Graham Cracker

This simple, four-ingredient pie has a bright and tangy yet sweet and creamy filling.

The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.

A habit-forming graham cracker crumble takes peaches and cream to another dimension.

Layers of graham cracker, lemony mascarpone (or Greek yogurt), and blueberry–chia seed jam freeze in a loaf pan to become the easiest cake you’ve ever made.

Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!

You've been blessed with the year's best stone fruit. Don't complicate things! Just roast it with a sprinkling of our crunchy topping.

Although this sweet-tart cheesecake is great with a homemade graham cracker crust, which you can whip up pretty quickly, to make this easy cheesecake even easier, use a 9-inch ready-to-use all-natural graham cracker piecrust. If you like a limier flavor, add a teaspoon of lime zest to the batter (which you can sample before cooking because, thanks to chia, there are no raw eggs to worry about).

We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the filling.

A pile of red and blue berries tops off a cloud of white whipped cream in this blueberry-filled bit of glory

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.

Taste absolutely sinful…but they're not. You can make them up to two days ahead and store in an airtight container.

Squeezing a half-cup of fresh Key lime juice is quite the upper-arm workout, but the hard labor is worth it. In this recipe the traditional graham cracker crust gets a dose of lightly toasted ground almonds. If you don’t have a food processor, purchased almond flour works just as well. Go with the meringue topping, or replace it with whipped cream for a silky bite.

Greek yogurt lends an unexpected tanginess to this light no-bake cheesecake. Use pomegranate juice that has been flash-pasteurized (such as Pom); fresh juice can turn brown when cooked.

This sophisticated mashup of the campfire classic uses Nutella to bind the graham cracker crust and coffee to deepen the chocolate flavor in the rich ganache filling.

This unusual pie was inspired by a version made by Fern Butters, who ran a small boardinghouse and dining room in the Florida Keys. According to David L. Sloan, a Key lime pie expert, President Truman used to travel to Key West just to enjoy Mrs. Butters' pie. The recipe contains vanilla ice cream, and is baked and then frozen. The end result is a pie with a soft and delicate filling reminiscent of Italian semifreddo. Most graham cracker pie shells are baked briefly before they're filled, but because this pie is frozen after it's baked, we recommend skipping the usual pre-bake for a tender, easily cuttable crust. For more on Sloan and the story behind Key lime pie, see Molly O'Neill's feature, "The Curious Case of Key Lime Pie."

This fairly classic recipe for Key lime pie comes from Pepe's Cafe in Key West, Florida, and is a favorite of lime pie aficionado and author David L. Sloan. The addition of whipped egg whites, says Sloan, makes for a filling that's fluffier than those in more traditional versions. For more on Sloan and the story behind Key lime pie, see Molly O'Neill's feature, "The Curious Case of Key Lime Pie."