Really good blueberry pie
Or, because virtually nobody makes it, Grape Pie. I make my own every fall, while the Concord Grapes last.
Dessertgasms? I must say, I prefer the more general term “oralgasms” myself. Anywho, my absolute bliss inspiring dessert is one my dad makes, Chocolate Oblivion Torte. It only has three ingredients: high quality bittersweet chocolate, cream, and about a dozen eggs. It’s amazingly rich and lovely. We generally top it with rasberry sauce and whipped cream, both homemade of course.
I’m going to go with cotton candy flavored ice cream. Sounds childish, but when it’s the perfect blend of creamy and sweet, with just a little burnt note to it, it’s the greatest thing ever!
You sound like a faerie dragon. 
For me, creme brulee, cheesecake, and Klondike bars are all great, but there is only one thing that stands at the pinnacle of perfection for me.
Tiramisu.
drools
I had something similar happen for my birthday this year. My parents took me to Salty’s (Alki Beach, near Seattle) and I had Caramel Meringue Pie. It was…amazing (and enormous). I only ate about half of it and I was so sad I couldn’t finish it.
Heh, to people not familiar with the area “Seattle” makes a lot more sense than “Issaquah.” Issaquah is pretty cool though, you could go and see Snowqualmie falms, tour the haunted chocolate factory, hit the winery next door, Krispy Kreme and then have dinner at Coho’s! The Redmond location isn’t near anything cool 
Two things:
My own hazelnut praline semi-freddo where I start with nuts, sugar, eggs, cream and vanilla, and end up with a tub full of heaven.
Creme caramel. Any creme caramel. I believe you may know this as “flan”?
Charlie’s Bakery over on Curryford and Crystal Lake Dr.
Along with the Napoleans we love the eclairs, the fruit bars and the cinnimon rolls (left display cabinet) are to die for! 
Let me know if you get there and what you think.
Deep fried cheesecake. Tempura batter and chocolate sauce. Crisp on the outside, warm and melting and gooey on the inside.
My homemade chocolate cinnamon buns.
This chocolate-kirsch cake I had on Valentine’s Day. Wrapped in paper-thin leaves of milk chocolate, with a dark chocolate-cherry mousse filling. faints
The dining hall here at Grinnell College sometimes has a thing called Gooey Butter Cake. It’s amazing. They also had a really good lemon cake last year, but they serve a different kind this year that’s not nearly as good. It makes me sad.
The sweet goat cheese turnovers at Lola might be the very best things I have ever put into my mouth.
I make a creme brulee infused with chai tea that’s the equal of any creme brulee I’ve had anywhere. Worship me. 
Uno’s pizzeria had a dessert a few years ago that was a gigantic peanut butter cup with warm, gooey fudge in the middle, covered in chocolate and ice cream. It was amazing…
How about a really good tres leches cake? They’ve become popular at Houston’s Mexican & other Latin American restaurants.
Basically, it’s a fairly simple cake soaked with a mixture of sweetened condensed milk, evaporated milk & whole milk (or heavy cream). Top with a whipped-cream topping or caramel sauce.
The result is a very rich but not dead-sweet.
Tweak the recipe with chocolate, liqueuers, fruits, nuts.
Blue Bell Creameries makes Tres Leches con Fresas ice cream. Read the description here–& check out the other flavors.
www.bluebell.com/icecream_flavors.htm
Blue Bell has some pretty good new flavors, too, like these:
*Southern Pecan Pie - A rich brown sugar ice cream with roasted pecan halves and pieces of flaky pie crust mixed together with a praline sauce swirl.
Strawberry Shortcake - Classic vanilla ice cream blended with luscious, sweetened strawberries, chunks of pound cake and a whipped topping swirl.*
www.bluebell.com/icecream_new.htm
Those who’ve moved away from Blue Bell’s distribution area tend to OD on the stuff when they return for a visit.
The best deserts are so good I can only eat them in small bites 'cause the yumminess overwhelms me.
