20 Delicious Southern Pie Recipes Amazing

Southern pies are the heart and soul of comfort food, blending rich flavors and cherished traditions in every slice. Whether you’re craving the classic sweetness of pecan or the tangy zest of lemon meringue, our roundup of 20 Delicious Southern Pie Recipes promises to inspire your next baking adventure. Dive in and discover the perfect pie to warm your heart and delight your taste buds!

Classic Southern Pecan Pie

Let’s dive straight into the heart of Southern comfort with a pecan pie that’s all about rich, gooey goodness and that signature crunch. No fluff, just the stuff dreams are made of.

Ingredients

• 1 cup granulated sugar
• 3 tbsp unsalted butter, melted
• 1 cup light corn syrup
• 3 large eggs, beaten
• 2 tsp vanilla extract
• 1 1/2 cups pecans, chopped
• 1 9-inch unbaked pie crust

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, mix 1 cup granulated sugar, 3 tbsp melted unsalted butter, and 1 cup light corn syrup until well combined.
3. Stir in 3 large beaten eggs and 2 tsp vanilla extract into the mixture for a smooth, cohesive filling.
4. Fold in 1 1/2 cups chopped pecans, ensuring they’re evenly distributed throughout the filling.
5. Pour the filling into the 9-inch unbaked pie crust, spreading it evenly with a spatula.
6. Bake for 60 minutes or until the filling is set and the crust is golden brown. A toothpick inserted in the center should come out clean.
7. Allow the pie to cool on a wire rack for at least 2 hours before slicing to let the filling firm up.

Velvety smooth with a nutty crunch, this pecan pie is a textural masterpiece. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures.

Southern Sweet Potato Pie

Alright, let’s dive straight into this Southern classic that’s creamy, spiced, and downright irresistible. A sweet potato pie that’ll have your taste buds dancing from the first bite.

Ingredients

• 1 1/2 cups mashed sweet potatoes
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup evaporated milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the mashed sweet potatoes and melted butter until smooth.
3. Mix in the sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt until well blended. Tip: For extra smoothness, blend the mixture with a hand mixer for 30 seconds.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
5. Bake for 55-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Tip: Cover the crust edges with foil after 30 minutes to prevent over-browning.
6. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. Tip: For best flavor, refrigerate the pie overnight.

Kick back and savor the velvety texture and rich, spiced sweetness of this pie. Serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Old-Fashioned Southern Buttermilk Pie

Oozing with creamy, tangy goodness, this pie is a no-fuss dessert that’ll steal the show. Whip it up in minutes, then let the oven do the magic.

Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1/4 cup all-purpose flour
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, whisk together sugar and melted butter until smooth.
3. Add eggs one at a time, whisking well after each addition.
4. Stir in flour, buttermilk, and vanilla extract until just combined.
5. Pour mixture into unbaked pie crust.
6. Bake for 45-50 minutes, or until the center is set and the top is golden brown.
7. Cool on a wire rack for at least 1 hour before serving.

Zesty yet comforting, this pie boasts a custardy center with a slightly crisp top. Serve it warm with a dollop of whipped cream or a sprinkle of nutmeg for an extra kick.

Southern Chocolate Chess Pie

Hold onto your hats, because this Southern Chocolate Chess Pie is about to become your new obsession. Rich, decadent, and impossibly easy, it’s the dessert dreams are made of.

Ingredients

• 1 1/2 cups granulated sugar
• 3 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup evaporated milk
• 1 tsp vanilla extract
• 1 9-inch unbaked pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together 1 1/2 cups granulated sugar, 3 tbsp unsweetened cocoa powder, and 1/4 tsp salt until well combined.
3. Add 1/2 cup melted unsalted butter to the dry ingredients, stirring until smooth.
4. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in 1/2 cup evaporated milk and 1 tsp vanilla extract until the mixture is homogenous.
6. Pour the filling into the 9-inch unbaked pie crust, smoothing the top with a spatula.
7. Bake for 45-50 minutes, or until the center is set but still slightly wobbly.
8. Cool the pie on a wire rack for at least 2 hours before serving to allow it to set completely.

Velvety smooth with a deep chocolate flavor, this pie is a showstopper. Serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Southern Lemon Chess Pie

Every bite of this Southern Lemon Chess Pie is a zesty, buttery dream. It’s the perfect blend of sweet and tangy, with a custard so smooth it practically melts in your mouth.

