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Whether it’s bursting with berries, layered with citrusy tang, or cooled to creamy perfection, pies are a go-to dessert that perfectly captures the sweetness of the season.
With fresh fruits at their peak and warm days begging for backyard gatherings, now’s the perfect time to indulge in summer-inspired pies.
In this ultimate roundup of 28+ summer pie recipes, you’ll find something for every craving—classic fruit pies, chilled no-bake delights, tropical twists, and rustic galettes.
These recipes are perfect for barbecues, family reunions, or simply treating yourself on a sunny afternoon.
28+ Irresistible Summer Pie Recipes That’ll Sweeten Your Sunny Days
Summer pie season is officially here, and these 28+ summer pie recipes prove there’s no end to the delicious possibilities.
Whether you lean toward a creamy, cool slice or a warm, fruity bake with a scoop of ice cream, there’s a recipe on this list that will make your summer sweeter.
So grab those fresh peaches, berries, citrus fruits, and tropical ingredients—and don’t forget the whipped cream!
Peach Basil Cream Pie
Sweet summer peaches meet aromatic basil in this refreshingly creamy pie that’s perfect for warm-weather gatherings.
The combination of juicy fruit and herbal notes makes this pie feel elegant yet laid-back, with a texture that’s as smooth as a summer breeze. It’s a no-bake beauty that keeps your kitchen cool while delivering flavor that’s off the charts.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
- 1 ½ cups heavy cream
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp finely chopped fresh basil
- 3 ripe peaches, peeled and sliced
- Optional: extra basil leaves for garnish
Instructions:
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish and refrigerate for 30 minutes.
- Prepare the filling: Whip heavy cream until stiff peaks form and set aside.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream and chopped basil.
- Assemble the pie: Spoon the cream mixture into the crust and smooth the top. Arrange sliced peaches in a circular pattern on top.
- Chill: Refrigerate for at least 4 hours or overnight. Garnish with basil leaves just before serving.
A slice of this pie feels like summer itself — fresh, bright, and endlessly satisfying.
The basil adds an unexpected twist that elevates this classic peach pie into something memorable. It’s the perfect dessert for a garden party, picnic, or just a quiet evening on the porch.
Key Lime Coconut Icebox Pie
This tropical twist on the classic Key lime pie blends the tartness of lime with the rich, creamy texture of coconut. It’s icy, tangy, and made to cool you down on the hottest days.
The no-bake aspect makes it a summer essential, and every bite delivers a mini vacation.
Ingredients:
- 1 ½ cups crushed vanilla wafers
- 6 tbsp butter, melted
- 1 tbsp sugar
- 1 (14 oz) can sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- 1 cup coconut cream
- Zest of 2 limes
- 1 cup heavy whipping cream
- Toasted shredded coconut, for topping
Instructions:
- Crust: Mix crushed vanilla wafers, sugar, and butter. Press into a pie dish and chill for 30 minutes.
- Filling: Whisk together sweetened condensed milk, key lime juice, coconut cream, and lime zest until smooth.
- Topping: Whip heavy cream until soft peaks form. Spread on top of the filling.
- Sprinkle with toasted coconut and extra lime zest.
- Chill: Refrigerate the pie for at least 6 hours, preferably overnight.
The tropical flair of this pie makes it a crowd-pleaser.
The zesty lime cuts through the creamy richness, and the coconut adds a summery, sun-soaked finish. It’s the kind of dessert you’ll crave after a swim or a backyard barbecue, and it’s just as beautiful as it is easy to make.
Blueberry Lemonade Pie
This bright and cheerful pie captures the essence of summer lemonade stands and berry-picking afternoons.
Tangy lemon and sweet blueberries come together in a silky filling that’s light, vibrant, and irresistible. A buttery vanilla wafer crust holds it all together for a taste that’s pure sunshine.
Ingredients:
- 1 ½ cups crushed vanilla wafers
- ¼ cup sugar
- 6 tbsp melted butter
- 1 ½ cups fresh or frozen blueberries
- ½ cup lemon juice
- 1 (14 oz) can sweetened condensed milk
- 8 oz cream cheese, softened
- Zest of 1 lemon
- Whipped cream, for topping
- Extra blueberries and lemon slices, for garnish
Instructions:
- Crust: Combine vanilla wafer crumbs, sugar, and melted butter. Press into a pie dish and chill for 20–30 minutes.
