Monday, January 12, 2009
Elizabeth's October Pies - Halloween Pie and Pumpkin Cheesecake
Halloween Pie (a.k.a. Vampire Pie, a.k.a. Lime-Coconut Pie)
Source: Icebox Pies, by Lauren Chattman
Event: Book Club
(I'm going to publish this now because I can't get access to the pictures and I really want to post. Check back for great Vampire Pie pictures! ....coming hopefully soon.)
Ms. Chattman's note: "This is easier to make than Key lime pie and has a more pronounced flavor because of the cream of coconut"
2 tablespoons cold water
2 teaspoons unflavored gelatin
One 15-ounce can cream of coconut, such as Coco Lopez
2/3 cup plain yogurt
1/2 cup fresh lime juice
2 teaspoons grated lime zest
One 9-inch prepared graham cracker crust
1. Place the cold water in a small stainless-steel bowl and sprinkle the gelatin over the water. Let the gelatin stand until it softens, about 10 minutes.
2. Whisk together the cream of coconut, yogurt, lime juice, and lime zest in a large mixing bowl.
3. Set the bowl of gelatin over a small saucepan of barely simmering water and whisk the gelatin until it dissolves, 30 seconds to 1 minute. Stir the gelatin mixture into the coconut mixture.
4. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
Pumpkin Icebox Pie
Source: Real Simple Magazine (Nov 2008)
Event: Recipe Exchange with pumpkin theme
The title of this pie in Real Simple Magazine is actually "Pumpkin Cheesecake." But it's not a cheesecake. In reality it is an icebox pie shaped like a cheesecake. This is unbaked (no eggs), has only 8 ounces of cream cheese, and it just sets up in the fridge. It has a lighter, less dense, creamy texture, not a traditional cheesecake texture. It seems to be in vogue for magazines to call icebox pies with cream cheese in them "cheescakes."
When I gave my husband a slice, he didn't like it at all. He said, "This is disgusting." But when I said, "Don't think cheesecake...think 'PIE'", he said, "This is great pie!" and ate the whole slice. It cracked me up.
Pumpkin (Cheesecake) Icebox Pie
For the Crust
2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, melted
For the Filling
1 .25-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
Make the Crust
Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.
Make and Chill the Filling
Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.
Yield: Makes 8-12 servings
NUTRITION PER SERVING -- CALORIES 458; FAT 29g (sat 17g); CHOLESTEROL 80mg; CARBOHYDRATE 44g; CALORIES FROM FAT 56%; SODIUM 233mg; PROTEIN 6g; FIBER 3g; SUGAR 32g