August’s Pie – Saucy Bavarian Pie!

Filed under:2008 P.O.T.M. — posted by admin on October 25, 2008 @ 8:02 pm

Greetings from Utah my beloved pie club members!  I’m here in Utah for two months working
on an experiment at the University of Utah, and staying with deee-luxe pie club members
Ann and Brian Stucki, Jean Hinckley and Jeff Thompson (they don’t all live together, but
I’m moving around from place to place… spreading the love around). ANYway, Jean has a fabulous
collection of old cookbooks that I’ve been pouring through. Specifically some Utah-ish classics
like the 1962 book “Joys of Jell-O”  For those of you that may not be familiar with Utah culture -
Salt Lake City is famous for having the highest per-capita consumption of Jell-O,
and recently Utah made Jell-O their Official State Snack!  So what better than a
Jell-O based pie this month?  You know… in honor of good ol’ Utah.
ALso, at the school store at the U of U, they sell these delicious freshly roasted
candied nuts called “The Nutty Bavarian” in hot pink paper cone wrappers.
So when I found this recipe for “Saucy Bavarian Pie” in the
Joys of Jell-O I just couldn’t resist.
Sometimes the pie stars align in amazing and mysterious ways.


Saucy Bavarian Pie
you need a 9” graham cracker crumb crust
2 packages (3 oz each) Raspberry flavour jell-o
2 C boiling water
1 1/2 C cold water
10 oz. frozen red raspberries
1 C whipping cream
Dissolve Jell-O in boiling water. Add 1 C cold water. Measure
1 C of dissolved gelatin mixture and add frozen raspberries
and 1/2 C cold water, stirring until berries separate. Chill this mixture to use as a sauce. Chill remaining Jell-O until very thick (but  not set), then whip with a whisk or electric mixer until thick an fluffy (this part is a bit like a miracle… worth making the recipe just to watch it happen… really, who knew??). In another bowl whip the cream until soft peaks form. Fold the whipped cream and whipped jell-o together. Spoon into the
crust. Chill several hours until firm and then serve with the raspberry sauce.

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