Peaches and Cream PiePeaches and Cream Pie
Peaches and Cream Pie
Peaches and Cream Pie
Experience the sweet harmony of juicy peaches and velvety cream. This Peaches and Cream Pie combines the freshness of ripe peaches with a smooth, creamy filling, creating a delightful treat perfect for any occasion. Each slice offers a taste of summer’s best flavors, making it an ideal choice for dessert lovers.
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2024-July-August-CC_Peaches-and-Cream-Pie
Peaches and Cream Pie
Prep Time75 Minutes
Servings8
0
Ingredients
8 whole graham crackers or 1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter or margarine, melted
4 peaches, divided
2 Tbs lemon juice
6 Tbs granulated sugar, divided
1 1/2 cups white chocolate chips
1 (8 oz) pkg cream cheese, room temperature
1/4 tsp salt
1 cup heavy cream
2 Tbs honey
Directions
  1. Preheat oven to 375° F. Pulverize graham crackers in a food processor until finely ground into crumbs. (Skip this step if starting with graham cracker crumbs.) Stir together the graham cracker crumbs and sugar in a medium bowl. Add melted butter. Use a fork to combine ingredients until all crumbs are moistened. Press firmly onto bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until lightly browned. Let cool completely.
  2. Cut two peaches in half, and remove the pits. Small-dice the peaches. Add the diced peaches, lemon juice and 2 tablespoons of sugar to a small saucepan. Cook and stir for 15 minutes or until peaches have started to break down but are still holding their shape. The liquid should be thick and syrupy. Let cool completely.
  3. Over a double-boiler, melt the white chocolate. In the bowl of an electric mixer, beat the cream cheese, remaining sugar and salt on medium speed. Add the melted white chocolate, and beat to combine. Fold in the cooked peaches.
  4. In another bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the filling until just combined. Spoon the completed filling into the graham cracker crust. Refrigerate until well-chilled for at least 4 hours or up to overnight.
  5. When ready to serve, cut the remaining two peaches into thin slices. Toss the peach slices with honey. Layer peaches in a circular pattern over the top of the pie. Slice and serve the pie.
Nutritional Information

Per Serving: Calories: 490, Fat: 36 g (22 g Saturated Fat), Cholesterol: 85 mg, Sodium: 210 mg, Carbohydrates: 44 g, Fiber: 3 g, Protein: 5 g.

75 minutes
Prep Time
0 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
8 whole graham crackers or 1 1/4 cups graham cracker crumbs
HONEY MAID Honey Maid Honey Graham Crackers, 14.4 oz
HONEY MAID Honey Maid Honey Graham Crackers, 14.4 oz - 14.4 Ounce
$4.98$0.35/oz
1/4 cup granulated sugar
Brookshire's Extra Fine Granulated Sugar
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.18$1.09/lb
1/3 cup unsalted butter or margarine, melted
Brookshire's Unsalted Butter, 4 Quarters
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
LIMIT 3
$2.97 was $5.48$0.74 each
4 peaches, divided
Not Available
2 Tbs lemon juice
Fresh Lemon
Fresh Lemon - 1 Each
$0.78
6 Tbs granulated sugar, divided
Brookshire's Extra Fine Granulated Sugar
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.18$1.09/lb
1 1/2 cups white chocolate chips
Not Available
1 (8 oz) pkg cream cheese, room temperature
Philadelphia Cream Cheese, Original, 2 Pack
Philadelphia Cream Cheese, Original, 2 Pack - 2 Each
$5.98 was $6.48$2.99 each
1/4 tsp salt
Not Available
1 cup heavy cream
Volleman's Family Farm Heavy Cream
Volleman's Family Farm Heavy Cream - 16 Fluid ounce
$6.48$0.41/fl oz
2 Tbs honey
Brookshire's Clover Honey
Brookshire's Clover Honey - 12 Ounce
$4.48$0.37/oz

Nutritional Information

Per Serving: Calories: 490, Fat: 36 g (22 g Saturated Fat), Cholesterol: 85 mg, Sodium: 210 mg, Carbohydrates: 44 g, Fiber: 3 g, Protein: 5 g.

Directions

  1. Preheat oven to 375° F. Pulverize graham crackers in a food processor until finely ground into crumbs. (Skip this step if starting with graham cracker crumbs.) Stir together the graham cracker crumbs and sugar in a medium bowl. Add melted butter. Use a fork to combine ingredients until all crumbs are moistened. Press firmly onto bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until lightly browned. Let cool completely.
  2. Cut two peaches in half, and remove the pits. Small-dice the peaches. Add the diced peaches, lemon juice and 2 tablespoons of sugar to a small saucepan. Cook and stir for 15 minutes or until peaches have started to break down but are still holding their shape. The liquid should be thick and syrupy. Let cool completely.
  3. Over a double-boiler, melt the white chocolate. In the bowl of an electric mixer, beat the cream cheese, remaining sugar and salt on medium speed. Add the melted white chocolate, and beat to combine. Fold in the cooked peaches.
  4. In another bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the filling until just combined. Spoon the completed filling into the graham cracker crust. Refrigerate until well-chilled for at least 4 hours or up to overnight.
  5. When ready to serve, cut the remaining two peaches into thin slices. Toss the peach slices with honey. Layer peaches in a circular pattern over the top of the pie. Slice and serve the pie.