Becky posted 07-04-99
Peach Parfait Pie
3 1/2 c sliced peaches, sweetened to taste
1 pkg lemon gelatin
1/2 c cold water
1 pint vanilla ice cream
1 9inch baked pie shell
1/2 c whipped cream
Slice peaches, add sugar, then let stand about 15 minutes to absorb sugar. Then drain, reserving syrup. Add enough water to the syrup to equal 1 cup. Heat to boiling, add gelatin and stir until dissolved. Add the 1/2 c of cold water.
Cut the ice cream into 6 pieces and add to the hot liquid. Stir until the ice cream is melted. Chill until the mixture mounds slightly when it is dropped from a spoon, about 15 to 20 minutes.
Fold in the peach slices and pour into the cooled pie shell. Chill. About 45 minutes of chilling, it will resemble a cream pie. After several hours of chilling, it will be firmer, like a gelatin pie. Top with whipped cream and more peaches.
The recipe does not specify the size of gelatin, but I am assuming it is the smaller, 4 serving size box. Also, a NO. 2 1/2 can of peaches may be substitued if fresh peaches are not available.
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