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Peach, raspberry, and jalapeno pie

Peach, raspberry, and jalapeno pie

Desserts | Easy | 30 minutes
Desserts
Easy
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Recipe details

Ingredients

Crust

Cinnamon cream

Garnish

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Directions

CRUST
  1. Preheat the oven to 190°C (375°F).
  2. Brush the pie crust with beaten egg white and bake for 5 minutes. Refrigerate for 5 minutes.
  3. Melt chocolate in the microwave and then brush the bottom of the baked pie crust with the melted chocolate.
  4. Refrigerate.
CINNAMON CREAM
  1. Use a mixer to beat the cream in a bowl until soft peaks form. Incorporate the brown sugar, vanilla, cinnamon, and softened cream cheese.
  2. Pour cinnamon cream into the chocolate-coated pie crust.
  3. Refrigerate 2 hours.
GARNISH
  1. Preheat the barbecue to medium-high. Place a sheet of foil on the grill to cover half the cooking surface.
  2. Brush the peach halves and jalapeno pepper with oil.
  3. Grill the peaches 3 to 4 minutes (cut side down) on the foil. Turn and cook for about 1 minute, or until grilled but still slightly crunchy. Set aside on a work surface.
  4. Cook the jalapeno directly on the grill for 1 or 2 minutes per side.
  5. Seed and finely dice the jalapeno. In a large bowl, mix together the jalapeno, jam, and melted butter.
  6. Cut the peaches into 6 or 8 pieces. Add them to the jam mixture. Gently incorporate the raspberries into the mixture.
  7. Garnish the pie with the fruit mixture, and serve immediately.

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