- Oh, I gotta get this crusty crust.
- Oh, yeah yeah yeah yeah. - The caramel crusty crust.
See that?
- Mmm.
Dude.
Bro.
- I was going to do it too, but I decided not to.
- Do it.
- Tim, come on now. - Do it or you're a (beep).
- This is how all bad ideas start,
with every (beep) boy conversation growing up.
- Do it or you're a (beep). - I can't do it now, I -
- You got a little ah, you got a little lint there.
- Thank you, man.
- Unnecessary.
- What's good you sexy mother (beep)?
I'm Tim Chantarangsu.
- And I'm David So!
- And guess what?
We're back with another super sexy,
greasy episode of "Send Foodz"
on Thrillist from my kitchen.
- Ooh.
- You know what I like, bro?
- What?
- Pie.
- I literally saw the "p" come out
when you did that (beep).
- Pie.
So today we're going to be eating
all types of pie from all over the country.
- Ooh.
I love pie.
It's all in the crust, for me.
The filling is very important,
but if you get the crust wrong, I will (beep) find you,
and I will (beep).
- Speaking of crust.
- What?
- OK.
- Thank you very much.
- So first we're going to do a little something savory.
- Savory, you say?
- A little savory situation.
Savory!
Situation.
- Whoa.
This is a Panbury's Double Crust Pan Pie
from Atlanta, Georgia.
- Panbury, pitta pos pet pa!
- Panbury's picked a peck of pickled peppers!
- Oh, they just slides right out, huh?
- So let me tell you something, I love me a chicken pot pie.
Do you like chicken pot pie?
- Oh, I mean who doesn't like chicken pot pie, man?
- Brah.
- You know what I'm saying?
- So me and my family used to go to Costco,
get the box of Marie Callender's
microwaveable chicken pot pies.
- Yes!
- And this (beep) right here, my (beep), dog.
- Let me go ahead and crack it open in the middle -
- Oh, you want me to cut that open for you, dog?
- No, I'm okay, you...
Oh God, he's gonna do it again.
- I got the jagged one for you.
- It doesn't sound very appetizing the way you did it.
Oh yeah.
This right here is like a delicious hot pocket.
Look at that flaky, buttery crust.
- Oh, that looks great.
I'm going to go ahead and eat it from the middle.
Busted open.
- Oh!
- Oh my.
- Atlanta!
Panbury's pickled pusted pepper pie!
You ain't puckin' playing.
- Wow, you ain't puckin' playin' motherpucker.
Oh and look at the little, look at the way that
everything is oozing out the back.
You gotta eat the booty, uh.
- Look at the little zest in there.
The gravy in this is unreal.
Oh my God.
- Wow, this is poppin'.
This a poppin' ass Panbury pie right here.
You know, sometimes people would do the pot pie situations,
they'll just put the crust on top, lay it on top,
there's no bottom to it.
- Mhmm.
- I like when there's a whole ass pocket pie,
everything is encased in that like,
super gushy, flaky crust, yeah?
- If y'all don't know somethin' about Hotlanta, Atlanta,
they know about flavor, and they know about decadence.
They don't skimp for the health,
but they make sure that it taste really good.
- Apparently they don't say "Hotlanta" out there.
- But it's hot as (beep) there, so why the hell not?
- This is great.
- Very good.
- Mmhmm.
- Well I saved you guys some pie,
obviously you can't eat his.
- No.
I'm having this for breakfast.
- That is a really good (beep) pie.
- No, no, that was great.
It's time for dessert.
The rest of the episode is just gonna be dessert.
- Yay.
- So, you know,
what's the best thing to have during dessert,
is a little bit of-
- I'll have a little
- Alcohol, with a little bit of Bailey's.
- Bailey's sweet cream. - I can't, my, I'm too greasy.
Can you help me with this?
- Tim, dude.
You need a real man to open up (beep).
- Damn.
- I got that opened.
For a second there, it almost didn't.
Wow, how beautiful, huh?
- Wow, that's amazing.
- I spilled it on my leg.
- I saw.
- Yeah.
- Wow, this is a plentiful amount of Bailey's
you put in there, thank you.
- Cheers.
- That is fantastic.
- Oh man, I'll tell you.
I don't really drink a whole lot of coffee,
so that caffeine hit me like, huh!
Let me just get you a glass
so you can just have some Bailey's without the caffeine.
- Yeah, let's try that, huh?
- 'Cause I need you to drink with me, dude!
- Oh yeah.
