Top Summer Pie Recipes

My Favorite Summer Pie Recipes All in one Spot

A list of my all time favorite pies I love to make in the Summer. New and old, these are the recipes I find myself making year after year. From bright citrus pies to frozen peanut butter treats and sweet Southern classics, these desserts belong at every summer gathering. If you don't feel like making a pie crust, I fully support replacing with a a pre-made graham cracker crust for any of these. Enjoy!

Atlantic Beach Pie

I love this recipe down. It's insanely good and the saltine cracker crust makes it. Recipe is also found on Food52.

Recipe Credit: Atlantic Beach Pie was created by chef Bill Smith of Crook's Corner in 2011. Inspired by the citrus pies served in coastal North Carolina seafood restaurants, his saltine-crust version became a Southern classic and helped introduce Atlantic Beach Pie to a national audience.

A salty cracker crust filled with creamy citrus custard and topped with whipped cream. This North Carolina classic tastes like sunshine in dessert form.

Ingredients

For the Crust

• 1½ sleeves saltine crackers, finely crushed

• ½ cup unsalted butter, melted

• 3 tablespoons sugar

  
  

For the Filling

• 1 can (14 oz) sweetened condensed milk

• 4 egg yolks

• ½ cup fresh lemon juice

• ¼ cup fresh lime juice

  
  

For Topping

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• Lime zest

  
  

Directions

1. Preheat oven to 350°F.

2. Mix cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie plate.

3. Bake for 15 minutes and cool slightly.

4. Whisk together condensed milk, egg yolks, lemon juice, and lime juice.

5. Pour into prepared crust.

6. Bake for 15 minutes.

7. Cool completely, then refrigerate at least 4 hours.

8. Whip cream and powdered sugar until soft peaks form.

9. Spread over pie and garnish with lime zest before serving.

   
   

Ube Pie with Phyllo Crust and Marshmallow Topping

This vibrant purple pie combines sweet ube with layers of crispy, buttery phyllo dough for a unique summer dessert.

Ingredients

Crust

• 10 sheets phyllo dough

• ½ cup melted butter

Filling

• 1 cup ube halaya (ube jam)

• 8 oz cream cheese, softened

• ½ cup sweetened condensed milk

• 2 eggs

• 1 teaspoon vanilla extract

  
  

Directions

1. Preheat oven to 350°F.

2. Brush each sheet of phyllo with melted butter and layer into a 9-inch pie dish.

3. Bake crust for 10 minutes until lightly golden.

4. Beat ube halaya, cream cheese, condensed milk, eggs, and vanilla until smooth.

5. Pour filling into crust.

6. Bake for 35–40 minutes until center is set.

7. Cool completely and refrigerate before serving.

   
   

   Optional Marshmallow topping:

Marshmallow Topping

Ingredients:

• 1 jar (7 oz) marshmallow crème (also known as marshmallow fluff)

• 1/2 cup heavy cream

• 2 tablespoons powdered sugar (optional, for additional sweetness)

• 1 teaspoon pure vanilla extract

  
  

Instructions:

1. Whip the Cream:

   • In a mixing bowl, add the heavy cream and powdered sugar (if using).

   • Using a hand mixer or stand mixer, whip the cream on medium speed until soft peaks form. Be careful not to overwhip, as you want it to remain fluffy.

2. Combine Ingredients:

   • In a separate bowl, combine the jar of marshmallow crème and vanilla extract. Mix until smooth and creamy.

3. Fold Together:

   • Gently fold the whipped cream into the marshmallow mixture using a spatula. Be careful not to deflate the whipped cream; you want to keep it airy and light.

4. Top Your Pie:

   • Spread the marshmallow topping over your cooled pie, smoothing it out or creating peaks as desired.

Strawberry Rhubarb Tart

Sweet strawberries and tart rhubarb create one of summer's most iconic flavor combinations.

Ingredients

Crust

• 1 prepared pie crust

Filling

• 3 cups sliced strawberries

• 3 cups chopped rhubarb

• ¾ cup sugar

• ¼ cup cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

Finish

• 1 egg beaten with 1 tablespoon water

• Coarse sugar

Directions

1. Preheat oven to 375°F.

2. Roll crust into a tart pan.

3. Toss strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla together.

4. Fill tart shell with fruit mixture.

5. Brush edges with egg wash and sprinkle with coarse sugar.

6. Bake 45–50 minutes until bubbly and golden.

7. Cool before slicing.

Southern Salted Honey Pie

A silky custard pie sweetened primarily with honey and balanced with flaky sea salt.

Ingredients

• 1 prepared pie crust

• ½ cup unsalted butter, melted

• ¾ cup honey

• ½ cup brown sugar

• 3 eggs

• 1 tablespoon cornmeal

• 1 tablespoon vinegar

• 1 teaspoon vanilla

• ½ cup heavy cream

• Flaky sea salt

Directions

1. Preheat oven to 350°F.

2. Place crust into a 9-inch pie plate.

3. Whisk butter, honey, brown sugar, eggs, cornmeal, vinegar, vanilla, and cream until smooth.

4. Pour into crust.

5. Bake for 40–45 minutes until center is set with a slight jiggle.

6. Cool completely.

7. Sprinkle generously with flaky sea salt before serving.

Peanut Butter Ice Cream Pie

This frozen peanut butter pie is one of the easiest summer desserts you'll ever make.

