Dangerously Delicious Pies


I first heard of Dangerously Delicious Pies a few years back when I was still living in California.  We had come back for a family visit one summer, and after having a great crab dinner at Canton Dockside ventured out to have some dessert.  In fact, I still have some footage from that year (20011) of our son dancing, with the first few seconds of it being taken at Dangerously Delicious Pies!


It actually wasn’t until we got there that I saw that they baked a pie with Berger Cookies!  I am a huge fan of Berger Cookies anyway so to have them infused in a custard and poured in a flaky crust was amazing.

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I came back last night after exploring the city a little bit with my camera, and picked up a few slices for dinner.  I had stopped by their table a few months back at the Baltimore Farmer’s Market on a Sunday morning, and tasted some of their mini-pies so I already knew I loved the SMOG (Steak, Mushroom, Onion & Gruyere) and the Baltimore Bomb was a given, but the radical girl behind the counter also suggested the Pulled Pork and the Mobtown Brown as popular selections.


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The pulled pork was completely topped to the brim with sweet barbeque pulled pork with onions.  The sweet tangy shreds had a kick, but were complemented nicely with the salty buttery crust.  The Mobtown Brown was a decadent chocolate ganache over a rich pecan pie, chock full of whole pecans and drizzled with caramel.

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Baltimore Magazine has also published an article on Dangerous owner Rodney Henry in their latest issue, amongst several other TV and magazine features.  If you’re in Baltimore and love pie, definitely stop by.

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Watch Bobby Flay go at them on Throwdown!

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