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Icebox Pies: 100 Scrumptious Recipes for No-Bake No-Fail Pies (Non) Hardcover – May 24, 2002


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Product Details

  • Series: Non
  • Hardcover: 144 pages
  • Publisher: Harvard Common Press (May 24, 2002)
  • Language: English
  • ISBN-10: 1558322124
  • ISBN-13: 978-1558322127
  • Product Dimensions: 8 x 0.7 x 8 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #2,741,462 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

In Icebox Pies, Lauren Chattman offers 100 recipes that will sweeten the stigma of the standard homemade no-bake pie. Thanks to Chattman, what used to seem only appropriate for the church bake sale has been refined with a chic twist. Though she offers the basic graham-cracker-crust recipe, she also includes an array of crusts that use lemon nut cookies, amaretti cookies, zwieback, and gingersnaps. Her featured fillings include the traditional lineup of no-bake pies (Chocolate Mousse Pie and Cookies and Cream Ice Cream Pie, among others), but the trendy and unusual recipes are what make this cookbook a lot of fun. Raspberry and Cocoa Mascarpone Cream Pie, Caramelized Pineapple and Cream Cheese Pie, and Cranberry and Butterscotch Chip Ice Cream Pie are just a few examples of delicious flavor combinations. The author also recommends toppings that range from Maple Walnut Sauce to Cranberry Dessert Sauce to Nougatine. (All filling recipes feature several suggestions for complementary crust choices and toppings.) With this book, Chattman provides a variety of no-bake pie options--guaranteed not to burn--that are interesting and elegant. --Teresa Simanton

From Library Journal

Chattman's previous cookbooks Instant Gratification, Mom's Big Book of Baking, etc. have featured easy, no-fuss recipes, and her latest dessert book offers more of the same. Her refrigerator/freezer pies run the gamut from custard pies like classic banana cream to "fruit and cream combos" such as cherry and mascarpone pie to ice cream parlor treats like peanut butter cup pie. (There aren't quite as many pies as you might expect here, though, since 30 or so crust, sauce, and garnish recipes help make up the 100 the subtitle promises.) For most dessert collections.
Copyright 2002 Cahners Business Information, Inc.

More About the Author

A former pastry chef, Lauren Chattman is the author of nine cookbooks and co-author of numerous other books, including Dessert University with former White House pastry chef Roland Mesnier. Her recipes have appeared in Food & Wine, Bon Appetit, Cook's Illustrated, The New York Times, and Redbook, among others. She lives in Sag Harbor, New York with her husband and two daughters.

Customer Reviews

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The recipes are clear, easy and fast to make.
Lorraine Cacy
I recently purchased Icebox Pies by Lauren Chattman, and have been delighted with this book.
Karen Hancock
Most of all, they taste good and are easy to do, since you never bake them.
jerry i h

