Meet your new Thanksgiving pie

, The New York Times

Is there anything more joyful to feed people than pie? Custardy, creamy, jammy, nutty, tart — whatever its flavor and texture, pie is celebratory, often nostalgic and deeply delicious. It makes everyone happy. That's why I believe having a slice of pie with the people in your life who make you feel whole is the perfect way to end Thanksgiving.

It wasn't always this way. I always liked eating pie, but it didn't excite me, and I didn't enjoy baking it. No matter the recipe or approach I used, I was never as confident in my skills as I was in making other sweets. So when my editors asked me to come up with six new pie recipes in honor of the holiday, I made it my mission to fall in love.

I wanted flavors that were chic and cozy in equal measure, enticing enough to inspire you to try something new, but not too intimidating for bakers who break out the rolling pins only once a year. I wanted to both embrace and update the pies we've come to associate with Thanksgiving, and for there to be at least one option for everyone, regardless of how much effort you want to put in or what flavors speak to you and your crew.

I baked about five dozen pies to create the six recipes below — and yes, I fell head over heels in the process. I reveled in how soothing and tactile it is to make pie, and how wonderful it was to share it with others and see them sink into bliss at first bite.

Cranberry Citrus Meringue Pie

Yield:

Total time:

For the Crust:

All-purpose flour, for dusting

For the Citrus Curd:

For the Cranberry Sauce:

For the Meringue:

Tip: Citrus and eggs repeat throughout this recipe: You need 7 eggs total (and will end up with 1 extra white) and 3 lemons and 5 oranges.

Sesame-Swirled Pumpkin Pie

Yield:

Total time:

For the Crust:

All-purpose flour, for rolling

For the Pumpkin Sesame Filling:

1 (15-ounce) can pumpkin purée

Any tahini will work here, but a thinner one makes it easier to swirl in. If you have a thicker tahini, thin it as directed in Step 5.

Butterscotch Banana Cream Pie

This is grown-up banana pudding in pie form. One bite, and you may never want banana pudding any other way. Salted butterscotch pudding pairs with ripe, sweet bananas for a balanced (and slightly boozy, if using rum) filling. A crunchy pistachio and vanilla wafer crust nestles the thick custard, while a not-too-sweet crème fraîche topping lightens the whole thing. Be sure to slice and serve this pie directly from the refrigerator — if it doesn't stay cold, it may be messy.

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For the Banana Pudding:

For the Whipped Cream:

1/4 cup/60 grams crème fraîche or sour cream

6. Make the whipped cream: Use a hand mixer and a large bowl or a stand mixer fitted with a whisk attachment to beat the crème fraîche and heavy cream on high speed until medium-stiff peaks form, 2 to 3 minutes. Add the powdered sugar and rum and beat until just incorporated. Dollop the whipped cream on top of the chilled pie, top with chopped pistachios and slice and serve immediately. The pie will keep, refrigerated, for up to 4 days.

Coconut Caramel Tart

Eating this tart is like biting into a grown-up Girl Scout cookie. A crisp chocolate shortbread shell is filled with a creamy, slightly nutty frangipane, and topped with coconut caramel, drizzled chocolate and flaky sea salt. This recipe is formatted for a 9-inch pie plate but can easily be amended to fit a 10-inch tart pan with a removable bottom without any difference in bake times. While making your own caramel may seem like a daunting task, the "wet" method of dissolving sugar in a little water before caramelizing it is approachable and foolproof. Take care to keep an eye on its color to ensure it doesn't burn and end up bitter. Add the cream when the caramel is amber and you'll be in for a real treat.

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For the Chocolate Crust:

For the Coconut Filling:

For the Caramel Topping:

Flaky sea salt, for sprinkling

To toast coconut, bake on a sheet pan in a 350 degree oven until golden brown, 4 to 7 minutes, stirring halfway through.

To make the crust by hand, whisk the dry ingredients, then cut the butter into it using a pastry cutter or your fingers until fine crumbs form. Mix in the egg and vanilla until a ball of dough forms.

Coffee and Maple Chess Pie

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Total time:

For the Crust:

All-purpose flour, for dusting

For the Buttermilk Filling:

For the Espresso Whipped Cream:

Candied orange strips, cut into thin slivers, for garnishing (optional)

Pomegranate Cardamom Apple Pie

Yield:

Total time:

For the Filling:

For the Topping:

For the Crust:

All-purpose flour, for dusting

A mixture of firm apples that are both tart and sweet work best for baking: Granny Smith, Honeycrisp, Braeburn, Pink Lady and Golden Delicious are preferred.