2,135 pie base recipes

Light and airy pumpkin chiffon pie with a gelatin-set pumpkin custard folded with fluffy egg whites and topped with whipped cream. A silky alternative to dense pumpkin pie.

Fall pear pie with thinly sliced fresh pears, nutmeg, and quick-cooking tapioca in a double crust, brushed with egg wash and finished with a pour of cream.

Easy apple puff pie with halved McIntosh apples arranged in a pie shell, drenched in sweetened condensed milk, and sprinkled with cinnamon. Just 5 ingredients for a caramelized, custardy apple pie.

Honey apple pie with Granny Smith apples in a honey-cream sauce dusted with cinnamon and nutmeg. Open-faced, no top crust, and caramelized to golden perfection.

Fresh raspberry pie with a woven lattice crust, made with real berries cooked down with cornstarch for a thick, glossy filling. Dusted with powdered sugar and garnished with chocolate leaves.

Fresh apricot pie with a double crust, lemon juice, cinnamon, and butter. A classic fruit pie showcasing apricots at their peak with a flaky golden top crust.

Four-fruit pie with rhubarb, apple, blueberries, and raspberries in a double-crust shell. A tart-sweet summer pie that showcases the season's best.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Canned apple pie filling made with tart sliced apples, cinnamon, nutmeg, and a cornstarch sugar syrup. Water bath canning recipe yields 6 quarts, each jar fills a two-crust pie.

Blueberry meringue pie with a thick blueberry-lemon filling of both crushed and whole berries, topped with golden meringue. The classic late-summer fruit pie that uses every blueberry texture.

Lighter pumpkin chiffon pie set in a crackling honey-brushed phyllo crust. Gelatin-stabilized filling with whipped egg whites for a cloud-soft texture and far less fat than custard pie.

Brownie bottom bourbon pie pairs a fudgy brownie crust with a boozy bourbon mousse filling. A grown-up dinner party dessert that hides Kentucky bourbon under whipped cream and chocolate shavings.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

Lime mousse pie is a frozen dessert of tangy lime mousse over rum-brushed angel food cake. Creamy, tart, and cloud-light, a refreshing year-round finish.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.

Raspberry chocolate truffle pie layers whipped chocolate ganache spiked with raspberry liqueur over a flaky crust, finished with cream and a strained berry sauce. A bistro-quality dessert.