Ready to make your Christmas feast unforgettable? Dive into our roundup of 18 Delicious Christmas Pie Recipes that promise to bring warmth, joy, and a touch of sweetness to your holiday table. From classic favorites to innovative twists, these pies are sure to delight every palate. So, preheat your ovens and let’s bake some holiday magic together!
Classic Apple Christmas Pie
Nothing says holiday cheer like the sweet, spiced aroma of a Classic Apple Christmas Pie wafting through your kitchen. You know it’s the season when this timeless dessert takes center stage at the dinner table.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- A stick of cold butter, cubed
- 4-5 tbsp of ice water
- 6 medium apples, peeled and thinly sliced
- 3/4 cup of sugar
- A couple of tsp of cinnamon
- A splash of lemon juice
- 1 egg, beaten (for that golden glaze)
Instructions
- Start by mixing the flour and salt in a large bowl. Toss in the cold butter cubes and use your fingers to rub them into the flour until it looks like coarse crumbs.
- Drizzle in the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough, or it’ll get tough.
- Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 30 minutes. This makes it easier to roll out later.
- Preheat your oven to 375°F (190°C) while you prepare the filling. Toss the apple slices with sugar, cinnamon, and lemon juice in a bowl.
- Roll out one dough disc on a floured surface to fit your pie dish. Carefully lay it in the dish, trim the edges, and pour in the apple mixture.
- Roll out the second dough disc and place it over the filling. Seal the edges, cut a few slits on top for steam to escape, and brush with the beaten egg for a shiny finish.
- Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
- Let the pie cool for at least an hour before slicing. This helps the filling set so it doesn’t run everywhere.
Buttery, flaky crust meets tender, cinnamon-spiced apples in every bite of this pie. Serve it warm with a scoop of vanilla ice cream for the ultimate holiday treat.
Festive Pecan Pie
Zesty and sweet, this Festive Pecan Pie is your go-to dessert for any celebration. You’ll love how the rich, buttery filling pairs perfectly with the crunchy pecans on top.
Ingredients
- 1 1/2 cups of pecans, plus a handful for topping
- 1 cup of light corn syrup
- 1/2 cup of granulated sugar
- 3 large eggs
- 2 tbsp of melted butter
- 1 tsp of vanilla extract
- A pinch of salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat your oven to 350°F (175°C). This ensures your pie bakes evenly.
- In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla extract, and salt until smooth. Tip: Room temperature eggs mix better!
- Stir in 1 1/2 cups of pecans into the mixture, making sure they’re all coated.
- Pour the filling into the unbaked pie crust. Arrange the extra pecans on top for a decorative touch.
- Bake for 60 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
- Let the pie cool on a wire rack for at least 2 hours before slicing. This helps the filling set properly.
Yum, this pie is a delightful mix of gooey and crunchy textures, with a deep caramel flavor that’s not too sweet. Serve it warm with a scoop of vanilla ice cream for an extra special treat.
Rich Chocolate Christmas Pie
Mmm, imagine slicing into a decadent Rich Chocolate Christmas Pie, its creamy filling peeking out from under a blanket of whipped cream. You’re just a few steps away from making this holiday showstopper that’ll have everyone asking for seconds.
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- a pinch of salt
- 1 1/4 cups of heavy cream
- 8 oz of semi-sweet chocolate, chopped
- a splash of vanilla extract
- a couple of tablespoons of powdered sugar
- 1 cup of whipped cream for topping
Instructions
- Preheat your oven to 350°F to get it ready for the crust.
- Mix the graham cracker crumbs, melted butter, and a pinch of salt in a bowl until it feels like wet sand. Tip: Press the mixture firmly into the pie dish to prevent crumbling.
- Bake the crust for 10 minutes, then let it cool completely. This step ensures a crisp base.
- Heat the heavy cream in a saucepan over medium heat until it’s just about to boil, then pour it over the chopped chocolate. Tip: Let it sit for a minute to melt the chocolate easily.
- Stir the chocolate and cream together until smooth, then add a splash of vanilla extract and the powdered sugar, mixing well.
- Pour the chocolate filling into the cooled crust and smooth the top with a spatula.
- Chill the pie in the fridge for at least 4 hours, or until set. Tip: Cover it loosely with foil to prevent any fridge smells from sneaking in.
- Before serving, top with whipped cream and maybe a sprinkle of cocoa powder for that extra festive touch.
