Peach Mug Pie (Sandra Lee) |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons water |
1 tablespoon cornstarch |
1 (15-ounce) can peach halves, juice reserved and peaches chopped |
1/4 cup brown sugar |
1 pinch salt |
1 cup heavy cream |
3 tablespoons confectioners' sugar |
4 graham crackers, crumbled |
1 pint vanilla ice cream, softened |
Directions:
1. In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches.
2. In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for the Caramel Cocktail recipe.
3. Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream.
|
|