The Month of Pies Comes to an End -- With Jeopardy! Pie
By Julie Ross Godar on November 30, 2010
BlogHer Original Post
Apple, apple-cranberry (twice), broccoli pot, buttermilk, cashew butter and jam, cauliflower-onion, chicken pot, chocolate pudding, coconut cream, cranberry, mashed potatoes and peas, lemon-mascarpone (twice), leftovers (thrice), maple-walnut, mushroom-goat cheese, Nutella (twice), pecan, pumpkin, quiche Lorraine, salmon-leek (twice), shepherd's, sweet potato, and tofu pot.
29 pies in 29 days. A wild pie ride.
I freely admit the following:
- That a good third of my pie-a-day involved taking whatever I wanted to have for dinner and throwing it into a pie crust.
- That I relied on store-bought crust for more than my taste test.
- That once I got the hang of making the vodka pie crust it definitely got easier -- but I still messed up my share of crust. Several times.
- That I'm pretty ready to take a break from pie and move on to cookies and cakes -- and especially side dishes.
- That this month of pies was a blast!
To finish the series, today I made Jeopardy! pie. I vowed earlier to make a pie inspired by my quiz show appearance this month, but got stuck for a while on what that inspiration should be.
In the end, I decided to try to redeem my failed maple-walnut pie and add a coffee whipped cream: the walnuts are rich in brain-boosting omega-3 fatty acids; the maple 'cause Alex Trebek is originally from Canada; and the coffee to mimic the insane jolt of adrenaline that the experience brought on. (Though to really mimic that, you'd probably have to eat the pie with a vat of espresso and a Four Loko chaser. And the J Archive open in front of you ...)
How to Make a Jeopardy! Pie
Adapted from Yankee Magazine
½ cup brown sugar
3 tablespoons flour
½ cups maple syrup
1/4 cup (1/2 stick) melted butter
1 ½ cup chopped walnuts
½ teaspoon salt
1 parbaked 9-inch pie shell, warm (bake for about 15 minutes until light golden brown)
Preheat the oven to 350 degrees. Beat eggs, sugar, flour, syrup and butter together. Pour into shell. Bake for 35-45 minutes -- until you stick a toothpick in the center and it comes out clean. Cool completely.
Coffee Whipped Cream
½ cup heavy whipping cream
1 teaspoon instant espresso powder
2 teaspoons confectioner's sugar
Beat everything together in a cold bowl, until cream forms soft peaks. Yum.
Have you seen all the pies I blogged in November? You'll find them in the Month of Pies archive. Thank you for sharing my pie journey with me!