Feeling the summer heat? Cool down with our roundup of 18 refreshing summer pie recipes! From no-bake delights bursting with berries to creamy citrus creations, we’ve gathered the most delicious ways to turn seasonal fruits into stunning desserts. Perfect for picnics, potlucks, or just treating yourself. Get ready to find your new favorite slice—let’s dive into these sweet, sun-kissed inspirations!
Key Lime Pie
Oozing with zesty brightness, this Key Lime Pie is a no-bake wonder that’ll make your taste buds tango. Whip up a creamy, tart filling in minutes and pour it over a buttery graham cracker crust. Chill it until set for a dessert that’s pure sunshine on a plate.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/3 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 4 large egg yolks
– 1 (14 oz) can sweetened condensed milk
– 1/2 cup key lime juice, freshly squeezed
– 1 tbsp key lime zest
Instructions
1. Preheat your oven to 350°F.
2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/3 cup granulated sugar.
3. Pour 6 tbsp melted unsalted butter into the crumb mixture and stir until evenly moistened.
4. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
5. Bake the crust at 350°F for 10 minutes, or until lightly golden, then let it cool completely on a wire rack.
6. In a large bowl, whisk 4 large egg yolks until smooth and pale yellow.
7. Add 1 can sweetened condensed milk to the yolks and whisk until fully combined.
8. Gradually whisk in 1/2 cup key lime juice and 1 tbsp key lime zest until the mixture thickens slightly.
9. Pour the filling into the cooled crust and smooth the top with a spatula.
10. Refrigerate the pie for at least 4 hours, or until the filling is firm to the touch.
11. Slice and serve chilled, optionally garnished with whipped cream or lime slices.
Perfectly balanced, this pie offers a velvety, creamy texture with a sharp, citrusy kick that cuts through the sweetness. The crisp graham cracker crust adds a delightful crunch, making every bite a contrast of smooth and crumbly. For a fun twist, try freezing slices for a cool, ice cream-like treat on a hot day.
Peach Cobbler Pie
Oozing with juicy summer peaches and buttery crust, this mashup dessert delivers the best of both worlds. Grab your skillet—this easy recipe comes together in under an hour.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the filling:
– 6 cups fresh peaches, peeled and sliced (about 6 medium peaches)
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 2 tablespoons all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon lemon juice
For the cobbler topping:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced peaches, 1/2 cup granulated sugar, brown sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Toss until the peaches are evenly coated.
3. Transfer the peach mixture to a 10-inch cast-iron skillet or 9×13-inch baking dish, spreading it into an even layer.
4. In a medium bowl, whisk together 1 cup flour, 1/2 cup sugar, baking powder, and salt.
5. Pour the melted butter, milk, and vanilla extract into the dry ingredients. Stir just until combined—do not overmix.
6. Drop spoonfuls of the batter evenly over the peach filling, leaving small gaps for steam to escape.
7. Bake at 375°F for 35–40 minutes, until the topping is golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool for 15 minutes before serving.
Nothing beats the contrast of the tender, spiced peaches bubbling beneath a golden, cake-like crust. Serve it warm with a scoop of vanilla ice cream for that classic hot-and-cold combo, or enjoy it straight from the skillet for a rustic treat.
Blueberry Cream Cheese Pie
Every dessert lover needs this Blueberry Cream Cheese Pie in their life. Elevate your baking game with a creamy, fruity masterpiece that’s easier than you think. Grab your ingredients and let’s get started.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
For the topping:
– 2 cups fresh blueberries
– 1/4 cup granulated sugar
– 1 tbsp cornstarch
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted unsalted butter until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Tip: Use the bottom of a measuring cup to pack it evenly for a sturdy base.
4. Bake the crust for 10 minutes at 350°F, then remove it from the oven and let it cool completely on a wire rack.
5. In a large mixing bowl, beat 16 oz softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Add 1/2 cup granulated sugar to the cream cheese and beat until fully incorporated, scraping down the sides of the bowl as needed.
