Crust: 

1 ¾ cups graham cracker crumbs

2 tablespoons light brown sugar, firmly packed

Pinch of salt

7 tablespoons unsalted butter, melted

Crisco butter flavored cooking spray

1. Preheat oven to 350F degrees.  Spray pie plate with cooking spray and set aside. 
2. Combine the graham cracker crumbs, brown sugar, and salt in a large mixing bowl.  Using your fingers, mix together.  Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs. 
3. Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side.  Refrigerate for 10 minutes. 
4. Bake for 8 to 10 minutes.  Cool on a rack.  Refrigerate 15 minutes before filling.  Makes one 9-inch graham cracker crust. 

Filling: 

2 ¾ cups Coca Cola soda

1/3 cup granulated sugar

2 envelopes unflavored gelatin

1 tablespoon gourmet cola extract

2 large egg whites, at room temperature

1 cup cold heavy whipping cream

1 cup confectioner’s sugar, sifted

1. In a mixing bowl, combine soda and sugar.  Let rest for 10 minutes.  Put ¼ cup of soda in a medium-sized bowl and sprinkle the gelatin over it.  Set aside for 5 minutes to dissolve.  Meanwhile, heat ½ cup of the soda in a small heavy bottom saucepan over medium heat to a near boil.  Whisk the hot soda into the dissolved gelatin.  Pour the remaining 2 cups soda into a large bowl and stir in extract.  Place in the refrigerator to softly set. 
2. Using an electric mixer, beat the egg whites in a medium-size mixing bowl until stiff peaks form.  Set aside.  Clean and dry the beaters.  Using a chilled medium-size bowl and chilled beaters, beat the heavy cream with the mixer until it hold soft peaks.  Add the confectioner’s sugar and beat until stiff peaks form.  Refrigerate. 
3. When the cola mixture starts to firm up, add about one-quarter of the whipped cream and beat with the electric mixer until smooth.  Add the beaten egg whites and remaining whipped cream and gently fold them in with a large spatula.  Use a whisk, only if necessary and gently, to smooth the mixture.  Pour the filling into the cooled graham cracker crust.  Place in a tightly covered pie keeper or with plastic wrap.  Refrigerate for at least 4 hours, preferable overnight.  Serve with Sweetened Whipped Topping and slices fruit or cherries.  Serves 8-10 

Topping: 

1 ¼ cups heavy whipping cream

2 tablespoons confectioner’s sugar

1 teaspoon of pure vanilla bean paste or extract

Before serving, whip the heavy cream, confectioner’s sugar, and vanilla extract. Serve, garnished with a dollop of topping and sliced limes or cherries. 

American Pie Festival: Making Perfect Pie Crusts, $55.00, Participation

Wednesday, May 05, 11:00am-2:00pm, Stillwater, Minnesota 

Author and chef John Michael Lerma recently returned from the American Pie Festival and National Pie Championship where Crust is King! Only those pies with a delicate flaky crust can be champions! Hearing onlookers claim that they don’t bake pies because they can’t make crust was all the inspiration John Michael needed to devote an entire class to “the perfect pie crust.” Join him as he teaches us every trick and tip to create beautiful pie crust that will showcase any filling. We will cover ingredients and techniques such as mixing, rolling, blind baking, freezing, fats and troubleshooting. Each student will make The Perfect Pie Crust (pastry crust), Butter and Lard Crust, Oil Pastry Crust, Graham Cracker Crust, and Vodka Pie Crust. Fillings will be provided so we can sample finished pies. This class includes a pie pan from USA Pan (suggested value of $14.50) allowing you to take home one completed crust. USA Pan makes all their bakeware in the USA from 65% recycled steel.

 Related Links:
John Michael Lerma's Website
The Chef's Gallery