Graham Cracker

Tangy, tart, and refreshing, with a bit of graham cracker crunch—just like the pie.
One of Ciao Bella's most popular recent flavor creations, this started as a seasonal offering for our chef customers and became wildly successful in our gelaterie. The popularity of Key Lime with Graham Cracker Gelato was a bit of a surprise because its flavor is decidedly tart, while Americans tend to have sweeter palates. There's always a fine line between creating what chefs appreciate and what customers will like, but in this case everyone was happy. This flavor is so popular that in less than a year it became our number-one retail gelato flavor in New York City.

Dulce de leche, a rich caramel sauce popular in Latin countries, flavors the filling and also serves as a soft glaze for the bars. A sprinkling of sea salt turns this dessert into a craveable salty-sweet treat.

This delicious dessert requires a little bit of planning. The day before baking the cheesecake, drain the ricotta in the fridge. Once the cheesecake is baked, it needs to chill one day to firm up. For the proper texture, be sure to use fresh ricotta cheese; it's available at some supermarkets and at specialty foods stores and Italian markets.

The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment.

There is something to be said for a big, sunny slice of lemon custard pie—and that is, "Oh, boy." Neither too sweet nor too sharp, particularly when served with plenty of freshly whipped cream, it provides a festive-yet-undecorated counterpoint to fancier desserts. The graham cracker crust, like the pie itself, is the embodiment of simplicity. It's also terrifically pantry-friendly.

Top these delicious bite-size cheesecakes with fresh raspberries, blackberries, strawberries, and/or blueberries.

I have never understood why pudding has not inspired the same passion as the ubiquitous cupcake. Pudding is Americana personified and every bit as interesting and delicious as any other dessert, but for some reason it is not as glorified as some of its peers. Perhaps it's because pudding is not as visually exciting? In an attempt to add a bit of visual flair to puddin', we created a S'mores version that looks great in a clear glass (or glass container). To us, diner desserts equal layered desserts, and the layers of dark chocolate pudding look terrific with the alternate layers of toasted graham. The marshmallow topping is both tasty and a tad sexy. It’s about time pudding got its groove back.

An almond-spiked crust and twice the amount of filling you'd find in most Key lime pies are the secret here.

Candy turtles—chocolatecovered caramel and pecan candy—meet graham-cracker-crusted ice cream pie.

Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.

The secret to the delicious (and easy) meringue? Kraft Jet-Puffed Marshmallow Creme. Trust us.

A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.

Editor's note: The recipe and introductory text below are from by Lauren Chattman. Here is a wonderful summer cheesecake, great after a Latin-themed barbecue. The bright and acidic Mango Sauce cuts the sweetness of the coconut and gives the cake some extra tropical flair. Be sure to stir up the cream of coconut before measuring it out, because it settles and separates in the can.

This voluptuous rum-spiked pie will surprise you with its complexity—a hint of curry powder adds an elusive undertone that makes it particularly delicious.

It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced.

Sweet crackers and cookies easily transform into delicious piecrusts. Be sure to use gingersnaps for the pumpkin ginger cheesecake pie and graham crackers for the chocolate s'more pie .