Pie

The recipe for this delicious and speedy summer pie ws given to me by a food-writing colleague, Dede Ely-Singer. The filling requires no baking, is quick to prepare, and can be varied to suit whatever combination of berries and fruits is in season. The technique is simple: some of the fruit is first mashed and cooked into a thickened sauce. Then the remaining fresh fruit is stirred in and the entire mixture turned out into a completely prebaked pastry shell and chilled. The filling can also be served as a pudding without any pastry. Advance preparation: The pastry can be prebaked a day in advance. The filling should be made early in the day, and the pie filled and set to chill at least 3 hours before serving.

This recipe is an accompaniment for Passion Fruit Tart. This pastry is ideal for making custard and fruit tarts. It can be made in advance and will keep in the refrigerator for a week. It also freezes well. The recipe yields one 28 cm (10-inch) tart case or several smaller ones.

This irresistible pie features a delicious homemade marshmallow topping.

While the birth of the Brandy Alexander cocktail may be obscured in the history of mixology, the creation of the like-named pie can be traced to right around December 1933, when Prohibition was repealed. Americans could once again enjoy a legal drink. That apparently inspired some creative cooks to flavor recipes once again with wines and liqueurs, and the forerunner of this pie was born. We've replaced the traditional graham cracker crust with one made of chocolate wafer cookies, and we've added white chocolate to the rich brandy and crème de cacao filling.

An inspired combination of flavors—the caraway is an unexpected addition to the crust.

Here's an updated version of the ice cream pie — a dessert popular in America for years. It has a parfait filling instead of ice cream and is assembled in a springform pan. The familiar cookie crust and fudgy topping are still part of the recipe, but the dessert is now sophisticated enough for company.

Garnish with whipped cream and chocolate shavings for a lovely presentation.

My grandma "Sweet Pea" was considering sharing her persimmon pudding recipe with Epicurious, but was afraid some Yankees wouldn't understand it. This pie is just as sweet though, and very simple to prepare.

Since Lynn's birthday is in the middle of summer, her mother used to make this as Lynn's birthday "cake" when she was growing up.

In keeping with the tradition of southern desserts, this pie is sweet. Dr. Stallworth uses buttermilk in the filling to provide a hint of tang, but northerners may want to accentuate it even more by adding a tablespoon of fresh lemon or lime juice to the filling.