Peach Slab Pie with Candied Pecan No-Churn Ice Cream

Enjoy the delicious combination of sweet, juicy peaches in a flaky pie crust with crunchy candied pecans on top. This pie is served with rich, creamy no-churn ice cream. This dessert is a great choice for any occasion because it has a great mix of comforting flavors.

Ingredients:

• 4 ripe peaches, peeled, pitted, and sliced
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 sheet refrigerated pie crust
• 1 cup chopped pecans
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 1 can 14 ounces sweetened condensed milk
• 2 cups heavy cream, cold
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375F 190C

In a large bowl, toss the sliced peaches with lemon juice

In a separate bowl, mix granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt

Add the sugar mixture to the peaches and toss to coat

Roll out the pie crust onto a baking sheet lined with parchment paper

Spread the peach mixture evenly over the crust, leaving a small border around the edges

Fold the edges of the crust over the filling, pleating as needed

Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling

While the pie is baking, make the candied pecans

In a skillet over medium heat, melt the butter

Add the chopped pecans and cook for 2-3 minutes, stirring frequently

Add the brown sugar and cook for another 2-3 minutes, until the sugar is melted and the pecans are coated

Remove from heat and stir in the heavy cream

Let cool

In a large mixing bowl, whisk together sweetened condensed milk and vanilla extract

In a separate bowl, whip the cold heavy cream until stiff peaks form

Gently fold the whipped cream into the condensed milk mixture until well combined

Once the pie is cooled, slice it into squares and serve with a scoop of the candied pecan no-churn ice cream

Enjoy!