- Cook the berries: In a saucepan, simmer blueberries with a tablespoon of lemon juice until they burst and form a jammy consistency. Cool completely.
- Filling: Beat cream cheese until smooth. Add condensed milk, lemon juice, and zest. Fold in the cooled blueberry mixture.
- Pour the filling into the crust and smooth the top.
- Chill: Refrigerate for 4–6 hours until firm. Top with whipped cream, lemon slices, and fresh berries.
This pie is pure joy in every bite. The balance of sweet and tart makes it incredibly refreshing, and the colors are stunning — a deep purple swirl nestled in creamy lemon.
It’s easy to prepare ahead, making it the ideal dessert for summer potlucks or lazy weekend treats.
Strawberry-Mango Tart Pie
This pie is a tropical dream, combining the sweetness of ripe strawberries with the juicy tang of mangoes. It’s a refreshing, colorful treat that feels like a celebration of summer fruit, served in a buttery tart shell that holds everything together perfectly.
The creamy filling adds richness without overwhelming the vibrant fruit on top.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter, melted
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup diced mango
- 1 cup sliced strawberries
- 1 tbsp honey
- Fresh mint leaves, for garnish
Instructions:
- Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch tart pan and refrigerate for 30 minutes.
- Filling: Beat mascarpone cheese, heavy cream, powdered sugar, and vanilla until smooth and creamy.
- Assemble: Spoon the mascarpone mixture into the chilled crust and smooth out evenly.
- Top with fruit: Arrange diced mango and sliced strawberries in a beautiful pattern on top. Drizzle with honey for a touch of sweetness.
- Chill: Refrigerate for at least 3 hours before serving. Garnish with fresh mint leaves just before serving.
This pie has the perfect balance of sweet and tangy, with the creaminess of mascarpone tying everything together.
The mango and strawberry combination adds both color and a fresh burst of flavor, making it a stunning centerpiece for any summer gathering.
No-Bake Chocolate Peanut Butter Pie
For those who love the sweet-salty combo, this no-bake chocolate peanut butter pie is a match made in heaven.
The velvety peanut butter filling is perfectly complemented by a rich chocolate ganache topping. With minimal prep time and a decadent finish, this pie is a favorite among both kids and adults.
Ingredients:
- 1 ½ cups crushed graham crackers
- ¼ cup sugar
- 6 tbsp butter, melted
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- ½ cup semi-sweet chocolate chips
- 2 tbsp butter
- Pinch of sea salt
Instructions:
- Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into a pie dish and refrigerate for 20 minutes.
- Filling: Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth. Whip the heavy cream in a separate bowl until soft peaks form, then fold it into the peanut butter mixture.
- Chocolate ganache: In a microwave-safe bowl, melt chocolate chips and butter until smooth. Let it cool slightly.
- Assemble: Spread the peanut butter filling into the chilled crust. Pour the chocolate ganache over the top and gently spread.
- Chill: Refrigerate for at least 4 hours or overnight. Just before serving, sprinkle with a pinch of sea salt for an extra layer of flavor.
This pie is creamy, dreamy, and indulgent with every bite.
The combination of chocolate and peanut butter never fails, and the texture is so smooth it melts in your mouth. It’s the perfect dessert for chocolate lovers, and the no-bake feature makes it a great option when you want to avoid turning on the oven.
Blackberry Mint Lime Pie
This pie is an absolute crowd-pleaser, with the tartness of lime pairing beautifully with the earthy sweetness of blackberries and the refreshing coolness of mint.
It’s an elegant dessert that is both tangy and refreshing, perfect for a warm summer evening.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp melted butter
- 2 cups fresh blackberries
- ½ cup sugar
- 2 tbsp lime juice
- 1 tbsp lime zest
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 tsp vanilla extract
- Fresh mint leaves, for garnish
Instructions:
- Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish and refrigerate for at least 30 minutes.
- Berry filling: In a saucepan, combine blackberries and sugar over medium heat. Cook for 5-7 minutes until the berries begin to break down and form a sauce. Strain to remove seeds and let cool.
