pie club monthly menu
April 6th - Coconut Cream
pate brisee crust, creamy coconut custard, sweetened whipped cream and topped with toasted coconut
May 4th - Strawberry Rhubarb
pate brisee crust with fresh strawberries and local rhubarb with an oat crisp topping
June 1st - German Chocolate
pate brisee crust, with a fudge brownie center and a coconut pecan topping
July 6th - Berries & Cream
pate brisee crust filled with blackberry, raspberry, and blueberry swirled with a sweetened, tangy custard and streusel-topped.
August 3rd - Cherry
pate brisee crust filled with tart Bing cherries from Michigan and lattice top-crust
September 7th - Peach Blueberry
double pate brisee crusted pie, filled with local peaches and blueberries
October 5th - Apple Cranberry Crumb
pate brisee crust, filled with lightly spiced, local apples and tart fresh cranberries topped with a classic crumb
November 2nd - Pumpkin S'mores
graham cracker crust, filled with pumpkin custard, topped with house-made marshmallow fluff and dark chocolate shavings.
December 7th - Butterscotch Meringue
pate brisee crust filled with butterscotch custard and topped with toasted meringue
January 4th - Citrus Chess
pate brisee crust, filled with a classic southern-style custard
February 1st - Cheescake
graham cracker crusted traditional, vanilla scented cheesecake, topped with homemade raspberry curd
March 1st - Banoffee!
Biscoff cookie crust, with a smooth toffee filling, sauteed bananas, topped with whipped cream and toffee pieces.