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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
Crust
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1 (170 g) Keebler graham pie crust
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1 egg white
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42 g (1½ squares) Baker’s premium 70% cacao dark chocolate
Cinnamon cream
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125 mL (½ cup) whipping cream
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45 mL (3 tbsp.) brown sugar
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5 mL (1 tsp.) pure vanilla extract
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2.5 mL (½ tsp.) ground cinnamon
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250 g (1 package) Compliments Light Cream Cheese, softened
Garnish
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6 firm peaches, pitted and halved
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15 mL (1 tbsp.) Compliments Canola Oil
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1 large jalapeno pepper
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60 mL (¼ cup) peach jam
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15 mL (1 tbsp.) melted butter
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170 g (1 container) fresh raspberries
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Directions
CRUST
- Preheat the oven to 190°C (375°F).
- Brush the pie crust with beaten egg white and bake for 5 minutes. Refrigerate for 5 minutes.
- Melt chocolate in the microwave and then brush the bottom of the baked pie crust with the melted chocolate.
- Refrigerate.
CINNAMON CREAM
- Use a mixer to beat the cream in a bowl until soft peaks form. Incorporate the brown sugar, vanilla, cinnamon, and softened cream cheese.
- Pour cinnamon cream into the chocolate-coated pie crust.
- Refrigerate 2 hours.
GARNISH
- Preheat the barbecue to medium-high. Place a sheet of foil on the grill to cover half the cooking surface.
- Brush the peach halves and jalapeno pepper with oil.
- 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.
- Cook the jalapeno directly on the grill for 1 or 2 minutes per side.
- Seed and finely dice the jalapeno. In a large bowl, mix together the jalapeno, jam, and melted butter.
- Cut the peaches into 6 or 8 pieces. Add them to the jam mixture. Gently incorporate the raspberries into the mixture.
- Garnish the pie with the fruit mixture, and serve immediately.
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