When the sun’s out and the grill’s hot, there’s nothing better than ending your day with one of these sensational summer pie recipes.
It’s the season for fresh fruit, after all, and what better way to use up all that juicy flavor than to make a stunning strawberry or peach pie?
Of course, I’m also partial to something cool and creamy.
With that in mind, I’ve found some incredible recipes for you to try out, including one of my all-time faves: Key lime pie.
Don’t worry, this list of 25 summer pies has plenty of no-bake recipes to keep you cool, calm, and cravings-free all summer long.
Similar to a traditional English custard tart, this recipe is silky smooth and perfectly sweet.
As the name suggests, this version has buttermilk in the mix, which gives it a super pleasant tang.
Like a baked cheesecake, you can’t go wrong with allowing it to cool gently. Just open the door and leave it inside for an extra 20-30 minutes.
Dream Whip is a shortcut for whipped toppings. It comes in a packet like instant pudding and can be kept in your pantry until you need it.
As for the pie, it’s a simple combination of ready-made pie crust, instant pudding, and Dream Whip scooped over the top.
I love this chocolate version, but you can so easily make this fruity, creamy, lemon-flavored, or nutty.
Coconut cream pie is exactly what you think it is. So, if you’re not the biggest fan of coconut, just skip down to the following recipe.
For the coconut lovers out there, this pie is a delight!
You’ll make a coconut pudding for the filling, full of coconut milk, sugar, shredded coconut, egg yolks, and cornstarch (for a rich flavor and super thick finish).
If you really want to push this over the edge, try using whipped coconut cream for the topping.
Key lime pie should be creamy, zesty, tart, and sweet.
Of course, Key lime juice will make this extra special, but you can use regular limes if it’s all you have.
Although this is a sweet pie, it has a lot of tang, thanks to the lime juice and sour cream. But it’s also ultra velvety and impossible to resist.
The reason I love this pie so much is that it’s always so unexpected.
From the surface, it looks like any other no-bake cheesecake with a graham cracker crust.
But underneath, it’s a world of sweet and tart fruit with plenty of texture to boot.
Between the crushed pineapple, pecans, and maraschino cherries, each bite is better than the last.
I wanted to leave the best for last, but I couldn’t wait that long! This peanut butter pie is so good, you’ll need to make double just to have enough.
It’s dangerously easy to make and full of creamy peanut butter goodness.
The only thing missing from this is a touch of salty crunch, which I get from adding crushed pretzels to the top.
Another excellent addition is more peanut butter. That is, chopped-up peanut butter cups stirred right into the filling.
A word of warning: don’t leave me alone with your blueberry pie. Not unless you want the dish licked clean, that is!
Blueberries are perfect for pies because they’re not too sweet, and they’re super juicy.
I know that excess juice and pastry don’t always mix, but you’ll add cornstarch to the filling so it will turn syrupy and scrumptious.
As much as I love the intense flavor of baked strawberries, I’m not the biggest fan of the texture.
The berries tend to turn to mush, which can ruin the experience a little.
That’s why I love to make a fresh strawberry pie instead.
This recipe works with pie dough, graham cracker crusts, and even Oreo crusts.
It just depends on how you want it finished and whether or not you have the time to make a batch of pastry.
The filling for this pie might sound simple, but it’s enough to make you reach for a second slice.
All you’ll need is cream cheese, powdered sugar, vanilla, and whipped cream to make a super-fast no-bake cheesecake filling that you could add anything to at this point.
I’ve stirred in chopped peanut butter cups and caramel, fresh blueberries and lemon curd, and even brownie bites and almond butter.
But for this recipe, you’ll mix in chopped Oreos (double-stuffed works the best!).
Top it with extra cookies and some leftover whipped cream, and then hope you have the patience to wait while it sets.
Strawberry and rhubarb go so well together because they perfectly balance each other out.
Where rhubarb can be tart and downright sour, strawberries are fresh, sweet, and wonderfully juicy.
When you mix those together, you get something pretty close to perfect. Plus, it’s such a pretty coloring!
If you liked the key lime pie recipe and have a craving for a fresh, boozy cocktail, then you’ll love this fantastic mojito pie.
I don’t recommend using mint extract for this, as it is pretty strong and won’t give you the same fresh taste.
Also, the rum is technically optional. But then, would it be a real mojito pie without it?
Is there a more summery pie recipe than this? Just look at that sunny, lemon filling!
The key to making the best ever lemon meringue pie (in my opinion) is to have a thick layer of each filling.
I hate when you cut into a lemon meringue pie only to find it’s all egg whites and sugar.
You’ll need a decent amount of lemon curd to cut through all that sweet marshmallow topping.
