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50 States of Pie

By: Erin Zimmer

From sweet prickly pear in the deserts of Arizona to lush maple cream in the forests of Vermont, here's a rundown of the most-popular pie flavors our great Republic has to offer.

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Iconic Pies from State to State

Pie is so much more than just a dessert. There's a feeling of nostalgia and comfort in every bite, not to mention a strong sense of place. Travel across the country and you'll find pies at roadside diners, orchards, bakeries, hotels, church potlucks — you really can't drive very far without bumping into a pie. We found an iconic pie in each of the 50 states. Turns out you can learn a lot about a state's agricultural and historical traditions by eating its pie.

Photo: Picasa

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Alabama: Buttermilk Pie

This custardlike pie is the South's answer to creme brulee. It's popular in many regions below the Mason-Dixon Line, but some of the best versions are found in the kitchens of Alabama. Head to Irondale Cafe or another meat-and-three joint (known as such because of the typical order of a meat and three sides), but don’t leave without dessert. This simple, sweet and creamy pie has a bit of tang thanks to its all-important buttermilk namesake.

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Alaska: Pirok (Russian Salmon Pie)

Pirok — or perok or peroche — is the Alaskan adoption of a traditional Russian salmon pie. It's an improvisational savory affair with wild-caught salmon nestled between layers of cabbage, rice, onion and whatever other hearty crops you’re lucky enough to harvest along the Alaskan coast. Throw in some bacon or boiled eggs, or maybe even some cheese or heavy cream if you’re feeling decadent, and bake it all together in a puff pastry for a warm meal to stave off Alaska’s chilly arctic nights. Try it at the Tutka Bay Lodge near Homer or its sister location, the Winterlake Lodge near the Iditarod National Historic Trail.

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Arizona: Prickly Pear Pie

Spend any amount of time in Arizona and you'll likely come across the prickly pear. This desert cactus has a bright pink fruit that’s sweet and melonlike (once you get past all those thorny prickles). The taste falls somewhere between bubblegum and watermelon, which makes it a popular flavoring in jam, candies and — yes, you guessed it — pie! Grab a slice at the Bread and Butter Cafe in Tucson, where the pie flavors rotate daily; if you’re lucky, they’ll have the Prickly Pear Meringue on the menu.

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Arkansas: Chess Pie

Chess pie is about as simple as pie gets: butter, egg, sugar, milk, a splash of vinegar and maybe some cornmeal. The name supposedly comes from an aberrational twist on "jes' pie," since it's just a plain ol' pie made with ingredients you’d likely have around the kitchen pantry. It's a Southern favorite year-round, during the holidays and at state fairs. Head to Alley Oops in Little Rock for the classic chess pie or the chocolate version (which involves more of the same gooey goodness but with chocolate).

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California: Boysenberry Pie

If you grew up going to Knott's Berry Farm, you’re definitely familiar with all things boysenberry. The hybrid berry — a cross between a raspberry, loganberry and blackberry — was first successfully grown by Walter Knott at his farm-turned-amusement park in Anaheim in the 1930s. Today, Knott's Berry Farm produces over 1 million pounds (1 million pounds!) of boysenberry products, including its beloved boysenberry pie.

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Colorado: "Pot" Pie

Colorado is home to a booming industry that’s pushing the boundaries of baking — the legal boundaries, that is. One of the first states to legalize recreational marijuana use, Colorado has instituted relatively relaxed regulations permitting the production of edible cannabis products. Sure, you've heard of the gummies and brownies, but make way for the "pot" pie! Sweet Grass Kitchen distributes its cannabutter-infused shortbread crust pies to more than 400 dispensaries, including the seasonal pumpkin “pot” pie. Just consume responsibly and you may end up finding the true meaning of getting baked.

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Connecticut: Pumpkin Pie

Connecticut is home to hundreds of pumpkin farms, and the state turns into a full-blown pumpkin-palooza in the fall. Conveniently, Connecticut is also nicknamed "the Nutmeg State," which makes for fertile ground for this inspired pairing of baked pumpkin and nutmeg. This distinctly American pie was introduced by the Pilgrims in 1623 and later adopted as a favorite in Connecticut, one of the earliest settled states. Today you can find a classic pumpkin pie at Michele’s Pies in Norwalk, where the bakery team uses more than 6,000 pounds of fresh pumpkin during the holiday pie season. In addition to her classic pumpkin pie, Michele’s maple pumpkin pie is a favorite.