Rich in flavor with a silky texture, this pie pairs wonderfully with a cup of coffee or as a luxurious end to your holiday feast. Try serving it with a drizzle of caramel for an added layer of sweetness.
Cranberry Walnut Pie
You know how sometimes you crave something sweet but not too sugary, with a bit of crunch and a whole lot of heart? That’s exactly what this cranberry walnut pie brings to the table—perfect for those cozy evenings or when you want to impress without the stress.
Ingredients
- 2 cups of fresh cranberries
- 1 cup of chopped walnuts
- 1 cup of sugar
- A splash of vanilla extract
- 2 tbsp of butter, melted
- 1 ready-made pie crust (because we’re all about that ease)
- A pinch of salt
Instructions
- Preheat your oven to 375°F—this ensures a perfectly golden crust.
- Toss the cranberries, walnuts, sugar, and a pinch of salt in a bowl. The sugar balances the tartness of the cranberries beautifully.
- Stir in the melted butter and a splash of vanilla extract for that rich, aromatic flavor.
- Press the ready-made pie crust into your pie dish. No need to fuss—just make sure it’s snug.
- Pour the cranberry walnut mixture into the crust, spreading it evenly.
- Bake for about 45 minutes, or until the crust is golden and the filling is bubbly. Tip: Cover the edges with foil if they brown too quickly.
- Let the pie cool for at least 30 minutes before slicing. This patience pays off with cleaner slices.
Delight in every bite of this pie, where the tart cranberries and crunchy walnuts create a symphony of textures. Serve it warm with a scoop of vanilla ice cream for that irresistible contrast, or enjoy it as is for a simpler pleasure.
Eggnog Custard Pie
Craving something cozy and festive? This eggnog custard pie is your go-to dessert, blending the rich flavors of holiday eggnog into a smooth, creamy pie that’s surprisingly easy to whip up.
Ingredients
- 1 1/2 cups of your favorite eggnog
- 3 large eggs
- 1/2 cup of sugar
- 1 tsp of vanilla extract
- A pinch of nutmeg
- A pre-made 9-inch pie crust
Instructions
- Preheat your oven to 350°F. This ensures it’s hot enough to bake the pie evenly.
- In a bowl, whisk together the eggnog, eggs, sugar, and vanilla extract until smooth. Tip: Strain the mixture to avoid any lumps for a silky custard.
- Pour the mixture into the pre-made pie crust. Sprinkle a pinch of nutmeg on top for that classic eggnog flavor.
- Bake for 45 minutes, or until the custard is set but still slightly wobbly in the center. Tip: Cover the edges of the crust with foil if they start browning too quickly.
- Let the pie cool on a wire rack for at least 2 hours before serving. This helps the custard set properly.
Zesty with a hint of spice, this pie is all about the creamy, dreamy texture that makes eggnog so beloved. Serve it chilled with a dollop of whipped cream or a sprinkle of cinnamon for an extra festive touch.
Gingerbread Mince Pie
Alright, you’re in for a treat with this Gingerbread Mince Pie—it’s like holiday magic in every bite. A perfect blend of spicy gingerbread and rich mincemeat that’ll have you coming back for seconds.
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cubed
- a splash of cold water
- 1/2 cup of molasses
- 1/4 cup of brown sugar
- a couple of teaspoons of ground ginger
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- a pinch of salt
- 1 jar (about 2 cups) of mincemeat
- 1 egg, beaten (for glazing)
Instructions
- Preheat your oven to 375°F (190°C) and grab a 9-inch pie dish.
- In a large bowl, mix the flour, ginger, cinnamon, nutmeg, and salt. Tip: Sifting the flour can make your pastry lighter.
- Add the cold, cubed butter to the dry ingredients. Use your fingers to rub it in until it looks like breadcrumbs.
- Stir in the molasses and brown sugar, then add a splash of cold water to bring the dough together. Tip: Don’t overwork the dough, or it’ll get tough.
- Roll out two-thirds of the dough on a floured surface and line your pie dish with it.
- Spread the mincemeat evenly over the pastry base.
- Roll out the remaining dough, cut into strips, and lay them over the mincemeat in a lattice pattern.
- Brush the lattice with beaten egg for a golden finish. Tip: For extra shine, you can brush it again halfway through baking.
- Bake for 25-30 minutes, until the pastry is crisp and golden.
