Friday, August 24, 2012
Chocolate Peach Pie: National Peach Pie Day
Since peaches are in season (here in California), and there are so many different varieties to choose from, I'll be able to make a fabulous pie! This peach pie is best served chilled, but there are plenty of other recipes out there for a warm peach pie, if you prefer!
CHOCOLATE PEACH PIE
2 cups chocolate wafers
1/4 cup sugar
6 Tbsp sweet butter (or salted if you're inclined)
Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea size.
Combine melted butter, sugar, and ground chocolate wafers.
Press ingredients into 9 inch buttered pie pan--bottom and up the sides.
Bake for 10 minutes-325. Let cool.
FRESH PEACH FILLING
1 cup Sugar
3 Tbsp cornstarch
Peeled Fresh Peach halves (pitted)
1/2 pint heavy cream
Mix sugar and cornstarch.
Cover inside of chocolate cookie crust with 3/4 of this mixture. Go out to sides
Arranged peeled peach halves around outside edge (insides of peaches up).
Fill in with other peaches until full.
Sprinkle rest of mixture over peaches.
Put cream inside each peach center.
Bake at 325 for about 30-40 minutes.
Chill and serve.