Outlaw Pie

I'm not usually one to break the rules.


Except

I suppose

when it comes to cooking.


And OK, fine

maybe I've worn white a few times

after Labor Day.


But other than that,

I'm law-abiding.


It's funny,

but when I cook,

I feel perfectly criminal.


Bold,

even

adamant

about

breaking the rules.



Please don't report this

to the authorities.


Or The Chief.


He threatened not to

bail me out

the next time

it happened...



A lot of my lawlessness

results of course, from my complete

disorganization

when I go grocery shopping

.

It's a mess. I assure you.


No rhyme or reason.

No logical thinking.

No list.

No nothin'.



So it's not unusual,

I daresay it's even

common

for me to find myself

void of a few

pesky

major ingredients

for a great recipe

I'd like to make...


But



Here's my battlecry:


Close your Eyes!

Improvise!


So,

when I came across a recipe for

a frozen raspberry pie

and realized I didn't have anything

even vaguely resembling

the main ingredients,

including the raspberries,

I broke into

Outlaw Mode.



And I think you'll be glad I did.



Start with about one and a half little sleeves of graham crackers.

The recipe called for an Oreo cookie crust.

But I had no Oreo's.

And when I do have Oreo's,

I don't usually allow them

to sit around,

wasting time,

if you know what I mean...  :)


Anyway, crush the graham crackers finely.

Add about 1/3 to 1/2 c. melted butter,

and a little sugar (about 1/4c.)

and mix it all together.

Press it into your Pie Plate,

and bake it for 4-5 minutes at about 350 degrees.

(Or until you get a whiff of it in the laundry room,

where you are of course,

toiling away)

I'm telling you,

the work never ends.


Don't let it get too brown.

No, no no.

This would be bad.

Take it out of the oven and let it cool.

Be sure to eat all the little pieces that you knock off.

Don't be a waster.

Now for the fruit.

I had some frozen, unsweetened whole strawberries,

so I dumped a few in the food processor along with about 2 T. sugar.

I pulsed it about 10-12 times until the fruit was broken down into fairly small chunks.

Then I tasted it.



Then,

because no one told me not to,


I added about 1/4 cup strawberry preserves,

and pulsed the mixtures a couple more times. 

I tasted it again.


I smiled.



Set the fruit aside.



In the mixer bowl put about 1 cup vanilla yogurt.

The recipe called for raspberry yogurt,

but me no have none...


Then add one pkg. vanilla instant pudding and pie filling.

(I inexplicably had this in my pantry!)

I love that word, inexplicably,

and think I'll

use it again soon.


Beat the yogurt and pudding mix together on med. high for about 4 minutes.

It will look kind of yucky.

But be patient.



Now add 1 cup Heavy Cream.

Yummm...

I'd smile too, if I was Elsie!

(Now go put on your jogging shoes, we're going running tonight)

You and me.




Beat on med. high for about 4-5 minutes.

Gently fold in the fruit,

and put the mixture in the crust.

Now put it in the freezer.


This seems like such a simple thing, but I had to spend

a good 15 minutes

rearranging things

so I could

fit

it in the freezer.




Let it freeze for 2-3 hours.

Or however long you can wait.


It can be slurped with a spoon also.

And, no I won't tell you how I know that.



You can serve it with additional

whipped cream on top.



But this would

unfortunately,

neccessitate

me never

taking off

my

running shoes...




Inexplicably,

Lu