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August Shestakov
August Shestakov

Best Place To Buy Pecan Pie __TOP__

It all starts with Grandma's famous recipe -- you know, that one that takes you back to the most wonderful sunny afternoons in her kitchen. We combine the loving care from Priester's best bakers with only the finest fresh ingredients to create our outstanding pecan pies.

best place to buy pecan pie

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Piles of our famous scrumptious crunchy pecans, fresh eggs, and delectably sweet syrup are baked into a flaky, tasty crust that's perfected for everyone's enjoyment. You'll get the best Southern pecan pies delivered to your door, as fresh and beautiful as the day they were made.

Priester's is the best place to buy pecan pie. With the finest nuts and desserts since 1935, our Southern baked goods never disappoint. Our long history in the baked good business, and our desire to please all of our customers, mean you're sure to always receive top-notch products. They're great as gifts, too!

From savory, classic mini pecan pies with the perfect crunchy pecan filling and soft crust to sweet, delectable chocolate pecan pies full of pure milk chocolate chunks, check out all of our options and order your pecan pie online today. Snack on a mini pecan pie by yourself or share the deliciousness of Priester's Pecans products with an old fashioned pecan pie that can feed the whole family.

Whether you're looking for some Southern comfort on your own or looking for the best dish to bring to a friend's potluck or a family holiday, we are here to help. Let us bring the taste of homemade baked goods to your next celebration and share the deliciousness of Southern delicacies with your loved ones. But, if you want to take the credit, your secret is safe with us! Just make sure to come back for more.

Swinging by a local supermarket and picking up a pie or two is an appealing, easy option. But which supermarket pie is best? Despite eating copious amounts of turkey and carb-laden side dishes, people always manage to save room for dessert. And you only want to serve the best to your guests, right?

We picked up pecan pies from all the major supermarkets in Fayetteville, North Carolina, as well as a pair of widely available frozen pies offered at stores across the country, and judged them to find which pie is most worthy for a place on your Thanksgiving table.

One of the two nationally available frozen pies, this pie just needs to be thawed and served. The dark color and generous layer of pecans on top of the pie gave promising first glances, but they proved to be mirages. The pie lacked the caramelized, brown sugar flavor I was looking for and instead tasted mostly of sweetness with little else. A few halved pecans on the surface of the pie were promising, but the majority of the pecans were small, chopped pieces, which detracted from the texture.

Man, talk about a bamboozlement. Based on the packaging, the filling looks so bright and orange that one could confuse it with a pumpkin or sweet potato pie at first glance. But thaw it out and cut into it and you'll find nothing but pale filling that's bland. What flavor it does have is unmistakably artificial. This pie touts its caramelized pecan topping and true enough, these halved pecans are well-toasted. The quality of the nut topping is what keeps this pie out of last place.

Weighing in at just 19-ounces for a whole pie, this Harris Teeter offering was small. Unfortunately, what it lacked in quantity was not made up for in quality. The pale beige color of the filling looked bland. The first bite proved those suspicions to be true. The filling tasted very sweet and sort of doughy, with little else going on. The halved pecans on top were nice to see and tasted good, but couldn't do enough to carry the pie on their own.

This pie had similar detractors, namely an ultra-pale crust that was far too crumbly, shattering into crumbs immediately upon cutting a slice. The pecans were pale, with a slightly raw taste. Like the Harris Teeter pie, the filling was quite light. Some folks might prefer a lighter pie, but not me. It's inoffensive, but that's because it's impossible to be offended by a flavor that isn't there.

A surprisingly high finish by Food Lion, thanks largely to its willingness to let the baked goods bake. The crust was the darkest of any of the eight pies. Some might call it too well done, but I appreciated the toasted flavor. Perhaps thanks to that extra time in the oven, the filling was far more set and sturdy than some of the lower-ranked pies, which had looser consistencies. The only downside was a couple of the pecans on top of the pie were scorched and had a bitter, astringent taste. The few affected were easily removed, but it's proof that when you play with fire, or in this case, commercial ovens, you can get burned.

