This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before...
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands...
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy...
A British institution, these tasty treats aren't traditional cakes as we know them, but rather flaky, buttery hand pies filled with a delicious combination of dried fruit.
Our reader Ginny Kelly from Point Lookout, New York, got this recipe from her mother, who offered this advice: "Just tidy up the kitchen and keep an eye on the oven. When you're finished, the pie will...
Easy to make and charming in appearance, these tiny tarts are an ideal dinner-party dessert. The name is derived from the Scottish word for a "small cup."
A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.
A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang. And the simple fluted edge is a traditional finishing...
Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that...
Day-old brioche works best for soaking up the custard mixture in this hybrid dessert. The sweet-tart apples are a nice counterpoint to the rich pudding.
Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's sturdy enough to holds its own against Martha's...
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and...
Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you do).
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on...
After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the dense filling, a long cooling time is essential...
This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling and a shiny chocolate glaze. This Boston Cream Pie...
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount...
This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon Pie.
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping.
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.
Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow...
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before...