7. Beat in 2 large eggs one at a time, mixing well after each addition to avoid lumps.
8. Stir in 1 tsp vanilla extract until just combined. Tip: Don’t overmix to keep the filling light and airy.
9. Pour the cream cheese filling into the cooled crust and spread it evenly with a spatula.
10. Bake the pie at 350°F for 30–35 minutes, or until the edges are set and the center jiggles slightly when shaken.
11. Remove the pie from the oven and let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours to set completely.
12. While the pie chills, make the topping: In a saucepan over medium heat, combine 2 cups fresh blueberries, 1/4 cup granulated sugar, 1 tbsp cornstarch, and 1 tbsp lemon juice.
13. Cook the blueberry mixture, stirring constantly, for 5–7 minutes until it thickens and the blueberries burst. Tip: Mash a few berries with a spoon to release more juice for a saucier texture.
14. Let the blueberry topping cool to room temperature, then spread it evenly over the chilled pie.
15. Serve the pie chilled, optionally garnished with extra fresh blueberries or a dollop of whipped cream.
Just imagine slicing into that velvety cream cheese layer topped with a glossy, sweet-tart blueberry sauce. The contrast between the creamy filling and the juicy berries is pure bliss. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds.
Raspberry Chiffon Pie
Tired of heavy holiday desserts? This Raspberry Chiffon Pie is your light, fruity escape. Think airy clouds of raspberry mousse cradled in a buttery crust—it’s pure, pink bliss.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 2 cups fresh or frozen raspberries
– 3/4 cup granulated sugar
– 1/4 cup water
– 1 envelope (1/4 oz) unflavored gelatin
– 1 cup heavy cream
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted unsalted butter until the mixture resembles wet sand.
3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake the crust for 10 minutes, or until lightly golden and fragrant.
5. Remove the crust from the oven and let it cool completely on a wire rack.
6. In a small saucepan over medium heat, combine 2 cups raspberries, 3/4 cup granulated sugar, and 1/4 cup water.
7. Cook the raspberry mixture for 5–7 minutes, stirring frequently, until the berries break down and the sugar dissolves.
8. Strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the juice; discard the seeds.
9. Sprinkle 1 envelope of unflavored gelatin over the warm raspberry puree and whisk until fully dissolved.
10. Let the raspberry-gelatin mixture cool to room temperature, about 15 minutes, stirring occasionally to prevent a skin from forming.
11. In a large bowl, use an electric mixer to beat 1 cup heavy cream and 1 tsp vanilla extract on medium-high speed until stiff peaks form.
12. Gently fold the cooled raspberry mixture into the whipped cream until no white streaks remain.
13. Pour the filling into the cooled crust and smooth the top with a spatula.
14. Refrigerate the pie for at least 4 hours, or until set firm.
15. Slice and serve chilled.
Every bite melts into a silky, tangy-sweet raspberry dream with a crisp, buttery crunch. Garnish with fresh berries and mint for a pop of color, or drizzle with white chocolate for an extra touch of elegance.
Coconut Cream Pie
TikTok just made it official: coconut cream pie is the dessert of the season. This version is a total showstopper with a silky, no-bake filling and a toasted coconut topping. Get ready for the creamiest, dreamiest slice you’ve ever tasted.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the Crust
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the Filling
– 2 (13.5 oz) cans full-fat coconut milk, chilled overnight
– 1/2 cup powdered sugar
– 1 tsp pure vanilla extract
– 1/4 tsp salt
For the Topping
– 1/2 cup sweetened shredded coconut
Instructions
1. Preheat your oven to 350°F.
2. Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Tip: Use the bottom of a measuring cup to compact it for a sturdy crust.
4. Bake the crust for 10 minutes, then let it cool completely on a wire rack.
5. While the crust cools, scoop only the solid coconut cream from the top of the chilled cans of coconut milk into a large mixing bowl, reserving the liquid for another use.
