72 Southern Pie Recipes To Try This Fall

Southern Pies

I like to make Southern pies during this time of year. I’ve dedicated a whole listicle to enlightening y’all about Southern pies—hey, southern desserts are famous for a reason!

AND I’ve got simple recipes for pies that are served up across the south for holidays, celebrations, and as a special treat.

Southern pies you can only find in Dixie

These southern pies are sweet, carby classics. Here I’ve alphabetically listed 72 pies you can only find in the South. Talk about southern hospitality!

Thirsty for more? Don’t miss 20 Skrewball Cocktail Recipes I’m Sipping On All Season Long

1. Alabama Peanut Pie

I can’t imagine being south of the Mason-Dixon without trying a slice! Peanut Pie is a favorite in the South. Peanuts are grown mainly in the warm southern states of Alabama, Georgia, Florida, North Carolina, South Carolina, and Texas.

Easy Recipe: Preheat oven to 350°F. In a bowl: whisk together 1/3 cup packed dark brown sugar, seeds from 1 vanilla bean (scraped), 2 1/2 tbsp flour, 1/4 tsp cinnamon, 3/4 tsp salt, and 1/4 tsp cayenne. In another bowl, whisk 3 eggs until frothy, then add 1 cup light Alaga syrup, 2 tsp apple cider vinegar, and 1/4 cup melted butter, combining with the dry ingredients until well blended. Pour 2 cups dry roasted peanuts into a pre-baked 9-inch pie shell, then pour the filling mixture over the peanuts and gently shake to remove air bubbles. Bake for about 40 minutes until set, then cool before serving.

2. Apple-Bourbon Pie

I don’t put it past Kentuckians to infuse everything with notes of spice and sweetness from a bit of bourbon. This regional southern pie delicacy features a bourbon-infused raisins, apricot preserves, toasted pecans (or walnuts), cinnamon, and nutmeg.

Easy Recipe: Preheat oven to 425°F. In a bowl, combine 1/2 cup bourbon and 1/2 cup raisins; let soak 2 hours. Peel and slice 3 lbs cooking apples. Steam apple slices 10 mins, then cool. In a large bowl, mix 3/4 cup sugar, 1/4 cup all-purpose flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 cup apricot preserves, 1/4 cup chopped toasted pecans/walnuts, and bourbon-raisins. Add cooled apples and toss gently. Pour into a 9-inch pie crust, dot with 2 tbsp butter, cover with top crust. Bake 45-50 mins until golden brown.

Related: Best Bourbon for Pecan Pie (+ Easy Recipe)

3. Arkansas Black Apple Pie

Heirloom Arkansas Black Apples makes this southern pie from Benton County, Arkansas special. These apples ripen to a nearly black color after they’re picked. I look forward to when these crisp, tart apples are in season.

Easy Recipe: Combine 6 cups of sliced Arkansas Black apples, 1 tablespoon lemon juice, 3/4 cup granulated sugar, 1/4 cup flour, and 1 teaspoon ground cinnamon in a bowl. Toss to coat the apples. Pour the mixture into a pie crust, cut vents in the top crust. Bake at 425°F for 45-50 minutes.

4. Ashley Greene’s Derby Pie

I suppose you could call this a Kentucky Derby Pie–but let’s not split hairs. As long as it’s a southern pie, it gets a spot on the list. Ashley Greene played Alice in the Twilight films and is a Florida native.

Easy Recipe: Combine 1 cup chopped pecans, 1/2 cup all-purpose flour, 1/2 cup firmly packed light brown sugar, 1 cup semi-sweet chocolate chips, 1 cup granulated sugar, 1 cup melted butter, and 2 beaten eggs in a bowl. Pour the mixture into a 9-inch pie crust. Bake at 350°F for 30-35 minutes.

5. Atlantic Beach Pie

I don’t know about you, but I love a good custard pie! Atlantic Beach Pie–a dreamy mash-up between a key lime and lemon meringue pie–originated in North Carolina. It’s surprisingly fast and easy to make southern pie. 

Easy Recipe: Preheat oven to 350°F. Crush 1.5 sleeves saltines; mix with 3 tbsp sugar and 7 tbsp melted butter. Press into 9-inch pie plate; bake 18 minutes. Whisk 1 can sweetened condensed milk, 4 egg yolks, and 1/2 cup lemon/lime juice. Pour into warm crust; bake 16-18 minutes until set. Cool completely. Top with whipped cream and optional sea salt. Serve chilled.

6. Banana Cream Pie

The exact origin of Banana Cream Pie is unclear, but it may have originated in the southern U.S. where bananas were more readily available in the late 19th century.

Easy Recipe: Prepare a 9-inch pie crust and bake until golden. In a saucepan, whisk 3/4 cup sugar, 1/3 cup cornstarch, and 1/4 tsp salt. Gradually stir in 3 cups milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat; whisk in 3 egg yolks. Return to heat for 2 minutes. Remove; stir in 2 tbsp butter and 2 tsp vanilla. Cool slightly. Layer sliced bananas in crust; pour custard over. Chill 4 hours. Top with whipped cream and sliced bananas before serving.

You will be bookmarking this one! ★★★★★

7. Banana Pudding Pie

Banana Pudding pie has become an iconic Southern dessert that is made with layers of vanilla pudding, sliced bananas, and vanilla wafers. The origin of Banana Pudding Pie is unclear, but its earliest recipes came from Massachusetts and central Pennsylvania.

Easy Recipe: Preheat oven to 350°F. Crush 45 vanilla wafers; mix with 5 1/3 tbsp melted butter. Press into 9-inch pie plate; bake 10-12 minutes. Cool. For pudding, whisk 1/2 cup sugar, 1/3 cup flour, 1/4 tsp salt in saucepan. Gradually add 2 cups milk, cook until thickened. Remove from heat, slowly whisk in 4 beaten egg yolks. Return to heat for 2 minutes. Remove; stir in 2 tsp vanilla. Cool slightly. Layer 2 sliced bananas in crust; pour pudding over. Top with 20 whole wafers. Chill 4 hours. Before serving, top with whipped cream (1 cup heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla) and crushed wafers.

