This is a pie for the hottest of summer days, when firing up the oven is the last thing you want to do.

Line a 9-inch pie pan with:

Or have ready a store-bought graham cracker crust. Freeze for 20 minutes.

Beat or process until smooth with a hand mixer, stand mixer, or food processor:

Add and beat to combine:

Scrape down the sides of the bowl as needed. Add:

Beat until very smooth. Pour the filling into the crust and smooth it out. Refrigerate at least 3 hours. Serve with: