Pie

Mark our words: This is the easiest pie you’ll make all summer. The graham cracker crust gets filled with a simple mixture of sweetened condensed milk and lemon juice, and it gets topped with a golden-brown crown of meringue.

In this recipe, creamy mashed potatoes get jazzed up with crispy bits of bacon and sharp cheddar cheese, then wrapped in Savoy cabbage leaves before roasting in the oven.

Imagine a pumpkin pie with pecan pie’s best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.

A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.

A dazzling chocolate pudding pie cloaked in voluminous whipped cream. The secret to that whipped cream’s great height: Setting it with dissolved gelatin means it won’t deflate or weep when chilled.

Bake your pie crusts ahead so your oven is free for the turkey on the big day. They will keep at room temperature, tightly wrapped, for up to 2 days.

Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.

This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused filling and a delectable topping of crunchy sugar-coated hazelnuts.

Our be-all end-all recipe, this all-butter crust works with nearly any fruit that’s in season (or arm’s reach).

Tart, creamy, and boozy—this is your favorite summer cocktail in pie form.

This chilled rice pudding pie is adapted from the popular dessert at MeMe’s Diner in Brooklyn, NY.