Tag Archives: pie

Friday Favorites: No-Bake Recipes II

Every year I consider doing a “No-Bake Summer,” wherein I only make desserts (and other things) that don’t require cranking the oven in my already-too-hot apartment. I’ve never gone through with it though, mostly because I just really love to bake (regardless of the potential for heatstroke). That said, I have a whole new appreciation for no-bake desserts after the searing hot temperatures we had in NYC this week.

I’ve done a no-bake round-up before, but it’s been a few years. In the intervening time, I’ve added to my repertoire of creamy pies, non-traditional s’mores, puddings, and mason jar desserts. Instead of relying on ambient 350F (or so) heat to provide structure and flavor, all of these recipes rely on things like stovetop cooking (double boilers!), stiff peaks of whipped cream, coconut oil, and long chills for their deliciousness. There’s no wrong way to get your no-bake on! Here are a few of my oven-free favorites from the archives.

Friday Favorites: No-Bake Recipes II​

Chocolate Pudding

Homemade Chocolate Pudding is simpler than you may think, and takes all of fifteen minutes to whisk up. Made rich with whole milk and egg yolks and flavored with both cocoa powder and dark chocolate, this classic stovetop dessert is not to be missed!

Friday Favorites: No-Bake Recipes II​

Vegan Cheesecake (3 ways!)

Vegan cheesecakes require a bit more planning ahead than your average no-bake dessert, but they are so worth the minimal effort. These concoctions of soaked cashews, coconut oil, coconut cream, maple syrup and other delicious things come together in a blender, then firm up in the fridge. Their texture is as luxurious as any dairy cheesecake, and they are sooo delicious. Try a plain & peachy version, a decadent chocolate one, or the new chocolate hazelnut variation I posted on Wednesday. I promise you won’t be disappointed.

Friday Favorites: No-Bake Recipes II​

Lazy Lemon Curd & Lemon Meringue S’mores

You’ve almost certainly had classic lemon curd, but have you tried my Lazy Lemon Curd? It couldn’t be simpler—just whisk together lemon juice, egg yolks, and sweetened condensed milk, then simmer the mixture over a double boiler until it’s luscious and lemony. My all time favorite way to use it is stacked with toasted marshmallows and graham crackers for Lemon Meringue S’mores…

Friday Favorites: No-Bake Recipes II​

Little Lemon Pie Jars

…but I also love it whirled with cream cheese and confectioner’s sugar, lightened with whipped cream and nestled onto loosely-packed graham cracker crusts.

Friday Favorites: No-Bake Recipes II​

No-Bake Strawberry Cream Pie

Creamy pies are a classic no-bake treat. Here, billowy whipped strawberry filling is layered over fresh strawberries and a puddle of ganache, all nestled in a crumbly Oreo crust. Yum!

Chocolate Mousse Pie

If berries aren’t your bag, by all means, make this No-Bake Chocolate Mousse Pie. I don’t even think I need to talk you into it, except to say “make this.” Make this.

Have you made these or any of my other no-bake recipes? Let me know in the comments or on social media!

No-Bake Strawberry Cream Pie

No-Bake Strawberry Cream Pie​

If you can’t tell, I am all about baking with berries right now. Or no-baking with them, in this case.

That’s right! This lush pink strawberry pie is a completely oven-free operation. It’s cold and creamy with huge strawberry flavor, and just enough chocolate to please anyone who says they don’t like fruit desserts. This is a recipe you’ll be delighted to have in the warmer months. Anything to keep the oven off, right?

No-Bake Strawberry Cream Pie​

No-Bake Strawberry Cream Pie starts with an Oreo crumb crust filled with dark chocolate ganache AKA a “black bottom.” Fresh strawberries are pressed into the chocolate for flavor an texture, though you can skip this particular adornment if you need to make the pie more than a day in advance.

Next up is the titular strawberry cream. I’m sure there are plenty of ways to do this by reducing fresh strawberries, but I took the easy way out and opted for freeze-dried. They’re my go-to for strawberry-flavored desserts; they’re always excellent quality, and I love that they can be crushed and added to anything for a hefty hit of fresh berry flavor. Here, they’re pulverized and mixed with cream cheese, confectioner’s sugar and vanilla before being lightened with fresh whipped cream. In addition to providing the flavor in the filling, the freeze-dried berries also give our pie the most vibrant pink color! I just love it.

