Top Holiday Pies

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Top Holiday Pies

By The Paula Deen Test Kitchen

Pies have a special place in our hearts during the holidays. They symbolize warmth during the cold winter months, and oftentimes form the basis of many a holiday memory. The smells of nutmeg, cloves, and pumpkin wafting through the air instantly make us remember the simpler things in life, like gathering around our dinner tables and sharing laughs with family and friends in between bites of crisp crust and gooey pie filling.

With so many wonderful pie recipes floating around, though, which one do you make? Our test kitchen has compiled a list of five of Paula’s favorite pie recipes to help answer this very question. These are the kind of recipes that don’t need a recipe card in your recipe file, as many of them you’ll learn to bake by heart. If you have trouble choosing which one to make for your holiday feast, don’t worry- we won’t tell if you make them all. Now get baking, y’all!

Paula’s Top Five Holiday Pies
Chocolate Pecan Pie
Pumpkin Pecan Pie
Apple Butter Pumpkin Pie
Bob’s Peppermint Pie
Old Fashioned Sweet Potato Pie

Have your own favorite pie you make during the holidays? We’d love for you to share it in the comments below!

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Reader Comments:


I still make Mince Meat pie I buy the Mince meat from Groff's Meat Market N. Market St, Elizabethtown, Pa. 17022 it is the best made by them not a jar. Hope you enjoy it Jamie, Terri Y Paula we love you I no longer watch Food Network, love your restaurant I bought a wonderful butter dish in your grass design(I don't know the proper name) I would like to know if your still sell it? Thank you for your wonderful recipes Sincerely, Terri

By Terri Yeatman on December 27, 2013


Yes I still make Mince Meat pie I order the Mince meat from Groff's Meat market on N. Market St Eliabethtown, PA 17022 they ship it to you. I grew up on it wonderful.

By Anonymous on December 27, 2013

Paula, my husband and I visited The Lady and Sons twice in August and my husband fell in love with the pecan pie.  I have The Lady and Sons Too! cookbook and the recipe calls for cane syrup.  I am having trouble finding it!  Is it called something else or can I substitute something else for it?  Thanks for your help.  Loved your restaurant-even got to hug Bobby and get his autograph in a new cookbook.  A highlight I have been looking forward to for about 6 years.  Thanks for your help.  Brenda

By Brenda Damewood on November 12, 2010

Chocolate Pecan Pie? Holy crap balls. Just reading it gave me diabetes. But it’s sounds worth it. Count me and my stick o butter in!

By Kirsten Shaw on November 11, 2010

Paula do you have a good recipe for Lemon Ice Box pie? It’s my husbands fav.  Enjoying your website!

By Karen Harris-Webb on November 11, 2010

Doesn’t anyone make mince meat pie any more?! :(

By Jamie on November 11, 2010

My family loves Black Walnut Pie for Thanksgiving.

By Joy Williamson on November 11, 2010

@ Barbara Propeck of Portland, Oregon

My grandma’s recipe for Sour Cream Pie is:
MIX 2 eggs, slightly beaten, 1 c. sugar, 1 t. cinnamon, 1/4 t. salt, 1/2 t. vanilla, 1 c. sour cream, and 1/4 t. baking soda.  Pour in an unbaked pie shell and sprinkle with 1/3 c. chopped pecans. Bake 325 for approximately 1 hour, or until set.  I hope this helps!

By Donna Brown on November 10, 2010

I can’t wait for Thanksgiving!  I’m going to make the Chocolate Pecan Pie tomorrow.

By Juli De Leon on November 09, 2010

My favorite holiday pie is the Hot Fill Pecan Pie from Meta Given’s “Modern Encyclopedia of Cooking”
copyright 1955.  It has a richer flavor than the cold filling (running debate with my Mother on which is best, she prefers cold fill):

Pastry for 9-inch Single Crust (I buy mine)
1 cup dark corn syrup (prefer Karo)
1/2 cup granulated sugar
2 tbsp. butter
1/4 tsp salt
3 eggs
1/2 tsp vanilla (I use Molina from Mexico)
1 cup small pecans OR large meats, broken

  Adjust rack 4 or 5 inches above bottom of oven.  Start oven 10 min. before baking; set to hot (450F).
  Make pastry (or unroll thawed Pillsbury crust) and line a 9-inch pie pan, preferably glass, with pstry, fitting well into angles.  Trim 1/2-inch from edgte with scissors, then turn overhang under so fold is even with pan rim.  Flute or imprint with fork tines at inch intervals.  Measure next r ingredients into heavy aluminum saucepan and heat to boiling, stirring constantly with a wooden spoon.  Break eggs into 2-qt bowl; remove 1 tsp white, beat slightly and use it to brush inside of pastry.  Beat eggs with fork until well broken up but not until foamy—over-beaten eggs obscure nuts.  Gradually stir in hot syrup, then vanilla and nuts. DO NOT BEAT.  Pour into pastry lined pan.  Bake 10 min, then reduce heat to moderately slow (325F), and bake 25 or 30 min longer or until filling is set.  Remove toa cake rack to cool.  Serve lukewarm or thoroughly cooled.  6 to 8 servings.

