Peach Cream Pie

Peach Cream Pie

  • Servings: number or quantity
  • Difficulty: easy
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peach-cream-pie-with-whipped-cream-and-fresh-peach-wedges-9142

I love Key lime pie and make it often, so when I was thinking of other ways to use the peach sauce I made in an earlier post I wondered if I could simply replace the Key lime juice with the peach sauce.   The answer is yes, but with a couple minor changes.


INGREDIENTS

 

 

Miz for graham cracker crust-8578.jpg

9-inch graham cracker crust pie shell

  • 1 pack or 9 ounces of graham crackers
  • 6 Tbsp of melted butter
  • 2 Tbsp organic cane sugar

miz-for-peach-cream-pie-9068

Peach cream filling

  • 1/2 cup peach sauce
  • 6 egg yolks
  • 7 fl ounces sweetened condensed milk
  • 1/4 cup heavy whipping cream plus 1/2 cup (for whipped cream)
  • Fresh peach slices and mint for garnish

DIRECTIONS

Preparation:

  • 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.

peach-cream-pie-with-whipped-cream-and-fresh-peach-wedges-9142
ENJOY!

Peach Cream Pie

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