Knocking them dead with fruit pies
July 28, 2011 6:51 AM Subscribe
What's an amazing, mindblowing dessert that I can make tomorrow for a pool party that isn't until Saturday afternoon?
I'm going to DH's company's biannual pool party on Saturday afternoon. Two years ago, I made a strawberry pie, which people are still talking about, two years later. However, I'm pretty sure I made the pie the morning of the party last time.
This year, I am going to be dragging myself across the finish line of the Queens Half Marathon, and then getting directly onto a subway, going home to shower, and turning around to get to the party. So whatever I make (preferably a dessert) has to be made tomorrow at some point.
Any suggestions for a fantastic, amazing, memorable dessert that I can make tomorrow, and can be kept overnight?
I'm going to DH's company's biannual pool party on Saturday afternoon. Two years ago, I made a strawberry pie, which people are still talking about, two years later. However, I'm pretty sure I made the pie the morning of the party last time.
This year, I am going to be dragging myself across the finish line of the Queens Half Marathon, and then getting directly onto a subway, going home to shower, and turning around to get to the party. So whatever I make (preferably a dessert) has to be made tomorrow at some point.
Any suggestions for a fantastic, amazing, memorable dessert that I can make tomorrow, and can be kept overnight?
Key lime pie - unbelievably easy, almost no one ever makes it from scratch so EVERYONE is always surprised and impressed.
posted by arcticwoman at 6:56 AM on July 28, 2011
posted by arcticwoman at 6:56 AM on July 28, 2011
Keep it simple. roast some fruit (diced and skewered) drizzled with honey and maybe cardamom powder. Take the skewers to the party with a huge thing of real-deal vanilla ice cream, coconut ice "cream" or rice milk ice "cream". The roasted flavor will give it a subtle punch even though it won't be hot.
posted by MidSouthern Mouth at 6:59 AM on July 28, 2011
posted by MidSouthern Mouth at 6:59 AM on July 28, 2011
This is simple to make but always gets rave reviews -- so assuming your friends are more about taste than presentation, I think it'll be a hit. It can stay in the freezer overnight, and then thaw on its way to the party -- if it's still a bit frozen by the time you get there, it's still delicious.
1 sleeve graham crackers
1 cup butter
1 cup packed brown sugar
1 pkg chocolate chips
Preheat oven to 350 degrees. Line a 10" x 15" cookie sheet with tinfoil. Place crackers flat on the cookie sheet so that they're all touching each other and so that they extend right to the edges. (Use pieces of crackers if necessary to make it work out.)
Melt butter and sugar and boil 3 minutes. Pour over crackers. Put in the oven for 5 minutes, or until bubbles form all over.
Pull out the cookie sheet and sprinkle chocolate chips on top. Put in the oven for an additional minute, then take it out and spread the chocolate for the edges.
Let it cool. Put in the freezer for 3 hours (or more), then take out the frozen sheet and peel off the tinfoil. Break the bark into pieces. Can be frozen or stored in a tin.
posted by cider at 7:03 AM on July 28, 2011 [2 favorites]
1 sleeve graham crackers
1 cup butter
1 cup packed brown sugar
1 pkg chocolate chips
Preheat oven to 350 degrees. Line a 10" x 15" cookie sheet with tinfoil. Place crackers flat on the cookie sheet so that they're all touching each other and so that they extend right to the edges. (Use pieces of crackers if necessary to make it work out.)
Melt butter and sugar and boil 3 minutes. Pour over crackers. Put in the oven for 5 minutes, or until bubbles form all over.
Pull out the cookie sheet and sprinkle chocolate chips on top. Put in the oven for an additional minute, then take it out and spread the chocolate for the edges.
