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Easter dessert can sometimes feel like a competition. There’s the chocolate cake, the cheesecake, the cookies, and the candy. But there’s something special about a classic pie that deserves a spot on your holiday table. Maybe it’s the flaky crust, the creamy filling, or the way a slice of pie feels like a warm hug after a big meal.
I’ve always loved that pies can be made ahead of time, which is a huge win when you’re already juggling ham, sides, and hungry relatives. Plus, they travel well if you’re bringing dessert to someone else’s house. And let’s be honest—there’s something nostalgic about pie that just feels right for a family holiday.
These 15 classic Easter pie recipes range from rich and chocolatey to light and fruity, with a few traditional favorites that have been passed down for generations. Whether you’re looking for a showstopper centerpiece or a simple rustic tart, these pies will make your Easter dessert table unforgettable.
1. Italian Easter Pie (Pizzelle or Pastiera)
This is the queen of Easter pies in Italian-American households. Also known as Pizza Gain or Pastiera, it’s a rich ricotta pie with hints of orange and lemon, studded with candied fruit and chocolate chips. The buttery crust gives way to a creamy, slightly sweet filling that’s absolutely unforgettable.
Recipe Metadata:
Time to Make: 1 hour 30 minutes (plus chilling)
Servings: 10
Ingredients:
- For crust: 2½ cups all-purpose flour, ½ cup sugar, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup cold butter (cubed), 2 eggs, 1 teaspoon vanilla, 2-3 tablespoons milk
- For filling: 2 pounds whole milk ricotta cheese, 1½ cups sugar, 4 eggs, 1 teaspoon vanilla, 1 teaspoon orange zest, 1 teaspoon lemon zest, ½ cup candied citron or orange peel, ¼ cup semi-sweet chocolate chips, 1 tablespoon cinnamon
Recipe Steps:
- Make crust: mix flour, sugar, baking powder, and salt. Cut in butter until crumbly. Add eggs, vanilla, and enough milk to form dough. Divide in half, wrap, and chill 1 hour.
- For filling: beat ricotta and sugar until smooth. Add eggs one at a time, then vanilla, zests, candied fruit, chocolate chips, and cinnamon.
- Roll out one dough half and line a 9-inch pie plate. Pour in filling.
- Roll out remaining dough and cut into strips for a lattice top. Arrange over filling, crimp edges.
- Bake at 375°F for 45-55 minutes until crust is golden and filling is set. Cool completely before serving .
2. Pennsylvania Dutch Ham Pot Pie
While technically a savory main dish, this classic Pennsylvania Dutch “pot pie” is actually more like a hearty stew with square noodles. It’s traditionally made with ham from the Easter ham bone, along with potatoes and broth. It’s the perfect way to use up leftovers the day after Easter.
Recipe Metadata:
Time to Make: 1 hour 30 minutes
Servings: 8
Ingredients:
- For noodles: 2 cups all-purpose flour, 1 teaspoon salt, 1 egg (beaten), ½ cup milk
- For stew: leftover ham bone with meat, 6 cups water, 4 potatoes (peeled and cubed), 1 onion (chopped), salt and pepper to taste
Recipe Steps:
- Make noodles: mix flour and salt. Add beaten egg and enough milk to form a stiff dough. Roll out thin on floured surface and cut into 2-inch squares. Let dry while preparing stew.
- Place ham bone in large pot with water. Bring to boil, then simmer 30 minutes. Remove bone and pick off meat, returning meat to pot.
- Add potatoes and onion to pot. Simmer until potatoes are tender.
- Drop noodles into boiling broth one at a time. Cook 10-15 minutes until tender. Season with salt and pepper .
3. Classic Lemon Meringue Pie
Bright, tangy, and topped with clouds of fluffy meringue, this pie is a springtime classic. The filling is silky smooth and packed with fresh lemon flavor, while the meringue is toasted to golden perfection. It’s light and refreshing after a heavy Easter meal.
Recipe Metadata:
Time to Make: 45 minutes (plus chilling)
Servings: 8
Ingredients:
- 1 (9-inch) pie crust, baked and cooled
- 1½ cups sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1½ cups water
- ½ cup lemon juice
- 3 egg yolks (lightly beaten)
- 2 tablespoons butter
- 1 tablespoon lemon zest
- For meringue: 3 egg whites, ¼ teaspoon cream of tartar, 6 tablespoons sugar
Recipe Steps:
- In saucepan, combine sugar, cornstarch, and salt. Gradually stir in water and lemon juice. Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir half of hot mixture into beaten egg yolks, then return all to pan. Bring to gentle boil, cook 2 minutes, stirring constantly.
