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cook:
40 min
3,331,560 views The Neverland feast from Hook holds a special place in all our hearts, memories, and "You're a 90s Kid If..." lists on Buzzfeed. I've been resisting making the neon-colored pies, despite their being hotly requested, for some time - namely because I think they're just pie shells filled with whipped cream. But this week, more than most weeks, we're using our imaginations!
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Pie Crust
6 oz all purpose flour
1 tbsp granulated sugar
kosher salt
8 tbsp unsalted butter
4 tbsp ice water
For the Cream Filling
For the Gelatin Mixture
¼ cup heavy cream
1 package gelatin
For the Filling
1 ¼ cup heavy cream
⅔ cup granulated sugar
1 lb cream cheese
½ large lemon (juiced and zested)
½ tsp vanilla extract
50 drops red food coloring
kosher salt
For the Whipped Cream
1 cup heavy cream
1 tbsp granulated sugar
15 drops blue food coloring (in separate batch)
15 drops green food coloring (in separate batch)
TOOLS
food processor
mixing bowls
measuring cups and spoons set
kitchen scale, optional
rolling pin
pastry brush
plastic wrap
pie plate
fridge
paring knife
fork
aluminum foil
pie weights
oven
small saucepan
whisk
stand mixer with paddle and whisk attachment
rubber spatula
offset spatula
zester
pastry bags
scissors
DIRECTIONS
1.
For the Pie Crust
1.
Begin by combining all purpose flour, granulated sugar, a pinch of kosher salt, and 1 stick of unsalted butter (cubed) in the bowl of a food processor. Slowly pulse until the butter pieces are no larger than a coffee bean.
6 oz all purpose flour
1 tbsp granulated sugar
kosher salt
8 tbsp unsalted butter
food processor
measuring cups and spoons set
2.
Pour the mixture into a large bowl and sprinkle ice water over the top. Coax together until the dough holds its shape. If it’s not coming together, add 1 tbsp of additional ice water at a time until the mixture forms a nice dough ball.
4 tbsp ice water
mixing bowls
measuring cups and spoons set
3.
Turn the dough out onto a non-floured surface and press into a disk. Wrap in plastic wrap and let rest in a fridge for at least 2 hours.
For the Pie Crust
plastic wrap
fridge
4.
After 2 hours, place the dough on a well floured surface and begin “whacking” with a rolling pin, rotating occasionally for even whacking. This will help soften the dough before you roll it out 2 inches wider than the width of your pie plate. Make sure your surface is generously floured so the dough doesn’t stick.
For the Pie Crust
rolling pin
5.
Once the dough has reached the desired diameter, use the rolling pin as a scroll to furl and unfurl the pie dough over the pie plate. Then lift and drop (not press) the dough into the corners of the pie plate. You don’t want to stretch the dough, as that will make it shrink in the oven.
For the Pie Crust
rolling pin
pie plate
6.
Trim off excess edges of crust around the pie plate and place in the fridge for at least 1 hour.
For the Pie Crust
pie plate
paring knife
fridge
7.
After 1 hour, dock your crust by poking gently with a fork. Line with aluminum foil and fill with your pie weight of choice (I used rice) and place in a preheated 350°F oven for about 25 minutes.
For the Pie Crust
fork
aluminum foil
pie weights
oven
8.
After 25 minutes, remove the aluminum foil sheet from the pie and place the crust back into the oven for another 20-25 minutes, until evenly brown all over. Let cool while you create your filling.
pie plate
aluminum foil
oven
9.
For the Cream Filling
1.
For the Gelatin Mixture
1.
In a small saucepan, bring a heavy cream to a simmer before adding gelatin and whisk together until fully dissolved. Set aside to cool completely.
¼ cup heavy cream
1 package gelatin
small saucepan
whisk
2.
For the Filling
1.
In the bowl of a stand mixer, combine heavy cream and granulated sugar and then beat it together on medium high speed until it reaches soft peaks.
1 ¼ cup heavy cream
⅔ cup granulated sugar
stand mixer with paddle and whisk attachment
mixing bowls
2.
Once cream has reached soft peaks, add cream cheese. Make sure the cream cheese is cut into cubes and warmed to room temperature. Beat for 1 minute on medium speed until smooth and creamy with just a few errant lumps.
1 lb cream cheese
stand mixer with paddle and whisk attachment
mixing bowls
paring knife
3.
Scrape down the sides of your bowl, add the lemon juice and zest, a generous pinch of kosher salt, vanilla extract, and red food coloring.
½ large lemon (juiced and zested)
½ tsp vanilla extract
50 drops red food coloring
kosher salt
mixing bowls
rubber spatula
stand mixer with paddle and whisk attachment
4.
Beat on medium speed for another minute before adding in the heavy cream and gelatin mixture. Beat for 3 more minutes on medium-high speed until smooth, creamy, and light.
For the Gelatin Mixture
stand mixer with paddle and whisk attachment
5.
For the Assembly
1.
Begin assembly by pouring the cream into the cooled off pie shell and smooth it with an off-set spatula, or rough it up to make it seem more like the one in the movie. Cover with plastic wrap and place in the fridge for at least 6 hours or until completely set.
For the Filling
For the Pie Crust
offset spatula
plastic wrap
fridge
2.
For the Whipped Cream
1.
In a stand mixer bowl mix together heavy cream, granulated sugar, and your desired food coloring (blue or green). Beat together until they form stiff peaks.
1 cup heavy cream
1 tbsp granulated sugar
15 drops blue food coloring (in separate batch)
stand mixer with paddle and whisk attachment
mixing bowls
2.
Load the whipped cream into a pair of pastry bags, cut the end and decorate your pie. 6 globs of blue around the perimeter and 1 glob of green in the center, if you want to be true to the movie.
For the Whipped Cream
15 drops green food coloring (in separate batch)
pastry bags
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