Recipes with pie shell (9 inch)

Fudgy brownie pie with melted chocolate chips, sweetened condensed milk, and chopped nuts baked in a flaky crust. Best served warm with a scoop of vanilla ice cream.

Garden-fresh sweet potato pie with a rich buttermilk custard filling, two sticks of butter, and pure vanilla. No spices needed when the sweet potatoes do all the talking. Baked low and slow, makes two pies.

Whole apples wrapped in pastry and baked in cinnamon sugar syrup. Fill cored apples with spiced sugar and butter, wrap in pastry, bake in hot syrup.

Cook a silky coconut custard filling in a double boiler, pour into a flaky crust, then crown with toasted coconut meringue for a classic cream pie that slices like a dream.

Classic Southern chess pie with a custardy brown sugar and vanilla filling baked in a flaky pastry shell. A simple pantry pie with a crackly sugar top and silky middle.

Pumpkin pie built on heavy cream and sour cream for a richer, tangier filling spiced with cinnamon and ginger. Optional apricot preserve layer at the bottom adds a tart-fruit twist.

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.

Diced chicken and mushrooms in a creamy celery soup filling baked under a flaky dill-seasoned pie crust. A cozy chicken pot pie with an herby twist.

Lulen's grated apple pie shreds the apples instead of slicing for a custard-style filling bound with butter, egg, and cinnamon. Topped with pecans for crunch in a single-crust pie.

Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.

Lemon blossom pie with tall and tender meringue: a classic Southern-style bright lemon curd filling in a flaky baked pie shell, crowned with a sky-high, cloud-soft meringue that slices clean without weeping.

Americana key lime pie: a vintage chiffon-style version with gelatin, fluffy egg whites, and folded whipped cream piled into a baked shell. Cool, mousse-light, garnished with pistachios.

Tri-berry pie with strawberries, raspberries, and blueberries baked under a golden lattice crust. A red-white-and-blue summer pie that works equally well with fresh or frozen berries.

Flexible meat-lover's quiche loaded with bacon, ham, sausage, and cheddar for a hearty breakfast or brunch that uses whatever cooked proteins you have on hand.

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.

Vegan broccoli pie with a silken tofu and tahini custard, nutritional yeast, and lemon juice in a pie shell. Creamy, savory, and completely dairy-free with a wheat germ topping.

Old-fashioned coconut custard pie made from a fresh whole coconut. Coconut milk infuses dairy milk before joining eggs and sugar in a single crust for the deepest, purest coconut flavor.

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.

Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.

Authentic Pennsylvania Dutch shoo fly pie with a deep molasses filling and spiced brown sugar crumb topping with cinnamon, ginger, nutmeg, and cloves. A true wet-bottom pie from the Amish tradition.

Pumpkin pie with a buttery brown sugar pecan streusel that bakes onto the top during the second stage. The cross between pumpkin and pecan pie that solves the holiday choice forever.

Kahlua pumpkin pie with coffee liqueur in the custard and the whipped cream topping. Brown sugar and warm spices meet rich, boozy depth for a grown-up holiday pie.

A simple chocolate and nut pie made famous at the Kentucky Derby.

Old-fashioned oyster pie with freshly shucked oysters, scallions, butter, and a splash of Tabasco baked in a flaky double-crust pastry until golden.

Easy no-bake pineapple pie with crushed pineapple folded into lemon pudding and whipped topping in a pie shell. Light, creamy, and tropical with just 20 minutes of hands-on time.

Classic bacon and Swiss quiche in a flaky pie crust with a creamy six-egg custard. Simple enough for a weekday morning, elegant enough for a holiday brunch spread.

Italian sausage pie bakes crumbled sweet sausage and onions in an egg and mozzarella custard inside a pre-baked pie shell. A hearty, savory quiche-style dinner that slices clean every time.

Buttermilk pecan pie with a creamy custard filling baked low and slow until golden on top. No corn syrup needed. A Southern classic with tangy, nutty richness.

Try making the French version of apple pie that's both scrumptious and healthy for you.

Apple-orange pie with a lattice crust, made with fresh orange juice, nutmeg, and melted butter poured over sliced apples. A citrusy twist on classic apple pie.

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

Satisfy your chocolate cravings with this delectable pie that's perfect for dessert after a hearty dinner.

Two-layer pie with cinnamon apples baked first, then topped with smooth cream cheese custard. Walnuts add crunch to the bottom layer. Bake at two temperatures for perfect texture.

Thinly sliced Granny Smith apples layered with cinnamon and brown sugar, blanketed in cheese, and baked in a rich egg-cream custard. This sweet-savory apple quiche is brunch at its most unexpected.

Kentucky Derby tart with chocolate chips and coarsely chopped pecans baked in a buttery sugar filling inside a flaky pie shell. A Southern classic.

Shrimp and crab quiche layered over Swiss cheese in a flaky pie shell with a silky sherry-spiked custard and a hint of cayenne. Make ahead or freeze for easy entertaining.

Purple prune plum pie with halved plums arranged in overlapping circles on a cinnamon-sugar base in a single pie shell, dotted with butter. A rustic, open-face fruit pie for plum season.

Tyler pie, the classic Virginia heritage custard pie with brown sugar, vanilla, fresh nutmeg, and folded egg whites. Old-fashioned Southern dessert with simple pantry staples.

Chocolate mocha pie with a silky French silk-style filling whipped from butter, chocolate, and instant coffee, set in a crunchy walnut-chocolate crust and crowned with coffee whipped cream. A make-ahead showstopper.

Pineapple cheesecake squares with a creamy baked filling topped with crushed pineapple folded into whipped cream. A make-ahead dessert that cuts into neat bars.

Old-fashioned butterscotch pie made from brown sugar caramelized in butter with milk, eggs, and vanilla. Crowned with golden meringue topping.

Jefferson pie with brown sugar custard, dates, raisins, pecans, and warm spices in a flaky crust topped with meringue. A forgotten Southern heirloom dessert.

Hamburger pasties stuffed with seasoned ground beef, onion, canned vegetables, and sharp cheddar, folded into pie crust turnovers. A portable hand pie that doubles as sandwich or gravy-topped dinner.

Easy Spam triangles: hand-pie pockets filled with Spam, smoky Gouda, diced apple, and onion dip in flaky pie pastry. Retro party appetizer with surprising flavor.

Crispy bacon and Swiss cheese on a flaky pastry crust, topped with a creamy egg and sour cream custard. A puffy, golden breakfast pizza the whole family will love.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

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.

Pumpkin-apple pie with a spiced brown sugar apple layer on the bottom and creamy pumpkin custard on top. Two fall pies in one, baked in a single crust.