Apple pie a la mode



Pumpkin pie with whipped cream



Mississippi mud pie



Banana cream pie






Sugar pie



Joe’s Stone Crab key lime pie



Cherry pie a la mode



Pecan pie



Blueberry pie a la mode

And one I’m looking forward to checking out:


Buttermilk bourbon pie (Buttermilk Bourbon Pie)

Agree?  Fiercely disagree?  Let’s see you vehemently defend your favorite pie!

40 thoughts on “March 22, 2014: My Top 10 Pie Countdown!

  1. Well, that pumpkin pie needs to have a LOT more whipped cream on it. Then it would tie with the pecan pie, as long as the pecan pie had ice cream with it. 🙂

  2. i don’t really have a favorite pie, just ones i prefer over others. in general, i prefer cream over fruit.

    but if i had to list an order of preference; boston cream pie (although some will argue it’s a cake), banana cream, peanut butter cream, chocolate cream (french silk is more or less the same i guess) apple (and it’s variant: dutch apple) & pumpkin (preferably with whipped cream).

    i don’t like pecan pie, but will eat if if there’s no other dessert available. i had sugar pie once, hated it.

    what i’d like to try is chess pie. i’d like to try treacle tart too, but that’s not technically a pie.

  3. What is tourtiere pie? You got a pretty strong list there Joe, but I gotta throw out some and replace. I’m going with…

    1. Banana Cream
    2. Mississippi Mud
    3. Pumpkin
    4. Key Lime
    5. Apple
    6. Pecan
    7. Lemon (for your Cherry)
    8. Coconut Cream (for your Blueberry)
    9. Sweet Potato (may be the same as your Sugar pie?)
    10. Quiche (it’s a pie!)

  4. I’m not much of a pie person. I like custard pie, and I happily eat coconut cream pie. A lot of fruit pies are too gluey and sweet for me.

    My mom used to make the best pie crust I’ve ever had. She used lard or shortening for the fat. After she made her pies she would bake the odd shaped crust scraps with cinnamon and sugar and let the kids eat them. That was my favorite pie related food.

  5. Buttermilk bourbon pie? What is this glorious thing you speak of and where I can get some?!

    I’m not such a fan of cherry pie. It’s ok. But I’d definitely switch it out for raspberry pie.

    Down here in Florida we literally have the world’s best Key Lime Pie. If it’s green don’t eat it! True Key Lime Pie is never green. It is, however, made with real Florida Key Limes. They’re really tiny and a bit ugly if you ask me. But they are powerful and tasty.

    Great. Now I want pie.

  6. Mmmm. Tourtière! My French Canadian grandmother used to make the best meat pie! I’ve tried many times to duplicate her recipe but never have quite accomplished it.

    My mother made something called a Kentucky Derby pie…it’s sort of a chocolate pecan pie with bourbon in it. Lethally delicious.

    There’s a Mennonite restaurant about 15 miles from where I live and those ladies make the most amazing pies, so when I’m in need of a pie fix, I usually head there. No Derby pie, but their German Chocolate pie is a worthy substitute!

    And now I’m hungry. Thanks, Joe…I’ll be hankering for pie all day now…!

  7. Joe, I am SHOCKED that a chocolate fan such as yourself doesn’t have a really awesome French Silk in the top 10..

  8. Joe’s Stone Crab key lime pie looks delicious to me.
    I think I would go with that one.

  9. I would eat all of the pies on your list. I like pie. I prefer it to cake. Even for breakfast.

    The best pie I’ve had recently was cherry pie in Door County, Wisconsin. The pastry was light and flaky and the cherries were… perky (do Miracle Max in you mind as you read that and you’ll have the mood). And I once spent every meal of a business trip to Clearwater, FL searching out the best key lime pie offerings in town. Yes. I love my pie. And I still have not mastered pie crust. It is one of the great embarrassments of my life.

    I can’t really rank my favorites, since my preferences depend on the season, location and my mood. But the pies I like are: cherry, key lime, pecan (as long as it is heavy on the pecans and light on the goopy stuff underneath), pumpkin and apple. And the occasional shoo fly pie. I don’t care much for cream pies, so you can have my share.

  10. I don’t rate pie. I eat it! I’m not pie prejudice. However, I gotta stop looking at your blog before meal time. You’re killing me! 😛

  11. My pie2caken last Thanksgiving was quite good, and I make a killer apple pie and pecan pie separately as well.

  12. Joe how could you leave out lemon meringue? Of course I pull the meringue off and don’t eat it, but …

    Also, for a different taste try a tart cherry pie with sour cream on top instead of ice cream – yummmm!

