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Neapolitan Pie
Neapolitan Pie
Photo: Nico Schinco/Styling: Erin McDowell

Ice cream? Yawn. We’re making this gorgeous Neapolitan pie for holidays, birthday parties and special occasions from now on.

“The pie looks simple at first glance, but a slice reveals three layers of Neapolitan custard goodness,” says recipe developer Erin McDowell. “Topped with plenty of whipped cream, this nostalgic dessert is especially adorable.”

We’re inclined to agree. Now where’s the pie knife?

RELATED: Lemon Pie with Blueberry Meringue

One 9-inch pie (8 servings)

1 prepared pie crust (store-bought or homemade)

Chocolate Layer

¾ teaspoon (3g) powdered gelatin

⅓ cup (76g) whole milk

2 tablespoons (25g) granulated sugar

1 tablespoon (6g) cocoa powder

⅓ cup (76g) heavy cream

½ teaspoon pure vanilla extract

Vanilla Layer

¾ teaspoon (3g) powdered gelatin

⅓ cup plus 2 tablespoons (105g) whole milk

3 tablespoons (38g) granulated sugar

⅓ cup plus 2 tablespoons (105g) heavy cream

1 teaspoon pure vanilla extract

Strawberry Layer

½ cup (14g) freeze-dried strawberries

¼ cup (50g) granulated sugar

1 teaspoon (4g) powdered gelatin

½ cup (114g) whole milk

½ cup (114g) heavy cream

½ teaspoon pure vanilla extract

Whipped cream, for finishing

1. Roll out the pie crust to ¼ inch thick. Roll the dough onto the rolling pin, then gently transfer it to a pie plate. Chill for 10 minutes.

2. Fold the excess pie dough under itself all around the edge of the pie plate, then crimp as desired. Prick the base all over with a fork and thenrefrigerate again for 20 minutes. Preheat the oven to 425°F.

3. Cut a piece of parchment paper to be slightly larger than the base of the pie plate. Place it in the base of the chilled pie crust and fill with dried beans or pie weights. Bake until the crust is beginning to lightly brown at the edge, 15 to 17 minutes. Remove the pie weights and continue to bake until the pie crust is evenly golden brown, about 4 minutes. Cool completely.

4. Make the Chocolate Layer: In a small pot, sprinkle the gelatin over the milk and let it sit for 5 minutes. In a small bowl, whisk together the sugar and cocoa powder.

5. After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar-cocoa mixture. If necessary, heat until the sugar dissolves, about 1 minute.

6. Transfer the mixture to a liquid measuring cup and stir in the cream and vanilla. Pour the mixture into the base of the cooled pie crust and then transfer to the refrigerator. Chill until well set, 15 to 20 minutes.

7. Make the Vanilla Layer: In a small pot, sprinkle the gelatin over the milk and let it sit for 5 minutes.

8. After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar. If necessary, heat until the sugar dissolves, about 1 minute.

9. Transfer the mixture to a liquid measuring cup and stir in the cream and vanilla. Pour the mixture on top of the set chocolate custard and then transfer to the refrigerator. Chill until well set, 15 to 20 minutes.

10. Make the Strawberry Layer: In the bowl of a food processor, pulse the strawberries until they form a fine powder. In a small bowl, whisk the sugar and strawberry powder together. In a small pot, sprinkle the gelatin over the milk and let it sit for 5 minutes.

11. After the gelatin has bloomed, heat the milk until the gelatin is melted. Stir in the sugar-strawberry mixture. If necessary, heat until the sugar dissolves, about 1 minute.

12. Strain the mixture into a liquid measuring cup and stir in the cream and vanilla. Pour the mixture on top of the set vanilla custard and thentransfer to the refrigerator. Chill until well set, 15 to 20 minutes.

13. Keep chilled until ready to serve. Just before serving, top the entirepie with whipped cream. 

381 calories

26g fat

33g carbs

5g protein

14g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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