Whether you’re a novice or an expert baker, homemade pie always feels like an accomplishment—and making them can be just as fun as eating them. Start with our go-to pâte brisée crust, then fill it with one of these flavorful twists on Thanksgiving tradition.
Chocolate Chess Pie
If members of your camp believe a dessert doesn't count unless it has chocolate in it, pull over here. This is a quintessential pantry recipe—mostly sugar, eggs, and butter—and the cocoa and espresso powders lend the iconic Southern sweet a sublime spin. It’s a quick whisk-and-pour filling, requiring just one bowl, so you can easily check it off your list.
Two important steps distinguish this pecan pie. One is replacing some of the sugar in the filling with date purée for an intense caramel flavor. The other is blindbaking the crust thoroughly—which isn’t standard for pecan pies, but should be, per our editors. (The common belief that the bottom will bake properly even when filled is a recipe for a wimpy crust.) Blind-baking ensures a flaky, golden shell that cradles the gooey nuttiness within.
Double-Coconut Cream Pie
Loaded with sweetened shredded coconut and coconut milk, our recipe is unabashedly indulgent. It’s also a make-ahead dream, since it needs to set for six hours in the fridge. Custard newbies can hone techniques like slowly adding the warm milk to the beaten egg yolks, so they temper rather than scramble, and whisking the filling as it cools, to ensure smoothness. The whipped-cream topping has just a touch of sugar, to balance the luscious base.
Gather these eight must-have tools before you start making any of the pies above—the baking process will run so much more smoothly.