Ingredients

• 1 1/2 cups sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1/4 cup cornmeal
• 1/4 cup all-purpose flour
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 9-inch unbaked pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together 1 1/2 cups sugar and 1/2 cup melted unsalted butter until smooth.
3. Add 3 large eggs one at a time, whisking well after each addition.
4. Stir in 1/4 cup cornmeal, 1/4 cup all-purpose flour, 1/4 cup fresh lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract, and 1/4 tsp salt until fully combined.
5. Pour the filling into the 9-inch unbaked pie crust, smoothing the top with a spatula.
6. Bake for 45-50 minutes, or until the center is set and the top is lightly golden. Tip: Cover the edges with foil if they brown too quickly.
7. Let the pie cool completely on a wire rack before serving. Tip: For cleaner slices, chill the pie in the refrigerator for 1 hour.

Yield a pie with a velvety custard center and a crisp, flaky crust. Serve chilled with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Southern Coconut Cream Pie

Here’s how to whip up a Southern Coconut Cream Pie that’ll steal the spotlight at any gathering. Hit the kitchen with confidence—this pie’s creamy, dreamy filling and flaky crust are worth every second.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 1/2 cups sweetened shredded coconut

Instructions

1. Preheat oven to 375°F. Combine flour and butter in a bowl until mixture resembles coarse crumbs.
2. Gradually add ice water, stirring until dough forms. Tip: Handle the dough as little as possible to keep it tender.
3. Roll dough into a 12-inch circle on a floured surface. Fit into a 9-inch pie plate, trim edges, and prick bottom with a fork.
4. Bake for 15 minutes or until golden. Let cool. Tip: Use pie weights or dried beans to prevent bubbling.
5. In a saucepan, whisk milk, cream, sugar, cornstarch, and egg yolks over medium heat until thickened, about 10 minutes.
6. Remove from heat; stir in vanilla and 1 cup coconut. Pour into crust. Tip: Constantly stir the filling to avoid lumps.
7. Sprinkle remaining coconut on top. Chill for 4 hours or until set.

Fluffy, rich, and packed with coconut flavor, this pie is a showstopper. Serve chilled with a drizzle of caramel or a dollop of whipped cream for extra indulgence.

Southern Banana Pudding Pie

Just when you thought banana pudding couldn’t get any better, we’re turning it into a pie. This Southern Banana Pudding Pie is your next dessert obsession—creamy, dreamy, and packed with flavor.

Ingredients

• 1 9-inch pie crust, pre-baked
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 3 ripe bananas, sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup vanilla wafers, crushed

Instructions

1. In a medium saucepan, whisk together 2 cups whole milk, 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt over medium heat.
2. Cook the mixture, stirring constantly, until it thickens and bubbles, about 5 minutes.
3. In a separate bowl, beat 4 large egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture to temper the eggs.
4. Pour the egg mixture back into the saucepan. Cook for 2 more minutes, stirring constantly, until very thick.
5. Remove from heat. Stir in 2 tbsp unsalted butter and 1 tsp vanilla extract until smooth.
6. Layer half of the banana slices on the bottom of the pre-baked pie crust. Pour half of the pudding over the bananas.
7. Repeat with the remaining bananas and pudding. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Chill for 4 hours.
8. Before serving, whip 1 cup heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract to stiff peaks. Spread over the pie.
9. Sprinkle 1/2 cup crushed vanilla wafers on top for crunch.

Light as air yet rich in flavor, this pie is a textural dream with creamy pudding, soft bananas, and crunchy wafers. Serve it chilled with a drizzle of caramel for an extra decadent touch.

Southern Peach Pie

Unleash the ultimate summer dessert with this Southern Peach Pie—juicy peaches, buttery crust, and a hint of spice come together in a slice of heaven.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 2/3 cup unsalted butter, chilled
• 4-6 tbsp ice water
• 6 cups fresh peaches, peeled and sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 egg, beaten
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix 2 cups all-purpose flour and 1 tsp salt.
3. Cut in 2/3 cup unsalted butter until mixture resembles coarse crumbs.
4. Gradually add 4-6 tbsp ice water, stirring until dough forms. Tip: Handle the dough as little as possible to keep it flaky.
5. Divide dough in half, shape into disks, wrap in plastic, and chill for 30 minutes.
6. Roll out one disk on a floured surface to fit a 9-inch pie plate. Transfer and trim edges.
7. In another bowl, toss 6 cups fresh peaches with 1 cup granulated sugar, 1/4 cup cornstarch, 1 tsp cinnamon, and 1 tbsp lemon juice.
8. Pour peach mixture into the crust.
9. Roll out the second dough disk, place over filling, and seal edges. Cut slits in the top.
10. Brush with 1 beaten egg and sprinkle with 1 tbsp granulated sugar. Tip: The egg wash gives the crust a golden shine.
11. Bake for 45-50 minutes until crust is golden and filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Outrageously flaky and bursting with sweet, spiced peaches, this pie is a showstopper. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Southern Blackberry Pie

Craving a dessert that screams summer? This Southern Blackberry Pie packs juicy berries, a flaky crust, and just the right amount of sweetness into every bite.