Oh yeah.
- That's probably something you should mix.
- No, that's good by itself.
- Why the big knife?
- Because we're about to slice some pie, my dude!
All right, David.
Are you ready for some more pie?
- I mean, who's not ready for some more pie?
- So here we have the Mac Pie.
The original Mac Pie from Kailua, Kona, Hawaii.
Hawaii.
- Hawaii.
- Now I know you love Hawaii.
Who doesn't? - I do.
Have you ever had a Mac Pie before?
- No, it's just macadamia nuts in there?
- It's probably macadamia nut.
It's probably spam in there.
- Mhmm.
- So let's find out.
- Let's do it.
- He has cut no piece yet.
And then now he brings out this...
This scraping... of a pie.
You ever had that one uncle at the barbecue
that always wants to barbecue, even though he sucks at it?
- Mac Pie.
What the (beep) is going on with the Mac Pie?
- It's basically a pecan pie but with macadamia nuts.
- Oh, I like that.
Wow, wow.
- I could use a little ice cream with this,
you know what I'm saying?
- Ice cream, you say?
- Thanks.
Lactaid ice cream!
- Yeah dude!
All right, now Lactaid ice cream
because, you know, you boy is trying to avoid dairy
if I can.
Oh, you're getting more pie.
- I need to have a little more pie with the ice cream.
- I already cut you a slice.
- Tim.
That was not a slice, that was a morsel.
What an interesting spin on the pecan pie.
- Mmm, mm, mm.
Oh yeah.
Oh yeah, yeah, yeah.
That's really good.
- Pie and ice cream go together like...
you finish it.
- Like David So and Tim Chantarangsu.
- Awwww.
- The ice cream with this?
Poppin'.
- A little warm pie.
Nice crust.
- It's really good, too.
It's not too sweet.
I don't think I've ever had a pie
with macadamia nuts in it before.
Oh, are we sure there's macadamia nuts in here?
- Mhmm.
- Poppin'.
- Wow, look at this man!
- Ouch, it's hot.
- That is a pecan pie if I've ever seen one.
- Why didn't you tell me it's going to be hot?
- Well it came out the oven, Tim, what'd you think?
- Ha.
- Ooh, how'd you do that?
- This is mind over matter.
Now, what the (beep) is this, David?
- This is from Michele's Pie from Norwalk, Connecticut.
Here we have a chocolate pecan pie.
If you thought the-
If you thought pecan pie was sweet,
why don't you add a little bit of chocolate to it?
- It's also bourbon.
- Oh and bourbon, apparently.
- Oh, well damn.
- Oh, trying to get us a little drunk, huh?
Oh!
K.
I coughed on my arm earlier.
- That's a lot of ice cream.
OK, that's cool.
That's cool, thank you.
Yeah, yeah, yeah, yeah, yeah.
- Wow that taste's like you just took a,
a cookie right out of the oven.
You know what this needs?
- A little Bailey's.
- For all the dead homies.
- Thank you Tim.
- Mmmm.
- Oh God, alcohol.
- I know.
- 'Scuse me.
- Wasted my drink.
- I'm sorry, it was a little too much alcohol for me,
got it in the back of my throat.
Ah!
Oh, the crust on this from that sticky,
syrupy, chocolatey bourbon glaze
on the edge of that crust, wow!
It was the best part of the pie.
I kid you not.
Oh, I mean, wow.
- You know what I could go for right now, bro?
- What's up?
- Some pie.
- More pie, huh?
- Yeah. Oh yeah.
- I've always been a very, a sour boy.
I love sour candy, I love sour drinks, and God dammit.
I love some sour pie.
- Oh, it's so soft.
- Yeah.
- And tender.
- Yeah.
Look at that.
Look at that, dude.
It's almost just like a custard, like a pudding.
- I'm just going to smear it on there.
- Yeah, nah, I (beep) with that, my guy.
- OK.
- Where's this from, dog?
- This is from Kermit's Key West Key Lime Shoppe.
- Kermit!
- Kermit.
- Oh, well I uh, well,
it ain't easy being green.
That's Kermit's song.
- Oh, is it? I didn't know he had a song.
- You didn't know that?
- I had no idea.
- Kermit has a whole song about,
people said it was about like, you know, like racial stuff.
It was like, it was very deep.
- This is a good Key lime pie. - Oh dude.
I always like Key lime pie.
- Oh this is a good Key lime pie.
- I like the tart, I like the crust,
I like the little bit of sweetness from the whipped cream.
