Hi Gang!

As we all know, there are many ways to make pies for WAM play. So, tell us what formula you use to make the perfect pie. Cool whip? Shaving cream? Buttercream? What fillings and crusts do you use?

My wife and I currently do bakery bought pies, they are massive and heavy as hell, which is great for smearing and face down impacts. I tend to like chocolate cream cause the dark brown pudding provides great contrast with the white whipped cream topping. We have tried making our own pies with layers of pudding, then cool whip, then home made whipped cream for texture.

I'm usually on a tight budget, so I stick to shaving foam - though I have used pies made with thick gunge and a mixture of cream and custard too. I've always used paper plates, never tried a pastry base. ...Yet.

I like shaving cream like one full can per pie on a paper plate Ilike doing them 8 pies in 43 sec

The method Bambi and I use was shared on the UMD by simp99 years ago, and it's pretty fantastic. We still use it to this day, though sometimes we variate things a bit if we want even thicker pies. We use cool whip mixed with a heaping helping of cake frosting, which helps to make the pie creamier, thicker and heavier (which we love). We mix the frosting and whip together inside the cool whip container before we put it into a pie crust on top of a nice layer of pudding. Usually we buy Snack Pack brand and use 2 to 4 cups of pudding per pie. Too bad the stores around us don't sell big tins of pudding, it'd make things a bit simpler. @_@ Recently I've been considering buying frosting in bulk and experimenting with making pies that are mostly composed of frosting.

I've actually had a lot of people message me asking about our pies; while it's not terribly complicated, I may make and post a brief video one of these days documenting the process (and testing the results on Bambi, of course).

I'm getting better each time with creating these and yep.......I have too much time on my hands

ASDA pastry bases, angel delight around the edge and then filled with custard

I have a few pie recipes that I really like to use. My favorite and the one I have used the most is Infi/Simp99 recipe which works really well!! Graham cracker pie crust, 1 package (or 4 - 3.25 oz cups) of pudding (usually banana cream or vanilla), topped with a 16oz container of cool whip mixed with half a standard container of whipped frosting. The pies look great with a heaping pile of cream are heavy, creamy, thick, and not running but still very soft and fluffy!!

A few variations I use would be:

- A third to a half a can of shaving cream for topping if I'm making a lot of pies and feeling too lazy to mix up that amount of cool whip and frosting :

- Substituting the pudding for fruit filling (which is more expensive and I don't do it often, but I love the color contrast of cool whip and fruit filling!!) for both cool whip and/or shaving cream topped pies.

- Substituting greek yogurt for the frosting on both fruit and pudding filled pies. This makes the pies just as creamy but heavier, and thicker as opposed to softer with the frosting. For me 2 - 16 oz containers of cool whip and 1 16 oz container of greek yogurt makes a good 3 to 4 pies, and a lot more if you use less topping on each pie.

- I've also tried cake batter and oatmeal cake batter mixed pie filling but those are not as successful.

Well I have been having pies made and bought for over 20 years.

Publix in FL makes great buttercream ones but the best pies I have had are the Chef Pierre pies sold at Gordon's food services in about 10 states.

The are about $35 for a box of six come frozen so they thaw easily and take up very little space

For me thses are the best

Lenny

I've experimented with an all-frosting pie: The whole crust STICKS, but then when it comes off it really comes off. Nice for variety but I kinda prefer the more creamy ones.

I've never tried mixing cake frosting in, that could work....

I haven't seen cake *batter* being mentioned as a pie filling, so I wanted to toss my two cents in for that. Typically boxes of plain white cake mix go for $1.25 at my local grocery store, but sometimes go for much cheaper--Pillsbury seem to do a lot of novelty cake mixes around holidays, and I can usually pick up boxes of those for 75% right after that given holiday.

Two cups of water, plus one bag of cake mix, is typically good for two or three pies. So two boxes can typically be stretched over five pies. Then you can use food coloring to make them whatever color you want.