Ingredients

• 2 cups fresh blackberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts (9-inch), homemade or store-bought
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten
• 1 tbsp coarse sugar

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, gently toss blackberries with granulated sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
4. Pour blackberry mixture into the crust, dot with butter pieces.
5. Roll out second pie crust and place over filling. Trim, seal, and crimp edges. Cut slits in the top crust for ventilation.
6. Brush top crust with beaten egg and sprinkle with coarse sugar.
7. Bake for 45-50 minutes, until crust is golden and filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
8. Cool on a wire rack for at least 2 hours before slicing. Tip: This allows the filling to set properly.
9. Serve slightly warm or at room temperature. Tip: Pair with vanilla ice cream for an extra indulgent treat.

Unbelievably flaky crust meets a tangy-sweet blackberry filling that’s just thick enough to hold its shape. Try serving a slice with a dollop of whipped cream for a contrast in textures.

Southern Apple Pie with Cheddar Crust

Never settle for basic when you can bake a Southern Apple Pie with Cheddar Crust that’s bold, cheesy, and sweet. This twist on classic apple pie combines sharp cheddar in the crust for a savory kick that perfectly balances the cinnamon-spiced apples.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup ice water
• 6 cups Granny Smith apples, peeled and sliced
• 3/4 cup granulated sugar
• 1 tbsp lemon juice
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 egg, beaten

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and butter until crumbs form. Tip: Use your fingers for a better texture.
3. Add cheddar cheese and mix until incorporated.
4. Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough.
5. Divide dough in half, flatten into disks, wrap in plastic, and chill for 30 minutes.
6. In another bowl, toss apples with sugar, lemon juice, cinnamon, and nutmeg.
7. Roll out one dough disk to fit a 9-inch pie dish. Trim edges.
8. Fill with apple mixture.
9. Roll out second dough disk, place over apples, and seal edges. Cut slits on top.
10. Brush crust with beaten egg. Tip: This gives a golden finish.
11. Bake for 45-50 minutes until crust is golden and filling bubbles.

Warm slices reveal a flaky, cheesy crust hugging tender, spiced apples. Serve with a scoop of vanilla ice cream for a cool contrast.

Southern Derby Pie

Now, let’s dive into a dessert that’s as bold as its name. This Southern Derby Pie is a decadent mash-up of chocolate, pecans, and a flaky crust that’ll have you coming back for seconds.

Ingredients

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 4 large eggs
• 1/2 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans
• 1 9-inch unbaked pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the flour, vanilla extract, and salt until just combined.
5. Fold in the chocolate chips and chopped pecans.
6. Pour the mixture into the unbaked pie crust, spreading it evenly.
7. Bake for 45-50 minutes, or until the pie is set and the top is golden brown.
8. Let the pie cool on a wire rack for at least 30 minutes before serving.

For a gooey center, don’t overbake—the pie will continue to set as it cools. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat. The contrast of the crunchy pecans and melty chocolate is downright irresistible.

Southern Key Lime Pie

This Southern Key Lime Pie **hits different** with its zesty kick and creamy texture. **Trust us**, it’s the dessert you didn’t know you needed.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 4 large egg yolks
• 14 oz sweetened condensed milk
• 1/2 cup key lime juice
• 1 tbsp key lime zest
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined.
3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake the crust for 10 minutes, then let it cool completely. **Tip**: For a crispier crust, bake for an extra 2 minutes.
5. Whisk egg yolks and condensed milk in a bowl until smooth.
6. Stir in key lime juice and zest until fully incorporated. **Tip**: Fresh juice gives the best flavor, but bottled works in a pinch.
7. Pour the filling into the cooled crust and bake for 15 minutes.
8. Let the pie cool to room temperature, then refrigerate for at least 4 hours. **Tip**: Overnight chilling enhances the flavors.
9. Whip heavy cream and powdered sugar until stiff peaks form before serving.
10. Top the chilled pie with whipped cream and extra zest if desired.

