Visions of sugarplums may dance in your head, but let’s talk about the real holiday stars—gorgeous Christmas pies! Whether you’re craving classic apple, decadent chocolate, or something wonderfully unexpected, we’ve gathered 27 delightful recipes to make your season extra sweet. So preheat that oven and get ready to find your new favorite festive dessert. Let’s dive into these irresistible Christmas pie creations!
Classic Apple Cranberry Christmas Pie
Mmm, nothing says holiday season quite like the sweet-tart aroma of apple cranberry pie filling your kitchen. You know this classic Christmas dessert will have everyone gathering around the table with anticipation. Let’s make that perfect pie everyone will remember.
Ingredients
Pie crust – 2 (9-inch)
Apples – 6 cups, peeled and sliced
Fresh cranberries – 1 cup
Sugar – ¾ cup
Flour – ¼ cup
Cinnamon – 1 tsp
Butter – 2 tbsp
Egg – 1
Instructions
1. Preheat your oven to 375°F.
2. Place one pie crust in a 9-inch pie dish.
3. Combine apples, cranberries, sugar, flour, and cinnamon in a large bowl.
4. Tip: Toss the filling gently to avoid crushing the cranberries.
5. Pour the fruit mixture into the pie crust.
6. Dot the top with small pieces of butter.
7. Cover with the second pie crust.
8. Crimp the edges together with your fingers or a fork.
9. Cut 4-5 slits in the top crust for steam to escape.
10. Beat the egg with 1 tablespoon of water.
11. Brush the egg wash over the top crust.
12. Tip: The egg wash will give your crust that beautiful golden-brown color.
13. Bake at 375°F for 45-50 minutes.
14. Tip: Place a baking sheet underneath to catch any drips.
15. Remove from oven when the crust is golden and filling is bubbling.
16. Cool on a wire rack for at least 2 hours before slicing.
Very slice reveals tender apples that hold their shape alongside burst cranberries creating pockets of tartness. The buttery crust soaks up just enough of the sweet juices without getting soggy. Try serving it warm with a sharp cheddar cheese slice for that classic New England twist that balances the sweetness perfectly.
Spiced Eggnog Custard Pie
Oh, you know that cozy eggnog flavor we all crave during the holidays? This pie captures it perfectly in a creamy, spiced custard that’s way easier to make than you’d think. Just imagine slicing into this dreamy dessert after dinner—it’s pure comfort.
Ingredients
Graham cracker crumbs – 1 ½ cups
Unsalted butter – ½ cup, melted
Granulated sugar – ⅓ cup
Eggnog – 2 cups
Eggs – 3 large
Ground nutmeg – 1 tsp
Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl.
3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Tip: Use a flat-bottomed cup to press the crust for a compact, even layer.
4. Bake the crust for 8 minutes at 350°F, then remove it from the oven and let it cool completely.
5. Whisk together eggnog, eggs, ground nutmeg, and vanilla extract in a large bowl until smooth. Tip: Whisk for at least 2 minutes to ensure no egg streaks remain—this prevents a rubbery texture.
6. Pour the filling into the cooled crust.
7. Bake the pie at 325°F for 45–50 minutes, or until the center jiggles slightly but the edges are set. Tip: Check at 45 minutes; overbaking can cause cracks, so remove it as soon as the center moves like Jell-O when nudged.
8. Cool the pie on a wire rack for 1 hour.
9. Refrigerate the pie for at least 4 hours, or until fully chilled and firm. Kind of magical how this pie transforms in the fridge—it firms up into a silky, rich custard with that classic eggnog warmth. Serve it chilled with a dusting of extra nutmeg or a dollop of whipped cream for an extra festive touch.
Peppermint Chocolate Silk Pie
Zipping through holiday dessert ideas? You’ve hit the jackpot with this one. This pie is the perfect make-ahead treat that’ll have everyone asking for seconds.
