Day-old brioche works best for soaking up the custard mixture in this hybrid dessert. The sweet-tart apples are a nice counterpoint to the rich pudding.
Author: Martha Stewart
Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut to the crust.
Author: Martha Stewart
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy Swiss meringue crown.
Author: Martha Stewart
Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which...
Author: Martha Stewart
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century. The bottom layer of chocolate pastry cream was thought to signify the dark, swampy lowlands...
Author: Martha Stewart
Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.
Author: Martha Stewart
These turnovers make a great weeknight dinner. Just pop them straight from the freezer into the oven, and serve with your favorite tomato sauce.
Author: Martha Stewart
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Author: Martha Stewart
Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.
Author: Martha Stewart
Easy to make and charming in appearance, these tiny tarts are an ideal dinner-party dessert. The name is derived from the Scottish word for a "small cup."
Author: Martha Stewart
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount...
Author: Martha Stewart
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked.
Author: Martha Stewart
Coconut cream pie gets a boost of flavor from a chocolate crust made with unsweetened shredded coconut.
Author: Martha Stewart
This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon Pie.
Author: Martha Stewart
Cheddar cheese and apples make a delicious savory and sweet combination. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
This hearty, rustic version of the classic American dessert puts all the focus on the texture and flavor of the apple filling.
Author: Martha Stewart
Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.
Author: Martha Stewart
The two types of cranberries mix with apples in this recipe to create a sweet and tart pie.
Author: Martha Stewart
As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffleed pumpkinlayer on top.
Author: Martha Stewart
Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated. Use this recipe as a crust for our Pumpkin...
Author: Martha Stewart
Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important purpose in balancing the easy lemon curd filling....
Author: Greg Lofts
A British institution, these tasty treats aren't traditional cakes as we know them, but rather flaky, buttery hand pies filled with a delicious combination of dried fruit.
Author: Martha Stewart
To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This...
Author: Martha Stewart
Icebox pies, like this coconut-and-chocolate one, can be assembled in a snap. The crust is first toasted in the oven, then filled with chocolate ganache -- a rich mixture of chocolate and cream.
Author: Martha Stewart
Chicken potpie-a comfort food classic-gets unexpected flavor, and kick, from cognac.
Author: Martha Stewart
Author: Martha Stewart
Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.
Author: Martha Stewart
To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our step-by-step photos.
Author: Martha Stewart
Author: Martha Stewart
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
For a few brief months in fall, apples are suddenly abundant. Each firm, ripe fruit is full of delicious potential -- destined, perhaps, to be used in a dessert recipe, such as this one for rustic individual...
Author: Martha Stewart
Our reader Ginny Kelly from Point Lookout, New York, got this recipe from her mother, who offered this advice: "Just tidy up the kitchen and keep an eye on the oven. When you're finished, the pie will...
Author: Martha Stewart
Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes this spinach pie made with flaky store-bought phyllo dough.
Author: Martha Stewart
This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.
Author: Martha Stewart
Dark chocolate and gooey caramel make this twist on pecan pie taste like a candy bar. Finish with flaky sea salt for balance and extra crunch.
Author: Martha Stewart
The whipped-cream topping is stabilized with gelatin so it doesn't collapse. The entire pie can be assembled up to a day ahead.
Author: Martha Stewart
Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice brushed with apricot jam. You will need a 3/4-inch square cutter...
Author: Martha Stewart
Inspired by traditional mincemeat pies, we filled turnovers with dried fruit seasoned with cinnamon, ginger, and cardamom. Lard in the crust, in lieu of the usual suet, makes it sublimely flaky. Per English...
Author: Martha Stewart
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping.
Author: Martha Stewart
The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine....
Author: Martha Stewart
Add this dough recipe to your gluten-free baking arsenal -- it can be used for sweet and savory pies alike.
Author: Martha Stewart
This luscious ice cream dessert was inspired by old-fashioned pecan pie.
Author: Martha Stewart
This English pastry is noteworthy for its slick of jam topped with fragrant frangipane. Martha made this recipe on Martha Bakes episode 605.
Author: Martha Stewart
This simple-to-make pear tart is sure to become a staple in your baking repertoire.
Author: Martha Stewart
This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can be made up to one day in advance; avoid filling it...
Author: Martha Stewart