Peach Divinity Icebox Pie

Sunday, August 9, 2015


If there is a fruit that best describes summer for me, it is the peach.  My love affair with this colorful fruit started when I was a young child growing up on the farm.  We had one lone peach tree in our back yard nestled in the cluster of American Chestnut trees, and each year I would wait impatiently for its fruit to ripen.  Then, when Ohio's fickle summer sun finally brought the fruit to maturity, I would pluck a fat warm peach from the branch, feeling the soft and fuzzy skin brush my lips, and, with juice running down both sides of my mouth, lean happily against the wooden fence and enjoy a reprieve from the never-ending duties of farm life.

This pie beautifully recalls the flavors of my childhood, though different from the traditional double-crusted peach pie my Mom would make.  From its gingersnap crust, fluffy and chiffon-like center and crowning glory of freshly sliced peaches garnished with whipped cream and apple mint, it is the perfect ending to a summer meal.



Peach Divinity Icebox Pie 
(recipe courtesy of Southern Living)

3 large eggs
3/4 cup white sugar
4 tsp. unflavored gelatin
1/4 cup boiling water
1 cup peach preserves
Pinch of kosher salt
1 cup heavy cream
3 peaches (reserve until ready to serve, then peel, slice thinly and follow directions below)

Pour water to a depth of 1 1/2 inches into a 3 1/2 quart saucepan; bring to a boil over medium-high heat. Reduce heat to medium and simmer. Whisk together eggs and sugar in a 2 1/2 quatt glass bowl. Place bowl over simmering water, and cook, whisking constantly, 5 - 6 minutes or until mixture becomes slightly thick and sugar disolves. Remove from heat.

Place gelatin in a small bowl, and gradually add 1/4 cup boiling water, whisking constantly until gelatin is completely dissolved.

Beat egg misture at high speed in mixer bowl 8 - 10 minutes or until ribbons form on surface of mixture when beater is lifted. Add gealtin mixture and beat for one more minute. Fold in peach preserves and salt.

Beat heavy cream in a medium bowl at high speed 2 - 3 minutes or until soft peaks form. Fold gently into eggs and preserves mixture.

Spoon filling into crust; cover with plastic wrap and freeze 2 hours.

About one hour before serving, remove from freezer. Mix peach slices in a bowl with about 1 - 2 teaspoons of freshly squeezed lemon to keep them from turning brown. Arrange peach slices on top of pie. Dollop with more whipped cream, peaches and mint leaves just before serving.

Gingersnap Crust

1 1/2 - 2 cups crushed gingersnap cookies
1/4 cup sugar
1 tsp. kosher salt
6 tablespoons butter, melted
Vegetable cooking spray

Process crushed cookies, sugar and salt in a food processor until finely crushed and well-combined. Add melted butter and process until thoroughly combined. Press on bottom, up sides and onto lip of a a lightly-greased (with cooking spray) 9-inch pie pan. Freeze 30 minutes to 1 hour or while preparing filling.

Peach Pie eatin' and back porch sittin'.

No comments:

Post a Comment