8. Bean Pie

A recipe for bean pie was published in the New Kentucky Home Cook Book in 1884. It was contributed by Lucy Keith of the Methodist Episcopal Church in Maysville, Kentucky.

Easy Recipe: Preheat oven to 350°F. Prepare a 9-inch pie crust and partially bake for 10 minutes. In a food processor, blend 1 can (15.5 oz) rinsed navy beans, 1/2 cup plus 2 tbsp sweetened condensed milk, 1/4 cup melted butter, 2 eggs, 1/2 cup sugar, 1/4 cup brown sugar, 1 tbsp flour, 2 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/8 tsp ginger, and 1/4 tsp salt until smooth. Pour filling into crust. Bake for 15 minutes at 425°F, then reduce to 350°F and bake for 27-32 minutes until set and slightly puffed. Cool before serving.

9. Black Bottom Pie

If you are looking for a vanilla or a chocolate cream pie recipe, I’ve got a two for one here! Pure decadence, Dixie style!

Easy Recipe: Preheat oven to 350°F. Mix 3 cups crushed gingersnaps with 6 tbsp softened butter; press into 10-inch pie dish. Bake 10-12 minutes; cool. For filling, heat 2 cups milk until steaming. Whisk 1/2 cup sugar, 4 egg yolks, and 1.5 tbsp cornstarch; gradually add hot milk. Cook over medium heat until thickened. Remove 1 cup custard; mix with 1.5 oz melted bittersweet chocolate and 1 tbsp vanilla. Pour into crust. Dissolve 1 tbsp gelatin in 3 tbsp cold water; stir into remaining custard with 1 tbsp rum. Beat 4 egg whites with 1/2 cup sugar to stiff peaks; fold into gelatin mixture. Spoon over chocolate layer. Chill 4 hours. Top with sweetened whipped cream before serving.

10. Blackberry Pie

I LOVE blackberry desserts and this pie is no exception! Blackberry Pie is a traditional American pie popular in the South and Appalachian region.

11. Bob Andy Pie

Bob Andy Pie is a classic southern pie with roots in the Amish communities of Missouri, Indiana, and Illinois. I’ve seen variations that call for flaked coconut. And you can add ground cloves–I often add them to my custard-based pies.

Easy Recipe: Preheat oven to 325°F. In a bowl, whisk 3 large eggs, then add 2 cups whole milk, 1 cup sugar, 2 tablespoons flour, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt. Mix well. Pour filling into an unbaked 9-inch pie shell. Bake on lowest oven rack for about 50 minutes, until custard is set and crust is golden.

12. Bourbon Pie

Rich and spiked with Kentucky bourbon, this easy pie comes together surprisingly fast. A few other pies I like are Bourbon Pecan Pie and Bourbon Pumpkin Pie.

Easy Recipe: Preheat oven to 375°F. In a large bowl, whisk together 3 eggs, 3/4 cup light corn syrup, 3/4 cup sugar, 1/4 cup melted butter, 3 tablespoons bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until well combined. Stir in 1 1/2 cups chopped pecans. Pour mixture into an unbaked 9-inch pie crust. Bake for 40-50 minutes, until filling is set and crust is golden brown.

13. Brown Sugar Pie

Southern Brown Sugar Pie is a silky, creamy and sweet–every single bite is pure down south bliss. I’m not saying it’s a stunning “look at me” pie. I give it a little pizzazz with whipped cream or ice cream–but it’s stand-alone amazing. I love that it has a few ingredients that I often have on hand.

Easy Recipe: Preheat oven to 350°F. Mix 1 pound light brown sugar, 1/2 cup melted unsalted butter, 3 eggs, and 1 tablespoon vanilla extract. Pour into unbaked 9-inch pie crust. Bake 45-55 minutes until set and golden brown.

14. Buttermilk Pie

I don’t think it gets any more quintessentially southern than Buttermilk Pie. Y’all enjoy!

Easy Recipe: Preheat oven to 350°F. Mix 1 1/2 cups sugar, 3 tablespoons all-purpose flour, 3 large eggs, 1 cup buttermilk, 1/2 cup melted butter, and 1 tablespoon vanilla extract. Pour into unbaked 9-inch pie crust. Bake for 45-55 minutes until set and golden brown.

15. Cantaloupe Pie

Light, creamy, and delicious! Cantaloupe Pie is popular in Texas, in the Pecos region where cantaloupes are grown. I’d take advantage of cantaloupes in the summer when they’re in season for my easy pie recipe.

Easy Recipe: Preheat oven to 350°F. Puree 1 large ripe cantaloupe. Mix 1 cup sugar, 2 tablespoons flour, 3 beaten eggs, and 1 1/2 cups cantaloupe puree in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens (8-10 minutes). Remove from heat; stir in 2 tablespoons butter and 1 teaspoon vanilla. Cool slightly, then pour into pre-baked 9-inch pie crust. Bake for 45-55 minutes until set.

16. Cashew Pie

Cashew Pie is all the best stuff about pecan pie, but made with cashews–and extra filling! I have an equal love affair with pecan pie too! The earliest recipes for Cashew Pie date back to the 1930’s in the South.

17. Chess Pie

Chess Pie is synonymous with the South. Chess Pie has a custard-y filling that is similar to a pecan pie, but without the nuts. I have the feeling that my easy recipe is the only way you’ll make it from here on out!

