14 Amazing Pies Most People Have Never Tried Before

Some of the most delicious pies aren’t the ones you’ll find at your local bakery. These hidden gems come from different cultures and creative home cooks who dared to think outside the traditional pie box.

From savory dinner pies to sweet desserts with unexpected ingredients, these recipes will expand your baking horizons and surprise your taste buds.

01. Traditional Amish Cottage Cheese Custard Pie

This surprisingly sweet Amish dessert transforms humble cottage cheese into creamy custard perfection. Don’t let the cottage cheese scare you away from this delightfully simple treat.

Ingredients: 1 unbaked 9-inch pie crust, 2 cups small curd cottage cheese, 3 large eggs, ¾ cup granulated sugar, 3 tablespoons all-purpose flour, ½ cup heavy cream, 1 teaspoon vanilla extract, ¼ teaspoon salt, ¼ teaspoon ground nutmeg.

How To Make Traditional Amish Cottage Cheese Custard Pie

1. Preheat your oven to 350°F and place the unbaked pie crust in a 9-inch pie pan, crimping the edges decoratively. I like to prick the bottom with a fork to prevent puffing during baking.

2. Press the cottage cheese through a fine mesh strainer or blend briefly in a food processor until mostly smooth but still slightly textured. This step ensures your pie won’t have lumpy cottage cheese curds throughout.

3. Whisk together eggs and sugar in a large bowl until light and fluffy, about 3 minutes. Gradually add flour, cream, vanilla, salt, and nutmeg, mixing until completely smooth and well combined.

4. Fold the strained cottage cheese into the egg mixture until evenly distributed. Pour the filling into your prepared crust and sprinkle the top lightly with additional nutmeg for extra flavor and visual appeal.

5. Bake for 45-50 minutes until the center is set but still slightly jiggly when gently shaken. The top should be golden brown and a knife inserted near the center should come out clean.

02. Flipped Apple Pecan Pie

Classic apple pie gets a stunning makeover when you flip it upside down to showcase beautiful pecans. This impressive dessert looks fancy but uses a simple technique that anyone can master.

Ingredients: 2 pie crusts, 6 large Granny Smith apples, 1 cup chopped pecans, ¾ cup brown sugar, ¼ cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 3 tablespoons butter, 2 tablespoons heavy cream.

How To Make Flipped Apple Pecan Pie

1. Line your pie pan with foil or parchment paper, leaving overhang for easy removal later. Press one pie crust into the lined pan and arrange chopped pecans evenly across the bottom crust in a single layer.

2. Peel and slice apples into thin, uniform pieces about ¼-inch thick. Toss the sliced apples with both sugars, flour, cinnamon, and nutmeg until every piece is well coated with the spice mixture.

3. Layer the seasoned apple slices over the pecans, mounding them slightly in the center since they’ll cook down. Dot the apples with small pieces of butter and drizzle with heavy cream for extra richness.

4. Cover with the second pie crust, seal and crimp the edges tightly, then cut several steam vents in the top. Bake at 425°F for 15 minutes, then reduce to 350°F and continue baking for 35-40 minutes until golden brown.

5. Cool completely before carefully inverting onto a serving plate using the foil overhang to help lift. Remove the foil gently to reveal the beautiful pecan-topped surface underneath.

03. Wild Serviceberry and Rhubarb Pie

Serviceberries bring a unique sweet-nutty flavor that pairs beautifully with tart rhubarb. These North American native berries create a pie that’s both familiar and wonderfully unexpected.

Ingredients: 2 pie crusts, 3 cups fresh serviceberries, 2 cups diced rhubarb, 1 cup granulated sugar, ¼ cup cornstarch, 1 tablespoon lemon juice, ½ teaspoon vanilla extract, ¼ teaspoon salt, 2 tablespoons butter, 1 egg beaten for wash.

How To Make Wild Serviceberry and Rhubarb Pie

1. Clean the serviceberries carefully, removing any stems or debris, then rinse and drain thoroughly. Cut rhubarb into ½-inch pieces, discarding any tough strings or leaves which can be bitter.

2. Combine serviceberries and rhubarb in a large bowl with sugar, cornstarch, lemon juice, vanilla, and salt. Mix gently but thoroughly, letting the mixture sit for 15 minutes to allow juices to develop.

3. Roll out bottom crust and place in pie pan, then pour in the fruit mixture, distributing evenly. Dot the filling with small pieces of butter to add richness and help create a glossy filling.

4. Cover with top crust, seal edges well, and cut decorative vents for steam to escape. Brush the top crust with beaten egg for a beautiful golden finish when baked.

5. Bake at 425°F for 15 minutes, then reduce to 375°F and continue baking for 35-45 minutes until the crust is deep golden brown and filling is bubbling through the vents.

04. Spiced Carrot Custard Pie

This old-fashioned carrot pie tastes remarkably similar to pumpkin pie but with its own unique character. It’s perfect for using up garden carrots and makes a wonderful alternative to traditional holiday pies.

Ingredients: 1 unbaked pie crust, 2 cups cooked mashed carrots, 3 large eggs, 1 cup evaporated milk, ½ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, ½ teaspoon salt.

How To Make Spiced Carrot Custard Pie

1. Steam or boil 1½ pounds of peeled carrots until very tender, about 20 minutes. Drain thoroughly and mash until completely smooth, or puree in a food processor for the silkiest texture possible.

2. Let the mashed carrots cool slightly, then measure out exactly 2 cups for your pie. Any extra can be saved for another use or frozen for future baking projects.

3. Whisk eggs in a large bowl until well beaten, then gradually add the cooled carrot puree, evaporated milk, and brown sugar. Mix until completely smooth with no lumps remaining.

4. Combine all the spices and salt in a small bowl, then whisk into the carrot mixture until evenly distributed. The filling should be smooth and fragrant with warm spices.

5. Pour the filling into your unbaked pie crust and bake at 425°F for 15 minutes. Reduce temperature to 350°F and continue baking for 35-40 minutes until a knife inserted near center comes out clean.

05. Classic Navy Bean Custard Pie

This traditional Muslim dessert transforms navy beans into a surprisingly sweet custard that rivals sweet potato pie. Refrigerate overnight for the best flavor and color development.

Ingredients: 1 unbaked pie crust, 1½ cups cooked navy beans, 3 large eggs, 1 cup evaporated milk, ¾ cup brown sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt, 2 tablespoons butter melted.

How To Make Classic Navy Bean Custard Pie

1. Cook dried navy beans until very tender, or use 1 can of navy beans drained and rinsed thoroughly. Puree the beans in a food processor until completely smooth and creamy with no lumps remaining.

2. Press the bean puree through a fine mesh strainer to ensure the smoothest possible texture. This extra step makes all the difference in creating a silky custard-like filling.

3. Beat eggs in a large bowl, then gradually whisk in the strained bean puree, evaporated milk, brown sugar, vanilla, and melted butter until completely combined and smooth.

4. Add cinnamon, nutmeg, and salt, whisking until the spices are evenly distributed throughout the mixture. The filling should smell fragrant and look completely smooth.

5. Pour into unbaked pie crust and bake at 425°F for 15 minutes, then reduce to 350°F for 35-40 minutes until set. Cool completely, then refrigerate overnight for best flavor and darker color.

06. Hearty Black Bean Dinner Pie

This savory black bean pie makes a satisfying weeknight dinner that’s both budget-friendly and delicious. Serve with sour cream and fresh herbs for a complete meal everyone will love.

Ingredients: 1 pie crust, 2 cans black beans drained, 1 cup corn kernels, 1 diced bell pepper, 1 diced onion, 2 cloves garlic minced, 1 cup shredded cheese, ½ cup salsa, 1 teaspoon cumin, ½ teaspoon chili powder, salt and pepper.

