Recipes with pie shell (9 inch)

No-bake mandarin orange pie with a creamy lemon gelatin filling and whipped cream in a pre-made pie shell. Light, citrusy, and chilled to a silky set.

Classic Southern sweet potato pie with a spiced, custard-like filling made from fresh sweet potatoes, brown sugar, nutmeg, and vanilla in a flaky crust. A holiday staple.

Mushroom and onion quiche with Swiss cheese, heavy cream, and a dusting of nutmeg. Mushrooms and onions are stewed in butter first for deep, concentrated flavor in every slice.

Pennsylvania Dutch shoofly pie filled with chopped apples, molasses, and spiced crumb mixture. The wet filling soaks into buttery crumbs as it bakes. Traditional comfort food with a fruity twist.

Simple Southern chess pie filled with chopped apples, butter, and cinnamon. Cream together five basic ingredients, fold in apples, then bake until set with a two-temperature method.

Fresh apricot pie with a double crust, lemon juice, cinnamon, and butter. A classic fruit pie showcasing apricots at their peak with a flaky golden top crust.

A rich and delicious treat! The quick and easy filling is made in the microwave.

A cheesy, creamy, rich and decadent quiche. Serve it as a main dish with a light and refreshing mixed green salad, and a fruity dessert to complete the whole meal.

Fiesta quiche with green chiles, tomatoes, onion, cheddar, and Monterey Jack in a rich egg-cream custard spiked with cayenne and nutmeg. A Southwestern spin on the French classic.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

New England clam quiche with crispy bacon, canned clam chowder, eggs, sour cream, and a layer of melted American cheese. A clever shortcut quiche that uses chowder as the flavor base.

Savory chicken and broccoli quiche with melted Swiss cheese, eggs, and warm coriander in a flaky pie crust. A hearty brunch or dinner that slices beautifully every time.

Chocolate chips and pecans bake into a rich, gooey filling spiked with bourbon and vanilla for a Southern-style pie that's part chocolate chip cookie, part pecan pie.

Crab meat is mixed with blue, mozzarella cheese and egg, milk mixture, then baked in a prepared pie crust. It's cheesy and delicious.

Tuna Swiss pie bakes flaked tuna, shredded Swiss cheese, and scallions in a custard of eggs, mayonnaise, and milk inside a flaky pie shell. Quiche-style savory pie, dinner ready in an hour.

Raisin crumb pie layers plump raisins under a cakey batter and a buttery crumb topping in a flaky crust. A heritage Pennsylvania Dutch-style dessert that makes two pies at once.

Classic Southern sweet potato pie with boiled sweet potatoes whipped smooth with butter, sugar, cinnamon, evaporated milk, eggs, and vanilla. This recipe makes two pies, because one is never enough.

This silky and rich custard pie always brings back rave reviews.

Savory Italian-style quiche loaded with salami, mozzarella, fresh tomatoes, and green onions in a golden flaky crust. Ready in just over an hour for an easy brunch or weeknight dinner.

Dried cherry apple pie: a twist on classic apple pie with tart dried cherries tucked among cinnamon-spiced apple slices. The cherries plump up in the juices for bursts of tangy flavor.

Apple blueberry pie pairs sliced apples with fresh blueberries in a cornstarch-thickened lemon-bright filling, baked under a flaky double crust until bubbling and golden.

Fresh banana rhubarb pie with sliced bananas and rhubarb baked in a double crust with orange juice, cinnamon, and nutmeg. A sweet-tart tropical twist on classic rhubarb pie.

Ribbon Pumpkin Pie with Crunchy Praline Pastry recipe

A buttery, custard-like chess pie loaded with earthy black walnuts and baked until the center is just set. Simple Southern baking with a rich, caramelized filling that needs no fancy technique.

Peanut butter chiffon pie set with gelatin and aerated with whipped egg whites for a cloud-like texture. Proper old-school technique for the lightest peanut butter pie possible.

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.

Peanut streusel pie with vanilla custard, sweet meringue, and a crumbly peanut butter topping that browns into a nutty crust under the broiler. A diner counter classic.

