When Pies Become Art

SPOT.ph blogger Angelo Comsti reveals where to get your pie fix-from apple to caviar.


(SPOT.ph) Kyra Dy and I have something in common. Two, in fact. We both love desserts that don't kill you with sweetness, and we prefer pies over cakes. When I found out that the Le Cordon Bleu graduate recently created her own line of our beloved pastry, I was quick to call and order.


Peanut Butter Banana Cream Pie



Nutella Banana Cream Pie


Her brand is called Art of Pie, and she shows exquisite skill in crafting her baked masterpieces. The Reese’s Peanut Butter Banana Cream Pie (P1,100/10-inch, P185/four-inch) had me fighting tooth and nail with myself not to finish the entire thing. Every single component is carefully thought out as to how it could lend to the pie's overall taste and texture. Instead of a flaky or graham-cracker crust, crumbled peanut butter cookies are used as the pie’s foundation. The generous slices of bananas are cooked only enough to still add bite while the beige-hued pastry cream gives off a nutty taste and creamy texture. The cloud of whipped cream contributes to the subtle sweetness of the whole dessert. The Banana Cream Pie also has a Nutella version (P1,200/10-inch, P200/four-inch) but I personally prefer the seamless fit of elements in the peanut-butter.

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Four-inch solo portions



Apple Pie


Her Apple Pie (P1,750/10-inch, P300/four-inch) has two pounds of sliced Fuji apples dusted with cinnamon sitting on a bed of a rich and buttery shortcrust pastry. It is topped with a lovely streusel, which gives the dessert a crumbly texture that melds well with the slightly mushy apples and crisp base. What drives home the flavors is the salted coffee caramel. The smooth and velvety sauce's inherent sweetness is offset by the bitterness of coffee, resulting in a delicious goo that doesn't enriches the spiced profile.


Cream Puff


Kyra also has other things to fill baked pastry dough. Her baseball-sized cream puffs, come in two variants-original (P85) and green tea pistachio (P100). The former is pumped with luscious pastry cream that’s flavored lightly with vanilla. Rather than being dusted with powdered sugar, a crown of copper-hued sugar tops the profiterole, adding the right amount of sweetness. The latter ingeniously fuses two of Kyra's favorite flavors (mine as well-another commonality!), matcha and pistachio in the filling. It’s then capped with chocolate ganache and sprinkled with chopped nuts.



Caviar Pie


Though not a pie in the technical sense, the Caviar Pie is actually the very first item Kyra had to offer. She has been serving it to her family long before she thought of opening a pastry business. Now, more people can enjoy the salty savory layers of cream cheese, onions, and caviar. She has a traditional one (P2,200/six-inch with crackers) as well as another with smoked salmon (P3,000/six-inch with crackers). The latter was inspired by her family’s love for the fish. Kyra says more savory flavors like Chicken Pot Pie will be made available later.


Just weeks old, The Art of Pie already shows much promise, with the Smoked Salmon Caviar Pie and Reese's Peanut Butter Banana Cream Pie emerging as standouts from the pack, and giving people a welcome alternative to classics.


Contact Art of Pie at 0917-509-4855. Place orders at least a day before. Pick-up is at Valle Verde 6, Pasig City.


Angelo Comsti contributes to Yummy, Men’s Health Philippines, and Esquire Philippines in addition to other publications. He studied at Le Cordon Bleu Australia. Recently, his bestselling book From Our Table to Yours, a collection of generations-old heirloom recipes from some of the country's best cooks and chefs, won the Gourmand Best in the World Award for Best Authors and Chefs Outside Europe. He is currently working on a sequel. Follow Angelo on Instagram (@fooddudeph) to catch more of his food discoveries.

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