Late Summer Pies

A chilled or frozen pie is perfect for warm weather dining. You can make these pies with store bought or homemade graham cracker crusts, however, I've successfully used granola crusts for Key Lime (recipe below), Frozen Peanut Butter, Yogurt and Apricot  (shown below) and Frozen Strawberry Cream pies.

Yogurt and Apricot Pie with Granola Crust
Granola pie crust. Pulse about 1 ½ to 2 cups granola in a food processor until mixture resembles coarse breadcrumbs. Add a few tablespoons of melted butter or olive oil, and if the granola you’re using is not particularly sweet, also add in a few tablespoons of dry sweetener of choice. Pulse again lightly until mixture is moistened and cohesive. Transfer to a pie plate and bake at 350F until crust is just golden, about 10 to 13 minutes. Remove from oven and cool before using in pie recipe.

Key Lime Pie
On sweltering summer days, treat your family (or lucky friends) to the fresh, sweet-meets-tart goodness of a home style Key Lime Pie. You'll take only 5 minutes to make this super-easy summer pie, which sets overnight in the fridge. No baking required.
Here's a filling that pairs beautifully with a granola pie crust.
Frozen Strawberry Cream Pie (recipe credit: Alex Guarnaschelli)
2 cups heavy cream
4 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
2 large lemons; 1 zested, both juiced
1 tsp kosher salt
1 pint strawberries, lightly mashed
Strawberry Pie
  1. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks.
  2. Transfer to a medium bowl, cover and refrigerate.
  3. In the same mixing bowl  of the electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth.
  4. Slowly pour in the condensed milk and continue to mix until incorporated and smooth.
  5. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1-2 minutes.
  6. Using a rubber spatula to fold the strawberries into the filling mix, then fold in the whipped cream.
  7. Spoon filling into the pie crust. Freeze the pie for at least 6 hours, up to 12 hours.
  8. Top with fresh berries and a dollop of whipped cream.

This frozen Peanut Butter Pie from Half Baked Harvest is a dream, especially if you love peanut butter and chocolate (we do)

Peanut Butter Pie

Need more ideas for no bake pies? Check these out:

14 No Bake Pies for Hot Summer Days

31 Decadent No Bake Pies


Pat Bennett is the founder and President of Pat's Granola, a Cleveland based food and lifestyle company. 

Pat's Granola is sold online at and is also available at select Northeast Ohio businesses.

Listen to Pat's story:

Food Founders Podcast or CLE Foodcast






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