- Oh, it's tart.
It's sweet.
I will say this, I haven't had this much sugar
in a very long time.
- You feel it.
Boop!
Oh, damn seductive with it.
Here have some 160-year-old pie, dude.
- Wow, it looks like it was made recently.
- No, this is a, from a 160-year-old restaurant in Boston.
What's the name of the restaurant, do you know?
- It's actually from the Omni Parker House Hotel.
And they've been serving it for 6,000 years.
- Wow.
- Yeah. - Let me tell you something.
I haven't had a Boston cream pie
since I (beep)
in Boston.
- Wow, great.
- She was nice.
- Hmm.
Oh!
Oh my God.
- Hmm.
- Hmmm.
- Can I say it right now though?
One of the better Boston cream pies I've ever had.
So decadent, so moist, so rich,
and it really is a cream pie.
That filling is there.
And that nice, delicious chocolate frosting on top.
- Yeah.
- Adds a little, adds that little,
that chocolate bitterness.
- No, I like it.
I like, I like the cream in there for sure.
And I like the texture of it.
Super moist.
- Now I know a lot of you Bostonians out there,
like bro, that's a (beep) cake,
which I do understand, but they call it a Boston cream pie.
- Yeah, (beep) outta here!
- Yeah, we need a little variety in our stuff, man.
But there is cake, but there's a cream pie filling inside.
- Yeah, why do you call it a pie if it's a cake?
- Yeah, man.
Jesus, guys, come on.
- All right, how many pies we got left?
- We got this crazy one. - Just this one?
All right, cool, cool, cool.
Tell me, dog.
What, what, what the (beep) is this?
- I mean, do we understand-
- What's happening here?
- What an apple pie is,
because I'm pretty sure whatever you guys thought
an apple pie was, it wasn't this
caramel topping, nut topped apple pie right here.
- What is dis?
You got nuts all on the top.
It looks like a caramel apple.
- Yes it does.
This right here is from Blue Owl Bakery,
from Kimmswick, Miss-our-eye.
- Wow.
- Missouri.
- Missouri loves company, you know.
- Missouri loves company.
This is what I like.
Everybody makes their rendition of an apple pie.
Well guess what?
You know what those sour green apples are also used in?
- What?
- Caramel apples. Yes.
- And look what they did. - I love a good caramel apple.
You say caramel?
I say caramel.
- I'm in - oh God!
- Oh Lord, have mercy.
- Thinly sliced apples
baked into this enormous,
enormous apple pie.
- I feel like I was I don't even know
where to begin.
- I was cutting into a helmet right now.
Slicing someone's head open.
Whoa.
It's like lasagna.
- Oh.
- What's, what's even in this?
- I mean, probably the regular ingredients
that you see in apple pie.
You have the green apples,
because it stays a little more firm -
- Oh, dude!
- Cinnamon, sugar, and we had this caramel topping.
- Brah, I thought these layers were the (beep)
pastry part.
- Dude, apples,
- It's apple! It's apple.
- Wow.
What in the world?
- Do we need a little -
- Ice cream?
Yeah.
- Ice cream!
- Oh my goodness.
Well, this is, this is exciting.
OK, imma just get a little.
Well, that's great.
That's just great.
- Caramel topping is next level.
- Yeah, no, it's really good.
- This is to feed about a good 20 people.
- Hah, well.
Oh, it looks like my laptop died, so bye, Gabrielle.
- Oops.
- Whoops!
Uh, OK.
Well David, what would you say
was your favorite pie you had today?
- It had to be the chicken country pie.
That was the best version
of a chicken pot pie I've ever had.
- A hundo percento brah.
I'm not even going to argue with that.
But if you chose the savory one, let me see what my,
my favorite sweet one we had today.
Might've been the macadamia, the Mac one from Hawaii.
- Oh.
- Was probably my favorite sweet pie we had today,
because it wasn't too sweet, you know what I'm saying?
It was kind of like a nice balance of flavors.
You know what I'm saying?
So that was probably my favorite and um, I am full.
- Oh, I'm really, really full.
We literally just ate six or seven desserts
all in one sitting.
- Yeah, what the (beep) is wrong with y'all, man?
Are you guys dumb?
What's wrong with you?
- Come on.
- If you liked this episode and you like our shenanigans,
make sure you like, comment, subscribe,
support your local businesses.
Thank you for watching.
I'm Tim Chantarangsu.
- And I'm David So.
- Bye, ya bitch.