Easy Recipe: Preheat oven to 350°F. Mix 1 1/2 cups sugar, 1 tablespoon cornmeal, 1 tablespoon flour, 1/4 teaspoon salt, 1/2 cup melted butter, 1/4 cup milk, 1 tablespoon white vinegar, 1 teaspoon vanilla extract, and 3 beaten eggs until well blended. Pour into unbaked 9-inch pie crust. Bake on preheated baking sheet for 45-55 minutes until edges are set and center slightly jiggles.

18. Coconut Cream Pie

This southern Coconut Cream Pie is made with a flaky crust, custard filling, and topped with whipped cream. I’d highly recommend loads of high-quality coconut flakes.

Easy Recipe: Preheat oven to 350°F. Bake 9-inch pie crust. For filling, whisk 1/2 cup sugar, 1/4 teaspoon salt, 3 tablespoons cornstarch in saucepan. Add 2 cups half-and-half and 4 egg yolks. Cook over medium heat, whisking constantly, until thick. Remove from heat; stir in 3 tablespoons butter, 1 teaspoon coconut extract, 2 teaspoons vanilla extract, and 1 cup sweetened coconut flakes. Pour into crust. Chill 4 hours. Top with whipped cream (1 1/2 cups heavy cream whipped with 1/2 cup powdered sugar) before serving.

19. Crawfish Pie

Louisiana Crawfish Pie is a savory pie made with crawfish tails, onions, peppers, and Cajun spices. I don’t have easy access to crawfish, so I would try this pie with small, deveined shrimp.

Easy Recipe: Preheat oven to 350°F. Melt 1/2 cup butter in large skillet. Add 1 diced onion, 1/2 diced bell pepper, 2 diced celery stalks, and 1 teaspoon minced garlic; cook until softened. Stir in 2 tablespoons flour. Add 1/3 cup chicken stock, 1/2 cup heavy cream, and 1 pound crawfish tails with fat. Season with 1 teaspoon Cajun seasoning. Simmer until thickened. Pour into 9-inch pie crust, top with second crust. Brush with beaten egg. Bake 30-35 minutes until golden brown.

20. Creole Tomato Pie

It’s not summer in the South without Tomato Pie! Creole Tomato Pie originated in Louisiana, in the Creole community. It’s giving me deep-dish pizza vibes. Yum!

Easy Recipe: Preheat oven to 375°F. Slice 4-5 Creole tomatoes and drain on paper towels. In a bowl, mix 1 cup mayonnaise, 1 1/2 cups shredded cheddar cheese, and 2 tablespoons Creole seasoning. Layer tomato slices in a pre-baked 9-inch pie crust. Top with chopped fresh basil. Spread mayonnaise mixture over tomatoes. Bake for 30-35 minutes until golden and bubbly. 

21. Cushaw Pie

Giant cushaw squash is grown in Kentucky and makes a traditional southern pie. My favorite pie is pumpkin–and I was blown away by the delicious filling. Cushaw squash is similar to pumpkin.

Easy Recipe: Preheat oven to 375°F. Mix 2 cups cooked, mashed cushaw squash, 1 cup sugar, 2 eggs, 1/2 cup melted butter, 1/2 cup evaporated milk, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. Pour into unbaked 9-inch pie crust. Bake for 45-50 minutes until set and golden brown.

22. Dolly Parton Butterscotch Pie

Dolly Parton Butterscotch Pie is a sweet and creamy favorite of the singer. Butterscotch pie is a classic southern dessert from Indiana.

Easy Recipe: Preheat oven to 350°F. For crust, mix 1 3/4 cups chopped pecans, 1/4 teaspoon salt, 3 tablespoons softened butter, and 3 tablespoons brown sugar. Press into 9-inch pie plate and bake for 15 minutes. For filling, whisk 3/4 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in a saucepan. Gradually stir in 3/4 cup sweetened condensed milk mixed with 3/4 cup water. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in 3 tablespoons butter and 1 teaspoon vanilla. Pour into crust. Cool completely, then chill before serving.

23. Egg Custard Pie

Egg custard pie is a classic southern dessert worthy of your fine china! Folks in the South have been making it for nearly 200 years. If you want an easy luscious treat, I have your recipe right here.

Easy Recipe: Preheat oven to 375°F. Whisk together 3 eggs, 2/3 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon nutmeg, 2 cups whole milk, and 1 teaspoon vanilla extract. Pour into unbaked 9-inch pie crust. Bake for 45-50 minutes until custard is set but still slightly jiggly in the center. 

24. Florida Keys Famous Key Lime Pie

https://www.pinterest.com/pin/988117974497706857

There are few topics that create as much controversy in Florida as Key Lime Pie. Locals and tourists all have an opinion about this tart southern pie. I know Key Lime Pie is way more common, but I think we should all switch over to Florida Keys Famous Key Lime Pie.

Easy Recipe: Preheat oven to 350°F. For crust, mix 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, and 6 tablespoons melted butter. Press into 9-inch pie pan and bake 10 minutes. For filling, whisk 4 egg yolks, 1 (14 oz) can sweetened condensed milk, and 1/2 cup key lime juice. Pour into crust and bake 15 minutes until set. Cool completely, then chill. Top with whipped cream before serving.

25. Florida Shrimp Pie

This tasty Florida Shrimp Pie is a perfect light, cheesy dinner or hearty appetizer. The pastry is easy to prepare–pressed into a deep-dish pie plate, there’s no kneading or rolling required.

Easy Recipe: Preheat oven to 375°F. In a bowl, mix 1/2 cup chive cream cheese spread with 4 beaten eggs. Stir in 1 pound cooked, peeled, and deveined medium shrimp. Pour mixture into an unbaked 9-inch pie crust. Sprinkle shredded cheese on top. Bake for 40 minutes or until set. 

26. Fried Hand Pies

The origin of Fried Hand Pies in the U.S. is unclear, but they have been a popular southern treat for many years. In the South, fried Pies were known as “Crab Lanterns”, a term that dates back to around 1770. 

