481 pie base recipes

Classic baked graham cracker crust with just 3 ingredients. Press into a 9-inch pie plate, bake 8 minutes, and you have a crisp, buttery base ready for cheesecake, key lime pie, or any chilled filling.

Meat and potato squares layer a savory meatloaf base under fluffy mashed potatoes and melted cheddar, then cut into tidy squares. Like a sliceable shepherd's pie for an easy family dinner.

Layered no-bake pie with a rich chocolate base and creamy cherry-almond mousse studded with maraschino cherries and toasted almonds. Topped with chocolate curls.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

French-style apple crisp layered with fresh mint and cinnamon, baked until golden with a crumbly egg-based topping for a rustic dessert that's lighter than traditional pie.

Cracker pecan pie with a meringue-like base of stiff egg whites, crushed crackers, and sugar topped with pecans and broiled milk chocolate. A crustless, no-flour dessert.

Upside-down apple pie with a caramelized pecan and brown sugar base that becomes a sticky, nutty topping when flipped. Cinnamon-nutmeg spiced apples in a double crust.

Vegetarian mincemeat pie with TVP standing in for suet, loaded with apples, raisins, walnuts, and warm spices in apple cider. A holiday classic reimagined for plant-based kitchens.

Three-ingredient barley flour pie crust for gluten-sensitive bakers. Press it in with your fingers for a tender, nutty base that bakes up crisp without rolling or chilling.

Cranberry cheesecake studded with tart cranberries and orange zest, set on a graham cracker base. A holiday dessert that skips the springform pan and bakes in a simple pie plate.

A two-layer Jello salad with a cherry pie filling base topped by a creamy lemon layer of cream cheese, pineapple, whipped cream, and marshmallows. Serves 12 from a 9x13 pan.

Red lentils, grated turnip, egg whites, and whole wheat breadcrumbs baked until golden and firm. A hearty vegetarian pie with just 5 ingredients that proves plant-based comfort food can be dead simple.

A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

"This pie definitely rates 5 stars. It's easy to assemble and a fantastic addition to your Thanksgiving dinner."