8 Frozen Pie Recipes: Sweet Treats for Days With Soaring Heat
In the summer, dessert (like revenge) is a dish that is best served cold. You can seek refuge from the heat by dishing out slices of frozen pie. If you plan on following this cooling path, be aware that many of the pies set in the freezer for anywhere from 1 hour to overnight. They may not be entirely no bake either, with several of the following 8 recipes using pie crusts that need to bake for a few minutes in the oven. But don’t be deterred by the scant baking process or the time the pie spends in the freezer. When cut into the cold, frozen, frigid pie you’ll know you made the right choice.
1. No-Bake Apple Ice Cream Pie
An “apple pie” that doesn’t require lattice work on a crust, long baking times, or hours spent slaving in the kitchen? It sounds too good to be true, but it is possible. You’ll have all the taste of apple pie while staying cool with this no-bake recipe from Apple Pie Perfect via Epicurious.
- 1 large store-bought graham cracker crust
- 2 tablespoons unsalted butter
- 3 apples, peeled, cored, and cut into 1-inch chunks (example: Golden Delicious)
- ¼ cup confectioners’ sugar, sifted
- 1½ tablespoons fresh lemon juice
- 1 (12-ounce) jar Dulce de Leche caramel topping
- 1 quart vanilla ice cream
- ½ cup chopped walnuts or pecans, toasted
Directions: Prepare the graham cracker crust according to package directions or use your favorite homemade crust recipe. If baked, let the crust cool on a cooling rack while you prepare the apples.
Melt the butter in a large nonreactive skillet or sauté pan. Add the apples and cook, stirring, over medium heat until they’re just about tender, 5 to 6 minutes. Stir in the confectioners’ sugar and lemon juice, cook for another minute or so, and remove from the heat. Scrape the apples and their juice onto a large plate and let cool.
When the apples are almost cool, scrape them and their juice into the pie shell, spreading them evenly in the crust. Slowly pour a little less than half of the bottle of caramel evenly over the apples. Put the pie shell in the freezer for 30 minutes to firm up the apples and caramel; at the same time, put the ice cream in the refrigerator to soften it.
After 30 minutes, spoon the softened ice cream over the apples, pressing it down and smoothing it out with the back of a fork. Pour as much of the remaining caramel over the ice cream as you like. Sprinkle the nuts over the top of the pie, then put the pie back in the freezer for 1 hour to firm. Slice and serve.
2. Blueberry Topped Lemon Ice Cream Pie
Betty Crocker has partnered tart lemon with sweet blueberries in this ice cream pie that is sure to be a crowd-pleaser. A graham cracker crust would also be a fantastic choice, or a homemade wafer cookie crust.
- 1 package (6 ounces) ready-to-use vanilla wafer cookie crust
- 1 pint (2 cups) vanilla ice cream, slightly softened
- 1 pint (2 cups) lemon sherbet, slightly softened
- ½ cup fresh blueberries
- ¼ cup blueberry preserves
- 1 tablespoon lemon juice
- Grated lemon peel, if desired
Directions: Heat oven to 375 degrees Fahrenheit. Bake cookie crust 5 minutes. Cool completely, about 20 minutes. Spread 1 cup of the vanilla ice cream over bottom of cooled crust. Freeze 30 minutes. Spread lemon sherbet over ice cream. Freeze 30 minutes.
Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm. Mix blueberries, preserves and lemon juice in small bowl; refrigerate until serving. Serve 1 tablespoon blueberry mixture over each slice of pie. Garnish with lemon peel.
3. Frozen Raspberry Pie
Eating Well is serving up an ice cream-free frozen pie with this raspberry-flavored recipe. You can make this well in advance of serving because if covered in plastic wrap, it can even be stored in the freezer for up to 2 weeks.
- 32 chocolate wafers, plus 1 for garnish
- ¼ cup confectioners’ sugar
- 2 tablespoons canola oil
- 2 tablespoons skim milk
- 1 tablespoon butter
- 3 cups raspberries, fresh or frozen (thawed)
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 2 large egg whites, at room temperature
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
Directions: Preheat oven to 350 degrees Fahrenheit. Coat a 9-inch pie pan with cooking spray. To prepare crust, process 32 wafers, confectioners’ sugar, oil, milk, and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.
To prepare filling, purée raspberries, lemon juice, and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds.
Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar, and cream of tartar in a 3-quart stainless steel bowl. Beat with an electric mixer on medium speed until foamy. Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3½ minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3½ minutes more. Remove from the heat and continue beating on medium speed until room temperature, 3 to 5 minutes.
Fold the raspberry purée into the meringue until combined. Pour the raspberry filling into the pie crust; crumble the remaining chocolate wafer over the top. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours. To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing.
4. Triple Chocolate Ice Cream Pie
Frozen and full of chocolate, Fine Cooking‘s ice cream pie is kept from being too one-note by the addition of coffee ice cream. For a slightly less chocolaty dessert, use a graham cracker crust, or other non-chocolate option for the base.
