This easy coconut custard pie from Andrew Zimmern delivers classic Southern comfort with a creamy, coconut-rich filling and buttery homemade crust.

Nicole Rucker’s idea to use dried apples in a pie is sort of genius. “You probably have them in your cupboard, you don’t have to peel, core and cut them, and the texture is intriguing,” she says.

It was the best of pies, it was the worst of pies. I have baked many, many, many pies. And when I first began making pumpkin pies this autumn, my results were at best inconsistent and, at worst, ...

2 cups (260 grams) pecans 1 cup (75 grams) shredded, unsweetened coconut 2 large pitted Medjool dates (57 grams), torn into pieces 1/4 teaspoon (1 gram) fine sea salt Neutral oil, for greasing the pan ...

This is my idea of the perfect lemon meringue pie. The sweet-tart lemon custard filling is bursting with bright lemon flavor ...

Discover the magic of our Impossible Pumpkin Custard Cake recipe, courtesy of Chef Bryan Woolley. This mouthwatering dessert combines the goodness of chocolate cake with a velvety pumpkin custard. Get ...

Vanilla, plain vanilla--it’s the flavor Americans just can’t object to. We smell it and we think of comfortable home cooking. Rosewater, though, is strange and exotic. Many even find it oddly ...