How To Make Hearty Black Bean Dinner Pie

1. Sauté diced onion and bell pepper in a large skillet over medium heat until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant but not browned.

2. Add drained black beans, corn, salsa, cumin, and chili powder to the skillet. Cook for 5-7 minutes, stirring occasionally, until heated through and flavors are well combined.

3. Season with salt and pepper to taste, then remove from heat and let cool slightly. Stir in half of the shredded cheese, reserving the rest for topping the pie.

4. Press the pie crust into a 9-inch pie pan and pour in the black bean mixture, spreading it evenly. Top with remaining cheese for a golden, bubbly finish.

5. Bake at 375°F for 25-30 minutes until the crust is golden brown and the cheese is melted and lightly browned. Let cool for 10 minutes before slicing and serving with sour cream.

07. Southern Cushaw Squash Pie

Cushaw squash creates a pie that looks and tastes like pumpkin but with its own distinctive flavor. This Southern favorite showcases an heirloom squash with deep American roots and incredible taste.

Ingredients: 1 unbaked pie crust, 2 cups cooked cushaw squash puree, 3 large eggs, 1 cup evaporated milk, ¾ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice, ½ teaspoon salt, 2 tablespoons melted butter.

How To Make Southern Cushaw Squash Pie

1. Cut cushaw squash in half lengthwise and scoop out seeds and stringy pulp. Place cut-side down on a baking sheet and roast at 400°F for 45-60 minutes until very tender when pierced.

2. Scoop the cooked squash flesh from the skin and puree in a food processor until completely smooth. Measure out exactly 2 cups of puree for your pie filling.

3. Whisk eggs thoroughly in a large bowl, then gradually add the squash puree, evaporated milk, brown sugar, and melted butter. Mix until completely smooth and well combined.

4. Combine all spices with salt in a small bowl, then whisk into the squash mixture until evenly distributed. The filling should be smooth and aromatic with warm fall spices.

5. Pour filling into unbaked pie crust and bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake 35-40 minutes more until center is set and a knife comes out clean.

08. Cajun Crawfish Dinner Pie

This Louisiana classic combines tender crawfish with aromatic vegetables in flaky puff pastry shells. It’s the perfect introduction to cooking with crawfish and delivers authentic Cajun flavors in every bite.

Ingredients: 4 puff pastry shells, 1 pound crawfish tails, 1 diced onion, 1 diced bell pepper, 2 celery stalks diced, 3 garlic cloves minced, 4 tablespoons butter, 3 tablespoons flour, 1 cup chicken broth, ½ cup heavy cream, 2 green onions chopped, Cajun seasoning, salt.

How To Make Cajun Crawfish Dinner Pie

1. Bake puff pastry shells according to package directions until golden brown and fully puffed. Remove the tops and set aside, then gently scoop out any soft pastry from the centers.

2. Sauté onion, bell pepper, and celery in butter over medium heat until softened, about 8 minutes. This holy trinity of vegetables forms the flavor base of authentic Cajun cooking.

3. Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to create a light roux base.

4. Gradually whisk in chicken broth and heavy cream, cooking until thickened and smooth. Add crawfish tails and simmer gently for 3-4 minutes until heated through but not overcooked.

5. Season with Cajun seasoning and salt to taste, then stir in chopped green onions. Spoon the hot crawfish mixture into the baked pastry shells and replace the tops before serving immediately.

09. South African Milk Tart (Melktert)

This traditional Afrikaner dessert creates a light, milky custard that’s simpler than flan but just as elegant. The higher milk-to-egg ratio gives it a distinctive texture and pure milk flavor.

Ingredients: 1 pre-baked pie crust, 2 cups whole milk, 3 large eggs, ½ cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons butter, 1 teaspoon vanilla extract, ¼ teaspoon salt, ground cinnamon for dusting.

