With spring and summer right around the corner, it’s almost time to bust out the grills, perfect the art of refreshing handcrafted cocktails, and start getting in shape for that bean bag toss. And what’s a BBQ without dessert? Spring and summer desserts are all about cool treats like ice cream, snow cones, and, of course, icebox pies. Here are a few of our favorite icebox pies you can make all season long.
No-Bake Snickers Bar Pie
If you love Snickers, then you need this icebox pie in your life! You’re sure to get chunks of Snickers in every delectable bite. Check out this recipe from The Recipe Critic.
Ingredients:
- 8 oz cream cheese, softened
- ½ cup chunky peanut butter
- 1 cup powdered sugar
- 8 oz Cool Whip, thawed
- 6 Snickers bars, chopped; reserve some for top
- 1 graham cracker pie crust
Instructions:
- In a large bowl, combine cream cheese, chunky peanut butter, and powdered sugar. Fold in Cool Whip, followed by Snickers.
- Spread evenly on graham cracker pie crust and chill for 3 hours.
No-Bake Nutella Pie
Three ingredients are all you need for this sinfully sweet Nutella pie filling, and if you guessed Nutella was the main character here, you’d be correct. We love this recipe from Spicy Southern Kitchen.
Ingredients
- 25 Oreo cookies
- 5 Tbsp melted butter
- 13 oz Nutella (1 container)
- 8 oz cream cheese, softened
- 8 oz frozen whipped topping, thawed
Instructions:
- Process cookies in a food processor until finely ground. Transfer to a medium bowl.
- Drizzle butter over cookie crumbs and stir to mix well.
- Pour mixture into a 9-inch pie pan. Press crumbs onto bottom and sides of pie plate. Refrigerate for 30-60 minutes.
- Spread ¼ cup of Nutella over bottom of pie crust.
- Using an electric mixer (hand-held is fine), beat cream cheese until creamy. Beat in remaining Nutella.
- Gently stir in whipped topping. Transfer mixture into pie crust, spreading evenly. Refrigerate at least 4 hours before serving.
Easy Cold Brew Coffee Pie
This pie recipe from The Domestic Rebel is for all our “gotta have cream in their coffee” peeps. It is just as creamy and smooth as your favorite cold brew pick-me-up!
Ingredients:
- 4 oz (1 box) instant vanilla pudding mix
- ¾ cup cold brew coffee
- ½ cup milk or cream
- 1 Tbsp pure coffee extract (or less if you want a more mild coffee flavor)
- 8 oz Cool Whip, thawed
- 1 prepared Oreo cookie crust
- Whipped cream for garnish
- Dark chocolate-covered espresso beans for garnish
Instructions:
- In a large bowl, whisk together instant pudding dry mix, cold brew coffee, milk, and coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in Cool Whip completely, making sure to get the bottom!
- Pour mixture into prepared pie crust and smooth out the top. Freeze for at least 6 hours.
- Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve!
No-Bake Cannoli Pie
If you love this classic Italian dessert, you’ll be happy to know that this easy no-bake pie from Everyday Pie encapsulates all the flavors in just a fraction of the time.
Ingredients:
For the crumb crust:
- 6 oz vanilla wafer cookies
- ½ cup shelled and unsalted pistachios
- ¼ cup granulated sugar
- 6 Tbsp unsalted butter
For the filling:
- ¾ cup heavy cream, cold
- 8 oz mascarpone or cream cheese
- ½ cup powdered sugar
- 1 cup ricotta cheese
- 1 Tbsp orange zest
Instructions:
- Preheat oven to 350ºF.
- Place vanilla wafers, pistachios, and sugar in a food processor and process until finely ground, with just a few larger pieces of pistachios remaining.
- Melt butter in a medium pot. Add crumbs to pot and mix until completely combined.
- Pour crumbs into a pie plate and press the ingredients up the sides to form the edges first. Once edges are formed, work the crumbs down to evenly distribute into bottom of plate, packing it down into an even layer.
- Bake in the preheated oven for 8 minutes, until lightly golden and fragrant. Or freeze for 30 minutes for a no-bake pie option.
For the filling:
- With an electric mixer using the whisk attachment, whip heavy cream until stiff peaks form, about 3 minutes. Set aside.
- Place mascarpone and sugar in the bowl for the electric mixer. Whip on medium until smooth, about 2 minutes, scraping down the bowl halfway through. Scrape down the sides of the bowl and add ricotta and orange zest. Mix until just fully combined.
- Add ⅓ of whipped cream to ricotta mixture and fold it in with a rubber spatula by hand until completely combined.
- Add remaining whipped cream to the bowl and gently fold in, careful not to deflate.
- Pour filling in the crust and smooth over top.
- Place in refrigerator to set up. It needs at least 4 hours chilling time, but preferably overnight. Or place in the freezer.
Piña Colada Pie (No-Bake)
Pineapple and coconut filling topped with shredded coconut? This pie practically screams summer. Check out this recipe from Kitchen Fun With My Three Sons.
Ingredients:
- 10-inch graham cracker crust
- 8 oz cream cheese
- 1 cup frozen piña colada mix, thawed
- 16 oz whipped topping, thawed in refrigerator, divided
- Toasted coconut flakes for garnish (optional)
Instructions:
- In a medium bowl, whip cream cheese with a hand mixer until creamy.
- Add in the piña colada mix until well-blended.
- Add half of the thawed whipped topping and beat until well-incorporated.
- Pour into pie shell. You will have some leftover mixture.
- Freeze for 4 hours or overnight. Pipe or spread leftover whipped topping before serving.
- Sprinkle with coconut flakes (if using).