At long last, a slice of pumpkin pie that can be considered complete in and of itself—no dollop of whipped cream required. Pumpkin and meringue. So happy together.
Pear Almond Tart2/16
French. Foolproof. Froufrou. Fuss-free. Fenomenal. (Work with us.) Rarely does elegance come together with such ease (and alliteration) as this tart recipe.
Sweet Potato Pie3/16
Sugar and spice and everything nice—that's what you'll find in this magnificently spiced traditional Southern pie from baker extraordinaire, Cheryl Day.
If you took a look at this stunning tart and thought, “I can’t possibly do that!” think again. We suspect you can.
This riff on the classic marshmallow sweet potato casserole of your childhood plunks the sweet staple squarely where it belongs. Dessert.
Strange how such a sweetly stunning sensation can be just sugar, cream, flour, and vanilla. Couldn't be easier—or more enticing.
An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable than the classic.
This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.
Drunken pumpkin? Punken drumkin? Drumpin punkdrunk? This innocuous seeming slice boasts just a tad more tipsy-inducing personality than your typical pumpkin pie.
This gingerbread cheesecake tastes like the classic Christmas spices of cinnamon, ginger, nutmeg, and clove in each and every bite of this simple yet stunning dessert.
Maple Buttermilk Pie11/16
"Silky." "Creamy." "Tangy." "Sweet." That's what folks are saying about this pie that tastes like poor man's cheesecake.
Maple Pecan Pie12/16
Distinct from other pecan pies in one notable way, this recipe draws on robust maple syrup to usurp cloying corn syrup. You're welcome.
Coconut Cream Pie13/16
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You're welcome.
What's an un-pumpkin pumpkin pie? It's pie made with caramelized butternut squash, spices, and a splash of brandy. It's subtly different than the classic yet still oh so perfect for Thanksgiving.
Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.
David reveals his pie-crimping obsession and admits he's been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.