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Dream about all the ingredients you'd like to see in a dessert, and you'll see why we named this Fantasy Chocolate Pie. It's made with three kinds of chocolate pieces (milk chocolate, semisweet and semisweet-and-white-chocolate swirled) -- plus coconut, pecans and almonds. For extra indulgence, top with whipped cream and chocolate curls.
Creamy peanut butter filling with a swirl of meringue on top makes this dessert irresistible at Tonka Hills Restaurant in Linn Creek, Missouri.
This recipe for this creamy, pecan-custard pie takes its name from the battleship Missouri, where it was said to be served to President Harry Truman. When the president requested the recipe, the chief steward refused, but decided to share it after retiring in 1970.
The recipe was submitted by a Columbia, Missouri, reader for a Midwest Living® pie contest. "I fix it a lot for company," says the reader. "Almost everybody asks for the recipe after they try it."
For a variation without the pecan topping, try Buttermilk Pie, from a Benton Harbor, Michigan, reader who created her pie by combining two other recipes. She flavors it with vanilla and a hint of lemon.
Blend just four ingredients, including either fresh or frozen raspberries, for this super-easy two-crust pie. The recipe comes from The Clarmont restaurant in Columbus, Ohio.
This pie earns its triple-lemon name from lemon peel, lemon juice and lemon extract. (You can add lemon slices and whipped cream on top of the baked pie for even more lemony goodness!) A store-bought piecrust speeds prep time.
The recipe for this classic meringue-topped specialty comes from The Overlook Restaurant in Leavenworth, Indiana. The light meringue is a perfect topping for the rich-and-creamy coconut filling.
This chocolate version of pecan pie always disappears fast at Historic Clifton Mills restaurant in Clifton, Ohio.
A double dose of berries tops a tangy-sweet sour cream pudding filling in a toasted almond crust. It's the perfect warm-weather dessert - it requires less than 30 minutes of prep in the kitchen before you tuck the pie in the refrigerator to chill.
This creamy lemon pie is a signature dessert at Al's Oasis, a family restaurant along the east bank of the Missouri River in Chamberlain, South Dakota (135 miles east of Rapid City).
Whipping cream, semisweet chocolate and bittersweet chocolate create a rich, tall filling for this pie from Murray's restaurant in Minneapolis. A sweet meringue forms the crust.
A stately meringue tops this creamy pie from the Downing Cafe in Downing, Wisconsin.
Frozen unsweetened tart red cherries, frozen red raspberries and cherry juice or cranberry juice form the heart of this recipe inspired by the Cherry-Berry Pie served at Jesperson's Restaurant in Petoskey, Michigan.
Finely shredded lime peel and lime juice combine in this light, airy and easy-to-make dessert from Petersen's Pantry in Emporia, Kansas. The recipe gives instructions for an orange variation, too.
A buttery topping, with a hint of cinnamon, crowns this spectacular dessert.
A cheesecake layer and nut topping help this pumpkin pie stand out from its peers. This recipe was a winner at the Morton, Illinois, Pumpkin Festival baking competition. Paradise Pumpkin Pie and Mom's Oatmeal Pie (next slide) both made our list of the 20 top recipes published in Midwest Living's® first two decades.
We love the nutty oatmeal taste of this sweet treat, and it's a healthier alternative to most desserts. If you're watching calories, serve this pie with a berry topping instead of whipped cream. Diana's Delights restaurant in Gaylord, Michigan, shared this recipe with us.
This Amish Country classic boasts a mild molasses-and-pure maple syrup filling sandwiched between spiced crumb layers.
This pie offers a great a blend of pecans, chocolate and butterscotch. The recipe comes from the Horse and Plow restaurant at The American Club in Kohler, Wisconsin.
Diners indulge in wedges of this cinnamon-spiced dessert at the Birch Terrace Supper Club in Grand Marais, Minnesota.
A Green Bay, Wisconsin, reader celebrates her heritage by baking this Belgian pie from an old-country recipe for fruit tart. While this recipe uses fresh apples, fresh fruit was sometimes scarce in the 1800s, so clever Wisconsin cooks developed pie fillings from dried fruit and even rice.
This pie might be the ultimate comfort food: a gooey chocolate-pecan filling nestled in a flaky piecrust.
Nutmeg and cinnamon spice up a classic sweet potato pie mix of eggs, sugar, butter and evaporated milk.
Fort Wayne, Indiana, cookbook author Marcia Adams loves this standout treat. "It's so easy to prepare," she says. This is Marcia's rendition of the Southern classic chess pie: a basic dessert made with eggs, sugar, butter and a little flour.
This sunflower pie, from a North Dakota restaurant, has the texture of pecan pie. It's rich and sweet, with a sunflower crunch.
This recipe combines favorite pie fillings apple and cherry into one mouthwatering pie. A layer of toasted almonds adds a nutty crunch.
This luscious dessert includes a chocolate crumb crust and caramel-pecan filling crowned with melted chocolate. It's like a big candy bar on a plate!
This minty, melt-in-your-mouth make-ahead teat from a Rantoul, Illinois, reader blends deliciously with either a chocolate crumb crust or regular crust.
Combine chocolate, meringue and whipped cream for this tall, silky creation from Northwoods Supper Club in Marquette, Michigan.
This make-ahead dessert is an ice cream/peanut butter/fudge delight created by a Waukesha, Wisconsin, reader, who likes to take it to potlucks. You can double the recipe to fill a 13x9pan and cut into squares to feed a crowd.
Crushed gingersnap cookies and pumpkin-pie spice add zip to the filling of this creamy pie. It's an Amish recipe served at special occasions such as weddings.
Susan Murphy, the founder of Sweetie Pies in Fish Creek, Wisconsin, stirs tangy cranberries into her apple-walnut pie to cut the sweetness.
This lemon meringue pie recipe, which includes candied lemon peel, is a favorite at Southmoreland on the Plaza, a historic 13-room inn northeast of Country Club Plaza in Kansas City, Missouri. The recipe comes from Luke Reichle, brother of Southmoreland co-owner Mark.
A combination of lime flavors (lime curd, lime peel and lime juice) plus a sweet-and-salty crust using pretzels gives this pie a perfect tang.
The recipe for this gooey-good apple pie comes from an Illinois steak house. Invert the pie before serving, and top with whipped cream or ice cream.
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