504 shell recipes

Chocolate caramel hazelnut pie with a from-scratch caramel base, unsweetened chocolate, evaporated milk, and a heavy load of toasted hazelnuts. French-style patisserie pie in a prebaked shell.

Lemon blueberry pie with a tangy lemon curd base topped with a glossy blueberry compote in a baked pie shell. No-bake filling that chills to a silky set.

Italiano meat pie packs the flavor of spaghetti and meatballs into a buttery pie shell: spiced ground beef simmered in tomato sauce, layered with parmesan and mozzarella, and baked bubbling.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

Two Southern legends in one pie: a creamy cheesecake layer on the bottom topped with classic pecan pie filling. The holiday dessert table just got a whole lot more interesting.

Savory Swiss cheese quiche with sautéed onions and toasted sliced almonds. Creamy egg custard in a flaky crust, perfect for brunch or light dinner.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

A Kentucky Derby-inspired tart with chocolate chips, pecans, bourbon, and melted butter baked in a pie shell until puffy and golden. Topped with bourbon whipped cream. Pure Southern indulgence.

Cocoa cream pie with a from-scratch chocolate pudding filling made from cocoa powder, milk, and cornstarch in a baked pie shell. Topped with whipped cream after chilling 6-8 hours.

Two-layer raspberry cheese pie with a baked cream cheese filling and a cool raspberry-whipped cream topping. A make-ahead showstopper dessert for special occasions.

A creamy cocoa cheesecake on a buttery graham cracker crust, topped with a smooth vanilla sour cream layer. Baked in a springform pan and garnished with fresh fruit. Serves 10 to 12.

Tricolor Boboli pizzas: prebaked crusts topped with olive tapenade, caramelized red onion, red peppers, goat cheese, and toasted pine nuts. A 1990s Mediterranean dinner-party shortcut.

Celebrate next Thanksgiving with this rich and decadent pie made with corn syrup, pumpkin and pecan halves.

Southern orange pecan pie with fresh orange juice and zest brightening the classic corn syrup filling. Toasted pecans, citrus-spiked custard, and a flaky crust come together in under an hour.

Double-crust pear and cranberry pie with a cranberry juice glaze drizzled on top. Tart cranberries balance sweet pears in a cornstarch-thickened filling.