Pies/Cobblers

Peanut Butter Cream Pie

1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup peanut butter
6 tablespoons milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts

In a large mixing bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight. Makes 6-8 servings.

Coconut Cream Meringue Pie

Pastry for a 9-inch single-crust pie
1 cup sweetened flaked dried coconut
1 1/3 cups sugar
1/4 cup plus 1 1/2 teaspoons cornstarch
2 1/4 cups whole milk
3 large eggs, separated
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1/8 teaspoon salt

With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes. Let cool on a rack. Scatter coconut over bottom of pastry.

In a 2- to 3-quart pan, mix 1 cup sugar, 1/4 cup cornstarch, milk, and egg yolks until well blended. Stir over medium-high heat until mixture boils and thickens, 10 to 15 minutes. Remove from heat and stir in vanilla. Pour over coconut in crust.

In a small bowl, mix remaining 1/3 cup sugar and 1 1/2 teaspoons cornstarch.

In a deep bowl, with a mixer on high speed (use whisk attachment if available), beat egg whites, cream of tartar, and salt until very foamy. Add sugar-starch mixture, 1 tablespoon every 30 seconds, and continue to beat until meringue holds stiff, glossy peaks.

Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell. Bake in a 325° regular or convection oven until meringue is lightly browned, 15 to 20 minutes.

Let pie cool on a rack about 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch meringue) and chill up to 1 day. Makes 8 servings

Pecan Cheesecake Pie

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days. Makes 8 servings

Caramel-Pecan Tart

3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream

Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.

Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat.

Stir in toasted pecans, and spoon hot filling into prepared crust. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares. Makes 12 servings

Apple Cream Cheese Pie

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1-3/4 cups apple pie filling
Dash ground cinnamon

In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla. Fold in whipped topping. Pour into crust. Top with pie filling; sprinkle with cinnamon. Refrigerate for at least 2 hours before serving. Makes 6-8 servings.

Granola-Topped Pear Crisp

4 medium pears, peeled and thinly sliced
2 tablespoons cornstarch
1/2 cup peach preserves, warmed

Topping:
1/3 cup all-purpose flour
1/3 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons cold butter
1 cup granola with fruit and nuts

Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture. Bake at 375° for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm. Makes 8 servings.

Cherry Crisp

Pastry:
1/4 teaspoon salt
1/2 cup packed brown sugar
1 cup all-purpose flour
1/2 cup butter

Filling:
1 cup sugar
1/4 cup cornstarch
1 cup cherry juice
4 cups pitted tart red cherries

Topping:
1-1/2 cups quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons butter, melted

In a mixing bowl, combine salt, sugar and flour; cut in butter. Press into a 2-qt. or 11-in. x 7-in. baking dish. Bake at 350° for 15 minutes. For filling, combine sugar and cornstarch in a saucepan. Stir in juice.

Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring, if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling. Bake for 20-25 minutes or until golden brown and bubbly around edges. Makes 6-8 servings.

Apple-Cranberry Walnut Crisp

Filling:
9 cups peeled, sliced Gala apples (about 3 pounds)
1/2 cup fresh cranberries
1/2 cup apple cider or juice
1/4 cup maple syrup
1 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Dash of salt

Topping:
1 cup regular oats
1 cup whole wheat pastry flour
1/3 cup coarsely chopped walnuts
1/3 cup maple syrup
1/4 cup unsalted butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 375°. To prepare filling, combine apples and next 7 ingredients (apples through dash of salt). Spoon apple mixture into a 13 x 9-inch baking dish.

To prepare topping, combine oats and remaining ingredients. Sprinkle over apple mixture. Cover with foil; bake at 375° for 40 minutes. Uncover; bake an additional 20 minutes or until topping is crisp and juices are thick and bubbly. Makes 10 servings

Raspberry Pie

1 cup crushed vanilla wafers (about 30 wafers)
1/4 cup butter, melted
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1/4 cup sugar
1 cup fresh raspberries
1 tablespoon lemon juice
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
Pinch salt
1 cup heavy whipping cream
Additional whipped cream and fresh raspberries

In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10 minutes or until golden brown.