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Delaware: Peach Pie

When you think peaches, you probably think Georgia, right? Well, guess what? Peach pie is actually the state dessert of Delaware. Who knew? (Probably not even some Delawareans reading this.) Peach farming has actually been a huge part of Delaware's agricultural scene since the 19th century, when it was the country's leading producer of peaches (the state shipped 6 million baskets to market in 1875!). In 2009, Delaware officially made the peach pie its state dessert. So if you're ever en route to one of Delaware’s scenic beachside towns, be sure to stop at Fifer Orchards in Dewey Beach or another local farm stand or market along the way for a freshly baked pie.

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Florida: Key Lime Pie

Key lime pies are as synonymous with Florida as Walt Disney World, white sand beaches and senior living communities. The beloved citrus gems are grown inthe Florida Keys and South Florida, though they can actually be quite hard to find, as the crop was essentially wiped out by a hurricane in 1926. Watch out for “Key lime” pies baked with Persian limes instead. For a real-deal Key lime pie, head to Kermit's Key West Key Lime Shoppe, where Kermit bakes his tart, rich pie in a classic graham cracker crust.

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Georgia: Peanut Butter Pie

Georgia grows nearly half the country's peanuts, which means peanuts make a cameo in all sorts of foods here: peanut butter cookies, peanut brittle and, of course, peanut butter pie. Edna's Restaurant in Chatsworth is famous for its peanut butter pie, best enjoyed after a hot plate of fried chicken.

Photo: Ken Munakatam ken@llllife.org ©

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Hawaii: Chocolate Haupia Pie

Chocolate haupia pie is pretty much exactly what it sounds like: a pie filled with chocolate pudding and haupia, topped with whipped cream. What’s haupia, you ask? A household word in Hawaii, haupia is a gelatinous, tapioca-like treat made with coconut milk. You can find the pie all over the Hawaiian Islands, but Ted’s Bakery on the North Shore of the Big Island is definitely a favorite Haupia go-to.

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Idaho: Shepherd’s Pie

It's a well-known fact that Idaho is the spud capital of the country — and for good reason. Idaho has just over 1.5 million people yet produces over 13 billion pounds of potatoes annually — that's close to 10,000 pounds of potatoes per person per year! Pair that output with an ancestry that's over 10 percent Irish and a greater percentage British, and it's no wonder you'll find savory shepherd's pie, an all-in-one meat-and-potatoes dish featured on menus across the state. Head to the Celt Pub in Idaho Falls for this hearty pie, baked with ground beef and topped with fluffy potatoes, best washed down with a Guinness.

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Illinois: Grasshopper Pie

The grasshopper is not only a reviled Corn Belt pest, but it's also a deliciously smooth cocktail. Originally from New Orleans, the drink made its way up the Mississippi River and took hold in Chicago during the prohibition era. Locals altered the recipe slightly to include rich local cream, which helped mask the flavors of bootleg booze. The recipe migrated into a sweet treat to share with the whole family. Creamy, minty and refreshing, the grasshopper pie can be found today at Bub City in Chicago.

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Indiana: Hoosier Sugar Cream Pie

Born from Amish and Shaker communities that settled in Indiana in the 1800s, the Hoosier Sugar Cream Pie is a rich, custardy pie made with pantry staples like sugar, cream, flour and vanilla. It’s been nicknamed the "desperation pie,” since you don’t even need eggs to bake this one. The "Hoosier" part was added to the name because Indiana felt particularly proud of this pie (and didn't want any other state claiming credit). It’d be impossible not to mention Mrs. Wick's Pies, only the largest national Sugar Cream Pie producer. Mrs. Wick's bakes over 750,000 pies each year and ships to 25 states.

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Iowa: Sour Cream Raisin Pie

If you didn't grow up in the Midwest, chances are you've never heard of the sour cream raisin pie. But if you have a friend from Iowa (or any neighboring state), he or she will know what we're talking about. This is one of those soul-warming pies that get passed down through generations of grandmas, best enjoyed at a church potluck. The trick is to let the raisins sit in water overnight so they become extra plump. If you’re near Dyersville, head to Country Junction for a slice: It has a creamy custard base studded with juicy raisins and topped with meringue.

