Editor’s Note: In this story, Playboy Club model and frequent Playboy.com contributor Griffin Maria shares a special holiday recipe with us.
Ahh, the holidays.
If you’re anything like me, the holiday season really does give reason to celebrate that delicious four-letter ‘F’ word—FOOD! Whether you’re cooking it up or dishing it out, there’s always room at the table for another dessert.
This one is special to me, because it’s a variant of my Grandma’s homemade whipped pie that she made for us growing up. Allow me to introduce your new favorite fruit-free, no-bake pie: The Griffmas Whip. You too can bring this to your festive gathering by following these steps. If you’re more of the “hurry up and get to it” type, you can skip to the end for the speed run.
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Let’s start with the crust. Every pie has to have a good crust, and let me tell you…that can be a challenge. Personally, I say the holidays bring enough stress, so that’s why I opt for the graham cracker premade crust that you buy at just about any grocery store. Santa’s elves get all the press this time of year, so I say we toss a little love towards their Keebler cousins. While you’re at the store, you might as well pick up the other necessary ingredients.
The Griffmas Whip Pie
Ingredients
o 1 premade graham cracker crust
o 2 ¾ cups heavy cream
o 2/3 cup light brown sugar
o 8 ounces cream cheese (softened)
o 5.1 ounces instant vanilla pudding
o 1 ¾ cups whole milk
o 2 TSP ground cinnamon
Instructions
You’ll need to let your cream cheese soften up, so set that out while you prep. In one mixing bowl, we’re going to make the homemade whipped cream topping. Pour 2 ¾ cups of heavy whipping cream in and add 1/3 cup of brown sugar. That’s what the instructions say, but who really follows those? I add another scoop of brown sugar for good measure and so far no one’s complained. Now’s a good time to add some cinnamon, so get some wrist action in there while you shake. Put your beater on high until the cream is thoroughly whipped. Be sure to do a taste test to make sure that brown sugar and cinnamon are getting along nicely. Once it’s perfect, stick that bowl in the fridge.
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Now we turn our attention to the sweet, sweet inner workings of the pie. The delicious filling! You’ll need that softened cream cheese I mentioned earlier. Place that in your second bowl, with another 1/3 cup of brown sugar and a few shakes of cinnamon. Beat these on high until the cream cheese has a soft frosting-like consistency, you don’t want any chunks. And at last, it’s pudding time! Empty the box of vanilla instant pudding mix and 1 ¾ cup of whole milk. Once added, slowly mix them in our soft cream cheese spread while beating on low. Take your time and make sure there are no clumps of pudding powder, no clumps of brown sugar, and especially no clumps of cream cheese! Scrape your bowl with a spatula to make sure you’ve got all the ingredients and then beat the mixture one more time to make sure it’s completely smooth all the way through.
Time to take the cinnamon sugar whipped cream from the fridge, and with your spatula, gently fold in half of that whipped cream into our pudding cream cheese blend. This is what makes our pie so fluffy! Scoop the filling into the graham cracker crust, spread it out evenly and fill ‘er up! Finally, top the pie with the remaining whipped cream and sprinkle a little cinnamon. Chill the pie for at least 4 hours, then let the fun begin!
Griffin Maria is on The Playboy Club. Talk to her now.
