Normally, it is understood that summer desserts should consist of either one ingredient (fruit) or one step (remove ice cream from freezer). However, you might be willing to break that rule for these two icebox pies. First because they require little more than one step, and second because they are just so good.
The frozen coconut lime pie is everything a summer dessert should be: bright, fruity and refreshing. And chocolate lovers, you are going to flip over the mocha pie. It is decadent and rich while still being light and cool enough to serve on a warm summer night.
As a bonus, these recipes make just enough extra filling for a mini pie. Simply throw together a quick graham cracker or cookie crust in the bottom of a small ramekin to make a personal-sized pie. Having it for dessert later in the night will confirm it is an excellent personal-sized decision.
So get used to breaking those summer dessert rules. These easy, breezy dishes are bound to become staples in your summer recipe rotation.
Frozen Coconut Lime Pie
Ingredients: • 1 cup heavy cream, cold • 1 tablespoon powdered sugar • 8 ounces cream cheese, softened • 1 (14-ounce) can sweetened condensed milk • ¼ cup granulated sugar • 1 tablespoon lime zest • ¾ cup fresh-squeezed lime juice (about 5 limes) • 1 teaspoon coconut extract or coconut-flavored liqueur • Graham cracker crust (store bought or homemade) • ½ cup shredded coconut • Lime slices, for garnish • Extra whipped cream, for serving
Directions:
1. In a small bowl, using an electric mixer, whip heavy cream until soft peaks form, then add 1 tablespoon of powdered sugar and whip until combined. Place in the refrigerator.
2. In a large bowl, beat softened cream cheese, sweetened condensed milk, sugar and lime zest until smooth and creamy. Add in the lime juice and coconut flavoring and beat until well-combined. Fold in the whipped cream mixture until just combined, then give it a quick fluff with an electric mixer.
3. Pour mixture into graham cracker crust.
4. Freeze the pie for 6 to 8 hours (or overnight). Remove pie from freezer, top with shredded coconut and serve with lime slices and whipped cream, if desired.
Mocha Chocolate Chip Biscoff Icebox Pie
Ingredients: • 2 cups heavy cream, cold • 12 ounces mascarpone cheese • 4 ounces dark chocolate cream cheese • 1/2 cup sugar • 1/4 cup coffee liqueur, such as Kahlua • 2 tablespoons unsweetened cocoa powder • 1 teaspoon instant espresso powder • 1 teaspoon pure vanilla extract • 15 to 18 thin chocolate chip cookies • 12 to 15 Biscoff cookies • Shaved semisweet chocolate, for garnish
Directions:
1. In a large bowl, beat heavy cream, mascarpone, cream cheese, sugar, coffee liqueur, cocoa powder, espresso powder and vanilla extract until firm peaks form.
2. Cover the bottom of a 9-inch springform pan with cookies. Make a circle with the chocolate chip cookies and place one in the middle, then break up the Biscoff cookies to fill in any open spaces. When mostly covered, crumble 1 to 2 Biscoff cookies over the entire layer. Top with half of the whipped mixture. Assemble another layer of cookies and top with the remaining whipped mixture.
3. Cover with plastic wrap and refrigerate overnight. Garnish with chocolate shavings before serving.
Recipes, text, styling and photography by Beka Watts
