Here's my mini version of @kayb's peach ice box pie, adjusted to fit a 6-inch springform pan.
Like @kayb, I found the peach flavor to be relatively mild. The fresh peach slices on top really helped bring the flavor out. I found the texture to be light and creamy.
I didn't have any graham crackers so I used some Ginger-Molasses Spice Cookies that I'd baked a while back and set aside to try as a pie crust. The flavor is great but the spices overwhelmed the more delicate peach flavor. I'll stick with a more neutral crust next time.
I'll also add a more generous amount of lemon or lime juice to enhance the fruity-ness of the peaches.
So I have a record of what I did for a 6-inch pie:
Mix ~ 1 cup cookie crumbs with 1T melted butter and press into the bottom of a parchment-lined springform pan, grease sides with butter.
1 large peach (9 oz), cut in half, pitted and roasted, cut-side down, 20 min @ 350°F as I do when making peach purée for popsicles
Puréed the roasted peach, skin and all, in the blender, this yielded ~ 3/4 cup
Added 1T lemon juice (I also do this with popsicles), 1 1/4 * large egg and a bit more than half a can of sweetened condensed milk and blended to mix. The yield here was ~ 2 1/4 cup
Pour over crust and cover with foil. Bake in CSO with shelf in lower position on convect-bake @ 325°F for 40 min.
Cool, chill, top with fresh sliced peaches and whipped cream.
* I've been freezing beaten eggs in ~ 1/4 egg ice cubes to use when I need an egg wash or a partial egg. Not sure they extra bit of egg was necessary but, like Kay, I was concerned it might not set up so I threw it in.
