1 (9”) prepared graham cracker crust, plain or flavored
2 fresh medium peaches, thinly sliced
Cool Whip
Fresh mint leaves, additional peach slices, garnish
Instructions
Pour water to a depth of 1 ½ “into a 3 ½ qt. saucepan.
Bring to a boil. Reduce heat to medium and simmer.
Whisk together eggs and sugar in glass bowl.
Place bowl over simmering water and cook, whisking constantly, 5-6 minutes or until mixture becomes slightly thick and sugar dissolves. Remove from heat.
Place gelatin in small bowl and gradually add ¼ c. boiling water, whisking constantly until gelatin is completely dissolved.
Beat egg mixture at high speed with hand held electric mixer for 8-10 minutes or until ribbons form on surface of mixture when beater is lifted.
Add gelatin mixture and beat 1 minute longer.
Fold in peach preserves and salt.
Beat heavy cream in medium bowl at medium-high speed 2-3 minutes or until soft peaks form.
Fold ⅓ of whipped cream into egg and preserves mixture. Gently fold in remaining whipped cream.
Spoon filling into crust.
Arrange peach slices over filling.
Cover with plastic wrap and freeze 2 hours.
Dollop with Cool whip just before serving.
Notes
*****Garnish with additional peach slices, mint leaves. When beating the egg mixture, stop the mixer occasionally and lift the beater. If drips form ribbons that hold shape for 1-2 seconds on surface of mixture, you are ready to add the gelatin.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/peachy-icebox-pie/