1,020 recipes
Sugar-free apple pie sweetened entirely with concentrated frozen apple juice instead of added sugar. A diabetic-friendly double-crust classic spiced with cinnamon and nutmeg, baked golden in under an hour.
A decadently delicious coconut cream pie highlights the coconut. The custard filling is made with half and half, and egg yolks. It's creamy and rich, which goes deliciously well with the coconut. Meringue topping adds another layer of creaminess without adding any more fat. Nobody can resist it!
This fluffy deep dish quiche is so easy to prepare. Substitute non-fat sour cream or mayonnaise and reduced fat Cheddar cheese to lighten it up.
Libby's famous pumpkin pie is the back-of-the-can American Thanksgiving classic: pumpkin puree, evaporated milk, eggs, sugar, and warm spices baked into a flaky pie shell. Holiday dessert gold standard.
A delicious meat pie is great at Christmas. Feel free to use ground beef, pork, lamb or a combination of different meats. Make a few of these meat pies a few weeks in advance, then freeze them in the freezer. Reheat it in the oven directly out of the freezer just before serving.
This is an easy to make pumpkin pie, and the flavor is also wonderful. A great dessert for Thanksgiving and Christmas.
Maple syrup pecan pie skips the corn syrup entirely and sweetens with a full cup of pure maple. Brown sugar deepens the caramel notes. Toasted pecans and a flaky crust complete the New England-style Thanksgiving pie.
Broccoli ricotta quiche with cheddar, yogurt, and a whisper of nutmeg in a flaky crust. A lighter take on quiche that still satisfies with every slice.
An easy to prep quiche with canned tuna. Sometimes easy is good.
Pineapple coconut pie, an old-fashioned single-crust dessert with a rich custard filling of crushed pineapple, shredded coconut, butter, sugar, and eggs. One bowl, one pie pan.
No special occasion needed for this decadent dessert...it's so easy.
In our extended family this version of pumpkin pie has earned the title!
Strawberry rhubarb custard pie suspends diced rhubarb and sliced strawberries in a silky egg-and-flour custard, baked into a single tender shell. The classic spring duo with creamy backbone.
Simple peach pie with a buttery cinnamon crumb topping instead of a top crust. Fresh peaches thickened with tapioca, topped with brown sugar streusel, and baked until bubbly.
A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.
A delicious French-Canadian dish made with boneless pork, veal and white wine.