Recipe by LAURIE
April Fools Day "funny" dessert to make everyone giggle. This from a Kid friendly website....it does take a little bit of time to hand make the veggies but its oh so worth it!!! Makes 6 small pies.
Top Review by * Pamela *
This recipe is hilarious!! I cut it out from Family Fun Magazine and knew I had to try it! I teach a kids cooking class on Wednesday nights and I thought the kids would get a kick out of this. The look on their faces was priceless when I showed them what we were making, especially since Canadian Thanksgiving had just passed. When I finally explained what we were making, we all had a good laugh and the girls had a great time making and shaping their own pot pie. I simplified the recipe by creating "open-faced" pot pies by using premade and baked tart shells. I make the same recipe three weeks in a row for three different age groups and in total about 200 pies will be made. thanks so much for posting this fun recipe!
- 6 (4 1/2 inch) aluminum foil, potpie tin
- 1 refrigerated pie crust (most 15-ounce packages contain 2 crusts, enough for 6 pies)
- 1 egg (makes enough for 6 pies)
- 2 tablespoons water
- 2 (3 1/2 ounce) boxes vanilla instant pudding mix (1 box makes enough for 3 pies, or use canned pudding) or 2 (3 1/2 ounce) boxes white chocolate pudding mix (1 box makes enough for 3 pies, or use canned pudding)
- 4 cups cold milk (to make pudding)
- 4 -6 starburst decorative candies (yellow)
- 10 -12 starburst decorative candies (orange)
- 3 -5 chewy Jolly Rancher candies (green, or Tootsie roll candy)
- 1 banana (makes enough for 6 pies)
- 2 -3 dried apple rings
Directions See How It's Made
- Heat the oven to 450°.
- Unroll or unfold a piecrust on work surface.
- Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin.
- If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust.
- Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top.
- Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
- Beat the egg with the water, then brush the mixture over the dough.
- Set the pie tin on a baking sheet a nd repeat for the other crusts.
- Bake the crusts for about 10 minutes.
- Let cool completely.
- Prepare the pudding and milk according to the package directions.
- Refrigerate until serving time.
- Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.)
- Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
- Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces.
- With your fingers, form each piece into a kernel by flattening one end and pinching the other.
- Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
- Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
- Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
- Cubed carrots: Cut each orange candy into 4 squares.
- To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin.
- Add the candies and the fruit to the pudding, then set the piecrust on top.