Pie Recipes

From EatingWell

A delicious and quick spinach saute is a nice addition to any meal.

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From Better Homes and Gardens

Macadamia nuts and coconut flakes make a crust for the creamy citrus filling in these tropical dessert tarts.

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From Taste of the South

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From EatingWell

Try this tender crust for any single-crust pie recipe. It will keep, tightly wrapped in plastic, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

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From Better Homes and Gardens

It's hard to decide which part of this sophisticated sweet is the best--the nutty pastry or the creamy filling topped with almonds and dried fruit.

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From Better Homes and Gardens

Key limes are golf-ball size citrus fruits with thin skins and plenty of juice. They add the telltale zing to this easy tart recipe.

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From Better Homes and Gardens

The coconut sprinkled on the bottom of the pie crust in this creamy dessert recipe rises during baking to form a golden-brown crust on top.

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From Better Homes and Gardens

Simple fruit filling and refrigerated pie crust make for a quick autumn dessertl.

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From The Food Channel

This dessert is rustic but elegant -- a perfect way to make the most of sweet fresh peaches at their harvest peak.

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From The Food Channel

Pizza for dessert? Hey, it's a pie, right? This one is layered with sweet caramelized pears and rich, dark chocolate. It's a happy ending for any meal.

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From Taste of the South

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From Better Homes and Gardens

With its rich chocolate sauce, peppermint ice cream, and meringue topping, this pie is the ultimate dessert indulgence.

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From Fine Cooking Magazine

If you don't have any bourbon on hand, use brandy or skip the alcohol altogether.

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From Family Circle

This pie recipe tastes more like cheesecake than a traditional Key lime pie. The filling is made with cream cheese and whipped topping, but has plenty of tart lime to satisfy devotees of the Florida specialty.

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From Better Homes and Gardens

The cream cheese and macadamia nut crust deliciously complements the sweet lime filling in these tropical treats.

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From Fine Cooking Magazine

The chocolate filling is a variation on the ganache for the Chocolate-Raspberry Truffles. For the crust, you'll need nothing fancier than a bag of store-bought gingersnaps.

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From Better Homes and Gardens

Fruit and nuts star in this lower calorie dessert tart.

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From Taste of the South

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From Family Circle

For this make-ahead dessert, assemble everything, including the blueberry and marshmallow checkerboard design. Refrigerate up to a day ahead. At serving time, broil the tart briefly to brown the marshmallows.

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From Fine Cooking Magazine

Coconut milk and spiced rum add an unusual and delicious twist to this pumpkin pie.

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From Midwest Living

Green gooseberries come from a spiny bush. The sweet-tart berries are mellowed with sugar for this two-crust pie.

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From EatingWell

This versatile creamy topping blends the nutritional virtues and creamy texture of drained nonfat yogurt with the luxury of a little whipped cream. Use it in place of full-fat whipped cream or dessert topping. If you like, you can make variations by using different flavors of yogurt or even whisking in a bit of cocoa powder.

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From Fine Cooking Magazine

If you don't have a tart pan with a removable bottom, use a 9-inch springform pan.

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From Fine Cooking Magazine

Blueberries are the easiest fruit to turn into pie -- just toss them with lemon, sugar, and cornstarch and put in the pie shell.

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