Grilled Peach & Jalapeño Pie With Cinnamon Cream

Prep time: 25min
Total time: 27min
Serves: 8
PIE CRUST
1
graham pie crust
170 g
1
egg white, beaten
1 1/2
squares 70% dark chocolate, melted
42 g
CINNAMON CREAM
1/2 cup
35% whipping cream
125 mL
3 tbsp
brown sugar
45 mL
1 tsp
vanilla extract
5 mL
1/2 tsp
cinnamon
2 mL
1 pkg
Compliments Light Cream Cheese, softened
225 g
FRUIT TOPPING
3
firm peaches, pitted and halved
1 tbsp
Compliments Canola Oil
15 mL
1
large jalapeño pepper
1/4 cup
peach jam
60 mL
1 tbsp
melted butter
15 mL
1 pkg
fresh raspberries
170 g
1/8 of the recipe
calories
370
fat
24 g
carbs
38 g
sugar
24 g
protein
6 g
cholestrol
45 mg
fibre
3 g
sodium
270 mg

Directions

  1. PREHEAT oven to 375° F (190° C). Brush bottom of pie crust with egg white and bake for 5 min. Refrigerate for 5 min. Brush bottom of crust with melted chocolate. Refrigerate until needed.

  2. BEAT cream in a medium bowl using an electric mixer (stand or hand-held) until soft peaks form. Add brown sugar, vanilla, cinnamon and cream cheese. Pour cream into pie crust and refrigerate for 2 hours.

  3. PREHEAT barbecue to medium-high. Place a sheet of aluminum foil over half the grill. Brush peaches and pepper with oil. Place peaches on foil and grill for 3 to 5 min., turning once. Meanwhile, place pepper directly on the grill and cook for 1 to 2 min. per side. Remove peaches and pepper from barbecue and let cool. Seed and finely dice pepper and toss with jam and butter in a large bowl. Slice peaches into 6 to 8 pieces and add to mixture. Gently fold in raspberries. Top pie with fruit mixture, drizzle with more melted chocolate if desired and serve immediately.

Tip

*Chill Time: 2 hours