Cold Desserts

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    • in Recipes

      Coconut Butterfly Pea Flower Boba Tea

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      Ice cold, brimming with coconut flavor and eye-popping color, this Coconut Butterfly Pea Flower Boba Tea is summer’s best refresher!

      I’ve been so eager to try butterfly pea flower tea for months now, but I didn’t know where to start. I’ve seen it used by pastry chefs in cakes and mousses with beautiful (naturally blue!) results. However, since I’m a butterfly pea flower tea newbie, I started with its intended purpose. Which is herbal tea. Paired with sweet coconut milk and boba (bubble) tea pearls, it makes a lovely sippable dessert.

      A magic ingredient.
      The butterfly pea flower plant is native to most South East Asian countries, but has only recently been introduced outside its natural territory. You won’t find it at the grocery store (but I hear Whole Foods is trying to procure some). Instead you’ll have to purchase it online.  Aside from being used for tea or as a food ingredient, it’s been used as a popular plant dye for centuries. One of the neatest things about the tea is its color-changing properties. In its brewed state it is vibrant blue. Change the pH level with a little lemon juice and it turns bright purple!  

      Wow! SO pretty. The brewed tea has a slightly wheat-y flavor that I think has the aroma of whole grain cereal. Other people have described it as earthy and grassy, but it’s not as assertive as, say, matcha green tea (which is my measuring stick for ‘earthy and grassy’). It’s so light, and hides itself behind other bolder flavors easily.

      Bubble love.
      You may remember my first boba tea post (here) from years ago. For those uninitiated, “Bubble tea” or boba originated in Taiwan in the 1980’s. It first came to the states through Asian American communities. Now boba enthusiasts are everywhere! (Including right here, hi!). Reportedly, boba tea shops are in the midst of a boba shortage due to supply chain issues, but smaller packages seem to still be available for purchase online. However, if your local bubble tea shop is experiencing a shortage, you can still support them by purchasing their other menu items. It’s the least we can do to keep these shops alive and well!
      So. The very first order of business is cooking up some boba. You can usually find a small bag at international markets and online. This is the kind I used, which cooks quickly. Use the 5-minute variety for this recipe.

      Next, brew up the tea. Let it stand for about 10 minutes. It will go through several beautiful color intensities as it steeps. You’ll know it’s ready when the color is deep sapphire blue.

      Strain the flowers out and press with the back of a spoon to remove as much liquid as possible. Let it cool down before you use it.

      Next – the sweetest part! Combine coconut milk and sweetened condensed milk in a glass measure. Whisk together until no lumps of coconut milk solids remain.

      The serving size of this recipe is variable depending on your glass size. Poured in 12 oz. glasses you’ll get about 5 servings. Layer in as much boba as you’d like (I like a lot!) and fill each glass about 1/3 of the way up with the milk mixture. Fill up the glass to the top with crushed ice.

      Tea time!
      Pour in the steeped tea to the top of the glass. The milk and tea will slightly swirl and intermingle but they’ll stay mostly separated because the sweetened milk mixture is heavier than the tea. They’ll stay beautifully semi-swirled until you decide it’s time to mix it all up!

      This drink is sweet and creamy with refreshing coconut flavor. The soft, chewy tapioca pearls make this half beverage, half snack. The butterfly pea flower tea is present more in color than flavor, but it’s more than just a novelty to me. It’s a whole new sandbox to play in! The color is so beautiful, it reminds me of ocean water and I just want to dive into it head-first. And I pretty much did just that (yum!)!

      Coconut Butterfly Pea Flower Boba Tea

      Heather Baird

      This beverage is like a cool breeze on a hot day! So refreshing and more than just a drink – it’s sippable dessert.
      This recipe will yield about 5 servings if portioned into 12 oz. glasses. Simple syrup, butterfly pea flower tea, and sweet coconut cream can all be made one day ahead and chilled, if desired. Boba pearls are best eaten the same day they are made.

