This easy coconut custard pie from Andrew Zimmern delivers classic Southern comfort with a creamy, coconut-rich filling and buttery homemade crust.

Nicole Rucker’s idea to use dried apples in a pie is sort of genius. “You probably have them in your cupboard, you don’t have to peel, core and cut them, and the texture is intriguing,” she says.

Even if rhubarb grew as fast and prolifically as zucchini, it would still be utterly impossible to have a sufficient supply always at the ready to make most, let alone all, of the rhubarb custard pies ...

For this unusual open-face pie from executive pastry chef Ghaya Oliveira of Daniel in New York City, buttered phyllo is layered with nuts and baked, then drenched with syrup and filled with rich ...

Penuche cream pie. It is important to assemble this pie only just before serving; the penuche will soften once the custard layer is added. Obviously, there will be pumpkin pie. There's not a lot of ...

Obviously, there will be pumpkin pie. There’s not a lot of debate there. But this is Thanksgiving; one pie simply isn’t sufficient. So then comes the question… Which pie will be pumpkin’s wingman?