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Kansas: Cream Pies

In the late 1800s, a group of Mennonite farmers arrived in Kansas with bags of hardy wheat, which thrived in the Central Plains, even under extreme temperatures and high winds blowing through the region. So, naturally, Kansas was agriculturally destined to become a pie mecca. You'll find all sorts of cream pies here: banana cream pie, coconut cream pie and chocolate cream pie, all of which can be enjoyed at Upper Crust Bakery in Overland Park.

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Kentucky: Derby Pie

There might as well be a law that says you can't attend a Kentucky Derby party without having a mint julep in one hand and a slice of Derby pie in the other. The Derby pie is similar to a pecan pie but with chocolate chips melted in the filling along with a healthy pour of bourbon (because, Kentucky). The pie was created at the Melrose Inn in 1950 and now "Derby Pie" is actually a registered trademark of Kern's Kitchen in Park City, which is the only place where you can find the official pie. But don’t worry, there are plenty of unofficial pies all over the state, especially in the Louisville area.

Photo: Chris Post

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Louisiana: Natchitoches Meat Pies

This meat hand pie hails from the town of Natchitoches. If you’re visiting in September, you can even attend the Natchitoches Meat Pie Festival, where several vendors hawk the meat pies. The rest of the year, head to Lasyone's Meat Pie Kitchen for some of the best meat pies in town. Similar to a beef empanada, they’re made with a savory, spiced meat filling in a crescent-shaped, flaky pastry pocket.

Photo: Greg West ©

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Maine: Blueberry Pie

Maine is home to more wild blueberries than any other state — we're talking 60,000 acres of blueberry fields. So, naturally, every diner, lobster shack and other Maine eatery swears to have the best blueberry pie. A little squeeze of lemon juice adds a pleasant tartness to this iconic summertime pie. Head to Maine Diner in Wells for a fresh lobster roll followed by some just-like-your-Maine-grandma-made blueberry pie.

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Maryland: Baltimore Bomb Pie

Never heard of the Baltimore Bomb Pie? You’re probably not spending enough time in Baltimore. The local specialty, created by a baker at Baltimore’s Dangerously Delicious Pies, is essentially a chess pie with Berger Cookies embedded inside. Berger Cookies are another Baltimore specialty: The rich, fudge-topped shortbread cookies are of German origin first brought to Maryland by George and Henry Berger in 1835. Little did they know these cookies would someday be thrown into a pie to create some gooey goodness.

Photo courtesy of Dangerously Delicious Pies

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Massachusetts: Boston Cream Pie

This pie’s ancestry traces back to 1855 at the Parker House Hotel in Boston, now the Omni Parker House, which still bakes about 25 Boston cream pies daily. Some would call it a pie imposter because it actually lacks a crucial element — there’s no crust to be found. And, despite its name, it contains no cream. Basically it’s just custard smooshed between a few layers of yellow or white cake with chocolate frosting on top. Say what you will, it’s at least pie in name.

Photo courtesy of Omni Parker House

Photo: Beryl Striewski ©

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Michigan: Cherry Pie

Michigan's cherry production is about 250 million pounds per year — talk about a cherry powerhouse state! Michigan produces about 75 percent of the country's tart cherries and 20 percent of the country’s sweet cherries. Moral of the story: You shouldn’t visit Michigan without enjoying a slice of cherry pie (it just wouldn’t be right). Thankfully, even if you don’t live in Michigan you can order a cherry pie from the Grand Traverse Pie Company, which makes a classic cherry in addition to its popular cherry crumb pie.

Photo: Rolf Hagberg ©

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Minnesota: Banana Cream Pie

Back in the late 19th century, Minnesota was one of the nation's leading dairy industries. Around the same time, the exotic banana was first imported into the U.S. from Latin America. (Do you see where this is going?) Local bakers incorporated the custardy fruit into a cream pie, which became an instant sensation. The country's first recorded banana pie recipe appeared in Buckeye Cookery and Practical Housekeeping, published in Minneapolis in 1880. Nowadays you can find a great rendition at Duluth Grill; it’s made with fresh banana, vanilla cream filling, whipped cream, and some homemade caramel and powdered sugar on top.

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Photo: QuietJosephine ©

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Mississippi: Mississippi Mud Pie

This one felt like an obvious choice for Mississippi. The pie’s dense chocolate filling and chocolate cookie crust resembles the silty banks of the mighty Mississippi River. The filling is spiked with coffee liqueur, and, as if there weren’t already enough chocolate, the pie gets a drizzle of chocolate syrup or chocolate shavings on top. Head to Biloxi for a slice of this chocolate lover’s dream at Mary Mahoney’s Old French House.