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      Prep Time 20 minsCook Time 7 minsTotal Time 27 mins

      Course Dessert, DrinksCuisine South East Asia, Taiwainese

      Servings 5

      Ingredients US CustomaryMetric Simple syrup1 cup sugar1 cup water1 teaspoon coconut extractBoba10 cups water1 package 8.8 oz. dried boba tapioca pearls quick cooking 5-minute typeButterfly pea flower tea1 cup dried butterfly pea flower buds2 cups boiling waterSweet coconut cream1 can coconut milk well shaken2/3 cup sweetened condensed milkCrushed ice for serving
      Instructions Simple syrupMake the simple syrup: Combine the water and sugar in a medium microwave-safe bowl. Heat in the microwave for 2 minutes at 100% power. Stir until the sugar is dissolved. If granules remain, heat at full power in 1-minute intervals thereafter until the sugar is melted. Stir in the coconut extract. Transfer the bowl to the refrigerator to cool. If you don’t have a microwave, the simple syrup can be made in a saucepan on the stove top.BobaBring the water to a boil in a large pot over high heat. Add the boba and cook for 7 minutes, stirring gently until the pearls float to the surface of the water. Cover the pot with a lid and cook for 3 more minutes. Remove the pot from the heat source and let it stand for 5 minutes. Drain the boba with a colander, and rinse them in cool water for 20 seconds. Remove the simple syrup from the refrigerator and transfer the boba to the simple syrup. Let stand until completely cool, about 1 hour. Or, speed cooling in the refrigerator, about 30 minutes.Butterfly pea flower teaPlace the buds in a large glass bowl or container and pour over the boiling water. Stir the buds around and then let steep uncovered for 10-15 minutes. When the liquid is deep sapphire blue, strain out the buds using a sieve and transfer the tea to the refrigerator to cool.Sweet coconut creamCombine the coconut milk and sweetened condensed milk in a large glass measure. Whisk until completely smooth.AssemblePut as little or as much boba as you like in the bottom of a 12-ounce glass (I used about 1/4 cup per glass). Pour sweet coconut cream about 1/3 of the way up the glass. Add crushed ice and fill to the top. Pour the butterfly pea flower tea over the ice to fill to the top of the glass. Serve immediately with bubble tea straws or with spoons. Stir together before enjoying. Assemble more glasses as needed. Store the boba tea in its syrup in the refrigerator. Also store the coconut cream and butterfly pea flower in the refrigerator until ready to use.
      NotesI cook the boba slightly longer than the package directions. This seems to keep them softer a little longer.
      Boba pearls are best fresh. Leftover boba should be tossed at the end of the day.

      Keyword boba tea, bubble tea, butterfly pea flower tea, coconut milk, sweetened condensed milk, tapioca pearls

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    • in Recipes

      Pink Pineapple Pie

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      Pink Pineapple Pie has a hint of berry flavor thanks to a little strawberry puree mixed into the batter. Colorful sprinkles baked right into the graham cracker crust add an extra ounce of fun!

      It’s been a while since I’ve made a pie, and this one has all the summer vibes. Pink Pineapple Pie – it’s fun to say, isn’t it? I recently learned that pink pineapples are totally a thing, but I didn’t use them for this recipe. Instead I decided to add a little strawberry goodness to my favorite no-cook pineapple pie filling.

      I really wanted this pie to look happy and fun. So first thing I did was whip up a graham cracker crust and add some pink and yellow sprinkles. (I’m a crust sprinkle-er from way back, see here and here). It’s too easy, with just graham crumbs, butter, and sprinkles. It bakes for 10 minutes to set the crumb, and the rest is a no-bake affair.

      The pie filling is so creamy with a no-nonsense list of ingredients: sweetened condensed milk, lemon juice, crushed pineapple, and strawberry puree. I had hoped the puree would give the filling a more pink color, but in the end it needed a little help with drops of pink food color. Whisk this up until well combined.

      Next add in some whipped cream -ah! This makes the pie so light. Fold it all together until no obvious white streaks remain.

      Pour the filling into the cooled crust and chill. It takes about 3 hours to firm in the refrigerator. The spring form collar will slide right off easily because of the butter in the crust. If you don’t have a 9-inch spring form pan, you can make this in a 9 inch deep dish pie pan.

      I had so much fun with the garnishes. I used more whipped cream, more sprinkles, some pineapple leaves, a strawberry half, and a little pineapple cube. It kind of looks like an umbrella drink you’d get at Benihana!

