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