Peach Parfait Pie
|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|
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.