Fresh Strawberry Pie- Best Ever by Doctor Jo

Fresh Strawberry Pie: This best-ever fresh strawberry pie is heaped high with fresh, juicy, ripe strawberries. Coat the berries with a perfectly sweetened glaze, and this pie is good enough to eat as it is. However, some ice-cream or whipped cream on top is always in style.

Quick Cranberry, Cherry Pie by feedfern

Way too fast, fun and easy. Kids can almost make this by themselves. (Be careful with any sharp can edges, hot ovens or plastic bags.)

Gluten-Free Easy Pumpkin Pie by Florry

Ganache Chocolate Nutella by Amos Miller

Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great…

No-Bake Strawberry Pie by RecipeKing

No-Bake Strawberry Pie is an easy and delicious cream pie recipe. The only cooking will be for the gelatin. Just assemble and refrigerate. It is also a healthy, low calories, NO-Cholesterol, low fat, low sodium, low sugars, low carbohydrates, diabetic, heart-healthy and WeightWatchers (6) PointsPlus recipe. If you are looking for…

Layered Pumpkin Pudding Pie (easily converts to a lighter version) by Salad Foodie

A change-of-pace pumpkin pie recipe for the holidays with the bonus - it can be made a day ahead of the feast. This recipe is easy to adapt to a reduced calorie version, which will be appreciated by those who want or need a lighter dessert. Here are…

No-Bake Pumpkin Pie by RecipeKing

No-Bake Pumpkin Pie is a delicious, rich and creamy pie that is perfect for your Thanksgiving, Christmas, Easter and New Year's Day dinner menu. Since it leaves your oven free for the entree and side dishes. Pumpkin, spice, sweetened condensed milk, and whipped topping combine together in a ready made pie crust to make it is a simple…

Salted Caramel Apple Cups by Rhodes Bake-N-Serv

The delicious combination of caramel and apple all baked up in a little cup of goodness.

Sunflower oil pie crust by Micheline

This pie crust is ideal for vegetarians AND vegans. Sunflower oil is used instead of lard. It has now become my goto pie crust recipe for all my pies.

Irresistible Apple Pie with Crescent Roll Crust by Just Cookin'

This apple pie is unbelievably mouth watering and so easy to make. The crescent rolls make a nice puffy crust. Everyone asks me to make it for all our holiday dinners.

Perfect Pie Crust by Libby Starchild

This is from an old church cookbook that my grandmother had. It's a great, simple recipe that can be used to help a little girl make her first pie. I've made single-serving pies in muffin tins, tarts, meat pies (after the pie is sealed you can make a braided edge to make it look pretty). Just be very careful not to work the dough…

Classic Pie Crust by Micheline

Four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie. Recipe is from The Taste of Home Cookbook.

Upside-Down Caramel Apple Pie by Robyn Savoie

If there's pineapple upside-down cake, why not pie? Fall is here and why not use apples instead of pineapple? On the internet there's a few listings for this pie. Hardly any complaints except for baking to long or it sticking to the pie plate. We know the tricks to prevent the sticking. Use non-stick cooking spray,…

Crumbly Apple Pie by Robyn Savoie

When it comes to apple pie, I love mixing up the apple variety in the filling. I use Cortland and Honeycrisp apples. Cortland's will give the filling and applesauce like smoothness. While the Honeycrisp will remain firm when cooked. Finally a buttery brown sugar topping is a fabulous variation on this classic American apple…

Pumpkin Molasses Pie by K. Garner

Mom's pumpkin pie is rich with spices and pumpkin flavor, not diluted with milk. Try it. I made mini tarts even though the servings indicated reflect a standard pie. When you roll your pate brisse or whatever crust for mini tarts, roll it to 1/8" thickness, as the bites are better with a higher filling-to-crust ratio. I use a 2…