2,393 shell recipes

Four-ingredient pesto pizza with Romano cheese and pine nuts on a pre-made crust. No tomato sauce needed. Ready in under 30 minutes for game day or a quick weeknight dinner.

Fresh pear pie with sliced pears spiced with mace, baked in a single crust under a brown sugar streusel topping. Classic fall fruit pie with crumb crown.

Famous lemon meringue pie shortcuts the curd using a packet of lemon pudding pie filling boosted with extra fresh lemon juice and butter. Topped with French meringue, ready in under an hour.

Easy sweet potato pie with nutmeg, vanilla, and lemon extract blended smooth in a food processor and baked in a deep-dish crust. A Southern classic that comes together in 15 minutes of prep with a silky, custard-like filling.

Cherry pie with a cinnamon crumb topping made by crumbling a frozen pie crust over sour cherry filling. A clever shortcut that uses two frozen crusts in completely different ways.

Mincemeat pumpkin pie blends pumpkin custard with rum-soaked mincemeat for a boozy, spiced holiday pie that bridges Thanksgiving and Christmas in one slice.

Peanut butter chiffon pie set with gelatin and aerated with whipped egg whites for a cloud-like texture. Proper old-school technique for the lightest peanut butter pie possible.

Dried cherry apple pie: a twist on classic apple pie with tart dried cherries tucked among cinnamon-spiced apple slices. The cherries plump up in the juices for bursts of tangy flavor.

Ham and Swiss appetizer pizza on a prebaked Italian bread shell with Dijon mustard and scallions. A 5-ingredient party snack that bakes in under 10 minutes and tastes like a hot ham and cheese sandwich in pizza form.

Blueberry lemon souffle pie crowns berries and tangy lemon curd with a billowy baked souffle topping. A bistro-style dessert with three textures stacked high.

Elvis Presley's sweet potato pie sweetened with brown sugar and nutmeg, bound with evaporated milk and eggs, and built with a russet potato slipped into the mash for old-school Southern body.

Rhubarb custard pie with a buttery crumb topping in a pre-baked pastry shell. Tart rhubarb pieces set in a vanilla egg custard with a sweet, crumbly streusel on top for the best of both textures.

Reuben quiche in pastry crust packs all the flavors of a New York deli sandwich into a flaky pie shell: shredded corned beef, drained sauerkraut, melted Swiss, and a mustard-spiked egg custard. Brunch and dinner all at once.

Chicken asparagus quiche with Swiss cheese in a flaky pie crust. Layers of diced chicken, whole asparagus spears, and a light egg custard baked until golden and set.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Fresh peach pie with a peach gelatin glaze in a baked pie shell. Sliced ripe peaches set in a sweet, glossy filling and topped with whipped cream. No-bake filling.