Pie crust, but smarter

Hi friends,

If you're contributing to Thanksgiving this year and want something effortless but still impressive, here's a shortcut I've been loving:

A granola crust.

Gluten-friendly, fragrant, and quietly brilliant.

Here's how to make it:

Take any of our granolas — Cardamom, Pumpkin Spice, Walnut, Chocolate.

Run it through a food processor first; it gets naturally nut-buttery thanks to all the real nuts we use.

Then stir in a generous spoon of our American Cheese Society award-winning ghee. (And yes — more is better with ghee. 🤪)

Press the no-bake crust into a pie dish, and you've got a warm, spiced crust that tastes like you baked all day.

Cardamom or Pumpkin Spice make the best crusts — in my very biased opinion.

And if savory is more your lane:

Our Garlic Toum, Cilantro Chutney, Carrot Pickle, and Cucumber Raita brighten appetizer boards and transform leftover turkey sandwiches. Hosts open these right away — that's how you know it's a good gift.

Warmly,
Punita