Pastry Chefs Explore the Possibilities of Classic Desserts

Larissa Zimberoff

Dessert is a personal thing. You might order the chocolate, I prefer fruit, and if we try to share ... forget it. In the great American landscape of diner desserts, it can seem like the ABCs of cooking. But while apple, blueberry and cherry pie are all well and good, exploring the edges of dessert possibilities while adhering to tradition is proving far more interesting for these chefs.

Take the peanut butter icebox pie ($7,...