- 6 ounces (about 30) chocolate wafer cookies
- 5 tablespoons unsalted butter, melted; more for greasing the pan
- 2 pints chocolate ice cream, slightly softened
- Hot fudge sauce, at room temperature
- 1 pint coffee ice cream, slightly softened
- 1 pint vanilla ice cream, slightly softened
Directions: Position a rack in the middle of the oven and heat the oven to 350 degrees Fahrenheit. Butter a 9-inch Pyrex or metal pie plate. Put the cookies in a zip-top bag and crush them with a rolling pin (or process in a food processor) until you have fine crumbs. Measure 1-1/2 cups of crumbs (crush more cookies, if necessary) and put them in a bowl. Add the melted butter and stir until the crumbs are evenly moistened. Transfer to the pie plate and, using your fingers, press the mixture evenly into the bottom and sides (but not on the rim). Bake for 10 min. Let cool completely on a wire rack.
Scoop 1 pint of the chocolate ice cream into the cooled crust and spread it evenly with a rubber spatula. Place in the freezer to firm up for about 30 minutes. Remove the pie from the freezer and, working quickly, drizzle 1/2 cup of the room temperature fudge sauce over the ice cream. Using a small ice cream scoop, scoop round balls of the chocolate, coffee, and vanilla ice creams and arrange them over the fudge sauce layer. Drizzle with about 1/4 cup of the remaining fudge sauce, using a squirt bottle if you have one. Freeze until the ice cream is firm, about 2 hours. If not serving right away, loosely cover the pie with waxed paper and then wrap with aluminum foil. Freeze for up to two weeks.
To serve, let the pie soften in the refrigerator for 15 to 30 minutes. Meanwhile, gently reheat the remaining fudge sauce in a small saucepan over medium-low heat. Pry the pie out of the pan with a thin metal spatula. Set the pie on a board, cut into wedges, and serve drizzled with more hot fudge sauce if you like.
5. Frozen Lemonade Pie
Another pie skipping out on ice cream comes from the Neelys via Food Network. Instead, you’ll be taking lemonade concentrate, condensed milk, and whipped topping to make a sweet lemony filling.
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 7 tablespoons butter, melted
- 1 (14-ounce) can sweetened condensed milk, chilled
- 1 (12-ounce) container whipped topping, thawed
- 1 (6-fluid-ounce) can frozen lemonade concentrate, unthawed
- 1 teaspoon candied lemon peel, for garnish
Directions: For the crust, preheat the oven to 350 degrees Fahrenheit. In medium bowl, stir together the cracker crumbs, sugar, and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
For the filling, in a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too much liquid. Pour the filling into the pie crust. Place in the freezer to chill overnight. Sprinkle with a little candied lemon peel and serve!
6. Peach-Blueberry Ice Cream Pie
Peaches are a bite of summer, and by using peach ice cream, Bon Appétit has ensured that your pie will keep you cool and let you enjoy the best flavors of the season. The pie can be kept in the freezer for 2 days before serving.
- 6 ounces gingersnap cookies
- 2 tablespoons unsalted butter, melted
- 1 tablespoon heavy cream
- 2 cups fresh blueberries, divided
- ⅓ cup sugar
- ¼ cup fresh lemon juice
- 1 pint peach ice cream, softened in refrigerator for 20 minutes
- 2 cups whipped cream (made from 1 cup heavy cream)
- ¼ cup chopped crystallized ginger
Directions: Finely grind cookies in a food processor (you should have about 1⅓ cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9-inch pie dish. Chill until firm, at least 30 minutes.
Toss 1¾ cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour. Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10 – 15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.
Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining ¼ cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved blueberry juices.
7. Peanut Butter-Banana Icebox Pie
Top Southern Living‘s icebox pie with whipped cream, chopped honey roasted peanuts, chocolate syrup, or go all out and use all three as a garnish to the peanut butter and cream cheese-based dessert.
- 2 cups cinnamon graham cracker crumbs (about 15 sheets)
- ½ cup finely chopped honey-roasted peanuts
- ½ cup butter, melted
- 1 (4-ounce) semisweet chocolate baking bar, chopped
- 2 cups whipping cream, divided
- 1 (8-ounce) package cream cheese, softened
- 1 cup creamy peanut butter
- ½ cup firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large bananas, sliced
Directions: Preheat oven to 350 degrees Fahrenheit. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack and cool completely (about 30 minutes).
Microwave chocolate and ½ cup whipping cream in a small microwave-safe bowl at medium (50 percent power) 1½ minutes or until chocolate is almost melted, stirring at 30-second intervals. Whisk until chocolate melts and mixture is smooth. Spoon chocolate mixture into prepared crust. Beat cream cheese, next 2 ingredients, and ¼ cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy.
Beat vanilla and remaining 1¼ cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture. Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings.
8. Freezer Caramel Drizzle Pie
Simple and sweet, the frozen pie from AllRecipes.com relies on prepared ingredients, leaving you with relatively little to do in the kitchen. It still retains a homemade quality, and you can make your own crust or caramel sauce if you desire.
- 2 (9-inch) prepared graham cracker crusts
- 6 tablespoons butter
- 1 (7 ounce) package shredded coconut
- 1 cup chopped pecans
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (12 ounce) jar caramel ice cream topping
Directions: Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Sauté until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon ¼ of cream cheese mixture into each graham cracker crust. Drizzle each with ¼ of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.