Py Recipes

Caramel pecan pie skips the corn syrup and melts soft caramels into the filling instead, layered with pecan halves in a flaky crust. Richer, chewier twist on the Thanksgiving classic.

Double-crust pear pie with apple pie spice, brown sugar, and vanilla, brushed with a milk glaze and baked using a high-then-low oven method for a flaky, golden crust.

Caramel apple pie loads a frozen crust with cubed apples, melted caramel candies, and chopped pecans for a quick fall dessert. One bowl assembly, no peeling fuss, ready in an hour.

Banana caramel pie with a brown sugar custard cooked on the stovetop, sliced ripe bananas, and a whipped cream or meringue topping. A retro butterscotch-banana pie that beats anything from a box.

Crustless microwave quiche Lorraine loaded with three cheeses, crispy bacon, and heavy cream. Rich, custardy, and on the table in 35 minutes.

Buttery homemade crust cradles juicy peaches under a crunchy almond streusel crown. Fresh lemon zest brightens the filling while nutmeg adds depth to this show-stopping summer dessert.

Old-fashioned chocolate cream pie with a silky stovetop cocoa custard thickened with cornstarch, finished with butter and vanilla and poured into a baked crust. Classic chocolate pie, no meringue mix required.

Sour cream raisin pie folds plump cooked raisins into a tangy sour cream custard, finished with a cloud of toasted meringue. An old-school Midwest classic that turns a simple pantry into a showstopper.

Tangy no-fuss lemon pie with just 4 ingredients and 8 minutes of baking for a silky citrus filling that sets into creamy perfection under clouds of whipped topping.

Apple cheese pie: thinly sliced apples baked in a cream cheese pastry crust under a sweet cottage cheese custard. A two-cheese, two-temperature bake topped with whipped cream.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Apple pie streusel folds chopped apples into a sour cream custard inside a single crust, then crowns it with a buttery cinnamon streusel topping. The Pennsylvania Dutch sour cream apple pie.

Impressive apple pie with cinnamon crust, sour cream filling, and crunchy walnut-brown sugar topping. Three distinct layers of flavor and texture.

Classic apple pie in a graham cracker crust with crumbly brown sugar topping. Brush the crust with egg yolk to seal it, pile in spiced apples, then add buttery streusel on top.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Arizona pecan chocolate rum pie with an all-lard pastry crust and a filling of unsweetened chocolate, dark corn syrup, brown sugar, chopped pecans, and a splash of rum.