A pie called the Elvis stacks chocolate, banana cream, and peanut butter into one slice. That alone deserves a road trip.
The same dessert case also holds a marionberry poppyseed cake that gets mentioned more than almost anything else on the menu. Then there’s the cherry pie, the key lime, and a banana cream that counts as a house signature.
I like how the case greets you at the door, so you can plan dessert before you even sit down.
This Oregon pie house also serves full breakfasts, pot roast, and chicken fried steak seven days a week. Rumors about round-the-clock hours still float around online, so I’ll clear that up too.
I believe the best family outings start with a slice worth bragging about. So which pie would you claim first?
A Pie Case Parked Right On Highway 99W
Some road-trip stops earn their place with scenery, and others earn it with pie. Banning’s Restaurant & Pie House falls firmly into the second camp, sitting right along Pacific Highway in Tigard, Oregon.
It’s an American restaurant serving breakfast, lunch, and dinner, with a serious dessert program running alongside. Think diner comfort food on one side and towering pies and cakes on the other.
That combination makes it an easy detour for Portland-area families heading toward wine country, the coast, or just out of the house on a Saturday. Highway 99W runs straight past, so you don’t need to wander far off your route.
The place also holds a 4.5-star rating across nearly 5,000 Google reviews. Numbers like that don’t happen by accident, especially for a spot that has been feeding the neighborhood for a long time.
So what’s the draw? Pies get mentioned more than anything else connected to the restaurant, followed closely by its cakes.
Chicken pot pie, pot roast, and chicken fried steak also show up again and again.
In other words, you can plan an entire meal here or just swing by for dessert. Either way, nobody leaves wondering what the fuss was about.
Why The 2 AM Pie Plan Needs A Small Adjustment
Let’s settle the late-night question first. Some online descriptions still call this pie house a 24/7 operation, but its posted hours tell a different story today.
Banning’s opens at 7 AM every day of the week. It closes at 10 PM Sunday through Thursday and stays open until 11 PM on Friday and Saturday.
That means a 2 AM slice isn’t on the table, at least not inside the restaurant. A 10:30 PM weekend dessert run, however, is completely fair game.
And about that lemon meringue in the headline? It doesn’t appear in the menu details available right now, so I won’t promise it.
The case changes, and you may find surprises, but the proven stars are other flavors.
Those stars include banana cream, marionberry, cherry, strawberry, key lime, custard, and the famous Elvis pie. Honestly, that lineup should soften the blow for any midnight dreamers.
Hours can shift around holidays or for special reasons, so a quick check before a long drive is smart. Nothing stings like arriving with a hungry carload of kids to a dark parking lot.
Plan for evening rather than overnight. Your pie will taste just as good before bedtime.
A Longtime Tigard Staple That Feels Built For Families
Long-running neighborhood restaurants are getting harder to find, which makes this one worth a little extra appreciation. Banning’s has the kind of history in Tigard that turns a meal out into a family habit.
Plenty of local diners come and go within a few years. Here, you’ll find a menu built on the same comfort-food classics that have kept multiple generations coming back.
The appeal isn’t flashy. It’s breakfast all morning, hearty plates at dinner, and a dessert case stocked with pies and cakes that taste homemade.
Families with little ones get thoughtful touches too. There’s a kids menu, and one parent noted staff offering a sling for an infant car seat, which is the kind of small help that matters.
Older kids aren’t stuck with chicken strips either. A baked mac and cheese from the adult menu can win over a ten-year-old in a hurry.
I can’t imagine a better place to bring grandparents who miss the old diner days. The booths, the coffee refills, and the pie talk fit right into that nostalgic sweet spot.
It’s the sort of restaurant you tell your cousins about. Then you end up bringing them next time.
Strategy Starts At The Dessert Display
First move inside: look left, look right, find the pie case. The dessert display sits right where you enter, so dessert planning begins before you even grab a menu.
That setup is either genius or dangerous, depending on your willpower. Kids will absolutely press their noses near the glass, so prepare for negotiations.
The case is where Banning’s shows off its Pacific Northwest-style pies and cakes. Fruit pies, cream pies, and tall layered cakes all compete for attention.
Pies are the single most talked-about item here, with hundreds of mentions. Cakes come next, which tells you this isn’t a one-trick dessert counter.
