Pie

The trick: Fake a little fat.
What better way to eat your fill of antioxidant-rich blueberries than via cheesecake? Executive chef Terry Conlan of Lake Austin Spa Resort in Austin, Texas, makes over dessert-tray favorites, like this Blueberry Icebox Pie, by mixing lowfat and nonfat products rather than using all fat-free foods. For your favorite recipes, replace full-fat dairy with 50 percent lowfat and 50 percent fat-free.

This treat is so sweet (even though we've eliminated half the sugar), you won't need to serve it à la mode.

Tip: In a piecrust, apple juice can replace some of the butter.

One slice of this gorgeous strawberry pie from chef Barb Peters delivers nearly three fourths of your daily dose of vitamin C.

A hearty, old-fashioned-style pie. Delicious with vanilla ice cream. A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary.

Remember icebox pies? And how the flavor of butterscotch always seems to melt extra slowly on your tongue? The lighter-than-air quality of the creamy filling, along with the crunch of the pecan topping, make every bite of this cooling pie a real treat.

We don't know who thought of it first, but making the pecan filling with maple syrup, instead of the more customary (and highly processed) corn syrup, was a stroke of genius. This pie is delicious. We added a bit of lemon juice, which prevents the sweetness from becoming cloying. Don't be concerned if the pie appears thin — this makes for a good balance between filling and pastry.

Judi Kerr of Mendham, New Jersey, writes: "I'm a professional chocolate taster. I know it sounds like a dream job, but I get so much chocolate at work that I tend to avoid sweets when I'm at home. At the end of most days, I actually look forward to cooking dinner and making something hearty, like my chicken and white bean chili. On the occasions when my husband and I entertain, I often go back to my southern roots and make my grandmother's spirited pecan pie. The filling for this pie contains no corn syrup, which gives it a rich, dense texture.

A hint of whisky and tart cherries in the filling, plus an almost cakey crust, make this comforting pie unique. Serve with heavy cream for drizzling or some vanilla ice cream.

A scoop of ice cream, a spoonful of whipped cream, or a dollop of crème fraîche would be great with this.

This is a classic recipe for a Midwest favorite. For a flavorful filling, it's important to use sour (or tart) cherries, rather than sweet.

Look for fresh sour cherries at farmers' markets. Or use Bing cherries instead and add 1 tablespoon fresh lemon juice to the filling.

The fruit is tossed with a peach caramel sauce (juices from the peaches combined with homemade caramel) that adds depth of flavor to the filling. Keep an eye on this pie as it bakes; it browns quickly and so needs to be tented with foil.

Begin making this at least one day ahead.

The red portions of rhubarb stalks make the best-looking pie, so buy extra and trim as needed.

Editor's note: The recipe and introductory text below are from Icebox Desserts by Lauren Chattman. Lavender honey is especially fragrant and flavorful, but any other favorite honey is fine in this wholesome-tasting pie. I think fresh peaches sweetened with a little honey and cinnamon are the perfect accompaniment, but plums, berries, or any other fresh fruit of your choice may be substituted. Use organic, whole-milk yogurt if at all possible. The Stonyfield Farm brand is widely available at supermarkets and natural foods stores.