Bud Royer is the man — and his pies are pretty darn special too!
Whether you’re a fan of buttermilk pie, chocolate chip pie, or traditional pecan pie, Royer’s Round Top Cafe has got you covered. Royer’s is a great place — located between Houston and Austin in one of the more quaint little towns in the Lone Star State. Round Top, TX boasts lots of history and some terrific eats — thanks to Bud Royer and his folks at Royer’s.
The above image is a shot of their wonderful pecan pie — which tastes even better with a heaping scoop of Amy’s Ice Cream (www.amysicecreams.com) on top. Unlike most pecan pies on the market, this baby is not a gummy, flavorless mess. The pecans are big and fresh and the filling is loaded with flavor.
The buttermilk pies are also incredible. And listen, you don’t have to like drinking buttermilk to enjoy this legendary Royer’s creation. It is very reminiscent of my Granny Justice’s Chess Pie … maybe just a wee bit creamier. Man, is it good! Their kicked up Buttermilk Delight Pie (seen above) incorporates coconut, pecans, and chocolate chips. Serve it up warm and you will be blown away. I am also quite partial to their Strawberry Rhubarb Pie. I had a slab during our last visit and I was extremely impressed. Whole pies are priced at just $16.95 and they ship pretty much everywhere in the free world.
But please don’t just get dessert at Royer’s. Bud makes a great Grilled Shrimp BLT and the steaks at the Round Top Cafe are tender, juicy and delicious. Don’t be fooled, Royer’s may appear like a traditional Texas roadhouse, but the food here is gourmet quality and served up with a tremendous amount of TLC. These fine folks love what they do and it shines through in a big way.
Check out “Bud The Pieman” today at WWW.ROYERSROUNDTOPCAFE.COM
SWEET POTATO CASSEROLE RECIPE
Yield: 12 servings
1 canned sweet potatoes, 60 oz. can
1 ½ sticks butter, melted
1 cup sugar
1 teaspoon vanilla extract
Empty sweet potatoes into a bowl.
Add remaining ingredients.
Beat until smooth.
Pour into a 9×13-inch casserole.
1 cup shredded coconut
1 cup packed brown sugar
1 stick butter, melted
1 cup chopped pecans
2 tablespoons flour
Mix all topping ingredients together and spread over the sweet potatoes. Bake at 300 degrees until the topping is brown.