So I have a female friend who is open about exploring this fetish with me. My thing is pies. And I'm looking for the best options for recipes.

I think I would prefer (and she likes) using cool whip and pudding. I know a lot of users have used that combination. No shaving cream. And I would prefer crusts as opposed to just a paper plate. Any tips for a first timer on gathering materials?

She's also concerned about clean-up. Any tips on preparation/clean-up?

Is there already a thread that could help me find some answers?

There's a couple things you could consider. First is trying store bought pies. Marie Callendar's is a great one if you go coconut or banana cream. They do feel a bit "greasy" though, so spend the extra time helping her clean up. Otherwise, stick to Cool Whip and sugar free pudding. Sugar free washes off easier and leaves less of a residue feeling on the skin. Use about 6 to 8 of the prepackaged cups per pie or try buying pudding in bulk.

As for cleanup, use a plastic sheet or old blanket you don't mind staining. Have a large trash bag ready to dump crusts and larger debris into. When the mess ends, roll up the plastic and throw it out or shake out the blanket into the trash bag and wash in hot water on normal. This has worked wonders for my wife and me when we have our fun.

Have fun, and good luck.

Sounds like what you're looking for pretty much matches my recipe!

I make tons of pies for my videos, which are usually a store-bought graham cracker crust, a full 4-pack of pudding to it (usually chocolate, vanilla, or butterscotch), and topped with a 50/50 mix of Cool Whip and whipped frosting that you can find in the bakery aisle. A 16 oz container of Cool Whip and a standard container of frosting is enough cream for ~2.5 pies. Pic below of what that looks like (and profile pic shows the aftermath - CW: male). It makes a wonderful splatter and a huge mess of someone's face and hair (and eventually their clothes too!) as long as you move the Cool Whip from the freezer to the fridge a day in advance.

Plus, they're relatively cheap to make, around $5 per pie. Good luck and have fun!

Second everything Hooliham said. You really can't go wrong with pudding, cool whip, and frosting. I use the same essential recipe (2 pudding cups, and 3 16 oz cool whips to 2 frostings, makes 4 pies) but the idea is the same.

Only things I'd add

1). If you buy Pillsburry frozen crusts, you can take them out of the tin after baking and they will hold the pie. They shatter on impact and you don't have to worry about the metal tin aspect. Just be sure to bake em about twice as long as the package says before use. Let them crisp up.

2). I've recently found that if the cool whip is too cold, a lot of it will just fall off your face and/or body. I move it to the fridge the night before, but to the counter a few hours before actual use. You want the cool whip at room temperature when you use it. Sticks much better.

3). Painters plastic sheets and tape your area before use. Scoop it all up when done. The better you prepare your area before hand, the less you'll have to do afterwards. If you're thinking sorta like Dexters kill room you ain't far off.

4). Plan your escape route to the shower, and have a few towels available to dry off at the end before you walk there. You don't wanna drip the whip on your carpet.

5). Have fun and enjoy it. Take your time. The fact that you actually get to live this out is awesome, and a fantasy a lot of wammers never get to fulfill. Enjoy!

Thanks for this, I've always wanted to try baked pies but didn't know how!

No problem at all. More specifically with the frozen. Do try and get a peek at the crusts before you buy to make sure they aren't already cracked or broken. Leave on counter to thaw for 10-15 minutes. Bake for around 16-18 minutes. Package says 9-11 minutes, but they don't get firm enough. Let them cool! Once they are totally cooled, load them up. Then remove from the tin and have fun! They really are neat with no tin. Like an explosive pie bomb when thrown.

What does the frosting do exactly when mixed with cool whip? As opposed to just cool whip?

Makes it stickier. Cool whip itself can fall off easily if not exactly the right temperature. As a bonus it'll also make your pies taste sweeter. It can also be a really easy way to make colored pies if you'd prefer them to not all just be white.

Thanks! I think we may end up doing it on the back patio, and then power wash everything off. May not be a bad idea to still put plastic down to contain most of the mess anyway.

Interesting. I saw that Sams club sells whipped icing in bulk. Not sure if there's a noticeable distinction between icing or frosting. I do want something that is stickier and that will not fall right off. Nobody wants that!

I had not considered colored pies. Hmmm. I think my friend and I may have a conversation about that!

Which pie crusts are you referring to? Either of these pictures? Do you put the crusts inside of a plastic liner or something after you bake them?

These dude: https://www.pillsbury.com/products/pie-crust/pet-ritz-regular

You can find them in the freezer section usually right by the cool whip. They come in packs of 2 in a bag.

And no, you bake them right in the tin. If you prepare them like I said you should end up with a nice solid crispy crust. Be sure to let them cool before loading them with the pudding and whip. They just lift right out of the tin intact. No plastic liner necessary.

Also I probably would not use icing. I really don't think it would have the same tactical qualities and do what you want. Frosting is honestly pretty cheap as is.

Thank you! I'm looking forward to it. I'm assuming I can use a mixer for the cool whip/frosting?

We will definitely experiment with different types of pudding and frosting.

