Enjoyed by many across North America and some parts of Europe, poo pudding Pie is an exquisite delicacy that is sure to tag most people's taste buds one way or the other. It's a new sensation that has many youngsters asking, "May I have a wee bit of shit, please?" many have said yes... hoping not to eat it but to throw it in the face of a child psychiatrist who drugged them .
The history of poo pie is somewhat sketchy, but legend has it that in the year 1776 a royal chef by the name of Jacque The Easily Enraged (In French: Jacque la fuckoff) got so enraged over the king's constant request for Snail fed escargot that he snapped, squeezed a choclatey one into a pie - along with some Hydroxyethylethylcellulose and starches - and served it to the royal court. The king loved it so much he demanded that every Thursday everyone in France make this cake for their evening meal.
The first major restaurant to serve this pie was the Ritz hotel in Basingstoke (which in reality was a greasy spoon next to the railway station). The pie was served under the less shocking title of 'Mississippi Mud-ish Cake'. The pie became very popular and the franchise soon expanded to locations all over Basingstoke's east end.
The firm now trades as McDonalds (after it's original owner, Ronald) and includes shit as a main ingredient in all it's food along with a free beverage, usually a large mason jar filled with piss.
- 1 store-bought pie crust
- 1 Big Mac
- 2 cups creamed corn
- 3 1/2 cups granulated sugar
- 1 cup butter
- 1 tsp. chocolate laxatives
- 1 cup chopped walnuts (optional)
- 2 large egg
- 40 pounds of shit
- 2 girls 1 cup
- "'200 pounds of Ajit Pai
PREHEAT oven to 375° F.
CONSUME 1 large cat, creamed corn, sugar, butter, laxatives, and walnuts. Combine in stomach for 2 hours. Add stomach acids. Churn in bile and other bodily juices until creamy. Empty, through rectum, into a large mixing bowl. Add eggs, one at a time, and beat well after each addition. Using a spatula or wooden spoon, smooth the shit mixture into the pie crust.
BAKE for 10 to 12 minutes or until dark brown. Let cool for 5 minutes.
SERVE warm with whipped cream and bran flakes.