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Missouri: Butterscotch Pie

Butterscotch pie is a Midwestern staple. Lip-smacking butterscotch pudding sits in a crust under a layer of cream cheese and fluffy Cool Whip. If you’re near Golden City in southwestern Missouri, you can find this creamy, caramel-sweet pie at Cooky’s Cafe.

Photo: Rebecca Drobis ©

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Montana: Huckleberry Pie

Huckleberries are kind of like Montana’s caviar. The berries only grow in the wild, which means you may have to fight off a bear (or another aggressive berry picker) to successfully harvest them. Prized for their tartness, huckleberries have a thicker skin than their blueberry cousin, so they pop in your mouth when ripe and make for a delicious pie filling. Luna's Restaurant in Glacier Park is famous for its huckleberry pie. In fact, they go through 200 gallons of huckleberries during the berry’s summer season. If you really want to go all-out, order yours a la mode — with huckleberry ice cream.

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Nebraska: Runza

Sitting in a stadium packed to the brim with 90,000 cheering Cornhusker fans, you might not expect to find a traditionally German hand pie at the food court. The runza is a savory pie pocket, and Runza is also the name of a Nebraska fast-food chain with 75 locations (the chain even has a trademark on the name "runza"). A descendant of the yeasty, doughy bread pockets of the Old World, the runza found a standardized rectangular form in the booming American fast-food culture of the 1950s. While the fast-food variety is a bit more sandwich-leaning given its breadier pocket, the runza’s roots are in the hand pie family. Here’s a recipe to make one from scratch.

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Nevada: Chocolate Sin Pie

OK, we'll be honest: Nevada is not known for its pies. But we promised 50 pies, so we're gonna deliver 50 pies. The top contender for the state that gave us over-the-top Las Vegas is the Chocolate Sin Pie, which appeals to our deepest, darkest desires. It's a four-layered construction with a sugary pecan-filling base, a sweetened cream cheese layer, a chocolate pudding layer and a whipped cream topping. Bam.

Photo by Kelsey Hilts/Itsy Bitsy Foodies

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Photo: Photo by Brian T. Evans ©

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New Hampshire: Whoopie Pie

So whoopie pies aren't technically pies, fine, but we're going to cheat a bit here. The soft cookies filled with frosting are a classic New England treat, and New Hampshire claims to be the whoopie pie's birthplace. You'll find them at bakeries all over New Hampshire, in a classic chocolate flavor and a popular fall treat, the pumpkin whoopie pie. If you head to Just Like Mom’s Pastries in Weare, you can take your pick of the rotating 50 whoopie pie flavors on offer.

Photo: Picasa

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New Jersey: Tomato Pie

We didn't want to touch pizza territory here (we'll save that for another roundup), but when you think of Jersey and pies, tomato pie immediately springs to mind. The pie gained popularity in Trenton over a century ago. Unlike other pizzas, though, the cheese goes on top of the dough, then the sauce is smothered on top. It may look inside-out, but — trust us — it works. You can still find the real-deal tomato pie all over Trenton; De Lorenzo’s has been slinging tomato pies since 1947.

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New Mexico: Frito Pie

What exactly is Frito pie? And should it technically be considered a pie? (Who knew pies would invite so many existential questions?) Maybe it’s not technically a pie, but one thing’s for sure: It's a New Mexican favorite. According to locals, the authentic way to eat a Frito pie is directly from a bag of Fritos. All of the ingredients (namely chili and shredded cheddar) are thrown in the bag, and you dig right in with a fork — no plate required. The snack bar in the back of Santa Fe’s Five and Dime General Store is a great spot to grab a bag o’ Frito pie and chow down.

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New York: Cheesecake

The bagel, the pizza, the pastrami deli sandwich — there's no lack of iconic foods synonymous with New York City (and by extension the state, where the population is only slightly over double that of the city). Rich, creamy and light-without-falling-apart-as-you-take-a-forkful, New York-style cheesecake is imitated the world over. And let's be honest, even if it’s a “cake” by name, it features custard in a graham cracker crust. We don't know about you, but custard in pie crust sounds like a pie in our book. (Again, existential pie questions.) Junior’s in Brooklyn is, for many, the definition of authentic New York-style cheesecake.