- Creamy filling: Beat cream cheese, heavy cream, lime juice, lime zest, and vanilla extract until smooth and creamy.
- Assemble: Pour the creamy lime filling into the crust, then spoon the blackberry sauce over the top in a decorative pattern.
- Chill: Refrigerate for 4-6 hours or until set. Garnish with fresh mint leaves before serving.
This pie is a delicious mix of tangy, sweet, and refreshing flavors.
The blackberry mint sauce pairs perfectly with the creamy lime filling, making it a wonderful dessert to impress guests at any summer get-together. Each bite is a burst of flavor, offering the perfect combination of creamy and fruity goodness.
Watermelon Mint Pie
This vibrant pie combines the refreshing flavors of watermelon and mint in a creamy, light filling that’s perfect for hot summer days.
The cool, juicy watermelon flavor shines through with the added hint of mint, making every slice feel like a splash of freshness.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter, melted
- 3 cups watermelon puree (blended fresh watermelon)
- 1 cup heavy cream
- 1 (8 oz) package cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp fresh mint, chopped
- 1 tbsp lime juice
- Fresh mint leaves, for garnish
Instructions:
- Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish and refrigerate for 30 minutes to set.
- Filling: Blend fresh watermelon to create a smooth puree. In a separate bowl, beat cream cheese, powdered sugar, and lime juice until smooth. Add the watermelon puree and chopped mint, then fold in whipped heavy cream.
- Assemble: Pour the watermelon mixture into the prepared crust and smooth the top evenly.
- Chill: Refrigerate the pie for 4–6 hours or until set. Garnish with fresh mint leaves before serving.
This pie is a refreshing and light treat that captures the essence of summer.
The watermelon base creates a burst of flavor, while the mint and lime add a cool, crisp note. It’s a perfect dessert for a sunny day, and the vibrant color makes it an eye-catching centerpiece at any party.
Lemon Poppy Seed Pie
A lemon lover’s dream, this pie is tangy, zesty, and balanced with a delightful crunch from the poppy seeds.
The smooth and creamy filling paired with a buttery crust creates the perfect harmony of texture and flavor — making it a great option for a sophisticated summer dessert.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter, melted
- 1 cup lemon curd (store-bought or homemade)
- 1 cup heavy cream
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 tbsp poppy seeds
- 1 tbsp lemon zest
- Fresh lemon slices, for garnish
Instructions:
- Crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie dish and refrigerate for 30 minutes.
- Filling: In a mixing bowl, beat cream cheese and powdered sugar until smooth. Add the lemon curd, lemon zest, and poppy seeds, then mix until fully combined. Gently fold in the whipped cream until the filling is light and fluffy.
- Assemble: Spoon the lemon poppy seed filling into the crust and smooth the top evenly.
- Chill: Refrigerate for at least 4 hours or overnight. Garnish with fresh lemon slices and additional poppy seeds just before serving.
This pie is both tangy and creamy with just the right amount of crunch from the poppy seeds.
The lemon curd adds a bright and refreshing flavor, while the creamy filling makes every bite indulgent yet light. It’s a lovely, citrus-packed dessert to enjoy on warm summer nights.
Raspberry Coconut Cream Pie
A tropical twist on a classic, this pie layers fresh raspberries with a luscious coconut cream filling, all nestled in a crunchy coconut-infused crust.
The coconut adds richness, while the raspberries provide a tart contrast, making for a perfect balance of flavors in every bite.
Ingredients:
- 1 ½ cups shredded coconut (unsweetened)
- ¼ cup sugar
- 6 tbsp butter, melted
- 1 (14 oz) can coconut milk
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh raspberries
- ½ cup sweetened shredded coconut (for garnish)
Instructions:
- Crust: Combine shredded coconut, sugar, and melted butter. Press the mixture into a 9-inch pie dish and bake at 350°F (175°C) for 8–10 minutes, until golden. Let it cool.
- Filling: In a saucepan, heat the coconut milk and heavy cream over medium heat. In a separate bowl, beat powdered sugar and vanilla until smooth. Gradually pour in the warm coconut mixture and whisk until thickened. Let it cool slightly.
