35 Easter Pies to Make This Year

A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia

A traditional Italian dessert served during the holidays and for special occasions, the orange and chocolate flavors make a classic Italian pairing. The result is rich and tangy - a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho

For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana

This is one of my mother's go-to recipes. It's a yummy spin on classic chocolate chess pie. — Ann Dickens, Nixa, Missouri

Creamy Pineapple Pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. —Sharon Bickett, Chester, South Carolina

There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. —Barbara Soliday, Winter Haven, Florida

I love chocolate, caramel and hazelnuts so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon

This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. —Elizabeth Yoder, Belcourt, North Dakota

As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago—ever since, everyone's looked for it at every potluck! —Eunice Hurt, Murfreesboro, Tennessee

The aroma of this pie baking in my farm kitchen oven reminds me of my dear grandma who made this pretty pie for special occasions. —Beverly Medalen, Willow City, North Dakota

This huckleberry pie has a cookielike press-in crust, a fluffy cream filling and a layer of luscious huckleberries on top. I think it really shows off the lovely dark glossy berries. —Dianne Doede, Trout Lake, Washington

When I whip up a toasted coconut cream pie, my family goes wild and it vanishes. —Darlene Bartos, Shoreview, Minnesota

Your holiday crowd will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. —Marcia Whitney, Gainesville, Florida

Simple, southern and scrumptious, this pie will be a definite hit even with people who dislike grits. It has the perfect custardy texture.—Victoria Hudson, Pickens, South Carolina

Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California

Summer is peak season for Key limes, a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow top layer that makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina

This pie is my specialty. It's fairly simple to make but so dramatic to serve. The ultimate taste of spring, this luscious pie has such a big, fresh berry taste. I've had many requests to bring it to gatherings. —Janet Mooberry, Peoria, Illinois

I’ve had this one-bowl lemon pie recipe for years. It’s my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. —Glenna Tooman, Boise, Idaho

Coconut macaroons are divine, but they can be a little messy to make. I turned the batter into a pie filling, and the luscious results speak for themselves. —Becky Mollenkamp, St. Louis, Missouri

Packed with peanuts and gooey with caramel, this do-ahead treat is one sweet dream of a dessert to serve company. With an easy cookie crust and scrumptious candy bar layers, it goes together quickly—and will disappear just as fast! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

My mother gave me this simple and delicious recipe years ago. The recipe makes two pies, so it's perfect for a potluck. I've never met anyone who didn't like it! —Robyn Appenzeller, Portsmouth, Virginia

Fresh berries and cream pie—it’s a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! —Gina Nistico, Taste of Home Food Editor

This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri

I'm the keeper of my husband's grandmother's handwritten recipe book. Mom-mom Bessie was one of the best cooks I knew, and we think of her every time we make this pie. The flavor combination of coconut and molasses is a family favorite. —Susan Bickta, Kutztown, Pennsylvania

Why limit a great dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! —Barbara Carlucci, Orange Park, Florida

This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware

My husband’s grandmother was a great cook but didn’t always share her secrets, so we are fortunate to have her recipe for rhubarb cream pie. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa

This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. —April Heaton, Branson, Missouri

You’ll find pineapples and coconuts everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania

We top this with sliced bananas, whipped cream and more sliced bananas. It's based on a recipe my mom got from a pot holder she bought at the Patti's 1880s Settlement in Grand Rivers, Kentucky. —Jennifer Choisser, Paducah, Kentucky

Next time you get a pint or two of perfectly ripe strawberries, make my favorite pie. It combines fresh berries and a lemony cream cheese layer. If you’re in a hurry, use a pre-made pie shell. —Janet Leach, Granger, Washington

Homemade banana cream pie is my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. —Jodi Grable, Springfield, Missouri