This key-lime pie can be topped with either whipped cream or meringue.
Author: Martha Stewart
This Chocolate Cream pie is surprisingly simple to prepare. A no-bake chocolate-wafer crust is filled with a creamy milk-chocolate panna cotta and topped...
Author: Martha Stewart
A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.
Author: Martha Stewart
This frozen Key lime pie recipe tastes like summer and is courtesy of Nora Ephron.
Author: Martha Stewart
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished...
Author: Greg Lofts
The bold, tart taste of red currants is an intriguing addition to more familiar raspberries in this pie bursting with the flavors of summer.
Author: Martha Stewart
Instead of using pastry dough as the base of this tart, we stacked sheets of phyllo to create a crisp crust that is still sturdy enough to support a nut-and-fruit...
Author: Martha Stewart
With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics.
Author: Martha Stewart
We consider this Guinness Pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work,...
Author: Martha Stewart
Author: Martha Stewart
This year, indulge your family and friends in a traditional pie made with healthier, more flavorful ingredients.
Author: Martha Stewart
Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and...
Author: Martha Stewart
This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.
Author: Martha Stewart
Try these chocolate-filled bite-size wonders, which make clever use of shredded coconut to form the crust, for a delicious, unique Passover dessert. This...
Author: Martha Stewart
If you don't have a tart pan, use a 9-inch pie plate. You'll need about half the dough for the crust. Bake the tart for about 40 minutes in step 5.
Author: Martha Stewart
You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at...
Author: Martha Stewart
Fresh lime zest and juice are best for this tart. If you can't get Key limes (sometimes called West Indian or Mexican limes), use regular (Persian) limes,...
Author: Martha Stewart
This pie dough recipe is classic and delicious-and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted...
Author: Martha Stewart
This recipe is the crust for the Apricot Chiffon Pie.
Author: Martha Stewart
When making the pate brisee for this pie, form one large disk instead of two.
Author: Martha Stewart
Macerating the fruit in a bit of sugar and acid (strawberries and balsamic vinegar are natural allies) helps draw out their natural juices and makes an...
Author: Martha Stewart
This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this...
Author: Greg Lofts
Author: Martha Stewart
Try a new kind of apple pie this year: This one contains the dried fruit, which offers deep flavor and a pleasant chew. Tart cranberries, cooked until...
Author: Martha Stewart
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls...
Author: Martha Stewart
Blueberries and nectarines pair exceptionally well -- especially if they're baked in a summer pie.
Author: Martha Stewart
This summer fruit tart has an easy-to-make crust that you can press into the pan, rather than roll out.
Author: Martha Stewart
This is a traditional Southern that works best when tomatoes are in season and farm-fresh.
Author: Martha Stewart
Author: Martha Stewart
For a sure-fire winner this time of year, nothing beats pecan pie. Let your little helpers add the pecans and chocolate chips, then measure and mix the...
Author: Martha Stewart
Double trouble! There are two kinds of strawberries in this tart recipe-three pints of fresh strawberries and three cups of strawberry preserves. Chef...
Author: Martha Stewart
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination...
Author: Martha Stewart
When it comes to baking with peak-season plums, simple really is the best route. A golden brown puff-pastry crust-store bought or homemade-makes the perfect...
Author: Sarah Carey
Like a créme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with paté...
Author: Martha Stewart
This dessert combines European elegance with all-American ease.
Author: Martha Stewart
This tarte composee is filled with lime curd and topped with slices of mango. An apricot glaze gives the dish a gorgeous gloss.
Author: Martha Stewart
Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping....
Author: Martha Stewart
Wild Maine blueberries make a surprisingly delicious partner for roasted Granny Smith apples in this deep-dish pie and tint the filling a vivid shade of...
Author: Martha Stewart
Use this recipe to make our New York-Style Cheesecake with Cookie Crust.
Author: Martha Stewart
Rings of apricots top this tart for a flowerlike effect.
Author: Martha Stewart