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Using pre-made crusts, you can put together this delicious pie fairly quickly with some fresh peaches and blackberries, sugar, cinnamon, nutmeg, and a little cornstarch.
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There's nothing to get between your taste buds and the great taste of strawberry and rhubarb in this pie -- there's only a pie crust, fruit, sugar, tapioca, and a squeeze of lemon.
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A hint of cheddar cheese in the pie crust lends a savory contrast to the traditional apple filling.
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This rich dish, consisting of succulent lobster meat sauteed in butter and seasoned with dry mustard; then baked in heavy cream, is a casserole native to Maine. If desired, you may add 1 to 2 tablespoons of sherry to the mixture. Top with buttered bread crumbs before baking for a nice presentation.
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Heavy cream, candied ginger and a quarter-cup of cognac make this an ambrosial pumpkin pie.
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A tangy custard is baked in a short crust in this old fashioned dessert.
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Like a BLT on a storebought pizza crust, this quick-fix treat couples bacon with basil, tomato and, yes, mayonnaise.
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Once you taste this pie you'll know why this is a blue ribbon winner. The custard is sweet and creamy and bakes up perfectly. The crust stays flaky and delicious. Garnish with freshly grated nutmeg.
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Get Breakfast Tart With Pancetta and Green Onions Recipe from Food Network
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This cheesecake in a prepared graham cracker crust is studded with coconut and pecans.
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Taramosalata is a classic Greek meze with tarama (fish roe), olive oil, lemon juice, onion and bread that tastes great with pita or raw veg.
Ingredients: bread, olive oil, onion, lemon, tarama
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A very different pie than the traditional pumpkin pie.