What is(are) your favorite kind(s) of pie?

I like pumpkin and hot apple pies.

Chocolate Monkey Pie
Layer 1: graham cracker crust
Layer 2: vanilla pudding
Layer 3: thinly sliced banana
Layer 4: chopped peanuts (the copped ones that are used for ice cream desserts)
Layer 5: chocolate pudding
Layer 6: semi-melted peanut butter cups (2) drizzled over the top

In England I had an excellent game pie and likewise excellent fish pies. A "pie" in Germany is not like an English pie, it is puffed-pastry [or is "flaky paste" better?] with a warm (typically: chicken) fricassee stuffing.

Banana cream and pumpkin

pumpkin and apple.

Peanut Butter Pie!!!!! mmmmmmmmmmmmmmmmmmmmm......

I've had something like that with escargot in it, and it was WONDERFUL!!!! oh my god it was so good.....I wish I could find somewhere else that serves it. The place I got it was a restaurant in Louisville, Kentucky called Azaleas. Man, it was great!

Apple and Pumpkin are the only kinds I like.

I usually don't like fruity desserts.

mmm

Many of these, plus peanut butter, caramel apple, chess pie, and probably a few others.

I like the traditional stuff...Plus I'm a little picky

Pecan pie and Sweet Potato Pie

Pecan, pumpkin, strawberry rhubarb, apple.

Escargot in puffed-pastry? Sounds interesting, but I've never heard of that! I'd certainly like to try it. What I meant is often called "Königin-Pastete" (="Queen's Pie"), and a typical menu text in English would be (and it is really from an Australian menu):

"KÖNIGIN PASTETE
Veal, chicken and mushroom ragout, served in pastry"

I like it with white asparagus pieces and capers added to the sauce. In many families here (also in my own family) this is a traditional dish for Dec 24. I found the following photo of it in the net:



The piece lying on the left is a "lid" for the pie which fits when it is still empty but (hopefully) not once it is filled (as in the pic). This is such an elegant dish that I really do not believe it is of German origin... (Probably French I guess.)

But I forgot to say that a good English apple pie after a meal can be superb. And, yes, I do like it with hot custard, in the most traditional of all ways The point is: We don't have it in Germany. I know that many people find it just too traditional and boring. Well, if you can have it every day you may think about it like that. But before I came to England the first time in my life (I was 16 then) I had never seen a pie, neither sweet nor salty! The word turned up in our English-German vocabulary, but the German "Pastete" which was given as its equivalent is quite a different thing!

French Silk, Chocolate Cream & Coconut Cream. I like Lemon too, but without the Meringue.

My husband loves strawberry Rhubarb.

I'll never understand why anybody likes pumpkin pie. That stuff's nasty!

mmmm...with asparagus and capers sounds wonderful!
I'd love to have a recipe for that if you can find it.....when I do cook...it's almost always an experiment. My cupboard has spices and things from all over the world. I would love to try to make this!
The only thing that I ever failed miserably at was Chinese black rice. The stuff has to be soaked in water for a whole day before being cooked, and then wrapped in cheesecloth before being steamed. They say the best thing to get this just right is one of those stacked bamboo rice steamers. Well, of course, not everyone has one of those just lying around, so my rice was a flop! It was really crunchy! And cooking it more or less didn't seem to help...

Key Lime Pie!!

> Chocolate Monkey Pie
> Layer 1: graham cracker crust
> Layer 2: vanilla pudding
> Layer 3: thinly sliced banana
> Layer 4: chopped peanuts (the copped ones that are used for ice cream
> desserts)
> Layer 5: chocolate pudding
> Layer 6: semi-melted peanut butter cups (2) drizzled over the top
>


That sounds real good!!! Mmmmm...

In this order: Pumpkin, Apple (a la mode), Lemon Meringue and Chocolate.
I had all four during Thanksgiving. Yummm....

Strawberry Rhubarb

Lemon meringue. Apart from apple and mince-meat, that's the only kind of pie I've tried from this list. I *will* try pumpkin or sweet potato pie sometime soon though.

That looks like a giant vol-au-vent to me - so probably French in origin.

What is french silk pie? I love the name of it. I'd be willing to bet that I would like it just from the name.

I did not know that this French word is also used in English. Yes, it is exactly that.

Well, the most difficult part will be to make vol-au-vent cases. In our
bakeries we can buy them ready for stuffing, and they are really good. A recipe
to make them at home (too complicated for me!) would be the following: [Good
luck! For best results, though, you'll certainly need one of those stacked
bamboo rice steamers which are usually lying around in every good household.]

You need 8 oz. plain flour, good pinch of salt, cold water to mix, few drops of
lemon juice, 7-8 oz. butter

Sieve flour and salt together. Mix to a rolling consistency with cold water and
lemon juice. Roll to an oblong shape. Make the butter into a neat block and
place in the centre of the pastry. Fold over it first the bottom section of
pastry, and then the top section, so that the fat is covered. Turn the dough at
right angles, seal edges and 'rib' carefully (page 193) and roll out. Fold the
dough into an envelope, turn it, seal the edges, 'rib' and roll again. Repeat 5
times, so making 7 rollings and 7 foldings. Rest the pastry in a cold place
once or twice between rollings, to prevent it becoming sticky and soft. Always
put it to rest before rolling it for the last time, and before baking. Roll out
the pastry then to 1/2-3/4 inch thick, not too thick, because it rises very
drastically. Cut into rounds, with a fluted or plain pastry cutter. With a
smaller plain cutter - about half the diameter of the pastry cases - mark firmly
into the pastry: this should press about halfway through the dough. Lift out
gently so you have marked a smaller ring in the pastry. Bake on ungreased trays
in a hot or very hot oven for 15-25 minutes, depending on size (for the first 10-15 minutes at 475-500°F, Gas Mark
8-9, then lower to Gas Mark 5-6, or turn electric oven right out, or re-set to
400°F to finish cooking at lower temperature), until quite (but not too) brown.
Lift the cases off the tins, and with the help of a palette knife carefully take
out the centre ring of pastry - you will find this has shrunk during cooking and
it is not difficult to remove. Put the outer cases back in the oven for a few
minutes to dry out. Reduce the heat to moderate for this.

