1,111 pie shell recipes

A silky peanut butter custard pie made with egg yolks, milk, and cornstarch, poured into a baked pie shell and chilled. Old-fashioned Southern comfort in every creamy, nutty bite.

Pumpkin pie with a buttery brown sugar pecan streusel that bakes onto the top during the second stage. The cross between pumpkin and pecan pie that solves the holiday choice forever.

Hamburger pasties stuffed with seasoned ground beef, onion, canned vegetables, and sharp cheddar, folded into pie crust turnovers. A portable hand pie that doubles as sandwich or gravy-topped dinner.

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.

Ground beef, cheddar, and eggs baked in a flaky pie crust for a cheeseburger quiche that brings diner vibes to brunch. Simple enough for a weeknight, impressive enough for company.

Show-stopping raspberry cream cheese pie with decorative cut-out snowflake pastry top, layered with tart filling and sweet condensed milk cream.

Frozen mint cream pie with melted marshmallows, creme de menthe, and whipped cream in a chocolate cookie crust. No-bake, make-ahead, and topped with grated chocolate.

Scrumptious pastries made with succulent ground caribou, jalapeno peppers and tomato sauce.

Cherry pie with a cinnamon crumb topping made by crumbling a frozen pie crust over sour cherry filling. A clever shortcut that uses two frozen crusts in completely different ways.

Ham and cheddar broccoli quiche with a refrigerated pie crust, four eggs, and a touch of dry mustard. A straightforward brunch quiche that layers everything in the shell and bakes in under an hour.

Bring royalty into your home with this decadent apple pie that has a rich taste to die for.

Summer's best fresh peach pie with juicy fruit filling spiced with cinnamon, nestled in a buttery double crust that bubbles with sweet peach nectar as it bakes.

Fresh rhubarb pie with orange juice, orange zest, and nutmeg in a lattice-top crust. The filling gets cooked on the stovetop first for a set, glossy texture that won't make the bottom crust soggy.

Raspberry sour cream pie with five cups of fresh berries under a thick sour cream-flour-sugar topping that bakes into a chewy almost-cobbler crust. Single-crust pie with a no-fail spread-on top.

Broccoli ricotta quiche with cheddar, yogurt, and a whisper of nutmeg in a flaky crust. A lighter take on quiche that still satisfies with every slice.

Blueberry funny cake is a Pennsylvania Dutch classic: vanilla cake batter and warm blueberry sauce baked together in a pie shell. Part cake, part pie, fully addictive.