1,111 pie shell recipes

Streusel caramel apple pie with melted candy caramels coating tart apple slices and a brown sugar crumb topping. Bakery-style fall dessert in your home oven.

Pumpkin swirl pie with a cream cheese layer, pumpkin pie spice, and a marbled top. Two fillings baked in one crust for a showstopping holiday dessert.

Shortcut beef pot pie with canned beef stew and store-bought pie crust, topped with Parmesan and parsley. A 45-minute weeknight comfort dinner.

Fresh peach pie with an egg and cream custard topped with brown sugar butter streusel. Ten peaches, a crumbly top, and warm nutmeg in every bite.

Savory cheese tart with Jarlsberg and ricotta blended smooth, baked in a blind-baked crust with fresh tomato slices and herbs on top. An elegant brunch or light dinner centerpiece.

Classic French quiche maison with blanched bacon, Gruyere cheese, and a rich egg custard with cream and nutmeg in a blind-baked pie shell. Blanching the bacon first removes excess salt for a more refined filling.

Springtime New England quiche filled with tender fiddlehead ferns, leeks, and sharp cheddar, crowned with whole fiddleheads. A seasonal pie that celebrates the fleeting wild harvest.

Nesselrode pudding pie folds sweetened chestnut puree and candied chestnuts into vanilla-spiked whipped cream and gelatin-set custard. The 19th-century holiday classic in pie form.

Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.

Cranberry-raspberry meringue pie with a tart juice concentrate filling, buttery egg yolk custard, and golden toasted meringue. A vibrant twist on classic meringue pie.

Sweet corn syrup custard studded with flaked coconut, baked in a flaky pie shell. Simple Southern dessert with vanilla and almond.

Pecan chess pie crosses Southern chess pie with classic pecan pie: a custardy cornmeal-laced filling studded with toasted pecans baked into a flaky crust. Less sticky than corn syrup-style pecan pies.

Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.

Crab and spinach quiche loaded with Swiss and Parmesan in a flaky crust, kissed with nutmeg. Makes two full pies, so there's plenty for brunch guests and leftovers.

Pineapple cream pie with a silky custard filling set with gelatin and topped with whipped cream. A no-bake chiffon-style pie in a prebaked shell, light and tropical.

SF CC Cream using sf vanilla pudding