Many food trends have come and gone in the last 60 years -- but, if you remember this dessert, then you're definitely a ...

Heat oven to 325 degrees. Grate the rind from the lemon; juice the lemon. Combine water, 1 cup sugar, egg yolks, lemon juice and rind, and cornstarch. Beat hard for 1 minute. Pour mixture into pie ...

John Hart had asked Recipe Swap for an egg-custard pie like the one served at K&W Cafeterias. This recipe has been floating around the Internet for years, along with comments from people who say it ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

Using your favorite pie crust recipe, roll dough to fit a 9” pie plate. Flute edges, prick crust with a fork and weight down crust. Bake for 10 minutes, remove weights and bake for 5 more minutes.

Unless you're a hard-core pie aficionado, you likely only eat a few pies per year. Maybe you eat a pumpkin or pecan pie around the holidays, when family members break out favorited secret recipes.

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 ...