- Assemble: Layer fresh raspberries on the bottom of the cooled coconut crust. Pour the coconut cream filling over the top and spread evenly.
- Chill: Refrigerate for at least 4 hours to allow the filling to set. Before serving, garnish with sweetened shredded coconut and extra raspberries.
The richness of coconut combines perfectly with the tartness of raspberries in this irresistible pie.
The coconut crust adds extra texture and flavor, making this pie a tropical delight. It’s a unique dessert that’s perfect for summer picnics or any occasion when you want to impress your guests with something a little different.
Blackberry Peach Pie
This pie is a stunning combination of two beloved summer fruits — the rich, sweet flavor of peaches, complemented by the tartness of blackberries.
With a buttery, flaky crust and a juicy filling, it’s the perfect dessert for a warm summer evening, offering the ideal balance of sweetness and acidity.
Ingredients:
- 1 ½ cups fresh blackberries
- 2 cups fresh peaches, peeled and sliced
- 1 cup sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- ½ tsp ground cinnamon
- 1 tbsp butter
- 1 package pie dough (store-bought or homemade)
Instructions:
- Prepare the filling: In a large bowl, mix blackberries, peaches, sugar, cornstarch, lemon juice, and cinnamon. Stir gently to combine and allow the fruit to release its juices.
- Assemble the pie: Roll out half of the pie dough and fit it into a 9-inch pie dish. Pour the fruit mixture into the crust and dot with butter. Roll out the remaining dough and cover the pie. Trim and crimp the edges.
- Bake: Preheat the oven to 375°F (190°C). Cut a few slits in the top crust to allow steam to escape. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling.
- Cool and serve: Let the pie cool before serving to allow the filling to set.
This pie celebrates the classic combination of peaches and blackberries, creating a sweet yet tangy flavor profile.
The buttery, flaky crust adds a satisfying texture that complements the juicy filling. It’s perfect for a backyard barbecue or a late summer picnic.
S’mores Pie
Bring the campfire experience indoors with this rich, decadent S’mores pie.
Combining the beloved flavors of graham crackers, melted chocolate, and toasted marshmallows, this pie takes all the best parts of a s’more and elevates them into a decadent, no-bake dessert.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 ½ cups semi-sweet chocolate chips
- 3 cups mini marshmallows
Instructions:
- Crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie dish and refrigerate for 30 minutes to set.
- Filling: Beat the cream cheese, powdered sugar, and vanilla until smooth. Whip the heavy cream in a separate bowl until soft peaks form. Fold the whipped cream into the cream cheese mixture to create a light and airy filling.
- Chocolate layer: Melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Pour the melted chocolate over the prepared crust and chill for 30 minutes.
- Marshmallow topping: After the chocolate layer has set, spoon the cream cheese filling over the chocolate and smooth the top. Spread the mini marshmallows evenly over the top.
- Toast the marshmallows: Using a kitchen torch, toast the marshmallows until golden and crispy, or place the pie under a broiler for 1–2 minutes to achieve a similar effect.
- Serve: Refrigerate for another 1-2 hours to fully set before slicing and serving.
This pie delivers all the nostalgia of a summer campfire in a rich, creamy dessert form.
The chocolate and marshmallow layers are irresistible, making it a treat everyone will love. It’s perfect for parties, potlucks, or when you simply need a little indulgence.
Coconut Lime Pie
This coconut lime pie is a tropical paradise in a pie dish, combining the creamy richness of coconut with the zesty freshness of lime.
The sweet, creamy filling is brightened by the citrusy tang of lime, while the coconut crust adds texture and depth, making each bite a mini vacation.
Ingredients:
- 1 ½ cups shredded coconut (unsweetened)
- ¼ cup sugar
- 6 tbsp butter, melted
- 1 can (14 oz) sweetened condensed milk
- ½ cup coconut cream
- ½ cup fresh lime juice
- 1 tbsp lime zest
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Toasted coconut flakes, for garnish
Instructions:
- Crust: In a bowl, combine shredded coconut, sugar, and melted butter. Press the mixture into a 9-inch pie dish and refrigerate for 30 minutes to set.
- Filling: In a large bowl, whisk together sweetened condensed milk, coconut cream, lime juice, and lime zest until smooth.
