252 pie shell recipes

Simple cheddar cheese pie with a rich egg custard of heavy cream, milk, and a dash of Tabasco baked in a flaky pie shell. A savory quiche-style main that serves six with minimal effort.

Sweet spinach tart with wine-steamed spinach cooked in rosewater, sugar, and cinnamon, filled into a pie shell and topped with fresh sliced strawberries. A medieval-inspired dessert that's surprisingly beautiful.

Frozen mocha mousse pie made with cultured cream, dark chocolate, cocoa powder, and brown sugar whipped to stiff peaks, set in pie crusts. A unique fermented chocolate dessert.

Creamy pumpkin pecan pie with toasted pecans pureed into the filling itself, plus heavy cream, dark rum, and warm spices. A decadent twist on traditional pumpkin pie.

Apple pie with a marshmallow meringue topping. Egg whites whipped with marshmallow creme spread cloud-soft across cinnamon-spiced apples and brown into golden peaks. A retro 1950s twist on classic apple pie.

Reduced fat pumpkin pie made with fat-free sweetened condensed milk and egg whites only. Same warm spices, same creamy texture, with significantly less fat than traditional pumpkin pie.

A from-scratch lemon meringue pie with a tangy five-egg-yolk filling, fresh lemon juice, and a tall, golden meringue topping. Bold citrus flavor in every silky bite.

Chocolate caramel hazelnut pie with a from-scratch caramel base, unsweetened chocolate, evaporated milk, and a heavy load of toasted hazelnuts. French-style patisserie pie in a prebaked shell.

Lemon blueberry pie with a tangy lemon curd base topped with a glossy blueberry compote in a baked pie shell. No-bake filling that chills to a silky set.

Italiano meat pie packs the flavor of spaghetti and meatballs into a buttery pie shell: spiced ground beef simmered in tomato sauce, layered with parmesan and mozzarella, and baked bubbling.

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.

Two Southern legends in one pie: a creamy cheesecake layer on the bottom topped with classic pecan pie filling. The holiday dessert table just got a whole lot more interesting.

Savory Swiss cheese quiche with sautéed onions and toasted sliced almonds. Creamy egg custard in a flaky crust, perfect for brunch or light dinner.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.

Pumpkin pie with sweetened condensed milk and orange zest, finished with a tangy sour cream and orange juice concentrate topping. The citrus brightens the spices and the sour cream cuts the sweetness.

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.