Recipes with pie shell (9 inch)

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.

Lime fluff pie folds whipped chilled evaporated milk into a hot applesauce-and-lime gelatin base for a cloud-light no-bake filling. A retro mid-century freezer pie that makes two.

Fudgy brownie filling loaded with chocolate chips, pecans, and a splash of Kahlua, baked in a pie crust and topped with billowy whipped cream and chocolate curls.

Silky, from-scratch custard loaded with fresh banana slices in a flaky prebaked crust, crowned with whipped cream. Banana cream pie the old-fashioned way.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

Pepperoni and Vidalia onion quiche with slow-cooked sweet onions, Swiss cheese, and a yogurt-enriched custard in a prebaked pie shell. A savory, pizza-meets-quiche brunch dish.

Salami pizza quiche combines pizza flavors with a creamy egg custard: minced salami and mozzarella in a pie crust with oregano and garlic, topped with hot pizza sauce.

Texas-style pecan pie with a secret cornmeal addition for texture, both light and dark corn syrup for depth, and vanilla butternut extract. Gooey, crunchy, and piled with whipped cream.

Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.

Festive pumpkin pie with a cream cheese-enriched filling, warm spices, and a sour cream topping baked right on. Part pumpkin pie, part cheesecake, all holiday showstopper.

No-bake red, white, and blue pie layered with blueberry filling, sweetened cream cheese mousse, and cherry pie filling. A patriotic, make-ahead dessert for Fourth of July.

Bring royalty into your home with this decadent apple pie that has a rich taste to die for.

A buttery almond frangipane filling baked in a flaky shell, topped with fresh raspberries and mandarin segments in a striking yin-yang pattern. Brushed with passion fruit glaze for a show-stopping finish.

Babe's Quiche layers crispy chopped bacon, sharp cheddar, mushrooms, and water chestnuts in a deep-dish pie shell, filled with a silky egg-cream custard kissed with nutmeg. Brunch royalty.

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.

Layered Mediterranean eggplant pie with spinach, tomatoes, pesto, and softened onions under a golden pastry crust. Topped with caviar for a luxurious vegetarian main course.

Macadamia chiffon pie folds rum-spiked custard, beaten egg whites, and chopped macadamias into a feather-light filling, set with gelatin and topped with rum whipped cream. A retro showpiece pie.

French seafood quiche with shrimp, crab, and lobster in a rich egg custard with Swiss cheese, Madeira, and white wine. An elegant brunch or dinner centerpiece.

A chilled coconut-lime cream pie in a coconut-graham cracker crust with a silky custard filling, fresh lime juice, and piped whipped cream topping. Tropical, tangy, and make-ahead friendly for up to 3 days.

Classic chocolate pecan pie loaded with pecan halves and semi-sweet chocolate in light corn syrup filling. Gooey, sweet, and packed with crunchy pecans in every slice.

Quesadilla quiche, a Tex-Mex twist: Monterey Jack and cheddar, green chiles, tomato, and cumin baked in a custard between two crusts, then served with sour cream and salsa. Cheesy, mildly spicy, crowd-friendly.

A fresh blueberry pie with a stovetop filling where most of the berries stay whole and uncooked. Poured into a baked pie shell and chilled, it's fruity, bright, and barely sweet.

Babe's Surprise Apple Pie skips the top crust and crowns thinly sliced apples with a buttery brown sugar crumble topping instead. Cinnamon, lemon juice, and a hot oven do the rest.

Silky chocolate custard pie spiked with Courvoisier cognac, topped with cognac-laced whipped cream and chocolate shavings. A no-bake filling that chills to velvety perfection in a flaky pre-baked crust.

This pecan pie is absolutely delicious, always reminds me when I was a child, the pecan pie my mom used to make for me.

Sweet potato pie blends mashed sweet potatoes with butter, sugar, cinnamon, nutmeg, vanilla, eggs, and evaporated milk into two pies. Southern Thanksgiving classic.

Mock key lime pie skips the hard-to-find key limes and uses bottled lime juice for a tangy, custardy filling. Sweetened condensed milk and six egg yolks set into a smooth slice topped with whipped cream.

Orange custard cream pie with sweetened condensed milk, fresh orange juice, and orange liqueur topped with golden Swiss meringue. A citrus twist on classic cream pie.

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.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.

Savory onion-tomato cheese pie with sweet onions, Swiss cheese, and sliced tomatoes in a custard filling. A microwave-friendly quiche-style main dish.

Sugar-free apple pie sweetened only by frozen apple juice concentrate. Sliced apples simmered with cinnamon, allspice, and nutmeg in a pre-baked pie shell. Diabetic-friendly dessert.

A spiced harvest pie filled with shredded apples, zucchini, carrots, and walnuts in a brown sugar custard with cinnamon and nutmeg. Topped with leaf-shaped crust cutouts.

Noodle pie layered with ham, sour cream, onion, and butter in a double-crust pastry shell. An old-school savory pie that works hot or cold.

Light and airy as spring itself! The glistening apple garnish puts this billowy pie in the glamour class.

Caramel pecan pie with homemade caramel pastry cream, chopped pecans, and a golden meringue topping. Old-school holiday Southern pie tradition.

This splurge-worth caramel pie, with its made from scratch caramel, is near impossible to resist. Rich and dense, the flavors of buttery caramel sing loudly in every single bite.

A hearty Maritime fish pie with haddock chunks, zucchini, and tomatoes seasoned with thyme and basil, baked under a flaky golden pastry crust. Coastal comfort in every slice.

Classic vinegar pie with a smooth egg-rich custard filling, Depression-era pantry baking that mimics lemon pie using kitchen vinegar. Six ingredients, sweet-tart, satisfying.

Summer's best fresh peach pie with juicy fruit filling spiced with cinnamon, nestled in a buttery double crust that bubbles with sweet peach nectar as it bakes.

Two Southern legends in one pie: a creamy cheesecake layer on the bottom topped with classic pecan pie filling. The holiday dessert table just got a whole lot more interesting.

Chicken paprikash meets pot pie: a creamy, paprika-spiced chicken filling with sour cream, bacon, peppers, and peas under a flaky golden double crust. A Hungarian-American mashup of two comfort classics.

Flaky pie crust stuffed with curried ground turkey, tomatoes, raisins, and veggies. Make-ahead friendly and freezer-ready for busy weeknights.

Ground beef pie with mashed potato crust, mushrooms, shallots, garlic, and sharp cheddar baked until golden. Think shepherd's pie meets meat pie, and it's ready in about an hour.

French country apple pie with a ground almond frangipane filling topped with sliced Granny Smith apples. Toasted almonds and almond extract create a rich, nutty custard base.

Fluffy strawberry pie with fresh berries folded into a light Jello and vanilla pudding filling with whipped topping. A no-bake, mousse-like pie that chills to creamy perfection.

Tangy lemon curd filling in a crisp pie shell, topped with sky-high meringue swirled into golden peaks. Crowd-pleasing classic dessert.

Towering deep-dish strawberry pie loaded with fresh whole berries set in a glossy cooked glaze. The classic American berry pie that needs no oven baking once the crust is done.