Nutrition

Frozen Raspberry Meringue Pie

Coconut Cream and Raspberry Jam Pie

Cheesecake Pie

Cover recipes

Coconut Cream and Raspberry Jam Pie

ACTIVE 20 MIN. ✦ TOTAL 30 MIN. PLUS CHILLING ✦ SERVES 10

34 chocolate wafer cookies (we used

Nabisco Famous

Chocolate Wafers) 6 Tbsp unsalted butter, melted 1 8-oz pkg. cream cheese, at room temp ¾ cup unsweetened coconut cream ½ cup confectioners ’ sugar 1½ cups very cold heavy cream 2 Tbsp seedless raspberry jam

Sugared berries, for serving (instructions below) 1 In food processor, pulse cookies to form fine crumbs. Add melted butter and pulse to combine. Transfer to 9-in. pie plate and press evenly on bottom and up side. Refrigerate at least 20 min. 2 In large bowl, using electric mixer, beat cream cheese, coconut cream, and confectioners ’ sugar on medium-high speed until smooth, 2 min. Reduce mixer speed to low and gradually add cream. Increase speed to mediumhigh and beat until stiff peaks form, 3 min. Spread evenly into crust. 3 Working over bowl, push jam through finemesh strainer to create smooth paste, then dollop 6 spoonfuls around perimeter of pie. Drag wooden skewer through jam in a circle to create hearts. 4 Refrigerate until mixture is set, at least 4 hr. and up to 2 days, covering lightly with plastic wrap after 1 hr. 5 Just before serving, make sugared berries if desired. Spoon into center of pie.

PER SERVING 420 CAL, 34 G FAT (21.5 G SAT), 4 G PRO, 239 MG SODIUM, 27 G CARB, 1 G FIBER

Sugared Berries

Using small brush, coat blueberries and raspberries with lightly beaten egg white, * then toss in granulated sugar.

Fresh Fruit Cheesecake Pie

ACTIVE 25 MIN. ✦ TOTAL 40 MIN. PLUS CHILLING ✦ SERVES 10

44 tea biscuits (we used Nabisco

Social Tea Biscuits) 8 Tbsp unsalted butter, melted 2 8-oz pkgs. cream cheese, at room temp ½ cup sugar 1½ cups very cold heavy cream 2 Tbsp fresh lemon juice 2 clementines, peeled and sliced 2 strawberries, sliced 1 kiwi, peeled and sliced ¼ cup blueberries 1 In food processor, pulse cookies to form fine crumbs. Add melted butter and pulse to combine. Transfer to 9-in. pie plate and press evenly on bottom and up side. Refrigerate at least 20 min. 2 In large bowl, using electric mixer, beat cream cheese and sugar on medium-high speed until smooth, about 2 min. Reduce mixer speed to low and gradually add cream. Increase speed to medium-high and beat until stiff peaks form, 3 min. Beat in lemon juice

into crust.

with fruit.

Frozen Raspberry Meringue Pie

ACTIVE 35 MIN. ✦ TOTAL 45 MIN. PLUS CHILLING ✦ SERVES 10

29 Biscoff cookies 6 Tbsp unsalted butter, melted 3 cups raspberries 1 Tbsp fresh lemon juice 2 cups very cold heavy cream 3 Tbsp confectioners ’ sugar 2 large egg whites ½ cup granulated sugar

Piping bag with large star tip

Kitchen torch 1 In food processor, pulse cookies to form fine crumbs. Add melted butter and pulse to combine. Transfer to 9-in. pie plate and press evenly on bottom and up side. Refrigerate at least 20 min. 2 Wipe out food processor, then puree raspberries and lemon juice until smooth. Working over bowl, push raspberry puree through fine-mesh strainer; discard seeds. 3 In large bowl, using elecSpoon ⅓ of cream mixture into raspberry puree and mix to combine. Fold in remaining cream mixture, then spread evenly into crust. 4 Freeze until mixture is set, at least 8 hr. and up to 2 days, covering lightly with plastic wrap after 1 hr. 5 After 1 hr., bring 1 in. water to a boil in medium saucepan, then reduce to a simmer. Set very clean bowl over saucepan (not touching water). Add egg whites and granulated sugar and whisk until sugar has dissolved (test by rubbing 2 fingers together—you should not feel any grains). Remove from heat and beat mixture on high speed until stiff peaks form, 7 to 10 min. 6 Transfer to large piping bag fitted with large star tip and pipe small rosettes all over top of pie. 7 Using torch, lightly char tops of rosettes. Serve or freeze up to 4 days.

1 blueberry for head, 1 blackberry for body, and 4 or 5 sugared blueberries (instructions at left) for tail. Add slices of red plum and wedges of strawberry for wings.