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"This is a very fine dark pecan pie, its chess pie custard looks similar to commercial pies. This was adapted from a recipe in The TOH Cookbook, but any good Virginian must improve the appearance of her pie by placing perfect pecan halves in a decorative pattern on top of the chopped pecan filling. The pie took me 60 minutes in total baking time."

Ingredients: dark corn syrup, eggs...

"From a New Orleans' friend. This pie is very good, and very sweet and very rich. Serve small slices with vanilla ice cream and coffee."

Ingredients: dark brown sugar, eggs...

"Attention Molasses Lovers!! This recipe comes from Justin Wilson's Homegrown Louisiana Cookin, and it is WONDERFUL! As you can see, this recipe has mixed reviews . . . seems you either love it or hate it! I've double checked the recipe and there are NO mistakes. If you are not a true molasses lover, than I suggest that you substitute..."

Ingredients: eggs, margarine, molasses...

"True Cajun heartland recipe."

Ingredients: cinnamon, graham cracker pie crust...

"This pie isn't hard to make, but it is so good and addicitive that my husband has dubbed it crack pie"

Ingredients: condensed milk, confectioners' sugar...

"Originally from The Restaurants of New Orleans, Roy F, Guste, Jr., 1982, W. W. Norton & Co., Inc. This is excellent all year round, but is especially nice, cooling and refreshing in the summer months. I give the chef's original ice-cream flavor combo here, but feel free to experiment with different ice-cream flavors if you like."

Ingredients: chocolate ice cream, cream of tartar...

"Recipe given to my grandmother from a family friend from Louisiana."

Ingredients: eggs, granulated sugar, honey...

"This is a luscious variation on the classic pecan pie,a richly satisfying cross between a pie and a cheesecake.Developed by Leon Soniat, a New Orleans native, cooking teacher and cookbook author. Originally from an October 1980 issue of Bon Apetit magazine that featured "Creole Cooking at the Source"."

Ingredients: cream cheese, eggs...

"This big, bright orange and utterly old fashioned-tasting pie is part of a "Creole Thankgiving" menu I found in a November 1987 Bon Appetit. You may prefer to use your own pastry crust; the pastry leaf decorations atop the pie adds a nice, festive touch. Prep time does not include chilling time for dough."

Ingredients: creamy peanut butter, egg yolks...