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Kat Thompson serves as the associate editor for Eater at Home, where she focuses on home cooking, baking, cookbooks, and kitchen gadgets.
While Pi Day offers a fun reason to indulge in pie making, any day is perfect for enjoying a slice. Whether your preference leans towards sweet fruit pies, creamy custards, or savory options, there’s a pie recipe to suit every palate. The Eater team members have shared their top pie choices for home baking, showcasing a variety of flavors and styles.
Heidi Swanson, 101 Cookbooks
Among the numerous pie recipes I’ve explored, the pumpkin pie from Heidi Swanson stands out as a perennial favorite. I first baked it for Thanksgiving several years ago and have eagerly anticipated its return every year since. Swanson’s recipe features the option of a graham cracker crust, a delightful alternative for those who find traditional pie dough laborious. A unique touch is the layer of ground hazelnuts between the crust and filling, though I’ve occasionally used walnuts or omitted it altogether. The filling is straightforward and can be made with coconut milk instead of heavy cream, yielding a wonderfully custardy texture. Sometimes, I prepare extra filling just to savor it straight from the bowl. It’s a curious limitation to reserve pumpkin pie for fall and winter; its deliciousness deserves more frequent appreciation. — Rebecca Flint Marx, editor, Eater at Home
Ottolenghi Test Kitchen
When it comes to dessert gatherings — like a pie-themed party — being the one to provide a savory option is a winning strategy. My go-to is a phyllo pie inspired by a recipe from the Ottolenghi Test Kitchen. This dish is highly adaptable; I’ve experimented with different cheeses, variations in spices, and additional ingredients like leeks, mushrooms, or beans. The phyllo, often perceived as difficult, is quite forgiving when layered, yielding delightful crispy edges. As long as you allow enough time to thaw it beforehand, you’ll create a stunning pie that’s impressive both warm and at room temperature. — Bettina Makalintal, senior reporter at Eater.com
Tracy Mulder, Allrecipes
Growing up in Los Angeles, I’d never encountered buttermilk pie until I discovered it on social media seven years back. Intrigued by its Southern roots, I tried the first recipe I found, which has proven easy and consistently rewarding ever since. This classic dessert features a smooth, velvety filling that marries the subtle spices of nutmeg with a hint of lemon. It evokes memories of dan tat, or Chinese egg tarts, yet is far less complex to prepare. While a homemade crust is delightful, a store-bought variety works remarkably well, as the real highlight is the deliciously wobbly buttermilk custard. — Kat Thompson, associate editor, Eater at Home
Vanessa Larson, Food52
With the onset of autumn, my go-to recipe is this caramelized onion and butternut squash tart from Food52. It serves as a wonderful savory addition to any Thanksgiving or Friendsgiving celebration, showcasing seasonal flavors while offering a nice contrast to the abundance of sweet pumpkin and pecan pies. For a heartier touch, I like to toss in crumbled sausage. — Terri Ciccone, deputy director of audience development
T Knecht, Allrecipes
My mother and I delight in rejuvenating our cherished chess pie recipe, and we often share the playful story behind its name. The tale goes that a server in a diner misheard a simple custard pie’s description as “chess pie.” This straightforward custard dish, made with evaporated milk and a touch of cornmeal, is a family favorite. My mother has experimented by incorporating edible lavender oil, which has quickly become my preferred interpretation, while she has also added an intriguing twist with a spiced chocolate mix. Regardless of the variation, this pie remains a crowd favorite. — Emily Venezky, editorial associate
Dorothy Kern, Crazy for Crust
I admire those who craft intricate, high-maintenance pies with fancy lattice crusts, but my unwavering favorite has always been a no-bake chocolate peanut butter pie. Though I can’t trace its exact origin, the simple five-ingredient recipe resembles those often featured by Sandra Lee, particularly the iteration with Cool Whip that I’m a fan of. Despite my generally sophisticated taste — I recently whipped up a caviar spread for an Oscars viewing party — this straightforward dessert is pure bliss. Sweet, salty, and creamy, it provides a delightful contrast of textures that garners rave reviews at every gathering. — Hilary Pollack, senior editor
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