Recipes with pie shell (9 inch)

Lemon chiffon pie folds whipped egg whites into a tart lemon-gelatin custard for a cloud-light, no-bake pie filling. Crowned with sweetened whipped cream in a baked shell.

No-bake summer berry pie with fresh raspberries, strawberries, and blueberries set in a strawberry gelatin glaze in a baked pie shell. Topped with whipped cream for a cool, fruity summer dessert.

Concord grape pie with 3 pounds of fresh grapes, skins and all, baked in a double crust with lemon zest. A fall harvest pie with intense grape flavor you can't get from a jar.

Chocolate chip pecan pie with a hidden layer of frozen chocolate chips beneath a classic dark corn syrup pecan custard. The frozen trick keeps chocolate chips intact through baking.

Double pecan pie recipe that makes two pies from one batch of filling. Dark corn syrup, butter, and two cups of chopped pecans with a two-temperature bake.

Peanut butter chocolate cream pie with a stovetop chocolate custard layered between two peanut butter crumb stratas. Real unsweetened chocolate, not pudding mix. The diner-counter classic.

Pumpkin ginger pie with crystallized ginger, brandy, bourbon, brown sugar, and warm spices in a flaky shell. A boozy, spicy twist on classic pumpkin pie topped with sweetened sour cream.

Always Loved sour cream apple pie layers tart apples under a buttery crumble and a finishing blanket of sour cream. No egg custard, just clean apple flavor tangled with cinnamon and cream.

Crabmeat quiche bakes sweet sauteed crab in a cream cheese-spiked custard with chives and parsley. Brunch-worthy seafood quiche that punches above its weight.

Fresh double berry pie features a glossy raspberry and blackberry filling kissed with liqueur, sealed under a charming heart-cut top crust dusted in cinnamon sugar.

Pumpkin swirl pie with a cream cheese layer, pumpkin pie spice, and a marbled top. Two fillings baked in one crust for a showstopping holiday dessert.

Chocolate caramel hazelnut pie with a from-scratch caramel base, unsweetened chocolate, evaporated milk, and a heavy load of toasted hazelnuts. French-style patisserie pie in a prebaked shell.

Make your own delicious sweet potato pie that your children will remember for years to come!

Nutty Mississippi mud pie stacks toasted pecans and walnuts under a tangy cream cheese layer, then crowns it with stovetop chocolate pudding. A no-bake-friendly Southern dessert that yields two pies.

Bacon and Swiss pizza quiche merges quiche custard with pizza-style tomato sauce, basil, and oregano. Crispy bacon, melty Swiss, and a spoke-pattern sauce drizzle make it brunch-table royalty.

Chocolate cream pie with a cocoa custard filling topped with golden meringue. A from-scratch chocolate pudding pie with egg yolk custard and billowy egg white topping.

Peanut Butter Chip Custard Pie with Chocolate Peanuts recipe

Cherry parfait ice cream pie with layers of vanilla ice cream and cherry pie filling in a cookie crumb crust. A frozen no-bake dessert that assembles in minutes and freezes until firm.

Lemon mousse pie folds whipped cream into a tangy gelatin-set cream cheese base for a no-bake citrus pie that lands somewhere between cheesecake and chiffon.

Rich lemon chiffon pie with whipped cream and gelatin-set lemon curd folded together in a baked shell. A bright, airy citrus dessert with a cloud-like texture and tart finish.

Lighter vegetable quiche with zucchini, red and green bell peppers, egg substitute, and skim milk in a flaky pie crust. Low-fat brunch or weeknight dinner.

Easy chocolate pudding pie: a five-ingredient shortcut pie made with cook-and-serve pudding mix boosted with real semisweet chocolate and butter for a richer-than-boxed result.

Easy chocolate almond pie with melted milk chocolate almond bars, marshmallows, and whipped cream in a pie shell. A no-bake silky filling that sets overnight for a rich, mousse-like dessert.

No-cook chocolate ricotta pie with whipped cream and a fluffy mousse-like texture. Italian-style filling chills into a fudgy slice in a pre-baked crust, no oven required for the filling.

Best lemon sour cream pie folds tangy sour cream into a stovetop lemon curd, then crowns it with vanilla-scented meringue. Three textures in one slice: silky filling, billowy peaks, flaky crust.

Fresh blueberry pie with a sour cream custard filling, vanilla, and a pecan streusel topping. Creamy, fruity, and crunchy in every slice.

Cranberry honey pecan crunch pie with a tart cranberry-orange puree filling and a caramelized honey-pecan topping. A stunning holiday pie with bright fruit and buttery crunch.

Quick mushroom quiche made with canned mushrooms, sour cream, Worcestershire sauce, and Swiss cheese. Mix, pour, and bake for an easy weeknight dinner or brunch with minimal prep.

Magic lemon meringue pie thickens sweetened condensed milk with fresh lemon juice and zest, then bakes under a billowing meringue cap. Tart, creamy, and ready in under an hour.

Lusciously rich and delicious Peaches and Cream pie.

Bacon and sharp cheddar quiche with green onions sautéed in bacon drippings, a half-and-half custard, and a kick of cayenne and dry mustard. Rich, savory, and sliceable for dinner or party appetizers.

Spinach and mushroom quiche with sour cream filling and a thick layer of melted Swiss cheese on top. No traditional custard, just rich, creamy vegetable filling.

Easy lemon meringue pie cooks all curd ingredients together in one pot for fast, fail-proof results. Vanilla powdered-sugar meringue browns in just 8 minutes for a quick weeknight dessert.

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

Lemon sour cream pie folds tangy sour cream into a stovetop lemon curd for a creamier, less sharp filling. Topped with whipped cream and lemon twists in a baked pastry shell.

Creamy pumpkin pecan pie with toasted pecans pureed into the filling itself, plus heavy cream, dark rum, and warm spices. A decadent twist on traditional pumpkin pie.

Old-fashioned sour cream raisin pie with chopped raisins folded into a tangy custard finished with nutmeg and a touch of lemon juice. Serves equally well warm, at room temperature, or chilled the next day.

Chocolate pie with a toasted coconut crust skips the flour entirely. The crust is just coconut and butter pressed and baked golden, filled with cool chocolate pudding. Easy and naturally gluten-free.

Cocoa cream pie with a from-scratch chocolate pudding filling made from cocoa powder, milk, and cornstarch in a baked pie shell. Topped with whipped cream after chilling 6-8 hours.

Crunchy apple pie with chopped pecans, brown sugar, and a foamy egg white batter baked in a single crust. Open-faced with a crisp, golden top.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Diabetic-friendly chocolate peanut butter pie with a cooked custard filling using skim evaporated milk and minimal sugar. Thick, creamy, and lower in sugar.

Sheila's apple pie tops green apples with a buttery batter made from pancake mix, sugar, egg, and butter. The unconventional shortcut topping bakes into a tender, cake-like crust over tart apple filling.

Favourite sour cream apple pie tosses tart apples in a vanilla sour cream custard, then crowns it with a crunchy walnut-cinnamon sugar topping. No butter in the topping means a cleaner, crispier nut crust.

Cherry cheesecake pie with tart red cherries baked under a creamy vanilla cream cheese topping in a pie shell. Almond extract adds a subtle, fragrant finish. Two desserts in one.

Pomona apple pie made with shredded tart apples, brown sugar, walnuts, and honey, topped with a buttery walnut crumble. A unique twist on classic apple pie with thicker, jammier filling.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Sky-high lemon meringue pie crowned with coconut chips. Tall lemon-extract-spiked meringue, glossy lemon curd filling, and a flaky stand-up edge make this a showstopping classic.