Getting your Trinity Audio player ready...

For the most part, these cool pies need little to no cooking. Besides the occasional baking of a crust, you can keep stoves switched off. Feel free to choose any favorite cookie crumb crusts as an alternative to pastry.

These refreshing desserts make a perfect ending to a hot day. The chilled pies also fit the bill if you’re looking for a light, sweet finale to your supper. And one more advantage – the desserts are easy to assemble. Being able to make them days ahead makes these cool pies perfect for summer entertaining.

I’m a fan of Cool Whip – and it earns the name, honestly. They don’t call it that for nothing – it’s even cooler that the reduced-calorie versions work well, also. Some pie recipes call for real whipped cream – of course, I always go premium when it’s called for.

Today’s recipes include some oldies but goodies along with some new combos. But whatever pie appeals to you, I guarantee the result to be delicious and refreshing. Because these desserts are so easy to make – they make a perfect choice for food gifts. I don’t know anyone who wouldn’t instantly feel better when biting into something so refreshing.

The summer pie assembly is an easy cooking class for a kid – be sure to include them if a delivery follows – teaching two important lessons in one.   

And keep your cool.

OLD FASHIONED PEACH NUT PIE

1 baked graham cracker crust

10 diced regular marshmallows

¼ cup fresh orange juice

2 cups fresh peaches

¼ cup pitted Royal Anne cherries

1/3 cup confectioner’s sugar

½ cup chopped pecans

½ pint whipped, heavy whipping cream

In a bowl, cut up marshmallows and soak in orange juice for 10 minutes. In another bowl, combine fresh peaches, cherries, sugar, nuts, and whipped cream. Fold in marshmallows and orange juice. Pour mixture in cooled graham cracker crust. Chill for several hours.

LUSCIOUS LEMON DESSERT

3 Tbsp. cornstarch

1 cup sugar

¼ cup salted butter

1 Tbsp. grated lemon rind

¼ cup fresh lemon juice

3 unbeaten egg yolks

1 cup whole milk

1 cup sour cream

1 cup graham crackers or vanilla wafers

Whipped cream for topping

Red cherries with stem

In a saucepan, combine cornstarch and sugar. Add butter, lemon rind, juice, and egg yolks. Stir in milk, continuously stirring while cooking over medium heat until thick enough to coat a spoon. Cool completely. Fold in sour cream. Sprinkle 2 Tbsp. of crushed cookies on bottom of small dessert bowls. Spoon mixture over cookie crumbs. Refrigerate several hours. When serving, top with whipped cream and red cherry. Also can make this into a pie with graham cracker crust.

CHOCOLATE PEANUT BUTTER PIE

1 9-inch chocolate crumb crust

16 oz. frozen Cool Whip

4 oz. softened cream cheese

5 Tbsp. extra crunch peanut butter

1 cup confectioner’s sugar (10X)

½ cup chopped salted peanuts

Grated bittersweet chocolate, garnish

Bake pie shell in a 350-degree oven for 7 minutes. Cool completely. In a mixer bowl, combine 8 oz. Cool Whip and 4 oz. softened cream cheese. Blend well. Add crunchy peanut butter and confectioner’s sugar. Blend well. Pour mixture in cooled pie shell. Top with 8 oz. Cool Whip Sprinkle chopped peanuts over top. Decorate with grated chocolate for garnish if desired. Refrigerate several hours.

TROPICAL BANANA DESSERT

3 cups crushed vanilla wafers

1 stick melted, salted margarine

4 sliced bananas

2 cans sweet condensed milk

½ cup fresh lemon juice

1 ½ cup drained, crushed pineapple

12 oz. frozen Cool Whip

1 cup flaked coconut

1 cup chopped red cherries

1 cup finely chopped pecans

In a bowl, for the crust, combine vanilla wafers and melted butter. Press in bottom of Pyrex dish. Cover cookie crumbs with sliced bananas. In another bowl, combine condensed milk with lemon juice. Pour over bananas. Drain the pineapple well and spread on top of mixture. Cover top with Cool Whip. Sprinkle coconut, chopped cherries, and pecans evenly over top. Refrigerate several hours.

