win and one wildcard. Maybe a cranberry crumb for color, then a chocolate cream for comfort. Want a quick start instead, go for a no-bake mousse or freezer pie. Keep it fun and flexible.

Try a recipe or two this week, then tell us what you changed. Swap citrus, add a splash of bourbon, or mix fruit textures. Share your photos and variations in the comments so others can bake with confidence.

Warm wishes for a cozy table, full plates, and holiday pie recipes for family that become keepers. May your crust be flaky, your slices tidy, and your kitchen smell like home.