12 decadent Pies to delight your Thanksgiving guests

I promised you a pie round-up this weekend and I realize it's Monday morning and I'm just getting around to it, but I have a good excuse.   I finally figured out (with the help of my amazing husband!) how to make a hover "Pin it" button on all of our images!  Just hover you mouse on any picture and a little "pin it" button will pop up so you can pin any picture you desire...simple and awesome!!

I've gone through all my pie archives and although I love ALL of our pie recipes on here, I've narrowed it down to my top 12 decadent pies.  Any of these would be welcome in my belly at pretty much any moment in time.  It doesn't have to be Thanksgiving to enjoy a slice of pie in my book.

And with that here's our top "12 decadent Pies to delight your Thanksgiving guests".  Just click the title of each pie to take you to the recipe!

(Tomorrow we will post our favorite must-have dinner items for Thanksgiving so stay tuned for that!)

My favorite Apple Pie, I finally mastered one for my apple pie lover husband!  Not your boring old apple pie, it is divine!!
Candy Apple Pie

This pie combines the best brownie topped with cherries...impressive & delicious!

Black Forest Pie

A delightful slice of tropical heaven in your mouth!  The pineapple and macadamia nuts are perfect in this creamy delicious pie!

Pineapple Cream Pie with Macadamia Nuts

The easiest throw together pie that everyone will love!  Takes 10 minutes & tastes like a pumpkin chocolate chip cookie...a pleaser for sure!

Pumpkin Chocolate Chip Pie

I love all pie, but if I had to choose one to eat for the rest of my life, I think it would be this one!  I'm a sucker for caramel & pecans.  Be still my heart!!!

Turtle Pie

The blackberries paired with the lemon zest is divine in this pie, and the lattice top makes it look so pretty!  So good served warm with some vanilla ice cream!

Blackberry Pie

This lemon strata pie has a layer of lemon cheesecake on the bottom, lemon curd layer and then a whole lot of fresh whipped cream.  Pie heaven right here!

Lemon Strata Pie

The combination seems a little weird, but let me tell you, IT WORKS!!  The banana chiffon layer is to die for and the tartness of the blueberries add just the right touch.  You'll love it!

Blueberry Banana Chiffon Pie

So rich & wonderful.  Top it with some vanilla ice cream and drizzle with chocolate fudge and a few more pecans.  Wow!

Pecan Brownie Pie

Not the best picture, but a wonderful pie!  It's like a coconut cream pie on steroids!  Amazing doesn't even come close to how good this is.

Almond Joy Pie

This is the one pie that my kids make sure we have on the "We're Thankful for Pie Night" table, and it's usually the first pie gone. A classic!

Banana Custard Pie

I'm not a big fan of the classic pumpkin pie, but put this pumpkin chiffon pie with a cream cheese layer in front of my and I could eat it until I was sick! 

Pumpkin Chiffon Pie

Hope you all have a wonderful Thanksgiving with lots of pie to fill your bellies!:)

Candy Apple Pie

It has been such a fun week of pies!  Look for a re-cap of some of my favorite pies this weekend, PLUS next week we'll bring you our Thanksgiving must-haves!  I love this time of year!!

Everyone needs a fabulous Apple Pie for Thanksgiving.  It's my husbands favorite kind of pie, so I've been trying to perfect an apple pie for him and have never really gotten it down...until now!  I'm so excited for him to try it! I texted him this morning after I took a bite (yes, I've eaten pie for breakfast every morning this week!:)) to let him know I've finally made the perfect apple pie!  Yay!

I love the candy topping of the apple pie.  It is the perfect combination to go with the tartness of the apples!  It is beautiful!  It's radiant!  It's Glorious!!!  I can't enough about this pie...delicious!!!

Candy Apple Pie

PRINT RECIPE

2 9" pie crusts (bottom & top)

6 cups peeled, thinly cut apples (Granny smith or any other tart apple)

2 tablespoons lime juice

3/4 cup sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons butter

Topping:

1/4 cup butter

1/2 cup brown sugar, packed

2 tablespoons heavy whipping cream

1/2 cup chopped pecans

Toss apples with lime juice in a large bowl.  Mix sugar, flour, cinnamon and salt together in a separate bowl.  Combine the apples with the sugar mixture until apples are coated.

Place one pie crust in the bottom of a 9" pie plate.  Pour apples into crust.  Cover apples with 2nd pie crust and flute the edges high.  Cut a few steam vents into the top of the crust.  Bake at 400 degrees for 40-45 minutes or until crust is browned.

