Whew… in just under the wire with this recipe.

Did you know that August (at least what’s left of it) is National Peach Month? Well, you can still celebrate in style. I have the easiest recipe you can imagine to make an impressive… and delicious… Easy Ice Cream Peach Pie.

One HUGE caveat: you have to serve this baby FAST or you’ll be serving ice cream soup. (You remember ice cream soup, don’t you? We used to make it when we were kids by stirring our frozen ice cream around and around in the bowl until it became… well, ice cream soup!).

Ok… so much for tripping down Memory Lane, back to the easy Easy Ice Cream Peach Pie.

1. Buy a refrigerated piecrust. Roll it out and bake it according to the package directions.

2. Fill the cooled pie shell with one-quart of vanilla ice cream (or your favorite flavor, but I think vanilla or peach ice cream tastes best).

3. Place freshly peeled and sliced ripe peaches on top.

4. Serve immediately… or you’ll end up with peaches swimming in soupy ice cream.

The most difficult part of the recipe is peeling the fresh peaches. This is how you do it:

1. Make a small “X” on the bottom of the peach using a paring knife.

2. Drop the peaches into a pot of boiling water for 1 to 2 minutes, depending on their ripeness. The skin should start to peel away from the “X”.

3. Remove peaches with a slotted spoon and drop into a large bowl filled with iced water.

4. Peel the peaches and slice.

You can make the pie crust yourself as well as the ice cream. But hey, with summer winding down, you need to squeeze out as much of the day as you can, so let Pillsbury and Ben and Jerry do the work!