Chilled Summer Pies
These fun pies are the perfect make-ahead treat for backyard barbecues and cookouts.
It may be hot outside, but that doesn’t mean the only choice for a delectable dessert is ice cream. Grab a slice of crumb-crust pie, and settle in for the summer. Here are some easy recipes for refreshing takes on classic Southern desserts. The Mixed Stone-Fruit Pie is a great choice when you need a quick sweet treat thanks to its no-cook filling. For a simply Southern delight, spend a few minutes in the kitchen preparing a Peach Divinity Icebox Pie, or a Praline Key Lime Pie. The recipes for the Lemon-Mascarpone Icebox Tarts and the Lemonade Pie will show you how to keep your taste buds tingling, but for a deliciously decadent crumb crust pie you will love Rebecca’s Black Bottom Icebox Pie. Summer days in the South may be steamy, but our recipes for quick and easy icebox pies will have you chilling all season long.
Lemon-Buttermilk Icebox Pie with Lemon-Blueberry Topping
This crowd-pleasing classic dessert shows us why icebox pies are a busy cook’s best friend.
Mixed Stone-Fruit Pie
Recipe: Mixed Stone Fruit Pie
A no-cook filling makes a dreamy base for an icebox pie piled with freshly cut fruit.
Peach Divinity Icebox Pie
Recipe: Peach Divinity Icebox Pie
This pie combines two of the South’s favorite flavors: fresh peaches and fluffy, creamy divinity candy.
Key Lime-Buttermilk Icebox Pie
Recipe: Key Lime-Buttermilk Icebox Pie
Whisk up a bowl of nearly instant filling, pour it into a foolproof crumb crust, and pop it in the freezer.
Strawberry-Lemon-Buttermilk Icebox Pie
From the satiny sheen of the filling to the mounds of fresh fruit piled on top, there is much beauty in an icebox pie, but none more than its sheer simplicity.
Mango-Lemon-Buttermilk Icebox Pie
If love is a casserole, which we believe it is, then an icebox dessert is the first kiss—simple, sweet, and perfect on warm summer nights.
Strawberry-Pretzel Icebox Pie
Recipe: Strawberry-Pretzel Icebox Pie
Not only is this a gorgeous dessert, but the combination of salt from the crushed pretzels and sweetness from the strawberries makes this recipe irresistible.
Praline Key Lime Pie
Recipe: Praline Key Lime Pie
This chilled, creamy pie is the dessert equivalent of a swimming hole—so refreshing you can't help but dive in. Garnish with lime slices and lime zest curls, if desired.
Rebecca's Black Bottom Icebox Pie
With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever.
Zesty Lemon Pie
Recipe: Zesty Lemon Pie
Impress your guests or family with the goodness of classic lemon icebox pie. This recipe features from-scratch buttery crust, lemony-rich baked filling, and homemade whipped cream.
Lemon-Mascarpone Icebox Tarts
Recipe: Lemon-Mascarpone Icebox Tarts
These chilled, creamy pies are the dessert equivalent of a swimming hole--so refreshing you can't help but dive in.
Chocolate-Bourbon-Butterscotch Icebox Cake
Elegant, showstopper desserts don’t come much easier than this. Each slice resembles fine pastry.
Recipe: Lemonade Pie
The perfect summer dessert, this easy-to-make pie is loaded with sweet-tart citrus flavor. Frozen lemonade concentrate is one of the secrets to its fast and creamy filling.
Peanut Butter-Banana Icebox Pie
Recipe: Peanut Butter-Banana Icebox Pie
This chilled, creamy pie is the dessert equivalent of a swimming hole—so refreshing you can't help but dive in.
Pineapple Meringue Pie
Recipe: Pineapple Meringue Pie
Topped with toasted coconut, this creamy pineapple pie is one sweet slice of down-home delicious. Pecan shortbread cookies add a double dose of richness to the buttery crust. Pulsing cookies in a food processor is a quick way to create crumbs. If you don’t have a processor, place the cookies in a large zip-top plastic bag; partially close the bag, leaving a small opening in the top of the bag to allow air to escape. Gently crush cookies with a rolling pin or mallet.
