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9853 recipes found
Easy Apple Pie Bars
Shortbread crust with dense apple pie filling.
Tieton Apricot Tart with Basil Custard
This big Tieton apricot tart with basil custard recipe was created for a big picnic in Tieton, Washington, from locally grown fresh apricots. Tart apricots and lightly-sweetened custard with hints of basil layer onto a rustic whole wheat and almond crust. Store tart in the refrigerator until ready to serve.
Galaktoboureko
Galaktoboureko is a traditional Greek dessert featuring a custard baked in a crispy phyllo pastry crust, soaked with a sweet syrup. My mom got this recipe from a coworker and made it regularly when I was young. After all these years, it's still a family favorite. I hope that everyone enjoys it as much as we do.
Pistachio Cream Pie
This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.
Vanilla Slice
Thick and rich custard between puff pastry sheets makes a wonderful snack or dessert.
French Silk Chocolate Pie
This French silk pie is delicious. I have been making this recipe for over 25 years. Use a chocolate pie crust for even more chocolaty flavor. Garnish each slice with whipped cream and chocolate shavings.
Kool-Aid Pie
This Kool-Aid pie is a super-easy and quick recipe I got from my mother-in-law. No cooking, no baking, just mixing and letting it set! Everyone will think you spent hours making the creamy and luscious filling.
Vanilla Wafer Crust
This is an unbaked crumb crust. Very easy.
Pecan Nut Crust
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Easy No-Fail Pie Crust
This easy pie crust uses vinegar and lard for tender and flaky results. This recipe makes enough dough for four crusts.
Miracle Baking Powder Pie Crust
Using baking powder in pie crust guarantees it will turn out tender and flaky every time. This crust recipe is my favorite for fruit pies.
Baker's Secret Pie Crust
I used to be challenged by pie crusts. After 27 plus years of experimenting, this is the MOST successful recipe that I have developed. If using salted butter, reduce salt to 1/4 teaspoon.
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