Ingredients Shortbread Crust: 12 shortbread cookies (about 8 ounces) 3 tablespoons sugar 2 tablespoons unsalted butter, melted 1 tablespoon white rum Pinch fine salt Sorbet Filling: 2 tablespoons lime juice 2 tablespoons white rum 2 pints strawberry sorbet Lime Whipped Cream: 1/4 cup light corn syrup 1 tablespoon lime juice 1 tablespoon white rum 1/2 teaspoon lime zest, plus 1/2 teaspoon more for garnish 1 1/4 cups heavy cream
Directions Special equipment: a 9-inch glass pie plate
For the shortbread crust: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Process the cookies, sugar, butter, rum and salt in a food processor until the texture of wet sand. Press the crumbs evenly into the bottom and up the side of a 9-inch glass pie plate. Bake until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack.
For the sorbet filling: Mix the lime juice and rum in a measuring cup; set aside. Scoop 1 pint of the sorbet onto the bottom of the cooled crust, placing scoops evenly. Let stand until spreadable, about 5 minutes. Smooth the sorbet with an offset spatula, carefully covering the bottom of the crust. Drizzle 2 tablespoons of the rum mixture very slowly over the sorbet, allowing it to soak in. Repeat with the remaining sorbet and rum mixture. Smooth the top with the spatula. Loosely cover the pie with plastic wrap, and transfer to the freezer while preparing the whipped cream.
For the lime whipped cream: Beat the corn syrup, lime juice, rum and lime zest in a large bowl with an electric mixer on medium speed until combined. Add the heavy cream, and beat on medium-high speed until stiff peaks form. Remove the pie from the freezer, and quickly spread with the whipped cream, leaving a 1/2-inch border around the outside edge. Loosely cover the pie, and freeze until firm, at least 6 hours or overnight.
Garnish the frozen pie with 1/2 teaspoon of lime zest before serving.
Ingredients Crust: 1 1/4 cups all-purpose flour, plus more for rolling 2 tablespoons cold vegetable shortening 1 teaspoon granulated sugar 1/2 teaspoon apple cider vinegar 1/4 teaspoon fine salt 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces 2 tablespoons plus 2 teaspoons ice water Filling: 1 1/2 cups heavy cream 1/2 cup granulated sugar 3 large egg yolks 1 large egg 3 tablespoons bourbon 2 teaspoons orange zest 1 teaspoon maraschino cherry juice 1/2 teaspoon fine salt Bourbon Whipped Cream: 2 tablespoons confectioners' sugar 1 tablespoon bourbon 1 cup heavy cream 6 very thin orange slices (from 1 large orange) 6 maraschino cherries
Directions For the crust: Pulse the flour, shortening, granulated sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter, and pulse until it is in pea-size pieces. Sprinkle in 2 tablespoons of the ice water, and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 teaspoons more ice water, 1 teaspoon at a time, pulsing and checking the dough after each addition. Wrap the dough tightly, and refrigerate until firm, at least 1 hour or preferably overnight.
Position a rack in the center of the oven, and preheat to 375 degrees F. Roll the dough into a disc 11 to 12 inches wide on a lightly floured surface. Sandwich the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Lay the dough in an 8-inch pie pan so it extends about 1/2 inch beyond the edge of the pan. Fold the outer edge of the dough up under itself, and crimp decoratively between your index finger and forefinger. Poke the dough all over with a fork, and refrigerate for 10 minutes more. Line the pie crust with parchment or foil, fill with pie weights or beans and bake until the dough appears dry to the touch, about 20 minutes. Remove the foil and weights, and continue cooking the crust until it's light brown and cooked through, 5 to 7 minutes more. Let the crust cool completely on a wire rack.
For the filling: Reduce the oven temperature to 350 degrees F. Whisk the heavy cream, granulated sugar, yolks, egg, bourbon, zest, cherry juice and salt in a medium bowl until smooth. Place the cooled crust on a rimmed baking sheet, and pour the custard into the crust. To avoid overbrowning, cut 2 strips of aluminum foil to wrap over the crust edges. Carefully transfer the pie to the oven, and bake until the custard is set but still has a slight jiggle, 50 to 60 minutes. Let the pie cool completely on a wire rack, about 4 hours. If serving the next day, let cool completely, then wrap and refrigerate overnight.