Let it cool. Put in the freezer for 3 hours (or more), then take out the frozen sheet and peel off the tinfoil. Break the bark into pieces. Can be frozen or stored in a tin.
posted by cider at 7:03 AM on July 28, 2011 [2 favorites]
Strawberry Ice Box Cake. The key is using a stand mixer with the whisking attachment to make your own whipped cream. It doesn't take long, and while the cool-whip version is great, the actual whip cream version is amazing.
posted by Medieval Maven at 7:11 AM on July 28, 2011
posted by Medieval Maven at 7:11 AM on July 28, 2011
Make this dark chocolate cake, which will taste much better the next day. Serve with fresh berries and whipped cream, fresh berries and ice cream, just fresh berries in their own sauce, etc.
posted by jeather at 7:12 AM on July 28, 2011
posted by jeather at 7:12 AM on July 28, 2011
Response by poster: EmpressCalipygos, every time I've made the fruit pies, they taste awful the next morning. Maybe I'm not storing correctly?
posted by roomthreeseventeen at 7:13 AM on July 28, 2011
posted by roomthreeseventeen at 7:13 AM on July 28, 2011
I'm all for the pie. Make it tomorrow and let it hang out overnight--it'll be fine, I promise. The only dangerous part about making pie a day ahead of time is that you have to restrain yourself from eating said pie. It's easier to make something you've made before and know you're good at than to make an "easy" recipe for the first time. Especially pie. How hard is pie? (Not that hard.)
Alternatively, you can pre-make the pie (fix the crust in the pan and cover it with some plastic wrap, mix the filling and put it in a tupperware) and put it in the fridge. When you get back from your marathon, dump the filling in the crust and pop it in the oven. Take your shower and get ready, grab it, and go. (Of course, this involves transporting a hot pie, which is tricky. I've done it before, but it...wasn't fun.)
posted by phunniemee at 7:13 AM on July 28, 2011
Alternatively, you can pre-make the pie (fix the crust in the pan and cover it with some plastic wrap, mix the filling and put it in a tupperware) and put it in the fridge. When you get back from your marathon, dump the filling in the crust and pop it in the oven. Take your shower and get ready, grab it, and go. (Of course, this involves transporting a hot pie, which is tricky. I've done it before, but it...wasn't fun.)
posted by phunniemee at 7:13 AM on July 28, 2011
Storing: I just wait until they cool (completely), then cover with plastic wrap. It'll be fine just hanging out on the counter. Unless your apartment is, like, 90 degrees or something.
posted by phunniemee at 7:15 AM on July 28, 2011
posted by phunniemee at 7:15 AM on July 28, 2011
summer pudding. Basically good white bread and very lightly cooked & sweetened berries. It actually needs to rest overnight. Serve with whipped cream, or even better toss some creme fraiche to make the cream tangier.
posted by JPD at 7:24 AM on July 28, 2011
posted by JPD at 7:24 AM on July 28, 2011
Maybe I'm not storing correctly?
How are you storing them?...
Another idea could be a trifle -- you could make/gather the ingredients the night before (the sponge cake, the custard, the jam), and just keep them in the fridge until right when you're about to leave, and then all you have to do the day of the party is the assembly (cut the cake up and dump it in a bowl, jam goes on top of that, custard on top of that, done). And you can jazz it up just by playing around with the flavors -- Nigella Lawson had a "Black Forest Trifle" recipe once that just used chocolate sponge cake and custard instead of the traditional vanilla, and used cherry jam.
Eton Mess is another simple idea -- that's just chopped strawberries and crushed-up meringue cookies mixed into whipped cream.
posted by EmpressCallipygos at 7:24 AM on July 28, 2011
How are you storing them?...
Another idea could be a trifle -- you could make/gather the ingredients the night before (the sponge cake, the custard, the jam), and just keep them in the fridge until right when you're about to leave, and then all you have to do the day of the party is the assembly (cut the cake up and dump it in a bowl, jam goes on top of that, custard on top of that, done). And you can jazz it up just by playing around with the flavors -- Nigella Lawson had a "Black Forest Trifle" recipe once that just used chocolate sponge cake and custard instead of the traditional vanilla, and used cherry jam.
Eton Mess is another simple idea -- that's just chopped strawberries and crushed-up meringue cookies mixed into whipped cream.
posted by EmpressCallipygos at 7:24 AM on July 28, 2011
We didn't eat the last of these cherry hand pies until three days after they were made, and they were still astoundingly good.
posted by dizziest at 7:30 AM on July 28, 2011
posted by dizziest at 7:30 AM on July 28, 2011
I did a really tasty fruit pizza for 4th of July - everything could be prepped in advance and assembled right before the party.
This crust with a little vanilla. Doubled it and filled a half sheet pan. Crust should fridge ok overnight (or even just sit out on the counter).
