4,152 mustard recipes

Georgia peanut butter pie baked with a light, fluffy filling made from whipped egg whites folded into peanut butter custard, topped with whipped cream and chopped peanuts.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.

Quick hot quiche with ham, Swiss cheese, mushrooms, and green peppers in a creamy egg custard with red pepper flakes for gentle heat. Flexible fillings, minimal prep.

Tipsy chocolate pecan crunch ice cream with homemade chocolate-caramel coated pecans, dark rum custard base, and real heavy cream. A boozy, crunchy, from-scratch frozen indulgence.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Lemon cream meringue pie with a zest-infused custard filling, blind-baked flaky crust, and Swiss meringue topping broiled golden. A from-scratch lemon pie done right.

Apple pie with a custard twist: cornstarch-thickened cream and egg coat the spiced apples, baking into a smooth, custardy filling under a sparkling cinnamon-sugar crust.

Mustikkapiiras is a traditional Finnish blueberry pie with a tender press-in crust and tangy yogurt-custard filling. Simple Nordic dessert with fresh berries and bright lemon.

Peanut butter chocolate cream pie with a stovetop chocolate custard layered between two peanut butter crumb stratas. Real unsweetened chocolate, not pudding mix. The diner-counter classic.

Chilled raspberry Bavarian cake folds whipped cream and stiff egg whites into a raspberry-spiked custard set with gelatin. Sliced like cake, served cold, no baking needed.

Fruit compote pie with dried apricots, peaches and cranberries simmered in apricot liqueur, folded into a sour cream custard and finished with a buttery pecan crumb topping.

Old-fashioned butterscotch cream pie with a deep brown sugar custard, butter and vanilla finish, topped with fresh whipped cream. Classic American pastry-shop dessert from scratch.

Austrian scheiterhaufen bread pudding of cinnamon custard-soaked roll slices layered with raisins and sultanas. A traditional German-Austrian dessert with grandmother's kitchen written all over it.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.

Cream cheese rhubarb pie: tangy cooked rhubarb filling layered with a baked cream cheese custard in a flaky pie crust. Topped with whipped cream and toasted almonds.

Crab quiche with sweet crabmeat, sharp cheddar, half-and-half custard, and scallions baked in a flaky pie shell. Brunch dish that doubles as a light dinner.