How To Make South African Milk Tart

1. Heat milk in a heavy-bottomed saucepan over medium heat until it just begins to steam and small bubbles form around the edges. Don’t let it boil or the custard may curdle.

2. Whisk eggs and sugar in a bowl until pale and thick, about 3 minutes. Add cornstarch and salt, whisking until completely smooth with no lumps remaining in the mixture.

3. Slowly pour about half the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking. This tempering process ensures a smooth, lump-free custard.

4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon, about 5-7 minutes.

5. Remove from heat and stir in butter and vanilla until smooth. Pour into the pre-baked crust and dust lightly with cinnamon. Chill for at least 4 hours until completely set before serving.

10. French Canadian Brown Sugar Pie

This Quebec classic tastes like pecan pie without the pecans, creating pure brown sugar bliss. Despite using only six simple ingredients, it delivers incredibly rich and satisfying results every time.

Ingredients: 1 unbaked pie crust, 1½ cups packed brown sugar, ¼ cup all-purpose flour, 1 cup heavy cream, 2 large eggs, 2 tablespoons butter melted, 1 teaspoon vanilla extract.

How To Make French Canadian Brown Sugar Pie

1. Whisk brown sugar and flour together in a large bowl, breaking up any lumps in the brown sugar. This step ensures your filling will be perfectly smooth without any grainy texture.

2. Beat eggs lightly in a separate bowl, then gradually whisk in the heavy cream, melted butter, and vanilla extract until completely smooth and well combined.

3. Pour the cream mixture into the brown sugar mixture and whisk vigorously until everything is completely incorporated and no streaks of flour remain visible in the filling.

4. Pour the filling into your unbaked pie crust, being careful not to overfill. The mixture should come to about ¾ inch from the top of the crust edge.

5. Bake at 350°F for 45-50 minutes until the center is just set but still slightly jiggly when gently shaken. The top should be golden brown and a knife inserted near center should come out mostly clean.

11. Spaghetti Squash Mock Coconut Pie

Spaghetti squash transforms into convincing coconut strands in this clever dessert that tastes remarkably like traditional coconut pie. Even skeptics will be amazed by how delicious this unusual combination turns out.

Ingredients: 1 unbaked pie crust, 2 cups cooked spaghetti squash strands, 3 large eggs, 1 cup granulated sugar, ½ cup melted butter, 1 cup whole milk, 1 teaspoon vanilla extract, ¼ teaspoon salt, ¼ teaspoon nutmeg.

How To Make Spaghetti Squash Mock Coconut Pie

1. Cut spaghetti squash in half lengthwise and remove seeds. Roast cut-side down at 400°F for 40-50 minutes until tender, then scrape out the flesh with a fork to create natural strands.

2. Measure 2 cups of the spaghetti squash strands, gently squeezing out excess moisture with paper towels. The strands should look remarkably similar to shredded coconut at this point.

3. Beat eggs and sugar together until light and fluffy, about 3 minutes. Gradually add melted butter, milk, vanilla, salt, and nutmeg, mixing until completely smooth.

4. Fold the prepared spaghetti squash strands into the egg mixture, distributing them evenly throughout the custard base. The strands should be well coated but still visible.

5. Pour into unbaked pie crust and bake at 350°F for 45-50 minutes until the center is set and the top is lightly golden. Cool completely before serving to allow the flavors to meld together.

12. Depression Era Cracker Meringue Pie

This make-do recipe from the Great Depression transforms crackers, nuts, and meringue into a surprisingly delicious brownie-textured treat. Don’t judge this humble pie by its appearance—it’s absolutely delightful.

Ingredients: 20 Ritz crackers crushed, 1 cup chopped walnuts, 3 large egg whites, 1 cup granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon cream of tartar, whipped cream for serving.

How To Make Depression Era Cracker Meringue Pie

1. Crush Ritz crackers into coarse crumbs using a rolling pin or food processor—you want some texture, not fine powder. Mix the cracker crumbs with chopped walnuts in a bowl.