A smart family approach? Pick your slices early, then size your main meal accordingly.
Portions on the savory side run big, so leaving room takes real discipline.
Many people also order dessert to go. Slices are large enough to stretch across a couple of days, which makes the drive home a lot more exciting.
You could also split several flavors at the table. Ordering three slices for four people is a perfectly respectable math problem.
Just don’t rush past the case. It’s the whole reason the words Pie House sit in the name.
Chocolate, Banana Cream, And Peanut Butter Walk Into A Pie
The Elvis pie sounds like a dare and eats like a celebration. It combines chocolate, banana cream, and peanut butter in one slice, a tribute to the King’s famously sweet tooth.
Even folks who don’t usually love peanut butter have come around on this one. That’s a strong endorsement for a flavor combo that could easily go overboard.
Banana cream itself is one of the signature flavors at Banning’s. So the Elvis basically takes a house favorite and adds two more crowd-pleasers on top.
Cream pie fans have other options too. Key lime gets credit for being creamy and pleasantly tart, which makes it a nice palate reset after a heavy dinner.
Custard pie also appears in the lineup for anyone craving something old-fashioned. It’s the kind of slice grandparents tend to point at first.
One fun tactic is to eat a fruit pie at the table and take an Elvis home for later. That way the evening ends with a second dessert, and nobody has to choose.
Kids usually gravitate toward anything with chocolate. Here, at least, the chocolate shares the stage with banana, so you can call it fruit.
The Marionberry Poppyseed Cake Deserves Its Own Fan Club
Oregon has the marionberry, and Banning’s has figured out exactly what to do with it. The marionberry poppyseed cake ranks among the most mentioned items tied to the restaurant.
Marionberries are a blackberry variety developed in Oregon, so ordering this cake feels a bit like a state tradition. Out-of-town relatives will appreciate the local bragging rights.
The cake pairs that deep berry flavor with poppyseed layers. People describe it in big, enthusiastic terms, and some admit returning mostly for this one dessert.
Slices tend to be generous too. One parent and child stretched a single order across two days, which is honestly an impressive display of restraint.
Prefer your marionberry in pie form? That’s on the menu as well, so berry loyalists get two ways to celebrate.
The strawberry and cherry pies round out the fruit side nicely. Cherry, in particular, earns comparisons to a grandma’s homemade version.
If your family only orders one dessert, this cake makes a strong case for the title. Grab extra forks and set some ground rules before the plate lands.
Sharing is caring. Sharing berry cake, though, requires a referee.
Breakfast Plates That Start The Day Big
Doors open at 7 AM, and breakfast is a serious part of the business. Hashbrowns, eggs, and biscuits get mentioned often enough to form their own category.
The avocado Benedict stands out among the morning plates. It comes on English muffin halves with avocado, tomato slices, poached eggs, and hollandaise.
Biscuits here have a personality of their own. They lean buttery with a yellow hue, almost like a cornbread and biscuit hybrid, so expect a bit of a twist.
The gravy breaks from tradition too. It’s described as a yellow, chicken-style gravy with bits of meat, rather than the usual peppery white sausage version.
Sweet-tooth mornings have options like the peach blueberry waffle topped with whipped cream. Jenn’s Buttermilk Chick’n N Waffles also brings a crunchy, savory spin.
Specials rotate, like the Sweet Potato Skillet that was loaded with meats and easily fed two adults. Kids can order their own breakfasts from the kids menu, complete with big bacon strips.
Omelets with pancakes on the side and breakfast bowls fill out the rest. You might even sneak a slice of pie in afterward, since no rule says dessert waits for dinner.
Pot Roast, Meatloaf, And The Rest Of The Comfort Crew
Dinner here reads like a greatest-hits album of American comfort food. Pot roast, chicken pot pie, and chicken fried steak all rank among the most talked-about plates.
The pot roast earns praise for being tender and flavorful. It’s exactly what you want after a rainy Oregon day spent in the car.
Meatloaf has its own following, even drawing first-timers who heard good things online. It arrives in a generous portion with mashed potatoes and gravy.
Small tip worth remembering: brown gravy over the meatloaf itself may need a request. Ask, and your plate gets that extra layer of comfort.
Other choices branch out in fun directions. You’ll find chicken marsala, steak medallions, a filling taco salad, and something called Tachos for the adventurous.
