9 Pies You Should Skip & 9 That Are Absolutely Worth It
Not all pies are created equal. Some look picture-perfect but crumble into regret after the first bite, while others surprise you with flavors so good they practically demand a second slice.
Whether it’s a soggy crust, bland filling, or a texture that just feels wrong, there are a few pies better left untouched.
But for every disappointing dessert, there’s one that completely redeems the category.
Get ready for a sweet showdown where the flaky, flavorful champions rise and the flops get sliced out of the spotlight.
1. Mince pie
British tradition doesn’t always translate well across the pond. Traditional mince pies with their mysterious mixture of dried fruits, suet, and spices often leave American palates confused and slightly disturbed.
The combination of sweet and savory can be jarring, especially when you’re expecting pure dessert vibes.
Unless you grew up with these dense little hand pies, your taste buds will likely stage a revolution against this peculiar Christmas tradition.
2. Green tomato pie
Whoever decided unripe tomatoes belonged in a dessert pie was clearly working through some issues.
Green tomato pie tries desperately to mimic apple pie, but the slightly sour, vegetal undertones always give away its true identity.
No amount of cinnamon and sugar can fully disguise what’s essentially a salad masquerading as dessert.
This Depression-era creation might have historical significance, but that doesn’t mean we need to continue the suffering.
3. Store-bought pumpkin pie
Mass-produced pumpkin pies are the sad trombone sound of the dessert world. The filling often tastes more like chemicals than actual pumpkin, with a texture resembling wet cardboard.
The crust? Usually a soggy disappointment that crumbles into dust at first touch.
Skip this holiday imposter and make your own—even a simple homemade version with canned pumpkin beats these factory-made disasters every time.
4. Sugar-free apple pie
The sugar-free apple pie sits on the dessert table like a wolf in sheep’s clothing. Those artificial sweeteners create an unsettling aftertaste that lingers long after the last bite.
The apple filling never quite caramelizes properly, leaving you with bland fruit swimming in watery juice.
Even worse, the texture becomes oddly gummy as those sugar substitutes fail to interact with the fruit the way real sugar does. Some health-conscious swaps just aren’t worth the sacrifice.
5. Frozen pecan pie
Frozen pecan pies commit the cardinal sin of the nut pie world—soggy, under-toasted pecans floating in corn syrup jelly.
The freezing and thawing process turns what should be a rich, caramelized filling into a sad, gelatinous mess. The nuts never regain their crunch, instead becoming weirdly chewy.
The worst offenders have that freezer-burn taste that no amount of whipped cream can hide. Save your pecan pie experiences for the real deal, not these freezer section impostors.
6. Key lime pie with artificial flavoring
Fake key lime pie is the dessert equivalent of a tourist trap—all flash, no substance.
Real key limes have a complex tartness that artificial versions can’t touch, leaving behind a candy-like sweetness that borders on medicinal. The telltale sign?
That unnaturally neon green color that looks radioactive under restaurant lighting.
These impostors often have the texture of cheap pudding mix rather than the silky, rich custard that makes authentic key lime pie worth seeking out.
7. Grocery store lemon meringue pie
Grocery store lemon meringue pies are the heartbreakers of the dessert world. That beautiful cloud of meringue on top quickly dissolves into a puddle of sugary tears after a few hours in the display case.
The lemon filling rarely contains actual lemons, instead relying on artificial flavoring that tastes like cleaning products.
By the time you get it home, that once-crisp crust has absorbed enough moisture to qualify as a sponge. Some things were simply never meant for mass production.
8. Canned cherry pie
Canned cherry pie filling belongs in the hall of shame alongside spray cheese and instant mashed potatoes. Those gelatinous, artificially red cherries swim in a syrup so sweet it makes your teeth hurt just looking at it.
The texture is all wrong—mushy fruit that bears little resemblance to actual cherries.
And that metallic aftertaste from the can? Impossible to miss. Nature gave us beautiful cherries; there’s no excuse for these red blobs masquerading as fruit.
9. Cool Whip “cream” pie
Cool Whip “cream” pies are the participation trophies of the dessert world—they show up, but nobody’s impressed.
That petroleum-based whipped topping never quite melts in your mouth the way real cream does, instead leaving an oily film on your tongue.
These no-bake wonders from the 1970s might be nostalgic, but they’re essentially just sugary chemicals in a graham cracker shell.
