Fri 22 Aug, 2003 06:41 pm
PEACH MOUSSE PIE
1 stick (4 ounces) butter
1 slightly rounded cup all-purpose flour
1/2 cup finely chopped walnuts or pecans
Preheat the oven at 400 degrees F.
Cut the butter into tablespoon-size pieces and place in a medium bowl with the flour. Using your fingertips, a fork or pastry blender, cut the margarine into the flour until the bits of butter are no larger than peas. Add the nuts and mix well. Press the mixture into a 9-inch pie pan. Bake for 15 minutes. Reduce the oven temperature to 300 degrees and bake until the crust is golden brown, about 5 minutes longer. Let crust cool to room temperature.
1 package (3 ounces) vanilla pudding mix (not instant)
1 package (3 ounces) peach-flavored gelatin
2 cups water
1 teaspoon fresh lemon juice
1-1/2 cups non-dairy whipped topping
2 medium ripe peaches, peeled if desired, and cut into slices
Combine the pudding mix, gelatin, water and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from the heat and let cool to room temperature for 15 to 20 minutes. Then refrigerate the pudding for 1 hour.
Gently fold in the non-dairy whipped topping and the peaches. When well-blended, spoon the filling into the baked crust and refrigerate until firm, 1 to 2 hours. Top with more non-dairy whipped topping, peach slices and optional chopped walnuts or pecans, which ever nut was used in the crust.