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North Carolina: Sweet Potato Pie

North Carolina is the top sweet potato-growing state in the country (more than 40 percent of the nation's sweet potatoes are grown here, y’all!). There are several varieties of the sweet potato — Beauregard, Carolina Rose and Jewel, to name a few — and just about any of them would be delicious in pie form. Heck, the state even has its own Sweet Potato Commission. Some recipes call for bourbon (why not?), others add a pecan topping, but you can’t go wrong with a classic sweet potato pie. Head down to Sweet Potatoes (Well Shut My Mouth!!) a Restaurant in Winston-Salem for a slice. Extra points if you eat it while listening to the eponymous James Taylor song. (“Softer than a lullaby, deeper than the midnight sky, soulful as a baby's cry, my sweet potato pie.”)

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North Dakota: Chokecherry Pie

North Dakota’s official state fruit is the chokecherry, a juicy red fruit grown throughout the state. While it has a somewhat unfortunate name, it’s so beloved in North Dakota that they even have an annual Chokecherry Festival in August. The chokecherry’s name is inspired by its bitter, astringent flavor, but as you may imagine, the fruit has run into some marketing issues (“this cherry’s so bitter, you could choke on it!”). As a result, the chokecherry sometimes commercially goes by “black cherry” instead. Head to the Town Square Farmer’s Market in Grand Forks for wild chokecherry mini pies.

Photo by Jason Lindsey

Photo: Marlene Rounds ©

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Ohio: Shaker Sugar Pie

As the name suggests, this pie originated from the Shaker community, the early 19th century religious group that established a vibrant fellowship in the Midwest. This pie is a sweet finish to a hearty Midwestern meal with two star ingredients: brown sugar and half-and-half. The Golden Lamb in Lebanon has been serving the Shaker Sugar Pie since 1927, not to mention it is the oldest continually operating restaurant in Ohio.

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Oklahoma: Fried Pie

Oklahoma’s fascination with fried pie runs deep. The Arbuckle Mountains specifically, located in south-central Oklahoma, have been home to fried pies since the late 1800s. Ranchers in this mountain range cooked their meals over an open campfire. To supplement their diets — and take their minds off the miserably cold winters — they started frying pies over the campfire. Today you can find fried pies at Arbuckle Mountain Fried Pies near Davis with fruit, custard and savory fillings. (Or if you happen to be in the cold lands of Fargo, N.D., there's another location there.)

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Oregon: Marionberry Pie

The marionberry, not to be confused with the late D.C. mayor, is a blackberry variety from Marion County. Known as the “Cabernet of blackberries," the berry has a complex, rich and earthy flavor. You'll see it celebrated all over Oregon, in the form of jams, ice cream and, yes, you guessed it, pie. Oregon produces a whopping 30 million pounds of marionberries every year — perfect for a lot of pies! Head to Sweedeedee in Portland for a delicious pie baked with fresh, local marionberries.

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Photo: The Washington Post ©

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Pennsylvania: Shoofly Pie

We have the Pennsylvania Dutch to thank for shoofly pie, also known as "molasses pie." The name (literally) stuck because the sweet, sticky molasses attracted flies that had to be "shooed" away. You can still find shoofly pie all over Pennsylvania, especially in Amish country in Lancaster County, home to the family-owned vintage diner Dutch Kitchen.

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Rhode Island: Coconut Custard Pie

You could look to Rhode Island’s marine abundance for seaside pies like clam pie, cod pie and even whale pie. But there’s actually a sweeter side of Rhode Island’s pie history. Coconuts brought home from whaling vessels cruising through tropical waters took hold here, and they became part of the rich custard pie culture already familiar to New Englanders. Today the Wayland Bakery in Providence, one of Rhode Island’s oldest bakeries, specializes in the coconut custard pie.

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South Carolina: Tomato Pie

Distinctly different from Jersey's tomato pie, the tomato pie of the Carolinas is more pie than pizza, baked with cheese, tomatoes and herbs. Some accounts point to 19th century Shaker recipes in which pies baked with ripe tomatoes, cream and bacon made for a savory meal. You can find the tomato pie at Dixie Supply Bakery & Cafe in Charleston and around the coastal areas of the low country of the Carolinas. They’re particularly tasty in the summer, when local tomatoes are in season.

