Melba Peach Pudding Pie with Snickerdoodle Cookies

Ingredients:

Pudding

• 3 large yolks
• 3 cups whole milk
• 2/3 cup sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 2 tbsp (30 g) butter
• 2 tsp vanilla extract

Raspberry topping

• 2 tablespoons cornstarch
• 300 g frozen raspberries
• 1/3 tbsp sugar
• 1 ready-made pie crust graham crackers diameter 22 cm.
• 1 can (425g) canned peaches, diced into 1cm cubes (about 1 cup)
• 10 pcs. Snickerdoodle cookies, crushed

Preparation:

1. Pudding: Place the egg yolks in a medium bowl. In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Bring to a gentle simmer over medium heat, whisking constantly to prevent the mixture from burning. Once the mixture comes to a boil, continue whisking until it becomes thicker than heavy cream, 3-4 minutes. Remove the saucepan from the heat, pour about 1 cup of the mixture into the yolks, and whisk. Pour this egg mixture back into the saucepan. Return the saucepan to medium heat and whisk until thickened, 3-4 minutes. (When you run a whisk through the thick pudding, streaks should appear on the surface that last for a few seconds.)
2. Whisk the butter and vanilla into the pudding and transfer to a large bowl to cool. Place the bowl in ice water and stir frequently to help the pudding cool faster.
3. Raspberry topping: While the pudding is cooling, combine 2 tablespoons of water and cornstarch in a small bowl. In a medium saucepan, heat the raspberries and sugar over medium heat, stirring occasionally, until the raspberries have thawed and burst and the sugar has completely dissolved, 3-4 minutes. Stir the mixture and bring to a boil, stirring constantly; continue cooking and stirring until the sauce thickens and coats the back of a spoon, 1-2 minutes. Remove the saucepan from the heat and let the raspberry sauce cool completely.
4. Assembling the pie: Spread half of the cooled pudding in an even layer on the pie crust. Top with peach slices, then cookies. Top with an even layer of the remaining pudding. Cover with plastic wrap and refrigerate for 1 hour. Spread the raspberry topping over the pudding. (If necessary, stir the raspberry sauce first to ensure it is smooth.) Refrigerate the pie for about 2 hours. Slice and serve.