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Restaurants & Bars 2

Pecan Pie at the Pig

David Kahn | Jul 5, 200203:04 PM

Had friends and family over to celebrate Independence Day yesterday, but couldn't really cook because we're in the middle of a remodel. Because it's close, and because barbecue seemed somehow patriotic, we decided to head over to the Pig (on La Brea) to pick up a mix of items (ribs, pulled pork, brisket and chicken) we could all share. A friend who drove over with me to help carry stuff decided to get some dessert items for us to sample, one of which was the above-referenced pecan pie (deep-dish pecan pie, to be precise).

The food was all fine, but the pecan pie really kicked it -- people were literally fighting for the styrofoam box it came in to scrap out the last little bits. I'm a pecan pie fan (if I were limited to a single dessert of my choosing, pecan pie it would be), and this was one of the best I have had. It was crisp, chewy, sweet and deeply caramelized, with a good pecan flavor and a nice crust. Usually when I've gone to the Pig in the past, I've just gotten barbecue, because, well, because you know what happens if you regularly eat pork ribs with a pecan pie chaser. I have to say, however, this pie is really excellent -- definitely worth a trip all by itself. (Oh well -- I understand they're making huge advances in cardiovascular pharmacology...)

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