I had purchased your waffles at King’s supermarket in Florham Park and my wife is from Roubaix, France and they remind her of the waffles she use to have in Belgium. Your product is awesome and it reminds me and my family of the waffles we have eaten in Europe.
Bill

There’s no question that pie is a staple in American homes during the holidays. Pie has that inevitable quality to bring together a family after a hard-earned holiday meal to enjoy some good old family tradition. The conversations that surround a fresh-baked pie include; “how’s school going,” along with “I can’t believe how big you’ve gotten.” A homemade conversation for a down home family that brings family closer every holiday is the cornerstone for every bite of pie.

Few Americans realize the history that goes into the pies they enjoy today. Originally called a “coffin” (meaning “basket” or “box”), the pie was the beginning of every holiday meal. For hundreds of years, tracing back to our great ancestors, every meal was baked into a crusty shell and served warm with meat filling the interior. Then, pies were considered a necessity. Today, however, pies are considered a culinary delight. Our beloved pie is so special that it is now saved for family gatherings and a sweet treat after meals.

“Pies have been a central part of our family celebrations for generations,” said Doon Wintz, President, Wholly Wholesome. “My sister, Bonnie, and I have a friendly competition at holiday meals. She makes her famous pecan pies and I make pumpkin or ice cream pies. The winner is the one whose pies are gone. Having a large and supportive family (we usually seat 40+), it always comes out a tie—no pie left. It’s a real treat to pass along our family’s tradition through wholesome, natural and organic baked-goods. We understand the importance of family and how food brings them together in a really special way.”

Pies have a serendipitous appeal for every taste bud, from Apple Pie to Pumpkin Pie – from Blueberry to Cherry, and serendipitous tastes call for serendipitous recipes, including the one here for Bonnie’s Pecan Pie. Everyone has the ability to enjoy this Wholly Wholesome recipe including pie lovers and special dieters. Whether you’re Vegan, Kosher or just interested in Organic and Natural foods, you can find a pie that suits you at www.WhollyWholesome.com or www.Facebook.com/WhollyWholesome. In the meantime, consider baking this delicious Pecan Pie for your family this holiday season.

Aunt Bonnie’s Pecan Pie
½ Cup Sugar
1 Cup Corn Syrup
4 Tablespoons Butter
3 eggs (beaten lightly)
1 Teaspoon Pure Vanilla Extract
1 Pinch Salt
1 Nine Inch Wholly Wholesome Pie Shell (White, Whole Wheat or Spelt)
2 Cups broken pecans (broken into small pieces)
~ 60 Whole Pecan halves (for top of pie)

 Combine sugar and syrup in a fry pan over a medium heat for 5 minutes
 Melt butter into mixture
 Set aside to cool (if you’re in a rush, put the pan on a bed of ice in the sink)
 Preheat oven to 400 deg F.
 Once cooled, add eggs, salt and vanilla
 Fill pie shell w/broken pecans
 Pour syrup mixture over pecans until it’s just below the rim
 Arrange pecan halves on top starting with the largest pecans around the outside in a circle and using progressively smaller pecan halves as you circles move towards the center. Be sure to save some nice small ones for the center.
 Place on a piece of foil on top of a cookie sheet and place in the oven
 Reduce oven to 350 deg F. and bake for 50 minutes or until pecans are nicely toasted, but not burnt.

We received more than a hundred amazing entries for our first Wholly Pie! Recipe Contest. After weeks of taste testing, our panel of judges selected the best of the best pies in three categories: breakfast, dessert and dinner and one overall winner.

The Wholly Wholesome judging panel chose the top entries based on each recipe’s flavor, appeal and creativity. Congratulations to our winners:

• Leah T. from Austin, TX won the grand prize KitchenAid Countertop Mixer with her original recipe submission, Texas Caramel Apple Crunch Pie
• Tom F. from won best Breakfast Pie with his recipe, Mediterranean Breakfast Pie
• Jamie B. from Napa, CA won best Dinner Pie with her recipe, Potato Pierogi Pie with Fennel, Mushrooms and Goat Cheese
• Cindy B. from Orland Park, IL won best Dessert Pie with her recipe, Key Lime Coconut.

