Recipes with pie shell (9 inch)
1,022 recipes
Yummy Chess Pie
Classic Southern chess pie with a custardy brown sugar and vanilla filling baked in a flaky pastry shell. A simple pantry pie with a crackly sugar top and silky middle.
The Ultimate Pumpkin Pie
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.
Apple Cinnamon Crumb Pie
Apple cinnamon crumb pie with cinnamon-spiced apple slices thickened with tapioca, topped with a buttery brown sugar streusel crumb. Classic Dutch apple pie style.
Chicken Mushroom Pie with Dill Crust
Diced chicken and mushrooms in a creamy celery soup filling baked under a flaky dill-seasoned pie crust. A cozy chicken pot pie with an herby twist.
Lulen's Grated Apple Pie
Lulen's grated apple pie shreds the apples instead of slicing for a custard-style filling bound with butter, egg, and cinnamon. Topped with pecans for crunch in a single-crust pie.
Tomato & Swiss Cheese Quiche
Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.
Lemon Blossom Pie with Tall N' Tender Meringue
Lemon blossom pie with tall and tender meringue: a classic Southern-style bright lemon curd filling in a flaky baked pie shell, crowned with a sky-high, cloud-soft meringue that slices clean without weeping.
Americana Key Lime Pie
Americana key lime pie: a vintage chiffon-style version with gelatin, fluffy egg whites, and folded whipped cream piled into a baked shell. Cool, mousse-light, garnished with pistachios.
Tri-Berry Pie
Tri-berry pie with strawberries, raspberries, and blueberries baked under a golden lattice crust. A red-white-and-blue summer pie that works equally well with fresh or frozen berries.
Anytime Quiche
Flexible meat-lover's quiche loaded with bacon, ham, sausage, and cheddar for a hearty breakfast or brunch that uses whatever cooked proteins you have on hand.
Indian Summer Squash Quiche
Summer squash quiche with sauteed onions and Swiss cheese in a buttermilk custard seasoned with oregano. A versatile vegetarian main that works as an appetizer or entree.
Broccoli Pie
Vegan broccoli pie with a silken tofu and tahini custard, nutritional yeast, and lemon juice in a pie shell. Creamy, savory, and completely dairy-free with a wheat germ topping.
Old Fashioned Coconut Custard Pie
Old-fashioned coconut custard pie made from a fresh whole coconut. Coconut milk infuses dairy milk before joining eggs and sugar in a single crust for the deepest, purest coconut flavor.
Asparagus - & - Emmenthaler Tart
Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.
Bourbon-Pecan Pumpkin Pie
Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.
Authentic Pennsylvania Dutch Shoo Fly Pie
Authentic Pennsylvania Dutch shoo fly pie with a deep molasses filling and spiced brown sugar crumb topping with cinnamon, ginger, nutmeg, and cloves. A true wet-bottom pie from the Amish tradition.
Classic Southern chess pie with a custardy brown sugar and vanilla filling baked in a flaky pastry shell. A simple pantry pie with a crackly sugar top and silky middle.
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.
Apple cinnamon crumb pie with cinnamon-spiced apple slices thickened with tapioca, topped with a buttery brown sugar streusel crumb. Classic Dutch apple pie style.
Diced chicken and mushrooms in a creamy celery soup filling baked under a flaky dill-seasoned pie crust. A cozy chicken pot pie with an herby twist.
Lulen's grated apple pie shreds the apples instead of slicing for a custard-style filling bound with butter, egg, and cinnamon. Topped with pecans for crunch in a single-crust pie.
Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.
Lemon blossom pie with tall and tender meringue: a classic Southern-style bright lemon curd filling in a flaky baked pie shell, crowned with a sky-high, cloud-soft meringue that slices clean without weeping.
Americana key lime pie: a vintage chiffon-style version with gelatin, fluffy egg whites, and folded whipped cream piled into a baked shell. Cool, mousse-light, garnished with pistachios.
Tri-berry pie with strawberries, raspberries, and blueberries baked under a golden lattice crust. A red-white-and-blue summer pie that works equally well with fresh or frozen berries.
Flexible meat-lover's quiche loaded with bacon, ham, sausage, and cheddar for a hearty breakfast or brunch that uses whatever cooked proteins you have on hand.
Summer squash quiche with sauteed onions and Swiss cheese in a buttermilk custard seasoned with oregano. A versatile vegetarian main that works as an appetizer or entree.
Vegan broccoli pie with a silken tofu and tahini custard, nutritional yeast, and lemon juice in a pie shell. Creamy, savory, and completely dairy-free with a wheat germ topping.
Old-fashioned coconut custard pie made from a fresh whole coconut. Coconut milk infuses dairy milk before joining eggs and sugar in a single crust for the deepest, purest coconut flavor.
Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.
Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.
Authentic Pennsylvania Dutch shoo fly pie with a deep molasses filling and spiced brown sugar crumb topping with cinnamon, ginger, nutmeg, and cloves. A true wet-bottom pie from the Amish tradition.
