Pie: For a summertime treat that eats almost like an icebox dessert, freeze the pie for 2 to 3 hours before serving. Let it sit a few minutes at room temperature so it slices neatly.
Homemade Crust Tip: If you do not have a store-bought crust on hand, make a simple one with about 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press it into a pie plate and chill before filling, or bake it briefly if you prefer a crisper shell.
