OK, so I have a sweet tooth, it is true. I love a little something sweet each day and today I am in love with the Peach Creme with Gingersnap Crust from one of my favorite blogs Sprouted Kitchen. It is a fab blog created by a lovely gal named Sara who cooks the most amazing recipes using only local and organic foods. Her love, Hugh does all of the fab photography. I will be featuring some of my favorite recipes from Sprouted Kitchen on Sweet Greens for you to enjoy. Please visit Sprouted Kitchen for more amazing recipes and photography.
Ingredients:
The science of this pie is that the lemon reacts with the milk products to help the filling firm up. Be sure to give it ample time to do its thing before serving.
What you will need:
* The Crust
10 oz. Gingersnap Cookies
3 Tbsp. Butter
* The Filling
1 14 oz. Can Organic Sweetened Condensed Milk {low fat optional}
½ Cup Crème Fraiche
¼ Cup Fresh Lemon Juice
1 tbsp. Cinnamon
1 ¼ Cup Ripe Peaches, Peeled and Diced
Directions:
1. In a food processor, grind the gingersnap cookies. Add the butter and pulse to combine.
2. Press the cookie mixture evenly into the sides and bottom of a 9’’ glass pie pan. Pop this in the freezer while preparing the filling.
3. In a bowl, whisk the condensed milk, crème fraiche, lemon juice, and cinnamon together. Give the peach pieces a good squeeze in your fist to crush them up a bit, and add to the cream mixture. Whisk together. Add the filling to the chilled cookie crust.
4. Let the pie firm up in the fridge for at LEAST 4 hours. We put ours in the freezer, and then let it sit for a bit before serving.
What do you think?
Enjoy.
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