No Bake Pie

This unique no-bake pie offers a refreshing twist on traditional dessert expectations with its savory-sweet profile. The base consists of thinly sliced cucumbers salted to draw out moisture, creating a firm, crisp foundation. Topped with a velvety, emulsified dressing made from half & half, Dijon mustard, and a blend of vinegars, the filling delivers a complex tangy flavor with subtle herbal notes from basil and garlic. It is a chilled dish that requires no oven time, making it perfect for summer gatherings or light lunches. The texture contrasts the crisp cucumber bottom with the smooth, rich topping. Serve cold for the best experience, allowing the flavors to meld together in the refrigerator.

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 733.2

Dietary: Gluten-free, Vegetarian

Description

This unique no-bake pie offers a refreshing twist on traditional dessert expectations with its savory-sweet profile. The base consists of thinly sliced cucumbers salted to draw out moisture, creating a firm, crisp foundation. Topped with a velvety, emulsified dressing made from half & half, Dijon mustard, and a blend of vinegars, the filling delivers a complex tangy flavor with subtle herbal notes from basil and garlic. It is a chilled dish that requires no oven time, making it perfect for summer gatherings or light lunches. The texture contrasts the crisp cucumber bottom with the smooth, rich topping. Serve cold for the best experience, allowing the flavors to meld together in the refrigerator.

Ingredients

1/2 Pt. half & half
1 Teaspoon. sugar
1/2 Teaspoon. salt
2 Tbsp. white vinegar
998611 DIJON CUCUMBERS
4 Tbsp. Dijon mustard
3 Tbsp. red wine vinegar
1 Tbsp. white wine vinegar
1/4 Teaspoon. salt
Cloves garlic
1/2 Teaspoon. basil
1/8 Teaspoon. black pepper
2 Drops hot sauce
1 Tbsp. grated onion
12 Tbsp. safflower oil
998612 CAULIFLOWER BROCCOLI COMBO
4 C. broccoli flowerets (1 1/2 lbs.)
6 C. cauliflower flowerets (2-2 1/2

Directions

1
Thinly slice cucumbers and arrange them in a single layer on the bottom of a flat dish or glass pie pan.
2
Sprinkle the cucumber layer liberally with salt and refrigerate for at least 3 hours to draw out moisture.
3
Remove cucumbers from the refrigerator and squeeze out excess liquid firmly using your hands or a clean towel.
4
Place Dijon mustard, white vinegar, red wine vinegar, white wine vinegar, sugar, salt, black pepper, hot sauce, garlic, basil, and half & half into a blender.
5
Blend the mixture until smooth, then slowly drizzle in safflower oil while blending to create an emulsion.
6
Pour the creamy dressing over the dried cucumber base.
7
Sprinkle grated onion over the top if desired and return to the refrigerator until ready to serve.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 733.2kcal

% Daily Value *
Total Fat 59.0g91%
Saturated Fat 13.5g68%
Cholesterol 28.2mg10%
Sodium 4291.8mg179%
Total Carbohydrate 50.2g17%
Dietary Fiber 15.0g60%
Sugars 15.0g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The salted cucumber base is crucial for texture; ensure you squeeze out as much liquid as possible to prevent a soggy pie.

This dressing can be stored in an airtight container in the refrigerator for several weeks. Use it as a dip for vegetable sticks or a salad dressing.

For a vegan version, substitute the half & half with a rich, unsweetened plant-based cream alternative like cashew cream.

The broccoli and cauliflower listed in ingredients appear to be unrelated to the cucumber pie instructions; they may be intended for a separate side dish or garnish.

Keywords: no bake, pie, cucumber, dijon, mustard, vinegar, chilled, appetizer, salad, dressing, emulsion, basil, garlic, onion, refrigerator, summer, light, creamy, crunchy, easy

Read it online: https://www.chefs-mate.com/recipe/no-bake-pie-3/