Made one batch of the cream cheese frosting from the recipe above, to cover half the pizza. Also made a half-ish (more like 2/3rds?) batch of this avocado lime whip which was ahhhmazing, and I am NOT a huge avocado fan, and neither is my boyfriend but we both loved it. Add more lime juice to ensure your avocados don't brown overnight, and then press a piece of plastic wrap down onto the whip to prevent any funky skin & extra browning insurance. (I added more lime juice & a little zest anyways because I love lime.)
Cut up any fruits you like (which is awesome because ALL FRUITS are delicious right now!) and store in another tub, maybe with a squirt of lemon or lime juice.
Right before the party - spread your toppings on the crust, and arrange your fruit. Doesn't have to be pretty - it will be delicious regardless!
posted by sararah at 7:31 AM on July 28, 2011
This crust with a little vanilla. Doubled it and filled a half sheet pan. Crust should fridge ok overnight (or even just sit out on the counter).
Made one batch of the cream cheese frosting from the recipe above, to cover half the pizza. Also made a half-ish (more like 2/3rds?) batch of this avocado lime whip which was ahhhmazing, and I am NOT a huge avocado fan, and neither is my boyfriend but we both loved it. Add more lime juice to ensure your avocados don't brown overnight, and then press a piece of plastic wrap down onto the whip to prevent any funky skin & extra browning insurance. (I added more lime juice & a little zest anyways because I love lime.)
Cut up any fruits you like (which is awesome because ALL FRUITS are delicious right now!) and store in another tub, maybe with a squirt of lemon or lime juice.
Right before the party - spread your toppings on the crust, and arrange your fruit. Doesn't have to be pretty - it will be delicious regardless!
posted by sararah at 7:31 AM on July 28, 2011
Nigella Lawson had a "Black Forest Trifle" recipe once that just used chocolate sponge cake and custard instead of the traditional vanilla, and used cherry jam.
How about an actual black forest cake? Not only is it delicious and highly impressive if made properly (thick, dense cake rather than light sponge is essential) but it improves after 24 hours (or more) in the fridge. Don't go easy on the kirsch.
posted by A Thousand Baited Hooks at 7:32 AM on July 28, 2011
How about an actual black forest cake? Not only is it delicious and highly impressive if made properly (thick, dense cake rather than light sponge is essential) but it improves after 24 hours (or more) in the fridge. Don't go easy on the kirsch.
posted by A Thousand Baited Hooks at 7:32 AM on July 28, 2011
Make a crepe cake. They aren't that hard, the work is mostly in assembly, and they are best when chilled for a long time anyway. They are very impressive and people will think you are fancypants.
posted by rmless at 7:33 AM on July 28, 2011 [1 favorite]
posted by rmless at 7:33 AM on July 28, 2011 [1 favorite]
I stopped making these because I would eat enough to make myself sick. They store well.
Pan cookies
1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-oz.) can Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6-oz.) butterscotch flavored chips
1 cup (6 oz.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350°, (325° for glass dish). In 13x9-inch baking pan,
melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly
on top of crumbs. Top with remaining ingredients in order listed; press down
firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if
desired. Cut into bars. Store covered at room temperature.
posted by beowulf573 at 7:41 AM on July 28, 2011
Pan cookies
1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-oz.) can Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6-oz.) butterscotch flavored chips
1 cup (6 oz.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350°, (325° for glass dish). In 13x9-inch baking pan,
melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly
on top of crumbs. Top with remaining ingredients in order listed; press down
firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if
desired. Cut into bars. Store covered at room temperature.
posted by beowulf573 at 7:41 AM on July 28, 2011
This sounds a little crazy, but I can totally imagine how it would be really good: 10-minute No-Bake Lime Cracker Pie
posted by neroli at 7:45 AM on July 28, 2011
posted by neroli at 7:45 AM on July 28, 2011
Pavlova-to-go:
Find your largest sealable flat tupperware-like object, trace around it on parchment paper.
Bake the meringue shell on the parchment, sized to be just smaller than the container. Let it cool, and snap the tupperware closed to keep it safe/dry.
Prepare the fruit filling. Dump into a tupperware bowl and put in the fridge.
