On a hot summer day, this peach parfait pie is a perennial family favorite.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 cup rolled oats
- ½ cup slivered almonds
- ½ cup brown sugar
- ⅓ cup melted unsalted butter
- 1 (.25 ounce) package unflavored gelatin (such as Knox®)
- ¾ cup orange juice
- 2 tablespoons orange juice
- 1 pint vanilla ice cream
- 2 cups diced fresh peaches
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Spread oats on a cookie sheet.
- Toast in the preheated oven for 5 minutes. Add almonds to the oats and continue to toast for 5 minutes more. Remove from the oven and transfer to a bowl.
- Stir brown sugar and melted butter into the oat mixture. Press mixture onto the bottom and sides of a 9-inch pie pan. Chill while preparing filling.
- Bring orange juice to a boil in a saucepan. Remove from heat. Sprinkle in gelatin slowly while stirring with a whisk until fully dissolved. Add ice cream and stir until melted and mixture is smooth. Fold in peaches and add almond extract. Pour into the chilled crust. Chill for at least 3 hours before serving.
- If peaches are too tart, sweeten with sugar.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 89 mg |
| Sugars | 25 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |