Spiced Pear Freezer Pies with Cashew Maple Crust
September 20, 2013 § 1 Comment
Hi, I’m Jessica and I’m a masochist.
The weather finally cooled down…and then it passed by cool and went straight to cold. The university hasn’t caught up yet, so the heat hasn’t been turned on. This is my life now: in bed under the blankets with my knitting and a hot cup of tea.
But then, this happened:
Creamy, frozen, fall-flavored deliciousness. So I had a choice to make: freeze or eat freezer pies.
Needless to say, the pies won out.
Individual Spiced Pear Freezer Pies
makes about 4 pies
Spiced Pear Filling:
1 pear (I used Bartlett)
3/4 tsp pumpkin pie spice
3/4 tsp vanilla
7 Tbs full fat coconut milk
1 tsp maple syrup
1 cup cashews
4 medjool dates
1 tsp pumpkin pie spice
3 tsp maple syrup
Vanilla Spiced Maple Glaze:
1 Tbs maple syrup
pinch or two of pumpkin pie spice
splash or two of vanilla
1. Halve the pear and core it, then microwave it, covered lightly, for about four minutes. Let cool, then chill for a few minutes in the freezer.
2. Combine the pear plus its juices with the rest of the filling ingredients and blend until combined. Transfer to a freezer-safe container and freeze, stirring every half an hour until completely frozen (if you have a less time-consuming method for making ice cream feel free to use it).
2. Meanwhile, put all the ingredients for the crust in a food processor and process until the mixture is sticky enough to hold together. Pack the mixture into the bottom and sides of the cups of a non-stick muffin pan. You want to make a fairly thick crust or else it will be too delicate to hold together. Store in freezer until ready for use.
3. Once the ice cream is frozen, but still creamy (if it is no longer creamy just thaw for an hour or so in the fridge), spoon it into the crusts and pack it down. Return to freezer.
4. When ready to serve, thaw for a few minutes, glaze with the spiced maple glaze and garnish with pear slices.