Peeps Potato Pie

I don't often toss out the word "genius" when I describe my cooking, but I'm making an exception this time.  This was one of my drive-home-from-work-thinking-of-food inspirations.  If you love Peeps as much as I do (and you know you do) and are a fan of sweet potatoes, then you will love this Just in Time for Easter dessert.

The best part about it, sweet potatoes rank number one in healthiest vegetables and Peeps inspire happiness so this pie is both good for your body and your soul.  You're welcome.

I'd like to dedicate this post to my peep Mary BB whose love and appreciation of Peeps is only match by my own.

Peeps Potato Pie

2 large sweet potatoes (approx. 1 lb.)
1/2 cup (1 stick) butter, softened
1 cup sugar
1/2 cup milk
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1 (9") deep dish pie crust

Boil sweet potatoes (with the skin on) for 45 minutes or until very fork tender.

When done, drain boiled water and replace with cold water.  Allow to sit for about 3-4 minutes.

Remove sweet potatoes from water and peel off the skin. Should come off very easily.

Mash sweet potatoes in a large mixing bowl, add butter and cream until fully incorporated.

Add the sugar, milk, eggs, vanilla and spices.  Mix until batter is smooth.  It will be very liquidy but that's what you want.

Pour batter into the pie crust and bake for 45 minutes at 350 degrees.

In the meantime, pull apart your Peeps and if so inclined, plan out your Peeps pie layout. I found this made the transition to pie top much easier.

After pie has been baking for 45 minutes, add Peeps layer to the top and continue baking for 10-15 minutes.

Remove from oven and allow to cool and set. Garnish with Peeps if desired.

NOTES

I chose orange bunnies because they complimented the color of the sweet potatoes. But as you know there are many options available so if you feel like blue chicks will work better for you, then go for it.

I call this one "Last of the Mohpeepkins"

If you want your Peeps less melty as not to traumatize the children with so many toasted bunny corpses then bake pie for 50 minutes, top with Peeps and put back in oven for 5-10 instead. When you put them on is entirely up to you.

Good Friday everyone and Have a Happy Easter!

Pumpkin Pie'scream

I've not been shy over the years about my undying love of all things pumpkin, and tonight I'm excited to bring you another exciting iteration of that love.  This was one of those driving home from work brainstorm creations.  As always, you're very welcome.

Pumpkin Pie'scream

1 (15 oz.) can pure pumpkin
2 cups light cream
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1/2 cup graham crackers, broken into bits
2-3 tbsp. caramel sauce

Whisk together pumpkin, light cream, sugar, spices, and eggs in a deep saucepan.  Bring to a low boil over medium-high heat, then remove from heat.

Transfer mixture to a bowl (preferably metal) and place in the fridge to cool off.

Once the mixture has cooled to at least room temperature, put in the ice cream maker and follow directions of machine to make ice creamy.

If you don't have an ice cream maker, pour the mixture into a metal baking pan and place in the freezer.  Will take a bit longer, but will work the same.

Once the ice cream reaches soft serve stage, fold in graham cracker bits and caramel sauce (loosely so that the caramel doesn't blend too much).

Transfer to a freezer friendly container and allow to set.

Scoop up, top with some whip cream, garnish with some pecan bits and savor the pumpkin fabulousness of a non-pie piescream treat.

DAD'S NOTE

Dad's recommendation is to take this delicious frozen treat and put it in a pie crust and make it a Pumpkin Pie'scream Pie.  Maybe add some whip cream, a couple pecans...an additional caramel drizzle might not come amiss.  Now you know where my genius comes from.

Vinegar Pie

 

So on Mom and Dad's last venture to the NC mountains, they came across a dessert that Dad wanted to see repeated so they tracked down a recipe and here you go...Vinegar Pie!  Yeah, I made that face too, BUT always being up for new food adventures, I thought I'd try it out.

Now the funny thing is that in all the variations of this recipe (which by the way has been around forever from what I can tell) vinegar is actually a minor ingredient.  My theory?  Someone made this pie and it was so good that they told everyone it was "vinegar" pie so that they could have it all to themselves.  Don't blame them.  It's actually a form of custard pie and very tasty.

Vinegar Pie

5 eggs
4-1/2 tsp. vanilla
1 tbsp. apple cider vinegar
1-3/4 cups sugar
4-1/2 tsp. flour
1/2 cup whipping cream
3/4 cup unsalted butter, melted and cooled to room temp
1/2 cup chopped pecans
9" unbaked deep dish pie crust

Beat eggs, vanilla, and vinegar together in a mixer on medium speed for 5 minutes.  Set aside.  By beating the ingredients for a longer time, it helps aerate the mixture which will add some volume to the final product.

Stir sugar and flour together.  Add in the egg mixture and beat for 5 minutes, or until the mixture is no longer grainy.

Slowly add in the whipping cream.  Then stir in the melted butter until all is well blended.

Pour mixture into the unbaked pie crust.  Sprinkle chopped pecans across the top.

Bake at 325 degrees for 45 minutes.  When time is up, loosely cover the pie with a piece of foil and continue to bake for an additional 15 minutes.

Remove from oven and cool on a rack.  Refrigerate until ready to serve.  When I pulled the pie from the oven, it was a bit on the puffy side but finally settled after it had some time to rest.