There’s something about Easter that invites a little magic into the kitchen. You’ll taste citrusy custards, crisp, crumbly crusts, and fillings that mix classic flavors with creative twists. These 20 pies prove that seasonal baking isn’t limited to just excessive sugar and a whole lot of chocolate.
Strawberry Rhubarb Custard Pie
Nothing says “spring’s here” like that first tangy bite of rhubarb mellowed by sweet strawberries and cream. This pie has deep roots in the upper Midwest, where families waited all winter for rhubarb to poke through the soil. Basically, it’s seasonal joy wrapped in a flaky crust.
Coconut Macaroon Cream Pie
Coconut takes the lead here, toasted into the crust and folded into the airy cream. This pie mimics Passover macaroons, making it a popular non-leavened Easter dessert. Sweetened condensed milk keeps things luscious. Chill it overnight and watch the flakes melt in your mouth.
Chocolate Silk Nest Pie
Someone in a French bakery once piped mousse into a tart shell and called it “silk,” and American bakers ran with it. Now, crushed shredded wheat or phyllo gets shaped into nests, filled with that same silky mousse, and decorated using mini eggs. Almost too cute to eat.
Peach Lavender Crumble Pie
Lavender made its way into U.S. baking around the 1980s thanks to herb gardens and food magazines pushing floral flavors. Pair it with peaches, toss on an oat crumble, and boom—you’ve got a pie that smells like a fancy candle and tastes like a garden picnic.
Mango Lime Icebox Pie
Bright and breezy, this pie doesn’t need an oven. Icebox pies date back to pre-air-conditioning days in the South when chilled desserts gave bakers a break from the heat. Mango and lime bring tropical energy to Easter brunch. Its creamy texture hits like sunshine in a crust.
Sweet Potato Marshmallow Pie
Sweet potatoes might scream Thanksgiving, but they fit right in at Easter when whipped into a pie form and topped with bruleed marshmallows. Think of it as a cozy cousin to the classic yam casserole. Southern cooks swear by it for spring gatherings. That pillowy topping? It’s pure nostalgia with a golden crust.
Lemon Cream Meringue Pie
Lemon meringue pie dates back to the early 1800s, credited to Philadelphia pastry chef Elizabeth Goodfellow. Her tart lemon custard topped with fluffy meringue became a classic, with the first recorded recipe published in 1869. It’s still a bright favorite at spring tables today.
Vanilla Bean Banana Cream Pie
The banana cream pie was a staple in ’50s diners, layered with pudding and topped with whipped cream. The vanilla bean upgrade came later and turned a humble favorite into something richer and more refined. Real pods brought depth and warmth that no extract ever could.
Blackberry Lemon Thyme Pie
Blackberries and lemon zest balance each other beautifully, but thyme steals the show with its subtle herbal kick. The blend makes people drool for its great balance of sweet, tart, and savory notes. With a lattice crust, the pie gives off a floral aroma.
Blueberry Buttermilk Pie
This pie traces its roots to rural Southern kitchens, where home cooks relied on wild blueberries and farm-fresh buttermilk. Blueberries burst in a tangy custard made from buttermilk and eggs—a Southern classic that’s both creamy and tart. Dust with powdered sugar before serving.
Key Lime Pistachio Pie
Key lime pie is a dessert closely associated with the Florida Keys. The exact origin is a mystery, but one idea is that it all started back in the 1930s to help promote sweetened condensed milk. The addition of pistachios is a modern twist, combining the tartness of key limes with the nutty flavor of pistachios.
Raspberry Almond Tart Pie
Though technically a tart, this pie is welcome at any Easter table. It draws inspiration from Italian frangipane, which dates back to the Renaissance. Bake it with raspberry jam or fresh berries, and the almond base turns into something close to marzipan. Decadent doesn’t even begin to cover it.
Pineapple Coconut Chess Pie
Chess pie gets a tropical upgrade with crushed pineapple and coconut flakes folded into its custard base. Originating in the South, chess pie traditionally used pantry staples like vinegar and cornmeal. This sunny twist tastes like no other coconut delight and can possibly become your new spring tradition.
Carrot Cake Cheesecake Pie
Layers of spiced carrot cake and tangy cheesecake don’t sound like pie until one slice convinces you otherwise. Bakers started fusing these two desserts in the early 2000s, often at spring weddings. It’s got crunch from walnuts, chews from raisins, and a swirl of cream cheese magic.
Honey Orange Blossom Pie
Delicate orange blossom water blends with local honey in a custard that feels straight out of a Mediterranean garden. Popular in Middle Eastern desserts, orange blossom entered U.S. kitchens around the 1920s. One bite brings citrus, sweetness, and a whisper of wildflowers.
White Chocolate Raspberry Swirl Pie
First made famous by chain restaurants in the ’90s, this pie still slaps when it shows up at spring get-togethers. Swirls of raspberry puree cut through sweet cream cheese and melted white chocolate for that perfect marbled look. Kids love it. Adults pretend they only want one bite.
Strawberry Shortcake Pie
Remember those store-bought sponge cakes with the well in the middle? This is their cooler, pie-based cousin. A buttery crust holds sliced strawberries soaked in sugar, vanilla pudding, and fresh whipped cream. If there’s ever a pie that screams “backyard Easter,” this one’s waving its arms.
Lemon Ricotta Pie
Italian Easter tables often feature this creamy ricotta pie infused with lemon zest and dusted with powdered sugar. Dating back to Roman Catholic traditions, it’s traditionally baked on Holy Saturday. The texture’s like cheesecake but lighter, thanks to egg whites and fresh ricotta.
Cherry Almond Streusel Pie
This one plays back up to the usual Easter stars—until it steals the show. Sour cherries are drenched in almond extract and layered under a brown sugar streusel that goes crunchy on top. It’s like a cobbler and a pie had a meeting and decided to wow the crowd.
Cranberry Orange Cream Pie
Cranberries in April? Absolutely possible now, thanks to freezers. Simmered with orange zest and folded into whipped cream, this pie gives serious retro Jell-O salad vibes but without the wobbly bits. It’s tart, creamy, and a perfect palate cleanser after ham or scalloped potatoes.
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