According to a 2008 survey conducted by Crisco brand shortening and the American Pie Council, nearly 19 percent of Americans say that apple pie is their favorite. The 2nd place winner is pumpkin (13 percent), coming in 3rd with 12 percent of the vote goes to pecan, banana cream is at 10 percent and cherry finishes with 9 percent. And pie is not just for an after dinner treat: 35 percent of Americans say that their breakfast of champions is pie!

Nearly twice as many people like their pie plain as opposed to with ice cream or whipped cream and three out of four Americans prefer homemade pie while the remaining folks actually think bakeries and diners make the best pie. (They’ve obviously never had my mom’s pies.)

That same survey included a fun bit on how people who like certain kinds of pies describe themselves: Apple pie lovers say they are independent, realistic and compassionate while pecan pie people describe themselves as thoughtful and analytical. (My hub’s fave is pecan and this describes him to a T.) Pumpkin pie folks (son Scott is in this group) are funny and independent (again, spot on) and those who go straight for the chocolate pie are loving and kind — my mom for sure.

Foolproof food processor pie crust

• 1-3/4 cups all purpose flour
• 1/2 tsp. salt
• 1 tsp. sugar
• 1 stick (1/2 cup) very cold unsalted butter, cut into 5 pieces
• 2 Tbsp. chilled solid vegetable shortening (like Crisco)
• 6 Tbsp. ice water

With steel blade fitted in work bowl of food processor, blend flour, salt, sugar, butter pieces and shortening using on/off turns. Slowly add ice water through the feed tube still using on/off turns. Process just until dough clumps and clings to the side of the work bowl. Take dough out of bowl and flatten slightly and divided in 2. Flatten each into a disc and wrap in plastic wrap. Chill for at least 30 minutes. Roll out on a lightly floured board. Yield: pastry for an 8 or 9-inch double crust pie.

Chocolate pecan pie with bourbon

The toasty flavor of the bourbon compliments the rich, dark chocolate filling.

Single pastry for a (9-inch) pie plate, either purchased or homemade

For the filling:

• 8 large egg yolks
• 1 tsp. vanilla extract
• 2/3 cup packed light brown sugar
• 1 stick (1/2 cup) unsalted butter, cut into 4 pieces
• 1/2 cup light corn syrup
• 1/2 cup heavy cream
• 3 Tbsp. bourbon, (I used Maker's Mark)
• 1/2 tsp. salt
• 1-1/2 cups pecan halves, lightly toasted and coarsely chopped
• 1/2 cup chopped semisweet chocolate

Fit pastry into pie plate and flute edges. Prick crust all over with tines of a fork and chill in freezer for 30 minutes. Line the piecrust with foil and fill with dried beans, rice or pie weights. Bake in a preheated 425 F oven for 15 minutes. Remove the foil and weights and reduce the oven temperature to 375 F. Continue baking 5-7 minutes or until edges of crust are golden. Place on wire rack to cool. Reduce the oven temperature to 325 F and put a large, rimmed baking sheet on the oven rack.

To prepare the filling: Combine egg yolks and vanilla in a medium heatproof bowl and whisk to combine. Set aside. Combine the sugar, butter, corn syrup, cream, bourbon, and salt in a 1-quart saucepan; cook over medium heat for 3-5 minutes or just until the butter is melted and the mixture is hot but not boiling. Spoon a couple tablespoonfuls of the hot mixture into the egg yolks while whisking constantly. Then very slowly (again whisking constantly) pour the remaining hot sugar mixture into the egg yolk mixture. Strain through a fine wire strainer set over another bowl.

Spread the pecans evenly in the piecrust and then sprinkle the chopped chocolate evenly over the pecans. Slowly pour the filling over the pecans and place pie on the baking sheet in the oven. Bake for 35-40 minutes or until center of pie is slightly firm to the touch and the filling doesn’t jiggle when the pie is nudged. Let cool at least 1 hour before slicing. Yield: 8-10 servings. (Pie is very rich so smaller slices are a must!)

Fruit cocktail pie

I’ve also seen this unusual recipe called “Connecticut Pie.”