Are you looking for a summer pie recipe that will have the kids and grown-ups elbowing each other out of the way?
You’ve found it with this insanely delicious banana cream pie.
It has layers of banana pudding, fresh banana slices, and luscious whipped cream, all piled high in a classic graham cracker crust.
Top it with chocolate shavings or salted caramel.
I hate to be a broken record, but: if you like the Key lime and mojito pies, you’ll go nuts over this creamy lemon pie.
I know that creamy and lemon don’t always go together, but this pie manages to balance out the citrus perfectly to create a velvety smooth and lip-smacking filling.
You’ll notice that the recipe is sort of a cross between lemon curd and key lime pie filling.
If you want it extra light and airy, you can always fold some whipped cream through once the mix has cooled.
Don’t worry, this dish is strictly insect-free.
To be honest, I’m not too sure why this is named after a bug since I’m pretty sure they can be brown as well as green, and, as far as I know, they don’t taste like mint.
Whatever the reason, you can’t deny that this creamy, minty pie is a nice change to the usual fruity or chocolate desserts we see all summer.
A lot of silk pie recipes use chocolate mousse made with raw eggs.
The yolks provide a richer flavor, and the whites are typically whipped up and folded into the mix for a fluffier texture.
As a baker, I’m pretty used to eating raw eggs, but I know some people can be sensitive.
Instead of raw eggs, this silk pie recipe has you make a chocolate pudding, which you’ll mix with whipped cream to achieve the same light mousse.
Fresh cherries will undoubtedly have a more prominent flavor for this recipe, but I’m not against using canned cherries as a nice little shortcut.
They’re already pitted, which means less prep work, and they come in a lovely syrup that makes this filling even more delicious.
The lattice top will look great as the cherry filling bubbles up, but I much prefer a simple crumble-top made using flour, sugar, and butter.
Peaches are a quintessential summer fruit, and if I were you, I’d buy up as many as possible while they’re still in season.
Wash, peel (if you want), chop, and bag them up before storing them in the freezer for a particularly dreary winter’s day.
I promise you won’t ever regret having ripe and juicy peaches prepped in the freezer.
For the pie, you’ll want to dice the fruit and toss it in sugar, cinnamon, nutmeg, cornstarch, and vanilla.
If you want a little something extra, try throwing in a few tart raspberries.
Perhaps this should be called “strawberry and cream cheese pie” since the filling is more like a no-bake cheesecake made with cream cheese, sugar, and whipped cream?
You’ll need to add cream cheese to this pie because whipped cream just won’t be sturdy enough to hold all that fruit.
Plus, the longer it sits, the more likely it is to deflate and weep.
Or, for something extra creamy, try making vanilla pudding and folding through the fruit.
Raise your hand if you think lemonade is the all-star refreshing summer drink.
With it being so popular, why wouldn’t you want to make it into a pie?! Especially when you can have it ready in less than 5 minutes.
It’s a simple blend of vanilla pudding, milk, and thawed lemonade concentrate that gives you that terrific tart flavor.
If you’re struggling to decide between all those gorgeous summer berries, this recipe is for you.
The combination of blueberries, strawberries, and raspberries will make your tastebuds stand on end and reach for more.
It’s sweet, tart, juicy, and simple to modify.
Change out the berries as you see fit, but keep in mind that you may need to add or reduce the sugar content if you do.
I’ve been on a retro kick recently, and I love this pastel pink moment.
Who knew you could use Kool-Aid as a pie filling flavor? It’s as easy as blending it with condensed milk and folding in some whipped cream.
This recipe uses cherry, which makes it this totally 50s diner shade of pink. But I think it would look awesome if you used blue raspberry.
Ice cream cakes are a double-edged sword during the summer.
You’ll want the cold, sweet, frozen treat on a hot day, but it doesn’t last too long out in the heat.
This pie is perfect for a summer’s day because it holds the ice cream in a pie crust, which should keep it from melting all over the place.
Also, this pie offers a few different flavors and textures with a lemon creme filling and a lovely light Cool Whip top.
I don’t know about you, but I rarely “cook” with watermelon. The most I do is slice it or drown it in white rum.
That’s why I was so intrigued by this recipe! The filling is actually watermelon Jell-O mixed with Cool Whip for a velvety smooth finish.
You’ll also stir in watermelon chunks for pops of sweet crunch in each bite.
As you can see from the picture, this chocolate pie has a much darker color. That means the flavor will be that much richer and more intense.
So, what’s the big difference?
Essentially with this recipe, you’ll make chocolate pudding (just like the silk pie recipe from above), only you won’t fold in any whipped cream or Cool Whip.
Instead, the pudding is poured into the crust and allowed to set. You’ll add the whipped topping over that.
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