Aunt June’s Lemon Icebox Pie
This is my mom’s sister’s, my Aunt June’s, icebox pie. It was my dad’s favorite pie, so she always brought one when she came to visit. She topped hers with meringue, but I prefer whipped cream. The gingersnap crust was also my addition, because I love gingersnaps with lemon.
Here is my favorite recipe for classic banana pudding – spiked with rum, layered with bananas and vanilla wafers, and crowned with meringue.
Black Bottom Cookie Crust
This supereasy crumb-and-butter crust is what I make when I want a crispy, crumbly crust, especially for custard pies. The kind of cookie crumbs determines the flavor of the crust— this one is chocolate, but the variations are limitless.
Blackberry Cobbler with Drop Cream Biscuits
As homemade desserts go, cobblers are about as easy as they come; even better, they are endearingly homey and invariably good. The fluffy cream biscuits floating over this blackberry cobbler couldn’t be simpler—just mix and drop. Serve warm with sweetened whipped cream or vanilla ice cream.
Try these rich, chewy bars topped with vanilla, caramel, or coffee ice cream and drizzled with chocolate sauce.
Bourbon Apricot & Sweet Potato Hand Pies
These rustic half-moon pastries travel beautifully, making them one of my favorite picnic treats. Just wrap them in wax paper and you’re off!
Bourbon Cherry Bread Pudding
Our bread pudding is made with sour cherries and spiked with bourbon for a little touch of the South.
Bourbon Pecan Pie
We’ve added bourbon to classic southern pecan pie for extra flavor; if you prefer, you can use dark rum instead. (It’s equally good without alcohol, too.) This is one of our top-selling desserts, particularly at Thanksgiving, when we make about five hundred pies!