All recipes are available on Facebook.com/WhollyWholesome, and each category winner will receive a ceramic pie dish and pie heart cutter.

Thank you to everyone who submitted a recipe—we loved taste testing all the pies!

Hello Wholly Wholesome,
Cleaned out my freezer this week & notice crumbled “Organic 9″ Pie Shell.” I’d already used 1 crust. Decided to pour pieces onto ungreased cookie sheet & bake according to directions (a little longer). Results – pretty & tasty. In the serving bowls I spooned sweetened strawberries, Breyer’s vanilla ice cream, & then set crust pieces around the edges like cookes. We ate the dish as though it were cobbler, & were very happy with the result. Thank you for producing such a tasty, pretty, healthy crust.
Jan
Knoxville, TN

Hello. I just wanted to let you know how much I love your frozen pie crust. Makes a terrific chicken pot pie. Thanks again for making such a great product!
Sarah
Tulsa OK

Wholly Pie!
Do you have a breakfast, dinner or dessert pie recipe that the whole family loves? We want to hear about it!

Does your family love your pies for their flavor, appeal and creativity? Then chances are Wholly Wholesome will too…which is why we’ve created Wholly Pie! Recipe Contest, our first national competition in celebration of February’s National Baking Month. Enter for a chance to win amazing prizes, including the grand prize KitchenAid Countertop Mixer, a $200 value!
Now through April 15th, simply send us your contact information and pie recipe, using Wholly Wholesome pie crusts or shells.
e mail recipes@whollywholesome.com
Facebook www.facebook.com/WhollyWholesome
or
US Mail
Wholly Pie! Recipe Contest
6116 Cleveland Avenue
Columbus, OH 43231

Good Luck and start your mixers!

Hi there -
As your neighbor in Hackettstown, NJ – I wanted to thank you for supplying the Wholly Wholesome blueberry pie! I am a vegan so it was an extra special treat. I drive out to my favorite grocery store, Wegmans, in Nazareth PA to buy it. I was happy to see that it originates in Chester!

Happy New Year
Kristy

Cooking with Coley Wholly Wholesome shows “indulgence and healthy eating can go hand in hand.” Read the full review: http://bit.ly/hCDztq

Ingredients:
4 Large Eggs
1 1/4  Cup of Light Cream
3 Strips of Bacon
3 Pieces of Lean Deli Ham
3/4 Cup of Shredded White Cheese (Sharp White Cheddar Cheese, Swiss Cheese or Both)
1/2 Small Onion
1/8 Tsp of Nutmeg
1/8 Tsp of Paprika
1/8 Tsp of Pepper

Directions:
1-Bake 9″ Wholly Wholesome Pie Shell according to instructions and let cool for approximately 10 minutes.
2-Pre heat oven to 350 degrees
3-Tear ham into small pieces-set aside.
4-Cook bacon well and crumble-set aside.
5-Saute onions-set aside.
6-Fill bottom of pie shell with 1/2 cup of shredded cheese. 
7-Layer ham, bacon and onions.  Add remaining 1/4 cup of shredded cheese.
8-In saucepan, scald cream.
9-In a seperate bowl, lightly beat eggs then add to cream.
10-Remove eggs and cream from heat and stir until combined.
11-Add nutmeg, paprika and pepper.
12-Pour egg mixture into pie shell.
13-Place quiche on cookie sheet to protect oven should quiche boil over.
14-Place in the oven on the center rack and bake at 350 degrees for approximately 45 minutes or until the center sets.
15-Remove from oven and set pie on wire rack to cool for 30 minutes before serving.
Enjoy!

Hi…I posted about 2 years ago how much my 3 yr old LOVED your Pumpkin Crumblettes…. She is now 5 and still cannot get enough. I buy them by the case and put them in my freezer. Thank you!‌

~Julie