Sugar and spice and everything nice. That’s what’s packed into each and every component of this stunningly spectacular dessert.
This riff on the marshmallow-topped classic from your childhood plunks the sweet staple squarely where it belongs—dessert.
Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.
There’s a less mundane, more scintillating way of making graham cracker crust than you learned at your mom’s side Here it is.
Ever find yourself in something of a frenzy for figs? Here’s how to put that lovely excess to swell and swanky use.
Sweet but not too sweet, this simple summer dessert is the French version of le crumble. God, we love the French.
We’re not going to do a song and dance to entice you to bake this cherry pie. Nope. We don’t need to. I mean, just look at it.
DIY classic Key lime pie—including a handy little cheat sheet on substituting everyday limes for these puckery little Key suckers.
This pie marries the sweet, smoky, salty, nutty flavors of Elvis’s favorite sandwich in a rich, gooey, messy cream pie.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
Crushed graham crackers. Melted butter. Slippery fingertips pressing said ingredients into a pie plate. Brings back memories.
“If I could make only one pie in my lifetime, this would be the one.” That’s what folks are saying about this pie. Yep.
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