108 pie shell recipes

Three-ingredient chocolate cookie crumb pie shell with butter and sugar. The fast, no-roll crust for cream pies, ice cream pies, and chilled desserts. Ready in 20 minutes.

Graham cracker pie shell made with just crushed graham crackers and melted margarine. A no-bake, two-ingredient crust that chills firm and holds any cream, custard, or cheesecake filling.

Three-ingredient chocolate crumb pie shell made with cookie crumbs, butter, and a touch of sugar. Bakes in just 8 minutes for any no-bake or cream pie filling.

Graham cracker pie crust with just three ingredients and optional sugar replacement for diabetic-friendly baking. Bake or chill to set, ready in minutes.

Fresh tart cherry pie with a flaky double crust and just five ingredients. Summer baking at its most honest, no canned filling required.

This easy to make strawberry pie tastes so good, you don't have to bake if you use a store-bought pie crust. A great recipe to use up your strawberries.

This delicious rhubarb custard pie is a hit at our family dinner table.

Classic maple pecan pie with a hot syrup technique that creates silky filling and perfectly suspended pecans in every slice.

This dedicate French apple tart also tastes delicious. It's loaded with apples, so you don't have to feel too guilty about enjoying one or two slices of this tart.

An easy way to make a silky and delicious pumpkin pie that will for sure please everyone around the dinner table at Thanksgiving.

This was the best pie that I have ever made and I have made quite a few. It taste like the most decadent dessert ever.

A decadently delicious coconut cream pie highlights the coconut. The custard filling is made with half and half, and egg yolks. It's creamy and rich, which goes deliciously well with the coconut. Meringue topping adds another layer of creaminess without adding any more fat. Nobody can resist it!

Old-fashioned 1850 blackberry pie with five ingredients. Berries baked into a single crust under a flour, sugar, and milk custard for a rustic 19th-century farmhouse pie that sets into a soft, jammy slice.

Apricot pineapple pie fills a double crust with sweet-tart cooked dried apricots and crushed pineapple in a clear cornstarch glaze. A vintage diner-style fruit pie with intense jam-like flavor.

Strawberry rhubarb custard pie suspends diced rhubarb and sliced strawberries in a silky egg-and-flour custard, baked into a single tender shell. The classic spring duo with creamy backbone.

Quebec maple syrup pie (tarte au sirop d'erable) with a custard filling of pure maple syrup, cream, and eggs in a flaky shell. Five ingredients, intensely sweet, purely Canadian.