1,111 pie shell recipes

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.

Elegant no-bake cheesecake tart with gelatin-set apricot nectar filling, topped with amaretto glaze and whipped cream rosettes.

Classic chocolate cream pie with a deep two-chocolate filling spiked with rum and vanilla, topped with rum-laced whipped cream and grated chocolate. A make-ahead diner classic.

Savory potato quiche with butter-sauteed potato slices dusted in Parmesan, set in a half-and-half custard with savory, dry mustard, and cayenne. A hearty, golden potato-and-egg pie.

Diabetic-friendly lemon meringue pie sweetened with fructose and sugar substitute. The classic citrus dessert with a glossy meringue, formulated for lower-impact glucose response.

Classic Dutch apple pie with a buttery crumb topping instead of a top crust. Spiced with cinnamon and nutmeg, baked until golden and bubbling in a graham cracker crust.

French seafood quiche with shrimp, crab, and lobster in a rich egg custard with Swiss cheese, Madeira, and white wine. An elegant brunch or dinner centerpiece.

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Quiche Lorraine with bacon, Swiss cheese, scallions, and a nutmeg-seasoned egg custard blended until foamy. Topped with pimientos and baked in a flaky pie crust.

This Curried Crab Quiche combines the sweet, delicate taste of crab meat with the warm, aromatic notes of curry powder and nutty Swiss cheese, all nestled in a buttery pie crust. The creamy egg custard ties the flavors together, creating a sophisticated yet approachable dish ideal for brunch, lunch, or a light dinner. The recipe is straightforward, with marinating the crab meat enhancing its flavor, and the quiche bakes to a golden, set perfection.

Assorted fresh garden vegetables, eggs and cream make this quiche tasty, refreshing and packed with flavors. Not only delicious, but also good for you.

Vidalia onion pie with 6 sweet onions slow-cooked in butter, mixed with sour cream, eggs, Parmesan, and hot sauce in a baked pie shell. A rich Southern onion quiche that makes two pies.

Raisin bourbon pie folds whiskey-soaked golden raisins into a creamy chiffon custard set with gelatin in a flaky shell. A boozy Southern-style chilled pie for grown-up dessert tables.

Quiche Ole with sharp cheddar and cayenne in a flaky pie shell, topped with a quick Spanish sauce made from green pepper, celery, and onion simmered in ketchup.

A showpiece blueberry pie with 7 cups of fresh berries in a glossy orange glaze, nestled in a homemade orange-zest crust. Served chilled and can be made a day ahead.

Marshall Islands macadamia nut pie layers shredded coconut on the bottom of the crust before pouring in a corn syrup custard studded with macadamias. Coconut cream whipped topping keeps it tropical.