Here are some of my favorite summertime desserts.  Easy to make so you don’t have to spend a lot of time in the kitchen or turn on the oven!

 

CHOCOLATE CHEESECAKE PIE

 

Yield: 8 slices

 

INGREDIENTS

1½ cups chocolate chips

11 ounces cream cheese, room temperature

½ cup granulated sugar

¼ cup butter, softened

2 cups fresh whipping cream

1 prepared graham cracker crust

 

PREPARATION

 

In microwave or double boiler, melt chocolate chips and set aside to cool.  Using an electric mixer with the whisk attachment, whip the heavy cream until it holds stiff peaks.  Refrigerate.  In a large bowl, add the cream cheese, sugar and butter and beat until smooth and creamy.  Slowly blend in the cooled chocolate into the cream cheese mixture.  Then fold in the whipped cream until fully incorporated.  Spoon into the prepared graham cracker crust and smooth the filling into the crust.  Refrigerate until firm, at least 2-3 hours.  Serve with a generous dollop of sweetened whipping cream and shaved chocolate.

 

LEMON ICEBOX PIE 

 

Yield: 6-8 slices

 

INGREDIENTS

 

Graham Cracker Crust

10 whole graham crackers - crushed

1 stick of butter – melted

1 tablespoon cinnamon

2 tablespoons granulated sugar

Note: Time Saver Tip – Use an already prepared graham cracker crust

 

Filling

1 – 8 ounce package of cream cheese, at room temperature

1 – 14 ounce can of sweetened, condensed milk, I prefer Eagle Brand

½ cup freshly squeezed lemon juice

2 tablespoons lemon zest

1 teaspoon pure vanilla extract

 

Topping

2 cups heavy whipping cream

3 tablespoons confectioner’s sugar or to taste

 

PREPARATION

 

Graham cracker crust – In bowl of food processor, add the graham crackers, granulated sugar and cinnamon.  Pulse until the graham crackers are finely chopped.  Add the melted butter and pulse again until the butter is incorporated into the graham cracker mixture.  Remove from processor and pat into bottom and sides of a 9-inch pie plate.  Refrigerate.

Filling:  Using an electric mixer, add the cream cheese, lemon juice, lemon zest and vanilla and mix well until smooth.  Pour filling into the crust and refrigerate overnight.  Before serving, in a large bowl, add whipping cream and begin to beat slowly.  Add the confectioner’s sugar and beat on high until the whipping cream begins to form soft peaks.  Continue to beat until the whipping cream forms stiff peaks.  Do not over beat, as your whipping cream will turn into butter!  Serve pie with dollops of whipping cream on top or spread whipping cream over the top of the entire pie and garnish with a lemon slice.

 

PASTRY CREAM WITH FRUIT

 

 

Yield: 4 cups

 

INGREDIENTS

 

3 cups half and half

1 cup granulated sugar

4 large eggs

2 egg yolks

4 tablespoons all-purpose flour

2 teaspoons pure vanilla extract

Fresh Fruit

 

PREPARATION

 

Bring half and half to a simmer in a heavy medium saucepan.  Whisk sugar, eggs, egg yolks and flour using an electric mixture with whisk attachment.  Gradually whisk in hot half and half.  Tip:  Be patient and make sure that you gradually whisk in the hot mixture to the egg mixture, otherwise, the heat will cause the eggs to scramble! 

 

Transfer to saucepan.  Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes.  Boil 1 minute.  Pour into medium bowl.  Stir in vanilla.  Press plastic onto the surface of the pastry cream.  Chill until cold, about 4 hours. (Can be made 1 day ahead and keep chilled). 

 

Fill serving dishes with the chilled pastry cream and top off with fresh fruit of you choice.