Ingredients
Chocolate wafer cookies – 1 ½ cups (crushed)
Unsalted butter – 5 tbsp (melted)
Dark chocolate chips – 1 cup
Heavy cream – 2 cups
Peppermint extract – 1 tsp
Powdered sugar – ¼ cup
Instructions
1. Preheat your oven to 350°F.
2. Crush chocolate wafer cookies into fine crumbs using a food processor or rolling pin.
3. Combine cookie crumbs with 3 tablespoons melted butter in a medium bowl.
4. Press the crumb mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly.
5. Bake the crust for 8 minutes at 350°F until slightly firm to the touch.
6. Cool the crust completely on a wire rack for 30 minutes.
7. Melt dark chocolate chips with remaining 2 tablespoons butter in a double boiler over simmering water, stirring constantly until smooth.
8. Remove the chocolate mixture from heat and let it cool for 5 minutes.
9. Whip 1 ½ cups heavy cream with an electric mixer on high speed until soft peaks form.
10. Fold the cooled chocolate mixture gently into the whipped cream until fully incorporated.
11. Add peppermint extract and powdered sugar to the chocolate cream mixture.
12. Pour the filling into the cooled crust and smooth the top with a spatula.
13. Refrigerate the pie for at least 4 hours until completely set.
14. Whip the remaining ½ cup heavy cream until stiff peaks form for topping.
15. Spread the whipped cream over the chilled pie before serving.
Perfectly silky and refreshingly cool, this pie delivers that classic chocolate-mint combo in the creamiest texture imaginable. Try crushing extra candy canes over the top for a festive crunch, or serve with hot coffee to balance the richness.
Gingerbread Pumpkin Pie
Ever find yourself torn between gingerbread and pumpkin pie during the holidays? You can have the best of both worlds with this cozy mashup that brings warm spices and creamy pumpkin together in one delicious dessert.
Ingredients
Pumpkin puree – 1 can (15 oz)
Heavy cream – ¾ cup
Eggs – 2 large
Brown sugar – ½ cup
Molasses – ¼ cup
Gingerbread cookie crumbs – 1½ cups
Butter – 6 tbsp
Ground ginger – 1 tsp
Cinnamon – 1 tsp
Nutmeg – ½ tsp
Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F.
2. Melt the butter in a microwave-safe bowl for 30 seconds.
3. Combine gingerbread cookie crumbs with the melted butter until evenly moistened.
4. Press the crumb mixture firmly into a 9-inch pie dish to form the crust.
5. Bake the crust for 8 minutes to set it.
6. Whisk together pumpkin puree, heavy cream, eggs, brown sugar, and molasses in a large bowl until smooth.
7. Add ground ginger, cinnamon, nutmeg, and salt to the pumpkin mixture.
8. Pour the filling into the pre-baked crust.
9. Bake at 350°F for 45-50 minutes until the center is set but still slightly jiggly.
10. Cool the pie completely on a wire rack for at least 2 hours before slicing.
Zesty ginger spice meets creamy pumpkin in every bite, creating a dessert that’s both familiar and excitingly different. The gingerbread crust adds a wonderful crunch that contrasts beautifully with the smooth filling. Try serving it with a dollop of whipped cream or a sprinkle of candied ginger for an extra festive touch.
Festive Sweet Potato Meringue Pie
You know that moment when you want a dessert that feels special but won’t keep you in the kitchen all day? Yeah, this festive sweet potato meringue pie is exactly that—a showstopper with a cozy, familiar vibe that’s perfect for any gathering. Let’s get baking!
Ingredients
Sweet potatoes – 2 cups mashed
Pie crust – 1 (9-inch), unbaked
Brown sugar – ¾ cup
Eggs – 3 large
Heavy cream – ½ cup
Vanilla extract – 1 tsp
Cinnamon – 1 tsp
Salt – ¼ tsp
Granulated sugar – ½ cup
Instructions
1. Preheat your oven to 375°F.
2. Place the unbaked pie crust in a 9-inch pie dish and prick the bottom all over with a fork.
3. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
4. In a large bowl, combine the mashed sweet potatoes, brown sugar, 2 eggs, heavy cream, vanilla extract, cinnamon, and salt.
