Wholly Wholesome™

Baking Instructions & Recipes

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Recipe for Wholly Wholesome™ Pie Crusts or Organic Pie Shells

Crème Brûlée Pie

Cookie Pops made with Wholly Wholesome™ 70% Organic Cookie Dough<h3></h3>

Ingredients:

1 Wholly Wholesome™ Pie Crust (Graham or Chocolate) or Organic Pie Shell (Traditional, Wheat or Spelt)
8 egg yolks
3/4 cup of evaported cane juice
4 cups of heavy cream
1 1/2 tsp. of vanilla bean extract
1/2 cup of light brown evaporated cane juice
Whipped cream (optional)
Fresh fruit, such as strawberries, peaches or raspberries (optional)

If using Wholly Wholesome™ Organic Pie Shell, pre-bake shell 5-10 minutes in oven at 350 degrees.

Whisk egg yolks and 3/4 of a cup of evaporated cane juice together by hand and set aside.
In a heavy saucepan, heat cream and vanilla bean extract for about 5-7 minutes until slight skim forms (Remember to stir constantly to prevent the mixture from burning on the bottom).
Remove cream mixture from heat.
Gradually add heated cream to yolk-and-cane juice mixture, whisking thoroughly.
Pour mixture into Wholly Wholesome Pie Crust or Shell.
Bake at 325° for 55 to 65 minutes. Custard is done when a knife, inserted in the middle of the pie, comes out clean.
Remove from oven and cool for 15 minutes.
Allow pie to refrigerate 4 hours before serving.
Just before serving, evenly sprinkle brown evaporated cane juice over custard and place under a HOT broiler about 2 minutes until cane juice caramelizes.
Allow to cool for at least an hour, then garnish with whipped cream and fresh berries.