Peaches-And-Cream Icebox Pies

1. Place 12 jumbo foil muffin liners on a large, rimmed baking sheet. Place 12 jumbo paper liners inside foil liners; set aside. Pulse cookies and pecans in food processor until fine crumbs form, 15 to 20 pulses. Stir in melted butter and cinnamon until mixture resembles wet sand. Divide evenly among liners, about 4 teaspoons in each, pressing gently into bottom of the liner using your thumb. Refrigerate, uncovered, while preparing the peaches-and-cream filling.

2. Beat whipping cream in a large bowl with a hand mixer on medium-high speed until stiff peaks form, 2 to 3 minutes; set aside. Beat cream cheese, sugar, lemon zest, and salt in a large bowl with a hand mixer on medium-high speed until fluffy and creamy, 2 to 3 minutes. Gently fold whipped cream and chopped peach into cream cheese mixture until combined. Using a 1/2 cup measuring cup, divide mixture evenly among crust-filled liners. Refrigerate, uncovered, until firm, at least 4 hours (or, covered, up to 3 days).

3. Just before serving, divide peach slices evenly among pies; top each with 1 tablespoon warm Bourbon Caramel.

Bourbon Caramel

Heat 1/2 cup granulated sugar and 2 tablespoons water in a small saucepan over medium, swirling occasionally, until golden amber in color, 6 to 8 minutes. Remove from heat, slowly stirring in 1/2 cup heavy whipping cream until fully combined. Halve 1 vanilla bean pod lengthwise. Scrape vanilla seeds from pod. Whisk vanilla seeds, 1 tablespoon bourbon, and 1/8 teaspoon kosher salt into sugar mixture until combined. Transfer to heatproof jar; cover and refrigerate at least 1 hour or until ready to use. Just before serving, microwave on HIGH in 15-second intervals until warm.

Active 10 min. - Total 1 hr. 10 min.