You must be my husband.
Pastry cream? Oh, nononono. Cannoli should be filled with sweeted fresh ricotta cheese. Really, if you’ve never tried it this way, please do.
Yum, I may go get one tonight.
For me, I love a really good apple pie like almost no-one makes any more. Lots of cinnamon, good flaky crust, apples piled higher than the outside crust, and topped with softened very good vanilla ice cream. That’s it, no caramel sauce on it, no sprinkled powdered sugar, no fancy chef touches. Just really good homemade apple pie with really good vanilla ice cream.
Roddy
We get this with every pizza order
add Key Lime and we’re good.
Also, carrot cake or red velvet cake.
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Not going to argue with any of these, but I’ll add to the list the most delicious ice cream I’ve had to date. Got it at a Mediterranean place: saffron ice cream. I could have eaten a gallon right then and there.
Otherwise, chess or pecan pie with some vanilla ice cream topping. Or strawberry shortcake with real strawberries topped with whipped cream.
Bananas Foster on vanilla ice cream. Diabetic coma in a bowl. Since that’s not an option in any local eateries that I know of, I usually opt for creme brulee. Most non-cream/non-pecan pies in most restaurants or diners suck ass, because none of them knows how to make a proper crust, or they use canned fruit which also sucks ass.
Banana Split Pie
Banana Cream Pie
Boston Cream Pie
Apple Pie
Chocolate Cream Pie
Sweet Potato Pie
Hmm, I don’t know. This was at an authentic-seeming hole-in-the-wall Italian place in Manhattan, that I used to get them. It may have been ricotta I guess, but whatever it was, it was very thick and seemed to have a floury texture. It could have been ricotta. I guess it did have a slight sour note.
Bananas Foster–oh heck yes. I learned about this at a local Latin fusion place, and was so happy to learn that it’s easy to make at home. That’s my second favorite dessert.
Yeah, I’ve got a recipe around here somewhere. As I recall, it had both rum and banana liqueur along with the brown sugar.
That’s the typical filling. It’s made with ricotta, confectioners sugar, usually eggs, and sometimes some flour to for texture. I’m not a fan but my wife’s family is Sicilian and she loves them.
Grand Marnier.
Peach, cherry, pecan, strawberry-rhubarb or lemon cream (can’t stand meringue).
I’ll second that!
Ice cream, unless tiramisu is an option.
Fresh strawberry with cream and sweet condensed milk. Also an egg flan.
Apple crumble- always get this at the steakhouse I frequent.
Creme brûlée - was on location on a job a few months back and the craft services table had them. I had at least 15. That’s being conservative.
Either strawberry shortcake or chocolate cream pie.
I can’t even limit it to my top 20 favorites.
I’m not much for desserts, but I love a well-made creme brulee. Dobos torte, too, but the last good one I had was in Hungary. Haven’t found a good one here in Chicago, but I haven’t looked too hard. (Just had one at a Hungarian restaurant that used to be around, and their version was meh.) Oh, and I do like a nice walnut gateau once in a while.
Chocolate.
Warm chocolate.
Chocolate bread pudding.
With hot chocolate sauce.
Tiramisu. I could eat it everyday.
Key Lime Pie
OMG, KEY LIME PIE!!!