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    You are in: Home / Cookbooks / Pies
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    169 recipes in

    Pies

    Double Coconut Cream Pie by Bliss Photo Courtesy of Doods
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    2 Reviews |  By Dissie

    So quick and easy to make pie. No cooking and very good pie! You can also make it sugar free by using sugar free whipped topping and sugar free pudding!

    Recipe #332081

    This tasty pie makes its own crust! Very handy when you're short on time. Great for a beginner cook or someone that isn't comfortable with making pie crust.

    Recipe #99972

    From my favourite church cookbook, where all the recipes are tried and true! **Like most of the reviews state, if you don't want to fight with the pastry to make it fit a cookie sheet - make 1.5x the dough recipe or use a smaller pan.

    Recipe #115609

    From a Houston Junior League cookbook, this is by far my favorite way to eat fresh strawberries. Quick, fresh, sweet and not at all gloppy. I think it's better when eaten right away than when chilled. If you purchase the red gloppy substance sold in your grocer's produce section to make strawberry shortcake or pie, please stop!!! This recipe can also be used as a quick strawberry shortcake or poundcake topping. You'll be suprised at the bright red color without food coloring, corn syrup or other nasty things that detract from beautiful fresh berries.

    Recipe #121807

    18 Reviews |  By s'kat

    I made this for my grandparent's 61st wedding anniversary recently. They lived in Florida in their youth, and loved Joe's Stone, and have lamented on occasion that they will never be able to go back (they now live in Virginia). The family rallied 'round and ordered the crab claws directly from Joe's, got a Joe's Stone Crab Cookbook, and prepared the rest of the meal directly from it. What a fantastic surprise it was... and this was a very sweet end to the night. NOTE: I was only able to find about 8 key limes, which wasn't enough juice. I supplemented with Nellie & Joe's Key Lime juice without a problem. Also, I thought the pie was so rich it didn't even need any whipped cream.

    Recipe #38124

    Using this method will prevent your meringue from "weeping" and will hold up well for days, it's great for lemon meringue pies --- prep time does not include cooling time. cornstarch/water mixture. If you are making two pies and using 6 or more egg whites, just double up and use 2 tbsp of cornstarch, 4 tbsps cold water and 1 cup boiling water, and follow same method.

    Recipe #106232

    It is so nice to be able to have these prepared frozen pies waiting for you to bake and serve within an hour's notice. I like to mix my favorite apples, Cortlands and Granny Smith, for this recipe. The brine will keep the apples from turning in this easy recipe.

    Recipe #42865

    This is called Best Cherry Pie because it is a blue ribbon winner at the county fair in Vicksburg, MS (according to the cookbook "Vintage Vicksburg"). I think it's a blue ribbon winner

    Recipe #60581

    11 Reviews |  By KateL

    I am a "LMP" fiend. The secret to a spectacular never-fail LMP is using 6 eggs. Once I made this version by Harriett Westman from "Blue Ribbon Winners: America's Best State Fair Recipes", this became my signature dessert. I adjust my portion size to the number of WW points left for the day; I calculate 1/8 of a pie as 10 points. Please allow 4 hours for cooling before serving. With 6 egg yolks, this is indeed a rich Southern custard filling with lemon juice added. For a more pronounced lemon flavor, use juice from up to 5 medium-size lemons, and reduce the water correspondingly; I have only made the standard recipe, which our family likes a lot.

    Recipe #292151

    I saw this in the Food section of the Cincinnati Enquirer October 30 2002 Pg E3. By Chef Sandra Wilson. I really like Key Lime Pie and until this recipe have never found one that satisfied me.

    Recipe #57679

    This Lemon Meringue Pie is from Joy of Cooking. I enjoyed it so much I had to share the recipe with everyone. I used Recipe #371212 for the crust and it melted in my mouth. The Meringue topping is included and you won't have to worry about this one weeping. Try this and you probably won't be able to stop eating it but who cares since Lemon Meringue Pie is low fat right? Enjoy. Time does not include cooling off period :)

    Recipe #371645

    This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you won't taste it, but rather to work with the flour and prevent the pastry from being tough. I also find that the dough gives a bigger yield than the original 9 inch size stated, I roll mine relatively thin and can get a full top and bottom for a 26 cm (12 inch) shallow pie dish. I have included 20+ step by step photographs to help you see *exactly* how this is made so that you now have instructions for making an entire pie crust from ingredients to table. The new instructions may look long, but I have only tried to give practical details to that even if this is your first ever pie crust, you will have ALL the information you need for success. Enjoy! ZWT REGION: United States.

    Recipe #26205

    This is by far the best non-cook coconut cream pie I have ever tasted. And yet it is so easy to make. Be ready for people to ask for the recipe. Pie is even better the next day, so make ahead of time! <><

    Recipe #360130

    3 Reviews |  By DuChick

    Not enough pie lovers to require a full-size pie? This recipe makes enough for 4 servings and no leftovers! You might find it only serves 2 if you have hungry pie lovers.

    Recipe #292388

    For coconut custard pie lovers, a more substantial, yet simple dessert. This comes from my ratty old Polly-O cookbook, which has very authentic Italian American recipes.

    Recipe #77922

    6 Reviews |  By Marie

    No fuss - no crust to roll out and uses canned apple pie filling. Use cherry, blueberry or any other filling as well. Doesn't get much easier than this!

    Recipe #86994

    35 Reviews |  By Tebo

    Really easy and tasty dessert. The flour sinks to form a crust, the middle is a custard and the top is coconut. Serve chilled with a dollop of Cool Whip.

    Recipe #14226

    2 Reviews |  By Marie

    Just found this recipe and have yet to try it. It sounds super easy and has cream cheese in it as well as butter. No chilling needed.

    Recipe #99613

    From Cooks Illustrated: "We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts." Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes. See below for freezing instructions

    Recipe #328893

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