Here are three classic Texas pie recipes, adapted from recipes we published in Cooking with Texas Highways (the University of Texas Press, 2005). May we suggest accompanying these slices with a scoop of Blue Bell ice cream and perhaps a cup of stout coffee?
Pillowy chocolate touched by a hint of salted caramel makes for a dreamy taste explosion. You might want to make a double-batch and be generous with your portions. It'll save your guests from having to ask for seconds.
Pumpkin pie can hold its own (and it's one of my all-time favorites), but this pumpkin flan is the pie's more delicate and moist cousin.
Although this very large cake isn’t on Green Pastures’ menu, you can order it for special occasions. Our food stylist observed that it’s not as tall as most cakes, but cut into party-size slices, it will serve 40 people. If you want a taller cake or don’t have 10-inch cake pans, use two 9-inch pans—just plan on baking the layers 5-10 minutes longer.
Associate editor Nola McKey recently tried Blessing Hotel and Coffee Shop owner/cook Helen Feldhousen’s recipe for chocolate pie, and pronounces it a good ’un. The recipe, which follows, is included in Sheryl Smith-Rodgers’ book Texas Old-Time Restaurants and Cafes (Republic of Texas Press, 2000), which features recipes from places (like the Blessing) that have been around at least 20 years.
Few edibles rank as high among Texans in the category of necessary foods as pie. One of the dishes we require at every celebration or Sunday dinner, it belongs up there with chicken-fried steak and cheese enchiladas. When we need the comfort that grandma’s hugs once supplied, we reach for a slice of homemade pie. Pie has also held a significant role in the community; as pie suppers were important fund-raising events, along with cakewalks, fish frys, and chicken dinners. A look into vintage Texas cookbooks reveals recipes for syrup, pecan, peach, apple, buttermilk, mustang grape, and osgood (raisin-date-pecan) pies that were popular as much as a century ago.