It’s that time again! October is a sweet, sweet month and not just because of the Halloween candy. It’s also National Dessert Month, and we have the perfect reason to celebrate (as if you needed another excuse).
This month, we’re hosting a contest for fans to name our latest pie creation. Help us create the perfect title for this wholicious dish:
This pie is made with Wholly Wholesome Organic Traditional Pie Shell, plus a pile blackberries, raspberries and blueberries on top of a heavy layer
of Truwhip. It’s all finished with drizzled caramel and organic bacon.
Name this dish and you could win Wholly Wholesome products! Enter here and hurry, the contest ends October 31st!
Who said cheesecake was reserved for those with a sweet tooth? For cheese lovers who prefer savory flavors, we’ve got the perfect fix.
Our newest recipe mashes the best of the BLT sandwich and the cheesecake together to make a one-of-a-kind dish that you’ll be tempted to reach for at every meal. Tip: Use our Spelt Organic Pie Shell for a toasted flavor like no other.
Still craving something sweet? Check out our easiest cheesecake recipe ever.
Wholly Savory BLT Cheesecake
1 9″ Wholly Wholesome Pie Shell (Traditional, Whole Wheat or Spelt)
4 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1-1/2 cups crumbled cooked bacon
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 cup (4 ounces) shredded Gruyere or Swiss cheese
2 green onions, sliced
1 tsp freshly ground pepper
4 eggs, lightly beaten
Toppings: diced cherry tomatoes and additional crumbled cooked bacon
- Preheat oven to 325 degrees F.
- In a large bowl, beat cream cheese and cream until smooth. Fold in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs and heavy cream; beat on low speed just until combined. Pour over crust.
- Bake 45-55 minutes or until center is just set and top appears dull.
- Cool cheesecake on a wire rack 10 minutes. Refrigerate overnight.
- Serve cheesecake with diced cherry tomatoes and crumbled cooked bacon.
Peach season is waaayyy too short. Are we right? So, jump on our recipe for Peach Pie Fries and you’ll take a bite into one of summer’s tastiest gems.
We’re taking advantage of this year’s ripest peaches and turning them into a dip-able delicacy – the Wholly Wholesome way!
Peach Pie Fries
- Wholly Wholesome Traditional Organic Pie Dough
Peach Pie Filling
- 1 cup water
- 1 Tbsp. lemon juice
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp vanilla extract
- 4 cups peaches, peeled, pitted, and chopped (roughly 4-5 large peaches)
- Preheat oven to 400° F; line a cookie sheet with parchment paper or foil and grease lightly.
- Slice dough into strips about 1/2 inch wide and 2 inches long.
- Arrange fries onto the cookie sheet and sprinkle with cinnamon and sugar.
- Bake for 15 minutes.
- Prepare the peach pie filling. In a large saucepan, stir together the water, lemon juice, sugar, and cornstarch. Cook over medium heat until thickened and bubbly, roughly 5 minutes. Once it bubbles, cook for another 2-3 minutes, constantly stirring.
- Remove from heat and stir in vanilla, then the peaches. Cool to room temperature and enjoy!
These warm summer nights have us craving an ice cold IPA and a rustic dessert. And as the sun goes down on National IPA Day, we’ll have a drink in one hand and a fork in the other.
Our Peachy Keen IPA Beer Pie will blow everything you thought you knew about summer sweets out of the water. What’s more? This recipe is made even simpler with the help of our Traditional Organic Pie Dough.
Peachy Keen IPA Beer Pie
- 1 package Wholly Wholesome Traditional Organic Pie Dough
- 6 cups (6-8 large peaches) yellow peaches, sliced (peeled if desired)
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/2 tsp cinnamon
- 1/4 cup flour
- 3 Tbsp. cornstarch
- Pinch salt
- 1/3 cup Glutenberg India Pale Ale
- Egg wash (1 egg + 1 Tbsp. water, beaten)
- Preheat oven to 400° F.
- Add the peaches to a large bowl. Sprinkle with brown sugar, white sugar, cinnamon, flour, cornstarch and salt. Use your hands to stir the peaches until they are fully coated with the dry ingredients and all of the dry ingredients have been moistened.
- Pour the beer over the peaches, and gently stir to combine.
- Place four oven-safe bowls (1 cup size) on a baking sheet. Divide the filling evenly among the bowls.
- Roll the pie dough out on a lightly floured surface, cut into four squares. Cover each bowl with a square of pie dough. Brush with egg wash.
- Bake at 400° F for 18-22 minutes or until golden brown.
Sometimes boxed is the way to go. Whether you’re a self-proclaimed kitchen klutz or you’re low on ingredients, make the most of what you’ve got!
Our Cake in a Pie is a clever way to put some life back into the traditional boxed cake mix. Who knew a recipe with such few ingredients could taste so decadent? Rely on our Traditional Organic Pie Shell and your go-to cake mix for a dessert that all of your friends will be talking about.
Hey, don’t feel guilty. We all know the most important ingredient in a recipe is the heart you put into it! And this one has plenty of it.
Cake in a Pie
Wholly Wholesome Traditional Organic Pie Shell
Boxed cake mix of your choice
Store bought cream cheese frosting of your choice
Eggs (as required by boxed cake mix)
Vegetable oil (as required by boxed cake mix)
1/2 cup dark chocolate chips
1/2 cup chopped nuts of your choice
- Preheat oven to 350°F.
- Leave Wholly Wholesome Traditional Organic Pie Shell out to thaw while you prepare the cake batter.
- Prepare the cake batter per the instructions on the box. Add dark chocolate chips and chopped nuts.
