<http://schema.org/recipeInstructions>
" Coat a 9-in. pie plate with nonstick spray. Pulse graham crackers in food processor until fine crumbs form&amp;amp;#8200;(1 3&amp;amp;#8260;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&amp;amp;#8260;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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10381/ginger-peach-ice-cream-pie-121558/>