Dessert recipe collection

This pie is the perfect balance of sweet and tart with a lovely lattice crust:)

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

The legendary world's largest apple pie recipe: 320 bushels of apples, 1400 pounds of sugar, and 352 pounds of flour baked in an 18-foot cinder block oven. Feeds 15,000 hungry folks!

A simple and delicious pie that uses strawberry soda to give it an amazing taste!

A buttery almond frangipane filling baked in a flaky shell, topped with fresh raspberries and mandarin segments in a striking yin-yang pattern. Brushed with passion fruit glaze for a show-stopping finish.

Classic Yorkshire pudding baked in real beef drippings alongside a slow-roasted rump roast. A proper British Sunday roast with puffy, golden pudding from scratch.

A nutty twist on classic Yorkshire pudding with wild rice folded into the egg batter. Puffs up golden and crispy with savory Worcestershire-beef bouillon flavor.

A moist three-layer carrot cake loaded with freshly grated carrots and warm cinnamon, topped with rich cream cheese icing. Garnish with pecans for the ultimate crowd-pleaser.

A layered no-fuss dessert with a nutty baked crust, creamy cream cheese layer, and chocolate-vanilla pudding on top. Finished with whipped topping and shaved chocolate.

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.

A scrumptious dessert made with graham cracker crumbs, pecans and cream cheese which helps back up it's unique name!

Z Tejas' chile fudge pie copycat: a gooey chocolate-and-nut pie spiked with smoky ancho chile puree for a subtle warmth behind the sweetness. Loaded with toasted pecans, walnuts, and melty chocolate chips.

Silky lemon custard in a buttery homemade cookie crust, bursting with bright citrus flavor from fresh lemon juice and zest. A simple from-scratch pie that sets beautifully as it cools, finished with a snowfall of powdered sugar.

A surprising sweet-savory pie layering sautéed zucchini with caraway seeds and lemon zest beneath a rich, buttery lemon custard. The kind of old-fashioned garden pie that turns zucchini skeptics into believers.

Chewy, loaded drop cookies hiding shredded zucchini inside a brown sugar batter packed with oats, coconut, raisins, nuts, and butterscotch chips. The zucchini keeps them soft and moist while the mix-ins bring all the crunch and sweetness.

To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put them in the freezer, they thaw quickly for unexpected guests.