6. Add the powdered sugar, vanilla extract, and salt to the coconut cream.
7. Use an electric mixer on high speed to whip the mixture for 3-4 minutes until it forms stiff peaks. Tip: Chill your mixing bowl beforehand for faster, fluffier results.
8. Spread the whipped coconut filling evenly into the cooled crust.
9. Spread the shredded coconut in a single layer on a small baking sheet.
10. Toast the coconut in the 350°F oven for 5-7 minutes, stirring once halfway, until it turns golden brown. Tip: Watch it closely, as it can burn quickly.
11. Let the toasted coconut cool for 5 minutes, then sprinkle it evenly over the pie filling.
12. Refrigerate the pie for at least 4 hours, or until fully set.
Here’s the magic: the filling sets into an ultra-creamy, cloud-like texture that melts on your tongue. The toasted coconut adds a delightful crunch and nutty flavor that perfectly contrasts the smooth vanilla-coconut cream. Serve it chilled with a drizzle of dark chocolate or a dollop of whipped cream for an extra-decadent twist.
Blackberry Custard Pie
Bold blackberries meet creamy custard in a pie that’s pure dessert magic. This stunning treat bakes up with a golden crust and a luscious, jammy filling. Get ready to impress—no fancy skills required.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 3–4 tbsp ice water
For the filling:
– 3 cups fresh blackberries
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 3 large eggs
– 1 cup heavy cream
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/2 cup cold cubed unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt until crumbly.
3. Add 3–4 tbsp ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Stop as soon as it forms a ball to avoid overworking.
4. Press the dough evenly into a 9-inch pie dish, crimping the edges.
5. Blind bake the crust: Line it with parchment paper, fill with pie weights or dried beans, and bake at 375°F for 15 minutes.
6. Remove the parchment and weights, then bake for 5 more minutes until lightly golden. Set aside to cool slightly.
7. In a large bowl, gently toss 3 cups fresh blackberries with 1/4 cup of the 1 cup granulated sugar. Let sit for 10 minutes to release juices.
8. In another bowl, whisk together the remaining 3/4 cup granulated sugar, 1/4 cup cornstarch, 3 large eggs, 1 cup heavy cream, 1 tsp vanilla extract, and 1/4 tsp salt until smooth.
9. Arrange the sugared blackberries in the pre-baked crust in a single layer.
10. Pour the custard mixture evenly over the blackberries. Tip: Pour slowly to avoid displacing the berries.
11. Bake at 375°F for 35–40 minutes, until the custard is set and the top is golden brown. Tip: Check doneness by gently shaking the pie—the center should jiggle slightly but not be liquid.
12. Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours to firm up.
Velvety custard cradles tart blackberries in every forkful, with a buttery crust that shatters perfectly. Serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream for a cool contrast. Leftovers? They’re even better the next day—if it lasts that long.
Pineapple Upside-Down Pie
Whip up this tropical twist on a classic dessert that’s guaranteed to steal the spotlight at any gathering. Imagine a buttery, flaky crust cradling caramelized pineapple rings and juicy maraschino cherries—each slice is a sweet, sticky masterpiece. It’s the pie that turns every bite into a mini vacation.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the caramel topping:
– 1/2 cup unsalted butter
– 1 cup packed light brown sugar
– 1 (20 oz) can pineapple rings, drained
– 10 maraschino cherries, drained
For the pie crust:
– 2 store-bought refrigerated pie crusts (9-inch)
For the filling:
– 1 (8 oz) package cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C).
2. Melt 1/2 cup unsalted butter in a 9-inch pie dish by placing it in the preheating oven for 3–5 minutes.
3. Remove the pie dish carefully and sprinkle 1 cup packed light brown sugar evenly over the melted butter.
4. Arrange drained pineapple rings in a single layer over the sugar mixture, placing a drained maraschino cherry in the center of each ring.
