9,149 egg bake recipes

A baked meringue shell holds layers of tangy lemon custard and whipped cream in this show-stopping dessert where crisp sweetness and bright citrus create the perfect balance.

Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.

Old-fashioned spoon bread made with cornmeal, scalded milk, butter, and separated eggs for a souffle-like rise. Serve it hot with butter before it falls.

Lacy, golden spiderweb cookies made from a thin batter squeezed through a bottle into a hot skillet. A fun Halloween treat dusted with powdered sugar.

Classic Southern spoonbread made with cornmeal, milk, butter, and eggs. A custardy, soufflé-like cornbread casserole so soft you serve it with a spoon. Just six ingredients.

Cherry pie with a tangy sour cream custard and a hint of almond, finished with a golden lattice crust. Use fresh black or red cherries for the brightest flavor. Ready in one hour.

This deep-dish pumpkin pie swaps the traditional pastry crust for a buttery brown sugar crumb topping with chopped nuts. Sweetened condensed milk and warm spices like cinnamon and allspice make every bite rich and creamy.

An Italian chocolate hazelnut cake from Turin with homemade gianduja paste, whipped chocolate cream filling, apricot jam, and a brandy-liqueur soak. A show-stopping patisserie-level dessert.

Microwave pineapple upside-down cake made with yellow cake mix, pineapple tidbits, brown sugar, and maraschino cherries. Ready in 30 minutes with no oven needed.

Three-layer carrot cake baked low and slow with grated carrots, chopped nuts, and cinnamon, topped with a thick cream cheese icing. A Southern-style classic that never goes out of style.

Buttery rolled sugar cookies with lemon zest and vanilla, made with cake flour for a melt-in-your-mouth tender crumb. A classic cut-out cookie recipe that's ideal for decorating and holiday baking.

Crispy deep-fried ricotta fritters coated in ladyfinger crumbs with orange zest and nutmeg, served warm with raspberry sauce. An Italian-style dessert that's golden outside and creamy within.

A surprising sweet-savory pie layering sautéed zucchini with caraway seeds and lemon zest beneath a rich, buttery lemon custard. The kind of old-fashioned garden pie that turns zucchini skeptics into believers.

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.

No-bake frozen chocolate torte with 11 ounces of melted chocolate, brandy, broken biscuits, and toasted whole hazelnuts. Rich, dense, and served straight from the freezer like an Italian semifreddo.

Lemon meringue angel food cake with homemade lemon curd filling and glossy Italian meringue frosting. A three-component showpiece cake for serious bakers who want a stunning result.