Frozen Peaches and Cream Pie

Another bad Iphone photo of a partially eaten pie.

I just finished reading The Peach Keeper, so I thought this would be a perfect time to give you my recipe for a frozen peach pie.

crust

Process in a food processor until fine crumbs.

24 vanilla cream cookies

Add:

2 tablespoons butter, melted

Combine and press into a 9 inch deep dish pie pan.  Bake at 350 degrees for 10 minutes.  Cool completely.

filling

16 ounces frozen peaches
Process these in food processor.  You will have to pulse and stir to get these completely smooth. Then add:
1 cup peach preserves, processed until smooth
1 can (14 ounce) sweetened condensed milk (the thick gooey stuff)
1/2 cup orange juice
Combine until very smooth.  Set aside.
Beat until stiff:
2 cups of whipping cream
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
4 tablespoons whipped cream stabilizer (King Arthur)*

Set aside 1 cup of whipped cream.  Add remaining cream to the peach filling; gently folding to incorporate. Pour into shell and smooth.  Cover with remaining whipped cream and wrap in plastic wrap.  Place in the freezer until firm. (about 4-6 hours)

compote

8 peaches, peeled and sliced

1 1/2 cups granulated sugar

Cook in microwave for 5 minutes.  Allow to cool.  Then process in food processor until slightly chunky.  Refrigerate.

To serve: Remove pie from the freezer about fifteen minutes before serving.  Cut into servings and top each slice with some of the peach compote.  It is cool, creamy and very yummy.

*Each brand of stabilizer has different directions.  Use the per cup amount indicated in the product directions.