This undated image provided by Modernist Cuisine shows an almond cherry cream pie. By early autumn, fresh almonds are pouring into markets by the ton. By late summer, the fruits hanging from vast ...

In thinking about what I thought about today’s Pie, it occurred to me that this exercise in making and commentary feels occasionally like a Chinese Revolutionary Guard exercise in self-criticism. And ...

In the fall, almonds pour into markets by the ton. It’s the perfect time of year to make this recipe for almond cherry cream pie, which works the subtle, yet complex flavor of almonds into all three ...

This Coconut Cream Pie is easily at the top of my list of all-time favorite desserts. The filling is rich, ultra-creamy coconut pastry cream with plenty of sweet toasted coconut stirred in and piled ...

1. Make the crust. Preheat the oven to 350 degrees. Combine pretzels, sugar and butter until well-mixed. Stir in enough water to make mixture flexible enough to be pressed into a pie pan. Press into ...

Correction:A previous version of this recipe called for a longer baking time. In my family, it’s not Thanksgiving without sweet potato pie. “It doesn’t have to be the only dessert option on the ...

Angeli, read the Pie-a-Day blog and requested I make a pie for his party of 7. He let me know that he was fond of mango. I looked in the refrigerator and saw a lot of small amounts of fruit, none on ...

The pie is filled with a simple pastry cream flavored by amaretto, the almond-flavored liqueur. Cooking the custard in a temperature-controlled pot of water ensures that the texture turns out right ...