Leave it to the Arizona-based supermarket to be home to one of the best Southern pecan pies here. The filling was a deep caramel color, with flavors of molasses and dark corn syrup. Like the Food Lion pie, the filling in the Sprouts pie was firm. The pecans, mostly halves, were in ample supply and contributed a great amount of flavor to the pie. While it wasn't the top pick, at $5.99, this pie was easily the best buy of the bunch.

That's because the pecan pie from The Fresh Market, while the best of the eight competing pies, is also twice the price of the Sprouts pie. The Fresh Market pie had the smoothest filling of all the pies, with deep flavors of caramel and brown sugar. There was also a slight smoky taste that had me looking through the ingredients list to see if there was any whiskey in this pie. (Don't worry ABC, there isn't any.)

I docked a few points due to the pecans not being evenly distributed across the pie, though someone wearing rose-colored glasses might say that imperfection gives the pie a homemade look and fits the Thanksgiving mood. It's an excellent pie, especially if you're quick enough to grab a piece with the most pecans. The main question you have to decide is whether it's worth a sizeable chunk of extra change.

Dry ice-packed items should arrive quickly to ensure peak freshness. To prevent them melting over the weekend, dry ice-packed items only ship Monday through Wednesday. Since we normally ship no sooner than the day after the order is placed, orders placed for these items after Tuesday will be moved to the following Monday:

One of the hallmarks of traditional American cuisine is the classic pecan pie. It consists of a thin pastry crust that is topped with a mixture of eggs, butter, flour, a sweetener such as brown sugar, syrup, or molasses, and a handful of halved or chopped pecans. When baked, pecan pie should have the consistency of a thick, silky custard with a pronounced caramel taste. When it initially appeared in written form at the end of the 19th century, it was mostly associated with the American South, but today it represents an authentic American dessert, traditionally prepared on Thanksgiving Day.

Sweet pies arrive fully baked and are ready to cut and serve. If pies are still cold or frozen uponarrival, allow pies time to thaw on the counter - approximately 30 minutes. If you do not wish to serve immediately, place pies in the freezer for up to 6 months.

National Pie Day, celebrated annually on July 12th, is a Southern tradition The Houstonian Hotel, Club & Spa takes seriously! Head to one of two restaurants on property to find pecan pie served with Texas-love.

Amanda Shaffer: Order the french dip with lamb and goat cheese. If you want beef and swiss, go Phillipe's instead. Cole's also serves Guiness floats and bourbon pecan pie. Great decor, food is a bit overpriced. Read more.

Michael Chaille: Good food, who cares who was first with the dip. Wanna sit and eat at a bar, this is the place. Potato salad won't disappoint. Pecan pie was good! Servers are overworked, sit back and take it all in.

Jameelah Monique: Mon - Fri Specials: M- pineapple coconut, caramel T- pecan pie, cocoa maple, caramel, hummingbird, W- strawberry, Neapolitan, lemon cheesecake, TH- carrot, brownie, F- henny&coke, German choc, jelly

Brian Toth: Impressed. Outstanding. Pimiento cheese & grilled bread, sliced ham & pickles, brussel sprout salad w/ cheddar & bacon vinaigrette, shrimp & grits, pecan pie w/ choc ice cream. Ready to Repeat..

Learn how to make the great American classic Pecan Pie, with a quick video tutorial! A flaky all-butter pastry with a perfectly set, soft custardy filling with beautiful pecans, this is arguably the mother of all pies.

I made this recipe yesterday for a belated Thanksgiving dinner with some American and Australian friends. They LOVED it and I got many comments that this was the best pecan pie they had ever had. I have to agree, so thank you! The addition of the bourbon just added to the flavour. This will be my go-to recipe from now on, so good!

I made your pecan pie and it tasted wonderful. I am American so as you know our country is young but we have our traditions and Pecan pie seems to show up for every celebration. I think I can make a Pecan pie in the dark. Although I have never had it with Bourbon in it, it was delicious. I also added some golden syrup in it, and of course, it tasted great. There was a difference in the texture, but no problem. Thank you, for all the wonderful recipes. You and Dozer please stay safe.

For this recipe, you'll make the pie dough, roll it out, place it in the pie tin, trim the edges, then freeze it. Freezing the crust helps keep it from slipping as the pie bakes. No need to pre-bake the pie crust before adding the filling. 041b061a72


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