In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.

In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another mixing bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust.

Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers. Makes 8 servings.

Chocolate-Cherry Ice Cream Pie

1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping, divided
1 graham cracker crust (9 inches)
1 jar (10 ounces) maraschino cherries, drained
1 quart vanilla ice cream, softened
2 packages (1-1/2 ounces each) peanut butter cups, chopped
Following package directions, drizzle half of the ice cream topping over crust; gently spread to coat bottom and sides. Freeze until firm.

Meanwhile, set aside six cherries for garnish; chop remaining cherries. In a large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups; drizzle with remaining ice cream topping.

Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving. Makes 6 servings.

Lemon Yogurt Cream Pie

1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup sugar
1/3 cup lemon juice
2 cartons (6 ounces each) lemon yogurt
1 teaspoon grated lemon peel
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (8 inches)
Lemon slice and mint, optional

In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar and lemon juice. Add yogurt and lemon peel; mix well. Fold in whipped topping; spoon into crust.
Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired. Makes 8 servings.

Peach Pie

Crust
2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
1/2 cup ice water

Filling
8 large, ripe but firm peaches (3 1/2 pounds)
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, thinly sliced
Egg wash made with 1 egg yolk mixed with 2 tablespoons water
Bourbon Whipped Cream, for serving

Prepare the crust: In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top.

Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.

Make the filling: Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach.

Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.

Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively.

Brush the remaining egg wash on the top crust and cut a few slits for venting steam. Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips.

Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with the Bourbon Whipped Cream.

Bourbon Whipped Cream
1 cup heavy cream, chilled
1 tablespoon bourbon
1/2 teaspoon sugar
1/4 teaspoon pure vanilla extract

Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is softly whipped. Serve. Makes 2 cups

Milk Chocolate Banana Pie

Crust
1/4 cup hazelnuts
1 stick unsalted butter, softened
1/3 cup sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 cup plus 3 tablespoons all-purpose flour
Pinch of salt

Filling
1 cup heavy cream
3 large egg yolks
3/4 pound milk chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 large bananas, sliced 1/4 inch thick
1 tablespoon sugar
1 tablespoon dark rum

Make the crust: Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for 12 minutes, or until fragrant and blistered. Rub the nuts in a kitchen towel to remove the skins. Finely grind the nuts in a food processor.

Wipe out the processor. Add the butter and sugar and process until fluffy. Add the egg yolk and vanilla and process until just blended. Add the flour, salt and the ground hazelnuts and pulse until a crumbly dough forms.

Scrape the dough into a large disk, then press the dough into a 9-inch fluted tart pan with a removable bottom. Line the dough with plastic wrap and press evenly into the pan. Freeze until firm, about 10 minutes.

Discard the plastic and press a piece of well-buttered foil directly onto the dough. Fill the foil with pie weights or dried beans and bake for 30 minutes, or until the shell is golden around the edge. Remove the foil and weights and bake for 15 minutes longer, or until golden all over. Let cool on a wire rack.

Make the filling: In a medium saucepan, bring the cream to a boil. Remove from the heat. In a medium bowl, whisk half of the warm cream with the egg yolks. Return the cream to the saucepan and whisk constantly over moderately low heat, until an instant-read thermometer registers 160°. Remove from the heat and immediately stir in the chocolate, butter and vanilla and whisk until smooth.

Let the filling cool to room temperature. In a medium bowl, toss the bananas with the sugar and rum. Arrange the bananas in a single overlapping layer in the tart shell and spoon the chocolate cream on top. Smooth the surface with a warmed offset spatula. Chill the tart until firm before serving. Makes 8 servings

Flaky Pear Pie

Crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cup cold vegetable shortening, in tablespoons
1/2 cup ice water

Filling
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
8 firm Bartlett or Anjou pears—peeled, cored and sliced 1/2 inch thick
1 tablespoon unsalted butter, cut into small bits

Milk Glaze
1 tablespoon milk
1 tablespoon sugar
1 tablespoon unsalted butter, melted

Make the crust: In a large bowl, mix the flour with the salt. Cut in the shortening until the mixture resembles coarse meal. Sprinkle on the ice water and mix lightly with a fork. Gently knead the dough until it just comes together. Cut the dough in half and flatten each piece into a disk. Wrap in plastic and refrigerate until firm, about 30 minutes.