The texture is oddly bouncy, like edible plastic, and they often taste more like the freezer they came from than any identifiable flavor.
10. Homemade apple pie
Nothing announces “comfort has arrived” quite like a homemade apple pie cooling on a windowsill.
The magic happens when those apples release their juices, mingling with cinnamon and brown sugar to create that perfect sticky-sweet filling.
A properly made crust shatters delicately with each forkful, revealing layers of tender, caramelized fruit beneath.
The beauty of homemade apple pie lies in its imperfections—those slightly uneven edges and bubbled-over spots tell the story of a dessert made with love rather than machinery.
11. Bourbon pecan pie
Bourbon pecan pie elevates the humble nut pie to sophisticated heights. The alcohol cooks off, leaving behind caramel notes that enhance the natural sweetness of toasted pecans.
Each bite delivers the perfect textural contrast—crunchy nuts against that gooey, rich filling that’s reminiscent of butterscotch.
The secret to a stellar bourbon pecan pie lies in quality ingredients: real butter, dark corn syrup, and a generous splash of good bourbon that wouldn’t be wasted in a glass.
12. Fresh key lime pie
Authentic key lime pie delivers a perfect pucker in every bite. Real key lime juice—pale yellow, never green—creates that distinctive tang that makes your taste buds stand at attention.
The filling should be silky and dense, somewhere between custard and cheesecake in texture. T
opped with a cloud of freshly whipped cream (never meringue, if you’re a Florida purist), it’s the dessert equivalent of a tropical vacation.
The graham cracker crust provides just enough sweetness to balance that citrus punch.
13. Classic cherry pie
Fresh cherry pie transforms humble fruit into ruby red treasure. Each bite bursts with the perfect balance of sweet and tart, as those juicy cherries pop against your tongue.
The secret lies in the preparation—pitting those cherries is a labor of love that pays dividends in flavor.
A touch of almond extract enhances the natural cherry flavor without overwhelming it. The filling should be just thick enough to hold together when sliced, revealing glistening fruit rather than goopy gel.
14. Chocolate silk pie
Chocolate silk pie is the little black dress of desserts—timelessly elegant and always appropriate. The filling should live up to its name, with a texture so smooth it practically melts before you can chew it.
High-quality chocolate makes all the difference here, creating depth beyond simple sweetness. The contrast between that rich filling and the crisp cookie crust creates textural magic.
Topped with fresh whipped cream and chocolate curls, it’s sophisticated enough for dinner parties yet comforting enough for family gatherings.
15. Peach cobbler pie
Peach cobbler pie bridges the gap between two classic desserts with delicious results. Summer-ripe peaches turn jammy and intense when baked, their natural sweetness concentrating into pure sunshine.
The beauty lies in its rustic nature—those bubbling fruit juices caramelizing at the edges, the biscuit-like topping soaking up peachy goodness while staying crisp on top.
A hint of cinnamon and nutmeg enhances without overwhelming the star ingredient. This is the dessert that makes you close your eyes with each bite.
16. Coconut cream pie
Coconut cream pie transforms humble tropical fruit into a cloud-like dessert experience. The filling strikes that perfect balance—rich enough to feel indulgent but light enough to leave room for a second slice.
Real coconut milk gives authentic flavor that artificial versions can’t touch. The textural contrast between creamy filling, flaky crust, and toasted coconut topping creates a symphony in each bite.
A properly made coconut cream pie has a subtle sweetness that lets the natural tropical notes shine through.
17. Buttermilk pie
Southern buttermilk pie might look unassuming, but one bite reveals its genius. The filling transforms humble buttermilk into a custard that’s tangy, sweet, and impossibly silky all at once.
As it bakes, the top naturally forms a delicate crust while the interior stays creamy—no fancy technique required.
A hint of nutmeg and vanilla rounds out the flavor profile. This is grandmother food at its finest—simple ingredients transformed through culinary alchemy into something greater than the sum of its parts.
18. Mixed berry lattice pie
Mixed berry lattice pie showcases summer’s bounty in spectacular fashion.
Those jewel-toned berries—blueberries, blackberries, raspberries, strawberries—create a symphony of sweet-tart flavors that dance across your palate.
The beauty lies in how each type of berry contributes something unique to the filling. The lattice top isn’t just pretty—it’s functional, allowing moisture to escape while the filling thickens to jammy perfection.
A touch of lemon zest brightens the whole creation, cutting through berry sweetness with citrus sparkle.