Favourite Shaker sugar pie with brown sugar and flour bedded under half-and-half, vanilla, and butter pieces dotted across the top. A simple pioneer dessert that bakes into a silky no-egg custard.

Tex-Mex quiche loaded with taco-seasoned ground beef, cheddar, and chiles in a flaky pie shell, baked in egg custard and topped with fresh guacamole. Brunch meets taco night.

Rhubarb custard pie with a buttery crumb topping in a pre-baked pastry shell. Tart rhubarb pieces set in a vanilla egg custard with a sweet, crumbly streusel on top for the best of both textures.

Wolfgang Puck's elevated pumpkin pie with a Grand Marnier cranberry layer, bourbon-spiked custard, and warm spices in a blind-baked crust. Serve with cinnamon ice cream for a holiday stunner.

Fiddlehead quiche pairs spring fiddlehead ferns with crispy bacon, Swiss cheese and a creamy egg custard in a flaky pie shell. A short-season New England brunch dish with a nutty, asparagus-like green flavor.

A copycat Baker's Square French silk pie with a velvety chocolate filling made from instant pudding, buttermilk, and Cool Whip set with gelatin. No-bake, no stress, all silk.

Generic quiche is a customizable savory pie with eggs, half and half, and cheese in a pre-baked crust. Fill with spinach, bacon, ham, or anything you've got on hand.

Mincemeat pumpkin pie blends pumpkin custard with rum-soaked mincemeat for a boozy, spiced holiday pie that bridges Thanksgiving and Christmas in one slice.

Lemon chess pie with a buttery, custardy filling made from eggs, sugar, lemon juice, and lemon zest in an unbaked pie shell. A classic Southern dessert ready in 45 minutes.

A frozen no-bake chocolate orange pie with cream cheese, condensed milk, and orange juice concentrate in a chocolate crust. Swap in Grand Marnier or Cointreau for a boozy twist.

Southern pecan pie with a Cajun twist: a quarter cup of brandy stirred into the buttery corn syrup filling adds warm, boozy depth beneath a blanket of whole pecans. Puffy, gooey, irresistible.

Fresh coconut cream pie layers a silky stovetop coconut custard under a cloud of golden meringue, finished with a shower of toasted coconut. An old-fashioned, made-from-scratch pie with tender custard and crisp-tipped peaks.

TODAY'S FRENCH SILK PIE - Through the years, one major change has been made to this famous recipe: the pie now has a COOKED filling to guard against possible food poisoning associated with raw eggs. Yet, the silky richness of the original recipe still remains.

Tuna and Swiss cheese quiche with green peas, sweet onion, and evaporated milk. A pantry-friendly main course with a custardy center and golden top.

Old-fashioned sweet potato pie with brown sugar, butter, corn syrup, and vanilla in a flaky crust. Creamy, custard-like filling baked until set. A Southern holiday classic.

A no-bake coconut cream pie with a sticky pecan praline layer on the bottom, fluffy vanilla pudding filling loaded with flaked coconut, all in a pre-baked pastry shell. Chill, slice, and swoon.

Angus Barn chocolate chess pie copies the famous Raleigh steakhouse dessert: rich, fudgy filling baked into a crackly-topped pie that's somewhere between brownie and pudding. Seven ingredients, no fancy steps.

Classic pecan pie from Dear Abby columnist Abigail Van Buren, built on corn syrup, brown sugar, and whole pecans scattered across the top instead of stirred in. The old-school Southern holiday standard.

Carrot pie with pureed carrots baked in a spiced custard filling with cinnamon, ginger, and nutmeg. Tastes like pumpkin pie's sweeter, brighter cousin.

Pumpkin chiffon praline pie with a buttery brown sugar pecan praline baked into the crust, plus a light gelatin-set pumpkin chiffon filling lifted with whipped meringue.

Maple chiffon pie sets a light, mousse-like maple custard into a baked pie shell using gelatin, beaten egg whites, and whipped cream. The flavor is pure Vermont sugar shack in cloud form.