Make the filling: Preheat the oven to 350°. In a large bowl, stir together the sugar, flour, cinnamon and cloves. Add the pears and toss to coat. On a lightly floured work surface, roll out 1 disk of dough to an 11 1/2-inch round. Fit the dough into a 10-inch aluminum pie pan without stretching.

Roll out the second disk of dough to an 11-inch round. Transfer the pear filling to the pie pan and arrange the slices so there are no gaps. Dot the pears with the butter. Cover the pie with the top crust and press all around the edge to seal. Trim any overhang and crimp the edge decoratively.

Make the milk glaze: In a bowl, mix the milk, sugar and butter and brush this glaze over the pie. With a small knife, make 5 evenly spaced slits in the top crust.

Bake the pie for 1 hour and 50 minutes, or until the crust is golden brown and the filling begins to bubble through the vents. Let the pie cool on a rack, about 3 hours. Serve warm or at room temperature. Makes one 10-inch pie

Chocolate Pecan Pie

Pie Dough
2 cups all-purpose flour, plus more for rolling
1 teaspoon sugar
1/2 teaspoon kosher salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/4-inch dice
1/4 cup ice water

Filling
1 1/2 cups pecan halves
4 tablespoons unsalted butter
6 ounces bittersweet chocolate, broken into pieces
1/2 cup light brown sugar
3 large eggs, lightly beaten
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
Pinch of kosher salt
Unsweetened whipped cream

Make the dough: In a food processor, combine the 2 cups of flour with the sugar and salt; process to mix. Add the butter to the dry ingredients and process until the largest pieces of butter are the size of peas.

With the machine on, slowly pour in the ice water and process just until it's incorporated. Transfer the dough to a bowl and knead a few times. Pat the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate the dough until firm, at least 1 hour or overnight.

Let the dough soften slightly. On a floured work surface, roll out the dough to a round, about 1/8 inch thick. Roll the dough onto the rolling pin and unroll it over a 9-inch glass pie plate. Press the dough into the pie plate, being careful not to stretch it. Using scissors, trim the overhang to 1 1/2 inches. Fold the dough under itself and crimp decoratively.

Refrigerate the pie shell until firm, at least 30 minutes. Preheat the oven to 375°. Prick the chilled pie shell all over with the tines of a fork. Line the shell with foil and fill with dried beans or pie weights.

Fold the foil over the weights so the side of the pie shell is exposed. Bake the shell for 25 minutes, or until the side and rim are golden. Carefully remove the foil and continue baking the shell until the bottom is beginning to brown, about 15 minutes longer. Reduce the oven temperature to 350°.

Make the filling: Spread the pecans on a baking sheet and bake for 5 minutes, stirring once. Transfer the pecans to a plate. In a small microwave-safe glass bowl, melt the butter with the chocolate in a microwave oven. Stir until blended and smooth.

Scrape the chocolate mixture into a medium bowl and add the brown sugar. Stir in the eggs, corn syrup, vanilla and kosher salt, then stir in the pecans. Pour the filling into the pie shell and bake for 45 to 50 minutes, or until set in the center. Let the pie cool completely. Serve with whipped cream. Makes 8 servings

Pumpkin Meringue Puff Pie

Pastry
1 1/4 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
1/4 cup ice water

Filling
One 15-ounce can solid-pack pumpkin (about 2 cups)
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
4 large eggs
1 1/3 cups heavy cream
1 teaspoon pure vanilla extract

Meringue
4 large egg whites, at room temperature
Pinch of cream of tartar
1/2 cup superfine sugar
1 teaspoon pure vanilla extract
Sugared Maple Leaves

Make the pastry: In a food processor, pulse the flour, sugar and salt. Add the butter; pulse until it resembles small peas. Sprinkle the water over the flour and pulse until moist crumbs form.

