788 pie recipes

Easy to make and tastes delicious. A great pie for a party.

This easy to make savory crust can be any kind of savory tart or pie you want to make, and you always omit the herbs, or use whatever your favorite herbs to give it a zing. The crust is flakey and tasty.

"Pudding and whipped topping -- the perfect combination for this yummy no-bake, cold and creamy pie."

Pumpkin pie with ginger cookie crust trades pastry for crushed gingersnaps and lightens the filling with applesauce, maple syrup, and egg whites. A holiday pie with serious spice and a leaner profile.

Regional Acadian recipe from Saint Mary's Bay Nova Scotia Canada,made of meat and potatoes

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

A decadently delicious coconut cream pie highlights the coconut. The custard filling is made with half and half, and egg yolks. It's creamy and rich, which goes deliciously well with the coconut. Meringue topping adds another layer of creaminess without adding any more fat. Nobody can resist it!

Instead of store-bought pie crust, we made our own with most whole wheat flour and olive oil, which made the crust a lot healthier with flaky texture and delicious flavor. Now enjoy this juicy-fruity pie without feeling guilty at all.

Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry recipe

French onion soup from Paris brasserie Au Pied de Cochon. Slowly caramelized onions, dry wine, chicken broth, and toasted baguettes under bubbling Gruyère.

All the essential goodness of chicken pot pie without all the hassle. Perfect for a busy work night when you just don't have a second to spare. Quick and delicious, perfect for the family on the go.

Delicious! Made this pie for dinner yesterday, and it came out great. Happened to have all the ingredients that the recipe called for, so gave it a go, and it was surprisingly delicious.

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

No-bake paradise peach pie with fresh peach slices layered over a blended pineapple, pecan, and date filling. Vegan, no refined sugar, and ready without ever turning on the oven.

Old-fashioned 1850 blackberry pie with five ingredients. Berries baked into a single crust under a flour, sugar, and milk custard for a rustic 19th-century farmhouse pie that sets into a soft, jammy slice.

Apricot pineapple pie fills a double crust with sweet-tart cooked dried apricots and crushed pineapple in a clear cornstarch glaze. A vintage diner-style fruit pie with intense jam-like flavor.