These easy frozen desserts are luscious-too good to enjoy only in March. Change the flavor as the seasons change.
Comprised from The Prepared Pantry Magazine “The Baker’s Kitchen.” To sign up for a free subscription to the magazine click here>>
There’s a treasure in the frozen food case at your grocers. It’s the frozen juice concentrates. There is such an array of flavors-tropical flavors and mixtures like strawberry guava and mango orange, orchard flavors like peach and cherry, and citrus flavors.
We’ve used these concentrates in pies, cobblers, and crisps. When a recipe calls for water, we’ll often substitute juice from these concentrates. For a picnic, add dry ice and carbonate your beverage. (It’s much better than soda pop.) We keep a dozen cans or so in the freezer.
We use these frozen concentrates to make leprechaun pies and their cousins. They are frozen desserts, much like an ice cream pie. A leprechaun pie is made with limeade. Pink lemonade pie uses pink lemonade. The cousins? You can use any concentrate you want. Strawberry guava is one of our favorites.
You can make these as a single pie using a deep dish pie pan or a 9-inch springform pan or you can make individual pies in paper lined muffin cups. These pies are festive, fun, and adorable.
How to Make a Leprechaun Pie
This is an absolutely scrumptious dessert and very easy to make. Unless you want to bake the graham cracker crumb crust, it’s a no-bake pie.
It’s made green and with limeade for St. Patrick’s Day but you can make the cousins with any color and any juice concentrate. Since this is made with cream cheese, it’s very cheesecake like but it’s frozen like an ice cream pie. It tastes much like a key lime pie.
Leprechaun pies are made in three parts: a graham cracker crust, a limeade and cream cheese filling, and a whipped cream topping. If you prefer, you can use a commercial whipped topping or whipped cream from an aerosol can for the topping.
You’ll need a nine-inch springform pan. We use a Candy Apple Red Silicone Springform Pan with a glass base. With the graham cracker crust, it’s easy to peel the ring from the pie and cut nice, neat slices right on the glass base.
For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter
1.Mix the crumbs, sugar, and butter in medium sizedMix until the crumbs have absorbed the butter and the mixture is uniform.
2.If you are making individual desserts, line the muffin panpaper liners. Scoop 1 tablespoon of the graham cracker mixture into each cup.
3.Press down the graham cracker mixture in the cupcake pan with a small cup (our 1/2 cup measuring cup worked perfectly) to quickly and easily make the crust flat and uniform.
4.If you are making your dessert in a springform pan, make the crust and compress it with a glass or mug. If you like, you can bake it for ten minutes-the crust will held together better.
For the Filling
1 8-oz box of cream cheese, softened
1 14-oz can sweetened condensed milk
3/4 cup Limeade concentrate (not mixed with water)
2 tablespoons lime juice (fresh or bottled)
Americolor Leaf Green food coloring or equivalent
1.Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese to soften it. Very slowly add the sweetened condensed milk while mixing to prevent the cream cheese from becoming chunky. Continue to mix together on medium-high speed until the mixture is smooth.
2.Add the limeade concentrate and lime juice and continueColor with food coloring as desired (we found Americolor Leaf Green food coloring
3.If you are making individual desserts, scoop a little less that 1/4 cup of the filling into each baking cup. We found if we put in just shy of one scoop with our
4.If you are making a single dessert, scrape the filling into the prepared crust and then spread the topping over the filling.
For the Topping
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
1/3 cup shredded coconut
Americolor Leaf Green food coloring
1.To make the cream topping, whip the cream until stiff, adding the sugar and vanilla in the process.
2.Spoon 1 tablespoon of the whipped cream over each little pie or the entire filling over the single dessert.
3.To color the coconut, squeeze one very small drop of food coloring into an empty zipper-top plastic bag.
Rub the two sides of the bag together in between your fingers until the color is evenly distributed. Add the coconut to the bag, and close it, trapping as much air inside the bag as you can. Shake the bag until the coconut becomes the desired color.
4.Freeze the pies until firm.
We also have a recipe to make this in a 9-inch spring-form pan, including variations like pink lemonade pie. We have had rave reviews of this recipe. It is tried-and-true.
How to Make the Cousins
The nice thing about this recipe is that you can use whatever fruit juice concentrate you desire-cherry cranberry, peach mango, cranberry pear . . .They’re all game for this dessert.
We’ve been making pink lemonade pies and their cousins for years now. We’ve tweaked the recipe along the way but basically, it’s the same. We use a different pan now, a silicone springform pan that’s easier to use and makes for nicer, neater, better-looking slices.
Originally, we thought of this as a summer pie but it’s great year around. Try a cranberry apple in the fall, a cherry version at Valentines, and the lemonade versions in the heat of the summer. They can be made ahead and they can keep for a week or more in the freezer.
Make the cousins just as you do the original but with another juice. Taste your filling before adding the two tablespoons lemon juice but you will probably want to use them to balance the fruit flavor against the cream cheese.
About the Food Coloring
Regardless of the juice concentrate you use, you’ll want to intensify the color with the addition of food color. We recommend Americolor Professional Food Color Gels. They’re bright, intense-nine times more concentrated than liquids-and easy to apply. They come in 40 colors. The pink pie in the picture was tinted with three drops of Red Red-a great strawberry color.
Top of FormDennis Weaver has burnt food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking, available free in an e-book or as a Kindle book on Amazon for $10.
He loves to help people bake and is giving away Free Digital Cookbooks and Magazines. There is no cost or obligation. To sign up for these giveaways, click here.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children.
To learn more about The Prepared Pantry, visit our website at www.preparedpantry.com