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How are you, my friends? This post is being written during the COVID-19 pandemic, and right about now, it seems like we’re all longing for days in the past…even a few weeks or a few months in the past. I am doing my best (though I’m not always succeeding perfectly) to cast my cares on the Lord, be responsible and thoughtful of others, and focus on the unexpected blessings that come from suddenly having many canceled plans. I recognize that not everyone has extra time on their hands. Many of you are working much longer hours and/or under more stress than usual. So it is only my experience (maybe shared by a few of you) that I am speaking to when I say, I’m getting around to doing some things that I’ve literally been meaning to do for YEARS. Like, for example, updating my Pie Gallery page.
Check it out; there are still 2-3 pies that have been buried in time that I still need to go back and excavate stories for, so the number is for sure actually past 150. A little disappointing that I can’t nail down yet exactly which pie was the HALFWAY PIE, I’ll announce that exciting information when I’ve solved the mystery for myself. But, what I do know for sure is that I’m over HALFWAY DONE with my 300 pie journey. (Cue applause.) If anyone was curious, my current goal is to finish the book by the time I’m 40, and have a birthday party to which you are invited and for this party I will make the final five pies so that none of them gets the honor/disgrace of being chosen last.
Now for the pie at hand; a pie that was actually baked nearly two years ago now. Chocolate-Cherry S’mores Ice Cream Pie.
I thought I’d try something a little different this time, gettin’ fancy here. The slideshow below tells this story in a nice way, a better way than my typical format would tell this particular story (i.e. It’s the 4th of July. Maggie and Wendy make a pie from my cookbook with some orchestration but little help from Jess, José feeds everyone Spanish-cut Sandia/watermelon, Pippa is the star of the show and gives the pie her best side-eye glances, Sara and Levi are not pictured and it’s no wonder because Levi fainted at 3 am that day and long story short everything is okay but he now has many staples in his head and nurse Sara had to calm everyone down.)
Footnotes/Other bits of memory:
- It was about 110 degrees Fahrenheit every dang day that week. Ice cream pie was so so so needed.
- José also went running every day that week. Consider in light of above detail. Wild.
- I think I actually did make the Joe-Joe (Sub for Oreo) Crust myself. But also I gave birth three weeks before this pie was made and do not stand by any of my memories.
- None of these pictures can be real because Pippa was nevvver that tiny (says the mom of the almost-two-year-old with a wail).
- To make a vegan version of this pie (which we did), use Trader Joe’s Soy Creamy Cherry Chocolate Chip Ice Cream, make sure your marshmallows are vegan, and skip the Warm Mocha Sauce in the topping (it’s optional to the recipe anyway). You can use chocolate covered graham crackers or make your own. Making your own, it’s also easier to ensure that the melted chocolate you use is dairy-free.
- The topping is supposed to be marshmallow creme. Turns out it’s much harder to find vegan marshmallow creme than vegan marshmallows and hence the creative topping you see in the photos (melted chocolate drizzle and calligraphy, broiled marshmallow hunks, chocolate dipped Joe-Joes).
- We always have great vegan pies with Wendy. 🙂 Here’s another one. Bonus below, a cute picture of Wendy, Pippa and I much more recently at Magpies Softserve in Silver Lake eating Maple Banana and Peanut Butter Chocolate vegan ice cream pies to end all ice cream pies. If you get on their website and start drooling (and if you’re somewhat local) I’m sure they, like all small businesses, would appreciate it if you impulse bought a pie for pick-up. Just a thought!
Stay well, stay safe. Angels are real. Talk to you all again soon.
