Marie Callender's pies are something i grew up on! They're sweet, decadent, made fresh everyday, and have really nice pie crust bases that just crumble in your mouth. Unlike outlets in Singapore, the outlets in California price the same thing differently at different places, so here was the cheapest place to get the pies (my dad had paid five bucks more somewhere else). It was already night time, and the streets were dark, but the little cottage looked warm and inviting! not to mention the smell of pie in the cold air!
almost got the pecan but the ENTIRE PIE WAS filled with PECAN AND TOFFEE! looked more like diabetes in a pie. very yummy, diabetes. there were also huge muffins, as big as my outstretched hand!
PIE FOR CHOICE: custard pie!!
This reminds me of the egg tarts from Hong Kong, because there is a slightly egg-ish taste but the texture of the custard was smooth, light, a little like jelly ( like the 'lao-ban' soya bean jelly) and wasn't thick, yet still achieved that creamy softness that filled my mouth with yummy creamy goodness! the base was soft and homey tasting.
No wonder I grew up on this, and no wonder I was a chubby kid. Well worth the calories, which Americans are super conscious about. The waitress was like "the pecan has xxx calories and the pumpkin pie has xxx..." which made no sense to me other than that the pecan > custard in terms of fatness index BUT who goes to eat pie if they are on a diet? glad to know I'm eating less calories but, really. it's pie. no one who is on a diet eats pie. Pie is their mortal enemy. HAHA! but for today, and for now, probably for always, this pie is my tummy's best friend! BUT WAIT! that's not all folks! This was accompanied with a post-dessert-dessert: ice cream!
Caramel icecream with thick generous swirls of sea salt caramel. The salt isn't strong enough to be tasted but the caramel had that burnt sugar tinge that was toffee-ish and not just sweet like sugar had spammed. The icecream was soft like gelato, but not melty, and had a very creamy consistency. Salted caramel chunks coated in chocolate were folded into the icecream and complemented the flavours well by adding occasional oomphs of flavour to the already deliciously decadent creamy mixture.
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