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
Finely chopped walnuts replace some of the flour in the crust of this apple-pear pie. Extra-wide strips of pastry give the traditional lattice top a modern twist.
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 this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.
Author: Martha Stewart
This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should...
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
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
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 delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.
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
The crust is most crisp the day it's made, but the pie without the whipped-cream topping and chocolate shavings can be made up to a day ahead and stored in the refrigerator. To cut the pie into neat slices,...
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
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
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
Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.
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
Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.
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
This twist on a diner classic features a chocolate crust. Coconut stars in the crust, filling, and topping. Toasting the coconut topping gives it a rich, nutty flavor and crunchy texture.
Author: Martha Stewart
Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.
Author: Martha Stewart
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish)...
Author: Martha Stewart
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
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
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
The two types of cranberries mix with apples in this recipe to create a sweet and tart pie.
Author: Martha Stewart
Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.
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
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 triple layered (and flavored!) dessert. Since it's...
Author: Greg Lofts
Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.
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 knockout dessert was inspired by the legendary chocolate-caramel tart created by the equally legendary pastry chef Claudia Fleming. To impart citrus flavor, we used the syrup leftover from candying...
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
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
Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow...
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 recipe for pumpkin pecan-praline pie is courtesy of chef Paul Bergeron.
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 results are impressive-and there are plenty of...
Author: Greg Lofts
Packing all of the comforting flavors of apple pie without any of the fruit, this pioneer pie harkens back to a time when produce was scarce but ingenuity was in full supply. This dessert gets its apple-pie-like...
Author: Martha Stewart
Add a pecan crumble topping for a new twist on traditional pumpkin pie this Thanksgiving.
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
Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados. More Calvados and a glaze of red currant...
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