Py recipe collection

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Old-fashioned chess-style custard pie with butter, eggs, evaporated milk and vanilla baked into a single crust. Sweet, silky filling that sets to a glossy finish. A Depression-era Southern classic.

Layered ice cream pie with butterscotch sauce: a graham-walnut crust layered with coffee and vanilla ice cream, topped with warm homemade butterscotch and toasted walnuts.

No-bake iced coffee and chocolate pie with instant coffee, vanilla ice milk, and gelatin in a chocolate cookie crust. Blends together in minutes, sets in the fridge.

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

Crustless broccoli cheese pie with Swiss and Parmesan, eggs, nutmeg, and a dash of hot sauce. An easy impossible pie with no pastry to fuss over.

Impossible beef and tomato pie: a crustless Bisquick-batter pie with cooked beef, tomatoes, onion, celery, and Swiss cheese. Bakes its own crust as it sets.

Impossible ham quiche skips the crust and still bakes up golden and puffed. Eggs, sour cream, and flour form their own self-crusting base around ham, monterey jack, and sauteed mushrooms. Retro weeknight winner.

Impossible coconut pie: a self-crusting magic pie that separates into custardy filling, golden top, and chewy crust as it bakes. Just dump everything in a blender, pour, and bake.

Impossible tuna pie makes its own crust from Bisquick, eggs, and milk poured over layers of tuna, cheddar, celery, and green onions. A self-crusting dinner pie.

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.

Indiana fresh rhubarb creme pie with scalded rhubarb in a custard of egg yolks, sugar, and flour, optionally topped with meringue. A heritage Midwestern spring pie.

Crispy phyllo strudels filled with hearty chili and topped with melted Monterey Jack cheese. These individual savory parcels make impressive dinner party entrees.

Mini pecan pies bake in individual flan tins with a press-in shortbread crust and a golden syrup, brown sugar, and pecan filling. British-style hand-held tarts perfect for parties.

Individual persimmon pies baked in ramekins with a from-scratch shortening crust, orange liqueur-spiked filling, vanilla ice cream, and caramel drizzle.

Italian pesto quiche folds a quick parsley-walnut pesto into a half-and-half custard over shredded Swiss and parmesan in a flaky crust. A herby, nutty spin on classic quiche that slices as well at brunch as at dinner.