1,727 tie recipes

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

Classic maple pecan pie with a hot syrup technique that creates silky filling and perfectly suspended pecans in every slice.

Covered strawberry pie bakes fresh berries into a juicy, cinnamon-kissed filling thickened with cornstarch, all tucked between two flaky pie crusts. An old-fashioned double-crust strawberry pie, not the usual no-bake glaze version.

The silken tofu makes the pie taste silkily smooth, and it's loaded with chocolate. The best of all is that this dairy-free pie tastes so creamy, rich, and you can not tell that there is tofu in it.

This delicious rhubarb custard pie is a hit at our family dinner table.

This Apple-rhubarb recipe with strawberry gelatin is super easy, just dump and bake. Reminiscent of a strawberry-rhubarb pie without the fuss of a crust, more like a rhubarb crisp.

Easy apple turnovers from refrigerated pie crust, filled with chopped apples, walnuts, and cinnamon sugar. Dipped in butter and rolled in extra sugar before baking.

Chocolate cherry pecan cake, using a box cake mix. "Dump" in the ingredients, bake and enjoy.

Easy to make and tastes delicious. A great pie for a party.

Strawberry rhubarb pie layers fresh strawberries and rhubarb with a sugar-flour blend under a sparkling sugar-glazed double crust. The classic spring fruit duo at its sweet-tart best.

Six-ingredient pumpkin bundt cake from yellow cake mix, eggs, oil, pumpkin puree, pumpkin pie spice, and nuts. The shortcut autumn bake for potlucks and last-minute hospitality.

Quick chocolate banana bundt cake doctors a devil's food cake mix with mashed banana, sour cream and pudding for a dense, ultra-moist crumb. Studded with walnuts and drizzled with chocolate icing.

Mini cheesecakes with vanilla wafers, topped with cherry pie filling. Best of all they're so easy to make! Cheesy, smooth and delicious cheesecake that is made in your muffin pan.

Smooth in texture, buttery and rich in taste. Indulging in this decadently delicious pumpkin pie is an easy thing to do.

This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.

Pumpkin breakfast muffins sweetened with honey instead of refined sugar, with buttermilk for a tender crumb and a warm hit of pumpkin pie spice. Mix until just lumpy and bake for soft, golden fall muffins.