Beer is proof that God loves us and wants us to be happy
Happy St. Patrick’s Day!!!
I hope no one forgot to wear their green, and if you did then I hope you get pinched! As a Columbia native St. Patty’s is a holiday that is near and dear to my heart. Making the trek down to 5 Points for the epic extravaganza is just something you do here. When I was little I would go for the parade, the petting zoo, or the butterfly fries.
Those fries are amazing, and I still go back and get those every year, but these days its more about grabbing a green beer, a free green bagel and listening to good music. I can’t even begin to tell you why, but everything is just better when it is green!
Not really sure how to transition topics, other than to tell you that you will be green with envy that you didn’t get to try my Frozen Apricot Yogurt Pie with a Post Shredded Wheat Crust…
After spending entirely too much time yesterday trying to find a way to create a savory entry with my personal favorite of the Post cannon, Shredded Wheat, I gave up. Instead, I decided that I could probably make a pretty mean pie crust by pureeing the shredded wheat with some butter and sugar.
Now that I had the foundation for my plan I just needed to wrap my mind around what I wanted to use as a filling. I couldn’t help but be inspired by the beautiful weather outside this evening and looking forward to spring with its warmer weather and all of its bright and fresh flavors on the horizon.
In my twisted little mind, if Spring were a fruit it would be an Apricot. I am not really sure if I think this because it is one of my all time favorite fruits, or if its bright orange hue and sweet mellow flavor just scream spring! Either way apricots are an amazing fruit because they are so versatile. My first real experience with apricot was as a jammy topping on top of my mom’s mini cheesecakes. I loved how well the tanginess of the cream cheese paired with the vibrancy of the apricot, and ever since I have been on apricot patrol sampling anything and everything apricot .
When I decided I wanted to go ahead with apricot as my base profile the very next thing that came to mind was creating a tangy frozen greek yogurt base to make the apricot flavor really pop!
First I started with the crust. In a food processor I pulsated 8 large shredded wheat pieces until they were completely broken down into a sawdust like texture, appetizing, I know…
Next, I slowly added in a room temperature stick of butter until the crust started to stick together.
Once the butter was added it was time to add powdered sugar to help bind and add just a hint of sweetness.
At this stage I realized the crust needed to be more moist, or else it was going to be very apparent that you were eating crushed up Shredded Wheat and there would be a bit of the splinters in the mouth effect.
In order to moisten the crust I added half a cup of the heavy syrup the apricots came in, and last but not east, almond extract.
I processed the crust mixture until it was paste like.
Then I dumped the pie crust paste into the center of the pie pan and worked it out to the edges to make a proper crust.
Once the crust was evenly distributed it was time for the oven!
While the crust baked, I emptied the apricots into a bowl and used a potato masher to make what could most closely be related to apricot jam.
Into the bowl I added vanilla and cardamom, maybe just a dash to much cardamom at that. Luckily, because this is a frozen pie the intense flavor will lose some of its edge to the cold.
An entire container of 0% greek yogurt was stirred in, as well as a little bit of sugar to help intensify the apricot flavor.
The filling was complete, easy as that.
When the crust came out of the oven it was spongy, however, once I let it cool for a few minutes it firmed up into a texture very much akin to a graham cracker pie crust.
Once the crust had a chance to cool I poured in the filling and the waiting game began.
In case you were wondering, I lost. I didn’t really think it fair to write a blog entry about an item I never actually tried. The filling was nowhere near frozen, but it had gotten quite chilled. The cardamom, indeed, lost its intense edge and instead brought a spice note to the bright and tangy apricot yogurt pie. Overall, I think it was a great success, and will be a perfect go to on a hot summer’s day.
Tomorrow I will let you know what the real deal super frozen pie taste like, but tonight I sleep and dream of Spring and apricots!
Frozen Apricot Yogurt Pie
Post Shredded Wheat Crust
8 large shredded wheat biscuts
1 stick butter, room temperature
1/4 powdered sugar
1/2 cup apricot heavy syrup
2 tsp almond flavoring
1 tsp cinnamon
Preheat the oven to 350°.
Pulse the shredded wheat until it reaches a fine consistency. Slowly add butter and powdered sugar to the mix until it is clumpy.
In order to turn the mixture from clumpy to pasty slowly add apricot syrup while the ingredients are being processed.
Once the crust reaches the desired consistency add almond flavoring and cinnamon.
In a well greased pie plate, spread out crust till it creates and even crust.
Bake for 30-45 minutes, or until the crust turns gold brown. Remove from oven and cool before filling the pie.
Frozen Apricot Yogurt Filling
18oz apricots in heavy syrup
16oz 0% greek yogurt
1/4 tsp cardamom
1 tsp vanilla extract
1/4 cup of sugar
Mash drained apricots with a potato masher until the desired level of chunkiness is achieved. Mix in yogurt, cardamom, vanilla, and sugar. Once combined pour into cooled pie crust and place in freezer until frozen through.