Kiwi and Cream Pie
Makes one 9-inch pie; 6 to 8 servings
This is a lovely, very simple pie that can be made in a flash. Don't assemble it until the last minute, or the moisture from the fruit will begin to water down the cream.
Vanilla Wafer Crust adds the right amount of sweetness to this rather tart pie.
1 cup heavy cream, chilled
1/4 cup confectioners' sugar
1/3 cup sour cream
1 prepared crumb crust
4 kiwis, peeled and cut into 1/8-inch-thick rounds
1. Combine the heavy cream and confectioners' sugar in a medium-size mixing bowl and using an electric mixer fitted with the whisk attachment beat the cream until it holds soft peaks. Add the sour cream and beat until the mixture holds soft peaks again. (At this stage the whipped cream may be covered with plastic wrap and refrigerated for up to 6 hours. Re-whisk the cream by hand for a few seconds before using it.)
2. Just before serving, scrape the whipped cream mixture into the prepared crust and smooth the top with a spatula. Arrange the kiwis over the cream, overlapping them to form concentric rings.
Raspberry Coullis (page 131 in the book) or Mango Coullis (page 131 in the book) adds flavor and color.
100 Scrumptious Recipes for No-Bake No-Fail Pies
by Lauren Chattman
Harvard Common Press
$16.95 (U.S.) paperback
Recipe reprinted by permission.
This page created May 2002