As per my blogging formula: in celebration of the big thing happening this week, I made a theme recipe! Sure, tomorrow (Friday, July 15th) is a big day. Not only is Ghostbusters being released in theaters, but it’s my birthday. Which, I’m sure you already know and have movie tickets purchased and amazon gifts on their way.
BUT… the bigger thing, is that Joel Murphy (of HoboTrashcan.com) and I are starting our very own Twitter chat tonight! So hop onto Twitter at 8pm (EST)/5pm (PST) and follow @PopTopicChat. Each Thursday, over the course of the hour, we’ll be asking engaging questions and participating in, hopefully, lively conversation with everyone about a specific topic. This week, even though I still think my birthday is more important, we’ll be discussing Ghostbusters. You can follow along with the conversation by using/clicking on the hashtag #PopTopic. I hope to see you all there, I can’t wait to hear your thoughts on the needlessly controversial new movie!
Oh, also… they re-released Hi-C Ecto Coolers for the movie. Here’s a cream pie.
My Twitter is @bacon_and_legs and Joel’s is @freemisterclark. Give us a follow as well if you don’t already!
Ecto Cooler Cream Pie
makes two pies
1-14 oz can sweetened condensed milk
2 tsp clementine peel
½ cup orange juice
1 tbsp lemon juice
1 ½ tbsp orange extract
4 cups whipping cream
4-10 drops green food coloring
2 pie crusts (store-bought or recipe here)
lime zest, for garnish
Preheat oven to 450°F. Bake pie crusts for 8-10 minutes or until lightly browned.
Cool for at least 15 minutes.
In a medium bowl, mix condensed milk, clementine peel, oj, lemon juice and orange extract. Set aside. In a large mixing bowl, beat 2 cups of the cream and as much food color as you desire on high speed until stiff. Fold orange mixture into the whipped cream until just blended. Spoon into the crust. Cover and freeze for at least 3 hours (or until set).
Once set, beat the remaining 2 cups of cream on high speed until stiff and spoon over the pie. Sprinkle lime zest on top. Serve.