- Topping: In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the coconut-lime mixture.
- Assemble the pie: Pour the coconut-lime filling into the prepared crust and smooth the top.
- Chill: Refrigerate for at least 4 hours, or overnight, until the filling is set.
- Serve: Before serving, garnish with toasted coconut flakes for a bit of crunch and extra coconut flavor.
This coconut lime pie is the perfect balance of creamy and tangy.
The coconut adds a tropical, rich flavor, while the lime keeps things fresh and vibrant. It’s an ideal summer dessert, bringing the tropics to your table without the need for a plane ticket!
Cherry Almond Crumble Pie
This pie combines the tartness of fresh cherries with the nutty richness of almonds, all crowned with a buttery crumble topping.
The cherries burst with flavor, while the almond notes in the filling and topping add a delightful twist. It’s a comforting, yet refreshing dessert, perfect for any summer gathering.
Ingredients:
- 1 ½ cups fresh cherries, pitted and halved
- 1 cup sugar
- 1 tbsp cornstarch
- 1 tsp almond extract
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 pre-made pie crust
- ½ cup rolled oats
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup sliced almonds
- 6 tbsp unsalted butter, cold and cubed
Instructions:
- Prepare the filling: In a large bowl, toss the cherries with sugar, cornstarch, almond extract, lemon juice, and lemon zest.
- Make the crumble topping: In a separate bowl, mix the rolled oats, flour, brown sugar, and sliced almonds. Add the cold cubed butter and use a pastry cutter or fork to mix until the mixture forms a crumbly texture.
- Assemble the pie: Preheat your oven to 375°F (190°C). Pour the cherry mixture into the pre-baked pie crust. Sprinkle the crumble topping evenly over the cherries.
- Bake: Bake for 40–45 minutes, until the crust is golden and the filling is bubbling.
- Cool and serve: Allow the pie to cool before serving, so the filling can set properly. Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
This cherry almond crumble pie is bursting with flavor and texture.
The combination of sweet-tart cherries and crunchy almond crumble is irresistible, and it’s a beautiful way to enjoy summer cherries in full bloom.
Apricot Honey Pie
This pie celebrates the delicate sweetness of fresh apricots, enhanced by the smooth richness of honey. The flavor profile is subtle and refined, perfect for those who enjoy a lighter, more delicate dessert.
The buttery crust and honey-sweetened filling make it a perfect match for a warm summer evening.
Ingredients:
- 1 ½ cups fresh apricots, pitted and sliced
- ¼ cup honey
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- 1 pre-made pie crust
- 1 egg (for egg wash)
Instructions:
- Prepare the filling: In a bowl, toss the sliced apricots with honey, lemon juice, cornstarch, and cinnamon.
- Assemble the pie: Preheat your oven to 375°F (190°C). Pour the apricot mixture into the pre-baked pie crust and smooth it out evenly.
- Add the egg wash: Beat the egg and brush it over the edge of the pie crust to give it a golden, glossy finish.
- Bake: Bake for 35–40 minutes, or until the crust is golden and the filling is bubbling.
- Cool and serve: Let the pie cool for at least 30 minutes before serving, so the filling can set. Serve with a scoop of vanilla ice cream or a drizzle of extra honey.
This apricot honey pie is a refined dessert that balances the sweetness of honey and the tanginess of apricots.
The light flavor profile makes it a lovely option for a summer dinner party or a special weekend treat.
Tropical Fruit Pie
A true celebration of summer’s bounty, this pie features a colorful combination of tropical fruits like pineapple, mango, and papaya, all layered with a rich and creamy filling.
The smooth texture and vibrant colors make this pie a stunning dessert to serve at any gathering. It’s fresh, fruity, and filled with sunshine.
Ingredients:
- 1 ½ cups fresh pineapple, chopped
- 1 ½ cups fresh mango, chopped
- 1 ½ cups fresh papaya, chopped
- 1 cup heavy cream
- 1 (8 oz) package cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 pre-made graham cracker crust
- Fresh mint leaves for garnish
Instructions:
- Prepare the fruit: In a large bowl, mix together the chopped pineapple, mango, and papaya. Set aside.
- Make the filling: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add the heavy cream and beat until stiff peaks form, creating a whipped, creamy texture.
