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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
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!
After our Raspberry Pretzel Pie took off, we started getting requests for a blueberry version, so here it is! The raspberry version is a bit more popular with most people since you get more of that tanginess from the raspberries, but if you’re a big blueberry fan you may prefer this one!
For this pie we make the same whipped cheesecake filling as our best-selling Raspberry Pretzel Pie, but then top it with our from-scratch cherry topping. We juice a ton of sour cherries and add a bit of lemon juice, sugar, cinnamon, and sea salt, then bring it to a simmer with cornstarch to thicken it a bit. We nestle these layers inside our graham cracker crumb crust for that classic cherry cheesecake flavor combo!
This pie has a cocoa-infused heavy cream/cream cheese filling and over a half pound of Oreo cookie wafers between the crust and the tiger stripes, culminating in the ultimate chocolate cream pie. Kids will love the cocoa powder tiger face on top too!
For this pie we fill the bottom third of our graham crust with our Tigerstripe Chocolate Cream Pie filling, then saute bananas in butter and steep them in simmering milk to extract all the banana flavor. We throw away the used banana chunks and use the 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.
Peanut butter lovers, this pie is gonna hit you hard! A pretzel crumb crust gets covered with a layer of chocolate ganache, filled with peanut butter cream, then topped with a light drizzle of ganache and crushed salted peanuts.
If you prefer your Key Lime Pie to be on the tart side, you’ll love this pie! Most companies use pasteurized key lime juice which has been sitting on the shelf for months and lost much of its flavor, but we juice and zest fresh limes so the flavor really shines through!
We cream together butter/sugar and mix in melted Ghirardelli chocolate and vanilla. Then we beat in pasteurized eggs for a full 20 minutes until silky smooth. Finally we fold in freshly whipped cream, spread it inside our Oreo crumb crust, and top with more whipped cream and chocolate curls.
This is a classic New York style cheesecake baked to exactly 150 degrees internal temperature to guarantee a perfect creamy texture. Rich and tangy and topped with our homemade sea salt caramel and toasted pecans!
We use our same New York style cheesecake recipe as our popular Caramel Pecan Cheesecake, but topped with our popular homemade lemon curd. The extra level of tartness really sends this cheesecake over the top!
If someone asks whether you want Pumpkin Pie or Cheesecake and your answer is “yes,” then this is the pie for you! With a layer of cheesecake hiding underneath a traditional pumpkin pie filling, this is the perfect Thanksgiving dessert.
For many years we only offered our Pumpkin Cheesecake Pie, but we always had a few people asking about plain pumpkin pie. Now we offer a version without the cheesecake layer!
What Thanksgiving dinner would be complete without a traditional pecan pie at the dessert table? Some pecan pies are cloyingly sweet and the pecans are overpowered by the sweetness, but not this pie where the pecans take center stage!
This is essentially a giant cooke in our all-butter pie crust! While rather plain on the outside, the inside holds a chocolate-pecan filling enhanced with vanilla and bourbon whiskey that is quite rich.
Full Size and Mini Pies. We use Granny Smith apples for their tart, complex flavor that combines with fresh ground nutmeg, allspice, cinnamon, vanilla, and rum to create an apple pie that has won over several friends who claim to have never liked apple pie before trying this one!
Full Size and Mini Pies. Another classic fruit pie recipe, this pie uses almost two pounds of blueberries with just a bit of lemon juice and a hint of cinnamon added in.
Full Size and Mini Pies. Like most fruit pies, this is a very simple recipe. You don’t need much else when you have over 1.5 pounds of sour cherries in every pie, just a hint of cinnamon and almond extract to go with the sugar and thickener.
Full Size and Mini Pies. For this pie we use over a pound and a half of cherries, blueberries, and raspberries for the filling inside our flaky all-butter crust. We add a bit of almond extract to bring out the cherry flavor and a bit of cinnamon to complement the blueberries and raspberries, along with some fresh-squeezed lemon juice to brighten it up.
Full Size and Mini Pies. With just a touch of rum, freshly grated nutmeg and cinnamon, this pie will definitely hit the spot for you peach lovers out there.
For our raspberry pie we just make them in mini-size. A nice tart raspberry filling with a hint of cinnamon.
Full Size and Mini Pies. The sweetness of the strawberries offsets the tartness of the rhubarb and brightens the flavor of this classic pie. We think the best ratio is 60% Rhubarb and 40% Strawberry to preserve the tartness of the rhubarb.
Full Size and Mini Pies. For this pie, I simmer chicken in heavy cream, water, and dry vermouth along with peas, carrots, onions, celery, thyme, rosemary, sea salt, and ground black pepper for full depth of flavor. No store bought chicken broth or bouillon in this pie! All wrapped in my flaky pie crust and baked fresh in your oven at home.
Full Size and Mini Pies. Ground beef, Yukon gold potatoes, carrots, onions, and celery are combined and flavored with garlic, a dash of soy sauce, fresh thyme, sea salt, and freshly ground black peppercorns. Perfect as-is, or with a dash of your favorite hot sauce!
Full Size and Mini Pies. To make a batch of these pies we dry rub 90 lbs of pork shoulder with salt and fresh ground pepper overnight, load in the smoker for 4 hours, then wrap in foil for a few more hours to retain the juices we add back in later. Then we shred the pork and toss with cheddar, Swiss, and a homemade BBQ style sauce made with tomato puree, onion, molasses, brown sugar, vinegar, and spices.
Full Size and Mini Pies. For this pie we saute onions and celery in butter, then stir in shredded chicken, Frank’s Red Hot, cream cheese, bleu cheese, and chives. We use just enough cream cheese for a bit of richness, plenty of bleu cheese for complexity, and a bit of Frank’s Red Hot for that true buffalo chicken flavor. I would say it is a low or low-medium spice level, maybe a 3.5 out of 10.
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