For the topping, melt butter in a small saucepan over medium high heat.  Add brown sugar and whipping cream and stir constantly until mixture boils.  Remove from the heat and stir in the pecans.  Pour over the top crust of the apple pie and return to the oven for 4 minutes or until candy topping bubbles.

Best served warm with ice cream or whipped cream!  YUMMY!!!

Turtle Pie

I know I keep saying how much I love every pie we've sharing this week,(Pineapple Cream Pie with Macadamia Nuts, Black Forest Pie, and Pumpkin Chocolate Chip Pie) and it's true, but I really, really, REALLY LOVE this pie! 

 My all-time favorite candy is Turtles, I love caramel & pecans together, and then you throw in some chocolate...my goodness, you've got me!!  So when I saw this pie I knew I needed to make it for pie week!  It is so good I have to confess I had 2 bites for breakfast this morning....oops!:)  But I call it a victory because I didn't eat the entire pie!

Turtle Pie

PRINT RECIPE

1 pie crust, baked according to package directions

1 bag (11 oz.) caramels

1/2 cup heavy whipping cream

1 bag (16 oz.) pecan halves

1/2 cup chocolate chips

2 tablespoons butter

In a medium sized sauce pan combine caramels and whipping cream.  Melt caramels over medium heat, stirring constantly so cream doesn't scorch.  Remove from heat and stir in pecan halves.  Pour into baked pie crust.

Melt chocolate and butter in microwave safe bowl at 30 second intervals, stirring in between until smooth.  Drizzle over pecans and place in fridge until set, about 1 hour.  Serve!

Recipe idea from The Girl Who Ate Everything

Pumpkin Chocolate Chip Pie

I'm still not sick of pie!:)  Check out our previous 2 pies from out 2013 Pie Week.  Pineapple Cream Pie with Macadmia Nuts & Black Forest Pie.  Both so delicious!

And now, for those of you who want an easy no-bake pie that will take you literally 10 minutes to throw together, this is the pie for you!!

It's going to be my oldest son's favorite pie I'm pretty sure (he hasn't tried it yet) because his absolute favorite cookie is Pumpkin Chocolate Chip Cookies...and guess what this pie tastes like?  YES...it's like eating a pumpkin chocolate chip cookie just in pie form!  Love this pie!

Pumpkin Chocolate Chip Pie

PRINT RECIPE

1 already made graham cracker crust

3/4 cup cold milk

1 package (3.4 oz.) instant vanilla pudding

1 cup canned pumpkin

2/3 cup mini semisweet chocolate chips

1 teaspoon pumpkin pie spice

1 cup heavy whipping cream

1/4 cup powdered sugar

Mix milk and pudding until nice and smooth, about 2 minutes. It will be thick.  Add the pumpkin, spice and chocolate chips and mix until combined; set aside.  Beat cream and powdered sugar until stiff peaks form. Fold whipped cream into pumpkin mixture. Pour into graham cracker crust and cover and refrigerate for at least 4 hours. Top with extra whipped cream and chocolate chips or chocolate curls.

Black Forest Pie

And now we're on to pie #2 in our festivities!:)  If you missed pie #1 check it out...Pineapple Cream Pie with Macadamia Nuts!!  Glorious!  

I'm just getting more and more excited for Thanksgiving with every pie!  By the end of this week I'm not going to be able to control my excitement.  I just love Thanksgiving.  Creamy Mashed Potatoes, time spent with family, "We're Thankful for Pie Night", shopping, leftover turkey sandwiches, decorating for Christmas, football, board/card games, and of course an afternoon nap.  

This pie is amazing!  The chocolate/almond filling is to die for and the toppings are just the right amount of tangy and sweet to make this one of my favorite pies!    

Black Forest Pie

PRINT RECIPE

1- 9 inch pie shell, unbaked

Filling:

3/4 cup butter

3/4 cup sugar

6 tablespoons cocoa

2/3 cup ground slivered almonds

2 tablespoons flour

3 eggs, separated

2 tablespoons water

1/4 cup sugar

Topping:

1/3 cup sour cream

2 tablespoons sugar

1/2 teaspoon vanilla

1-1 1/2 cups canned cherry pie filling

Drizzle:

1/2 cup semisweet chocolate chips

1 1/2 teaspoons shortening

Preheat oven to 350 degrees. Melt butter in a medium sized saucepan.  Once butter is melted add the sugar and cocoa and stir until well combined.  Remove from the heat and let sit for 5 minutes.  Meanwhile grind almonds in blender or food processor.  I use slivered because they don't have any skins on them, that's what you want...no skins.  Add the ground almonds and flour to the chocolate mixture and mix well.  Add egg yolks one at a time, stirring well in between each addition.  Stir in water. Set aside.

Beat egg whites until foamy, then slowly add sugar while beaters are still going and beat until soft peaks form.  Fold egg whites into chocolate mixture until just mixed.  Pour into unbaked pie shell and bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean.  Cool for 5 minutes.

Make the topping by combining the sour cream, sugar and vanilla in a small bowl.  After pie has cooled for 5 minutes pour over warm pie and spread evenly.  Then put cherries over and spread around.  Return to the oven for 5 more minutes.

Melt the chocolate chips and shortening in the microwave until smooth.  Drizzle over the pie and refrigerate for at least 2 hours before serving.

Pineapple Cream Pie with Macadamia Nuts

I Don't think I've ever told you guys how much I love pie.  Okay, just kidding, I've probably mentioned it a few thousand times.  So this is my favorite time on the blog..."We're Thankful for Pie" week!  Wahoo...it's finally here!  If you'd like to read about our traditional "We're Thankful for Pie Night" check it out here...you NEED to start this tradition!!!  

And to start off this wonderful week we've got a winner of a pie to share with you!  Not your traditional pie, but one that is sure to have oohh's and aahh's from anyone who takes a bite.  It's a little slice of tropical heaven in your mouth! What's not to love about that??!!

Pineapple Cream Pie with Macadamia Nuts

PRINT RECIPE

Crust:
6 tablepoons butter
3/4 cup flour
1/4 cup chopped macadamia nuts

Pineapple filling:
1 can (20 oz.) crushed pineapple in juice
1/3 cup cornstarch
4 egg yolks
1 tablespoon water
1 cup sugar
2 cups milk (whole is best)
2 tablespoons butter
1 teaspoon vanilla

Cream Cheese filling:
1 package (8 oz.) cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/3 cup finely chopped macadamia nuts
1/3 cup reserved pineapple, drained

Topping:
2 cups whipping cream
1/2 cup powdered sugar
remaining pineapple, well drained
macadamia nuts

Preheat oven to 375 degrees.  In a medium sized bowl , cut butter into flour and nut mixture.  You could also use a food processor for this step.  Press crust into the bottom and up the sides of a pie plate.  Bake for 15 minutes or until golden brown.  Cool.

Next, start the pineapple filling by measuring out 1 cup of pineapple with juice.  Drain the juice; set aside.  Combine the egg yolk, cornstarch and water in a small bowl; set aside.  In a medium size saucepan combine sugar, milk and drained pineapple.  Cook over medium heat stirring constantly until it almost comes to a boil.  Turn heat to low and then add the egg yolk mixture slowly while continuing to stir.  Continue cooking until filling thickens.  Add the butter and vanilla and stir until butter is melted and combined.  Remove from heat and place in fridge until ready to use.

Now for the cream cheese filling.  Beat the cream cheese and powdered sugar until combined and fluffy, about 3 minutes, scraping down sides of bowl a few times throughout.  Add the vanilla, nuts, and drained pineapple and mix until well combined.

Spread the cream cheese layer over crust then pour the pineapple filling over that.

Make the topping by mixing the whipped cream with powdered sugar and beating until stiff peaks form.  Spread over entire pie and then garnish with pineapple and macadamia nuts.

Delicious!!

Pumpkin Chiffon Pie

What a great week!  It's been so much fun sharing these pie recipes with you...and so much fun tasting all of them as well!

I knew I needed to have a pumpkin pie on here this week.  What's Thanksgiving without a pumpkin pie?  But I wanted something a little different than your traditional pumpkin pie.  So, of course I immediately thought of cream cheese...I swear it's my biggest weakness.  Most of my favorite recipes have cream cheese in them!

This is the easiest pumpkin pie you'll ever make & probably one of the best.  There is no cooking involved!  Not only is there a wonderful cream cheese layer, but the pumpkin layer is also amazing.  It is so light and fluffy.  

Thank you so much everyone for being a part of our pie week!  Hope everyone has a wonderful Thanksgiving week next week & that you enjoy LOTS of pie!

