Peach Ice Box Pie

(pie pan is a 9" shell)

Gingersnap crust:

In the mixer with the paddle, cream:

1/3 cup butter
2/3 cup golden cane sugar

Add, scraping the bowl well:

1 large egg
1/8 cup sorghum

Sift together and then add to creamed mixture:

1 1/3 cup all purpose flour
2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch salt

Roll dough out between two pieces of parchment paper, to about 1/8” thick. Chill for about 30 minutes, remove top piece of parchment and then bake at 350’ for about 15 minutes, or until light golden brown. Cool completely before crushing the cookie into crumbs. Once the cookies are a fine consistency, add just enough melted butter to hold the crumbs together in your hand after making a fist. Press this mixture into a lightly greased pie shell and bake for about 5-10 minutes to set the crust. Allow to cool completely.

Peach mousse:

In a shallow baking dish roast:

6 medium peaches, X’s marked on the bottom to facilitate peeling

When the peaches are browned and the X’s have peeled back, remove them from the oven. Let them cool enough to peel them, then pit them and puree them.
*The roasting step may be eliminated when the peaches are riper and more delicious.

Soften in ice water:

6 sheets gelatin

In a stand mixer bowl, whisk together:
4 large eggs
3/4 cup golden cane sugar

Place bowl over a pan of boiling water, making sure the bottom of the bowl does not touch the boiling water. Whisk furiously until the mixture becomes hot and starts to thicken. Place the bowl on the mixer with the whisk and whisk on high speed until the mixture is room temperature and will hold a ribbon.
Pour the egg mixture into a larger bowl for later and use the mixer and whisk to whisk to medium peaks:

1 pint heavy cream

Using 1/4 cup of the peach puree, melt the gelatin in a microwave, stirring to combine completely (no unmelted bits of gelatin). Fold the gelatin mixture into the egg mixture, then fold the remaining peach puree from above into the egg mixture too. Gently fold the whipped cream into the peach mixture. Pour over the crust in the pie pan and freeze. When the mixture is completely frozen, top the whole pie with whipped cream.

1 pint heavy cream
¼ cup powdered sugar
Splash of vanilla

If piping the whipped cream in a decorative design, freeze the whole pie to get the top to cut beautifully. Otherwise simply place a fresh dollop of cream on each slice upon serving.

Maggie Davidson, Pastry Chef
(pie pan is a 9" shell)

Gingersnap crust:

In the mixer with the paddle, cream:

1/3 cup butter
2/3 cup golden cane sugar

Add, scraping the bowl well:

1 large egg
1/8 cup sorghum

Sift together and then add to creamed mixture:

1 1/3 cup all purpose flour
2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch salt

Roll dough out between two pieces of parchment paper, to about 1/8” thick. Chill for about 30 minutes, remove top piece of parchment and then bake at 350’ for about 15 minutes, or until light golden brown. Cool completely before crushing the cookie into crumbs. Once the cookies are a fine consistency, add just enough melted butter to hold the crumbs together in your hand after making a fist. Press this mixture into a lightly greased pie shell and bake for about 5-10 minutes to set the crust. Allow to cool completely.

Peach mousse:

In a shallow baking dish roast:

6 medium peaches, X’s marked on the bottom to facilitate peeling

When the peaches are browned and the X’s have peeled back, remove them from the oven. Let them cool enough to peel them, then pit them and puree them.
*The roasting step may be eliminated when the peaches are riper and more delicious.

Soften in ice water:

6 sheets gelatin

In a stand mixer bowl, whisk together:
4 large eggs
3/4 cup golden cane sugar

Place bowl over a pan of boiling water, making sure the bottom of the bowl does not touch the boiling water. Whisk furiously until the mixture becomes hot and starts to thicken. Place the bowl on the mixer with the whisk and whisk on high speed until the mixture is room temperature and will hold a ribbon.
Pour the egg mixture into a larger bowl for later and use the mixer and whisk to whisk to medium peaks:

1 pint heavy cream

Using 1/4 cup of the peach puree, melt the gelatin in a microwave, stirring to combine completely (no unmelted bits of gelatin). Fold the gelatin mixture into the egg mixture, then fold the remaining peach puree from above into the egg mixture too. Gently fold the whipped cream into the peach mixture. Pour over the crust in the pie pan and freeze. When the mixture is completely frozen, top the whole pie with whipped cream.

1 pint heavy cream
¼ cup powdered sugar
Splash of vanilla

If piping the whipped cream in a decorative design, freeze the whole pie to get the top to cut beautifully. Otherwise simply place a fresh dollop of cream on each slice upon serving.

Maggie Davidson, Pastry Chef