Large cases are preferable but more difficult to make.

For the filling, "everything" is possible. A classical veal and chicken
fricassee in a white sauce with mushrooms is great [but don't combine them with
escargot]. A dry white wine to go with it is a good idea. Put some of the wine
also in the sauce. At Christmas, we have asparagus only in tins. But of course,
fresh white asparagus is much nicer (in this country best in May); it must be
peeled carefully and boiled (20 minutes, we put not only salt but also some
sugar in the water!). Capers should be added to the sauce only at the very end.
If the vol-au-vent cases are made separately and cold, they must be re-heated
when still empty and then filled with the hot ragout. They should be served
immediately after. Some like them with a few drips of Worcester sauce on top.

Shoo Fly

- i have GOT to go get one of those rice steamers!

yeah- this recipe sounds really good - I will save it off and keep it for a rainy day when I'm feeling adventuresome in the kitchen. My grandmother was always good at making pie crusts and pastries and things and luckily, I learned a few tricks from her. I should be able to pull off this dough. I learned from her - the best thing for rolling out dough is a floured wine bottle that has no label. Glass is much better than wood b/c nothing ever sticks!
Anyway, that's my tip of the day for pastry and baking chefs....
Thanks for the recipe!
~caviar

caviar flavored pie?

Lemon Meringue.

Thank you for the trick with the wine bottle! There are lots of (empty) wine bottles here!

Hey now! I don't think that's ever been served where you're from!

welcome.

What is a french silk pie??? I like apple, chocolate, mince meat, rhubarb.

I like quite a few pies but my favorites are blueberry and dutch apple pie. Blueberry pie made with just picked blueberries is the best. Of course it helps if you make it from scratch like my mom does, including the pie crust. She told me she always uses the pie crust recipe on the Crisco can and it always comes out right. I've never tasted a bad pie from her oven.

sweet potatoe and human

And so easy to make! The hard part is waiting for the pie to set...a couple of hours.

Apple, cherry, lemon meringue, and blueberry!

I like Escargot, but NOT in a pie...
I just can't imagine eating Snail Pie......LOL

It was good!

is that anything like hairpie? They can both be slimey

Derby Pie

love apple pie!
you get back in the kitchen and make me some pie!!!!!!!!!!

banana cream, chocolate cream and key lime

I'm surprised that you are the only other person who said Key Lime Pie. YUM!!!

> What is french silk pie? I love the name of it. I'd be willing to
> bet that I would like it just from the name.

French Silk pie is a chocolate creme pie with a thick layer of whipped cream and chocolate shavings topping it.

Here are a few links for reference:
Links with Pics
http://www.marketday.com/Prod_View.asp?ItemID=4518

http://www.mrssmithsfs.com/recipes/#

http://www.ashleyfarmsinc.com/Products/index.cfm?C...

http://www.lhj.com/lhj/story.jhtml?storyid=/templa...

Recipe Links
http://www.inmamaskitchen.com/RECIPES/RECIPES/Dess...

http://www.gourmetsleuth.com/recipe_frenchsilkpie....

http://www.recipesource.com/baked-goods/desserts/p...

http://www.recipeland.com/recipe/1366/

French Silk pie is a chocolate creme pie with a thick layer of whipped cream and chocolate shavings topping it.

Here are a few links for reference:
Links with Pics
http://www.marketday.com/Prod_View.asp?ItemID=4518

http://www.mrssmithsfs.com/recipes/#

http://www.ashleyfarmsinc.com/Products/index.cfm?C...

http://www.lhj.com/lhj/story.jhtml?storyid=/templa...

Recipe Links
http://www.inmamaskitchen.com/RECIPES/RECIPES/Dess...

http://www.gourmetsleuth.com/recipe_frenchsilkpie....

http://www.recipesource.com/baked-goods/desserts/p...

http://www.recipeland.com/recipe/1366/

> I'm surprised that you are the only other person who said Key Lime
> Pie. YUM!!!

There's just something about a citrus-y creme pie...

> sweet potatoe and human

I know sweet potato is like pumpkin, but is human the same as hair pie?

> is that anything like hairpie? They can both be slimey

Nuthing better that a moist juicy hairpie....

mmmmmm that looks gorgeous - like my mum's mud pie!

1. Lemon Meringue
2. Pumpkin
3. Cherry
4. Apple
5. Strawberry

> |> sweet potatoe and human
>
> I know sweet potato is like pumpkin, but is human the same as hair
> pie?
>
>

Ever hear of soylent green???

Apple, blueberry, coconut cream, custard, and pecan. The others are good, too, but those are my favorites.

It wasn't slimey, but it was Chewy!

ewwwwwwwwwww

Cherry & Chocolate! Mmmmm mm mm!

I am on a diet, while I chose them above I refuse to talk about it. You people are killing me with the food surveys.