5. Mix everything together until smooth and fully incorporated.
6. Pour the sweet potato filling into the pre-baked crust.
7. Bake the pie at 375°F for 35 minutes, or until the filling is set and doesn’t jiggle in the center.
8. Remove the pie from the oven and let it cool completely on a wire rack.
9. Separate the remaining egg, placing the white in a clean, dry bowl and discarding the yolk.
10. Using an electric mixer, beat the egg white on high speed until soft peaks form.
11. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
12. Spread the meringue over the cooled pie, making sure to seal it to the edges of the crust.
13. Use a kitchen torch to toast the meringue until golden brown, or broil in the oven for 1–2 minutes, watching closely to prevent burning.
14. Let the pie sit for 10 minutes before slicing.
Let’s talk about that first bite: the meringue is light and sweet with a slight crunch, while the filling is velvety and spiced just right. Serve it slightly warm with a drizzle of caramel, or chill it for a firmer slice that holds its shape beautifully.
Cranberry-Orange Pecan Tart
Zesty cranberry-orange filling and buttery pecans come together in this stunning tart that’s perfect for holiday gatherings or just treating yourself. You’ll love how the sweet-tart flavors balance each other so beautifully. It’s easier to make than it looks, I promise!
Ingredients
Flour – 1 ½ cups
Butter – ½ cup
Sugar – ¾ cup
Egg – 1
Fresh cranberries – 2 cups
Orange zest – 2 tbsp
Pecans – 1 cup
Instructions
1. Preheat your oven to 350°F.
2. Combine 1 ½ cups flour and ½ cup cold, cubed butter in a food processor.
3. Pulse until the mixture resembles coarse crumbs.
4. Add ¼ cup sugar and pulse briefly to combine.
5. Add 1 egg and pulse just until the dough comes together.
6. Press the dough evenly into a 9-inch tart pan, making sure to press it up the sides.
7. Chill the crust in the refrigerator for 30 minutes to prevent shrinking during baking.
8. Bake the chilled crust for 15 minutes at 350°F until lightly golden.
9. While the crust bakes, combine 2 cups fresh cranberries, ½ cup sugar, and 2 tbsp orange zest in a bowl.
10. Spread the cranberry-orange mixture evenly over the pre-baked crust.
11. Sprinkle 1 cup pecans evenly over the cranberry layer.
12. Bake the tart for 25-30 minutes at 350°F until the filling is bubbly and the pecans are lightly toasted.
13. Let the tart cool completely on a wire rack before slicing.
14. Use a sharp knife dipped in hot water for clean slices through the pecans.
Out of the oven, this tart offers the most wonderful contrast between the crisp, buttery crust and the jewel-like cranberry filling. The toasted pecans add a satisfying crunch that plays beautifully against the tender fruit. Try serving it warm with a scoop of vanilla ice cream for the ultimate sweet-tart experience.
White Chocolate Peppermint Mousse Pie
Nothing says holiday cheer quite like this dreamy white chocolate peppermint mousse pie. You get that cool, minty freshness paired with creamy white chocolate in a dessert that’s surprisingly simple to whip up. It’s the perfect make-ahead treat when you want something festive without spending all day in the kitchen.
Ingredients
- Chocolate cookie crumbs – 1 ½ cups
- Unsalted butter – 6 tbsp, melted
- White chocolate chips – 1 ½ cups
- Heavy cream – 2 cups
- Cream cheese – 8 oz, softened
- Peppermint extract – 1 tsp
- Crushed peppermint candies – ¼ cup
Instructions
- Preheat your oven to 350°F.
- Combine chocolate cookie crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup.
- Bake the crust for 8 minutes, then let it cool completely on a wire rack.
