Capital Chef Showcase Pt. 2
BATON ROUGE - You can enjoy some delicious food for a great cause at the Capital Chef's Showcase. It's all to benefit Cancer Services of Baton Rouge.
The event is Thursday, September 4th at the Baton Rouge River Center. Doors open at 6:30 p.m. You can find more information the Cancer Services of Baton Rouge website.
2une In's Josh Eachus previewed the showcase by whipping up some Unique Cuisine Catering's declicious Doughnut Pie. You can find the recipe here:
2 dozen glazed cake donut holes
1 refrigerated pie crust, room temperature
1 stick butter, melted
¼ cup brown sugar
2 eggs, beaten
3 tsp vanilla extract, divided
4 cups powdered sugar
1 Tbsp milk
Preheat oven to 350 degrees F. Lightly spray a 9" pie plate with cooking spray. Press the pie crust gently into the pan and crimp the edges as desired.
Halve the donut holes and fill the pie crust with the donut holes in an even layer; set aside. Meanwhile, in a medium bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, eggs and ONE teaspoon of the vanilla. Pour the mixture evenly over the donut holes to coat.
Bake the pie for approximately 30-35 minutes or until golden brown and bubbly. I highly recommend using a pie shield or tenting the crust of the pie to prevent burning and overbaking too quickly. Allow the pie to cool completely.
In a medium bowl, combine the remaining two teaspoons of vanilla, powdered sugar and milk; vigorously stir to combine. Drizzle the icing on top of the pie and immediately garnish with sprinkles. Cut into slices and serve room temperature or warmed up.