Enjoy a slice of summer with these easy and refreshing desserts
A cheesecake pan was used to make this pie, but you can use a 9-in. pie pan and sprinkle the almonds on top.
Recipe: Apricot Almond Swirl
The high sugar content of jams and preserves keeps the fruit from freezing rock-hard in this yummy treat.
Recipe: Strawberry Frozen Yogurt with Balsamic Syrup
Add the whipped cream to this delectable pie just before serving; the freezer is not kind to it.
Recipe: Malted Milk Ball
Kulfi, a dense, almost chewy Indian ice cream, inspired this pie. Opt for pistachios in the shell for greener color.
Recipe: Pistachio Cardamom
Make mini tarts, or, if you want to make one big pie, use a 9-in. cheesecake pan.
Recipe: Summer Fruit Minis
Preheat oven to 325. In a food processor, grind 7 oz. hard, crunchy cookies into fine crumbs. Drizzle in 6 tbsp. melted butter and whirl until crumbs start to come together. Press crumb mixture firmly over bottom (not sides) of pan called for by recipe. Bake until crust is set, about 10 minutes. Let cool completely.
Note: If cookies are really buttery, start with 2 tbsp. butter and add only enough extra butter to make crumbs cling together.
Buttery Pie Pastry
Whirl together 1 cup flour, 2 tbsp. powdered sugar, and 1/4 tsp. sald in a food processor. Cut 1/2 cup cold unsalted butter into cubes. Drop into bowl and pulse until mixture looks like large cracker crumbs and flour. Whirl in 1 lightly beaten egg yolk and 1 to 2 tbsp. ice water, pulsing just until mixture comes together in a shaggy ball but you can still see bits of butter. Divide into disks (one for each pan you will use), wrap in plastic wrap and chill at least 30 minutes and up to 2 days.
1. Make a crust: Our shortbread crust has just 5 ingredients; the cookie crust, just 2.
2. Stir ice cream until smooth: Add fun ingredients using a stand mixer and paddle attachment, or a bowl and a wooden spoon.
3. Spoon into crust and freeze: Once frozen, it'll keep for 4 days, double wrapped in plastic wrap.