We had Pie Time.
This is translated to, a friend and I were in a baking mood and who better to eat the fruits of our labor than ravenous college students?
If you know anything about my personality, you know that “Pie Time” doesn’t mean a sad Marie Callendar’s peach pie from the freezer section.
No no. If you’re going to do “Pie Time” justice, you must go all out.
All out means:
Apple. The first to go and the only plate licked clean. Obviously. I’ve already mentioned the magical powers my apple pie possesses. I did, however, change up my crust recipe for PPK’s olive oil pie crust. Delish. The trick is to freeze your olive oil first. Crazy, huh? Crazy delicious!
Blackberry Crumble. The best way to use up frozen blackberries (because even though I say I’m going to put frozen blackberries in my smoothies, I don’t because the seeds drive me nuts.) I added cardamom to this crust and I think that was a deciding factor for at least one member of “Pie Time” who called this selection his favorite.
Strawberry Cloud. The only non-vegan option of the bunch, but definitely the prettiest. What else would I expect from a senior graphic design major?
Mocha on the left. I’ll talk more about this pie later. The jury is still out.
But finally, my #1, top chef, gold medal prize goes to…
Peanut Butter Pie! Are you even surprised?
And the main ingredient? (Besides peanut butter.)
I didn’t tell the Pie Time participants. It’s kind of like pulling the mask off of Mickey Mouse to reveal the short bald guy in a mouse costume. Don’t ruin the illusion. Keep the dream alive.
And if your dreams are made of peanut butter pie, this is the dessert for you.
It’s high time for Pie Time!
Peanut Butter Pie
1 package graham crackers (there were three wrapped packages in my box- 1 of those)
1/4 cup earth balance vegan butter
Peanut Butter Ingredients
1 lb silken tofu
1 cup peanut butter
1/2 cup powdered sugar
2 tsp vanilla extract
Pulse graham crackers in food processor until super fine. Add melted butter. Mix until incorporated and press into a pie tin. Bake at 350 for 10 minutes. Let cool completely.
Rinse out food processor and combine all filling ingredients, pulsing until totally smooth. Mixture should be fairly thick. Pour into cooled crust. Refrigerate overnight.