Dessert Recipes

No-bake key lime pie made with lime gelatin, sweetened condensed milk, fresh lime juice, and zest folded into a beaten egg-white cloud. A retro Florida pie that sets up cold without an oven.

Dutch apple crumb bars stack a shortbread crust, apple-date filling, and cinnamon oat crumble into sliceable bars. Classic streusel topping over tender baked apples with a chewy date kick.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

Homemade chocolate cream pie with a stovetop cocoa custard filling poured into a baked shell. Old-fashioned, no-bake-friendly, ready for meringue or whipped cream on top.

Cream cheese rugelach with a tender, flaky pastry rolled around fruit jam. The classic Eastern European Jewish cookie, bakery-style at home with eight ingredients and zero kneading.

Key lime pie blends fresh key lime juice with sweetened condensed milk and egg yolks in a graham cracker crust. No-bake refrigerator version with the iconic Florida Keys tang. Make ahead for a crowd.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Old-fashioned lemon meringue pie made with bread: a Depression-era thrift recipe that uses water-soaked bread as the thickener. Bright lemon, fluffy meringue, and pure pantry ingenuity in a baked pie shell.

Favourite lime meringue pie features a tangy stovetop lime curd and a stabilized cooked-cornstarch meringue that resists weeping and shrinking. The reliable upgrade over classic lemon meringue.

Fluted sandwich cookies filled with tinted vanilla buttercream in three pastel colours. A pretty bakery-style cookie with a cut-out window on top showing the green, pink or yellow filling underneath.

Microwave strawberry cheesecake lightened with stiffly beaten egg whites for an airy, mousse-like texture. A no-bake-style cheesecake on a zwieback crust with sour cream topping and fresh strawberries.

Classic baked flan with a deep amber caramel top and silky vanilla-orange custard underneath. Spanish-style cream caramel made the proper water-bath way for a dinner-party showstopper.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

Patriotic layered parfaits with red gelatin, creamy vanilla pudding, and fresh blueberries. These make-ahead Fourth of July desserts look stunning in clear glasses.

French chocolate pots de creme: silky individual chocolate custards made with heavy cream, semi-sweet chocolate, egg yolks, and a hint of Kahlua. The classic French dinner-party finale, no oven required.

French sables are buttery slice-and-bake cookies with a crumbly, sandy texture and sparkling sugar crust. Six ingredients, no leavener, all about the butter.