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Prep Time
15 mins
Cooking Time
2 h
Total Time
2 h 30 m
Serves
8

Ingredients

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

Directions

Step 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.

Step 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.

Step 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
1/8 of the recipe
Calories:
370
Fat:
24 g
Carbs:
38 g
Fibre:
3 g
Sugar:
24 g
Cholesterol:
45 mg
Protein:
6 g
Sodium:
270 mg
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