Calea Bacolod Pecan Pie Honest Review

My friend recently gifted me Pecan Pie from Calea, which is probably the first ever pecan pie I’ve ever had. I’m not a big fan of nuts generally, but this was pretty good!

Pecan Pies are quintessentially American, since pecans are native to North America. Also, this is why I haven’t had them before this, because who makes pecan pies in the Philippines?!?! Well, Calea apparently.

Well, what makes a pecan pie so good then? Let’s dissect this pie to figure it out.

So first off, I’m not fond of nuts because they’re normally difficult to chew and they get stuck in between my teeth. I think this is definitely a benefit with pecan pie, in that the candied pecan itself is still crunchy to a certain degree, but definitely more mellowed out post-bake. On top of that, the pecan itself is nestled within this sweet corn soup mixture filling (well, I assume it’s corn soup mixture), which makes for this really great contrast. And anyway, you know me, I love sweets!!!

Also – you know what this really reminds me of? Pili tarts – in cake version.

The crust was underwhelming for me though, so I won’t talk about that too much. (Also because I don’t know enough about crusts to make a critique. I simply know what I like and don’t like). Essentially, I eat the crust first, then I move on to the delectable bits hehe!

Overall – good pie! Much better once refrigerated overnight. The family was “fighting” over the last piece tonight 😉