Perfect dessert for hot summertime is an ice box pie

It truly is hot and is only going to get hotter about the up coming pair of months. So why not get ready what is generally recognized as the dessert equal of a refreshing dip in a swimming hole? Ice box pies are a wonderful way to neat off soon after a work day in the garden and backyard garden.

Limes and strawberries come together in this cool summer ice box pie.

Limes and strawberries appear alongside one another in this amazing summertime ice box pie.

The very first taste of an ice box pie that I bear in mind was lemon. Before long, my sister and I were being making them, and we beamed as our mothers and fathers raved over the finished dessert. It is nonetheless a person of my most loved flavors to make. Ice product cakes have generally tried out to wiggle into my summertime menus but seriously in no way have the attraction of a cold pie slice.

I believe the enjoy of these chilly concoctions starts with the relieve of a graham cracker or vanilla wafer crust. Forget about the work of dough and earning a lattice topping. As a youngster, crushing the crackers or wafers (extensive prior to I had a food processor) was fantastic fun. Considering the fact that we did not have zip top rated bags either, it was carried out with a mortar and pestle which is nevertheless just one of the handiest devices you can have in the kitchen.

The filling is where creativeness can go nuts. Whilst I nonetheless like citrus, berries or tropical fruits, you can employ chocolate, peanut butter or any form of nut butter to make it a lot more desirable to kids of all ages.

The critical to success is allowing time for the pie to correctly chill in the refrigerator or freezer if your recipe phone calls for it. Cover the pie no matter of wherever it chills. If it goes in the refrigerator, give it a minimum amount of four hours. Double that if your recipe demands the freezer, then pull it out for at minimum 20 minutes to make slicing and serving less difficult.

You questioned for it

Marjorie McReynolds of Brookhaven would like to know why her fruit cobbler crust turns out to be so large and dense. “I don’t forget my Mother’s remaining light but mine is not! Help!” she writes.


I think you are overmixing the cobbler crust elements. The recipe you despatched does not say, but you only have to have to combine it sufficient to kind a comfortable, sticky dough that will be somewhat wetter than biscuit dough. Then spoon around the fruit fillings employing a soup spoon. It will not be lined completely.

Tammy Algood is the creator of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Adhere to her at

This posting at first appeared on Nashville Tennessean: Market basket: Fantastic dessert for warm summertime is an ice box pie

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