Boston cream pie is actually a cake: two layers of sponge filled with pastry cream and topped with chocolate glaze.

A custard-style pie made with simple pantry ingredients: buttermilk, sugar, eggs, butter, flour, and vanilla, all baked in a pie crust until the filling sets into a smooth, creamy texture with a lightly caramelized top.

Chess pie is a simple Southern custard pie made with sugar, butter, eggs, and a little cornmeal or flour.

Georgia peach pie is a buttery fruit pie packed with ripe peaches, a little sugar, and just enough spice to make the fruit shine. It is summer in a crust.

A classic American dessert originating from the Florida Keys, featuring a tart, creamy filling made from key lime juice, egg yolks, and sweetened condensed milk, typically set in a graham cracker crust.

Marionberry pie is Oregon’s signature berry dessert, made with sweet-tart marionberries baked into a flaky crust.

“Not Derby Pie” is a chocolate-and-walnut pie inspired by Kentucky’s famous race-day dessert, without using the trademarked name.

Texas pecan pie is a rich, gooey pie made with pecans, sugar, eggs, butter, and syrup in a flaky crust.

Peanut butter pie is a rich, creamy dessert built around peanut butter, whipped filling, and a crumbly crust.

A layered, no-bake dessert from Arkansas that is not made with possum but is named for its deceptive appearance. 

Shaker lemon pie is a bright, tart pie made with whole thin-sliced lemons, sugar, eggs, and a flaky crust.

Shoofly pie is a Pennsylvania Dutch molasses pie with a crumb topping and a sweet, gooey bottom.

Sugar Cream Pie is Indiana’s beloved Hoosier pie, made with cream, sugar, and a little thickener in a flaky crust. It is simple, silky, sweet, and proof that pantry desserts can still feel special.