A community discussion solicited personal preferences for pies, yielding a broad cross-section of both sweet and savoury responses. The compiled remarks highlight classic American desserts, fruity and citrus varieties, nut- and cream-based fillings, and hearty meat pies. Several respondents noted regional or seasonal traditions and shared a recipe link for a chocolate coffee‑pecan pie that replaces alcoholic ingredients with coffee flavouring. The list that follows organises the most frequently mentioned pies and presents brief notes on typical character and common variations.
Sweet classics and fruit pies. Fruit-forward pies remain perennial favourites for their balance of sweetness and texture. Apple and rhubarb appeared among the responses, alongside hybrid fruit fillings such as strawberry rhubarb. These pies often feature a tender, flaky crust and a filling that ranges from sauced to lightly spiced.
Nut and cream favourites. Pecan and various cream pies were strongly represented. Pecan pie was frequently cited, including a chocolate coffee‑pecan variation shared by one contributor; the community substitution used coffee flavouring rather than liqueur. Other mentions included coconut cream, banana cream and chocolate peanut butter, emphasising rich textures and layered fillings.
Citrus and meringue options. Tart citrus pies provide a contrasting profile. Key lime and lemon meringue were both noted for their bright acidity and light or fluffy toppings, offering a palate-cleansing counterpoint to heavier dessert pies.
Savoury and meat pies. Several contributors preferred savoury pies as meal dishes rather than desserts. Traditional examples cited include steak and kidney and a chicken and mushroom pie, each described as hearty, with flaky pastry and robust fillings.
Community highlights and variations. The thread showed both straightforward favourites and playful answers; many posts advocated for the universal appeal of pie in general. A recipe link was shared for a chocolate coffee‑pecan pie, with the contributor noting they melted chocolate into the filling at the step where a coffee flavouring and syrup would be added. Readers were encouraged to experiment with substitutions to meet dietary preferences.
- Pecan
- Key lime
- Apple
- Lemon meringue
- Coconut cream
- Steak (savoury)
- Chicken and mushroom (savoury)
| Pie | Type | Characteristic |
|---|---|---|
| Pecan | Sweet | Nutty, rich texture; often served at holidays |
| Key lime | Sweet | Tart, citrus-forward with creamy filling |
| Apple | Sweet | Classic, versatile; can be spiced or caramelised |
| Steak (and kidney) | Savoury | Hearty, substantial meal pie with savoury filling |
| Chicken and mushroom | Savoury | Comforting, creamy filling paired with pastry |
Conclusion. The collective responses illustrate that the favourite kind of pie varies with occasion, regional habits and personal taste: from tart citrus pies and custard or cream fillings to nutty pecan and robust savoury meat pies. Practical takeaways include experimenting with non‑alcoholic flavouring substitutes (for example, coffee extract in place of liqueur) and adapting fillings to dietary requirements. Those seeking inspiration may explore noted variations – nutty, fruity, creamy or savoury – to determine which style best suits their menu or seasonal celebrations.