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The Kitchen Table

What's your favorite pie?

17 years ago

What's your favorite pie?

Mine's a toss-up between lemon meringue and pumpkin pie.

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Comments (38)

joann23456
17 years ago
Apple, but I also love a good ricotta pie.
Jasdip
17 years ago
Apple, hands-down. Double-crust.
I love pastry. Mom makes awesome butter tarts, and knows I like the pastry the best.
She purposely left a tart unfilled once, and I loved it! LOL
So I guess it wouldn't be called a "tart" would it?
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I think the most likely option is a low-sugar pie rather than no-sugar. I notice even the Splenda recipes rely on corn syrup, so clearly there are limits (i.e. the gooey factor). How do you feel about agave nectar? There's a recipe on the food network that uses agave. I noticed one reviewer, who is also diabetic, further modified the recipe with the Splenda-brown sugar blend and then browned the butter to up the flavor. You might look at something like that as a possible direction to go. If you did it as tarts or pecan tassies, that would further reduce through management of serving sizes. Carol Here is a link that might be useful: Agave Nectar Pecan Pie
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I use whipped cream on top of this instead of meringue: OLD-FASHIONED CHOCOLATE MERINGUE PIE 1 1/4 cups + 6 TBL sugar 1/2 cup cocoa powder 1/3 cup cornstarch 1/4 tsp salt 3 cups milk 3 eggs, separated 3 TBL butter 1 1/2 tsp vanilla 1 baked 9" pastry shell 1/4 tsp cream of tartar Combine 1 1/4 cups sugar into the cocoa powder, cornstarch & salt in a heavy saucepan. Whisk to remove any lumps. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens & comes to a boil. Boil 1 minute, remove from the heat. Beat the egg yolks until thick & lemon colored. Stir 1/4 of the hot mixture into the yolks; add the yolks to the remaining hot mixture, stirring constantly. Cook over medium heat for 2 minutes. Remove from the heat & stir in the butter & vanilla. Pour into the pastry shell. Preheat oven to 400. Combine the egg whites & cream of tartar. Beat until foamy. Gradually add the remaining 6 TBL sugar, 1 TBL at a time, beating until stiff peaks form. Spread over the filling, sealing to the edge of the pastry. Bake 8 minutes or until lightly browned. Cool before serving.~~ From The Wild, Wild West. Use either the almond crust or a regular pie crust that has been prebaked: COCONUT CREAM PIE WITH ALMOND CRUMB CRUST Almond Crust 1 1/2 cups vanilla wafer crumbs 1/3 cup finely ground blanched almonds 1/4 cup packed brown sugar 1/4 tsp nutmeg 5 TBL butter, melted 1/4 tsp almond extract Combine all ingredients & pat the mixture evenly onto the bottom & up the sides of a greased 9" pie plate. Bake in a preheated 400Â° oven for 8 minutes or until lightly browned. Cool. Filling: 2 cups milk 1/2 cup sugar 1/4 cup + 1 TBL cornstarch 1/2 tsp salt 2 egg yolks, beaten 1 TBL vanilla 1 TBL butter 1 cup shredded or flaked coconut Scald the milk in a large saucepan. Mix together the sugar, cornstach & salt in a small bowl. Slowly add the dry ingredients to the heated milk. Cook over low heat just until thickened, stirring constantly. Remove from the heat. Add a little of the hot mixture to the egg yolks & stir to combine. Return to the suacepan along withe the vanilla, butter & coconut. Cook over medium heat 3-4 minutes, stirring. Remove from heat; cover the mixture with a sheet of waxed paper or plastic wrap placed directly on the surface so the filling won't form a skin. Cool, then chill 2 hours or more. Pour the filling into the pie shell. Topping: 2 cups heavy cream 1 tsp vanilla 1 tsp sugar Combine the cream, vanilla & sugar. Whip until the mixture forms soft peaks. Spread over filling.~~ From Heart of the Palms. SOUR CREAM LEMON PIE 1 baked 9" pie shell Filling: 1 cup sugar 3 TBL cornstarch 1 TBL flour 1 TBL grated lemon zest 1/3 cup fresh lemon juice 1 cup light cream (half-and-half) 4 TBL (1/2 stick) butter 1 cup sour cream Topping: 1 cup heavy cream 2 TBL confectioners' sugar 1/2 cup sour cream 1/2 tsp almond extract Grated lemon zest Lemon slices for garnish For the filling In a saucepan over medium heat, combine the sugar, cornstarch, flour, lemon zest & juice & light cream. Bring slowly to a boil, stirring constantly. Add the butter & cook until thick & smooth. Remove from the heat & cool. Stir in the sour cream & pour the filling into the pie shell. Refrigerate until ready to serve. Topping: Whip the cream & fold in the confectioners' sugar, sour cream & almond extract. Spoon over the pie filling. Sprinkle with grated lemon zest & decorate with lemon slices.~~ From Jubilation
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I used to make Martha Stewart’s pumpkin cheesecake because my oldest son loves it. I made my own pumpkin purée from a pie pumpkin, but haven’t made it lately because it’s lots of work. I saw this recipe recently in my NYT recipes email, and thought it sounded good and a little different. I’m not making it for Thanksgiving but might try it at Christmas when I have more time. https://www.richmond.com/food-drink/recipes/pumpkin-pie-reaches-its-gingery-peak-spiced-pumpkin-pie/article_31c71217-886c-59ed-a8ef-b6565350295b.html
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patti43
17 years ago
Banana cream--or any cream pie.
sharon_fl
17 years ago
Lemon Sponge Pie...the bestest!
barb_from_pa
17 years ago
Coconut almond cherry. It is SO good. It's a cherry pie with slivered almonds and coconut on top. One of the gals at our church started making it a few years ago and now they save me a piece when we have fish dinners or our summer festival.
susanjf_gw
17 years ago
crumble topped apple...but almost any fruit pie...
teresava
17 years ago
Real Key Lime Pie. Or Chocolate Meringue.