Prepare some whipped cream and store in gallon ziplock bag.
When you arrive, pull out the meringue and put it on a nice plate. Spoon the fruit into the center, cut a corner off the ziplock, and pipe the whipped cream gracefully over the top.
(there are versions of the pavlova that are like a pile of whipped cream-based filling with plain or sugared sliced fruit on top. Personally I'm a fan of the versions where the fruit is mixed into either a custard base or a fruit-gel-like base (like for a fresh berry pie, where you mash some berries with sugar and cornstarch and cook to thicken?) and the whole thing topped with whipped cream.)
posted by aimedwander at 7:48 AM on July 28, 2011
Find your largest sealable flat tupperware-like object, trace around it on parchment paper.
Bake the meringue shell on the parchment, sized to be just smaller than the container. Let it cool, and snap the tupperware closed to keep it safe/dry.
Prepare the fruit filling. Dump into a tupperware bowl and put in the fridge.
Prepare some whipped cream and store in gallon ziplock bag.
When you arrive, pull out the meringue and put it on a nice plate. Spoon the fruit into the center, cut a corner off the ziplock, and pipe the whipped cream gracefully over the top.
(there are versions of the pavlova that are like a pile of whipped cream-based filling with plain or sugared sliced fruit on top. Personally I'm a fan of the versions where the fruit is mixed into either a custard base or a fruit-gel-like base (like for a fresh berry pie, where you mash some berries with sugar and cornstarch and cook to thicken?) and the whole thing topped with whipped cream.)
posted by aimedwander at 7:48 AM on July 28, 2011
Grr. Reply just got eaten.
chocolate ripple cake it is excellent, easy, and needs time to sit so is the ideal dessert for this situation! link chosen for recipe because it has lots of explanatory pictures.
Trifle is also a good suggestion, but I would suggest that trifle always tastes better the next day, so it would be totally fine to assemble it the night before.
posted by titanium_geek at 7:52 AM on July 28, 2011 [1 favorite]
chocolate ripple cake it is excellent, easy, and needs time to sit so is the ideal dessert for this situation! link chosen for recipe because it has lots of explanatory pictures.
Trifle is also a good suggestion, but I would suggest that trifle always tastes better the next day, so it would be totally fine to assemble it the night before.
posted by titanium_geek at 7:52 AM on July 28, 2011 [1 favorite]
+1 to homemade key lime pie. It's almost like a cheesecake, rather than a fruit-filled pie, so I think it would keep overnight very well.
posted by kestrel251 at 7:54 AM on July 28, 2011
posted by kestrel251 at 7:54 AM on July 28, 2011
This super freakin' easy lemon cream cake was AMAZING. I brought it into work last week and everyone loved it. It had that amazingly creamy thank-god-not-too-sweet icing that's so hard to come by. You can refrigerate it overnight (I personally prefer it cold!).
posted by Falwless at 8:01 AM on July 28, 2011
posted by Falwless at 8:01 AM on July 28, 2011
Came to suggest Trifle. Trifle.
posted by jeffamaphone at 8:02 AM on July 28, 2011
posted by jeffamaphone at 8:02 AM on July 28, 2011
Not so much a desert as it is a drink, but it works for a good party. "Cherry Bombs". Buy a jar of cherrie or get some fresh if you have access. Soak them in vodka over night. Serve with tookpicks. Always a good time.
posted by Fizz at 8:21 AM on July 28, 2011
posted by Fizz at 8:21 AM on July 28, 2011
Homemade Key Lime is delicious and dead simple (much to many people's surprise). You can even jazz it up day of with a dollop of homemade whipped cream a little fresh lime zest.
posted by mmascolino at 8:52 AM on July 28, 2011
posted by mmascolino at 8:52 AM on July 28, 2011
Look no further! This is the best pie ever and needs to be made ahead. It should be chilled overnight for the best consistency anyway.
This is a low fat recipe but you'd never know. I actually make a regular pie crust (not the low fat version), and use real sweetened whipped cream instead of cool whip.
