Hobby Farms Editors
May 19, 2010

Ingredients

Crust

  • 2 cups gingersnap cookie crumbs (about 60 cookies, crumbled)
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 shot peach schnapps

Filling

  • 1/3 cup sugar
  • 3 T. cornstarch
  • 1/4 tsp. salt
  • 21⁄2 cups milk
  • 2 tsp. vanilla
  • 4 ripe peaches, peeled, pitted and thinly sliced
  • 2 to 3 T. sugar
  • 1/4 tsp. ginger
  • 1/2 tsp. cinnamon

Preparation
To make crust, combine cookie crumbs, 1/4 cup sugar, melted butter and peach schnapps. Mix well and press into bottom and up sides of pie plate; chill.

To make filling, combine cornstarch with 1/3 cup sugar and 1/4 teaspoon salt in a saucepan. Gradually whisk in milk. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and add vanilla; chill.

To assemble, pour pudding into pie shell. Arrange peach slices on top. Combine 2 to 3 tablespoons sugar with ginger and cinnamon; sprinkle over pie. (Add more or less ginger and cinnamon, depending on your preference.)

Serves 6 to 8.


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