Peach Sauced Ice Cream Pie
|Single crust pie pastry||1|
|Canned peach slices||16 Ounce (1 can)|
|Crumbled soft coconut macaroons||1⁄2 Cup (8 tbs)|
|Orange liqueur||2 Tablespoon|
|Vanilla ice cream||1 Quart|
|Whipping cream||1⁄2 Cup (8 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; prick pastry with tines of a fork.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on wire rack.
Drain peaches, reserving syrup.
Finely chop half of the peaches.
Cut the remaining peaches into chunks and set aside.
Soak the crumbled coconut macaroons in 2 tablespoons orange liqueur.
In mixing bowl soften vanilla ice cream using a wooden spoon to stir and press against side of bowl.
Soften till just pliable.
Stir in the soaked crumbled macaroons and finely chopped peaches.
Whip cream till soft peaks form.
Fold whipped cream into ice cream-macaroon mixture.
Turn into baked pastry shell.
Freeze several hours or overnight till firm.
Just before serving, prepare peach sauce.
In saucepan combine sugar and cornstarch.
Stir in the remaining 2 tablespoons orange liqueur and the reserved peach syrup.
Cook, stirring constantly, till thickened and bubbly.
Stir in the reserved peach chunks.
Let pie stand about 10 minutes at room temperature before serving.
Slice pie and drizzle the warm peach sauce over individual servings.