27 Holiday Pie Recipes That Make the Table Shine

If you’re looking for pies that bring warmth and joy to your holiday gatherings, this collection has something for everyone. From traditional favorites to fresh twists, these recipes are easy to follow and perfect for sharing with family and friends. Pick one or try a few to make your table the highlight of the season.

1. Classic Pumpkin Pie

This timeless pie captures the essence of fall holidays with its creamy filling blended from fresh pumpkin puree, warm spices like cinnamon and nutmeg, and a touch of ginger for depth, all baked into a buttery crust that flakes perfectly with each slice, making it a staple that reminds everyone of cozy gatherings and shared stories around the table.

Ingredients

• 1 1/2 cups pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (12 oz) evaporated milk
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat oven to 425°F and place the pie crust in a 9-inch pie dish, crimping the edges.
2. In a large bowl, mix pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until combined.
3. Beat in eggs one at a time, then gradually stir in evaporated milk until smooth.
4. Pour the mixture into the pie crust and bake at 425°F for 15 minutes.
5. Reduce temperature to 350°F and bake for another 40-50 minutes until a knife inserted near the center comes out clean.
6. Cool on a wire rack for 2 hours before serving; chill if making ahead.

How to Serve It

Dust the top with a light sprinkle of powdered sugar for a snowy effect. Pair with whipped cream swirled high on each slice. Add a few cinnamon sticks on the side for aroma. Serve warm from the oven or chilled for a refreshing contrast. Garnish with roasted pumpkin seeds for crunch. Offer alongside hot cider to complement the spices.

2. Apple Cinnamon Pie

Layers of tart apples sliced thin and tossed with cinnamon, sugar, and a hint of lemon create a filling that bubbles sweetly under a woven lattice crust, offering a balance of crisp fruit texture and tender pastry that evokes memories of orchard visits and holiday baking sessions with loved ones.

Ingredients

• 6 cups thinly sliced apples (Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, cut into pieces
• 1 double-crust pie pastry for 9-inch pie

Instructions

1. Preheat oven to 375°F and roll out bottom crust into a 9-inch pie dish.
2. In a bowl, toss apples with sugar, lemon juice, cinnamon, nutmeg, and flour.
3. Pile the apple mixture into the crust and dot with butter pieces.
4. Roll out top crust, cut into strips for lattice, and weave over the filling.
5. Trim and crimp edges, then brush with milk for a golden finish.
6. Bake for 45-55 minutes until crust is golden and filling bubbles; cover edges with foil if browning too fast.

How to Serve It

Top with a scoop of vanilla ice cream that melts slightly over the warm pie. Sprinkle coarse sugar on the crust for sparkle. Arrange fresh apple slices around the plate. Serve at room temperature for full flavor release. Add caramel drizzle for extra sweetness. Pair with coffee to cut through the richness.

3. Pecan Pie

Toasted pecans mixed into a gooey filling of corn syrup, eggs, and vanilla bake into a rich, nutty center with a crisp crust that provides the perfect contrast, turning a simple dessert into a holiday highlight full of crunchy bites and sweet caramel notes.

Ingredients

• 1 cup light corn syrup
• 1 cup granulated sugar
• 3 large eggs
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat oven to 350°F and place pie crust in a 9-inch dish.
2. In a bowl, whisk corn syrup, sugar, eggs, butter, and vanilla until smooth.
3. Stir in pecans and pour into the crust.
4. Bake for 60-70 minutes until filling sets but still jiggles slightly in the center.
5. Cool completely on a rack; the pie will firm up as it cools.
6. For cleaner slices, chill before cutting.

How to Serve It

Whip cream and dollop generously on each piece. Scatter chopped pecans over the top. Serve slightly warmed to enhance the gooey texture. Add a bourbon-infused sauce on the side. Garnish with mint leaves for color. Enjoy with tea for a balanced finish.

4. Cherry Pie

Tart cherries cooked down with sugar and a splash of almond extract fill a flaky double crust, creating bursts of juicy flavor in every bite that pair well with the buttery pastry, making it a bright addition to any holiday spread.