Ingredients

• 2 prepared chocolate pie crusts

• 8 oz cream cheese, softened

• 1 cup smooth peanut butter

• 1 cup whole milk

• 2 cups confectioners sugar

• 16 oz Cool Whip

• 1 cup chopped dry roasted peanuts

• Chocolate syrup

Directions

1. In a large mixing bowl, beat cream cheese, peanut butter, and milk until smooth.

2. Add confectioners sugar and continue mixing until fully incorporated.

3. Fold in Cool Whip until no streaks remain.

4. Divide filling evenly between both chocolate crusts.

5. Sprinkle with chopped peanuts.

6. Drizzle generously with chocolate syrup.

7. Freeze until firm, approximately 4–6 hours.

8. Store in freezer until ready to serve.

Here's a classic American apple pie recipe, complete with a homemade pie crust that is perfect for both the bottom and the top. This recipe combines tart apples with a cinnamon-sugar mixture, all encased in a flaky, buttery crust.

Classic American Apple Pie

Ingredients

For the Pie Crust:

• 2 1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1 cup (2 sticks) unsalted butter, chilled and cubed

• 6 to 8 tablespoons ice water

For the Apple Filling:

• 6 to 8 medium apples (a mix of Granny Smith and Honeycrisp works well)

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg (optional)

• 1 tablespoon lemon juice

• 2 tablespoons all-purpose flour

• 1 tablespoon unsalted butter, cut into small pieces (for dotting)

• 1 egg (for egg wash)

• 1 tablespoon milk (for egg wash)

Instructions

Step 1: Make the Pie Crust

1. Combine Dry Ingredients:

   • In a large bowl, whisk together 2 1/2 cups of flour, 1 teaspoon of salt, and 1 tablespoon of sugar.

2. Cut in the Butter:

   • Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.

3. Add Ice Water:

   • Gradually add ice water, starting with 6 tablespoons, mixing just until the dough comes together. Be careful not to overmix. If the dough is too dry, add more water, one tablespoon at a time.

4. Chill the Dough:

   • Divide the dough into two equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight).

Step 2: Prepare the Apple Filling

1. Prepare Apples:

   • While the dough is chilling, peel, core, and slice the apples. Place them in a large mixing bowl.

2. Add Sugars and Spices:

   • Add 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg (if using), 1 tablespoon lemon juice, and 2 tablespoons flour to the apples. Toss to combine and coat the apples evenly. Let the mixture sit while you roll out the crust.

Step 3: Assemble the Pie

1. Preheat Oven:

   • Preheat the oven to 425°F (220°C).

2. Roll Out the Dough:

   • On a floured surface, roll out one disc of chilled dough to fit your 9-inch pie dish, about 1/8 inch thick. Transfer it to the pie dish and trim any excess dough hanging over the edges.

3. Add Filling:

   • Pour the apple filling into the pie crust, making sure to evenly distribute the apples. Dot the filling with small pieces of butter.

4. Top Crust:

   • Roll out the second disc of dough to the same thickness. Place it over the filling. Trim any excess dough from the edges and crimp or flute the edges to seal the pie.

5. Cut Vents:

   • Cut slits in the top crust to allow steam to escape. You can make a lattice crust if desired (weave strips of dough for a decorative effect).

6. Egg Wash:

   • In a small bowl, whisk together the egg and milk. Brush the egg wash over the top crust for a beautiful golden finish.

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Step 4: Bake the Pie

1. Bake:

   • Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the apples are tender and the crust is golden brown.

2. Cool:

   • Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This will help the filling set up nicely.

Bonus Recipe: Dulce de Leche Sheet Cake

While technically not a pie, this cake is far too delicious to leave off my summer dessert list. Box cake mix is a short cut here because the summer is about laziness.

Ingredients

Cake

• 1 box yellow golden butter cake mix

• 1 stick of butter

• 1 cup of milk

• 4 eggs

Filling

• 1 can dulce de leche

Whipped Frosting

• 8 oz cream cheese, softened

• ½ cup butter, softened

• 3 cups powdered sugar

• ½ cup dulce de leche

• Pinch of salt

Directions

1. Prepare cake according to package directions in a 9x13 pan.

2. Allow cake to cool for 15 minutes.

3. Poke holes all over cake using the handle of a wooden spoon.

4. Warm dulce de leche slightly and spread over cake, allowing it to seep into the holes.

5. Beat cream cheese and butter until fluffy.

6. Add powdered sugar, dulce de leche, and salt.

7. Frost cooled cake.

8. Refrigerate until ready to serve.

Summer desserts should feel effortless. Whether you're serving Atlantic Beach Pie after a seafood boil, bringing Strawberry Rhubarb Tart to a backyard barbecue, or sneaking slices of Peanut Butter Ice Cream Pie straight from the freezer, these recipes are guaranteed to make the season a little sweeter.