Simple but Delicious.
Piper Cobb grew up in a poor town just a few miles away from the outskirts of West Herd. Here, as well as in the surrounding towns, Easy Street Pie was developed in the 80s as a treat for both birthday parties and hot desert summer afternoons. This cheap and easy dessert requires more time than money to make, and to this day Piper refuses to have a birthday without it. Below is the recipe for his favorite flavor of Easy Street Pie...of course, you may substitute any gelatin flavors that you wish!
Easy Street Pie
Ingredients
Enough pie crust dough for two pies. (Note from Piper: Mom always used the discount box mix because she was so busy. You may opt for a homemade crust should you find yourself with the time.)
One 3oz package of strawberry gelatin
One 3oz package of peach gelatin
One quart of vanilla ice cream
How to Cook
1. Bake two crusts
2. While the crusts are cooling on your counter, dissolve both packages of gelatin in the same pan in two cups of boiling water
3. Add spoonfuls of vanilla ice cream to the hot gelatin pan and dissolve them. If the ice cream is having difficulty dissolving, put it over heat briefly to loosen it up
4. Place both the pie crusts and the gelatin mixture in the fridge
5. After 90 minutes, take out the gelatin and test it by deeply pressing a spoon into it. If the spoon leaves a solid impression, it is ready to transfer to the crusts. If there is any oozing, keep the gelatin in the fridge for thirty minutes more
6. Spoon the gelatin mixture into the pie crusts. It is common for this dessert to have a lumpy appearance, but this does not effect the smooth and creamy texture
7. Place both pies back in the fridge for at least three more hours or overnight
8. Serve pie with whipped cream if desired