*This month’s VDP recipe celebrates all the bakers who entered Ivins’ City First Annual Show Us How You Roll Heritage Days Pie Baking Contest. Congratulations to all the bakers who entered. Each of you is a winner!

The First Annual Ivins Heritage Days Pie Baking Contest had fourteen pies entered, and competition was tight. Every pie was delicious. From sweet to savory, Ivins bakers really showed us how they roll. The contest brought in a variety of pies from across Ivins. Kayenta’s Nate and Sara Dupree, Lois Hewitt, Sally McNeil-Blimling, Jeff DeVore, Holly Ragland all turned out inspired creations that won high praise from the judges. Resident Ivins City bakers were there in full force too. Jessie Kaonohi, Phillip and Lydia Craven, and Heidi Blake baked noteworthy pies that were not only beautiful but very tasty. And Sammi’s beautiful Rhubarb Berry Pie had a tender crust and fruit forward filling that that demonstrated pie baking perfection.

Who won? Ivin’s resident, Kirra Wilkinson, and her Southern Buttermilk Pie really won the judges over. The well-balanced flavor paired with her expertly baked graham cracker crust captured the blue ribbon win and hopefully a place on your Thanksgiving table. I am certain its pleasantly creamy custard and crisp sugar topping would be a welcome addition to your family’s holiday pie lineup. Abigail Grossen’s delicious Hawaiian Chocolate Coconut Pie and Liz Fortney’s luscious Pecan Pie claimed second and third place respectively. Congratulations to all who entered and many thanks to Kirra for sharing her winning recipe.

If you have not joined the Virtual Dinner Party but would like to dine with us, please prepare this recipe – or any other – and share it with your family, friends and neighbors. It is our group’s firm belief that by preparing something good to eat and sharing it with those we love, we are participating in one of life’s greatest joys. The connection, community and good will that come from it fill us with joy, hope and gratitude. I hope you all enjoy it as much as I do.

Thanks for coming to the party and participating in the contest. Cook On! – Victoria

Special thanks to our judges and our contest sponsors, Bosch, L’Chef, Petite Feast and Red Mountain Market. We’re already looking forward to next year.

10 oz. graham crackers
5 T butter, melted

1 ¼ C granulated sugar
2 T flour
3 eggs
½ C butter, melted
1 C buttermilk
2 t vanilla
Pinch of salt

Topping: (optional)
1 tablespoon cream cheese
1 tablespoon granulated
¼ t vanilla
¾ C heavy cream
Fruit as garnish

Preheat the oven to 350 degrees Fahrenheit.
Crush the graham crackers until they’re small crumbs (I use a bag and mallet)
In a bowl, combine the graham crackers and melted butter using your hand or spatula until it’s well mixed.

Grease the sides and bottom a 9” pie pan and press the graham crackers into the base and up the sides. Set aside. Take your time pressing it into place to get a firm crust.

In a large bowl, add the sugar and flour and whisk to combine. Add the eggs and whisk to combine. Add the vanilla, buttermilk, melted butter, and salt and whisk to combine.

Once the oven is up to temperature, pour the buttermilk mixture into the unbaked prepared pie crust and bake for 50-60 minutes.

The center will be set when the pie is done so if you notice the center jiggling at all when you’re pulling it out, cook it for another 5 minutes and check again.
Remove from the oven and let cool for at least 2 hours before serving.

For the Topping:
Combine cream cheese, sugar, and vanilla in a mixing bowl with a whisk attachment and whisk on medium speed for about 2 minutes until combined. Add the cream and whip on medium speed until the cream reaches soft stiff peaks, about 2 minutes. Keep a close eye though because it will go from perfectly whipped to over-whipped in a matter of seconds.

Immediately use or keep refrigerated for up to 2 days until ready to use.
Add fruit of your choosing as a garnish.