Ingredients

Scale

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

Instructions

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.
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.
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.
Put this mixture into an ice cream maker and freeze according to manufacturer’s directions.
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.
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!

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/

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