Dessert Recipes

Traditional British Christmas plum pudding with cognac-soaked dried fruit, walnuts, suet, and warm spices, steamed in a mold and served with brandy butter sauce. A Victorian holiday classic.

Fig ice cream made from fresh figs cooked into a puree and folded into a rich egg custard base with heavy cream, vanilla, and a splash of Cognac. A unique, honey-sweet frozen dessert.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Lemon cream cheese pie with a homemade lemon curd folded into sweetened condensed milk, cream cheese, and lemon pudding. Tangy, creamy, and no-bake filling.

Grasshopper pie with a chocolate wafer crust, mint-chocolate liqueur custard set with gelatin, and grated chocolate garnish. The retro 1950s dinner-party showstopper.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

Lemony sweet potato pie with lemon extract, lemon zest, egg yolks, and milk in an unbaked pie shell. A Southern-style custard pie with bright citrus that cuts the sweetness.

Vanilla cream pie with a silky cornstarch-thickened custard, real vanilla, and a generous mound of whipped cream. The classic American diner pie made from scratch.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Apple pie with apricot glaze layers tart Granny Smith apples over a custard pastry cream and finishes with a layer of apricot preserves under the top crust. A French-style twist on classic American apple pie.

Triple-layer lemon cheesecake with a cinnamon cracker crust, creamy lemon filling, sour cream topping, and a tangy lemon curd glaze. A make-ahead dessert with bright citrus in every layer.

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Cocoa chiffon cake made with whipped egg whites, cocoa powder, and a hint of cinnamon. Light as air with deep chocolate flavor, baked in a Bundt pan and finished with powdered sugar.

Luscious lemon pie folds tangy sour cream into a stovetop lemon custard for a creamier, less puckery filling than classic meringue pies. Topped with whipped cream in a baked shell.