Piesignment #3- Cream Pie!

Photo from http://www.sanfranciscodays.com/

Sometimes, when you write your own blog and run your own pie spectacular, you get to do things that are completely self-serving.  Now is one of those times.

Photo from http://www.countryliving.com/

On a recent trip to San Francisco, John and I went hog wild in Tartine.  Croque monsieur, almond frangiapane croissants, eclairs, quiche, and lattes in big bowl-sized mugs.  Our plan was to taste a few bites of everything, and take the rest on our road trip.  Unfortunately, our eyes were a bit too big for our stomachs, and we had a pastry casualty along the way.

The pie that got away.  Photo from http://www.theamericanchef.com/

We had grand plans for a mini coconut cream pie, but it melted in the car before we had a chance to taste it. Bummer.  It was beautiful, with a big fluffy pile of whipped cream and toasted coconut shavings on top.  I would've eaten it anyway, but we were on vacation and I didn't want to risk any gastrointestinal distress by eating cream that had gone south.  That was two months ago, and I'm still thinking about the pie that got away. It's time for cream pie redemption.

Photo from http://www.smittenkitchen.com/

Which brings us to the piesignment!  This week, we want you to make a cream pie.  The classic cream pies that come to mind are chocolate, banana, and coconut, but don't be afraid to think outside the box.  Imagine a velvety smooth butterscotch cream pie, a sweet and tangy lemon cream pie, or a rich caramel cream pie.  Or beat a sweltering summer day with ice cream pie!  I guarantee you will be the belle of the ball when you bring one of these creamy dreams to your next get together.

Ok this is getting ridiculous.  I'm hungry.  Let's do this.  Photo from http://www.epicurious.com/

To join in the pie spectacular, just bake a cream pie, blog it, and send your link to butterpluscream@gmail.com.  If you don't blog, send us your photos and we'll give you a shoutout!

We want to see your mad pie skills by Wednesday, July 28, 2010.  Happy baking!