Culinary confession: I have stalked Bonefish Grill’s coconut pie and rum sauce like it is my job. Oh, wait — it is my job! Seriously though, my Crustless Coconut Pie is the modern mix of an ...

Finding a reason to eat a good pie shouldn't require a national holiday. That said, when Congress declared March 14 as National Pi Day in 2009, I joined the ranks of believers that baking a pie this ...

Tart and creamy, key lime pie is the ultimate citrus dessert. With each bite, you’re practically whisked into the sunshine and sea air of the Florida Keys. Here, Food Network star Bobby Flay takes ...

Coconut cream pie is a show-stopper dessert that will satisfy any sweet tooth! Our made-from-scratch creamy and flavorful pie is just as easy to make as it is to enjoy. Coconut fans - rejoice! You’re ...

Big Jimmy’s Coconut Pie From “Sunday Dinner: a Savor the South Cookbook,” by Bridgette A. Lacy. Juli Leonard [email protected] Coconut pie was one of my maternal grandfather’s signature ...

Get the winning recipe from "GMA" Best Slice Challenge. Nov. 23, 2008 — -- "Good Morning America Weekend Edition" crisscrossed the country in search of the best slice of pie, and after nearly ...

HUNTSVILLE, AL -- The barbecued pork plate is cleared. The glass of sweet tea is empty. You're stuffed. "Any dessert? the server asks. "We have coconut pie." No way. No how. There's absolutely no room ...

I remember coming home from school to the heavenly smells of my mother’s fresh baked cookies and pies most every day leading up to Christmas. She baked not only for us but also for friends, creating ...

Coconut cream pie has it all: a flaky crust, creamy coconut custard, mountains of whipped cream and crunchy flakes of toasted coconut. I’ve always had a soft spot for this light-as-air pie, and I ...

It's hard for me to imagine a time that I didn't love coconut, especially at spring time. Coconut is such a versatile ingredient, and its uniqueness in both flavor and texture translates well for ...

My version of this pie has a rich coconut flavour and an Aussie twist or two. Instead of a pastry base, I have decided to use biscuits, Anzac biscuits of course. Credit: Mark Roper For the pie filling ...