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.