**Get ready** for a pie that’s tangy, sweet, and utterly irresistible. Serve slices with a sprinkle of zest or a side of fresh berries for a pop of color.

Southern Pumpkin Pie with Bourbon

Zesty flavors meet cozy vibes in this Southern Pumpkin Pie with Bourbon. **Bold** spices and a **smooth** bourbon kick make this dessert a fall must-have.

Ingredients

• 1 1/2 cups pumpkin puree
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 cup evaporated milk
• 2 tbsp bourbon
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, combine pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. **Tip:** Use a whisk for a smoother mixture.
3. Beat in eggs one at a time until fully incorporated.
4. Stir in evaporated milk and bourbon. **Tip:** Pour bourbon slowly to control the flavor intensity.
5. Pour filling into unbaked pie crust. **Tip:** Place pie on a baking sheet to catch any spills.
6. Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for 40-50 minutes, until a knife inserted near the center comes out clean.
7. Cool on a wire rack for 2 hours before serving.

Kick back and enjoy the **creamy** texture and **rich** flavors of this pie. Serve with a dollop of whipped cream or a drizzle of caramel for an extra decadent touch.

Southern Mississippi Mud Pie

Packed with layers of chocolatey goodness, this Southern Mississippi Mud Pie is your next dessert obsession. Dive into a rich, gooey masterpiece that’s as fun to make as it is to eat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1 tsp vanilla extract
• 1 pint vanilla ice cream, softened
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
3. Press mixture firmly into a 9-inch pie dish to form the crust. Bake for 10 minutes, then cool completely.
4. Heat heavy cream in a saucepan over medium heat until it begins to simmer, about 3 minutes.
5. Pour hot cream over chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth.
6. Stir in corn syrup and vanilla extract into the chocolate mixture until well combined.
7. Spread half of the chocolate mixture over the cooled crust. Freeze for 15 minutes to set.
8. Spread softened vanilla ice cream over the chocolate layer. Freeze for 30 minutes.
9. Top with remaining chocolate mixture and sprinkle chopped pecans over the top. Freeze for at least 4 hours before serving.

Zesty and decadent, this pie offers a creamy ice cream layer sandwiched between rich chocolate and a crunchy crust. Serve with a drizzle of caramel or a scoop of whipped cream for an extra indulgent touch.

Southern Cherry Pie

Every bite of this Southern Cherry Pie is a sweet, tangy hug from grandma’s kitchen—minus the wait. **Bake** this summer stunner and watch it disappear faster than a sunset in July.

Ingredients

• 2 cups fresh cherries, pitted
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp almond extract
• 2 pie crusts (9-inch), homemade or store-bought
• 1 tbsp unsalted butter, cubed
• 1 egg, beaten
• 1 tbsp coarse sugar

Instructions

1. Preheat oven to 375°F. Roll out one pie crust and fit it into a 9-inch pie dish; trim edges.
2. In a large bowl, mix cherries, granulated sugar, cornstarch, lemon juice, and almond extract until well combined.
3. Pour cherry mixture into the pie crust; dot with butter cubes.
4. Roll out the second pie crust; cut into strips or use a cookie cutter for a lattice or decorative top.
5. Place the top crust over the filling; seal and crimp edges. Brush with beaten egg and sprinkle with coarse sugar.
6. Bake for 45-50 minutes, until crust is golden and filling is bubbly. Cool on a wire rack for at least 2 hours before serving.

Here’s the scoop: the crust is flaky, the filling is jammy with a hint of almond, and it’s begging for a scoop of vanilla ice cream. **Host** a backyard BBQ and let this pie steal the show.

Southern Blueberry Pie

Every bite of this Southern Blueberry Pie is a juicy, sweet explosion—perfect for summer picnics or cozy nights in. Grab your apron; let’s bake magic.

Ingredients

• 2 cups fresh blueberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts (9-inch)
• 1 egg, beaten
• 1 tbsp water

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt until blueberries are evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
4. Pour blueberry mixture into the crust, spreading evenly.
5. Roll out the second pie crust and place it over the filling. Trim excess, then crimp edges to seal. Cut slits in the top crust for ventilation.
6. In a small bowl, whisk beaten egg and water. Brush over the top crust for a golden finish.
7. Bake for 50 minutes, or until crust is golden and filling is bubbly. Cool on a wire rack for at least 2 hours before serving.

