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Peach Melba Icebox Pie

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"Does anything say summer more than this winning combination of peaches and raspberries? In an icebox pie, a longtime American classic, only the crust is baked, and the filling is chilled in the refrigerator, or icebox as it was called before there was electricity. A large block of ice was stored in the top of a big wooden box and the residual cold food kept chilled. Once the ice melted, the neighborhood iceman delivered another block. This pie needs to be frozen for at least eight hours or overnight."

List of Ingredients

Crust:
â—¦ 8 whole graham crackers, broken into pieces
â—¦ 1 cup sliced almonds, toasted
â—¦ 2 tablespoons sugar
â—¦ 5 tablespoons unsalted butter, melted
â—¦ ¼ cup seedless raspberry preserves, warmed

Filling:
â—¦ ¾ cup sugar
â—¦ 5 medium fresh peaches, skins removed, pitted, and cut into ¼-inch cubes
â—¦ 5 ounces full-fat plain Greek yogurt
â—¦ 4 ounces whipped cream cheese
â—¦ ½ cup confectioners' sugar
â—¦ 1 teaspoon pure vanilla extract
â—¦ 1 8-ounce container frozen whipped topping, thawed

â—¦ Peach slices and raspberries


Recipe

Preheat the oven to 350° F.

To make the crust, put the graham cracker crumbs, almonds, and sugar into a food processor. Process until fine. Add the butter and process until smooth. Pour the mixture into a 9-inch pie plate and press evenly on the bottom and up the sides of the plate. Bake for 8 to 10 minutes, until golden brown. Let the crust cool on a wire rack for 30 minutes. Once cooled, use the back of a spoon to spread the warm raspberry preserves over the bottom of the crust.

To make the filling, bring the sugar and ¼ cup water to a boil.
Add the peach cubes, reduce the heat, and simmer until soft, but still holding their shape, 6 to 8 minutes. Drain the peaches and discard the liquid. Put the peach cubes into a bowl and refrigerate for 20 minutes.

Put the yogurt, cream cheese, confectioners' sugar, and vanilla in the bowl of a standing mixer. Blend the ingredients at medium speed until well combined, stopping the machine to scrape down the sides until just combined. Using a spatula, fold in the chilled peaches and the remaining whipped topping. Spread the peach-yogurt mixture into the crust, leaving the edges of the graham cracker crust visible. Cover and freeze the pie for at least 8 hours or overnight.

Remove the pie from the freezer about 1 hour before serving.
Garnish the center of the pie with peach slices and raspberries. For clean, even slices, dip a knife in warm water before slicing.

Makes 8 servings