This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972.

This dessert has a flaky piecrust and a filling of rich, homemade chocolate pudding (which is as easy to make as, well, pie).

Here we’ve taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of chocolate adds richness to the dessert while balancing its sweetness.

If you’re hankering for a spectacular centerpiece for a vegetarian meal, look no further than this hearty pie.

Bilberries are a smaller, tarter relative of the blueberry. You might have to use frozen rhubarb here, but the pie will still be a standout.

Butterscotch is not for the faint of sweet tooth, but if you love the rich flavor, you’ll flip for this pie. (registration required)

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina....

For as long as I can remember, the women of my family have gotten together every Good Friday to bake Easter pies at my parents' house.