Is Cheesecake pie? This one from a local pie baker is my new favorite.

For those who love Key Lime Pie, Edwards Pies makes a pretty good one. Its in the frozen pie section of most grocery stores.

Mmm, Chicken Pot Pie. In Maine, it's a standard bearer. There are tons of places that have Chicken Pot Pie 'day' when they make a slew and you can pick 'em up. Always available as 'with peas' or without. Peas are a source of contention.

@bpath that pie party sounds delightful

Pumpkin & Key Lime.

My grandmother's chocolate meringue pie, chess pie, coconut cream and key lime. And fried peach pies if those also count!

Too many to choose from - both sweet and savory!

A good pecan pie is my biggest food related weakness.

A good, truly home made apple pie is a not too close runner up.

When someone puts a good pecan pie in front of me, it's all I can do to not eat the whole thing. I'm not a sweets person in general but something about pecan pie is perfection to me.

My favorite is chocolate hazelnut Bavarian cream pie, and I use Frangelico when I make it, to enhance the hazelnut flavor.

I also make lime pie, but I use Bearss limes (which is why I have on my tree), as I like them better than key limes. I also put whipped cream (never meringue) on top.

If I go to a restaurant or pie shop, my favorite would probably be coconut cream, but I don't make, for some reason.

I frequently make apple pie (since I have an apple tree) and like that a lot, but I can't say that it is my favorite. In Texas, pecan pie was one of my favorites. My parents had pecan orchards, and so I used to get a lot of pecans for free.

In the U.S., pie is more popular than cake, according to the polls.

Interesting how many of us love key lime pie!

Cranberry lemon pie recipe

Several years ago (7!) eam44 created a pie recipe and shared it here on GW. I made it and it was a big hit. High school age nephew declared it the best pie he’d ever had in his life. I’ve linked the thread with her recipe. If you scroll down in the thread I linked you will see pictures of the pie I made and a cut slice that shows the beautiful red cranberry against the yellow lemon. DH and I have made this several times and it’s always a hit. Here’s a big shout out to eam44. Unfortunately, I don’t think she is still posting here.

My mother had the best Key lime pie recipe from the year we lived in Florida. I always requested it for my birthday cake. Sadly, she lost the recipe and I’ve been searching for a suitable equal for years. I’m excited to try Running’s recipe!

Raspberry glace made with our own raspberries.

Blackberry pie, followed by peach pie.

Pie is not king in my world. I like it, but not something I go our of my way for unless.... it's for the pies at Hoosier Mama Pie Company, especially with the ambiance of the original teeny tiny shop on Chicago Ave . Love the Hoosier Sugar Cream, coconut cream and any of their summer fruit pies. But looking at a new-to-me-Chicago-Sunrise-Piethis may be one I'll take a pass on.

Pecan is my favorite, and it is so easy to make.

I forgot about Pecan Pie since I have one in the kitchen. I make the best IMO because it seems most put too many pecans in their pie and the filling is barely there, or the nuts are mixed in with the filling.

Because I'm under the weather, DH got me a Field's Pecan Pie made in OK, but they sell them in other states, Lots of filling and lots of pecans but they stay on top where they're supposed to be. :)

Pie It compares to home made. Only $6.00.

boysenberry and mud pie.

Tourtière. French meat pie. DH made these for New Year's Eve and got creative with his crust! We use AnnT's recipe from the CF.

Mmm, seagrass, those look so good! What’s in them?

Wish this board had a scratch-n-sniff option. :)

My specialty is mango, key lime pies, also my favorite.

I see you, Zalco.

I don't know why one would buy a Key Lime Pie, it is one of the easiest things to make. Since my family adores the graham cracker crust (yes, homemade ...cmon it's only 3 ingredients!), I make these keylime minis, which significantly ups the graham ratio.

https://sallysbakingaddiction.com/key-lime-pies/

Rhubarb is my favorite, then apple and cherry, but only if I have access to frozen Michigan sour cherries. I grew up with mincemeat pies for the holidays and I still love that if the mincemeat is homemade. And you can't beat fresh strawberry pie when they are in season.

Mmm @seagrass_gw Cape Cod Tourtiere for New Year’s is de rigueur here. @Jilly it’s Acadian, or French Canadian . It’s ground meat, pork, beef or a combo, with warming spices like allspice, clove, ginger and herbs like sage and thyme, celery celery, onion, potato. Its very hearty, and can be eaten at room temp or warm.

“I don't know why one would buy a Key Lime Pie, it is one of the easiest things to make.”

Yes they are, but you can buy an Edwards Pies’ package of 2 slices. No tempting leftover pie in the frig.

Mmm, localeater, that sounds amazing!

Makes sense.

I make the minis and freeze them! Works very well.

Since so many folks are battling winter right now, a little pie-theme PSA:

Tourtière. French meat pie. DH made these for New Year's Eve and got creative with his crust! We use AnnT's recipe from the CF.

Seagrass, Ann was late making her tourtiere this year. She had a car accident a couple days before Christmas and is still recovering.

https://www.facebook.com/thibeaultstable/posts/4909701609089580

Judi, wow, went to your link … she’s clearly an amazing cook and photographer! Hope she recovers quickly and fully. I’m enjoying looking through her food pictures. :)

Judi - she's a remarkable woman and I hope she pulls through. I've learned so much from her.

Strawberry rhubarb, particularly from Delicious Orchards in Colts Neck, NJ. They ship; I should look into that.

Oh no, Ann was in an accident? I have enjoyed her posts for years. The pictures she shares of her dishes are mouthwatering. I'll send good thoughts her way.

A favorite was my Mom's peach pie made from wonderful Pennsylvania peaches. Another was her coconut cream pie.

