Taste of Summer Pie.
This month, we’re challenging you to come up with a pie that tastes like the summer.
For some, that might mean getting inspired by the flavors of peak-of-the-season fruits and vegetables, homemade ice cream, carnival food, campfire s’mores, cookouts, beach and ballpark concessions, county fairs, ice-cold floats and lemonade.
But for others, summer brings on thoughts of sunburns and mosquitos, humidity, bored kids, poison ivy and a longing to see that big yellow school bus pull up in front of the house.
So, feel free to take your inspiration from either side of the summer (or both), and use your pie to express how YOU really feel about the summer.
What does summer taste like to you?
Ice Cream Layers: The bottom layer of the watermelon pie should be a “green” colored sherbert or ice cream. This time I used Blue Bunny Pistachio Almond ice cream. Set the ice cream out at room temperature until it is just soft enough to spread over the bottom and up the sides of your sugar cone crust. This layer is meant to be the “rind” of the watermelon. Place the sugar cone crust and the pistachio ice cream layer back into the freezer.
Use a “pink” colored sherbert or ice cream for the center of your watermelon pie. I chose a strawberry ice cream. Set the ice cream out at room temperature until it is just soft enough to stir in about 1 cup of mini chocolate chips (seeds). Spoon this mixture on top of the “green” layer. Return to the freezer for several hours before serving.