Imaginary Pie from the Movie Hook
Inspired by the feast scene from the movie Hook! This imaginary pie is fun to make and just as fun to eat whether you use a spoon, your hands or something else.
- 185 grams all purpose flour
- 15 grams granulated sugar
- 113 grams cold salted butter (cut into 1" cubes)
- 1/2 tablespoon apple cider vinegar
- 1/4 cup ice water
- 1 1/2 cup heavy cream (divided)
- 7 grams gelatin (1 packet)
- 2/3 cups granulated sugar
- 16 ounces cream cheese (room temperature)
- 1 medium lemon (zest and juice)
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 40-50 drops red food coloring
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 15 drops blue food coloring
- 10 drops green food coloring
Pulse flour and sugar in the bowl of a food processor 4-5 times or whisk together in a bowl
Add cold cubed butter and pulse 5-6 times or cut in with pastry cutter until butter is no larger than a pea
Transfer flour mixture to a large bowl and sprinkle over iced water and vinegar until dough holds together. If dough is not holding together add more iced water 1 tsp at a time until a ball forms
Turn dough onto a flat surface and shape into a disk.
Wrap disk in plastic wrap and rest in fridge for at least two hour, but preferably overnight
Once dough is well rested roll out on a well floured surface until dough is 2" wider than pie dish diameter
Use rolling pin to gently transfer the rolled out dough to a 9" or 10" pie dish. Drape the dough into the edges of the dish, do not press or stretch it
Trim off excess dough from crust and cover with plastic wrap. Rest in fridge for at least 1 hour
Once crust is rested place a cookie sheet in the lower third of the oven and preheat to 425F
Dock (poke) bottom of rested pie dough with a fork
Line pie dough with foil ensuring edges are well covered and fill with pie weights, uncooked rice or beans
Blind bake pie crust for 15 minutes
After 15 minutes remove foil and pie weights and bake a further 12-15 minutes at 400F or until evenly golden
Let crust cool completely before adding cheesecake filling
Gently heat 1/4 cup of heavy cream in a small saucepan
Add gelatin to warm cream and stir until completely dissolved (this could take up to 5 minutes so be patient). Set aside to cool
In a medium bowl beat remaining 1 1/4 cups of heavy cream and granulated sugar until soft peaks form and set aside
In a large bowl beat cream cheese until smooth (about 30 seconds - 1 minute)
Add whipped cream to cream cheese and beat on medium speed for 1 minute
Add lemon zest, lemon juice, vanilla extract and red coloring to cream cheese mixture and beat on medium speed for 1 minute
Add cooled gelatin mixture to cream cheese mixture and beat on medium-high speed for 3 minutes until smooth and creamy
Pour cheesecake mixture over cooled pie crust and cover with plastic wrap. Place in fridge for 5-6 hours until set
Beat heavy cream, powdered sugar and vanilla extract till soft peaks form
Transfer 1/4 of the cream to a separate small bowl and set aside
Add blue food coloring to larger portion of cream and beat until medium-stiff
Add green food coloring to smaller portion of cream and beat until medium-stiff
Add whipped cream to piping bags or use spoons to add 1 large green blob in center of set pie and 6 large blue bobs around perimeter of set pie