Cookies might steal the spotlight at Christmas, but pies are the quiet heroes of the holiday dessert table. From cozy apple pie to rich chocolate silk, Christmas pies bring warmth, nostalgia, and show-stopping flavor to every celebration.
Whether you’re hosting a big family gathering or planning a quiet holiday meal, these pies offer something for every sweet tooth—fruit-filled, custard-based, nutty, creamy, and everything in between.
This list of 10 classic Christmas pies combines tradition with variety. Some are timeless staples like pumpkin or pecan, while others—like eggnog custard and cranberry pie—add a fresh twist to your seasonal spread.
Best of all? They’re perfect for baking ahead, gifting to neighbors, or enjoying with a hot mug of cocoa by the fire.
Pecan Pie: A Southern Holiday Classic with Sweet, Nutty Charm
No holiday dessert table is complete without the rich, gooey goodness of a classic Pecan Pie. With its buttery crust, sweet custard filling, and crunchy pecan top, this pie strikes the perfect balance of texture and flavor. It’s a beloved tradition in Southern homes and a standout at Christmas gatherings everywhere. Whether served warm with whipped cream or cold with a drizzle of caramel, this timeless recipe is pure holiday comfort in every slice.
Ingredients
(Yields 1 9-inch pie)
For the crust (or use store-bought):
1¼ cups all-purpose flour
½ cup (1 stick) unsalted butter, cold and cubed
¼ teaspoon salt
3–4 tablespoons ice water
For the filling:
1 cup light corn syrup
1 cup packed brown sugar
½ teaspoon salt
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1½ cups pecan halves
Instructions
- In a food processor or mixing bowl, combine flour and salt. Add cold cubed butter and pulse or cut in with a pastry blender until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overmix.
- Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll the chilled dough into a 12-inch circle. Gently fit it into a 9-inch pie plate. Trim and crimp the edges as desired, then place the pie shell back in the fridge while you make the filling.
- In a large mixing bowl, whisk together the corn syrup, brown sugar, salt, eggs, melted butter, and vanilla extract until smooth and fully combined.
- Stir in 1 cup of the pecan halves, reserving the remaining ½ cup for decoration.
- Pour the filling into the prepared pie crust and gently arrange the reserved pecans in a decorative pattern on top.
- Place the pie on a baking sheet and bake for 50–60 minutes, or until the filling is set and only slightly jiggles in the center.
- If the crust begins to brown too quickly, cover the edges with foil or a pie shield halfway through baking.
- Remove the pie from the oven and let it cool completely at room temperature before slicing. This allows the filling to fully set.
Tips for Best Results
Use toasted pecans for extra flavor depth
Let the pie cool fully—cutting too early will make the filling runny
Pie can be made 1–2 days ahead and stored covered at room temperature
Serve with whipped cream, vanilla ice cream, or a dash of cinnamon sugar
Serving Ideas
Slice and serve at room temperature or gently warmed. Add a dollop of whipped cream or a drizzle of maple syrup. Perfect with a cup of spiced coffee or bourbon on the side.
Pumpkin Pie: A Creamy, Spiced Holiday Favorite
Smooth, spiced, and rich with holiday nostalgia, Pumpkin Pie is a must-have at many Christmas tables—not just Thanksgiving. Its creamy custard filling and flaky crust make it a comfort dessert everyone looks forward to. This classic recipe uses canned pumpkin purée, warm spices, and a hint of brown sugar to deliver that familiar holiday flavor we all love. It’s easy to prepare, perfect for making ahead, and always a crowd-pleaser with a dollop of whipped cream.
Ingredients
(Yields 1 9-inch pie)
For the crust (or use store-bought):
1¼ cups all-purpose flour
½ cup (1 stick) unsalted butter, cold and cubed
¼ teaspoon salt
3–4 tablespoons ice water
For the filling:
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
¾ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1¼ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 (12-ounce) can evaporated milk
Instructions
- In a food processor or mixing bowl, combine flour and salt. Add cold cubed butter and pulse or cut in with a pastry blender until crumbly.
- Add ice water 1 tablespoon at a time, mixing just until the dough holds together.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle. Fit into a 9-inch pie dish and crimp the edges. Place crust in the fridge while preparing the filling.
- In a large mixing bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually whisk in the evaporated milk until smooth and fully combined.
- Pour the filling into the prepared pie crust.
- Bake for 45–55 minutes, or until the center is just set and a knife inserted comes out mostly clean.
- If the crust edges brown too quickly, loosely cover them with foil during baking.
- Remove from the oven and allow the pie to cool completely at room temperature. Chill before serving if preferred.
