Electric Mixer

This classic combination is great for any time of the day: breakfast, brunch, lunch, dinner or even a late-night snack. If you are partial to other vegetables, such as asparagus or zucchini, feel free to tailor this recipe to your own tastes, either substituting for the broccoli or adding more veggies.

A unique eggnog flavor seeps through this rich, creamy pie filling, and hints of nutmeg and brandy add a cozy, wintery warmth for good measure.

For as long as I can remember, tiramisù has been my favorite non-pie dessert. This pie has all the rich elegance and sophistication of the beloved Italian treat, plus a flaky pastry piecrust to add yet another element to this layered dessert.

This is a unique pie because it’s not baked, thus allowing the strawberries to hold their shape and maintain their delicious fresh taste. With its combination of fresh strawberries, cream filling, and a strawberry glacé on top, this pie is perfect for a picnic or potluck gathering. Please note that the glacé part of this recipe should be made at least 4 hours (and up to 4 days) before the rest of the pie so that it has time to set.

Although this is a cream pie, it can also be considered a fruit pie, with all the fruit that gets packed into it. Not only is the flavor combination of blackberries, lemon, and lime explosive, but its refreshing taste is perfect for warm summer nights. As an added bonus, the pie is so light you’ll have plenty to go around (or go back to!). For best results, prepare the Blackberry Glacé at least 6 hours and up to a day prior to assembling the pie in order to let it completely cool and set. Also, place the condensed milk and mixing bowl used to prepare the filling in the refrigerator for 30 minutes prior to use. The assembled pie will need to be refrigerated overnight before serving, so plan accordingly.

This creamy, sweet, tangy pie is a southern staple. In the shop, we use only fresh key limes (they’re an essential part of this masterpiece), which are imported from Mexico and Central America and are available year-round. Squeezing them does take some extra effort and determination, but it’s worth all the trouble when you’re rewarded with that first bite of fresh Key Lime Pie.

Think of this pie as a coconut crème brûlée, ensconced in a flaky pastry crust. A slight hint of lemony citrus finishes it all off, adding just a tinge of unexpected zing to the rich and creamy coconut flavor.

One of my fondest memories is of making a dessert with my mom that the two of us referred to simply as “our delight.” Every time I saw the pieces of this creamy banana-coconut concoction being put together in the kitchen, I would begin counting down the hours until dessert. In the years that followed my mom’s passing, I made this pie only a handful of times because I could never match her recipe. Then one morning I woke up and realized I could put a twist on “our delight” by re-creating the banana-coconut cream and inserting the fi lling into a pecan-infused piecrust, created specifically for this pie. “Our delight” now became pure delight. Mom’s Banana-Coconut Delight Pie is best when refrigerated overnight and served cold the next day. It can be stored in the refrigerator for up to 3 days.

As a fan of Reese’s Peanut Butter Cups, I grew obsessed with the idea of re-creating that rich, satisfying taste in a pie and worked to develop the perfect recipe. Be forewarned that this pie is quite rich and filling. I recommend serving it at the end of a light meal—or even better, as a meal unto itself!

Although its name says “pie,” Boston cream pie is actually more of a cake, with its two layers of yellow sponge cake filled with a thick vanilla custard and topped off with a chocolate ganache. Still, it’s one of the most requested items at Michele’s Pies. Be sure to plan ahead a bit when making this pie because the sponge cake and cream will need to cool completely before pie assembly can begin (the cooling process will take at least 2 hours).

The more subtle flavors of raisin and oatmeal allow the maple to shine through, and a tinge of coconut adds a final unexpected note to this cozy combination. This pie is so simple to make, and it’s a great dessert for a chilly fall night. I recommend serving this with a scoop of cinnamon ice cream or a dollop of Maple Whipped Cream (page 194).

Everybody loves chocolate chip cookies, so why not pay tribute to them with a pie? Biting into Chocolate Walnut Pie is just like savoring a warm, fresh-out-of-the-oven chocolate chip cookie, only even better, with a flaky crust and walnuts for an added crunch. This pie is delicious served warm with a scoop of vanilla ice cream or a cold glass of milk.

Because Michele’s Pies was born in Vermont, I make a concerted effort to use as many Vermont products in our pies as possible—and, really, no one does maple like Vermont. The Grade B maple syrup used throughout this book is a rather dark syrup with a rich, robust caramel flavor that complements baked goods of all varieties. This pie is absolutely amazing when served with ice cream (perhaps maple ice cream) or Maple Whipped Cream (page 194).

This is not only our signature pie but, more than that, I consider it my “lucky” pie. In addition to its being our first National Pie Championships winner, our customers voted it into Good Morning America’s “Best Slice Challenge” contest. The segment aired just a few days before my first Thanksgiving in the shop, making it nearly impossible to keep this pie stocked for the holidays. To really blow your guests away, I recommend serving this pie warm with a drizzle of Bourbon Sauce (page 190) or a scoop of vanilla ice cream on top.

I don’t know about you, but I take caramel very seriously. Over time, I’ve perfected a recipe that results in a thick, sweet caramel sauce, which perfectly offsets the pecans and flaky crust of this pie. The caramel also intermingles delightfully with melted chocolate and buttery pecans, making for a rich, dense, decadent pie. Serve with a dollop of Whipped Cream (page 193) or a scoop of dulce de leche ice cream

One of the greatest compliments I’ve received in my professional life thus far was being told that I “make pecan pie like a true Southerner.” In this chapter, you’ll find a few variations, but nice as it is to mix things up sometimes, there’s also much to be said for the clean taste and sweet flavor of traditional Pecan Pie. In addition to capping off holiday meals, it is also a great way to end a summer barbecue.

This pie will always have a special meaning to me because it was the centerpiece of the bake-off of my dreams! I remember watching Food Network programs as a teenager, thinking, “I would love to be on these shows!” Well, thanks to Bobby Flay, I got the chance to prove that my pies could compete with the best. In November 2009 he challenged me to a pumpkin pie throwdown on Throwdown! with Bobby Flay. Although Bobby ultimately won the throwdown, he told me my version was “one of the best pumpkin pies I have ever eaten.” I like to serve this pie with a dollop of Maple Whipped Cream (page 194).

As if the bold, tart flavor weren’t appealing enough, this pie is absolutely beautiful to behold. A mound of fluffy white meringue, toasted on top and offset by the rich yellow of the lemon curd, makes for a picture-perfect slice of pie. Best served the same day it is made, you can make the lemon curd in advance and refrigerate it in the pie shell for up to two days prior to serving, but the meringue is best made and eaten the same day.