I cook in a coffee shop, so I'm always looking for new and unique pies to serve my customers. The combination of blueberries and rhubarb in this recipe caught my eye and it was an instant best-seller. —Karen Dougherty, Freeport, Illinois
Since I don't care for traditional pie crust, I usually only eat the pie filling. That changed when I discovered this recipe. Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough. —Deanne Causey, Midland, Texas
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries.
—Kim Erickson, Sturgis, Michigan
I always make two of these pies at a time because my husband and five children devour them! It's so light and fluffy, and the cereal-treat crust puts an extra playful spin on cloud pie. —Denise Heatwole, Waynesboro, Georgia
Berries and hazelnuts are plentiful in our Pacific Northwest-so ingredients for this treat are often at my fingertips. I like to freeze a couple of pies to enjoy in winter. —Katherine Barrett, Bellevue, WA
After taking one bite of this appealing pie, friends always ask for the recipe. It's especially good served warm. You can substitute peaches for the berries with equally fantastic results.&Mdash;Roger Meyers of Chambersburg, Pennsylvania
Here’s a very simple recipe for a mouthwatering, fresh pie that features two kinds of berries and is simply delicious! The brown-sugar crumb topping adds buttery old-time crunchiness and flavor to this summery dessert classic. Thanks to Linda Palmer in Greenville, Ohio for the recipe.
Becky Thompson of Maryville, Tennessee came up with this quick pie with she needed a low-fat dessert for a get together. "My husband picked this pie over apple pie, which he generally prefers," she recalls. "He raves about how good it is."