December 18, 2015
I’d say that this is the best pecan pie I’ve ever had, and I’ve had lots. Why was this one different? I’d say it is a texture thing. The soft tooth of the pecans, the silky caramel custard against the thin and crispy crunchy pastry conspired to make a pecan pie experience that really worked for me. The real charm is that it is cold, which reduces the sensation being cloyingly sweet—a stroke of genius on Rose’s part, really. Overall, this pie sings a sweet note in my heart. I’ll go back to it next time a pecan pie is requested. Just a side note: I still have yet to find Muscovado sugar, so I used dark brown sugar instead. I imagine the flavor will be even more delicate with the correct sugar.
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