Comments on: Tastykake Face-Off: When Life Gives You Lemons, Make Lemon Pies

By: Mil

Mil — Mon, 13 Jun 2011 13:19:50 +0000

Love tastykake lemon pies, I’m a jersey girl and can’t find them in Fl

By: Marty B.

Marty B. — Wed, 27 May 2009 18:31:10 +0000

@Clare, last I checked there were plenty in the South Philly Acme. I think they’re “limited edition” though; and I just saw the “limited edition” strawberry shortcake jr’s roll out, so the availability of the cheesecake pies may be dwindling.

I’m a bit amused at the I suppose literal mealy mouths complaining about shards of icing on Entenmann’s.* Entenmann’s pies are a direct clone/competitor with the national big boy of the snack cake world, Hostess. I doubt they were thinking of Tastykake when they developed the product (expanding in the past decade into the individual serving snack cake market from its comfortable perch in the larger “family/office sized” cake/danish/donut/cookie box market). This particular pie fight is small potatoes.

Personally, I’d love to see Tastykake big up its juniors into cakes that compete with Entenmann’s, but they’d have to work on their cake recipe a bit before that fight goes down.

One technical bit, generally on nutrition you should include caloric count as opposed to volume/weight. You can also do a price breakdown in terms of calories per penny or what have you. One summer I was on a super fixed budget in made such calculations, sustaining myself largely on Taco Bell 2 bean burrito meal deals. You can do that when you’re 20 and live.

*I suppose this icing aversion may be why Tastykake packages literally balls of crap for chocolate donut holes in an epic fail against Entenmann’s glazed munchkins. But seriously, guys worried about jagged icing really ought to consult an oral surgeon, maybe while sucking limes to treat your scurvy.

By: Clare

Clare — Wed, 27 May 2009 16:05:11 +0000

Speaking of Tastykake pies, have any of you ever had the Tastykake cheesecake pie? I’ve heard of this magical creation but have never seen one in the wild.

By: Bud

Bud — Tue, 26 May 2009 22:08:47 +0000

Like Chuck said, “new fangled?” I was opening Tastykake pies in elementary school in the early ’60s and we thought they were like opening parachutes – in fact, the contest was to pull the wrapper completely off in one yank.

The Entenmann’s icing is definitely like shards – much too hard. The tastykake soft crust is perfect with the lemon filling inside.

By: Michelle

Michelle — Tue, 26 May 2009 21:52:39 +0000

I was born and raised on TastyKake. Its the one thing I cant get enought of when I get home. Tasty pies are just like mom makes. They are baked, not FRIED. They arent coated in frosting which isnt the way a pie should be. As far as the packaging goes, its retro look makes it more like home made. It doesnt have to be updated. The pie speaks volumes!

By: Ben

Ben — Tue, 26 May 2009 20:09:33 +0000

Of course Tastykake makes the pies.

How about trans fat? Do either use hydrogenated oils?

By: Jon

Jon — Tue, 26 May 2009 19:24:25 +0000

I’ve always thought the Entenmann’s pies were nowhere near as good. The flavor is generally pretty good, but the crust is rock hard. The glaze makes every shard of the crimped edge into a mouth dagger, like eating Captain Crunch with too little milk. I just can’t trust a pie that can stand up to the jostling of shipment exclusively thanks to it’s own rigid outer shell.

By: Chuck63

Chuck63 — Tue, 26 May 2009 19:10:09 +0000

Phoodie, you came to the correct, obvious conclusion. That being said, I take issue with your characterization of the packaging, you seem to have gotten it backward. The heat-sealed, highly-designed plastic wrapper is the “newfangled” entry, the cardboard box is hardly contrived as that is how Tastykake pies have been sold for at least the past 45 years, maybe longer.