National Eat a Peach Day, this month is Peach Month, and today is National Peach Pie Day. Lucky for me there are many varieties of fresh peaches at the Farmers Market.
So today in honor of the holiday, I will be making a Chocolate Crusted Peach Pie. I've found that adding chocolate to the peach filling is way too sweet and gooey, so I'm keeping it simple. The chocolate in the following recipe is a traditional chocolate cookie crust made with chocolate wafers. The peach filling is also simple, but feel free to substitute your favorite peach pie filling.
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.
PEACH PIE WITH CHOCOLATE CRUST
CHOCOLATE PIE CRUST
2 cups chocolate wafers
6 Tbsp unsalted 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 and ground chocolate wafers.
Press ingredients into 9 inch buttered pie pan--bottom and up the sides.
Bake for 10 minutes at 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 mixture. Go out to sides.
Arrange 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.