Hook: Imagination Pie

Hook: Imagination Pie

Hook: Imagination Pie recipe

One of the most requested recipes I get has to be this imagination pie from the 1991 movie, Hook, starring Robin Williams, Dustin Hoffman, and Julia Roberts.  I distinctly remember seeing this as a kid and even today, I can remember that scene perfectly in my mind.  The scene was hilarious and you can’t expect anything less from the amazing, Robin Williams.

When Peter is finally convinced to use his imagination, platters of meat and giant bowls of fruits and vegetables appear before his eyes.  It was magical.  This pie, which came in a variety of bright colors, was the focal point of the table and possibly the best item to have during a food fight.

PETER:  What’s the deal? Where’s the real food?

TINK:  If you can’t imagine yourself being Peter Pan, you won’t be him, so eat up!

PETER:  Eat what? There’s nothing here. Gandhi ate more than this.

HOOK, 1991

Hook: Imagination Pie recipe

While doing some research for this pie, I found this article from Complex from the actor who played, Rufio.  Dante Basco stated that the all the food was real which surprised me since my first thought was that the pie looked just like play doh.

The pie can really be any flavor you want it to be but I wanted to keep with the tropical island theme so I went with a coconut cream pie.  I topped off the pie with cream whipped until stiff to mimic that play doh look.  The pie crust may be store bought but I have a recipe on the bottom if you decide to make your own.  The following coconut cream pie filling is from Joy of Cooking. 

Please enjoy!

Hook: Imagination Pie recipe

Hook: Imagination Pie

Hook: Imagination Pie recipe inspired by the 1991 movie, Hook, starring Robin Williams and Julia Roberts. This pie is from the feast when the boys told Peter to use his imagination.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 4 hours hrs 35 minutes mins

Servings 1 8" pie

Ingredients

  

Pie Crust

• 1 1/2 cup all purpose flour
• 1/4 tsp salt
• 1/4 cup ice cold water
• 1/2 cup cold unsalted butter thinly sliced

Pie Filling

• 1 cup whole milk
• 1 1/2 cup unsweetened coconut milk
• 4 large egg yolks
• 2/3 cup granulated sugar 5.8oz / 165g
• 1/4 cup cornstarch 35g
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

Cream Topping

• 2 cups cold heavy cream
• 3 tbsp granulated sugar or more to taste
• 1 drop orange food gel coloring
• 4-5 drops red food gel coloring
• 2-3 drops blue food gel coloring
• 2 drops green food gel coloring

Instructions

 

Pie Crust

• Mix the flour, salt, and cold butter in a mixing bowl fitted with a paddle attachment. Mix on medium speed until the butter gets worked down to hazelnut size pieces. Add the cold water a bit at a time until the down comes together when pressed. Wrap and refrigerate for one hour.
• Preheat the oven to 350F. After an hour, lightly flour your work surface and roll the dough out into a large 9-10' circle. Place it onto your pie pan and crimp the edges. Place a piece of parchment on top and weigh it down with baking beans. Bake for 15 minutes. Remove the baking beans and parchment and bake for another 10 minutes or until golden brown. Let cool.

Pie Filling

• Combine the milk and coconut milk in a saucepan. In another bowl, mix together the yolks, sugar, cornstarch, and vanilla extract. Add a splash of milk from your saucepan to allow for easier mixing.
• Place the saucepan over medium heat until it starts to simmer. Temper the yolk mixture with the hot milk. Return the milk back to the saucepan over medium heat. Whisk continually until it stats to really thicken and bubble. Remove from the heat and mix in the unsalted butter until melted and combined.
• Pour the mixture into the baked pie shell. Cover with plastic wrap and refrigerate overnight or for 4 hours until set.

Whip Topping

• Whisk your cold heavy cream in a stand mixer fitted with a whisk attachment over medium speed. Once bubbles start to foam on top, add your sugar. Whisk until you get medium stiff peaks.
• Take half of the mixture and place it into a bowl. Take 2/3 of the second half of the whip and place it into another bowl.
• Take the larger amount of whip and whisk in one drop of orange food gel coloring and 4-5 drops red food gel coloring. Whisk until well combined. The white should now hold very stiff peaks.
• In the medium bowl of whip, whisk in 2-3 drops of blue food gel coloring. Whisk until well combined. In the last bowl, mix 2 drops of food gel coloring. Whisk until well combined.
• Evenly spread the red cream onto the pie. Place the blue whip into a pipping bag fit with a large round tip. Pipe 6 dollops around the pie and finally, with spoon a bit of the green filling in the center.