Need ideas for icebox pies
We're having a cookout on Labor Day, and I'm looking for some ideas for icebox/no-bake pies (other than ice cream based). The rest of the menu is stereotypical--burgers, dogs, grilled chicken of some sort, roast corn, etc.
Any suggestions re the pies? TY in advance.
1. The Pie and Pastry Bible has a recipe for chocolate peanut butter mousse tart that is easy to make and delicious at the same time.
Don't let the length of the recipe fool you since you may be able to get away with buying a prepared crumb crust. Just make the filling and ganache and take it from there. I haven't tried the recipe this way, so I'm not sure if you need to moisture proof the crust by painting a thin layer of melted chocolate.
2. Alton Brown's Moo-less Chocolate Pie. It's made with tofu, hence the "Moo-less" in the title. The recipe doesn't mention the amount but you can use 14 oz. silken tofu. This is pretty foolproof and there is no taste of tofu in the finished product. This has been very well-received the two occasions I've made it. I did use the best quality bittersweet chocolate available in my pantry.
3. I've made mango cream pie before where I just mixed whipped cream, softened cream cheese, sugar, lemon zest, lemon juice and mango puree in a bowl and used it as a no-bake pie filling. Not sure what the proportions are but feel free to play around. Crumb crust will work although I think I moisture proofed the crust with a thin layer of melted white chocolate. Also, use Alphonso mango pulp from an Indian grocery store for best results. Using fresh Mexican mangoes from the grocery doesn't give a very flavorful puree.
4. There's a couple of no-bake key lime pie recipes in the web. I haven't tried them though.
I hope this helps.
Definitely helps, amy! Thank you so much. The one that intrigues me the most right now is your mango cream pie. I was looking for something non-chocolate, I think, and a fruit we don't eat too much up here. Sounds delicious. I have used thin layers of chocolate in that way before, but not white chocolate. That sounds like it would be just the right touch with a mango cream. TY again.
Hi webbinmi...I can't remember the amounts I used, unfortunately. This was something I improvised from 10 years or so ago. The texture was light and airy so I would guess that it had about equal amounts, by weight, of cream cheese and heavy cream (prior to beating). If I were to recreate it now, I would start by beating the cream cheese, mango pulp and sugar (some lemon zest would probably be good too.) Lighten with some of the whipped cream, then fold in the rest. Sorry I can't be more helpful :(
My mother used to make a "Mile High Strawberry Pie" that was in a regular pie crust with a filling made with strawberries (those sweetened frozen ones that come in a rectangular can) folded into whipped cream. The filling mounds up nicely in the crust, then the whole thing gets frozen. I'm sure there are more ingredients, and I have the recipe at home, or you could probably google it. Let me know if you want the recipe.
I was thinking of making two types, to accommodate different tastes, and was thinking about strawberry. I happened to read last night that Lady Bird Johnson used to make such a pie, it was one of LBJ's favorite and it was served at his inaugural in 1965. I thought this might go nice with either a chocolate crumb crust or one made from almond cookies. What do you think about that?
If you can still find wonderful fresh strawberries, there's the good old Fruit Pie Glace.
1 9-inch pre-baked pie crust (I think cookie or crumb crust would leak)
1 cup sugar
3 Tbls strawberry Jell-O
2 Tbls cornstarch
1 cup boiling water
Mix sugar and Jell-O in saucepan. Mix 2 Tbls cold water with cornstarch to smooth consistency. Measure 1 cup boiling water and remove 2 Tbls of water. Add boiling water to Jell-O mixture. Wisk in cornstarch slurry. Boil about 3 minutes until mixture turns clear and thickens a bit.
Arrange whole strawberries in pre-baked crust, stem side down. Pour glaze over, making sure to nappe each berry. There is a fair amount of glaze. Use it all or as much as you can. Chill several hours to set. Serve with whipped cream.
Notes: You can use other fruit, just match the Jell-O to the fruit. Peach would be very good as well. You could cut larger fruit into sections and fan them around the dish before glazing. A thin layer of frangipane on the crust before adding the fruit might be nice with apricots.
