First-ever CU Culinary Society contest proves that deliciousness is easy as pie

In the decadent spirit of Thanksgiving, the CU Culinary Society’s first-ever pie competition, which took place on Nov. 15, featured a fabulous array of sinful sweets. Approximately 14 teams of one to four bakers submitted pies to be judged by the hungry hoards of students. The spread would have made the most discerning sweet tooth go wild with joy.

One table featured a vinegar pie, the “Mad Foodie’s” chocolate-pecan pie, a sour cream apple pie, a Kabocha squash pie, and a butterscotch apple pie made by CU Culinary Society president Matt Powell, CC ’12. The vinegar pie was so addicting that it was hard not to eat two slices. Made of no other ingredients than tried-and-true butter, sugar, flour, and vinegar, it would probably be much appreciated by those poor souls languishing in Butler at 1 a.m. The Mad Foodie made a chocolaty delight, and its crunch of pecans was a pleasant foil for the intense cocoa flavor. However, an entire piece would be heavy on some stomachs. The sour cream apple was a nice sugar-fix but could have used some crunchy element to offset the tender apple slices. The Kabocha squash pie was wonderfully different from its competitors. The earthy richness of the squash shone through, while its accompanying cinnamon-sugar whipped cream and gingerbread sauce respectively added sugar and spice to the squash-infused creaminess. Powell served up a tasty apple pie drizzled with a sweet, though not overwhelming, butterscotch sauce. The addition of butterscotch can turn into a cloying sugar-bath, but Powell demonstrated that his pastry skills are up to par by avoiding that pitfall.

A few other pleasing pies were to be had. The chocolate cream pie’s filling was rich but not heavy and would have satisfied any chocolate-lover. A nice crunch from the Oreo crust rounded it out. One team offered pieces of a pumpkin maple pie, which could hold its own on any Thanksgiving table. The “Procrastibakers” sliced up an apple-almond pie, topped with a cranberry cider sauce. While a refreshing break from the creamy excess of other pies at the table, the dessert did not stand out.

But that wasn’t the only clunker in the room. One chocolate Bavarian crème pie was surprisingly bland. The chocolate flavor was very subdued, almost imperceptible. Another team’s “fudge” pie was also not particularly fudge-y. It had the consistency of a light chocolate mousse rather than that of a dense piece of fudge. There was also a pumpkin nut pie whose bakers had not added enough spice to the filling. Consequently, their pie was crunchy and creamy, but not flavorful.

When it comes to pie, my tastes differed from those of the attendees. My three favorites were the vinegar, Kabocha, and the chocolate cream, none of which received any nominations. Voting was done via text and, once everyone had texted the number of their favorite sugar-bomb, the nominees were read. Third place went to the Procrastibaker’s apple-almond-cranberry pie. Second place was won by Mad Foodie’s chocolate-pecan pie. After a slight pause, it was announced that Team Rebecca and Emily’s chocolate-orange-pecan pie had won the competition. Unfortunately, I was hesitant to try it because the bakers touched every piece they served with their bare hands. They are, however, owed a hearty congratulations, as are the Executive Board members of the Culinary Society, whose events never fail to impress.