SUPER-SCRUMPTIOUS PUMPKIN CRÈME BRULEE TARTLETSDOUGH:1 ½ c. flour1 ½ c. powdered sugar¼ c. unsweetened cocoa…
Peachy Icebox Pie
| Peachy Icebox Pie | Print |
Recipe By: Alice Morrow
PEACHY ICEBOX PIE
Ingredients
- 3 large eggs
- ¾ c. sugar
- 4 t. unflavored gelatin
- ¼ c. boiling water
- 1 c. peach preserves
- Pinch of kosher salt
- 1 c. heavy cream
- 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.
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.
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