Any Way You Slice It, the Sweet Scout Loves Pie
(Well, I didn't say that what you put into the pie would always be good.)
|Bean Pie to the left, Buttermilk Pie to the right|
After an exhaustive search of every local grocery store I frequent, I finally found one, in that familiar single-serve tin, at Straub's in Clayton. It was offered side-by-side with a similarly sized buttermilk pie, which automatically reminded me of my great aunt Lilly's chess pie. So I picked both up and got to tasting.
The bean pie didn't exactly knock my socks off, but it wasn't a disappointment, either. There was an awesome nutmeg smell when I first removed it from its little cellophane wrapper, and every bite of the pie was imbued with that spice. The dark, almost chocolately top gave way to a lighter, bean-colored filling. It was sweet, smooth and thick with a light, flaky crust; all in all, it reminded me of a headier pumpkin pie. Not bad for a lowly legume.
After looking at the ingredients on the buttermilk pie, I saw that it was quite similar to the chess pie my great aunt made all those years ago -- the only difference here was the addition of the buttermilk. This one I liked a bit more than the bean pie. The lightly sweet, buttery filling was like a cross between custard and cheesecake, a very nice combination.
It's good to shake things up a bit. I mean, I already know I love Dixie pie and sweet potato pie and key lime pie. Now, I know I don't need to turn down a slice of bean or buttermilk pie. What other pies are out there for me to discover? I wonder...
Adrienne Jones is a writer, photographer and world-class eater who blogs at A Girl and Her Camera. She loves desserts and has been known to take to a frosting tub with little more than a spoon and a well-tuned sweet tooth. She will report on her latest favorite treat every other Friday.