The best pies in NYC

Salt, not sugar, is the star of this fan-favorite treat at the famed Brooklyn pie shop. Encased in a crunchy, buttery crust, the chess pie–like base—with honey baked right into the custard—gets a savory finish of fine, large sea-salt flakes on top. $40 whole pie

You'll find more-involved pies on offer at the Tribeca diner—a latticed sour cherry, a caramel-sauced pumpkin—but it’s their simple mile-high apple pie that stands out. Plucked from local farmers' markets, the fruit is sautéed in butter and festooned with the requisite cinnamon, cloves and nutmeg in a sturdy yet flaky double-baked crust. $30 whole pie

Naming your pie after crack is a bold statement, but it’s fitting for the addictive properties at play in Christina Tosi’s legendary salty-sweet creation. A giant crumbled oat cookie subs in for your standard-issue crust, which is draped in a gooey butter filling shot with vanilla and—surprise ingredient—corn powder. $44 whole pie

A 10-inch round of the decadent chocolate-bourbon-pecan pie from this Prospect Heights bakeshop is blessed with equal parts crunch and chew. $35 whole pie. 

Traditional pumpkin pie gets a highbrow makeover at the brick-and-mortar offshoot of Umber Ahmad’s online bakery. A buttery crust brims with delicately spiced pumpkin puree that’s topped with picturesque quenelles of Swiss meringue torched to a golden brown. $40 whole pie. 

Owner-baker Petra Paredez riffs on a family recipe for this spiked pie, made in-house daily at her Lower East Side shop. Pecan-fatigued pie hounds will appreciate the familiar texture yet tamed sweetness of the walnuts, cut further by a splash of Evan Williams whiskey and built with a crust made using organic flour from Champlain Valley Milling upstate. $35 whole pie

At this Crown Heights bar-bakery, organic Texan pecans are kicked up with three types of ginger—fresh, dried and candied—and glued together with gooey maple syrup. That spicy-sweet mix is hit with a generous pour of Evan Williams bourbon and baked in an all-butter crust for a confection that’s as boozy as it is decadent. $38 whole pie, $6 slice

Williamsburg’s cult-status Southern chicken-and-pie joint does right by this old-fashioned granny staple. A banana cream base nestles chunks of fresh bananas in a Nilla wafer crust, topped with whipped cream, a dusting of spicy nutmeg and whole Nilla wafers. $35 whole pie, $5 slice

The namesake pies at this Red Hook operation—mahogany-brown graham-cracker crusts filled with a condensed-milk custard laced with real-deal key lime juice—are baked in batches of just 12 for meticulous quality control. $30 whole pie

The Greenpoint bake house infuses its silky bittersweet-chocolate ganache with toasted ground hazelnuts and a hazelnut liqueur. A sprinkling of sea salt in the dark-chocolate crust brightens the heady chocolate flavors. $37.50 whole pie