Frankenpie. For when you need a lot of pie, but you know, you also need to mix it up and not OD on a single flavor. Like the tapas of pie, if you will. A little of this, a little of that, and before you know it, you’ve created a delicious monster! And it’s not like you’re eating a TON of pie…..it’s only 1 pie – A pie. (or in this case, a meager rations 1/2 pie bc I only had so much time on my lunch break to go hunting for slices…..)
To celebrate this all-important national holiday, I hopped over to Avionics and Pekara in Champaign and cobbled together this little s’mores, brown butter butterscotch, salted honey, pecan concoction.
Frankly, this Frankenpie turned into a complementary colored and flavored masterPIEce. Isn’t it really just a delight to behold? Like a dessert version of a cozy wood-paneled den, right?? Which is not to say I wouldn’t be in full support of a pumpkin/key lime/Mississippi mud/cherry/matcha custard/lemon chess situation too. I would. 100%. The beauty of a DIY Frankenpie is all in letting your freak pie flag fly!