3.14159

that's as much pi as i know. 

now, pie is a different question. 

as far as dessert choices go, given the gamut from which to choose, i'd probably go for a cheesecake, maybe a carrot cake with cream cheese icing. during the season, a claxton fruit cake hits the spot. i do like ice cream... a nice traverse city cherry from kilwins... mmm. but as for pie, i like two: chess pie and pecan pie. (the latter is basically chess pie with nuts.)

when i was a child, i didn't know that chess pie was a southern thing, nor did i know my paternal grandmother (ole sweet) was a chess pie magician. apparently they're difficult to make correctly. who knew?

chess is the pound cake of pies -- butter, sugar, eggs. less flour overall - just in the crust - but same basic ingredients. the thing is that it's difficult to get the consistency right. too custardy and too runny are common. too crystallized is less common and more acceptable, but still not correct. there's a specific consistency for a chess pie that is not only aesthetically pleasing but also texturally comforting. 

chess pie squares mimic the flavour but do not approach the texture. i've never made either, but i am sure the squares are simpler. 

if you have never had chess pie, i pity you. ole sweet is dead, so if you want the best, you'll have to get one from her in the hereafter.