Black Bottom Banana Cream Pie from Cooking Light. I can't link right now for some reason: http://www.myrecipes.com/recipe/black-bottom-banana-cream-pie-10000000222267/print/
1 (9-inch) Pastry Crust
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Dash of salt
1 1/3 cups 1% low-fat milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or butter
2 teaspoons vanilla extract
2 ounces block-style fat-free cream cheese, softened
2 cups sliced ripe banana (about 2 large bananas)
1 1/2 cups frozen fat-free whipped topping, thawed
Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.
Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Chill until ready to serve.
9-inch pastry crust recipe is here: http://www.myrecipes.com/recipe/pastry-crust-10000000223296/print/ - OR use any pie crust recipe!
posted by peep at 9:07 AM on July 28, 2011
This is a low fat recipe but you'd never know. I actually make a regular pie crust (not the low fat version), and use real sweetened whipped cream instead of cool whip.
Black Bottom Banana Cream Pie from Cooking Light. I can't link right now for some reason: http://www.myrecipes.com/recipe/black-bottom-banana-cream-pie-10000000222267/print/
1 (9-inch) Pastry Crust
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Dash of salt
1 1/3 cups 1% low-fat milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or butter
2 teaspoons vanilla extract
2 ounces block-style fat-free cream cheese, softened
2 cups sliced ripe banana (about 2 large bananas)
1 1/2 cups frozen fat-free whipped topping, thawed
Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.
Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Chill until ready to serve.
9-inch pastry crust recipe is here: http://www.myrecipes.com/recipe/pastry-crust-10000000223296/print/ - OR use any pie crust recipe!
posted by peep at 9:07 AM on July 28, 2011
I made this recipe as cupcakes and they were incredible, even without frosting. They are more of a muffin consistency than cupcake - you could even throw in some chocolate chips and voila, choco chip mufins! Just bake them, cool, stick in the freezer then make sure they have about an hour to defrost before anyone noms on them. Totally yummy.
posted by ukdanae at 9:30 AM on July 28, 2011
posted by ukdanae at 9:30 AM on July 28, 2011
Most cakes, cookies and brownies freeze very well, even frosted cupcakes (depending on the frosting). But I don't think this dessert will need to be kept long enough to freeze.
I recently made this Chocolate cake with Dark Chocolate Swiss Meringue Buttercream and it's my new favorite, not only because it tasted awesome to this chocoholic, but because it can be made ahead and refrigerated, and it travels very well. I baked the cake layers, let them cool and popped them in the freezer until I was ready to frost it - you could do this part tonight. Tomorrow you could whip up the frosting, frost the frozen cake layers, then stick the whole thing in the fridge overnight. Being cold will help keep it firm and together while you take it to the party, then leave it at room temp for the frosting to soften and be truly divine.
Homemade ice cream would be fine sitting in the freezer overnight, and who doesn't love ice cream at a pool party? I highly recommend Roasted Cherry Vanilla Ice Cream with Dark Chocolate.
Also, these Blueberry Lemon Streusel Bars are awesomely addictive, very summery, and need to be refrigerated, so they would be perfect for refrigerating overnight before your party.
posted by geeky at 12:03 PM on July 28, 2011
I recently made this Chocolate cake with Dark Chocolate Swiss Meringue Buttercream and it's my new favorite, not only because it tasted awesome to this chocoholic, but because it can be made ahead and refrigerated, and it travels very well. I baked the cake layers, let them cool and popped them in the freezer until I was ready to frost it - you could do this part tonight. Tomorrow you could whip up the frosting, frost the frozen cake layers, then stick the whole thing in the fridge overnight. Being cold will help keep it firm and together while you take it to the party, then leave it at room temp for the frosting to soften and be truly divine.
Homemade ice cream would be fine sitting in the freezer overnight, and who doesn't love ice cream at a pool party? I highly recommend Roasted Cherry Vanilla Ice Cream with Dark Chocolate.
Also, these Blueberry Lemon Streusel Bars are awesomely addictive, very summery, and need to be refrigerated, so they would be perfect for refrigerating overnight before your party.
posted by geeky at 12:03 PM on July 28, 2011
My favorite is an Icebox Cake. Too good! It needs to sit overnight to get realllllly good. You can also make little minis in cupcake liners.
posted by hellochula at 1:11 PM on July 28, 2011
posted by hellochula at 1:11 PM on July 28, 2011
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posted by EmpressCallipygos at 6:52 AM on July 28, 2011