I don't think there is anything more quintessentially southern or perfect for the end of summer than an icebox pie. My desire to make an icebox pie came from a good amount of nostalgia mixed with much excitement over fresh peaches — and then the 'Pies of Summer' issue of Southern Living did me in.
Growing up my mom, Mary Beth, used to always make a dreamsicle icebox pie in the summertime — it was nothing fancy, I mostly just remember loving its fun name & sherbet flavor. (MB probably gave us this because it was *less fat & sugar* than ice cream, but I never caught on or have ever second guessed the goodness of icebox pies.)
Being surrounded by delicious peaches for the past two months hasn't been horrible either. Summer isn't the season I would choose to live in all year long, but I'll take the humidity & crazy hair and keep smiling as long as fresh peaches exist. Enjoy this dreamy pie while you still have the chance, summer isn't officially over yet!
- Process crushed cookies/sugar/salt in a food processor until finely crushed. (If you're like me & not that fancy — crush and combine however you please. A plastic bag & wooden spoon or a mortar & pestle both do the trick too.)
- Add melted butter & process until thoroughly combined. Press on bottom, up the sides & onto lip of a lightly greased (with cooking spray) 9-inch pie pan.
- Freeze for 30 min - 1 hr while preparing pie filling.
No matter what type of cookie crumbs you love most — you can use this recipe! Try vanilla wafters/ graham crackers if gingersnaps aren't your thing. Saltine crackers or round butter crackers work too — just don't add the extra kosher salt.
- Pour water to a depth of 1 1/2 in. into a 3 1/2 qt. saucepan — bring to a boil over med. high heat. Reduce heat to medium & simmer. Whisk together eggs & sugar in a 2 1/2 qt. glass bowl. Place bowl over simmering water & cook — whisking constantly, 5-6 min. or until mixture becomes slightly thick & sugar dissolves. Remove from heat.
- Place gelatin in a small bowl & gradually add 1/4 c. boiling water, whisking constantly until gelatin is completely dissolved.
- Beat egg mixture at high speed with a handheld electric mixer 8-10 min. or until ribbons form on surface of mixture when beater is lifted. Add gelatin mixture & beat 1 min. Fold in peach preserves & salt.
- Beat heavy cream in a medium bowl at med. high speed 2-3 min. or until soft peaks form. Fold one-third of whipped cream into egg/preserves mixture — gently fold in remaining whipped cream.
- Spoon filling into baked crust & arrange peach slices over filling. Cover with plastic wrap & freeze 2 hours. Dollop with sweetened whipped cream and garnish with mint.
*for the whipped cream: beat heavy cream & vanilla extract at med. high speed until foamy — gradually add powdered sugar until soft peaks form.