No-Bake Strawberry Cream Pie​

As with many no-bake pies, this one needs a chill to set up properly. I prefer to plan ahead and chill overnight, but you can get away with three hours if you’re in a bind. Once the chill time is up, spoon or pipe whipped cream over the top and finish with fresh strawberries. ‘Tis the season after all.

No-Bake Strawberry Cream Pie​
No-Bake Strawberry Cream Pie
makes one 9-inch pie

Oreo Crust:
24 Oreos
5 tablespoons unsalted butter

Ganache Layer:
4 ounces dark chocolate, chopped
1/4 cup heavy cream
~8 ounces (1/2 box) fresh strawberries, trimmed & quartered

Filling:
2 1.2 ounce packages freeze dried strawberries
1 1/3 cup heavy cream, very cold
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
1 1/2 cups confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract

Topping:
3/4 cup heavy cream, very cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
5-6 fresh strawberries, thinly sliced

Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate. Refrigerate for 15 minutes to set.

Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Top with quartered fresh strawberries. Refrigerate crust and ganache while you prepare the filling. If making the pie more than a day in advance, skip adding the fresh strawberries. They may lose their freshness over a long period.

Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds. Set aside.

In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.

In a separate large mixing bowl, use an electric mixer to beat strawberry powder, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust and use a silicone spatula to spread to the edges. Press plastic wrap to the top. Chill for 3 hours or overnight.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. If you want to pipe, load it into a piping bag fitted with a star tip. Remove pie from the refrigerator and discard plastic wrap. Spoon or pie whipped cream over the top. Finish with sliced fresh strawberries.

Slice and serve. Leftover pie will keep covered in the refrigerator for a couple of days.
No-Bake Strawberry Cream Pie​
No-Bake Strawberry Cream Pie​
No-Bake Strawberry Cream Pie​

Grapefruit Pie with Oreo Crust

Grapefruit Pie with Oreo CrustLast Pi Day (March 14th aka 3.14 aka π), I posted a recipe for Pecan Pie Kolaches that was mostly just me saying “What is happening? What is happening? Here’s a recipe, I guess,” and trying not to have a full-scale meltdown while the world closed up. Needless to say, this year’s post is a little less dramatic.

Except for the pie. It’s bringing all the drama in the best possible way. The colors, the textures, the slightly unusual flavor combination–it’s everything I want these days.Grapefruit Pie with Oreo CrustGrapefruit Pie with Oreo Crust is out of this world delicious and a stunner to boot. Crumbly Oreo crust is filled with a soft and tangy Grapefruit filling and finished with whipped cream, chocolate curls and thin strips of grapefruit zest.Grapefruit Pie with Oreo CrustIf you think I’ve lost my mind combining grapefruit and chocolate, know that I would have turned my nose up at this just a few years ago. However, after trying key lime and chocolate together, I am sold. The tang of citrus and the bitterness of chocolate are a perfect pairing. Try it—you’ll love it.Grapefruit Pie with Oreo CrustThis pie is pretty simple to make, but as with most simple things, it does require some preparation. The filling is a play on my Lemon Meringue Pie, wherein the structure mostly comes from egg yolks and cornstarch. It’s a lot like making homemade pudding, which is really no big deal.

Cornstarch, sugar, salt and water are whisked together over medium heat until thick. This mixture is used to temper (warm) the egg yolks, before it’s all simmered with a grapefruit reduction and a hint of lemon juice. Whisk in a little butter, pour it through a sieve and voila! Grapefruit pie filling.

(I think I may have accidentally made it sound complicated by laying the method out like that, but I promise you it’s simple and comes together quickly.)Grapefruit Pie with Oreo CrustOnce the filling and crust are prepared, it’s just a matter of pouring one into the other and letting them get nice and cold together. This cannot be rushed, so plan ahead. Grapefruit Pie with Oreo CrustGrapefruit Pie with Oreo CrustWhen Grapefruit Pie with Oreo Crust is completely chilled, it will still be a little on the jiggly side, like a citrus curd with a little more body. After you add a flourish of whipped cream and the garnishes of your choosing, you’ll be treated to a tart, sweet, creamy, crumbly confluence of goodness. The cream offsets the tanginess of the filling, and the buttery chocolate crumb crust rounds it all out. This pie is rich and refreshing–the perfect way to start what will hopefully be a much simpler twelve months for us all.