- Melt white chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring constantly until smooth.
- Remove the melted chocolate from heat and let it cool slightly, about 5 minutes.
- Beat softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy.
- Gradually pour the cooled white chocolate into the cream cheese while mixing on low speed until fully incorporated.
- In a separate chilled bowl, whip 1 ½ cups of heavy cream until stiff peaks form.
- Gently fold the whipped cream into the white chocolate mixture in three additions until no white streaks remain.
- Stir in peppermint extract until evenly distributed throughout the mousse.
- Pour the mousse into the cooled crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until the mousse is firmly set.
- Whip the remaining ½ cup of heavy cream until soft peaks form and spread it over the chilled pie.
- Sprinkle crushed peppermint candies evenly over the top just before serving.
Just imagine slicing into that velvety mousse—it’s impossibly light yet rich, with bursts of cool peppermint cutting through the sweet white chocolate. The crunchy candy topping adds festive texture, while the creamy layers melt together in every bite. Try serving thin slices with hot cocoa for the ultimate cozy dessert experience.
Caramel Butterscotch Cream Pie
Picture this: a creamy, dreamy pie that hits all the right sweet and salty notes. You get that rich caramel butterscotch flavor in every single bite, and it’s surprisingly simple to make at home.
Ingredients
- Graham cracker crumbs – 1 ½ cups
- Unsalted butter – 6 tbsp
- Granulated sugar – ½ cup
- Heavy cream – 2 cups
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 350°F.
- Combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of the granulated sugar in a medium bowl.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup for an even crust.
- Bake the crust for 8 minutes until lightly golden and fragrant.
- Cool the crust completely on a wire rack for at least 30 minutes.
- Heat the remaining granulated sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon until it melts into a deep amber liquid, about 5–7 minutes.
- Slowly pour in ½ cup of the heavy cream while whisking continuously—the mixture will bubble vigorously, so stand back to avoid splatters.
- Cook the caramel for 2 more minutes until smooth and slightly thickened.
- Remove the saucepan from the heat and stir in the vanilla extract and salt.
- Let the caramel cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming.
- Whip the remaining 1 ½ cups of heavy cream in a chilled bowl with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
- Gently fold the cooled caramel into the whipped cream until no white streaks remain, being careful not to deflate the mixture.
- Spoon the filling into the cooled crust and smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 4 hours or until set.
Dig into that silky, cloud-like texture with a perfect balance of sweet and salty flavors. For a fun twist, sprinkle a pinch of flaky sea salt on top before serving, or crumble extra graham crackers over each slice for added crunch.
Mulled Wine Poached Pear Pie
Brace yourself for the coziest dessert you’ll make this season. This mulled wine poached pear pie combines warm spices, tender fruit, and a flaky crust in one stunning dish. You’ll love how the flavors meld together while your kitchen fills with the most incredible aroma.
Ingredients
Pie crust – 2 (9-inch)
