Cafe Mocha Pie || Making a chocolate-bottom pie is as easy as pouring some hot custard onto chopped, semisweet chocolate, whisking to melt the mixture together and spreading it along the bottom of a pie shell. The next and last layer is a coffee mousse; then, finally, you top this rich and flavorful dessert from Magpie with whipped cream and chocolate shavings.
Lemon Pie with Soda-Cracker Crust || If crushed graham crackers can make a delicious pie crust, then why can't saltines? That's the thinking behind this unusual pie from Heather Baird's new book, Sea Salt Sweet. You combine the ho-hum crackers with butter and sugar for an unexpected flavor that's terrific with a lemon filling. Add a sprinkling of fleur de sel before serving, for one more salty hit.
Molten Chocolate-Peanut Butter Petite Cakes || The muffin-size cakes consist of a chocolate cake batter with a hefty spoonful of creamy peanut butter stuffed inside. They're gooey and decadent—and thanks to the individual portions, there's no fighting for the last bite.
Mango-Chai Rice Pudding || Although this recipe was originally intended to be made in individual jars and served as breakfast, we made it in a big baking dish and served it for dessert—and were blown away by the results. It's creamy and delicious, lightly spiced with chai and sweetened with chunks of mango (a perfect ending to a spicy meal). Bonus: The dish contains brown rice, 1-percent milk and nonfat Greek yogurt, upping the nutrition quotient.
S'mores Casserole || Just line a square pan with graham crackers, top with halved marshmallows, sprinkle with chopped chocolate and cover with more crackers and another layer of halved marshmallows. Bake for about 10 minutes and finish under the broiler for the perfect golden-brown crust.
Mini Bread-Pudding Brûlée || Preparing the dessert in ramekins makes it easy to top each serving with its own caramelized sugar, créme brûlée-like lid (since there's less surface area to cover). Break it open to find the soft, sweet pudding below.
Outrageous Oreo Crunch Brownies || As if a batter rich with semisweet chocolate chips, unsweetened chocolate and instant coffee weren't enough, Ina Garten stirs in about 50 chopped Oreo cookies. The baked brownies are crunchy—it's easier to cut them into squares if you line the pan with foil before pouring in the batter, and once they're baked, chill the entire pan before you lift out the brownies and slice them.
Praline-Pecan Bread Pudding || Buttery-tasting pecans often show up in Thanksgiving desserts, but they're also fantastic in this slow-cooker bread pudding, which combines the crunchy nuts with cubed cinnamon-swirl bread. In just a few hours, a Crock-Pot can turn egg- and milk-soaked bread into a tender pudding that melts in your mouth.
Banana-Nilla Pudding Pie || Banana pudding and banana cream pie are both classic comfort foods, but we had no idea how well they went together until we tried this twist from Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique by Holly Ricciardi. The recipe has you spread banana-pudding filling into the pie shell; top it with a layer of Nilla Wafers and banana slices, then cover them with more pudding, so you get a perfect ratio of creamy to crunchy.