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The following recipe is rich and tender, yet baker-friendly. Bonus: This silky-smooth filling tastes a little less treacly sweet, a plus for most pecan pie lovers.
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Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.
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Cherry pie filling and frozen blueberries make this an easy fruit pie for any season.
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Sliced Granny Smith apples are sugared, sprinkled with cinnamon and tucked into the fridge overnight. A lovely pastry is rolled out, placed in the pan and gets filled with the apple mixture. The top crust is then added and the pie baked to perfection.
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This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple syrup instead for a less-intense version of this custardy two-tone pie.
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These chocolate-covered graham crackers taste like a cross between toffee and peanut brittle.
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This easy delicious dish is perfect in the winter, and light enough for summer. Anyone who loves stuffed chiles rellenos will LOVE this more simple recipe, with just as much great flavor.
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Peanut butter lovers, this is the dessert for you.
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If you love eggnog, you'll love this recipe for chocolate eggnog pie! Whipped cream is folded into an eggnog filling and poured into a chocolate cookie crust.
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This recipe uses the flavors of a samosa and the idea of a pot pie to make a savory, Indian-accented dish in a comfort-food format.
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The maple syrup gives this pecan pie a distinctive flavor.