- Remove from heat, stir in butter and lemon zest. Pour into baked pie crust.
- For meringue: beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spread meringue over hot filling, sealing edges to crust. Bake at 350°F for 12-15 minutes until golden. Cool completely .
4. Southern Coconut Cream Pie
This pie is pure comfort with its creamy coconut filling, flaky crust, and generous topping of toasted coconut and whipped cream. It’s a Southern classic that feels special enough for Easter but familiar enough to make everyone feel at home.
Recipe Metadata:
Time to Make: 45 minutes (plus chilling)
Servings: 8
Ingredients:
- 1 (9-inch) pie crust, baked and cooled
- ¾ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 4 egg yolks (lightly beaten)
- 2 tablespoons butter
- 1½ teaspoons vanilla
- 1 cup sweetened shredded coconut (plus more for topping)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Recipe Steps:
- In saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir half of hot mixture into egg yolks, then return all to pan. Cook 2 minutes, stirring constantly.
- Remove from heat, stir in butter, vanilla, and 1 cup coconut. Pour into baked crust. Press plastic wrap directly onto surface and chill at least 4 hours.
- Toast additional coconut in dry skillet until golden. Whip cream with powdered sugar to stiff peaks.
- Top pie with whipped cream and toasted coconut before serving .
5. Classic Key Lime Pie
Key lime pie is a no-bake wonder that’s perfect for Easter. It’s tangy, sweet, and incredibly creamy, all nestled in a buttery graham cracker crust. The bright greenish-yellow color and fresh lime flavor scream springtime.
Recipe Metadata:
Time to Make: 20 minutes (plus chilling)
Servings: 8
Ingredients:
- For crust: 1½ cups graham cracker crumbs, ¼ cup sugar, 6 tablespoons melted butter
- For filling: 3 egg yolks, 1 (14 oz) can sweetened condensed milk, ½ cup key lime juice (or regular lime juice), 1 tablespoon lime zest
- For topping: 1 cup heavy whipping cream, 2 tablespoons powdered sugar
Recipe Steps:
- Mix crust ingredients and press into 9-inch pie plate. Bake at 350°F for 8-10 minutes. Cool.
- Beat egg yolks until thick. Gradually beat in condensed milk, then lime juice and zest until smooth.
- Pour filling into cooled crust. Bake at 350°F for 15 minutes until set around edges but still slightly jiggly in center.
- Cool completely, then refrigerate at least 3 hours.
- Whip cream with powdered sugar and spread over pie before serving .
6. Amish Vanilla Pie
This simple, humble pie from Amish country is surprisingly delicious. Also called “Amish Funeral Pie” because it was often served at gatherings, it’s a custard-based pie with a hint of vanilla and a sprinkle of cinnamon on top. It’s comforting, not too sweet, and absolutely classic.
Recipe Metadata:
Time to Make: 1 hour
Servings: 8
Ingredients:
- 1 (9-inch) unbaked pie crust
- 2 cups brown sugar
- ½ cup all-purpose flour
- 2 cups water
- 1 cup raisins
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 tablespoon cinnamon sugar
Recipe Steps:
- In saucepan, combine brown sugar and flour. Gradually stir in water. Add raisins and butter. Cook over medium heat, stirring constantly, until thickened and bubbly.
- Remove from heat and stir in vanilla.
- Pour filling into unbaked pie crust. Sprinkle with cinnamon sugar.
- Bake at 425°F for 10 minutes, then reduce heat to 350°F and bake 30-35 minutes more until crust is golden .
7. Classic Apple Pie with Cheddar Crust
Apple pie is always a good idea, but this version has a twist: cheddar cheese in the crust. The sharp, savory cheese pairs beautifully with the sweet, cinnamon-spiced apples. It’s a classic combination that dates back centuries and feels extra special for Easter.
Recipe Metadata:
Time to Make: 1 hour 30 minutes
Servings: 8
Ingredients:
- For crust: 2½ cups all-purpose flour, 1 teaspoon salt, 1 cup cold butter (cubed), 1 cup sharp cheddar cheese (shredded), ¼-½ cup ice water
- For filling: 6-7 cups apples (peeled and sliced), ¾ cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon lemon juice
- 1 egg beaten for egg wash
Recipe Steps:
- Make crust: mix flour and salt. Cut in butter until crumbly. Stir in cheese. Add ice water gradually until dough forms. Divide in half, wrap, and chill 1 hour.