Fresh out of the oven, this pie has a crispy gingerbread crust with a gooey, spiced mincemeat filling. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.
Peppermint Mocha Pie
Just when you thought the holiday flavors were packed away, here comes a dessert that brings them right back to your table. This Peppermint Mocha Pie is like your favorite seasonal drink in sliceable form—cool, creamy, and with just the right kick of coffee.
Ingredients
- 1 1/2 cups of chocolate cookie crumbs (about 20 cookies)
- 6 tablespoons of melted butter
- a pinch of salt
- 1 cup of heavy cream
- 8 ounces of cream cheese, softened
- 1/2 cup of powdered sugar
- 1 teaspoon of peppermint extract
- 1 tablespoon of instant coffee granules
- a splash of vanilla extract
- a couple of drops of red food coloring (optional)
- 1/2 cup of crushed peppermint candies, plus more for topping
Instructions
- Preheat your oven to 350°F. Mix the cookie crumbs, melted butter, and salt until combined.
- Press the mixture into a 9-inch pie dish, making sure to pack it tightly. Bake for 10 minutes, then let it cool completely.
- While the crust cools, whip the heavy cream until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese and powdered sugar until smooth. Add the peppermint extract, instant coffee, and vanilla, mixing well.
- Gently fold in the whipped cream until the mixture is uniform. Add food coloring if you’re using it, for that festive look.
- Stir in the crushed peppermint candies, then pour the filling into the cooled crust.
- Chill the pie for at least 4 hours, or overnight for best results. Before serving, sprinkle with extra crushed peppermints.
Here’s the deal: this pie is luxuriously smooth with a crunchy crust that contrasts perfectly. The peppermint isn’t overpowering, thanks to the coffee balancing it out. Serve it with a hot cocoa on the side for the ultimate cozy dessert experience.
Spiced Pumpkin Pie
Even if you’re not a seasoned baker, this spiced pumpkin pie is a breeze to whip up. It’s the perfect cozy dessert that’ll have your kitchen smelling like autumn in no time.
Ingredients
- 1 3/4 cups of pumpkin puree
- 3/4 cup of granulated sugar
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 2 large eggs
- 1 can (12 oz) of evaporated milk
- 1 unbaked 9-inch pie crust
Instructions
- Preheat your oven to 425°F (220°C). This high temp helps set the crust.
- In a large bowl, mix the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until well combined.
- Beat in the eggs one at a time, then gradually stir in the evaporated milk. Tip: Don’t overmix to keep the filling smooth.
- Pour the filling into the unbaked pie crust. Tip: Place the pie on a baking sheet to catch any spills.
- Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 40-50 minutes. Tip: The pie is done when a knife inserted near the center comes out clean.
- Let the pie cool on a wire rack for at least 2 hours before serving. This helps the filling set properly.
Out of the oven, this pie boasts a creamy texture with a perfect balance of sweetness and spice. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
White Chocolate Raspberry Pie
Craving something sweet and tangy? This white chocolate raspberry pie is the perfect blend of creamy and fruity, making it a hit at any summer gathering.
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- a pinch of salt
- 1 cup of white chocolate chips
- 1/2 cup of heavy cream
- 2 cups of fresh raspberries
- a splash of vanilla extract
- a couple of tablespoons of sugar
Instructions
- Preheat your oven to 350°F.
- Mix the graham cracker crumbs, melted butter, and salt in a bowl until well combined.
- Press the mixture into a 9-inch pie dish, making sure to pack it tightly. Bake for 10 minutes, then let it cool. Tip: Use the bottom of a glass to press the crust evenly.
- While the crust cools, melt the white chocolate chips with the heavy cream in a saucepan over low heat, stirring constantly until smooth. Tip: Don’t let it boil to avoid seizing.
- Stir in the vanilla extract, then pour the mixture over the cooled crust.
- Arrange the raspberries on top of the white chocolate layer, pressing them in slightly.
- Sprinkle the sugar over the raspberries for a little extra sweetness.
- Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: Overnight chilling gives the best texture.
Silky white chocolate meets the bright pop of raspberries in every bite. Serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Caramel Apple Crumble Pie
This caramel apple crumble pie is the perfect blend of sweet, tart, and crunchy. You’re going to love how the flavors come together in this easy-to-make dessert.
