A nostalgic summer dessert that is the essence of summer. Essentially, a frozen, creamy peach chiffon in a ginsersnap crust, it is almost like a fancy ice cream cone. It can be made days in advance – which makes it perfect for easy summer entertaining.
I made these in Individual Brown Paper Tart Pans, but it would also look great in a Large Tart Tin. It’s frozen nature, would be perfect for slicing.
Peaches & Cream Frozen Pie
Mini Tart Pans, Large Tart Pan or Pie Plate
20 gingersnap cookies
4 tablespoons of butter
1/2 teaspoon of salt
…
6 peaches, large dice
1 cup of sugar
1 cup of water
2 tablespoons of lemon juice
2 packets of unflavored gelatin (1 tablespoon)
1 1/4 cups heavy cream
In a saucepan, cook peaches with 3/4 cups of water, 3/4 cups of sugar and lemon juice. Cook on medium until bubbly, about 15 minutes. In a separate bowl, add gelatin to 1/4 cup of water. After 5 minutes, stir into peach mixture. Chill mixture for 1 hour.
For crust, process cookies in a food processor until crumbly like sand, then add melted butter and pulse until mixture is dampened. Press into tart pans and freeze for 30 minutes.
After peach mixture has chilled, whip cream and 1/4 cup of sugar in a mixer with whisk attachment. When fully whipped, fold in peach gelatin mixture gently until combined. Pour into frozen crusts. Freeze pies for at least 1 hour before serving.