Day 23 in the January Blog a Day challenge is Dessert.

Being the multi-tasker that I am, I’m also combining this with a little thing called Blog Love and the Liebster award.  You can check out my Blog Love page here, but to sum it all up for you: I think blog awards are mostly a pyramid scheme.  I say mostly because I have an ego just like the rest of you that likes to be stroked on occasion.  Whether blog awards are a desperate attempt to bring in more page views or just a well intentioned gimmick I do like getting them and I may walk around the house in my comfy pants and hooded sweatshirt and BIC headband all puffed out for a few days.

So, the Liebster award.

According to Cinnamon who awarded this danged thing to me, the Liebster is a great way for bloggers to interact.  Except I don’t nominate other bloggers like I’m supposed to and I don’t answer the random questions like I’m supposed to.  For my take on this award, I chose instead to share one of my favorite bloggers with you in the hopes you’ll all find a new blog love yourself.  Today it’s Ann of Cooking Dangerously.  I mentioned Ann briefly this month already on Day 14 Food where I posted my submission to her Dangerous Shepherd’s Pie Contest.

The thing I like most about Ann is not only does she do her own thing by cooking with crazy “dangerous” ingredients and not falling prey to the food blog bandwagon, but her posts always show me a different side to food and always leave me with something fresh to think about.

Like fish.  Fresh fish.  And by fresh I mean still swimming around.  Have you ever cooked a truly fresh fish?  Ann has.

Or how about ox tail, which thanks to her I learned was actually a traditional Caribbean dish although whether or not ox roam freely in the Caribbean is still to be determined.  I’m planning on convincing the Husband we should vacation there for blog research.  I can write that off on my taxes right?

Right.

So anyway, Ann mentioned to me a while back that I should try Sugar Pie.  Sugar Pie.  A pie made of sugar.  This could not be bad.  It just couldn’t.  While no pie can ever trump my more than seasonal love of pumpkin pie, I was determined to give Sugar Pie a fair shake for second place.  I mean, it’s a pie MADE OF SUGAR!

I googled Sugar Pie and after combing through a browserful of losers, settled on a recipe that I felt truly captured the spirit of a pie that was sure to be so tummy ache inducing it would weed out those with an actual sweet tooth from the posers just claiming to have a sweet tooth.  This isn’t chocolate here, people, it’s the big league.  I mean, it’s a pie MADE OF SUGAR!

Not only is it a pie made entirely out of sugar (and cream and eggs) but the top is dotted with a half stick of butter.

As if two cups of sugar and one and two thirds cups of whipping cream aren’t enough to round out your thighs, a half stick of butter certainly will.

Awesomesauce.  Seriously, butter is awesomesauce.

This recipe comes from Food.com with just one change.  It called for evaporated milk, but I used heavy whipping cream instead.  Why?  Why not.  It’s already a pie MADE OF SUGAR, a few more calories can hardly hurt.  Also, one of the recipe reviewers did it and if it’s good enough for Karima11 it’s good enough for me.

Sugar Pie

Ingredients:

1 pie crust
2 cups packed brown sugar
3 tablespoons flour
1 ⅔ cups heavy whipping cream
2 lightly beaten eggs
1 teaspoon vanilla
1/4 cup cold butter, diced

The Haps:

Preheat oven to 350 degrees.  Mix brown sugar and flour in a small bowl.  Mix heavy whipping cream, eggs and vanilla in a larger bowl.  Add dry mixture to wet mixture in thirds, beating well after each addition.  Pour into a nine inch pie pan lined with a pie crust.  Dot diced butter on top.  Bake on a cookie sheet for 50 minutes or until edges are firm.

Don’t fret if the center is still a bit loose, it will set up when cooled.  Refrigerate completely.

If you are a normal everyday person, cut the pie in sixteenths.  If you claim to have a sweet tooth but turn out to just be one of those poser types, cut the pie in tenths.  If you have a mouthful of sweet teeth including your wisdom teeth, an iron stomach and an appointment scheduled for the dentist the next morning, cut the pie in sixths.

Serve with whipped cream.

Take a bite.  Marvel at how sugar can magically be transformed into the creamiest and sweetest pie you’ll ever taste.  Yup, I will stake my food blog satire reputation on the fact that this is THE sweetest pie you’ll ever taste.

I would recommend you make this pie at least once in your life to truly and honestly evaluate where you stand on dessert.  I can handle sugar pie.  Can you?  I can’t handle it more than a few times a year, though, or those handles will turn into love handles.

Thanks Cinnamon for the award and for being one of the first people I read each morning.  Thanks Ann for having a unique and witty blog and always inspiring me.  And thanks Katrina for challenging me to blog every day this month.  My vacuum appreciates the time off since I’ve been too busy blogging to use it.

To catch up on my January Blog a Day posts:

Day 1: NEW

Day 2: TWO

Day 3: Bucket List

Day 4: Pet Peeves

Day 5: BIGGEST Fear

Day 6: Embarrassment

Day 7: SHOES

Day 8: Honesty

Day 9: Made with love

Day 10: Memory

Day 11: Confessions

Day 12: Recovery

Day 13: Top Ten!

Day 14: Food

Day 15: Transportation

Day 16: I would do anything for love . . . but I won’t do that

Day 17: Things that rhyme

Day 18: Advice

Day 19: Superpowers

Day 20: Beautiful

Day 21: Mood board, er salad. Definitely mood salad.

Day 22: Kids

– Joanna

Question of the Day: What was the last sweet you ate?  How many pieces would you cut your Sugar Pie into?

19 Comments

  1. I don’t think I slept a wink after eating Sugar Pie. I had such a sugar high, well until the next morning when I had my sugar crash, but then the girls were awake for the day.

  2. dangerous but holy moses so amazing. I have never heard of something like this

    • I hadn’t either. It’s crazy when you think about it. Fruit pie you can kinda justify because at least fruit is good for you, but you just cannot rationalize Sugar Pie. I think that’s why it is so good.

  3. After reading this I don’t think I can be vegan anymore. I NEED that pie.

  4. apparently we are also clothes twins in addition to hair twins.
    Karima11. Snort.
    Vacuum? What is that?

    • I just bought four new pairs of comfy pants that look pretty much exactly the same and the Husband gave me that look that said do you really need four of the same pairs of pants? Yes. Yes, I do. I still have a “dress code” for work, it’s just slightly different from his.

      • I would like to have that dress code……..although, it might prevent me from continuing to see the free trainer I am privileged to workout with, because my sole goal is to fit back into my work pants.

  5. This makes me think of the crack pie from the Momofuku book. It seems so basic–and no chocolate! But, when we had it in NYC, it was actually quite tasty. You should make it and tell me how it compares to this sugar pie. 😀

    • I will definitely check out the Crack Pie. I am thinking of maybe buying the book. The recipes are too complicated to get through on a three week library pass especially with my lack of toddler free time and this blog a day thing taking up skads of time.

  6. Wow! This is definitely something that I need for someone to make for me (because, as we all know, GIFTED desserts have zero calories! 🙂

  7. Know what’s cool about forgetting to comment after you read a blog post? If you’re tardy, you get to read all the early bird comments! So glad everyone enjoyed the pie, which I originally tasted in Quebec. It wasn’t nearly as sexy as your pics though! And thanks SO much for following my blog. Foodie friends are the best kinds.

    • I’ve had a few readers claim they love comments the most on my blog. This is mostly just when The Husband comments though, as he tends to “liven” things up.

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