Make a Delicious Powerpuff PIE with 3 Custom Flavors!

A while back, I posted a poll asking which character should inspire my next pie. The Powerpuff Girls won the day and gave me the fun challenge of creating a triple-flavored dessert that would encompass all three personalities.

I used my vegan almond cookie recipe for the crust and decorations (shared here), but I realize the ingredients aren't standard in most kitchens. If you'd like to attempt a similar pie design, feel free to use your own favorite cookie recipe! Just make sure to roll the dough thin (about 1/8") to maintain a decent crust-to-filling ratio and to make sure the pie is cuttable and enjoyable to bite into.

If you're interested in using my exact templates, feel free to email a request to [email protected], and we'll be happy to send them your way.

CHAPTERS
00:00 Introduction
00:25 Vegan Almond Cookie Crust Recipe
01:14 Making the Bottom Crust
01:55 Cutting the Top Crust Decorations
04:03 Decorating Buttercup
06:32 Decorating Blossom
08:52 Decorating Bubbles
10:00 Townsville
10:29 Buttercup's Matcha & Lime Ganache
11:24 Bubbles' Coconut & Butterfly Pea Ganache
12:17 Blossom's Strawberry & Rose Ganache
13:03 Filling & Constructing the Pie
13:59 The Final Reveal

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RECIPES

ROYAL ICING:    • Easy Royal Icing Recipe (The Simple S...  

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WHITE CHOCOLATE MARSHMALLOW FONDANT

Ingredients

2-4 tbs shortening for
coating bowl and spoon
16 oz mini marshmallows
1/4 cup water
100 g white chocolate
2 tsp vanilla bean paste
1/2 tsp butter emulsion (or coordinating flavor of your choice)
6 -7 cups powdered sugar

Directions

1. Place the white chocolate in a small, microwave-safe cup or bowl. Microwave for 15 seconds, then stir well. Repeat until the chocolate is smooth (do not overheat). Set aside.

2. Coat a large, microwave-safe bowl and spatula or wooden spoon with shortening.

3. Empty a 16oz bag of mini marshmallows into the shortening-coated bowl, and drizzle the water over marshmallows.

4. Microwave for 30 seconds, then stir with the shortening-coated spatula or spoon. Microwave marshmallows for another 30 seconds and stir again. Repeat until marshmallows are melted and look soupy.
5. Fold 3 cups powdered sugar into the melted marshmallows.

6. Add the melted white chocolate, vanilla bean paste and butter emulsion.
7. Mix in the remaining 3 cups of powdered sugar. When the mixture gets too thick to stir, begin kneading it like bread dough until powdered sugar is incorporated and fondant is smooth.

8. The fondant may be slightly tacky on the surface, but shouldn’t be super sticky. If it’s too sticky, add additional powdered sugar.
9. For best results, wrap the fondant in several layers of plastic wrap, place it in a gallon zip-lock bag or airtight container, and allow it to rest overnight.

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