A highly impressive dessert that doesn’t require an oven when the outside temperatures are up.
The answer is yeshaving one all to yourself!
These individual peaches-and-cream icebox pies taste just like acheesecake, but without all the hassle.
Credit:Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray
Place 12 jumbo paper liners inside foil liners; set aside.
Pulse cookies and pecans in food processor until fine crumbs form, 15 to 20 pulses.
Stir in melted butter and cinnamon until mixture resembles wet sand.
Refrigerate, uncovered, while preparing the peaches-and-cream filling.
Gently fold whipped cream and chopped peach into cream cheese mixture until combined.
Using a 1/2 cup measuring cup, divide mixture evenly among crust-filled liners.
Just before serving, divide peach slices evenly among pies; top each with 1 tablespoon warm Bourbon Caramel.
Remove from heat, slowly stirring in 1/2 cupheavy whipping creamuntil fully combined.
Halve 1vanilla bean podlengthwise.
Scrape vanilla seeds from pod.
Whisk vanilla seeds, 1 tablespoonbourbon, and 1/8 teaspoonkosher saltinto sugar mixture until combined.
Transfer to heatproof jar; cover and refrigerate at least 1 hour or until ready to use.
Just before serving, microwave on HIGH in 15-second intervals until warm.
- Total 1 hr.
