Favorite is probably strawberry rhubarb. Or just plain rhubarb.
Next is chocolate cream.
I love lemon meringue pie, as well as pecan (my mother makes a mean pecan pie) and key lime. I loathe whipped cream, and must have meringue. YMMV.
I am not real into fruit pies, but cherry pie, IF the crust is flaky etc, is delicious.
And chicken pot pie is also good on a cold winter’s day.
And then there’s quiche, but never mind.
- Strawberry rhubarb
- Pecan
- Lemon meringue
Heaven.
Oh, I almost forgot; peach-raspberry pie! With a touch of lemon zest, and good farmstand peaches.
And apple/cranberry pie! With Granny Smith apples. Not too much sugar- the fruit should taste like fruit. A bit of cinnamon or ginger is OK, though.
Oh man, I can’t just pick one so here’s a list of my favourites.
Saskatoon
Apple
Peach/Rhubarb
Strawberry/Rhubarb
Blueberry
Lemon Merengue
Pumpkin
All, except for the last two, served warm from the oven with a scoop of vanilla ice cream, or cheddar on the apple. Mmmm.
Best of all: homemade apple pie
second choice: custard
Coconut cream (my cousin’s recipe that uses fresh coconut milk).
Savory pie: chicken wins over shepherd’s.
Sweet pie: toss-up between French silk and pumpkin. Honorary mention: coconut creme.
Mmm, pie.
I’ve got to go with the blackberry cobbler, too.
What! No recipes? Hey - let’s go with the recipes.
Pecan
On your plate…or in your face…?
** PIE FIGHT! **
< pastes the only bunny in the face with a custard pie >
Key Lime pie gets the yellow colour from the egg yolks, I’ve heard. I prefer the meringue topping, too.
Mmmmm…
Key Lime Pie gets its yellow color from Key Limes with are yellow (as opposed to green) and have a different, lighter flavor from ordinary limes.
If your Key Lime Pie is green, the baker added food coloring. (or did not use Key Limes)
as for my favorite, Tim, who guards the bridge to Castle Arrrrrrrrrrrrrg, who make me dive into the abyss, because I cannot decide.
I love all pie, sweet and savory.
custard pies (pumpkin, lemon, chocolate…)
fruit pies (apple, cherry, strawbrry-rhubarb…)
chilled pies
hot pies
spicy exotic pies from Latin countries
smooth comfort food pies from Southern US
name it, I like it.
There used to be a restaurant here that was owned by a lady who made her own deep-dish cherry pies. The cherries were sooooo tart and delicious! I don’t know how she did it but I still swoon at the thought of those pies, lo, these many years later.
I looooove tart when it comes to pies. Key lime, straight rhubarb (strawberries are for wusses), lemon merange. All yum!!
For meat pies I favor Finnish pasties made by the good folks at the Still Waters Retirement Home in da UP. (Check out the pastycam while you’re at the link.) My sister makes a mean pasty too.
I thought it was a Scooby Do thing until you admitted that you messed it up.
I pretty much love all kinds of pie, unless it involves coconut. At the top I’d probably have to put my grandma’s from-scratch apple and peach pies. I’m also a fan of lemon meringue, pumpkin, rhubarb, blueberry … I could go on all day!
Rasberry pie a la mode
Many have mentioned Cherry pie…I’ll narrow it down, Black Cherry Pie…made with Black “Bing” cherries in a tender flakey crust and topped w/ a heaping scoop of Ben&jerrt’s CherryGarcia…pure heaven on earth 
favorite pies in my order:
- pie mentioned above
2.Pecan, lots of nuts
3.Chocalate Cream w/ Bananas
4.Coconut Cream
I love me some fresh fruit pies, made with the recipe from the back of the tapioca box, with the minimum or less amount of sugar. In the summer we try to go blueberry picking for wild blueberries; sometimes we buy 25 lbs of peaches; sometimes (rarely) we get to go blackberry picking. The resulting pies are sublime.
Daniel
That’s the one. My Mom makes an incredible version, so rich and you can feel the sugar particles crunch between your teeth. I can never get it to set up right, but that’s why she’s Mom.