Turn the pastry out onto a work surface; knead it with the heel of your hand 2 or 3 times. Flatten into a disk, wrap in plastic and refrigerate until chilled, at least 30 minutes. Let stand at room temperature for 15 minutes before rolling out.

On a lightly floured surface, roll the pastry out to a 13-inch round. Transfer the pastry to a 9-inch glass pie plate. Trim the overhang to 1 inch, then fold it under and crimp it decoratively. Using a fork, prick the bottom several times. Freeze the pastry until firm, about 1 hour or for up to 3 days.

Preheat the oven to 425°. Line the pastry with parchment and fill with pie weights or dried beans. Bake in the lower third of the oven for 30 minutes, or until the rim is lightly browned and the bottom is just set.

Remove the parchment and pie weights. Bake for 5 minutes longer, until cooked through and lightly browned. Cover the rim with foil if it begins to darken. Lower the oven to 350°.

Meanwhile, make the filling: In a large bowl, whisk the pumpkin, sugar, cinnamon, ginger, nutmeg and salt. Whisk in the eggs, 1 at a time. Whisk in the cream and vanilla.

Pour the filling into the hot crust. Cover the rim with foil. Bake for 45 minutes, or until the custard is firm around the rim, slightly jiggly in the center. Transfer the pie to a baking sheet. Leave the oven on.

Make the meringue: In a bowl, beat the egg whites at medium speed until frothy. Add the cream of tartar and beat until soft peaks form. Slowly beat in the sugar. Add the vanilla. Increase the speed to medium-high; beat until stiff and glossy, about 2 minutes longer.

Scoop the meringue onto the warm pie, spreading and swirling it decoratively; be sure the meringue touches the crust all around. Bake the pie on the middle rack of the oven for 10 minutes, or until the meringue is lightly browned. Transfer the pie to a wire rack to cool completely, at least 4 hours. Decorate with Sugared Maple Leaves and serve.

To make Sugared Maple Leaves, prepare an extra batch of the pastry in Step 1. On a heavily sugared work surface, roll out the pastry 1/8 inch thick, sprinkling generously with sugar as you roll. Stamp out leaf shapes. Bake on parchment-lined baking sheets for 10 minutes; let cool. Makes one 9-inch pie

Chilled Grapefruit-Caramel Meringue Pie

1 cup fresh pink or Ruby Red grapefruit juice
Coarsely shredded zest of 3 pink or Ruby Red grapefruits (1/2 cup)
1 dozen large eggs, 6 eggs lightly beaten, 6 eggs separated
3/4 cup plus 1 1/3 cups sugar
2 sticks (1/2 pound) unsalted butter, softened, plus 4 tablespoons melted
9 whole graham crackers
1/2 pound cream cheese, softened
Caramel Sauce
3/4 cup heavy cream

Bring a medium saucepan filled with 2 inches of water to a simmer over moderate heat. In a medium heatproof bowl, whisk the grapefruit juice and zest with the 6 whole eggs, 6 egg yolks and 3/4 cup of the sugar. Set the bowl over the saucepan and cook, stirring frequently, until a thick curd forms, about 15 minutes; don't worry if the curd looks slightly curdled.

Strain the curd through a fine sieve set over a bowl, pressing on the solids; discard the solids. Whisk the softened butter into the curd until blended. Place a sheet of plastic directly on the curd and refrigerate until set, about 3 hours.

Meanwhile, in a food processor, crush the graham crackers; pour in the melted butter and pulse just to combine. Pat the crumbs over the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.

In a medium bowl, using an electric mixer, beat the cream cheese until fluffy. Beat in 3/4 cup of the Caramel Sauce. In another medium bowl, beat the heavy cream until soft peaks form. Fold the heavy cream into the caramel cream cheese.

Spoon the grapefruit curd into the springform pan and tap gently to form an even layer. Spoon the caramel cream on top in a smooth, even layer. Drizzle the remaining 3/4 cup of Caramel Sauce all over the caramel cream and freeze until slightly set, about 1 hour.