FRENCH FRUIT PIE

1 baked, cooled, 8-inch pie shell

2/3 cup water

1 cup sliced, fresh peaches/strawberries

1 cup sugar

3 Tbsp. cornstarch

1/3 cup water

4 oz. softened cream cheese

½ cup choice fresh fruit, set aside

2 ½ cups fresh fruit

1 cup whipped cream

½ cup confectioners sugar

In a saucepan, bring water and 1/3 cup of fruit to a slow boil/simmer. In a small bowl, combine sugar, cornstarch, and 1/3 cup water. Add to the simmer mixture and boil 1 minute. Set aside to completely cool. On bottom of cooled pie shell, spread softened cream cheese. Select ½ cup of select fruit and set aside. Put 2 ½ cups fruit in on top of cream cheese. Pour cooled, cooked mixture over fruit. Garnish with choice berries. Refrigerate several hours. Whip cream until soft peaks form. Add sugar and whip again. Top pie with whipped cream.

CHERRY CREAM PIE

1 can sweetened condensed milk

1/3 cup lemon juice

½ cup heavy cream

1 can cherry pie filling

Plain baked pastry

1/2 cup chopped pecans.

Make homemade pastry and add pecans. Bake and cool. In a mixer bowl, combine condensed milk and lemon juice. Let sit for 15 minutes. Fold in whipped cream. Mix well. Pour mixture into a cooled pastry Top with cherry pie filling. Refrigerate several hours.

BERRY GOOD DESSERT

8 oz. crushed vanilla wafers

1 stick salted butter

1 ½ cup powdered sugar

1 egg

¾ quart sweetened, drained strawberries

1 cup whipped, whipping cream

In a mixer bowl, cream butter and sugar. Add egg and mix well. In the bottom of a 9-inch cake pan, spread half of cookie crumbs. Pour sugar mixture over the crumbs. In a separate bowl, combine berries and whipped cream. Spread berry mixture on top of sugar mixture. Top with remaining crumbs. Refrigerate several hours.

CHOCOLATE COVERED CHERRIES

16 oz. whipped cream

20 oz. crumbled Oreos or chocolate cream-filled cookies

12 oz. quartered maraschino cherries

In a mixer bowl, beat cream until stiff. In a bowl crumble cookies into whipped cream. Cut cherries into quarters. Combine cherries with whipped cream mixture. Refrigerate several hours.

COCO-CHOCO CREAM PIE

1 cup sugar

6 Tbsp. cornstarch

4 cups half and half

2 beaten eggs

1 Tbsp. vanilla extract

2 9-inch chocolate pie crusts

1 cup whipping cream

¼ cup confectioner’s sugar

Toasted, flaked coconut

Makes 2 pies. In a bowl, combine sugar and cornstarch and blend well. In a saucepan, scald half and half. Add sugar mixture and mix well. In a mixer bowl, beat eggs. Add ½ cup of hot milk mixture to the eggs to warm. Slowly pour eggs back into milk mixture while constantly stirring to prevent curdling. Fold in vanilla. Cool slightly, and pour into 2 chocolate crusts. Refrigerate several hours. When ready to serve, in a mixer bowl, whip cream with sugar until soft peaks form. Spread on pies. Cover tops with toasted coconut.

HAWAIIAN NUT PIE

9 oz. frozen Cool Whip

15 oz. Eagle Brand condensed milk

1 ½ Tbsp. fresh lemon juice

14 oz. can well-drained, crushed pineapple

1 cup finely chopped walnuts

2 graham cracker pie crusts

Makes 2 pies. In a mixer bowl, combine Cool Whip, condensed milk, lemon juice, and pineapple. Pour into 2 pie shells. Sprinkle nuts evenly over top. Refrigerate several hours.