- Mix filling ingredients together.
- Roll out one dough half and line a 9-inch pie plate. Add filling.
- Roll out remaining dough and place over filling. Crimp edges and cut vents. Brush with egg wash and sprinkle with sugar.
- Bake at 375°F for 50-60 minutes until crust is golden and filling is bubbly. Cool before serving .
8. Chocolate Cream Pie
Rich, smooth, and decadent, this chocolate cream pie is a chocolate lover’s dream. A buttery pie crust holds a silky chocolate custard, all topped with clouds of whipped cream and chocolate shavings. It’s elegant and impressive without being complicated.
Recipe Metadata:
Time to Make: 40 minutes (plus chilling)
Servings: 8
Ingredients:
- 1 (9-inch) pie crust, baked and cooled
- 1½ cups sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups whole milk
- 4 egg yolks (lightly beaten)
- 6 oz semi-sweet chocolate, chopped
- 2 tablespoons butter
- 2 teaspoons vanilla
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings for garnish
Recipe Steps:
- In saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir half of hot mixture into egg yolks, then return all to pan. Cook 2 minutes, stirring constantly.
- Remove from heat, add chocolate, butter, and vanilla, stirring until smooth. Pour into baked crust.
- Press plastic wrap directly onto surface and chill at least 4 hours.
- Whip cream with powdered sugar to stiff peaks. Spread over pie and garnish with chocolate shavings .
9. Shaker Lemon Pie
This is one of the most unique and beloved pies in American baking tradition. Originating with the Shaker community, it uses whole lemons—rind and all—sliced paper-thin and macerated with sugar. The result is intensely lemony, tangy, and absolutely delicious.
Recipe Metadata:
Time to Make: 1 hour 15 minutes (plus macerating)
Servings: 8
Ingredients:
- 2 large lemons (preferably organic)
- 2 cups sugar
- 1 recipe double pie crust
- 4 eggs, lightly beaten
- 2 tablespoons melted butter
- Pinch of salt
Recipe Steps:
- Slice lemons as thinly as possible (paper-thin), removing seeds. Place in bowl with sugar, stir well, cover, and let stand at room temperature overnight (or at least 6 hours).
- Roll out pie crust and line a 9-inch pie plate.
- Add beaten eggs, melted butter, and salt to lemon mixture. Stir to combine.
- Pour filling into crust. Top with the second crust, cut vents, and crimp edges.
- Bake at 450°F for 15 minutes, then reduce the heat to 350°F and bake 30-35 minutes more until crust is golden .
10. Classic Pecan Pie
Pecan pie is a holiday staple, and it’s just as welcome on Easter as it is at Thanksgiving. The sweet, gooey filling and crunchy pecans are irresistible. This version uses dark corn syrup for a richer flavor and a splash of bourbon or vanilla for depth.
Recipe Metadata:
Time to Make: 1 hour
Servings: 8
Ingredients:
- 1 (9-inch) unbaked pie crust
- 1 cup light or dark corn syrup
- 1 cup brown sugar
- ⅓ cup melted butter
- 3 eggs
- 1 teaspoon vanilla or 1 tablespoon bourbon
- ½ teaspoon salt
- 1½ cups pecan halves
Recipe Steps:
- In a large bowl, beat corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until well combined.
- Stir in 1 cup of pecans.
- Pour filling into unbaked crust. Arrange remaining ½ cup pecans on top.
- Bake at 350°F for 50-60 minutes until center is set but still slightly jiggly.
- Cool completely on a wire rack before slicing .
11. Chess Pie
Chess pie is a Southern classic with a simple, custard-like filling made from butter, sugar, eggs, and a little cornmeal. The cornmeal gives it a unique texture and helps prevent over-baking. It’s sweet, rich, and absolutely delicious with a cup of coffee.
Recipe Metadata:
Time to Make: 50 minutes
Servings: 8
Ingredients:
- 1 (9-inch) unbaked pie crust
- ½ cup melted butter
- 2 cups sugar
- 1 tablespoon cornmeal
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 4 eggs
- ¼ cup milk
- 1 teaspoon vanilla
- 1 tablespoon lemon juice (optional)
Recipe Steps:
- In a large bowl, whisk together melted butter, sugar, cornmeal, flour, and salt.
