Melba Peach Pudding Pie with Snickerdoodle Cookies
Votes: 1
Time: 4 hours.
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
This stunning pie harmoniously combines such popular desserts as French Melba peach (peaches with raspberry sauce), American Snickerdoodle cookies coated in cinnamon sugar, and delicate vanilla pudding. The pie requires no baking if you already have a prepared graham cracker base. Cook the pudding and spoon some of it into the crust, top with canned peaches, fragrant cookies, and the remaining pudding. Top the pie with raspberry sauce, let it set in the refrigerator, and enjoy. This pie tastes as wonderful as it looks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pudding
- 3 large yolks
- 3 cups whole milk
- 2/3 cup sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon fine salt
- 2 tbsp (30 g) butter
- 2 tsp vanilla extract
Raspberry topping
- 2 tablespoons cornstarch
- 300 g frozen raspberries
- 1/3 tbsp sugar
- 1 ready-made pie crust graham crackers diameter 22 cm.
- 1 can (425g) canned peaches, diced into 1cm cubes (about 1 cup)
- 10 pcs. Snickerdoodle cookies, crushed
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Recipes with similar ingredients: eggs, milk, sugar, starch, butter, vanilla extract, raspberry, crackers, peaches, shortbread cookies
Cooking the dish according to the recipe:
- Pudding: Place the egg yolks in a medium bowl. In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Bring to a gentle simmer over medium heat, whisking constantly to prevent the mixture from burning. Once the mixture comes to a boil, continue whisking until it becomes thicker than heavy cream, 3-4 minutes. Remove the saucepan from the heat, pour about 1 cup of the mixture into the yolks, and whisk. Pour this egg mixture back into the saucepan. Return the saucepan to medium heat and whisk until thickened, 3-4 minutes. (When you run a whisk through the thick pudding, streaks should appear on the surface that last for a few seconds.)
- Whisk the butter and vanilla into the pudding and transfer to a large bowl to cool. Place the bowl in ice water and stir frequently to help the pudding cool faster.
- Raspberry topping: While the pudding is cooling, combine 2 tablespoons of water and cornstarch in a small bowl. In a medium saucepan, heat the raspberries and sugar over medium heat, stirring occasionally, until the raspberries have thawed and burst and the sugar has completely dissolved, 3-4 minutes. Stir the mixture and bring to a boil, stirring constantly; continue cooking and stirring until the sauce thickens and coats the back of a spoon, 1-2 minutes. Remove the saucepan from the heat and let the raspberry sauce cool completely.
- Assembling the pie: Spread half of the cooled pudding in an even layer on the pie crust. Top with peach slices, then cookies. Top with an even layer of the remaining pudding. Cover with plastic wrap and refrigerate for 1 hour. Spread the raspberry topping over the pudding. (If necessary, stir the raspberry sauce first to ensure it is smooth.) Refrigerate the pie for about 2 hours. Slice and serve.
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