Hello sweet friends,
Do you want to feel substantially happier this week? Here is my challenge to all of my grown-up readers… The next time you go out to eat, order a Shirley Temple. Sure, you can add a splash of vodka or gin to sass things up, however a classic Shirley Temple with 7UP and grenadine is like nostalgia in a glass. It makes you feel like you are in a flying high in a swing on a warm, summertime afternoon. No cares, no worries, just sweeter times.
The last time I ate at the beloved Hall’s Chophouse here in Charleston, I paired a Shirley Temple with a Japanese Wagyu filet and fried green tomatoes, with crab, shrimp, and bacon succotash. So good. Upon completion of the meal, I wiggled comfortably down into my chair, put my chin in the palm of my hand, and got to thinking…. What if I made a dessert from a Shirley Temple? What if I made a Shirley Temple into… a pie? It wasn’t lost on me that this could be either the best or worst idea that I have ever had. Luckily, hands down, it was the best!
Here is how this retro-inspired masterpiece works. Grenadine, cherry Jell-O syrup, and 7UP are combined with whipped topping, and fluffed into dreamy perfection. Pour atop a crunchy homemade graham cracker crust, finish with a scandalous mound of whipped cream, and of course cherries on top. This pie is great for spring and summertime get-togethers, or just to make ahead and hide in your freezer for a gloomy day.
So in honor of “Pi Day,” make yourself at least 3.14159265% happier. Shirley Temple pie is the ultimate joy-inducing nostalgic recipe with a modern-day twist. Whip one up and send photos!
Bake on,
Emily
Your favorite childhood drink transformed into your favorite modern day dessert.
For the Crust:
- 10 sheets graham crackers, crushed
- 1/2 cup butter, melted
For the Pie:
- 3 (8 ounce) containers Cool Whip
- 8 ounces Cherry Jello powder
- 1/3 cup granulated sugar
- ¾ cup 7 Up
- 2 tablespoons grenadine
- 1 teaspoon, vanilla extract
- Whipped cream (for decorating)
- Cherries (for decorating)
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Prepare the Crust:
- Pre-heat the oven to 350 degrees Fahrenheit.Â
- In the bowl of a stand mixer fitted with the paddle attachment, place crushed graham crackers.
- Pour the melted butter mixture into the bowl and combine on medium speed until consistent.
- Gently place the crummy mixture into your pie dish, ensuring the bottom and sides are free of any holes
- Bake for 10 minutes, or until golden brown
- Set aside
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Make the Pie:
- In a large mixing bowl, add a cup of boiling water to 8 ounces of Cherry Jello Powder.
- Add 1/3 cup of granulated sugar and stir until the mixture is dissolved and smooth.
- Add ¾ cup of 7 Up along with grenadine and stir.
- Place the cherry mixture into the refrigerator to chill for 10-15 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, add 2 (8 ounce) containers of Cool Whip.
- Pour the chilled cherry mixture into the Cool Whip and whisk on high until fluffy and pink throughout.
- Spoon the cherry mixture into the pie crust until it heaps into a mound of magical, joy-inducing fluff.
- Without cleaning the mixture, add one remaining container of Cool Whip and a teaspoon of vanilla extract.
- Whisk on high until light pink and smooth.
- Top the pie with the mixture, garnish with cherries and whipped cream and refrigerate for at least one hour before serving.
- Most importantly: Take a huge bite, feel like a kid again, and be happy!
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