Meanwhile, bring a medium saucepan filled with 2 inches of water to a simmer. In the bowl of a standing electric mixer, combine the 6 egg whites with the remaining 1 1/3 cups sugar, set the bowl over the simmering water and whisk over low heat until the sugar is dissolved and the egg whites are hot to the touch. Transfer the bowl to the mixer fitted with a whisk and beat at medium-high speed until the whites are stiff and glossy, about 8 minutes. Spread the meringue over the caramel.

Swirl decorative peaks in the meringue. Freeze the pie until firm, at least 4 hours. Before serving, preheat the broiler and position a rack 8 inches from the heat. Broil the meringue just until it begins to brown, about 2 minutes, shifting the pan for even browning. Alternatively, brown the meringue with a propane torch. Carefully remove the ring and transfer the pie to a platter. Let stand in the refrigerator for 30 minutes before serving. Makes 12 servings

Caramel Sauce
4 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/3 cup dark brown sugar
1/2 cup heavy cream
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt

In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly. Cook over moderately high heat for 2 minutes, stirring constantly. Add the cream and boil for 2 minutes longer. Transfer the caramel sauce to a pitcher. Stir in the vanilla and salt and refrigerate until cold, at least 2 hours. Makes 1 1/4 cups

Carolina Pecan Pie

Pastry
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water

Filling
3 large eggs
1 cup sugar
1/4 teaspoon salt
1/2 cup light corn syrup
1/2 cup dark corn syrup
4 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
1 1/4 cups pecan halves (5 ounces)

Make the pastry: In a food processor, pulse the flour with the salt and sugar. Add the butter and pulse several times until it's the size of small peas. Sprinkle on the ice water and pulse just until the crumbs are evenly moistened. Turn the pastry onto a work surface and gather it into a ball. Flatten into a disk, wrap in plastic and refrigerate for at least 30 minutes.

Preheat the oven to 350°. Position a rack in the bottom third of the oven. On a lightly floured surface, roll out the pastry to a 13-inch round. Ease the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Refrigerate until firm.

Make the filling: In a medium bowl, whisk the eggs with the sugar and salt. Whisk in the light and dark corn syrups, butter and vanilla until combined. Stir in the pecans. Pour the filling into the pie shell and arrange the pecans in a decorative pattern.

Cover the rim of the pie with foil strips and bake the pie for 50 minutes, or until the crust is golden and the filling is puffed but still slightly jiggly. Remove the foil strips and let the pie cool completely before serving. Makes one 9-inch pie

Banana Cream Pie

Pastry
1 1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1/8 teaspoon salt
1 stick (4 ounces) unsalted butter, chilled
1/4 cup heavy cream
1 teaspoon cider vinegar
3 tablespoons apricot preserves, melted and strained

Filling
2 cups milk
3 large egg yolks
1/2 teaspoon pure vanilla extract
3/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
Pinch of salt
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
3 tablespoons light rum
1/2 teaspoon unflavored gelatin
2 tablespoons cold water
1 cup heavy cream, chilled
2 tablespoons superfine sugar
3 ripe bananas, sliced 1/4 inch thick
2 ounces chocolate curls

Make the pastry: In a food processor, pulse the flour, confectioners' sugar and salt. Add the butter; pulse until the mixture resembles small peas. In a bowl, combine the heavy cream and vinegar; pour over the crumbs and pulse until moistened. On a floured surface, knead the pastry 2 or 3 times, just until it comes together. Shape into a disk, wrap in plastic and chill for 30 minutes.

On a lightly floured surface, roll out the pastry to a 12-inch round about 1/8 inch thick. Fit the round into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and fold it under; crimp decoratively. Refrigerate until chilled. Preheat the oven to 400°. Prick the crust with a fork, line the pastry with foil and fill with dried beans or pie weights. Bake for about 25 minutes, or until set.

Remove the foil and beans. Press down any air bubbles and bake for about 8 minutes, until the pastry is golden; transfer to a rack and brush the bottom and sides with the preserves. Let cool.

