THANKSGIVING PIE CARE

WELTONS HONEY PIE: 

A SALTED BROWN BUTTER CRUST, HONEY CUSTARD FILLING MADE WITH SOUTH CAROLINA HONEY & BUTTERMILK, TOPPED WITH BUTTERMILK WHIP CREAM, BEE POLLEN, FLAKY SALT & CARAMEL PEARLS.

  • KEEP REFRIGERATED UP UNTIL 1 HOUR B EFORE SERVING (TOPPED WITH BUTTERMILK WHIP CREAM)

  • SERVES 12-16

  • IF YOU FORGOT TO REFIGERATE; JUST REMOVE BUTTERMILK AND SERVE WITH FRESH

TEXAS PECAN PIE:

A PLAY ON A TEXAS CLASSIC MADE WITH CANE SYRUP, BUTTERMILK, BROWN SUGAR, BROWN BUTTER & FLAKY PIE CRUST. WE DO NOT USE KARO SYRUP OR ANY PROCESSED SUGARS IN OUR BAKERY. THIS TEXAS PECAN PIE IS NUTTY, CUSTARD-Y, AND DECADENT! EAT WITH YOUR FAVORITE VANILLA ICE CREAM.

  • KEEP REFRIGERATED IF NOT EATING FOR 24 HOURS OR KEEP ROOM TEMPERATURE IF EATING BY THANKSGIVING!

  • SLICE & SERVE WITH YOUR FAVORITE SCOOP OF VANILLA ICE CREAM

  • FEEDS 1-10 

DUTCH APPLE PIE :

BROWN SUGAR & TOASTED OAT CRUMB WITH NORTH CAROLINA APPLES, APPLE BUTTER & FLAKY PIE CRUST

  • KEEP ROOM TEMPERATURE 

  • SLICE, GENTLY WARM AT 350 5 MINUTES, SERVE A LA MODE 

  • FEEDS 1-10 

SOUTH CAROLINA SWEET POTATO PIE WITH TOASTED MERINGUE

WITH FLAKY PIE CRUST, SWEET POTATO CUSTARD & MERINUGE AND CARAMEL PEARLS

  • KEEP REFRIGERATED 

  • SLICE & SERVE 

  • FEEDS 1-10 

  • BENNE PULL APART ROLLS

  • WRAP IN FOIL AND WARM AT 300-350 FOR 10 MINUTES