Frequently Asked Questions

  • Now that your place isn’t open for  walk-in retail sales, how do we get your pies?  Feel free to call the store number, 713-862-4960, to place an order. If necessary, leave a message, and we will return your call. You can also use the “Contact Us” feature on this site, or email directly: carolyn@mightysweetminipies.com. Most orders can be filled in 24 hours. Our minimum order is 6 mini pies (5 inches),  or 12 petite (3-inch) pies, or 1 full-size (9-inch) pie. The minimum order of the smaller pies must be one flavor – however, depending on the flavor, there are exceptions, so ask us.
  • Where do we park at your store when we pick up an order?   Welcome to the Heights! Most of the buildings in this neighborhood were constructed when many families didn’t even own a car. You can park right on the street (14th) on either side. Please avoid parking at the little strip center on N. Main behind our building.
  • What sizes of pies do you make?   For events, we offer our petites, which are about three inches, or three bites. Our minis are what we’re best known for.They’re 5 inches, about the amount of a slice of conventional 9″ pie. We also bake the full-size.
  • What forms of payment do you accept?   Cash and all major credit/debit cards.
  • Is your meringue authentic, like my grandmother made? Is it safe?   Yes, our meringue is the real thing – not the white stuff you usually see, with marshmallow creme and various mystery ingredients. The downside of authentic meringue is that it often shrinks and “weeps,” but the delicious natural flavor is worth it.                   As for safety related to eating egg whites – no worries, the meringue is baked long enough and at a high enough temperature to ensure that it’s completely cooked.
  • How are your pies different from the grocery store ones?   Retail stores and many bakeries use powdered eggs and milk, and other shelf-safe ingredients requiring preservatives, which affect the flavor. Some of their fillings come ready-made from a white plastic bucket. Margarine is used rather than real, much tastier, butter. We use fresh eggs and milk, and real cream and butter.
  • Do you bake sugar-free pies? What about gluten-free?   We’re happy to bake sugar-free pies for our customers who request them. Every pie can’t be deliciously made sugar-free, but most of the fruit pies work very well that way. We did bake gluten-free for awhile, but for our small business the demand wasn’t great enough to continue. Also,  there are now many other sources to fill that need.
  • Should I refrigerate my pies when I get them home?   Almost all pies taste much better at room temperature, or even warmed up, the exception being cream pies and others that we sell out of the refrigerator, such as cheesecakes. Most fruit pies, and those with a higher sugar content (pecan) or acid (lemon meringue) will keep for at least a day at room temperature.
  • What about freezing pies?  Most pies can be frozen, but might suffer a little in crispness as a result. Cream pies can separate into a watery mess.Thaw pies out in the fridge overnight.
  • Do you bake pies for weddings and office functions? Absolutely. We’ve done many of both of those types of events, and we deliver. Ways our pies have been used at weddings: given as favors, placed on the dessert table, served at the rehearsal dinner, or to replace the groom’s cake for those grooms who don’t care for cake!
  • Do you offer pie-baking classes?   Not at this time.
  • Your pies don’t have those elaborate garnishes like some restaurants serve. They look so homemade.   Duh.