Pie

When I’m with my mom’s side of the family, no holiday is complete without ube pie. Ube is a vibrant purple yam from the Philippines used in many sweet dishes. This version of the pie, with its deep shade of violet and its pearly crown of marshmallowy whipped cream, looks as regal as it does whimsical. It’s creamy and custardy like a sweet potato pie but with ube’s distinct notes of vanilla and pistachio. Instead of starting with whole purple yams, this recipe uses jarred ube halaya (sometimes ca.…

A little yogurt makes a flaky piecrust extra tender and the butter taste extra good!

When I was growing up in Louisiana, fall meant pecans littering the ground from the stately trees in our suburban neighborhood. On walks home from the bus stop, we would dip into various neighbors’ backyards and gather as many pecans as would fit in our pockets and backpacks. My favorite thing to do once all the nuts had been shelled (by hand!) was to make pecan pie. This recipe uses cane syrup, which adds a more complex sweetness than corn syrup. Plus, by toasting the pecans, you bring out the .…

This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.

Locally grown fruit is often more flavorful than supermarket fruit because it’s frequently grown from heirloom seeds and because it’s been allowed to fully ripen before being picked. So if you can, get extra-ripe fruit from your nearest farmer for this pie. If you’re able to do so and the fruit is very sweet, cut down on the sugar, adding only 1/2 to ⅔ cup. But even supermarket fruit tastes great here, particularly if you let it ripen on the counter first. Grapefruit juice keeps the long-baked filling fresh tasting, and coriander adds complexity to the flavor and aroma.

My parents lived in Florida for decades and they vacationed there for decades before that. I don’t think there was ever a time when we kids were young that they didn’t come back with boxes of chocolate-coated coconut patties. I’m sure the coconut filling was supposed to be soft and chewy, as in a Mounds bar, but it was always a little dry (sorry to tell you now, Mom). Yet the candies still hold a sweet spot in my memory, and I thought of them when I started to make a Key lime pie.

This mall classic, peppered with the ultimate combo of mint and chocolate, is every bit as ridiculous and over the top as it is delicious and irresistible. The secret ingredient in these cookies is the milk powder, which brings an amazing depth of flavor.

Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.

Browned butter, caramelized honey, warm spices, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.