DIRECTIONS

• Prepare graham cracker crust pie shell.
• Prepare peach cream filling.
• Prepare whipped cream.
• Slice peaches (for garnish if desired).

Cooking:

Graham cracker crust pie shell:

• Preheat oven to 375° F.
• Process graham crackers into a fine crumb in a food processor.
• Combine the graham cracker crumbs, melted butter, and organic sugar in a medium sized bowl; mix well.
• Pour mixture into 9-inch glass pie plate and press evenly over the bottom and up the sides; do not go over the height of the pie plate.
• Place in the pre-heated oven on the middle rack; cook for 12-15 minutes until golden brown.
• Remove pie pan from oven, place on a rack or other heat proof surface; cool to room temperature.
• Leave oven on.

Peach cream filling:

• Whisk egg yolk until well scrambled.
• Add peach sauce and 1/4 cup heavy cream; mix well.
• Add sweetened condensed milk; mix well (will begin to visibly thicken at this point).
• Pour into prepared (baked) graham cracker pie crust; you should have enough to fill to just below the top rim of the pie shell.
• Place in oven on the middle rack; cook for 15 minutes.
• Remove from oven and allow to cool on a rack or heatproof surface.
• Carefully cover with plastic wrap; place in the fridge for at least 4 hours to set.

Prepare the whipped cream (just before serving the pie)

• Place remaining 1/2 heavy whipping cream in mixer; using the whisk attachment slowly increase speed setting until you reach the highest speed; mix until the peaks in the cream do not fall or settle (7-10 minutes).  Spoon into a cold serving bowl.