When I first spread my cream pie wings, this seemed like the right recipe for a house of chocolate lovers. I guessed right. This is more of an adult New Year's Eve pie, but some have made it for Christmas dessert—served after the kids have gone to bed! —Lorraine Caland, Shuniah, Ontario
I serve these fresh-fruit tarts every July at my family's Independence Day celebration. Sometimes I substitute blackberries with blackberry jam, and I often add slivered almonds to the fillings. —Nicole Chatron, Tulsa, Oklahoma
My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.
After a blackberry-picking trip, my husband and I decided to include a few in a apple pie we were making. It was the best we'd ever tasted! We live near the mountains with our two children. Ingredients for fruit pies grow all around us.
After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatherings—it's everyone's favorite treat—and also for when company comes by.
Our children—6 and 3—"help" me with baking. They've learned many of their measurement in the kitchen!
Each bite of this light and fluffy pie will nearly melt in your mouth. The cracker-crumb crust holds a smooth vanilla filling topped with an airy meringue and a sprinkling of more crumbs. Everyone will crave a second slice!
-Nancy Holland, Morgan Hill, California
The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too.
-Helga Schlape, Florham Park, New Jersey