Tips for Best Results
Use pure pumpkin purée, not pre-sweetened pumpkin pie filling
Chill at least 2 hours before slicing for a firmer custard texture
Top with sweetened whipped cream or dust with cinnamon for a festive touch
Can be made 1–2 days ahead and stored in the refrigerator
Serving Ideas
Slice and serve with whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup. This pie is delicious chilled, at room temperature, or lightly warmed.
Chocolate Silk Pie: Rich, Creamy, and Unapologetically Indulgent
Velvety smooth and irresistibly rich, Chocolate Silk Pie is the kind of dessert that stops conversations. With a flaky or cookie crust and a whipped, mousse-like chocolate filling, it’s a decadent holiday favorite that adds elegance to any Christmas spread. It’s cool, creamy, and ideal for those who want something indulgent that’s not a typical fruit pie.
Ingredients
(Yields 1 9-inch pie)
For the crust (choose one):
1 prebaked 9-inch pie crust (buttery pastry or chocolate cookie crust)
For the filling:
1 cup (2 sticks) unsalted butter, softened
1½ cups granulated sugar
4 ounces unsweetened baking chocolate, melted and cooled
2 teaspoons vanilla extract
4 large eggs (use pasteurized if raw eggs are a concern)
Optional toppings:
Whipped cream
Chocolate curls or shavings
Cocoa powder
Instructions
- In a large bowl, beat softened butter and sugar together on medium speed for 4–5 minutes until light and fluffy.
- Add the cooled melted chocolate and vanilla extract to the butter mixture. Beat until well combined.
- Add eggs one at a time, beating for 3–5 minutes after each addition. This step is crucial for creating the silky, airy texture.
- Once all eggs are incorporated and the filling is smooth and fluffy, pour it into the prepared and cooled crust.
- Smooth the top with a spatula.
- Refrigerate the pie for at least 4–6 hours, or overnight, until fully set.
- Just before serving, top with whipped cream, chocolate shavings, or a dusting of cocoa if desired.
Tips for Best Results
Use pasteurized eggs if serving to kids, elderly, or pregnant guests
Be patient when whipping in the eggs—this creates the silkiness
Use high-quality unsweetened chocolate for the best flavor
A chocolate cookie crust pairs especially well with the rich filling
Serving Ideas
Serve chilled with fresh whipped cream and a sprinkle of chocolate curls. This pie is perfect as a showstopper dessert after a hearty Christmas dinner or for guests who prefer a chocolate option over fruit-based pies.
Apple Crumble Pie: A Cozy Classic with a Buttery Streusel Twist
Apple Crumble Pie is everything we love about traditional apple pie—with a sweet, spiced apple filling—but instead of a top crust, it’s finished with a buttery oat crumble. The result is a rustic, crunchy, and warmly spiced dessert that’s ideal for cozy Christmas gatherings. It’s easier than a double-crust pie and delivers just as much comfort and holiday charm.
Ingredients
(Yields 1 9-inch pie)
For the crust (or use store-bought):
1¼ cups all-purpose flour
½ cup (1 stick) unsalted butter, cold and cubed
¼ teaspoon salt
3–4 tablespoons ice water
For the filling:
6 cups thinly sliced apples (Granny Smith, Honeycrisp, or a mix)
½ cup granulated sugar
¼ cup brown sugar
1 tablespoon lemon juice
1½ teaspoons ground cinnamon
¼ teaspoon nutmeg
2 tablespoons all-purpose flour
For the crumble topping:
½ cup all-purpose flour
⅓ cup brown sugar
¼ cup rolled oats
½ teaspoon cinnamon
¼ cup unsalted butter, cold and cubed
Instructions
- In a mixing bowl or food processor, combine flour and salt for the crust. Cut in cold butter until crumbly. Add ice water gradually until dough forms.
- Shape the dough into a disk, wrap, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Transfer and crimp the edges. Place in the refrigerator while you prepare the filling.
- In a large bowl, combine sliced apples with both sugars, lemon juice, cinnamon, nutmeg, and flour. Toss until evenly coated.
- Spoon the apple mixture into the chilled pie shell.
- In another bowl, mix flour, brown sugar, oats, and cinnamon for the crumble. Cut in the cold butter using a fork or your fingers until crumbly.
- Sprinkle the crumble mixture evenly over the apples.
- Place the pie on a baking sheet and bake for 50–60 minutes, or until the top is golden and the apples are bubbling.
- If the topping browns too quickly, tent loosely with foil for the last 15–20 minutes.
- Let the pie cool for at least 1 hour before slicing to allow the filling to thicken.
