3,165 pie recipes

Fudge satin pie layers a toasted almond graham crust under a no-bake chocolate filling enriched with Kahlua and finished with coffee whipped cream rosettes. A silky French silk style dessert.

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

Lemon Ice-Box Pie (For Non-Weight Watchers) recipe

Softened vanilla ice cream or frozen yogurt gets folded with fresh or frozen cherries, then piled into a chocolate cookie crust and frozen until firm for an easy no-bake dessert.

French toast meets fruit cobbler in this overnight breakfast bake with warm apple pie spices, juicy strawberries, and sweet banana slices bubbling beneath golden bread.

Light Cherry Vanilla Ribbon Pie with Corn Flakes Crust recipe

Creamy sour cream custard studded with tender Granny Smith apples, topped with buttery cinnamon crumble and served with fluffy ginger whipped cream.

Pecan-Chocolate Chip Pie with Cream Cheese Crust recipe

Impossible tuna pie with cream cheese, sharp cheddar, and sweet pimento. The Bisquick batter settles during baking to form its own tender crust.

Juicy summer tomatoes layered with fragrant basil and tangy mayo-lemon spread, all tucked between golden double crusts. Every slice reveals tender tomato rounds soaked in their own sweet juices, mingling with creamy spread and aromatic herbs.

Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.

Cream Peanut Butter Pie with Chocolate Coffee Topping recipe

Peanut Butter Pie with Buttery Graham Cracker Crust recipe

Peanut Butter Chocolate Pie with Chocolate Frosting recipe

Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.

Individual coiled spinach pies from the Greek island of Samos, filled with feta, dill, nutmeg, and eggs wrapped in flaky phyllo. Serve hot or cold as an appetizer or light meal.