Written for Inside & Out by Allison Strickland of Two of a Kind
Instead of fighting over that last piece or two of holiday pie, stretch it and make pie-faits! It’s a must if you love what my dad calls “the good stuff” (aka whipped cream). To make this no muss, no fuss recipe, simply layer lightly sweetened and spiked whipped cream with chunks of leftover fruit or nut pie. Et voilà, you’ve transformed one lonely serving into dessert for four. Now grab some spoons and dig in!
Bourbon Caramel Apple Pie-Faits
Makes 4 generous servings
INGREDIENTS
Cream filling:
1 1/2 cups heavy cream
5 tablespoons granulated sugar
1 1/2 tablespoons bourbon
1/2 teaspoon vanilla extract
1/2 cup Greek yogurt
Leftover salted bourbon caramel apple pie
Leftover salted bourbon caramel sauce
INSTRUCTIONS
Make the cream filling:
• In a large bowl, beat heavy cream on high speed. When it starts to thicken, add the sugar, bourbon and vanilla extract. Continue to beat until stiff peaks form.
Fold in the yogurt and refrigerate until ready to assemble pie-faits.
Assemble the pie-faits:
• Roughly chop 2-3 slices of pie into bite-size chunks.
• Spoon about 3 tablespoons of cream filling in the bottom of four goblets. Place a layer of pie chunks over the cream filling. Repeat 2 more times, ending with just a few pie chunks placed on top.
• Drizzle pie-faits with salted bourbon caramel sauce. Chill until ready to serve.
