Lunchbox Pie: Humble Pie’s Weird Pie Challenge
Friday, July 2nd, 2010
Humble Pie’s First Annual Strange Pie Challenge
Humble Pie’s First Annual Strange Pie Challenge took place on July 4, 2010. And you missed some crazy pies…
BEST SAVORY: Club Sandwich with Fries Please! (included everything, yes Everything in a club sandwich…even the mayo! Topped with french fries)
BEST SWEET: Lunch Box Pie (kid sweet and potato chip friendly)
BEST FREAK: Cream of Freak Pie (hotsauce cream with cheetos, nescafe, and mango) A truly awful pie that i cannot believe people voted for *lol* which just goes to show you how much people are willing to be generous to freaks)
Honorable Mention: Candied Pepper Chocolate Pie. So good you can look for it at The Humble Pie dessert menu soon! This pie received the most votes, but the votes were split amongst the three catagories that it didnt win any of them! The winner did receive beer as a consolation prize.
– Cricket Pie (now, with actual crickets!)
– Kasey Pie: Rhubarb, M+M’s, Zucchini, peanut butter, macaroni, tater tots, sardines and Life Savors
– Jelly Bean Pie
– Strawberry Rhubarb Lifesaver Pie
– Blueberry, jalapeno, sausage, goat cheese pie
– Salmon salad pie
– Sweet and savory “man” pie
– Pickle, peanut butter and yogurt pie
– Chocolate Rose Pie
– Rhubarb Red Pear Pie
– Caramel apple, bacon and egg pie
And several others that I’d like to forget…
Congrats to all the entrants. And thanks for voting Lucy’s Lunchbox Pie the Sweet Winner!! I promise I didn’t twist any arms for this prize, but judges may have been swayed by my sous chef, Lucy. That, or that fact that I was threatening a recount if things didn’t go our way. Whatev.
This is a riff on a kids’ lunch — peanut butter, jelly, a Reese’s peanut butter cup and of course, potato chips. Mix ‘em all together and you’ve got a killer pie inspired by a 7-year-old. It’s rich beyond belief, but the crunchy, salty crust is a great foil to the sweet peanut butter and chocolate. Yummmmm….
8 oz Lay’s Potato Chips (about 2/3 of an 11oz bag)
1 cup honey roast peanuts
4 Tablespoons butter
1/4 cup sugar
Preheat oven to 350 degrees. Mix ingredients in a food processor and pulse about 15 seconds or until mixture comes together loosely. You can also just put the mixture in a plastic bag and roll with rolling pin. Should be small crumbs. Pour into a pie pan and press very firmly to about 1/4 inch thickness along bottom. Don’t worry about the sides. You may have enough for two pies or just some delicious snacking (the uncooked crust is yummy on ice cream). Cook in oven for about 11 minutes or until lightly browned. Let cool completely.
1 bottle fudge ice cream topping
5 Tbs raspberry preserves
Mix about 2/3 of the fudge and raspberry preserves (you can use any flavor, really). Spread on top of crust. Place in freezer.
Peanut Butter Silk
1 1/2 cups heavy whipping cream
2 Tbs sugar
8 oz cream cheese, softened
1 cup smooth peanut butter
1 cup powdered sugar
Whip cream with sugar. In another bowl, mix softened cream cheese, peanut butter and powdered sugar. Gently fold in whipped cream. Pour peanut butter layer into pie. Chill for several hours before serving.
Garnish with whipped cream rosettes, crushed potato chips and a Reese’s Peanut butter cup.