The Freak Chef’s Toilet Paper Pie

It’s a story, really. Back in the Great Depression, folks were… resourceful. They weren’t exactly stocked with fancy ingredients, and the landscape of their lives was… well, let's just say it wasn't exactly pristine. The Toilet Paper Pie, as it was known, was born out of necessity, a desperate attempt to elevate a simple dessert with something a little more *substantial*. It’s a bit of a myth, really – it wasn’t *exactly* made with toilet paper. But it’s a fascinating piece of American history, and a genuinely delicious one, I assure you.

The recipe started with a simple pie crust, a pre-made one is perfectly acceptable, but the true magic happens with the substitution. We’re talking about a carefully orchestrated mix of water, sugar, and a touch of corn starch – a little bit like what you'd use to make a thick, creamy custard.

Here’s what you’ll need:

• Pie Crust: 1 pre-made pie crust (a 9-inch round is ideal)
• Water: 3/4 cup (about 120ml)
• Sugar: 1/2 cup (100g) – Granulated is fine. We’re aiming for a slightly sweet, almost molasses-like flavor.
• Corn Starch: 1/4 cup – This is crucial for creating a wonderfully thick, almost ‘watery’ texture. Don’t skip it!
• Egg: 1 large – Just a yolk.
• Vanilla Extract: 1/2 teaspoon – Adds a little warmth and depth.
• Paprika: 1/4 teaspoon – For color, of course! A touch of smoked paprika is fantastic.
• Optional: A tiny pinch of salt – enhances the sweetness.

Now, let's get cooking!

1. Prepare the Water: In a saucepan, combine the water and sugar. Heat gently over medium heat, stirring until the sugar is completely dissolved. Don't let it boil! We want a gentle simmer.
2. Whisk in the Corn Starch: Slowly whisk in the corn starch, a little at a time, ensuring there are no lumps. Continue whisking until it forms a smooth, thick paste.
3. Add the Egg & Vanilla: Whisk in the egg and vanilla extract.
4. Combine: Carefully pour the warm water mixture into the pie crust. Don't overfill it! A little bit of bubbling is okay.
5. Bake: Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the filling is set around the edges but still slightly wobbly in the center. A toothpick inserted near the center should come out clean.
6. Cool: Let it cool completely before serving. It’s best served slightly warm – a little bit of that lovely watery texture is what makes it special.

This dessert is more about the experience than the perfect result. It’s a little bit messy, a little bit unexpected, and undeniably… charming. It feels like a little piece of a bygone era, a snapshot of resilience and ingenuity. I find it endlessly fascinating. Now, if you'll excuse me, I'm going to go rummage through my collection of vintage cookbooks – there’s a whole lot of history within those pages!

Have you ever tried making a Toilet Paper Pie? Share your experience in the comments below!