Like I said before, I am not much of a baker, but my best friend loves to bake. For my first pie making, I decided to bake some pies with her and her assistance. We messed up a couple times, but I think they turned out pretty good for my first pies.
We looked through a book from a pie friend of mine, Beth Howard, or as some people know her, Ms. American Pie. We looked for the pies with the fewer ingredients and fewest steps. I just wanted to make one really simple pie, but my friend was feeling ambitious and wanted to make a pie with real crust. After a small debate, we decided to make two pies, one with a simple Oreo crust and another with a regular crust.
Mudslide Pie is super easy, as long as you don’t let the ice cream melt too much beforehand. We got a little distracted with our other pie and had a mess of ice cream (I knew I couldn’t handle two pies at once).
Chocolate Crust: Recipe here
A jar of fudge
1 Pint of Ice cream (we used mocha)
Let ice cream soften.
Heat up fudge and cover the bottom of your cookie crust
Fill pie crust up with softened ice cream
Top with fudge
*Can be eaten with whipped topping
** My friends didn’t want to wait that long and dug-in before I could make the whipped topping
We both really like molasses cookies so we thought we would attempt to make a Shoofly Pie. We used Ms. American Pie’s crust instructions ( really recommend this book). Our first attempt we mixed too much and it became super stiff and broke easily. We realized we needed to work it less. We also realized that we needed to roll out the crust on wax paper. Our first round of pie crust was worked too much and stuck to the table.
Crust: Recipe Here
1 Cup brown sugar
1 cup molasses
1 tsp baking soda
1 tbsp flour
2 cups boiling water
2 cups flour
1 cup brown sugar
1/2 cup shortening
1 tsp baking soda
pinch of salt
Prepare the pie dough for either two pies or one 10-inch pie. (We just baked one pie and it was very rich)
Prepare the filling: Mix brown sugar, molasses, egg, baking soda and flour in a large heat-safe bowl, then add boiling water and let cool.
Prepare the Crumb Mixture: Using a spoon or fork (I decided to use my hands), mix all crumb mixture ingredients in a bowl.
Fill unbaked pie crust by gently pouring in 1 1/2 cups liquid mixture, then 1 1/12 cups of crumbs
Repeat with remaining liquid, then sprinkle remaining crumbs evenly over the top.
Bake at 400 degrees for 10 minutes, then turn oven down to 350 degrees and bake for 50 minutes. Test with a tooth pick; it should come out clean when done.
They were both easy pies, but both took a long time to finish. If you want a made-from-scratch pie, it might be easier and faster to pick one up from Tippin’s.