The weather has a hint of gentleness to it and we can practically smell all of the summer potlucks already! But we’re getting ahead of ourselves. Let’s take it one seasonal party at a time. Whether you’re planning a pre-prom party or one to celebrate the Kentucky Derby, get a leg up and we guarantee it’ll be a smash hit!
Planning for … the Foodie is a cinch when you’ve got Wholly Wholesome recipes to fall back on! Set this Pimento Cheese and Tomato Pie on the table it they’re sure to devour it!
1 Wholly Wholesome Traditional Organic Pie Shell
1 large tomato, sliced 1/2 inch thick, seeded
Olive oil, for brushing
3 large eggs
1/4 cup heavy cream
1/4 cup milk
1/3 cup crème fraiche
1/4 cup chopped sweet onion
1 1/2 tsp hot sauce
1/2 tsp sugar
1/2 tsp salt
1/3 cup drained and chopped piquillo peppers from a jar
6 ounces sharp cheddar cheese, shredded
Brush the tomato slices with olive oil and arrange on a rimmed baking sheet. Bake until the tomatoes soften and have released most of their liquid, about 15 minutes. Carefully transfer the tomatoes to a paper towel–lined plate. Peel off and discard the skins.
In a blender, combine the eggs, cream, milk, crème fraiche, onion, hot sauce, sugar and salt and blend until smooth, about 20 seconds. Add the piquillo peppers and cheese and pulse until blended.
Set the pie plate on a baking sheet. Arrange the tomato slices on the bottom of the pie crust and pour in the filling. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the filling is set around the edge but the center is slightly loose. Let the pie cool completely before serving.
Planning for … the Vegan Health Guru may seem intimidating, but you’ve got this! Just make sure you plan ahead the night before for this Vegan Chocolate Pudding Pie as adapted from the Post Punk Kitchen.
1 Wholly Wholesome Pie Crust of your choice
3 cups almond milk, divided
1/4 cup cornstarch
1/3 cup sugar
3 Tbsp. unsweetened cocoa powder
3 Tbsp. semisweet chocolate chips
1 tsp pure vanilla extract
Preheat oven to 350°F. Bake Wholly Wholesome pie crust until toasted according to package directions.
In a small (2 quart) sauce pan, combine 1 cup of almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining milk, the sugar, cocoa powder and salt. Allow cocoa to dissolve.
Bring mixture to a boil, whisking occasionally. Once boiling, lower the heat and bring to a slow rolling boil. Whisk consistently until mixture is thickened, which should be about 7 minutes.
Add chocolate chips and mix to melt. Stir in vanilla. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming. To keep a skin from forming, place a circle of parchment paper over the filling.
Refrigerate and let set for at least 3 hours.