Wintertime can wear out its welcome right about now, still months away from the growing season for berries and stone fruit. When I pine for the flavors of warmer months, I turn to frozen fruit to satisfy my cravings. The light, airy peach mousse in this pie utilizes frozen peaches for flavor that's summery, any time of year.
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This pie recipe calls for frozen raspberries, delivering the flavor of summer, anytime of year. Unlike many other mousse recipes that call for egg whites, this one relies on whipped cream stabilized with gelatin to give the mousse its lift. It's just sweet enough, and feels deliciously light on the tongue, perfectly complimented by the flaky, all-butter crust.
As the custard sets, it absorbs some of the rich butteriness of the frosting, infusing the entire pie; as a result, the taste is kind of like cream pie meets birthday cake, in a decidedly delicious way. While some might argue that it's gilding the lily, it might interest you to know that this pie also tastes fantastic when paired with ice cream.
To truly maximize how many Samoas you can stuff into your mouth in one serving, you've simply got to crush them up and form them into a cookie pie crust. Using the same method as making a graham cracker crust, the Samoas cookie crust is the definition of decadence: sticky, crispy, and caramelly, it gets even crazier when you fill it with a rich, creamy chocolate pudding filling studded with extra coconut, and top it off with a billowy cloud of whipped cream.
This is a simple and great version of a classic key lime pie. Since the ingredients are few, make each one count by using real, fresh key limes for a pure and tangy flavor.
This is the coconut pie of my dreams. The all-butter crust is blind baked to golden brown perfection, and filled with the creamy, smooth coconut custard just before serving, so the bottom stays perfectly crisp. I like the contrast of the toasted coconut folded into the custard, but if you prefer a smoother filling, toast only what you'll need for sprinkling on the top.
This light, creamy pie plays upon the classic ice cream truck favorite. The filling gets its subtle orange flavor from concentrated orange juice, and the creamy, vanilla notes come from the addition of instant pudding and cream cheese.
About the brittle: Don't leave the brittle unattended! You must stir the brittle frequently; otherwise the peanuts will scorch and stick to the bottom of the pan. Brittle can be made up to 2 weeks in advance and kept in...
Believe it or not, letting those sugary-chalky lumps steep in milk before making a cream pie custard filling actually does yield a surprisingly toothsome (if slightly tooth-decaying) pastry product.
While this pie—inspired by Count Karl Nesselrode, a Russian diplomat and noted gourmand of the 19th century—is served chilled, don't worry about catching cold: this pie is so rich and decadent, it's to keep you warm during the dull days of January.
Topping the list of things I'll never do again? Preparing instant pudding pie filling with cold milk. Why? Because as it turns out, it's far more delicious when you make it with melted ice cream.
Please, stop using banana bread as the final resting place for your ripe bananas. Because there's a much sweeter option: namely, banana cream pie. In a chocolate peanut butter cookie crust. This concoction combines the classic idea of combining rich, creamy banana pudding with cookies, but in a far more decadent way.