Meanwhile, make the filling: In a bowl, mix 1/4 cup of the milk, the egg yolks and vanilla. In a saucepan, combine the granulated sugar, flour, cornstarch, salt and nutmeg. Add the remaining 1 3/4 cups of milk and bring to a simmer, whisking constantly. Add the butter and stir over moderate heat until thick and smooth, 2 to 3 minutes.

Remove from the heat and whisk about half into the egg mixture. Return the mixture to the saucepan and cook over moderately high heat, stirring constantly, until thickened, about 3 minutes. Strain through a fine sieve set over a bowl and add 2 tablespoons of the rum. Press a piece of wax paper on the custard; refrigerate until chilled.

In a small glass bowl, sprinkle the gelatin over the cold water; let stand until softened. Microwave on high until melted, 15 seconds; cool. In a bowl, beat the cream with the superfine sugar, the remaining 1 tablespoon of rum and the melted gelatin until soft peaks form.

Arrange the bananas in overlapping layers on the crust and pour the custard on top. Tap the pie on the counter so the custard settles. Spread the whipped cream on top, and using the back of a spoon, make deep swirls. Refrigerate until firm, 4 hours. Garnish with the chocolate curls and serve. Makes one 9-inch pie

Lemon Chess Pie

Pastry
1 1/3 cups all-purpose flour, plus more for rolling
1 1/2 teaspoons sugar
1/2 teaspoon salt
4 tablespoons chilled unsalted butter, cut into cubes
1/4 cup plus 1/2 tablespoon chilled solid vegetable shortening
3 tablespoons ice water

Filling
4 large eggs
1 1/2 cups sugar
1 tablespoon white cornmeal
1 tablespoon all-purpose flour
1/2 teaspoon salt
5 tablespoons unsalted butter, melted
1/2 cup buttermilk
1/3 cup fresh lemon juice
Finely grated zest of 1 lemon
1 teaspoon pure vanilla extract

Make the pastry: In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse just until the butter is the size of small peas. Sprinkle the ice water over the mixture and pulse 4 or 5 times, until the pastry just comes together. Turn the pastry out onto a floured work surface and pat it into a disk. Wrap in plastic and refrigerate until chilled, about 30 minutes.

Preheat the oven to 350°. On a floured work surface, roll out the pastry to a 14-inch round. Roll the pastry around the rolling pin and unroll it over a 9-inch pie plate; ease the pastry into the plate without stretching. Trim the overhanging dough to 1/2 inch and tuck it under itself; crimp the edge decoratively. Freeze the pie shell just until chilled, about 5 minutes.

Line the pastry with parchment paper and pie weights or dried beans and bake for about 20 minutes, until nearly set. Remove the parchment paper and weights and bake the pie shell for 5 minutes longer, until set but not colored.

Meanwhile, make the filling: In a bowl, beat the eggs with the sugar. Add all of the remaining ingredients one at a time and in order, whisking until smooth.

Pour the filling into the warm pie shell. Bake for about 30 minutes, until the custard is golden and nearly set but still quite jiggly; cover the edge of the pie shell with foil halfway through baking. Transfer the pie to a rack to cool completely before serving. Makes one 9-inch pie

Vinegar Pie

For the Crust:
1 1/2 cups flour
1/2 tsp. salt
1/2 cup vegetable shortening
4 tbsp. butter
1 egg

For the Filling:
5 eggs
2 tbsp. flour
1 cup sugar
3 tbsp. melted butter, cooled
3 tbsp. cider vinegar
1 tsp. vanilla extract
1/2 cup raisins
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup sour cream
Whipped cream (optional)

Sift flour and salt together into a large mixing bowl. Rub shortening and butter into flour mixture with your fingers until dough resembles coarse cornmeal. Add egg, then 4 tbsp. ice water, 1 tbsp. at a time, and mix until dough holds together. Cover with plastic wrap and refrigerate for 1 hour.

For the filling, beat eggs with a whisk in a large mixing bowl. Add flour, sugar, butter, vinegar, vanilla, raisins, cinnamon, nutmeg, and sour cream. Stir just until mixed.

