|I. Can. Not. Wait. toeatthiswholething!|
1 ½ cups finely crushed ginger snap cookies
6 tablespoons (3/4 stick) butter, melted
3 tablespoons sugar
¼ teaspoon cinnamon
4 tablespoons sugar
4 medium-large peaches, peeled, pitted and cut into bite-sized cubes (cut ¼ peach into slices for garnish)
2 tablespoons lemon juice
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
¼ teaspoon ground ginger
¾ envelope gelatin
¼ cup cold water
¼ cup simmering water
2 cups heavy whipping cream
2 tablespoons sugar
Preheat oven to 350. Lightly grease 10-inch pie pan. Chill bowl and mixers for whipped cream. Pour gelatin over cold water (in a heatproof cup or bowl) and let soften for 5 minutes without stirring. Add simmering water and whisk until gelatin is dissolved. Set aside and let cool to room temperature. Mix all crust ingredients with a fork or pulse in a food processor until all ingredients are moistened. Press mixture evenly into pan, over the bottom and about ½ inch up the sides of the pan. Bake until lightly browned, about 12-15 minutes. Let crust cool thoroughly before adding filling.
To prepare the peach filling, add all filling ingredients to a large saucepan and simmer over medium heat until the peaches soften and become syrupy, approximately 15-20 minutes. Chill the peach mix, either in the freezer, or put in a small bowl inside a larger bowl full of ice and water (It took about 20 minutes to chill in the ice water bowls, but I’m not sure how long it would take in the freezer.)
After peaches are chilled, take half the mixture and puree in food processor, until it is the consistency of baby food.
|Peaches and cream filling|
For whipped cream, add cream to chilled bowl and beat until thickened. As the cream begins to thicken, add sugar and room temperature gelatin mix. When the cream begins to form stiff peaks, mix in peach puree. Gently fold in remaining peach mixture. Pour whipped cream/peach mixture into crust and smooth it evenly over. Garnish with peach slices. You can either freeze until set, approximately 30 minutes, or refrigerate for at least an hour, and keep refrigerated until a few minutes before serving! **If you freeze the pie, be careful after freezing, as the crust will be difficult to cut. Let it sit out at room temperature for a few minutes to soften up.**
The next time I make it, I think I'll tweak it and try it with a graham cracker crust. Either way, I might just have to add this pie to my Mmmmmm, Monday list. And BTW, that wine right there is some of my Homemade Wine Spritzer... And it all comes full circle. Enjoy!
|All set and ready to go!|