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Thursday, May 11, 2017

Summer Peach Melba Pie







A no-bake fruit pie. The whole family will love it!

Course Desserts and Sweets 
Prep. Time 30 mins 
Refrigeration Time 2 hrs 
Yields 8 servings

Crust:
9 inch (24 cm) 1 frozen deep dish pastry pie shell
2 tbsp (30 ml) raspberry jam

Filling: 
3 ripe peaches, peeled, pitted and sliced
1 cup (250 ml) fresh raspberries
2 tbsp (30 ml) raspberry jam
1 tbsp (15 ml) orange liqueur or
orange juice

Topping: 
1 1/2 cups (375 ml) 35 % Real whipping cream
2 tbsp (30 ml) sugar
1 tbsp (15 ml) orange liqueur - optional
Garnish:
1/4 cup (60 ml) toasted sliced almonds

Instructions
Bake frozen pie shell according to package directions; cool. Spread jam evenly over bottom and sides of pastry crust.
Mix together filling ingredients. Spoon into pastry crust. whip cream, sugar and liqueur until light. Spoon or pipe over fruit mixture. Sprinkle with almonds. Refrigerate at least 2 hrs before serving.

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