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Air Nomad Fruit Pies | Avatar: The Last Airbender Inspired Recipes

The Starving Chef
Based on the beloved animated series "Avatar: The Last Airbender," these individual cheesecake pies are filled with gooey fruit centers and topped with colorful whipped cream.
Prep Time 1 hour
Cook Time 25 minutes
Chill 1 hour
Total Time 2 hours 25 minutes
Course Dessert, Fictional Feasts
Cuisine Avatar: The Last Airbender, Cake, Pie
Servings 6 mini cakes

Ingredients
  

  • 8 oz cream cheese room temperature
  • 14 oz sweetened condensed milk
  • 6 egg yolks
  • 4 tablespoons blueberry fruit spread
  • 4 tablespoons strawberry fruit spread
  • 4 tablespoons orange fruit spread
  • 4 tablespoons lemon curd or fruit spread
  • 1 teaspoon vanilla
  • 4 tablespoons orange juice

FOR CRUST:

  • 3 cups graham cracker crumbs finely processed
  • ½ cup butter melted
  • 2 tablespoons coconut palm sugar or sub brown sugar

FOR TOPPING:

Instructions
 

  • Preheat the oven to 325°F. Grease each springform pan with cooking spray and set aside.
  • In a large bowl, combine the ingredients for the crust. Stir until a thick and crumbly mixture that clumps up into chunks comes together. Press about 1/4 cup of the mixture in each spring-form pan bottom, using the bottom of a glass to create a smooth, flat surface. Place in the freezer while preparing the rest of the ingredients.
  • Using a hand mixer, beat together the cream cheese, vanilla and sweetened condensed milk. Blend in the yolks until smooth. Scrape down the sides of the bowl as you mix.
  • Pour the filling into each prepared springform pan until just is about a half inch from the top of the pan. Spoon about 1-2 tablespoons of the fruit spread fillings into the center of each pie so that the filling is just barely exposed in the center on top. The cream cheese mixture should be about a quarter inch from the top once the filling is added.
  • Transfer the filled spring-form pans into a 9x13 cake pan. Fill the pan with water, about a quarter inch from the top of each pan. Place into the oven on the middle rack and bake for 20-30 minutes, or until the centers just wobble slightly when shifted. Turn off the heat and let the oven cool down without removing the pies for an additional 20-30 minutes. .
  • Remove the pies from the cooled oven and remove from the water bath. Cool at room temperature for 30 more minutes. Transfer the pies to the fridge to cool overnight or for at least 8 hours (or until no longer warm and chilled through).
  • While the pies cool, place the mixing bowl for the whipped topping plus the beaters for the hand mixer into the freezer and chill. It is imporant that the bowl and beaters are very cold.
  • Use a hand mixer to beat one cup of whipped cream at a time until frothy. Then add in the powdered sugar and orange juice. Continue to beat until the topping is whipped and thickened into a spreadable consistency. Beat in the color to the desired shades. Transfer the whipped topping to a gallon baggie or piping bag. Repeat with the remaining whipped cream and colors.
  • Once chilled completely, remove the pies from the fridge and sit at room temperature for 15 minutes - this will help the sides release from the springform. Unlock the springform pans and carefully remove the pies from the pan bottoms with a spatula.
  • Place each pie on a small strip of parchment or onto serving platters. Pipe the whipped topping onto each pie so that it covers the gooey center.
  • Serve the pies immediately or the whipped topping will start to lose its shape. Or airbend the pies onto the heads of your monk leaders. Enjoy!
Keyword cake, cheesecake, pie
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