Ingredients

• 4 cups pitted tart cherries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon almond extract
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 1 double-crust pie pastry for 9-inch pie

Instructions

1. Preheat oven to 400°F and line bottom crust in pie dish.
2. Mix cherries, sugar, cornstarch, almond extract, and lemon juice in a bowl.
3. Pour into crust and dot with butter.
4. Cover with top crust, either lattice or solid with slits for steam.
5. Seal edges and bake for 10 minutes at 400°F, then reduce to 350°F for 40-50 minutes.
6. Let cool for at least 2 hours to set the filling.

How to Serve It

Dust with powdered sugar for a festive look. Serve with almond-flavored whipped cream. Place fresh cherries on top as decoration. Offer chilled for a summery twist in winter. Add a side of yogurt for tartness. Pair with sparkling wine to match the fruitiness.

5. Blueberry Pie

Fresh blueberries thickened with tapioca and a hint of cinnamon bake into a vibrant filling under a streusel topping, delivering sweet-tart explosions that meld with the tender crust for a pie that’s both comforting and refreshing during holiday meals.

Ingredients

• 5 cups fresh blueberries
• 3/4 cup granulated sugar
• 1/4 cup quick-cooking tapioca
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 unbaked 9-inch pie crust
• 1/2 cup flour, 1/4 cup butter, 1/4 cup brown sugar for streusel

Instructions

1. Preheat oven to 375°F and place crust in pie dish.
2. Combine blueberries, sugar, tapioca, cinnamon, and lemon juice; let sit 15 minutes.
3. Pour into crust.
4. Mix flour, butter, and brown sugar into crumbs; sprinkle over filling.
5. Bake for 45-55 minutes until bubbly and topping is golden.
6. Cool fully to allow filling to thicken.

How to Serve It

Top with lemon zest for a citrus pop. Serve with vanilla custard poured over. Scatter extra blueberries around the slice. Warm gently in the oven before serving. Add a honey drizzle for natural sweetness. Enjoy with herbal tea to highlight the berries.

6. Lemon Meringue Pie

Tangy lemon curd made from fresh juice and zest sits beneath a fluffy meringue that’s browned to perfection, offering a zesty contrast to the sweet, airy topping and crisp crust that refreshes the palate amid richer holiday dishes.

Ingredients

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 4 egg whites for meringue
• 6 tablespoons granulated sugar for meringue
• 1 baked 9-inch pie crust

Instructions

1. Preheat oven to 350°F.
2. In a saucepan, whisk sugar, flour, cornstarch, salt, and water; cook over medium heat until thickened.
3. Stir in lemon juice, zest, butter, and egg yolks; cook 2 more minutes.
4. Pour into baked crust.
5. Beat egg whites to soft peaks, add sugar gradually to stiff peaks; spread over filling.
6. Bake 10-12 minutes until meringue is golden; cool away from drafts.

How to Serve It

Garnish with thin lemon slices twisted on top. Serve chilled to keep meringue firm. Sprinkle extra zest for color. Pair with fresh berries on the side. Offer small portions for a light end. Enjoy with iced tea for a summery feel.

7. Chocolate Cream Pie

Rich chocolate pudding cooked from scratch fills a crumbly graham crust, topped with whipped cream for a smooth, decadent treat that satisfies chocolate lovers and adds a luxurious touch to holiday desserts.

Ingredients

• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 3 cups milk
• 4 egg yolks
• 2 tablespoons butter
• 4 oz unsweetened chocolate, chopped
• 1 teaspoon vanilla extract
• 1 baked graham cracker crust
• 1 cup heavy cream, whipped

Instructions

1. In a saucepan, mix sugar, cornstarch, and salt; gradually stir in milk.
2. Cook over medium heat, stirring until thickened and bubbly.
3. Temper egg yolks with hot mixture, then return to pan; cook 2 minutes.
4. Remove from heat, add butter, chocolate, and vanilla; stir until melted.
5. Pour into crust and chill for 4 hours.
6. Top with whipped cream before serving.

