$42 For Pecan Pie?

[Xelor]

My wife was on my case to drive the east side of Detroit (we live in the far west side suburbs) and go to a place called SISTER PIES which supposedly has the best pies in Michigan. So we did and bought a $29 pie that was a combination of chocolate and crushed nuts and pecan paste. It was good - but for $29 bucks I beter get dinner with my pie.

$42 seems like you should get at least two of them - even the really good gourmet kind.

Was the pie you bought good, good enough to at least be in the running for "best pecan pie sold in Michigan?"

 

[haymarket]

Was the pie you bought good, good enough to at least be in the running for "best pecan pie sold in Michigan?"

Fair question and I cannot answer that without testing out other potential contenders. But it was good - just not worth $29 a pie.

 

[Xelor]

Fair question and I cannot answer that without testing out other potential contenders. But it was good - just not worth $29 a pie.

That you thought it tasted good is the information I sought.

It doesn't' surprise me that your price elasticity of demand curve for pecan pie is "flatter" than mine.

 

[haymarket]

Red: No.

Blue:
I don't really know. I live in D.C. feel free to call Dean and Deluca or Whole Foods and ask. Alternatively, you can Google for prices, or even pre-made pecan pies.

Dean and Deluca sell pecan pies for $70.

"We've had a lot of pecan pie, yet Southern Baked Pie Co.'s version, made from a recipe passed down through the generations, tops our list. It's chock full of roasted Georgia pecans, mixed with rich caramel and baked until golden in an all-butter crust."​

I must admit that pie looks damn good.

Last night we went out and I had a filet mignon with a portabello mushroom cap on top with a great space for $32 dollars. And it was a whole lot better than a pie.

 

[Xelor]

I must admit that pie looks damn good.

Last night we went out and I had a filet mignon with a portabello mushroom cap on top with a great space for $32 dollars. And it was a whole lot better than a pie.

Red:
I'll take your word for that. For my own part, though on a quality of preparation continuum, I can distinguish between an entree item and a dessert one, there's no manner or occasion in which, saporifically speaking, I'd deign to rate the betterness-worseness of properly prepared entrees and desserts.

 

[haymarket]

Red:
I'll take your word for that. For my own part, though on a quality of preparation continuum, I can distinguish between an entree item and a dessert one, there's no manner or occasion in which, saporifically speaking, I'd deign to rate the betterness-worseness of properly prepared entrees and desserts.

You bring up an excellent point. I agree.