Daily Custard and Cream Pie Recipes - Allrecipes.com

Daily Recipes for:     2013  
Daily Recipe for Custard and Cream Pies   
Photo of: Phoenician's Key Lime Pie

Phoenician's Key Lime Pie

Provided by: Phoenician Gourmet
Home Town: Beirut, Beirut, Lebanon
Living In: North Bay, Ontario, Canada
Ground toasted almonds spike the crust of this delicious pie. 
More Daily Recipes for Custard and Cream Pies
Lemon Pie   More Daily Recipes »
Photo of: Lemon Curd Tarts

Lemon Curd Tarts

Submitted by: Paula 
Home Town: Memphis, Tennessee, USA
Living In: Olive Branch, Mississippi, USA
Using frozen prepared miniature phyllo tart shells and prepared lemon curd make these delightful bite-size treats and quick and easy tea accompaniment. 
Key Lime Pie   
Photo of: Florida Key Lime Pie

Florida Key Lime Pie

Provided by: Marion McWhorter
To make this heavenly key lime pie, combine lots of lime juice and lime zest with fluffy whipped cream cheese and condensed milk. Then spoon this slightly tart filling into a graham cracker crust, top with lots of sweetened whipped cream and chill. 
Banana Pie   
Photo of: Chocolate Banana Pie

Chocolate Banana Pie

Provided by: Jeannette Gartner
Pecans stud the pie crust. Then there 's a sweetened cream cheese layer, a whipped cream layer, a sliced banana layer, a chocolate layer, more bananas, and finally, more whipped cream. And, of course, more pecans are sprinkled over the top. 
Coconut Pie   
Photo of: Coconut (Haupia) and Chocolate Pie

Coconut (Haupia) and Chocolate Pie

Submitted by: HOKU3 
This pie is a chocolate coconut lover's dream, very rich and delicious. 
Pineapple Pie   
Photo of: Pineapple Pie I

Pineapple Pie I

Provided by: Glenda
Shredded coconut is sweetened and blended with eggs, a bit of flour, melted butter, and crushed pineapple. creamy sweet filling is then poured into a deep dish pastry shell and popped into the oven to bake for an hour. Cool and serve with freshly whipped cream and toasted coconut. 
Meringue Pie   
Photo of: Chocolate Meringue Pie

Chocolate Meringue Pie

Provided by: Carol Hudson
The lovely chocolate custard filling in this pie is creamy and very chocolaty. It 's cooked in a double boiler until pudding-thick, poured into a baked pastry shell, and slathered with meringue. After six minutes in a hot oven, it 's ready to serve. 

 
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