Hy-Vee Recipes and Ideas

Dress up a Hy-Vee Bakery pumpkin pie with a layer of rich, smooth chocolate, then crown with hazelnuts.

Preheat oven to 350 degrees. Spread 1/2 cup raw hazelnuts in a shallow baking pan. Bake 5 minutes or until light brown and fragrant, shaking pan occasionally. Cool. Massage hazelnuts in a clean kitchen towel to remove skins. Coarsely chop nuts. Chop 1 (3.5-oz.) bar Zoet dark chocolate. Microwave on MEDIUM, stirring in 30-second increments until melted. Spread melted chocolate on pumpkin pie. Sprinkle with nuts. Cover and refrigerate 30 minutes or until chocolate is firm.

Pile a few spiced pasty leaves on a Hy-Vee Bakery whiskey pecan pie. Add a scoop of It's Your Churn salted caramel ice cream and pour on homemade caramel-pecan sauce.

Spiced Pastry Leaves: Preheat oven to 375 degrees. Cut leaf shapes out of 1 Hy-Vee ready-to-bake 9-inch piecrust. Lightly brush cutouts with Hy-Vee 2% reduced-fat milk and sprinkle with cinnamon-spiced maple sugar. Bake for 10 to 12 minutes or until golden. Cool.

Caramel-Pecan Sauce: Combine 3/4 cup packed Hy-Vee brown sugar, 1/2 cup cubed Hy-Vee salted butter, 1/2 cup Hy-Vee heavy whipping cream, and 3 tablespoons Hy-Vee light corn syrup in a heavy 2-quart saucepan. Bring to boiling over medium-high heat, stirring until sugar is dissolved and butter is melted. Reduce heat. Gently boil over medium heat for 5 minutes (do not stir). Remove from heat. Stir in 1/3 cup toasted Hy-Vee chopped pecans and 1/2 teaspoon kosher salt. Cool for 30 minutes.

Preheat oven to 350 degrees. Combine 1/4 cup Hy-Vee sunflower seeds and 2 tablespoons Hy-Vee sweetened shredded coconut. Spread mixture on a rimmed baking pan. Bake for 5 to 8 minutes or until toasted, stirring once. Cool completely at room temperature. Just before serving, stir 3 tablespoons pomegranate seeds into sunflower mixture; sprinkle on Hy-Vee Bakery French silk pie.

Combine 1 cup Hy-Vee heavy whipping cream, 2 tablespoons Hy-Vee Select 100% pure maple syrup, and 1/2 teaspoon Hy-Vee vanilla extract in a chilled medium mixing bowl. Beat with an electric mixer on medium until soft peaks form (tips curl). Serve on Hy-Vee Bakery Dutch apple pie with wedges of Wisconsin Cheddar cheese. Sprinkle with Hy-Vee ground cinnamon, if desired.

Take peach pie to a whole new level by tucking it in a three-layer cake!

Top a slice of Hy-Vee Bakery lattice apple pie with It's Your Churn vanilla ice cream. Drizzle homemade red hots cinnamon candy sauce over top and sprinkle with crumbled Hy-Vee Bakery snickerdoodle cookies.

Red Hot Sauce: Whisk together 2 tablespoons Hy-Vee granulated sugar and 1 tablespoon Hy-Vee cornstarch in a small saucepan. Whisk in 1 cup water and 1/2 cup Hy-Vee cinnamon imperials candy. Cook over medium heat and stir until thickened and bubbly. Cook and stir 1 minute more or until candy is melted. Stir in 1/8 teaspoon Hy-Vee ground cinnamon.

Top slices of cherry pie with It's Your Churn black jack cherry ice cream and chocolate bark. 

Cherry-Chocolate Bark: Line a baking sheet with parchment paper. Chop 2 (3.5-oz. each) bars Zoet dark chocoalte with cherry. Melt in the microwave on MEDIUM, stirring in 30-second increments, until smooth. Evenly spread chocolate mixture on parchment. Top with 1/4 cup toasted Hy-Vee chopped walnuts and 1/4 cup chopped crystallized ginger. Refrigerate 30 minutes. Drizzle with 2 oz. melted Zoet white chocolate. Refrigerate 30 minutes more. Break into pieces. 

Cut 2 (10-inch each) Hy-Vee Bakery banana cream pies into 8 slices. Reserve 6 slicess for another use. Arrange a single layer of 5 pie slices in the bottom of a 9-inch trifle bowl. Top with banana slices and fresh raspberries. Add another layer of 5 more pie slices. Pipe a generous mound of Hy-Vee whipped topping on top. Sprinkle with fresh raspberries. Farnish with white chocolate curls, if desired. Refrigerate for 4 hours.