101 egg dessert recipes

Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.

No-crust Easter pie made with ricotta and cream cheese, eggs, sour cream, and vanilla. An Italian-American crustless ricotta cheesecake baked in a springform pan.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.

Lemon buttermilk pie is a silky Southern custard pie, tangy with buttermilk and fresh lemon, baked low and slow in a blind-baked crust until just set. Chill it cold for a clean, creamy slice.

Soft almond cookies made with egg whites, almond extract, and topped with toasted almonds. Lower fat, lightly sweet, and tender with a delicate crumb.

Rosette cookies fried on a decorative iron with a thin egg-and-milk batter, dusted with powdered sugar. Crisp, lacy Scandinavian holiday cookies with a delicate snowflake shape.

Nondairy chocolate rum mousse melts chocolate chips with water and rum, then folds in beaten egg whites for an airy four-ingredient dairy-free dessert. Keeps a week in the fridge.

Vintage spice cake layered with sweet stewed figs and crowned with vanilla frosting and toasted coconut. This retro two-layer beauty transforms humble ingredients into pure nostalgia.

A silky Belgian cream cheese tart with lemon juice and whipping cream, baked in an 8-inch tart shell and brushed with a glossy egg wash. Light, creamy, and elegant.

Surprise the kids after dinner with this scrumptious chocolate cake that doesn't take much to make.

Sweet baked Southern praline grits with brown sugar, pecans, cinnamon, and butter. A custard-like grits casserole that turns humble breakfast grits into a warm, spiced dessert.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Fruited cream puffs: shortcut pate a choux made with pancake mix, filled with ice cream and topped with sweetened strawberries. Ten elegant frozen desserts from pantry staples.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

This is a very classic cheese souffle, very nice cheese flavor mixing.