Pecan Pie

Thanksgiving Day is just over a week away or so. And boy had I had the craving for some luscious crostata pecan pie. The one I love the most. Yummers!

I have searched high and low for a pecan pie like this wherever I go and only in Southern California can I indulge myself of this particular kind. It is a you-gotta-try kind of pie. I am more of a pie person than a cake person (well, there is one cake I would never say NO to). Crostata - is a term used for making the dough or type of dough. It is not much of a floury dough but more like butter shortbread type of dough is used to complement the molasses and the excellently well-roasted (still crunchy even if it is submerged in all that molasses) pecans. It is all organic ingredients.

I like this crostata because it is a well balanced mixture of taste (sweet molasses and saltiness of the dough) and texture (syrupy and yet crunchy).

I love the experience it time. I can only eat one slice per day, but the first day I got the pie, I gave myself a big chunk just to get my craving out of the way. Man, was it ever so good.

I am telling you if you have a sweet tooth, your tooth will be happy with this.

See ya!