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IMAGINARY PIE INSPIRED BY HOOK

cook:

40 min

Picture for Imaginary Pie inspired by Hook

3,315,094 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

for the Pie Crust:

for the Pie Crust:

all purpose flour

6 ½ oz all purpose flour

(15 grams) granulated sugar

1 tbsp (15 grams) granulated sugar

Kosher Salt

Kosher Salt

(8 Tbsp) unsalted butter

1 stick (8 Tbsp) unsalted butter

ice water

4 tbsp ice water

for the Cream Filling:

for the Cream Filling:

heavy cream,

1 ¼ cup heavy cream,

heavy cream

¼ cup heavy cream

gelatin

1 package gelatin

granulated sugar

⅔ cup granulated sugar

cream cheese

1 lb cream cheese

large lemon (juiced and zested)

0.5 large lemon (juiced and zested)

vanilla extract

½ tsp vanilla extract

red food coloring

50 drops red food coloring

Kosher salt

Kosher salt

For the Whipped Cream:

For the Whipped Cream:

heavy cream

1 cup heavy cream

granulated sugar

1 tbsp granulated sugar

blue food coloring (in separate batch)

15 drops blue food coloring (in separate batch)

green food coloring (in separate batch)

15 drops green food coloring (in separate batch)

DIRECTIONS

1.

for the No Bake Cheesecake

1.

Start by combining all purpose flour, granulated sugar, pinch of kosher salt, 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.

all purpose flour

6 ½ oz all purpose flour

(15 grams) granulated sugar

1 tbsp (15 grams) granulated sugar

Kosher Salt

Kosher Salt

(8 Tbsp) unsalted butter

1 stick (8 Tbsp) unsalted butter

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.

ice water

4 tbsp ice water

3.

Then plop 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.

4.

After the 2 hours are up, 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.

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.

6.

Trim off excess edges of crust around the pie plate and place in the fridge for at least 1 hour. 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.

7.

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.

8.

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.

gelatin

1 package gelatin

heavy cream

¼ cup heavy cream

9.

In the bowl of a stand mixer, combine heavy cream and granulated sugar and then beat it together on medium high speed it reaches soft peaks.

granulated sugar

⅔ cup granulated sugar

heavy cream,

1 ¼ cup heavy cream,

10.

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.

cream cheese

1 lb cream cheese

11.

Scrape down the sides of your bowl, add the lemon juice and zest, a generous pinch of kosher salt and vanilla extract. Also add red food coloring.

large lemon (juiced and zested)

0.5 large lemon (juiced and zested)

vanilla extract

½ tsp vanilla extract

Kosher salt

Kosher salt

red food coloring

50 drops red food coloring

12.

Beat that together on medium speed for another minute before adding in the heavy cream and gelatin mixture. Beat together for 3 minutes on medium-high speed until smooth, creamy, and light.

13.

At this point, pour 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.

14.

For the colorful globs of whip 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.

heavy cream

1 cup heavy cream

granulated sugar

1 tbsp granulated sugar

blue food coloring (in separate batch)

15 drops blue food coloring (in separate batch)

green food coloring (in separate batch)

15 drops green food coloring (in separate batch)

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.

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