This promo recipe was clipped from cardboard packaging, likely a box of Royal Peach Gelatin since it’s one of the required ingredients. This was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
GINGER PEACHY PIE
1 can (1-pound 14-ounce) cling peach slices
1 package (3-ounce) Royal Peach Gelatin
1/4 teaspoon ground ginger
3/4 cup boiling water
1 pint vanilla ice cream, softened
1 9-inch pastry shell, baked and cooled
Drain peaches, reserving 3/4 cup syrup. Dice peaches. Dissolve gelatin and ginger in boiling water; add peach syrup. Stir in ice cream; continue stirring until ice cream is melted. Fold in peaches; chill until mixture mounds. Spoon into prepared shell; chill until firm. If desired, garnish with whipped cream and additional peach slices.
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3 Responses to Ginger Peach Pie Recipe Clipping
This is from the late 1960s. I have been making it since I clipped it from a box of Royal peach gelatin. I find that it does not gel as well as it did years ago. Must be a change in either the gelatin or ice cream formulas.
I have not been able to find Royal Peach gelatin dessert and would like to order a case if that is possible. It is the best as all your flavors are.
Thank you,
Sarah Lonquist
I have been making this for years, although I omit the ginger for some reason. I got it from a box of Royal gelatin back in the 1960s. Lately I have used either a ‘nilla wafer crust or a graham cracker crust instead of the baked pie crust. Thanks for bringing back some memories.
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