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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Chilled peach pie is a delectable change of pace from the traditional baked fruit pie. With its peachy gelatin filling sandwiched between layers of fluffy cream, this pie slices beautifully and always draws compliments. -Lois Dunlop, Venice, Florida Ingredients:
1 can (15 ounces) sliced peaches |
2 tablespoons brown sugar |
1/4 teaspoon ground ginger |
1 cinnamon stick (3 inches) |
1 package (3 ounces) peach or orange gelatin |
4 ounces cream cheese, softened |
2 tablespoons butter, softened |
1/8 teaspoon ground nutmeg |
1 pastry shell (9 inches), baked |
1 carton (8 ounces) frozen whipped topping, thawed |
fresh mint, optional |
Directions:
1. Drain syrup from peaches into a 2-cup measuring cup. Add enough water to measure 1-1/3 cups. Chop peaches and set aside.
2. In a large saucepan, combine the syrup, brown sugar, ginger and cinnamon stick. Bring to a boil. Reduce heat; cook and stir for 5 minutes. Remove from the heat.
3. Discard cinnamon stick. Stir gelatin into syrup mixture until dissolved. Add peaches. Refrigerate until partially set, about 40 minutes.
4. In a large bowl, beat the cream cheese, butter and nutmeg until smooth. Spread over the bottom and up the sides of the baked crust. Pour gelatin mixture over cream cheese layer.
5. Chill until serving. Spread with whipped topping. Serve with mint if desired. Yield: 6-8 servings.
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