This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. —Emily Hobbs, Ozark, Missouri
For a showstopping holiday pie, I mix cranberries, chocolate and walnuts. A little touch of rum makes it even happier. —Lorrie Melerine, Houston, Texas
In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. —Becky Ruff, Monona, Iowa
I've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty dessert calls for very few ingredients, and it's a snap to assemble. —Jackie Zack, Riverside, Connecticut
What better way to welcome fall than with a homemade pie? This one calls for apples, pears and raisins flavored with rum extract. —Karen Gauvreau, Portage, Michigan
This sweet, custardy pie could not be simpler to make but will have your guests asking for more. The boiled honey gives it a caramel-like flavor that's divine. —Ruth Arnold, Pearsall, Texas
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, Wisconsin
When my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by Kentucky Derby bourbon chocolate pecan pie. —Tanya Taylor, Cary, North Carolina
To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen
This simple but special deep-dish pie provides a down-home finish to hearty autumn meals. Pecans and pumpkin pie spices make this a comforting seasonal classic. —Paul Azzone, Shoreham, New York
Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. —Laurie Herr, Westford, Vermont
Everyone who eats this pie raves about it! You can cover the whole top with ganache, but leaving part of the filling bare is the traditional way to make it. —Mary Northrup, Alpine, New York
My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. —Simone Bazos, Baltimore, Maryland
This is the treasured "golden oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas
A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho
I saw a recipe for this rustic tart in a cookbook and wanted to try my own version of it. I changed the spices and chose my own fruits. It is a great dessert for the fall.—Lisa Varner, Charleston, South Carolina
I love inventing my own recipes and entering contests—I won a blue ribbon at the Iowa State Fair for this one! —Gloria Kratz, Des Moines, Iowa
After this ruby-red pie got rave reviews on Thanksgiving, I was happy to bake it again for Christmas dinner. The naturally tart cranberries are perfectly sweetened and accented with walnuts, raisins and lemon. — Shirley A. Glaab, Hattiesburg, Mississippi
This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. —Cary Letsche, Brandenton, Florida
This recipe came from a friend who knows how much we love fruitcake. The pie has similar flavors, but it’s more manageable to make than a large batch of fruitcake. I usually serve it with whipped cream. It’s excellent with ice cream, too. —Doris Heath, Franklin, North Carolina
Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.—Trisha Kruse, Eagle, Idaho
My mind works overtime to plan treats that surprise the family. They give this cranberry pie a “wow” and invite friends over to share it. —Lorraine Caland, Shuniah, Ontario
If you like traditional shoofly pie, the chocolate version is even better! I sometimes serve it with vanilla ice cream, but it is just as good on its own. —Gwen Brounce Widdowson, Fleetwood, Pennsylvania
This homey tart looks and tastes like apple pie, except it uses pears! Each serving has half the calories of an average pie slice. —Taste of Home Test Kitchen
This yummy pie has old-fashioned appeal, but is so easy to prepare. Serve it with ice cream drizzled with maple syrup or top it with maple- or cinnamon-flavored whipped cream. —Barbie Miller, Oakdale, Minnesota
My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. —Donna Urban, Glenolden, Pennsylvania
This delightful, stress-free pie combines cranberries with convenient cherry pie filling for a fresh, fun flavor. —Taste of Home Test Kitchen
Filled with a bubbling combination of cranberries and pears, this crumb-topped dessert is a wonderful change of pace from traditional pies. — Priscilla Gilbert, Indian Harbour Beach, Florida
I created this recipe for a national pie contest and won second place for my state. Many peanuts are grown in Virginia, and I always look for ways to use local products. —Vivian Cleeton, Richmond, Virginia
Folks who favor the tartness of cranberries will fall for this pretty pie. The crimson berries look so beautiful under the airy meringue topping. —Marie Rizzio, Interlochen, Michigan
With my dad being a farmer who grew sweet potatoes, they have graced our table for as long as I can recall. These, however, resulted from an experiment at a church bake sale when we had excess pastry. People couldn't get enough! —Marilyn Moseley, Toccoa, Georgia
One of my first entries in the National Pie Championship was this impressive pie with coffee flavor and cool chocolate curls on top. —Amy Mills, Sebring, Florida
I've always been a big fan of peanut butter. Then I found chocolaty Nutella hazelnut spread and I was hooked! I even changed one of my all-time favorite pie recipes by substituting that ingredient. —Lisa Varner, El Paso, Texas
For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! —Peggy West, Georgetown, Delaware
As a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California