Desserts can be tricky for a Seriously Simple cook, especially as the temperature goes up. Making pie dough or baking a fancy cake isn't what I have in mind in the heat of the season. This icy confection says it all ... five minutes for a wow-factor sweet.

Ice-cream pie answers the call for a decadent, delicious and very easy to-put-together dessert. Since you are buying the pre-made crust, such as graham cracker or chocolate cookie crumbs, insert it into a pretty pie plate, either simple glass or porcelain. This will make a nice presentation.

Softened ice cream is spooned into the crust and frozen. Then a simple decoration can be added, such as nuts, drizzled syrup or grated chocolate. A warm berry compote is spooned over the pie slice just before serving. It's a knockout summer dessert that will leave your guests asking for the recipe — or another invitation to your house for dinner.

This is very easy to make and can involve children as well. Kids can help decorate the finished frozen dessert. You can vary the ice cream if you like. Just remember that the crust is either graham cracker or chocolate, and go from there. Pint layers of vanilla and strawberry, like the flavors of an old-fashioned banana split, are a favorite combination.

No matter what flavors you choose, you really can't go wrong. Make time this summer to create your own signature ice-cream pie. This is a great item to keep in your freezer. Remember to remove the pie from the freezer 15 minutes before serving for easy slicing. Enjoy.•

Tips and Variations:

• A few of my favorite flavors include cookie dough, Oreo, coffee, caramel and English toffee.

• Make sure the ice cream is soft enough to work with but not already melting; remove from the freezer 20 minutes before working with it.

• Remove the pie 15 minutes before serving; dip a knife in hot water for easy cutting.

• Advance preparation: This can be prepared up to 2 weeks ahead, covered tightly, and frozen.

Five-Minute Ice-Cream-Sundae Pie with Berry Sauce

Makes 6 to 8 servings

1 quart (or 2 different flavored pints) favorite ice cream, slightly softened

1 (9-inch) purchased graham cracker pie crust or chocolate-cookie pie crust

1/3 cup purchased chocolate syrup (in squirt bottle)

2 tablespoons toasted almonds, sliced or chopped

2 (6-ounce) containers blueberries

2 (6-ounce) containers raspberries

2 (6-ounce) containers blackberries

2 tablespoons water

2 tablespoons brown sugar

1. Spoon ice cream into crust (if doing two different ice creams, spread one on top of the other); smooth top.

2. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife crosswise through chocolate lines to form a pretty pattern.

3. Sprinkle with almonds; freeze until firm.

4. Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over and serve immediately.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks. You can contact her at www.seriouslysimple.com.