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Food and Drink Features

Life of Pie

Love the divine desserts of Pie Junkie? It now has its own brick-and-mortar shop.

Greg Horton May 15th, 2013

Pie Junkie got its start with a friendly competition for bragging rights.

Leslie Coale-Mossman
By: Mark Hancock

Owners Leslie Coale-Mossman and Darcy Schein were stay-at-home moms who met when their oldest kids were in a Mother’s Day Out together. Their husbands traveled frequently, so the two started sharing dinners.

“At some point,” Coale-Mossman said, “I think we decided to see who had a better recipe for pie.”

That prompted more baking. Three years ago, S&B’s Burger Joint asked Coale-Mossman and Schein to make a pie. They obliged, and the desserts of Pie Junkie wound up on the menu.

Since then, Pie Junkie pies have made their way to the menus of The Paramount, Pizza 23 and Coffee Slingers. The two formed a catering company focusing on pies — dessert and savory — and full meals.

“I think the community has always rooted for us,” Schein said. “We were just two stay-at-home moms with a passion and talent for cooking who decided to take a shot at making desserts for a little extra money. I’m not sure we ever thought our pies would become so successful.”

The duo recently opened a fixed location in the thriving Plaza District. Located at 1711 N.W. 16th, the eatery offers whole pies and slices of several varieties. A frozen case holds savory pies that can be cooked at home, including chicken pot pie, sausage pie and spinach and bacon quiche.

Additionally, Pie Junkie features Tulsa-based Topéca coffee, a delicious El Salvadoran coffee that the owners call “seed-to-cup.”

“We won’t have a big coffee service, though,” Coale-Mossman said. “We’re brewing Topéca, but we don’t have the facilities for an espresso machine or full-coffee service.”

The real stars of Pie Junkie remain the desserts. Coale-Mossman and Schein have a knack for tweaking a traditional recipe, like Key lime pie, to create a wonderful new twist. The result: macadamia-crusted Key lime pie, with all the tang and zip of the classic you know, combined with the rich, buttery nuttiness of the crust.

“Many of our recipes come from our families,” Coale-Mossman said, “but we’re always looking for ways to incorporate unusual or unexpected ingredients.”

Among the most popular selections are peanut butter chocolate, Almond Joy, s’more and blackberry whiskey buttermilk.

As Pie Junkie makes more than two dozen pies, not all kinds are available daily. Still, Coale-Mossman said they happily take phone orders for any of its varieties (and special requests) with 48 hours’ notice.

  • Currently 3.5/5 Stars.
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