Lions & Tigers & Pie-sicles, Oh My!

Summer is what we Chicagoans live for. I am sure the rest of the country hears all about the frigid winters, temperatures consistently dropping below zero, feet and feet of snow being dumped onto our streets. It is true. Winter in Chicago can be brutal some years. That being said, there is nothing quite like summer in Chicago. It makes all those months of cold weather worth it.

Weekends laying out at the beach, swimming in Lake Michigan, rooftop dinners and drinks with friends. If you want to learn how to do summer right, come hang with me one weekend and you'll learn a thing or two. 

I recently attended Rachael Ray's Feedback event at Lincoln Park Zoo and get a peak at Marie Callender's #SliceOfSummer campaign. Imagine this - you're outside at a friend's BBQ, the temperature is tipping above 100 degrees, you've eaten your hamburgers and brats, you've had your fair share of beers, but now you want something sweet, something refreshing. What do you do? Do you retreat inside and catch a break in the air conditioned apartment? No way! Remember, this is summer in Chicago. You take advantage of every moment. 

Marie Callender's has devised an ingenious way to take their classic pies and turn them into the perfect frozen treat. Just as a few extra ingredients, perhaps a little alcohol if you wish, and you are on your way to the absolute perfect summer dessert. I've included the recipes for the Key Lime Pie Pops and the Piña Colada Pops below, but be sure to check out other great flavor ideas at forkful!

Tommy.


| Key Lime Pie Pops |
Recipe from Marie Callender's

Ingredients:

2 slices Marie Callender's® Key Lime Pie with topping (crust removed)
2 teaspoons lime zest
3/4 cup lemon-lime soda
2 tablespoons vodka (optional)

Directions:

  1. Place ingredients in a blender until pureed. 
  2. Pour into ice pop molds and add wooden sticks. 
  3. Let freeze overnight. 

| Piña Colada Pops |
Recipe from Marie Callender's

Ingredients:

2 slices Marie Callender's®  Coconut Cream Pie with topping (crust removed)  
3/4 cup coconut water
Maraschino cherries
Toasted shredded coconut
2 tablespoons rum (optional) 

Directions:

  1. Place pie and coconut water in a blender until pureed. Add alcohol at this point, if desired. 
  2. Place halved maraschino cherries (that have been patted dry with paper towels) into ice pop mold. 
  3. Pour mixture over cherries, add wooden sticks and freeze overnight.
  4. Remove from molds; sprinkle toasted shredded coconut on outside.