How to Serve It

Shave dark chocolate curls over the cream. Serve cold straight from the fridge. Add mint leaves for a fresh contrast. Portion into small slices for richness. Drizzle raspberry sauce around the plate. Pair with strong coffee to balance sweetness.

8. Coconut Cream Pie

Shredded coconut infuses a velvety custard filling in a flaky crust, crowned with whipped cream and more toasted flakes, creating a tropical escape that brings lightness and texture to heavy holiday feasts.

Ingredients

• 3 cups half-and-half
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 4 egg yolks
• 1 cup shredded coconut
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 baked 9-inch pie crust
• 1 cup heavy cream, whipped
• 1/2 cup toasted coconut

Instructions

1. In a saucepan, heat half-and-half to simmer.
2. Whisk sugar, flour, salt, and egg yolks; gradually add hot half-and-half.
3. Return to pan, cook until thickened, stirring constantly.
4. Remove from heat, stir in coconut, butter, and vanilla.
5. Pour into crust and chill 4 hours.
6. Top with whipped cream and toasted coconut.

How to Serve It

Sprinkle extra toasted coconut generously. Serve well-chilled for firm texture. Add pineapple chunks on the side. Cut thin slices to savor the creaminess. Garnish with lime zest for tang. Enjoy with rum-spiked coffee for flair.

9. Key Lime Pie

Fresh key lime juice mixed into a sweetened condensed milk base bakes briefly in a graham crust, resulting in a tart-sweet pie that’s simple yet bold, ideal for cutting through the indulgence of holiday spreads.

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice
• 4 egg yolks
• 1 graham cracker crust
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

Instructions

1. Preheat oven to 375°F.
2. Whisk condensed milk, lime juice, and egg yolks until smooth.
3. Pour into crust and bake 15 minutes; cool.
4. Beat egg whites and cream of tartar to soft peaks, add sugar to stiff peaks.
5. Spread meringue over filling, sealing edges.
6. Bake 10-12 minutes until browned; chill before serving.

How to Serve It

Decorate with lime twists and zest. Serve cold to maintain the set. Add whipped cream dollops if no meringue. Pair with tropical fruits like mango. Offer small wedges for intensity. Enjoy with ginger tea to enhance citrus.

10. Sweet Potato Pie

Mashed sweet potatoes blended with brown sugar, eggs, and spices like nutmeg create a custardy filling in a tender crust, providing a soulful alternative to pumpkin that shines with earthy sweetness at holiday tables.

Ingredients

• 2 cups mashed sweet potatoes
• 1 cup brown sugar
• 1/2 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat oven to 350°F and place crust in pie dish.
2. Mix sweet potatoes, brown sugar, milk, eggs, butter, vanilla, cinnamon, and nutmeg until smooth.
3. Pour into crust.
4. Bake for 55-60 minutes until set.
5. Cool on rack for 2 hours.
6. Refrigerate if not serving immediately.

How to Serve It

Top with marshmallow fluff broiled lightly. Serve warm for comforting vibes. Sprinkle pecans for crunch. Add maple syrup drizzle. Garnish with cinnamon sticks. Pair with spiced latte for harmony.

11. Mincemeat Pie

Dried fruits, apples, and spices simmered into a hearty filling encased in double crust pastry deliver a historic holiday flavor packed with raisins, currants, and a touch of brandy for warmth and complexity.

Ingredients

• 2 cups prepared mincemeat
• 1 apple, peeled and chopped
• 1/4 cup brandy (optional)
• 1 double-crust pie pastry for 9-inch pie

Instructions

1. Preheat oven to 425°F and line bottom crust in dish.
2. Mix mincemeat, apple, and brandy.
3. Pour into crust.
4. Cover with top crust, cut vents or shapes.
5. Bake 10 minutes at 425°F, then 35 minutes at 350°F.
6. Cool before slicing.

How to Serve It

Dust heavily with powdered sugar. Serve at room temperature. Add clotted cream on the side. Garnish with orange peel. Pair with mulled wine. Offer warm for spiced aroma.

12. Cranberry Pie

Whole cranberries cooked with orange zest and walnuts form a tangy filling topped with streusel, balancing sour notes with sweetness in a crust that adds a festive pop of color and flavor to the table.

