Few things beat fresh-baked pie. It's the sweet payoff at the end of a Thanksgiving dinner or any holiday meal—and, for some, the main event. Other good reasons to (over)indulge: National Pie Day, on January 23 (the National Pie Council on how to celebrate). Pi Day, on March 14 (feel free to choose a different idea than the one you used on January 23). Or any other day of the year, really. Ready to get ins-PIE-red? Read on for a taste of some of the best pies NYC has to offer.Banana Cream PieWhere to get it: , Williamsburg, BrooklynLocal flavor: Nilla Wafers, an essential ingredient in any great banana cream pie, were invented by Staten Islander Gustav Mayer back in the 1800s (on an unrelated note, his .). The Nabisco factory that once manufactured them now houses the Chelsea Market. And graham crackers, used for the crust, were also a Nabisco product and northern invention. You don't have to be in the South to try this southern-style pie; south Williamsburg will suffice.Mississippi Mud PieWhere to get it: , Hell's Kitchen, ManhattanDown in the mud: Yes, the banks of the Mississippi River—apparently the source of the pie's name—are quite muddy, but that can be traced back to the Missouri River, the waterway that interrupts the Mississippi's flow of clear water as it . Wherever the true credit should go, the translation is a dense, dark tribute in fudgy deliciousness. As you try this pie between the banks of the Hudson and East Rivers, aim to guess its of chocolate (OK, fine: Belgian chocolate, brownie streusel, chocolate glaze and a crushed cookie crust). Black Bottom Oat PieWhere to get it: , Gowanus, BrooklynCookies are enabled: The innovators at Four & Twenty Blacksbirds say this dessert is meant to be a pie version of an . When you try this pie, you'll find the texture and flavor achieved from the combo of chewy topping and gooey filling signals mission accomplished.Peanut Butter Chocolate PieWhere to get it: , Tribeca, ManhattanJust in time for the holidays: This was one of the in its pre-restaurant days, when it began as a pie supplier in Tribeca on Thanksgiving Day 1990. Timing-wise, it seems right to try this pie. As for the flavor marriage, it's that these two things go together.Famous Boston Cream PieWhere to get it: , Morris Park, The BronxWhat rivalry? Boston cream pie, which by all accounts is far more cake than pie, was created by the kitchen at Boston's back in the mid-1800s— and century-old Conti's has been specializing in its own version of this layered treat for decades. Interestingly, there's no pie we can find that's named after New York City (cheesecake doesn't count)—something we should aim to change. Until then, try this pie.NY Sour Cherry PieWhere to get it: , Lower East Side, Manhattan, and Clinton Hill, BrooklynA sweet tart deal: The sour cherry season is a , with the vast majority of it taking place in Michigan—though Petee's proudly uses fruit grown in upstate New York. Take it from us: you must try this pie and its sour cherries, or risk .Apple Crumble with Rosemary Caramel PieWhere to get it: , Greenpoint, BrooklynA corps by any other name: When you hear the word corps spoken, you might think it's core. At the core of this pie are slightly saucy baked apples with a tinge of herbaceousness. When you see it written, you might mistake it for corpse. We imagine a pie corpse to be a pie that was so good, only the crumbs remain (though these crumbs are worth gobbling up). But a corps is actually a team. Give thanks to the that makes this pie one to try.