Sugar

Sugar provides more than sweetness in pie: it's also a flavor enhancer, much like salt. Pies
at the lower end of the sugar spectrum begin to taste bland, as well as less sweet.
Syrups
Perfect for adding moisture and sweetness to any baked good, it can also be used to create
reductions, fruit sauces, and cocktails. In a pinch it can replace corn syrup and when reduced
enough, even edible glue.
Custard
Custard fillings use the whole egg as the thickening agent and, milk as the liquid ingredient. A
custard pie is when the filling, an uncooked custard, is poured into an unbaked pie shell and
both are baked together.
Egg foams

Egg white foams are made from whipping egg whites very quickly to add air and create
volume. Airy foams add volume and and an airy lightness to meringues, soufflés, and
cakes like angel food cake.