HOT IN THE CITY, ICEBOX PIE RELIEF

Today was the first hot summer day. All I could think about was ways to cool down from the inside out. It made me think of icebox pie, something everyone craves on a summer day. Only, I was way too lethargic to attempt to make one. The good thing about frozen pie is that you can make it ahead of time, storing it in the freezer until you're ready for a slice.

Here's a perfectly light frozen pie for any summer occasion... toasted coconut combined with greek yogurt, then topped with fresh blueberries. Recipe by Amy Johnson of She Wears Many Hats.

Frozen Blueberry-Coconut Yogurt Pie
1 cup toasted coconut
3 cups vanilla greek yogurt
1 cup fresh blueberries, washed and dried
1 prepared graham cracker pie crust (*or see recipe below)

1. Combine toasted coconut with the yogurt.
2. Evenly spread mixture into prepared graham cracker crust, top with blueberries.
3. Freeze covered for at least 6 hours. If frozen ahead of serve time, thaw in refrigerator or counter top for about 30-60 minutes before serving. 

The following recipe for Cherries Jubilee Ice Cream Pie is from Cooking Light. The cherries are soaked in a brandy glaze and swirled right in with the ice cream. Sounds like a crowd pleaser. 

Cherries Jubilee Ice Cream Pie

1/3 cup water

1/4 cup sugar

1 tbsp cornstarch

2 tbsp brandy

1 (12-ounce) package frozen pitted dark sweet cherries

2 tablespoons butter, melted

2 tablespoons honey

1 1/2 cups graham cracker crumbs (approx. 9 cookie sheets)

4 cups vanilla low-fat ice cream, softened 

1. Preheat oven to 375º F. 
2. Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely. 
3. *Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375º F for 8 minutes. Cool completely. 
4. Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill. 
5. Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. 
6. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Tom with reserved cherry sauce just before serving. 

And for those of you with dietary restrictions the following icebox pie recipe via Foodie with Family is grain free, gluten free, sugar free, dairy free, and raw. All I can say is wow. The original recipe for this creamy, lemon-lime, mile-high icebox pie came courtesy her friend Joy Hinterkopf. 

These are some preparation notes from Rebecca - 

• There are ranges instead of specific measurements of ingredients i.e. dates - number of dates depend on their size and moisture; the larger the dates the less you'll need. For those recipes with ranges, start with the lower amounts and work your way up, tasting as you go. 
• This recipe can easily be made into individually sized pies. Use small single-serving pie plates to press your crust into and divide the filling between them to make mini icebox pies.
• If you prefer lime over lemon, replace all the lemons with limes. Likewise, if you prefer all lemon to lime, sub in lemons for limes. 
• This recipe can be made vegan by replacing the honey with agave syrup.
• You can use less avocados to make half the amount of filling by using standard pie plate instead of a deep dish one. 
• Don't be tempted to substitute the extra virgin coconut oil with another oil. Part of the alchemy that makes this pie filling so creamy is the viscosity and melting properties of coconut oil. It is creamy and solid at anything under 75º F. It also is mildly flavored compared to other oils. 

Tropical Icebox Pie

For the Crust:

3/4 cup whole, raw almonds

1 cup unsweetened, finely flaked coconut

6 to 20 pitted dates, depending on size

For the Filling:

6 perfectly ripe avocados

juice and zest of 4 lemons, or more

juice and zest of 2 limes

1 cup extra virgin coconut oil, heated just to the melting point: 76º F.

3/4 to 1 1/2 cups honey, or more to taste (use agave to make the pie vegan)

3/4 tsp vanilla extract

pinch of salt

Optional Garnish:

thinly sliced limes

lime zest

1. To make the crust: Add the almonds and coconut flakes to food processor; process until it is the texture of fine fresh bread crumbs. Add 6 pitted dates and process until the dates are completely ground into the nuts and coconut. If the mixture clumps when pressed firmly between your fingers, it's ready. If it falls apart, add more dates, 1 at a time, processing until it clumps when tested. Turn the mixture into a deep dish pie plate and press it firmly and evenly on the bottom and up the sides of the pie plate. Put the pie plate in the refrigerator while working on the filling. 
2. To make the filling: Wipe clean the food processor. Halve and pit all the avocados. Using a spoon, scoop the flesh from the shells and into the food processor. Immediately add the lemon and lime juice and zest, coconut oil, 3/4 cup of the honey, vanilla extract and salt; process until smooth. Taste the mixture. If it needs additional sweetness or acidity, adjust with honey and/or lemon juice. It will taste less sweet after the pie is frozen so you may want to make the mixture slightly sweeter. Scrape the filling into the prepared pie crust and smooth. Put it directly in the freezer until the surface is firm, approx. 2 hours, then cover with plastic wrap directly onto the surface of the pie. 
3. To serve the pie: You can garnish the pie with thin slice of lime and lime zest. Slice the pie and serve still frozen. 

