I have the bad habit of letting little uneaten nubbins of cheese languish in my fridge until they're so stale there's nothing left to do but throw them out. This cheese pie (really, it's a quiche, if you want to be a stickler about accuracy) is the solution, transforming those once doomed leftover bits and giving them new life as pockets of beautiful melted cheese set in a custard base.
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Tamales are delicious, but forming them is a small pain in the culo. This baked tamale pie, know as a cazuela de tamal in Mexico, is the solution: all the joys of tamales with not nearly as much work.
Apple pie and pecan pie: two world-famous classics. But let's be honest, one's a little wholesome and the other's a little too sweet. You know which is which. But what if we combine them into a single pie with an apple filling and pecan bourbon-caramel top "crust"? And what if we told you it's easier to make and assemble than either of the originals? This may be the greatest pie mashup ever.
Some folks take their apple pie with ice cream. Others demand a sharp cheese, like cheddar. How do you make everyone happy? With this ultra-sharp, ultra-cheesy cheddar ice cream.
No pie plate? No problem! This easy to assemble rustic tart is as easy as pie.
Inspired by a back-of-box Jell-O pie, this rendition combines fresh-squeezed lemon juice and sweetened whipped cream with some gelatin to hold it all together. The result is an addictively light, zesty pie reminiscent of lemonade.
Pie that's ready to serve in less than thirty minutes is unheard of. That is, unless you're making mini coconut cream pies from Mother Daughter Dishes. The no-fuss crust is made of vanilla wafers, with a coconut pudding and meringue topping. Toasted coconut is scattered on top, for a double dose of flavor.
Pudding and pie: it's the best of both worlds. Mother Daughter Dishes takes a salty crust made of crushed pecans, spreading a layer of sweet cream cheese, vanilla pudding, and finally, whipped cream, atop it. The entire thing is chilled until set, to form thick squares of cool, sweet richness.
Icebox pie is one of those make-ahead treats that you can look forward to all day, knowing that a cold slice is waiting for you when you get home. Fruitful's icebox pie is a cloud of blackberry whipped cream set atop a condensed milk custard, all packaged in a graham cracker crust. The super-sweet custard is a pleasant surprise, hidden under purple clouds of berry cream, and the graham cracker crust adds a delightful toasty note.
It's just what you want in a sour cherry pie: tongue-tingling fruit (and a dash of almond extract) encased in an easy-to-weave lattice crust.
What better way to celebrate the change of seasons than with the sweet-and-tart combination of berries and rhubarb? This old standby contains just fruit, sugar, and a little something to thicken it up, all wrapped up in a whole wheat crust.
There are several fruits in this pie, but not in the way you'd expect. First, an egg yolk-and-cornstarch grapefruit custard is made, into which is added a cup of pomegranate seeds. The entire thing is ensconced in a whole-wheat crust, garnished liberally with whipped cream and, of course, more pomegranate seeds.
This apple cider cream pie is thickened with heavy cream and eggs, and flavored with sour cream. It's rather unique, and exceptionally delicious, toeing the line between tangy and sweet.
This is a simple chess pie with a double dose of malt in the filling, thanks to malt syrup and malt powder. An optional malt-flavored whipped cream topping is suggested, which is a great idea if you plan to eat this pie solo.
To make this salty stunner, a couldn't-be-simpler pretzel crust serves as the base for a honey-sweetened, brown-buttery filling, topped with a thick layer of melted chocolate and cream. A healthy sprinkling of flaky sea salt is the finishing touch.
Strikingly dark and delicious, this sweet and spicy First Prize pie uses the complex flavors of chai tea to flavor an otherwise simple chess pie. A plain crust serves to highlight the filling, and big fat dollops of fresh whipped cream are encouraged.
Some desserts boast one secret ingredient. This pie has three. Jalapeno and ginger flavor heavy cream, which is mixed into melted bittersweet chocolate spiked with cardamom. The result is heady, spicy, and delightful, with a chocolate crust to match.
If you're sick of lemon pies topped with cloying clouds of meringue, give this pie a try. A layer of dark chocolate ganache lines the crust, topped with a Meyer lemon curd infused with orange zest. It's a beautiful interplay between dark and light, bitter and sweet flavors.
If you've never baked with juniper berries before, now is a perfect time to start. The berries themselves are crusted with sugar and citrus zest, combined with slices of pear macerated in lemon and orange juice. The result is a refreshingly fragrant, citrus-tinged pie.
Four & Twenty Blackbirds takes the flavor of boozy, creamy eggnog and pours it into a gingersnap crumb crust. There are plenty of eggs, and a little grogg (here, dark rum).