Rolling Out the Pies

(Page 2 of 2)

April 11, 2008
Mary Deatrick for American Pie Council 
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The Great American Pie Festival will be at Lakeside Park, 631 Sycamore St., in downtown Celebration, Florida. Hours are 11 a.m. to 7 p.m. Saturday, April 19, and noon to 5 p.m. Sunday, April 20. Admission to the festival is free. Cost of the Never Ending Pie Buffet is $10, adults; $5 ages 65 and up; and $5 ages 6-12.

RELATED CONTENT

For more information, visit the Front Porch Celebration Community Web site at www.Celebration.fl.us, or the American Pie Council’s Web site at www.PieCouncil.org. The APC offers personal, professional and commercial memberships.

FunkyMonkey Pie

Best in Show, Jordan Arcuri

2007 APC Crisco® National Pie Championships®

1box (11 ounces) vanilla wafers
1 cup butter-flavored Crisco
5 squares Bakers semi-sweet chocolate squares, divided
4 medium bananas
1 cup crunchy peanut butter
2 cups vanilla soymilk
2 packages (4 ounces each) Jell-O Vanilla Flavor Instant Pudding
2 cups Cool Whip whipped topping, divided
1/2 cup chopped Planters peanuts

Heat oven to 350°F.

In Ziploc bag, add vanilla wafers and, using meat mallet, crush wafers until there are tiny pieces. Place them in medium size bowl.

In liquid measuring cup, melt Crisco. Add to crushed wafers and mix together. Firmly press wafers into bottom and up sides of large pie plate, then place in oven for 5 to 10 minutes or until golden brown. Cool completely.

Cut bananas in half lengthwise and then lengthwise again (quartering). When crust has cooled, place bananas on crust. Set aside.

In medium bowl, place 4 chocolate squares and peanut butter; microwave for 1 minute. Stir and pour over bananas in crust. Set aside.

Pour milk in bowl and add vanilla pudding, mix well. Add 1 cup Cool Whip and fold it in so it stays fluffy. Pour on top of chocolate. Place rest of Cool Whip on top. Take last chocolate square and, using a peeler, make chocolate shavings. Chop peanuts and place both on top of the pie. Refrigerate for 3 hours before serving.

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