I have quite a collection of of strange old recipe leaflets and booklets, chief among them are the Joys of Jell-O, Jello-O Pudding Ideabook, and the Gell-Cookery Recipe Book. In case you missed it, there seems to be a period in American culinary history characterized by putting gelatin in any darn thing you could.
Every once in a while, I flip through my Jell-O library (right past the “jellied cream of chicken”, thank you very much) determined to resurrect a pleasantly wiggly dessert. The problem is, as much as I’m fascinated by them, I’m equally as repulsed.
Once again, I’ll sing the praises of plums. I figure if anything can bring class to a potentially hot, kitschy mess it’s the elegant damson plum. Thanks to these beauties, some creamy greek yogurt, and a pinch of grated fresh ginger this icebox pie is more pink panna cotta than “shrimp chili mold” (yeah, that’s a thing).
I made a homemade, gluten-free (of course) pie crust for this, which made the recipe a tad more time-consuming than your average fridge dessert. It was totally worth it, but feel free to take a short-cut on the crust and use pre-made if you’re not gluten-free or try your favorite cookie/crumb crust. I bet a gingersnap crust would be extra special here.
Note: I’ve been playing with my gluten-free pie crust recipe lately. For this one I used the following flour mixture: 3 oz superfine brown rice flour, 1 oz tapioca flour, 1 oz potato flour, 1 oz oat flour, 3/4 t xanthan gum, and a pinch of salt. I cut 1 stick (4 oz) of butter into the dry ingredients and added enough ice water for it to come together. Here’s my post on gluten-free pie crust for more tips and instructions and my original gluten-free pie crust recipe.