Ginger-Peach Ice Cream Pie

Coat a 9-in. pie plate with nonstick spray.

Pulse graham crackers in food processor until fine crumbs form (1 3⁄4 cups). Add butter and 2 Tbsp crystallized ginger; pulse until crumbs are moistened. Press firmly on bottom and up sides of pie plate. Freeze 30 minutes until firm. Meanwhile, stir spreadable fruit and remaining crystallized ginger in a bowl.

Scoop 1⁄2 the ice cream into crust to cover, placing scoops close together. Spread 1 cup ginger-peach mixture over top; cover and refrigerate rest. Freeze pie 1 hour, or until firm. Top with scoops of remaining ice cream. Freeze 3 hours until hard, or wrap airtight and freeze up to 2 weeks.

Up to 1 day ahead: Peel, pit and thinly slice peach. Stir into reserved ginger-peach mixture. Cover and refrigerate until serving pie.

About 20 minutes before serving: Transfer pie to refrigerator to thaw slightly. Spoon on ginger-peach sauce.

Planning Tip: Can be made through Step 3 up to 2 weeks ahead. Step 4 can be done 1 day ahead.

Note: Look for tubs of crystallized ginger in the produce or dried fruit section of your market. It’s less expensive than ginger in jars in the spice section.