Recipes with pie shell (9 inch)

Pumpkin pie with a tangy sour cream and lemon topping baked right on, finished with chopped pecans. A twist on classic pumpkin pie with bright citrus flavor cutting through the warm spices.

Honey pecan pie sweetened with honey and brown sugar instead of corn syrup, for a softer, more floral filling. A simple six-ingredient classic with a glossy candied top.

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.

Two-layer raspberry cheese pie with a baked cream cheese filling and a cool raspberry-whipped cream topping. A make-ahead showstopper dessert for special occasions.

Red, white, and blue berry pie with layered blueberries, cream cheese mousse, and raspberries in a gelatin-set filling. A no-bake patriotic dessert for the Fourth of July.

Lazy Aunt's Key lime pie: a classic 4-ingredient Florida dessert with sweetened condensed milk, key lime juice, egg yolks, and a meringue top. The original old-Florida recipe, no fuss required.

Sweet oatmeal pie combines honey and dark corn syrup with cinnamon. Quick oats rise during baking to form a signature chewy crust on top.

Fresh peach pie with a peach gelatin glaze in a baked pie shell. Sliced ripe peaches set in a sweet, glossy filling and topped with whipped cream. No-bake filling.

Tomato cheese tart with provolone, Parmesan, fresh basil, and thick tomato slices baked in a blind-baked pastry shell. A savory Italian-style tart best with peak-season tomatoes.

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.

Upside-down apple pie with a caramelized pecan and brown sugar base that becomes a sticky, nutty topping when flipped. Cinnamon-nutmeg spiced apples in a double crust.

Simple cheddar cheese pie with a rich egg custard of heavy cream, milk, and a dash of Tabasco baked in a flaky pie shell. A savory quiche-style main that serves six with minimal effort.

Parmesan tomato tart layers ricotta, fresh tomatoes, oregano and grated Parmigiano-Reggiano in a flaky pie shell. A light Italian-style savory tart that shines at summer brunch or lunch.

Fresh blueberry pie with a clever twist: whipped cream lines the bottom and sides of the baked shell before the cooked-and-fresh berry filling pours in. Three hours of chilling sets it into a cool, lush slice.

Nut wedges with a cinnamon-honey nut filling sandwiched between flaky pie crust rounds, baked golden and drizzled with melted chocolate. A bakery-style pastry treat.

Peach sour cream pie with fresh peaches baked into a brown sugar custard tinged with orange zest. A late-summer fruit pie that trades the lattice top for silky cream.

Lattice-topped raspberry pie with a glossy, pre-cooked filling that sets up sliceable, never runny. Heaps of raspberries thickened with cornstarch under a golden woven crust. A blue-ribbon berry pie.

Tart rhubarb and sweet strawberries mingle under a golden lattice crust with a nutmeg-kissed custard that sets this classic spring pie apart from all the rest.

Strawberry lemondrift pie mounds airy lemon-cream filling into a baked crust and crowns it with fresh berries. A bright citrus dessert with whipped texture and clean lemon snap.

Rich chocolate cheesecake with two pounds of cream cheese, melted semi-sweet chocolate, sour cream, and a chocolate wafer crust. A dense, fudgy showstopper baked low and slow.

Quick hot quiche with ham, Swiss cheese, mushrooms, and green peppers in a creamy egg custard with red pepper flakes for gentle heat. Flexible fillings, minimal prep.

Sweet onion quiche with a triple-cheese filling of American, Swiss, and caraway cheese, sauteed ham, sour cream custard, and crumbled bacon on top.

Fresh peach pie with a creamy cream cheese and sour cream custard filling, sprinkled with cinnamon. A Southern summer pie that elevates ripe peaches with a tangy cheesecake-style base.

Pumpkin pie topped with a tall, golden meringue instead of whipped cream. Spiced pumpkin custard with cinnamon, nutmeg, and cloves in a flaky crust.

Peach cheese pie with a baked cream cheese filling topped with sliced peaches arranged in a petal pattern under a glossy peach juice glaze. A beautiful chilled summer dessert.

Coconut custard pie with freshly grated coconut, beaten egg whites folded in for a light filling, and a dusting of nutmeg on top. Southern-style and old-fashioned.

Old-fashioned lemon meringue pie with a cornstarch-thickened filling, real lemon juice and zest, and a golden billowy meringue topping. Tart, sweet, and absolutely classic.

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.

Peach cream pie: halved fresh peaches baked under a cinnamon-cream custard in a flaky crust. Simple summer dessert from peak-season stone fruit.

Rich chocolate coconut pie with melted semisweet chocolate, evaporated milk, and flaked coconut in an unbaked shell. A 6-ingredient bake-and-go pie with a fudgy filling and macaroon-like coconut texture.

Creamy lemon pie with sweetened condensed milk and fresh lemon juice in a pastry shell, topped with whipped cream. Just 4 filling ingredients for a silky, tangy dessert.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Frozen lime pie with a cooked egg yolk and lime curd base folded into whipped cream and stiff egg whites, set in a graham cracker crust. Light, mousse-like, and served frozen.

Two-ingredient cherry pie using canned cherry pie filling and a double crust. The easiest cherry pie recipe with a two-temperature bake for a perfectly golden, flaky crust.

Chocolate pecan pie with melted semi-sweet chocolate stirred into a classic corn syrup filling, loaded with pecan halves. Rich, gooey, and deeply chocolatey.

Strawberry cream pie layered with toasted almonds, a from-scratch vanilla cream filling, fresh halved strawberries, and a glossy strawberry glaze. Diner-counter classic done properly.

Chocolate silk pie with a no-bake filling whipped silky-smooth by beating eggs into creamed butter, sugar, and unsweetened chocolate. Chilled in a flaky shell and crowned with billowy whipped cream.

Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.

Streusel apple pie with a creamy sour cream custard binding tender chopped apples and a hint of lemon zest in a single crust. A tangy, rich twist on classic apple pie, easy enough for any baker.

Sour cream apple pie folds tart apples into a vanilla custard, then bakes under a buttery almond topping. Tangy, creamy, crunchy on top, and refreshingly free of heavy spices.

Lemon slice pie uses paper-thin slices of the whole lemon (peel and all) baked into a sugary egg custard between two crusts. Like a Shaker lemon pie with surprising bites of citrus marmalade.

Maple walnut pie fills a flaky shell with toasted walnuts in a glossy pure-maple-syrup filling thickened with browned butter and flour. The Canadian cousin to Southern pecan pie.

Fresh strawberry pie with a homemade cornstarch glaze over 4 cups of whole berries in a flaky baked crust. A no-bake filling that sets up glossy and bright in just 20 minutes of hands-on work.

Old-fashioned lemon meringue pie made with bread: a Depression-era thrift recipe that uses water-soaked bread as the thickener. Bright lemon, fluffy meringue, and pure pantry ingenuity in a baked pie shell.

Rich coconut pie made with creamed butter and sugar, eggs, and a generous two cups of finely grated coconut. Almond extract amplifies the coconut's natural perfume in this classic single-crust dessert pie.

Fresh strawberry pie with whole berries standing upright in a glossy cornstarch glaze inside a baked pie shell. Topped with whipped cream for a stunning summer dessert.

Orange cream pie with a smooth orange-lemon custard, topped with fresh orange segments and a glossy meringue. The citrus-forward alternative to lemon meringue, baked golden on top.

Shortcut calzones made with refrigerated pie crust, hot Italian sausage, mozzarella, ricotta, pine nuts, and roasted peppers. Italian-American takeout flavor at home in under an hour.