Summer Cooking with Sweetie Pie’s Miss Robbie
No family reunion or summer cookout is complete without soul food — especially dessert!
So, to help you wow your family and friends, restaurateur and the star of OWN’s Welcome to Sweetie Pie’s, Miss Robbie Montgomery, shares the scoop on how to create her favorite summer treat.
But before we get to the good stuff, we chatted with Miss Robbie about the new season of Sweetie Pie’s, her new restaurant in Memphis and much more.
JET: Congratulations on the new season of Sweetie Pie’s! What can fans expect this time around?
Miss Robbie: It’s a blessing! In the seventh season, you’ll see the family still running the business and expanding our brand. We have a new ice tea in stores and I have a cookbook coming out.
JET: That’s exciting! How will your Memphis location be different from your other restaurants?
Miss Robbie: Memphis is known for music … everyone recorded there. So we have a performance stage because you’ve gotta have music. We’re going to try to have that on a continuous basis with local and national acts.
JET: What inspired you to create your own brand of sweet tea?
Miss Robbie: I’m a tea drinker, I like sweet tea. So we came out with three flavors: Original, Berry Berry and Peach tea. They’re all very good, they’re all natural–made with pure cane sugar and no preservatives. Everybody loves it.
JET: Summer is all about cookouts and BBQs. What’s your favorite summer dessert to bring to a family gathering?
Miss Robbie: My favorite is punch bowl cake. We serve it at holidays also. It’s a light and refreshing summer dessert. It feeds a lot of people and it has fruit in it.
Check out some of Miss Robbie’s favorite recipes below and tune in to Welcome to Sweetie Pie’s every Saturday at 9 p.m. ET on OWN!
Miss Robbie’s Punch Bowl Cake
- 1 pkg Sarah Lee Pound Cake
- 1 pkg 3.5 ounce instant vanilla pudding mix
- 3 bananas
- 1 20-ounce can chopped pineapple
- 1 pint strawberries, sliced and hulled
- 1 (8 oz) carton Cool Whip
- 1/2 cup sugar
- 2 TBSP vanilla
1. Prepare pudding according to package directions and stir in 1/2 carton of Cool Whip, 1/2 cup sugar and 2 TBSP Vanilla in a large bowl.
2. Cut Pound Cake into small pieces 3/4 of an inch thick. Line bottom of a large Punch Bowl with 1/3 cake pieces. Top with 1/3 bananas for second layer.
3. Top with 1/3 pineapple & 1/3 sliced strawberries for third layer. Top with 1/3 pudding mixture for fourth layer.
4. Repeat in layers until bowl is full.
5. Top with 1/2 carton Whipped Cream.
Miss Robbie’s Banana Pudding
- 12 oz vanilla wafers (approx. 1 box, may use more for trimming the bowl)
- 4-6 bananas
- 1 box of Jello instant vanilla pudding
- 1/2 cup of sugar
- 2 Tbsp vanilla flavoring
- 1 cup of whole milk
- 1 large 16oz tub or 2x 8 oz tubs of Cool WhipDirections:1.Mix the sugar and pudding in a bowl with the milk and the vanilla flavoring. Let thicken.
2. Add 1/2 the tub of Cool Whip. Stir well until fluffy.
3. Layer bottom of a trifle bowl or 9 x 13 pan with vanilla wafers. Next layer is 2 or 3 cut bananas
4. Next layer is 1/2 of the pudding mixture.
5. Next layer is vanilla wafers.
6. Next layer is the last 2 or 3 cut bananas.
Sweetie Pie’s Tipsy Tea
- 8 ounces Sweetie Pie’s Sweet Tea (Original flavor)
- 1 or 2 ounces of Rum
- Splash of pineapple juice
- Splash of cherry juice
- Pineapple garnishDirections:1. Mix 8 ounces of Sweetie Pie’s Sweet Tea (Original flavor) with 1-2 ounces of rum, a splash of pineapple juice and a splash of cherry juice.
2. Mix together and garnish with pineapple. Pour over ice and enjoy!
3. Pour rest of pudding mixture over that. Top with a final layer of Cool Whip. Chill and serve!