Ginger Peach Ice Cream Pie
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.
- 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
Order Great Desserts from Hawaii's Favorite Restaurants - An incredible collection of enticing dessert recipes from Hawaii's favorite restaurants. From Kakaako Kitchen's Pumpkin Bread (Oahu) and Kilauea Lodge's Portuguese Bread Pudding (Big Island) to The Prince Court Restaurant's Chocolate Macadamia Nut Pie (Hawaii Prince Hotel Waikiki and Golf Club, Oahu) and the famous Roy's Poipu Bar Apple Volcano (Kauai) and Chai's Island Bistro Chocolate Pyramid (Oahu).
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.