Thanks to the pie that’s so good, you’ll want to skip dinner

Go straight to the good stuff this Thanksgiving: apple and ice cream, chocolaty espresso, healthy cranberry, and more.

In the world of baked goods, it is said that people tend to fall into one of two camps: cake lovers or pie lovers. But we shouldn’t be so put off. You can dream of both fluffy cake layer and display pie. You may find yourself craving a bite of chocolate cake one day, while craving apple pie the next.

You would like to eat cake and you are still baking Pie.

This is where my love is. I didn’t grow up with Pie. Instead, my family and I ate cake: Vanilla sponges from Chinese bakers, sandwiching fresh whipped cream and sliced ​​fruits, which were just delicious enough. It wasn’t until I was an adult working in food magazines that I started making and eating pies. I came to find the whole process very rewarding.

Unlike a cake, which needs to cool and then be amazing, a pie is ready to eat soon after taking it out of the oven, as long as it takes a while to cool – and in the other cases below, it’s ready right away.

You don’t have to be a pie expert – or even a die-hard pie lover – to make the recipes in this collection. The pies below the channel are classic Thanksgiving flavors, but they are also fruity, tangy and creamy like the pies of my youth. (And, on closer examination, none of them are very sweet.) And all of them are wonderful and sweet, and, most importantly, easy, each of them is organized successfully. For starters, gingery-sweet crumb crunks and crunchy phyllo are a step up from the Fricier Pie Crust. One pie that calls for dough has a simple twist: the top is inclined rather than placed in the thigh, creating an amazing effect with little effort, so you can eat them again.

---

This pie takes inspiration from the classic pumpkin pie, but uses almost the entire squash — flesh and skin — for both filling and garnish. The custard is still in the graham cracker crust, which I believe is the perfect pumpkin pie crust, because the crumb actually benefits from getting some of the custard’s moisture. Garnished with slices of candied squash, this pie is a visual and delicious treat.

Recipe: Delicata squash pie

---

If I had to pick a favorite of this badge, it would be this one. Pie dough is forgiving, easy to work with and, best of all, requires no kneading. I encourage you to test your top recipe and simply let the dough work its magic in the oven. A touch of heavy cream adds the perfect balance to the apples.

Recipe: Apple and Cream Pie

---

Hojicha, a green tea from Japan with smoky sugar, is infused into the cleach custard with whipped cream shirl, ensuring that this pie will be the star of Thanksgiving. .

Recipe: Hojicha Cheesecake Pie

---

The easiest of the bunch (no pun intended) with ingredients available year-round, this delicious banana paire twist on phyllo dough creates a wonderful, strong edge. The custard has a slight tang from the sour cream, which nicely balances the sometimes sweet banana.

Recipe: Phyllo Phyllo Pie

---

Built on a chocolate graham cracker crust with rich layers of chocolate and espresso pudding, this silky treat is a lovely version of a restaurant-style pie. Each slice is amazing, with contrasting layers of pudding and a long cap of fresh unpasteurised cream.

Recipe: Chocolate-Espresso Pie

---

This dreamy creation combines lush cranberry and vanilla-honey mousses to create delicious swirls of pink and white. It recalls the taste of yakult, a popular yogurt drink in the eastern centers of Asia, and each bite melts in your mouth. A small amount of gelatin helps the mousses set and keep them perfect at the Thanksgiving table.

Recipe: Cranberry mousse pie

Inherit New York Times Cooking on Instagram, Facebook, YouTube, Tiktok and It’s really convenient. Get regular updates from the New York Times Cooking Times, with cooking suggestions, cooking tips and shopping advice.