TOFFEE-PEACH ICE CREAM PIE
A sugar cone and brickle crust, fresh peaches and ice cream-you can't go wrong! Top with hot caramel for a delectable frozen treat. -Kim Ciepluch, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Pulse sugar cones and toffee bits in a food processor until coarsely ground. Drizzle with butter; pulse just until blended. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze at least 30 minutes., In a small saucepan, mix 1 cup peaches, sugar, lemon juice and cornstarch; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool slightly. Stir in remaining peaches; cool completely., Reserve 1/2 cup peach mixture for topping; refrigerate, covered. Beat ice cream and remaining peach mixture just until blended. Pour into crust. Freeze, covered, overnight. To serve, top with caramel topping, reserved peach mixture and toffee bits.
Nutrition Facts : Calories 379 calories, Fat 18g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 225mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH ICE CREAM PIE
Frozen peach ice cream pie in a crunchy chocolate crust...a cool treat on a hot summer day! From the Peach Tree Tea Room in Fredericksburg, TX, deep in the heart of Texas hill country. Would be extra refreshing garnished with fresh mint leaves. You could also make these in muffin pans for little individual frozen peach ice cream tarts. Cook time does not include freezing time.
Provided by winkki
Categories Frozen Desserts
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in medium saucepan.
- Reduce heat to low, add brown sugar and chocolates.
- Stir constantly until ingredients are thoroughly mixed, sugar is dissolved, and chocolate is melted; set aside.
- In large bowl, combine corn flakes and nuts.
- Pour warm chocolate mixture over corn flakes; stir gently until all flakes are coated with chocolate.
- Press gently into greased 9" pie pan, forming a crust.
- Place in freezer until firm.
- Fill crust with softened peach ice cream; return to freezer to harden.
- Just before serving, peel and slice fresh peaches.
- Cut pie into 6-8 wedges and top each with fresh peach slice.
Nutrition Facts : Calories 423.5, Fat 31.4, SaturatedFat 14.9, Cholesterol 35.6, Sodium 204.3, Carbohydrate 39.3, Fiber 4.4, Sugar 22.5, Protein 5.3
EASY PEACH CREAM PIE
I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 146mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
PEACH PIE ICE CREAM
We love to have this in waffle cones - homemade if you have them. I leave out the nutmeg but the rest of the family doesn't. Prep time includes the time it takes to freeze.
Provided by Ceezie
Categories Frozen Desserts
Time 6h3m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slightly soften ice cream. Puree half the peach pieces and the peach nectar in blender. Add ice cream. Pulse 6 to 8 times, until blended.
- Pour into 8 x 8 x 2-inch metal pan. Place in freezer while preparing remaining ingredients.
- Finely dice remaining peach pieces. Toast pecans in small skillet over medium-high heat, stirring, until lightly browned and fragrant, 3 minutes. Transfer to plate to cool.
- Remove pan with ice cream mixture from freezer. Stir in chopped peaches, pecans, cookie pieces, nutmeg and cinnamon until well blended. Freeze until firm, about 6 hours or overnight. Serve in waffle bowls, if desired.
Nutrition Facts : Calories 175.3, Fat 9.8, SaturatedFat 4.7, Cholesterol 29, Sodium 53.5, Carbohydrate 19.8, Fiber 1.2, Sugar 16.2, Protein 2.9
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
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