Ingredients

• 4 cups fresh cranberries
• 1 cup granulated sugar
• 1/2 cup chopped walnuts
• 1 orange, zested and juiced
• 2 tablespoons flour
• 1 unbaked 9-inch pie crust
• 1/2 cup flour, 1/4 cup butter, 1/4 cup sugar for topping

Instructions

1. Preheat oven to 375°F.
2. Mix cranberries, sugar, walnuts, orange zest, juice, and flour.
3. Pour into crust.
4. Crumble flour, butter, and sugar over top.
5. Bake 50-60 minutes until bubbly.
6. Cool to set.

How to Serve It

Sprinkle sugared cranberries on top. Serve with orange-infused cream. Add rosemary sprigs for decor. Warm slightly before plates. Drizzle honey for gloss. Pair with herbal infusion.

13. Eggnog Pie

Eggnog’s creamy base with rum extract and nutmeg sets into a no-bake filling in a cookie crust, capturing the holiday drink’s essence in pie form for a cool, spiced treat that’s quick to prepare.

Ingredients

• 1 package (3.4 oz) instant vanilla pudding
• 1 1/2 cups eggnog
• 1/2 teaspoon rum extract
• 1/4 teaspoon ground nutmeg
• 1 cup whipped topping
• 1 graham or ginger snap crust

Instructions

1. Whisk pudding mix and eggnog for 2 minutes.
2. Stir in rum extract and nutmeg.
3. Fold in whipped topping.
4. Pour into crust.
5. Chill for at least 4 hours.
6. Sprinkle nutmeg before serving.

How to Serve It

Grate fresh nutmeg over each slice. Serve chilled with extra whipped topping. Add candy cane crumbles for crunch. Garnish with star anise. Pair with hot chocolate. Offer in small cups for variety.

14. Gingerbread Pie

Molasses, ginger, and cloves flavor a custard-like filling in a ginger cookie crust, baking into a pie that echoes gingerbread cookies with its bold spices and chewy edges for holiday nostalgia.

Ingredients

• 1/2 cup molasses
• 1/2 cup brown sugar
• 2 eggs
• 1 cup milk
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 ginger snap crust

Instructions

1. Preheat oven to 350°F.
2. Whisk molasses, sugar, eggs, milk, and spices.
3. Pour into crust.
4. Bake 40-45 minutes until set.
5. Cool completely.
6. Chill if desired.

How to Serve It

Pipe whipped cream in patterns. Serve at cool room temp. Sprinkle crystallized ginger bits. Add lemon curd swirls. Garnish with cookie crumbs. Pair with chai tea.

15. Peppermint Chocolate Pie

Chocolate ganache infused with peppermint sets in an oreo crust, topped with candy cane whipped cream, blending cool mint with rich cocoa for a festive pie that feels like a holiday candy bar.

Ingredients

• 1 oreo crust
• 8 oz semisweet chocolate, chopped
• 1 cup heavy cream
• 1/2 teaspoon peppermint extract
• 1 cup whipped cream
• 1/4 cup crushed candy canes

Instructions

1. Heat cream to simmer, pour over chocolate; stir until smooth.
2. Add peppermint extract.
3. Pour into crust; chill 2 hours.
4. Top with whipped cream mixed with half candy canes.
5. Sprinkle remaining canes.
6. Chill until firm.

How to Serve It

Scatter more crushed peppermint. Serve cold for snap. Add chocolate mint wafers on side. Garnish with fresh mint. Pair with espresso. Offer frozen for ice cream vibe.

16. Caramel Apple Pie

Apples coated in homemade caramel sauce bake under a lattice crust, merging buttery toffee flavors with tender fruit for a pie that’s indulgent and sticky, perfect for holiday indulgence.

Ingredients

• 6 cups sliced apples
• 1 cup caramel sauce
• 1/4 cup flour
• 1 teaspoon cinnamon
• 1 double-crust pastry

Instructions

1. Preheat oven to 375°F.
2. Toss apples with caramel, flour, cinnamon.
3. Fill bottom crust.
4. Lattice top crust.
5. Bake 50-60 minutes.
6. Drizzle extra caramel after baking.

