2008 Great American Pie Festival

Congratulations to John Sunvold of Winter Springs, Florida for winning the Amateur Best of Show for his pie recipe: U.S. Route 1 Pie: Florida Key Lime with Maine Blueberries.

Once again, Crisco® was a sponsor of the 2008 Great American Pie Festival. This year, Crisco offered a $5,000 cash prize to the Best of Show winner in the amateur division of the 2008 American Pie Council (APC) Crisco National Pie Championships. First place winners in each category received $200 cash, second place winners in each category received $150 cash and third place winners in each category received $100 cash.

Again this year was the Crisco Junior Chef's Pie Championship. Young adults ages 14 to 17 competed for a grand prize of a $1,000 gift certificate for cooking and baking supplies.

Both the Great American Pie Festival and the APC Crisco National Pie Championships were created by the American Pie Council, the only organization in America committed to preserving America's pie heritage and promoting America's love affair with pies

Crisco and the American Pie Council have collaborated to bring you some Fun Pie Facts.

Visit Pie Central for delicious recipes and tips to make the perfect pie, every time.

Winning Recipe Details

2008 APC Crisco® National Pie Championships
Amateur Best of Show: U. S. Route 1 Pie: Florida Key Lime with Maine Blueberries
John Sunvold — Winter Springs, Florida

Crust
1 1/2 cups graham cracker crumbs
1/2 cup sugar
4 Tbsp. butter

Mix all ingredients together and press mixture in a 9-inch pie plate. Bake in a 375 degree oven for 20 minutes, or until brown. Allow to cool down to room temperature

Key Lime Layer
2 - 14 oz. cans of sweetened condensed milk
2 eggs (whole)
3/4 cup key lime juice

Mix all of the ingredients and pour the mixture in the cooled pie shell. Bake in a 375 degree oven for 15 minutes. Remove from oven. Chill the pie in the refrigerator for 2 hours.

Blueberry Preserves Layer

Spread 3/4 cup Smuckers® blueberry preserves on the top of the key lime layer. Cover fully from crust to crust. Do not let preserves touch the crust, as it may get soggy with contact. Chill.

White Chocolate Mousse Layer
2 1/2 cups heavy cream
1/4 lb. white chocolate, broken into small pieces

Bring 1/2 cup of cream to a boil over medium heat. Add white chocolate and stir constantly until the chocolate is melted, and the mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least 4 hours.

In a large bowl, beat the rest of the heavy cream with an electric mixer on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours.

Top the blueberry preserves layer with the white chocolate mousse. Garnish with fresh blueberries and grated lime peel (for color). Chill for 2 hours. Serves 8.