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.