March 20th, 2016 by Karen
It’s hard to believe, but next weekend is already Easter. Regardless of whether you honor it as a religious holiday, I think we can all get on board with the delectable delights that come along with the occasion: yummy chocolate bunnies, jelly beans nestled in plastic grass, gooey Cadbury Creme Eggs, etc.
If you’re looking for a pretty, pastel-colored dessert for your Easter dinner (or just to celebrate spring), look no further than Mama’s Famous Twinkie Pie, as made famous in The Truth About Twinkie Pie by Kat Yeh.
A while back, I posted a video of how to make the pie — featuring the author herself. Well, the video inspired me to try my hand at making Twinkie Pie. (In the book, the recipe is passed down to the protagonist from her mother, so it’s pretty fitting that I made this pie in my parents’ kitchen, with some help from my mom!)
I got the recipe from this guide from the book publisher (on page 3).
Click on my photos to see my step-by-step Twinkie Pie creation:
Unfortunately, I didn’t have access to a springform pan when I made this pie. But hey, I think it turned out pretty well anyway! How do you think it compares to the image on the book cover?