This Missouri Pie Shop Turns Out Around 100 Pies A Day And Has Been Doing It For Decades

This Missouri pie shop has been feeding sweet-toothed regulars for decades, and the ovens stay plenty busy.

On a typical day, the bakery can turn out around a hundred pies, with fruit, cream, cheesecake, and other favorites filling the cases.

Some people stop in knowing exactly what they want. Others take one look at the lineup and change their minds three times before ordering.

That is part of the fun. The shop has been around since the eighties, so plenty of customers have their longtime favorites, while newcomers get to figure out theirs one slice at a time.

The portions are generous, the selection is huge, and the whole place still feels like a local pie stop rather than a polished dessert chain.

The Teachers Who Started It All

Here is a story I love, because it starts with public school teachers who simply really liked to bake. Ron and Mickey Hopson opened A Slice of Pie in Rolla decades ago, and they built it from a kitchen hobby into among the best loved food spots in town.

Think about how much patience teaching takes, and then picture pouring that same patience into rolling crusts and whisking fillings day after day. That steady, careful approach is a big part of why the shop earned such a loyal following early on.

Folks could tell the pies were made by people who cared about doing things the right way instead of the fast way.

The Hopsons ran the place for a long stretch of years, and they created recipes that people still line up for today. They also set the tone for the kind of friendly, homey shop it would become, which is the sort of thing you cannot fake.

When you walk in and look around at the simple dining room, you are really looking at the result of their hard work.

So the next time you take a bite of pie there, it is kind of nice to remember that it all began with those teachers and their love of baking.

Where To Find This Rolla Pie Spot

Okay, you are going to want to plug this into your map app right now, so here it is. A Slice of Pie sits at 634 S Bishop Ave, Rolla, MO 65401, right along a busy stretch of road that plenty of locals drive every day.

Rolla is a friendly college town in south central Missouri, and it has a way of making people slow down and look around. The town is home to a well known science and engineering university, so you will often see students mixed in with families and road trippers.

That mix gives the whole area a relaxed, easygoing feel that fits a pie shop really nicely.

If you are traveling through the state on a longer drive, Rolla makes a handy place to pull off and stretch your legs for a bit. Getting in and out of a small town shop like this is usually pretty simple, which is always a relief when you are hungry and ready for something sweet.

My advice is to check the shop hours before you head over, since small bakeries sometimes close earlier than you might expect. It would be such a bummer to show up craving coconut cream and find the lights already off, right?

A quick look online or a phone call ahead of time will save you from that kind of heartbreak.

A Mountain Of Pies Rolls Out Every Day

Picture a kitchen where warm pies keep coming out of the oven so often that it almost feels like a parade. The bakers here turn out a seriously impressive stack of whole pies every single day, and they have kept up that kind of pace for decades.

Honestly, that is a lot of crust to roll, and it makes me tired just thinking about it.

What really stands out is that they manage all that volume while still making everything homemade. Over the years, the shop worked out a smart system that lets them bake efficiently without cutting corners on the recipes.

That balance is harder than it sounds, because rushing a pie usually shows up in the texture or the flavor.

For you as a visitor, all that baking means there is usually a nice spread of choices waiting in the case. Still, the most popular flavors can move fast, especially during busy times like weekends and holidays around here.

My friendly tip is to come earlier in the day if you have your heart set on a certain pie. You will have the best shot at grabbing exactly what you want, and you will not have to settle for your backup choice.

Of course, when every pie is made with this much care, even a backup choice is a pretty sweet deal.

Fresh Owners Who Kept The Old Recipes

You know how nervous people get when a favorite local spot suddenly changes hands? Well, the story here has a happy twist, because the new owners were practically part of the family already.

Ryan and Katherine Warnol took over the shop from the Hopsons, and they have worked hard to keep everything people love about it.

Here is the part that really warms my heart, because Ryan actually worked at A Slice of Pie back when he was in high school. That job taught him firsthand how much care went into every crust and every filling, and it clearly stuck with him.

He saw the routines, the recipes, and the way the Hopsons treated their customers long before he ever owned the place.

Because of that history, the Warnols have focused on protecting the culture of the shop instead of reinventing it. The beloved recipes are still the heart of the menu, and the homey feel of the dining room has stayed put.