5. Press one refrigerated pie crust into the pie dish over the pineapple layer, trimming any excess edges with kitchen shears.
6. In a mixing bowl, beat 1 (8 oz) package softened cream cheese with 1/2 cup granulated sugar using an electric mixer on medium speed for 2 minutes until smooth.
7. Add 1 large egg and 1 tsp vanilla extract to the cream cheese mixture, beating for 1 more minute until fully combined.
8. Pour the cream cheese filling over the pie crust in the dish, spreading it evenly with a spatula.
9. Top with the second refrigerated pie crust, sealing the edges by crimping with a fork or your fingers.
10. Cut 4–5 small slits in the top crust with a sharp knife to allow steam to escape.
11. Bake at 375°F (190°C) for 45 minutes, or until the crust is golden brown and the filling is set.
12. Let the pie cool in the dish on a wire rack for 15 minutes.
13. Invert the pie onto a serving plate while still warm by placing the plate over the dish and flipping it quickly.
Zesty and indulgent, this pie boasts a gooey caramel bottom that soaks into the tender crust, while the cream cheese layer adds a tangy contrast to the sweet pineapple. Serve it warm with a scoop of vanilla ice cream for a melt-in-your-mouth experience, or chill it for a firmer slice that holds its shape perfectly.
Cherry Lattice Pie
This cherry lattice pie transforms classic summer fruit into a showstopping dessert with a golden, flaky crust and a sweet-tart filling that bursts with flavor. Think of it as your new go-to for holidays, potlucks, or just a cozy night in—it’s that versatile and delicious.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons ice water
- For the filling:
- 4 cups fresh or frozen cherries, pitted
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For assembly:
- 1 egg, beaten
- 1 tablespoon coarse sugar
Instructions
- Combine 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt in a large bowl.
- Cut in 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add 6 tablespoons ice water, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it holds its shape.
- Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips.
- In a separate bowl, toss 4 cups pitted cherries with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until well-coated.
- Roll out one dough disc on a floured surface to fit a 9-inch pie dish, then press it into the dish and trim the edges.
- Pour the cherry filling into the crust, spreading it evenly.
- Roll out the second dough disc and cut it into 1-inch-wide strips using a knife or pastry wheel.
- Weave the strips over the filling in a lattice pattern, pressing the ends to seal with the bottom crust. Tip: Chill the strips for 10 minutes first if they get too soft, making them easier to handle.
- Brush the lattice with 1 beaten egg and sprinkle with 1 tablespoon coarse sugar for a golden finish.
- Bake the pie at 375°F (190°C) for 45 minutes, or until the crust is golden brown and the filling is bubbling. Tip: If the edges brown too quickly, cover them with foil halfway through baking to prevent burning.
- Let the pie cool completely on a wire rack for at least 2 hours before slicing to allow the filling to set.
Perfectly balanced, this pie offers a crisp, buttery crust that contrasts with the juicy, tangy cherry filling. Serve it warm with a scoop of vanilla ice cream for a classic treat, or try it chilled with a dollop of whipped cream for a refreshing twist—either way, it’s a crowd-pleaser that disappears fast.
Mango Coconut Pie
Every dessert lover needs this tropical escape in pie form. Mango Coconut Pie blends sweet, tangy mango with creamy coconut for a refreshing twist on classic pie. It’s the ultimate summer treat that’s surprisingly simple to make.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
– For the filling:
– 2 cups ripe mango puree (from about 3 medium mangoes)
– 1 (13.5 oz) can full-fat coconut milk
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 tsp salt
– 1 tsp vanilla extract
– For the topping:
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 1/2 cup toasted coconut flakes
Instructions
1. Preheat your oven to 350°F.
2. Combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted unsalted butter in a medium bowl. Tip: Press the mixture firmly into the pie dish to prevent a crumbly crust.
