Post by Loupy on Sept 2, 2015 2:23:11 GMT -7
Fresh Peach and Cream Cheese Pie
From: Jamie @ jamiecooksitup.net/
Recipe adapted from the beautiful Kristine Anderson
Fresh peaches galore, mixed with a gooey, sweet glaze and poured over the top of a fluffy cream cheese filling and graham cracker crust.
Sounds good, doesn’t it?
Really. Really good. I dare say it gives Peaches and Cream a run for it’s money. SCRUMPTIOUS. Fresh. Super Fresh! Tasty. Lovely.
Makes you love fall. Not the kind of fall you do when you trip.
Time: 1 hour + 1 hour chilling time
Yield: 2 pies
Ingredients:
Peach Topping:
1/2 C water
3 T cornstarch
2 large peaches, peeled and smashed up
1 Cup sugar
1/2 tsp almond extract
2 T butter
8 peaches, peeled and sliced
Crust:
3 Cups graham cracker crumbs (about 2 packages)
7 T butter, melted
1/2 Cup sugar
1/8 tsp cinnamon
dash salt
Filling:
2 8 oz packages cream cheese, softened
1 16 oz cool whip
2 Cup powdered sugar
2 tsp vanilla
dash salt
Instructions:
Peach Topping
1. Place your cornstarch into a small bowl.
Pour the 1/2 Cup water over the top and stir it around until it’s all combined.
2. In a separate bowl smash up the 2 peaches.
3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan.
Stir it all up.
4. Heat up the mixture over medium high.
Let it come to a boil while you stir it.
Let it cook for about 2 minutes or until it’s nice and thick.
Set it aside to cool.
Give your self a high five.
Crust:
1. Put all crust ingredients in a medium sized bowl.
Stir them around until well combined.
2. Divide the mixture in half.
Press each half into a 9 inch pie tin.
I like to use a measuring cup to press it in.
Filling:
1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth.
2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth….again with the smooth.
3. Add your cool whip….and get the old girl rolling.
Blend it up until it’s fluffy-ish. Wow. That’s technical.
4. Put half of the filling into each crust. Spread it out evenly with a knife.
5. Add the rest of your fresh peaches to the your cooled topping glaze.
Stir until combined and pour over the top of each pie.
Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour.
Happy Fall everyone!
From: Jamie @ jamiecooksitup.net/
Recipe adapted from the beautiful Kristine Anderson
Fresh peaches galore, mixed with a gooey, sweet glaze and poured over the top of a fluffy cream cheese filling and graham cracker crust.
Sounds good, doesn’t it?
Really. Really good. I dare say it gives Peaches and Cream a run for it’s money. SCRUMPTIOUS. Fresh. Super Fresh! Tasty. Lovely.
Makes you love fall. Not the kind of fall you do when you trip.
Time: 1 hour + 1 hour chilling time
Yield: 2 pies
Ingredients:
Peach Topping:
1/2 C water
3 T cornstarch
2 large peaches, peeled and smashed up
1 Cup sugar
1/2 tsp almond extract
2 T butter
8 peaches, peeled and sliced
Crust:
3 Cups graham cracker crumbs (about 2 packages)
7 T butter, melted
1/2 Cup sugar
1/8 tsp cinnamon
dash salt
Filling:
2 8 oz packages cream cheese, softened
1 16 oz cool whip
2 Cup powdered sugar
2 tsp vanilla
dash salt
Instructions:
Peach Topping
1. Place your cornstarch into a small bowl.
Pour the 1/2 Cup water over the top and stir it around until it’s all combined.
2. In a separate bowl smash up the 2 peaches.
3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan.
Stir it all up.
4. Heat up the mixture over medium high.
Let it come to a boil while you stir it.
Let it cook for about 2 minutes or until it’s nice and thick.
Set it aside to cool.
Give your self a high five.
Crust:
1. Put all crust ingredients in a medium sized bowl.
Stir them around until well combined.
2. Divide the mixture in half.
Press each half into a 9 inch pie tin.
I like to use a measuring cup to press it in.
Filling:
1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth.
2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth….again with the smooth.
3. Add your cool whip….and get the old girl rolling.
Blend it up until it’s fluffy-ish. Wow. That’s technical.
4. Put half of the filling into each crust. Spread it out evenly with a knife.
5. Add the rest of your fresh peaches to the your cooled topping glaze.
Stir until combined and pour over the top of each pie.
Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour.
Happy Fall everyone!
