Many food trends have come and gone in the last 60 years -- but, if you remember this dessert, then you're definitely a ...

The Niagara Falls Culinary Institute shares a recipe with us each week on Daytime Buffalo. Here’s how to make this week’s recipe, Ruffled Custard Pie. 1. Heat oven to 350° F. 2. Brush a 9-inch round ...

Creamy, comforting, and kissed with cinnamon — this Old-Fashioned Apple Custard Pie brings together tender baked apples and ...

Using your favorite pie crust recipe, roll dough to fit a 9” pie plate. Flute edges, prick crust with a fork and weight down crust. Bake for 10 minutes, remove weights and bake for 5 more minutes.

This apple and egg custard pie incorporates an ultra-creamy custard with fall-spiced apples, making it a great dessert to ...

2 cups (260 grams) pecans 1 cup (75 grams) shredded, unsweetened coconut 2 large pitted Medjool dates (57 grams), torn into pieces 1/4 teaspoon (1 gram) fine sea salt Neutral oil, for greasing the pan ...

This unusual custard pie blends Mexican sensibilities with Northern California flair for a sophisticated, surprising and delightful result, says cookbook author Rogelio Garcia in his new cookbook, ...

Food writer, cook, and author Alison Roman is joining the TODAY Food team to share a couple of her favorite pie recipes from her new cookbook, "Sweet Enough: A Dessert Cookbook." She shows us how to ...