Grilled Peach & Jalapeño Pie With Cinnamon Cream
- Level
- very easy
- Prep Time
- 15 mins
- Cooking Time
- 2 h
- Total Time
- 2 h 30 m
- Serves
- 8
Ingredients
- Pie Crust:
- 1
- graham pie crust
- 170 g
- 1
- egg white, beaten
- 1 1/2
- squares 70% dark chocolate, melted
- 42 g
- Cinnamon cream:
- 1/2 cup
- 35% whipping cream
- 125 mL
- 3 tbsp
- brown sugar
- 45 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1/2 tsp
- cinnamon
- 2 mL
- 1 pkg
- Compliments Light Cream Cheese, softened
- 225 g
- Fruit topping:
- 3
- firm peaches, pitted and halved
- 1 tbsp
- Compliments Canola Oil
- 15 mL
- 1
- large jalapeño pepper
- 1/4 cup
- peach jam
- 60 mL
- 1 tbsp
- melted butter
- 15 mL
- 1 pkg
- fresh raspberries
- 170 g
Directions
Step 1
Preheat oven to 375° F (190° C). Brush bottom of pie crust with egg white and bake for 5 min. Refrigerate for 5 min. Brush bottom of crust with melted chocolate. Refrigerate until needed.
Step 2
Beat cream in a medium bowl using an electric mixer (stand or hand-held) until soft peaks form. Add brown sugar, vanilla, cinnamon and cream cheese. Pour cream into pie crust and refrigerate for 2 hours.
Step 3
Preheat barbecue to medium-high. Place a sheet of aluminum foil over half the grill. Brush peaches and pepper with oil. Place peaches on foil and grill for 3 to 5 min., turning once. Meanwhile, place pepper directly on the grill and cook for 1 to 2 min. per side. Remove peaches and pepper from barbecue and let cool. Seed and finely dice pepper and toss with jam and butter in a large bowl. Slice peaches into 6 to 8 pieces and add to mixture. Gently fold in raspberries. Top pie with fruit mixture, drizzle with more melted chocolate if desired and serve immediately.
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Nutritional Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 370
- Fat:
- 24 g
- Carbs:
- 38 g
- Fibre:
- 3 g
- Sugar:
- 24 g
- Cholesterol:
- 45 mg
- Protein:
- 6 g
- Sodium:
- 270 mg