As I pondered what kind of pie to make for lunch today – sweet, savory, both? – the answer was literally staring right at me.
On Tuesday, I baked cookies with 7th and 8th graders at Camp EarthDance, a farm-to-table summer camp put on by EarthDance Farms. The kids got to harvest and prepare food, play in a band, make cool art, and do yoga. Amazing!
It just made sense to stick with the earthy vibe and make . . .
Dirt Pie with Compost Cookie Crust
3/4 cup powdered sugar
1/2 cup unsweetened cocoa
3 TB cornstarch
1 teaspoon espresso powder
1/2 teaspoon salt
1 and 3/4 cups hemp milk
1 teaspoon pure vanilla extract
In a 2 quart microwave safe dish, blend together powdered sugar, cocoa, cornstarch, espresso powder, and salt. Whisk in hemp milk gradually, stirring to break up little clumps. Place bowl in microwave and cook uncovered for 3 minutes on high. Microwave 1-2 minutes longer (until thickened), stirring after each minute. Add vanilla extract. Pour dirt pie filling into chilled cookie crust. Sprinkle extra compost material on top of pie.
Compost Cookie Crust
2 cups Compost Cookies, baked and crumbled
3 tablespoons raw sugar
1/4 cup coconut oil, melted
Stir crust ingredients until completely combined. Press into bottom and sides of a 9-inch pie pan. Bake for about 15 minutes in a 325 degree oven. Let cool, then chill crust in fridge.
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