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Finnegan's Favorite Pie
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Serves/Makes:one 9-inch pie

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

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