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As for pies, I’ve only baked two varieties in my life. (I don’t count the three-ingredient key lime pie, which is too easy to consider “baking.”) One is this apple cider cream pie, which I loved but was time-consuming to the point that I’ll probably never bother with it again. The other is a pie my parents have made for years and that I’ve attempted a few times: a barely sweet, ricotta-barley concoction with a hand-rolled crust that until recently I thought was the best pie in the world. But the effort that goes into that pie is also off-putting. This is a once-a-year pie.
I’ve now discovered a once-a-week pie. If I’m not careful, it could turn into a twice-a-week-or-more pie. The best part is that I don’t have to lift a finger. I only have to walk a few blocks and hand over $5 for a supernaturally good slice.
Bang Bang Pie Shop’s chocolate pie is pretty much unbelievable. Sure, the sea-salt-and-chocolate thing has been done, but not done as simply, lovingly, and successfully as this. The adorable little shop’s chocolate pie is so good it makes the really, really good blueberry pie seem not as amazing as it is. Bang Bang’s strawberry-rhubarb and its summer pie, the latter with a layer of frozen, sage-flecked cream and raspberries, aren’t too shabby, either.
It’s currently 6:40, I’m still at the office, and Bang Bang closes in 20 minutes. I won’t make it in time. But I’m not ruling out chocolate pie for breakfast. (Bang Bang opens early and, in addition to pie, serves coffee and biscuits that you should slather with both the black-pepper butter and preserved strawberries if you know what's good for you.)