Ice Box Praline Peach Pie - An Alternative to Baking

It still seems too hot to bake a peach pie, so you might enjoy this version instead. It will be a welcome addition to your next picnic.

Peaches are at their best right now. Look for seconds at your local farmers’ market. They aren’t as pretty, but are riper, softer and taste peachier. 

1 ready-made shortbread or graham cracker crust

8 ounces cream cheese (low-fat is fine)

1/3 cup white sugar

1 cup whipping cream

¼ teaspoon almond extract

2 tablespoons unsalted butter

3 tablespoons light brown sugar

½ tsp cardamom

1 tablespoons cornstarch

½ teaspoon vanilla extract

1 ½ pounds slightly over ripe peaches (about 5-6)

¼ cup sliced almonds (optional)

With an electric mixer, beat cream cheese, sugar, and almond extract until fluffy.

In a separate bowl, whip 1 cup very cold whipping cream until soft peaks appear. Fold 1/3 cup of the whipped cream into the cream cheese mixture.  Spread cream cheese mixture into crust, smooth the top, cover, and place in freezer. 

Add vanilla extract to remaining whipped cream in bowl and whip until hard peaks appear, approximately 30 seconds more. Refrigerate the remaining whipped cream.

Wash peaches well (remove stems and brown spots). Slice the peaches over a bowl to collect the juices. Using a very sharp paring knife, hold the peach in one hand and cut all the way around the peach, starting from the top of the peach, at the stem. Turn the peach one quarter and cut all the way around the peach again.

If you prefer to peel your peaches, do that now, using your paring knife and still holding the peach over the bowl.

With your paring knife, and still holding the peach over the bowl, slice the peach into ¼ inch pieces, using the knife cuts you’ve already made as your guide. You may have to pry out the first slice, but after that they should come out very easily. 

Place the slices back in the bowl.  After you’ve sliced them all, use a slotted spoon to pile the peach slices over the cream cheese mixture. Put the pie back in the fridge.  

Melt butter in a medium size skillet on medium-low heat. Add brown sugar and cardamom, stir until butter sizzles and sugar dissolves.

Meanwhile, measure the peach juice from your bowl; there should be about a half cup of liquid. Add orange juice or peach nectar if necessary to make a half cup. 

In a small bowl, mix cornstarch with 2 tablespoons of the peach juice, stir until cornstarch dissolves. Add in the remaining peach juice and stir.   

Pour the juice into the skillet with brown sugar/butter sauce and simmer for 2-3 minutes, stirring constantly, until the sauce is thickened and clear.

Pour over the peaches, making sure to cover them as much as possible. 

Cover and freeze the pie for at least 2 hours. When you’re ready to serve, top with the whipped cream. 

Serve pie frozen.