The best pies in Chicago range from fruity creations to seriously rich chocolate versions. Here’s where to get a slice.

Whether you like it lean and packed with apples and cinnamon or towering with swoops of toasted meringue, the best pies in Chicago are worth tracking down. You’ll find some of our favorite slices in obvious places—like the finest bakeries in Chicago—as well as some unexpected spots, including one of the best seafood restaurants Chicago has to offer. The bakers on this list fill their crusts with creamy key lime custard, spiced pumpkin purée, rich chocolate ganache and tart seasonal cherries. Celebrating Thanksgiving in Chicago? Be the hero of the holiday when you pick up one of the best pies in Chicago.

Joe’s Seafood, Prime Steak & Stone Crab

Let’s be honest: You’re probably not going to Joe’s explicitly for the pie. But maybe you should. The dessert menu is stacked with tough decisions: Key lime or banana cream? Chocolate fudge or peanut butter? Old-fashioned apple or Boston cream? There’s not a bad choice in the bunch, but we’re suckers for the banana cream. The River North restaurant also features a Pie it Forward seasonal slice, with $1 going to charity.

Shaw’s Crab House

We love tucking into an order of chilled crab claws at Shaw’s, but we’re always sure to leave room for dessert. The seafood restaurant’s key lime pie is arguably the best option on the menu and is crafted with an almond-graham cracker crust and buttery-smooth filling. If your taste buds are aching for something a bit more indulgent, order the sinful southern pecan pie, which comes with a hot fudge chaser.

Bub City

Between the bourbon, the live music stage and the disturbing mannequin of a cowboy urinating in the women’s bathroom, one could make a lot of bad decisions at this River North barbecue joint. Here’s one you won’t regret: ordering a slice of chef Doug Psaltis’s pie for dessert. The Peanut Butter Chocolate Delight—made with Valrhona chocolate ganache and house-made peanut butter—is positively insane, a marriage of comfort food and unimpeachable finesse. Psaltis’s secret: his wife, Hsing Chen, the former pastry chef at the Peninsula, who he says taught him everything he knows about pie.