35 Gorgeous Pies to Make Right Now

Strawberry Crumble Pie

I host an annual pie-making party before Labor Day. We have a pig roast on our farm, but the pies take center stage at the end of the meal. —Beth Howard, Donnellson, Iowa

Chocolate S'mores Tart

I created this tart for my kids, who love having s'mores on the fire pit. It’s truly indulgent. We simply can't get enough of the billowy marshmallow topping. —Dina Crowell, Fredericksburg, Virginia

Key Lime Cream Pie

I am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, and everyone asks for the recipe. —Shirley Rickis, Lady Lake, Florida

Perfect Plum & Peach Pie

I created this recipe for in-season summer fruit. The plums give the pie a splash of color as well as flavor, and the crumb topping is both easy and excellent! —Rachel Johnson, Shippensburg, Pennsylvania

Strawberry Pretzel Pie

This cool no-bake strawberry pie is the perfect cure for your sweet tooth, especially in summer. Made with pantry staples, it is as easy as pie to make and has become one of my most requested warm-weather treats. —Shauna Havey, Roy, Utah

Check out how this soft pretzel pie crust transforms apple pie!

Chocolate Caramel Hazelnut Pie

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

Juicy Cherry Pie

Cherry season is in the heart of summer. For this pie, choose fresh tart cherries that are bright in color, shiny and plump. They also should feel relatively firm when pressed lightly. —Karen Berner, New Canaan, Connecticut

Cookie Butter Pie

I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. —Katrina Adams, Mount Olive, Alabama

Mixed Berry Pie

Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. —Elaine Moody, Clever, Missouri

Honey Lemon Meringue Pie

My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! —Portia Gorman, Los Angeles, California

Raspberry-Rhubarb Slab Pie

Slab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin

Root Beer Float Pie

This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven! —Cindy Reams, Philipsburg, Pennsylvania

Cape Cod Blueberry Pie

We Northeasterners have been baking this pie since the 18th century. Settlers would’ve used little wild blueberries and topped it with cream. I do, too. —Nancy O'Connell, Biddeford, Maine

Buttermilk Pie with Pecans

Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big pieces are even better with a generous dollop of whipped cream. —Kathy Harding, Richmond, Missouri

Buckeye Pie

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

Peanut Butter 'n' Jelly Pie

A chocolate crumb crust is topped with a rich peanut butter layer, then strawberry preserves and whipped cream. The tasty peanut butter and jelly pie is sure to appeal to the young—and the young at heart. —Vikki Rebholz, West Chester, Ohio

Cheese Huckleberry Pie

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

Grandma's Sour Cream Raisin Pie

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

Rhubarb Cherry Pie

As a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee

Butterscotch Pie

This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. —Cary Letsche, Brandenton, Florida

Strawberry Tart

This creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. —Dawn Tringali, Hamilton Square, New Jersey

Easy Pink Lemonade Pie

I love bringing something sweet to a potluck, but I don’t like spending all day in the kitchen. Saltine crust is amazing with a no-bake, tart-sweet strawberry lemonade filling. — Gina Nistico, Taste of Home Food Editor

White Chocolate Fruit Tart

It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. —Claire Darby, New Castle, Delaware

Lime Basil Pie

This sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. —Samara Donald, Redmond, Washington.

Browned Butter Apple Pie with Cheddar Crust

How do you make good old-fashioned apple pie even better? Enhance the crust with shredded cheddar cheese and stir browned butter into the filling. Wonderful! —Kathryn Conrad, Milwaukee, Wisconsin

Easy Peanut Butter & Pretzel Pie

My crispy, salty pretzel crust just begs for a creamy no-bake peanut butter filling and a layer of chocolate ganache. — Gina Nistico, Taste of Home Food Editor

Creamy Hazelnut Pie

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

Creamy Pineapple Pie

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

Creamy Coffee Pie

It’s easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. —Cherron Nagel, Columbus, Ohio

Star-Studded Blueberry Pie

Family and friends say this patriotic pie is better than a local favorite from one of our best neighborhood restaurants. Sometimes, I switch things up and use gooseberries for half of the blueberries. —Nancy Barker, Silverton, Oregon

Marshmallow-Almond Key Lime Pie

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 layer on top. This makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina

Fresh Blackberry Pie

I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie recipe is a real stunner. —Gladys Gibbs, Brush Creek, Tennessee

Caramel-Pecan Apple Pie

You'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia, to my granny's table. —Jean Castro, Phoenix, Arizona

Dar's Coconut Cream Pie

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

Easy Cream Pie

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