- Add eggs one at a time, whisking well after each.
- Stir in milk, vanilla, and lemon juice until smooth.
- Pour filling into unbaked crust.
- Bake at 350°F for 45-50 minutes until edges are set and center is slightly jiggly.
- Cool completely before serving .
12. Fresh Strawberry Pie
Nothing says spring like fresh strawberries. This pie showcases beautiful, ripe berries in a simple glaze, all nestled in a baked pie crust. Topped with whipped cream, it’s light, fresh, and the perfect way to celebrate the season’s first berries.
Recipe Metadata:
Time to Make: 30 minutes (plus chilling)
Servings: 8
Ingredients:
- 1 (9-inch) pie crust, baked and cooled
- 6 cups fresh strawberries, hulled and halved
- 1 cup sugar
- ¼ cup cornstarch
- 1 cup water
- 3 tablespoons strawberry Jell-O powder
- Whipped cream for serving
Recipe Steps:
- In a saucepan, combine sugar and cornstarch. Gradually stir in water. Cook over medium heat, stirring constantly, until thickened and clear.
- Remove from heat and stir in Jell-O powder until dissolved. Let cool slightly.
- Arrange half the strawberries in the baked crust, point sides up.
- Pour half the glaze over berries. Arrange remaining berries and pour remaining glaze over top.
- Refrigerate at least 3 hours until set. Serve with whipped cream .
13. Buttermilk Pie
Buttermilk pie is another Southern treasure. It has a tangy, creamy filling that’s similar to chess pie but lighter, thanks to the buttermilk. It’s simple, old-fashioned, and absolutely delicious—especially when served chilled with fresh berries on top.
Recipe Metadata:
Time to Make: 1 hour
Servings: 8
Ingredients:
- 1 (9-inch) unbaked pie crust
- ½ cup butter, softened
- 1½ cups sugar
- 3 eggs
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ¼ teaspoon nutmeg
Recipe Steps:
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well.
- Stir in flour until combined, then mix in buttermilk, lemon juice, vanilla, and nutmeg.
- Pour filling into unbaked crust.
- Bake at 350°F for 45-55 minutes until edges are set and center is slightly jiggly.
- Cool completely. Serve chilled or at room temperature .
14. Vinegar Pie
Before lemons were widely available, pioneers used vinegar to create a similar tangy effect in pies. Vinegar pie has a sweet-tart filling that’s surprisingly delicious. It’s a true American classic that deserves a revival, especially for Easter when bright flavors shine.
Recipe Metadata:
Time to Make: 50 minutes
Servings: 8
Ingredients:
- 1 (9-inch) unbaked pie crust
- ½ cup butter, softened
- 1½ cups sugar
- 3 eggs
- ¼ cup all-purpose flour
- ¼ cup apple cider vinegar
- 1 teaspoon vanilla
- Pinch of salt
- Nutmeg for sprinkling
Recipe Steps:
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well.
- Stir in flour, then vinegar, vanilla, and salt until smooth.
- Pour filling into unbaked crust. Sprinkle with nutmeg.
- Bake at 350°F for 40-45 minutes until edges are set and center is slightly jiggly.
- Cool completely before serving .
15. Derby Pie (Chocolate Walnut Pie)
Derby Pie is a Kentucky classic that’s perfect for spring celebrations. It’s like a cross between pecan pie and chocolate chip cookies—rich, gooey, and packed with chocolate and walnuts. Serve it warm with vanilla ice cream for an unforgettable dessert.
Recipe Metadata:
Time to Make: 1 hour
Servings: 8
Ingredients:
- 1 (9-inch) unbaked pie crust
- ½ cup butter, melted
- 1 cup sugar
- ½ cup all-purpose flour
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup semi-sweet chocolate chips
- ¾ cup chopped walnuts
- ½ cup light corn syrup (optional, for extra gooeyness)
Recipe Steps:
- In a large bowl, whisk together melted butter, sugar, flour, eggs, vanilla, and corn syrup (if using) until smooth.
- Stir in chocolate chips and walnuts.
- Pour filling into unbaked crust.
- Bake at 350°F for 40-50 minutes until edges are set and center is slightly jiggly.
- Cool completely before slicing. Serve warm or at room temperature with ice cream .
