Double-Coconut Cream Pie
Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream and toasted coconut.
A cross between pie and a fruit crisp, this dramatic dessert is made with just six common ingredients.
Meyer-Lemon and Hazelnut Tart
A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert.
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie.
Rustic Apple Tart
The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.
The creamy, bittersweet-chocolate "bottom" of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.
Gabrielle's Honey Pie
For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for yielding flaky baked goods. You can order it from your local butcher.