3. Press the crust mixture evenly into a 9-inch pie dish, covering the bottom and sides.
4. Bake the crust at 350°F for 10 minutes, then let it cool completely.
5. In a saucepan, whisk together 2 cups mango puree, 1 can coconut milk, 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt until smooth.
6. Cook the mixture over medium heat, stirring constantly, until it thickens and bubbles, about 8–10 minutes. Tip: Stir continuously to avoid lumps in the filling.
7. Remove the saucepan from heat and stir in 1 tsp vanilla extract.
8. Pour the filling into the cooled crust and smooth the top with a spatula.
9. Refrigerate the pie for at least 4 hours, or until fully set. Tip: Cover it with plastic wrap pressed directly on the surface to prevent a skin from forming.
10. In a large bowl, beat 1 cup heavy whipping cream and 2 tbsp powdered sugar with a mixer on high speed until stiff peaks form, about 3–4 minutes.
11. Spread the whipped cream over the chilled pie.
12. Sprinkle 1/2 cup toasted coconut flakes evenly over the whipped cream.
Fresh from the fridge, this pie offers a creamy, smooth filling with a crisp crust and fluffy topping. The mango adds a bright, fruity kick that balances the rich coconut. Serve it chilled with extra mango slices or a drizzle of caramel for a decadent twist.
Mixed Berry Galette
Savor this rustic mixed berry galette—it’s the lazy baker’s pie with a flaky, buttery crust and a juicy, vibrant filling. Skip the fussy lattice and let the free-form edges shine.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the crust:
– 1 ¼ cups all-purpose flour
– ½ teaspoon salt
– 1 tablespoon granulated sugar
– ½ cup cold unsalted butter, cubed
– 3–4 tablespoons ice water
For the filling:
– 3 cups mixed berries (such as blueberries, raspberries, blackberries)
– ¼ cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
For assembly:
– 1 egg, beaten
– 1 tablespoon coarse sugar
Instructions
1. In a food processor, pulse 1 ¼ cups all-purpose flour, ½ teaspoon salt, and 1 tablespoon granulated sugar until combined.
2. Add ½ cup cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Drizzle in 3 tablespoons ice water while pulsing until the dough just comes together; add the remaining 1 tablespoon water if needed.
4. Tip: Keep all ingredients cold to ensure a flaky crust—work quickly to prevent the butter from warming.
5. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
6. In a large bowl, toss 3 cups mixed berries with ¼ cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until evenly coated.
7. Tip: Use frozen berries if fresh aren’t available—no need to thaw, just toss them directly into the filling.
8. Preheat the oven to 375°F and line a baking sheet with parchment paper.
9. On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick.
10. Transfer the dough to the prepared baking sheet.
11. Spoon the berry mixture into the center of the dough, leaving a 2-inch border all around.
12. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
13. Brush the folded edges with 1 beaten egg and sprinkle with 1 tablespoon coarse sugar.
14. Tip: The egg wash gives the crust a golden, glossy finish—don’t skip it for that bakery-worthy look.
15. Bake at 375°F for 30–35 minutes, until the crust is golden brown and the filling is bubbling.
16. Let the galette cool on the baking sheet for 10 minutes before slicing.
Dive into this galette warm—the crust shatters with each bite, giving way to a sweet-tart berry jam that oozes just enough. Serve it à la mode with a scoop of vanilla ice cream, or enjoy it plain for a simple, satisfying dessert that feels effortlessly chic.
Apricot Almond Pie
Savor the sweet-tart magic of apricots paired with nutty almonds in this showstopper. Grab your rolling pin—this pie’s buttery crust and jammy filling will steal the spotlight at any holiday table.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
For the crust:
– 2 1/2 cups all-purpose flour
– 1 cup cold unsalted butter, cubed
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 6-8 tbsp ice water
For the filling:
– 2 lbs fresh apricots, pitted and sliced
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
For the topping:
– 1/2 cup sliced almonds
– 1 tbsp unsalted butter, melted
– 1 tbsp turbinado sugar
Instructions
1. Combine 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt in a large bowl.
2. Cut in 1 cup cold unsalted butter with a pastry cutter until pea-sized crumbs form.
3. Drizzle 6-8 tbsp ice water, 1 tbsp at a time, mixing until dough just holds together.
4. Divide dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. Roll out one dough disc to a 12-inch circle on a floured surface.
