1,365 inch recipes

Quick caramel apple pie with quartered caramel candies, caramel ice cream topping, diced unpeeled apples, and a pecan topping. Uses a store-bought crust for easy assembly.

Layers of torn corn tortillas, seasoned chicken, green chiles, and melted Longhorn cheese baked in a creamy sour cream and mushroom soup sauce. Easy Tex-Mex casserole in one hour.

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.

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

Fudgy brownie pie with melted chocolate chips, sweetened condensed milk, and chopped nuts baked in a flaky crust. Best served warm with a scoop of vanilla ice cream.

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.

Rich chocolate cream pie with a hint of cinnamon, cooked slow in a double boiler and crowned with golden meringue. Old-fashioned diner-style pie from scratch.

Chocolate chip walnut pie with a gooey corn syrup and egg filling loaded with semi-sweet chocolate and walnuts. Like pecan pie's chocolate-studded cousin, baked low and slow.

A delicious pie made with vanilla ice cream, candy corn and black licorice. Perfect for the kids to enjoy before going off on their hunt for candy!

Banana cream pie with a tempered egg custard, sliced bananas folded in, and fresh whipped cream on top. Old-school diner-style cream pie made from scratch with no boxed mix in sight.

Chicken enchiladas with sour cream and cheddar: shredded chicken bound in sour cream and cheese, rolled in oil-dipped corn tortillas, smothered in a homemade green chile tomato sauce.

Tyler pie, the classic Virginia heritage custard pie with brown sugar, vanilla, fresh nutmeg, and folded egg whites. Old-fashioned Southern dessert with simple pantry staples.

Garden-fresh sweet potato pie with a rich buttermilk custard filling, two sticks of butter, and pure vanilla. No spices needed when the sweet potatoes do all the talking. Baked low and slow, makes two pies.

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.

A retro no-bake strawberry parfait pie made with lemon gelatin, strawberry ice cream, and fresh berries in a flaky pie shell. Includes a pineapple variation. Cool, creamy, and ready from fridge to table in about an hour.

Reduced fat pumpkin pie made with fat-free sweetened condensed milk and egg whites only. Same warm spices, same creamy texture, with significantly less fat than traditional pumpkin pie.