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Fresh grapefruit sections are arranged in the bottom of a baked pie shell and topped with a gelatin mixture for a refreshing tart-sweet pie. Serve with whipped cream.
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Maple and brown sugars blend with flour, cream and vanilla to create a filling that bakes up sweet, creamy and memorable. Serve this delectable pie with whipped cream and a sprinkling of nutmeg.
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The reviews are in -- everyone is raving about this fabulously easy pumpkin pie.
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Smoked salmon quiche made with a layer of cream cheese and mozzarella cheese is a specialty brunch item for your family and friends.
cooking.nytimes.com
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
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A very different pie than the traditional pumpkin pie.
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A chocolaty, cookie crumb crust is filled with a silky, chiffon custard filling. The filling is gelatin-based that includes eggs, sugar and milk. When it 's thick and well-blended, sherry, almond extract, chopped almonds and beaten egg whites are folded in. The pie is then cooked up slowly and carefully in a double boiler.
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Crystallized ginger adds its special warm taste to this fancy strawberry-rhubarb pie. There's a crumb topping right underneath the pretty latticed top crust. Perfect for Mother's Day!
www.delish.com
This yogurt-based crust is quick to assemble, easy to roll out, and it bakes into a deep golden, crisp and flaky crust that supports the tangy fresh cheese filling and the sweet zucchini slices beautifully.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This no-fail perfect cherry pie recipe is made with fresh sour cherries and a hint of almond extract and can be ready in less than 2 hours.
www.delish.com
You know it's the holidays when you break out the shortbread.