Pie, on a deadline!

I heartily recommend http://www.food.com/recipe/sweetheart-fudge-pie-28708. My mom's been making it since it turned up in a magazine (Southern Living?) in the late 80's, and it's the decadent favorite of the whole family, absolutely required by my stepdad on Valentine's day. Texture-wise it's halfway between a chocolate custard pie and the center of underbaked brownies. Rich and delicious (use real rum or Kahlua if you want). Remarkably durable for transporting, doesn't need refrigeration, rich enough that one pie could feed 12, firm surface is accident-resistant but if anything goes wrong you can cover it in whipped cream.

Fresh strawberry pie is good because you can make the crust and cut up the strawberries tonight, and both should keep fine for a day or two (crust could be frozen). Then the day of the wedding you just make the sauce on the stovetop, pour it over the strawberries, and let it set in the fridge. Delicious, slightly unusual, seasonal!

Final update: I assembled the pie, baked it, and made a batch of whipped cream as topping (in lieu of meringue) on Friday. I topped the pie with whipped cream on Saturday afternoon, and by the time I went to have a piece, it was all gone. The key lime filling looked good and my pie was the first finished out of maybe a dozen, so I call the weekend a success! (I'll try some of the pie recipes in this thread sometime, but I'll probably bake another key lime pie first; I had none, and I'm a good cook, so I've got a key lime jones.)

Too late, but chocolate chess stores wonderfully as long as you keep the crust from picking up fridge funkiness. (I assume this applies to any crust stored in the fridge.)

I already had the key limes, so I've made the crust and filling. I'll post with how well it works!

PS: I mean to say that custard stores just fine, I think, if you have a fridge.

How about a custard pie? They store just fine in the fridge, in my experience. Coconut's easy enough (don't seem to have the recipe I used last time bookmarked, I think I just used Bittman or Best Recipes or something, sorry!) and here's a recipe I like for http://fakeginger.com/2009/10/31/apple-custard-pie/.

My mom usually makes her Thanksgiving pies--all six of them--on Wednesday or even Tuesday, and we don't have our Thanksgiving dinner until Friday, so they keep well. (In fact, I don't recall that they even just refrigerated--I think just covered in wax paper and foil and put in a corner for a couple days....) In addition to pumpkin, there's usually a pecan pie, a chocolate-bourbon-pecan pie, and a pumpkin cheesecake; this year there was a cranberry-walnut pie as well. Pumpkin's really the only one I think of as being seasonal, though of course it's also the only one that's even remotely safe for the nut-allergic... There are probably a variety of recipes available for all of 'em, but feel free to message me if you want ours.

I make Shaker Lemon Pie and it holds up well. Its flavor is like marmelade, though, so if folks don't like any bitter in their pie, they won't like it. It's best eaten with vanilla ice cream or something. I use Meyer lemons or Ranjpoor limes so it's a little sweeter.