The holiday season calls for warm, comforting desserts, and nothing beats a homemade holiday pie straight from the oven. These six stunning pie recipes—Chocolate Pecan Pie, Mixed Berry Pie, Pear and Cranberry Pie, Cranberry Meringue Pie, Coconut Cream Custard Pie, and Caramel Apple Pie—deliver rich flavors, beautiful presentation, and that irresistible cozy feeling everyone craves during Thanksgiving, Christmas, and winter celebrations.
Each recipe makes one 9-inch pie (8–10 servings), uses a classic buttery pie crust (with easy homemade instructions), and includes step-by-step guidance so even beginners can achieve bakery-quality results. Prep times range from 30–60 minutes, plus chilling and baking.
Classic All-Butter Pie Crust (for all recipes)
This flaky, tender crust works perfectly for every pie below.
Ingredients (single 9-inch crust – double for double-crust pies)
- 1¼ cups (160 g) all-purpose flour
- ½ tsp salt
- 1 tsp sugar (optional, for sweet pies)
- ½ cup (115 g) cold unsalted butter, cubed
- 3–4 Tbsp ice water
Instructions
- In a bowl, whisk flour, salt, and sugar.
- Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs (pea-sized butter pieces).
- Add ice water 1 Tbsp at a time, mixing with a fork until dough just comes together (do not overwork).
- Form into a disk, wrap in plastic, and chill at least 1 hour (or up to 2 days).
- Roll out on floured surface to 12–13 inches. Transfer to 9-inch pie plate. Trim and crimp edges. For pre-baked crusts, dock bottom with fork, line with parchment and pie weights, and blind-bake at 375°F (190°C) for 15–18 minutes.
1. Chocolate Pecan Pie
Rich, gooey chocolate meets crunchy pecans in this decadent twist on classic pecan pie.
Ingredients
Crust: 1 single pie crust (above)
Filling:
- ¾ cup light corn syrup
- ¾ cup packed brown sugar
- 3 large eggs
- ¼ cup unsalted butter, melted
- 2 tsp vanilla extract
- 2 Tbsp cocoa powder
- 1½ cups pecan halves
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and cocoa until smooth.
- Stir in pecans and chocolate chips.
- Pour into unbaked pie crust.
- Bake 50–60 minutes until center is just set (slight jiggle is okay). If edges brown too fast, tent with foil.
- Cool completely (at least 3 hours) before slicing. Serve with whipped cream or vanilla ice cream.
Tips: Toast pecans lightly for deeper flavor. Add a pinch of espresso powder to enhance chocolate notes.
2. Mixed Berry Pie
Bursting with juicy berries and a flaky lattice top—vibrant, summery, and perfect year-round.
Ingredients
Crust: Double pie crust (above)
Filling:
- 6–8 cups mixed berries (fresh or frozen: strawberries, blueberries, raspberries, blackberries)
- ¾–1 cup granulated sugar (adjust for berry sweetness)
- ¼ cup cornstarch
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- Pinch of salt
- 1 Tbsp butter, cubed
- Egg wash: 1 egg + 1 Tbsp water
Instructions
- Preheat oven to 400°F (200°C).
- Roll out one crust and fit into 9-inch pie plate.
- Toss berries with sugar, cornstarch, lemon juice, zest, vanilla, and salt.
- Pour filling into crust. Dot with butter cubes.
- Roll second crust and cut into strips for lattice (or use full top crust with vents).
- Weave lattice over filling; trim and crimp edges. Brush with egg wash; sprinkle with sugar.
- Bake 20 minutes at 400°F, then reduce to 375°F (190°C) for 35–45 minutes until bubbling and golden.
- Cool 3–4 hours before slicing.
Tips: If using frozen berries, do not thaw—add 1 extra Tbsp cornstarch.
3. Pear and Cranberry Pie
Sweet-tart pears paired with bright cranberries and warm spices—a sophisticated holiday standout.
Ingredients
Crust: Double pie crust
Filling:
- 4–5 medium ripe pears (Bosc or Anjou), peeled, cored, sliced
- 1½ cups fresh or frozen cranberries
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 Tbsp butter, cubed
- Egg wash & coarse sugar
Instructions
- Preheat oven to 400°F (200°C).
- Toss pears and cranberries with sugars, cornstarch, lemon, spices, salt, and vanilla.
- Fill unbaked bottom crust. Dot with butter.
- Add lattice or top crust. Brush with egg wash and sprinkle sugar.
- Bake 20 min at 400°F, then 375°F for 40–50 min until bubbly and golden.
- Cool 3–4 hours.
Tips: Use firm-ripe pears to hold shape. Add ¼ tsp cardamom for extra warmth.
4. Cranberry Meringue Pie
Tangy cranberry curd topped with fluffy toasted meringue—a stunning, festive alternative to lemon meringue.
