Last night my darling chemist husband reminded me that it was Pi Day
(March 14th=3/14=3.14)
So, we tipped our hats to the circumference of a circle by enjoying a little
Ginger Peach Ice Cream Pi!
They were an adventure in pie invention, as 9 o’clock didn’t seem like a reasonable time to begin making hot pie. Turned out tasty!
Ginger Peach Ice Cream Pi
1 cup crispy ginger snap cookies, smashed into crumbs
(substitute graham for a Graham Peach Ice Cream Pi;)
1/2 cup pecans, finely chopped
1 Tablespoon butter, melted
1 cup fresh or frozen peaches, finely chopped
2 cups vanilla ice cream
1/2 teaspoon cinnamon
Preheat oven to 350. Mix cookie crumbs, pecan bits and melted butter and press into individual ramekins or a pie plate. Bake for 10-15 minutes then put outside on the porch to cool;)
Mix peach pieces into vanilla ice cream and spoon into cooled crusts. Sprinkle a little cinnamon on top and enjoy!
