Dessert Recipes

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Lemon sour cream pie folds tangy sour cream into a stovetop lemon curd for a creamier, less sharp filling. Topped with whipped cream and lemon twists in a baked pastry shell.

Three-layer lemon whipped cream torte with a cloud-light cake made from whipped egg whites, filled and frosted with a lemon custard folded into fresh whipped cream.

Linzer torte builds a press-in almond and clove dough into a tart shell, then crowns with raspberry preserves, fresh berries, sliced almonds, and a powdered sugar dust. Austrian classic from the city of Linz.

Maple creme brulee sweetened with pure maple syrup instead of granulated sugar. Rich, silky custard made with 10 egg yolks and a whole vanilla bean, baked in a water bath until set.

Maple custards baked in a water bath with reduced maple syrup, skim milk, and eggs. A silky, low-fat dessert with concentrated maple flavor, served warm or chilled.

Homemade maple syrup ice cream served in crisp sablé pastry barquettes with a maple custard sauce. A French-style plated dessert made from real vanilla beans and pure maple syrup.

Heritage apple pie with a butter-and-lard crust, tart Northern Spy apples, brown sugar, and a teaspoon of bread crumbs lining the bottom shell to keep it crisp. A three-stage bake delivers an evenly browned crust.

Master magic lemon pie sets sweetened condensed milk with fresh lemon juice and zest, no cooking required for the filling. Crowned with a billowy meringue over a cinnamon-graham crust.

McCall's legendary No-Bake Strawberry Cheesecake, straight from their iconic Cooking School recipe card No. 23!

Mimosa ice cream crepes drizzled with buttered honey: delicate custard ice cream infused with mimosa blossoms, folded into crisped crepes. A foraged spring dessert.

Mocha cake with chocolate buttercream frosting. An airy sponge cake soaked in orange syrup, filled and frosted with a coffee-chocolate buttercream made from Italian meringue.

Mocha icing whips butter, powdered sugar, cocoa, egg yolk, and coffee into a silky chocolate-coffee frosting for cakes and cupcakes. Three-ingredient base, ready in minutes.

Mom's secret sweet potato pie with boiled sweet potatoes, nutmeg spice, corn syrup, and a custard filling that sets perfectly for clean slices every time.

Classic chocolate mousse with whipped cream, melted chocolate, and a tempered egg yolk pate a bombe base. A silky French-style dessert component.

Classic French chocolate mousse with Cognac, semi-sweet chocolate melted with coffee, and stiff egg whites folded in for airy richness. Unmolded and served with whipped cream.