THROWBACK THURSDAY

Pie and camp? Heck yeah. 

LEMON TART WITH ROSEMARY CRUST

ph: good things grow

I love twists on classic dessert recipes and came across this unusual one for Lemon Tart with Rosemary Crust via happy yolks. The crust calls for spelt flour and fresh rosemary giving it a subtle earthy flavor. And the filling made from plain Greek yogurt keeps it light making it the perfect summer dessert. 

COCONUT CREAM PIE

ph: the pie academy

I recently made a Coconut Cream Pie from a recipe I found at The Pie Academy. This recipe has a Georgia twist in that instead of a traditional pastry crust, the base is a pecan graham crack crust. It made all the difference in the world. If you have yet to check out Ken Haedrich's website, then you're missing out. His recipes are kitchen-tested making them tried and true. Registration is now open for this year's Lowcountry Pie Getaway in Charleston, South Carolina. It's a chance to meet, mingle, and bake alongside other passionate pie makers from across the country. This year's dates are October 21st, 22nd, and 23rd. 

Coconut Cream Pie with Georgia Twist
Pecan Crust:

• 1 cup coarsely chopped pecans
• 2 1/2 tablespoons sugar
• 1 1/2 tablespoons all-purpose flour
• 1 cup fine graham cracker crumbs
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, melted

Cream Filling:

• 1/2 cup sugar
• 3 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups milk or half-and-half
• 4 large egg yolks
• 2 tablespoons unsalted butter, in 1/2" pieces
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract (optional but highly recommended)
• 1/2 cup sweetened flaked coconut

Topping:

• 1/2 cup sweetened flaked coconut
• 1/3 cup coarsely chopped pecans
• 1 cup heavy cream or whipping cream
• 3 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract

1. TO MAKE THE PECAN CRUST, combine the pecans, sugar, and flour in the bowl of a food processor and pulse the mixture until the nuts are finely ground. Transfer to a large bowl and mix in the graham cracker crumbs and salt. Add the melted butter and mix well with a large fork. Drizzle 2 teaspoons water over the mixture and then rub the mixture with your fingers until it is well combined and slightly clumpy.
2. Preheat the oven to 325°. Butter the bottom (but not the sides) of a 9 1/2" deep-dish pie pan. Add the crumbs and spread them evenly across the bottom and up the sides. Press evenly into the pan. Bake the shell on the center oven rack for 10 minutes. Transfer to a cooling rack and cool thoroughly.
3. TO MAKE THE FILLING, whisk the sugar, cornstarch, and salt together in a medium size, heavy saucepan, preferably nonstick. Whisk in the milk (or half-and-half) and yolks. Place over medium heat and cook, whisking almost nonstop until the mixture thickens and starts to boil - about 5 to 7 minutes. Go easy, and don't try to make it boil too quickly.
4. Remove from the heat and whisk in the butter, one piece at a time, vanilla, coconut extract, and coconut. Pour the filling into the pie shell and smooth with a spoon. Place a piece of plastic wrap over the filling so it doesn't form a skin. Transfer the pie to a rack and cool thoroughly. Refrigerate overnight.
5. TO MAKE THE TOPPING, put the coconut and chopped pecans in a skillet over medium-low heat and toast, stirring virtually nonstop, for 3 to 5 minutes, until the coconut takes on a golden hue. Watch it carefully; it burns easily. Quickly transfer to a plate and cool completely.
6. About 10 minutes before you plan to serve the pie, chill a bowl and your electric mixer's beaters for 5 minutes. Pour the cream into the cold bowl and beat until it holds soft peaks, then beat in the confectioners' sugar. Add the vanilla and beat until the cream is firm but not grainy. Spread the whipped cream over the pie then sprinkle the top with the cooled coconut and pecans. Makes 8 to 10 servings.

ONE-INGREDIENT WATERMELON SORBET

ph: liz andrew / styling: erin mcdowell

I couldn't resist including this recipe for a one-ingredient watermelon sorbet. I happen to have a gallon of cubed watermelon in my freezer with no idea what to do with it-- until now. Blend into a smooth puree, pack into a pan, freeze again, and viola-- watermelon sorbet. Genius.

CHICKEN POT PIE

Quirky photographer and self-taught baker Christine McConnell created this kitschy chicken pot pie by carving a beak and feet out of a carrot. Amazing. She has a new cookbook coming out called Deceptive Desserts. Follow her Instagram.

FROM THE KITCHEN

via from the kitchen

Pear and Almond Frangipane Tart with Honey Semifreddo From The Kitchen. You can find the recipe here.