ALMOND CRUNCH PIE

1 baked 9-inch pie crust

½ cup toasted flaked coconut

1 cup heavy cream

1 cup sugar

½ cup chopped pecans

1 tsp. almond extract

1 cup coconut cookie crumbs

Toast coconut under broiler until brown. In a mixer bowl, whip cream and gradually add sugar until cream is stiff. Fold toasted coconut, chopped nuts, cookie crumbs, and flavoring into 2/3 of the whipped cream. Pour into baked pastry shell. Top with remaining whipped cream. Refrigerate several hours.

LEMON COCONUT REFRIGERATOR DESSERT

1 cup graham cracker crumbs

2 Tbsp. sugar

3 Tbsp. melted butter

2 egg yolks

1 ½ cups sweet condensed milk

1 Tbsp. lemon rind

½ cup fresh lemon juice

1 cup flaked coconut

4 beaten egg whites

4 Tbsp. sugar

1 cup toasted coconut

Whipped cream

cherries

For the crust, in a bowl, combine cookie crumbs, sugar, and butter. Press mixture on bottom and sides of a cake pan. Chill. In a mixer bowl, beat egg yolks until thick. Add condensed milk to the eggs. Mix well. Fold in lemon rind and lemon juice a little at a time. Stir until thickened. Fold in coconut. In a mixer bowl, beat egg whites until stiff. Beat sugar into egg whites. Fold egg whites into lemon mixture. Pour over cookie crumbs. Sprinkle top with toasted coconut.  Refrigerate several hours. Top with whipped cream and garnish with cherries.

FRENCH SILK CHOCOLATE PIE

½ cup salted butter

¾ cup sugar

1 oz. melted unsweetened chocolate

1 tsp. vanilla

2 eggs

1 baked 9-inch pie crust

Whipped cream for topping.

In a mixer bowl, cream butter and sugar together. Add melted chocolate and vanilla and mix well. Add eggs, one at a time, beating 5 minutes after each addition. Turn into baked and thoroughly cooled pie crust. Refrigerate several hours. Top with whipped cream.

LIMEADE PIE

1 box vanilla wafers

1 Tbsp. sugar

1 Tbsp. melted, salted butter

15 oz. Eagle Brand condensed milk

6 oz. frozen, thawed limeade

9 oz. Cool Whip

3 Tbsp. fresh lime juice

1 tsp. grated lime rind

1 cup whipped, whipping cream

¼ cup confectioners sugar

For the crust, crush vanilla wafers. Stir in butter and sugar and blend well. Spread crumbs on bottom and sides of 2 small pie pans or 1 large pie pan. For the filling, in a mixer bowl, combine condensed milk, limeade, Cool Whip, lime juice, and rind. Mix well. Pour into crust-lined pie pans. Refrigerate, several hours. When time to serve top with sweetened whipped cream and garnish with lime slices.

CHOCOLATE BERRY BANANA PIE

1 Oreo pie crust

2 sliced bananas

2 cups sliced strawberries

Strawberry glaze

Line the bottom and sides of an Oreo pie crust with sliced bananas. In a bowl, mix the sliced strawberries with enough glaze to coat. Dump strawberries into pie crust on top of bananas. Refrigerate several hours.

DELIGHTFULLY SINFUL DESSERT

1 lb. salted butter

2 cups sugar

12 beaten egg yolks

4 oz. melted unsweetened chocolate

1 tsp. vanilla extract

1 cup chopped pecans

12 beaten egg whites

4 dozen Italian macaroons

1 cup bourbon

Ladyfingers

1 cup whipped cream

¼ cup confectioners sugar

In a mixer bowl, cream butter and sugar. In another bowl, beat egg yolks until light and fluffy. Beat into butter mixture. Beat in melted chocolate. Add vanilla and pecans. Mix well. In a bowl, soak macaroons in bourbon. Line a 10-inch springform cake pan with ladyfingers. Layer the macaroons and chocolate mixture. Refrigerate several hours. When ready to serve, top with sweetened whipped cream.