I truly admire those who can create a recipe, blog about it and post awesome photographs. It seems to take me six months, from finalizing this Peach Parfait Pie to finally getting my version of the recipe posted. When a commenter complains when original recipes aren’t magically appearing each day they visit (or week as on one post!), I think they should move into the kitchen and see how long they can keep up with the recipe posting from initial conception to final layout!
Peach Parfait Pie
Yield: 1 10-inch pie
Category: Pies: frozen
Cuisine: Summer
Source: Rediscovered by NorthernZuza with much help from:
The Day After An Inconvenient Truth has the ChocoCrisp Crust.
AND
Jamie Cooks It Up! for the peach topping inspirations.
Ingredients:
- ChocoCrisp Crust:
- butter
- 1/2 cup syrup, chocolate
- 1 square chocolate, bittersweet
- 1 1/2 squares chocolate, unsweeted
- 2 cups cereal, crispy rice
- Peach Topping:
- 2 398mL cans peaches, sliced; packed in water
- 1/4 teaspoon ascorbic acid
- 1/4 cup sugar, brown
- 1/8-1/4 teaspoon almond extract
- 1 tablespoon butter
- 1/4 cup water, cold
- 1 1/2 tablespoon cornstarch
- 4 cups ice-cream, vanilla
Instructions:
CocoCrisp Crust:
1. Butter a 10 inch pie pan. Mix together in a pan over medium heat, stirring until smooth:
- butter
- 1/2 cup syrup, chocolate
- 1 square chocolate, unsweetened
- 1 1/2 squares chocolate, bittersweet
2. Add cereal to chocolate mixture, mixing gently until well coated.
- 2 cups cereal, crispy rice
Let cool slightly. Then using the back of spoon, press mixture evenly on bottom and up sides of prepared pie plate to form crust. Place the pan in freezer 15 to 20 minutes or until crust is firm.
Peach Topping:
3. Place in a medium sized sauce pan on medium high:
- 2 298mL cans peaches, sliced; water packed
- 1/4 cup sugar, brown
- 1 tablespoon butter
- 1/4 teaspoon ascorbic acid
- 1/8 to 1/4 teaspoon almond extract
Let it come to a boil, stirring occasionally until syrup boils down some (about half?).
4. Stir together cornstarch mixture. Add to peaches, cooking until clear and thick.
- 1/4 cup water, cold
- 1 1/2 tablespoons cornstarch
Set it aside to cool.
5. Spread over frozen ChocoCrisp Crust and return to freezer until peach mixture has cooled:
- 4 cups ice-cream, vanilla (best quality possible)
6. Top ice-cream layer with cooled peach mixture. Return to freezer allowing at least 30 minutes for peaches to freeze before serving.
COOK’S NOTES: please, please, please, let this match my memory….
SOURCE: NorthernZuza with help from Jamie Cooks It Up! for the peach topping and The Day After An Inconvenient Truth for the ChocoCrisp Crust.
Notes
Peach Parfait Pie… not present in my binders… lost from my card file… missing from the recipe program Steve wrote for me… not to be found on any hard drive stacked around me… I still can’t believe I lost a recipe and have an even harder time accepting I couldn’t find a recipe in the World Wide Web!
A couple of notes on ingredients:
You will notice I used canned peaches. Even in the summer real (?) peaches are hard to come by in northern supermarkets. When you factor in living outside of town, I miss the arrival of the fruit trucks, too! Thus I used canned peaches to insure the topping actually tasted peachy.
Chocolate syrup: our wonderful healthfood store has a chocolate syrup to die for. “healthy addictions Chocolate Sauce” with raw cacao. It really is evil of our store to stock it… healthy addictions indeed! Fantastic stuff.
You might want to check the sweetness for you and your family/guests. When I prepare a recipe I automatically cut the sugar in half: with the ice-cream this recipe is almost too sweet for my Sweetie and me.
