1,151 pie shell recipes

Apple cinnamon crumb pie with cinnamon-spiced apple slices thickened with tapioca, topped with a buttery brown sugar streusel crumb. Classic Dutch apple pie style.

Pumpkin pecan pie layers a spiced pumpkin custard under a classic pecan pie filling for two desserts in one slice. Looks like pecan, eats like Thanksgiving, balanced sweetness throughout.

Summer squash quiche with sauteed onions and Swiss cheese in a buttermilk custard seasoned with oregano. A versatile vegetarian main that works as an appetizer or entree.

Peach cream pie: halved fresh peaches baked under a cinnamon-cream custard in a flaky crust. Simple summer dessert from peak-season stone fruit.

Fresh strawberry pie with whole berries standing upright in a glossy cornstarch glaze inside a baked pie shell. Topped with whipped cream for a stunning summer dessert.

Hawaiian pineapple pie with crushed pineapple, flaked coconut, and corn syrup in a custard-style filling baked in a pie shell. Tropical, sweet, and simple to make.

Easy no-bake raspberry chiffon pie with cream cheese, whipped cream, and raspberry fruit spread in a golden pie shell. Light, fluffy, and no gelatin needed.

Strawberry cream pie with a stovetop vanilla custard filling layered with fresh strawberries in a baked pastry shell. A classic no-bake filling pie with old-fashioned egg yolk custard.

Easy chocolate coconut pie with semisweet chocolate, evaporated milk, and flaked coconut baked in a single shell. A 30-minute pantry pie that tastes like a baked Mounds bar in slice form.

Chocolate chip walnut pie with a chewy brown sugar custard, pockets of melted chocolate, and toasted walnuts in a flaky shell. Half cookie, half pie. Serve warm with vanilla ice cream.

Rich chocolate coconut pie with melted semisweet chocolate, evaporated milk, and flaked coconut in an unbaked shell. A 6-ingredient bake-and-go pie with a fudgy filling and macaroon-like coconut texture.

Old-fashioned lemon meringue pie made with bread: a Depression-era thrift recipe that uses water-soaked bread as the thickener. Bright lemon, fluffy meringue, and pure pantry ingenuity in a baked pie shell.

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.

Rhubarb pie with a tangy sour cream custard filling and buttery brown sugar crumb topping. Tart, creamy, and crunchy in every slice. Just 5 minutes of prep and a store-bought shell.

Shaker sugar pie: brown sugar caramelized at the bottom of a flaky shell, topped with vanilla cream and butter, baked into a silky no-egg custard. American religious tradition meets Sunday dessert.

Fresh blueberry pie with a clever twist: whipped cream lines the bottom and sides of the baked shell before the cooked-and-fresh berry filling pours in. Three hours of chilling sets it into a cool, lush slice.