Tips for Best Results
Use a mix of tart and sweet apples for better depth of flavor
Thinly slice apples for even baking and a more tender filling
For extra crunch, add chopped pecans or walnuts to the topping
Serve slightly warm for the best taste and texture
Serving Ideas
Top with a scoop of vanilla ice cream, cinnamon whipped cream, or drizzle with caramel sauce. This pie is perfect served warm after a hearty Christmas meal or on a snowy afternoon with coffee.
Cherry Pie: Festive, Juicy, and Full of Holiday Color
Cherry Pie adds a vibrant pop of red and a tangy-sweet flavor to your Christmas dessert lineup. With its juicy fruit filling and buttery golden crust, it’s as eye-catching as it is delicious. Whether you use fresh, frozen, or canned cherries, this pie brings a nostalgic, bakery-quality touch to the holiday table—and that lattice crust never fails to impress.
Ingredients
(Yields 1 9-inch pie)
For the crust (or use store-bought):
2½ cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold and cubed
1 teaspoon salt
6–8 tablespoons ice water
For the cherry filling:
5 cups pitted tart cherries (fresh or frozen, thawed and drained)
1 cup granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
½ teaspoon almond extract (optional, but adds depth)
1 tablespoon butter (for dotting)
Instructions
- In a food processor or mixing bowl, combine flour and salt. Add cold butter and pulse or cut in until mixture resembles coarse crumbs.
- Add ice water a tablespoon at a time until the dough holds together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, combine cherries, sugar, cornstarch, and lemon juice. Stir constantly until mixture thickens and begins to bubble, about 5–7 minutes. Remove from heat and stir in almond extract if using. Let cool slightly.
- Roll out one dough disk and fit it into a 9-inch pie plate. Trim and crimp the edges.
- Pour the cherry filling into the crust and dot with small pieces of butter.
- Roll out the second dough disk and cut into strips for a lattice top or place on whole and cut slits for steam. Seal and crimp edges.
- Brush top crust with milk or egg wash and sprinkle with coarse sugar if desired.
- Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool for at least 2 hours to allow the filling to set before slicing.
Tips for Best Results
Use tart cherries for the best flavor balance
If using canned cherries, drain well and reduce added sugar
Thickening the filling on the stovetop prevents soggy crust
A lattice top shows off the beautiful red filling and vents steam
Serving Ideas
Serve with whipped cream or vanilla ice cream. A great contrast to richer pies like pecan or chocolate, this cherry pie adds brightness and festive flair to any dessert spread.
Cranberry Pie: Bright, Tart, and Perfectly Festive
If you’re looking for a holiday pie that stands out, Cranberry Pie is the one. With its vibrant ruby-red color, bold tart flavor, and sweet buttery balance, it’s a refreshing alternative to heavier desserts. Made with fresh or frozen cranberries and just enough sugar to tame the tang, this pie brings a zesty, eye-catching element to your Christmas table.
Ingredients
(Yields 1 9-inch pie)
For the crust (or use store-bought):
1¼ cups all-purpose flour
½ cup (1 stick) unsalted butter, cold and cubed
¼ teaspoon salt
3–4 tablespoons ice water
For the filling:
3 cups fresh or frozen cranberries
1 cup granulated sugar
¼ cup orange juice
1 tablespoon orange zest
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
Pinch of salt
1 tablespoon butter (for dotting)
Instructions
- Prepare the crust by combining flour and salt in a bowl or food processor. Cut in cold butter until crumbly. Add ice water a tablespoon at a time until dough forms.
- Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 375°F (190°C).
- In a medium saucepan, combine cranberries, sugar, orange juice, orange zest, cinnamon, and salt. Simmer over medium heat for 8–10 minutes, stirring frequently, until cranberries burst and mixture thickens slightly.
- Stir in cornstarch and cook for another 1–2 minutes until thick and glossy. Remove from heat and let cool slightly.
- Roll out dough and fit into a 9-inch pie dish. Trim and crimp the edges as desired.
- Pour cranberry filling into the crust and dot the top with butter.
- Optional: Add a crumb topping or lattice crust if desired.
- Bake for 40–45 minutes, or until the filling is bubbly and the crust is golden brown.
- Let cool at room temperature for at least 1 hour to allow the filling to set.
Tips for Best Results
Use fresh orange zest and juice for the brightest flavor
Cook the cranberry mixture until it thickens before baking
Add a touch of vanilla or almond extract for an extra flavor boost
Top with a sweet crumble if you want extra texture
Serving Ideas
Serve slightly warm or chilled with whipped cream or a scoop of vanilla ice cream. Pairs beautifully with coffee or mulled wine and adds bright contrast to richer pies on your dessert table.
