Slices of gluten-free heaven

Photos by Gluten Free Garden State/Strawberry Pie topped with shaved white chocolate by Mrs. Pie Face.

Pour yourself a tall glass of lactose-free milk because it's time to talk pies.

Today is National Pie Day, as determined by the American Pie Council. It's simply a day to encourage people to bake, buy and eat more pie, including the fruit and dessert varieties, as well as quiche and pot pies. Of course, all kinds of pie can be made or purchased in our favorite way: Gluten-free!

My personal baking experiences have been good with pre-made pie shells. And while I haven't tried creating my own shell from scratch, I have seen and tasted homemade gluten-free pies from Mrs. Pie Face Dessert Salon & Cafe in Burlington City. They baked up nicely too.

Banana pudding pie with Mi-Del graham cracker crust

My "specialty" is pudding pie. I especially like chocolate filling in a chocolate snap shell and banana pudding in a graham cracker crust, both topped with whipped cream.

If you're going for aesthetics, keep in mind that these shells do crumble easily, which makes it difficult for them to retain their shape and to cut into slices. However, they're so easy and quick to make, requiring little culinary skills with delicious results.

Broccoli, bacon and cheddar quiche, made with Gillian's pie and quiche shell.

My more ambitious specialty is a basic broccoli, bacon and cheddar quiche, using a recipe adapted from a children's cookbook. This culinary masterpiece relies on the shell by Gillian's Foods, which comes frozen in a two-pack.

Like any other pie, the crust is delicate, but it isn't flaky and doesn't crumble too easily. It has a nice, buttery flavor.

Sweet Potato and Pecan Praline Pie by Mrs. Pie Face.

I've been told that making a pie shell from scratch isn't difficult. Pie maker Courtney Hunt, the owner of the Mrs. Pie Face business, has had little trouble creating and rolling out her crusts, using Bob's Red Mill gluten free flours. Her specialty is a sweet potato pecan praline pie, a family recipe that remains under lock and key. It's to die for!

I have a nearly-full quiche in my refrigerator right now, and plan to use it later today to celebrate National Pie Day. What's your favorite pie?