- Assemble the pie: Spoon the creamy filling into the graham cracker crust, spreading it evenly. Layer the tropical fruits over the top in a colorful pattern.
- Chill: Refrigerate the pie for at least 3 hours, or overnight, to allow the flavors to meld and the filling to set.
- Serve: Garnish with fresh mint leaves just before serving for an extra touch of freshness.
This tropical fruit pie is the epitome of summer, with its juicy, vibrant fruits and creamy filling.
It’s light, refreshing, and bursting with flavor, making it the perfect dessert for a hot day. Whether you’re hosting a BBQ or simply enjoying a quiet evening, this pie will transport you to a tropical paradise.
Lemon Blueberry Buttermilk Pie
This pie brings together the tangy brightness of lemon with the sweet, juicy burst of blueberries. The smooth buttermilk filling adds a tangy richness that complements the fruit perfectly, making it a light yet indulgent dessert.
The golden, flaky crust ties everything together for a perfect summer treat.
Ingredients:
- 1 ½ cups fresh blueberries
- 1 ¼ cups buttermilk
- 3 large eggs
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 pre-made pie crust
Instructions:
- Prepare the filling: In a bowl, whisk together buttermilk, eggs, sugar, lemon zest, lemon juice, cornstarch, and vanilla until smooth.
- Assemble the pie: Preheat the oven to 350°F (175°C). Pour the buttermilk mixture into the pie crust and sprinkle fresh blueberries evenly over the top.
- Bake: Bake for 40–45 minutes, or until the filling is set and lightly golden around the edges.
- Cool and serve: Let the pie cool completely before serving to allow the filling to firm up. Serve chilled, topped with a dollop of whipped cream or a few extra fresh blueberries for garnish.
This pie is the perfect balance of creamy, tangy, and fruity.
The buttermilk provides a smooth, slightly tart filling, while the blueberries add bursts of sweetness. It’s a refreshing, easy-to-make dessert that is sure to be a crowd-pleaser.
Key Lime Coconut Pie
A tropical twist on a classic, this key lime coconut pie combines the zesty tartness of key limes with the rich creaminess of coconut.
The coconut crust adds a crunchy texture that complements the smooth filling. This pie is light, tangy, and indulgent, perfect for a summer evening.
Ingredients:
- 1 ½ cups shredded unsweetened coconut
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh key lime juice (or regular lime juice)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Lime zest, for garnish
Instructions:
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine shredded coconut, sugar, and melted butter. Press this mixture into a 9-inch pie dish to form a crust. Bake for 8-10 minutes, or until golden brown. Let it cool.
- Prepare the filling: In a mixing bowl, whisk together sweetened condensed milk, lime juice, and heavy cream until smooth. Pour the mixture into the cooled coconut crust.
- Chill: Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set.
- Serve: Before serving, whip the heavy cream with powdered sugar until soft peaks form and top the pie with the whipped cream. Garnish with lime zest for a finishing touch.
This key lime coconut pie is an irresistible combination of tangy lime and creamy coconut.
The coconut crust gives it a tropical flavor and texture, while the creamy filling is both tart and smooth. It’s the ultimate dessert for anyone craving something refreshing and tropical!
Summer Peach and Raspberry Galette
If you’re looking for a rustic, freeform pie, this summer galette is the perfect choice.
The combination of sweet, juicy peaches and tart raspberries creates a wonderful contrast in flavors, all wrapped in a flaky, buttery pastry. It’s simple to make yet impressive in its beauty and flavor.
Ingredients:
- 2 cups fresh peaches, peeled and sliced
- 1 cup fresh raspberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 pre-made pie dough (or homemade)
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (for topping)
Instructions:
- Prepare the filling: In a bowl, combine the sliced peaches, raspberries, sugar, lemon juice, cornstarch, and vanilla extract. Stir gently to mix.
- Prepare the galette: Preheat your oven to 375°F (190°C). Roll out the pie dough into a rough circle (about 10 inches in diameter) on a baking sheet lined with parchment paper.
- Assemble the galette: Spoon the fruit mixture into the center of the dough, leaving a border around the edges. Fold the edges of the dough over the fruit, creating a rustic, open-faced pie.
