Summer Fruit Mini Ice Cream Pies

Ingredients

• 2 batches Buttery Pie Pastry, divided into 6 disks
• 1 3/4 qts. vanilla ice cream, softened until easily spoonable
• 3 tablespoons Cointreau or other orange-flavored liqueur
• 2 tablespoons orange zest
• 1/4 cup orange marmalade
• 1 Champagne (also called Ataulfo or Manila) mango
• 1 red-fleshed plum or pluot
• 1 nectarine
• 1/4 cup raspberries
• 1/4 cup blackberries
• 1/2 cup blueberries

Preparation

1. 1. Working with one pastry disk at a time (keep others chilled), press disks evenly until thin (about 1/8 in.) over bottom, up sides, and especially into corners of 6 (4 1/2-in.) cheesecake pans with removable sides. Trim edges even with rims and prick bottoms all over with a fork. Chill 30 minutes. Meanwhile, preheat oven to 375°.
2. 2. Bake pastry on bottom rack of oven until golden brown,20 to 25 minutes. Let cool completely.
3. 3. Stir ice cream with Cointreau and zest until smooth. Divide among cooled crusts, set on a baking sheet, and freeze at least 3 hours.
4. 4. Whisk marmalade with 2 tsp. water, then strain. Dice mango and thinly slice plum and nectarine. Top each pie with any combination of fruits, or go with just one. Using a pastry brush, generously dab toppings with strained marmalade and serve immediately.
5. More pie tips:
6. Let the pies soften for 5 minutes at room temp to make slicing easier.
7. If you're having trouble freeing your pies from their pans, set one at a time over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.
8. Make ahead: Once the pies are fully frozen through step 3, they keep for up to 4 days, double-wrapped in plastic wrap. Top them just before serving.