Pumpkin Chiffon Pie

PRINT RECIPE

3 oz. cream cheese, softened
1 tablespoon sugar
1 1/2 cups whipped topping
1 cup cold milk
2 packages (3.4 oz.) instant vanilla pudding
1 can (15 oz.) pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 graham cracker crust (9 oz. size)

Beat cream cheese and sugar until smooth.  Add the whipped topping and mix until combined.  Spread into graham cracker crust.  Set aside.

Beat milk and pudding mixes together for 2 minutes, scraping the sides of the bowl as you go.  Let sit for 3 minutes.  Stir in pumpkin and spices.  Mix well.  Spread over cream cheese layer.  Chill in the fridge.  Serve with whipped topping and walnuts or pecans (optional).

Our friend and neighbor "We're Thankful for Pie Night" is Monday before we take off to be with family for the Holiday.  And then we're having another one Wednesday evening with our family.  I think we're going to be sick of pie!  I didn't used to think that was possible, but now.....:)

Thank you again for spending this week of pies with us.  We are Thankful for YOU!!!

Pecan Brownie Pie

This recipe first caught my eye because it was named "Kentucky Pie"!  Half of my heart is in Kentucky, so I thought I'd give it a try.  (My Mom's side of the family is from Kentucky and I'd spend weeks at a time during the summer there growing up!)    Then...I looked at the ingredients and saw that it had both chocolate and pecans in it and I knew right then it would be a winner!

Well, turns out it's pretty much a brownie in a pie crust...how cool is that!  You just serve this warm with some vanilla ice cream drizzled with hot fudge and topped with pecans and you've got a dessert that will leave you happy!:)

Pecan Brownie Pie

PRINT RECIPE

1 teaspoon vanilla
1/2 cup butter, melted
1/2 cup sifted self-rising flour
1 cup semi-sweet chocolate chips
1 cup sugar
2 eggs, lightly beaten
1 cup choppe pecans
1 deep dish 9 inch unbaked pie shell

Preheat oven to 350 degrees.

Lightly beat eggs in a large bowl.  Add the sugar and combine.

 Pour melted chocolate into egg/sugar mixture and stir to combine.

  Add the flour and mix well, then add the vanilla and butter and mix until combined.

 Mix in pecans.

Pour into an unbaked pie shell.

Bake 50-60 minutes.

Serve warm with ice cream, hot fudge and additional pecans.

Thanks for checkin' out Pie #4 of our Pie week!  Just in case you missed them, here's Pie #1, Pie #2, and Pie #3!  Or check out our Pies section for more pie ideas!

Blueberry Banana Chiffon Pie

I know what you're thinking...Blueberries & banana's...together...on a pie???  

Get over it!:) 

(was that a little harsh?  Sorry!)

 This is one of the best combinations ever!  Do not scrunch your nose up until you try it.  I can not stress this enough....just trust me, this needs to be made SOON!  (And Thanksgiving is right around the corner!)  The chiffon layers have a mousse-like tecture that is out of this world amazing! 

 Your family will thank you for this one...guaranteed!

Blueberry Banana Chiffon Pie

PRINT RECIPE

 

6 ounces cream cheese, softened

1 can (14 oz.) sweetened condensed milk

3/4 cup cold water

1 package (3.4 oz.) instant vanilla pudding

2 cups heavy whipping cream, divided

1/4 cup powdered sugar

2 medium sized bananas, cut into 1/4th inch slices

1 cup fresh blueberries

1 prepared graham cracker crust (9 oz. size)

additional blueberries for garnish, if desired

In your mixer beat 1 cup of  the whipping cream until stiff peaks form; set aside.

Beat cream cheese in mixer until smooth.  Add the condensed milk and beat until smooth.  

Then mix in the water and vanilla pudding mix.  

Fold in the whipped cream.

Place bananas in a ziploc bag with the lemon juice and toss until bananas are coated.  Drain off excess juice.

Spread half of the cream cheese mixture in the bottom of your graham cracker crust.  Top with bananas and blueberries.  

Spread the remaining cream cheese mixture over the top of the sliced bananas and blueberries. 

 Refrigerate for 3 hours or until set. 

Once set beat the remaining 1 cup of whipping cream until soft peaks form.  Add the 1/4 cup of powdered sugar and then beat until stiff peaks form.  Spread on top of pie. 

And garnish with blueberries. 

Thanks for joining us for day 3 of "We're Thankful for Pie Night"  If you missed Day 1 or Day 2...check them out!