The Hickory Stick was a BBQ restaurant located at 2300 N. 18th and Proctor. The restaurant was remembered by locals for their famously giant baked potatoes prepared at your table with a carousel of fixin’s, and in Elvis’ case, their home-made pies were the main attraction!

During Elvis’ station at Fort Hood in nearby Killeen, Elvis would visit and stay with friend Eddie Fadal and his family at their Waco home in the late 50s. During those times Eddie would pick up cream pies from the Hickory Stick (or sometimes the Toddle House) for Elvis. He loved them so much that he’d often have the whole thing all for himself in just one night!

Since The Hickory Stick’s closing, the building has gone onto host many different business and organizations, even recently being used as a church. And though it’s bold red exterior color and googie-style sign are gone, it’s exterior structure is still standing and hasn’t changed much. The building is instantly recognizable and now functions as an event center, hosting private parties and events.

Try out these recipes saved from The Hickory Stick restaurant and published by the non-profit Fentress Foundation. These pies were favorites of Elvis’ when he would visit Waco; decades later, now you too can taste the very deliciousness that EP enjoyed!

➤ Chess Pie

(Makes two 9″ pies)
Ingredients:

• 2 unbaked pie shells
• 6 eggs
• 2 sticks butter, melted and cooled
• 4 cups sugar
• 1/2 cup flour
• 2 cups buttermilk
• 2 tsp vanilla
• 1 tsp lemon extract
• 1/4 tsp salt

Instructions:
Whisk eggs in large bowl. Add sugar, flower, salt and blend in well. Blend in cooled butter. Gradually blend in buttermilk, lemon extract and vanilla. Pour into unbaked shells. Bake at 425 degrees [fahrenheit] for 10 minutes. Lower heat to 325 degrees [fahrenheit] and continue baking 30-35 minutes, or until knife inserted in middle of custard comes out clean.

➤ Coconut Cream Pie

(Makes one 9″ pie)
Ingredients:

• 9″ baked pie shell
• 1 cup sugar
• 3 tbsp cornstarch
• 1 tbsp flour
• 1/8 tsp salt
• 3 eggs, separated
• 2 cups milk
• 1-1/2 tsp almond extract
• 1 tbsp butter
• 1 cup coconut

Instructions:
Have pie crust baked and cooled, ready to fill. In heavy pan mix sugar, cornstarch, flour, salt. Gradually add milk, stirring until smooth. Put on medium heat, cooking and stirring constantly until begins to thicken and starts to come to a small boil. Take off heat. beat egg yokes until thick and lemon colored, about 3-4 minutes. Pour a little custard into yokes (about 1/2 cup), beating in with electric mixer until blended. Then pour egg mixture back into pan of custard, cook and stir until thickened and boiled, about 3 or 4 minuteds. Take off heat and stir in the butter, vanilla, and almond extracts, then add coconut and stir well. Pour into baked pie shell. let cool before add in meringue.