# Your favorite pie?

**URL:** <https://boards.straightdope.com/t/your-favorite-pie/351437>\
**Category:** In My Humble Opinion\
**Created:** [April 5, 2006, 5:40pm UTC](https://boards.straightdope.com/t/your-favorite-pie/351437 "2006-04-05T17:40:50Z")\
**Posts on this page:** 2\
**Page:** 4

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**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\
**Post date:** [April 7, 2006, 6:02pm UTC](https://boards.straightdope.com/t/your-favorite-pie/351437/61 "2006-04-07T18:02:15Z")

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> [@Glassy](#):
>
> Once I had key lime pie with a thin layer of some sort of lightly-sweetened sour cream on top. Mmm, that was good pie.

That’s also an excellent topping for cheesecake, especially citrusy ones.

> [@jali](#):
>
> What! No recipes? Hey - let’s go with the recipes.

[This](http://www.cooks.com/rec/doc/0,1918,155184-242198,00.html) is something like Mom’s; it helps to have standing mixer since each egg has to be beaten for five minutes after being added. Separately. 20 minutes total. I think my error is in not keeping everything nice and cold. The whole thing should beat up to fill the pie shell, and then it chills to a pretty solid dense wonderfulness. Serve with real whipped cream.

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**Author:** ![CalMeacham](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/calmeacham/32/35_2.png) [@CalMeacham](https://boards.straightdope.com/u/CalMeacham)\
**Post date:** [April 7, 2006, 6:10pm UTC](https://boards.straightdope.com/t/your-favorite-pie/351437/62 "2006-04-07T18:10:27Z")

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My favorite has always been Blueberry, followed closely by Apple. I like Cherry, too, and Chocolate Cream (and French silk), but…  
…the one I lust after the most, because it’s so hard to get, is **Grape Pie** , made from fresh Concord Grapes that have been de-pitted.

There are places in Upstate New York where I’ve seen it for sale, in season. But it’s so labor-intensive and rare that you really have to make it yourself. I do, every year.

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