- Level: Intermediate
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 582
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 4 g
- Sugar
- 62 g
- Protein
- 5 g
- Cholesterol
- 111 mg
- Sodium
- 190 mg
- Level: Intermediate
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 582
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 4 g
- Sugar
- 62 g
- Protein
- 5 g
- Cholesterol
- 111 mg
- Sodium
- 190 mg
Ingredients
Directions
- In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches.
- In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for the Caramel Cocktail recipe.
- Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream.
