2,338 shell recipes

Rich pecan pie with unsweetened chocolate and dark corn syrup for intense, bittersweet flavor. Buttery filling studded with pecans bakes until set with gooey center.

Streusel caramel apple pie with melted candy caramels coating tart apple slices and a brown sugar crumb topping. Bakery-style fall dessert in your home oven.

Shortcut beef pot pie with canned beef stew and store-bought pie crust, topped with Parmesan and parsley. A 45-minute weeknight comfort dinner.

Fresh peach pie with an egg and cream custard topped with brown sugar butter streusel. Ten peaches, a crumbly top, and warm nutmeg in every bite.

Savory cheese tart with Jarlsberg and ricotta blended smooth, baked in a blind-baked crust with fresh tomato slices and herbs on top. An elegant brunch or light dinner centerpiece.

Classic French quiche maison with blanched bacon, Gruyere cheese, and a rich egg custard with cream and nutmeg in a blind-baked pie shell. Blanching the bacon first removes excess salt for a more refined filling.

Springtime New England quiche filled with tender fiddlehead ferns, leeks, and sharp cheddar, crowned with whole fiddleheads. A seasonal pie that celebrates the fleeting wild harvest.

Nesselrode pudding pie folds sweetened chestnut puree and candied chestnuts into vanilla-spiked whipped cream and gelatin-set custard. The 19th-century holiday classic in pie form.

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.

Cranberry-raspberry meringue pie with a tart juice concentrate filling, buttery egg yolk custard, and golden toasted meringue. A vibrant twist on classic meringue pie.

Sweet corn syrup custard studded with flaked coconut, baked in a flaky pie shell. Simple Southern dessert with vanilla and almond.

Pecan chess pie crosses Southern chess pie with classic pecan pie: a custardy cornmeal-laced filling studded with toasted pecans baked into a flaky crust. Less sticky than corn syrup-style pecan pies.

Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.

Crab and spinach quiche loaded with Swiss and Parmesan in a flaky crust, kissed with nutmeg. Makes two full pies, so there's plenty for brunch guests and leftovers.

Lemon chicken soup with fresh spinach and pasta shells in a garlic-rich broth. Lemon juice and zest brighten this hearty one-pot soup loaded with vegetables and tender chicken.

Pineapple cream pie with a silky custard filling set with gelatin and topped with whipped cream. A no-bake chiffon-style pie in a prebaked shell, light and tropical.