Easy Recipe: Mix 2 1/2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup shortening. Add 1 beaten egg and 1 cup evaporated milk to form dough. Chill 1 hour. For filling, cook 4 diced apples with 1/4 cup sugar, 1 teaspoon cinnamon, and 1 tablespoon cornstarch until thickened. Roll dough 1/8 inch thick, cut into 4-inch circles. Place 1 tablespoon filling on each, fold and seal edges. Fry in 375°F oil for 2-3 minutes per side until golden.

27. Frito Pie

There’s a reason why Frito Pie is a favorite among Texans and tailgaters. The dish features Frito corn chips and other humble ingredients–making it the stuff of easy dinners.

Easy Recipe: Brown 1 pound ground beef with 1 diced onion. Add 1 packet taco seasoning, 1 can diced tomatoes with green chiles, and 1 can ranch-style beans. Simmer 10 minutes. In a 9×13 baking dish, layer 3 cups Fritos, meat mixture, and 1 1/2 cups shredded cheddar cheese. Bake at 350°F for 15-20 minutes until cheese melts. Top with remaining Fritos, sour cream, and chopped green onions before serving.

28. Fudge Pie

Texas Fudge Pie– because it’s bigger! And better? Let me know in the comments if you try this southern pie recipe!

Easy Recipe: Preheat oven to 350°F. Melt 3/4 cup unsalted butter and let cool slightly. In a large bowl, whisk melted butter with 1 1/2 cups sugar until combined. Add 1/3 cup flour, 1/8 teaspoon salt, 1/3 cup cocoa, 1 1/2 teaspoons vanilla extract, and 3 eggs. Beat until batter is smooth. Pour into unbaked 9-inch pie crust. Bake for 35-40 minutes until center is almost set and top has a slight crust.

29. Georgia Peach Pie

This southern Peach Pie is absolute perfection! When I think of summer, I think of peaches. I love fresh peaches so much, it’s hard to bake with them because I love eating them out-of-hand!

Easy Recipe: Preheat oven to 375°F. Mix 6 cups sliced peaches, 1 cup sugar, 1/4 cup flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons lemon juice. Pour into unbaked 9-inch pie crust. Dot with 2 tablespoons butter. Top with second crust, seal edges, and cut slits. Brush with milk and sprinkle with sugar. Bake for 45-50 minutes until crust is golden and filling is bubbly.

30. Georgia Peanut Pie

Georgia Peanut Pie is very similar to a pecan pie but made with raw peanuts! With a cookie-like crust and gooey filling–this southern pie is the perfect mix of sweet and salty.

Easy Recipe: Preheat oven to 375°F. Whisk together 1 1/2 cups brown sugar, 3 tablespoons flour, and 1/4 teaspoon salt in a large bowl. Stir in 1/2 cup melted butter. In another bowl, whisk 4 eggs, 1/2 cup evaporated milk, 1/2 cup corn syrup, 1 teaspoon vanilla, and 1/2 cup creamy peanut butter. Combine mixtures. Pour into unbaked 9-inch deep-dish pie crust. Sprinkle 1 1/2 cups salted peanuts on top. Bake 10 minutes, then reduce heat to 350°F and bake 45-55 minutes until set.

31. Grape Hull Pie

Grape hull pie (aka muscadine pie), is a classic southern dessert. Grapehull Pie is traditionally made with muscadine grapes, which are native to the southeast. It is often made in North Caroline where it is part of the traditional cuisine. 

Easy Recipe: Preheat oven to 400°F. Separate 5 cups muscadine grapes into pulp and hulls. Cook pulp in saucepan with 3 tablespoons water for 5 minutes. Strain seeds out. Cook hulls for 5 minutes. Combine pulp, hulls, 3/4 cup sugar, 1/4 cup flour, 1/4 teaspoon salt, and 1 tablespoon lemon juice. Pour into 9-inch pie crust. Dot with 3 tablespoons butter. Cover with top crust, seal edges, and cut slits. Bake 10 minutes, reduce heat to 350°F, bake 40-50 minutes more until golden and bubbly. 

32. Grasshopper Pie

This slice of minty, chocolaty heaven is perfect any time! Here’s how I make it. Oh, and in case you were wondering, the New Orleans Grasshopper cocktail inspired Grasshopper Pie in the 1950’s.

Easy Recipe: Crush 25 Oreo cookies and mix with 5 tablespoons melted butter. Press into 9-inch pie plate and freeze. In a saucepan, heat 3/4 cup milk and 24 marshmallows until melted. Cool, then chill slightly. Whisk in 1 teaspoon peppermint extract, 1/2 teaspoon vanilla, and green food coloring (optional). Whip 1 cup heavy cream to stiff peaks. Gently fold whipped cream into marshmallow mixture. Pour into crust and freeze for at least 3 hours. Before serving, top with additional whipped cream and crushed Oreos if desired.

33. Green Tomato Pie

Cheesy Green Tomato Pie is enjoyed in the summer in the South gets and gets its tang from not-quite-ripe tomatoes. Green Tomato Pie emerged as a regional dish across the South, Midwest, and Northeast in the 19th century.

Easy Recipe: Preheat oven to 375°F. Mix 5 cups diced green tomatoes, 1 1/3 cups sugar, 1/4 cup tapioca flour or cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. Pour into unbaked 9-inch pie crust. Dot with 3 tablespoons butter. Cover with top crust, seal edges, and cut slits. Bake for 1 hour until crust is golden and filling is bubbling.

34. Island Pecan Pie

Island Pecan Pie is a twist on the classic southern pecan pie. The pie is often served with whipped cream or vanilla ice cream. Island Pecan Pie originated in Arkansas.

