Best pies in NYC
A crisp almond and butter crust is filled with vanilla custard and covered in pine nuts and candied lemon zest that all combine for delightful (albeit unconventional) texture. A torta is 9", serves 8-10 people.
This vegan mini-treat has exceptionally thick filling that is nutty and buttery but not overwhelmingly peanut-buttery (a tricky move, accomplished here with defiant dexterity). The hot chocolate chip topping is light and pliant, but doesn't skimp on chocolate flavor. It's a heavy treat, so don't mind cutting small slices here on what is already a small 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.
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.
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.
It’s a pie worthy of a bakery, but you’ll find it at Andrew Carmellini’s Soho clubhouse of a restaurant. Like much at the Dutch, the pie is unabashedly American, with a bronzed crust generously crammed with pecans and served with banana ice cream, chocolate sauce and brandied cherries.
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The Carnegie Hill mainstay offers this fruit-forward number only during the berries' peak summertime season. The fruit’s natural flavors are masterfully balanced, with tartness accented by spritzes of lemon juice and vibrant lemon zest. The clincher? Yura’s lauded flaky crust snugs the berries and their syrupy juices.
An oat–graham cracker crust cradles a velvety organic pumpkin filling at this beloved bakeshop with locations in Tribeca and Red Hook. In traditional fashion, the creamy filling is shot with a cabinet’s worth of autumnal spices—from nutmeg and cloves to vanilla and ginger.
A fluffy layer of mousse—folded with bittersweet dark chocolate, cream and eggs—fills the Williamsburg bakery’s beautifully crafted treat. Nestled in a golden-brown pastry shell, the pie is crowned with a picture-perfect chocolate-ganache lattice, whimsical leaf-shaped pastry ornaments and a cloud of house-made whipped cream.