Pie—cheesecake included—is one of the most versatile desserts. There’s a crust, a filling, and sometimes a topping. That basic formula leaves so much room for creativity! Whether you love classic fruit pies, rich custards, or no-bake cheesecakes, there’s a perfect pie for every season.
Table of Contents
The Best Pie (Yes, It’s Cheesecake!)
The best pie is cheesecake. There, I said it.
The Perfect Pie for Every Occasion
Pie isn’t just for the holidays—it fits into so many occasions!
- A fresh fruit pie is perfect for summer gatherings and backyard barbecues.
- Pumpkin or pecan pie is a must-have for Thanksgiving.
- Cheesecake makes an elegant dessert for birthdays and dinner parties. Hand pies or galettes are great for casual get-togethers when you want something a little more rustic.
- And, of course, you can always bake a pie just because—whether it’s for Pi Day, a cozy weekend treat, or simply to use up peak-season fruit.
No matter the occasion, there’s a perfect pie to match.
If you’re looking for inspiration, The Book on Pie by Erin Jeanne McDowell is my top recommendation. It’s packed with mix-and-match options for crusts, fillings, and toppings, making it easy to experiment. Erin’s accompanying Bake It Up a Notch series on YouTube is also a must-watch—she has taught me SO much about pie-making.
Why Pie Is Worth the Effort
Pie is inherently more work than many other desserts because it’s not just one component—it’s at least two, often three. You have to make (or source) a crust, prepare a filling, and sometimes add a topping like a lattice, crumble, or meringue. Pie is a project, which means the end result needs to be worth it. (Whoever invented the phrase, “easy as pie,” was delusional.)
That’s why I only turn to the best recipes—if I’m going to put in the time, I want a pie that’s truly spectacular. Whether it’s a perfectly balanced fruit pie, a rich and creamy cheesecake, or a decadent chocolate silk, every bite should justify the effort.
Pie Cheat Code: The Crust Shortcut
Flaky, homemade traditional pie crust is a skill I haven’t quite mastered, even after trying all the best tips and tricks. If you’re also pie-crust challenged, don’t let that stop you from baking! There are plenty of great alternatives:
- Cookie crusts, shortbread crusts, graham cracker crusts—all of which you can find in The Book on Pie
- Store-bought pre-rolled frozen crusts (a solid backup!)
These options make pie baking quicker and easier while getting the job done. And personally, I prefer a shortbread crust.
The Best Pie Recipes (Cheesecake Included!)
In addition to The Book on Pie, these are my go-to pie recipes—cheesecake and otherwise. I only share recipes that have earned 5 stars in my personal rating system, so you know they’re worth making.
Easy-ish Pies
All pies are inherently more work than an ‘easy’ recipe because there are at least two different components (crust + filling). These are the ones that were surprisingly less work than anticipated.
Tall and Creamy Cheesecake by NYT Cooking
This is the one true cheesecake. Any future cheesecake variations that I invent will be based on this recipe. It is spectacular. If you’re looking to make something impressive, I would consider this first.
Pecan Lemon Bars by Knitrition
Just because lemon bars are square doesn’t mean they’re not pie. They have a crust, a filling, and a topping of powdered sugar.
Chocolate Raspberry Tart by Martha Stewart
Such a simple and impressive tart – perfect for Valentine’s day or an intense chocolate craving.
Milk Chocolate Crémeux Tart By America’s Test Kitchen
Chocolate? Caramel? What’s not to love?
Peanut Butter Chai-Spiced Pie by Food and Wine
Peanut butter pie is always a good idea, and the chai flavors make this one just a little bit exotic.
5-Minute Rustic Fruit Galette by Gimme Some Oven
The easy-peasiest of fruit pies.
Intricate Pies
These pies require just a bit more work than the ‘easy-ish’ ones above. They aren’t inherently difficult, but they might have more hands-on time, etc.
Peanut Butter Cream Pie with Raspberry Meringue by Erin Jeanne McDowell
This is your preview recipe from The Book on Pie, and it’s my favorite. Peanut butter pie is always good, and the swirly marshmallow-y, fruity meringue takes it over the top.
Chocolate Cream Pie with Oreo Crust by NYT Cooking
If you’re looking for the best chocolate cream pie, this is it.
Chocolate Peanut Butter Cheesecake by Nigella Lawson at Food Network
Nigella Lawson does it again with this recipe. Chocolate? Check. Peanut Butter? Check. Cheesecake (aka the best pie)? Check.
Blueberry Hand Pies by America’s Test Kitchen
Cappuccino CheeseCake by Food52
Cheesecake, but make it coffee.
Citrusy Cheesecake by NYT Cooking
Another cheesecake? Yep! This one is baked in a tart pan, making it a light and summery cheesecake.
Pear and Frangipane Crostata by NYT Cooking
Frangipane is magical. If you haven’t had it before, now is the time to try.
Pumpkin Cream Pie by Food52
All pumpkin pies should be pumpkin cream pies. If you love pumpkin pie and are looking to step it up, try this. If you have previously been anti-pumpkin pie, try this.
Salted Caramel Bittersweet Chocolate Tart by Life Made Simple Bakes
It’s like the chocolate tart from the simple section but with homemade caramel on top. Not for the faint of heart, but oh so worth it. (Or sub a jar of pre-made caramel – you do you.)
Giant Chocolate and Peanut Butter Cookie by NYT Cooking
This is basically a giant Peanut Butter Patty/Tagalong Girl Scout cookie! But it might as well be a pie. There’s a crust, filling, and topping, and you cut it into slices.
Final Thoughts
Whether you’re baking for a special occasion, a holiday, or just because, there’s always a good reason to make pie.
Happy baking!