Easy Recipe: Preheat oven to 350°F. In a large bowl, whisk together 3 eggs, 1 cup light corn syrup, 1/2 cup sugar, 1/4 cup melted butter, and 1 teaspoon vanilla extract. Stir in 1 cup chopped pecans, 1 cup sweetened shredded coconut, and 1 (8 oz) can crushed pineapple (drained). Pour mixture into unbaked 9-inch pie crust. Bake for 50-60 minutes until filling is set and crust is golden brown.

35. Jefferson Davis Pie

Jefferson Davis Pie is a rich and decadent variation of the traditional Chess Pie and is made with dates, raisins, pecans, and spices in an indulgent custard. The pie’s namesake is Jefferson Davis, the first President of the Confederate States of America.

Easy Recipe: Preheat oven to 350°F. In a large bowl, cream 1/2 cup butter with 2 cups brown sugar. Beat in 4 egg yolks, then stir in 1 cup milk, 1 teaspoon vanilla, 1/2 cup raisins, and 1/2 cup chopped pecans. In a separate bowl, mix 3 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon salt. Fold dry ingredients into wet mixture. Pour into unbaked 9-inch pie crust. Bake for 45-50 minutes until set.

36. Jelly Pie

Everyone knows what Jelly Pie is in Arkansas–it’s a “thing”. Jelly Pie is mentioned in the Hempstead County Council of Home Demonstration Clubs Cookbook (1944).

Easy Recipe: Preheat oven to 350°F. In a bowl, mix 1 cup sugar, 1/2 cup butter (melted), 2 eggs (beaten), 2 tablespoons flour, and 1 cup jelly (preferably currant, but muscadine or another flavor can be substituted). Pour mixture into an unbaked 9-inch pie crust. Bake for about 25 minutes until set. 

37. Kentucky Derby Pie

Derby Pie originated in Kentucky, United States. It was created in 1954 by the Melrose Inn in Prospect, Kentucky, as a specialty pastry.

Easy Recipe: Preheat oven to 350°F. In a large bowl, whisk together 1 cup brown sugar, 1/3 cup flour, 3 eggs, 1/2 cup melted butter, 1/4 cup bourbon, 2 teaspoons vanilla, and 1 teaspoon salt. Stir in 10 oz dark chocolate chips and 1 cup chopped pecans. Pour into unbaked 9-inch pie crust. Bake for about 45 minutes until center is firm.

38. Key Lime Pie

I use ordinary supermarket limes–Florida key limes are hard to find. This pie tastes as authentic as the real deal—and it’s easier to make. I opt for a graham cracker crust because it’s quick to make. Plus, graham cracker crust tastes so good!

Easy Recipe: Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, and 6 tablespoons melted butter. Press into 9-inch pie pan and bake for 7 minutes. In a bowl, whisk 4 egg yolks until pale. Gradually whisk in 1 (14 oz) can sweetened condensed milk, then 1/2 cup key lime juice and 1 tablespoon lime zest. Pour into crust and bake for 15 minutes until set but still slightly jiggly. Cool completely, then refrigerate for at least 3 hours.

39. Maple Bourbon Pecan Pie

As much as I love a classic pecan pie filling, I also like a bit of personality in my pies. Pecans are the only tree nut native to North America, specifically to the southern United States and Mexico.

Easy Recipe: Preheat oven to 350°F. In a large bowl, whisk together 3 eggs, 1 cup maple syrup, 1/2 cup brown sugar, 1/4 cup melted butter, 3 tablespoons bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Spread 2 cups pecan halves in an unbaked 9-inch pie crust. Pour the filling over the pecans. Bake for 40-50 minutes until edges are set but center is still slightly jiggly. 

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40. Maraca Pie

Maraca pie is a banana and sticky rice pudding pie that originated in Florida. Some versions of the recipe include spices or fruits. It was created in 1957. Bakeries sell this pie for quinceañeras.

41. Maryland White Potato Pie

Maryland White Potato Pie is a soul-food favorite and a Chesapeake tradition dating back to colonial times. It’s a bright, sweet pie with a citrus-y zing!

Easy Recipe: Preheat oven to 425°F. Boil and mash 1 cup of peeled white potatoes. Mix with 1/2 cup softened butter, 1 cup sugar, 2 eggs, 1/2 cup milk, 1 teaspoon vanilla extract, and 1/4 teaspoon each of nutmeg and cinnamon. Pour into an unbaked 9-inch pie crust. Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 30-40 minutes until set.

42. Millionnaire Pie

Millionaire pie is a popular icebox pie in Texas and New Mexico. It’s no bake and takes me only 5 minutes to prep!

Easy Recipe: In a large bowl, mix 1 (14 oz) can sweetened condensed milk, 1/3 cup lemon juice, 1 (8 oz) can crushed pineapple (drained), 1 cup shredded coconut, 1/2 cup chopped pecans, and 1 (8 oz) container of whipped topping. Pour into a prepared graham cracker crust. Chill for at least 3 hours or overnight. Garnish with additional whipped topping and maraschino cherries before serving.

43. Mississippi Mud Pie

In my research collect the ultimate list of southern pies, I found Mississipi Mud pie. I took some liberties here with the original recipe while still honoring its roots. I am excited that Mississippi Mud Pie exists, in all it’s forms, including this one.

Easy Recipe: Preheat oven to 350°F. Mix 1 1/2 cups crushed chocolate cookies with 1/3 cup melted butter and press into a 9-inch pie dish. Bake for 10 minutes. For the filling, melt 1/2 cup butter with 2 oz unsweetened chocolate. In a bowl, whisk 2 eggs with 1 cup sugar, then add the chocolate mixture, 1/4 cup coffee, and 1 teaspoon vanilla. Pour into crust and bake for 30-35 minutes until set. Cool completely. Top with 2 cups whipped cream and sprinkle with chocolate powder or shavings.

