Across from Merrill Field, in an old pink building, Nancy Burluy is probably up on the second floor baking pies.

She owns Peggy's Restaurant, (1675 E. Fifth Ave.), which has been in business since 1944. Back in the day it was started by a woman named Peggy who owned it for 20 years, Nancy says she's now been the owner here, longer.

Nancy has more than 40 different types of pies, and makes about 40 pies everyday. She's a small woman, who doesn't mind the heat from the ovens and boosts about how strong her arms are because of the seemingly constant stirring that goes into pie making.

At Peggy's you won't find petal cutouts or lattice strips notched like rickrack. Here you eat old-fashioned pies. Disorderedly beautiful with mounds of whipped cream that remind you of the first snowfall.

Nancy is no romantic. She's a doer, a reliable worker you know won't disappoint. Kind of like her pies.

Peggy's Banana Cream Pie Recipe:

Pie crust

  • 1 lb cake flour
  • 1 lb reg. flour
  • 1 lb wesson
  •  tsp salt
  • 1 1/2 cup water

Mix and chill. May need to add more or less water. Roll out dough and bake for about 20-25 minutes at 350.


  • 3 cans condensed milk
  • 2 cups sugar
  • 1 quarter cup cake flour
  • 4 cups water
  • 6 egg yolks
  • 1 tablespoons stick butter
  • splash of vanilla
  • 2 whole bananas

Cook all of the above together, except for the whole bananas, in a double boiler until thickened and stir occasionally. Pour filling into baked pie crust and place slice bananas on top. Chill and serve.