Sandwich lovers can grab a cheese French dip or a cheeseburger. Both come with fries, and the homemade ranch dressing gets plenty of love.
Limited dinner specials pop up too, like a pork chops and gravy plate served from late afternoon to close. Keep an eye out for whatever the kitchen is featuring.
Picky eaters and big eaters can share one table here. That’s a rare and beautiful thing.
Leftovers Are Practically Part Of The Menu
Portions at Banning’s run large, and that changes how you should order. Huge plates show up across breakfast, lunch, and dinner, so sharing makes sense.
One regular eats about a quarter of a meal and saves the rest for later in the week. That’s not a typo, and it’s a pretty good value strategy.
Prices land around typical sit-down diner territory, maybe a little higher than a bargain counter. Most adult entrees sit above the budget-snack range, apart from soups and simple salads.
Here’s where families can stretch things. The kids menu is generous enough for light-eating adults or seniors, which leaves more room for pie.
Splitting a skillet between two people also works well. One special fed two grown-ups until they were completely full.
Prices and specials can change, so check the current menu before you go. That way nobody at the table gets surprised.
Think of it as a meal now plus lunch tomorrow. Add a boxed slice of cake, and you’ve basically planned two days of eating.
Not bad for one stop off Highway 99W. Your refrigerator might need a little warning, though.
Booths, A Counter, And A Patio For Sunny Days
Natural light pours through big windows here, making the dining room feel open and relaxed. It’s cheerful without being fussy, which suits a pancake-heavy morning.
Seating includes booths, tables, and classic counter spots. Families can spread out, while solo diners can perch at the counter with coffee and pie.
The look leans a bit more modern than a dusty old-school diner. Still, the retro touches and comfort-food menu deliver plenty of nostalgic charm.
On warm days, there’s an outdoor patio. Eating Tachos and marionberry pie outside in summer sunshine sounds like a solid Oregon afternoon.
Service gets frequent praise for being friendly and quick, even when the room is packed. Coffee refills and fast plates help keep restless kids in check.
Weekends do get busy, so expect a crowd at peak breakfast times. Weekday mornings, like a Thursday around mid-morning, can be much calmer.
Know one house rule before you show up with a group. On busy weekends, your whole party must be present before you’re seated.
Herding the entire family into the car on time is the real challenge. The pie, at least, makes a great motivator.
Finding The Parking Lot Without A Highway Tango
Getting there is simple once you know the address: 11477 SW Pacific Hwy, Tigard, OR 97223. That stretch of Highway 99W sits a short drive southwest of downtown Portland.
Parking takes a little more thought. The lot is shared with another business, and some of the spots are a bit tight for maneuvering.
There’s a parking area in the back, which helps a lot. Some drivers suggest using the back entrance rather than wrestling with a turn off the busy highway.
The walkway into the building is fairly narrow. Parents with strollers may want to fold them up or take things slowly.
Once inside, the space opens up nicely. It’s a quick transition from tricky lot to roomy diner.
Short on time? Online ordering for pickup is available.
Fried foods and waffles can soften in closed containers, though, so dine in if crispness matters to you.
Pies and cakes travel well, luckily. Grabbing a slice to go is an easy way to bring the experience home.
Combine it with errands, a Washington County outing, or a drive toward the coast. The detour barely costs you any time.
Worth The Drive Before The Late-Night Cutoff
No, you won’t be eating pie here at 2 AM. You can, however, enjoy a slice as late as 11 PM on weekends, which still feels a little rebellious.
Banning’s Restaurant & Pie House wins on the basics. Big comfort-food plates, a dessert case full of standouts, and staff who keep things moving.
For Oregon families, it checks a lot of boxes. There’s a kids menu, room for groups, a patio, and leftovers that keep the value going.
The marionberry poppyseed cake alone gives you a uniquely local bragging point. Add the Elvis pie, and you’ve got a story for the next family gathering.
It isn’t the cheapest stop in Tigard, so plan your order with sharing in mind. That approach turns a pricier diner into a pretty smart outing.
Go early on weekends, bring the whole crew together, and leave space for dessert. Those three moves make the visit smoother.
I believe every family needs a go-to pie stop. This one makes a strong case for that spot on your calendar.
Just pick your flavor before the car leaves the driveway. Debates at the pie case can take a while.
