Make and share this Extra-Rich Chocolate Pecan Pie recipe from Food.com.
Author: CoffeeMom
Make and share this Cajun Sweet Potato Pie recipe from Food.com.
Author: r_exley
Make and share this Easy Peanut Butter Pie to Die For recipe from Food.com.
Author: prissy68
This is a staple in your freezer if you are on a low-sugar diet. It is a favorite of all First Place Members. It taste like a frozen Snicker candy bar. Really simple to make and it only takes minutes to...
Author: First Place Cook
Taken from my Thanksgiving/holiday favorites folder. If you prefer a more intense filling flavor, then double up on all four spices. Make certain not to defrost the pie crust, fill frozen and then bake,...
Author: Kittencalrecipezazz
This pie is amazing! If you like chocolate mousse, you will love this! It's quick, easy, and everyone will think you slaved for hours!
Author: Avid Baker
Make and share this Cheddar Crumble Apple Pie recipe from Food.com.
Author: Barefoot Beachcomber
From the August issue of Family Circle magazine. I haven't tried this recipe yet, but it received very good reviews in the magazine. Any kind of fruit may be used.
Author: Michelle Berteig
I found this recipe on Pam Tremble's My Protein Book. I have not tried this recipe, but I'm posting this for safe keeping.
Author: internetnut
***NOTE: I do NOT recommend making this at this time! An attempt to make this myself came out horribly wrong, and I'm certain it wasn't me. I need to do some research and see if I can fix this recipe....
Author: Halcyon Eve
Make and share this Pumpkin Eggnog Pie recipe from Food.com.
Author: PalatablePastime
I made this for Easter since my family had an Italian dinner. It has a phyllo pastry crust with a filling similar to a rice pudding studded with pine nuts and orange zest. It is best served on the day...
Author: cookiedog
Make and share this Margarita Pie (non - alcoholic) recipe from Food.com.
Author: Amber of AZ
Decadent and rich, tart and sweet with a buttery crust - for just 150 calories a serving? Yes! Easy and delicious, this 4-ingredient pie is a dieting dream! Cook time is chill time.
Author: SaraFish
I saw this demonstrated in a YouTube video, prepared by Chef John of foodwishes.com. It sounded so good, so I jotted down the ingredients and instructions. I made it immediately, and it was fabulous. It's...
Author: Northwestgal
Make and share this Fat Free Key Lime Pie recipe from Food.com.
Author: footballer49
Make and share this Raspberry-Topped Lemon Pie recipe from Food.com.
Author: Bertha C.
I used French Tart's "Recipe #219453" as inspiration for a lighter apple pie, after apple picking. This is a crumb crust and uses little sugar. Feel free to add more if your apples are especially tart....
Author: MsSally
My grandma loves lemon meringue pie, but making real meringue scares me. This is my compromise. They really taste like lemon meringue pie! These are thin and crispy cookies that can be dime-sized or palm-sized,...
Author: the_cookie_lady
If available, use grade B maple syrup (rather than the more expensive grade A) for the most maple flavor. Chill time included in cook time.
Author: ratherbeswimmin
My aunt made this for Thanksgiving, from Good Housekeeping magazine. Yum yum, and oh so rich. Cook time is chill time.
Author: Candace Michelle
Make and share this Sweetheart Fudge Pie recipe from Food.com.
Author: ratherbeswimmin
Having recently moved to Costa Rica, I have limited utensils to work with in my kitchen. For baking, I'm using my Black and Decker toaster oven, with the mini pans associated with a toaster oven. And being...
Author: congakim
Make and share this Coffee Toffee Pecan Pie recipe from Food.com.
Author: Pinay0618
A deliciously different fruit pie. I like to use a combination of red and green grapes. Pie could be topped with a lattice crust instead of the leaf cut-outs.
Author: Ms B.
For mince lovers, here's an easy-to-make dessert that will warm your heart -- at least it warms mine!
Author: Sydney Mike
Whenever I prepare dinner for a friend (new baby, death in family, etc.), I always include this yummy pie, along with a carton of Cool Whip. It's the perfect ending to any meal. (Prep time does not include...
Author: AngelaTN
YUMM-O!!! Blackberry Pie!! I love Blackberry anything - and this is a very good recipe, I hope you enjoy it.
Author: Chef mariajane
This recipe has been in my family for a long time. We make it every Thanksgiving and Christmas. My kids request this all the time. I hope you enjoy.
Author: Mrs.D 2
Make and share this Blueberries and Cream Pie With No Roll Pie Crust recipe from Food.com.
Author: PanNan
This is from a OAMC website. These are delicious and my kids LOVE these in their lunchboxes. I put them in frozen in the morning and they thaw nicely by lunchtime. Note: I have experimented with reducing...
Author: JillAZ
Plant-based Earth Balance baking sticks make a wonderful dairy-free substitute when cooking traditionally buttery baked goods.
Author: Kim Barnouin
Make and share this Caramel Apple Nut Pie recipe from Food.com.
Author: ratherbeswimmin
Make and share this Coconut Custard Pie recipe from Food.com.
Author: ms. latina grl
I saw this on the food network,it was from a festival in FL. I haven't made it but it looks great and all the judges raved about it.
Author: LeahG
Learn how to make a homity pie, a classic British pie recipe. It is a shortcrust pastry pie crammed with potato and cheese.
Author: Michelle Minnaar
Although my grandmother Mamke was German, Aunts and Uncles hailed from Slovenia. This Strudel recipe, prevalent in both countries, has my personal twist to it
Author: TwoTravelling Chefs
2 Layers of savory lemon cake & 2 layers of sturdy & thick pie filling, sitting on a powdered sugar crust & topped with the tallest Meringue ever!
Author: Chef Pisces
This is delicious! Out of apples? no problem, replace with ritz crackers, believe it or not, try it for yourself!
Author: smellycat
Make and share this Low Fat Chocolate Pudding Pie recipe from Food.com.
Author: Pats little bit
This is a recipe that the Bonefish Grill has on their website. It is a custard pie with coconut, and a really delicious (and potent!) rum sauce.
Author: Chris Reynolds