Eggnog Custard Pie: Smooth, Spiced, and Uniquely Festive
This Eggnog Custard Pie tastes like Christmas in a slice. Creamy, rich, and infused with warm holiday spices, it brings the flavor of classic eggnog to your dessert table—minus the glass. Whether you use store-bought eggnog or homemade, this pie is an elegant, unexpected addition to your holiday spread that’s sure to impress.
Ingredients
(Yields 1 9-inch pie)
For the crust (or use store-bought):
1¼ cups all-purpose flour
½ cup (1 stick) unsalted butter, cold and cubed
¼ teaspoon salt
3–4 tablespoons ice water
For the filling:
2 cups eggnog (store-bought or homemade)
¾ cup granulated sugar
3 large eggs
1 tablespoon all-purpose flour
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
Optional: 1 tablespoon dark rum or bourbon
Instructions
- Prepare the crust by combining flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time until dough forms. Shape into a disk, wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll out the dough on a floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges. Chill the crust while you make the filling.
- In a large mixing bowl, whisk together eggnog, sugar, eggs, flour, nutmeg, cinnamon, and vanilla. If using, stir in rum or bourbon.
- Pour the filling into the prepared crust.
- Bake for 45–55 minutes, or until the center is just set and slightly wobbly in the middle.
- If the crust browns too quickly, cover the edges with foil or a pie shield during the last 15–20 minutes.
- Let the pie cool completely on a wire rack, then chill in the refrigerator for at least 2 hours before serving.
Tips for Best Results
Use full-fat eggnog for the creamiest texture
Sift the flour into the filling to avoid lumps
Chilling before slicing ensures clean, even slices
Top with nutmeg for a classic holiday look and aroma
Serving Ideas
Serve chilled with whipped cream or a dusting of cinnamon or nutmeg. Pair with hot coffee, chai, or a small glass of spiked eggnog for a truly festive treat.
Sweet Potato Pie: Earthy, Velvety, and Full of Southern Charm
Sweet Potato Pie is a beloved classic, especially in the South, and it brings warmth, depth, and subtle spice to the Christmas dessert table. Similar to pumpkin pie but with a richer, slightly earthier flavor, this custard-based pie is smooth, gently sweetened, and perfectly spiced. It’s simple to prepare and makes a comforting, nostalgic alternative to more traditional holiday pies.
Ingredients
(Yields 1 9-inch pie)
For the crust (or use store-bought):
1¼ cups all-purpose flour
½ cup (1 stick) unsalted butter, cold and cubed
¼ teaspoon salt
3–4 tablespoons ice water
For the filling:
2 cups mashed cooked sweet potatoes (roasted or boiled, then mashed)
¾ cup packed brown sugar
2 large eggs
½ cup whole milk
¼ cup heavy cream
¼ cup (½ stick) unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
Instructions
- To make the crust, combine flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll out dough and fit it into a 9-inch pie plate. Trim and crimp the edges. Chill the crust while you prepare the filling.
- In a large bowl, whisk together mashed sweet potatoes, brown sugar, eggs, milk, cream, melted butter, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Pour the filling into the prepared pie crust.
- Bake for 50–60 minutes, or until the center is set and just barely jiggles when moved.
- If the crust begins to brown too quickly, cover the edges with foil during the last part of baking.
- Let the pie cool completely before slicing to allow the filling to firm up.
Tips for Best Results
Roast sweet potatoes for a deeper, caramelized flavor
Mash thoroughly or blend for a silky smooth texture
Let the pie cool at room temperature, then refrigerate before serving for clean slices
Use heavy cream for extra richness, but milk works just fine
Serving Ideas
Serve chilled or at room temperature with a dollop of whipped cream or a drizzle of maple syrup. This pie pairs beautifully with spiced cider or after-dinner coffee and is a cozy, classic way to round out a Christmas meal.
Mince Pie: A Spiced, Fruity Classic with Old-World Holiday Charm
Mince Pies are a centuries-old Christmas tradition filled with warm spices, dried fruits, and festive nostalgia. Though once made with actual meat, the modern version is entirely sweet—using a mixture of apples, raisins, currants, and citrus zest simmered with sugar and spices. These little hand pies are popular in the UK and perfect for adding a cozy, old-fashioned touch to your holiday table.
