Edwards Desserts

You can find Edwards pies everywhere.  Your generic grocery store freezer aisle.  Walmart.  Hospitals.  Cafeterias. Most likely, Burger King (more on that soon).  Popeyes (yes, they get their pecan pie slices from Edwards, as I've reviewed before, and, um, apparently hated).  But when they aren't hiding at fast food places, you'll find them in frozen sections everywhere.

"Exceptional indulgences made effortless! No matter how you slice our decadent, velvety layers and fresh-from-the-oven cookie crumb crust, our frozen pies are meticulously whipped, sprinkled, and drizzled to extravagant perfection. Simply thaw and serve to see how this crème pie will be the talk of the dessert table for every occasion and holiday."

They make whole pies, or their novel introduction to the market in late 1970s, individual slices!  The lineup is mostly cheesecake and crème pies, plus the aforementioned pecan.  They say they even bake their own cookies, crush them, and use those to make the pie crust, and have high quality standards, but, this really is a very mass produced brand.

Even though I hated the pecan pie, I was still interested in trying out one of the crème pies, when I saw rumors that they were the ones who actually make the Burger King Hershey Sundae pie, which I found shockingly delicious.

So, for research purposes, to my grocery store freezer section I went!

Chocolate Crème Pie.

"The EDWARDS® Chocolate Crème Pie is a chocolate lover's dream with luscious layers of chocolate and vanilla crème filling, then topped with chocolate drizzle, chocolate chips, and whipped crème rosettes."

I went for the Chocolate Crème Pie, curious to see if it truly is the same as the Burger King version as people say it is.  It came similarly packaged, but, with their branding, not Burger King's.  Frozen, but all you need to do is thaw in fridge for 30 mins, or even try it frozen.

I'll admit it looked pretty much like a dupe of the BK one.  Same chocolate crème dollops on top with a row of vanilla ones along the back.  Same drizzle of chocolate, same mini chips.  I dove in.

Chocolate Crème Pie: Cross Section.

Underneath the chocolate crème was the same vanilla crème body, and the chocolate cookie crust.  Yes, this is definitely a pretty near match, at least visually, and at least in the same elements.  

The only real difference I noticed is that the slice seemed more precise if that makes any sense.  The crust was a more regular thickness, the garnishes better placed.   That could very well just be a side effect of storage/shipping. It may have had a better ratio of chocolate to super sweet creme topping too?  But not certain, as I wasn’t doing a side-by-side comparison, my tastings were separated by a few days, but it seemed like it trended slightly more chocolate, slightly less sweet (which was a better balance).  Besides the slightly lower sweetness level that seemed more due to the ratios than the actual taste of the components, yes, it was the same.  

I loved it just the same.  Crunchy chocolately base for texture.  It crumbles apart, but you want that, to mix it into the bites.  Fluffy sweet vanilla crème that tastes totally fake but that works here.  Fluffy milk chocolate crème.  Great chocolate flavor from the toppings.  A slice that just eats so well.

That said, it is far from wholesome, with sweetened condensed milk, shortening, hydrogenated palm kernel oil, and a loooooong list of chemical sounding items, a slew of gums, etc, etc.  It doesn't come across as homemade at all. But I still really enjoyed it. 4.5/5.