Pennsylvania Pie
According to accuweather.com and to my seven-year-old's weather station, it topped out at 103 degrees in Newburyport today. I've got nothing to report, garden-wise, because it was too effing hot to do anything. To wit: I was wearing shorts and a tank top at the skating rink, and still broke a sweat. I did invent something to beat the heat, though, so have at it if you are stuck in a heat wave too.
Pennsylvania Pie
Ingredients: 1 chocolate graham cracker pie crust
1 carton of Turkey Hill Vanilla ice cream
1 box of Kandy Kakes (6 packs of 2)
The retro box from Acme tastes better, so you should try for that. If you live in Massachusetts you are shit out of luck, unless you spend a week down the shore and save room in the car for a case of Yuengling and several boxes of Tastykakes. You should probably keep the Tastykakes in the trunk so you don't eat them while stuck in traffic in Connecticut.
1. Freeze the Kandy Kakes, and try not to eat them even though they are just as delicious frozen as they are at room temperature.
2. Leave the Turkey Hill out on the counter to thaw out, preferably on a plate because there's always a mysterious ice cream drip. If you don't have air conditioning, I can say with confidence that during a heat wave this will only take about 10 minutes.
3. Chop up 10 of the frozen Kandy Kakes. A food processor does the trick quickly, but a big old knife is fine too.
4. Dump the Turkey Hill into a large mixing bowl and smoosh in the Kandy Kake bits. Mix it up until they are distributed more or less evenly throughout.
5. Spread your delicious, melty Kandy Kake ice cream into the graham cracker crust. Freeze for an hour or so.
6. Put your leftover Kandy Kake ice cream in some tupperware and hide it in the back of the freezer so you don't have to share it later.
7. Cut your last two Kandy Kakes into quarters and press the eight triangles you made around the top of the pie for decoration. Refreeze another several hours.
8. Eat up.
Pennsylvania Pie
Ingredients: 1 chocolate graham cracker pie crust
1 carton of Turkey Hill Vanilla ice cream
1 box of Kandy Kakes (6 packs of 2)
1. Freeze the Kandy Kakes, and try not to eat them even though they are just as delicious frozen as they are at room temperature.
2. Leave the Turkey Hill out on the counter to thaw out, preferably on a plate because there's always a mysterious ice cream drip. If you don't have air conditioning, I can say with confidence that during a heat wave this will only take about 10 minutes.
3. Chop up 10 of the frozen Kandy Kakes. A food processor does the trick quickly, but a big old knife is fine too.
4. Dump the Turkey Hill into a large mixing bowl and smoosh in the Kandy Kake bits. Mix it up until they are distributed more or less evenly throughout.
5. Spread your delicious, melty Kandy Kake ice cream into the graham cracker crust. Freeze for an hour or so.
6. Put your leftover Kandy Kake ice cream in some tupperware and hide it in the back of the freezer so you don't have to share it later.
7. Cut your last two Kandy Kakes into quarters and press the eight triangles you made around the top of the pie for decoration. Refreeze another several hours.
8. Eat up.
On this one I actually cut the last Kandy Kakes into 8ths, making 16 pieces. But really, that's assuming some pretty thin slices of pie for people. I made this for Pennsylvania ex-pats, so we all wanted big pieces of imported Tastykake goodness. There was Yuengling to drink, and if I could have had a Doggie Pac, the PA trifecta would have been complete.
Comments
Post a Comment