      I’d almost re-name this ‘Happy Pie’ if Pink Pineapple Pie wasn’t so darn catchy and a much better description. It’s cheerful-looking for sure, and so tasty! It’s a cold, creamy treat that’s easy to make when you crave something tropical on a hot day.

      Pink Pineapple Pie

      Heather Baird

      This creamy, tropical-tasting pie is a refreshing dessert that’s easy to make. Serve slices chilled on a hot day.

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      Prep Time 20 minsCook Time 10 minsTotal Time 30 mins

      Course DessertCuisine American

      Servings 8

      Equipment9-inch spring form pan
      Ingredients US CustomaryMetric Crust1 3/4 cups graham cracker crumbs1/2 cup unsalted butter melted1/3 cup pink and yellow jimmies ice cream sprinklesPie filling14 oz. sweetened condensed milk 1 can8 oz. crushed pineapple undrained 1 small can1/4 cup lemon juice1/4 cup strawberry puree sieved to remove seeds2-3 drops liquid pink food color1 cup heavy cream3 tablespoons granulated sugarGarnishes1/2 cup heavy cream whipped to stiff peaks1 tablespoon granulated sugar1/4 teaspoon vanilla extract3 tablespoons pink and yellow sprinklesPineapple leaves1/2 strawberry1 cube pineapples or wedge
      Instructions CrustPreheat the oven to 350F.Combine the graham cracker crumbs and unsalted butter in a bowl. Mix with a rubber spatula until all the crumbs are coated with butter and the texture resembles wet sand. Add the sprinkles and fold them in until well dispersed. Pour the crumbs into a 9-inch spring form pan and press in the bottom and 2 inches up the sides. Bake for 10 minutes. Cool crust completely.Pie fillingCombine sweetened condensed milk, undrained pineapple, lemon juice, and strawberry puree in a large bowl. Whisk together until well combined. Add drops of pink food color. Whisk again to disperse color.In a separate medium bowl, whip the heavy cream until slightly thickened. Slowly add in the granulated sugar 1 tablespoon at a time. Beat to stiff peaks. Add the whipped cream to the pineapple mixture and fold together until well incorporated. Pour the filling into the crust. Refrigerate until set, 3-4 hours.GarnishesBeat the heavy cream in a medium while gradually adding the granulated sugar. Add the vanilla extract and beat to stiff peaks. Transfer the whipped cream to a piping bag fitted with a large closed start tip. Pipe stars of whipped cream around the top edge of the pie. Pipe stars in the center of the pie also. Immediately add sprinkles. Place three or more pineapple leaves standing upright in the center of the pie. Add the strawberry half and pineapple to finish. Store in the refrigerator until ready to serve.
      NotesIf you don’t have a spring form pan, this pie can be made in a 9-inch-deep dish pie pan.
      If you don’t have pink food color on hand, try using a few drops of red.
      You’ll need about 5 oz. of fresh or frozen strawberries (thawed) to yield the 1/4 cup of puree for this recipe.

      Keyword crused pineapple, heavy cream, strawberry puree

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Peanut Butter Cookie Banana Pudding

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      An old-fashioned favorite gets a new twist! Peanut Butter Cookie Banana Pudding swaps vanilla wafers for peanut butter sandwich cookies.

      There’s a sense of normalcy easing its way back into our lives. We’re having family dinners again, and summer weather means potlucks and picnics won’t be far behind. I’m so eager to share this new banana pudding recipe with my friends and family. It’s just like regular scratch-made banana pudding, but with a peanut butter surprise!

      First, you’ll start with a good scratch-made vanilla pudding. Homemade vanilla pudding is so simple that it’s best to use high quality ingredients. It should taste of cream and vanilla, and never overtly of cornstarch. I always finish my batch of vanilla pudding with at least two tablespoons of butter, which adds homemade flavor.

      After the pudding cools, layer it in the bottom of a trifle dish, 2 quart dish or bowl. Next, on goes a layer of sliced bananas. I like to line a few around the edge of the dish so it looks pretty.

      Peanut butter love!
      Now, for the best part: peanut butter sandwich cookies. If you plan to eat your banana pudding right away, give the cookies a quick dunk in milk. This helps them to soften faster. Otherwise, it takes a good 24 hours for the crisp sandwich cookies to soften in the pudding.
      Use any peanut butter sandwich cookie you like! These are Mother’s brand Peanut Butter Gauchos, or use Nutter Butters, which are available nearly everywhere.

