Cherry Icebox Pie w/ White Chocolate {splurge}

If life is a bowl of cherries then what's a cherry icebox pie with a helping of white chocolate and whipped cream? I decided to text that to 20 of my friends and here are their responses:

  1. "heaven?"
  2. "the universe"
  3. "Richard Branson's life?"
  4. "Hm...A cold, sweet and creamy life...Whatever that means"
  5. "De-f***ing-licious!"
  6. "a great night of sex"
  7. "huh?"
  8. "Mmmmmmm!!!!!! Yummy. :-p"
  9. "Gloriousness"
  10. "An amazing life"
  11. "Love it"
  12. "?"
  13. "Nirvana?  Cherries Nirvana."
  14. "going off the rails on a cherry bomb!" and "All-Cherry American Pie Bomb"
  15. "amazingness"
  16. "Heaven!!"
  17. "did you just make some?" and "can I come over?"
  18. "R u drunk in Europe? J/k...Sounds very yummy...all American dessert...."
  19. "Is this for reals?  That's called living!"
  20. "A life sentence"

Thanks friends...thank you for not ignoring my tough, real-talk questions.

Cherry Icebox Pie w/ White Chocolate

Well, I concur.  Sometimes more is MORE.  Sometimes life calls for cocoa fat and whipped cream.

Cherry Icebox Pie w/ White Chocolate

Sometimes you need to just go all out with the garnishes of life:

Wear bright lipstick (or any lipstick)

Light a pretty smelling candle

Drink your coffee from a groovy cup

Watch your favorite tv show with no interruptions

...or just bedazzle something!!!

Cherry Icebox Pie w/ White Chocolate
Cherry Icebox Pie w/ White Chocolate
Cherry Icebox Pie w/ White Chocolate
Cherry Icebox Pie w/ White Chocolate
Cherry Icebox Pie w/ White Chocolate
Cherry Icebox Pie w/ White Chocolate
Cherry Icebox Pie w/ White Chocolate
Cherry Icebox Pie w/ White Chocolate

Recipe adapted from Martha Stewart

INGREDIENTS: (makes six 5” tarts)

  • 18 graham crackers (2 ½ by 5 inches)
  • 8 tbsp. sugar
  • 12 tbsp. unsalted butter, melted
  • 3# fresh bing cherries, stemmed, pitted and cut in half
  • 1 tbsp. cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream
  • 4 oz. good quality white chocolate (in a bar or block; I used Valrhona)

For the crust:

-Preheat oven to 350° F. -In a food processor, blend the graham crackers with 4 tablespoons sugar until finely ground. -Add the melted butter and pulse until crumbs are moistened. -Press mixture into the bottoms and sides of six 5” ceramic tart containers. -Bake until crust is lightly browned, 15-18 minutes. -Let cool completely.

For the filling:

-Stem and pit the cherries using a cherry pitter.  Cut cherries in half to ensure there are no pits.  You should have approximately 8 cups.
-In a medium saucepan over medium heat, combine 3 tablespoons of sugar, 4 cups of the cherries and salt.  Continually smash with a potato masher and cook 10 minutes; the cherries will release liquid.
-Reduce to low heat and add the cornstarch and vanilla extract and cook another 2 minutes, stirring, to thicken and cook out the cornstarch flavor (you should 2 cups after cooking).
-Stir in remaining 4 cups of cherries and let cool.

For the whipped cream:

-In the bowl of a mixer fit with a whisk attachment, whip the heavy cream and remaining 1 tablespoon of sugar until soft peaks form.

To finish:

-Using a vegetable peeler, shave the white chocolate; reserve shavings.
-Chop the remaining white chocolate and melt over a double boiler; disperse evenly amongst the 6 crusts, covering the bottom of each.
-Spoon the cherry filling mixture over the white chocolate.
-Refrigerate until filling is chilled (about 2 hours).
-When ready to eat, garnish with white chocolate shavings and whipped cream.