Pies make their biggest sales surge during the holiday season, similar to pumpkin. Most companies only think about pies during these months, but they may be missing out. Experts believe a “$234 million opportunity is on the table for retailers just by getting existing pie customers to buy a pie once more during the year.”
Pie sales “approached $600 million in 2012, fueled mostly by an 
insurgence of mini pies and indulgent flavor innovations.” Mini pie sales grew 22% last year, even though they make up less than 10% of the category, coming in varieties like bite size, handheld or even on a stick. These concepts demonstrate the biggest areas to attract customers are unique takes on old classics, targeting other holidays beyond the end of the year and finding new flavor trends.
Smaller portions entice consumers to purchase dessert during the day and not solely as an after dinner option. One classic variation, which can be seen in many QSRs or casual fast restaurants, is the fruit or chocolate turnover. Corner Bakery and Arby’s are two restaurants making them a priority by baking on-site and investing in quality ingredients.
We know consumers are diet conscious but will also indulge themselves when they go out for a meal. In order for them to make it worthwhile, desserts should be memorable and novel. Try these recipes to create some interest this season and carry into the non-peak times of the year:
