Brandied Peach Mango Ice Cream Pie

with butter pecan crust and crumbles … inspired by Stephie Cooks, Grandparents Plus Crumb Crusts and Personal Creations

because who doesn’t love ice cream … and pie … and peaches … and mangoes … and brandy … and pecans … and butter with brown sugar?

Recently I was sent a beautiful new pie plate from Personal Creations with an invitation to use it to showcase my newest ice cream creation for National Ice Cream Month. I said sure, that pie plate looks pretty … could you put “Sumptuous Spoonfuls” on it? They sent it right over, a spanking brand new red pie plate with my blog’s name sketched/embossed right into the side of the pan so it’s not going to scrape off! It will still be there, years from now when perhaps I am entrusting some of my beloved kitchen things to my children to use in their kitchens. I’m quite smitten with it and thinking of soooo many things I could make in this lovely pie plate.

Inspired by the ice cream theme I’d been invited to share, I hosted an ice cream party on facebook and Stephie Cooks brought a delightful peach ice cream that I was dying to try … of course, I had to twist and turn the recipe because I just can’t leave well enough alone … and, yes, to fit in a pie pan, so I fashioned up a nice butter pecan graham cracker brown sugar crust for the base, saved off some of the butter pecan mixture for crumbles for the top, then made the peach ice cream with mango (because mangoes and ice cream are just made for each other!) and then I tossed in a little apricot brandy that I found on my countertop that was begging to join the party. I find that liquor has a great effect on ice cream … it has a lower freezing temperature, so the ice cream can be lower in fat, but still not frozen hard.

I’m super excited about this dreamy summer pie because I am taking this lovely thing to a yoga party sleepover tomorrow night! Have you ever been to an adult sleepover party? I seriously cannot wait … Our little circle of yoga friends is the BEST. We burst out into laughter in the middle of class. We make terrible jokes. We host semi-annual art and wine events together. We have little Christmas parties and baby shower parties and retirement parties and all sorts of celebrations for the beautiful goddesses (both male and female) in our little group of yogis. This is our first sleepover and we are all bursting at the seams with excitement. I told them about this pie last night after yoga as we were sipping on our after-yoga drinks and everyone was soooo eager to try it! I just had my first taste test (just to make sure it’s good, you know) … and absolutely cannot wait to share this pie with my yoga friends!

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Brandied Peach Mango Ice Cream Pie with Butter Pecan Crust

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

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Ingredients

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For the peach mixture:

• 3 medium peaches, peeled, pitted, sliced
• 1 large mango, peeled, pitted, sliced
• 1/2 cup brown sugar
• 1/4 cup apricot brandy
• 2 teaspoons vanilla extract
• 1 cup heavy cream + 1 cup fat free half & half (or regular half & half cream)

For the crust:

• 1 cup ground pecans
• 2/3 cup fine graham cracker crumbs
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 cup (4 Tablespoons) butter, melted

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Instructions

1. In a medium mixing bowl, gently toss the fruit with the brown sugar, brandy and vanilla. Let sit for at least 15 minutes, stirring a couple times, to release the juices from the fruit.
2. For the crust: stir together the nuts, graham cracker crumbs, brown sugar, cinnamon and ginger. Pour the melted butter over and then stir to incorporate fully into the crumb mixture. Reserve about 1/4 cup of the crumbs for the top of the pie, then press the rest into the bottom and up the sides of your prepared pie pan. Bake at 350 F. for 8 – 10 minutes, then put the crust in the fridge or freezer to cool.
3. Meanwhile put the fruit mixture in a blender or food processor, add the cream and pulse to mix. It’s okay to leave a few little chunks of fruit.
4. Put this mixture into an ice cream maker and freeze according to manufacturer’s directions.
5. Once the ice cream is frozen to “soft serve” state, pour the ice cream into the cooled crust and use a spatula to smooth it out. Top with the reserved butter pecan “crumbles” and put in the freezer until shortly before serving time.
6. Take the pie out of the freezer about 10 – 20 minutes before serving time. When the ice cream is starting to soften a little, cut slices of pie with a warm knife and use a pie server or large fork to move to serving plat. Garnish with fresh peach slices, whipped cream and fresh mint sprigs and/or edible flowers. Serve and enjoy!

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Notes

Total time doesn’t include freezing time for the pie. This is a perfect “make-ahead” recipe!

At serving time, if any of the butter pecan crumbles from the bottom don’t want to stick to the pie, don’t fret … just spoon them up and serve them on top.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Foodie Friends Friday, The Weekend ReTreat, What to Do Weekends, Munching Monday and Hearth & Soul Bloghop.