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Peach Parfait Pie

 Peach Parfait Pie
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."
6-8 ServingsPrep: 30 min. + chilling


  • 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


  • 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.

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Peach Parfait Pie (continued)

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.