ravenshadow13

http://www.texascooking.com/recipes/persimmonpie.htm Does that recipe look okay? I maybe have half a chance of finding some persimmons in the market. I will look when I go out later today! I also found a pumpkin-persimmon pie recipe. I wonder if the flavors work well together.

Haha, that is a bummer. =( But it happens to me ALL the time. So no worries. I found a recipe for avocado pie and some for variations with pineapple. But IMO it can either go really well or really wrong, and even though I won't be eating the pie... I'm not super big on avocados (mom is, same with tomatoes) but I feel like I should be able to taste it and be okay with it, haha. Not have to scramble something out Friday morning (the day it's due). I kind of feel the same way about grape pie. I've never tried it, it's probably really good, but I'd be terrified to make it. I was terrified to make other stuff though and I guess the best thing to do is suck it up and try it.

Shaker lemon pie? Like this: http://smittenkitchen.com/2008/04/shaker-lemon-pie/ ? I never knew how pie deprived I was until this thread. Ahh!!!

melamed- You're probably right, it would be hard to find... and probably super expensive. gfron- Haha I think 90% of students in my school have not read it, so the reference would be lost. I suppose if I did do a lattice over a sweet potato pie it wouldn't be -too- boring haha andiesenji- I've -never- tried tomato pie before. How sweet does it end up coming out, it's more of a dessert thing? So interesting. I'm a tad scared! It has a marmalade texture? Does it hold well when cut? Would it be better to just seed the tomatoes? I have a feeling that two pies will be in order... there are so many options and I hate picking one recipe over another!

I like the tarte tatin and dulce de leche pie ideas! I've never even heard of the dulce de leche one before. I guess I could still do a sweet potato pie but I was going to make Paul Prudhomme's recipe and I feel kind of let down, haha. I will need to find another occasion to make that, I think. The whole thing is for "Pi Day" at my school. I will also need to incorporate the Pi symbol somehow but it shouldn't be too hard. With the pecans I was going to make a basic symbol design with the coated nuts and then place the rest in a swirl around the design, but I'm sure I can think of a modification of whatever recipe I decide on. I want to stray away from the typical recipes (blueberry, cherry, pumpkin, tollhouse). Those ideas are super good. I also read somewhere about avocado pie... has anyone had any luck with that? (I'd probably be too afraid to try it, haha)

I'm on the hunt for a really unique and tasty pie recipe. I'm leaning more towards sweet than savory and there aren't many parameters. They are: No nuts of any kind (super bummer, I was going to make a sweet potato pecan pie BUT I didn't learn about the no nuts thing until today, so I'm in a scramble) No ice cream- must be able to stand out at room temperature for an hour or so. The more challenging and unique, the better! Thank you!!! I'm sure some of you have awesome pie recipes. Please share them with me!

I know this thread is a little old, but Rachel, your Jell-O mold recipe was the best that I found online! I made it yesterday. I used about three tbs of coconut milk whisked into the gelatin for the creamy layers, and even my mom (who hates coconut) loved it! I used strawberry for the double, grape, berry blue, lime, lemon, and orange. I started with the purple first, ended with the red. I let the first layer set too much (uh oh!) so it separated from the rest of the mold. I also had some trouble with the gelatin setting while I was waiting to put it in, but it was easily melted when the cup was placed in warm water. At one point the gelatin separated from the side of the pan and the layer that I had just poured seeped down the side. I poured it right back into the cup, and luckily I had some extra of the previous layer left. I added some more of that to help it set more, and then 15 minutes later it was back to normal. At one point, there was also a crack that formed, but after setting the next layer it was barely noticeable. The next time I make it, I think I may try it with Cool Whip instead, and make it in plastic champagne glasses. My mom loved it, I was totally impressed, because she typically despises Jello!