Fire And Icebox Ginger Peach Pie

Firewater and ice make for the coolest dessert of summer

You'll use this peach lemonade pie filling from Travel Channel's Adam Richman all summer long. Plan now to make extra.

Watch Backyard Battles and check out Fired Up for even more grilling recipes.

Recipe adapted from Adam Richman for Mike's Hard Lemonade

Ginger-Peach Icebox Pie
5 from 46 ratings
Travel Channel's Adam Richman uses Mike's Hard Lemonade in his Fire and Icebox Ginger Peach Pie. Check out his recipe to see how he does it.
Prep Time
Cook Time
to 10 servings
Total time: 4 hours, 35 minutes
  • For the Crust
  • 2 cups crushed gingersnap cookies, divided
  • 2 tablespoons unsalted butter, melted
  • For the Filling
  • One 16-ounce carton frozen whipped topping, divided
  • One 3.4-ounce package instant vanilla pudding mix
  • One 14-ounce can sweetened condensed milk
  • For the Warm Peach Lemonade Topping
  • 8 ripe peaches--peeled, pitted and sliced
  • One 11.2-ounce bottle Mike's Hard Lemonade
  • 1½ tablespoons light brown sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  1. Make the crust: In a medium-sized bowl, mix 1¾ cups of the crushed gingersnap cookies and melted butter with a rubber spatula until the butter is evenly distributed throughout the crumbs. Press evenly into a 9-inch pie dish.
  2. Make the filling: Using a stand mixer fitted with the paddle attachment, combine two-thirds of the frozen whipped topping with the vanilla pudding mix and the condensed milk. Mix until smooth, then spoon onto the crust, smoothing the top with a rubber spatula.
  3. Evenly distribute all of the filling over the crust. Then top with the remaining gingersnap crumbs, evenly covering the cream mixture. Chill in the refrigerator for 4 hours.
  4. Meanwhile make the warm peach lemonade topping: Light a grill. Lay out a large piece of tinfoil on a clean work surface. Place the peaches in the center and fold the foil to form a packet. In a medium mixing bowl, whisk together the Mike's Hard Original Lemonade, light brown sugar, vanilla extract, ground cinnamon and kosher salt. Pour into the packet over the peaches and crimp the edges of the foil to seal.
  5. Place the packet on the grill or bake in the oven until the liquid has evaporated and the peaches are tender, 15 minutes. Remove the packet from the heat source and transfer to a serving bowl.
  6. Remove the pie from the refrigerator and spread the remaining whipped topping in an even layer over top. Slice the pie and divide between plates. Spoon the peach topping over each slice and serve.
Calories per Serving 366
Total Fat 16.4 g
Saturated Fat 10.0 g
Trans Fat 0.1 g
Cholesterol 54.1 mg
Total Carbohydrates 51.6 g
Dietary Fiber 1.9 g
Total Sugars 47.3 g
Sodium 249.7 mg
Protein 5.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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