7. Transfer to a 9-inch pie dish, trim edges, and prick bottom with a fork.
8. In a bowl, toss 2 lbs sliced apricots with 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 tsp vanilla extract, and 1/2 tsp cinnamon.
9. Pour filling into crust, spreading evenly.
10. Roll out second dough disc and cut into 1-inch strips.
11. Weave strips over filling in a lattice pattern, crimping edges to seal.
12. Brush lattice with 1 tbsp melted butter, sprinkle with 1/2 cup sliced almonds and 1 tbsp turbinado sugar.
13. Bake on preheated sheet for 45-50 minutes until crust is golden and filling bubbles.
14. Cool on a wire rack for 2 hours before slicing.
Amazingly, this pie balances juicy apricot pockets with a crisp, almond-studded crust. Serve warm with vanilla ice cream for a cozy dessert, or enjoy a slice cold with morning coffee—the flavors deepen overnight.
Watermelon Icebox Pie
Grab your blender and get ready for the easiest, most refreshing summer dessert you’ll ever make. This no-bake watermelon pie is a total game-changer—cool, creamy, and bursting with juicy flavor. It’s the ultimate crowd-pleaser that comes together in minutes and chills to perfection.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 4 cups seedless watermelon chunks, chilled
– 8 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 1 tbsp fresh lime juice
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup heavy whipping cream, cold
For the topping (optional):
– 1 cup whipped cream
– Fresh watermelon slices
Instructions
1. Combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted unsalted butter in a medium bowl until the mixture resembles wet sand.
2. Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup.
3. Chill the crust in the refrigerator for 15 minutes to set while you prepare the filling.
4. Place 4 cups chilled seedless watermelon chunks in a blender and blend on high speed until completely smooth, about 1 minute.
5. Strain the watermelon puree through a fine-mesh sieve into a large bowl to remove any pulp, pressing with a spatula to extract all liquid.
6. In a separate large bowl, beat 8 oz softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7. Add 1/2 cup granulated sugar, 1 tbsp fresh lime juice, 1 tsp vanilla extract, and 1/4 tsp salt to the cream cheese, beating until fully combined and no lumps remain.
8. Gradually pour the strained watermelon puree into the cream cheese mixture while mixing on low speed until uniformly incorporated.
9. In another clean bowl, whip 1 cup cold heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
10. Gently fold the whipped cream into the watermelon-cream cheese mixture using a rubber spatula until no white streaks remain, being careful not to deflate the mixture.
11. Pour the filling into the chilled crust and spread it evenly with an offset spatula.
12. Cover the pie with plastic wrap and refrigerate for at least 6 hours, or overnight, until completely set.
13. Before serving, top with 1 cup whipped cream and fresh watermelon slices if desired.
A silky-smooth filling with a subtle tang from cream cheese and lime balances the sweet watermelon perfectly. The crisp graham cracker crust adds a delightful crunch. Serve it straight from the fridge with extra whipped cream or garnish with mint leaves for a vibrant presentation.
Banana Cream Pie
Savor this classic dessert with a modern twist—creamy banana filling, a buttery crust, and fluffy whipped cream. Skip the store-bought version and make it from scratch for a showstopping treat everyone will love.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 3/4 cup granulated sugar
– 1/3 cup all-purpose flour
– 1/4 tsp salt
– 3 cups whole milk
– 3 large egg yolks
– 2 tbsp unsalted butter
– 1 tsp vanilla extract
– 3 medium ripe bananas
For the topping:
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 1/2 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted unsalted butter in a bowl until the mixture resembles wet sand.
