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| Blueberry Dessert
Although devised by the Hard Labor Creek Blueberry Farm of Social Circle, this layered sweet, known simply as blueberry dessert, will be a familiar kind of recipe to home cooks all around the country. You want to use the freshest, sweetest berries you can get (preferably just-picked); but you also must use Cool Whip. Don't even think of substituting whipped cream for the white stuff in a tub. The concordance of the cream cheese / Cool Whip layer with the nutty / sweet foundation and popping fresh berries on top is an only-in-America harmony. In some parts of the country, they'd call this dessert a torte.
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| Buttermilk Pie
It was a sad day in the Roadfood world when Dodd's Town House of Indianapolis closed its doors. We'll remember it for great steaks and fried chicken and sweet little croissants, and especially for buttermilk pie. A heartland favorite, buttermilk pie is a study in simplicity. There are hardly any ingredients, and it is easy to make. The only trick is to not overcook it or make the crust too brown. You want it as pale as sweet cream with a lemony zest. It will rise up in the oven as it cooks, then deflate as it cools. It is best served slightly warm, less than an hour out of the oven.
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| Gingersnap Key Lime Pie
Many regional pies are known nationwide. One of the most distinctive is Key lime pie in South Florida, especially at Louie's Back Yard, an unbelievably romantic dining spot at the edge of the Atlantic Ocean, where the smack of local citrus is cushioned in the traditional way with the gentleness of egg-enriched sweetened condensed milk but then layered atop an unusually spicy gingersnap crust. This recipe was created by Louie's prodigious pastry chef, Niall Bowen. Key lime juice is generally available in specially food stores.
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| Mud Pie
When mud pie is served at the Dutch Kitchen, the waitress tops each piece with extra peanuts and chocolate syrup as well as whipped cream.
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| Peanut Butter Pie
Although it sounds like child's food (and children do tend to like it), peanut butter pie is fundamental to the serious-dessert repertoire of the south. This creamy, peanutty pie is on the Blue Willow Inn dessert table every day, and according to Louis Van Dyke, customers have been known to fight over what appears to be the last piece. Usually, it isn't. When one pie gets down to its last couple of pieces, the kitchen has another to take its place.
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| Peanut Satin Pie
Like a cross between pie and cheesecake, this dessert from the Cottage in LaJolla, California is great plain ... or dolloped with hot fudge.
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| Pie Crust
The key to good pie crust is not to overhandle the dough. So spoke Tom and Jennifer Levkulic of the Dutch Kitchen in Frackville, Pennsylvania, who shared this recipe with us for their "Famous Dutch Kitchen Restaurant Cookbook."
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| Shoo Fly Pie
Shoofly pie is a signature dish of Pennsylvania Dutch country. As to how it got its name, Tom Levkulic of the Dutch Kitchen said, "Just imagine your pie cooling on the window sill….Shoo Fly!"
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