2,338 shell recipes

Broiled pineapple fanned over crisp puff pastry rounds, pooled with a creamy pina colada sauce of coconut milk, rum, and egg yolks, dotted with strawberry syrup. Tropical dinner-party dessert.

Easy chocolate pudding pie: a five-ingredient shortcut pie made with cook-and-serve pudding mix boosted with real semisweet chocolate and butter for a richer-than-boxed result.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

Old-school peanut butter cream pie with a hidden layer of crumbly peanut butter and powdered sugar at the bottom, topped with vanilla custard and meringue or whipped topping. A diner-counter classic.

Thinly sliced Granny Smith apples layered with cinnamon and brown sugar, blanketed in cheese, and baked in a rich egg-cream custard. This sweet-savory apple quiche is brunch at its most unexpected.

French silk pie with a cloud-soft, no-bake chocolate filling whipped from butter, sugar, eggs, and unsweetened chocolate. Set overnight in a flaky pie shell for the silkiest slice.

Easy apple puff pie with halved McIntosh apples arranged in a pie shell, drenched in sweetened condensed milk, and sprinkled with cinnamon. Just 5 ingredients for a caramelized, custardy apple pie.

Different apple pie made with orange juice, margarine, and sugar cooked into a citrusy glaze before filling the shell. A unique twist on classic apple pie with a bright, tangy filling.

Raspberry Alaskas tuck fresh raspberries and vanilla ice cream inside crisp puff pastry shells, then cloak the whole thing in glossy meringue and flash it under high heat for a hot-and-cold dessert that hits the table the second it browns.

Italian-style quiche with crumbled smoked sausage, ricotta, and grated parmesan baked into a creamy egg custard. Five ingredients and no cream or milk needed in the filling.

Frozen no-bake pie loaded with ice cream bon bons and a minty pudding filling, topped with melted chocolate and whipped topping. Five hours in the freezer, zero oven time.

No-bake fresh peach pie with glossy gelatin filling that sets up firm and sliceable, perfect for hot summer days when turning on the oven feels criminal.

Favourite lemon sponge pie is a heritage 8-ingredient dessert that bakes into two layers from a single filling. Tangy custard at the bottom, fluffy lemon sponge on top, all from one whole lemon.

Orange cream pie with a smooth orange-lemon custard, topped with fresh orange segments and a glossy meringue. The citrus-forward alternative to lemon meringue, baked golden on top.

A rustic open-faced apple pie piled high with chunky apples, blanketed in buttery sugar-flour crumbs, and soaked with an egg-milk custard before baking. Part crumble, part pie, all comfort.

This pie tastes like Pecan pie and can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.