2. Beat egg whites with cream of tartar until soft peaks form, about 3 minutes with an electric mixer. The peaks should hold their shape but still look soft and glossy.

3. Gradually add sugar while continuing to beat, adding it slowly so the meringue doesn’t deflate. Beat until stiff, glossy peaks form and the mixture feels smooth when rubbed between your fingers.

4. Fold in vanilla extract, then gently fold in the cracker and nut mixture until just combined. Don’t overmix or you’ll deflate the meringue that gives this pie its unique texture.

5. Spread mixture in a greased 9-inch pie pan and bake at 350°F for 25-30 minutes until golden brown and set. Serve with dollops of whipped cream to complement the chewy, brownie-like texture.

13. Boozy Brandy Alexander Cream Pie

This elegant cream pie captures all the sophisticated flavors of the classic cocktail in dessert form. The combination of cognac and crème de cacao creates a light, fluffy, and slightly boozy treat that’s perfect for entertaining.

Ingredients: 1 pre-baked pie crust, 1 envelope unflavored gelatin, ¼ cup cold water, 3 large eggs separated, ½ cup granulated sugar, ⅓ cup cognac, 3 tablespoons crème de cacao, 1 cup heavy cream, chocolate shavings for garnish.

How To Make Boozy Brandy Alexander Cream Pie

1. Sprinkle gelatin over cold water in a small bowl and let stand for 5 minutes to soften completely. This blooming process ensures the gelatin will dissolve smoothly without lumps.

2. Beat egg yolks with ¼ cup sugar until thick and pale, about 3 minutes. Heat the softened gelatin mixture until dissolved, then gradually whisk into the beaten egg yolks.

3. Stir in cognac and crème de cacao, mixing well. Refrigerate for 15-20 minutes until the mixture begins to thicken slightly but hasn’t fully set yet.

4. Beat egg whites until soft peaks form, then gradually add remaining sugar until stiff peaks form. In a separate bowl, whip heavy cream until soft peaks form as well.

5. Gently fold whipped cream into the gelatin mixture, then fold in beaten egg whites until just combined. Pour into pre-baked crust and refrigerate for at least 4 hours. Garnish with chocolate shavings before serving.

14. Canadian Flapper Vanilla Custard Pie

This classic Canadian dessert features silky vanilla custard topped with golden meringue in a cinnamon graham cracker crust. Despite its 1920s name, this beloved pie actually dates back to the 19th century.

Ingredients: 1½ cups graham cracker crumbs, ⅓ cup melted butter, 2 tablespoons sugar, ½ teaspoon cinnamon, 2 cups whole milk, 4 large eggs separated, ½ cup granulated sugar divided, ⅓ cup cornstarch, 2 teaspoons vanilla extract, ¼ teaspoon cream of tartar.

How To Make Canadian Flapper Vanilla Custard Pie

1. Mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and cinnamon until evenly moistened. Press firmly into a 9-inch pie pan and bake at 350°F for 10 minutes until set and lightly browned.

2. Heat milk in a heavy saucepan until steaming. Whisk egg yolks with ¼ cup sugar and cornstarch until smooth, then slowly add hot milk while whisking constantly to prevent curdling.

3. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened enough to coat a spoon, about 5-7 minutes. Remove from heat and stir in vanilla extract.

4. Pour hot custard into the baked crust. Beat egg whites with cream of tartar until soft peaks form, then gradually add remaining ¼ cup sugar until stiff, glossy peaks form.

5. Spread meringue over hot custard, sealing edges to prevent shrinking. Bake at 350°F for 10-12 minutes until meringue is golden brown. Cool completely before refrigerating for at least 2 hours before serving.

Final Thoughts

These unique pies prove that some of the best desserts come from thinking beyond traditional recipes. Each one tells a story of creativity, cultural heritage, and resourceful home cooks.

Don’t be afraid to try something new in your kitchen—you might just discover your next favorite pie hiding in these unexpected flavor combinations.