44. Moonshine Pie

Ooooh it’s so GOOD!! Moonshine Pie is a sweet and indulgent pie that is made with moonshine, a high-proof distilled spirit that is often associated with the South.

Easy Recipe: Preheat oven to 350°F. In a large bowl, whisk together 1 cup sugar, 1/2 cup melted butter, 2 tablespoons flour, 2 eggs, 1/4 cup moonshine (or bourbon), 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir in 1 cup chopped pecans. Pour into an unbaked 9-inch pie crust. Bake for 45-50 minutes until set.

45. Moon Pies

Moon pies are a s’more-like dessert that originated in Kentucky after a coal miner had a craving for a sweet dessert “as big as the moon.”

Easy Recipe: Preheat oven to 350°F. Cream 1/2 cup butter with 1 cup sugar. Beat in 1 egg and 1 teaspoon vanilla. In another bowl, mix 1 1/2 cups flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add dry ingredients to butter mixture. Drop by tablespoons onto baking sheets. Bake for 8-10 minutes. Cool completely. For filling, beat 1/4 cup butter, 1 cup marshmallow creme, and 1 cup powdered sugar until smooth. Spread between two cookies.

46. Moravian Chicken Pie

https://www.pinterest.com/pin/500673683589484199

Moravian chicken pie is a savory meat pie originating in the Salem, North Carolina. It is a double crusted pie filled with poached chicken and a thick sauce. Unlike chicken pot pies, vegetables are not included.

Easy Recipe: Preheat oven to 375°F. In a large bowl, mix 4 cups cooked, shredded chicken with 1 1/2 cups chicken broth, 1/4 cup melted butter, 1/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour into a 9-inch pie crust. Cover with top crust, seal edges, and cut slits for venting. Brush with egg wash. Bake for 45-50 minutes until crust is golden brown.

47. Muscadine Grape Hull Pie

Muscadine Pie is a southern pie made with muscadine grape skins. I love the old-fashioned way it uses everything but the grape seeds. Muscadine Pie is popular in North Carolina where it is a part of the traditional cuisine. 

Easy Recipe: Preheat oven to 400°F. Separate skins from pulp of 5 cups muscadine grapes. Cook pulp until soft, then press through a sieve to remove seeds. Mix grape skins, pulp, 1 cup sugar, 3 tablespoons flour, 2 tablespoons melted butter, and 1 teaspoon vanilla. Pour into a 9-inch pie crust. Cover with top crust, seal edges, and cut slits for venting. Bake for 40-50 minutes until crust is golden and filling is bubbly.

48. Oatmeal Pie

I love the ease of Oatmeal Pie. In the South during the Civil War, Oatmeal Pie was made as a substitute for Pecan Pie when pecans were in short supply and expensive.

Easy Recipe: Preheat oven to 350°F. In a bowl, mix 3/4 cup sugar, 3/4 cup light corn syrup, 2 eggs (beaten), 2 tablespoons melted butter, 1 cup quick oats, 1 teaspoon vanilla, and 1/4 teaspoon salt. Pour into an unbaked 9-inch pie crust. Bake for 45-50 minutes until set.

49. Okra Pie

Okra is gloriously celebrated in Southern cooking. Some folks cannot abide the vegetable. But as a Yankee from Manhattan, I LOVE okra. And this savory Okra Pie is absolutely delicious!

Easy Recipe: Preheat oven to 350°F. In a large bowl, mix 1 cup sugar, 1 cup light corn syrup, 3 eggs, 1/4 cup melted butter, 1 cup quick oats, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Pour into an unbaked 9-inch pie crust. Bake for 45-50 minutes until set. 

50. Old-Fashioned Tennessee Lemon Pie

Old-Fashioned Tennessee Lemon Pie is a vintage southern pie that originated in East Tennessee. It is made with a flaky, buttery crust and a filling that has a soufflé-like texture.

Easy Recipe: Preheat oven to 350°F. In a bowl, whisk together 2 cups sugar, 1/4 cup all-purpose flour, 1/4 cup cornmeal, 4 eggs, 1/4 cup melted butter, 1/4 cup milk, 1/4 cup lemon juice, and zest of 2 lemons. Pour into an unbaked 9-inch pie crust. Bake for 45-50 minutes until set and lightly browned on top. 

51. Peanut Butter Pie

Peanut Butter Pie originated in Georgia. Southern pies don’t get much better than a creamy Peanut Butter Pie. To me, peanut butter is one of the life’s great pleasures. I’m in LOVE with the stuff! Especially in PIE form.

Easy Recipe: Preheat oven to 350°F. In a large bowl, beat 1 cup creamy peanut butter with 1 (8 oz) package softened cream cheese until smooth. Gradually beat in 1 cup powdered sugar and 1 (8 oz) container of whipped topping. Pour into a prepared 9-inch graham cracker crust. Chill for at least 4 hours before serving. Top with whipped cream and crushed peanuts.

52. Pecan Pie

Decadent and delicious Southern Pecan Pie is very sweet and ooey gooey! It’s traditionally served at holiday meals and made with Karo (light or dark) corn syrup and of course, pecans which are native to the South!

Easy Recipe: Preheat oven to 350°F. Mix 1 cup Karo Light Corn Syrup, 3 eggs, 1 cup sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir in 1 1/2 cups pecan halves. Pour into unbaked 9-inch pie crust. Bake 60 to 70 minutes until filling is set. Cool completely before serving.

Related: 10 Differences Between Pecan Pie and Southern Pecan Pie

53. Persimmon Pie

Persimmon Pie is a great alternative to pumpkin pie for Thanksgiving. I’m declaring persimmon pie the official pie of the holidays.

