Wednesday, September 5, 2012

Perfect Peaches & Cream Pie

I got this recipe from a recent edition of Taste of Home and decided to make it for our Labor Day celebration.  We'd planned to picnic in our backyard, but it rained the night before and the ground was too soggy for comfort, so we ate inside instead.  I made the crust and filling the night before, and added the peaches and topping that morning.  My husband says it's the tastiest pie I've ever made!  I made a couple adjustments to the recipe that I'm planning to keep, so here's my version:

Perfect Peaches & Cream Pie


1 1/4 cup honey graham cracker crumbs (regular would be okay too)
1/4 cup sugar
6 Tbsp butter -- melted

4 oz cream cheese -- softened
1/2 cup confectioners' sugar
1/2 cup frozen whipped topping -- thawed

1 pkg (3 oz) peach gelatin
1 pkg (3 oz) cook-and-serve vanilla pudding mix
1 1/4 cups water
2 cups sliced peeled fresh peaches (about 2) or canned sliced peaches


In a bowl, mix cracker crumbs and sugar.  Stir in the butter.  Press onto bottom and sides of an ungreased 9" pie plate.  Bake at 375 for 6-8 minutes or until slightly brown.  Cool completely.

In a small bowl, blend cream cheese and confectioners' sugar.  Add whipped topping and mix.  Spread over crust with a rubber/silicon spatula.  Refrigerate until set.

In a small saucepan, combine gelatin and pudding mixes.  Stir in water and bring just to a boil over medium-low heat, stirring constantly.  Remove from heat and cool for 5 minutes.

Arrange peach slices over filling.  To get it to look like a flower the way I did, start at the edge, putting the slices down fat-side toward the edge.  Do a whole ring that way, then do a ring inside that, and a ring inside that, until you've filled the whole pie with a layer of peach slices.  Spoon gelatin mixture over the peaches.  Refrigerate for 4 hours or until chilled and set.

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