Skip to content

Type what you have

Cook with

pastry shell ×
Ashley's Savory Summer Veggie Tarts
Appetizer American

Ashley's Savory Summer Veggie Tarts

4.6

Prep
25 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
  3. 3 Reduce the oven temperature to 350 degrees F (175 degrees C).
  4. 4 Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
  5. 5 Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.
  6. 6 Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.

By MISSTHIS

Solid Gold Pie
Dessert

Solid Gold Pie

5.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 In a medium bowl combine butter, sugar, eggs, vanilla extract, and vinegar. Mix until smooth. Pour mixture into pastry shell.
  3. 3 Bake in preheated oven for 10 minutes. Raise temperature to 325 degrees F (165 degrees C) and bake an additional 20 to 30 minutes, until center is set and top is golden brown.

By Stephanie Shouse

Chili Pepper, Corn, and Bacon Quiche
Mexican

Chili Pepper, Corn, and Bacon Quiche

3.5

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
  3. 3 Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
  4. 4 Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
  5. 5 Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
  6. 6 Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

By lutzflcat

Carrot Spice and Walnut Pie
Dessert

Carrot Spice and Walnut Pie

4.7

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Steam carrots until soft but not mushy. Cool slightly.
  3. 3 Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.
  4. 4 In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.
  5. 5 Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.

By Deborah Cornette

Meyer Lemon Pie
Dessert American

Meyer Lemon Pie

4.4

Prep
5 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather all Ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
  3. 3 Pour melted butter into the blender and blend for 30 seconds more.
  4. 4 Transfer lemon filling to pastry shell.
  5. 5 Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

By Melissa Cebrian

Maggie's Fresh Raspberry Pie
Dessert American

Maggie's Fresh Raspberry Pie

4.4

Prep
10 min
Cook
30 min
Total
280 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line pie crust (unpricked) with two layers heavy-duty aluminum foil.
  2. 2 Bake in the preheated oven for 8 minutes. Remove foil; bake 5 minutes more. Cool on a wire rack.
  3. 3 Combine sugar, water, and cornstarch in a saucepan; cook over medium heat until sugar and cornstarch dissolve and mixture thickens, about 10 minutes. Off heat, whisk in gelatin mix. Refrigerate filling until slightly cooled, about 15 minutes.
  4. 4 Arrange raspberries evenly in bottom of pie crust; pour gelatin filling over berries. Chill in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

By Robin C

Purple Plum Pie
Dessert

Purple Plum Pie

5.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine plums, sugar, flour, lemon juice, salt, and cinnamon in a bowl. Pour into the pastry shell.
  3. 3 Combine sugar, flour, cinnamon, and nutmeg in a small bowl. Cut in butter until topping mixture resembles coarse crumbs. Sprinkle over plum mixture.
  4. 4 Bake in the preheated oven until golden brown, 50 to 60 minutes.

By Dwaine

French Silk Chocolate Pie
Dessert American

French Silk Chocolate Pie

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Beat butter in a mixing bowl with an electric mixer; gradually beat in sugar until light colored and well blended. Stir in cooled chocolate and vanilla extract. Add eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into prepared baked pie shell.
  2. 2 Refrigerate at least 2 hours before serving.

By Ruth

Smoked Salmon Tartlets
Dinner American

Smoked Salmon Tartlets

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
  3. 3 Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

By Gitano

French Coconut Pie
Dessert French

French Coconut Pie

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine sugar and flour in a small bowl. Whisk eggs together in a large bowl; whisk in sugar mixture until smooth. Stir in buttermilk, coconut, pecans, and margarine; pour into unbaked pie crusts.
  3. 3 Bake in the preheated oven for 45 minutes.