- Egg wash and bake: Brush the folded dough edges with a beaten egg and sprinkle coarse sugar over the crust. Bake for 35-40 minutes, or until the crust is golden and the fruit is bubbling.
- Cool and serve: Allow the galette to cool for 10–15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a drizzle of honey for extra sweetness.
This peach and raspberry galette is a simple, rustic pie that highlights the natural sweetness of summer fruits.
The flaky crust provides the perfect balance to the juicy fruit filling, and the galette is much easier to make than a traditional pie, making it ideal for a last-minute summer dessert.
Strawberry Basil Pie
A unique twist on the classic strawberry pie, this recipe pairs the sweet, juicy strawberries with the fresh, aromatic flavor of basil.
The vibrant strawberry filling is infused with basil, creating an unexpected yet delightful flavor combination that’s perfect for summer.
Ingredients:
- 3 cups fresh strawberries, hulled and sliced
- 1 cup sugar
- 2 tbsp cornstarch
- 2 tbsp fresh basil, finely chopped
- 1 tbsp lemon juice
- 1 pre-made pie crust
- 1 egg (for egg wash)
Instructions:
- Prepare the filling: In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 5–7 minutes. Remove from heat and stir in the chopped basil.
- Assemble the pie: Preheat your oven to 375°F (190°C). Pour the strawberry-basil mixture into the pre-baked pie crust.
- Egg wash: Brush the edge of the pie crust with a beaten egg to give it a golden, glossy finish.
- Bake: Bake for 35–40 minutes, or until the crust is golden and the filling is bubbly.
- Cool and serve: Let the pie cool before serving so the filling can set. Serve with a dollop of whipped cream or a few fresh basil leaves for garnish.
This strawberry basil pie is bursting with fresh flavors, offering a perfect balance of sweet and savory.
The basil adds a surprising layer of freshness to the classic strawberry filling, making this pie an impressive, flavor-packed dessert for any summer gathering.
Mango Passionfruit Pie
This tropical pie is an exotic combination of ripe mangoes and tangy passionfruit, resulting in a flavorful, creamy filling that’s a true taste of summer.
The bright, vibrant flavors and the silky-smooth texture make this pie the perfect choice for an island-inspired dessert.
Ingredients:
- 2 cups ripe mango, peeled and diced
- 1 cup passionfruit pulp (fresh or canned)
- 1 (8 oz) package cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy cream
- 1 pre-made graham cracker crust
Instructions:
- Prepare the filling: In a blender, combine the mango, passionfruit pulp, cream cheese, powdered sugar, and vanilla extract. Blend until smooth.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the mango-passionfruit mixture, being careful not to deflate the whipped cream.
- Assemble the pie: Spoon the filling into the graham cracker crust and smooth the top.
- Chill: Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set.
This mango passionfruit pie is refreshing, rich, and full of tropical goodness.
The tangy passionfruit beautifully balances the sweetness of the mango, while the creamy filling provides a smooth, luscious texture. It’s an exotic dessert that will transport you straight to a tropical paradise!
Rhubarb Cream Cheese Pie
If you’re a fan of rhubarb, this pie is a must-try! The tartness of rhubarb is balanced by a creamy, slightly sweetened cream cheese filling.
With a buttery crust and a smooth texture, this pie is a perfect way to showcase rhubarb’s unique flavor in a comforting dessert.
Ingredients:
- 3 cups fresh rhubarb, chopped
- 1 cup sugar
- 1 tbsp cornstarch
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 pre-made pie crust
Instructions:
- Prepare the filling: In a saucepan, combine rhubarb, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the rhubarb releases its juices and the mixture thickens, about 10–12 minutes. Remove from heat and let it cool slightly.
- Make the cream cheese layer: In a separate bowl, beat the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
- Assemble the pie: Preheat your oven to 375°F (190°C). Spread the cream cheese mixture evenly over the bottom of the pie crust. Top with the cooled rhubarb mixture.
- Bake: Bake for 30–35 minutes, or until the crust is golden and the filling is set.
- Cool and serve: Allow the pie to cool before serving to let the filling firm up. Serve with whipped cream for an extra indulgent touch.
This rhubarb cream cheese pie is a delicious combination of sweet and tart.
