Icebox pie just
sounds right on a hot night, and there are few things better at the end of a mercilessly muggy day than opening up your icebox (er, refrigerator) and finding a cold, creamy concoction that hits both the pie and ice cream notes all at once. This version, from the new cookbook
Fruitful: Four Seasons of Fresh Fruit Recipes, uses fresh blackberries, which you macerate and fold gently into whipped cream, so their delicate, brambly flavor shines through. A graham-cracker crust adds the perfect crumbly counterpoint.
Get the recipe: Blackberry-Lemon Icebox Pie