Look at that flaky crust hugging the gooey, vibrant blueberry filling. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast.

Southern Rhubarb Pie

Bold flavors meet in this Southern Rhubarb Pie, where tart rhubarb and sweet sugar create a perfect balance. Get ready to bake a pie that’s as vibrant in color as it is in taste.

Ingredients

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 tbsp lemon juice
• 2 pie crusts (9-inch)
• 1 egg, beaten
• 1 tbsp water

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix rhubarb, sugar, cornstarch, salt, and lemon juice until well combined.
3. Place one pie crust in a 9-inch pie dish. Pour the rhubarb mixture into the crust.
4. Cover with the second pie crust. Seal and crimp the edges. Cut slits in the top crust for steam to escape.
5. In a small bowl, whisk together beaten egg and water. Brush over the top crust.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
7. Cool on a wire rack for at least 2 hours before serving.

Golden and glistening, this pie offers a crisp crust with a gooey, tangy-sweet filling. Serve warm with a scoop of vanilla ice cream for a classic contrast.

Southern Strawberry Pie

Whip up this Southern Strawberry Pie and watch it disappear faster than a summer sunset. Juicy strawberries, buttery crust, and a hint of lemon make it a crowd-pleaser.

Ingredients

• 1 9-inch pie crust, pre-baked
• 4 cups fresh strawberries, hulled
• 1 cup granulated sugar
• 3 tbsp cornstarch
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tbsp unsalted butter

Instructions

1. Preheat oven to 375°F.
2. Arrange 2 cups strawberries in the baked pie crust.
3. Mash remaining 2 cups strawberries in a medium saucepan.
4. Add sugar, cornstarch, water, and lemon juice to the mashed strawberries.
5. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 5 minutes.
6. Remove from heat and stir in butter until melted.
7. Pour hot strawberry mixture over strawberries in pie crust.
8. Chill pie in refrigerator for at least 4 hours until set.

Just imagine the contrast of the crisp crust against the velvety strawberry filling. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Southern Peanut Butter Pie

Kickstart your dessert game with this no-fuss Southern Peanut Butter Pie—creamy, dreamy, and downright addictive.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream
• 1/4 cup chocolate chips, melted

Instructions

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined.
3. Press mixture firmly into a 9-inch pie dish. Bake for 8 minutes, then cool completely. Tip: Use the bottom of a glass to press the crust evenly.
4. Beat peanut butter, cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth.
5. In a separate bowl, whip heavy cream to stiff peaks. Tip: Chill your bowl and beaters for faster whipping.
6. Gently fold whipped cream into peanut butter mixture until no streaks remain.
7. Spread filling into cooled crust. Drizzle with melted chocolate. Tip: Use a zip-top bag with a corner snipped for neat drizzling.
8. Chill pie for at least 4 hours before serving.

Velvety smooth with a rich peanut butter flavor, this pie pairs perfectly with a dollop of whipped cream or a sprinkle of sea salt for a sweet-salty twist.

Southern Caramel Pie

Viral on every dessert table, this Southern Caramel Pie is your next showstopper. **Whip** up this creamy, dreamy pie that’s all about that rich, buttery caramel magic.

Ingredients

• 1 1/2 cups granulated sugar
• 1/4 cup water
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 pre-baked 9-inch pie crust

Instructions

1. **Combine** 1 1/2 cups granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Stir until sugar dissolves.
2. **Stop stirring** once sugar dissolves. Cook until mixture turns a deep amber color, about 10 minutes.
3. **Remove** from heat. Carefully whisk in 1/2 cup unsalted butter until fully melted and combined.
4. **Slowly pour** in 1 cup heavy cream, whisking constantly. Mixture will bubble vigorously.
5. **Return** to low heat. Cook for 2 minutes, stirring constantly, until smooth.
6. **Remove** from heat. Stir in 1 tsp vanilla extract and 1/4 tsp salt.
7. **Pour** caramel into the pre-baked 9-inch pie crust. Let cool at room temperature for 2 hours.
8. **Refrigerate** for at least 4 hours, or until set.

Buttery and velvety, this pie’s caramel is a perfect balance of sweet and salty. **Slice** it cold, or for an extra indulgent twist, serve with a dollop of whipped cream and a sprinkle of sea salt.

Conclusion

From sweet to savory, our roundup of 20 Delicious Southern Pie Recipes offers something for every palate. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, these recipes promise to bring a taste of the South to your table. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest!

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