1,690 pim recipes

Golden Treasure Pie with a layer of sweetened crushed pineapple topped with a creamy cottage cheese custard baked in a pie shell. Two layers of flavor in every golden slice.

Cranberry honey pecan crunch pie with a tart cranberry-orange puree filling and a caramelized honey-pecan topping. A stunning holiday pie with bright fruit and buttery crunch.

Southern sweet potato pie with mashed sweet potatoes, warm spices, and a brightening splash of fresh lemon or orange juice. Pecan halves on top add Southern charm. The two-stage bake delivers a custard that sets without cracking.

Big batch raisin bran muffins: a six-week refrigerator batter that bakes off fresh muffins anytime. Buttermilk-rich, lightly spiced, and packed with raisin bran for hearty, fiber-loaded breakfasts.

Haupia pumpkin pie combines Hawaiian coconut pudding on top of a spiced pumpkin filling with shredded coconut and whipped cream. A tropical twist on classic pumpkin pie.

A juicy and scrumptious apple pie that tastes wonderful with any fruit topping or with the traditional whipped cream.

Swiss cheese and mushroom quiche with sauteed onions, thyme, and dry mustard in a smooth egg custard. Baked in a pie crust and good hot, warm, or at room temperature.

Midori melon liqueur chiffon pie with a fluffy gelatin-set filling and honeydew or kiwi garnish. A vintage 1980s cocktail-inspired no-bake summer dessert in a baked pastry shell.

Old-fashioned lemon meringue pie with a cornstarch-thickened filling, real lemon juice and zest, and a golden billowy meringue topping. Tart, sweet, and absolutely classic.

Chocolate pumpkin layer cake with a warm brown-sugar frosting that sets to a fudgy crust. Cocoa and pumpkin pie spice make this two-layer cake rich, moist, and irresistible for fall baking.

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.

Magic lemon meringue pie thickens sweetened condensed milk with fresh lemon juice and zest, then bakes under a billowing meringue cap. Tart, creamy, and ready in under an hour.

A sweet noodle kugel layered with cherry pie filling or apricot preserves, crushed pineapple, and a crunchy cinnamon corn flake topping. A beloved Jewish comfort food.

Baked beef empanaditas filled with a picadillo of ground beef, raisins, green olives, hard-boiled egg, and cottage cheese in a golden egg-washed pastry.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

French pear pie with sliced Bartlett pears, orange juice concentrate, and a cinnamon-ginger crumb topping. A rustic, crumble-topped fall dessert with warm spice.