Ingredients
Crust: Single pre-baked pie crust
Filling:
- 3 cups fresh cranberries
- ¾ cup sugar
- ½ cup water
- 3 Tbsp cornstarch
- 3 large egg yolks
- 2 Tbsp butter
- 1 tsp vanilla extract
Meringue:
- 3 large egg whites
- ¼ tsp cream of tartar
- ½ cup sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Simmer cranberries, sugar, and water until berries burst (8–10 min). Puree and strain.
- Whisk cornstarch with ¼ cup water; stir into cranberry puree. Cook until thickened.
- Temper into egg yolks, then return to heat. Cook 2 min. Remove from heat; stir in butter and vanilla.
- Pour into pre-baked crust. Bake 10 min to set.
- Beat egg whites and cream of tartar to soft peaks. Gradually add sugar and vanilla to stiff peaks.
- Spread meringue over hot filling, sealing edges. Swirl with spoon.
- Bake 12–15 min until meringue is golden.
- Cool completely before slicing.
Tips: Use room-temperature egg whites for best volume. Torch meringue for extra browning.
5. Coconut Cream Custard Pie
Silky coconut custard in a flaky crust, topped with whipped cream and toasted coconut—tropical holiday elegance.
Ingredients
Crust: Single pre-baked pie crust
Filling:
- 1 cup shredded sweetened coconut
- 1 cup whole milk
- 1 cup coconut milk
- ¾ cup sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 2 Tbsp butter
- 1 tsp vanilla extract
- ½ tsp coconut extract
Topping:
- 1 cup heavy cream, whipped
- 2–3 Tbsp toasted coconut flakes
Instructions
- Preheat oven to 350°F (175°C).
- Toast coconut lightly on a sheet pan (5–7 min).
- Heat milks and ½ cup sugar until steaming.
- Whisk remaining sugar, cornstarch, salt, and yolks. Temper hot milk into yolk mixture.
- Return to heat; cook until thick (pudding consistency). Remove; stir in butter and extracts.
- Stir in ¾ cup toasted coconut. Pour into crust.
- Bake 25–30 min until set. Cool completely.
- Top with whipped cream and remaining toasted coconut.
Tips: Chill pie overnight for clean slices. Add a pinch of nutmeg for warmth.
6. Caramel Apple Pie
Classic apple pie elevated with gooey homemade caramel—perfect fall-to-winter dessert.
Ingredients
Crust: Double pie crust
Filling:
- 6 medium apples (Granny Smith + Honeycrisp), peeled, cored, sliced
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- Pinch salt
Caramel Sauce:
- ½ cup sugar
- 3 Tbsp butter
- 3 Tbsp heavy cream
- Pinch salt
Instructions
- Preheat oven to 400°F (200°C).
- Toss apples with sugars, flour, spices, lemon, vanilla, and salt.
- Make caramel: melt sugar to amber, add butter, then cream and salt. Cool slightly.
- Pour half the caramel over apples; toss.
- Fill bottom crust. Drizzle remaining caramel. Add top crust (lattice or full with vents).
- Brush with egg wash; sprinkle sugar.
- Bake 20 min at 400°F, then 375°F for 35–45 min until bubbly.
- Cool 3–4 hours. Serve with vanilla ice cream.
Tips: Pre-cook apples 5 minutes for softer filling. Use store-bought caramel if short on time.
General Tips for Perfect Holiday Pies
- Keep butter and water ice-cold for flaky crust.
- Blind-bake crusts for custards or wet fillings.
- Cool pies completely before slicing to avoid runny filling.
- Freeze unbaked pies up to 3 months—bake from frozen, adding 10–15 min.
- Serve with whipped cream, ice cream, or caramel drizzle.
These holiday pie recipes bring warmth, beauty, and tradition to your table.
Frequently Asked Questions (FAQs)
Can I make pie crust ahead?
Yes—wrap tightly and refrigerate up to 3 days or freeze up to 3 months.
How do I prevent soggy bottoms?
Use a metal pie plate, bake on a preheated sheet, or pre-bake crust for wet fillings.
Can I use store-bought crust?
Absolutely—saves time and works perfectly with these fillings.
Are these pies freezer-friendly?
Yes—fully baked pies freeze well up to 2 months. Thaw overnight and reheat at 325°F for 15–20 min.
How do I make pies less sweet?
Reduce sugar by ¼ cup and taste filling before baking. Use tart apples or extra lemon.
What’s the best way to reheat pie?
Warm slices at 325°F for 10–15 min for crisp crust and gooey filling.
Conclusion
These six cozy holiday pie recipes—from rich Chocolate Pecan to tart Cranberry Meringue and classic Caramel Apple—capture the magic of the season in every slice. Whether you’re hosting Thanksgiving, Christmas dinner, or simply craving comfort on a cold night, these pies deliver warmth, beauty, and unforgettable flavor with straightforward steps and reliable results.
Bake one (or several!) this holiday season and fill your home with the aroma of cinnamon, caramel, and buttery crust. Which pie will grace your table first? Share your baking stories or favorite variations in the comments below!