3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake the crust for 10 minutes at 350°F until lightly golden, then let it cool completely on a wire rack.
5. Whisk 3/4 cup granulated sugar, 1/3 cup all-purpose flour, and 1/4 tsp salt in a medium saucepan.
6. Gradually whisk in 3 cups whole milk until smooth, then cook over medium heat, stirring constantly, until it thickens and bubbles, about 8-10 minutes.
7. Remove the saucepan from heat.
8. Beat 3 large egg yolks in a small bowl, then slowly whisk in 1/2 cup of the hot milk mixture to temper them.
9. Pour the tempered egg mixture back into the saucepan, whisking continuously.
10. Return the saucepan to medium heat and cook for 2 more minutes, stirring constantly, until thickened.
11. Remove from heat and stir in 2 tbsp unsalted butter and 1 tsp vanilla extract until fully incorporated.
12. Let the filling cool for 15 minutes, stirring occasionally to prevent a skin from forming.
13. Slice 3 medium ripe bananas into 1/4-inch rounds.
14. Arrange the banana slices in a single layer over the cooled crust.
15. Pour the warm filling over the bananas, spreading it evenly with a spatula.
16. Press plastic wrap directly onto the surface of the filling to prevent a skin, then refrigerate for at least 4 hours or until fully set.
17. Beat 1 cup heavy whipping cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract in a chilled bowl with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
18. Spread or pipe the whipped cream over the chilled pie.
19. Slice and serve immediately.
Enjoy the silky, custard-like filling that pairs perfectly with the crunchy crust and fresh banana slices. For a fun twist, top with caramel drizzle or toasted coconut flakes before serving.
Passion Fruit Tart
Kick your dessert game up a notch with this vibrant passion fruit tart. It’s a showstopper that balances sweet and tart in every bite. Get ready to impress with minimal effort.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the Filling:
– 1 cup passion fruit pulp (fresh or frozen, thawed)
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup cornstarch
– 1 cup heavy cream
– 1 tsp vanilla extract
For the Topping:
– 1/4 cup passion fruit pulp
– Fresh mint leaves (for garnish)
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Tip: Use the bottom of a measuring cup to press evenly for a uniform crust.
4. Bake the crust for 10 minutes, or until lightly golden and set. Remove from the oven and let it cool completely on a wire rack.
5. In a saucepan over medium heat, whisk together 1 cup passion fruit pulp and 1/2 cup sugar until the sugar dissolves, about 3 minutes.
6. In a separate bowl, whisk the egg yolks, cornstarch, and heavy cream until smooth.
7. Slowly pour the hot passion fruit mixture into the egg mixture while whisking constantly to prevent curdling.
8. Return the combined mixture to the saucepan and cook over medium-low heat, stirring continuously with a spatula, until it thickens to a pudding-like consistency, about 5-7 minutes. Tip: Cook until it coats the back of a spoon and leaves a clear line when you run your finger through it.
9. Remove from heat and stir in the vanilla extract.
10. Pour the filling into the cooled crust and smooth the top with a spatula.
11. Refrigerate the tart for at least 4 hours, or until the filling is completely set. Tip: Cover loosely with plastic wrap to prevent a skin from forming.
12. Before serving, drizzle the remaining 1/4 cup passion fruit pulp over the top and garnish with fresh mint leaves.
Packed with a creamy, velvety texture, this tart bursts with tropical tang that’s perfectly balanced by the buttery crust. Serve it chilled with a dollop of whipped cream or alongside fresh berries for an extra pop of color. It’s a dessert that feels both elegant and effortlessly fresh.