How to Serve It

Warm and top with ice cream. Sprinkle sea salt flakes. Serve with caramel dip. Add walnut halves. Garnish with apple chips. Pair with cider.

17. Bourbon Pecan Pie

Pecans in a bourbon-spiked syrup filling bake to a boozy, nutty perfection in crust, adding a grown-up twist to the classic with oaky notes that warm up holiday evenings.

Ingredients

• 1 cup corn syrup
• 1 cup sugar
• 3 eggs
• 1/4 cup bourbon
• 1/3 cup butter, melted
• 1 1/2 cups pecans
• 1 pie crust

Instructions

1. Preheat 350°F.
2. Whisk syrup, sugar, eggs, bourbon, butter.
3. Stir in pecans.
4. Pour into crust.
5. Bake 60 minutes.
6. Cool fully.

How to Serve It

Drizzle bourbon glaze. Serve warm. Add vanilla gelato. Garnish with orange twist. Pair with whiskey. Offer with cheese board.

18. Maple Walnut Pie

Pure maple syrup and walnuts create a sticky, crunchy filling in pastry, evoking fall forests with its natural sweetness and toasty nuts for a unique holiday option.

Ingredients

• 1 cup maple syrup
• 1/2 cup brown sugar
• 3 eggs
• 1/4 cup butter, melted
• 1 1/2 cups walnuts
• 1 pie crust

Instructions

1. Preheat 350°F.
2. Mix syrup, sugar, eggs, butter.
3. Add walnuts.
4. Pour into crust.
5. Bake 45-50 minutes.
6. Cool to set.

How to Serve It

Drizzle more maple. Serve at temp. Top with cream. Add bacon bits for savory. Garnish with walnut halves. Pair with coffee.

19. Raspberry Rhubarb Pie

Raspberries and rhubarb tangled in sugar and tapioca fill a crust with streusel, blending sweet and tart for a pie that bursts with garden-fresh vibes even in winter holidays.

Ingredients

• 2 cups raspberries
• 2 cups chopped rhubarb
• 1 cup sugar
• 1/4 cup tapioca
• 1 pie crust
• Streusel: 1/2 cup flour, 1/4 cup butter, 1/4 cup sugar

Instructions

1. Preheat 375°F.
2. Mix fruits, sugar, tapioca.
3. Fill crust.
4. Top with streusel.
5. Bake 50 minutes.
6. Cool.

How to Serve It

Dust sugar. Serve warm. Add yogurt dollop. Garnish with berries. Pair with lemonade. Offer with shortbread.

20. Banana Cream Pie

Sliced bananas in vanilla pudding fill a crust, topped with cream, for a creamy, fruity pie that offers a light, nostalgic touch to holiday dessert arrays.

Ingredients

• 1 pie crust, baked
• 3 bananas, sliced
• 1 package vanilla pudding
• 2 cups milk
• 1 cup whipped cream

Instructions

1. Prepare pudding with milk; chill.
2. Layer bananas in crust.
3. Pour pudding over.
4. Top with cream.
5. Chill 4 hours.
6. Add more bananas on top.

How to Serve It

Sprinkle chocolate chips. Serve cold. Add caramel swirls. Garnish with mint. Pair with milkshake. Offer in parfaits.

21. Strawberry Pie

Whole strawberries set in a clear glaze over crust create a fresh, juicy pie that highlights berry season flavors for a bright holiday contrast.

Ingredients

• 4 cups strawberries
• 1 cup sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• 1 baked pie crust

Instructions

1. Mash 1 cup berries; cook with sugar, cornstarch, water until thick.
2. Cool slightly.
3. Arrange whole berries in crust.
4. Pour glaze over.
5. Chill 2 hours.
6. Serve cold.

How to Serve It

Whip cream borders. Serve chilled. Add basil leaves. Drizzle balsamic. Pair with champagne. Garnish with edible flowers.

22. Peach Pie

Sliced peaches with cinnamon in double crust bake to juicy tenderness, capturing summer’s essence in a pie suited for holiday warmth.