- Gently poke a few small holes in the bottom of the pie crust, being careful not to poke through the tin.
- Pour half of the cake batter into the pie crust.
- Place the pie on a cookie sheet and place in the oven.
- Bake for 35 minutes at 350°F. After 35 minutes, turn oven down to 325°F and continue baking for another 12-15 minutes or until cake is finished.
- Cool completely, then frost the pie. Enjoy!
Strawberry Rhubarb Pie can turn a workday into a vacation, a drizzly morning into a bright, sunny afternoon and a tart veggie into a magical masterpiece fit for the beautiful summer fruit we call the strawberry.
Can you tell we’re ready for June’s rhubarb harvest?
It’s time to embrace this summertime pie with three amazingly simple and stunningly beautiful pie crusts. Then, check out our Wholly tasty take on Strawberry Rhubarb Pie!
#1 Go for elegance. Use our Traditional Organic Pie Dough to cut make a pie that’s brimming with love, like the Savoring Spoon’s recipe here!
#2 Go rustic. Keep it simple by leaving the top of your pie exposed to feature all of that beautiful filling. Something like our Whole Wheat Organic Pie Dough would look gorgeous casually folded over the edge of your pie, just enough to contain its contents!
#3 Go braided. You’ll impress any dessert-lover with a braided crust. Bon Appetit shows us how!
Strawberry Rhubarb Pie
- 1 Wholly Wholesome Traditional Organic Pie Shell
- 1 egg
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 pound rhubarb rib, cut into 1/2-inch pieces, or sliced frozen rhubarb
- 1 pint fresh strawberries, halved
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup quick-cooking or old-fashioned oats
- 1/2 cup cold butter, cubed
- In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
- For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
- Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 35 minutes longer or until crust is golden brown and filling is bubbly.
- Cool on a wire rack, then dig in!
If you love spending quality time with yours truly in the kitchen, read on!
To give this recipe a boost, we use our Wholly Wholesome Spelt Organic Pie Shell. Spelt is great for digestive health, can lower the risk of dangerous cholesterol, boosts circulation and is high in protein.
So, what are you waiting for? Let’s cook something wholly delicious!
Tropical Dream Pie with Spelt Organic Pie Shell
1 can (20 oz) crushed pineapple in 100% juice
1 can (13.6 oz) coconut milk
1/2 tsp pure vanilla extract
1/4 tsp salt
2 Tbsp. pure maple syrup
3 Tbsp. virgin coconut oil
Wholly Wholesome Spelt Organic Pie Shell
- Blend all ingredients except Wholly Wholesome Spelt Organic Pie Shell until smooth.
- Pour into pie shell.
- Freeze four hours or until firm but not yet hard, or freeze longer and thaw at least 2 hours before slicing and serving.
February is National Chocolate Lovers Month, and while your stomach may be chocolate-ed out from Valentine’s Day your heart tells you to reach for more. Yep, we get it. We’re chocolate lovers too!
To celebrate this indulgent ingredient, we’ve got three fantastic ways to enjoy that special decadence we call chocolate. Don’t miss ’em!
Chocolate Whipped Cream Pie
Light, sweet and infused with the temptation of chocolate, our Chocolate Whipped Cream Pie is just rich enough to keep your cravings at bay. Take one bite and you’ll want another!
Don’t underestimate the chocolate in this Cheesecake Pie. It may not be the star player, but it certainly is a key player! Give into the creamy vanilla cheesecake filling as it mingles with our flaky Chocolate Pie Crust and you’ll be in heaven.
Chocolate Raspberry Pie Tarts
Grab a jar of your favorite raspberry jam and layer in a handful of chocolate chips to transform our recipe for Hand Pies into a chocolate masterpiece. They’re so adorable, you’ll want to share them … Maybe.
Picture this: The green of summer has begun to leave and the vibrant colors of autumn replace it. As you sit inside, all cozy and warm, you watch the trees and count leaf after leaf of gorgeous red, inviting orange, and deep maroon fall to the ground. You smell the delicious scent of a Wholly Wholesome Apple Pie happily baking in the oven. It’s Fall!
Yes, we love this season, and by the time you finish reading this blog, you will too! Find your 5 Wholly Delicious pies to fall for here!
- Cheesecake Pie: Creamy and melt-in-your-mouth delicious. Let’s get cooking!
- Aunt Bonnie’s Pecan Pie: Aunt Bonnie left us one heck of recipe … Sweet and gooey pecan pie!
- Pumpkin Cheesecake Pie: Take this classic to a whole new level!
- Apple Crisp Pie: Helloooo fall! A few minutes in the oven and your kitchen is bound to smell heavenly.
- Whipped Cream Pie: Got a sweet tooth? This yummy pie is just for you!
Classified: FOR YOUR EYES ONLY
(Your eyes being … yours. The Wholly Wholesome lover sitting in front of your computer screen there!)
… Shhhh. We’re making Whole Grains Month exciting again! Say so long to the preach-y blogs of yore. We know how important it is to get our whole grains in! The reason many of us aren’t? Because we don’t know how to make them delicious!
Wholly Wholesome is the perfect way to sneak in a little fiber here and a few vitamins and minerals there. Helloooo whole grains! Make these yummy recipes this month, but don’t tell anyone they’re (shudder) healthy!
… Oh, what are we saying!? Tell everyone you know!
Lighter Brunch Quiche: Our Whole Wheat Organic Pie Shell adds a little oomph and the egg whites and veggies give it the savory flavor you crave in the morning!
Aunt Bonnie’s Low Glycemic Pecan Pie: Aunt Bonnie would be proud. Try her famous pecan pie made in our Organic Spelt Pie Shell!