1,727 tie recipes

Pumpkin mousse layered three ways: a warmed pumpkin-cream cheese-yolk base, folded with whipped cream and beaten egg whites, then chilled and topped with crystallized ginger.

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.

Fruit compote pie with dried apricots, peaches and cranberries simmered in apricot liqueur, folded into a sour cream custard and finished with a buttery pecan crumb topping.

Rice pudding tart with red wine-poached pears fanned on top, finished under the broiler for a caramelized sugar crust. An elegant dessert that can be made ahead.

Farmhouse asparagus pie with chicken, bacon, Swiss cheese, and Parmesan in a cream custard baked in a pie shell. A savory quiche-style dinner pie with spring asparagus spears.

A surprising sweet-savory pie layering sautéed zucchini with caraway seeds and lemon zest beneath a rich, buttery lemon custard. The kind of old-fashioned garden pie that turns zucchini skeptics into believers.

Apple raisin meringue pie with a soft cooked apple-raisin custard filling and fluffy lemon-scented meringue topping. Old-fashioned alternative to classic apple pie.

Browned sausage, hash brown potatoes, bell peppers, and sharp cheddar baked in a flaky pie crust with a savory egg custard. The ultimate make-ahead brunch for 6.

Chocolate pecan pie variation with walnuts, coconut, and mini chocolate chips in a corn syrup-rich filling. The Southern classic crossed with German chocolate flavors.

Pumpkin pudding pie with a cakey, spiced filling made from pancake mix, scented with coriander, cinnamon, and cloves, then drizzled with a warm coriander cream sauce. A fragrant twist on classic pumpkin pie.

Italian-style quiche bakes a tomato-oregano custard in a pie shell with black olives, sauteed mushrooms, and Swiss or mozzarella cheese. Pizza-meets-quiche brunch dish that puffs golden in the oven.

Pumpkin pie with brown sugar, corn syrup, and a custard set by both eggs and evaporated milk for a creamier filling. Warm cinnamon, ginger, and cloves, finished with whipped cream and candied ginger slivers.

A show-stopping layered blueberry pie with a white chocolate-coated crust, cooked blueberry filling, a fluffy blueberry Bavarian cream layer, and whipped cream on top. Five layers of blueberry heaven for your most impressive dessert spread.

Lemon Truffle Pie layers a white chocolate cream cheese base under tangy lemon curd in a baked pie shell, topped with whipped cream and toasted almonds.

Pumpkin pie built on heavy cream and sour cream for a richer, tangier filling spiced with cinnamon and ginger. Optional apricot preserve layer at the bottom adds a tart-fruit twist.

Luscious lemon pie folds tangy sour cream into a stovetop lemon custard for a creamier, less puckery filling than classic meringue pies. Topped with whipped cream in a baked shell.