Running the oven for close to an hour to bake a pie in the midst of the dog days of summer is not my idea of fun, but sometimes a pie just seems to be the perfect dessert.

But here’s an alternative to making the all ready steamy kitchen even steamier – how about a no-bake, delicious ice cream pie? Crunchy crusts that require no rolling, shaping, patching or baking and filled with creamy, cool ice cream sounds good to me.

And speaking of pies – the weather is going to cool off come September, so how about flouring up your rolling pin and making your favorite pie for a wonderful cause? The folks at King Arthur Flour are one of the sponsors for the first Annual Pie and Cupcake Contest presented by Scarborough’s premier gourmet cooking shop, Kitchen and Cork.

The store is located in the Cabela’s Plaza just off Maine Turnpike exit 42 and this contest will benefit the March of Dimes. You can check out the contest particulars at www.kitchenandcork.com or call Jane or Wayne at the store at 885-5727. Don’t delay as your entry form must be received by Friday, Aug. 31.

I will be one of the judges for the contest and I’d love to see some of my faithful readers participating with their best pie or cupcake recipe. There are wonderful prizes in all of the categories so enter today and I hope to see you at the judging on September 16. Be there or be square!

Crusts for cream pies

Start with your choice of crumbs and add sugar and any optional additions as suggested plus the melted butter. Combine in a small bowl and then press the mixture onto the bottom and up the sides of an 8- or 9-inch pie pan or in the bottom of a 9-inch springform pan. (Coat pans with non-stick spray for easy removal.) Refrigerate for 10 to 15 minutes before filling with ice cream and then freeze until solid. When ready to serve, remove the pie from the freezer 5 to 10 minutes before serving.

Think outside the box and come up with your own combinations. One of my favorites is a gingersnap cookie crust with French vanilla ice cream and then to “gild the lily,” drizzle some slightly warm Maple Pecan Sauce (recipe below) over the top of each slice. 

Or perhaps a coconut crust made from macaroons with three layers of cold, creamy goodness: first a thin layer of vanilla frozen yogurt followed by a layer of mango sorbet and finished with another layer of the frozen yogurt and topped with toasted macadamia nuts. And a slice of ice cream pie that layers salty (pretzel crust) with sweet (butter pecan ice cream) and topped with a swirl of warm fudge sauce would be the perfect ending to any summer meal.

Oh, my, the possibilities are endless! Have fun creating your own signature dessert.

Mom's best hot fudge sauce

• 4 squares semi-sweet chocolate
• 1/3 cup unsalted butter
• 1 1/2 cups sifted powdered sugar
• 1 can (5 1/2 oz.) evaporated milk
• 1 1/2 tsp. vanilla

Place chocolate and butter in a heavy saucepan set over medium heat and cook, stirring often, until melted and smooth. Add sugar and whisk to combine. Add evaporated milk; increase heat to high and bring sauce to a boil, stirring constantly. Reduce heat and simmer 5-7 minutes stirring occasionally. Remove from heat; stir in vanilla. Store in a covered container in the refrigerator for up to two weeks. Yield: 1 2/3 cups.

Maple pecan sauce

• 3/4 cup firmly packed light brown sugar
• 1/4 cup water
• 3 Tbsp. pure maple syrup
• 2 Tbsp. unsalted butter
• 1/2 cup chopped pecans, lightly toasted
• 1/4 cup whipping cream

Combine sugar, water, and maple syrup in a heavy saucepan set over medium heat. Cook, stirring constantly, for about 8 minutes or until candy thermometer registers 234 F. Remove from heat and stir in butter. Cool. Stir in pecans and whipping cream. Store in a covered container in the refrigerator for up to three weeks. Yield: 1 cup.

Frozen peanutbutter pie

Pie may be prepared with reduced fat or fat free ingredients.

• 4 oz. cream cheese, softened 
• 1 cup powdered sugar
• 1/2 cup (generous) creamy peanut butter (do no use old fashioned type with oil on the top)
• 1/3 cup milk 
• 1 container (8 oz.) frozen whipped topping, thawed 
• 1 8-inch chocolate cookie crumb crust, purchased or homemade
• 1/4 cup chopped skinless peanuts

Combine cream cheese with powdered sugar in a large bowl and with electric mixer set on high speed, beat until creamy. Add peanut butter, milk, and whipped topping, beating until smooth. Pour filling into piecrust and sprinkle with chopped peanuts. Cover pie and freeze for at least 4 hours. Remove from freezer and let stand at room temperature for 30 minutes before serving. Yield: eight servings.

Frozen key lime pie

• You can substitute regular limes if Key limes aren’t available.
• 1 can (14 oz.) sweetened condensed milk 
• 1/2 cup fresh lime juice 
• 3 cups whipped topping (like Cool Whip), divided use 
• 1 tsp. grated lime peel plus a bit more for garnish
• 1 9-inch graham cracker pie crust, purchased or home made

Combine sweetened condensed milk and lime juice in large bowl and whisk until blended. Gently fold in 2 cups whipped topping and the lime peel. Pour mixture into crust and freeze for 8 hours or overnight. Garnish with remaining 1 cup of whipped topping and additional grated lime. Freeze 8 hours, or overnight. Garnish with additional grated lime peel, if desired. Yield: eight servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter and their kitty Mina. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.