478 spie recipes

Caramel chocolate pecan pie with a creamy cheesecake filling poured over pecans, chocolate chips, and caramel sauce in a flaky crust. A rich, layered dessert that's part pie, part cheesecake.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

Coconut cream pie doubles down with cream of coconut in the custard and toasted flaked coconut folded throughout, topped with a billowy meringue for that classic diner-style finish.

Traditional quiche with sautéed mushrooms, scallions, Swiss cheese, and heavy cream baked in a pre-baked pastry shell. Elegant brunch centerpiece with bright lemon and warming nutmeg.

Classic apple pie in a graham cracker crust with crumbly brown sugar topping. Brush the crust with egg yolk to seal it, pile in spiced apples, then add buttery streusel on top.

Luxurious banana cream pie with a from-scratch vanilla custard, whipped cream, and glazed banana slices on top. A show-stopping dessert that's miles beyond the diner version.

Savory Italian spinach torta with mozzarella, sun-dried tomatoes, and toasted pine nuts baked in a Dijon-brushed pie crust. A stunning brunch or dinner centerpiece that's golden, cheesy, and herb-filled.

Pumpkin pie with a tangy sour cream and lemon topping baked right on, finished with chopped pecans. A twist on classic pumpkin pie with bright citrus flavor cutting through the warm spices.

Southern chocolate pecan pie loaded with sweet chocolate, corn syrup, pecans, and a hit of coffee in both filling and topping. Classic Southern pecan pie crossed with a mocha mousse finish.

Chicken skewers marinated overnight in curry, five-spice, ginger, soy, and honey, grilled with pineapple and green pepper, then dunked in a creamy peanut-coconut dipping sauce. Southeast Asian street food at home.

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.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Sweet potato pecan pie with a buttery brown sugar streusel topping. Two Southern holiday classics in one pan, with a silky custard filling and a crunchy crown.

Soy-marinated chicken wok-seared with hot bean paste, ginger, garlic, and five spice, then served over steamed bok choy. An authentic Szechuan stir-fry with fiery, aromatic flavor.

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Fat-free cherry cheesecake bars with cinnamon cookie crust, creamy lemon-kissed filling, and glossy cherry topping that tastes like splurging but keeps calories in check.