Really tart key lime pie with real whipped cream and a graham cracker crust.
Good Tres Leches cake. Just noticed Bridget Burke mentioned it too. Just had some excellent tres leches last night.
Those super fancy caramel apples.
I get the above at Whole Foods. A local restaurant also makes soemthings called a “peach pudding” but the pudding is more like a cake that’s been soaked with heavy cream.
My area has a truck that delivers “the best goddam soft ice cream on the planet” from April through September. Everything else pales in comparison.
Jake’s Original in Portland serves my favorite dessert of all time–the Chocolate Bag. It’s a dark chocolate square shopping bag (they make it by pouring melted chocolate into a tiny paper bag and swirling it around, then into the fridge with it to firm up) filled with white chocolate mousse, heavy whipped cream (with almost no sugar in it, it’s almost to the butter stage) and fresh blueberries, raspberries and strawberries heaped over the top, served on a plate with more fresh berries and a raspberry coulis drizzled all around. It’s meant to be shared and it is fabulous–takes a half hour to eat because it’s so much fun…
Rocky Mountain Chocolate Factory used to make a white chocolate and fresh raspberry bark that was to die for…
I make really wicked no bake cheesecakes with varied fruit toppings that everyone thinks well of–especially blueberry on top, mmm.
If you ever have the misfortune to be in Sacramento, CA check to see if Rick’s Dessert Diner is still in operation. If it is, GO THERE. I will guarantee that no matter what you get it will give you shudders in your nethers with every bite–dude is that good.
Fresh peach homemade ice cream eaten at the soft, just churned stage. It gets ruined if you put it in the freezer like they tell you to…
Hot Dutch apple pie with a fat dollop of whipped cream on it. It has to be made with tart apples and a half inch of crunchy topping, preferably incorporating pecans in the crumb mixture.
Dark chocolate mousse… gggrrhhgggaaaahhh…
Me? No, I can’t stand desserts, why do you ask? 
The only one that does it for me is my wife’s pie. Not that one you sickos! Well, actually…
Seriously, she makes the best damn apple pie I have ever had. The crust is light and flaky, she uses some mixture of different types of apples, LOTS of butter, cinnamon, nutmeg, brown sugar and I don’t what else but OH MY GOD!!
The first time she made it for me we were newly dating. As I walked up the drive to her parent’s house I could smell the most heavenly scent wafting from the kitchen window. I went inside and she served me a slice of this warm piece of heaven. I actually started moaning it was so good (thank God her parents were out).
She smiled at me and said, “Gee, if you liked that, wait until I give you dessert!”
I feel like such a loser - my favorite is a bowl of vanilla ice cream with good hot fudge sauce. That’s it. No whipped cream, no nuts, no cherry - just plain. And a close runner up would be a fudgecicle. Yep - a plain fudgecicle.
And I don’t like cheesecake. EVERYONE likes cheesecake. But not me. I’m such a misfit…
Nutella. Bliss in a glass jar.
The chocolate cake at the Cheesecake Factory.
Almost any variety of Trader Joe’s cookies.
Chocolate covered mint oreos.
The blackout cake from Entenmenn’s.
Another Tiramisu fan here. Like Patty said, it had better be the good stuff. There’s nothing more disappointing than ordering your favorite dessert and expecting that dessert-gasm and finding that it’s just sub-par. I was disappointed in the local Italian markets version but I think they leave out the brandy to make it family friendly, so it’s just not as good as it could be.
I also enjoy cheesecake but again, it must be the good stuff.
I’ve been repeatedly making a mango/key lime sorbet in my home ice cream maker. It’s so heavenly delicious, being a perfect blend of silky sweet mango and tangy limey flavor, that we can’t get enough of it. It may be full of sugar, but there’s no fat or cholesterol in it, unlike the vanilla bean ice cream I had been making. We can eat it after a largish dinner and not feel bloated.
Mmmmm, mango/key lime sorbet.