6 tablespoons butter chilled cut into small pieces
2 large egg yolks
0.5 cup evaporated milk fat-free
6 tablespoons flour all-purpose
9 ounces flour all-purpose
1 tablespoon granulated sugar
3 tablespoons granulated sugar
0.3 teaspoon ground nutmeg
4 cups whipped cream low-fat softened
4 pounds peaches peeled sliced
0.3 cup pecans toasted chopped
0.3 teaspoon salt
1 Dash salt
0.5 cup coconut or sweetened flaked toasted
Equipment
food processor
bowl
oven
knife
wire rack
plastic wrap
baking pan
measuring cup
Directions
To prepare ice cream, combine vanilla ice cream, chopped pecans, and bourbon in a bowl; cover and freeze mixture for at least 3 hours.
To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife.
Combine 2 cups flour, 3 tablespoons granulated sugar, baking powder, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended.
Add coconut and butter; pulse 10 times or until mixture resembles coarse meal.
Combine milk and egg yolks.
Remove 1 tablespoon milk mixture; set aside. With processor on, slowly pour remaining milk mixture through food chute; pulse 5 times or just until blended. Gently press mixture into a 6-inch square on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for at least 30 minutes.
Roll dough, still covered, into a 14 x 10-inch rectangle.
Preheat oven to 35
To prepare filling, combine sliced peeled peaches, brown sugar, 6 tablespoons flour, nutmeg, and dash of salt in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray.
Remove one sheet of plastic wrap from dough; place dough on peach mixture, pressing to edge of dish.
Remove the remaining sheet of plastic wrap; brush dough with reserved milk mixture.
Cut 6 (2-inch) slits in dough, and sprinkle with 1 tablespoon granulated sugar.
