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You'll be reminded of trips to grandma's house with this pineapple meringue pie that's as easy to prepare as it is delicious.
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This chiffon custard pie is flavored with rum, grated lemon rind, and candied fruit. An old favorite!
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This old-fashioned pie is made with crushed pineapple.
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A classic Southern banana pudding pie recipe, made with fresh bananas, a cooked custard, and vanilla wafer cookies, under a meringue topping.
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Apple pie just got even better with this awesome recipe for apple pie cookies made with brown sugar and nutmeg with homemade cinnamon glaze.
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This a quick and easy pie for someone that wants a great dessert but doesn't have a lot of time to stand in the kitchen and make one!
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Like chicken potpie and chicken noodle soup, this dish is all about the traditional flavors of home cooking, but concentrated to the nth degree The chef Barbara Lynch based this easy one-pan dinner on a French dish called poulet en pain — chicken in bread — but she uses a buttery pie crust instead of bread dough The crisp crust with juicy chicken and a fragrant vegetable stuffing is indescribably good and surprisingly easy to pull off
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Honey brings out the floral, aromatic qualities of quince in this fall and winter fruit pie. This recipe also works very well using half apples, half quince.
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I used to wonder why I disliked cheesecake and key lime pie, since I like cream cheese pastry and lemon pie. Then I tried a key lime pie in a shortbread crust and realized it was the graham cracker crust I disliked. Both these desserts need a darker than usual crust, however.
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The pie crust for this very blueberry pie is made with sugar and milk, and it bakes up perfectly to accommodate the two cups of fresh blueberries and the two cups of cooked ones that are layered into the pie shell. This pie makes a sweet treat that is chilled in the fridge and served with whipped cream.
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This half-baked blueberry pie has a layer of warmed cream cheese topped with fresh blueberries. It is then coated with a hot blueberry filling and refrigerated for a deliciously fresh pie.
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This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.