2,163 pip recipes

Alaskan moose meat pie with flour-dredged cubes braised until tender, topped with pie crust and baked golden. A hearty wild game pot pie that works with beef too.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Pumpkin bran muffins with chocolate chips, warm spices, and brown sugar. A fiber-rich fall muffin where cinnamon, nutmeg, and allspice meet melty pockets of chocolate.

Fluffy strawberry pie with fresh berries folded into a light Jello and vanilla pudding filling with whipped topping. A no-bake, mousse-like pie that chills to creamy perfection.

Pumpkin cake doughnuts with bran flakes and pumpkin pie spice, deep-fried until golden and rolled in cinnamon sugar. A spiced fall doughnut made from scratch with real pumpkin.

Broccoli and feta cheese pie with carrots and red pepper in a light egg custard made with evaporated skim milk. A colorful vegetable pie that's lower in fat than traditional quiche.

Cranberry-raspberry meringue pie with a tart juice concentrate filling, buttery egg yolk custard, and golden toasted meringue. A vibrant twist on classic meringue pie.

Jefferson pie with brown sugar custard, dates, raisins, pecans, and warm spices in a flaky crust topped with meringue. A forgotten Southern heirloom dessert.

Cranberry cheesecake pie with a tart cranberry-pecan layer beneath a creamy cream cheese filling, finished with a vanilla sour cream topping. A holiday dessert in a pie shell.

French silk pie with a whipped chocolate-butter filling in a baked pie shell, topped with vanilla whipped cream. A classic no-bake chocolate pie with a texture like dense mousse.

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.

Old-school sour cream lemon pie with a stovetop curd built on margarine and milk, poured into a store-bought graham crust and topped with whipped topping. A pantry-friendly potluck classic.

Pomona apple pie made with shredded tart apples, brown sugar, walnuts, and honey, topped with a buttery walnut crumble. A unique twist on classic apple pie with thicker, jammier filling.

Quick double chocolate pie: a one-bowl chocolate custard pie spiked with creme de cacao liqueur and baked in a prepared shell. Ready in an hour, set into fudgy slices.

Fresh peach pie layers ripe sliced peaches under a glossy peach-and-nutmeg glaze in a pre-baked shell. No double crust, no second bake. The classic American summer fridge pie that lets ripe fruit do the talking.

Two-layer chocolate cheesecake with a dark chocolate base and creamy vanilla top in a chocolate cookie crust. The Kraft Philly classic with no springform required.