Ingredients
- 2 cups of peeled, sliced apples (go for a mix of sweet and tart varieties)
- A splash of lemon juice (to keep those apples from browning)
- 1/2 cup of granulated sugar (for that sweet, sweet caramel)
- 1/4 cup of water (to help dissolve the sugar)
- 1 tsp of cinnamon (because what’s an apple pie without it?)
- A pinch of salt (to balance the sweetness)
- 1 cup of all-purpose flour (for the crumble topping)
- 1/2 cup of brown sugar (for a deeper flavor in the crumble)
- 1/2 cup of cold butter, cubed (the secret to a perfect crumble)
- A couple of tbsp of caramel sauce (for drizzling, because why not?)
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s hot enough to bake the pie perfectly.
- Toss the sliced apples with lemon juice, granulated sugar, cinnamon, and a pinch of salt in a bowl. Set aside. This lets the flavors meld.
- In a saucepan over medium heat, combine water and granulated sugar. Stir until the sugar dissolves, then let it bubble into a golden caramel, about 5 minutes. Tip: Don’t stir once it starts bubbling to avoid crystallization.
- Pour the caramel over the apples and mix gently. This adds a rich, gooey layer to your pie.
- For the crumble, mix flour and brown sugar in a bowl. Add cold butter and use your fingers to rub it in until it resembles coarse crumbs. Tip: Keep the butter cold for a flakier topping.
- Transfer the apple mixture into a pie dish and sprinkle the crumble topping evenly over it. Tip: Don’t press down; let it stay loose for maximum crunch.
- Bake for 35-40 minutes, until the topping is golden and the apples are bubbling. Let it cool slightly before serving.
Mmm, the contrast between the soft, caramelized apples and the crunchy topping is just divine. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Cherry Almond Pie
Wow, have you ever had a pie that just screams summer? This cherry almond pie is it. Juicy cherries meet crunchy almonds in a buttery crust that’s impossible to resist.
Ingredients
- 2 cups of fresh cherries, pitted
- 1 cup of sugar
- a splash of almond extract
- 1/2 cup of sliced almonds
- 2 tbsp of cornstarch
- 1 pre-made pie crust
- a couple of tbsp of butter, diced
- 1 egg, beaten (for glaze)
Instructions
- Preheat your oven to 375°F. This ensures it’s hot enough to get that crust perfectly golden.
- In a bowl, mix the cherries, sugar, almond extract, and cornstarch. Tip: Let it sit for 10 minutes to draw out the juices.
- Roll out your pie crust into a 9-inch pie dish. No need to be perfect—rustic is charming!
- Pour the cherry mixture into the crust, then dot with butter and sprinkle the almonds on top.
- Cover with another crust or make a lattice top. Brush with beaten egg for that shiny finish.
- Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
- Let it cool for at least an hour before slicing. Trust me, it’s worth the wait.
Delight in every bite of this pie—the cherries are tangy, the almonds add a nice crunch, and that crust? Pure perfection. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
Peanut Butter Christmas Pie
Did you know that the holiday season isn’t complete without a slice of something sweet and nutty? This Peanut Butter Christmas Pie is your ticket to becoming the star of the dessert table.
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- 1 cup of creamy peanut butter
- 8 oz of cream cheese, softened
- 1 cup of powdered sugar
- 1 tsp of vanilla extract
- 1 1/2 cups of heavy whipping cream
- A couple of tablespoons of chocolate syrup for drizzling
Instructions
- Preheat your oven to 350°F. Mix the graham cracker crumbs and melted butter until well combined.
- Press the mixture into a 9-inch pie plate, making sure to cover the bottom and sides evenly. Bake for 10 minutes, then let it cool completely. Tip: Use the bottom of a glass to press the crumbs firmly.
- In a large bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth. Tip: Softening the cream cheese beforehand makes blending easier.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the peanut butter mixture.
- Pour the filling into the cooled crust and smooth the top with a spatula. Drizzle with chocolate syrup. Tip: For a prettier presentation, use a piping bag to create swirls on top.
- Chill the pie in the refrigerator for at least 4 hours, or until set.
After chilling, the pie will have a creamy texture that melts in your mouth, with a rich peanut butter flavor balanced by the sweet chocolate drizzle. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.
Sweet Potato Pie with Marshmallow Topping
Just imagine pulling a sweet potato pie out of the oven, its marshmallow topping golden and gooey. You’re about to make that dream a reality with this easy recipe.