For the crust:

• 1-1/4 cups vanilla wafer cookie crumbs
• 1 Tbsp. sugar
• 1-1/2 tsp. finely grated lemon zest (avoid white pith as it is bitter)
• 1/4 cup unsalted butter, melted

For the filling:

• 1 can (15 oz.) fruit cocktail
• 1 pkg. (4.6 oz.) cook and serve vanilla pudding
• 2 cups milk

For the topping:

• Sweetened whipped cream or non-dairy topping
• Ground nutmeg

To prepare the crust: Combine cookie crumbs with sugar, lemon rind and butter. Mix well. Press mixture onto bottom and up sides of a 9-inch pie plate and place in refrigerator.

To prepare the filling: Drain fruit cocktail, reserving 1 cup of juice. In a saucepan, prepare pudding according to package directions, using 2 cups milk and 1 cup reserved juice from the fruit cocktail. Remove from heat and stir in the drained fruit cocktail. Pour into pie crust and let set at room temperature until cooled: refrigerate until serving. Garnish with whipped cream and a dash of nutmeg if desired. Yield: 8 servings.

Pineapple crunch pie

The crunchy praline-like topping is a nice textural contrast to the filling.

• Pastry for a 2 crust, 9-inch pie, either homemade or purchased

For the filling:

• 2 Tbsp. cornstarch
• 2 Tbsp. sugar
• Dash salt
• 1 can (20-oz.) crushed pineapple in heavy syrup, undrained
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. unsalted butter

For the topping:

• 1/4 cup firmly packed light brown sugar
• 2 Tbsp. unsalted butter
• 1 Tbsp. light corn syrup
• 1/2 cup chopped pecans

Line pie plate with pastry. Set aside.

To prepare the filling: Combine cornstarch, sugar and salt in a medium saucepan and mix well. Stir in pineapple with juice and cook over medium heat stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute while stirring. Remove pan from heat; stir in lemon juice and 1 Tbsp. butter. Pour into prepared pan. Top with second crust; seal edges, flute and cut slits in top crust. Bake in a preheated 425 F oven for 15-18 minutes or until very light golden brown.

To prepare the topping: Combine brown sugar, butter, corn syrup and pecans in a small saucepan set over low heat. Cook stirring constantly, for 3-4 minutes or until sugar is dissolved.

Remove pie from oven. Spread warm topping mixture evenly over top of pie and return to oven (still at 425 F) for 10-14 more minutes or until crust is deep golden brown. (If crust starts to brown too much, cover with strips of foil.) Remove pie from oven and let cool at least 1 hour before slicing. Yield: 8 servings.

Impossible taco pie

Don’t forget pies can be savory, too. This old standby from the back of a box of Bisquick baking mix is one that most kids love.

• 1 lb. lean ground beef or turkey
• 1/2 cup chopped onion
• 1 envelope (1-1/4 oz.) taco seasoning mix
• 1 can (4-oz.) chopped green chilies, drained
• 1-1/4 cups milk
• 3/4 cup Bisquick baking mix
• 3 large eggs
• 2 tomatoes sliced
• 1 cup shredded Monterey Jack or Cheddar cheese
• Optional toppings: shredded lettuce, sour cream, salsa, sliced black olives

Coat a 10-inch pie plate with nonstick spray. Set aside. Combine ground beef and onion in a large skillet set over medium high heat and cook 6-7 minutes or until beef (or turkey) is no longer pink. Drain and discard any fat in the skillet. Stir in taco seasoning; spread mixture into prepared pie plate and top with green chilies. Combine milk, baking mix and eggs in blender or processor set on high speed; blend for 1 minute. Pour over beef and chilies and bake in a preheated 400 F oven for 25 minutes. Remove pie from oven and arrange sliced tomatoes on top; sprinkle evenly with cheese and return to oven. Bake for about 10 minutes longer or until tip of sharp knife inserted near center comes out clean. Remove from oven and let stand 10 minutes before cutting. Serve with toppings. Yield: 6-8 servings.