      The texture of the cookies soften and leave pockets of peanut butter filling throughout the pudding. It’s so dreamy! We couldn’t stay out of this bowl.

      Peanut Butter Cookie Banana Pudding might just replace this recipe as my picnic fave – but who am I kidding? I’ll probably make both, especially if any kiddos show up. They love those little pouches of pudding.

      Add a few chopped salty peanuts on top, and some more crushed cookies – now you’re in business!
      We first enjoyed this last Monday on Memorial Day, but it would be wonderful for a July Fourth cookout. I’ll make it throughout the summer and probably even into November! It’s that good!

      Peanut Butter Cookie Banana Pudding

      Heather Baird

      An old-fashioned favorite gets a new twist! Peanut Butter Cookie Banana Pudding swaps vanilla wafers for peanut butter sandwich cookies.If you plan to eat the pudding right away, use my cookie dunking method to speed the softening of the peanut butter cookies. Otherwise cookies will naturally soften over 24 hours, however the pudding will be well-chilled at 6 hours – serve at your discretion.

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      Prep Time 20 minsCook Time 15 mins30 minutes cooling time 30 minsTotal Time 35 mins

      Course DessertCuisine American

      Servings 8

      Equipment2 to 2 1/2 quart baking dish or trifle bowl
      Ingredients US CustomaryMetric 3 cups whole milk3 1/2 tablespoons cornstarch1/8 teaspoon salt3/4 cup sugar3 egg yolks2 tablespoons butter2 teaspoons pure vanilla extract4 large bananas1 package, approx. 15 oz. peanut butter sandwich cookies such as Gauchos or Nutter Butter1 cup milk for dunking cookies optional2 cups heavy cream1/4 cup powdered sugar1/4 cup roasted salted peanuts chopped
      Instructions Mix 1/4 cup of the milk with the cornstarch in a small bowl. In a saucepan over medium heat, whisk the remaining 2 3/4 cups milk, salt, and sugar together. When the mixture is barely warm whisk in the egg yolks. Whisk constantly until the mixture steams. Increase the heat to medium-high and add the cornstarch mixture. Whisk constantly until the mixture thickens and bubbles slightly. Remove from the heat and whisk in the butter and vanilla extract. Pour the mixture into a shallow dish to speed cooling. Cool 20 minutes then cover the surface with a piece of plastic wrap to keep a skin from forming. Chill for 10-15 minutes.Chop bananas into 1/4-inch rounds. Set aside 3 peanut butter cookies for garnish.Layer pudding in the bottom of a 2 to 2 1/2-quart bowl or trifle dish. Top with half of the bananas. Add a layer of peanut butter cookies. (Dunk each cookie quickly in the 1 cup of milk if you plan to enjoy the pudding right away. Otherwise, it takes about 24 hours for the cookies to soften on their own in the pudding.) Repeat layering – these don’t have to be perfectly even. Just do the best you can.For the whipped topping, beat the heavy cream on medium-high until slightly thickened. Add the powdered sugar gradually. Beat to stiff peaks. Top the layered pudding with the whipped cream.Garnish the pudding with two of the reserved cookies. Crush the remaining cookie and sprinkle the crumbs on top. Sprinkle on the salted chopped peanuts.Enjoy immediately or chill for 6 hours before serving. Store leftovers in the refrigerator.

      Keyword fresh bananas, homemade vanilla pudding, peanut butter sandwich cookies

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    • in Recipes

      Tiramisu Semifreddo

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      Tiramisu Semifreddo is a mashup of two classic Italian desserts in frozen form. Frozen espresso mousse is surrounded by soft lady fingers and topped with sweet mascarpone cream.

      I’ve decided that this is my new favorite dinner party dessert for summer. It’s so decadent, but also silky and light in texture. And it’s so easy to make ahead! Assemble it days in advance and store it in the freezer, then bring it out when you need a beautiful ending to a meal.

      First thing, get yourself a couple of packages of soft lady fingers from your grocery store’s bakery. Line them up around the sides of a 9×5 inch loaf pan. Cover the bottom, too!

