Peaches and Cream Icebox Slab Pie

Peaches and Cream Icebox Slab Pie

A spicy gingersnap crust perfectly balances the sweet flavors of this creamy pie.

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Peaches and Cream Icebox Slab Pie
Serves: 1 (15x10-inch) pie
 
Ingredients
  • 1 (12-ounce) box gingersnap cookies (about 50 cookies)
  • 1⁄3 cup plus 1 1⁄2 tablespoons granulated sugar, divided
  • 1⁄2 cup unsalted butter, melted and slightly cooled
  • 6 cups chopped fresh peaches(5 to 6 medium peaches)
  • 1 1⁄2 teaspoons ground cinnamon
  • 1⁄2 teaspoon kosher salt
  • 2 tablespoons water
  • 1 1⁄2 teaspoons cornstarch
  • 1 (3.4-ounce) box vanilla instant pudding mix
  • 1 cup half-and-half
  • 4 ounces cream cheese, cubed and softened
  • 3 cups heavy whipping cream
  • 1⁄2 cup confectioners’ sugar
  • 1 1⁄2 teaspoons vanilla extract
  • Garnish: fresh peach slices
Instructions
  1. Preheat oven to 350°.
  2. In the work bowl of a food processor, process cookies and 1 1⁄2 tablespoons granulated sugar until finely ground. Add melted butter, and process until combined. Press crumb mixture into bottom and halfway up sides of a 15x10-inch rimmed baking sheet.
  3. Bake for 7 to 8 minutes. Let cool completely on a wire rack.
  4. In a medium saucepan, combine chopped peaches, cinnamon, salt, and remaining 1⁄3 cup granulated sugar.
  5. In a small bowl, whisk together 2 tablespoons water and cornstarch; add to peach mixture. Cook over medium-low heat, stirring occasionally, until peaches are soft, about 8 minutes. Remove from heat; let cool completely.
  6. In a medium bowl, beat pudding mix and half-and-half with a mixer at medium speed until thickened, about 1 minute. Add cream cheese; beat until well combined, about 1 minute. Set aside.
  7. In a large bowl, beat cream with a mixer at high speed until soft peaks form. Add confectioners’ sugar and vanilla, and beat until medium-stiff peaks form. Fold 1 cup whipped cream into pudding mixture. Gently spread pudding mixture into prepared crust. Gently spread peach mixture onto pudding. Spread remaining whipped cream on top. Refrigerate for 8 hours or overnight. Let stand for 10 minutes before serving. Garnish with peach slices, if desired.

 

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