To Make An 8-inch Pie: Use pastry for 8-inch single crust, 2/3 cup corn syrup, 1/3 cup sugar, 1 1/2 tbsp butter, scant 1/4 tsp salt, 2 eggs, 1/3 tsp vanilla, 2/3 cup pecans.

By Juli De Leon on November 09, 2010

I love watching you and your boys interact on t.v. I can’t wait to try the Chocolate Pecan Pie.
Speaking of Pecan Pie, my Mother and I have a long running Pecan Pie debate. I’d appreciate you chiming in with your (and your family’s) preference.  Hot Fill using dark Karo Syrup or Cold Fill using light Karo Syrup, which one is the best tasting? 

I’ll still love you and be a huge fan, even if you side with her in the debate.

Both recipes are from Meta Given’s “Modern Ency- clopedia of Cooking” (new revised edition copy- right 1955.  We both have Fourth Printings (know this because Third Printing-February 1956 36,000 Copies In Use information is listed.

She got her edition as a wedding present in 1958.
I found mine in an ANTIQUE store in 1993.

I’ll still love you if even if you’re on her side of the debate.

By Juli De Leon on November 09, 2010

I love the raspberry pie from Baker’s Square.  Haven’t had it in years, but it’s delicious!

By Betty on November 09, 2010

I love your show. My favorite pie is pumpkin of cource. But I love sour cream pie that my grandmother used to make for the holidays. I used to have the recipe. But i lost it when we moved. I am hoping you are the one that reads this. Is there anyway you could find a recipe for sour cream pie Please be the one to read this

By Barbara Propeck on November 09, 2010

Paula, every holiday it is a requirement for me to make coconut cream pie, lemon merangue pie, pumpkin pie, and of course buttermilk pie. My family always ask for these, but sometimes I try to sneak in a few extras to surprise them.

By Dena Oliver on November 09, 2010

An old fashion Carmel Apple Pie is my family’s favorite!! Use a good tart apple mix, with a bit less sugar. I a single crust with the “dutch” topping: 1 cup flour, 1/2 cup oatmeal, 1/2 cup brown sugar, 1/2 cup soft butter. I have placed whole carmels in with the apples which is wonderful or heated up a jar of hot carmel ice cream topping and poured it over the pie when it comes out of the oven!  Happy Holidays to you Paula!!

By Mary Osborne on November 09, 2010

A hit with my family is my homemade Carmel Apple Pie. Yummm

By Kelly on November 09, 2010

I am from originally,from   N.C. I absolutly LOVE   a GOOD PECAN PIE(SOUTHERN STYLE) of course!!!!!!!!!!

By Linda Morton on November 09, 2010

Your recipes and reading materials are just super!!

By Betty Burch on November 09, 2010

Paula I just wanted to tell you how much I love you, you and your family make me LOL and smile just love love watching your show. Happy Hoildays to you and your loved ones

By Barbara Hunt on November 09, 2010

Paula, I Love the Holidays, & I Love Pumpkin Pie I have one that is a no bake p. pie here it is     1Envelope Knox Unflav. Gelatine      
      1Teaspoon Ground Cinnamon
      1/2Teaspon Ground Ginger
      1/2 Teaspoon Ground Nutmeg
      1/2 Teaspoon Salt
      2 Eggs
      1 can 14oz Sweeetened Condensed Milk
      1 can16oz Pumpkin
      1 Keebler Ready Crust Graham Crecker Pie   Crust

    In Med sauce pan mix gelating, spices & salt,
  Blend in eggs beaten with milk let stand 1 min
  Stir over Low heat until Glatine is Dissolred
    Blend in Pumpkin
    Turn into Crust.

Chill 1 Hr.  fast and good hope you like. not like Mom use to make but fast and good

By Elizabeth Haawkins on November 09, 2010

My family all has different favorites!!! I bake Pecan, Sweet Potato , Coconut, Choclate & Apple Pies during the Holidays!!!!!  But their favorite is for me to make Choclate Fudge!!!!

By Brenda Conner on November 09, 2010

My family’s favorite of my pies are Pecan, Egg Custard and Cherry.  They have fed 3 generations now.  I always make my own crust as I think homemade just makes the pie.  We make pie crust the same way Paula.

By Patsy Jones on November 09, 2010

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