Plum Streusel Pie
Zesty, juicy plums meet a buttery, crumbly streusel topping in this irresistible dessert. Bake it up for a cozy holiday treat or a stunning summer finale. This pie delivers sweet-tart fruit and crunchy texture in every bite.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
For the crust
– 1 ¼ cups all-purpose flour
– ½ teaspoon salt
– ½ cup unsalted butter, cold and cubed
– 3-4 tablespoons ice water
For the filling
– 6 cups fresh plums, pitted and sliced into ½-inch wedges
– ¾ cup granulated sugar
– ¼ cup all-purpose flour
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
For the streusel topping
– ¾ cup all-purpose flour
– ½ cup packed light brown sugar
– ½ cup unsalted butter, melted
– ½ teaspoon ground cinnamon
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine 1 ¼ cups flour and ½ teaspoon salt for the crust.
3. Cut in ½ cup cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Gradually add 3-4 tablespoons ice water, 1 tablespoon at a time, mixing just until the dough comes together. Tip: Overworking the dough makes it tough.
5. Press the dough evenly into a 9-inch pie dish, crimping the edges.
6. In another bowl, toss 6 cups sliced plums with ¾ cup sugar, ¼ cup flour, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until coated.
7. Pour the plum mixture into the prepared crust, spreading it evenly.
8. For the streusel, mix ¾ cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon in a small bowl.
9. Stir in ½ cup melted butter until coarse crumbs form. Tip: Use your hands to clump the streusel for better texture.
10. Sprinkle the streusel topping evenly over the plums.
11. Bake the pie at 375°F for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
12. Let the pie cool on a wire rack for at least 2 hours before slicing to set the filling.
The warm, jammy plums contrast perfectly with the crisp, cinnamon-scented streusel, while the flaky crust holds it all together. Serve it slightly warm with a scoop of vanilla ice cream for a classic combo, or enjoy it at room temperature with a dollop of whipped cream.
Melon Mint Pie
Make your summer dessert dreams a reality with this Melon Mint Pie. This vibrant treat blends sweet melon with refreshing mint in a creamy, no-bake filling. Grab your blender and get ready to impress.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the crust
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling
– 3 cups cubed ripe cantaloupe (about 1 medium melon)
– 1/4 cup fresh mint leaves, packed
– 8 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 1 cup heavy whipping cream, cold
For garnish
– Fresh mint sprigs
– Thin cantaloupe slices
Instructions
1. Preheat your oven to 350°F.
2. Combine 1 1/2 cups graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl.
3. Pour 6 tbsp melted unsalted butter into the crumb mixture and stir until it resembles wet sand.
4. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
5. Bake the crust for 10 minutes at 350°F, then let it cool completely on a wire rack.
6. Place 3 cups cubed ripe cantaloupe and 1/4 cup packed fresh mint leaves in a blender.
7. Blend on high speed until completely smooth, about 1 minute. Tip: Strain the puree through a fine-mesh sieve if you prefer a completely smooth filling.
8. In a large bowl, beat 8 oz softened cream cheese with 1/2 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 2 minutes.
9. Pour the cantaloupe-mint puree into the cream cheese mixture and beat on low speed just until combined.
10. In a separate chilled bowl, whip 1 cup cold heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
11. Gently fold the whipped cream into the cantaloupe mixture until no white streaks remain. Tip: Use a spatula and fold gently to keep the filling light and airy.
12. Pour the filling into the cooled crust and spread it evenly with a spatula.
13. Refrigerate the pie for at least 4 hours, or until fully set. Tip: For best results, cover it loosely with plastic wrap to prevent odors.
14. Garnish the chilled pie with fresh mint sprigs and thin cantaloupe slices before serving.
Cool and creamy, this pie delivers a luscious texture that melts on the tongue. The cantaloupe offers a subtle sweetness perfectly balanced by the bright, herbal mint notes. Serve it chilled with a drizzle of honey or crumbled shortbread cookies for added crunch.
Summary
Here’s a sweet ending to our summer pie adventure! From no-bake delights to fruit-filled classics, these 18 refreshing recipes are your ticket to cool, delicious treats all season long. We’d love to hear which pie you try first—drop a comment with your favorite, and don’t forget to share these tasty ideas on Pinterest for your fellow home cooks to enjoy!
