Wholly Wholesome

Baking Instructions & Recipes

Recipes for Wholly Wholesome Chocolate & Graham Cracker Pie Crusts

Check the back side of Wholly Wholesome Chocolate & Graham Cracker Pie Crust labels for these wonderful recipes:

Cheesecake Pie — from the Wholly Wholesome Chocolate Pie Crust Label
Peanut Butter Pie — from the Wholly Wholesome Chocolate Pie Crust Label
Key Lime Pie — from the Wholly Wholesome Graham Cracker Pie Crust Label
Fruit Jewel Pie — from the Wholly Wholesome Graham Cracker Pie Crust Label

Helpful Hints: For baked recipes always place crust on a cookie sheet prior to filling. Cover your finished pie with inverted plastic lid. Seal by crimping foil edge around plastic lid.

Cheesecake Pie

1 Extra Large Egg
2 8 oz. Packages of Cream Cheese
¼ Cup of Heavy Cream
1 Tbsp. Freshly Grated Lemon Zest
1 Tbsp. of Pure Vanilla Extract
½ Cup of Unrefined & Unbleached Sugar
9" Wholly Wholesome Chocolate Pie Crust

Heat oven to 350°F.
Soften cream cheese in a medium bowl.
Beat sugar, eggs, heavy cream, vanilla and grated lemon zest in a small bowl.
Add beaten mixture to cream cheese and mix all together until well blended.
Spread into Wholly Wholesome crust.
Place in oven on center rack and bake for 40 minutes or until center sets.
Cool on wire rack for 30 minutes.
Cover & refrigerate for 2 hours or until chilled before serving.

Serve or refrigerate for up to 3 days. Keep refrigerated.

Peanut Butter Pie

½ Cut Peanut Butter
8 oz. of Cream Cheese
2 Tsp. of Whole Milk
1 Cup of Heavy Whipping Cream
1 Cup of Unrefined & Unbleached Confectioner Sugar
9" Wholly Wholesome Chocolate Pie Crust

Soften cream cheese in medium bowl.
Add peanut butter, sugar and milk to cream cheese and mix thoroughly.
Whip heavy cream in separate bowl.
Fold cream into peanut butter mixture.
Spread into Wholly Wholesome crust.
Cover and refrigerate for 2 hours before serving.

Can be served for up to 3 days. Keep refrigerated.

Key Lime Pie

3 Large Eggs
1/2 Cup Key Lime Juice
1 Tbsp. Freshly Grated Lime Zest
1 1/2 Cups Heavy Whipping Cream
1 Can (14 oz.) Natural Sweetened Condensed Milk
1/4 Cup of Unrefined & Unbleached Confectioner Sugar
Garnish: then lime wedges
9" Wholly Wholesome pie Graham Cracker Pie Crust

Heat oven to 350°F.
Beat eggs, condensed milk, key lime juice and lime zest in a medium bowl until well blended.
Pour into Wholly Wholesome pie crust.
Place in oven on center rack and bake 30 to 35 minutes or until center is set.
Cool on wire rack for 15 minutes.
Cover and refrigerate for 2 hours or until chilled before serving.

Can be served for up to 3 days. Keep refrigerated.

Topping: When ready to serve, beat whipping cream and sugar in a large bowl until soft peaks form. Spread on pie; garnish with lime wedges.

Fruit Jewel Pie

1/8 Tsp. Salt
2 Tbsp. Cornstarch
2/3 Cup Orange Juice
1/3 Cup Cold Water
5 Cups of Fruit of Your Choice
1/2 Cup of Unrefined & Unbleached Sugar
1 Cup of Dairy Free Whip Topping
9" Wholly Wholesome Graham Cracker Pie Crust

In a large pot mix together sugar, salt, cornstarch, water and orange juice.
Cook on medium beat until glaze thickens and boils.
Continue to boil for 1 minute and stir continuously.
Remove glaze from heat and let cool.
Fold into cooled glaze, 5 cups of the fruit of your choice. We recommend: 2 cups of blueberries, 2 cups of strawberries, 1 cup of sliced bananas (soak in lemon juice and drain before using).
Pour into Wholly Wholesome pie crust.
Refrigerate at least 1 hour before serving.

Can be served for up to 2 days. Keep refrigerated.