I go for the cake batter in a pastery crust with about a tub of generic cool whip on top. I usually use five gallon buckets to mix the batter and put all the cool whip in another five gallon bucket and mix with a drywall mud paddle. Tried real cool whip once and it didn't stick at all, so I stick with generic brand nondairy whipped topping. I also like to make one or two pies with chocolate syrup topped with cool whip. And occasionally a couple that are only cool whip with no filler.

Any chance you guys are going to make videos available for purchase? Sorry, a little off topic

My favorite, for a lot of reasons:
Graham crust, add about 2 cups of pudding/pie filling, topped with this stuff: https://www.roundeyesupply.com/Sugar-Foods-Chefs-Finest-Whipped-Topping-16-Oz-p/de506090.htm
Its $35 per case, 12 bags per case, and each bag makes 5 qts of whipped topping, that's 15 gallons total. All you need is ice water and an electric mixer. It will keep it's consistency if you let it warm up (unlike Kool-whip), and it doesn't stink like dairy. If you use one bag per pie, plus pudding, each pie comes out weighing over 5 lbs.

Cake frosting has always worked very well for us! In our second shoot (the maid one), the pies weren't quite as creamy as before and didn't have as good of a consistency as the rest of our shoots (it's visibly apparent, especially since that shoot was more throwing/slamming-centric in terms of pie delivery), however I attribute this to the cool whip not thawing for quite long enough before mixing the frosting in/making the pies, which is my fault for rushing shoot prep. That's the one hiccup I've encountered. You REALLY have to make sure you can thaw it properly, ESPECIALLY if you're mixing frosting of any kind in. I think it further aggravates the consistency if the whip isn't thawed enough when you mix and make your pies, moreso than it already does (not to mention aggravating your model as well; not everybody has a perfect messy angel who puts up with their boyfriends' shit, let's be real here).

To date, we've only used cake frosting, typically Betty Crocker or whichever brand happens to be on sale. I don't have enough experience to prefer one brand over another, but if nothing's on sale I default to Betty. I use the vanilla variant typically, sometimes I'll grab the buttercream one if I've already bought them out. I don't know how much it differs from true buttercream, but perhaps I'll find out someday...

As for pure frosting, that's pretty much how I expected things would go. I actually did a little self-pie experiment a few months ago since I was curious; it was nice and thick, but if anything, it was TOO much of a good thing. It didn't spread or stick as well as I had hoped. I'd post pics, but I wouldn't wanna trigger anybody with male WAM and/or poorly made pies; I want to keep my reputation for having god-tier messes!

It's off topic but I don't mind answering! I actually tried to post a blog on this subject a couple of weeks ago, but UMD didn't actually save and post it for some reason. The short version is, I'm going to make a push with Bambi and see if we can get something going in a couple of months, most likely over the summer. I'm planning on editing our old shoots regardless, so in the event we do open a store, I'll have edited clips ready and waiting.

If nothing else, Bambi and I have been LITERALLY DYING to make a total mess and share it with you guys, and I'm reasonably confident you'll see that over the summer, at the very least. And I have a sneaking suspicion that it will be EXCEPTIONALLY slutty. So look forward to that. < / offtopic >

Something to look forward to! Love the new profile pic too. Surely you are not about to shove Bambi's face in something???

No costco or sams near you? I had an "in" at a local family restaurant, and they were willing to order me a couple of cases of pudding. that was before I learned of the GFS stores.

That'd be the dream for me! We've checked at many big box stores around NYC/Capital District NY (me) and Philly's suburbs (Bambi) and have come up empty - Bambi actually worked at BJ's for a while and the ones around us didn't have any tins. :/ I've heard that Sam's may have something (or at least did at one point in time), so one of these days I'll double check that. Short of ordering from a restaurant supply company, I don't see myself snagging them anytime soon - might have to place a bulk order one of these days.