Chill Time! Dig into one of these decadent summer pies.
Recently, while spring cleaning closets with my husband, we came across a large, long-forgotten box filled with old 8mm video cassettes, film reels, and slides handed down over the years. Because my spring cleaning “system” has a strict self-imposed policy that follows three disciplines — keep, donate, or discard — we became a little perplexed about what to do with this antiquated media treasure trove. Obviously, we wouldn’t throw them away since they captured precious moments of our lives, from family outings with relatives in the 60s to our wedding and our kids’ childhood moments. But in order to keep them, they would have to morph into something useful that would spark joy. So we had them digitized to enjoy through our smart TV.
A few weeks later, we were snuggled on the sofa with our kids and their kids for a very special movie night. The videos and images we recaptured came to life as they retold the stories of my youth in Florida. That event led me to reminisce about the paternal grandfather I called Papa. Although I was only 8 when he passed, Papa left an indelible impression on me in the short time we had together.
Only fifteen minutes away from us in St. Petersburg, Papa and Nana’s home was a quaint two-bedroom ranch. Through the jalousie windows of their Florida room, I could spy the backyard I loved to get lost in, with its thick, freshly mowed St. Augustine grass, grove of citrus trees, and large staghorn fern perched on the branch of a mossy oak. Two faded-blue clam shell chairs sat in the shade of that tree where Papa rocked me on his lap and told me stories while spoon-feeding me strawberry icebox pie.
In my later years, I learned Papa’s trade after his service to our country was delivering ice blocks to neighboring homes. My relatives used to tell me stories of how Nana’s icebox pies could barely fit in her icebox because Papa always set aside the largest block just for her. Those icebox pies always felt special. In part, because Florida honored strawberries with their very own festival, and walnuts were considered a delicacy, which made each bite of her chilled desserts feel elevated.
Nana was known to say, “The years you raise your children are your happiest.” After my recent stroll down memory lane — and with due respect to advanced technology offering a fresh outlook — I’d say every season has its gift of happiness. While the childrearing years revealed nonstop cuteness, they were also very busy. Now, with ample time to deep clean closets, and with seven grandchildren seeking lap time, the gift of happiness I find today is the time I have to chill.
Walnut Elegante Pie
Makes 8 servings
Ingredients
4 egg whites
1/2 tsp. baking powder
1/2 c. walnuts (chopped)
1/2 tsp. vanilla
1 c. sugar
1 Tbsp. butter
1 Tbsp. flour
16 oz. Cool Whip
14 Ritz crackers
Directions
Preheat the oven to 350°. Add four egg whites to a mixing bowl and beat until stiff peaks form. To the peaks, slowly add baking powder, then sugar. In a food processor, gently pulse the walnuts
until fine but not dust. In a plastic bag, hand crush the crackers until fine as well. To the egg mixture, gently fold in the walnuts and crackers. Add the vanilla and set mixture aside. Grease a pie plate with butter and sprinkle a little flour around the plate, tapping to cover the entire surface. Add the nut and cracker mixture to the pie plate and bake at 350° for 35 minutes. Remove from the oven and allow to cool for 15 minutes, then refrigerate. Add Cool Whip to the top when ready to serve.
Peanut Butter Icebox Pie
Makes 8 servings
Ingredients
1 c. crunchy peanut butter
1 c. confectioners’ sugar
8 oz. cream cheese
16 oz. Cool Whip
1 Keebler graham cracker crust
1 Hershey bar (grated)
Directions
Place the chocolate bar in the freezer for about 10 minutes. In a mixing bowl, add peanut butter, cream cheese, confectioners’ sugar, and Cool Whip. Beat until completely combined. Add mixture to graham cracker crust and smooth out until slightly raised in the middle. In a food processor, gently pulse the chilled chocolate bar until you get the consistency you wish for a garnish. Another method is to use a cheese grater. Sprinkle the chocolate all over the top of the pie. Refrigerate one hour before serving in small slices.
Strawberry Icebox Pie
Makes 8 servings
Ingredients
1 unbaked pie crust (Pillsbury or homemade)
2 pints fresh strawberries (remove tops and half slice lengthwise)
1 c. granulated sugar
1 c. water
3 oz. strawberry gelatin (optional Jello)
2 Tbsp. cornstarch
16 oz. whipped cream (optional Cool Whip)
Directions
Preheat oven to 425°. Roll out pie crust and fit into pie plate, then use your fingers to scallop the edge of the crust. With the tines of a fork, prick the bottom of the crust (this will allow steam to escape, keeping the crust from billowing while baking). Bake the crust according to package directions or your homemade recipe instructions.
In a saucepan over medium heat, add strawberries, sugar, water, gelatin, and cornstarch. Allow the mixture to come to a boil, then turn off heat. Remove pie crust from the oven when golden brown and allow to cool completely. Add strawberry mixture to the crust and chill immediately. Once the strawberries have set in the refrigerator, take them out and add a generous amount of whipped cream to the top, smoothing out all over the pie. Serve immediately or chill again.
These recipes are from the May 2025 issue of HomeLife Magazine. Need an entree to go with your summer pies? Check out these delicious summer kabob recipes!
