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Peach Parfait Pie

sweet.chef's picture
Ingredients
  Sliced peaches/29 ounce canned peaches 3 1⁄2 Cup (56 tbs), sweetened
  Lemon-flavored gelatin 3 Ounce
  Cold water 1⁄2 Cup (8 tbs)
  Vanilla ice cream 1 Pint
  Baked 9 inch pastry shell 1
  Heavy cream 1⁄2 Cup (8 tbs), whipped
Directions

If using fresh peaches, let stand about 15 minutes after mixing with sugar.
Drain peaches (fresh or canned), reserving syrup.
Add water to syrup to make 1 cup; heat to boiling.
Add gelatin; stir till dissolved.
Add cold water.
Cut ice cream in 6 pieces; add to hot liquid.
Stir till melted.
Chill till mixture mounds slightly when dropped from a spoon (15 to 20 minutes).
Fold in peach slices.
Pour into cooled pastry shell.
Chill till firm, 45 minutes (filling will resemble cream pie) to several hours (filling will be firmer like a gelatin pie).
Trim with whipped cream and peaches.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Pie
Servings: 
10

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