Description
Inspired by the feast scene from the movie Hook, this Imaginary Pie features a buttery, flaky pie crust filled with a luscious no-bake cheesecake mixture and topped with colorful whipped cream decorations. It’s a fun, whimsical dessert that’s as delightful to make as it is to eat—perfect for gatherings or special occasions.
Ingredients
Pie Crust
- 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 (plus more as needed)
No-Bake Cheesecake Filling
- 1 1/2 cups heavy cream, divided
- 7 grams gelatin (1 packet)
- 2/3 cups granulated sugar
- 16 ounces cream cheese, room temperature
- Zest and juice of 1 medium lemon
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 40-50 drops red food coloring
Whipped Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 15 drops blue food coloring
- 10 drops green food coloring
Instructions
- Prepare Pie Crust: Pulse flour and sugar in a food processor 4-5 times or whisk together in a bowl. Add cold cubed butter and pulse 5-6 times until butter pieces are pea-sized. Transfer mixture to a large bowl and sprinkle with ice water and apple cider vinegar, adding water 1 tsp at a time until dough holds together. Shape dough into a disk, wrap in plastic, and refrigerate for at least 2 hours or overnight.
- Roll Out and Chill Crust: Roll out dough on a floured surface to 2″ larger than pie dish diameter. Transfer dough gently into a 9″ or 10″ pie dish, draping without stretching. Trim excess dough and cover with plastic wrap. Refrigerate at least 1 hour.
- Blind Bake Pie Crust: Preheat oven to 425°F placing a baking sheet on the lower third rack. Dock the chilled pie dough with a fork. Line dough with foil and fill with pie weights, rice, or beans. Bake for 15 minutes. Remove weights and foil, then bake an additional 12-15 minutes at 400°F until golden. Cool completely before filling.
- Prepare Gelatin Mixture: Gently heat 1/4 cup heavy cream in a small saucepan. Add gelatin and stir until fully dissolved, about 5 minutes. Set aside to cool.
- Whip Cream for Filling: In a medium bowl, beat remaining 1 1/4 cups heavy cream with sugar until soft peaks form. Set aside.
- Beat Cream Cheese: In a large bowl, beat cream cheese until smooth (30 seconds to 1 minute).
- Combine Mixtures: Fold whipped cream into cream cheese and beat on medium speed for 1 minute. Add lemon zest, lemon juice, vanilla extract, red food coloring, and salt; beat on medium speed for 1 minute. Add cooled gelatin mixture and beat on medium-high for 3 minutes until smooth and creamy.
- Fill Pie Shell: Pour cheesecake filling into cooled pie crust. Cover with plastic wrap and refrigerate for 5-6 hours until set.
- Prepare Whipped Cream Topping: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Separate 1/4 of the cream into a small bowl.
- Color Whipped Cream: Add blue food coloring to larger portion and beat until medium-stiff peaks form. Add green food coloring to smaller portion and beat until medium-stiff peaks form.
- Decorate Pie: Transfer colored whipped cream to piping bags or use spoons to add one large green blob in center of set pie and six large blue blobs around the perimeter. Serve chilled.
Notes
- Chill the pie dough properly for a flaky crust and to prevent shrinking during baking.
- Make sure gelatin is fully dissolved for a smooth, stable cheesecake filling.
- The colored whipped cream topping can be piped or spooned for a whimsical look inspired by the movie Hook.
- Use pie weights, dried beans, or uncooked rice for blind baking to keep the crust from puffing.
- For best flavor, allow the pie to set overnight.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
