It's Officially Pie Day

Back around Thanksgiving, I seriously wanted a pie that I could safely consume. Looking through online recipes I found one of my favorite pies: sweet potato. The recipe I used can be found at The Witchy Kitchen: Vegan Sweet Potato Pie. 

My friend, who shall be nicknamed Pyro, had decided to surprise me with a Hannah-friendly pie. So Friday the 23^rd of November officially became Pie Day. I was souped.

The Boy also hung out that day (sadly he did not get to fully join our festivities; he does not like sweet potato and he was gone by the time Pyro’s pie was ready). While I baked my pie he had the idea to finally try out the new donut pan I’d bought a few weeks earlier. Awesome right? I have a boyfriend who LIKES to bake and cook. Plus! He wanted to make the recipe I had found, peanut butter donuts. This new adventure made Pie Day ten times more fun.

As for my sweet potato pie, I followed the recipe as is. I like to the first time I make something to see what the original is like, the next few times I’ll start playing with it. Like for this, next time I may add some peanut butter to the filling itself. For me, you can just never have too much peanut butter.

The pie did take most of the day to make. I didn’t mind though, I got to spend the day cooking. It may be important to say that my day started at 10:30am…so…yea, that might have had something to do with the time frame.

It wasn’t hard work, just a lot of baking and cooling. For the most part the hardest thing was probably making the sweet potato as smooth as possible. But once again, I wasn’t using an electric mixer or anything, just a trusty old fork.

Making the pie basically goes as follows:

1) Bake the sweet potatoes; let cool

2) Make crust out of oats, pecans, dates, oil, water, and peanut butter; stick in fridge

3) Peel and mash potatoes till smooth; then to potatoes, add sugar, cinnamon, nutmeg, salt and mix together

4) Then add milk (substituted almond milk), yogurt (substituted coconut yogurt), and vanilla

5) Pour mixture into the pie crust and bake again; then let cool for a couple hours

See? Simple stuff, just takes time. All the best things do.

In fact, the pie was quite tasty. I love sweet potato pie, so this Thanksgiving I was extremely thankful for this recipe.

The donuts…were more of an experiment. The Boy and I didn’t have all the ingredients for the original recipe. So, we did what the best experiments call for, we improvised. 

Pyro was nervous about our end result. But honestly, the improvisation worked out just fine. However, the minor detail that I had previously used basically all of our measuring utensils that morning and the night before…That made it a little difficult.

Most of our eyeballing worked, except for one. Baking powder.

I knew we shouldn’t have eyeballed baking powder. But what else we were supposed to do?

(Sure I could have cleaned off one of the teaspoon measures, but really, that just seemed like the easy way out.)

On the bright side, we underestimated. The first donuts tasted wonderful, just didn’t rise correctly.

The next few tasted just as good AND rose to a nice fluffy height. 

Later on, the feasting commenced later in the day on Official Pie Day. Pyro came over after he ran a few errands; he had made a yogurt and whipped cream (oil based so I could eat it) pie. It has to refrigerate for a while. So we did our own improvisation and stuck it in the freezer.

I was quite impatient.

I wanted pie.

The Boy had to leave, but Pyro and I stayed dining and talking over two distinct and tasteful pies.

Conclusion: Official Pie will definitely become a tradition.