The annual Thanksgiving pie and cheesecake sale will begin Monday, Nov. 21 at Davison Dining Hall and run through Wednesday, Nov. 23.
In preparation for the "famous" event, staff will begin baking at midnight on Sunday, Nov. 20. and work around the clock until Tuesday, Nov. 22. In all, more than 200 hours of labor are devoted to the sale.
- In 2002: The first pie sale was held in Davison. Pies were the only item sold.
- In 2004: One of the bakers suggested adding homemade cheesecakes to the sale. His vanilla bean cheesecake recipe is still used today.
- In 2009: “Turkey bread” (dinner rolls baked in the shape of a turkey) was added to sale.
- In 2012: Dining services introduced the sweet tea breads (banana bread, pumpkin bread).
Each year, dining services sells approximately 1,300 pies and 900 cheesecakes.
What goes into making all of these sweet treats? We asked the bake shop for a shopping list:
- 2,000 lbs of cream cheese
- 500 lbs of sugar
- 500 gal of heavy cream
- 50 gal liquid eggs
- 260 dozen eggs
- 400 lbs graham cracker crumbs
- 300 lbs – or 24,000 chocolate chips
- 120 lbs butter
The menu is full of delicious treats to bring home to family and friends.
Pies – $14.95
- Apple Pie
- Blueberry Pie
- Fruits of the Forest Pie
- Pecan Pie
- Pumpkin Pie
Cheesecakes – $39.95 (Each five-pound, 10" cheesecake serves 16-20 people)
- Chocolate Chip
- Chocolate Chocolate Truffle
- Vanilla Bean
- White Chocolate
Tea Breads – $10.95
- Banana Chocolate Chip
- Banana Walnut
- Pumpkin Pecan Streusel
Gobble, Gobble Rolls – $10.95
- 18 Homemade dinner rolls baked in the shape of a turkey