You can’t miss him. The neon green trailer pulls into various spots across Central Florida loaded with freshly baked pies, treats and variations of key lime pie.

The classic recipe, however, remains the top seller and usually sells out by noon.

“I never expected it to become what it became,” JW Nix says. “I just grew up making pies and watching my dad share his baked goods with the locals and in the marketplace.”

The business traces its roots back through generations of family recipes.

“My dad always cooked,” JW says. “That’s where it all started.”

The recipes themselves came from Don Nix’s mother and JW’s grandmother, whose pies eventually became the foundation for both businesses decades later.

“She taught us all of it,” JW says. “Those recipes are still what we use today.”

Don, the O.G. Pie Guy, operated primarily as a wholesale business supplying restaurants and hotels. Even now, Don — now in his 80s — still makes pies for The Rose Plantation in Fruitland Park and has no plans to slow down.

“He still loves doing it,” JW says. “I don’t think he’ll ever stop.”

Years after moving to Central Florida, JW decided to build something of his own. Taking his father’s classic recipes as a starting point, he began experimenting with flavors, textures and presentations to create a more modern dessert business built around the original family recipes.

“I kind of jazzed them up a little bit,” JW says. “Dad’s recipes were the backbone, but I wanted to make them my own too.”

While the menu has expanded to include rotating flavors and seasonal specialties, the signature key lime pie remains the centerpiece of the business.

“Everybody claims to make a good key lime pie in Florida. If you make good pie, people either come back or they don’t,” JW says. “That’s how you know if you’re doing something right.”

“We drive by him every day and keep saying that we are going to stop and eventually we did,” says Felicia Cochran, who lives locally. “I wanted to buy his key lime for Mother’s Day because it’s her favorite and we are hooked.”

She says the freshness and appearances of the desserts immediately stood out.

“I especially love his imaginative creations like the white-chocolate-covered raspberry,” says Felicia. “it’s exquisite.”

That attention to detail helped build a loyal following.

Running a pie business also means balancing production with demand. During busy weekends, dozens of pies can disappear within hours, especially during outdoor events where frozen desserts become almost mandatory in the Florida heat.

Still, JW says the focus remains making desserts people genuinely want to come back for.

“We still make everything the same way,” JW says. “That’s important to me.”

Currently there are four pop-up locations:
Thursday: In front of Central Florida Pool & Braeside 114
Friday: Main Street Market, Eustis 4pm-8pm
Saturday: Juice and Java Saturday in Apopka 10am-5pm
Friday, Saturday and Sunday: The Depot in Inverness 6pm-close