A pie is a filling baked in or under a pastry crust. Pies have been made since ancient times, when the crust was often a tough case meant only to hold the filling, not to be eaten. Today the crust is half the pleasure, whether it is flaky, buttery pastry or a crunchy base of crushed cookies.
In the United States, pies are the centerpiece of Thanksgiving, and pumpkin, pecan, and apple are by far the most popular choices. This guide covers nine classic types of pies, sweet and savory, with the kind of crust each uses and the best time of year to make it.
Types of Pies at a Glance
| Pie | Filling | Crust | Served |
|---|---|---|---|
| Pumpkin | Spiced pumpkin custard | Single, pastry | Chilled or room temperature |
| Pecan | Pecans in a caramel-like syrup | Single, pastry | Room temperature |
| Cherry | Sour cherries | Double or lattice | Warm or room temperature |
| Key lime | Lime custard | Graham cracker | Chilled |
| Lemon meringue | Lemon curd and meringue | Single, pastry | Room temperature or chilled |
| Blueberry | Blueberries | Double or lattice | Warm or room temperature |
| Chicken pot pie | Chicken, vegetables, gravy | Top crust or double | Hot |
| Sweet potato | Spiced sweet potato custard | Single, pastry | Chilled or room temperature |
| Chocolate cream | Chocolate pudding and whipped cream | Pastry or cookie crumb | Chilled |
9 Different Types of Pies with Pictures
1. Pumpkin Pie
Pumpkin pie is the defining dessert of an American Thanksgiving. Its smooth filling is a custard of pumpkin purée, eggs, sweetened condensed or evaporated milk, and warm spices such as cinnamon, ginger, nutmeg, and cloves. Most cooks use canned purée, which is usually made from a sweet, dense variety of squash, not the pumpkins used for jack-o’-lanterns. The pie is done when the edges are set and the center still wobbles slightly.
Crust: Single pastry crust, often blind-baked first so it stays crisp.
Best time to make it: October to December, for Thanksgiving and Christmas.
2. Pecan Pie
Pecan pie comes from the American South, where pecan trees grow wild. The filling is a mixture of eggs, butter, sugar, and corn syrup that bakes into a rich, gooey layer, topped with toasted pecans that rise to the surface. It is very sweet, so it is usually served in small slices with whipped cream or vanilla ice cream. Some recipes add bourbon or chocolate.
Crust: Single pastry crust.
Best time to make it: Thanksgiving and Christmas.
3. Cherry Pie
Cherry pie is made with sour cherries, such as Montmorency, which hold their shape and give a bright, tangy flavor that sweet cherries cannot match. The filling is thickened with cornstarch or tapioca so it sets when cool. It is traditionally finished with a woven lattice top that shows off the red fruit. In the United States, National Cherry Pie Day is February 20.
Crust: Double crust or lattice top.
Best time to make it: Summer, when sour cherries are in season, or any time with frozen cherries.
4. Key Lime Pie
Key lime pie is the official pie of Florida. It is made with the juice of small, tart Key limes, sweetened condensed milk, and egg yolks, which set into a smooth, pale yellow custard. Real Key lime filling is not green. The pie dates from the late 1800s in the Florida Keys, where fresh milk was scarce and canned condensed milk was a staple.
Crust: Graham cracker crumb crust.
Best time to make it: Spring and summer.
5. Lemon Meringue Pie
Lemon meringue pie balances a sharp, bright lemon curd filling with a tall, sweet cloud of meringue that is baked until its peaks turn golden. To stop the meringue from shrinking or “weeping” drops of syrup, spread it over the filling while the filling is still hot and seal it right to the edges of the crust.
Crust: Single, fully baked pastry crust.
Best time to make it: All year, and especially in spring.
6. Blueberry Pie
Blueberry pie is a summer classic in the northern United States and Canada, especially in Maine, where it is the official state dessert. Wild lowbush blueberries are small and intensely flavored and give the best results. A little lemon juice and zest brightens the filling, and letting the pie cool for several hours lets the juices set so it slices cleanly.
Crust: Double crust or lattice top.
Best time to make it: July and August, when blueberries are in season.
7. Chicken Pot Pie
Chicken pot pie is a savory pie filled with chunks of chicken and vegetables such as carrots, peas, and celery in a creamy sauce. It is classic American comfort food and a good way to use leftover roast chicken or turkey. Some versions have a pastry crust on top only, some have a bottom crust too, and others use puff pastry or a biscuit topping.
Crust: Top crust, double crust, or puff pastry.
Best time to make it: Autumn and winter, and the days after Thanksgiving with leftover turkey.
8. Sweet Potato Pie
Sweet potato pie is a cherished dessert of the American South and a tradition in African American cooking, often served at Thanksgiving in place of pumpkin pie. The filling is made from mashed sweet potatoes with butter, sugar, eggs, milk, and spices. It is slightly denser and sweeter than pumpkin pie, with a deeper, earthier flavor.
Crust: Single pastry crust.
Best time to make it: Thanksgiving and the holiday season.
9. Chocolate Cream Pie
Chocolate cream pie is filled with a rich chocolate pudding, cooked on the stove and thickened with cornstarch and egg yolks, then chilled until firm and topped with a thick layer of whipped cream. It is one of the most popular diner pies in America. The crust can be baked pastry or crushed chocolate cookies.
Crust: Fully baked pastry or chocolate cookie crumb.
Best time to make it: All year. It needs several hours in the refrigerator, so make it the day before.
Pie Crusts Explained
- Single crust: pastry on the bottom only, used for custard pies such as pumpkin and pecan.
- Double crust: pastry on the bottom and a solid sheet on top, with slits cut so steam can escape.
- Lattice crust: strips of pastry woven across the top, which lets steam out and shows off the filling.
- Crumb crust: crushed graham crackers or cookies mixed with melted butter and pressed into the pan, used for key lime and cream pies.
- Blind baking: baking an empty crust, weighed down with beans or pie weights, before adding a wet filling, so the bottom does not turn soggy.
For a flaky crust, keep the butter and water very cold and handle the dough as little as possible. The small pieces of butter melt in the oven and create steam, which separates the dough into layers.
The Most Popular Thanksgiving Pies
Pumpkin pie is consistently ranked the favorite Thanksgiving pie in the United States, followed by apple and pecan. Sweet potato pie is the top choice in many Southern and African American households.
Frequently Asked Questions
What are the main types of pies?
Pies are usually grouped into fruit pies, custard pies, cream pies, nut pies, and savory pies such as pot pies and meat pies.
What is the most popular pie in America?
Apple pie is generally the most popular overall, and pumpkin pie is the most popular at Thanksgiving.
What is the difference between a pie and a tart?
A pie usually has sloped sides and is served from the dish it was baked in. A tart has straight, shallow sides, is baked in a pan with a removable base, and is usually turned out to serve.
Do pumpkin and pecan pies need to be refrigerated?
Yes. Both contain eggs, so they should be refrigerated within two hours of cooling and eaten within three to four days.
Can you freeze pie?
Most baked fruit pies and pumpkin pies freeze well for up to two months. Cream and meringue pies do not freeze well.