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A homemade crust made with butter and egg yolk encases this classic Southern style pecan pie.
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Cranberries add color and tangy flavor to a simple apple pie.
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A mixture of fresh pumpkin puree, brown sugar, spices, evaporated milk and eggs is poured into a prepared pie crust and baked.
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Chef John's recipe for lattice-top peach pie is the perfect summer dessert.
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Lemon meringue pie sweetened with agave nectar is still a sweet treat without the processed sugar.
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Fresh and frozen vegetables cook up with chicken in a buttery sauce for a hearty one dish meal.
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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
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Mashed sweet potatoes flavored with cinnamon, nutmeg, and ginger form the base of this sweet and earthy Southern sweet potato pie.
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