Peach Mug Pie

I made this as a dessert to go along with my penne with sausage meal and it was equally as yummy.

I pretty much followed the recipe exactly except that I bought whipped cream instead of making it (hence the marked out ingredients and directions:))

From:  Sandra Lee, Food Network

Prep:  5 min    Cook: 15 min.   Yields: 4 Servings

• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 (15-ounce) can peach halves, juice reserved and peaches chopped
• 1/4 cup brown sugar
• 1 pinch salt
• 1 cup heavy cream
• 3 tablespoons confectioners' sugar
• 4 graham crackers, crumbled
• 1 pint vanilla ice cream, softened
• 1 container whipped cream

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.

Notes: 

• I put a lot of peaches in the glasses, so mine didn’t quite yield 4 servings.  It was very good that way so I might just double that part of the recipe instead of decreasing the amount of peaches.
• I’m also thinking about trying this same sort of method with banana pudding.  I’ll let you know how it turns out :)