Pastry chef Kelly Field's great-aunt Jean, who first made this pie during the Great Depression, swapped pricey graham crackers in the crust for less-expensive saltines, which play well with the tart ...

Preheat your oven to 350 degrees. In a food processor, or plastic bag using a rolling pin, crush wafer cookies until finely crushed. Combine with melted butter and press firmly and evenly into pie ...

Add Yahoo as a preferred source to see more of our stories on Google. Duncan Hines's lemon chiffon pie is tall, airy, and cuts into gorgeous, creamy slices. The recipe uses just five simple ...

Comment: One taste of this pie with its light billowy filling and it's easy to see how it drew its name from a sheer silky fabric. The sweet spiciness of the gingersnap crust is a perfect counterpoint ...

Lemon chiffon pie Total time: 45 minutes plus chilling time Servings: 8 Note: Adapted from “American Regional Cooking” by Sheila Hibben. 1 ( 1/4 ounce) packet (about 1 1/2 teaspoons) unflavored ...

Light and airy, chiffon pies are the perfect dessert after a rich and satisfying meal. Usually paired with a cookie or cracker crumb crust, some favorite filling options include chocolate, pumpkin, ...

Lemon trees, which are believed to have originated in India — although some food historians claim southern China — were known in Roman times more as ornamental plants than for their fruit. Wall murals ...

Far away on a distant sea lies the Island of Old-Fashioned Baked Goods. There, slices of applesauce cake play in the tall green grass. Charlotte russes dance in the dappled sunlight. Coconut cream ...