Gibsons Steakhouse
Like everything else here, the pie is gargantuan. Each slice is literally one quarter of a mammoth pie–practically enough to feed a whole table. The dessert menu changes daily, but decadent ice cream pies ($12.75) are always offered. The macadamia turtle is a standout with vanilla ice cream filling, a macadamia nut crust and topped with more nuts and caramel. 1028 N. Rush St. 312-266-8999.
Tweet
Sous chef Kimberly Stewart knows pie. She was the opening pastry chef at Zealous, and did stints at Trotter’s and Sweet Mandy B’s before making the move to Tweet. Her seasonal homestyle pies ($6), most baked with organic fruits, change daily. Recent offerings included a crumb-topped strawberry rhubarb, fresh apricot, sour cherry and blueberry combo and plum raspberry. 5020 N. Sheridan Rd. 773-728-5576
Heaven on Seven
Chef Jimmy Banos used to buy his pies from N’awlins pie legend “Omar the Pie Man.” That is, until Omar retired. But the “Pie Man” generously shared a few of his secrets before quitting, so now Banos makes the pies for his Bayou-themed restaurants. For the most Southern selections, head to the original location on Wabash for the rich sweet potato pie ($3.50) and luscious Georgia peach pie with a sugar-sprinkled crust ($3.95). 111 N. Wabash Ave. 312-263-6443.
Jake Melnick’s Corner Tap
Jake’s offers the real deal–a warm apple pie skillet. The skillet is a double-size piece of freshly-baked apple pie that’s oven-warmed in a cast-iron skillet, then topped with vanilla Haagen-Daz ice cream and caramel sauce ($5.95). The potassium-deprived can opt for the double-size slice of fresh banana-custard cream pie topped with glazed bananas and caramel sauce ($5.95). 41 E. Superior St. 312-266-0400.
West Town Tavern
Chef Susan Goss regularly features the tangy lemon chess pie on the dessert menu. (Chess pie is a simple custard pie popular south of the Mason-Dixon line.) West Town’s version features lemon custard topped with fresh raspberries, unsweetened whipped cream and raspberry sauce ($4.75). Another pie standout is the lattice-crust nectarine pie, served with house-made tres-leches ice cream ($5.50). 1329 W. Chicago Ave. 312-666-6175.
