The "Pie of the Weekend" is our Chocolate Banana Cream Pie that we only make a few times a year!
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For this pie we fill the bottom third of our graham crust with our Tigerstripe Chocolate Cream Pie filling. We then saute bananas in butter and steep them in simmering milk to extract all the banana flavor, then throw away the used banana chunks. We use that banana-infused milk to make a banana pastry cream that we spread on top of the chocolate filling and top it all with whipped cream and chocolate curls. We think there's more than enough banana flavor in this pie without having banana slices in the filling, that way you don't have to worry about the banana slices turning brown or mushy after a few days in the fridge. This pie keeps great refrigerated for 5 days or so!
We make our small batch ice cream from scratch!
Homemade Caramel to drizzle on your favorite pie or ice cream. Lemond curd to top your pancakes, toast, or angel food cake! 10 oz jars
Whole Pies and Slices. Our best-selling pie year-round! Pretzel crumb crust, whipped cheesecake filling, and our raspberry pie filling on top for a tangy/salty/sweet combo that is light and addictive!
Whole Pies and Slices
Full Size and Mini Pies
Chery/blueberry/raspberry combo. Full Size and Mini Pies.
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