Decadent Peach Melba Ice Cream Pie
Indulge in a refreshing and irresistible dessert with this Decadent Peach Melba Ice Cream Pie. Combining the sweetness of ripe peaches, velvety vanilla ice cream, and a tangy raspberry topping, this delightful pie serves as the perfect end to any meal or a festive treat on warm summer days. The buttery vanilla wafer crust adds a satisfying crunch, while the fresh raspberries contribute a burst of flavor and color. Share this masterpiece with friends and family; it's sure to impress at any gathering!
8
Servings
350
Calories
9
Ingredients
Ingredients
Vanilla wafer cookies
2 cups (Crushed into fine crumbs)
Butter
3 teaspoons (Melted)
Light brown sugar
2 tablespoons (Packed)
Cinnamon
1/2 teaspoon (Ground)
Nutmeg
1/4 teaspoon (Ground)
Canned peaches
1 cup (Drained and coarsely chopped)
Vanilla ice cream
1 pint (Softened slightly)
Seedless raspberry jam
1/3 cup (Melted slightly for easier spreading)
Fresh raspberries
1/2 pint (For topping)
Instructions
1
Preheat your oven to 325°F (163°C). Lightly butter a 9-inch pie pan.
2
In a medium bowl, combine the crushed vanilla wafer cookies, melted butter, light brown sugar, cinnamon, and nutmeg. Mix gently with a fork until the mixture is well combined and moist.
3
Press the mixture firmly into the bottom and up the sides of the prepared pie pan to form the crust. Bake in the preheated oven for about 10 minutes, or until the crust is set and lightly golden. Remove from the oven and cool on a wire rack.
4
While the crust is cooling, strain the canned peaches over a bowl to reserve the juice. Coarsely chop the peaches and set aside.
5
In a large mixing bowl, soften the vanilla ice cream slightly, then mix in the coarsely chopped peaches and 1/4 cup of the reserved peach juice until evenly incorporated.
6
Spoon the peach-infused ice cream mixture into the cooled pie crust, smoothing the top with a spatula. Cover lightly with plastic wrap and freeze until firm, at least 3-4 hours or overnight.
7
When ready to serve, remove the pie from the freezer and spoon the melted raspberry jam over the top in an even layer.
8
Decoratively arrange the fresh raspberries in concentric circles over the jam layer for a stunning presentation.
9
Return the pie to the freezer and freeze until the jam is firm, at least another couple of hours or up to one week.
10
To serve, remove the pie from the freezer 15 minutes before slicing for easier cutting. Use a knife dipped in hot water to slice cleanly through the dessert.
Nutrition Information
19g
Fat
40g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Peach Melba Ice Cream Pie?
It is a refreshing frozen dessert featuring a buttery vanilla wafer crust, vanilla ice cream mixed with peaches, and a tangy raspberry topping.
How many servings does this recipe yield?
This recipe yields approximately 8 servings.
How many calories are in one serving of this pie?
Each serving contains 350 calories.
What ingredients are needed for the vanilla wafer crust?
The crust requires 2 cups of crushed vanilla wafer cookies, 3 teaspoons of melted butter, 2 tablespoons of light brown sugar, cinnamon, and nutmeg.
How do I prepare the pie crust?
Combine crushed cookies, melted butter, brown sugar, cinnamon, and nutmeg, then press firmly into a 9-inch pie pan.
At what temperature should the oven be set to bake the crust?
The oven should be preheated to 325°F (163°C).
How long does the crust need to bake?
The crust should bake for about 10 minutes until it is set and lightly golden.
How should the canned peaches be prepared?
Strain the canned peaches to reserve the juice, then coarsely chop the fruit.
How much peach juice is added to the ice cream?
You should mix 1/4 cup of the reserved peach juice into the ice cream.
What type of ice cream is best for this recipe?
The recipe calls for one pint of vanilla ice cream, softened slightly for easier mixing.
How do I incorporate the peaches into the ice cream?
Soften the vanilla ice cream slightly and mix in the chopped peaches and reserved juice until evenly incorporated.
How long should the pie freeze before adding the topping?
The ice cream layer should freeze for at least 3-4 hours or overnight until firm.
What is used for the raspberry topping?
The topping consists of 1/3 cup melted seedless raspberry jam and 1/2 pint of fresh raspberries.
How do I apply the raspberry jam layer?
Melt the jam slightly and spoon it over the firm ice cream layer in an even coating.
How should the fresh raspberries be arranged?
Arrange the fresh raspberries decoratively in concentric circles over the jam layer.
How long is the second freezing period?
Freeze the pie for at least another couple of hours until the jam layer is firm.
What is the maximum amount of time this pie can be stored?
The pie can be stored in the freezer for up to one week.
What is the best way to slice the frozen pie?
Use a knife dipped in hot water to slice cleanly through the frozen layers.
Should the pie be served immediately from the freezer?
It is recommended to remove the pie from the freezer 15 minutes before slicing for easier cutting.
What is the fat content per serving?
Each serving contains 19g of fat.
How many carbohydrates are in a serving?
There are 40g of carbohydrates per serving.
What is the protein content of the pie?
Each serving provides 3.75g of protein.
What spices are used in the crust?
The crust is seasoned with 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
What size pie pan is required for this recipe?
A 9-inch pie pan is the recommended size.
Does this recipe use fresh or frozen peaches?
This specific recipe uses 1 cup of canned peaches, drained and chopped.
How much butter is used in the crust?
The recipe uses 3 teaspoons of melted butter.
What kind of sugar is added to the crust?
The crust uses 2 tablespoons of packed light brown sugar.
Is this dessert considered a frozen dessert?
Yes, it is categorized under Frozen Desserts.
What is the total ingredient count for this recipe?
There are a total of 9 ingredients used in this pie.
Can I use seedless raspberry jam?
Yes, the recipe specifically recommends seedless raspberry jam for the topping.