Transform the classic cake into an equally crowd-pleasing pie with a buttery crust and rich chocolate, pecan, and coconut filling.
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...
Author: Martha Stewart
This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.
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...
Author: Martha Stewart
A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on...
Author: Martha Stewart
Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
Author: Martha Stewart
Roasting the strawberries with vanilla for the filling softens them and draws out their sweetness.
Author: Martha Stewart
There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.
Author: Martha Stewart
Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's...
Author: Martha Stewart
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Author: Martha Stewart
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before...
Author: Martha Stewart
Sour cherries are a time-honored choice for pies -- they lend a lovely tartness that their sweet cousins Bing and Rainier cherries just can't offer.
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
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy,...
Author: Sarah Carey
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
Filled with three different varieties of apples, this apple pie has next-level texture and flavor. A simple mix of butter, brown sugar, flour, and oats...
Author: Sarah Carey
After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the...
Author: Martha Stewart
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon...
Author: Martha Stewart
The name of this classic French dessert means "crunch in the mouth"; Make the caramel and assemble the dessert as close to serving time as possible.
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...
Author: Martha Stewart
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made...
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
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
A cast-iron skillet works best when making this tart because it helps the fruit to caramelize, but any heavy-duty nonstick pan with an ovenproof handle...
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 is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
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...
Author: Martha Stewart
The first bite of this seemingly traditional 1950s-style cream pie is quite a surprise, with a hit of rum in both custard and piped whipped cream.
Author: Martha Stewart
Coconut cream pie gets a boost of flavor from a chocolate crust made with unsweetened shredded coconut.
Author: Martha Stewart
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...
Author: Martha Stewart
Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within...
Author: Martha Stewart
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
Author: Martha Stewart
Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you...
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
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut...
Author: Martha Stewart
Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a...
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
Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.
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...
Author: Greg Lofts
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...
Author: Martha Stewart
Author: Martha Stewart
To showcase the very best in cozy fall flavors, this decadent apple pie uses a mix of different varieties such as McIntosh, Cortland, and Granny Smith....
Author: Martha Stewart
In Boston cream pie, a classic first made at the Parker House hotel, the chilled custard filling is sandwiched between two cake layers.
Author: Martha Stewart
This recipe for Libby's famous pumpkin pie is courtesy of Libby's.
Author: Martha Stewart
These little pies with heart-healthy blueberries will please grownups and children alike.
Author: Martha Stewart
If you don't have pie weights for blind-baking the crust, you can use dried beans, rice, or clean, round pebbles.This recipe has been adapted from "The...
Author: Martha Stewart
Anchovies are the surprise ingredient, adding another layer of umami to this savory tart.
Author: Martha Stewart