      Next whip up some egg yoks, sugar, and espresso in a double boiler. This makes a quick custard base for the espresso mousse. I always keep instant espresso powder on hand because I’m a Tiramisu fanatic (see here, here, and here). It’s so good in this recipe so I recommend using it! Delallo is a great brand of espresso powder.
      After the custard base cools, you’ll fold it with some lightly sweet whipped cream.

      Next, pour all that billowy espresso mousse into the lined loaf pan. It will fill the pan almost to the very top. Give the pan a few taps on the counter top to knock out any air pockets that might be hiding. Now its time to freeze! Three or four hours later, you’re ready to top it with fluffy mascarpone cream.

      Heavy cream and mascarpone cheese along with a little powdered sugar makes the perfect topping. But I couldn’t stop there.

      Indulge a little more!
      I couldn’t help myself! Tiramisu always needs a chocolate element (unless it’s my Quick Berry Tiramisu) so I went all in with a chocolate ganache, chocolate shavings, chopped almonds, and chocolate-covered coffee beans. The latter is courtesy of Sconza. I can’t say enough good things about their products. They are one of my favorite food gifts to give to colleagues, friends, family – everybody!

      Semifreddo means partially frozen. So if you’re expecting a frozen rock hard brick of dessert, then think again! Even well-frozen your knife will meet little resistance. The mousse stays soft. The texture is just so silky, and the lady fingers make it cake-like. And it becomes cloud-like as a slices warm to room temperature.

      Let’s end all of our summer dinners this way, okay? This dessert tastes restaurant-quality, and it’s not hard to make. The video below will help you get better acquainted with assembly.

      Tiramisu Semifreddo

      Heather Baird

      This restaurant quality dessert can be made a few days ahead and stored in your freezer. Enjoy the classic flavors of Tiramisu in frozen form.

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      Prep Time 25 minsCook Time 10 mins4 hours freeze time 4 hrsTotal Time 35 mins

      Course DessertCuisine Italian

      Servings 8

      Equipment9×5 inch loaf pan
      Ingredients US CustomaryMetric Semifreddo2 tablespoons instant espresso powder1 tablespoon hot water30 soft lady fingers4 large egg yolks1/2 cup granulated sugar1/4 cup dark rum1/4 teaspoon fine grain salt2 1/4 cups heavy whipping cream4 oz. mascarpone cheese5 tablespoons powdered sugarChocolate toppings1/2 cup heavy whipping cream1 cup finely chopped semisweet chocolate1/3 cup chocolate shavings1/4 cup chopped chocolate-covered espresso beans such as Sconza2 tablespoons chopped almonds
      Instructions SemifreddoDissolve the espresso powder in the hot water; set aside.Line a 9×5-inch loaf pan with plastic wrap that overhangs all sides of the pan. Line the sides and the bottom of the pan with the lady fingers, standing up vertically around the sides of the pan. Tear small pieces of lady fingers and press into gaps in the bottom of the pan (see video).Fill a saucepan with 1 inch of water and bring to a simmer. Set a large metal bowl on top and add the egg yolks, sugar, rum, and salt. Add the espresso mixture. Whisk until the mixture thickens like custard. The mixture is ready when an instant read thermometer registers 160F. Remove from the heat and cool 5 minutes. Transfer to the bowl of an electric mixer and beat with the whip attachment until the bowl feels cool to the touch, about 5 more minutes.Beat 1 3/4 cups of the heavy cream on medium-high until slightly thickened. Add 3 tablespoons of the powdered sugar and beat until stiff peaks form. Fold the whipped cream into the beaten espresso custard mixture. Spoon the mixture into the lined loaf pan. Smooth the top and tap on the counter top to remove air bubbles. Fold in the plastic wrap and freeze until solid, about 4 hours or overnight.Beat the remaining cream on medium-high speed gradually adding the remaining 3 tablespoons of sugar. Add mascarpone a little at a time while beating. Whip to stiff peaks. Spread the top of the frozen semifreddo with the whipped mascarpone cream. Return to the freezer.Chocolate ganache and toppingsHeat the heavy cream in a saucepan until steaming but not boiling. Add in chopped chocolate. Let stand one minute and then whisk together. Let cool until thickened yet still pourable, about 15-20 minutes.Remove the semifreddo from the pan from the overhanging plastic. Unwrap and place on a serving tray. Cover with chocolate ganache. Sprinkle on chocolate shavings, chocolate-covered espresso beans, and almonds. Serve immediately or return to the freezer until set. When the chocolate is set, cover in plastic wrap until ready to serve.

