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Peeps Pie

April 27, 2011

I have been away from here for far too long, something I blame on the sort-of nicer weather and zoo-y days at work. But never fear, I am back with AWESOMENESS!

That’s right, awesomeness. There is a great debate amongst my friends over the edibility of Peeps marshmellows. MB and I love letting them go stale. Roommate can leave them or take them, which often ends in my eating way too many myself. A co-worker puts them in the freezer (!). Many think we’re gross for even contemplating them. This whole argument lead to this recipe being posted on Facebook. I knew I had to make it.

Peeps Pie (taken from…? Sorry!)
18 peeps
1 egg
1 1/2 c. heavy cream, divided
2 T. flour
…1/4 c. sugar
1 package of mini graham cracker crusts

Place 10 peeps in a large, microwave safe bowl. Microwave for 30 seconds, until peeps fluffy up. Immediately remove and beat in egg, 1/4 c. of cream, and flour. Spoon into crusts, leaving a small amount of the crust visible at the top. Bake for 18-20 minutes, in an oven preheated to 375 degrees until center of pies are set. Remove from heat and cool. Beat together remaining cream and sugar. Pipe whipped cream onto the top of cooled pies. Top with remaining peeps. Makes 6-8 mini pies.

They look adorable when done. Though I learned not to use purple Peeps in the pie. Purple + Yellow (the egg) = brown, if you remember your elementary school art. Despite this, they taste delicious, and you should make them. Especially because the main ingredient is now crazy on sale at your local retailer!
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