My 3 FAVORITE Thanksgiving Pie Recipes

PIE is the best part of Thanksgiving. Here’s my 3 favorite choices.


Thanksgiving is full of good memories for most everyone. Gathering with family, eating good food, (whether at a restaurant, or home) and enjoying each other’s company. Though that’s the ideal situation, and many Thanksgivings vary, (from screaming matches with your mom to the dog getting into the pumpkin pie) Thanksgiving is still a wonderful time to reflect on how much good you have in your life.

And that good can simply be the following pie recipes because they NEED to be in your life. Without further ado, here are my FAVORITE pies.


Maple Cream Pie

This is possibly my FAVORITE pie, despite the fact that it’s a pretty unique pie. That saying, it has maple syrup, brown sugar, and heavy whipping cream in it, so it’s pretty amazing. Give it a try! I would definitely recommend this for breakfast too. Don’t judge me.

  • 1 pie crust (Either make half of any recipe that you prefer, or just buy store-bought crust. You’ll thank me later. 
  • 1/4 cup all-purpose flour
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy whipping cream (or half-and-half)
  • 4 tablespoons salted butter

Preheat oven to 350 degrees. Roll out pie crust, pierce the bottom of the pie with a fork, and partially bake in a 9-inch pie pan (ten to fifteen minutes is usually fine, but follow your recipe or packaging). Let the pie cool about 15 minutes before filling.

Mix the flour with the maple syrup, sugar, and salt and spread the mixture over a cooled pie crust. Pour the cream over the top and gently pull a spoon through the mixture a couple of times until you see a little color. Add the butter in halves of tablespoons across the top of the pie.

Bake until the filling is set (45 minutes to an hour) and cool before serving.



Chocolate Haupia Pie (From Ted’s Bakery on Oahu)

This is a really easy, but delicious pie. When I was going to school on Oahu, I had the fortune of visiting Ted’s Bakery. It’s pretty famous on the North Shore, and it has AMAZING pies. The best, in my opinion, is the Chocolate Haupia Pie. Haupia is basically a creamy coconut pudding that pairs extremely well with a lot of yummy chocolate. Give it a try for your Thanksgiving desserts!

  • 9-inch unbaked pie crust
  • 1 cup half-and-half
  • 14 oz coconut milk
  • 1 cup sugar
  • 3 tsp coconut extract
  • 1 tsp vanilla extract
  • 1 cup water
  • 1/2 cup corn starch
  • 1 1/4 cup semi-sweet chocolate chips

For the whipped cream

  • 1 cup heavy whipping cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp vanilla

For the chocolate ganache

  • 1 cup semi-sweet chocolate chips
  • Heavy whipping cream (added at your discretion)
Preheat your oven to 350 degrees. Bake your pie crust for 15 minutes or until golden brown. Allow it to cool. Be sure to prick the bottom of the pie with a fork before you bake it.
Combine the half and half, coconut milk, sugar, vanilla extract and coconut extract in a saucepan. In a separate bowl, combine the water and corn starch. Bring the half and half mixture to a boil, while stirring the entire time. It will boil over if you aren’t watching! Reduce the heat to a simmer and whisk in the corn starch mixture. Whisk until thickened for 2-3 minutes.
In a separate saucepan, heat the chocolate chips on medium until melted while stirring constantly. Pour half of your haupia pudding into the chocolate saucepan and whisk together until smooth.
First, pour the chocolate pudding mixture into your pie shell. Set it in the freezer for a minute to keep the chocolate and haupia from combining. Pour the remainder of the haupia pudding on top of the chocolate layer. Allow the pie to refrigerate for 5-8 hours.
Once you are ready to serve, mix all of the ingredients for the whipped cream in a previously chilled mixer and whip until light and fluffy. Serve the pie topped with whipped cream.
If you want to get REALLY fancy, heat up chocolate chips in a saucepan on medium until they are melted and slowly add in heavy whipping cream until you reach the consistency you want.



Swedish Apple-Pomegranate Pie

I know what you are thinking. GENIUS.

But really though. Apple pies are really delicious, but the addition of pomegranate seeds makes this one of my absolute FAVORITE pies–and it’s WAY too easy. And, with the most delicious crust I’ve ever tasted, you’re in store for the most popular pie of the night.

  • 4 apples (I prefer to use a mix of pink lady, granny smith, and honeycrisp)
  • 1 pomegranate
  • 1 Tbsp sugar
  • 1 tsp cinnamon
  • 3/4 teaspoon nutmeg
  • 1 1/4 cup butter
  • 1 1/2 cup flour
  • 1 1/2 cup sugar 
  • 3/4 tsp salt
  • 2 eggs, beaten
  • 1/3 cup chopped pecans (optional)

Preheat the oven to 350 degrees. Score the pomegranate’s skin vertically around the fruit. Fill a bowl of water, and break the fruit in half while immersed in the water (to prevent the pomegranate from squirting juice on you). Press against the skin and pop the seeds out of the skin into the water. Clean off the seeds and remove from the water.

Cut the apples into thin slices (less than a 1/4 of an inch) and combine the apples with the pomegranates. Add the sugar, cinnamon, and nutmeg to the fruit and mix. Fill the pie pan with 1/3 of the fruit (just enough to make a good layer on the bottom of the pan).

To make the topping, melt the butter in a saucepan or set it aside. In a separate bowl, stir together the flour, sugar, salt, and eggs. Whisk in the butter. Spread 1/3 of the topping on top of the fruit in the pie pan. Add the rest of the fruit and the top the fruit with the rest of the topping.

Bake the pie until golden brown, or about 40 minutes. Serve warm with ice cream or whipped cream (or both).



Author: Hannah Rushton

I'm happiest when eating an ice cream cone, pasta, or anything with a French name (brie, crème brûlée, brioche, etc.).

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