3,813 smell recipes

Chocolate pecan fudge pie with melted chocolate chips, corn syrup, and pecan halves baked in a flaky shell. Dense, fudgy filling served chilled with ice cream and chocolate sauce.

Veggie-loaded broccoli pizza with spinach, mushrooms, leeks, mozzarella, and Parmesan on a prebaked Italian bread shell. A green, cheesy pizza ready in 30 minutes.

Layered dessert pie with a creamy peanut butter base and a baked dark chocolate ganache top in a buttery pie shell. Two textures, two flavors, one classic combo.

French silk chocolate pie with whipped butter-sugar-chocolate filling and a buttery Oreo cookie crust. Classic no-bake filling that sets into a silky mousse-like slice in the fridge.

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.

A creamy, spice-forward pumpkin pie made the traditional way. Canned pumpkin purée, warm cinnamon and nutmeg, and a 9-inch baked crust come together for a Thanksgiving dessert that holds its shape. No microwave needed.

Fruit and tofu pie layers honey-sweetened peaches and coconut under a silky blended tofu-cream cheese custard, baked in a pastry shell. A lighter dessert with hidden protein.

Fresh blueberry pie with a sour cream custard filling, vanilla, and a pecan streusel topping. Creamy, fruity, and crunchy in every slice.

Robb's caramel pecan pie: a deeper, richer take on classic pecan pie with a cooked caramel base of brown sugar, butter, and cream poured over toasted pecans. Silky, buttery, and unforgettable.

Sour cream apple pie with a thick walnut-cinnamon streusel topping. Granny Smiths in vanilla custard under a buttery crumble. The high-heat start sets the shell, the low finish cooks the apples through.

A slow cooker Parmesan cream sauce loaded with chicken, ham, and mushrooms, spooned into flaky pastry shells. Set it and forget it for an effortless dinner that feels fancy.

French apple honey pie built on a honey-spiked applesauce base, layered with Granny Smith slices in concentric rings, and finished with a glossy apricot glaze. Patisserie elegance with no top crust required.

Garlic chicken pizza on a creamy garlic-sour cream base, topped with chicken, red onion, mushrooms, mozzarella, and parmesan. White pizza ready in 30 minutes.

Old-fashioned oyster pie with freshly shucked oysters, scallions, butter, and a splash of Tabasco baked in a flaky double-crust pastry until golden.

Quiche Florentine bakes spinach, crispy bacon, Velveeta, and Parmesan into a creamy egg custard in a flaky pie crust. A hearty brunch classic that slices clean.

Persimmon cream pie with a custard of egg yolks, cream, and ripe persimmon pulp, crowned with a sticky pecan praline crumble. The fruit must be jelly-soft for the right honeyed flavor.