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Peach Divinity Icebox Pie Recipe

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This recipe for Peach Divinity Icebox Pie, by , is from The Garrison Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laurie Allen


3 large eggs
cup sugar
4 tsp. unflavored gelatin
cup boiling water
1 cup peach preserves
Pinch of kosher salt
1 cup heavy cream
Pie crust
2 medium peaches, thinly sliced
Sweetened Whipping Cream

Pour water to a depth of 1 inches into a 3 quart saucepan and bring to a boil over medium heat. Reduce heat to medium and simmer. Whisk together eggs and sugar in glass bowl. Place bowl over simmering water and cook whisking constantly 5 to 6 minutes or until mixture becomes slightly thick and sugar dissolves. Remove from heat.

Place gelatin in small bowl and gradually add cup boiling water, whisking constantly until gelatin is completely dissolved.

Beat egg mixture at high speed mixer for 8 to 10 minutes or until ribbons form on surface of mixture when beater is lifted. Add gelatin mixture and beat 1 minute. Fold in peach preserves and salt.

Beat whipping cream until soft peaks form Fold ⅓ whipping cream into egg and preserve mixture. Gently fold in remaining whipped cream.

Spoon filling into baked pie crust arrange peach slices over the filling and cover with plastic wrap and freeze 2 hours. Dollop Sweetened whipped cream on top.




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