The cream cheese layer adds a smooth richness that balances the tangy rhubarb perfectly. It’s a great way to enjoy rhubarb in a dessert, and it’s sure to be a hit at your next summer gathering.
Honeydew Lime Pie
This refreshing pie combines the light sweetness of honeydew melon with the tangy zip of lime.
The smooth, creamy filling is perfect for a hot summer day, while the graham cracker crust adds the perfect balance of crunch. It’s a cool and zesty dessert that’s simple yet impressive.
Ingredients:
- 3 cups honeydew melon, cubed and pureed
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lime juice
- 2 tbsp lime zest
- 1 ½ cups heavy cream
- 2 tbsp powdered sugar
- 1 pre-made graham cracker crust
Instructions:
- Prepare the filling: In a blender or food processor, puree the honeydew melon until smooth. In a bowl, combine the melon puree, sweetened condensed milk, lime juice, and lime zest. Stir until well combined.
- Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Combine: Gently fold the whipped cream into the honeydew-lime mixture until fully combined.
- Assemble the pie: Spoon the mixture into the graham cracker crust and smooth the top.
- Chill: Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set.
This honeydew lime pie is an incredibly refreshing dessert with a light, creamy texture and a bright, citrusy flavor.
It’s perfect for a warm summer day and is sure to impress guests with its unique flavor combination.
Blackberry Lemon Meringue Pie
A twist on the classic lemon meringue pie, this version adds a layer of juicy blackberries to the filling, creating a beautiful contrast of flavors.
The tartness of the lemon and the sweetness of the blackberries pair wonderfully with the fluffy, golden meringue topping.
Ingredients:
- 1 ½ cups fresh blackberries
- 1 cup sugar
- 2 tbsp cornstarch
- 1 cup water
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- 4 large egg yolks
- 4 large egg whites
- ¼ tsp cream of tartar
- ¼ cup sugar
- 1 pre-made pie crust
Instructions:
- Prepare the filling: In a saucepan, combine blackberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the berries break down, about 8–10 minutes. Remove from heat and stir in the lemon zest and lemon juice.
- Make the custard: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot berry mixture to the egg yolks to temper them, then return everything to the saucepan. Cook over low heat, whisking constantly, until the mixture thickens.
- Prepare the meringue: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
- Assemble the pie: Preheat your oven to 375°F (190°C). Pour the blackberry-lemon custard into the pre-baked pie crust and top with the meringue. Spread the meringue to the edges of the crust to seal it.
- Bake: Bake for 15–20 minutes, or until the meringue is golden brown.
- Cool and serve: Let the pie cool completely before serving to allow the filling to set and the meringue to firm up.
This blackberry lemon meringue pie is a delicious, fruity twist on the traditional lemon meringue.
The blackberries add depth and sweetness to the tart lemon filling, while the meringue topping adds a light, airy finish.
Raspberry Peach Streusel Pie
This pie combines the sweetness of ripe peaches with the tartness of raspberries, all topped with a crumbly, buttery streusel.
The combination of flavors and textures makes this pie a crowd favorite, perfect for any summer occasion or gathering.
Ingredients:
- 2 cups fresh peaches, peeled and sliced
- 1 ½ cups fresh raspberries
- 1 cup sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 pre-made pie crust
For the streusel topping:
- ½ cup flour
- ½ cup oats
- ½ cup brown sugar
- 1/4 tsp ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions:
- Prepare the filling: In a large bowl, combine peaches, raspberries, sugar, cornstarch, cinnamon, and lemon juice. Gently stir to combine.
- Make the streusel topping: In a bowl, mix flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Assemble the pie: Preheat your oven to 375°F (190°C). Pour the fruit mixture into the pre-baked pie crust and top with the streusel topping.
- Bake: Bake for 40–45 minutes, or until the crust is golden and the filling is bubbly.
- Cool and serve: Allow the pie to cool before serving so the filling can set. Serve with vanilla ice cream or whipped cream for a decadent treat.
This raspberry peach streusel pie combines two of the season’s best fruits, and the streusel topping adds a satisfying crunch.
The sweet peaches and tart raspberries create a wonderful contrast, making this pie an unforgettable summer dessert.
