| PEACHES 'N' CREAM IN CHOCOLATE CRUST |
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One 9-inch pieChocolate Pastry: 1-1/3 cups sifted all-purpose flour 3 tablespoons sugar 2 tablespoons unsweetened cocoa 1/2 teaspoon salt 1/2 cup CRISCO shortening 1/4 cup finely chopped pecans 1/4 cup cold water Peaches 'n' Cream Filling: 1 can (16 ounces) cling peach slices in syrup 1 package (3 ounces) lemon-flavored gelatin 3/4 cup boiling water 2 tablespoons orange juice 1 pint vanilla ice cream Preheat oven to 400ºF. For Pastry, sift flour, sugar, cocoa, and salt into a mixing bowl. Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Add cold water, 1 tablespoon at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball. Pat dough evenly onto bottom and sides of a 9-inch pie plate; flute edge. Prick bottom and sides of pastry with a fork. Bake at 400ºF for 10 to 12 minutes or until crust is firm and moist look has disappeared. Cool on a rack. For Filling, drain peach slices reserving 1/2 cup syrup. Dissolve gelatin in boiling water; stir in reserved syrup and orange juice. Chill until slightly thickened. Reserve 6 peach slices for decoration; dice remaining peaches. Whip gelatin until light and fluffy and doubled in volume. Soften ice cream to consistency of whipped cream. Quickly fold ice cream and diced peaches into gelatin. Immediately turn into the baked pie shell. Decorate with rescued peach slices. Chill for several hours or until firm. |
