Posts Tagged ‘pie’

I Got Stuffed at Betty’s Pie Whole

Betty's Pie WholeIt’s a restaurant…get yer mind outta the gutter, sheesh!

Betty’s Pie Whole is an adorable little restaurant and bakery on the corner of Encinitas Blvd and Quail Gardens Road (Encinitas, CA – that’s in San Diego). It’s in the Sunshine Gardens lot.

I’ve been here twice, both times after visiting the Botanic Gardens with J and her friends / my friends (i.e. play date or playgroup).

Betty's Pie Whole - Get Along Lil' Kielbasy Pie

Get Along Lil’ Kielbasy Individual size pie

The first time I ate here I ordered the individual size Chicken Pot Pie. This time I ordered the individual Get Along Lil’ Kielbasy Pie. Oh my, is this good! The crust has savory herbs (sage and I don’t know what else) and inside is poultry kielbasa, red potatoes, mushrooms, spinach and béchamel. I like to pretend it’s good for me since I’m eating my spinach…just ignore the cream sauce and flakey butter pastry that envelopes the ingredients like a cozy edible blanket.

Betty's Pie Whole - Mississippi MudJ gets an individual Mississippi Mud Pie for lunch. Yes, I let my daughter eat pie for lunch. Don’t judge. It doesn’t happen everyday. This is the description of the pie, according to Betty’s web site: Chocolate shortbread shell is filled with Belgian chocolate pudding,  house-made marshmallow, brownie chunks, butterscotch swirls, and finished with two kinds of chocolate drizzle! 

Now I’ve tasted this little bit of chocolately heaven and it is delish! My odd ball child won’t eat the hand made marshmallows, she prefers Jet Puffed. Kids!

There is a nice room to enjoy your meal and also an outdoor space where you can let your rug rats run free while you lick every last crumb out of the bottom of the pie tin (oops, I didn’t mean to say that outloud). The decor is saloon / western style with a little bit of humor — a toilet with a jade plant sits outside of the restrooms.

Betty's Pie Whole - Uncooked Individual Pies

They put a cute little “c” on the Chicken Pot Pie!

Here’s another GREAT thing about Betty’s Pie Whole, you can take a pre-made, uncooked pie and bake it at home (individual and full sizes)! Since Curt’s favorite food is chicken pot pie, I decided to be a nice wifey and bring one home. I also bought another Kielbasy. If you’re going to eat the pies that night, just refrigerate them. But if you want to serve in a day or two, they recommend freezing. You can cook straight from the freezer but it will add quite a bit of cooking time. Ask for printed cooking directions when you buy your pie.

After tasting the Chicken Pot Pie and the Kielbasy side by side at home, I will say that I prefer the chicken. BUT, don’t get me wrong, the Kielbasy is great. I would (and will) order it again. And the chicken.

For more information, visit Betty’s web site or stop by 155 Quail Garden Dr. Encinitas, CA 92024

Pumpkin Pie Minis Recipe…Because Everything Is Adorable When It’s Bite-Sized

This is Bakerella’s picture – not mine!! Beautiful pumpkin shaped mini-pies.

It’s fall (well, not quite here in Southern California, so let’s just pretend) and you know what that means…pumpkin time!! J was nagging at me a couple weeks ago to make her a pumpkin pie. She’s not yet four so cut her some slack. (Spend some time with a preschooler and you’ll understand Freud’s concept of “id”…they’re walking talking examples of this!) Not wanting to cook an entire pumpkin pie, I started searching for alternative recipes and found Bakerella’s Pumpkin Pie Bites recipe. My first attempt was ho-hum but my next attempt was a winner! I tweaked it slightly and the recipe is listed below. I incorporated it into my Halloween Party spread and I may even make them for Thanksgiving. Although, Curt says he prefers traditional pie, so we’ll see.

Of course, I didn’t take any pictures of my pies so you’ll just have to use your imagination and reference Bakerella’s page until I make them again.

In all of my cooking, I use organic ingredients whenever possible, but you can also swap for the conventional counterpart.

Pumpkin Pie Minis


Pie dough – enough for one covered pie (2 crusts). I made mine from scratch, but you can also use pre-made refrigerated dough.

8 oz organic cream cheese, room temperature
1/2 cup organic sugar
14 oz (1 can) organic canned pumpkin (*sooooo…I just noticed that Bakerella’s recipe doesn’t say 1 CAN, it says 1 CUP…well, mine are real pumpkin-y!)
3 organic eggs
1 teaspoon organic vanilla
2 teaspoons pumpkin pie spice
3″ round cookie cutter

Whipped Cream (I stabilize mine for displaying at parties)


Preheat oven to 350 degrees Farenheit.
Use the cookie cutter to cut 24 discs (12 from each pie crust). If using refrigerated dough, you will need to roll the dough thinner than it comes out of the package.
Press dough into a 24 cup mini muffin tray. Make sure there is a little bit of dough overlapping outside of each pie. It makes it easier to get them out of the muffin tin.
Brush egg white from one egg to the top edges of each pie. (I didn’t do this and my pies didn’t get that nicely browned hue. They still tasted great!)
Mix cream cheese and sugar together until well-blended. If you don’t do this, you’ll have little white blobs of cream cheese throughout the filling.
Add canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pie crust.
Bake for 15 – 18 minutes.
Remove pies to cool.

Once cooled, it’s a little tricky to get them out of the muffin tin. I wiggled the edges of the crust and used a very small spatula to remove the pies. (It was the spatula that came with my mini-Cuisinart.)

Add whipped cream to each pie just before serving, or if you want to do ahead, use stabilized whipped cream. I put mine in a zip top bag and cut a small hole in the corner so I could pipe a circle on top of each pie.

Makes 24 pies. Keep refrigerated.


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