      Keyword espresso mousse, mascarpone cream, soft lady fingers

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    • in Recipes

      Aperol Creamsicle Ice Pops

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      These ice pops are made with Aperol, the intensely orange Italian liqueur that packs a bittersweet punch. A touch of vanilla syrup transforms the intensity with a creamy note reminiscent of an orange creamsicle.

      It’s almost like a switch was flipped that turned on the heat and humidity here in the southeast. Last Sunday I hosted a family get-together outside, and we enjoyed the prettiest blue skies with puffy clouds and a cool breeze. My mom mentioned she should have brought a cardigan. However, today we had 90 degree weather and it felt like a shock. Wilted from a walk across the lawn, I dreamed up these Aperol Creamsicle Ice Pops. They are too easy, just four ingredients, so you can make them on your laziest day.

      Aperol is an Italian liqueur with low alcohol content and a nuanced bittersweet orange flavor. It’s so refreshing! The first thing you’ll do to make these ice pops, is make a sugar syrup. I did this in the microwave, but you can also make it in a pot on the stove top. When the sugar is dissolved, mix in some vanilla beverage syrup such as Amoretti or Torani. This is what brings the creamsicle flavor forward (and I DO love a creamsicle dessert riff). Next, add in the Aperol. Mix it all up, and you’re halfway there!

      Forgo the popsicle stick!
      Use these zip top popsicle pouches for a bit of nostalgia – you’re practically making a highbrow popsicle here (fancy meets fun!). Funnel the mixture into pouches. If you stand the popsicle inside a glass, it will catch dribbles if they happen.

      Easy peasy, almost ready to freezy! Zip the top closed and continue filling the pouches. This recipe makes about 6-7 ice pops.

      I like to squeeze the tubes gently to make sure the zip-tops are well sealed before I pop them in the freezer. This is important if you lay them down on their sides in the freezer. Or you can freeze them upright in a container, like the picture above.

      They are so delicious as-is, but you can also use one as a frosty cocktail starter!

      Top with champagne, prosecco or ginger ale. Instant umbrella drink!

      These are simple to make ahead and the perfect treat to serve on a hot day. They’d be great for a pool party or a fun ending to an intimate dinner party with friends.

      Aperol Creamsicle Ice Pops

      This is no ordinary creamsicle! These ice pops are made with Aperol, the intensely orange Italian liqueur that packs a bittersweet punch. A touch of vanilla syrup transforms the intensity with a creamy note reminiscent of an orange creamsicle. See the recipe notes for a non-alcoholic version.

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      Prep Time 10 minsCook Time 2 mins4 hours freeze time 4 hrsTotal Time 12 mins

      Course DessertCuisine American

      Servings 6

      Equipment6 ice pop pouches with zip topsSmall funnel
      Ingredients US CustomaryMetric 1/4 cup granulated sugar1 1/2 cups water1/3 cup vanilla beverage syrup such as Torani or Amoretti1 cup Aperol liqueur
      Instructions Combine the sugar and water In a 4 cup or larger glass heat-proof measure with a pour spout. Stir briefly. Microwave for 2 minutes at 100% power; stir until the sugar dissolves. (Alternatively heat in a saucepan on the stove top). Stir well.Pour in the vanilla syrup and stir well. Allow the mixture to cool 5 minutes. Pour in the Aperol. Mix well to combine.Insert the funnel into an ice pop pouch and fill with the liquid; seal the zip top closure. Divide mixture between the 6 ice pop pouches. Lay filled pouches on a baking tray and freeze until solid, 4 to 6 hours.Serve frozen.
      NotesA non-alcoholic version can by made by simmering the Aperol for 10 minutes. This cooks out the alcohol content.
      Create a frosty beverage by placing the frozen ice pop contents in a cocktail class and top with champagne, prosecco, or ginger ale.

      Keyword Aperol, granulated sugar, vanilla beverage syrup

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    • in Recipes

      Easy No-Bake Mimosa Pies in Glasses

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      Serve up some brunch time fun with these Easy No-Bake Mimosa Pies in pretty glasses. A cup of chilled champagne is stirred right into the zesty orange pie filling.

