(Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.) Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for ...

Preheat the oven to 400˚F. On a lightly floured surface, roll the pie dough into a 12-inch circle. Transfer the crust to a 9-inch pie plate (not deep-dish). Tuck the edges of the crust under and crimp ...

Hoosier Pie (milk, sugar, flour) I became intrigued with these old fashioned American”desperation” pies, made without fruit or nuts, relying on pantry staples. Then I heard through the ever effective ...

Cut the lemon into quarters and remove seeds. Put the lemon quarters, eggs, sugar, and vanilla in a blender and blend on HIGH while slowly pouring in the melted butter. Once the mixture is completely ...

If you want the sweetest Easter yet, don't forget to make a pie. Choose fruit, chocolate, coconut, and lemon fillings.

Preheat oven to 350°F. Place pie shell on rimmed baking sheet and set side. In a large bowl with a wire whisk, whisk together the sugar, salt, flour and cornmeal. In another large bowl whisk the eggs, ...

Quinlan Cummings of Greenville, N.C., was looking for a recipe for a Lemon Chess Pie. Ruth Ann Barker of Fayetteville, N.C., sent in a recipe from the Farm Journal Complete Pie Cookbook published in ...

Just wait until you dig your fork into this luscious, tangy, and buttery-lemon-filled Lemon Chess Pie. You're going to be adding a second piece to your plate before you've even finished your first!

Chess pie is a classic Southern custard pie — known for a few distinct ingredients, all of which contribute to the beloved filling’s final texture. Chess pie recipes commonly use cornmeal as a ...