Preheat oven to 300°. Roll out dough into a 12" round on a floured work surface. Ease dough into a 9" pie pan and crimp edges. Add filling and bake until top is golden, about 1 hour. (There will be tiny bubbles on the surface, but filling should not wiggle when pan is shaken.) Serve warm, or refrigerate and serve cold. Top with whipped cream if desired. Serves 4

Rhubarb Cobbler

4 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 large sweet apple, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon, divided
1 tablespoon cornstarch
2 tablespoons cold water
8 macaroons, crumbled
1 tablespoon butter, melted
2 tablespoons sugar
Vanilla ice cream, optional

In a large skillet, combine the rhubarb, apple, brown sugar and 1/4 teaspoon cinnamon; bring to a boil. Reduce heat; cover and simmer for 10-13 minutes or until rhubarb is very tender.

Combine cornstarch and water smooth; gradually add to the fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to an ungreased 1-qt. baking dish.

In a small bowl, combine the crumbled cookies, butter, sugar and remaining cinnamon. Sprinkle over fruit mixture. Broil 4 in. from the heat for 3-5 minutes or until lightly browned. Serve warm with ice cream if desired. Makes 4 servings.

Lemon Buttermilk Pie

Piecrust
1/2 cup salted butter, softened
2 tablespoons packed light brown sugar
2 tablespoons granulated sugar
1 1/4 tablespoons honey
1 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Filling:
1 1/2 cups sugar
3 tablespoons all-purpose flour
4 large eggs
1/2 cup salted butter, melted and cooled to room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice

For the Piecrust: Cream first 3 ingredients at medium speed in the bowl of an electric mixer fitted with paddle attachment. Add honey, and mix well. Add remaining ingredients and mix just until incorporated. Mixture will be crumbly.

Form piecrust dough into a ball, and flatten with palm of hand. Roll between 2 sheets of wax paper to a 12- to 13-inch circle. Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides. Flute edges, if desired. Chill at least 1 hour.

Preheat oven to 325°. Line piecrust with foil, and fill with pie weights or dried beans. Bake at 325° for 15 minutes, remove weights and foil, and bake 10 minutes more or until just set. Remove from oven, and set aside.

Reduce oven temperature to 300°. Whisk together sugar and flour in a large bowl. Whisk in eggs gradually, and slowly add butter. Whisk in buttermilk and next 3 ingredients.

Pour filling into crust. Bake at 300° for 40 to 45 minutes or until just set (center will jiggle). Remove to cooling rack. Chill pie until cold, at least 4 hours or overnight. Makes 1 pie

Triple Chocolate-Cookie Trifle Pie

3 1/4 cups heavy cream, divided
1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped
1 (4-oz.) white chocolate baking bar, chopped
1 teaspoon vanilla extract
1 (12.5-oz.) package assorted cookies
2 tablespoons mocha liqueur (optional)
2 (6-oz.) containers fresh raspberries

Raspberry Glaze
3 tablespoons seedless raspberry jam
2 teaspoons water

Microwave 1/2 cup cream at high 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth.

Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at high for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.

Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.

Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.

Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours. Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at high 10 to 15 seconds or until smooth. Makes 10 to 12 servings

Peanut Butter-Banana Pie

Crust:
1 cup vanilla wafer crumbs (about 30 cookies)
2 tablespoons butter or stick margarine, melted and cooled
1 large egg white, lightly beaten
Cooking spray

Filling:
2/3 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 1/3 cups milk
2 large eggs, lightly beaten
2 tablespoons creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups sliced banana
1 1/2 cups frozen whipped topping, thawed

Preheat oven to 350°. To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 12 minutes; cool crust on a wire rack.

To prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan. Gradually add the milk, stirring with a whisk until well-blended. Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk.

Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (for about 1 minute); stir constantly. Remove from heat, and stir in peanut butter and vanilla. Cool slightly.

Arrange banana slices in bottom of prepared crust; spoon filling over bananas. Press plastic wrap onto the surface of filling; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over filling. Chill. Makes 8 servings