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Ginger-Peach Icebox Pie

Firewater and ice make for the coolest dessert of summer
46 Ratings
100% would make again

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.

Ginger-Peach Icebox Pie

Recipe adapted from Adam Richman for Mike's Hard Lemonade

Yield: 8 to 10 servings

Prep Time: 20 minutes, plus 4 hours chilling time

Cook Time: 15 minutes

Total Time: 35 minutes, plus 4 hours chilling time


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.

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