Peach Ice Cream Pie
 
1 pie shell (see recipe) 
85 g (3 oz) gelatin, peach 
      flavoured		 1¼ cups juice drained from 
      peaches 
2 cups vanilla ice cream		 1¾ cups canned peaches, 
      drained and diced 
1 cup whipped cream
 
1.  Prick pie shell all over with a fork. Preheat oven to 200oC (400oF) and bake for 10 to 15 minutes. 

2.  Combine gelatin and peach juice in saucepan over medium heat. Stir until gelatin is dissolved. Remove from heat.  

3.  Add in ice cream. Stir until melted. Chill the mixture until syrupy and thickened.  

4.  Fold in peaches. Chill until mixture is firm. Turn into pie shell. Chill for 3 hours. Top with whipped cream to serve.  

Makes 1 pie.