FRESH PEACHES AND CREAM PIE

 


When summer peaches are at their peak—when I'm in the kitchen canning peach jam and jelly - I save a few peaches to make this Fresh Peach Pie. But this isn’t your average peach pie. We’re layering bold flavor and creamy texture with a buttery shortbread crust, a smooth cheesecake filling, and a crown of fresh, sweet peach slices. It’s as beautiful as it is delicious!



INGREDIENTS

  • Shortbread pie crust or crust of choice
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 1/2 cups frozen whipped topping, thawed
  • 1 1/2 cups white sugar
  • 4 tablespoons cornstarch
  • 3 cups warm water
  • 1 packages peach flavored Jell-O mix
  • 3 fresh peaches - peeled, pitted, and sliced or diced
  • 1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. Mix flour, butter, pecans and 1 tablespoon sugar together in a large bowl. Press mixture into the bottom of the prepared baking pan.
  3. Bake in the preheated oven until golden, about 15 minutes. Let cool.
  4. Beat cream cheese and confectioners' sugar together in another large bowl until smooth. Gently stir in 2 cups whipped topping. Spread over crust.
  5. Stir 1 1/2 cups sugar and cornstarch together in a large saucepan; stir in water. Cook over medium heat, stirring frequently, until clear and thick. Stir in gelatin and remove from heat.
  6. Combine gelatin mixture with peaches. Spread mixture over cream cheese layer. Top with desired amount of whipped topping. Cover and refrigerate for at least 1 hour.
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PEACHES & CREAM PIE

Yield: 1 Large or 2 Small



Ingredients

  • Shortbread pie crust or crust of choice
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 1/2 cups frozen whipped topping, thawed
  • 1 1/2 cups white sugar
  • 4 tablespoons cornstarch
  • 3 cups warm water
  • 1 packages peach flavored Jell-O mix
  • 3 fresh peaches - peeled, pitted, and sliced or diced
  • 1 (12 ounce) container frozen whipped topping, thawed

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. Mix flour, butter, pecans and 1 tablespoon sugar together in a large bowl. Press mixture into the bottom of the prepared baking pan.
  3. Bake in the preheated oven until golden, about 15 minutes. Let cool.
  4. Beat cream cheese and confectioners' sugar together in another large bowl until smooth. Gently stir in 2 cups whipped topping. Spread over crust.
  5. Stir 1 1/2 cups sugar and cornstarch together in a large saucepan; stir in water. Cook over medium heat, stirring frequently, until clear and thick. Stir in gelatin and remove from heat.
  6. Combine gelatin mixture with peaches. Spread mixture over cream cheese layer. Top with desired amount of whipped topping. Cover and refrigerate for at least 1 hour.