It is kind of like when a grandparent hands down a treasured recipe card to someone who promises to guard it. If you were worried that the magic might fade over time, you can relax, because this place is in caring hands that clearly respect where it came from.

Fruit Pies That Taste Like A Summer Afternoon

Let me start with the fruit pies, because they are the kind of dessert that makes you think of backyard picnics and grandma’s kitchen. The shop bakes classics like American Apple and Strawberry Rhubarb, and those names alone tell you they are sticking with tried and true favorites.

American Apple is a great choice if you like that cozy mix of tender fruit and warm spices tucked under a flaky top. It is the sort of pie that feels right in any season, whether it is chilly outside or the sun is beating down on your car.

Strawberry Rhubarb is a bit more adventurous, and I think it deserves more love than it gets. The sweet berries and the tart rhubarb balance each other out, so every bite has a nice little tug between sugary and tangy.

If you have never tried rhubarb before, a well made pie like this is the friendliest way to meet it.

Here is something handy to keep in mind while you are standing at the counter trying to decide. Fruit pies tend to travel well, so they are a smart pick if you want to carry a treat back to your hotel or share with family later.

Just try not to sneak bites from the box while you are driving, because that crumbly crust can get everywhere.

Cream Pies Stacked Sky High

Okay, if whipped cream makes you weak in the knees, this is your section. The Coconut Cream pie is famous around Rolla, and it is known as a runaway customer favorite.

It comes with a generous coconut filling in a housemade crust, usually crowned with a big fluffy pile of whipped cream on top.

What makes a cream pie like that so good is the contrast between the silky filling and the crisp, buttery crust underneath. The coconut adds a little chew, so each forkful has something interesting going on.

It is rich, but in a comforting way that makes you want to lean back and slow down.

Lemon Meringue is another cream pie worth your attention, especially if you like something bright and zippy. The tart lemon layer wakes up your taste buds, and the soft meringue on top gives it that lovely toasted, cloud-like finish.

Would you believe that cream pies are actually some of the trickiest pies to make really well? Those fillings need careful timing and patience, which is why a shop that has done this for decades has such a real edge.

A quick tip is that cream pies are best eaten soon and kept cold, so they make sense to enjoy right there at a table instead of riding around in a warm car.

Specialty Pies With Names You Will Remember

Some pie names make you giggle a little, and Peanut Butter Lust is definitely on that list. It is among the specialty pies at A Slice of Pie, and the name alone tells you it is meant for serious peanut butter fans.

If you are the kind of person who sneaks spoonfuls straight from the jar, this pie is calling your name.

Then there is Country Custard, which goes in a totally different direction with its gentle, old-fashioned charm. Custard pie is a classic in a lot of farm kitchens, and it is simple in the best possible way.

It is smooth and creamy, with a mellow sweetness that does not try to show off.

I love that the menu has room for both of these pies, because they show off different sides of the shop. Peanut Butter Lust is playful and bold, while Country Custard feels like a quiet nod to the past.

So how do you choose between them when you are standing at the counter? My honest suggestion is to grab a slice of each and share with whoever came along for the ride.

That way, nobody has to make a tough call, and you get to compare notes on which pie wins the day for your crew.

Lunch Comes Before Dessert Around Here

Believe it or not, you can actually eat a real meal at this pie shop before you get to the good stuff. A Slice of Pie serves lunch options, which makes it a smart place to stop when you are genuinely hungry and not just craving sugar.

The menu includes things like chicken salad sandwiches, quiche, and savory pot pies, which all sound like the kind of food your aunt might make for a family gathering. Pot pies make a lot of sense at a place that has mastered crust, since that flaky topping is doing much of the heavy lifting.

Quiche is another natural fit, because it is basically a savory pie filled with eggs and tasty add-ins.

I really like this setup for road trips, because you can handle lunch and dessert without making another stop. It saves time, and it also means you are not trying to eat pie on an empty stomach, which is tempting but maybe not the wisest idea.

Here is a little game plan that I think works really well for a visit like this. Order a sandwich or a pot pie for your main dish, then pick out a slice to share for dessert while you are still sitting down.

You will leave full, happy, and probably already planning which flavor to try when you swing back through town again.