My mom used to make a delicious berry pie with about 1/2 blueberries (small ones only), raspberries, and blackberries. It was always one of my favorites and I make it frequently myself.

I had to go almost to the end of this discussion to find a like minded strawberry rhubarb pie person. We live in the midst of a bunch of strawberry farms and rhubarb is like zucchini around here so we eagerly await the time of year when the are both fresh and available. And I agree Kswl, pastry should definitely be brown, not golden.

My favorite is probably any homemade pie that a good pie maker serves to me. I have one friend who makes the best pies with fruit in season from her own garden and orchard and they are all my favorite once I put my fork in.

I think I only had strawberry rhubarb pie once and did enjoy it. Fruit pies of all sorts are fine. Love my pumpkin chiffon pie.

But it's hard for me to pick a favorite...could be lemon meringue or chocolate cream or lemon chiffon...and then again key lime. I make a lime pie where I melt semi sweet chocolate bits and line the baked pie shell with a layer of chocolate before I add the lime filling. So delish.

If it's a savory homemade pie, I'll probably love it. Reading the above, I'm tempted to make myself a chicken pot pie soon! I love quiches, crustless or otherwise. Shepherd's pie (made the genuine way, with lamb) is awesome.

If we're talking the non-savory types: I guess my preference would be cheesecakes, usually best if homemade. A place near me used to bake up a "Wild Berry pie" which had raspberries, blackberries and blueberries in it. I enjoy apple pie if people restrain themselves on the sugar levels. Homemade pumpkin pie is good.

I absolutely will NOT touch pecan pie nor lemon meringue pie. Dried fruit as a prominent feature is also a no-no. When someone wants to serve me these, I respond, "I am sorry, but I could not possibly eat another bite!" And I mean it!

PS, I thought Pie Day was Pi Day - March 14, to symbolize 3.14....? Anyway, it is fine to have more than one Pie Day!!!

Strawberry Rhubarb...yum.

Artemis, I'm with you on pecan pie. It just tastes like a plate of melted sugar to me, can't stand it.

I make a lime pie where I melt semi sweet chocolate bits and line the baked pie shell with a layer of chocolate before I add the lime filling.

That reminds me of a similar step used to make "Heart Tarts." They have a thin layer of chocolate, a cheesecake-like center,and strawberries on top. Philadelphians may know their source, the old Commissary.

Tart Shells
1 1/2 cups flour
2 tablespoons sugar
6 tablespoons butter
2 tablespoons vegetable shortening
3 tablespoons cold water

Cream Cheese Filling
8 ounces softened cream cheese
3 tablespoons sugar
1 tablespoon Grand Marnier*
1/2 teaspoon vanilla extract

Assembly
3 ounces semisweet chocolate, chopped
2 pints of strawberries
1/3 cup sieved or seedless raspberry jam

1 Make the shells: In the bowl of a food processor, combine the flour, sugar, butter, and shortening. Whiz for several seconds until crumbly. Add the water and whiz until the dough forms a ball. Wrap the dough in plastic wrap and let rest at room temperature for 1/2 hour.
2 Preheat the oven to 350°. Bring the dough to a workable temperature and divide into 6 equal portions. On a floured surface, roll each portion of dough into a circle large enough to drape over the back of one of the (heart shaped) gelatin molds. Trim off any excess and prick the molded dough several times with a fork. Set the 6 molds dough-side-up on a baking sheet and bake for 15-20 minutes or until pale gold and crisp. Cool the shells completely while still on the molds.
3 Make the filling: In a mixer or food processor, combine all the ingredients until smooth.
4 Assemble tarts: Fill the tarts as close to serving time as possible. Melt the chocolate in a small pan over simmering water, then divide it among the 6 shells and spread evenly over the bottom of each. Let the chocolate cool 10 minutes before filling. Divide the cream cheese filling among the 6 shells. Stem the strawberries and toss gently with the jam to coat. Top each tart with 5-8 berries (depending on their size) stem-end-down.

Yield 6 individual heart-shaped tarts

I have never had Key Lime pie, but those little minis that Mtn makes are very tempting.

You mean these yummy darlings? I top mine w whipped cream and one perfect raspberry. Cmon, Bunny, they freeze really well (and some of us are not above eating one frozen if need be)

they freeze really well (and some of us are not above eating one frozen if need be)

These are words to live by. That's how I discovered that frozen chocolate chip cookies are way better than warm.

I will try these little guys in the spring. But no whipped cream on anything for me.

I forgot rhubarb, even though I grow it! The first time that I made strawberry-rhubarb compote for my 6 year old daughter, she took her first bite and exclaimed "Mom! You should sell this!"

I love to eat cream pies like key lime, lemon cream or chocolate cream frozen.

There are some cakes that I enjoy frozen also.

Thank you for this thread. I am really studying Mtn's key lime pie /sallysaddiction.

New ingredients for me to buy- condensed milk and lime juice. Don't judge.

Also, I believe in downsizing I got rid of my messed up muffin tins. I may just try it in the cupcake liner on a baking sheet.........

I thought that pie day was in March - 3.14

Um. Pie Day and Pi Day are two different days.

Pie Day and Pi Day are two different days.

which is kind of annoying. I mean, people obviously celebrate Pi day with pie. we have too many fake holidays, although I will accept at least one pie related one. preferably with a day off.

Thanks for linking Ann's tourtiere. It is a winter staple here. I especially liked hearing about how she sauces it. I grew up with it served with Campbell's condensed cream of mushroom soup, only slightly thinned with milk or cream, as a weird (but oddly yummy) gravy. I need something more upscale for serving to guests.