Dive into Summer's Best Icebox Pies

These chilled, creamy pies are the dessert equivalent of a swimming hole-so refreshing you can't help but dive in.


Peanut Butter-Banana Icebox Pie

Peanut Butter-Banana Icebox PiePeanut Butter-Banana Icebox Pie

Ingredients
2 cups
cinnamon graham cracker crumbs (about 15 sheets)
1/2 cup
finely chopped honey-roasted peanuts
1/2 cup
butter, melted
1
(4-oz.) semisweet chocolate baking bar, chopped
2 cups
whipping cream, divided
1
(8-oz.) package cream cheese, softened
1 cup
creamy peanut butter
1/2 cup
firmly packed light brown sugar
2 teaspoons
vanilla extract
2
large bananas, sliced
Toppings: sweetened whipped cream, chocolate syrup, chopped honey-roasted peanuts

Preparation
1. Preheat oven to 350°. 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).
2. Microwave chocolate and 1/2 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until chocolate is almost melted, stirring at 30-second intervals. Whisk until chocolate melts and mixture is smooth. (Do not overheat.) Spoon chocolate mixture into prepared crust.
3. Beat cream cheese, next 2 ingredients, and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy.
4. Beat vanilla and remaining 1 1/4 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.
5. Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings.


Praline Key Lime Pie

Praline Key Lime PiePraline Key Lime Pie

Ingredients
1 1/4 cups
chopped pecans
2 cups
graham cracker crumbs
1/2 cup
butter, melted
1/4 cup
firmly packed light brown sugar
1/2 cup
plus 2 Tbsp. jarred caramel topping
2
(14-oz.) cans sweetened condensed milk
6
egg yolks
2 teaspoons
Key lime or lime zest
1 cup
fresh Key lime or lime juice
1 1/2 cups
whipping cream
1/4 cup
plus 2 Tbsp. powdered sugar

Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together graham cracker crumbs, next 2 ingredients, and 1/2 cup toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch deep-dish pie plate.
3. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 45 minutes).
4. Sprinkle remaining 3/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans.
5. Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust.
6. Bake at 350° for 20 to 25 minutes or until almost set. (The center will not be firm but will set up as it chills.) Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
7. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop or spread over pie.


Strawberry-Pretzel Icebox Pie

Strawberry-Pretzel Icebox Pie Strawberry-Pretzel Icebox Pie

Ingredients
2 cups
finely crushed pretzel sticks
3/4 cup
butter, melted
1/4 cup
firmly packed light brown sugar
2 cups
sliced fresh strawberries
1
(14-oz.) can sweetened condensed milk
1/2
(8-oz.) package cream cheese, softened
4 tablespoons
plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
2 cups
whipping cream, divided
1/3 cup
granulated sugar

Preparation
1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-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).
2. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
3. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.
4. Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.
5. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.


Lemon-Mascarpone Icebox Tarts
Lemon-Mascarpone Icebox TartsLemon-Mascarpone Icebox Tarts
Ingredients

2 2/3 cups
butter cookie crumbs (about 1 1/2 [7.5-oz.] packages butter cookies)
1/3 cup
butter, melted
1/4 cup
powdered sugar
1/2 teaspoon
almond extract
1
(14-oz.) can sweetened condensed milk
2 teaspoons
lemon zest
1/2 cup
fresh lemon juice
6
egg yolks
1
(8-oz.) container mascarpone cheese
Toppings: fresh berries, sliced peaches or plums, fresh mint or thyme sprigs


Preparation

1. Preheat oven to 350°. Stir together first 4 ingredients; firmly press crumb mixture on bottom and up sides of 6 (3 3/4-inch) round tart pans with removable bottoms (about 6 Tbsp. per pan). Place tart pans on a baking sheet, and bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on a wire rack completely (about 30 minutes).
2. Whisk together sweetened condensed milk and next 3 ingredients until well blended; whisk in mascarpone cheese just until blended. Spoon mixture into prepared tart shells.
3. Bake at 350° for 12 to 15 minutes or until almost set. (The centers will not be firm but will set up as they chill.) Cool completely on wire rack (about 1 hour). Cover and chill 4 hours. Arrange berries and fruit decoratively over tarts just before serving.
Note: We tested with Pepperidge Farm Chessmen Cookies.

Related: Get 17 More Chilled Summer Pie Recipes
Related: 15 Fresh Blueberry Recipes
Related: How To Throw an Easy, Breezy, Summer Party


June 2012 IssueJune 2012 Issue

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