Best Peach Ice Cream Pie With Amaretti Cookie Crust Recipes

PEACH ICE CREAM PIE

Steps:

• Melt butter in medium saucepan.
• Reduce heat to low, add brown sugar and chocolates.
• Stir constantly until ingredients are thoroughly mixed, sugar is dissolved, and chocolate is melted; set aside.
• In large bowl, combine corn flakes and nuts.
• Pour warm chocolate mixture over corn flakes; stir gently until all flakes are coated with chocolate.
• Press gently into greased 9" pie pan, forming a crust.
• Place in freezer until firm.
• Fill crust with softened peach ice cream; return to freezer to harden.
• Just before serving, peel and slice fresh peaches.
• Cut pie into 6-8 wedges and top each with fresh peach slice.

TOFFEE-PEACH ICE CREAM PIE

Steps:

• Pulse sugar cones and toffee bits in a food processor until coarsely ground. Drizzle with butter; pulse just until blended. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze at least 30 minutes., In a small saucepan, mix 1 cup peaches, sugar, lemon juice and cornstarch; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool slightly. Stir in remaining peaches; cool completely., Reserve 1/2 cup peach mixture for topping; refrigerate, covered. Beat ice cream and remaining peach mixture just until blended. Pour into crust. Freeze, covered, overnight. To serve, top with caramel topping, reserved peach mixture and toffee bits.

PEACH ICE CREAM PIE WITH AMARETTI COOKIE CRUST

Steps:

• 1. Amaretti cookies are available at supermarkets and Italian markets. For easy application of this recipe use purchased peach ice cream instead of mixing up you own. But let me tell you the roasted peaches are the best.
• 2. Crust: Preheat oven to 350^ Coat a 9-inch glass pie dish with nonstick spray. Mix the finely ground crumbs, 1 Tablespoon of sugar. and pinch of salt in medium bowl. Add lukewarm melted butter; mix to blend. Press crumbs onto bottom and up sides of dish to form a crust. Bake in oven for 10 minutes.Cool completely on wire rack.
• 3. Preparing peaches: (if making your own mixture- skip if using store bought peach ice cream). --- Preheat broiler. Line a jelly roll pan with foil. Coat with non stick spray. Arrange peach slices in single layer on sheet. Broil until they begin to brown about 3 to 4 minutes. Sprinkle 1/4 cup of brown sugar over peaches. Broil until sugar melts and caramelizes, rotating sheet for even cooking, 2 to 3 minutes longer. Place peaches and juices to a large bowl- do not use any burnt parts. Add 3/4 cup of brown sugar, lemon juice and salt to peaches; stir until sugar dissolves. Cover; chill until cold , about 2 hours. (I make the peaches the night before to save time.)
• 4. Next: Slightly soften the vanilla ice cream in microwave on low power in 20 second intervals. Stir to smooth but not soup. Place ice cream in a large bowl. Fold in the yummy peach mixture. They will break apart- that's good. Spoon about 2/3 of the ice cream into the cooled crust; smooth the top. Cover and freeze pie about 4 hours.
• 5. With the remaining ice cream - make level scoops and arrange in a circle on top of pie. (This pie can be made 2 days ahead. Cover and keep frozen). -- With your electric mixer, beat the whipping cream and the remaining 1 Tablespoon of brown sugar in a medium bowl until stiff peaks form . Sprinkle Coarsely crushed coolie crumbs over pie. Cut into wedges and serve with a dollop of brown sugar whipped cream. Eat Enjoy! This is heaven.