This unusual custard pie blends Mexican sensibilities with Northern California flair for a sophisticated, surprising and delightful result, says cookbook author Rogelio Garcia in his new cookbook, ...

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 ...

Our Pie Crust is the BEST you will ever eat!! Have any of you ever tried Custard Pie??!!! If you haven’t man you have been missing out.. but don’t worry we are giving you the best recipe out there!

Nicole Rucker’s idea to use dried apples in a pie is sort of genius. “You probably have them in your cupboard, you don’t have to peel, core and cut them, and the texture is intriguing,” she says.

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. That phrase, “Easy as pie”? It’s a load of summer garbage. Good pie is hard. It requires patience and skill ...

It was the best of pies, it was the worst of pies. I have baked many, many, many pies. And when I first began making pumpkin pies this autumn, my results were at best inconsistent and, at worst, ...