Ingredients
(Makes about 12 mini pies or 1 9-inch pie)
For the crust:
2½ cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold and cubed
¼ cup granulated sugar
¼ teaspoon salt
6–8 tablespoons ice water
For the mincemeat filling (sweet version):
1½ cups raisins
1 cup dried currants or chopped dates
1 apple, peeled and finely chopped
½ cup brown sugar
¼ cup chopped nuts (optional)
¼ cup orange juice
2 tablespoons lemon juice
1 tablespoon orange zest
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon nutmeg
2 tablespoons unsalted butter
Optional: 2 tablespoons dark rum or brandy
Instructions
- In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water gradually until dough comes together. Divide into two disks, wrap, and chill for 1 hour.
- To make the filling, combine raisins, currants, apple, brown sugar, nuts (if using), juices, zest, and spices in a saucepan. Simmer over low heat for 15–20 minutes until thick and sticky. Stir in butter and optional rum or brandy. Let cool.
- Preheat oven to 375°F (190°C).
- Roll out the dough and cut into circles to fit muffin tins for individual pies or roll into a single crust for a full-size pie. Press crust into tins or pie dish.
- Spoon cooled filling into each crust. Top with small crust shapes (like stars or circles) or a full second crust with slits for steam.
- Brush tops with egg wash and sprinkle with sugar.
- Bake mini pies for 20–25 minutes, or a full-size pie for 35–40 minutes, until golden brown.
- Let cool slightly before removing from tins or slicing.
Tips for Best Results
Make the filling ahead to allow flavors to deepen
Use store-bought mincemeat to save time if needed
Add orange zest and a splash of brandy for authentic flavor
Cut small stars or snowflakes in the top crust for a decorative holiday touch
Serving Ideas
Serve warm or room temp, dusted with powdered sugar. Traditionally paired with clotted cream, brandy butter, or vanilla ice cream, they also go great with tea or mulled wine.
Sugar Cream Pie: Sweet, Silky, and Comfortingly Simple
Sugar Cream Pie is a classic Midwestern dessert with a buttery crust and a smooth, custard-like filling that’s rich, sweet, and surprisingly easy to make. Known as Indiana’s state pie, it has an old-fashioned charm and a subtle vanilla-cinnamon flavor that makes it ideal for the holiday season. With no eggs and minimal ingredients, this pie is a no-fuss crowd-pleaser that’s perfect for gifting, snacking, or rounding out your Christmas dessert spread.
Ingredients
(Yields 1 9-inch pie)
For the crust (or use store-bought):
1¼ cups all-purpose flour
½ cup (1 stick) unsalted butter, cold and cubed
¼ teaspoon salt
3–4 tablespoons ice water
For the filling:
1 cup granulated sugar
¼ cup cornstarch
2 cups heavy cream
½ cup whole milk
¼ cup (½ stick) unsalted butter
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon (for dusting)
Instructions
- Prepare the crust by mixing flour and salt in a bowl. Cut in the cold butter until the mixture resembles crumbs.
- Add ice water gradually until the dough comes together. Shape into a disk, wrap, and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out the dough and fit into a 9-inch pie plate. Crimp the edges and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans.
- Blind bake the crust for 15 minutes. Remove weights and bake another 5–7 minutes until lightly golden. Let cool slightly.
- In a medium saucepan, whisk together sugar and cornstarch. Add cream and milk and cook over medium heat, whisking constantly until thick and bubbly, about 5–8 minutes.
- Remove from heat and stir in butter and vanilla until fully melted and smooth.
- Pour the filling into the baked pie crust and smooth the top.
- Dust with ground cinnamon and let the pie cool at room temperature for 30 minutes.
- Chill for at least 2–3 hours, or until completely set before slicing.
Tips for Best Results
Use heavy cream for a rich, silky filling
Whisk constantly while cooking the filling to prevent lumps
Let the pie chill thoroughly before slicing to ensure clean cuts
This pie is best served cold or at cool room temperature
Serving Ideas
Serve as-is or top with whipped cream or fresh berries for contrast. It’s also wonderful with a cup of hot coffee or tea for a quiet moment during the holiday bustle.
Whether you’re baking for a festive gathering, a cozy family dinner, or simply want to fill your home with the scent of the season, these Christmas pies are the perfect way to celebrate. From fruity and tart to creamy, spiced, and indulgent, there’s something here for every holiday craving.
These pies aren’t just desserts—they’re traditions in the making. Each one brings warmth, nostalgia, and joy to the table, whether you’re serving a slice of classic Pecan Pie or surprising guests with a creamy Eggnog Custard creation.
So go ahead—preheat the oven, roll out the dough, and bake something beautiful. Your holiday table (and your guests) will thank you.
Happy holidays and happy baking!