Pears – 4 large, peeled and cored
Red wine – 2 cups
Sugar – ¾ cup
Cinnamon stick – 1
Whole cloves – 6
Orange zest – 1 tbsp
Flour – 2 tbsp
Butter – 2 tbsp
Egg – 1
Instructions
1. Preheat your oven to 375°F.
2. Place one pie crust in a 9-inch pie dish.
3. Combine red wine, sugar, cinnamon stick, cloves, and orange zest in a large saucepan.
4. Bring the wine mixture to a simmer over medium heat, stirring until sugar dissolves.
5. Add peeled and cored pears to the simmering wine.
6. Poach pears for 15-20 minutes until tender when pierced with a fork.
7. Remove pears from wine using a slotted spoon and set aside to cool.
8. Continue simmering the wine mixture until reduced to 1 cup, about 10-12 minutes.
9. Strain the reduced wine through a fine-mesh sieve to remove spices.
10. Whisk 2 tablespoons of flour into the strained wine until smooth.
11. Return the wine-flour mixture to the saucepan and cook over medium heat until thickened, about 3-4 minutes.
12. Remove from heat and stir in 2 tablespoons of butter until melted.
13. Arrange the poached pears in the pie crust in a circular pattern.
14. Pour the thickened wine sauce over the pears.
15. Place the second pie crust over the filling.
16. Crimp the edges of the top and bottom crusts together to seal.
17. Cut 4-5 slits in the top crust for steam to escape.
18. Beat one egg with 1 tablespoon of water to make an egg wash.
19. Brush the egg wash over the top crust.
20. Bake at 375°F for 45-50 minutes until the crust is golden brown.
21. Cool the pie on a wire rack for at least 2 hours before serving. Outstanding texture comes from the tender pears nestled in that spiced wine glaze, all wrapped in a flaky, buttery crust. The flavors deepen beautifully if you let it cool completely before slicing. Serve it warm with a scoop of vanilla ice cream for the perfect contrast to the rich, spiced filling.
Maple Pecan Pie with Bourbon Cream
Ready for a dessert that tastes like autumn in a slice? You’re going to love this maple pecan pie with bourbon cream—it’s the perfect balance of sweet, nutty, and just a hint of warmth from the bourbon. Seriously, it’s easier to make than you might think and totally worth the effort.
Ingredients
Pie crust – 1 (9-inch)
Pecans – 2 cups
Maple syrup – ¾ cup
Brown sugar – ½ cup
Eggs – 3
Butter – ¼ cup
Vanilla extract – 1 tsp
Salt – ¼ tsp
Heavy cream – 1 cup
Bourbon – 2 tbsp
Powdered sugar – 2 tbsp
Instructions
1. Preheat your oven to 350°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides and bottom.
3. Spread the pecans evenly over the bottom of the pie crust.
4. In a medium bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth.
5. Pour the maple syrup mixture over the pecans in the pie crust.
6. Bake the pie for 45–50 minutes, or until the center is set and doesn’t jiggle when you gently shake the pan.
7. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
8. While the pie cools, make the bourbon cream by combining the heavy cream, bourbon, and powdered sugar in a chilled bowl.
9. Use an electric mixer to whip the cream mixture on medium-high speed until soft peaks form, about 3–4 minutes.
10. Serve the pie slices with a dollop of bourbon cream on top.
Just imagine that first bite: the crunchy pecans and gooey maple filling pair perfectly with the smooth, lightly spiked cream. It’s fantastic warm with ice cream or chilled for a firmer slice—either way, you’ll want seconds.
Cherry Amaretto Lattice Pie
Just imagine a pie that tastes like cherry almond bliss in every single bite. You get sweet-tart cherries wrapped in a buttery, flaky crust with that lovely amaretto warmth. This cherry amaretto lattice pie is what dessert dreams are made of.
Ingredients
Flour – 2 cups
Salt – ½ tsp
Butter – ¾ cup
Ice water – ¼ cup
Cherries – 4 cups
Sugar – 1 cup
Amaretto – ¼ cup
Cornstarch – 3 tbsp
Egg – 1
Instructions
1. Combine 2 cups flour and ½ tsp salt in a large bowl.
2. Cut ¾ cup cold butter into small cubes and add to the flour mixture.
3. Use a pastry cutter or two forks to work the butter into the flour until pea-sized crumbs form.
4. Gradually add ¼ cup ice water, 1 tablespoon at a time, mixing until the dough just comes together.
5. Divide the dough into two equal balls, wrap in plastic, and refrigerate for 30 minutes. (Tip: Keep everything cold for the flakiest crust)
