American Pie Council

2017 Amateur Entry

 

Hostess with the Mostest Pie

Hostess with the Mostest Pie
David Harper
Lone Rock, WI
Open Division-

Crust
½ cup of Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water

Chocolate Cake (makes two – 9 inch cakes) You will only need one for this recipe.
3 cups flour
2 cups sugar
1/3 cup cocoa
2 teaspoons soda
1 teaspoon salt
2 Tablespoon Vinegar
2 teaspoon vanilla
¾ cup veg. oil
2 cups cold water

Marshmallow Filling
1 tub marshmallow fluff
1 ½ cup heavy cream-whipped stiff and chilled in refrigerator
1 teaspoon vanilla extract
RESERVE ½ cup for designing the top of the pie

Chocolate Topping
1 cup semisweet chocolate chips
½ cup heavy cream
1 Tablespoon light corn syrup
1 teaspoon vanilla

Crust: Preheat oven to 350. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Prick the bottom and sides of crust with a fork. Place into the refrigerator for 20 minutes. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes.

Chocolate Cake: Line two, 9 inch round cake pans with parchment paper. Mix all ingredients in order, in a large bowl until no lumps remain. Divide batter between both pans. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool on wire racks.

Marshmallow filling: Whip heavy cream until stiff. Remove from mixer bowl and set aside. Put marshmallow fluff in mixer bowl and whip until smooth. Add back to mixer the whipped cream and add vanilla. Whip until incorporated and thick.

Chocolate topping: Microwave all ingredients in a bowl for 1 minute. Remove and stir until smooth.
Assemble the pie: Place about ½ cup marshmallow filling on bottom of pie crust. Take a cake and cut it in half horizontally. Place one of the cake rounds on the marshmallow filling. Spread the rest of the marshmallow filling on the cake. Top with remaining cake. Spread the chocolate topping on the cake. Put reserved marshmallow filling in a piping bag with a small smooth tip. Make a curly design on the top that mimics a Hostess cupcake, but does not copy it.