I always make this dessert over the holidays using leftover eggnog. Now that it boasts all the classic flavor but half the fat and a third fewer calories, we can savor this holiday tradition down to the last rich crumb. —Beth McCreedy, Lapeer, Michigan
This refreshing pie was featured at a small resort my family visited regularly as I was growing up. When I make it now, I relish compliments from tasters along with fond memories of sunny days at the beach and good home cooking.
For Valentine's Day, tint whipped topping pink to cover Sue Brown's creamy dessert. Follow the Hanover, Indiana cook's lead and sprinkle the pie with a crushed Heath candy bar, or garnish each slice with an Oreo cookie for a fast finishing touch.
I developed this recipe based on a popular pie served at an Atlanta restaurant. Everyone looks forward to this dessert at the annual Christmas party we host on our farm. Chocolate curls as a garnish are a nice contrast to the creamy white pie.
My mother made this silky pie when I was a child. It was my father's favorite. The fluffy chocolate-almond filling is held in a thin chocolate shell. Be warned, it is so rich that you should only take a sliver.—Jamie Burkhart, Windsor, Missouri
We've all seen peanut butter pies, so why not kick it up a notch and try a Nutella pie? This luscious dessert is just fabulous. I sometimes add sliced bananas on top of the crust and then spoon the Nutella mixture over them for a Banana Hazelnut Cream Pie.—Anna Smith, North Salt Lake, Utah