6. While dough chills, pit 4 cups cherries if using fresh, or drain frozen cherries thoroughly.
7. In a separate bowl, mix 1 cup sugar, 3 tbsp cornstarch, and ¼ cup amaretto until smooth.
8. Toss the cherry mixture with the sugar-amaretto coating until evenly coated.
9. Roll out one dough ball on a floured surface to fit a 9-inch pie dish.
10. Carefully transfer the bottom crust to the pie dish, pressing gently into the corners.
11. Pour the cherry filling into the crust, spreading it evenly.
12. Roll out the second dough ball and cut into 1-inch wide strips.
13. Create a lattice pattern over the filling by weaving the strips over and under each other.
14. Trim excess dough from the edges, leaving a 1-inch overhang.
15. Fold the overhang under itself and crimp the edges decoratively with your fingers.
16. Beat 1 egg with 1 tablespoon water to make an egg wash.
17. Brush the egg wash evenly over the lattice crust.
18. Place the pie on a baking sheet to catch any drips and bake at 375°F for 45-50 minutes.
19. Bake until the crust is golden brown and the filling is bubbling thickly in the center. (Tip: Place a pie shield or foil around the edges after 25 minutes to prevent over-browning)
20. Let the pie cool completely on a wire rack for at least 4 hours before slicing. (Tip: This resting time allows the filling to set properly)
Zesty cherry flavor shines through the subtle almond notes in every forkful. The lattice top gives you that perfect crispy texture against the juicy, jammy filling. Try serving it warm with a scoop of vanilla ice cream for that classic hot-and-cold contrast everyone loves.
Traditional Mincemeat Pie
Remember those cozy holiday gatherings where the whole house smells like cinnamon and nostalgia? Traditional mincemeat pie is that warm, spiced dessert that feels like a hug in pastry form. You’ll love how the sweet and tangy filling contrasts with the buttery crust.
Ingredients
Flour – 2 cups
Butter – 1 cup
Salt – ½ tsp
Water – ¼ cup
Mincemeat filling – 2 cups
Egg – 1
Instructions
1. Preheat your oven to 375°F.
2. Combine 2 cups flour, 1 cup cold cubed butter, and ½ tsp salt in a large bowl.
3. Use your fingers to work the butter into the flour until pea-sized crumbs form.
4. Gradually add ¼ cup ice water while mixing until the dough comes together.
5. Divide the dough into two equal balls and chill for 30 minutes. Tip: Chilling prevents the butter from melting too quickly and ensures a flaky crust.
6. Roll out one dough ball to fit a 9-inch pie dish.
7. Transfer the rolled dough to the pie dish and press it gently into the corners.
8. Pour 2 cups mincemeat filling into the crust.
9. Roll out the second dough ball for the top crust.
10. Place the top crust over the filling and crimp the edges to seal.
11. Cut several slits in the top crust to allow steam to escape.
12. Beat 1 egg with 1 tablespoon water to make an egg wash.
13. Brush the egg wash evenly over the top crust. Tip: The egg wash gives the pie a beautiful golden-brown finish.
14. Bake at 375°F for 45-50 minutes until the crust is golden brown.
15. Cool the pie on a wire rack for at least 2 hours before slicing. Tip: Letting it cool completely helps the filling set properly so it doesn’t run when cut.
Let this pie cool completely before diving in—the filling will thicken up beautifully. The buttery, flaky crust pairs perfectly with the sweet-tart mincemeat that’s packed with warm spices. Try serving it slightly warm with a scoop of vanilla ice cream for the ultimate comfort dessert experience.
Rich Dark Chocolate Chestnut Pie
Mmm, you know those chilly fall evenings when only something deeply chocolatey will do? This rich dark chocolate chestnut pie is exactly what you need—it’s like a warm hug in dessert form, with a nutty twist that makes it feel extra special. You’re going to love how the dark chocolate and chestnuts come together in the flakiest crust.
