Pie


photo: david croxford

Editors’ Pick

After taste-testing a host of gloppy, pudding-style pies around town, we found the banana pie at Flamingo Restaurant to be a revelation. Fresh slices of banana that maintain their texture, a beautifully buttery and flaky crust—this thing tastes positively home-made, with none of the tang of preservatives common to other places’ pies. Baker Maxie Tagaban says the banana pie has been a Flamingo specialty since the restaurant first opened in 1946; he’s been baking them himself since 1973, along with more common options such as apple, custard and pumpkin. Tagaban makes only about 18 of them a day, and they go fast, so it’s safest to order a day ahead. 803 Kamehameha Highway #219, 456-5946.