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(More customer reviews)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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