What do you do when it’s Pi(e) Day/Week & Spring Break & you’re a food blogger & cool mom? You make a Twinkie pie! This is not a pie with the flavor profile of a Twinkie, it’s a pie made with actual Twinkies. An entire box of them in fact! I found this recipe on Pinterest via Wine and Glue. I’m thinking it could conceivably be made with any un-iced snack cake. Stay tuned for ideas on that. I actually made TWO Twinkie pies (since I’m the cool mom) one with traditional Twinkies, the other with banana flavor. Fun fact: banana was actually the original flavor of Twinkies pre-WW2! I was out of vanilla extract, so I used almond extract. It worked out fine & I feel like you could change up different extracts depending on the snack cake used. Example: Devil Dogs with mint extract! The good news is the pies were delicious; the bad news is I only managed to capture one photo of the pies before they were devoured by teens on Spring Break!
Cool-Mom Twinkie Pie
makes one 9-inch pie
- one whole box of Twinkies, any kind
- 9-inch frozen deep-dish pie crust
- 3 large eggs
- 1 stick unsalted butter, melted
- 1/4 C granulated sugar
- 1 tsp vanilla extract (almond works too!)
- 1 tbsp white vinegar
- Preheat oven to 350F
- Unwrap all your Twinkies and break them into about 4 pieces each.
- Combine Twinkies, eggs, butter, vanilla extract, and vinegar in the bowl of a stand mixer fitted with paddle attachment.
- Mix on med-low heat until smooth.
- Pour into pie crust on lined baking sheet.
- Bake 35-40 mins or until top of pie is golden.
- Serve with whipped cream, if desired.
The holidays are hectic. When I made this pie on the fly the other day I didn’t intend for it to be so ugly. However, I assure you it was delicious. As for the limoncello whipped cream, it was quick and easy & not to toot my own horn, (TOOT!) but I was quite pleased with how it came out.
So here’s what I think made my pie ugly (but still delicious). I got a regular pie crust, not a deep dish. When the ingredients overflowed my regular pie crust, the remainder didn’t even half-fill a second crust. So I ended up making another half-round of blueberry filling. When they went into the oven, fruit & crumb topping were mounded atop each pie. The filling did cook down as I predicted it would, but the juices runneth over. This is why we put pies on foil-lined pans people! For the record, Ugly Pie disappeared just as quickly as Pretty Pie.
I make ugly pies. I’m not perfect. Who knew?
For your convenience, in the interest in fighting Ugly Pie Syndrome, I have edited the recipe to make one, attractive, deep-dish pie.
Ugly Blueberry Pie
makes 1 deep-dish pie
For the pie:
- 3-4C blueberries (this time of year frozen seems to be cheaper in my area)
- 1 C granulated sugar
- 3 tbsp all-purpose flour
- juice from 1/2 a lemon (about 1 tbsp)
- 1/8 tsp Kosher salt
- deep dish pie crust (Go ahead, use store-bought, I won’t tell!)
For the crumb topping:
- 3/4 C all-purpose flour
- 6 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/8 tsp Kosher salt
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 6 tbsp cold, unsalted butter
- Preheat oven to 400F.
- In a large bowl, combine blueberries, flour, sugar, lemon juice, and salt. Make sure berries are coated well with mixture.
- Pour mixture into a deep-dish pie crust, to avoid Ugly Pie Syndrome, do not mound your filling into the crust.
- In another small bowl combine topping ingredients. Toss with your hands until pea-sized crumbs are formed.
- Sprinkle crumbs evenly over the top of your pie.
- Bake on a foil-lined baking sheet for about 1 1/2 hrs. You will probably have to tent with foil after about half an hour to prevent over-browning.
- Allow pie to cool for several hours before serving.
The perfect topping for this sweet blueberry pie is a tart limoncello whipped cream.
Disclaimer: this topping has actual booze in it. It’s not cooked off. So you will want to make/get some regular whipped cream for any kidlets in the house.
Limoncello Whipped Cream
- 1 C heavy whipping cream
- 2 tbsp powdered sugar (confectioners)
- 3-4 tsp limoncello
- Using a stand mixer or hand blender with whisk attachment, whip cream on high speed until stiff peaks are formed.
- Lower speed to medium and add in sugar, scraping down the bowl with a rubber spatula as needed.
- When sugar is incorporated, add in your limoncello, one tsp at a time to desired flavor.
- Serve immediately, or save in a covered container in the refrigerator until ready for use.
More for pie-enthusiasts on my Pinterest Board, 3.14.