Peach Parfait Pie Recipe

Peach Parfait Pie Recipe photo by Taste of Home

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Betsy Furin from Rockville, Maryland writes, "This recipe came from an old 'Cooking with the Skins' cookbook. The recipes in it were send in by players' and coaches' wives from our beloved Washington Redskins pro football team. I make this pie when our local peaches are in season."

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Peach Parfait Pie Recipe

Prep: 30 min. + chilling

Yield: 6-8 Servings

30 30

Ingredients

3-1/2 cups sliced peeled peaches or frozen unsweetened sliced peaches
1/2 cup sugar
1 package (3 ounces) lemon gelatin
1/2 cup cold water
2 cups vanilla ice cream, softened
1 deep-dish pastry shell (9 inches), baked
1 cup heavy whipping cream, whipped

Directions

Place peaches in a bowl; sprinkle with sugar. Let stand for 15 minutes. Drain, reserving juice in a 1-cup measuring cup. Set peaches aside.
Add enough water to the juice to measure 1 cup; pour into a small saucepan. Bring to a boil. Remove from the heat.
Stir in gelatin until dissolved; add cold water. Gradually add the ice cream, 1/2 cup at a time, stirring after each addition until blended. Cover and refrigerate for 60-75 minutes or until slightly thickened, stirring occasionally (mixture may separate).
Drain peaches again; discard juice. Fold gelatin mixture into peaches. Transfer to pastry shell. Cover and refrigerate for 3 hours or until firm. Just before serving, garnish with whipped cream. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 327 calories, 14 g fat (7 g saturated fat), 35 mg cholesterol, 136 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Peach Parfait Pie in Taste of Home August/September 2004, p56

Gelatin Parfaits

Here's a fun twist on layered gelatin served in parfait glasses: Pour the first layer into the glasses, then tilt the glasses in the refrigerator while the gelatin sets. To do this, carefully lean the glasses against the side of the fridge and support the bases with a rolled towel. Once the first layer is firm, add the next layer and stand the glasses upright while it sets. This is an easy way to make your parfaits look impressive. —Mrs. Saburo Aburano, Ann Arbor, Michigan