Ingredients
Pie crust – 1
Dark chocolate chips – 1 cup
Canned chestnuts – 1 cup
Heavy cream – ½ cup
Eggs – 2
Sugar – ¾ cup
Butter – ¼ cup
Instructions
1. Preheat your oven to 350°F.
2. Press the pie crust into a 9-inch pie dish.
3. Chop the canned chestnuts into small pieces.
4. Melt the dark chocolate chips and butter together in a microwave-safe bowl for 1 minute, stirring halfway through.
5. Whisk the eggs and sugar in a separate bowl until pale and slightly thickened.
6. Pour the heavy cream into the egg mixture and whisk to combine.
7. Fold the melted chocolate mixture into the cream and egg mixture until smooth.
8. Stir in the chopped chestnuts.
9. Pour the filling into the pie crust, spreading it evenly.
10. Bake for 40–45 minutes, until the center is set but still has a slight jiggle.
11. Cool the pie on a wire rack for at least 2 hours before slicing.
Oh, the texture is pure magic—creamy and dense with little nutty surprises in every bite. The dark chocolate isn’t overly sweet, letting the earthy chestnuts really shine through. Try serving it slightly warm with a dollop of whipped cream or a sprinkle of sea salt for that perfect sweet-salty contrast.
Vanilla Bean Cranberry Custard Pie
Perfect for cozy fall evenings, this vanilla bean cranberry custard pie brings together sweet and tart in the most comforting way. You get that creamy custard filling with bursts of cranberry goodness in every bite—it’s seriously the dessert dreams are made of.
Ingredients
Pie crust – 1 (9-inch)
Heavy cream – 1 cup
Granulated sugar – ¾ cup
Eggs – 3 large
Vanilla bean – 1
Fresh cranberries – 1 cup
Instructions
1. Preheat your oven to 350°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides.
3. In a medium bowl, whisk together the heavy cream and granulated sugar until the sugar dissolves.
4. Crack the eggs into the bowl and whisk until fully combined.
5. Split the vanilla bean lengthwise and scrape out the seeds using the back of your knife.
6. Add the vanilla bean seeds to the cream mixture and whisk to distribute evenly.
7. Sprinkle the fresh cranberries evenly over the bottom of the pie crust.
8. Pour the custard mixture over the cranberries, filling the crust.
9. Bake the pie at 350°F for 45–50 minutes, until the center is set and doesn’t jiggle when you gently shake the pan.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
A silky custard with little pops of tart cranberry makes each slice pure comfort. Try serving it slightly warm with a scoop of vanilla ice cream for that perfect warm-cold contrast, or enjoy it chilled for a firmer, more refreshing treat.
Glazed Plum and Almond Pie
Glazed plum and almond pie is that perfect transition dessert when summer fruits meet cozy fall baking. You get sweet-tart plums nestled in a buttery crust with a crunchy almond topping that makes your kitchen smell incredible.
Ingredients
Pie crust – 1 (9-inch)
Plums – 6 medium, pitted and sliced
Sugar – ¾ cup
Cornstarch – 2 tbsp
Almonds – ½ cup, sliced
Butter – 2 tbsp, melted
Egg – 1, beaten
Instructions
- Preheat your oven to 375°F.
- Place the pie crust in a 9-inch pie dish.
- In a medium bowl, combine the sliced plums, sugar, and cornstarch until evenly coated.
- Pour the plum mixture into the pie crust, spreading it evenly.
- Sprinkle the sliced almonds over the plum filling.
- Drizzle the melted butter evenly over the almonds and plums.
- Brush the edges of the pie crust with the beaten egg using a pastry brush.
- Bake for 45-50 minutes until the crust is golden brown and the plum filling is bubbling.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
Unbelievably satisfying, this pie delivers a perfect contrast between the juicy, tender plums and the crisp almond topping. The glaze that forms from the bubbling sugar and butter makes each slice glisten beautifully. Try serving it slightly warm with a scoop of vanilla ice cream for that classic hot-and-cold dessert experience everyone loves.
Conclusion
You’ve just discovered 27 delightful Christmas pie recipes to make your holiday season extra special. Whether you’re baking for family gatherings or cozy nights in, there’s a perfect pie waiting for you. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this delicious roundup on Pinterest for others to enjoy!
