“I first made French Silk Pie when I was in high school, then, years later, I tinkered with the recipe until I was happy with it," says Lisa Francis of Elba, Alabama. "Now, it’s one of my husband Dalton’s favorites."
"A friend sent me this recipe 25 years ago. I usually bake these tiny tarts for the holidays...but they are a hit any time of year," says Maggie Evans from Northville, Michigan. "They are easy to make, fudgy and moist-and everyone loves them."
I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.—Steve Meredith, Streamwood, Illinois
"I've been making this recipe for Lemon Chiffon Pie since before I got married," comments Cathy Dwyer of Freedom, New Hampshire. The ribbons of chocolate compliment the tangy lemon flavor.—Cathy Dwyer, Freedom, New Hampshire
Maple nut goodies have been a favorite candy of mine since I was a child, and I think the flavors taste just as great in a pie! This pie freezes well, too—just take it out to thaw 30 minutes before serving. —Crystal Schlueter, Northglenn, Colorado
“This tart heralds lazy summer days when strawberries are at their sweetest and juiciest. It’s entirely customizable, too. You can substitute any refrigerated cookie dough for the crust.” —Chantal Bourbon, Montreal, Quebec
What to do with leftover sweetened condensed milk: Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cup-up fruit or hot cooked oatmeal. Or for extra flavor, stir into cup of hot brewed coffee or tea instead of regular milk.