Ingredients
Crust
- 2 cups gingersnap cookie crumbs (about 60 cookies, crumbled)
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 shot peach schnapps
Filling
- 1/3 cup sugar
- 3 T. cornstarch
- 1/4 tsp. salt
- 21⁄2 cups milk
- 2 tsp. vanilla
- 4 ripe peaches, peeled, pitted and thinly sliced
- 2 to 3 T. sugar
- 1/4 tsp. ginger
- 1/2 tsp. cinnamon
Preparation
To make crust, combine cookie crumbs, 1/4 cup sugar, melted butter and peach schnapps. Mix well and press into bottom and up sides of pie plate; chill.
To make filling, combine cornstarch with 1/3 cup sugar and 1/4 teaspoon salt in a saucepan. Gradually whisk in milk. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and add vanilla; chill.
To assemble, pour pudding into pie shell. Arrange peach slices on top. Combine 2 to 3 tablespoons sugar with ginger and cinnamon; sprinkle over pie. (Add more or less ginger and cinnamon, depending on your preference.)
Serves 6 to 8.