Easy Recipe: Preheat oven to 375°F. In a bowl, mix 2 cups persimmon pulp, 1 cup sugar, 2 eggs, 1/2 cup evaporated milk, 2 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. Pour into an unbaked 9-inch pie crust. Bake for 45-50 minutes until set and lightly browned on top. 

54. Pineapple Pie

I LOVE this pie! It’s easy to make and perfect when I’m in a rush or need to whip up something quick. It’s my go-to summer pie recipes along with Key Lime Pie.

Easy Recipe: Preheat oven to 350°F. In a bowl, mix 1 (20 oz) can crushed pineapple (drained), 1 cup sugar, 1/4 cup melted butter, 3 tablespoons flour, 2 eggs, and 1 teaspoon vanilla extract. Pour into an unbaked 9-inch pie crust. Bake for 45-50 minutes until set and golden brown. 

55. Pinto Bean Pie

Southern Pinto Bean Pie originated in the Appalachian region. It is believed to have been developed by rural families who had limited access to ingredients–and had to rely on affordable ingredients such as pinto beans.

Easy Recipe: Preheat oven to 350°F. In a food processor, blend 1 (15 oz) can pinto beans (drained and rinsed), 1 cup sugar, 1/2 cup butter (melted), 3 eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until smooth. Pour into an unbaked 9-inch pie crust. Bake for 45-50 minutes until center is set. 

56. Possum Pie

Arkansas Possum Pie is a creamy, chocolate and cream cheese pie! I was relieved to find out that possum pie is NOT a meat pie made with actual possum.

Easy Recipe: Prepare a 9-inch pie crust. For the first layer, mix 1 cup flour, 1/2 cup butter, and 1/4 cup chopped pecans. Press into the pie crust and bake at 350°F for 15-20 minutes. Cool completely. For the cream cheese layer, beat 8 oz cream cheese, 1 cup powdered sugar, and 1 cup whipped topping. Spread over cooled crust. For the chocolate layer, whisk 1 package instant chocolate pudding mix with 1 1/2 cups cold milk. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with chocolate shavings. Chill for at least 2 hours before serving.

57. Sawdust Pie

I discovered Sawdust Pie while creating this article. The pie originated at Patti’s restaurant in Paducah, Kentucky circa 1975. The name comes from the appearance of the pie, which looks like sawdust when all the ingredients are mixed.

Easy Recipe: Preheat oven to 350°F. In a large bowl, mix 7 egg whites, 1 1/2 cups sugar, 1 1/2 cups graham cracker crumbs, 1 1/2 cups chopped pecans, and 1 1/2 cups shredded coconut. Pour into an unbaked 9-inch pie crust. Bake for 30-35 minutes until golden brown.

58. Shaker Lemon Pie

I love this Shaker Lemon Pie recipe for its simplicity. Shakers saw lemons as part of a healthy diet, including dessert.

Easy Recipe: Thinly slice 2 whole lemons and mix with 2 cups sugar. Let sit for 2 hours. Preheat oven to 450°F. Roll out pie dough for bottom and top crusts. In a bowl, whisk 4 eggs, then add lemon-sugar mixture and 4 tablespoons melted butter. Pour into bottom crust, cover with top crust, seal edges, and cut vents. Bake for 15 minutes, then reduce heat to 375°F and bake for another 20-25 minutes until golden.

59. Slab Pie

In the South they call it “Slab Pie”. A delicious way to serve pie to a crowd. It’s every bit as delicious as traditional pie, but it’s made for gatherings.

60. Sliced Sweet Potato Pie

Sliced Sweet Potato Pie is made with a filling of sliced sweet potatoes. I don’t want to upset any traditional sweet potato pie lovers out there, so I’ll just say they’re both delicious! North Carolina accounts for roughly 64% of all sweet potatoes in America.

Easy Recipe: Preheat oven to 350°F. Line a 9-inch pie plate with pastry. Arrange 3 cups thinly sliced sweet potatoes in the crust. In a bowl, mix 1 cup sugar, 3 tablespoons flour, 2 eggs, 2 tablespoons melted butter, 1 1/2 cups milk, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/4 teaspoon each of nutmeg and salt. Pour over sweet potatoes. Bake for 45-50 minutes until set.

61. Soda Cracker Pie

I realize most people have never heard of Soda Craker Pie. It’s ingredients are a little weird but it’ll be the first pie gone at Thanksgiving and your new favorite pie of all time! According to Southern Living, Soda Cracker Pie is a type of desperation pie, also known as “make-do pie”, that was popular during the Great Depression.

Easy Recipe: Preheat oven to 350°F. Beat 3 egg whites until stiff. Gradually add 1 cup sugar, beating until glossy. Fold in 20 crushed soda crackers, 1 cup chopped pecans, and 1 teaspoon vanilla. Spread in a greased 9-inch pie plate. Bake for 30 minutes. Cool completely. Top with whipped cream before serving.

62. Sour Cream-Raisin Pie

I mean, I don’t particularly love raisins in my desserts, aside from oatmeal cookies–but they give this Sour Cream Raisin Pie an AMAZING texture and flavor! Many Southerners have a recipe for this pie stashed away.

Easy Recipe: Preheat oven to 350°F. Beat 3 egg whites until stiff. Gradually add 1 cup sugar, beating until glossy. Fold in 20 crushed soda crackers, 1 cup chopped pecans, and 1 teaspoon vanilla. Spread in a greased 9-inch pie plate. Bake for 30 minutes. Cool completely. Top with whipped cream before serving.

63. Southern Buttermilk Pie

Buttermilk Pie is believed to have been brought to America by southern settlers. I found out that it’s from the UK. I’m okay with that, because what if I’d never gotten to try it, ever?

Easy Recipe: Preheat oven to 350°F. Mix 1/2 cup butter (melted), 1 1/2 cups sugar, 3 tablespoons flour, 3 eggs, 1 cup buttermilk, 1 teaspoon vanilla extract, and 1/4 teaspoon nutmeg. Pour into unbaked 9-inch pie crust. Bake for 45-50 minutes until set. Cool completely before serving.