Ingredients
- 2 cups of mashed sweet potatoes (about 2 large ones)
- 1 cup of sugar
- 1/2 cup of milk (whole is best, but any works)
- 2 eggs
- 1/4 cup of melted butter
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- A pinch of salt
- 1 cup of mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the mashed sweet potatoes, sugar, milk, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt until smooth. Tip: For extra smooth filling, blend the mixture with a hand mixer.
- Pour the filling into an unbaked pie crust. Smooth the top with a spatula.
- Bake for 45 minutes, or until the filling is set. Tip: The pie is ready when a knife inserted in the center comes out clean.
- Remove the pie from the oven and evenly scatter the mini marshmallows on top.
- Return the pie to the oven for about 5 minutes, just until the marshmallows are puffed and lightly browned. Tip: Keep an eye on it to prevent burning.
What you’ll love about this pie is the contrast between the creamy sweet potato filling and the fluffy, toasted marshmallows. Serve it warm with a drizzle of caramel for an extra indulgent treat.
Bourbon Pecan Pie
Ever find yourself craving something sweet, rich, and a little boozy? This bourbon pecan pie is your answer. It’s the perfect blend of crunchy pecans, sweet syrup, and a hint of bourbon that makes it unforgettable.
Ingredients
- 1 1/2 cups of pecans, roughly chopped
- 1 cup of light corn syrup
- 1/2 cup of granulated sugar
- 1/2 cup of packed brown sugar
- 3 large eggs, beaten
- 1/4 cup of unsalted butter, melted
- a splash of bourbon (about 2 tbsp)
- 1 tsp of vanilla extract
- 1/4 tsp of salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat your oven to 350°F (175°C). This ensures it’s hot enough to bake the pie evenly.
- In a large bowl, mix the corn syrup, granulated sugar, brown sugar, and melted butter until well combined. Tip: Make sure the butter is cooled slightly to avoid cooking the eggs.
- Add the beaten eggs, bourbon, vanilla extract, and salt to the bowl. Stir until everything is smoothly incorporated.
- Fold in the chopped pecans gently, making sure they’re evenly distributed throughout the mixture.
- Pour the filling into the unbaked pie crust, spreading it out evenly. Tip: Place the pie on a baking sheet to catch any spills and make it easier to move in and out of the oven.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Tip: If the crust edges start to brown too quickly, cover them with foil.
- Let the pie cool completely on a wire rack before slicing. This helps the filling set properly.
Now, this pie is all about the contrast—crispy crust, gooey center, and crunchy pecans. Serve it warm with a scoop of vanilla ice cream for that perfect bite.
Coconut Cream Pie
Mmm, imagine slicing into a creamy, dreamy coconut cream pie that’s just begging to be devoured. You’re in for a treat with this no-fuss recipe that’ll have everyone asking for seconds.
Ingredients
- 1 9-inch pie crust, pre-baked
- 1 can (14 oz) of coconut milk
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- 1/4 cup of cornstarch
- a pinch of salt
- 3 large egg yolks
- 2 tbsp of unsalted butter
- 1 tsp of vanilla extract
- 1 cup of sweetened shredded coconut
- a splash of heavy cream
- a couple of tbsp of toasted coconut flakes for garnish
Instructions
- Preheat your oven to 350°F if you’re toasting the coconut flakes yourself.
- In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and salt over medium heat until smooth.
- Bring the mixture to a gentle boil, stirring constantly, then cook for 1 minute until thickened. Tip: Keep stirring to avoid lumps.
- Remove from heat. Quickly whisk in the egg yolks to temper them, then return to heat for 1 more minute.
- Off the heat, stir in the butter, vanilla, and shredded coconut until everything’s melted and combined. Tip: The butter adds a rich flavor, so don’t skip it.
- Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
- Chill in the fridge for at least 4 hours, or until set. Tip: Cover loosely with plastic wrap to prevent a skin from forming.
- Before serving, whip the heavy cream to soft peaks and spread over the pie. Garnish with toasted coconut flakes.
Unbelievably creamy with a perfect balance of sweetness and coconut flavor, this pie is a showstopper. Serve it chilled with a drizzle of chocolate sauce for an extra decadent touch.