  13. I’m Australian so it’s not really a pie unless it has meat in it!

    That being said, I love Mississippi Mud Pie although I doubt I’ve had an authentic one. I have several recipes that I’ve been meaning to try.

    Last year after my Cinco De Mayo celebrations I had a whole stack of limes left over. Wondering what to do I searched for lime recipes and found something called Key Lime Pie. Never heard of it but it sounded good. I’m not much of a citrus fan (can’t stand Lemon Meringue Pie) but holy crap my Key Lime Pie was delicious! I especially loved how simply mixing the lime juice with the cream caused it to set. Genius!

    As far as I’m concerned, though, it can’t be called a pie unless it has a pastry top. If it has an open top then it’s a tart or a flan.

  14. I love (loved) pie, but since going gluten-free I really haven’t experimented with making gf crusts, so I’ll just list my favorites before I cut out the gluten. I’ll only list the dessert types, too.

    10. Key Lime Pie (ONLY if it’s a good one – this, along with sweet potato pie, are two pies that can either be heavenly, or pure crap.)
    9. Coconut Custard Pie
    8. Chocolate Mousse Pie (well, any chocolate pie for that matter 🙂 )
    7. Cherry Pie (Crumb or crust)
    6. Apple Crumb Pie
    5. Lemon Meringue
    4. Cranberry Cheese Pie (it’s something like this: http://www.tasteofhome.com/recipes/fluffy-cranberry-cheese-pie )
    3. Grandmom’s Cobbler-style Peach Pie (light butter crumb topping that melts into the peaches – just delicious!)
    2. Grasshopper Pie (Creme de Menthe – not the bugs 😉 )
    1. Pumpkin Pie


  15. Okay this is tough; I’ve never ranked them before, but if I had to rank them, I suppose the ranking would be as follows:

    1. Pecan Pie (full of pecans and dark karo)
    2. Mince Meat Pie (with brandy butter)
    3. Peach Pie
    4. Cherry Pie
    5. Pumpkin Pie
    6. Rhubarb Pie
    7. Key Lime Pie (the real non-green kind)
    8. Banana Cream Pie
    9. Lemon Meringue
    10. Coconut Cream Pie

    And Ponytail, thanks for the send-up! I left cheesecake off the list because it may be a technical violation to call it a “pie”! 😉 But for the record, I prefer the New York style of cheesecake (heavy and rich), not the west coast “fluffy” style.

  16. Hey Joe
    Is that tourtière saguenéenne or Montreal? And if you’re including meat filling what about Steak and Kidney?


  17. This is not easy…
    Sweet Potato pie – but not seasoned like pumpkin filling
    Pecan pie, more nuts less goup
    Lemon Meringue
    Key Lime
    Chocolate mousse pie

    would love to sample chestnut

    yeah….me too, now I’m hungry for pie!

  18. I’m going to say:

    #1 Lemon meringue Pie.

    A good lemon meringue pie is a beautiful thing, lemony tartness offset by the sugar, the smooth silky texture of the filling on the flaky crust with the clinging meringue.

    #2 Linzertorte
    Pastry made with finely chopped hazelnuts with seeded raspberry jam filling.
    It’s very rich, a small piece is usually very satisfying. I started canning raspberry jam just for Linzertortes. It was my first semester cooking instructor who turned me onto Linzertorte, and gave me my best chocolate chip cookie recipe (also with finely chopped hazelnuts). He was one of the few instructors who actually did anything and still cared about his job. The rest were all ready and waiting to retire.

    #3 Pizza pie:
    Ham, pepperoni, mushroom, pineapple, tomato sauce with fresh basil, Monteray Jack, mozzarela and fontina cheese. (I made one last night, it was excellent)

    #4 Apple (Royal Gala) crisp

    Using a variation of Wolfgang Puck’s recipe, apple slices caramelized in butter and brown sugar, then reduced with whipping cream, vanilla, and cinnamon (a bit of spiced rum sometimes), crisp topping is made with finely ground pecans, oats, white sugar, flour and butter, all served warm with fresh vanilla ice cream.

    #5 French Canadian Tourtiere.

    I used to work at a hospital and a French Canadian woman worked in the rehab department, she was my source for French Canadian tourtiere spice (she called it Pig Pie). She retired and moved and I’ve never been able to find a source since. I’ve looked for recipes for the spice but I’ve never found any like hers, which was my all time absolute favourite. French Canadian tourtiere spice varies greatly between families and can taste completely different. These recipes have been passed down for generations. The few recipes I’ve tried were a bitter crushing disappointment that left me wondering why I never bought ten pounds of her families excellent spice. No, she wouldn’t share the recipe. She told me she had to get some of the ingredients shipped in from her family in Quebec.

