522 custard pie recipes

Boston banana cream pie, a soft vanilla cake split and stuffed with fresh banana slices and homemade vanilla custard, then topped with a glossy chocolate-almond glaze.

Apple pie with a custard twist: cornstarch-thickened cream and egg coat the spiced apples, baking into a smooth, custardy filling under a sparkling cinnamon-sugar crust.

Crab quiche with sweet crabmeat, sharp cheddar, half-and-half custard, and scallions baked in a flaky pie shell. Brunch dish that doubles as a light dinner.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.

Broccoli and cheddar egg custard baked in a crispy grated potato crust. No pastry needed for this vegetarian pie that's part quiche, part hash brown, all comfort.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Three-layer praline creme pumpkin pie with a spiced pumpkin custard, brown sugar pecan streusel topping, and an orange-scented cream cheese whipped topping. A holiday showstopper.

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.

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.

Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.

Old-fashioned lemon chiffon pie with a gelatin-set lemon-egg-yolk custard lightened with whipped egg whites in a crumb crust, topped with sweetened whipped cream. A cloud-light no-bake classic.

Italian-style quiche bakes a tomato-oregano custard in a pie shell with black olives, sauteed mushrooms, and Swiss or mozzarella cheese. Pizza-meets-quiche brunch dish that puffs golden in the oven.

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.

Sunny lemon pie with a custard filling made from fresh lemon juice, orange juice, heavy cream, and eggs baked in a flaky crust until deep golden. Bright, tangy, and rich.

Wartime impossible pie from South London with one batter that splits into crust, custard, and filling as it bakes. Use it sweet with coconut and vanilla, or savoury with canned tuna or salmon and frozen vegetables. Pantry magic.

Single-serving sugar-free berry pie with mixed berries (blueberries, raspberries, strawberries) under a graham cracker crumb topping. Bakes in a 6-ounce custard cup or zaps in the microwave for a portion-controlled treat.