12 Types Of Pies You Should Definitely Eat

From flaky crusts to lush, velvety fillings, pies are edible nostalgia with a fork. But beyond the classics lies a universe of slices worth savoring, each with its own story and texture. Ready to upgrade dessert—and even dinner—with craveable, crowd-pleasing flavors? Dive into this list and discover the pies you absolutely shouldn’t miss.

1. Classic Apple Pie

The classic apple pie is a warm hug in pastry form, balancing sweetness, spice, and buttery crust. Crisp apples—like Granny Smith or Honeycrisp—soften into tender slices, perfumed with cinnamon, nutmeg, and a kiss of lemon. A golden lattice top adds rustic charm and practical venting for steam. Serve it warm with vanilla ice cream to catch the syrupy juices. For extra depth, mix apples for texture contrast and add a splash of apple cider. Blind-bake the bottom crust briefly to avoid sogginess, and brush with egg wash for shine. Every bite tastes like autumn, always.

2. Pumpkin Pie

Pumpkin pie is the velvety heart of fall, a custard kissed with earthy squash and warming spices. Silky pumpkin purée mingles with brown sugar, cinnamon, ginger, and cloves for a balanced, aromatic filling. A crisp, buttery crust frames the creamy center, preventing custard from turning too sweet. Bake gently so the center barely jiggles, ensuring a smooth, crack-free top. Chill for clean slices, then crown with lightly sweetened whipped cream. For nuance, add a bit of black pepper or maple syrup. It’s a holiday staple that also shines year-round, whispering comfort in every bite.

3. Key Lime Pie

Key lime pie dazzles with tart citrus brightness and silky richness. Made with key lime juice, sweetened condensed milk, and egg yolks, the filling sets into a lush, creamy layer. A graham cracker crust adds crunch and toasty sweetness to balance acidity. Chill thoroughly for clean, cool slices and garnish with lime zest for aroma. For extra zing, fold in a bit of zest into the filling. Serve with lightly sweetened whipped cream rather than meringue to keep the lime center stage. Each forkful is a sunlit getaway, refreshing and blissfully simple.

4. Pecan Pie

Pecan pie is indulgence defined, pairing a caramel-like filling with toasty, buttery nuts. The mixture of eggs, sugar, and corn or maple syrup creates a gooey, candy-esque center. Toasting pecans beforehand amplifies flavor and adds crunch that contrasts beautifully with the custard. A pinch of salt and splash of bourbon round out the sweetness. Bake until the center is set but still jiggles slightly to avoid overcooking. Let it cool completely for clean slices. Serve with whipped cream or a scoop of ice cream. Each bite is nutty, buttery, and luxuriously sweet.

5. Cherry Pie

Cherry pie is a jubilant burst of ruby fruit tucked inside a flaky shell. Tart cherries—preferably sour varieties—deliver bright acidity that sings against a touch of sugar and almond extract. Thickened with cornstarch or tapioca, the filling becomes glossy and sliceable, never runny. A lattice or double crust seals in juices while venting steam. Brush with egg wash and sprinkle with coarse sugar for sparkle and crunch. Let it cool fully so the filling sets. Serve with vanilla ice cream or lightly sweetened cream. Every slice balances tang, sweetness, and buttery layers beautifully.

6. Chocolate Silk Pie

Chocolate silk pie is a swoon-worthy, ultra-creamy dream for cocoa lovers. A buttery pastry or chocolate cookie crust cradles a mousse-like filling made from melted chocolate, butter, eggs, and sugar. Whipped until airy and satiny, the texture is decadent but not heavy. Chill thoroughly for neat slices and top with billowy whipped cream and chocolate shavings. Use high-quality dark chocolate for deep flavor and a pinch of salt to sharpen sweetness. Some versions are no-bake, relying on pasteurized eggs for safety. Each bite glides across the palate, delivering luxurious chocolate intensity.

7. Lemon Meringue Pie

Lemon meringue pie is an elegant contrast of tangy curd and fluffy, toasted meringue. The lemon layer is bright, buttery, and firm enough to slice, thanks to careful thickening with cornstarch or egg yolks. On top, a cloud of glossy meringue seals the filling, preventing weeping. Torch or bake until peaks are golden and aromatic. Balance sweetness by keeping the curd sharply citrusy. Assemble while the curd is warm to help the meringue adhere. Chill briefly for structure, then serve the same day for best texture. It’s a showstopper with zesty charisma.

8. Banoffee Pie

Banoffee pie layers toffee, banana, and cream into a no-bake sensation. A crumbly biscuit or graham crust anchors silky dulce de leche, spread thick and glossy. Fresh banana slices add fruitiness, while lightly sweetened whipped cream provides cloudlike lift. A dusting of cocoa or shaved chocolate cuts the sweetness. For stability, whip cream to soft-medium peaks and chill the assembled pie. Add bananas just before serving to keep them bright. The combination is comforting, playful, and irresistibly rich, yet quick to assemble for last-minute dessert cravings.

9. Chicken Pot Pie

Chicken pot pie proves pies aren’t just for dessert. Tender chicken, peas, carrots, and potatoes swim in a savory, creamy sauce perfumed with thyme. A flaky pastry lid bakes to golden perfection, shattering into the luscious filling beneath. Use rotisserie chicken for convenience and simmer the sauce with stock and a splash of cream. Par-bake the bottom crust if using double crust to prevent sogginess. Season assertively with salt and pepper. It’s the ultimate comfort dinner, delivering warmth, texture, and homey satisfaction in every spoonful and bite.

10. Blueberry Pie

Blueberry pie is summer distilled into juicy, indigo splendor. Fresh or frozen berries cook down into a jammy filling with lemon zest, sugar, and a touch of cinnamon. Tapioca starch or cornstarch thickens without muddying flavor, ensuring slices hold together. Vent well to release steam and avoid soupiness. A sugar-sparkled top crust turns beautifully bronzed and crisp. Let it cool completely so the juices set, then rewarm slices gently if desired. Pair with lemon ice cream or crème fraîche for contrast. Each forkful bursts with bright berry sweetness.

11. Coconut Cream Pie

Coconut cream pie is a tropical lullaby of silk and crunch. A crisp crust cradles coconut-infused pastry cream, thick, glossy, and speckled with shredded coconut. Top with whipped cream and toasted coconut flakes for a nutty finish. Use coconut milk for depth, balancing with vanilla and a pinch of salt. Chill thoroughly for clean, custardy slices. Blind-bake the crust and brush with chocolate or egg white to prevent sogginess. Every bite is cool, creamy, and aromatic, transporting you to a breezy shoreline with gentle sweetness and luxurious texture.

12. Shepherd’s Pie

Shepherd’s pie layers savory meat and vegetables under a fluffy mashed potato crown. Traditionally made with ground lamb, it gains depth from onions, carrots, peas, and a rich gravy scented with rosemary. The mashed potato topping is raked with a fork for crispy peaks and brushed with butter. Bake until bubbling and golden. For cottage pie, substitute beef. Add a splash of Worcestershire and a spoon of tomato paste for umami. It’s hearty, comforting, and ideal for batch cooking, delivering satisfying spoonfuls that feel like a cozy night in.