Rapidly expanding Momofuku Milk Bar's namesake pie is its breakout hit. It has a gooey filling that essentially consists of butter, cream, and sugar in a toasted oat crust. One slice is likely all anyone can down, but whole pies are available at any of the many locations for celebratory occasions.

This Upper East Side dessert institution offers many pastries, but its pies are a standout. The menu changes seasonally, but apple and chocolate pecan are frequent repeats. Seasonal versions could include apple plum pear spice, strawberry rhubarb, or ginger plum cherry crumb.

Star pastry chef Bill Yosses’ roving pie shop has settled down into a permanent location on the Upper East Side. The former White House chef for Barack Obama now sells his famed pies at an all-day French-American bistro that offers up different pies such as salted caramel apple, pecan, pumpkin, and huckleberry and blueberry. Get them by calling (212) 410-3262.

This Greenpoint pie shop offers a huge range of pies, from tiny fruit pies on sticks to meaty pot pies. But one that's always there is its variation on the classic apple pie, which comes topped with a drizzle of rosemary caramel and a layer of buttery crumb topping. Find it by the slice or, on some days, in 4-inch mini pie form.

This Tribeca brunch staple started as a pie shop, and its pies haven’t changed too much over the years. That’s not a bad thing. Those who like pies of the rich, over-the-top variety should opt for the towering slice of peanut butter pie, which is nothing but dense, creamy peanut butter filling and a chocolate cookie crust. Fruit lovers might prefer a slice of classic double-crust apple pie with cinnamon, cloves, lemon zest, and sea salt.

This charming Williamsburg cafe excels at juicy, brimming fruit pies. The exact options change by the season, but there's often a bubbly, crumb-topped sour cherry, or an apple pie streaked purple with blackberries and nestled in a savory cheddar crust.

Ice cream pie is the deal at this quirky scoop shop. The detention pie puts malted vanilla ice cream in a marshmallow fruity pebble crust and tops it in more fruity pebbles, while the milk money is toasted milk ice cream with chocolate ganache in a toasted graham cracker crust. Other flavors pop up at the Times Square and Dumbo locations.

At Williamsburg’s beloved destination for fried chicken and baked goods awaits one of the city’s best banana cream pies. It’s a classic version, layered with fresh slices of banana, smooth banana pudding, and a generous pile of whipped cream, but what really makes it great is the crust: crushed Nilla wafers blended with butter and sugar, pressed into the pan and baked until golden and caramelized.

The key lime pie is a very particular type of pie, not quite like any other. And those in search of the real deal will have to head to Red Hook, where Steve’s offers nothing but that from a small storefront. There are no slices offered here, just whole pies, but a 4-inch mini version will happily feed one. Or, even better, try the shop’s famous Swingles: a mini key lime pie stuck on a stick, dipped in chocolate, and frozen.

This Gowanus shop — which also has a small counter at 634 Dean St. — offers a menu of seasonal, slightly off-the-beaten-path pies with a crisp and flaky all-butter crust. The fruit pies and custard pies are equally good, but one standout available any time of year is the salty honey pie, which has a silky baked custard filling, a deep honey flavor, and a generous scattering of flakey salt over its surface.

Rich custard pies are a specialty of this Crown Heights cocktail bar that doubles as a dessert shop, and one of the favorites is the s’mores pie. With a crumbly crust made of homemade graham crackers, and a torched marshmallow topping draped over the thick chocolate filling, it tastes like one big, melty s’more.