Top spots for delicious gourmet pies in Singapore

The Marmalade Pantry’s Banoffee Pie is composed of shortcrust pastry crust layered with Dutch dark chocolate ganache, luscious caramel toffee, and sliced bananas. This sublime treat is elevated with a smooth and rich chocolate cream and topped with chocolate shavings. This signature is available at all The Marmalade Pantry outlets for dine-in, takeaway and delivery. Orders for the whole Chocolate Banana Banoffee Pie will require a minimum of three working days (excluding the day of delivery).

Yardbird’s Grandma’s Key Lime Pie features a rich blend of condensed milk and egg yolks, perked up with locally sourced key limes. The caramelised biscuit crust is layered with a sweet and zesty filling, and sprinkled with a touch of cinnamon and salt. This classic American pie is topped with a dollop of vanilla bean chantilly and candied lime zest. Yardbird’s pie is available in slices for dine-in and takeaway. You can also purchase a whole pie for takeaway if you pre-order via phone/email at least three days in advance.

A sublime ending to any celebration is Spago’s pecan pie. This is the same treasured recipe as the one served at Spago’s flagship restaurant in Beverly Hills. The treat is an assembly of toasted Californian pecans, brown sugar, vanilla and a hint of champagne vinegar. Freshly baked upon order, the whole pie is great for sharing among six to eight persons. Takeaway orders are required at least one day in advance.

Spago by Wolfgang Puck’s series of signature whole pies are available in two other flavours: lemon meringue and seasonal apple crumble.

Burnt Ends Bakery’s berry tart impresses with its thin and crisp sugar dough base, filled with frangipane (almond cream). This best-seller is generously scattered with fresh blueberries and raspberries, and baked till golden. The tangy, juicy fruits pair perfectly with the nutty filling. Served with airy vanilla chantilly cream, the sliced tart is offered for dine-in at Burnt Ends. Whole ones are available for takeaway and delivery at Burnt Ends Bakery (7 Dempsey Rd).

This luxury concept by Châteraisé, one of Japan’s top confectioneries, offers superbly flaky and buttery Premium Japanese Apple Pies, filled with chunks of moreish caramelised Fuji apples. The golden brown pastries are freshly baked in-house using fermented butter from France as well as pastry sheets from Japan. Enjoy them warm, or with a scoop of vanilla ice cream.

In ancient Japan, ‘yatsudoki’ refers to the tradition of enjoying a snack at 3pm. For your afternoon tea break, head to this outlet to pick an array of baked goods and sweets imported from Japan. The outlet, located at #01-05 Guoco Tower, also offers Royal Chestnut Pies, comprising rich chestnut filling encased within airy puff pastry.

This special pie, packed with fiery chicken debal curry, is available at Eurasian spot Quentin’s. A mixture of tender spiced chicken chunks, chicken sausages and smoked pork belly is enclosed in golden pie crust. Pair it with some mash and salad, and your meal is complete. The whole pie serves eight to 10 persons, which is perfect for home parties. Delivery orders can be placed online, or picked up at the restaurant, located at the Eurasian Heritage Gallery on 139 Ceylon Road.

Famous for their best-selling Nutella Pie and other sweet treats, the Black Truffle Mash Pie is the first of three savoury creations from homegrown artisanal pie shop, Elijah Pies. 

Loaded with custard, parmesan cheese, portobello mushroom, and hazelnuts, this hearty treat topped with black truffle-infused mashed potato is sure to knock your socks off. It’s the perfect savoury pie to share at your next family gathering or for a special celebration.

For 41 years, the Chicken Pie Kitchen has been serving savoury and sweet baked goods, like shepherd’s pie and apple pie, which are baked fresh daily. 

But the star of the show is their Original Chicken Pie. With juicy chicken bits and tender potato cubes, their chicken pie is sure to be your next go-to comfort food. 

Available as a whole pie to share with four to six persons, or in a petite size, perfect for one. 

This article was first published in The Peak Magazine.

Additional reporting by Anis Nabilah Azlee