Lemon Meringue Pie
Unbelievably zesty and sweet, this lemon meringue pie is the perfect balance of tangy and sweet, with a fluffy meringue topping that’ll have you coming back for seconds. It’s a classic dessert that’s surprisingly simple to whip up, especially when you’ve got a friend like me to guide you through it.
Ingredients
- 1 1/2 cups of sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1 1/2 cups of water
- 3 egg yolks, lightly beaten
- 2 tablespoons of butter
- 1/2 cup of fresh lemon juice
- 1 tablespoon of lemon zest
- a 9-inch pie crust, pre-baked
- 3 egg whites
- a pinch of cream of tartar
- 6 tablespoons of sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, whisk together 1 1/2 cups of sugar, cornstarch, and salt.
- Gradually stir in water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Reduce heat to low; cook and stir for 2 minutes longer. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan, stirring constantly.
- Bring to a gentle boil; cook and stir for 2 minutes.
- Remove from heat; stir in butter, lemon juice, and zest until smooth.
- Pour into the pre-baked pie crust.
- For the meringue, beat egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add 6 tablespoons of sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
- Spread meringue over hot filling, sealing edges to crust.
- Bake at 350°F (175°C) for 12-15 minutes or until the meringue is golden brown.
Every bite of this pie offers a creamy, citrusy filling contrasted by the light, airy meringue. Serve it chilled with a sprinkle of lemon zest on top for an extra pop of flavor and color.
Maple Walnut Pie
Forget everything you know about traditional pies because this maple walnut pie is about to become your new favorite. It’s sweet, nutty, and has that perfect gooey center that makes every bite better than the last.
Ingredients
- 1 1/2 cups of all-purpose flour
- A pinch of salt
- A stick of cold butter, cubed
- A splash of ice water
- 3/4 cup of pure maple syrup
- 1/2 cup of packed brown sugar
- 2 large eggs
- A couple of teaspoons of vanilla extract
- 1 1/2 cups of chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). This ensures it’s hot enough to bake the pie perfectly.
- In a large bowl, mix the flour and salt. Add the cold butter cubes and use your fingers to rub them into the flour until it looks like coarse crumbs. Tip: Keep everything cold for a flaky crust.
- Add a splash of ice water, just enough to bring the dough together. Wrap it in plastic and chill for 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges.
- In another bowl, whisk together the maple syrup, brown sugar, eggs, and vanilla until smooth. Stir in the walnuts.
- Pour the filling into the crust. Tip: Place the pie on a baking sheet to catch any drips.
- Bake for 40-45 minutes, or until the filling is set and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
- Let the pie cool on a wire rack before slicing. This helps the filling set properly.
Crunchy walnuts and sweet maple syrup come together in this pie for a dessert that’s irresistibly rich. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
Traditional Mince Pie
Zesty and comforting, traditional mince pie is a holiday favorite that’s easier to make than you might think. You’ll love the sweet, spiced filling wrapped in buttery pastry—perfect with a cup of tea or coffee.
Ingredients
- 2 cups of all-purpose flour
- a pinch of salt
- a stick of cold butter, cubed
- 4-5 tbsp of ice water
- a jar of mincemeat (about 1.5 cups)
- a splash of brandy (optional)
- a couple of tbsp of powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C) and grab a pie dish.
- Mix the flour and salt in a large bowl. Tip: Keep everything cold for flaky pastry.
- Rub the butter into the flour until it looks like breadcrumbs. Use your fingertips for best results.
- Add ice water, one tbsp at a time, mixing until the dough comes together. Don’t overwork it.
- Roll out two-thirds of the dough on a floured surface to line your pie dish. Trim the edges.
- Fill with mincemeat and drizzle with brandy if using. Tip: Don’t overfill to avoid spills.
- Roll out the remaining dough for the lid. Place it over the filling, seal the edges, and cut a few slits on top.
- Bake for 25-30 minutes until golden. Tip: Cover edges with foil if they brown too fast.
- Let it cool slightly, then dust with powdered sugar before serving.
Oozing with flavor, this mince pie has a crisp crust and a rich, fruity center. Try serving it warm with a scoop of vanilla ice cream for a delightful contrast.
Conclusion
Christmas pies bring warmth and joy to any holiday table, and our roundup of 18 delicious recipes offers something for everyone. C’mon, dive into these festive flavors and find your new favorite! Don’t forget to leave a comment sharing which pie stole your heart and pin this article on Pinterest to spread the holiday cheer. Happy baking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.