Pie

Tasked with making dessert for Thanksgiving? If you’re pie-making skills are a little rough, don’t worry — this forgiving recipe is just what you need. Made with a brownie base instead of traditional pie crust, it’s a rich twist on a classic that’s sure to impress everyone this year.

Ready for an adorable dessert that is so easy your kids can make it? These five-ingredient mini pies are just as sweet, creamy, and warmly spiced as their full-sized friends, but they bake up faster and keep you from having to slice pie at the end of the night. Here’s how to make these insanely cute and easy mini pumpkin pies.

Of all earthly desserts, people have some deep feelings about pie. Pie is a labor of love. Nothing represents home, community, or slowing down to enjoy the small things in life quite like a slice of pie. Pie is not a cupcake; it’s meant to be shared, and forces what is now considered a luxurious moment of taking a pause and a seat in order to eat it, with a plate and a fork.

Are you on Thanksgiving pie duty this year? If you’re having trouble sifting through all the pumpkin pie recipes on the internet (there are a lot of them!), then you might find this pumpkin pie taste test particularly helpful. Blogger Erika, of the Pancake Princess, decided to test out 12 pumpkin pie recipes and do a tasting with friends to find the best one. It’s hard work, but someone had to do it, right? The testers ranked crust, filling, and overall pie for all 12 pies.

Let me start by saying that there’s no substitute for assembling and eating real-deal s’mores by an open fire on a summer evening. Now that we have that out of the way, let me introduce you to the second-best way to enjoy s’mores this summer: this s’mores slab pie. Slab pie is essentially one giant pie that spans a half sheet pan.

You'll be making this all summer long.

As an ardent pie crust lover, it’s only natural that I adore empanadas, the sweet or savory stuffed pastries from Latin America or Spain. They’re usually served at parties or even as a meal, and one of my favorite fillings is chicken with olives. This quick weeknight version reimagines the handheld pastry as a skillet pie, with a bubbling layer of juicy ground chicken cooked with bell peppers, onions, and olives in a savory spiced sauce, all topped with a flaky pie crust.

There are usually two camps people fall in when it comes to their preferred dessert: team cake or team pie. But what if you didn’t really have to choose? This Funfetti buttermilk chess pie might just be the solution to this long-debated topic. This pie has rainbow sprinkles in both the crust and the filling to really amp up the Funfetti factor.

Slab pie is the ultimate way to serve pie to a crowd. Baked in a sheet pan, it’s also a no-fuss solution to your pie crust woes. And since today is National Pumpkin Pie day, I can’t think of a better way to celebrate than with this pumpkin slab pie. After you bake your slab pie, you could leave it as is (just crust and filling), but the author uses a pie crust cutter to make adorable little pumpkins, which she bakes and then affixes to the finished pie.

If you’re a fan of retro desserts with a modern twist, this recipe is for you. Taking a page from the classic baked Alaska, this pie features a strawberry ice cream filling and a torched meringue topping. As for that twist, the crust is made from crushed pretzels and graham crackers instead of the traditional cake bottom. It’s salty-sweet perfection. This recipe comes from our very own Baking School instructor, Tessa Huff.

Summer desserts should feel easy and carefree, but that doesn’t mean they should be thoughtless. Sure, there are nights when reaching into the freezer for that pint of ice cream is just the thing to top off a hot, steamy night. But sometimes, something just a little more fancy, that involves just as little effort, feels more appropriate. This pie is the answer. Made with a few store-bought ingredients, it comes together fast yet still feels elegant.

This is a recipe that will surprise you. Sure, a savory pot pie is nothing new, but we’re throwing peaches into the mix. Tomatoes and peaches actually play off each other’s own sweetness and, when combined with onions and fresh herbs, make for a juicy pot pie that’s at first unexpected, and then incredibly comforting and satisfying. But the real secret is in the crust, and it’s a secret you may find yourself stealing for more recipes than just this one.

I’m not usually much of a dessert person, but for some reason, I’ll never turn down a slice of pumpkin pie. It’s probably because I love buttery crust and custard, and lucky for me, pumpkin pie has both. I decided to up the ante this year and throw an oatmeal streusel topping on top of the pie. You only have Thanksgiving dinner once a year, so why not?

I’m a sucker for fancy infusions and unique flavor pairings, but sometimes simple truly is best. When you’re craving a straightforward, no-frills peach pie — one that lets summer’s juicy peaches speak for themselves — this is the recipe to make. This peach pie is made with a standard crust — flour, sugar, butter, ice water — and an equally simple filling.

You don’t need fancy butter, designer pie tins, or a pastry degree in order to make a pie from scratch — all you need is gumption. It doesn’t have to be perfect; it just needs to pair well with ice cream. In today’s video, watch just how easy it is to transform butter and flour into a gorgeous pie of your very own. Only one question remains: What are you going to put inside your perfectly flaky pie crust? Blueberries? Peaches? Apples?

A banana split and a pie walk into a bar … wait, this isn’t a joke. This is a real-deal dessert, combining two of life’s most glorious treats. You’ve got chocolate ice cream, maraschino ice cream, vanilla ice cream, and sliced bananas tucked into an ingenious sugar-cone crust, topped with whipped cream and hot fudge. Are you drooling yet? The best part of this ice cream pie is the sugar-cone crust.

What if you could turn banana pudding into ice cream? Or pie? Even better, what if you could turn banana pudding into ice cream pie? Well guess what, it’s your lucky day! I’ve had a lot of bananas around lately for various recipes I’ve been testing, and there’s only so many loaves of banana bread this girl can make. Banana pudding is an all-time favorite in my house, but I’ve already locked down my favorite recipe for that. It was time to think outside the box.