Grilled Peach & Jalapeño Pie With Cinnamon Cream
Prep Time
Serves
Cooking Mode
Pie Crust:
1 graham pie crust
1 egg white, beaten
1 ½ squares 70% dark chocolate, melted
Cinnamon cream:
½ cup 35% whipping cream
3 tbsp brown sugar
1 tsp vanilla extract
½ tsp cinnamon
1 pkg Compliments Light Cream Cheese, softened
Fruit topping:
3 firm peaches, pitted and halved
1 tbsp Compliments Canola Oil
1 large jalapeño pepper
¼ cup peach jam
1 tbsp melted butter
1 pkg fresh raspberries
Pie Crust:
1 graham pie crust
1 egg white, beaten
1 ½ squares 70% dark chocolate, melted
Cinnamon cream:
½ cup 35% whipping cream
3 tbsp brown sugar
1 tsp vanilla extract
½ tsp cinnamon
1 pkg Compliments Light Cream Cheese, softened
Fruit topping:
3 firm peaches, pitted and halved
1 tbsp Compliments Canola Oil
1 large jalapeño pepper
¼ cup peach jam
1 tbsp melted butter
1 pkg fresh raspberries
Directions
1Preheat oven to 375° F (190° C). Brush bottom of pie crust with egg white and bake for 5 min. Refrigerate for 5 min. Brush bottom of crust with melted chocolate. Refrigerate until needed.
2Beat cream in a medium bowl using an electric mixer (stand or hand-held) until soft peaks form. Add brown sugar, vanilla, cinnamon and cream cheese. Pour cream into pie crust and refrigerate for 2 hours.
3Preheat barbecue to medium-high. Place a sheet of aluminum foil over half the grill. Brush peaches and pepper with oil. Place peaches on foil and grill for 3 to 5 min., turning once. Meanwhile, place pepper directly on the grill and cook for 1 to 2 min. per side. Remove peaches and pepper from barbecue and let cool. Seed and finely dice pepper and toss with jam and butter in a large bowl. Slice peaches into 6 to 8 pieces and add to mixture. Gently fold in raspberries. Top pie with fruit mixture, drizzle with more melted chocolate if desired and serve immediately.
Disclaimer
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Personal Note
Personal Note
