Last Sunday night we had a wonderful group of friends over for dinner. I did a post about the party here. The dessert was a particular hit! It was Peach Melba Ice Cream Pie. It was perfect for the season, especially on such a hot evening. It's such a good fix-ahead dish. The pie can be fixed weeks earlier and frozen, and the raspberry coulis can be made several days in advance. Every single person here asked for the recipe.
This is the only piece out of two pies that was left. Mr. Pressed Pants is about to take care of it!
Peach Melba Ice Cream Pie
Crust:
1 1/2 c. coconut
3 T. melted butter
Mix and press into the pie pan. Bake at 325 degrees for 15 minutes or until light brown
Filling:
Softened peach ice cream and softened vanilla ice cream, layered
Raspberry Coulis:
2 c. fresh or frozen raspberries
1/2 c. sugar
1 T. lemon juice
Mix and simmer for 15 minutes. It will thicken when it cools.
Slice slightly softened pie and top with sweetened, sliced fresh peaches. Then spoon coulis over the whole thing.
Enjoy!
I'm sharing with Designs by Gollum's Foodie Friday at
Posts
Yum! I've been waiting for this recipe. It sounds delicious! Thank you so much for sharing it with us. Cherry Kay
ReplyDeleteThat recipe must be a keeper if everyone asked for it! I really sounds yummy. I'd love for you to come by and show off your recipe at These Chicks Cooked Recipe Spotlight today. Have a blessed day :)
ReplyDeleteKatie
That sounds fantastic!
ReplyDeleteI love peach ice cream.
The coconut crust adds another
surprising flavor, great idea!
xx
A
Oh, so many fabulous flavors.
ReplyDelete- The Tablescaper