Back in the 70's, there was a restaurant in Omaha, that only served pies. It was wonderful. It was essentially done the same way as a Dunkin' Donuts or Baskin Robbins in that there were x-number of flavors of pie. You could get a slice and a drink, or buy the whole pie to take home.
Lately I've been making cupcakes and tarts rather than cakes or pies. Doing the basic pie recipe and putting it in tart shells and same with the cake to cupcakes. I don't adjust the quantities just the baking time. For Christmas, I did mincemeat tarts and pecan tarts, and turned my cheesecake into cupcakes. The leftovers kept better and disappeared quicker. The servings are smaller and I think that's why we're quicker to take one.