This week we bought Summer's last gift ...a bushel of fresh peaches and we had to dust off this fabulous recipe we did a couple of years ago in a collaboration with Chobani. It is just too good not to share. Enjoy!!!
A couple of weeks ago I was asked to create a recipe using Chobani Greek Yogurt that would highlight the last hurrah of summer for their Made With Chobani Summer Series. In Utah one of the last fruits of summer is the soft, fuzzy, golden juiciest of all fruits...the peach! You can't say goodbye to summer without enjoying a bushel full of them!
I created recipe for a Ginger Peaches & Cream Pie using orchard fresh peaches and the creamy deliciousness of Chobani's Greek Yogurt. This pie has a ginger crumb crust that my taste testers said was yummy enough to eat alone with a glass of cold milk. It is the perfect cradle for the large slices of fresh peaches and the vanilla custard that make up this oh so fabulous summer pie!!! Here are the step by step instructions for the Ginger Peaches & Cream Pie....
Ingredients to Gather
Ginger Snap Cookies
1 Cup Softened Butter
9" Pie Plate
3-4 Large Fresh Peaches
Juice of 1/2 a Lemon
1/4 Granulated Sugar
1/2 Packed Brown Sugar
1/4 Cup Soft Cream Cheese
1/2 Cup Chobani Vanilla Blended Greek Yogurt
1 Teaspoon of Real Vanilla
1/4 Teaspoon of Saigon Cinnamon
1/4 Teaspoon Sea Salt
1 Large Egg
3 Cups Heavy Whipping Cream
1/4 Cup Powdered Sugar
To begin the crust place about four cups of gingersnap cookies in a food processor and pulse them until you get a course consistency. You want small pea sized crumbles mixed in with the crushed cookie. If you don't have a food processor you can use a blender or a good ole fashioned rolling pin. Crush away! Preheat your oven to 350 degrees.
Pour your gingersnap crumbles into a medium sized bowl and using your hands gently mix in 1/2 cup of softened butter. Mix until the butter is incorporated. The crumble mixture should be able to hold together when pressed.
If the mixture is too dry, add a little more softened butter until it holds together.
It should look like the consistency in the picture above.
Once the crumbles are ready, butter your pie plate.
Buttering the pie plate first gives the crumbs something to stick to.
Press a slight rim edge, slide and then the bottom until firm.
Once your crust is formed, place in the freezer for 15 to 20 minutes to set it prior to baking.
Now that the crust is frozen and set, bake in a 350 degree oven for 20 minutes.
Remove when finished and let cool on a baking rack.
While your crust is baking, you can prep the peaches and get the custard ready. There are several kinds of peaches. While Rosa's are the sweetest for eating, Alberta's are the best for baking. They are sweet, tart and take the heat without turning to mush. I used the Elberta's for this recipe for this reason...
I wanted firm and sweet bites of peach in every bite of this pie.
To prep the peaches, place the peaches (whole) into a pot of boiling water for just a few minutes. Carefully scoop them out and shock them into a bowl of ice water.
This process will loosen the skins so they come off super easy!
Once the skins are off, slice in half and remove the pits and slice into 1" slices.
Put into a bowl and add the granulated sugar and lemon juice.
Lightly toss and set aside.
To make the custard, add the brown sugar, softened cream cheese,
Chobani Vanilla Blended Yogurt, real vanilla, Saigon Cinnamon
and egg to your mixer. Whisk together until smooth.
To assemble the pie, pour a small amount of the custard into the bottom of the ginger pie crust. Place the peaches one by one into the custard beginning in the center and circle outward until the pie crust bottom is covered with peaches. It takes a couple of rows.
Pour the remaining custard over the peaches to just below the crust edge.
You will have the large pieces of peach peaking out and that is perfect!
Bake for 45-55 minutes at 325 degrees until the custard is set.
Test the center with a toothpick to make sure it is set.
Let cool for 2 to 3 hours on a cooling rack.
Serve slices with a dollop of fresh whipped cream at room temperature
or my personal favorite...chilled!
To make the whipping cream, add cold heavy whipping cream to a cold mixer bowl.
Add the powdered sugar. Using the whisk attachment, whip on high until stiff.
Add a dollop of whipped cream to each slice!
I hope you enjoy this Ginger Peaches & Cream Pie! Our family has LOVED it!!! There is nothing better than getting the perfect bite of peach, cream, custard, and crunchy ginger. This is my last hurrah to summer! for even more creative ways to use Greek yogurt in recipes, go ahead and check out Chobani's great healthy recipes!
