Pie

This pie, one of the most popular at the Staunton eatery, has a medium-dark chocolate filling topped off with mounds of fresh meringue. Vivian Obie, a cook and baker for the restaurant for over forty years, remembers her first day as a baker, which was an Easter Sunday—one of the busiest days of the year. She recalls using this recipe to make chocolate pie: “The baker who usually made the chocolate pie called in sick. I thought I could do it. I made it and it looked so pretty with the meringue on it and all. I thought I had it made. But when they sliced it, the pie ran all over the place. The chocolate just wasn’t thick enough.” If you follow the instructions and make sure the pie is cooled completely, then don’t worry—it will turn out great.

Peanuts are grown in the southeastern part of Virginia but enjoyed throughout the state, especially in pie. The crunchy peanut butter crumbles and the smoothness of the custard pair for a scrumptious pie experience. For an interesting take on the classic combination of chocolate and peanut butter, try it in the Chocolate Cookie Crust (page 21).

The texture of this pie is creamier and smoother than the version that Mrs. Rowe’s restaurants serve, which was included in Mrs. Rowe’s Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley. For smooth peanut butter fans, this pie is hard to beat. The recipe comes from Susan Simmons, a baker for Mrs. Rowe’s Catering.

Velvety smooth, fragrant, and creamy, this is a warming and perfectly soothing pie.

This recipe was found in a little brown book that belonged to Willard, Mrs. Rowe’s second husband. This pie is time-consuming to make, but well worth the effort for those who love milk chocolate. It’s as smooth as a creamy chocolate popsicle. Try it with the Gingersnap Crust (page 22) for a flavorful interplay between smooth and spicy. Serve chilled.

This luscious pie recipe was found handwritten in Mildred’s notebook. She might have gotten it from relatives in North Carolina. Once it’s completely cool, the pie sets up firm and can be sliced neatly, but it’s also delicious as a warm, gooey mess. Chef William Poole, of Wen Chocolates in Denver, Colorado, says, “This is the best pie I’ve ever had, except for my grandmother’s pumpkin pie.” It’s wonderful served topped with ice cream or whipped cream.

This rich pie is creamy on the inside and crusty on the outside—a treat for those who love chocolate, as well as for those who love interesting contrasts in texture. Serve cold for the best flavor.

Mrs. Rowe’s restaurants serve this luscious dream of a pie for chocolate lovers only on special occasions—but you can make it anytime at home.

Roger Bible, a relative of the Rowe family, says “My favorite pie is Mildred’s banana cream, which she often brought along to family gatherings. I think it was the best thing I’ve ever eaten in my life.”

This pie is unbelievably easy—you really can’t fail. You could make this pie in a plain pie crust, but why would you want to when this sweet and spicy alternative is available? When you prepare the egg yolks for the filling, remember to save the whites for the meringue.

This filling, which has a pleasant tartness, bakes up like a firm custard. The pie is at its best when served slightly warm. If it’s been in the refrigerator, 20 seconds in the microwave is all it takes to warm up a slice for that just-baked sensation.

If you don’t like the texture of lime zest in an otherwise smooth and silky filling, feel free to leave it out. Although it isn’t really a Key lime pie without Key lime juice, regular lime juice is just as delicious in this pie. For those who like a wonderfully tart pie, serve it plain, or you can top it with a dollop of whipped cream. If the pie sticks to the pan when you’re scooping it out, try dipping the bottom of the pan into a bowl of warm water to loosen it.

Mrs. Rowe attributed this recipe to her friend Mrs. John Martin, a Mennonite from Harrisonburg. The custard is slightly grainy, which is normal for this old-fashioned pie, and its pleasant, refreshing flavor is unusual to the modern palate. For plumper raisins, bring them to a boil in a small amount of water, then lower the heat and simmer for 20 minutes. Drain the raisins thoroughly before proceeding with the recipe.

Here’s another recipe from Susan Simmons, a longtime baker at Mrs. Rowe’s Country Buffet who now works in the catering arm. Pouring the hot custard over the bananas infuses an incredible banana flavor into the creamy custard, making for an ultimate pie experience. When you prepare the egg yolks for the custard, remember to save the whites for the meringue!

This recipe was found in a notebook belonging to Bertha, one of Mildred’s sisters. It was clipped out of an old newspaper and pasted onto a page of the notebook. It’s a festive-looking and showy pie offering a delicate almond-coconut flavor and a spongy, frothy texture somewhere between meringue and marshmallow, with a hint of chewiness from the coconut. It makes a delightful addition to any holiday table.

This recipe was found in a notebook belonging to Willard Rowe (Mildred’s second husband), on a stained and yellowed sheet of ruled paper. Willard died in 1972, but many of his recipes are still used by the family and the business. This pie is a favorite of longtime customers Marion and Gene Harner, who remember when Mrs. Rowe’s Restaurant included a slice of pie with every meal. “You got a complete meal for under $2,” says Gene.

“Impossible” pies, which were popular in the 1960s, are made with Bisquick instead of pie crust. This recipe, from Mildred’s sister Virginia, isn’t authentically “impossible” because it doesn’t use Bisquick. Instead, the filling makes its own firmer layer of custard next to the pie plate as it bakes, forming a sort of crust. It’s simply perfect for the crust-shy baker. The coconut on top of this pie is nice and crunchy, providing a delightful contrast to the creamy custard.

There are never any leftovers of this flavorful pie at Mrs. Rowe’s Country Buffet. Because green tomatoes have such a short season, customers have many long months to look forward to this pie, with its robust spice and vinegar essences perfectly mingled with an underlying sweetness. The flavors unfold with every bite. Longtime regular customers know to get to the restaurant early enough to enjoy a slice. If the green tomato season slips by, try tomatillos instead. This pie also works as a side dish with pork chops or chicken.

This is the most popular dessert at Mrs. Rowe’s Restaurant and Bakery. Enough said.

Hickory nuts are only available in a few areas of the country, and the South is one of them. They’re usually sold in their shells, which are extremely thick and hard. But if you’re a hickory nut lover, this pie will inspire you to do the hard work of shelling them. If you can’t find hickory nuts, pecans are in the hickory family and make a great substitute. A shot of bourbon enhances the flavor—and makes it even more Southern. For a crisp bottom crust, parbake the shell before filling it. For a crunchy pie, go with the larger amount of nuts.