Seldom do I promote a recipe so chock-full of store-bought components, but when there are Oreos involved, I make an exception. This is just the ticket for lovers of the cookies n' cream combo, when an ordinary bowl of ice cream just won't do. More

There may not be a British meat pie more iconic than the pork pie. Pork and pork jelly set in a simple hot water crust—timeless, classic and elegant. Served cold as either a snack or as part of a meal, this hearty pie is a bit like a pâté en croûte, but more British. And if you've never had one, it is well worth the time to make it. More

[Photograph: Lauren Weisenthal] This recipe is modified from Claudia Fleming's book The Last Course, which is currently out of print. About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She... More

[Photograph: Nick Kindelsperger] Adapted from Mollie Katzen's Get Cooking About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.... More

A simple splash of Irish cream gives this already-delicious triple chocolate pie an intoxicating upgrade, adding a creamy and slightly bracing (in a good way) flavor contrast. More

To truly maximize how many Samoas you can stuff into your mouth in one serving, you've simply got to crush them up and form them into a cookie pie crust. Using the same method as making a graham cracker crust, the Samoas cookie crust is the definition of decadence: sticky, crispy, and caramelly, it gets even crazier when you fill it with a rich, creamy chocolate pudding filling studded with extra coconut, and top it off with a billowy cloud of whipped cream. More

This incredibly easy pie has a soft, custard-like texture and bright lemon flavor. More

This is the perfect comfort-food dessert. I love the pure flavor and creamy decadence of the homemade chocolate pudding filling. The crisp all-butter crust provides the perfect amount of flaky crunch. It's my go-to dessert for special occasions at home. More

Tucking a buttery crust into a little jar and filling it with raspberries tossed with brown sugar, lemon zest, and just enough flour makes for a mini-pie that browns up beautifully and somehow stays crisp on both the top and bottom crusts. More

This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top. More