I've followed a few Garten pie recipes before, and I remember liking her easy-to-make crust. That memory held true.

I needed to make four crusts: a bottom and top for the apple pie, and one crust each for the pumpkin and pecan pies. It only took me between 10 and 15 minutes.

Garten uses a food processor for her "perfect pie crust," which makes prep easy. I divided the dough into two batches, and I could already tell from the look and feel that the crusts would be buttery and delicious.

With all of the dough resting in the fridge, I was ready to start tackling the individual pies.

Garten's maple-pecan pie has just 10 ingredients, excluding the crust.

I was excited to taste the combination of maple syrup and bourbon with the pecans. And I liked that she included some fresh orange zest to cut through the richer ingredients, like corn syrup and honey.

To make the pie, all I had to do was whisk the filling ingredients — minus the pecans — together.

Then I simply added the nuts and gave it a final stir before pouring the filling into the prepared pie crust.

To ensure I got an evenly cooked crust, I turned the pie halfway through the bake.

The process was easy, and I loved the enticing smells coming from the oven as it baked.

The flavors of the pecan pie reminded me of an old-fashioned cocktail, thanks to the bourbon and orange.

But the pecans ended up a little chewier than I would've liked. If I make this pie again, I'd probably toast the nuts first for a better texture.

Despite letting the pecan pie fully cool before slicing into it, the pieces fell apart on me.

Next time, I think I'd let it chill in the fridge before serving so the filling can firm up more.

I moved on to making Garten's pumpkin pie.

I was intrigued by some of the ingredients in the filling, like orange zest and rum, but most were pretty standard, including pumpkin purée, brown sugar, cinnamon, ginger, and nutmeg.

I was most excited to make the accompanying rum whipped cream.

It sounded like a delicious, indulgent addition to the homemade pie, with ingredients such as crème fraîche or mascarpone and a dark rum.

First, I rolled out one of my crusts and placed it in a pie tin.

Unlike the other two recipes, this one required me to blind-bake the crust before adding the filling. I found some dried lentils and rice to use as pie weights to keep it from puffing up too much.

This first bake helped prep the crust for the liquid-y filling, but it also meant the edges got a little darker by the end than I'd hoped.

The pumpkin filling was easy to make as I just had to whisk all the ingredients together in a large bowl.

I made way more filling than I needed for the pie crust, so I set it aside in hopes I could find a way to use it later. (My partner had a fun idea to use the filling to make pumpkin-pie custards in ramekins.)

Despite the slightly overdone crust, Garten's pumpkin pie turned out great in terms of both taste and texture.

The filling was sweet but not too sweet, and the subtle hint of orange helped balance the custard's richness. The texture of it was smooth and creamy.

The crust was flaky and buttery, yet sturdy enough to hold the weight of the pumpkin filling. Each slice came out of the tin without crumbling.

The rum whipped cream was a unique companion to the pumpkin pie. I liked it much better than regular whipped cream.

I saved the most intimidating pie for last.

I've made apple pies many times before, but I was still worried about whether the top crust would turn out right and if the filling would soften enough by the time the crust was done baking.

Garten's recipe for deep-dish apple pie calls for Granny Smith apples, which tend to be more sour and tart than sweet. The filling also called for both lemon and orange juices and zest, plus plenty of spices.

With all of those ingredients and only a ½ cup of sugar in the filling, I was worried the pie might not be sweet enough.

The filling was easy to make after I finished peeling, coring, and chopping what felt like 100 apples. The recipe called for 4 pounds!

The dough for my crust was very easy to roll out and transfer to the tin, thanks to the butter and vegetable shortening. It made easy work of assembling the pie.

After adding my top crust, I cut slits for ventilation, brushed it with an egg wash, and sprinkled it with sugar, per Garten's instructions.

I let the pie bake for about an hour. Afterward, the top crust was golden and looked and smelled incredible.

Garten's apple pie was pretty tasty, but the crust was by far the best part.

The extra sugar sprinkling on top gave it a sweet flavor and crunchy texture. It was so delicious I could eat it on its own.

The filling was decent, but it had a little bit too much citrus for me.

I was glad the apples softened well without becoming mushy, but I think I'd precook them a little bit more next time. That would hopefully help concentrate the apple flavor and keep the filling from shrinking so far away from the top crust.

I also might sub some of the tart apples for a sweeter variety, as the combination of the Granny Smiths and citrus made for a pretty tart pie.

In the end, all of the pies I made using Garten's recipes turned out pretty good, and they were easy enough to make in one day without breaking a sweat.

I like that she adds citrus zest to each of these pies to really boost their flavors and give them a freshness. The rum whipped cream that went with the pumpkin pie was also delicious, and I think it would pair really well with the pecan pie, too.

However, my favorite part of all three recipes was the pie crust.

It was quick and easy to make, and it worked well with all the different fillings. I'll be using this crust for all my pies moving forward.

This story was originally published on November 19, 2023, and most recently updated on October 29, 2026.

Garten's chocolate cake with mocha frosting first appeared in her 2014 cookbook, "Make It Ahead." 

The "Barefoot Contessa" star has called this recipe a "dessert everyone will remember." I had to see if it lived up to the hype.  

