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This is a very rich and creamy pumpkin pie. Besides the pumpkin puree, it has sweetened condensed milk and half-and-half stirred into the filling, along with eggs, sugar, cinnamon, nutmeg and cloves. Then it 's poured into a crust and popped into a hot oven to bake and set. Cool and serve with whipped cream.
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Creamy, sweet, and tart, this classic lime dessert is always a favorite.
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A light and fluffy cherry chiffon pie made with canned sour cherries.
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Get Plum Slab Pie Recipe from Food Network
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Egg substitute, part-skim mozzarella, and fat-free evaporated milk are what make this delicious quiche waist-line friendly.
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Get "High Roller" Mushroom Puff Pastry Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sweet version of tamales from scratch has chopped almonds in the masa and is filled with pastry cream flavored with a touch of vanilla.
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Apple slices are cooked in unsweetened apple juice on the stove and thickened with cornstarch before filling this double crusted pie for the sugar sensitive dessert lover.
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Is it pie? Is it cake? Is it a blondie? Yes. Yes to all three.
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A pecan-studded pastry is topped with layers of chocolate, cream cheese, and banana cream filling in this delicious pie. It's easy to make but needs time to chill, so plan ahead.
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You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips.