Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Yewande Komolafe's Lemon Buttermilk Chess Pie With ...

A chess pie is a welcome dessert at any function, but you could be making them even tastier with this delicious twist that is ...

Chef B.J. Chester-Tamayo of Alcenia's restaurant in Memphis, Tennessee is joining TODAY to share a few of her classic Southern dessert recipes. She shows us how to make the perfect pie crust, a lemony ...

Buttermilk pie is one of those old Southern classics that sounds plain until you taste it! It’s custard-like with a slight tang from the buttermilk, and the top bakes up into a thin, golden crust that ...

The cliché "easy as pie" needs to be modified. "Easy as eating pie" is more accurate, because "easy as making pie" is an oxymoron. I am solid in many immediate- and expert-level kitchen tasks, ...

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IN THE HANDS OF Gabrielle E.W. Carter, a slice of buttermilk pie is more than dessert. On her family’s Eastern North Carolina homestead, Ms. Carter sees cooking as cultural preservation—of her ...

1. Set the oven at 400 degrees. Have on hand a 10- or 12-inch skillet that is 2 inches deep (with a heatproof handle). If the skillet isn't deep, you also need a deep 10-inch pie pan or baking dish. 2 ...

1. In mixing bowl, cream together cream cheese, condensed milk and lemon juice until smooth and creamy. Stir in lemon rind. 2. Transfer to graham cracker crust. Refrigerate until firm, 4 hours.

Baking expert and video star Erin Jeanne McDowell is known for her dessert and pie cookbooks. Now she's written "Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between." It's filled ...