By Shirley Allen

Raisin Pie I
Dessert

Raisin Pie I

5.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Combine 3/4 cup white sugar, cornstarch, salt, cinnamon, nutmeg, and cloves in a saucepan. Stir in sour cream and lemon juice. Add the raisins. Bring to a boil over medium heat, stirring constantly. Cook and stir until thick. Remove from heat.
  2. 2 Stir a small amount of the hot mixture into the egg yolks, and then return this to the hot mixture. Cook and stir for one minute. Cool filling to lukewarm, and then add the nuts. Pour into the cooled pie shell.
  3. 3 Beat egg whites with cream of tartar to soft peaks. Gradually add 1/4 cup sugar; beat until stiff peaks form, and all the sugar is dissolved. Spread meringue on pie, carefully sealing to the edges.
  4. 4 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

By Rosina

Pineapple Meringue Pie
Dessert American

Pineapple Meringue Pie

4.8

Prep
20 min
Cook
30 min
Total
290 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine 1 cup sugar, cornstarch, and salt in a large saucepan; stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.
  3. 3 Place egg yolks in a bowl; gradually stir in 1 cup pineapple mixture. Stir yolk mixture into pineapple mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook, stirring constantly, for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.
  4. 4 Beat egg whites and cream of tartar in a glass, metal, or ceramic bowl with an electric mixer until soft peaks form; beat in 6 tablespoons sugar, 1 tablespoon at a time, on high speed until meringue forms stiff peaks.
  5. 5 Pour hot filling into pastry shell; spread meringue over filling, sealing edges to crust.
  6. 6 Bake in the preheated oven until meringue is golden, about 15 minutes. Cool on a wire rack for 1 hour, then refrigerate before cutting, at least 3 hours.

By Albert Butchino

Easy Pumpkin Cheesecake
Dessert American

Easy Pumpkin Cheesecake

4.6

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat cream cheese and sugar together until combined; add pumpkin and spices. Beat in eggs one at a time. Add salt; beat until creamy.
  3. 3 Pour the mixture evenly into the two prepared crusts.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 50 minutes. Let cheesecake cool completely in the pan on a wire rack. Refrigerate at least 4 hours before serving for best results.

By J M Thomas

Spinach Quiche with Chicken
Breakfast Mexican

Spinach Quiche with Chicken

4.8

Prep
20 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Sprinkle 1/4 cup Cheddar cheese into pastry shell. Mix together chicken, spinach, remaining 3/4 cup Cheddar cheese, and onion in a medium bowl; transfer mixture to pastry shell.
  3. 3 Whisk together eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in a second medium bowl until well combined; pour over chicken mixture.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

By wetteland

Banana Cream Pie
Dessert American

Banana Cream Pie

4.5

Prep
15 min
Cook
25 min
Total
220 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine sugar, flour, and salt in a saucepan. Gradually stir in milk.
  3. 3 Cook, stirring constantly, over medium heat until mixture boils and thickens. Continue to cook and stir for 2 more minutes, then remove from the heat. Place egg yolks in a medium bowl; whisk in a small amount of the hot milk mixture until smooth, then gradually whisk egg yolk mixture into the saucepan.
  4. 4 Cook over medium-low heat, stirring constantly until mixture coats the back of a spoon, about 2 more minutes. Remove from heat and stir in butter and vanilla.
  5. 5 Fill pastry shell with sliced bananas; pour pudding mixture on top to cover.
  6. 6 Bake in the preheated oven until filling sets, 12 to 15 minutes.
  7. 7 Let pie cool completely on a wire rack, then chill pie in the refrigerator for at least 1 hour before serving.

By Ruby Pfeffer

Sour Cream Raisin Pie IV
Dessert American

Sour Cream Raisin Pie IV

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside.
  3. 3 In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool.
  4. 4 In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue.
  5. 5 Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.

By Phyllis Bartlow

Pumpkin Bavarian Cream Tart
Dessert American

Pumpkin Bavarian Cream Tart

4.2

Prep
20 min
Cook
20 min
Total
220 min

Instructions

  1. 1 Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
  2. 2 Pour the cold water into a small bowl and sprinkle gelatin over to soften.
  3. 3 Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
  4. 4 Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
  5. 5 Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.

By RMcKee