All reviews are from people who have redeemed deals with this merchant.
What You'll Get
A box of pralines is a metaphor for life: it's best enjoyed alone, with a tall glass of milk, in a location isolated from bears. Share the sweets and avoid insatiable bear cubs with today's deal: for $10, you get one-dozen signature pecan pralines at Tee-Eva's on Magazine Street (a $24 value). For the uninitiated, Tee-Eva's signature pralines begin with a base of richly cooked, syrupy sugar, stirred steadily together with sweet cream. As the base becomes goopily gorgeous, pecans join the party, and the batch is cooled into an abstract construction of puddled sublimation. Savor them together with friends, family, or deserving coworkers. Your one-dozen pralines need not be refrigerated and will easily last on the shelf for 10 days or on the kitchen counter for one highly joyous gathering. Tee-Eva's has been treating locals to pralines, pies, and more for a sweet 15-year stretch on Magazine Street, but the tasty story of Eva "Tee-Eva" Louis Perry extends much further back. After cooking for various politicians and celebs, Auntie Eva began making modest leaps in the local dessert biz some 20 years ago. Decades later, her recipes still reside within her familial reach. Guests may stop by the shop and say hello to Tee-Eva's granddaughter, but they won't be leaving with the recipe, which is guarded by an impenetrable fortress of love and lasers.
The Fine Print
Promotional value expires Oct 18, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Limit 1 per visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Tee-Eva's Old Fashioned Pies and Pralines
The recipes at Tee-Eva's Old Fashioned Pies and Pralines roll five generations deep. Eva Louis Perry—known as Aunt Eva—opened her shop in 1989 to sell pralines and pies made from her grandmother's recipes. After making a name for herself with features in national magazines and on television, she passed the entire business, recipes and all, down to her own granddaughter in 2000. The pralines tempt sweet teeth with creamy richness punctuated by the crunch of pecan, while the pecan and sweet-potato pies are crafted with authentic, never reconstituted, Louisianan Cajun and creole spices.