64. Southern Egg Custard Pie

If you’re a Yankee like me, then you may not have had Egg Custard Pie before. If you’re ready to make this delicious southern pie, then follow along with my recipe below! Who doesn’t love an easy pie recipe?! I know I do.

Easy Recipe: Preheat oven to 375°F. Whisk together 3 eggs, 2/3 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon nutmeg, 2 cups milk, and 1 teaspoon vanilla. Pour into unbaked 9-inch pie crust. Bake for 45-50 minutes until custard is set. Cool completely before serving.

65. Strawberry-Pretzel Pie

I’ve heard strawberry pretzel salad is a real classic in the South. This pie recipe features strawberries, pretzels, strawberry gelatin, and cream cheese.

Easy Recipe: Preheat oven to 400°F. Mix 2 cups crushed pretzels, 3/4 cup melted butter, and 3 tablespoons sugar. Press into 9-inch pie plate. Bake 8-10 minutes. Cool. Beat 8 oz cream cheese and 1 cup sugar until smooth. Fold in 8 oz whipped topping. Spread over crust. Top with 1 package strawberry gelatin prepared with 1 cup boiling water and 1 cup cold water. Chill until set. Garnish with strawberries before serving.

66. Sweet Potato Pie

Sweet Potato Pie is made with a filling of mashed sweet potatoes, brown sugar, and spices. I guess you could say that the southern version is a traditional sweet potato pie but sweeter. 

Easy Recipe: Preheat oven to 425°F. In a large bowl, mix 2 cups mashed cooked sweet potatoes, 1 cup sugar, 1/2 cup melted butter, 2 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until smooth. Pour into an unbaked 9-inch pie crust. Bake for 15 minutes, then reduce temperature to 350°F and bake for an additional 35-40 minutes until a knife inserted near the center comes out clean. 

67. Sweet Tea Pie

I mean, Sweet Tea Pie is about as southern as it gets! This dessert turns the South’s most popular beverage into a tasty pie. It will all make sense when you try a bite of this easy recipe.

Easy Recipe: Preheat oven to 350°F. In a bowl, whisk together 1 cup sugar, 1/2 cup melted butter, 3 eggs, 1/4 cup all-purpose flour, 1 cup strong brewed sweet tea, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Pour into an unbaked 9-inch pie crust. Bake for 45-50 minutes until set. 

68. Texas Trash Pie

I wish I could hand you a slice of Texas Trash Pie. With a combo of both sweet and salty chocolate chips, pecans, caramel bits, coconut, pretzels, and graham crackers–this Texas pie has become a southern favorite!

Easy Recipe: Preheat oven to 350°F. In a large bowl, mix 1 cup chocolate chips, 1 cup butterscotch chips, 1 cup coconut, 1 cup chopped pecans, and 1 can sweetened condensed milk. Pour into an unbaked 9-inch pie crust. Bake for 30-35 minutes until golden brown.

69. Tomato Pie

Savory Southern Tomato Pie is made with ripe tomatoes, basil leaves, and a cheese & mayo topping! It might sound different, but Tomato Pie is a beloved pie in the South.

Easy Recipe: Preheat oven to 350°F. Slice 4-5 tomatoes, sprinkle with salt, drain on paper towels. Layer tomatoes in pre-baked 9-inch pie crust. Top with 1/2 cup chopped basil and 1/4 cup chopped green onions. Mix 1 cup mayo, 1 cup shredded cheddar, 1 cup shredded mozzarella, 2 tablespoons Parmesan, salt, and pepper. Spread over tomatoes. Bake 30 minutes until golden and bubbly. Cool 10 minutes before serving.

70. Transparent Pie

Another Kentucky classic. Transparent pie is another butter-sugar-egg pie like chess pie, buttermilk pie, and custard pie. Magee’s Bakery in Maysville, Kentucky, has baked up the Bluegrass State’s signature pie for decades.

Easy Recipe: Preheat oven to 375°F. Mix 1 cup sugar, 1/2 cup butter (melted), 2 eggs, 1 tablespoon flour, 1 tablespoon milk, 1 teaspoon vanilla, and 1/4 teaspoon salt. Pour into unbaked 9-inch pie crust. Bake for 35-40 minutes until golden brown and set. Cool completely before serving.

71. Utterly Deadly Southern Pecan Pie

Utterly Deadly Southern Pecan Pie is a rich and decadent pie served in a cast-iron skillet for an added Southern feel. I think I’m converted!

Easy Recipe: Preheat oven to 375°F. Mix 1 cup corn syrup, 3/4 cup sugar, 3 eggs, 1/3 cup melted butter, and 1 teaspoon vanilla. Stir in 1 cup chopped pecans. Pour into unbaked 9-inch pie crust. Bake for 40-50 minutes until filling is set. Cool before serving.

72. Vinegar Pie

Vinegar Pie’s meandering roots span from the deep South to upper Midwest. This vintage desperation pie is a super easy recipe that makes a silky, delicious Chess style pie. I know, I know. It sounds weird, but it’s super delicious.

Easy Recipe: Preheat oven to 425°F. Whisk 4 eggs, 1 1/2 cups sugar, 1/2 cup melted butter, 2 tbsp vinegar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 1/2 tsp vanilla. Pour into 9-inch crust. Bake 25 mins. Cool before serving, top with whipped cream or ice cream if desired.

Southern Pies FAQs

How do I know when my pie is set?

Your pie is set when the edges are firm and the center jiggles slightly when shaken. 

Should I cool my pie before slicing?

Yes, I always cool my pies before slicing. Cooling allows the pie to thicken and solidify. Slicing a warm pie can result in a watery mess. It will take at least 2 hours to cool.