Ingredients

• 5 cups sliced peaches
• 3/4 cup sugar
• 1/4 cup flour
• 1 teaspoon cinnamon
• 1 double crust

Instructions

1. Preheat 425°F.
2. Mix peaches, sugar, flour, cinnamon.
3. Fill bottom crust.
4. Top with lattice.
5. Bake 45 minutes.
6. Cool.

How to Serve It

Ice cream scoop. Serve warm. Add almond slivers. Garnish with thyme. Pair with iced tea. Offer with cheese.

23. Blackberry Pie

Blackberries thickened with flour in crust with crumb topping offer a wild, tangy pie full of seeded bursts for holiday adventure.

Ingredients

• 4 cups blackberries
• 1 cup sugar
• 1/4 cup flour
• 1 pie crust
• Crumb: 1/2 cup flour, 1/4 cup butter, 1/4 cup sugar

Instructions

1. Preheat 375°F.
2. Mix berries, sugar, flour.
3. Fill crust.
4. Add crumb.
5. Bake 50 minutes.
6. Cool.

How to Serve It

Lemon whipped cream. Serve room temp. Sprinkle sugar. Add lime zest. Pair with yogurt. Garnish with berries.

24. Mixed Berry Pie

Blend of berries in sugar fills crust, baking to a jammy mix that combines flavors for a versatile holiday pie.

Ingredients

• 5 cups mixed berries
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 double crust

Instructions

1. Preheat 400°F.
2. Mix berries, sugar, cornstarch.
3. Fill crust.
4. Top crust with slits.
5. Bake 45-55 minutes.
6. Cool 2 hours.

How to Serve It

Vanilla sauce pour. Serve warm. Add mint sprigs. Drizzle honey. Pair with sorbet. Offer with granola.

25. French Silk Pie

Whipped chocolate butter filling in crust, chilled to silky texture, topped with cream for an elegant, no-bake holiday delight.

Ingredients

• 1 baked pie crust
• 1 cup butter
• 1 1/2 cups sugar
• 4 oz unsweetened chocolate, melted
• 2 teaspoons vanilla
• 4 eggs
• Whipped cream

Instructions

1. Beat butter and sugar until fluffy.
2. Add melted chocolate and vanilla.
3. Add eggs one at a time, beating 5 minutes each.
4. Pour into crust.
5. Chill 4 hours.
6. Top with cream.

How to Serve It

Chocolate shavings heap. Serve cold. Add raspberry compote. Garnish with gold leaf. Pair with port. Offer thin slices.

26. Custard Pie

Eggs, milk, and vanilla bake into smooth custard in crust, with nutmeg for a classic, comforting pie that soothes holiday palates.

Ingredients

• 4 eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 1 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1 pie crust

Instructions

1. Preheat 425°F.
2. Beat eggs, sugar, salt.
3. Scald milk, add gradually.
4. Stir in vanilla, nutmeg.
5. Pour into crust.
6. Bake 30-35 minutes at 350°F after initial 15 min high.

How to Serve It

Nutmeg grate fresh. Serve chilled. Add fruit coulis. Garnish with berries. Pair with tea. Offer warm optionally.

27. Chess Pie

Sugar, eggs, cornmeal, and vinegar create a crackly-topped custard pie with tangy sweetness, a southern gem for holiday variety.

Ingredients

• 1 1/2 cups sugar
• 3 tablespoons cornmeal
• 3 eggs
• 1/3 cup melted butter
• 1/3 cup milk
• 1 teaspoon vanilla
• 1 tablespoon vinegar
• 1 pie crust

Instructions

1. Preheat 350°F.
2. Mix sugar, cornmeal.
3. Add eggs, butter, milk, vanilla, vinegar.
4. Pour into crust.
5. Bake 45-50 minutes.
6. Cool.

How to Serve It

Powdered sugar sift. Serve room temp. Add pecan topping. Garnish with lemon. Pair with sweet tea. Offer with fruit.

With so many pies to choose from, grab your apron and bake one that catches your eye. Share slices with those you care about, or save leftovers for quiet moments. These recipes are here to make your holidays sweeter—happy baking!