A Peek at The Piehole Project: Amazing Pie for a Good Cause, Bidding Ends Soon

For the fourth consecutive year, Piehole Project will auction pies to raise money for future chefs in the DFW area.

October 25, 2023

Dude Sweet Chocolate's My Milkshake Is Better Than Yours with tcho chocolate milk custard, Dude Sweet Tub of Love and granola crust with whipped ganache and a hazelnut crunch. Manny Rodriguez

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The Piehole Project is a local nonprofit that raises scholarship money for culinary students. Local chefs bake extravagant pies, which are then auctioned online and picked up at a later date. All pies on offer here are one-of-a-kind; and literally only one is made for the highest bidder.

Bidding on the pies started Oct. 19 and will end at 9 p.m. Saturday, Oct. 29. Perusing the pies and current bids is quite dreamy. This year 23 Dallas chefs are participating in the bakeoff.

The leading bid right now is for a French Twist pie ($215) by Curio chef Chris Patrick. Other top bids include an autumn galette in a flaky crust, a brown butter apple pie (from Marisca Trejo at La Casita), as well as some savory options like crawfish pie from Restaurant Beatrice (bidding is at $145 right now).

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From chef Eric Dreyer and chef Mariella at Monarch: Sweet Elvis Pie with banana mousse, chocolate budino, peanut Cookies and bruleed banana.

Manny Rodriguez

Other pie highlights include:
• Asian Mint (chef Nikky Phinyawatana): Shrimp Panang Pie with Thai Panang Curry, Shrimp, and Toasted Coconut in a Flaky Crust
• Dude Sweet Chocolate (chef Katherine Clapner): My Milkshake is Better Than Yours
• Fearing's: A Sweet Classic with Banana Pudding and Toasted Meringue
• Mercy Chefs (chef Sharon Van Meter): Coconut Macadamia Cream Pie
• Parigi (chef Janice Provost): Pie Au Chocolate
• Via Triozzi (chef Leigh Hutchinson): Lasagna Pie

Meet all of the chefs and their pies on the main Piehole Project page where you can see where all the bidding stands and get in on the action.

All pies will be baked after the bidding is done and available for pickup Nov. 20-21 at the Dallas College Culinary and Hospitality Center at 11830 Webb Chapel Road. Or pies can be delivered those same dates within a 35-mile radius for $30.

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Chef Abraham Salum's pie: Corn and Queso Cotija Pie with Goat Milk Cajeta.

Manny Rodriguez

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Lauren Drewes Daniels is the food editor of the Dallas Observer. She started working as a freelance writer in 2013 and became editor in 2021. She covers Dallas' evolving dining scene, the many openings and closings as well as trends and breaking news. She oversees annual lists including Top 100 Bars and Top 100 Restaurants and contributes to the Best of Dallas. If you have a tip about an amazing pastry, pie or taco, let her know.

Contact: Lauren Drewes Daniels

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