If you have ever watched the last slice of pie disappear right before your turn, this list is your roadmap. South Dakota hides old school counters and vintage booths where the best desserts sell out by late afternoon.
You will find flaky crusts, buttery fillings, and small town warmth that turns quick stops into lingering conversations. Hit these spots early, or prepare to chase crumbs and stories down the highway.
TrendingNow
Phillips Avenue Diner – Sioux Falls, South Dakota
Downtown Sioux Falls buzzes around Phillips Avenue Diner, where neon glows and stools spin. You slide into a booth, order coffee, and eye the revolving pie case like a hawk.
The staff gives a knowing smile, because those strawberry rhubarb wedges tend to vanish by three.
The crust has that perfect shatter, the kind that announces every forkful. Cream pies stack high, banana and coconut crowned with peaks, while tart flavors keep things balanced.
Grab lunch first if you want, but do not hesitate on dessert.
Menus here lean hearty and nostalgic, yet the pies are the true headliners. Ask for warm plates if you like meltier textures.
Blink too long, and your favorite slice will be gone.
Purple Pie Place – Custer, South Dakota
At Purple Pie Place, the color alone signals dessert is serious business. You step in and catch the scent of butter and berries, especially huckleberry that locals swear by.
The line moves quickly, but not faster than pies disappear on sunny afternoons.
The crusts are rustic and hand crimped, with deep jewel toned fillings that stain napkins and smiles. A scoop of vanilla melts into warm slices like a little miracle.
Seating spills outside when the Black Hills breeze cooperates.
Plan your timing around day tripping crowds, because they raid the case early. Ask which pies just came out for peak texture.
If you wait until late, you might only score crumbs and extra stories.
Alpine Inn – Hill City, South Dakota
Alpine Inn looks like it jumped from a postcard, and the dessert list reinforces that charm. Dinner might be steak centric, but you are here to chase pie and European leaning sweets.
By late afternoon, the dessert board shows strike-throughs like mini heartbreaks.
Expect berry pies with bright acidity and generously flaked crusts. German chocolate cake sometimes steals attention, yet pie lovers do not mind cross training.
Ask the server about warmed slices and house whipped cream.
The dining rooms glow, and conversations drift toward what to split next. Splitting is strategic when availability runs low.
Arrive before the dinner rush if you want options, because the best slices do not wait around.
Minervas Restaurant – Sioux Falls, South Dakota
Minervas brings a polished setting to your pie hunt, with a dessert cart that tempts from the aisle. The kitchen leans seasonal, so fruit pies rotate and keep things interesting.
Late lunch traffic often picks the case clean before the dinner crowd arrives.
Cherry with lattice crust pops with tartness, while cream pies lean velvety and rich. A dollop of whipped cream turns every bite into an occasion.
Ask about specials, because surprises are part of the fun.
Service here makes dessert feel ceremonial without stiffness. You can linger, but do not hesitate when the server lists remaining slices.
The early bird gets the pie, and the late friend gets coffee and regret.
Fryn’ Pan Family Restaurant – Sioux Falls, South Dakota
Fryn’ Pan is classic comfort, the kind of place where servers call you hon and keep refills coming. The pie case rotates steadily, showing off lemon meringue peaks and chocolate cream ribbons.
Afternoon regulars know to grab a slice before errands.
Apple pie often anchors the lineup, with tender fruit and cinnamon whispering through steam. If you see coconut cream, act fast, because it disappears like a magic trick.
The vibe is unfussy, friendly, and reliably open.
Bring an appetite and your best small talk. You will hear road stories, weather forecasts, and which pie went first today.
By four, odds are good your favorite slice has already found another home.
The Hitchrail Bar & Restaurant – Pringle, South Dakota
The Hitchrail feels like the friendly stop you discover by accident and brag about forever. The bar side hums with locals, and the dining room hides a few serious desserts.
Pie often shows up warm and unapologetically generous, which suits a day of exploring.
Apple with cheddar is a sleeper choice that wins converts quickly. Fruit fillings lean bold rather than overly sweet, letting spices sing.
Ask what just came out of the oven for the freshest slice.
Service is personable, which helps when you are down to the last slice debate. Coffee pours never stop, making dessert feel inevitable.
Do not wait until evening, because the pie tray usually tells a thinner story then.
Sugar Shack – Deadwood, South Dakota
Sugar Shack is rough around the edges in the best way, famous for burgers and surprise killer pies. The griddle soundtrack pairs oddly well with a blueberry wedge piled sky high.
People roll in dusty and leave smiling, often with purple tongues.
The crust tastes like someone still cares about cold butter and patience. Seasonal fruit keeps the rotation lively, and cream pies appear when you least expect them.
The staff gives straight talk about what is left.
Lines form, and by late afternoon the shelves look like a story told in crumbs. Order pie first if you are serious.
No one will judge, especially after that first forkful shuts down conversation.
Dakota Brick House – Vermillion, South Dakota
Dakota Brick House blends college town energy with a grown up dessert game. Pies show up seasonally, often alongside bourbon pecan that feels tailor made for nightcaps.
By late afternoon, the selection tightens, especially after a busy lunch service.
The crust here aims for balance, not too fragile, not too tough. Nutty fillings carry depth, while fruit versions keep a refreshing edge.
Ask for ice cream on the side if you like contrast.
Servers know the menu inside out and will nudge you toward what is peaking. Split slices if you want to sample widely before options fade.
You will thank yourself for ordering early, because the best choices do not stick around.
Cattleman’s Club Steakhouse – Pierre, South Dakota
Cattleman’s Club Steakhouse may be about steaks, but the pies finish the story. After a ribeye, you will swear there is no room until a key lime slice appears.
Regulars know to call dibs earlier, because dessert dwindles as the sun drops over the prairie.
Crusts lean sturdy, perfect for generous fillings and tidy slices. Apple remains a staple, while citrus and cream options rotate.
A warm plate coaxes aromas out and makes every bite bloom.
Service feels like family, and coffee comes strong and timely. If you want choices, ask what is down to the wire before ordering entrees.
Otherwise, you will join the club of people promising to arrive earlier next time.
Discussion about this post