To make Garten's chocolate cake, which serves 12, you'll need: 

• 3 extra-large eggs, at room temperature  
• 2 cups of sugar 
• 1 ½ sticks (12 tablespoons) of unsalted butter, at room temperature 
• 1 ¾ cups of all-purpose flour 
• ⅔ cup of unsweetened cocoa powder 
• ⅔ cup of half-and-half 
• ⅔ cup of the hottest tap water 
• 1 tablespoon of pure vanilla extract 
• 1 teaspoon of baking soda 
• 1 teaspoon of kosher salt 
• 1 teaspoon of instant espresso powder

To make the frosting for the cake, you'll need:

• 12 ounces of bittersweet chocolate
• 1 ¼ cups of heavy cream
• 3 tablespoons of unsalted butter (diced), at room temperature
• 1 tablespoon of Kahlúa
• 2 teaspoons of instant espresso powder
• 1 teaspoon of pure vanilla extract

I then placed the sugar and room-temperature butter into the bowl of my electric mixer — fitted with the paddle attachment — and beat them for about 4 minutes on medium speed. 

After adding the eggs one at a time, I added the flour and chocolate mixtures alternately in thirds, starting and ending with the flour mixture. 

Before I made my batter, I had buttered my pan, lined the bottom with parchment paper, then buttered and floured it again. 

"There's no point in making a cake if you can't get it out of the pan," Garten said in the "Barefoot Contessa" episode where she demonstrated this recipe. 

Garten says the cake should bake for 25 to 35 minutes. You'll know it's ready when the cake tester or knife comes out clean from the center.

Once my cake was out of the oven, I let it cool for 45 minutes while I made the frosting. 

I chopped my chocolate and added it to a bowl with my butter and espresso powder. Then I heated my heavy cream and mixed everything together before adding the Kahlúa and vanilla. I covered the bowl with plastic wrap and left it in the fridge for 30 minutes, per Garten's instructions.

After the frosting has chilled, Garten says you should mix it on high speed for about 15 to 20 seconds, until it forms soft peaks. She also warns that it will curdle if you overbeat it. 

This step was, unfortunately, a bit of a struggle for me. The consistency didn't look thick enough when I took it out of the fridge, so I had to let the frosting chill for another 10 minutes. And after mixing the frosting with my electric mixer, it still didn't appear as whipped as it had looked in the "Barefoot Contessa" episode. 

I was still able to spread the mocha frosting on the cake easily, but it didn't look as good as I had hoped. 

Garten's cake is springy and light, and I loved the enhanced chocolate flavor thanks to the espresso powder. I think it's really easy for a chocolate cake to become too dense or heavy, but Garten's recipe has a lovely texture.

I just wish I had enjoyed the mocha frosting as much as the cake. The consistency tasted off, and the flavor didn't grab me. But, paired together, the cake and mocha icing still pack a punch that I know any big chocolate fan would love.

Get the full recipe for Ina Garten's chocolate cake with mocha frosting here.

The recipe for Beatty's Chocolate Cake actually comes from Garten's friend Michael Grimm, who has frequently appeared on "Barefoot Contessa."  

"He actually served this cake to me once at dinner, and I just begged him for the recipe," Garten said on an episode featuring the cake. "I didn't have to beg very hard." 

Beatty was Grimm's grandmother, and she baked this cake for her husband and the customers on his milk route, according to Grimm's friend Monte Mathews, who shared the cake's origin story on his blog Chewing The Fat. 

To make Beatty's Chocolate Cake, you'll need: 

• 1 ¾ cups of all-purpose flour (plus more for pans) 
• 2 cups of sugar 
• 1 cup of freshly brewed hot coffee 
• 1 cup of buttermilk (shaken) 
• ¾ cup of cocoa powder 
• ½ cup of vegetable oil 
• 2 extra-large eggs at room temperature 
• 2 teaspoons of baking soda 
• 1 teaspoon of baking powder 
• 1 teaspoon of kosher salt 
• 1 teaspoon of pure vanilla extract 

To make the frosting, you'll need:

• 6 ounces of good semisweet chocolate
• 2 sticks (½ pound) of unsalted butter at room temperature
• 1 ¼ cups of powdered sugar (sifted)
• 1 extra-large egg yolk at room temperature
• 1 tablespoon of instant coffee granules (such as Nescafé)
• 1 teaspoon of pure vanilla extract

Pro tip: You can also use Garten's recipe for cupcakes. This recipe will make 24 cupcakes, just make sure to reduce the baking time to 25-30 minutes. 

I sifted my dry ingredients into the bowl of my electric stand mixer and mixed everything together until combined. I mixed my wet ingredients in a separate bowl, making sure to shake the buttermilk before throwing it in. 

While the mixer was on low speed, I carefully poured my wet ingredients into the bowl with my dry ingredients. Then I added Garten's "secret" ingredient — the freshly brewed cup of hot coffee — while the mixer was still on low, letting it stir just to combine. 

Before adding the batter, I buttered my pans, lined the bottoms with parchment paper, then buttered and floured both pans again. 

Garten says the cakes should bake for 35 to 40 minutes. You'll know they're ready when your cake tester or knife comes out clean. 

Once my pans were out of the oven, I let them cool for 30 minutes while I made the buttercream frosting. After 30 minutes had passed, I took my cakes out of their pans and let them sit on a cooling rack and a baking sheet. 

After chopping and melting my chocolate, I added my butter to the electric mixer and beat it on medium-high speed for about 3 minutes, until it turned fluffy. 

I then added the egg yolk, vanilla, and sugar to mix everything together before throwing in the chocolate and instant coffee granules, which I had dissolved in hot water first. 

I was blown away by how moist Beatty's Chocolate Cake tasted. The flavor was deliciously rich, but the texture wasn't heavy or dense. As I wrote in my original review, it's without a doubt one of the fluffiest cakes I've ever had — even from a restaurant or bakery. And I loved the buttercream frosting, which had the perfect amount of sweetness and paired beautifully with the chocolate cake.

Beatty's Chocolate Cake requires a bit of work and effort, but that makes it all the more special. It's a cake no one will forget.

Get the full recipe for Ina Garten's Beatty's Chocolate Cake here.