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South Dakota: Bumbleberry Pie

If you’re going to eat pie from one place in South Dakota, let it be the Purple Pie Place. It’s a purple fixture where the bumbleberry pie is the perfect snack before or after visiting Mount Rushmore and Crazy Horse Memorial, just minutes away. To clarify: Bumbleberry is not a real berry. It’s a blend of a whole mess of berries folded into a flaky pie crust.

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Tennessee: Fudge Pie

Fudge pie is another favorite down South, especially at the Loveless Cafe in Nashville. Back in 1951, the Loveless Cafe started serving fried chicken and biscuits to folks traveling between Memphis and Nashville. As they grew more popular, they expanded the menu to include the Muddy Fudge Pie, which has a rich, lusciously chocolate center and more chocolate (in syrup form) drizzled on top. It’s one of their best-sellers.

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Texas: Pecan Pie

Pecans are the state nut of Texas; the pecan tree is the state tree of Texas; and, big surprise here, the pecan pie is the state dessert of Texas. Bottom line: Don't mess with Texas pecans. Serving pecan pie is a matter of Texas pride, and the pecan pie pride especially picks up during Thanksgiving. Royers in Round Top ships out thousands of its beloved pecan pies during the holidays. Note: It’s “pa-can not pee-can” according to the menu.

Photo by Paula Forbes

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Utah: Idleberry Pie

Idleberry is another not-actually-a-real berry. Instead it’s a blend of blueberries, blackberries and boysenberries, which all combine to make a dark berry-heavy pie filling. It’s an original creation over at Idle Isle Cafe in Brigham City (Utah’s third-oldest restaurant), and it’s worth a serious detour if you ask anyone in Utah.

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Vermont: Maple Cream Pie

Vermont is the nation’s leader in maple syrup production, accounting for approximately 6 percent of the world's supply of the sticky sweet stuff (second only to Quebec province, which pumps out an astounding 75 percent of the world's supply!). So it's no surprise Vermont has developed as many delicious ways to consume maple syrup. Since 1918, Wayside Restaurant in Vermont has been a classic joint for a slice of maple cream pie, a creamy pie laced with maple syrup.

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Virginia: Peanut Pie

Virginia peanuts aren't only grown in Virginia; Virginia peanuts are a specific variety of peanut. The largest of all peanuts, Virginia peanuts are known as the “ballpark” peanuts. In pie form, they take on a sticky-sweet quality similar to pecans (thanks corn syrup). Try a peanut-studded slice at the Virginia Diner in Wakefield.

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Washington: Loganberry Pie

Imagine a blackberry crossed with a raspberry — that’s our friend the loganberry. A little tart with a lot of flavor, the loganberry can be found all over Washington state. About 30 miles north of Seattle in the heart of Whidbey Island is one of the largest loganberry farms and home to Whidbey Pies. Every pie offered there contributes to sustaining the loganberry crop. Since 1986, Whidbey Pies has been dedicated to pie making, churning out about 800 pies a week.

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West Virginia: Pawpaw Pie

What's a pawpaw, you ask? Believe it or not, it’s the largest edible fruit native to the United States (save that one for your next trivia night). The pawpaw has a tropical flavor, somewhere between banana, pineapple and mango. But don't try to replace it with any of these other tropical-tasting fruits — there's no substitute, as people in West Virginia will tell you. That's where the pawpaw grows abundantly in the mountainous regions. Here’s a great recipe if you get your pawpaws on some.

Photo courtesy of Emily Hilliard

Photo: Photographer:Dan Bishop ©

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Wisconsin: Apple Pie Baked in a Bag

"Baked in a bag" is intriguing, right? The Elegant Farmer, located in the southern town of Mukwonago, has become well-known for this unique baking method. The brown paper bag gives the pie a crunchy top crust and a light, flaky bottom crust. That's the best of both pie crust worlds, right? Once the apples are all nice and baked, a circle is cut out of the top of the brown bag to let the top crust brown for a few minutes (without overbrowning). The Elegant Farmer sells the apple pie right there in its grease-stained paper bag!

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Wyoming: Rhubarb Pie

Rhubarb likely arrived in Wyoming back in the 1800s, originally coming from the U.K., where it's still a staple vegetable (not a fruit!) in pies, crumbles and other desserts. Because rhubarb is a cool-season crop, it's popular among Wyoming gardeners. Some of the state’s finest rhubarb pies can be found at the Cowboy Cafe, where flavors rotate between blueberry rhubarb, raspberry rhubarb, strawberry rhubarb, apple rhubarb, strawberry peach and rhubarb ginger.

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