Banana Pudding Pie
Recipe: Banana Pudding Pie
Pie just doesn’t get much easier or better than this tasty twist on banana pudding. In fact, once you try our speedy version of homemade custard, you’ll never be tempted to make instant pudding again. If you’re a big fan of vanilla wafers like we are, pick up an extra box and tuck a few into the meringue before baking. For party-pretty slices, dip the knife blade in cold water or lightly coat with vegetable cooking spray.
Creamy Strawberry-Mint Pie
Recipe: Creamy Strawberry-Mint Pie
There’s no need to wrangle with a rolling pin – just pat the crust in the pan. Fold together a creamy cheesecake filling, stir up a speedy custard, or grab a muffin pan and bake off a batch of cupcake tarts. Then sit back and chill. Homemade has never been so simple.
Recipe: Icebox Cheesecake
A summery mix of fresh-picked berries adds a sweet burst of flavor to this versatile cheesecake pie. Create a new twist by pairing the filling with a Chocolate Butter Cookie Crust or a salty Pretzel Crust. Substitute mascarpone cheese for cream cheese or top with sliced peaches and pitted cherries. Any choice is a good one! When you’re ready to serve, use a sharp, thin-bladed knife to cut through the filling and crust, then insert a pie server underneath each slice and lift from the pan.
Recipe: Cheesecake Tarts
We lightened up one our favorite cheesecake recipes for a totally delicious (and guilt-free) summer indulgence. Instead of baking the batter in a spring-form pan, we used a set of 4-inch tart pans with removable bottoms. Fresh nectarines and a colorful medley of berries add the finishing touch.
Double Citrus Tart
Recipe: Double Citrus Tart
This orange and lemon tart combines the bright citrus flavor of lemon and orange in a crisp gingersnap crust. You can make the orange and lemon tart up to 1 month ahead, so it’s perfect for a party. Just omit the whipped cream and garnish, and chill as directed. Remove the metal rim of the tart pan; cover with plastic wrap, and freeze in a zip-top plastic freezer bag. Thaw overnight in the refrigerator, and add the whipped cream and garnish up to 4 hours before serving.
Lemon Chess Pie
Recipe: Lemon Chess Pie
A simple twist in the traditional recipe plus a buttery shortbread crust give this Southern favorite a whole new look. The filling separates when baked, creating a thin golden brown cake layer on top of a delicious lemon custard.
Frozen Hawaiian Pie
Recipe: Frozen Hawaiian Pie
This is the banana split of icebox pies – the ultimate soda fountain treat folded into a creamy filling and frozen in a graham cracker crust. One recipe makes 2 large pies – so it’s perfect for feeding a crowd.
Chocolate-Key Lime Cupcake Pies
Recipe: Chocolate-Key Lime Cupcake Pies
This cupcake version of a chocolate-key lime pie is an ideal pick-up dessert for entertaining. Make a crumb crust with chocolate wafers and top with a sweet cream cheese mixture flavored with fresh key lime juice.
Key Lime Pie
Recipe: Key Lime Pie
This lightened version of key lime pie has less than 4 grams of fat per serving and is quick and easy because of the ready-made graham cracker crust and frozen whipped topping.
Candy Bar Pie
Recipe: Candy Bar Pie
A deliciously sweet filling made with chocolate, peanut butter, and caramel is the perfect match for the salty crunch of an over-the-rim pretzel crust. Pottery pie plates, like this pretty blue dish, vary in size and shape, so we don’t often use them for baking – but they do make colorful serving pieces and most are large enough to hold a 9-inch glass pie plate.
Chocolate-Peanut Butter Ice-Cream Pie
Whether you’re serving a large crowd or a small family, ice cream pies make it easy to dish up everyone’s favorite frozen treat.
Chocolate Icebox Pie
Recipe: Chocolate Icebox Pie
This ultra-decadent chocolate pie recipe features a rich homemade chocolate pie filling topped with whipped cream and chopped chocolate candy bar pieces.
Strawberry Smoothie Ice Cream Pie
Fresh strawberries team up with blueberries and bananas for a triple-layered ice cream treat. The big surprise? Crushed waffle cones are the secret ingredient in this fun crust. For super-sharp slices, remove the frozen pie from the spring-form pan, and place on a cutting board. Using a large chef’s knife, cut the pie in half; cut each half into the desired number of slices, and serve immediately.