This simple recipe mixes lemon slices, sugar, and eggs to form a custardy filling. But unless you macerate the lemon slices for 24 hours, the pie turns out bitter. Could we speed up this recipe for modern times?
This dressed-up chocolate cream pie, with a layer of silky rum chiffon and a chocolate cookie crust, has been an American favorite for generations.
Big enough to feed 20 people, traditional apple slab pie is a two-crusted affair filled with spiced apples, and baked on a baking sheet. Short in stature, the filling is thickened to ensure neat slicing, and it's topped with a sugary glaze.
Authentic Key lime pie used to be a simple, no-cook dessert. But it contained raw eggs, a no-no in modern times. We develop an eggless refrigerator recipe as bright and custardy as the original.
A chiffon pie is pretty, but it often tastes more like sweet foam than fruit. Our tests found a way to make a chiffon pie that's creamy, light, and packed with fruit flavor.
Meringue pie can be tricky to prepare. We figure out how to make a perfect lemon meringue pie with a sky-high topping that doesn't weep.