Swig & Swine offers new takes on classic pie recipes | Provided

Eyes on the pies

Sometimes a sweet treat is exactly what you need after a savory dinner. Stuffed and full of sodium, sugar is the counteractive ingredient to balance a belly. As the seasons change and temperatures drop, warm, gooey pie with a nice pastry crust makes for the perfect dessert.

If you’re looking to order a slice after your meal without making another stop, these Charleston restaurants offer tasty pies that pair well with their menus. 

Slightly North of Broad 

SNOB’s signature pie is a warm sour cream apple pie, a classic dessert item that’s been on the menu since it first opened its doors 29 years ago. 

Sour cream apple pie from SNOB | Photo by Ruta Smith

Sour cream may not sound like a typical pie ingredient, but it is what separates SNOB’s apple pie from the rest. Sour cream is folded into the filling, and once baked, creates an almost cheesecake-like texture, according to general manager Analisa Muti. 

“It gives it a lot more depth,” she added. “And the flavor profile is completely different. It has a kind of a cream cheese flavor, and a little tartness from the sour cream.” 

That sour cream custard-like filling is then poured over the thinly sliced Granny Smith apples prior to baking, seeping into each layer. Once sliced, the pie is topped with a house made walnut streusel and a cinnamon vanilla drizzle for more depth and a little fall spice. 

“I would say, if you were gonna round out a meal with a slice of apple pie after your pork chop, [this pie is] perfect,” Muti said. She also suggested pairing the pie with the signature espresso martini. 


After digging into one of Magnolia’s creative entrees like the Lowcountry bouillabaisse or shellfish over grits, top off the night with a classic — the Southern pecan pie. 

Magnolia’s pecan pie is layered with a praline lace cookie and topped with roasted pecans and bourbon caramel. Served warm, the pie is paired with a scoop of vanilla ice cream to round out the flavors of pecan and caramel. 

The simplicity of the roasted pecans and caramel in this dish stir up memories of digging into a homemade pie at grandma’s house on a cool autumn evening. 

And if you love the pie enough after that first bite, you can pre-order a whole one for the holidays. 

Swig & Swine

After chowing down on pork rind nachos or a brisket sandwich, wrap up your meal with one of three pies offered at Swig & Swine: chocolate cream Nutter Butter and chocolate bourbon pecan. 

Swig & Swine keeps its chocolate cream pie simple, with a smooth, silky chocolate cream juxtaposed with a crispy flaky crust. For the Nutter Butter pie, Swig & Swine takes the classic flavors of this crunchy, peanut buttery snack and transforms it into a small, single-serving pie form. 

The chocolate bourbon takes a small spin on a classic. It starts with a pecan pie, but instead of adding traditional ingredients like caramel or corn syrup, Swig & Swine includes the balanced flavors of sweet and bitter chocolate, offsetting the toastiness of the pecans. 

Ms. Rose’s Fine Food & Cocktails

After a hearty flounder sandwich or mussels linguine at Ms. Rose’s, don’t forget to leave room for its signature cookie brownie pie or its current seasonal offering, the Mile High Cinnamon Apple Pie. 

While some menu items change with the seasons, the cookie brownie pie stays in the spotlight. It’s been on the menu since Ms. Rose’s opened in 2012, according to Amanee Neirouz, current operations manager of Ms. Rose’s and former head of Relish Restaurant Group’s pastry department.

The cookie brownie pie is exactly how it sounds: a cookie and a brownie in pie form. Think of a cookie cake, but twice as thick and with a fudgy brownie base.

The layers are baked together and served with vanilla ice cream to enhance the sweetness of the chocolate brownie, and drizzled with caramel and chocolate.

For the new Mile High Cinnamon Apple Pie, the bakers at Ms. Rose’s stuff the pie crust with green and red apples to create a balance of sweet and sour. Brown cinnamon sugar coats the slices of apple to add a bitter and spice element, pleasantly awakening all your taste buds. Finally, an oatmeal streusel tops the pie to add an extra crunch.

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