{"id":5939,"date":"2013-11-16T21:37:46","date_gmt":"2013-11-16T21:37:46","guid":{"rendered":""},"modified":"2019-04-16T12:37:22","modified_gmt":"2019-04-16T12:37:22","slug":"in-which-i-make-the-greatest-cream-pie-ever-eaten-by-humans-html-d2","status":"publish","type":"post","link":"https:\/\/laughfrodisiac.com\/2013\/11\/16\/in-which-i-make-the-greatest-cream-pie-ever-eaten-by-humans-html-d2\/","title":{"rendered":"In Which I Make The Greatest Cream Pie Ever Eaten By Humans"},"content":{"rendered":"
<\/span> <\/span><\/a><\/span><\/span> <\/p>\n
What’s the secret, you ask? It’s my aforementioned (likely momentary) abhorrence for regular pie crust. Instead of dealing with that nonsense, I altered a batch of my favorite cinnamon sugar cookies and spread the batter into the pie shell. It baked up like nobody’s business, puffing up uncontrollably and amazingly, rising and rising like a souffle. As it cooled, it fortunately sank a little (so I could fit the other components on top), but it was the most delicious and most fun pie crust ever. I see a lot of cookie crusts in my future.<\/div>\n <\/hr>\n<\/a>This went fast<\/span><\/span> <\/p>\n
As for the top layer, I used silken tofu, a drop of peanut butter for consistency (just enough for a hint of nuttiness but not enough to tell it’s PB, so any nut butter would work), and just a tiny bit of sweetener to offset the very sweet bottom layer and the very rich middle layer. The result was pretty much perfection. <\/div>\n <\/hr>\n
Notes: will kick Sara Lee’s soft gray behind<\/em><\/div>\n