Source:

Diane

Serves/Makes:one 9-inch pie

Ingredients

• 1-1/2 tbsp (20 ml). unflavored gelatin
• 1/4 cup (60 ml) sugar
• 1 (1-lb.) can sliced peaches
• 1-1/2 pints pistachio, or butter pecan ice cream, softened
• Few drops green food coloring
• 1/4 cup (60 ml) frozen lemonade concentrate
• Baked 9-inch pastry shell
• 1/3 cup (80 ml) currant jelly
• 1/4 cup (60 ml) chopped walnuts (optional)

Preparation

• Mix gelatin and sugar.
• Add water to syrup from peaches to make it 1-1/2 cups (350 ml) liquid; mix with gelatin.
• Heat gently until gelatin is dissolved, stirring.
• Add softened ice cream by spoonfuls, stirring until melted.
• Add green food coloring and lemonade concentrate; mix.
• Chill in refrigerator about 15 minutes or until mixture is almost firm.
• Beat with electric mixer or rotary beater until fluffy and filling mounds slightly.
• Pour into cooled pastry shell; chill until firm.
• Heat currant jelly in a small saucepan until jelly is melted, stirring.
• Cool until it is partially thickened.
• Arrange drained peach slices on top of filling; brush the currant jelly over peaches.
• Sprinkle with chopped nuts; chill.

Comments

This pie would be great served on St. Patrick's Day or any other day of the year.