For the bourbon whipped cream: Beat the confectioners' sugar and bourbon in a large bowl with an electric mixer on low speed. Add the heavy cream, increase the speed to medium-high and beat until firm peaks form, about 1 minute.
Put six 2-tablespoon dollops of the whipped cream around the pie, and top each with a cherry. Twist the orange slices, and place them in between the whipped cream dollops. Serve the pie with the remaining whipped cream.
Ingredients Mudslide Cocktail Blend: 1/3 cup coffee liqueur, such as Kahlua 1/3 cup Irish cream liqueur, such as Baileys Irish Cream 1/3 cup vodka Chocolate Cookie Crumb Crust: 2 tablespoons chocolate-covered espresso beans (about 16 beans) 2 tablespoons sugar 24 chocolate wafer cookies 2 tablespoons unsalted butter, melted Mudslide Fudge and Filling: 1 cup prepared hot fudge sauce 2 pints coffee ice cream Whipped Cream: 2 tablespoons light corn syrup 2 teaspoons unsweetened cocoa powder 1 cup heavy cream
Directions Special equipment: a pastry bag fitted with a large star tip
For the mudslide cocktail blend: Whisk together the coffee liqueur, Irish cream liqueur and vodka.
For the chocolate cookie crumb crust: Preheat the oven to 350 degrees F. Pulse the espresso beans and sugar in a food processor until finely ground. Add the chocolate wafers, and pulse until finely ground. Add the melted butter and 2 tablespoons of the mudslide cocktail blend, and pulse until the crumbs are moist. Press the crumb mixture into the bottom and up the side of a 9-inch pie plate. Bake until set, 8 to 10 minutes (if the crust puffs up at all, it can be pushed down with the back of a spoon). Let the crust cool completely on a wire rack.
For the mudslide fudge and filling: Warm the fudge sauce in the microwave on high until pourable, about 1 minute. Whisk in 2 tablespoons of the remaining mudslide cocktail blend; set aside.
Set the ice cream out at room temperature for 5 minutes. Quarter the ice cream pints with a large serrated knife, peel off the packaging and place the ice cream in a blender. Add 1/2 cup plus 2 tablespoons of the remaining mudslide cocktail blend, and process until it forms a very thick milkshake. Immediately pour it over the cooled crust, and transfer the pie to the freezer for 15 minutes. Cover the top of the pie with the mudslide fudge using an offset spatula. Cover the pie with plastic, return it to the freezer and freeze until set, at least 6 hours or overnight.
For the whipped cream: Beat the corn syrup, cocoa and the remaining 2 tablespoons mudslide cocktail blend in the bowl of stand mixer fitted with a whisk attachment on medium until smooth. Add the heavy cream, increase the speed to medium-high and beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip, pipe it onto the pie to decorate and return the pie to the freezer until ready to serve.
Ingredients Crust: 14 graham cracker sheets (2 sleeves) 3 tablespoons packed dark brown sugar 1 tablespoon coarsely chopped crystallized ginger, plus more crystallized ginger for garnish 6 tablespoons unsalted butter, melted 1 tablespoon dark rum Rum Pudding: 3 cups whole milk 1 1/4 cups packed dark brown sugar 1/2 cup plus 2 tablespoons cornstarch 6 large egg yolks, lightly beaten 1 tablespoon grated fresh ginger 1 teaspoon fine salt 3 tablespoons unsalted butter, cut into small chunks 3 tablespoons dark rum Rum-and-Lime Whipped Cream: 3 tablespoons confectioners' sugar 1 tablespoon dark rum 1 teaspoon lime juice Pinch fine salt 1 cup heavy cream
Directions Special equipment: a pastry bag fitted with a star tip
For the crust: Preheat the oven to 350 degrees F. Process the graham crackers, brown sugar and ginger in a food processor until they form a fine crumb. Add the butter and rum, and pulse until the crumbs are soft and moist. Press the crumbs into the bottom and up the side of a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
For the rum pudding: Set a fine sieve over a mixing bowl; set aside. Whisk the milk, brown sugar and cornstarch in a medium saucepan until the cornstarch is dissolved and no lumps remain. Add the egg yolks, ginger and salt, and whisk until combined. Bring the mixture to a boil over medium-low heat, whisking constantly, 8 to 10 minutes. When the mixture is thick, reduce the heat to low, and cook for 1 minute more, whisking vigorously. Pour the pudding through the sieve set over the mixing bowl, and use a spatula to press it through (this will catch any eggy bits). Whisk the butter into the pudding until it's incorporated, then whisk in the rum. Pour the pudding into the cooled pie shell. Lay plastic wrap directly on the pudding, and refrigerate the pie until it's cool and set with a slight jiggle, about 2 hours.