Happy Pi Day, y’all. Grapefruit Pie with Oreo Crust

Grapefruit Pie with Oreo Crust
makes one 9-inch pie

Oreo Crust:
24 Oreos
5 tablespoons unsalted butter, melted

Grapefruit Filling:
2 cups fresh grapefruit juice (from about 3 medium-large grapefruits)
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
1 1/3 cup water
5 large egg yolks
1 tablespoon fresh grapefruit zest
1 tablespoon fresh lemon juice
2 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 drop red liquid food coloring (optional)

Whipped Cream & Garnish:
1 cup heavy cream, very cold
4 tablespoons confectioner’s sugar
grapefruit zest (strips or grated)
chocolate curls

Preheat oven to 350F. Lightly grease a 9-inch pie plate.

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate (I find that a 1/4 cup measuring cup helps with this). Bake the crust for 10 minutes and then let it cool while you make the filling.

Pour grapefruit juice in a small saucepan. Bring to a boil over medium-high heat and cook until reduced to 1 cup (about 10-12 minutes). Remove from heat and cool 5 minutes.

In a small mixing bowl, use a fork to beat egg yolks. Set aside.

In a large saucepan, whisk together sugar, cornstarch, and salt. Whisk in water. Heat over medium heat, stirring frequently, until the mixture reaches a simmer and thickens. Turn heat to low.

Whisking constantly, pour 1/3 cup of the mixture into the bowl of egg yolks until fully combined. Whisking constantly, add egg yolk mixture back to the pan. Return heat to medium. Stir in grapefruit zest, followed by grapefruit reduction and lemon juice. Continue whisking until the mixture has boiled for 1 full minute. Remove from heat. Whisk in butter, vanilla and optional red food coloring. Push filling through a sieve to remove solids.

Pour filling into crust. Gently tap the pan on the counter a few times to help air bubbles disperse. Pop any surface bubbles with a toothpick as needed. Let pie cool to room temperature, then chill for at least 4 hours. Filling will be set, but jiggly, when ready.

Just before serving, make whipped cream. Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Load whipped cream into a piping bag fitted with a large star tip. Pipe as desired over the top of the pie. Garnish with grapefruit zest strips and/or chocolate curls, if desired.

Slice pie with a large, sharp chef’s knife, wiping it clean between cuts. Serve immediately.

Pie is best upon assembly, but leftovers may be kept in the refrigerator for a day. The filling may weep a tiny bit over time.

Grapefruit Pie with Oreo CrustGrapefruit Pie with Oreo CrustGrapefruit Pie with Oreo Crust

Apple & Pear Galette

Apple & Pear GaletteI don’t know why I’ve never thought to make a galette for Thanksgiving, but it feels like a gross oversight on my part.Apple & Pear GaletteGalettes are pie’s more chilled out cousins. They’re free-form, don’t require a pie plate or crimping, never need blind-baking, and you can put pretty much anything but custard inside. Easy easy easy, and positively perfect for a busy day like Thanksgiving. I’m mystified as to how I didn’t realize that until now–it’s so obvious!Apple & Pear GaletteToday’s galette is filled to the brim with sliced tart apples and sweet ripe pears, and it’s seasoned with cinnamon, cardamom, ginger and nutmeg. I like to think of those spices as somewhere between regular apple pie and chai. Yum!Apple & Pear GaletteAssembling an Apple & Pear Galette is as simple as mounding your dough in the center of a piece of pie dough, folding the excess pastry toward the center, and dotting the whole thing with butter. Brush the exposed pie dough with egg wash, sprinkle it with coarse sugar for beauty and crunch, and then bake your galette for about 50 minutes at 375F. You’ll know it’s ready when the filling is bubbling, the pastry is well-browned and your kitchen smells outrageously good—like apples and pears and brown butter.Apple & Pear GaletteAnother thing galettes have over pies? They cool really quickly. I will pretty much never tell you to slice a pie before it has hit room temperature, which can take hours. Galettes though? They’re thin enough that they can be sliced at warm room temperature without any consequence. This beaut was sliced an hour after it came out of the oven, and the worst thing that happened was that it melted my ice cream slightly more quickly than it would have otherwise. And by worst thing, I mean a very good thing. Very good.Apple & Pear Galette

Apple & Pear Galette
makes 1 galette

2 large tart baking apples, peeled, 1/4-inch sliced
2 Bosc or Bartlett pears (about 7-8 ounces each), peeled, 1/4-inch sliced
1 1/2 teaspoons apple cider vinegar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1/4 teaspoon Kosher or sea salt
1/2 recipe All-Butter Pie Dough, or other good single crust recipe
2 tablespoons butter, cut into small pieces

For assembly:
1 large egg
1 teaspoon water
coarse sugar

For serving:
vanilla ice cream
whipped cream

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine apple and pear slices in a large mixing bowl. Add apple cider vinegar, sugar, cinnamon, cardamom, ginger, nutmeg, cornstarch, and salt. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling to contain it. Dot exposed filling with butter.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.

Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with whipped cream or vanilla ice cream, if desired.

Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.

Apple & Pear GaletteApple & Pear Galette

Brownie Pie

Brownie PieI first had Brownie Pie at an Easter brunch almost twenty years ago, but I’m here to tell you to make it for Thanksgiving. Yes! You may not realize it with everything going on, but Turkey Day is twenty days out. Twenty days! I started off the festive foods with Wednesday’s Pimento Cheese Tarte Soleil, and now we’re on to the first of my usual three pies and one of my favorite sides ever…but I’m getting ahead of myself. I’m here to talk about Brownie Pie, so let’s get to it!Brownie PieBrownie Pie? Like brownies *in* a pie? You better believe it. We’re talking dense, chewy, fudgy, crackly-topped brownies baked up in a flaky all-butter crust. This is a perfect food, people!Brownie PieNow, Brownie Pie not quite as simple as baking brownie batter in a pie crust…but it almost is. You just have to partially blind-bake (bake without filling) the pie crust first, lest your bottom crust stay raw. Don’t worry, it’s not as terrifying as it sounds.Brownie PieBrownie PieTo partially blind-bake, begin by rolling out your dough, then fit and crimp it in a pie plate like you normally would. Next, give it a good chill before lining it with parchment, filling it up with your weights of choice (pie weights, dried beans, rice) and baking for 20 minutes. Then simply lift the parchment and weights out of the crust, dock it with a fork and bake for another 10 minutes, until it starts to brown.Brownie PieBrownie PieAfter that—which, again, is much less of an ordeal than it sounds—it’s as simple as pouring the brownie batter into the crust and baking it off. I used my trusty Cocoa Brownies recipe with a bit more salt and 2/3 cup of chocolate chips for a little extra zazz. If you have another brownie recipe or box mix that you like, feel free to use it! Make sure that it makes enough for an 8” or 9” square pan—you don’t want to overfill your pie plate or worse, have to clean your oven floor.Brownie PieBrownie Pie’s final bake is 30-35 minutes. Ideally, you should let it cool completely for the cleanest slices, but I don’t want to be that person who tells you not to eat warm brownies, so you decide when to slice your pie. Follow your heart and all that. Whatever you do though, don’t skip the vanilla ice cream and chocolate shell.Brownie Pie

Brownie Pie
makes one 9-inch pie

1/2 recipe All-Butter Pie Dough or other good single crust recipe
10 tablespoons unsalted butter, cut into small pieces
3/4 cup granulated sugar
1/2 cup light or dark brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon Kosher or sea salt
2/3 cup semisweet chocolate chips, divided

For serving (optional):
vanilla ice cream
whipped cream
chocolate shell
chocolate syrup

On a floured surface, roll out pie dough to a 12″ diameter. Fit into a deep 9-inch pie plate and trim the overhang to 1/2-inch. Crimp the edges and freeze for 30 minutes or refrigerate for an hour.

Place an oven rack in the lowest position. Preheat oven to 350F.

Remove pie crust from the freezer. Prick the bottom several times with the tines of a fork. Line frozen crust with a big piece of parchment. Fill the center with pie weights (or dried beans or rice).

Place the prepared pie crust on a rimmed baking sheet and bake for 20-25 minutes, or until pie crust has “set” and is starting to turn golden in places, but is far from done. Use parchment to lift out pie weights. Dock (prick) crust all over with a fork. Return crust to the oven for 10 minutes.

Meanwhile, make the brownie batter. In a small pot over medium-low heat, melt butter, granulated and brown sugars, and cocoa powder together, stirring frequently, until a thick, grainy mixture forms. Remove from heat and let mixture cool 5-7 minutes.

Add vanilla and eggs to the pot, and stir/whisk to combine. Add flour and salt and stir/whisk to combine. Fold in 1/2 cup semisweet chocolate chips. Pour batter into par-baked crust and spread to the edges. Scatter remaining 2 tablespoons chocolate chips over the top and press lightly to adhere.

Bake pie 30-35 minutes, until filling is set and crust is golden. Let cool completely on a rack.

Slice and serve with desired toppings. Cover leftovers and keep at room temperature for up to two days. Leftovers will keep in the refrigerator for up to five days.

Brownie PieBrownie Pie