The hot dog-days of August means one thing: PEACHES! And while a piping hot peach pie is absolutely ahhhhmazing, there’s nothing as refreshing and as perfect for a hot summer evening dessert as Peach Sangria Pie. It’s so easy, uses only a few ingredients, and is a SURE win.
3 egg yokes
1 can of sweetened condensed milk
1/2 cup of Peach sangria mix (I love the one from Williams Sonoma).
* You can substitute this for 1/2 cup of lemon juice or any sangria or margarita mix
Peaches (or lemons, whatever goes with the mixture you’re adding)
Whipped cream
1 9 inch graham cracker pie shell
Bowl
Okay so here’s what ya do
- Preheat your oven to 350 and eat a slice of peach
- WHISK the 3 egg yokes, can of condensed milk, and 1/2 cup of sangria (or other mix) in a bowl. (Eat another slice of peach)
- Pour the mix into the pie shell
- Bake for about 15 minutes (slice another peach because you probably finished off the first one).
- Let stand for 10-15 minutes (until cool). I like to sit my stuff to cool on top of the stove burners because it cools faster and more evenly
- Put in the fridge until fully set
- When ready to serve, place sliced peaches (lemons, whatever matches) in the center and squirt whipped cream around the rim. Place a dot in the middle because we can never have enough whipped cream in our lives. Oh heck, just coat the entire top because – WHIPPED CREAM… and eat another peach slice.
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