2,135 pie base recipes

Old Dominion chocolate pie layers a buttery hand-cut crust with rich unsweetened chocolate custard, cooked low on the stovetop until thick and glossy. A Virginia classic with deep cocoa flavor.

Old-fashioned chocolate cream pie with cocoa, milk, and egg yolk custard cooked in a double boiler. The Grandma classic with deep chocolate flavor and silky pudding texture.

Fresh blueberry pie with a tangy sour cream custard binding the berries and a crisp buttered breadcrumb crumble on top. Summer dessert with bright berry flavor and creamy texture.

Classic French silk pie with a deep chocolate filling whipped to silky-smooth texture, poured into a chocolate crumb crust, and chilled until set. The original 1950s diner-style chocolate pie.

Chocolate malted pie with a graham cracker crust, malted milk pudding filling, fresh whipped cream, and chopped Whoppers candies. A diner-style chocolate cream pie with old-school soda fountain flavor.

Canned apple pie filling with Granny Smith apples, cinnamon, and nutmeg in a thickened syrup. Water-bath processed for shelf-stable jars ready to spoon into a pie crust any time of year.

Key lime cream pie cooks the egg yolks with fresh key lime juice for a custard-thick filling, then crowns it with billowy sweetened whipped cream on a buttery graham cracker crust.

Old-fashioned custard pie with a lard-and-butter crust and a silky egg-milk filling dusted with nutmeg. Simple farmhouse dessert with a classic five-ingredient filling.

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.

Homemade apple pie filling cooks down sliced apples with sugar, cinnamon, nutmeg, and lemon for canning or freezing. Six-pound batch of filling that yields enough for multiple pies.

Apple butter pie: a creamy custard pie made with spiced apple butter, eggs, milk, and half-and-half in a single crust, topped with fresh nutmeg.

Strawberry rhubarb pie with a cinnamon sugar crumb topping, thickened with quick tapioca for clean slices. The classic spring fruit pie with a crackly streusel finish.

Classic Southern lemon chess pie with a buttery cornmeal-thickened custard, fresh lemon juice, and zest of three lemons in a single-crust pastry shell.

Lattice-topped raspberry pie with a glossy, pre-cooked filling that sets up sliceable, never runny. Heaps of raspberries thickened with cornstarch under a golden woven crust. A blue-ribbon berry pie.

Always Loved sour cream apple pie layers tart apples under a buttery crumble and a finishing blanket of sour cream. No egg custard, just clean apple flavor tangled with cinnamon and cream.

Oyster house apple pie with a flaky butter-shortening crust and a pre-cooked spiced apple filling. Old-tavern recipe with a glossy clove-and-cinnamon glaze.