Most Helpful Customer Reviews

23 of 23 people found the following review helpful By Catherine S. Vodrey on July 26, 2002
Format: Paperback
Lauren Chattman is going for maximum nostalgic gusto here--note the term "icebox" instead of "refrigerator" or "fridge." With her delightful "Icebox Pies," Chattman turns the spotlight on a sorely neglected dessert subject--and rightly so. The pies herein are scrumptious to look at, and I can attest to the fact that they are easy as, well, pie, to make!
Chattman has a loosey-goosey, conversational style in her text, but this is clearly a woman who knows her way around the kitchen. When she tells the reader what to do, she doesn't just say, "Do it"--she explains her thinking and experience behind the directive. This makes you feel that you're in capable hands, as indeed you are.
I really liked the additions of crust and sauce recipes. I was particularly intrigued by the inclusion of a crust recipe which uses crunched-up ice cream cones as the main ingredient--what a simple yet brilliant idea (wish I'd come up with it myself!). There are old favorites in here, as well as desserts with a new twist: Pumpkin Mousse Pie, Piña Colada Pie, White Chocolate Ganache and Banana Pie, Ricotta Cream Pie with Blood Oranges, Couscous and Apricot Pudding Pie, and so on. The more traditional pies include Rich Chocolate Mousse Pie, Chocolate-Mint Sorbet Pie, Coffee Heath Bar Ice Cream Pie, and even a yumilicious-looking S'Mores Pie.
This slim but well-researched volume is an excellent choice as a hostess gift for the folks with whom you're going on vacation--or as a special treat for your favorite dessert-maker. Everything in here looks do-able, and the results are very, very good in every way.
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15 of 15 people found the following review helpful By jerry i h on February 18, 2004
Format: Paperback
The description of no-bake and no-fail pies is a bit misleading, since about half (if you exclude the ice cream pies) of pie fillings have to be cooked in a pot on the stove. However, it is true that these pies always work no matter how clumsy you are in the kitchen. You must leave these pies in the refrigerator or freezer for several hours to finish the recipes. Most of all, they taste good and are easy to do, since you never bake them.
I am glad somone wrote this book. The whole spectrum of old fashioned pies that do not get baked has virtually disappeared; to get a recipe, you will need to consult a cookbook that is at least 30 years old. This is ashame, as many of these pies are easy to do and taste fabulous, and are definitely worth doing in your home (but probably not as a restaurant dessert). There is a lot of history in this collection of pie recipes.
The first chapter has 15 recipes for pie crusts. Fortunately for us clumsy people, all of them are based on cookies or crackers that you crush in a food processor. No doughs or rolling pins here. You just press it into a pie pan and bake for a few minutes. My complaint here is that all of them are either very sweet (from using packaged cookies, which is very clever) or strongly flavored (from graham crackers). I could not find one that was relatively neutral in flavor.
There are roughly 70 or so pie recipes. They include mousses and custards (20), chocolate (17), fruit (10), ice cream (17), showstoppers (7). The crusts and finishing touches are listed as suggestions at the end of each pie filling recipe, so you get to choose what you want and can vary them if you want.
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8 of 9 people found the following review helpful By "willwarren" on September 25, 2002
Format: Paperback
I collect cookbooks and this is one of the best! It's easy to follow and the "no-bake" recipes are just outstanding. I truly love the photography in this book (by Duane Winfield--an obvious talent). The strawberry cheese cake pie on page 36 is-to-die-for and so simple! My pie almost looked as good as Mr. Winfield's picture!
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4 of 4 people found the following review helpful By Karen Hancock on August 4, 2007
Format: Paperback
I am of the opinion that summertime desserts should be light and cool; they should also be quick and easy since most of us would rather be sunning at the pool, working in our garden, or just enjoying the beautiful weather; we don't want to spend precious time in the kitchen cooking. I recently purchased Icebox Pies by Lauren Chattman, and have been delighted with this book.

Icebox Pies has colorful pictures of numerous decadent pies, all either chilled or frozen. There are recipes for 15 easy to make crumb crusts, which are much quicker than the rolled kind. Of course there is a plain old graham cracker crust which all of us need to make from time to time, but the boring stops there and the remaining crust recipes are much more exciting. The fillings are innovative and absolutely mouthwatering - there is something for every taste here. Ms. Chattman has even included toppings and garnishes so that the pies are suitable for serving at any dinner--from a simple and casual family barbecue to a fancy dinner party.

Besides the colorful pictures, I like the comments on each recipe which give suggestions on ingredients or helpful hints on each particular recipe. The book is well-written and organized. There is an introduction that gives information on the making of icebox pies and also describes icebox pie ingredients. The table of Contents and Index are both excellent.

Although most of the recipes are quick and easy, they don't call for disgusting convenience foods like frozen whipped topping. Ms. Chattman is a real chef and knows what good food is supposed to taste like. She has used her imagination to come up with beautiful, decadent pies that have a minimum of ingredients and can be made ahead. My family loved the Pina Colada Pie and the Rich Chocolate Mousse Pie.

My only problem with this book is that I want to make all 100 recipes every time I look at the book, and can only make one at a time!
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