Quick Answer: A Thanksgiving pie board is dessert served like a charcuterie board: three or four pies cut into small wedges, plus toppings and a few pairings guests can mix and match. Cut each 9-inch pie into 12 to 16 slim wedges instead of 8, so people can try two or three kinds. Plan on 3 pies for 12 guests, keep pumpkin and cream pies cold until the last minute, and don't leave them out for more than 2 hours.
Why a pie board works
Everyone at Thanksgiving wants a little of every pie and nobody wants a full slice after dinner. Small wedges on a board solve both problems, and the board looks like a centerpiece instead of three pie tins on the counter.
Choose 3 or 4 pies
Pick pies with different flavors and textures:
| Role | Classic pick | Swap |
|---|---|---|
| Spiced and creamy | Pumpkin | Sweet potato |
| Nutty and rich | Pecan | Chocolate pecan or bourbon pecan |
| Fruity | Apple | Cranberry-apple, pear or cherry |
| Wild card | Chocolate cream or French silk | Key lime, buttermilk chess |
Store-bought pies are fine. Bakery or warehouse-club pies cut cleanly when chilled, and nobody minds when they're arranged on a board.
The toppings and extras
Put these in small bowls between the pies:
- Whipped cream, in a chilled bowl set over ice
- Caramel sauce for the apple and pecan
- Candied pecans or toasted walnuts
- A wedge of aged cheddar next to the apple pie. Apple pie with cheddar is an old New England pairing, and sharp cheese cuts the sweetness.
- Dark chocolate squares. See the best dark chocolate for a board.
- Fresh fruit: grapes, pear slices and pomegranate seeds for color
- Small cookies or shortbread to fill the gaps
How much to buy
A pie board comes after a big meal, and guests take several small pieces rather than one big one. Plan on about 1½ standard slices per guest in total.
| Guests | Pies | Cut each pie into | Toppings |
|---|---|---|---|
| 8 | 2 | 12 wedges | 1 cup whipped cream, 1 small bowl each extra |
| 12 | 3 | 12 wedges | 2 cups whipped cream |
| 20 | 4 | 14 to 16 wedges | 3 cups whipped cream |
| 30 | 6 | 14 to 16 wedges | 4 to 5 cups whipped cream |
How to build the board
- Chill the pies well. Cold pie cuts into neat wedges. Use a long, thin knife and wipe it between cuts.
- Cut each pie into slim wedges. For 12 cuts, slice it into quarters, then each quarter into three.
- Arrange each pie in its own section, wedges overlapping in a fan or a row, with the crust edges facing out.
- Place the toppings in small bowls between the pie sections.
- Fill the gaps with fruit, cookies and nuts.
- Label the pies with small cards, especially anything with nuts.
Build it on a board or a large platter lined with parchment. A wooden board works if you lay parchment under the pies so the filling doesn't soak in.
Food safety
Pumpkin, sweet potato, cream and custard pies need to stay cold. Keep them in the fridge until you build the board, and put leftovers back within 2 hours. Fruit pies and pecan pie are more forgiving, but they still taste best served within a day.
Make it part of the menu
The pie board pairs with a savory board before dinner. For the full holiday spread, see our Thanksgiving charcuterie board, the turkey-shaped board and our Thanksgiving hosting hub. The Party Planner works out savory amounts for any guest count.
FAQ
What is a pie board?
Dessert served like a charcuterie board: several pies cut into small wedges, arranged with toppings like whipped cream, caramel, nuts and fruit so guests can try a little of each.
How many pies do I need for 12 people?
About 3 pies, each cut into 12 slim wedges. Guests take two or three small pieces after dinner.
Can you put pumpkin pie on a board?
Yes, but keep it in the fridge until you build the board and don't leave it out for more than 2 hours.
What goes on a Thanksgiving dessert board besides pie?
Whipped cream, caramel sauce, candied pecans, aged cheddar for the apple pie, dark chocolate, grapes, pear slices and small cookies.
Can I use store-bought pies?
Yes. Chill them well so they cut cleanly into small wedges.