Mixer works. A wooden spoon and some elbow grease also works. I will say the nice thing about the colored frosting is you can tell easily when it's "mixed enough" as everything gets a nice even color.

Last tip. Shoot for 8-12 pies total. That's about the sweet spot. More than 8-12 just takes too damn long to prepare and takes up more space than you'd think. 3-5 pies each is more than enough to sufficiently destroy you both lol.

Thank you for the tips! Will definitely take all of this into consideration!

Are you having sex with her? If so, I prefer to skip the crust entirely. Don't want any 'rough bits'.

Thanks for the tips. Yes, that is on the table I believe. Good to know.

Do you have any other recommendations on pie recipes? How do you make your pies for your shoots?

The Sam's club whipped icing is closer to cool whip than frosting and it is usually kept in their fridges so if you are going to use it keep that in mind, it will be very cold for a long time since its basically a giant bucket of cool whip. They also have big buckets of buttercream that are totally worth it! Those are kept out on the shelf so you don't have to worry about it being cold, its harder to use as a pie topping but you get a lot of it so in your case its a mixed bag I suppose.

I will generally use the marie callendars frozen chocolate cream pies, and cool whip. I prep days in advance. Using a thicker black plastic sheeting for the floor, then the cheaper thin ones for the walls.. I also put down a king size flat sheet from the thrift store, which helps with slipping issues once messy, also generally warmer then the plastic. While the pies are still frozen, I flip them out of the tin, and put them on a paper plate, topping them with cool whip. Once the room is setup with plastic and pies, then I will leave it alone for a day or two depending how hot it is outside. If it is cooler I will place a portable heater blowing into the room a few hours before the session and get it warmed up. Cleanup is scraping the heavy stuff off the sheet, and using other flat sheets a path to the bathroom and soak the sheet in the tub a while, with dawn. Let it soak while i pull down the wall sheeting and it will fall on top of the mess and then wrap up the floor sheet and squeeze as much air out to put it into a ccontractor bag for disposal. After soaking the sheet, I will wring it out as best as possible then put it in the washer.

Dish soap helps cut grease
But I switched to cool whip per my wife's request and heavy cream left a bad smell on clothes and in shower
Lemon juice suooosed to help clean smell off
And baking soda and vinegar helped get the heavy cream smell out fo clothes before we washed them

We use plastic table clothed to cover shower and drain so less wiping down after words

DO NOT use food either of u have sensitivities to or allergies (or anyone who may be sharing shower/ tub later).
I get sick from the flour even when I don't get any on me but get into the shower clean it out


Wife suggested using paper bags to hold up garbage bags 2x/3x for support so it stands and u don't have to keep grabbing it and then have dirty hands when taking to bin

I use gluten free crusts but they tend to get too hard even when under baked so I make small lines just to help them break but sometimes it actually separates from the line but just carefully take out of tin and throw.
Grams cracker crusts may be better and only say this as I have been allowed to hurl hard pies at my wife and never had thrown before just smushed or like toss.
The crusts have cut her lip and scratched her forehead so careful if throwing and your going all out.
My wife has also had several heavy pies w pie filling and she said her entire face went numb from the force so careful if u had added filling or pudding or icing to the cool whip as adds to density

Good luck and have fun!
Have albums on my profile and some are heavy cream pies some or cool whip
If u see a pie pic u like it may have description in album or just comment and I'll try to remember

No none. It's "non dairy", pretty much just whipped sugar. So it doesn't really melt and pretty much holds consistency. To clarify I'm talking about 90 minutes on the counter before use.

I made just cool whip pies and if you take them out of the freezer and into the fridge for about 4 hours. then plate them. in a cool(not hot room) they will stay stable a warm up naturally up to 5 days. They are stickier then as well. Just my two cent experience with it.

Depending on how big you're going to go, if you have a restaurant supply store near you they have industrial sized cans of pudding that isn't too spendy. I usually get 6 pies out of 1 can and 2 pies out of 1 16oz tub of cool whip if you use pudding or 1 pie with no pudding. The frosting thing mentioned works really well in my experience. Usually use half a can of frosting to 1 16oz tub of cool whip. Also if you like colored pies (like myself) the gel food coloring works well. Some colors better than others ie, I've had horrible experience with making purple pies but oddly enough yellow works really well? It's odd tbh. I usually use an electric hand mixer and will use that regardless of adding color or not. It smoothes the cool whip out really well and adds a bit of air into it I think. For crusts, graham cracker works in a pinch but you can't really take it out of the tin and it can be scratchy. The frozen ones work way better, but you gotta bake them first and if you're doing like 10+ pies it is a chore.

That's my 2 cents. Good luck with your session

Thrilled to see this recipe! Your thing is not my thing, but your pies are consistently EXCELLENT. Thanks for sharing, definitely planning to make use of this.

Thanks for all of the advice. My friend and I are still talking and trying to figure out a date to make it work. She's hinted at my birthday weekend which is the end of February, so it'll give us time to plan ahead and discuss ideas.