    #6 Cornish pasties

    One of the restaurants I worked at served these, they were moist, flaky, delicious, full of savory meat and vegetables and spices and were the best Cornish pasties I’ve ever tasted. I was surprised by the quality considering they were a mass produced item. A company in Burnaby made them and were brought over to Vancouver island by a local food distributor. I bought cases of them at cost via my old employer.

    The distributor was bought out by the giant company Sysco, who discontinued bringing them in and all my sources dried up. I’ve tried making them myself but they just weren’t the same. Now I can’t find them anywhere. Not only were they delicious but they were easy to make, just great for those long days when your exhausted and starving but you still have some standards.

    I changed the order about a half dozen times. I think today I have a craving for Lemon Meringue Pie, so it’s #1. Four days ago I made lemon poppy seed cookies, and yesterday I made lemon poppy seed pound cake, soaked in lemon syrup. The latter recipe was from Rose Levy Beranbaum’s The Cake Bible cookbook. Surprisingly, I’m not lemoned out yet.

  19. Mmm, I believe I would get along just fine with Maron pie. 🙂

    I’ve lived in Mississippi for about seven years and I’ve never seen/heard/tasted a Mississippi Mud Pie. I’ll have to look up the recipe. It looks good!

  20. In no particular order, because I am fickle:
    1. Lemon Meringue, but only if the meringue isn’t sticky
    2. Mincemeat with actual meat in it
    3. Pumpkin/sweet potato (they are very similar)
    4. Deep dish apple
    5. Pecan (dark, with bourbon, I make a killer karo one)
    6. Sweet Potato Pecan
    7. Razzleberry, which is a combination of raspberry and boysenberry and sometimes cherry, or huckleberry pie if I can get it
    8. just about any type of cream pie (banana, coconut, chocolate)
    9. key lime pie, but only fresh, so never in Utah
    10. A good fresh mile high strawberry pie with tons of whipped cream

    I will also eat frozen “candy bar” pies, but feel ooky after. I can make a great rhubarb-strawberry pie with my own rhubarb and berries, but what a hassle. I will eat blueberry or peach, but have had more “meh: than good. I do love a good turnover, which is like a pie in hand!

  21. @ JeffW – I think Cheesecake is pie. It is not a cake. It’s round, has a crust, and each slice is pie shaped. It’s a pie.

  22. G’day

    It is my dessert for last meal on Earth, with custard.

    Love a good meat pie. Curried chicken is sublime.
    Custard pie is yummy.

    As for the others, well I have never tasted them.
    We just don’t do those sort of pie. If it is not meat pie, Aussies do not want to know of it.

  23. Love a good apple pie, apples not too hard or soft, with giant dollop of vanilla ice cream, chocolate peanut butter,

  24. I’m not a super pie person; however, I’m with das in that pumpkin is my favorite.

    @riss. My grandma used to make pies the same way and do the same thing with the left over crust. A great childhood memory for me.

  25. My list:

    1) Pumpkin Pie with Whipped Cream
    2) 3.14159265358979…
    3) Hot Apple Pie with Ice Cream
    4) Chocolate Cream Pie
    all other pies (including meat pies)
    Key Lime Pie
    Cow Pie

  26. Your list looks delicious! I make a killer berry pie. Super simple and turns out perfect. 4 cups mixed frozen berries (I use strawberries, blueberries, and blackberries) 1/2 cup chopped pecans, 1/4 cup sugar, 1 1/2 Tablespoons corn starch. Microwave the frozen berries, nuts, sugar an cornstarch. No need to add liquid, they produce enough as they defrost. Mix well an pour into a prepared crust. Cover with a second crust and slit top. Bake until golden brown at 375 degrees. Serve with vanilla ice cream. Heavenly.

  27. I use to be a big lover of pie, apple being one of my favorites. While serving a mission for my church, the church members would often serve apple pie as dessert. This resulted in me eating some sort of pie or cake 3-4 times a week for months on end. I actual hit my pie/cake limit. Even though I have been home 12 years, I still cannot eat pie and hardly ever touch cake.

  28. This made me think of all the pie-inspired ice creams I would make! I think a buttermilk-bourbon ice cream will be on the horizon…

    Sounds like we need to check out The Pie Shoppe!

  29. I am not a fan of fruit-based pies. I do like coconut cream, chocolate cream, banana cream, pumpkin. Pecan pie will work but–whoa–that is really sweet. I also like pizza pie (That is what they call it in NY).

  30. Now I’m wondering where pie ranks in your list of favorite desserts.

    Do you like cookies better or worse than pie? How about cake? Pudding? Ice Cream? Candy? Taffy? etc…

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