I do declare, this Peaches & Cream Ice Box Pie with a Gingersnap Crust is pure Southern comfort all wrapped into a pie dish.
And what can be better than a ice box pie for Summer???
I’m not going to lie about this one. It isn’t the “prettiest” looking pie I’ve ever seen or made, but it’s off the charts in taste & flavor.
But for the record, my oldest son told me this pie was….“E P I C !”
E P I C ? !
I’ve never had that adjective being used for something I made until a few days ago. This is monumental!
The other thing that might make this ice box pie” E P I C ! “ is that the prep time for this pie is less then 10 minutes. Seriously. You drop the cookies into a food processor to crumble the crust. (I promise you wont break a sweat!) 😉
You’ll also need to peel & slice some peaches & blend/fold the cream mixture together and you are done with all the prep! Extremely easy! I had a mixture of white & yellow peaches on hand as you can see by my pictures. You can use either or both for this recipe.
Ingredients
- 20-30 Gingersnap Cookies - crumbled
- 2 Tablespoons of butter (softened)
- 4-6 peeled & sliced peaches
- 1 can sweetened condensed milk
- 1 tub of whip cream
- 2-3 Tablespoons of organic Honey (optional for topping)
Instructions
- Crush your Gingersnap Cookies. (I used a food processor - 10 seconds!)
- Blend your butter together with your crushed cookies & then press into a pie pan. Save a few crumbs for garnish. Bake your pie shell at 350* for 8 minutes. Let cool.
- Mix & fold together whip cream & sweetened condensed milk together in a separate bowl. Layer peaches on top of your crust & then pour your cream mixture over your peaches. - Fill to the top. Place in freezer for 2-3 hours & then garnish with more peaches, gingersnap crumbs & drizzle your honey over the top.
It’s all about layering. Pie crust (after it’s been baked for 8 minutes) – peaches – and then just pour in the wonderful, delicious cream filling. Easy & E P I C !
After it’s been in the freezer for 2-3 hours it’s ready! Garnish with peaches, some gingersnap crumbles & honey. For the record we had one piece left after we all ate this, I stored it in the freezer overnight. When I took it out for {ahem} breakfast the next morning, I let it sit on the counter for a bit to soften it up. Just so you know, it’s an excellent breakfast with your morning cup of coffee or tea.
It’s a beautiful thing when flavors decide to become BFF! Peaches + Cream + Gingersnaps = E P I C !
Tatertots and Jello, Tidy Mom, I Heart Naptime, Tip Junkie, Today’s Creative Blog, 30 Handmade Days, StoneGable