When the English created their new colonies in the Americas, they brought pie with them. These early pastries would have been very similar to the pies back in England, but it didn’t take long for them to start creating new recipes from the locally available crops.
At several points in the history of pie, chefs would make a sweet version of the pastry. But it was in the United States that the food made a final evolution from main course to dessert, and it was all thanks to one obvious ingredient: sugar. While we might take sugar for granted now, it wasn’t widely accessible in the United States until the early 19th century. This was when the sugar industry exploded in the southern part of the country, along with the heinous slave trade that made it possible. As soon as regular people could afford to buy sugar for their families, they were adding it to all sorts of desserts to augment the sweetness.
A pie that haunts us whenever we drive past the West Village on McKinney is the coconut cream pie from Malai Kitchen. Delicious, but if you feel so inclined, we snagged the recipe from owner Yasmin Wage to share with you today. Should you decide to make the pie, make two. Sharing is caring.
Here are a handful of pies we really love:
Coconut we dream of is from Del Frisco Double Eagle
Chocolate French Silk with a Pretzel Crust at Pie Emporium in Bishop Arts
Dive Coastal’s Key Lime Pie with a graham cracker, ginger snap and granola crust
Capital Grille supplies our fix of this marvelous coconut cream pie
Liberty Burger dishes out fine pie
Bisous Bisous on Mckinney offers these beautiful tarts (which qualify)
Texas Harvest Pie Company is a small, local family run bakery and cafe nestled in a tiny Texas town outside of Fort Worth. Step inside their little old house with the coziest little front porch and you’ll be transported to pie heaven. Their crust is magical; picture-perfect pies that many rave as their favorite pies in Dallas.
A small unassuming shop in a strip mall is the true hidden gem for pie lovers. The character is in the name; Humble Pies in a simple place. One room with the day’s daily pies on the wall, Humbles’ pies are more classic than anything too out there. With almost 30 years in the restaurant industry, Dallas-native Sean Jett, joined alongside his wife Erin, highlights his family’s recipes and local Texas ingredients in the form of unpretentious, simple pies.
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