Another simple dessert that can be made ahead of time. I like to use fresh peaches when in season, but dont hesitate to use fresh frozen peaches as well.
Posted By: A. Honopaa
Prep Time: 20 | Cook Time: 0 | Ready In: 2+ hours
- 12 whole cinnamon graham crackers (2 squares each)
- 5 Tbsp butter, softened
- 1/3 cup chopped crystallized ginger (see Note)
- 1 1/2 cups peach spreadable fruit (All-Fruit)
- 8 cups (4 pt) peach ice cream
- 1 firm-ripe peach
Coat a 9-in. pie plate with nonstick spray.
Pulse graham crackers in food processor until fine crumbs form?(1 3/4 cups).
Add butter and 2 Tbsp crystallized ginger; pulse until crumbs are moistened.
Press firmly on bottom and up sides of pie plate. Freeze 30 minutes until firm. Meanwhile, stir spreadable fruit and remaining crystallized ginger in a bowl.
Scoop 1/2 the ice cream into crust to cover, placing scoops close together.
Spread 1 cup ginger-peach mixture over top; cover and refrigerate rest. Freeze pie 1 hour, or until firm.
Top with scoops of remaining ice cream. Freeze 3 hours until hard, or wrap airtight and freeze up to 2 weeks.
Up to 1 day ahead: Peel, pit and thinly slice peach. Stir into reserved ginger-peach mixture. Cover and refrigerate until serving pie.
About 20 minutes before serving: Transfer pie to refrigerator to thaw slightly. Spoon on ginger-peach sauce.