I've made individual ones with one large strawberry in a puff pastry circle with the center pushed down. I don't remember having a leakage problem.
I made this icebox cake, it is so simple and it was a huge hit.
It is my adaptation from MS's Everyday Living Magazine.
Chocolate-peanut butter refrigerator cake
2 cups heavy cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth peanut butter (I used Jiff)
1 box (9 ounces) chocolate wafer cookies (I used Famous)
1.In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
2.Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. The cookies do not need to touch each other, but close. Top with 2/3 cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process five more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves, (flat side of cookie get pressed into top, looking like a half moon). Take 1 cookie and crumble, sprinkle over top of cake.
3.Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife. The cookies soften to become very cake-like layers.
To achieve a cake like texture, let the dessert stand for at least 8 hours before serving.
That does look delicious, and one thing I can vouch for is the filling based on cream cheese and white chocolate. I have a go-to tart that has many fewer ingredients, but those two items are the basis of the filling. I love the texture; it's evocative of a patisserie cream without the effort. Now I'm thinking it might be a nice change with the gelatin called for in this recipe, for something lighter.
I want to thank you all for these (delicious) posts. I am checking this thread frequently and I have to say there are some wonderful ideas here. Makes me wonder why I ever bothered turning on the oven in the summer. I still haven't decided for sure which one of these scrumptious choices I'm going to opt for. Wish I could make them all for Monday, but I'm going to take notes for the future.
I just made a 6" cheesecake topped with chocolate ganache and a chocolate crust, severved with raspberry puree this past weekend and it was delicious. I used an old Martha Stewart recipe, with a couple of adjustments:
1. I added 1/2 tsp of vanilla extract to the cheese mixture, which I really think it keeps it away from tasting too cream cheese-y.
2. After preparing the cheesecake completely, I then combined 1/4 cup of hot, heavy cream (which I microwaved) with 1/4 cup of crushed dark chocolate to create a ganache. I let it cool a bit and then I poured onto the top of the cheesecake prior to freezing.
It was really fabulous and it was a big hit with my husband and our guests. I've made this a bunch of times over the years since it was first published in the magazine, 10+ years ago. I added ganache recently, and I think it only made it better.
If you want to make a bigger pie, virtually the same recipe was published, but with more ganache lining the pie crust and 1 1/2 times the ingredients (approx).
Ganache. Whoever invented ganache was a great humanitarian; I just want to say that.
That sounds...yum, loriirol. Also sounds like it would be a very pretty dessert. Seems like it could be nice and special and festive for the holidays, too. TY for posting the recipe.
Whatever I ended up making (it's been nearly a week; surely I can't be expected to remember, exactly), it was well received and DH in particular loved the darned thing. If only I had thought to write it down.
Well, it went *something* like this, borrowing some ideas from some of the posts here, so TYVM, CHers. I used the cinnamon almond wafers, as mentioned, for the crumb crust. Too much butter in the recipe (the usual proportion, though, for a crumb crust), so I ended up blotting a lot of it off with paper towels. Paula Deen would have loved it, pre-paper-towel. I wish I could have baked it, but since the oven's dead, I chilled it overnight, instead. It tasted good. Then, a thin layer brushed on of just some melted white chocolate, as sealer. On top of that, the filling, consisting of melted white chocolate, a small container of plain non-fat Greek yogurt (instead of sour cream), a couple of tablespoons of confectioner's sugar and...hmmm...Half and Half just to thin it...maybe? Then about a cup of flaked coconut, the juice of one orange and about a tablespoon of grated orange peel. (This was for a 12-inch pie pan, btw, not a 9-inch).
On top, I piped just a thin decorative (with some little flourishes and curlicues) ring of melted chocolate about an inch in from the crust, and sprinkled some of the coconut flakes I had pan-toasted inside the chocolate piping.
TY again to everyone. You did help me figure out what I wanted to do (TY to amy for the inspirational mango cream idea) and I'm looking forward to trying some more of these recipes you've posted.