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This classic combination is great for any time of the day: breakfast, brunch, lunch, dinner or even a late-night snack. If you are partial to other vegetables, such as asparagus or zucchini, feel free to tailor this recipe to your own tastes, either substituting for the broccoli or adding more veggies.

I discovered this pie while in Maine on summer vacation and could hardly wait to get back to my own kitchen to re-create it. It offers all of the comfort of Chicken Pot Pie (page 153), but with a rich, elegant lobster twist. It’s hard to go wrong with chunks of lobster immersed in a creamy sauce and flaky pastry.

In 2002 I went to Australia and fell in love with their traditional beef pies. In fact, to this day, I would have one for every meal if I had my way. Once I returned to the States, I was determined to come up with my own rendition of this classic dish. Although I created this recipe based on nothing more than my warm memories of this meal, I have nonetheless had many Australians flock to my store to purchase this little taste of home. A true testament.

I first started selling these pies at small farmers’ markets in Vermont and quickly discovered just how many people share my appreciation for them. To this day, we still have a hard time keeping them stocked at the store. This is definitely a more labor-intensive recipe than some others (allow yourself at least 2 1/2 hours from start to finish), but it is well worth it. If you’re short on time, use an already prepared rotisserie chicken, and cook the vegetables for the pie in 2 cups of store-bought chicken stock. Best of all, this pie can be made as a single pie, or as individual pies as pictured.

Long before the Crunchy Ice Cream Pie was famous at Michele’s Pies, it was famous in my hometown of Westport, Connecticut. Whenever my mom would make this frozen treat, I was suddenly the most popular kid in the neighborhood! These are a hit at children’s birthday parties, a Fourth of July gathering, or any other warm-weather celebration. Best of all on those hot summer days, there’s no need to turn on the oven. Serve this pie with a dollop of Whipped Cream (page 193) and a drizzle of Hot Fudge Sauce (page 191).

This pie combines all the gooey goodness of s’mores—chocolate, marshmallow vanilla cream, and toasted marshmallows—wrapped up in a graham cracker shell. The only part of the camping experience you’ll miss is the smell of the fire (and maybe a few mosquito bites!).

Why end a dinner party with a cup of coffee when you can end it with mud pie? This coffee ice cream–based pie with an infusion of espresso, highlighted with Fudgy Brownie chunks and a crunchy, sweet Oreo crust, is great at any time of the year. Be sure to eat a light meal so that you have plenty of room for this addictive ice cream dessert!

A unique eggnog flavor seeps through this rich, creamy pie filling, and hints of nutmeg and brandy add a cozy, wintery warmth for good measure.

For as long as I can remember, tiramisù has been my favorite non-pie dessert. This pie has all the rich elegance and sophistication of the beloved Italian treat, plus a flaky pastry piecrust to add yet another element to this layered dessert.

Feel free to experiment with this recipe and include some of your favorite candy in addition to (or in lieu of) the suggestions below. Candyland Pie is a great option for Halloween, Easter, and children’s birthday parties and can be adjusted accordingly. For example, if you’re making this pie for Halloween, use seasonal M&Ms and add 1/2 cup candy corn to the topping. For Christmas, offer green and red M&Ms and mini candy canes or peppermint for garnishing. If you’re short on time, substitute Fudgy Brownies with a store-bought variety.

This pie is like one big, caramel-covered candy apple, sans the stick and a bit easier to eat. And if you are all about the crunch, add the chopped nuts to the Cinnamon Sugar Crumb Topping to really drive home the candy apple experience. This is the perfect pie to celebrate fall birthdays and other harvesttime occasions.

Every time I bite into a piece of Banana Cream Pie (page 109), I immediately start thinking about banana splits. Shortly after coming up with the cream pie recipe, it occurred to me that with the addition of just a few more ingredients, I could re-create a classic banana split, which includes bananas, strawberries, and pineapple, ensconced in a cream filling. With a Marshmallow Fluff Whipped Cream topping, a sprinkle of walnuts, and a drizzle of hot fudge sauce, Ultimate Banana Split Pie is as close as you can get to the real thing. For best results, make this pie the day you intend on serving it so that the bananas do not turn and the juices don’t break down the cream.

This is a unique pie because it’s not baked, thus allowing the strawberries to hold their shape and maintain their delicious fresh taste. With its combination of fresh strawberries, cream filling, and a strawberry glacé on top, this pie is perfect for a picnic or potluck gathering. Please note that the glacé part of this recipe should be made at least 4 hours (and up to 4 days) before the rest of the pie so that it has time to set.

Although this is a cream pie, it can also be considered a fruit pie, with all the fruit that gets packed into it. Not only is the flavor combination of blackberries, lemon, and lime explosive, but its refreshing taste is perfect for warm summer nights. As an added bonus, the pie is so light you’ll have plenty to go around (or go back to!). For best results, prepare the Blackberry Glacé at least 6 hours and up to a day prior to assembling the pie in order to let it completely cool and set. Also, place the condensed milk and mixing bowl used to prepare the filling in the refrigerator for 30 minutes prior to use. The assembled pie will need to be refrigerated overnight before serving, so plan accordingly.

This pie is all about decadence, where the smooth and velvety filling melds beautifully with a flaky pastry crust. For optimal results, be sure to use ripe bananas as they’re more flavor packed and they maximize the creamy texture that’s the hallmark of a perfect Banana Cream Pie.

This pie has a lot to offer in one light and fluffy package—it’s not too tart and not too sweet, which makes it a great choice for pleasing all of your guests. It is the perfect ending to a heavy meal, when you want something to satisfy that sweet tooth, but don’t have a lot of room left for a big dessert.

This creamy, sweet, tangy pie is a southern staple. In the shop, we use only fresh key limes (they’re an essential part of this masterpiece), which are imported from Mexico and Central America and are available year-round. Squeezing them does take some extra effort and determination, but it’s worth all the trouble when you’re rewarded with that first bite of fresh Key Lime Pie.

Unlike a Coconut Custard Pie, which is baked and set, Coconut cream pie is a cool and luscious dessert, quite elegant in its simplicity. I’ve had customers tell me that its smooth taste reminds them of a piña colada. If you want a twist on Coconut Cream Pie, try using a traditional Meringue (page 39) in place of whipped cream to garnish.

Think of this pie as a coconut crème brûlée, ensconced in a flaky pastry crust. A slight hint of lemony citrus finishes it all off, adding just a tinge of unexpected zing to the rich and creamy coconut flavor.

One of my fondest memories is of making a dessert with my mom that the two of us referred to simply as “our delight.” Every time I saw the pieces of this creamy banana-coconut concoction being put together in the kitchen, I would begin counting down the hours until dessert. In the years that followed my mom’s passing, I made this pie only a handful of times because I could never match her recipe. Then one morning I woke up and realized I could put a twist on “our delight” by re-creating the banana-coconut cream and inserting the fi lling into a pecan-infused piecrust, created specifically for this pie. “Our delight” now became pure delight. Mom’s Banana-Coconut Delight Pie is best when refrigerated overnight and served cold the next day. It can be stored in the refrigerator for up to 3 days.