For the rum-and-lime whipped cream: Beat the confectioners' sugar, rum, lime juice and salt in a large bowl with an electric mixer on medium-high speed until combined. Add the heavy cream, and beat until fluffy peaks form.
Transfer the whipped cream to a pastry bag fitted with a star tip. Pipe the whipped cream onto the cooled pie, and garnish with crystallized ginger. The pie can be refrigerated, loosely covered, up to overnight or served immediately.
Ingredients Crust: 14 graham cracker sheets (2 sleeves) 3 tablespoons sugar 6 tablespoons unsalted butter, melted 1 tablespoon tequila Filling: One 14-ounce can sweetened condensed milk 1/2 cup defrosted limeade concentrate 1/4 cup tequila 2 tablespoons fresh lime juice 2 tablespoons orange-flavored liqueur, such as Triple Sec 1/4 teaspoon kosher salt, plus more for garnish 1 cup heavy cream Eight 1/2-inch lime wedges (from 1 or 2 limes)
Directions For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.
Ingredients Crust: 24 chocolate wafer cookies 2 tablespoons granulated sugar 4 tablespoons unsalted butter, melted 1 tablespoon creme de menthe Filling: 6 cups mini marshmallows 3 tablespoons unsalted butter 2 tablespoons creme de menthe 1 cup heavy cream Chocolate Mint Whipped Cream: 2 tablespoons confectioners' sugar 2 teaspoons unsweetened cocoa powder 1/2 teaspoon pure peppermint extract 1 cup heavy cream Assembly: 9 chocolate wafer cookies 1 tablespoon plus 1/2 teaspoons creme de menthe Fresh mint leaves, for garnish
Directions Special equipment: a pastry bag fitted with a large star tip
For the crust: Preheat the oven to 350 degrees F. Process the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and creme de menthe, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
For the filling: Microwave the marshmallows and butter in a microwave-proof bowl on high until the butter is melted and the marshmallows have broken down, about 1 minute 30 seconds. Stir with a wooden spoon to combine, and let cool for 5 minutes.
Beat the creme de menthe and heavy cream in a large bowl with an electric mixer on medium-high speed until fluffy peaks form, about 1 minute. Stop the mixer, add 1/3 of the cooled marshmallow mixture and beat on medium-high until combined, about 15 seconds; repeat with the remaining marshmallow mixture in 2 batches. (The whipped cream won't hold its peaks, and the cream-marshmallow mixture will appear quite loose, but it firms quickly as it cools in the pie crust.) Pour the filling into the prepared pie crust. Cover the pie with plastic, and refrigerate until firm, about 4 hours or overnight.
For the chocolate mint whipped cream: Beat the confectioners' sugar, cocoa powder and peppermint extract in a large bowl with an electric mixer on medium high speed until combined. Add the heavy cream, and beat on medium-high until fluffy peaks form.
To assemble: Arrange the wafer cookies on top of the pie. Top each cookie with 1/2 teaspoon creme de menthe (it will soak in almost immediately). Transfer the whipped cream to a pastry bag fitted with a large star tip, and pipe it onto the soaked cookies. Garnish with mint leaves. The pie can be refrigerated, loosely covered, up to overnight or served immediately. Serve with any extra leftover whipped cream on the side.
