Page 392 - Pie Squared

Techniques: Press-In Crusts (here), Cookie Crumb Crusts (here)

Swaps:

Trade in an equal amount of strawberry or raspberry purée for the
pumpkin and switch white sugar for brown sugar. Cook ¾ pound
(340 g) berries until softened and jammy, then run the mixture

through a blender, food mill, or strainer to remove the seeds.

Any cookie crust (here) is complementary and a Ritz Cracker Crust
(here) is surprisingly delicious.

With a Matzo Crust (here), this is another Passover-perfect pie.

To make a dairy-free chiffon pie, use margarine for the crust and

trade in the whipped cream for Whipped Coconut Cream (here) or
another non-dairy topping.