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cooking.nytimes.com
Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Crack Pie served by Christina Tosi of the Momofuku restaurant empire.
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Two Crust Raisin Pie that's amazingly rich and sweet, perfect with a dollop of lightly sweetened whipped cream.
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A luxurious layered dessert in a 9x13 inch pan. Cream cheese, chocolate pudding and vanilla pudding are layered over a nut base and finished with whipped topping!
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A classic Pennsylvania Dutch pie made with molasses, brown sugar and butter.
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Sugar and butter are creamed together until fluffy, and then eggs, fresh lemon juice, and flour are stirred in. The custard filling is poured into a pie shell, and it's baked until fragrant and set. Garnish this lovely pie with paper-thin slices of lemon and springs of mint, if desired.
Ingredients: butter, sugar, flour, eggs, fruit, pie crust
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If you like oodles of coconut, pecans, pineapple, coconut cream, rum, cream cheese, and maraschino cherries, this tropical pie is perfect for you. All of these ingredients are stirred together, poured into a crumb crust, sprinkled with toasted coconut, and chilled.
www.foodnetwork.com
Get Chickless Pot Pie Recipe from Food Network
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A great pie for any ime of year. Walnuts and raisins are spiced up with cinnamon, nutmeg and cloves.
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Get Chicken Pot Pie Recipe from Food Network
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Crust is key in this recipe for delicious 3-layer chocolate sin pie.
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A double crust pie is filled with a creamy pineapple egg custard.
www.delish.com
Kick off the feast with these adorable dessert shots.