Recipes with pie shell (9 inch)
1,022 recipes
Mom's Strawberry Rhubarb Pie
Mom's strawberry rhubarb pie: tart rhubarb and sweet strawberries thickened with tapioca and flour, baked under a sugar-crusted double crust until the filling bubbles. The classic spring pie.
Reduced Fat Pumpkin Pie
Reduced fat pumpkin pie made with fat-free sweetened condensed milk and egg whites only. Same warm spices, same creamy texture, with significantly less fat than traditional pumpkin pie.
Pear Pie
Double-crust pear pie with apple pie spice, brown sugar, and vanilla, brushed with a milk glaze and baked using a high-then-low oven method for a flaky, golden crust.
Classic French Mushroom Quiche
Traditional quiche with sautéed mushrooms, scallions, Swiss cheese, and heavy cream baked in a pre-baked pastry shell. Elegant brunch centerpiece with bright lemon and warming nutmeg.
Southern Cream Apple Pie
Southern cream apple pie with par-cooked tart apples in a sour cream custard, finished under the broiler with a buttery flour topping. Makes two 9-inch deep-dish pies for a crowd.
Chocolate-Chip Walnut Pie
Chocolate chip walnut pie with a gooey corn syrup and egg filling loaded with semi-sweet chocolate and walnuts. Like pecan pie's chocolate-studded cousin, baked low and slow.
Scrumptious Strawberry Pie
Fresh strawberry pie with a pureed berry glaze thickened with tapioca, poured over whole berries in a flaky pie shell. No-bake filling, no gelatin, just real fruit.
MacAdamia Pie
Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.
Amazing Sour Cream Raisin Pie
Sour cream raisin pie folds plump cooked raisins into a tangy sour cream custard, finished with a cloud of toasted meringue. An old-school Midwest classic that turns a simple pantry into a showstopper.
Favourite Lemon Chess Pie
Classic Southern lemon chess pie with a buttery cornmeal-thickened custard, fresh lemon juice, and zest of three lemons in a single-crust pastry shell.
Brown Sugar Pie
Brown sugar pie with a rich, caramel-flavored custard filling topped with golden meringue. An old-fashioned Southern cream pie made from simple pantry staples.
Shoo-Fly Pie with Whipped Cream
Shoofly pie with whipped cream, made with a corn syrup and molasses base, an egg-enriched filling, and a brown sugar crumb top. Sliced cool and topped with cold whipped cream.
Peaches & Cream Pie #4
Peaches and cream pie with sliced summer peaches baked into a single-crust shell with a sugar-flour layer and pure heavy cream poured over top. Five ingredients, summer in a slice.
Robb's Caramel Pecan Pie
Robb's caramel pecan pie: a deeper, richer take on classic pecan pie with a cooked caramel base of brown sugar, butter, and cream poured over toasted pecans. Silky, buttery, and unforgettable.
Different Apple Pie
Different apple pie made with orange juice, margarine, and sugar cooked into a citrusy glaze before filling the shell. A unique twist on classic apple pie with a bright, tangy filling.
Chess Pie II
Southern chess pie with a custardy filling of eggs, sugar, butter, and a splash of vinegar, thickened with cornmeal in a pre-made pie shell. Old-school Southern dessert.
Mom's strawberry rhubarb pie: tart rhubarb and sweet strawberries thickened with tapioca and flour, baked under a sugar-crusted double crust until the filling bubbles. The classic spring pie.
Reduced fat pumpkin pie made with fat-free sweetened condensed milk and egg whites only. Same warm spices, same creamy texture, with significantly less fat than traditional pumpkin pie.
Double-crust pear pie with apple pie spice, brown sugar, and vanilla, brushed with a milk glaze and baked using a high-then-low oven method for a flaky, golden crust.
Traditional quiche with sautéed mushrooms, scallions, Swiss cheese, and heavy cream baked in a pre-baked pastry shell. Elegant brunch centerpiece with bright lemon and warming nutmeg.
Southern cream apple pie with par-cooked tart apples in a sour cream custard, finished under the broiler with a buttery flour topping. Makes two 9-inch deep-dish pies for a crowd.
Chocolate chip walnut pie with a gooey corn syrup and egg filling loaded with semi-sweet chocolate and walnuts. Like pecan pie's chocolate-studded cousin, baked low and slow.
Fresh strawberry pie with a pureed berry glaze thickened with tapioca, poured over whole berries in a flaky pie shell. No-bake filling, no gelatin, just real fruit.
Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.
Sour cream raisin pie folds plump cooked raisins into a tangy sour cream custard, finished with a cloud of toasted meringue. An old-school Midwest classic that turns a simple pantry into a showstopper.
Classic Southern lemon chess pie with a buttery cornmeal-thickened custard, fresh lemon juice, and zest of three lemons in a single-crust pastry shell.
Brown sugar pie with a rich, caramel-flavored custard filling topped with golden meringue. An old-fashioned Southern cream pie made from simple pantry staples.
Shoofly pie with whipped cream, made with a corn syrup and molasses base, an egg-enriched filling, and a brown sugar crumb top. Sliced cool and topped with cold whipped cream.
Peaches and cream pie with sliced summer peaches baked into a single-crust shell with a sugar-flour layer and pure heavy cream poured over top. Five ingredients, summer in a slice.
Robb's caramel pecan pie: a deeper, richer take on classic pecan pie with a cooked caramel base of brown sugar, butter, and cream poured over toasted pecans. Silky, buttery, and unforgettable.
Different apple pie made with orange juice, margarine, and sugar cooked into a citrusy glaze before filling the shell. A unique twist on classic apple pie with a bright, tangy filling.
Southern chess pie with a custardy filling of eggs, sugar, butter, and a splash of vinegar, thickened with cornmeal in a pre-made pie shell. Old-school Southern dessert.
