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Classic Southern pecan pie, with its sticky, nutty filling, gets simplified into easy-to-eat bars featuring a crunchy shortbread crust.
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Enjoy a serving of this indulgent pie on occasion.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grandma's secret recipe for pineapple cream pie is sure to become one of your family's treasured recipes.
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First you make a chocolate filling and spoon it into a chocolate crust. Then you make a peanut butter filling and swirl it into the chocolate. Drizzle melted chocolate over the top, and chill.
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This pumpkin pie ice cream recipe has a custard base made with pumpkin purée and warm spices like ginger and cinnamon.
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Fresh peach slices are baked in a vanilla-sour cream custard in this old-fashioned crumb-topped pie.
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Refrigerated crescent rolls top a thick and hearty filling of tuna and mixed veggies.
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Pureed baby carrots are spiced and mixed with honey, nuts, butter, eggs and lots of sugar. This lovely, sweet concoction is then spooned into a pastry shell and baked for about an hour. Serve this wonderful pie warm with whipped cream.
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The classic combination of ripe summer berries and tart rhubarb is the filling for this all-American pie.
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