Tag: ice box pie

Getting out of Town & A Summer Recipe Roundup

In a few hours the car will be packed with coolers and beach chairs, the bocce set, a frisbee and the biggest watermelon I have ever brought home from the market. We will drive north, ride a ferry, and then drive north again. It will be after dark when we turn off the highway and cruise through a dozey little town, turning off the main drag and ascending up just off the water’s edge into the trees before we stop the car and un-pack at the once RV, now extended permanent structure – a freak of architectural and design standards, it can only be described as part trailer, part cabin. It is known in our family as The Trabin.

There will be a cool beer as we unpack groceries and bedding, making up beds and getting settled. Perhaps a game of cards, or a board game before bed. No cell phones, no TV, no worries. The Trabin is not a place for checking your work email. It is not the place for stress or strife. It’s the place for long lazy breakfasts, afternoon naps in dappled sunlight beneath a tree, long walks by the water, or strolls through the salt marsh to see the family of local beavers. It’s a place where sloth is encouraged and vices are forgiven, where you can wear just your bathing suit and sleep until 11. Stay up late and drink whiskey, playing solitaire ’til dawn. Make pancakes for a crowd and not do the dishes until later when you’re sun-baked and deliriously happy from a day at the beach. Anything goes. This is summer living. The Trabin is a treat. It’s really only comfortable from April to October so you have to squeeze in weekends and some more extended stays when you can. It’s rustic and fabulous – a true oasis where nothing need be difficult, and everything should be fun.

Since there are still some hours in the work week, not to mention packing and preparing for our little weekend away, I’m leaving you not with a new, original recipe but with a round up of some of my favourite summer recipes from the archives. I’ve chosen a favourite drink so you can cool down with this refreshing take on classic lemonade, an easy salsa – just add your favourite tortilla chips , a bright, crunchy salad and a satisfying main and, a decadent no bake dessert that I can’t believe I almost forgot about.

Enjoy the weekend, enjoy the recipes, take care of each other and I’ll be back soon!

Peaches and Cream Ice Box Pie

I have a dream and it involves an old house in the country. It’s a big old farm house, well worn and comfy. It’s painted yellow with a big white front porch and lots of trees around it. The yard is rambling and lush with fruit trees and a bountiful garden. It’s the kind of house that has lots of room for guests in its spare but comfortable bedrooms filled with light and maybe even a screened in back porch, perfect for sleeping in on balmy summer nights. It’s hallways are decorated with frames filled with family portraits, everyone sitting on the front stairs, each year looks different as everyone gets older. What doesn’t change are the smiles, the bare feet and the sun kissed cheeks of happy people. It is the perfect house for summer entertaining. In this vision I can smell the barbecue smoke mingling with the jasmine and lilac. I can hear the clink of horseshoes being tossed, people laughing, and birdsong. There in the middle of it is a long table outside, set for what is always an epic family dinner. It’s a cook and entertainer’s dream. Mismatched chairs, laundry-line-dried linens, jars and juice glasses filled with flowers, it sits at the center of things, constant and stoic, waiting for its guests to tuck in. There’s no texting, no worry about tomorrow’s commute, nothing but relaxation and fun.


This pie fits that dream. It suits the easy mood and tastes like summer. It is not overly complicated, not cloyingly sweet, but it certainly tastes like a treat and summarizes the culinary freshness of summer. When peaches are not quite in season, or unavailable, canned will work just fine, simply drain them well so they don’t make the creamy filling too soft.


Peaches and Cream Ice Box Pie

For the crust:

preheat the oven to 375°

In a large, deep pie dish, combine:

3 C graham cracker crumbs

1/3 C softened butter or margarine

1/4 C sugar

Using your fingers, rub the crumbs and sugar into the butter until it is the texture of damp sand. Spread the crumbs evenly over the bottom and sides of the pie dish, pressing to compact them and make the crust.  Bake in the preheated oven for 8 minutes until it has darkened, dried slightly and is fragrant. Allow to cool fully. Set aside.

For the filling:

4 C sliced peaches (fresh or canned if you want this out of season)

¼ C cold milk

¼ C hot milk

1 packet plain gelatin

2 cups whipping cream

2 C icing sugar

1 tsp vanilla bean paste or 1 Vanilla bean, scraped, pod discarded

1/2 tsp almond extract

Sprinkle the gelatin onto the cold milk and stir. Add the hot milk and stir again until the gelatin is fully dissolved. Set aside to cool. Whip the whipping cream to soft peaks, add the sugar, almond extract and vanilla. Slowly add the cooled gelatin mixture. Continue beating for 1 more minute. Scrape cream into the cooled, prepared crumb crust, smoothing the top. Arrange the peach slices on top. Chill the finished pie for at least 2 hours before serving.