Best pecan pie in the South, perhaps

And I only say perhaps because I don’t typically go for pecan pie. Not just because I’m a cake fan, but pecan pie tends to be a pile of mushy, cloying sweetness that makes my fillings hurt. While this was sweet, the flavor was incredible. I took one bite of Ann’s piece and knew I had to get my own. It’s from the oldest coffee shop in Savannah, Gallery Espresso.


2 Responses to “Best pecan pie in the South, perhaps”

  1. November 22, 2008 at 1:14 pm

    which do you find to be the more appropriate crust for a pumpkin pie – graham or pastry flour? is the graham too cake-like?

    • 2 shutyerpiehole
      August 26, 2009 at 10:20 am

      Personally, I think a graham crust complements the pumpkin flavor better. If you make the graham crust yourself, it shouldn’t be too cakey. But I usually see pumpkin pie done with a pastry crust in the stores. BTW if you’re making it at home, don’t use canned pumpkin pie filling. Stick with just canned pumpkin and add the spices yourself for better results!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: