Chess pie is a classic southern dish based on some of our favorite ingredients: butter, eggs, buttermilk, and sugar. This version is flavored with sea salt, bittersweet chocolate and cocoa.

We roast a variety of locally grown pumpkins and winter squash to make this classic autumn pie.

New York State grows more apple varieties than any other, and our single varietal apple pies are a celebration of classic New York and heirloom varietals. We add just enough sugar and spices to enhance their natural flavor.

We roast locally sourced sweet potatoes from Phillips Farm until they have a rich, molasses-type sweetness to create this creamy fall classic.

Guava Mascarpone Pie brings together the heavenly pairing of guava and cheese, all in a pretty pastel pie! Tart, tropical guava curd is topped with whipped guava mascarpone and pretty purple blossoms.

Contains nuts.

Old-fashioned vanilla pudding topped with fresh banana slices and dolloped with whipped cream.

Contains nuts.

Instead of the traditional corn syrup, we bake our pecan pie with NY apple blossom honey and organic brown sugar. Browned butter lends an extra layer of flavor.

Contains nuts.

We squeeze fresh limes to make a creamy tart filling. It's baked into a coconut crust and it's a tropical vacation in a pie shell!

A rich, old-fashioned chocolate pudding made with bittersweet chocolate and cocoa, topped with dollops of fresh whipped cream and real gold leaf-adorned chocolate flakes.

We use Montmorency cherries from upstate New York in our Sour Cherry Pie-- and we don't sugarcoat 'em either. We let their vibrant, tart flavor take center stage. Add a scoop of ice cream to this bright red cherry pie and it will really knock your socks off!

A fresh and delicious pie made with scrumptious organic wild blueberries from Josh Pond, Maine. Only a quarter cup of sugar in a whole pie to let the natural sweetness and flavor of the blueberries shine through.

Petee’s cheesecake is exquisite and unique. We use the best cream cheese you can find (Ben’s Cream Cheese from Spring Valley, New York). We scrape real vanilla bean pods and zest fresh oranges to flavor it. Whipped egg whites make the batter light and airy. The crust? It's a crumb crust, but instead of bland graham crackers crumbs, we crumble our famous pie crust and add a little extra butter and sugar. An initial blast of heat gives the cheesecake plenty of height and a rustic, burnished top. (It may have cracks and dark spots- we see these as features, not defects.) Enjoy it with fine company and cup of coffee.

Nothing hits the spot like this old-fashioned, comforting custard pie. An NYC classic.

We roast a variety of locally grown pumpkins and winter squash to make this classic autumn pie.

We roast locally sourced sweet potatoes from Phillips Farm until they have a rich, molasses-type sweetness to create this creamy fall classic.

Guava Mascarpone Pie brings together the heavenly pairing of guava and cheese, all in a pretty pastel pie! Tart, tropical guava curd is topped with whipped guava mascarpone and pretty purple blossoms. Please note: we are experience a shortage in receiveing decorative microflowers, the pie may arrive without flowers for the time being. If that is an issue please reach out ahead to check with us on flower availability.

Contains nuts.

Old-fashioned vanilla pudding topped with fresh banana Whole Pies and dolloped with whipped cream.

Contains nuts.

Instead of the traditional corn syrup, we bake our pecan pie with NY apple blossom honey and organic brown sugar. Browned butter lends an extra layer of flavor.

Contains nuts.

New York State grows more apple varieties than any other, and our single varietal apple pies are a celebration of classic New York and heirloom varietals. We add just enough sugar and spices to enhance their natural flavor.

We squeeze fresh limes to make a creamy tart filling. It's baked into a coconut crust and it's a tropical vacation in a pie shell!

A rich, old-fashioned chocolate pudding made with bittersweet chocolate and cocoa, topped with dollops of fresh whipped cream and real gold leaf-adorned chocolate flakes.

We use Montmorency cherries from upstate New York in our Sour Cherry Pie-- and we don't sugarcoat 'em either. We let their vibrant, tart flavor take center stage. Add a scoop of ice cream to this bright red cherry pie and it will really knock your socks off!

Chess pie is a classic southern dish based on some of our favorite ingredients: butter, eggs, buttermilk, and sugar. This version is flavored with sea salt, bittersweet chocolate and cocoa.

A fresh and delicious pie made with scrumptious organic wild blueberries from Josh Pond, Maine. Only a quarter cup of sugar in a whole pie to let the natural sweetness and flavor of the blueberries shine through.

Petee’s cheesecake is exquisite and unique. We use the best cream cheese you can find (Ben’s Cream Cheese from Spring Valley, New York). We scrape real vanilla bean pods and zest fresh oranges to flavor it. Whipped egg whites make the batter light and airy. The crust? It's a crumb crust, but instead of bland graham crackers crumbs, we crumble our famous pie crust and add a little extra butter and sugar. An initial blast of heat gives the cheesecake plenty of height and a rustic, burnished top. (It may have cracks and dark spots- we see these as features, not defects.) Enjoy it with fine company and cup of coffee.

Nothing hits the spot like this old-fashioned, comforting custard pie. An NYC classic.

Made in-house and churned fresh daily.

Gooey chunks of our Brown Butter Honey Pecan Pie swirled into our homemade vanilla ice cream.

Luscious chunks of Salty Chocolate Chess Pie swirled into our homemade vanilla ice cream.

Made in-house and churned fresh daily.

Gooey chunks of our Brown Butter Honey Pecan Pie swirled into our homemade vanilla ice cream.

Luscious chunks of Salty Chocolate Chess Pie swirled into our homemade vanilla ice cream.

Is it life changing? Yes.

Is it life changing? Yes.