Peach Parfait Pie
|Ginger snap graham crust||1|
|Sliced peeled fresh peaches||3 1⁄2 Cup (56 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon flavored gelatin||3 Ounce (1 Package)|
|Vanilla ice cream||1 Pint|
|Unsweetened whipped cream||1 Cup (16 tbs)|
|Ground nutmeg||1 Teaspoon|
Prepare Gingersnap-Graham Crust.
Press crumb mixture onto bottom and sides of a buttered 9-inch pie plate.
Bake at 375° till browned, 4 to 5 minutes.
Cool on rack.
In mixing bowl combine peaches and sugar; toss gently to coat.
Let the peaches stand about 15 minutes after mixing with sugar.
Drain peaches, reserving the syrup.
Add enough water to the reserved syrup to measure 1 cup liquid.
Heat fruit liquid to boiling; remove from heat.
Add gelatin; stir till gelatin is dissolved.
Pour gelatin mixture into large mixing bowl.
Add ice cream by spoonfuls, stirring till melted.
Chill till mixture mounds when spooned.
Set aside 10 peach slices.
Fold remaining peaches into gelatin mixture.
Turn peach mixture into baked crust.
Chill pie several hours or overnight till set.
Arrange the reserved peach slices spoke-fashion atop pie.
Garnish with unsweetened whipped cream and sprinkle with nutmeg.
Cover and chill to store.