3130
TROPICAL CREAM PIE
1 can (20 ounces or 580 g) pineapple chunks in natural juice, drained;
reserve juice
1/3 cup (75 mL) pineapple juice
1 package (3 ounces or 84 g) cream cheese, softened
2 tablespoons (30 mL) sugar
1 cup (250 mL) coconut
1/2 teaspoon (2 mL) almond extract
1 container (8 ounces or 227 g) frozen nondairy whipped topping, thawed
1 9-inch Graham-Nut Crust, baked and cooled
(See Page 36)
toasted coconut
Put pineapple juice, cream cheese, sugar, coconut and extract into blender
container. Cover and process at PULSE until well mixed. Add pineapple
chunks. Cover and process 2 times at PULSE or until pineapple is crushed.
Fold into whipped topping. Spoon into prepared crust. Freeze until firm,
about 3-4 hours. Remove from freezer 15 minutes before serving.
Garnish with toasted coconut if desired. Return leftovers to freezer.
Y
IELD: ONE 9-INCH (23 CM) PIE
CHERRY CREAM CHEESE PIE
2 eggs
1 package (8 ounces or 227 g) cream cheese, cut in cubes and softened
1/4 cup (50 mL) sugar
1 9-inch (23 cm) Graham Cracker Crust
1 can (21 ounces or 595 g) cherry pie filling
Preheat oven to 325°F (160°C). Put eggs, cream cheese and sugar into blender
container. Cover and process at ON until smooth. Pour into prepared crust.
Bake for 20 minutes. Remove from oven and spread cherry pie filling over top
of pie. Garnish with whipped cream.
Y
IELD
: O
NE
9-
INCH
(23
CM
) P
IE
PUMPKIN PIE
1/2 cup (125 mL) milk
1/2 cup (125 mL) light cream
2 eggs
1-1/2 cups (375 mL) canned pumpkin
2/3 cup (175 mL) brown sugar
1 teaspoon (5 mL) cinnamon
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) ground ginger
1/4 teaspoon (1 mL) ground cloves
1/4 teaspoon (1 mL) allspice
1 teaspoon (5 mL) vanilla extract
1 9-inch (23 cm) unbaked pastry shell
Preheat oven to 425°F (220°C). Put all ingredients into blender container.
Cover and process at ON until thoroughly blended. Pour into pastry shell
and bake at 425°F (220°C) for 20 minutes, then reduce heat to 350°F (180°C)
and bake 35-45 minutes longer, or until a knife inserted near center of pie
comes out clean. Cool at room temperature before serving.
YIELD: ONE 9-INCH (23 CM) PIE
ESPRESSO MOUSSE
1/4 cup (50 mL) cold water
2 envelopes unflavored gelatin
1/2 cup (125 mL) brewed espresso
1/2 cup (125 mL) boiling water
1 cup (250 mL) semi-sweet chocolate morsels
1 tablespoon (15 mL) sugar
1/2 teaspoon (2 mL) vanilla extract
1 cup (250 mL) heavy cream
2 egg yolks
1-1/2 cups (375 mL) ice cubes
Put cold water and gelatin into blender container and let set 2 minutes; then
add hot espresso and boiling water. Cover, vent feeder cap and process at
PULSE until gelatin is dissolved. Turn unit to ON. With motor running,
remove feeder cap, add chocolate morsels, sugar and vanilla. Continue
processing until mixture is smooth. Add cream, egg yolks and ice, replace cap
and continue processing until mixture begins to thicken. Pour at once into
serving dishes. Let set 5-10 minutes before serving. Garnish with sweetened
whipped cream and chocolate shavings. YIELD: 6-8 SERVINGS
