Dessert

This classic homemade lemon meringue pie recipe is sweet and tart with a fluffy, cloudlike meringue top and crisp and flaky pie crust.

Crème de cassis Chantilly takes the place of classic buttercream in this marguerite cake recipe.

The trick with this all-butter pie crust is that...there’s no trick. It uses ingredients you have on hand and comes together in minutes in a food processor.

Grand Marnier soaking syrup and a rum glaze turn a childhood favorite yogurt cake into a dinner party classic.

A double dose of dairy—milk and condensed milk—makes this dessert extra creamy.

Pour this classic powdered sugar icing over a batch of doughnuts, drizzle it on a cake or cinnamon rolls, or use it as the base icing for a cookie decorating party.

This recipe from Toni Tipton-Martin’s Jubilee is a cross between sweet potato pudding and a classic custard pie, with an optional caramelized pecan topping for good measure.

This easy bread pudding recipe gets an even easier sauce.

A bit of melted coconut oil quickly turns blender-pulverized fortune cookies into a pourable topping that transforms into a crisp “magic shell” once poured over ice cream.

The technique of candying fruit originated as a food preservation method; it stuck around because it’s delightful.

This classic apple pie recipe makes the perfect holiday dessert with a flaky, buttery crust and a tender, perfectly cooked fruit filling.

For this fall dessert, you’ll give your apple cake a luscious drizzle of toffee sauce.

If you’ve been on the hunt for a truly simple, creamy, make-ahead dessert, this peanut butter pie recipe may be just what you need.

Imagine mini bites of Key lime pie, but with opposite proportions of salty graham cracker crust and tangy lime custard.

Also known as the hummingbird cake, this sweet and spiced cake originated in Jamaica.