The Offerings of the Moment
Bananas, pudding that actually tastes like bananas, and fresh whip. Holy, there is so much love and goodness in this pie. The crust? We're lovers not fighters so we'll let you choose: graham crackers OR our traditional crust rolled in graham.
Cherry pie is one of our owners favorites, so you know it has to live up to high standards. We think ours does. Tart cherries (and a few others thrown in for good measure) make this pie the bomb dot com.
Hoosier Mama Sweet Cream
What? You've never heard of it? No worries, most of us northern-types haven't heard of such a thing up this far, but let me tell you, this might become your new favorite. Kind of like creme brûlée, but better because pie crust (duh). And it's sweet, like yo' mama made ya.
Classic lemoney goodness. Will always come in a glass plate (deposit or promise to return required). Swiss meringue (the kind that tastes like marshmallows not sweet air). You'll love it.
Key Lime Pie
You know this pie: tart and tangy, graham cracker crust, with fresh whipped cream. Classic. Fresh. So limey! Like a new summer polo shirt for your tastebuds.
Our take on the classic. The goo-to-nut ratio on this is spot on. So many nuts, just enough goo. Not the sugar-bomb you remember, but we think it will be the pecan pie you'll never forget.
Pies in waiting, almost ready for release
Lu's Angel Pie
This pie. It is the one and only pie recipe handed down in Rachel's family. This pie was her son's favorite (Rachel's dad Phil) and the dessert Lu was known far and wide for. Light, bright, and naturally gluten-free. Sent from heaven.
Ain't nothin' but a G thang Chocolate Pie
OK, we were given this recipe ages ago, but just tested it for the first time this past week. Defying description, this thing is like grandma and ganache and good golly. We are stunned and can't wait to bring it to you.
Rhubarb / Strawberry-rhubarb / Blue-barb
Yep, you know spring has sprung when these pies hit the offerings of the moment. We can hardly wait to bring these babies back. Tart. Classic. That crust, dang.