      I’ve had brunch on my mind with Mother’s Day coming up. My regular menu needs a refresh, so I created a brand new recipe based on an old nostalgic favorite. First, can we all agree that the unofficial cocktail of brunch would have to be the mimosa? I think so.

      This recipe gives me all the Betty Draper vibes. It’s based on a mid-century recipe called Creamy Jell-O Pie. If you’ve ever made it, then you know it’s practically mousse in a pie crust. In fact, you could probably omit the crust in this recipe and just serve it as mousse. But since I love a graham crust, I patted some buttered crumbs into the bottom of each pretty dessert glass.
      The filling starts with a 3 oz. box of orange Jell-O. You probably already know the first step of making Jell-O is dissolving it in hot water. The second step is adding cold water, but instead, we’re adding chilled sparkling wine or champagne. Mix it up well and fold it together with freshly whipped cream.

      Pour the filling over the crust, chill, and garnish. It’s so easy! And there’s no mistaking its inspiration with all that champagne flavor sparkling through.

      Talk about fluffy! For the best, and tastiest results get Jell-O brand gelatin with no artificial sweeteners or high fructose corn syrup. It’s easy to find because it says this right on the box in a big green bubble. I don’t often use convenience foods in my baking, but I honestly appreciate Jell-O’s versatility. There’s a reason it’s been around for so long!
      Served in footed glasses, these easy no-bake mimosa pies look beautiful presented together on a serving tray. If you’d rather enjoy this as pie you can slice, the filling can be poured into a 9-inch graham cracker pie crust.

      Easy No-Bake Mimosa Pies in Glasses

      Heather Baird

      Serve up some brunch time fun with these Easy No-Bake Mimosa Pies in pretty glasses. A cup of chilled champagne is stirred right into the zesty orange pie filling.
      See my variations for an alcohol-free version and an Orange Creamsicle version in the recipe notes.

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      Prep Time 25 minsTotal Time 25 mins

      Course DessertCuisine American

      Servings 6

      Ingredients US CustomaryMetric Pie crust3/4 cup graham cracker crumbs2 tablespoons unsalted butter meltedMimosa filling1 small box orange Jell-O 3 oz.2/3 cup boiling water1 cup chilled champagne or sparkling white wine1 cup heavy whipping cream3 tablespoons granulated sugarGarnishes1/2 cup heavy cream2 tablespoons granulated sugar6 fresh orange wedgesZest of one orange6 mint sprigs
      Instructions Pie crustStir together graham cracker crumbs and melted butter in a medium bowl. Mash together with a rubber spatula until the crumbs are completely coated and resemble wet sand.In the bottom of six footed dessert glasses or cups (about 8 oz. each), divide the crumbs between the glasses (this will be slightly more than 2 tablespoons of buttered crumb per glass). Tamp down gently with a spoon or the bottom of a shot glass. Refrigerate while you work on the pie filling.Mimosa fillingCombine the orange Jell-O and boiling water in a large bowl. Whisk together until the Jell-O is dissolved. Add in the chilled champagne/wine and whisk again until combined and slightly thickened.Place 1 cup heavy cream in the bowl of an electric mixer fitted with the whip attachment. Beat until soft peaks form. Add dissolved Jell-O mixture to the whipped cream and fold together until creamy and consistent with no white streaks remaining. Divide the mixture between dessert cups, filling them within 1-inch of the top of the glasses. Refrigerate until firm, about 3-4 hours.GarnishesBeat the heavy cream in the bowl of an electric mixer while gradually adding the granulated sugar. Beat until stiff peaks form. Dollop or pipe whipped cream on top of the set pie filling. Sprinkle orange zest over cups. Stand an orange wedge upright into the whipped cream and place mint sprigs beside the orange slices.Refrigerate until ready to serve.
      NotesFor an alcohol-free version of this dessert, use white sparkling grape juice in place of the champagne.
      Creamsicle version: Replace the champagne with an equal amount of cream soda. Add 1 teaspoon vanilla extract to the pie filling. Garnish with whipped cream.
      The crust, filling and whipped cream topping can be made and assembled 2 days in advance. Garnish with the zest, mint, and fresh orange slices just before serving.

      Keyword heavy cream, orange Jell-O, pink champange pastry cream

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