Chef Chad Houser's Cafe Momentum is making some pies this year for Power of Pie.

Chef Chad Houser's Cafe Momentum is making some pies this year for Power of Pie.

Elliott Munoz

Buy a pie for $25, and you could be part of a $50,000 effort to feed senior citizens in Dallas.

"All of us, almost every single one, will live to be a senior in less than perfect health and needing assistance from somewhere," says Meaders Ozarow, co-owner of Empire Baking Company in Dallas.

"Someone has to advocate for them."

Note: This story has been updated for 2016.

Ozarow, along with more than a half-dozen notable chefs in Dallas, are donating their time -- and the ingredients for pumpkin and pecan pies -- to make about 2,500 pastries for Dallas families this Thanksgiving.

Dallasites who buy a pie will, first, save themselves the trouble of baking one. (The struggle is real.)

Second, they'll help a nonprofit that serves Meals on Wheels to senior citizens in D-FW.

A small portion of the $25 goes to the boxes the pies will be delivered in, says Ozarow. The remaining money goes to VNA, the nonprofit that operates several programs for the elderly. Ozarow is on the VNA board and drives a Meals on Wheels route every other Thursday.

Ozarow's reputation at the esteemed Empire Baking Company surely helped her convince Dallas bakers to join her Power of Pie project.

Pies will come from these Dallas restaurants and chefs: Jill Bates of Fearing's, Gianni Santin of Haute Sweets, Maggie Huff of FT33, Chad Houser at Cafe Momentum, Danyele McPherson at Remedy and HG Supply, Nicolas Blouin at the Rosewood Mansion on Turtle Creek, John Tesar of Knife, Anastacia Quiñones of Oddfellows, and employees from Norma's Cafe.

More questions? We have answers:

Do I get to pick which chef makes my pie?

Nope. Pretend you're playing a game of pie roulette. 

It might be made by Blouin, pastry chef of Rosewood Mansion at Turtle Creek who recently took first place at a chocolatier competition in North America. It could come from Bates, notable pastry chef at Fearing's, the high-end restaurant in the Ritz-Carlton in Dallas. You'll never know who made it; that's part of the fun.

Are all 2,500+ pies the same?

No. Chefs can use whatever recipe they want, as long as it's a pumpkin or a pecan pie. 

When are pies ready?

They're ready for pick up Nov. 22 and 23 at more than a half-dozen pick-up locations around Dallas-Fort Worth. 

If you want a pie, you have to order in advance. Order from Nov. 7-16.

I don't like pie. But I like people.

You don't like pie? Fine: The website offers a place to purchase a "zero calorie pie" for $25. That's a $25 donation, no pie.

The pies are 'better than what you could get at your neighborhood grocery,' the owner of Empire Baking says. 'Much better.'

Chef John Tesar's staff at Knife will donate their time and ingredients to making desserts for Power of Pie.

Chef John Tesar's staff at Knife will donate their time and ingredients to making desserts for Power of Pie.

Elliott Munoz
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