Dessert with the prophets? Bake some of their favorite treats for your Thanksgiving spread


Looking for something new to add to your annual Thanksgiving feast? Here are four recipes that hail from the families of past presidents of The Church of Jesus Christ of Latter-day Saints and were reportedly some of their favorites!

Ezra Taft Benson's Lemon Meringue Pie

From the Deseret News archives

  • Lemon rind from 2 lemons
  • 3 cups sugar plus 2–3 tablespoons cornstarch
  • 5 eggs, separated
  • Juice of 2 lemons
  • 4 cups water
  • 1 9-inch baked pie crust

Grate outside rind of two lemons; add sugar, flour, and cornstarch. Stir in egg yolks, then water and lemon juice. On medium heat, stir constantly until the mixture is thickened. Pour into pie crust.

Make meringue with stiffly beaten egg whites and 3 tablespoons sugar. Bake at 425–450° F for 3–5 minutes, or until lightly browned.

Joseph F. Smith’s Custard Pie

From the June 1976 Ensign

  • 1 unbaked pie crust
  • 2 cups (1/2 liter) milk
  • 4 eggs
  • 1/2 cup (1/4 pound or 125 grams) sugar
  • Pinch of salt
  • Generous sprinkling of nutmeg
  • (No vanilla)

Put milk in bowl. Beat eggs and strain through fine sieve into bowl of milk. Add sugar, salt, and nutmeg. Stir well and pour into pie shell. Bake at 375° F (190° C) until knife just barely comes out clean. Do not overcook, or custard becomes watery.

David O. McKay's Baked Apples

From the Deseret News archives

  • 6 apples, washed and center cored
  • 3/4 cup brown, white or maple sugar
  • Lemon juice
  • Cinnamon
  • Butter

Fill apple centers with tablespoons sugar, sprinkling little of the outside. Then, sprinkle with lemon juice and cinnamon; dot with butter. Place in deep casserole with a lid. Add enough water to cover bottom of baking dish. Cover and bake at 375° F , about 35 minutes or until tender. Remove apples and boil remaining syrup until thick. Pour syrup and thick cream over apples when served. (If apples are baked in open pan, uncovered, it is necessary to baste them during cooking.)

Spencer W. Kimball's Raspberry Cheesecake

From the Deseret News archives

  • 1 3-ounce package lemon gelatin powder
  • 1 cup water
  • 1 cup evaporated milk, whipped
  • 1 8-ounce package cream cheese
  • 1 cup sugar
  • 2 teaspoons lemon juice
  • 1/4 pound butter
  • 28 graham crackers, crushed
  • 1 cup whipping cream, whipped and sweetened
  • 1–2 cups fresh or frozen raspberries

Dissolve gelatin in hot water; cool and blend in whipped evaporated milk.

Beat softened cream cheese with sugar. Gently blend gelatin mixture with cream cheese and fold in lemon juice.

Melt butter and blend in with cracker crumbs. Place half crumbs on bottom of 9×13-inch pan. Pour cheesecake mixture on top and sprinkle with remaining crumbs. Chill at least 3 hours to set. Serve with whipped cream and fresh or frozen raspberries. Makes 10-12 servings.

Stay in the loop!
Enter your email to receive updates on our LDS Living content