Cherry Bavarian Pie

Alright Kool-Aidists, I figured it was about time to step things up a bit.  Thus far we’ve just been making warm Kool-Aid plus this spice or warm Kool-Aid plus that spice, or we’ve dropping some Kool-Aid powder into some other already existing food product.  But today we get our hands dirty (or dyed red as it were).

This is the Cherry Bavarian Pie from the Easy and Elegant Desserts section of the book.  It’s a distant, distant, seven or eight times removed Deliverance cousin of the classic dessert, Bavarian cream, that oh so delicious cream and egg-based delight from the exotic shores of Germany.  Here it has been emulated in the artificialest of means.

For the pie, we used a pre-made graham cracker crust.  The recipe called for a regular pie crust, but truth be told, I was already past that section of the grocery store when I remembered I needed it, so graham it is.  In the end, it seemed like a better choice anyway.

We then made a mixture of gelatin, Cherry Kool-Aid, and the juice from the canned cherries.  This served as a base that tied everything together thematically.  Some of that mix stands alone on the top of the pie, giving everything a bright, lacquered, congealed finish, and some gets folded into some Dream Whip.

If you are unfamiliar with Dream Whip, as I was, it is a product seemingly aimed at people who love the flavor and texture of Cool Whip but simply resent its convenience.  It’s DIY Cool Whip that comes powdered.  You add vanilla and milk, and beat.  I don’t know why the world still needs DIY Cool Whip, seeing as Cool Whip was invented after Dream Whip and both are owned by the same company.  I asked a friend who dabbles in the culinary arts and she said Dream Whip is for when something something something.

I was shocked at how decent this pie was!  For a Kool-Aid-based recipe, it’s not all up in your face with the Cherry.  And it’s not overly sweet either.  Both pleasant surprises.  The canned cherries add a nice sour tang to the whole affair without subjugating everything else to pure face pucker.

Also, the dual textures reminded me of the wonderful layering treat from yesteryear, Jell-O 1-2-3.  No complaints here, as it is one of the greatest and most technologically advanced of all processed food products.

You could totally get away with bringing this pie to an affair.  And I dare say, you may even get compliments on it. (Like a potluck affair, not like the seedy motel kind.  Although…)

For our first major, multiple bowl, electric kitchen tool, setting-time-required recipe from Kool-Aid Comes of Age, this was an unqualified success.

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3 thoughts on “Cherry Bavarian Pie

  1. I am lying in bed sick with the flu and undeniably just made me feel better!

  2. Pingback: Cooking with Kool-Aid | Seven-Layer Rainbow Loaf

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