My Mom was known for her lemon meringue pies. Often, she used a store-bought graham cracker crust, and MYT fine lemon pudding mix, but I like to make her recipe a modern interpretation with a ...

Preheat the oven to 350 degrees. Grease mini muffin tin with butter, or spray with cooking spray. Unroll one of the pie crusts on a floured surface. Roll out just a bit to achieve a slightly thinner ...

Add Yahoo as a preferred source to see more of our stories on Google. We long for the mouth-puckering flavor of a lemon meringue pie. The effort it takes to make a crust and filling and assemble said ...

This pie is a lighter version from a similar one on Food 52. Sprinkle with nuts or top it with whipped cream or whipped topping. Makes 8 to 10 servings. CRUST 2 cups sweetened shredded coconut 4 ...

This pie is assertively — but not aggressively — lemony, balanced by a fluffy meringue topping that has the ideal sweetness and density to complement the tarter-than-usual filling. Ann Taylor Pittman ...

Pastry chef Kelly Field's great-aunt Jean, who first made this pie during the Great Depression, swapped pricey graham crackers in the crust for less-expensive saltines, which play well with the tart ...

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Cara Nicoletti of Yummy Books (and author of the new ...

The world needs more pie, and we have recipes for three. One is a French silk pie in a coconut crust, with a rich but light filling. The filling is made by whipping air into chocolate with eggs for ...