Caramel Ice Cream Pie with Grilled Peaches
by Betty Douglass
You will wan to try this delicious dessert during the fresh peach season. Easy to prepare using top quality peaches and vanilla ice cream available right here at Bennett’s Creek Farm Market & Deli.
- 2 pints vanilla ice cream
- 1 9″ prepared graham cracker pie crust
- 1-1/2 cups caramel sauce
- 2 Tbs. butter, melted
- 2 Tbs. dark brown sugar
- 6 medium-size ripe peaches
Transfer one pint of vanilla ice cream from the freezer to refrigerator to soften for about 30 minutes. Preheat the oven to 375 degrees. Bake pie crust until lightly browned and crisp, about 10 minutes. Set aside to cool. To assemble the pie: Spread the softened ice cream evenly over the pie crust. Place in the freezer and chill about one hour. When firm, spread about 3/4 cup of the caramel evenly over the ice cream. Return the pie to the freezer and transfer the second pin of ice cream to the refrigerator. Allow pint to soften for about 30 minutes. Spread the second pint of ice cream over the caramel, making swirls, if possible. Freeze until firm. Remove from freezer 10 minutes before serving. Was, halve and bit peaches. Melt butter and stir in brown sugar. Toss peaches in the butter mixture until well coated. Grill peaches on medium-hot grill, about 4 to 5 minutes on each side. Set aside to cool. When cool, cut into thick wedges. When ready to serve, cut pie into wedges and serve a mound of peaches on the side. Drizzle a little of the remaining caramel sauce over the top.
Makes 8-10 servings