At Thanksgiving, I need to have a few bites of a pumpkin to tide me over for the year! lol
Nita__AZ
17 years ago
Chocolate cream pie with real whipped cream. Also like Mystery Pecan Pie but not regular pecan pie. Also like lemon meringue pie.
cynic
17 years ago
I like key lime for a light, cool, refreshing dessert, but when I want something sweet and dense, it's got to be pecan (or cashew) pie.
Marilyn Sue
17 years ago
Only two kinds of pie I like, hot and cold! I think though my favorite might be homemade butterscotch with meringue and also Hoosier Sugar cream pie.

Sue
grammahony
17 years ago
French silk is my favorite.
Leslie
lydia1959
17 years ago
My favorite would be Coconut Creme.
socks
17 years ago
Lemon meringue for me too. But it's hard to find one which has a good crust. The filling is usually good and the crust like cardboard!
soxxxx
17 years ago
Chess
gadgets
17 years ago
Either coconut cream or lemon meringue.......oh, wait a minute, maybe it's pecan or chocolate or........

Shirley
neesie
17 years ago
Pecan with apple as a close second.
wildchild
17 years ago
I like lemon cream best. Not the lemon cream filling kind. The kind that is just like lemon meringue except with real whipped cream instead of meringue.

My favorite two crust pie is boysenberry.
kathi_mdgd
17 years ago
Lemon Meringue or Blueberry
Kathi
roseluver
17 years ago
Chocolate with pecan pie coming in a close second.
susan_on
17 years ago
It's a toss up between pecan, apple, blueberry, strawberry, cherry, coconut cream or lemon meringue.
phyllis__mn
17 years ago
I was sitting here, trying to think what my favorite is, and it seems to be the same as Susan_On!!
frostedc
17 years ago
banana cream, followed by cherry.
Dee1
17 years ago
No doubt about it....Lemon Meringue...home made!
Dee in Michigan
czech_chick
17 years ago
key lime, blueberry, French apple
Marilyn Sue
17 years ago
I think we should all bake our favorite pies this weekend!

Sue
User
17 years ago
Cherry or lemon sponge
gramzeeinmd
17 years ago
Chocolate pie made with chocolate instant pudding and with graham cracker crust!!!
Second would be apple, cherry, peach and coconut cream or maybe any pie homemade!!!
Deb
pawsitive_gw
17 years ago
I haven't met a pie I didn't like except maybe banana creme and mincemeat. I have 4 favorites that I can't choose between-pecan pie, cherry cream cheese pie, coconut cream pie, and key lime pie. Sigh, what's a girl to do?
carol_in_california
17 years ago
Fresh berry pie......usually ollalaberries. I also love peach pie made from fresh, homegrown peaches.
And who can forget fresh strawberry pies with strawberry glaze on top.
Stan's Drive In in Bakersfield had the best ones, ever....but that was way back in the 1950's.
slcsusan
17 years ago
I LOVE pie, it's probably my favorite dessert. All the summer fresh fruit ones are my current favorites: peach, raspberry, blueberry and on and on. In the fall, it's pumpkin or apple. Spring would be rhubarb or strawberry/rhubarb. Winter: any custard or cream or lemon. Don't think I ever turned down a piece of homemade pie! Don't care much for the store bought ones.
Susan (whose weight reflects her pie consumption).....
lindyluwho
17 years ago
Pecan. No wait. French Silk. No maybe Banana Caramel Pecan. OK. I just like pie. A lot.

Linda
oldgardener_2009
17 years ago
I love all pies, all of them.

If I had to pick one, I guess I'd go with peach.
debnfla8b
17 years ago
I too love any kind of pie.

But my favorite is lemon meringue and apple pie.

Deb
pump_toad
17 years ago
I like just about every cream pie but my favorites are coconut or raisin cream.
Lois
barb_from_pa
17 years ago
Well, is everybody craving pie now??
peoniesandposies
17 years ago
If I don't have to make it: Key Lime
If I make it: a crustless pumpkin pie (a Bisquick recipe that everyone in my family loves!)
mrsmarv
17 years ago
It's impossible for me to pick just one. Since we pick the apples at our neighboring orchard and they go directly into a pie, it will have to be apple.
kframe19
17 years ago
Peach.

No contest.

Blueberry is a relatively distant second.

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