309 meat pie recipes

Old fashioned sweet potato meringue pie tops a spiced sweet potato custard with fluffy toasted meringue peaks. A Southern Thanksgiving dessert that beats pumpkin pie at its own game.

Mile high raspberry pie with an almond shortbread crust and a frozen raspberry mousse that triples in volume during a 15-minute beat. The filling rises into a signature pink cloud above the rim.

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.

Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.

Hearty and very meaty with the crunch of earthy walnuts.

Chocolate silk pie with a no-bake filling whipped silky-smooth by beating eggs into creamed butter, sugar, and unsweetened chocolate. Chilled in a flaky shell and crowned with billowy whipped cream.

Grilled pizza cooked right on the charcoal grates for a smoky, blistered, chewy-crisp crust, topped lightly with fontina, romano, fresh tomato, and basil. The bold technique that beats any oven pie.

Layers of complex flavors are featured in this meaty (no beans) chili.

Mince meat is always used for making cookies, but they are good for making muffins or cakes as well. These muffins are super moist and flavorful!

Red beans and rice from the Pink Adobe restaurant with ham hock, tomato sauce, Tabasco, and sausage. Soaked overnight, simmered for hours, with mashed beans stirred back in for creamy richness.

Sauteed portabella mushrooms with garlic and parsley served over pasta. A simple vegan-friendly Italian dish with meaty mushroom flavor in 30 minutes.

Monkfish stir fry with flour-dredged fish cubes, celery, zucchini, red pepper, and mushrooms tossed in soy sauce and sherry. A quick wok dinner with meaty fish and crisp vegetables.

Northern-style lasagna with bacon, ground beef, ricotta, and a cream of mushroom layer alongside the meat sauce. Creamy, meaty, and bubbling hot.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Buddhist mock chicken made from layered dried bean curd sheets soaked in seasoned stock, rolled into a loaf, steamed, then deep-fried until golden. A traditional Chinese vegetarian technique with a surprisingly meaty texture.

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.