PEACH-PECAN ICE CREAM PIE WITH CARAMEL SAUCE
Categories Dessert Peach Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Make crust:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.
- Make caramel sauce:
- Combine sugar and 1/2 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until cool but still pourable, about 1 hour.
- Drizzle 1/4 cup cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart ice cream over caramel in crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 cup caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining ice cream over. Freeze until top of pie is firm, about 1 hour.
- Arrange pecan halves in 3 concentric circles around top of pie. Drizzle 1/4 cup caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. (Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.)
- Rewarm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides. Serve pie with warm caramel sauce.
ANGEL PECAN PIE
This chilled crustless pie is made with crushed buttery crackers, chopped pecans and beaten egg whites. After baking, it's crowned with whipped cream.
Provided by My Food and Family
Categories Recipes
Time 6h45m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Blend in vanilla. Gradually add sugar, beating until stiff peaks form. Mix crumbs, pecans and baking powder. Add to egg white mixture; stir gently until well blended. Spread into greased 9-inch pie plate.
- Bake 30 min. Cool completely.
- Refrigerate 6 hours or overnight. Spread whipped cream over pie to cover completely.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
SOUR CREAM PEACH PECAN PIE
Fresh peaches, good southern pecans and real vanilla make this pie a special summertime treat. -Sherrell Dikes, Holiday Island, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches and preserves. Transfer to crust. In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches., Bake for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. , Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.
Nutrition Facts : Calories 533 calories, Fat 22g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 159mg sodium, Carbohydrate 80g carbohydrate (57g sugars, Fiber 2g fiber), Protein 5g protein.
PEACH ANGEL FOOD CAKE
This is a great tasting super easy (not to mention, low fat and low calorie) dessert!
Provided by Amy Brolsma
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 14
Number Of Ingredients 2
Steps:
- In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
- Pour into tube pan or 2 loaf pans.
- Bake according to directions on cake package.
- If desired, serve with whipped topping.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 32.5 g, Fiber 0.2 g, Protein 3.1 g, Sodium 319.5 mg, Sugar 24.6 g
PEACH-PECAN PIE
Make and share this Peach-Pecan Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Refrigerate pie shell until ready to use.
- Preheat the oven to 350°.
- Scatter the peaches over the bottom of the piecrust.
- In a bowl, combine the sugar, sour cream, egg yolks, and flour.
- Using a whisk, stir to mix everything into a thick, rich sauce.
- Pour this evenly over the peaches.
- Place the pin on the center shelf of the oven.
- Bake until the custard is set and the crust is handsomely browned, about 30 minutes.
- Topping-in the bowl of a food processor, combine the butter, sugar, flour, and cinnamon.
- Pulse the machine on and off, until the mixture resembles small peas.
- Stir in the chopped pecans; set aside.
- Remove the pie from the oven, and scatter the topping all over the pie.
- Return to the oven and bake until the pie is golden brown, 10-15 minutes.
- Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
- Serve warm, or refrigerate and serve cold.
Nutrition Facts : Calories 511.8, Fat 29.4, SaturatedFat 12.3, Cholesterol 102.7, Sodium 236.8, Carbohydrate 60.5, Fiber 2.6, Sugar 43.3, Protein 4.7
GOLDEN COCONUT PEACH PIE
This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes. , Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 418 calories, Fat 20g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 252mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.
PEACH-TOPPED ANGEL PIE
Meringue blended with vanilla wafer crumbs is baked in a pie plate, cooled and topped with whipped cream and peaches for an airy, delicious dessert.
Provided by My Food and Family
Categories Recipes
Time 2h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 300°F.
- Crush 28 wafers finely. Beat egg whites in large bowl with mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add wafer crumbs, baking powder and 1 tsp. vanilla; stir gently until blended. Spread onto bottom of 9-inch pie plate sprayed with cooking spray. Stand remaining wafers around edge of pie plate.
- Bake 1-1/4 hours or until egg white mixture is firm and lightly browned. Cool completely.
- Beat cream and remaining vanilla in small bowl with mixer on high speed until stiff peaks form. Spread over pie; top with peaches.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PEACH PECAN ANGEL PIE
Heavenly! One of my Mom's recipes that she made when I was a child. Fresh strawberries can be substituted for the peaches.
Provided by Donna M.
Categories Pie
Time 50m
Yield 1 "9 inch pie", 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F.
- Butter a 9 inch pie plate.
- Beat egg whites until it forms soft peaks, then slowly add sugar and continue beating until sugar is dissolved.
- Add vanilla.
- Mix crackers, baking powder, and pecans in a small bowl.
- Fold cracker mixture gently into egg whites.
- Pour into buttered pie plate, spreading evenly and shaping like a crust to conform to pie pan.
- Bake 30 minutes.
- Cool completely.
- Fold chopped peaches into Cool Whip.
- Pour into cooled crust and chill several hours or overnight.
- Garnish with additional sliced peaches, if desired.
Nutrition Facts : Calories 327.1, Fat 16.9, SaturatedFat 8.9, Sodium 116.3, Carbohydrate 42.2, Fiber 1.5, Sugar 36.7, Protein 3.9
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