JB and Jamie-Len Royer, along with the entire team at Royers Round Top Cafe, want to talk a little trash. Texas Trash Pie, that is. It’s one of the most popular menu items at this legendary cafe that describes itself as “a Texas country bistro serving gourmet comfort food.”
The tiny town of Round Top is about an hour’s drive from both Austin and Houston, but the café’s reputation has traveled much farther. It’s a small place that seats about 40, with walls adorned with memorabilia as part of what people affectionally describe its funky vibe.
Where Royers Got Its Start
The story began in 1987 when Bud “The Pie Man” Royer, his wife Karen, and their four children moved to Round Top to take over the café. (JB and Jamie-Len bought the business from the family in 2016.)
The café soon developed a reputation for their world-class pies. In addition to keeping plenty of pies on the café menu, they also ship pies around the world, something like 10,000 each year, and all are still baked in the café’s kitchen.
So What’s in Texas Trash Pie?
The beloved Texas Trash Pie brims with ooey, gooey, crunchy, sweet, and sticky goodness with a smidgen of saltiness, all held together by melted butter and sweetened condensed milk. It’s like a mashup of classic pecan pie and seven-layer bars, plus handfuls of pretzels, cookies, and candy.
That long list of ingredients is what lead to the clever, albeit curious, name of “Texas Trash.” In this context, the word trash means a generous mixture of things, like describing a heavily topped pizza as a garbage pizza or saying that a recipe includes everything but the kitchen sink.
Rest assured, the contents of this pie are all great things.
Most people say that Texas Trash Pie is best served slightly warm. Royers serves their slices topped with a scoop of vanilla ice cream.
For all the goodies inside, Texas Trash is actually a quick and easy pie to make at home. The filling comes together in a single bowl, and it’s fine to use a premade pie shell, if you wish.
Read the original article on Southern Living
